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Stunting is a chronic nutritional problem that remains a major public health challenge in Indonesia, including in Ngombakan Village, Polokarto District, Sukoharjo Regency. Moringa leaves (Moringa oleifera Lam.) are known as a superfood plant with nutritional content far exceeding conventional food ingredients, including protein, vitamin A, calcium, potassium, iron, and vitamin C, making them highly potential as a functional food for stunting prevention. This community service activity aims to improve the knowledge of mothers at the Posyandu of Ngombakan Village about stunting and the benefits of moringa leaves, while also introducing the innovation of moringa leaf pudding as a nutritious supplementary food for toddlers. The activity was carried out from August 13 to September 6, 2024 through 6 meetings at the posyandu using lecture methods, leaflet distribution, and pudding-making demonstrations. The results showed a significant increase in mothers' knowledge about stunting and the nutritional content of moringa leaves, as well as positive enthusiasm from participants in accepting moringa leaf pudding as an affordable and nutritious supplementary food alternative for toddlers.

Stunting merupakan kondisi pada balita yang ditandai dengan tinggi badan menurut usia berada di bawah standar. Kondisi ini terjadi akibat asupan zat gizi yang tidak adekuat dalam jangka waktu panjang. Salah satu tanaman yang berpotensi digunakan dalam upaya pencegahan stunting adalah daun kelor. Daun kelor dapat dimanfaatkan sebagai bahan pangan untuk membantu mengatasi kekurangan gizi pada anak-anak sekaligus meningkatkan daya tahan tubuh. Kegiatan ini dilaksanakan dalam bentuk sosialisasi dan demonstrasi pembuatan puding daun kelor di balai desa kopek dengan 15 peserta. Hasil dari kegiatan ini adalah meningkatkan pengetahuan dan memanfaatkan daun kelor sebagai bahan pangan yang bernilai gizi. Kegiatan sosialisasi dan demonstrasi pembuatan puding daun kelor diharapkan dapat memberikan kontribusi yang signifikan terhadap peningkatan derajat kesehatan dan pemenuhan gizi seimbang masyarakat Desa Kopek.

Anemia is a global health problem affecting approximately 30% of adolescents worldwide, with the highest prevalence among women aged 15-49. In Indonesia, data from the Ministry of Health in 2019 showed that the prevalence of anemia in adolescent girls reached 32%, with cases higher than in adolescent boys (27.2% vs. 20.3%). Anemia in adolescent girls negatively impacts growth, increases susceptibility to infection, and affects concentration and academic performance. Research Methods This study aims to evaluate the effectiveness of pandan leaves (Pandanus amaryllifolius Roxb.) as a dietary intervention to control anemia in adolescent girls. This quantitative study used a pre-experimental one-group pretest-posttest design with 19 adolescent girls from MA Bahrul Ulum Lamongan. The sample was selected using a purposive sampling technique. Respondents consumed 100 grams of pandan leaf pudding daily for seven days. The results of statistical analysis using the Paired Samples T-Test showed that there was a significant difference in hemoglobin levels (p <0.05) in respondents before and after consuming pandan leaf pudding. These results indicate that consuming pandan leaf pudding is effective in increasing hemoglobin levels in the study group.

Cake is a wheat flour-based food product that is popular because of its sweet taste, soft texture, and attractive appearance. This study aims to evaluate the effect of purple sweet potato (Ipomoea batatas) paste substitution on the sensory, chemical, and physical quality of chocolate cake decorated with character pudding. The study was conducted in May–August 2025 at the Makassar Health Laboratory Center and the Chemistry Laboratory of the Pangkep State Agricultural Polytechnic. The study design used a Completely Randomized Design (CRD) with five treatments of purple sweet potato paste concentration (0%, 10%, 20%, 30%, 40%) and two replications. The parameters analyzed included sensory tests (color, aroma, taste, texture, and overall), chemical tests (antioxidant activity, water content, protein, fat, ash, and carbohydrate), and physical tests (expandability and crumb morphology). Data were analyzed using ANOVA and Duncan's further test for parameters with significant differences. The results showed that the addition of purple sweet potato paste had a significant effect (p < 0.05) on sensory and chemical characteristics. Treatment A4 (40% purple sweet potato paste) obtained the highest score in the hedonic test with an average panelist preference level of 4 (like). The best chemical characteristics were also obtained in A4, namely antioxidant content of 25.6%, water content of 32.97%, protein 3.52%, fat 17.19%, ash 1.34%, and carbohydrate 45.05%. Physically, the rise power was not significantly different between treatments, but the crumb morphology showed pore irregularities at high concentrations.

Black pudding leaf plant (Graptophyllum pictum L.) is a wild plant that is often found in rural areas or intentionally planted as a medicinal plant that has chemical content such as alkaloids, saponins, tannins, flavonoids and steroids which are known to help relieve inflammation. Black leaves have chemical content as anti-inflammatory, diuretic, accelerate the cooking of boils, mild laxative, soften the skin of the feet, soften the stool and deflate the stool. Therefore, this community service aims to provide knowledge to the community about the important properties of the Black pudding leaf plant (Graptophyllum pictum). The study was conducted at Adiwangsa University, Jambi. The research method used was an experimental study consisting of two factors, namely the type of extract and the concentration of the extract. This activity is expected to provide benefits to the community in increasing knowledge and understanding of the important properties of the black pudding plant (Graptophyllum pictum).

Background: Hypertension is a chronic disease where blood pressure is above the normal limit, namely 140/90 mmHg, one of the causes of hypertension is a lack of potassium. Pumpkin with high levels of potassium and fiber can help to lower blood pressure. Purpose of service: Providing health education about the use of pumpkin pudding to lower blood pressure. Method: The method used in this service activity is lecture and question and answer. Results: The results of providing education and knowledge about hypertension to families and the elderly were responded well by the Cot Paya community, then several parents asked questions based on material about hypertension. Conclusion: Understanding of families and elderly in Cot Paya village regarding how to use pumpkin pudding to reduce blood pressure.

This community service program aims to increase the use of abundant milk from dairy cows in Sereng Hamlet, Kemiri Village, Puspo District, Pasuruan Regency, through training in making sucked pudding or pudot. The local community, which previously only sold raw milk to collectors with low economic value, is trained to process milk into value-added products that are more attractive to consumers using direct practical methods to facilitate community understanding and skills at every stage, starting from socialization, training theoretically, hands-on practice, to digital marketing. The results of the activity showed that participants not only mastered the technique of processing pudot with various flavors, but also utilized digital platforms to reach a wider market. Apart from improving technical and economic skills, this program motivates communities to innovate and be independent in managing local products. With ongoing support and evaluation, it is hoped that the people of Sereng Hamlet can create new, sustainable business opportunities and strengthen the village economy through diversifying dairy products. This program is expected to become a model for rural economic development that can significantly improve the quality of life of local communities

Stunting is a condition of impaired growth in children under five caused by chronic malnutrition and recurrent infections, which impacts the physical and cognitive development of the child. Ajung Kalisat Village has a relatively high prevalence of stunting, necessitating effective interventions to prevent this condition. This study aims to evaluate the potential of pumpkin pudding as an alternative functional food in the prevention of stunting in children under five in Ajung Kalisat Village. Pumpkin was chosen due to its high nutritional content, such as vitamin A, fiber, and antioxidants, which are beneficial for children's growth and development. The research method involved a trial of giving pumpkin pudding to children under five over a specific period and evaluating its impact on their nutritional status and growth. The results of the study showed that the consumption of pumpkin pudding significantly improved the nutritional status of children under five and has the potential to prevent stunting. Therefore, pumpkin pudding can be considered an effective alternative functional food in efforts to prevent stunting in the community.

Kuliah Kerja Nyata Tematik 2024 is an annual event at the University of Palangka Raya, where students are allowed to serve society especially people who live in the village, and experience real-life situations while applying their knowledge in KKN’s Programs to give real solutions for society. One of the KKN groups from the University of Palangka Raya assigned to Samba Danum Village, Central Katingan subdistrict found that Samba Danum village needs a solution to overcome stunting in children. Producing Fruit pudding with high-quality ingredients it is hoped to overcome stunting in Samba Danum village.

This research aims to determine the management of village funds in Pagar Puding Lamo Village, Tebo Regency from the perspective of sharia financial management. This research is a type of qualitative research using descriptive analysis. Descriptive analysis is data obtained and expressed in the form of words and images, so that it can be described to provide clarity. This research uses data collection methods by means of observation, interviews and documentation. The results of this research indicate that the management of village funds in Pagar Puding Lamo Village is in accordance with Permendagri No. 113 of 2014 starting from the planning, implementation, administration, reporting and accountability stages. In the review of sharia management regarding the management of village funds, it is clear that the management still does not implement the sharia system, the system used still tends to be conventional, but judging from the nature and values ​​of honesty, trust and fair sharia in its management, village officials have implemented it in managing village finances.

Chocolate pudding is a food that is rich in fiber and is liked by everyone. Chocolate pudding can be made from several types of chocolate powder with various brands on the market. It is possible that the various brands of chocolate on the market have different tastes. Pudding is a colloid that is good for health, because pudding contains fiber which is good for digestion. Seeing the increasing trend of desserts, the author took the initiative to make dessert cups in order to provide education to people who want to become entrepreneurs in the culinary field, especially desserts. Dessert is not only a sweet food but also a source of nutritional content that can build energy in the body. When eating dessert makes your mood happy and your mind calm, of course the energy in your body also improves. Apart from that, this dessert made from chocolate contains antioxidants and is rich in fiber, which can fulfill the nutrients needed by the body. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) The participants responded well to the training in making chocolate pudding dessert cups; (2) Strong motivation and interest from training participants so that it supports the transfer of information and skills from service providers to participants, and each participant can fully absorb the training material offered; and (3) The training product for making chocolate pudding dessert cups can be consumed daily and can be used as an entrepreneurial product.

Jagung manis (Zea Mays Saccharata) adalah jenis jagung yang disukai oleh masyarakat, karena lebih mudah untuk dikonsumsi, yaitu dengan cukup direbus atau dibakar saja (Eldiani Tolan, 2019). Tujuan dari penyuluhan ini adalah memberikan pengetahuan dan ketrampilan membuat puding dari jagung manis kepada siswa jurusan Agribisnis Hasil Pertanian SMK Negeri 1 Bawen. Metode kegiatan penyuluhan pembuatan puding jagung untuk meningkatkan pengetahuan dan ketrampilan membuat puding dari jagung manis dengan metode : a. Metode ceramah. b. Metode Praktek. c. Metode tanya jawab, digunakan untuk memberikan tanggapan kepada peserta tentang materi yang telah disampaikan d. Evalusi dengan memberikan pre test dan post test. Setelah pelaksanaan menunjukkan bahwa sasaran yaitu siswa dan siswi SMK Negeri 1 Bawen bertambah ilmu pengetahuannya dan mampu mengolah jagung menjadi puding jagung manis. Berdasarkan tanya jawab, wawancara dan quisioner yang dibagikan sebelum dan setelah kegiatan menujukkan bahwa : Setelah pelaksanaan menujukkan adanya peningkatan pengetahuan peserta penyuluhan meningkat 77 %  tentang cara pengolahan jagung manis, Pengetahuan tentang pembuatan jagung manis menjadi puding menujukan bahwa ada peningkatan 72 % dan Pengetahuan olahan jagung manis lainnya menujukkan bahwa terdapat peningkatan 74 % setelah penyuluhan. Simpulan yang dapat diambil dari kegiatan penyuluhan ini adalah (1) Kegiatan penyuluhan pembuatan puding jagung manis meningkatkan ketrampilan para peserta (2) Respon yang diberikan oleh peserta penyuluhan menujukkan minat yang cukup memuaskan dan ada keinginan untuk menerapkan pengetahuan yang baru diperolehnya untuk disosialisasikan dilingkungan sekitar.