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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.