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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).

Stunting was growth failure in children caused by chronic malnutrition or infectious disease, resulting in impaired physical and cognitive growth. This community service suggests using Moringa oleifera leaves to prevent stunting by making pudding. Moringa leaves are famous for their high nutritional value, containing vitamins A, C, and E and minerals such as calcium, iron, and protein. This community service program aims to increase the skills and knowledge of the community, especially pregnant women, in making Moringa leaf pudding and the importance of improving nutrition in pregnant women. The method used was descriptive, lecture, discussion and direct practice in making Moringa leaf pudding with village midwives, pregnant women at the posyandu in Loram Wetan Kudus village. The results of this community service activity can be seen from the increase in participants' knowledge and ability to make Moringa leaf pudding correctly according to the instructions that have been given previously. This community service activity concludes that participants can make Moringa leaf pudding independently and increase pregnant women's knowledge about the benefits of Moringa leaves, which are rich in nutrients and can be used to improve nutritional status to reduce the incidence of stunting.

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.