Processing Of Kambambang Cookies As a Healthy Snack In Prevention Efforts For Children In Mbatakapidu Village

Abstract

Indonesia faces a fairly high nutritional status problem. Stunting is the impact of long-term malnutrition that can cause mental development delays, poor school performance, and decreased intellectual capacity. Innovation in the food sector by utilizing moringa flour and chicken liver flour, which are rich in nutritional sources, is believed to be able to prevent cases of stunting in children by processing these ingredients into nutritious snacks called Kambambang. This community service activity aims to prevent stunting in Mbatakapidu Village by providing information about the processing of Kambambang which is rich in nutrition. The service was carried out by distributing leaflets containing a guide to making Kambambang and providing direct explanations to the community about the benefits and nutritional content of the ingredients used. The provision of this information received a positive response from the community, considering that most of them did not know about the innovation of making Kambambang by substituting moringa flour and chicken liver flour, which is also popular with children. This activity provides great benefits for the village community, not only by increasing knowledge about the nutritional content and benefits of Kambambang, but also by opening up opportunities for economic growth through the production of Kambambang made from moringa flour and chicken liver flour.