Penurunan Angka Stunting Melalui Pelatihan Pembuatan Sorgum Cookies Sebagai Inovasi untuk Kesehatan Ibu Hamil dan Anak Usia Dini di Desa Tinelo

Background: Stunting is a health issue caused by chronic malnutrition and repeated infections, which affects children's physical and mental growth. The Tilango District has a high prevalence of stunting, necessitating intervention through the provision of nutritious supplementary food. One solution is the processing of sorghum into innovative products, such as cookies, that can be accepted by the community. This community service aims to prevent stunting by empowering local resources into nutritious products. Methods: This activity was carried out in the form of a training session on making sorghum cookies, beginning with a presentation on stunting, the introduction of sorghum plants, and the nutritional content of sorghum cookies. The target group for this activity included the PKK Team, Health Cadres, Village Apparatus, and community representatives. Results: The results showed an increase in participants' knowledge about stunting (85% had good knowledge) and sorghum (30% had good knowledge) after the counseling session. The sorghum processing training improved participants' skills, with 75% showing good ability in cookie production. The training produced nutritious cookies, which are expected to help prevent stunting and become a new economic opportunity. This product was also tested for its nutritional content, confirming that sorghum is a good source of nutrition for preventing stunting. Conclusion: The partners gained knowledge about sorghum as a nutritious local food that can be processed into healthy food products, including cookies for pregnant women and young children.