DEVELOPING MORINGA COOKIES FOR STUNTING PREVENTION: MERDEKA ENTREPRENEURSHIP PROGRAM

Hikmah Pravitasari; Prita Helma Maharani; Disya Anggriyani Putri

doi:10.31764/jmm.v10i1.36640

DEVELOPING MORINGA COOKIES FOR STUNTING PREVENTION: MERDEKA ENTREPRENEURSHIP PROGRAM

Hikmah Pravitasari, Prita Helma Maharani, Disya Anggriyani Putri

Abstract

Abstrak: Stunting masih menjadi permasalahan kesehatan utama di Indonesia yang memerlukan upaya pencegahan berkelanjutan berbasis pangan lokal. Kegiatan pengabdian ini bertujuan untuk mengembangkan inovasi produk pangan berbahan dasar daun kelor sebagai upaya pencegahan stunting sekaligus meningkatkan kompetensi kewirausahaan mahasiswa melalui Program Wirausaha Merdeka. Kegiatan dilaksanakan selama empat bulan dengan melibatkan 6 mahasiswa lintas program studi yaitu pendidikan bahasa Inggris, matematika dan biologi. Metode pelaksanaan meliputi pelatihan kewirausahaan, riset pasar, pengembangan dan uji produk, branding, pemasaran digital, serta kegiatan demoday. Evaluasi dilakukan melalui penilaian kinerja peserta, kualitas produk, dan respon pasar pada tahap awal pemasaran. Hasil kegiatan menunjukkan bahwa mahasiswa berhasil mengembangkan dan meluncurkan produk Kelofav Cookies, kue kering berbahan daun kelor dengan nilai gizi, kemasan menarik, dan strategi pemasaran yang sesuai kebutuhan pasar. Produk memperoleh respon positif dari mentor dan calon konsumen. Kegiatan ini membuktikan bahwa integrasi inovasi pangan lokal dan pembelajaran kewirausahaan efektif dalam mendukung pengembangan UMKM sehat serta berkontribusi pada upaya pencegahan stunting di tingkat daerah.

Abstract: Stunting remains a major public health problem in Indonesia and requires sustainable prevention efforts based on local food resources. This community service program aimed to develop an innovative food product made from moringa leaves as a stunting prevention initiative while enhancing students’ entrepreneurial competencies through the Merdeka Entrepreneurship Program. The program was conducted over four months and involved six students from different academic backgrounds, namely English education, mathematics, and biology. The implementation methods included entrepreneurship training, market research, product development and testing, branding, digital marketing, and a demo day. Evaluation was carried out through assessments of participant performance, product quality, and initial market responses. The results showed that the students successfully developed and launched Kelofav Cookies, a moringa-based cookie with nutritional value, attractive packaging, and market-oriented marketing strategies. The product received positive feedback from mentors and potential consumers. This program demonstrates that integrating local food innovation with entrepreneurship learning is effective in supporting the development of healthy micro, small, and medium enterprises (MSMEs) and contributes to stunting prevention efforts at the local level.

Keywords

Stunting; Moringa Leaves; Local Food Innovation; Student Entrepreneurship; Healthy MSMEs.

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DOI: https://doi.org/10.31764/jmm.v10i1.36640