Nutricorn Plus: Sweet corn (Zea mays saccharata) milk innovation for stunting prevention in Jenggawah Village

Zaida Mauludiyah; Dini Eka Pripuspitasari; Artanti Tri Yunilawati; Devi Rachma Agustin; Devi Rachma Agustin; Magdalena Nurmia Amanda; Wiwoho Kusumo Nugroho Kadarman; Annisa Azzahrah; Anis Widiastutik; Alfan Yasir; Siti Maisyaroh

Authors

Zaida Mauludiyah Universitas dr. Soebandi Indonesia https://orcid.org/0000-0003-0612-9713
Dini Eka Pripuspitasari Universitas dr. Soebandi Indonesia
Artanti Tri Yunilawati Universitas dr. Soebandi Indonesia
Devi Rachma Agustin Universitas dr. Soebandi Indonesia
Devi Rachma Agustin Universitas dr. Soebandi Indonesia
Magdalena Nurmia Amanda Universitas dr. Soebandi Indonesia
Wiwoho Kusumo Nugroho Kadarman Universitas Jember Indonesia
Annisa Azzahrah Universitas Jember Indonesia
Anis Widiastutik Universitas Jember Indonesia
Alfan Yasir Universitas Islam Jember Indonesia
Siti Maisyaroh Universitas Islam Jember Indonesia

Abstract

Background: Stunting remains a major public health problem in Indonesia, requiring sustainable nutrition interventions through the utilization of locally available food resources. Sweet corn (Zea mays saccharata), which is rich in essential nutrients, has the potential to be developed into an affordable supplementary food to support stunting prevention in the community.

Problem Identification: A community assessment in Jenggawah Village identified limited knowledge of local food diversification for stunting prevention and inadequate skills among health cadres and mothers of toddlers in processing sweet corn into nutritious and child-friendly food products.

Methods: This community service programme involved health cadres and mothers of toddlers in Jenggawah Village. The programme was implemented through a pre-test, health education on stunting prevention and the nutritional benefits of sweet corn, a practical demonstration of preparing Nutricorn Plus sweet corn milk, followed by a post-test and programme evaluation. Outcomes were evaluated descriptively based on participants’ knowledge improvement, practical skills, and feedback on product acceptability.

Results: Participants’ knowledge of stunting prevention increased by 85% following the educational intervention. Most participants were able to independently prepare Nutricorn Plus and expressed positive perceptions regarding its nutritional value, affordability, and acceptability as a child-friendly supplementary food. The programme also enhanced participants’ confidence in utilizing local food resources for family nutrition.

Conclusion: The community service programme effectively improved participants’ knowledge and practical skills in processing local food for stunting prevention. Nutricorn Plus has the potential to serve as an affordable and nutritious supplementary feeding alternative while promoting community empowerment and sustainable local food utilization.

Keywords:

community service, local food, Nutricorn Plus, stuntig, sweet corn

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