JOURNAL OF INNOVATION AND DEVELOPMENT OF COMMUNITY SERVICE RESULTS

e-ISSN 3025-2334

Vol 1(1), June 2023, 18-21
DOI: https://doi.org/10.61650/jip-dimas.v1i1.23
a s s yf a . c o m

Featured Product "Mung Bean Agar" in Carangrejo Village to
Reduce the Risk of Stunting
Satrio Edi Wibowo 1 , Henny Nuraini 2 , Azid Syukroni 3 , Sarilah 4
1, 2, 3 Ponorogo State Islamic Institute, Indonesia

4 Mandalika University of Education, Indonesia

* Corresponding author: satrioediwibowo111@gmail.com

KEYWORDS
Featured product
Green Bean Jelly
Stunting
SUBMITTED:03/23/2023
REVISED: 03/25/2023
ACCEPTED: 03/28/2023

ABSTRACT The presentation of this superior product, green bean jelly, aims to provide
an alternative to processed green beans for Posyandu mothers. By looking at the
ingredients in it, it is hoped that it can help the process of improving nutrition for
children, pregnant women, and mothers after giving birth. Apart from that, the
ingredients in green beans can also help prevent stunting. Seeing the relatively high
stunting rate in Carangrejo Village was the reason for choosing this superior product,
green bean Jelly.
© The Author(s) 2023.

1. INTRODUCTION
Stunting is a condition of failure to thrive in
children under five (babies under five years) due to
from chronic malnutrition so that the child is too
short for his age (Pun, 2021; Sinharoy, 2020).
Malnutrition happens when t h e baby is content
and for a p e r i o d beginning after t h e baby
i s born (Shekar, 2017; Weatherspoon, 2019).
Condition Stunting only appears after the baby is two
years old. Toddlers are short (stunted) and Very
short (severely stunted) toddlers with body length
(PB/U) or height body (TB/U) according to their age
compared to the standard WHO-MGRS (Multicentre et
al. Study) 2006. At the same time, the definition of
stunting according to the Ministry of Health
(Kemenkes) is a child under five whose z-score is less
than -2 SD/standard deviation (stunted) and less than
– 3 SD (severely stunted). (National Team Acceleration
of Poverty Reduction Vice Presidential Secretariat,
2017).
In Indonesia, around 37% (almost 9 million) of
children under five experience stunting. Indonesia is
a country with prevalence stunting the fifth biggest
(Harper, 2018; Vilcins, 2018). Toddler/little boy
(baby under age two years) Who experiencing
stunting will have a level of intelligence that is not
optimal (Akombi, 2017; Li, 2020), making children
more susceptible to disease and, in the future, may be
at risk of decline level productivity (Budge, 2019;
Headey, 2018). Finally, in a way, wide stunting will
hinder economic growth, increasing poverty and

widening
inequality.
(Research
Basic
Health/Riskesdas 2013) Stunting that has occurred if
it is not balanced with catch-up growth (catch-up
growth) results in decreased growth.
Stunting problem is a public health problem
associated with an increased risk of pain (Sentongo,
2021; Woldeamanuel, 2019), death, And obstacles to
Good motor and mental. Stunting is formed by
growth faltering, and inadequate catch-up growth
reflects t h e inability To reach optimal growth
(Beal, 2018; Cumming, 2019). Reveals that group
toddlers born with a heavy body average can
experience stunting if subsequent needs are not
appropriately met (Ministry of Health, 2013).
In Village Carangrejo Regency Ponorogo, place
implemented it KKN University Muhammadiyah
Ponorogo own number stunting Which tall Enough,
information This obtained from the village, namely
the village secretary and also information from the
midwife on duty in Village Carangrejo.
Peanut green ( Vigna radiata ) is a type of
secondary crop known widely in area tropical
(Cholily et al., 2022; Kurwiyah et al., 2023; Suharsiwi
et al., 2023). This plant, which belongs to the legume
family ( Fabaceae ), has many benefits in everyday life
as a source of food with high vegetable protein.
Peanut green in Indonesia occupies the third most
importantly as plant food legumes, after soybeans
And peanut land (Sudiantini et al., 2023; Yuniwati &
Afdah, 2021; Zahroh et al., 2023).

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Satrio Edi Wibowo, Henny Nuraini, Azid Syukroni, Sarilah ││ Featured Product “Mung Bean Agar-Agar” …

The most economically valuable part is the
seeds. Green bean seeds are boiled until soft and
eaten as porridge or eaten directly. Seed ripe Which
crushed And madeas a filling for onde-onde, bakpau,
or gandas turi (Darmayanti, Hariyadi, et al., 2023;
Riono et al., 2023; Sari et al., 2023). Green bean
sprouts become vegetables that are commonly eaten.
If green beans are boiled long enough, they will break
down and release the starch contained in the seeds,
which will come out and thicken, becoming a kind of
porridge. Mung bean seed flour, called di market, is
flour hunks used in making cakes _ And tends to form
a gel. Flour This can also be processed to become mi,
Which is known as vermicelli.
Green beans have a relatively high protein
content and are a source of essential minerals,
including calcium and phosphorus (Aryaseta et al.,
2023; Triono et al., 2023). At the same time, the fat
content is unsaturated fatty acids. The calcium and
phosphorus content in green beans is beneficial for
strengthening bones. Green beans also contain low
fat, which is very good for those who want to avoid
high-fat consumption. Low-fat content green beans
are a food or drink ingredient made from green beans
that are easy to smell. Green bean fat is composed of
73% unsaturated fatty acids and 27% acids saturated
fat.
Generally, nuts contain high levels of
unsaturated fat. High intake of unsaturated fats is
essential for maintaining heart health. Mung beans
Contain vitamin B1, which is helpful for male growth
and vitality. Then nuts green And its derivatives very
suitable to consume by they Which new Marry.
Peanut green Also contains multiple proteins, Which
work to replace cells And help the growth of body
cells. Therefore, children and women who have
recently given birth are recommended to consume it.
Content Peanut Green contains Protein,
Calcium, Potassium, Phosphorus, Substance Iron,
Vitamin A, Vit B, Vit C, vitamin E, and Vit K. (Jiang,
2020; Singh, 2017). Green bean jelly is jelly made
from green beans (Darmayanti, Utomo, et al., 2023;
Jannah et al., 2023; Widodo et al., 2023). Product This
is a creation that Group 05 of Carangrejo Village
wants to excel at. The reason we lift the product is to
give inspiration for para Mother nor posyandu to
provide more variety in processing the green beans
that are usually distributed (Manasikana et al., 2023;
Safitri et al., 2023; Sah et al., 2022). Besides, The
materials used are easy to obtain, cheap, and
affordable. This product is also processed and has
many health benefits for para-pregnant mothers And
toddlers. The benefits of jelly green beans are to
prevent stunting in toddlers, look after the digestive
tract of a child, provide alternative replacement
MPASI, Which is applicable to guarding the fetus
during pregnancy, and conceiving potassium,
calcium, And iron.

2. METHOD
The method used in this activity was a
presentation and also an introduction to the
community in Carangrejo Village about the superior
green bean gelatin product. This superior product
presentation aims to introduce the green bean jelly
product to the public as an alternative to processed
green beans as an improvement in nutrition for
children at posyandu in Carangrejo Village in
particular. This method is considered adequate
because the introduction of this superior gelatin
product is carried out when assisting with routine
posyandu activities. It is hoped that with the
presentation and introduction of green jelly, it can
become an alternative preparation for posyandu
mothers as a means of improving nutrition for
children in Carangrejo Village.

3. RESULTS AND DISCUSSION
Process for Making Green Bean Agar-Agel
The process of making this superior product,
green bean jelly, is carried out by membersfrom the
servant. How to make it yourselfis as follows:
a. First of all, wash And soak the beans green for 56 O'clock, Then drain well.
b. Boil the drained green beans until half cooked,
then separate the water from the dregs into two
different containers.
c. Besides that, mix plain gelatin with sugar and a
pinch of salt and stir thoroughly equally. Then,
dissolve with coconut cream.
d. Boil the mixture with the green bean water that
was separated earlieruntil boiling.
e. If it is boiling, insert return dregs of peanut green.
f. Wait for stew until it becomes porridge.
g. Wait for the stew to cool slightly, then transfer it
to a cup.Then, put it in the cupboard cooler.
h. Jelly peanut green Ready served.

Picture 1. Process making jelly mung beans

Featured Product Presentation of Mung Bean
Agar-Agel
The presentation of this superior product,
green bean jelly, was carried out at the event Title
Product, Which was held by party Institution Study
And Devotion to Society (LPPM) Muhammadiyah
University of Ponorogo. After the presentation at the
event, The product presentation was held on
Wednesday, February 22, 2023. Then, members of
KKN Group 5 introduced this green bean jelly to the
19

JIPDIMAS: Journal of Innovation and Development of Community Service Results | 18-21

Satrio Edi Wibowo, Henny Nuraini, Azid Syukroni, Sarilah ││ Featured Product “Mung Bean Agar-Agar” …

Posyandu mothers in the village. Carangrejo. This
was done with the aim of providing another
alternative to processed nuts green for moms, with
many benefits in peanut green expected can help
with repairs nutrition children which exists in the
village.
Moms Integrated Healthcare Center, Which is
in Village Carangrejo, is enthusiastic about This green
bean jelly product because it can be an alternative to
processed green beans besides made porridge.
Besides That, the response was given by children
Who had tasted this green bean jelly very well. This
was proven by the enthusiasm of the childrenchild to
eat processed peanuts green. Act carry-on from
presentation product The superiority of this green
bean jelly is by providing training to posyandu
mothers about how to make this preparation, which
will then be applied and presented in every activity
at the Integrated Healthcare Center, which exists in
Village Carangrejo.

Figure 2. Processed Green Bean Gelatin

4. CONCLUSION
The implementation of community service
activities has been able to revive Sekar Wilis Park
by converting an unused swimming pool into a
fishing pond. The existence of this fishing pond can
help the community to utilize empty land and can
revive the economy of the surrounding community.

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