<p align="center"><strong>ABSTRAK</strong><strong></strong></p><p><strong><em>Latar belakang:</em></strong><em> Indonesia mempunyai tanaman yang mengandung banyak manfaat bagi kesehatan masyarakat diantaranya tanaman kelor (Moringa oleifera L.). Salah satu manfaat yang dapat diambil dari tanaman kelor terdapat pada daunnya. Masyarakat biasa menggunakan daun kelor sebagai pelengkap dalam masakan. Pemanfaatan dan pengolahan daun kelor secara luas belum banyak dilakukan di Indonesia. Hal tersebut dikarenakan kurangnya pengetahuan masyarakat mengenai manfaat daun kelor untuk kesehatan, kurangnya pengetahuan dan antusiasme masyarakat dalam melakukan pemanfaatan daun kelor serta belum banyak masyarakat Indonesia yang mengonsumsinya. Untuk itu, perlu adanya inovasi dalam mengolah daun kelor menjadi suatu produk yang dapat diterima masyarakat agar kandungan nutrisi dalam daun kelor dapat dimanfaatkan oleh tubuh. Daun kelor dapat dibuat menjadi bubuk untuk mempermudah pemanfaatannya sebagai bahan pangan fungsional. Inovasi yang kami uji coba disini yaitu pemanfaatan bubuk daun kelor dalam bentuk permen jeli. Dengan memformulasikan bubuk daun kelor ke dalam formula permen jeli akan menambah nilai gizi dalam permen jeli. Selain itu, permen jeli kelor ini nantinya dapat meningkatkan pemanfaatan daun kelor (Moringa oleifera) sebagai suatu pangan fungsional yang mampu diterima oleh berbagai kalangan masyarakat terutama anak-anak.  </em></p><p> </p><br clear="ALL" /><p><strong><em>Kata kunci</em></strong><strong><em>:</em></strong><em> Moringa oleifera L.,miracle tree, bubuk daun kelor, permen jeli, kesehatan</em></p><p align="center"><strong>ABSTRACT</strong></p><p><br /> <strong><em>Background:</em></strong><em> Indonesia has a plant that contains many benefits for the health of the community such as moringa (Moringa oleifera L.). One of the benefits that can be derived from the moringa plant is found in the leaves. Ordinary people use moringa leaves as a complement in cooking. The utilization and processing of Moringa leaves has not been widely implemented in Indonesia. This is due to the lack of community knowledge about the benefits of moringa leaves for health, lack of knowledge and enthusiasm of the community in making use of the leaves of Moringa and not many people of Indonesia who consume them. For that, the need for innovation in processing the leaves of Moringa into a product that can be accepted by the public for the nutritional content in the leaf kelor can be utilized by the body. Moringa leaves can be made into powder to facilitate its utilization as functional food. The innovation that we tested here is the utilization of powdered leaf kelor in the form of candy jelly. Formulating Moringa leaf powder into a candy jelly formula will add nutritional value to the candy jelly. In addition, this moringa jelly candy can improve the use of Moringa leaves (Moringa oleifera) as a functional food that can be accepted by various circles of society, especially children.</em></p><p> <br /> <strong><em>Keywords:</em></strong> <em>Moringa oleifera L., miracle tree, Moringa leaf powder, candy jelly, health</em></p>

Background: Midwifery education in Indonesia consists of D3, D4, S1 and professional education levels. Midwifery professional education is a midwifery education that was only established in 2008. The low interest in midwifery professional education makes it difficult for midwifery education in Indonesia to develop. This study aims to identify interest from another point of view as an effort to increase interest in midwife professional education. Methods: This study is a qualitative study with a phenomenological design. Determination of research subjects was done by purposive sampling technique and obtained 10 midwifery students from transfer class year 2019 Universitas Airlangga. The data was collected by online in-depth interviews with research instruments were voice recorder, notebooks, and interview guides. Data analysis was performed by using data reduction techniques, determining themes, presenting data descriptively, and drawing conclusions. Results: Midwifery students' interest in midwifery professional education was different, namely very interested, interested and in the between of interested not interested. This interest arises based on the factors of inner urge, the factors of social motive, emotional factors and awareness of the importance of midwife professional education. Conclusion: Based on the perceptions of midwifery students from transfer class about the picture of midwifery professional education, midwifery students think that it is necessary to increase graduates of midwifery professional education in Indonesia which shape the interest of midwifery students to take part in midwifery professional education.