Stunting is a chronic malnutrition condition that has an impact on children's brain development. This study aimed to determine the differences in gross motor and fine motor skills development of toddlers aged 36-59 months between stunting and non-stunted in Kupang City. The type of research utilized was an analytical observation by cross-sectional design. The population was all children receiving Early Childhood Education (PAUD) in Kupang City, as many as 8580 children. The study was carried out in January-May 2022. The sampling technique used random cluster sampling to obtain a sample of 382 children. Nutritional status was obtained using the TB/U indicator. The motor development of toddlers was obtained through the Denver II test. The statistical test used is the chi-square test. The results showed that 22% of toddlers were classified as stunting, 6,8% of toddlers with gross motor skills were classified as suspect, and 36,1% of toddlers with fine motor skills were classified as suspicious (dubious development/failure to test). There were differences in gross and fine motorik development in stunted and non-stunted toddlers with p<0,05. PAUD Managers are expected to be more active in monitoring early childhood growth and development, especially in stunted children. If deviations are discovered or suspected, immediate action can be taken to ensure that growth and development are not disrupted.

One of the agricultural product processing industries currently being developed in East Nusa Tenggara is corn. Corn has a relatively high nutritional content, thus it possesses economic value for the community. One of the snack products from corn is tortilla. The tortillas can be modified with other food ingredients that contain good nutrition to increase its nutritional value. Moringa seeds contain carbohydrates, fats and proteins. Hence, moringa seeds can be an alternative food source of a new protein which is able to overcome protein deficiency, particularly in East Nusa Tenggara. The experiment was designed by Completely Randomized Design (CRD) with several formulas for substitution of corn flour with moringa seed flour, which were: P1 (100%: 0%), P2 (95%:5%), P3 (90%:10%), and P4 (85%:15%). An organoleptic test was administered to determine the panelists' preference for tortilla formulas and a proximate test to examine the nutritional value of tortillas. The results of the organoleptic test revealed that corn tortilla substituted with moringa seed flour up to 20% owned a significant effect on the color, aroma, taste and texture of the tortilla with a p-value <0.05. The proximate test results presented that tortillas with moringa seed flour substitution possessed a significant effect on protein, fat, carbohydrate, water, ash and fibre content of tortilla with a p-value <0.05.