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.

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.

ABSTRAK Kota Kupang merupakan salah satu wilayah dengan kejadian stunting yang tinggi di Nusa Tenggara Timur padahal wilayah tersebut mempunyai wilayah pantai, sehingga seharusnya potensial dengan hasil ikan. Kampung Nelayan Oesapa berada di wilayah pesisir pantai Kota Kupang dengan pengasil ikan tangkap tertinggi kedua di Kota Kupang. Ikan tangkap biasanya hanya diasinkan dan dikeringkan. Oleh karena itu, perlu dilakukan edukasi gizi tentang manfaat konsumsi ikan dan pelatihan pembuatan abon ikan aneka rasa kepada istri-istri nelayan. Kegiatan ini terdiri dari pembuatan proposal, advokasi, edukasi gizi, pelatihan, monitoring evaluasi dan pembuatan laporan. Metode yang digunakan adalah ceramah, diskusi, demonstrasi dan praktek langsung. Terjadi peningkatan pengetahuan peserta setelah pemberian materi sebesar rata-rata 29%. Peserta antusias dalam mengikuti pelatihan dan dihasilkan abon dengan 3 varian (original, manis dan pedas) yang bisa digunakan sebagai alternative sumber protein bagi balita. Kegiatan pengabdian ini memberikan manfaat bagi masyarakat  yang harus dikembangkan sampai pada pengurusan izin agar produk abon bisa dijual dengan resmi dan menambah pendapatan nelayan. Kata Kunci: Abon Ikan, Edukasi Gizi, Pelatihan.  ABSTRACT Kupang City is one of the areas with a high incidence of stunting in East Nusa Tenggara even though the area has a coastal area, so it has the potential to produce fish. Kampung Nelayan Oesapa is located in the coastal area of Kupang City with the second highest fishing income in Kupang City. Captured fish are usually only salted and dried. Therefore, it is necessary to provide nutrition education about the benefits of consuming fish and training in making fish floss with various flavors to fishermen's wives. These activities consist of proposal making, advocacy, nutrition education, training, monitoring, evaluation and report generation. The methods used are lectures, discussions, demonstrations and direct practice. There was an increase in knowledge after giving the material by an average of 29%. Participants were enthusiastic in participating in the training and the results were shredded with 3 variants (original, sweet and spicy) that could be used as an alternative protein source for toddlers. This service activity provides benefits for the community that must be developed to the point of obtaining permits so that shredded products can be officially sold and increase fishermen's income. Keywords: Floss Fish, Nutrition Education, Training.

Abstrak Memasak adalah membuat suatu bahan mentah menjadi matang dengan tujuan agar dapat dimakan.Teknik pengolahan makanan panas kering adalah mengolah makanan tanpa bahan dasar cairan (kering) untuk mematangkannya, misalnya deep frying shallow frying, roasting, baking dan grilling. Penelitian ini bertujuan untuk mengetahui  teknik memasak  panas kering pada protein hewani di instalasi gizi RSUD. Prof. dr. W. Z. Johannes Kupang. Penelitian ini bersifat deskriptif observasional. Pengumpulan data  menggunakan  lembar check list  mengetahui teknik memasak dan alat masak yang digunakan pada metode memasak panas kering. Hasil penelitian menunjukan bahwa pada menu hari pertama menggunakan 2 teknik pengolahan panas kering yaitu  teknik menggoreng dengan minyak banyak (Deep frying) dengan  teknik menumis ( Sauteing), menu hari kedua  menggunakan teknik pengolahan panas kering,  menu hari ketiga menggunakan teknik pengolahan panas kering  yaitu teknik menggoreng , menu hari ke empat  menggunakan teknik menumis (Sauteing). Selanjutnya untuk menu hari kelima menggunakan teknik pengolahan panas kering yaitu teknik Menumis (Sauteing). Penggunaan metode panas kering adalah adalah shallow flying, sauting, pan frypan dan deep frying. Menu  yang  menggunakan metode  panas kering pada protein hewani adalah  ayam asam manis, semur bakso, telur dadar, semur telur, ayam goreng dan  ikan  asam  manis.