Preventif Journal Vol 6/No. 2/April/2022; p-ISSN: 2540-8283 e-ISSN: 2620-3294 DOI : http://dx.doi.org/10.37887/epj 67 PENGARUH PEMBERIAN COOKIES DAUN KELOR (MORINGA OLIEFERA) DAN LABU KUNING (CURCUBITA MOSHATA) TERHADAP PERTAMBAHAN BERAT BADAN BALITA DI WILAYAH KERJA PUSKESMAS BONTOA Juwita Fahmawati Usu 1 , Fitri Wahyuni 2 , St. Masithah 3 ,Icha Dian Nurcahyani 4 1,2,3,4, Program Studi S1 Gizi STIKes Salewangang Maros *Penulis Korespondensi : Juwita Fahmawati Usu e-mail korespondensi : juwitafahmawatiusu99@gmail.com Abstrak Pemberian makanan tambahan diutamakan bahan makanan lokal yaitu formula modifikasi berupa formula yang cukup padat energi dan protein, terdiri dari bahan yang mudah diperoleh di masyarakat dengan harga terjangkau yaitu memanfaatkan pangan daun kelor dan labu kuning menjadi produk pangan. Tujuan untuk mengetahui pengaruh pemberian cookies dengan penambahan tepung daun kelor (moringa oliefera) dan tepung labu kuning (curcubita moshata) terhadap pertambahan berat badan balita usia 2-5 tahun dengan status gizi berat badan kurang di wilayah kerja Puskesmas Bontoa. Jenis Penelitian ini merupakan pre-Eksperimen dengan rancangan pre-post test one group design. Hasil: Berdasarkan hasil uji kesukaan yang paling banyak disukai adalah F2 dengan persentasi 64%. Hasil analisis kandungan protein pada F2 cookies dalam 100gr sampel, yaiu perlakuan satu 5,58 gr, perlakuan dua 5,23gr, perlakuan tiga 4,70 dan kandungan karbohidrat pada cookies perlakuan satu 40,59 gr, pelakuan dua 41,20 gr, perlakuan tiga 40,14 gr. Berdasarkan uji paired t-test di diperoleh sig (2-tailed) adalah 0,00<0,05 maka Ha diterima yang berarti ada pengaruh pemberian cookies terhadap pertambahan berat badan pada anak balita yang mengalami balita berat badan kurang. Formula yang paling banyak disukai adalah F2 dengan kandungan tepung daun kelor 1,42 gr dan tepung labu kuning 1,24gr/40 gr cookies dengan persentase 64%. Ada pengaruh pemberian cookies F2 terhadap pertambahan berat badan balita usia 2-5 tahun. Kata Kunci: Cookies, Berat badan kurang, Balita usia 2-5 tahun. Abstract The provision of additional food prioritizes local food ingredients, namely a modified formula in the form of quite an energy and protein-dense formula, consisting of ingredients that are easy to obtain by the community at affordable prices, which is using moringa leaves and pumpkin as food products. The objective of this research was to determine the effect of giving cookies with the addition of moringa leaves flour (moringa oliefera) and pumpkin flour (curcubita moshata) on the weight gain of toddlers aged 2-5 years with underweight nutritional status in the work area of Bontoa health center. This research was a pre-experiment with a pre-post test one group design. Results: Based on the preference test results, the most preferred was F2 with a percentange of 64%. The analysis results of the protein content in F2 cookies in 100gr of the sample, namely treatment one was 5.58 gr, treatment first second was 5.23gr, treatment three was 4.70, and carbohydrate content in cookies in treatment one was 40.59 gr, treatment firsh second was 41.20 gr, treatment three was 40.14 gr. Based on the paired t-test, it was obtained that the sig (2-tailed) was 0.00 <0.05, then ha was accepted, which means that there was an effect of giving cookies on weight gain in children under who had underweight toddlers. The most preferred formula was F2 with 1.42 g of moringa leaves flour and 1.24 g of pumpkin flour 40 g of cookies with a percentage of 64%. There is an effect of giving F2 cookies on the weight gain of toddlers aged 2-5 years old. Keywords: Cookies, Underweight, Toddlers aged 2-5 years old. .