Students from the Community Service Programme (KKNM) group 27381 at UNY introduced a healthy-food innovation in the form of moringa leaf pudding in Dusun Bolon, Kalurahan Palbapang, Bantul Regency. The programme was initiated by ten students: Amelia Nur Hidayati, Milania Natasya Anggraeni, Novita Nanda Putri, Rayita Kumala Defi, Septian Nurma Revinta, Raden Rara Athalia Diva Reswara, Dwi Yusiana Latifah, Mugi Priyono, Adam Maulana Ar Rizky, and Pradito Naufal Ramadhani.

According to the team leader Mugi Priyono, the moringa plant (Moringa oleifera) is widely known as a herbal plant rich in health benefits: vitamin C seven times more than orange, vitamin A ten times more than carrot, and calcium seventeen times higher than milk.

Because moringa leaves are rich in iron, protein, potassium, and antioxidants that can strengthen immunity, reduce blood sugar levels, aid digestion, and help prevent heart disease and cancer, the team processed the leaves into a snack that is easy to make and appealing—namely, pudding. “Through this innovation we hope it can be accepted by the community, especially children who tend to dislike vegetables with the distinct taste of moringa,” said Mugi on Monday (8 September 2025).

According to programme coordinator Novita Nanda Putri, making the moringa-leaf pudding is quite simple: first fresh moringa leaves are harvested, separated from stems, and washed together with pandan leaves. Then the two types of leaves are blended with a little water and filtered to obtain the extract. Next, agar-agar powder is dissolved in a pan with water, then sugar, sweetened condensed milk, coconut milk, and a bit of vanilla are added for aroma. Then the moringa­-pandan extract is poured into the mixture, boiled until boiling, then poured into pudding molds and left to cool for a few hours until solid. “The moringa leaf pudding is ready to serve, with a smooth texture, sweet salty taste, and the pandan aroma covers the distinctive moringa taste,” she explained.

The residents of Dusun Bolon welcomed the healthy‐food innovation enthusiastically. One resident, Mrs Sulastri, said: “Until now we knew moringa leaves had many benefits, but they were rarely processed into a snack. This way children will eat moringa without being forced,” she added. The hope is that the knowledge provided by the students can be continued by residents, and even developed into a small business to increase income.

This moringa leaf pudding programme is a concrete form of UNY students’ contribution in supporting a healthy lifestyle based on local potential. Besides introducing a nutritious food alternative, the activity also aligns with efforts to enhance food security in the village. With this innovation, moringa leaves—which have been known only as traditional herbal medicine—can be upgraded into modern, practical, and economically valuable food.