Abstract
Stunting is a chronic nutritional issue and a public health priority in Indonesia, including in the coastal areas of Bulukumba Regency. Nutritional interventions involving food fortification with local ingredients, including fish and Ulva sp. seaweed, offer the potential to boost children's intake of protein and essential micronutrients as a strategy to prevent stunting. This community service aimed to enhance the knowledge and skills of the Barakka Fish Processing Group in Binta Rore Urban Village, Ujung Bulu District, Bulukumba Regency, regarding the production of children's snacks fortified with fish and Ulva sp. seaweed. The program comprised preparation, outreach and training, and evaluation phases, involving 20 partner members who already possessed basic skills in conventional fish processing. Pre-test and post-test results demonstrated a significant improvement in participants' understanding of food fortification, with the average score rising from 27,7 to 86,9. The training also resulted in the creation of three types of fortified snacks: nuggets, meatballs, and pizza. This initiative contributed to building the partners' capacity to process nutritious, local-resource-based foods while simultaneously creating opportunities for product development as a home-based business that supports sustainable stunting prevention efforts.