Stunting in Jember Regency is the eighth most common condition in East Java, affecting up to 30% of the 180,000 children under the age of five. The creation of meatballs made from tuna fortified anchovy, which are increasingly rich in nutrients like zinc, will help to overcome nutritional issues. The aim of this research was to look at zinc levels, elasticity, and organoleptic properties. The aim of this study was to look at the zinc levels, elasticity, and organoleptic consistency of tuna fish balls after fortification with anchovy flour and chewers, which could help stunted toddlers improve their nutritional status. This is a true experimental study with a pre and post control group configuration. The sample size was set at 27 (eight samples from the treatment group and one sample from the control group). Zinc levels, elasticity, and organoleptic consistency are all measured in the lab through observation. On zinc levels, ANOVA Two Way was used to analyze data presentation. Zinc levels of 0.001 mg/100 gr and elasticity of 707.38 4.13 gf were found in tuna fish balls until they were reinforced with anchovy flour and chewers. The interaction of zinc content, elasticity, and organoleptic quality of anchovy meal fortification (0, 18%, and 35%) and thickener (carrageenan and STTP) has a major effect on zinc content, elasticity, and organoleptic quality (physical and preferences include taste, aroma, color and texture). The best tuna meatballs in terms of general nutritional content and chewiness are tuna fish balls fortified by 35% anchovy and with carrageenan as thickener. His general favorite is tuna fish balls which are not fortified with anchovy flour and without chewing. Future research is expected to find alternatives to other highly nutritious fish with good acceptance

Background: Childhood stunting still occurs in Jember Regency at a prevalence rate of 37.94% in 2021. This problem can be overcome by diversifying food processing based on tuna (Euthynnus affinis) which is abundant in Jember Regency. Tuna fishballs is enriched by anchovy flour and elasticity enhancers, that are rich with micro minerals and have the potential to boost immunity for stunting children.Objective: Analyze the effect of anchovy flour and elasticity enhancers on the microminerals content of tuna fishballs. Methods: The true experiment research used pre and post-test with control group design comprising 24 treatment groups and 3 control groups. The treatments included the addition of anchovy flour (0%, 18%, and 35%), elasticity agents (without elasticity agents, Karagenan, and Sodium Tripolyphosphate). The microminerals measured were iron, iodine, and selenium. Data were analyzed by Two-way Analysis of Variance (ANOVA), using the 3x3 factorial Randomized Block Design. Results: Non-treated tuna fishballs showed contents of 31.72 ± 0.05 mg/100 g iron, 2.31 ± 0.03 µg/100 g iodine and 1.69 ± 0.20 µg/100 g selenium. The addition of anchovy flour or elasticity enhancer independently and the interaction of both, have a significant effect on increasing the microminerals content of tuna fishballs.

Rice bran comes from rice waste which has many benefits, one of which is good for obesity because it contains lot of fiber and antioxidant gamma orizanol. This study aims to determine effect of drink rice bran much as 30 g to HDL and LDL levels of obese students several elementary schools in Makassar. The number of samples needed was 60 obese elementary school students with research design Nonequivalent Control Group Design. The results showed that the characteristics of the respondents indicated that the value was not significant between control and intervention groups. For energy intake in control group increased significantly (p = 0.061), while the intervention group experienced an increase, although not significantly (p = 0.256). Fiber intake, cholesterol, carbohydrates and fat increased in both groups but not significantly. For LDL levels in the intervention group (p = 0.000) and control group (p = 0.021) decreased significantly. while for HDL levels there was a significant increased in the intervention group (p = 0.014) and significant decreased in control group (p = 0.102). It is concluded that the provision of rice bran based drinks has an effect on reducing LDL levels and increasing HDL in obese students