Introduction: Stunting describes chronic undernutrition during a period of growth and development from the beginning of life. Stunting is a condition where toddlers have a length or height that is less than their age. This situation is determined by looking at the z-score for height for age (TB/U) less than -2 Standard Deviations (SD) based on growth standards according to the World Health Organization (WHO, 2010). Objectives: to determine the percentage of children under five based on stunting, and measure the direction of the correlation between protein energy intake and z score height/ageMethods: This research uses analytic research. This research was conducted to determine the effect of energy and protein intake on the incidence of stunting under five in the stunting locus village, Bone Regency, so that it used a cross sectional study design. Data on energy and protein intake are collected simultaneously with data on the results of measurements of the height of toddlers who are stunted.Results: The results of the study show that the stunting population is 13.3%. Mother's education completed elementary school 51.7%, father's work as a farmer 83.3%, mother's work as a housewife 96.6%. The results of the correlation test show that the direction of the negative correlation between the z-scores of height/age and energy and protein intake is -0.497 and -0.607, respectively. Although both are not significant, respectively p=0.210 and p=0.110.Conclusion: The correlation between the Z score of height/age and energy and protein intake is negative, and not significant

Less of chronic energy is a condition caused by an imbalance of nutrient intake between energy and protein, so that the nutriens needed are not fulfilled. As for pregnant woman said to be less chronic energy if the measurement of the upper arm circumference is less than 23.5 cm. The results of Riskesdas in 2016 showed the prevalence of pregnant women lacking chronic energy at the National level as much as 16.2% and monitoring of nutritional status in 2017 in South Sulawesi showed the prevalence of KEK pregnant women in the island’s Pangkajene district 25.08%. This study aims to determine the relationship of family income with less chronic energy for pregnant women in the work area of the Bungoro Health Center. This research is observational analytic. The research location was carried out in the work area of the Bungoro Health Center in may 2018. The results of the study showed that there were 24 people (80%) who were not chronically energetic in pregnant women, while 6 people were not in chronic energy (20%). Data of pregnant woman lacking chronic energy is done by interview method using questionnaires and LLA measurements. The results of the study obtained from the chi-square test showed that there was no family income relationship with less chronic energy in pregnant women in the work area of the Bungoro Community Health Center in Bungoro sub-district, Pangkep district where the value p=0,620 (>0,05). To reduce the less of chronic energy in pregnant women in Bungoro sub-district, Pangkep District conducted counseling for pregnant women to pay more attention to the health and consumption of nutritious foods during pregnancy, and cross-sector cooperation between the government and rhe health department to conduct an examination of pregnant women so that they could take precautionary measures against pregnant women who less chronic energy.

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Local snacks or traditional snacks are culturally acceptable foods and all types of food made from local food sources. This local snack consists of various kinds of cakes which initially became a characteristic of an area and can be used in overcoming nutritional problems.  Nutritional problems in Indonesia are still a serious health problem, especially the problem of malnutrition in children under five who currently cannot be addressed properly.  One of the efforts that can be done to overcome malnutrition among the community is by utilizing kepok banana skin waste and tempe into flour in the form of snacks by considering in terms of nutrition (protein, fiber), benefits and receptivity.  This study aims to increase the content of protein nutrients and fiber and the acceptance of local snacks (cukke sponge cake) with the substitution of kepok banana peel flour and tempe flour.  Pre experimental study design with post test group design. Acceptability was assessed based on the hedonic test of 25 panelists and the comstock method for 30 toddler panelists.  The results of the best acceptability were analyzed for the nutritional value of protein and fiber, laboratory testing using the Mirco Kjedahl method and total fiber analysis. Afterwards  presented in the form of tables and narratives.  The results of the study showed that the highest panelists' acceptance was against the sponge cake with a concentration of 10%. Panelists really like the aroma aspect as much as 100%, 96% color aspect, 92% flavor aspect and 60% texture aspect.  Nutritional value with a 10% substitution is 11.75% for protein and 20.95% for fiber. It is recommended that the manufacture of cukke sponge cake uses concentration 10% because it is very popular in terms of color, texture, aroma and taste. It is better to test other nutrients in the sponge cake.

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