Background: The problem of protein energy inadequacy is a major problem among under-fives that affects the process of child growth and development. The prevalence of stunted status among under-fives in developing countries in 2008 was estimated as much as 33%. In Cirebon Municipality the prevalence was 10.27% and in north coastal area of Cirebon Municipality was 11.4%.Objective: To identify the association between stunted status and development of under-fives at north coastal area of sub district of Lemahwungkuk Cirebon Municipality.Method: This was an observational study with a cross sectional design carried out at north coastal area of sub district of Lemahwungkuk Cirebon Municipality from November 2008 to January 2009. Subject of the study consisted of 166 under-fives and the respondents were parents of those children. Samples were chosen purposively. Research instruments consisted of questionnaire, length board, microtoise, forms, and Denver II test. Data analysis used chi square and logistic regression with confidence interval (CI) 95%.Result: There was significant association between stunted status and development of fine motor adaptive, language, and gross motor capacity. There was significant association between education of mothers and personal social, fine motor adaptive, language and gross motor development. There was significant association between occupation of mothers and personal social, fine motor adaptive, language and gross motor development. There was significant association between stunted status, education of mothers, and occupation of mothers and child development. The result of multivariate analysis showed that stunted status had greater risk for delayed language development of under-fives than other indicators of child development.Conclusion: There was no association between stunted status and child development; however stunted status had greater risk for delay in language development, and risk factors dominantly affecting child development were occupation and education of mothers.

Tempe is one of the processed products of soybeans. Tempe can be further processed into tempe stick by the community through science and technology based entrepreneurship. The targets of this activities are community empowerment in product development, entrepreneurship training and earning extra income. The output of this activities is the diversification of food in the form of healthy food products such as tempe stick. The activities consists of 1) preparation stage (Formulation of formula, analysis of nutritional content of best formula, and manufacture of packaging design and product label); 2) Implementation stage (Entrepreneurship Training, Practice of making tempe stick, Mentoring and Production Monitoring); and 3) Evaluation Stage (Evaluation of sales of stick stick). The result of this activities is obtained a best tempe stick formula with the composition of raw material is wheat (45.0), tempe (45.0), margarine (3.6), lime leaves (1.5), baking powder (0.1), salt (0.6), and water (3.0) with nutrient content per 100 gr tempe stick is energy (464 kcal), water (4.96 g), protein (13.03 g), fat (19.47 g), and carbohydrate (59.08 g). Capital per pack business (100 g) of IDR 3.742 with the selling price of IDR 8.000, then the profit of IDR 4.258 per pack (113.8%). Based on the results of these activities it can be concluded that tempe stick is a nutritious snack food that is feasible to be developed as a profitable business branch.

The proportion of underweight children and stunting increased between 2007-2013. Underweight increased from 18.4% to 19.6% and stunting increased from 36.8% to 37.2% (Ministry of Health, 2013). Less food intake, the economic capacity of families and the lack of food cheap source of animal protein available and can be consumed by children under five is the cause of the problem. Small Shrimp (Aceteserythraeus) contains high protein and calcium, but not yet utilized optimally for nutritional improvement. This study aims to determine the acceptability of infants in food supplementary added Shrimp Powder (SP).This type of research is the experiment, with the design Randomised Control Trial (RCT) in the form of the acceptance test with the addition Shrimp Powder (SP) of menu food supplementary in infants at posyandu. Sampling RW.09 Village Kesunean Cirebon purposive sampling in the coastal areas with a high prevalence of malnutrition. A total sample of 60 toddlers of 30 toddlers and 30 toddlers control treatment, taken by systematic random sampling that meets screening criteria.Southwestern acceptance test results received of menu food supplementary with the addition Shrimp Powder 5% was slightly lower (79.9%) of the reception menu food supplementary without SP (87.5%) and showed no statistically significant differences(p= 0.215). Talam cake has received the highest power, then grits and steamed noodles. Shrimp powder at menu, 6,1-25,5kkal contributed to increasing energy, protein and calcium 1,3-5,5g 1,2-5,2mg per 100g food supplementary. SP can not be added in large quantities (± 5%), because it will affect the flavor and acceptability toddlers. To optimize SP contribution in improving the nutritional content of supplementary menu, then added in small portions (± 5%), but often