Malnutrition and stunting prevalence in under-five children in Cirebon City are still high that reach 13.9% and 15.7%. Rebon shrimp (Acetes erythraeus) contains high protein and calcium. Influence of adding rebon shrimp in supplementary food (lemu porridge and steamed sponge) towards nutrition quality was investigated. This study aimed to determine effects of rebon shrimp powder on nutritional values, organoleptic properties and food acceptance. Laboratory test and Nutriservey software were used to measure nutritional value of rebon shrimp powder and nutrition of supplementary food. Organoleptic test used completely randomized design with four treatments (0%, 5%, 10%, 15% shrimp powder) and two repetitions. Respondents were 30 students of Nutrition Studies Program in Cirebon with 7 hedonic scale (organoleptic test) and 50 children aged 4-5 years in integrated health care (acceptance test). As the result, the level of ash, protein and calcium of rebon shrimp powder met the Indonesian National Standard. Energy, protein and calcium significantly increased (p value < 0.05).Nutrient content of steamed sponge per 100 gram with 5% rebon shrimp powder supplied 21.6% energy, 18.9% protein and 25.9% calcium on recommended dietary allowances. Preference level of color, flavor, taste, texture and overall were significantly different. Lemu porridge with 5% rebon shrimp powder was accepted by 80% of the children and the steamed sponge acceptance reached 88%. Keywords: Children, malnutrition, rebon shrimp powder, supplementary food Abstrak Prevalensi gizi kurang dan stunting pada anak bawah lima tahun (balita) di Kota Cirebon masih cukup tinggi yaitu mencapai 13,9% dan 15,7%. Udang rebon (Acetes erythraeus) memiliki kandungan protein dan kalsium yang tinggi. Pengaruh penambahan udang rebon dalam makanan tambahan (bubur lemu dan bolu kukus) terhadap kualitas gizi diteliti. Penelitian ini bertujuan untuk mengetahui pengaruh bubuk udang rebon terhadap nilai gizi, sifat organoleptik dan daya terima. Uji laboratorium dan perangkat lunak Nutriservey digunakan untuk analisis nilai gizi bubuk udang rebon dan gizi makanan tambahan. Uji organoleptik menggunakan rancangan acak lengkap dengan empat perlakuan (bubuk udang rebon 0%, 5%, 10%, 15%) dilakukan dua kali pengulangan. Responden adalah 30 mahasiswa program studi gizi Cirebon, mrnggunakan 7 skala hedonik (uji organoleptik) dan 50 anak-anak usia 4-5 tahun di posyandu (uji daya terima). Hasilnya adalah kadar abu, protein dan kalsium bubuk udang rebon memenuhi Standar Nasional Indonesia. Energi, protein dan kalsium meningkat signifikan (nilai p < 0,05). Kandungan gizi per 100 gram bolu kukus dengan bubuk udang rebon 5% memenuhi angka kecukupan gizi energi 21,6%, protein 18,9% dan kalsium 25,9%. Tingkat kesukaan pada warna, aroma, rasa, tekstur dan keseluruhan berbeda signifikan (nilai p < 0,05). Bubur lemu dengan bubuk udang rebon 5% dapat diterima oleh 80% balita dan bolu kukus mencapai 88%. Kata kunci: Anak-anak, gizi kurang, bubuk udang rebon, makanan tambahan

Tempe adalah salah satu makanan fermentasi tradisional Indonesia yang mengandung nutrisi yang cukup tinggi. Pengemasan berperan penting dalam pengendalian dari kontaminasi mikroorganisme terhadap produk bahan pangan. Penelitian ini mempelajari pengaruh jenis pembungkus plastik, daun pisang dan daun jati terhadap daya simpan dan sifat fisik tempe. Penelitian adalah quasi eksperimen dengan desain Rancangan Acak Lengkap (RAL) terdiri dari tiga perlakuan (jenis pembungkus tempe). Perbedaan daya simpan dan sifat fisik antar perlakuan di uji Kruskal-Wallis dan uji lanjut LSD. Hasil penelitian menunjukan jenis pembungkus tempe (plastik, daun pisang dan daun jati) mempengaruhi daya simpan dan sifat fisik tempe. Tempe dengan pembungkus plastik lebih cepat busuk, dibanding dibungkus daun jati dan daun pisang. Tempe dengan pembungkus daun pisang menunjukan persentase sifat fisik tertinggi. Ada pengaruh jenis pembungkus tempe terhadap daya simpan dan sifat fisik tempe.

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

Latar Belakang: Ahli gizi Indonesia masih banyak yang menggunakan aplikasi Nutrisurvey (NS) untuk menganalisis kandungan gizi pada bahan makanan dan resep makanan. Nutrisurvey Indonesia (2005) memiliki kekurangan berupa database nilai gizi pangan atau Food Composition Table  (FCT) yang masih belum diperbaharui atau disinkronkan dengan Tabel Komposisi Pangan Indonesia (TKPI-2017). Hal ini menyebabkan terjadi ketidaksesuaian perhitungan estimasi nilai gizi pangan.  Tujuan: mengetahui perbedaan; jenis pangan, jumlah zat gizi dan nilai gizi pangan pada aplikasi Nutrisurvey (NS-2005) dan TKPI-2017 dan melakukan pembaharuan pangkalan data NS. Metode: Jenis penelitian adalah deskriptif observasional, dengan menyelia perbedaan jenis pangan, jumlah zat gizi dan nilai gizi pangan. Pembaharuan pangkalan data aplikasi NS. Hasil: Jumlah jenis pangan di TKPI sebanyak 1.113 jenis dan Nutrisurvey sebanyak 934 jenis. Nutrisurvey sebanyak 43 zat gizi dan TKPI sebanyak 21 zat gizi. Perbedaan jumlah zat gizi pada keduanya sebesar 22 zat gizi. Nutrisurvey memiliki rerata nilai gizi pangan lebih tinggi daripada TKPI sebesar 34,3%. Hasil sinkronisasi menghasilkan Aplikasi Nutrisurvey dengan pangkalan data baru yang disebut Nutrisurvey-TKPI 2017 (NS-TKPI 2017). Kesimpulan: Nutrisurvey-TKPI 2017 dengan berbagai kelebihannya masih layak untuk digunakan oleh ahli gizi dan praktisi gizi. Nutrisurvey memiliki fitur yang cukup mendukung kerja ahli gizi.

Exclusive breastfeeding in Indonesia reached 37,3%. The Covid-19 pandemic has threatened to reduce exclusive breastfeeding coverage, which will impact the quality of human resources in the future. This study aims to determine the incidence rate of exclusive breastfeeding failure during the Covid-19 pandemic. Cohort study for nine months. In a fishing village, namely Dadap Village, Juntinyuat, Indramayu, West Java 2020. The population is all babies born during the study period, obtained 58 babies. Risk factor data were collected through interviews with questionnaires through home visits. Home visits were conducted six times during the observation period. The analysis was conducted by calculating the incidence rate using the formula for the number of cases of infants failing exclusive breastfeeding divided by the total number of live births during the observation period. The results showed that the incidence rate of exclusive breastfeeding failure in Dadap Village was 96,6 per 100 live births. Complementary feeding was given in formula milk in the first week (84,5%), even 79,3% of it after birth. Mothers and husbands do not know about exclusive breastfeeding (75,9%). The mother took the initiative to provide early complementary feeding with the support of her husband (63,8%). Mothers experience problems in breastfeeding (87,9%), and mothers cannot cope with the problem. In conclusion, the causes of exclusive breastfeeding failure in fishing villages are low income, low maternal education and knowledge, and lack of husband support.