Karakteristik makanan pendamping ASI balita yang disubstitusi dengan tepung ikan lele dan labu kuning

Noer, Etika Ratna; Rustanti, Ninik; Elvizahro, Leiyla

doi:10.14710/jgi.2.2.83-89

Cited by 5 publications

(7 citation statements)

References 2 publications

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“…MP-ASI bubur bayi instant umumnya tersusun dari campuran susu skim, tepung beras, gula halus, dan minyak nabati (Andarwulan & Fatmawati., 2004;Mufi da et al, 2015). Peningkatan kandungan gizi, dapat dilakukan dengan penambahan dan substitusi dengan bahan pangan lokal sumber protein dan vitamin A, yang dapat disubstitusi dengan bahan pangan lokal sumber protein dan vitamin A (Noer et al, 2014).…”

Section: Pendahuluanunclassified

“…Jumlah tersebut dinilai dapat meningkatkan nilai gizi pada MP-ASI yang akan dibuat. Penelitian sebelumnya menunjukkan penggunaan tepung ikan patin sebanyak 20% dan tepung labu kuning sebanyak 15% dapat menghasilkan bubur instant yang memiliki angka kecukupan gizi dengan pemenuhan protein 34% dan vitamin A 102% (Noer et al, 2014). Nilai tersebut sangat baik untuk memenuhi kebutuhan bayi dan balita.…”

Section: Pendahuluanunclassified

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Development of Instant Porridge Complementary Feeding with Catfish Flour and Pumpkin Flour Substitution

Darningsih¹,

Habibi²,

Nurman³

et al. 2023

MGI

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The problem of malnutrition in infants and toddlers led to growth and development impairment. In the long term, nutritional problems increased the risk of disease and lower productivity. A method to overcome malnutrition was by using complementary feeding. This study aimed to create and evaluate the quality, safety and shelf life of instant porridge complementary feeding with the substitution of catfish flour and pumpkin flour. The method used in this study was an experimental study with two factorial completely randomized design with two repetitions to evaluate the product sensory. Furthermore, quality and safety testing was carried out according to the parameters set by Indonesia National Standard and Indonesia National Food and Drug Agency. In the final stage, the shelf life evaluation was carried out using the Extended Storage Studies (ESS) method using room temperature 27-37oC. The results showed that the use of catfish flour as much as 15% and pumpkin flour as much as 10% gave the best results on the sensory value of instant porridge. The product had a fairly good nutritional value, and safe in terms of heavy metals and microbiology. However, the water content of the product was still too high from the standard. The result of shelf life testing using the ESS method, instant porridge products had shelf life of 6 months at room temperature 27-37°C. The implications of this research can be used as a reference in the development of complementary feeding made from local food.

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Section: Pendahuluanunclassified

Development of Instant Porridge Complementary Feeding with Catfish Flour and Pumpkin Flour Substitution

Darningsih¹,

Habibi²,

Nurman³

et al. 2023

MGI

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“…According to Sudaryanto (2014), the criteria for good Complementary Foods are healthy, high energy and protein values, good supplementation values, contain vitamins and minerals suitable for babies, easy to obtain and fresh ingmungients, relatively cheap prices, types of food according to the baby's age, acceptable to the baby's digestion, the content of crude fiber in small amounts and the processing must be hygienic. Nutrient components that play an important role in the baby's growth period include vitamin A and protein (Noer et al, 2014). According to Kemenkes RI (2007), Complementary Foods making must be able to fulfill the criteria for nutritional needs that have been regulated in government regulations such as an energy content of 400-450 kcal, protein content of 15-22 grams, and vitamin A 250-350 µg in 100 grams of ingmungients.…”

Section: Introductionmentioning

confidence: 99%

PROXIMATE COMPOSITION AND ORGANOLEPTIC PROPERTIES OF PUMPKIN (Cucurbita moschata)-BASED COMPLEMENTARY FOODS WITH SEVERAL TYPES OF NUTS

Mardiah

Rosdiana²,

Fitrilia³

2022

IJAR

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Complementary Foods is food given to infants aged 6-24 months. Complementary foods must fulfill the criteria for nutritional needs that have been regulated by the government such as adequacy of macro and micro nutrients. One of the local food ingredients that can be used as complementary foods is pumpkin.Pumpkin is known to contain nutritional components that are quite complete but have a small protein content. Therefore, it is necessary to add nuts as a source of protein. The purpose of this study was to determine the comparison effect of pumpkin puree with various types of nuts on the proximate composition and organoleptic properties of complementary foods. This study used a completely randomized design with one factor, namely the differences in the type of bean puree with five levels of treatments, A1 (35% pumpkin: 35% Bambara bean), A2 (35% pumpkin: 35% kidney bean), A3 (35% pumpkin: 35% mung bean), A4 (35% pumpkin: 35% soybean), and A5 (35% pumpkin: 35% edamame bean). Data analysis using analysis of variance and Kruskall Wallis test. The result showed that the Complementary Foods formulations made with 35% pumpkin puree and 35% soybean puree had the highest nutritional content. The Complementary Foods had 57.25% water content, 2.83% ash content, 20.62% protein content, and 10.49 fat content which had fulfill the Complementary Foods standard except the carbohydrate content. The addition of nuts puree to pumpkin complementary foods had an effect on color and texture sensors and all parameters in the hedonic test.

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“…Measured by weight, a growth of a baby goes very quickly related to the problem of large growth, number, size or dimensions of the cell level, and baby's organs. [4] [5] To increase the nutritional content, local food containing protein and vitamins becomes an alternative to supplementary food as it is easily got. One of the local foodstuffs with nutrientdense food is mung beans (Phaseolus Radiatus) which have nutritional content including carbohydrates (62-63%) as the largest component of mung beans.…”

Section: Introductionmentioning

confidence: 99%

“…Indonesians generally meet their protein needs by consuming eggs since it has a beneficial effect in human life, and therefore eggs are highly recommended for children who are growing up. [5] [9] Based on the cases above, it is necessary to conduct a research entitled "The effect of Supplementary Feeding Program (Food Combinations) towards Changes in Nutritional Status of Stunting Toddlers".…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of the Additional Feeding Program Using Combination of Green Bean Juice and Boiled Chicken Egg Toward Changes in Nutritional Status of Toddler Stunting in Pandeglang Regency

Suksesty¹,

Hikmah²,

Afrilia³

2020

Proceedings of the 1st International Conference on Community Health (ICCH 2019)

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Stunting is a condition where a child's height is much shorter than the height of other children at his age. Based on the Riskesdas in 2018 it is known that the prevalence of children under five with the height level of very short and short at 30.8%. The highest problem of energy and protein deficits in Pandeglang Regency, with a prevalence above 70%. Giving additional food is one of the strategies for supplementation in overcoming nutritional problems. Provision of Supplementary Feeding Combination of Green Bean Juice and Boiled Chicken Eggs are energy and protein-dense foods derived from ingredients that are easily obtained in the community at affordable prices. The purpose of this study was to determine the effectiveness of the combination supplementary feeding program to change the nutritional status of stunting children. The population in this study were toddlers aged 12-59 months who suffered stunting in Pakuluran village Pandeglang District. The technique used in sampling was purposive sampling with the number of 24 children under five who were given a combination feeding intervention for 30 days. This research is a quasiexperimental study with a one group pre and post test desing design which aims to determine whether there is an effectiveness of supplementary feeding combinations to improve the nutritional status of stunting children. The design of the analysis using the T test and Chi-Square test was obtained for 45.8% of children under five who underwent nutritional improvement after being given a combination of additional foods. There is a strong relationship between the intervention carried out on changes in toddler weight with a value of p <0.05. However, there is no significant difference in changes in toddler height with a value of p> 0.05.

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Karakteristik makanan pendamping ASI balita yang disubstitusi dengan tepung ikan lele dan labu kuning

Cited by 5 publications

References 2 publications

Development of Instant Porridge Complementary Feeding with Catfish Flour and Pumpkin Flour Substitution

Development of Instant Porridge Complementary Feeding with Catfish Flour and Pumpkin Flour Substitution

PROXIMATE COMPOSITION AND ORGANOLEPTIC PROPERTIES OF PUMPKIN (Cucurbita moschata)-BASED COMPLEMENTARY FOODS WITH SEVERAL TYPES OF NUTS

Effectiveness of the Additional Feeding Program Using Combination of Green Bean Juice and Boiled Chicken Egg Toward Changes in Nutritional Status of Toddler Stunting in Pandeglang Regency

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