Peningkatan Nilai Gizi Mikro Kudapan Lokal Melalui Subtitusi Tepung Ikan Gabus Untuk Pencegahan Stunting Di Sulawesi Selatan

Abstract

Local snacks are used to being consumed by local people, including children under five, but the local cultural products have unbalanced nutritional content, which generally only contains energy sources. On the other hand, in this area also has fish food ingredients such as "cork fish" which are rich in protein and vitamins and minerals. The addition of cork fish flour can produce local food products that contain complete and balanced nutrients for supplementary food for toddlers. This research was carried out to develop local services as a model for improving nutritional status in children under five. The design of the study uses Static group comparison design, which compares the levels of local nutritional nutrients from several concentrations of cork fish meal 0% and 5%. Nutrient content of cork protein fish meal 73.81%, iron 0.9%, zinc 0.42%, calcium 35.38%. Local TIG snacks (cork fish meal) contain 353 mg calcium, pospor 546 mg, iron 9 mg and zinc 4.4 mg every serving. Addition of TIG above 5% can meet micronutrient needs in children under five. Keywords: nutritional value, local snacks, cork fish meal

Local Snacks and Virtual Nutrition Counseling Services Increasing Growth of Stunting Children

“…These findings strengthen the results of previous studies that utilize of fish-processed ingredients and products can overcome the problem of height growth disorders in stunting children [9]. The Snakehead fish flour has a high potential for micronutrients, particularly Zn, calcium, phosphorus, and iron, which are very important to support children's height growth [24]. The potential content of these micronutrients is what makes us better in this study.…”

Influence of composite flour constituents and extrusion temperature in the production of analog rice

“…Figure1. Testing the nutrition of raw materials in this research has the same results as the nutritional content conducted by several previous studies(Onyango et al, 2020;Nadimin & Lestari, 2019;Suarni et al, 2013). The proximate test of modified cassava flour obtained the same results as previous research conducted, where the starch content was around 80%(Onyango et al, 2020;.…”

Sosialisasi dan Edukasi Pengolahan Makanan Pendamping ASI (MPASI) untuk Pencegahan Kasus Stunting pada Anak Balita

“…Untuk menunjang program ini, maka diperlukan sumber ketersediaan pangan yang cukup, bergizi, beragam dan bermutu (Azriful et al, 2022). Menurut Nadimin & Lestari (2019), penanganan masalah gizi dengan pemberian makanan tambahan yang berbasis pangan lokal akan lebih mudah diterima oleh masyarakat, di samping juga dapat menjaga stok untuk kesinambungan pemberiannya.…”