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All Journal Journal of Health and Nutrition Research
Dodik Briawan
Nutrition Study Program, Faculty of Medicine and Nutrition, IPB University, Indonesia
Medicine & Pharmacology Nursing Public Health

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Risk factors of stunting incidence among children aged 6-23 months in fishing families in Brebes Regency Hanin Maulida Fasya; Dodik Briawan; Ali Khomsan
Journal of Health and Nutrition Research Vol. 5 No. 1 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i1.961

Abstract

Stunting remains a major public health problem, particularly in coastal communities where poverty and limited dietary diversity are prevalent. Children in fishing families are vulnerable due to low household income, inadequate food intake, and exposure to infections. This study aimed to identify and analyze the risk factors associated with stunting among children aged 6–23 months in fishing families in Brebes Regency, Central Java. A matched case-control study was conducted from April to May 2025 in three coastal villages (Kluwut, Grinting, and Pulogading), Bulakamba Subdistrict, Brebes. A total of 132 subjects were enrolled, consisting of 44 stunting cases and 88 controls matched by age. Data were collected on child, maternal, and household characteristics, dietary intake, and health status. Statistical analyses included Chi-square test and Binary Logistic Regression to determine significant risk factors (p<0.05). The results showed that children with a history of pulmonary TB had an 9.622 times higher risk of being stunted (OR = 8.120; 95% CI: 1.009–91.735; p = 0.049). Inadequate energy intake (≤89% RDA) had an 8.12 times higher risk of stunting (OR = 8.120; 95% CI: 2.552–25.839; p = 0.001). Birth length <48 cm increased the risk of stunting by 4.105 times ((OR = 4.105; 95% CI: 1.593-10.575; p = 0.003). Meanwhile, age 6-11 months showed a protective effect (OR=0.343; 95% CI: 0.135-0.869; p=0.024).
Bioavailability of Iron in Chicken Nuggets with the Addition of Chicken Liver and Moringa Leaves Sofyan Musyabiq Wijaya; Sri Anna Marliyati; Dodik Briawan; Eny Palupi
Journal of Health and Nutrition Research Vol. 5 No. 1 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i1.971

Abstract

Anemia is a global health problem caused by iron deficiency, especially among vulnerable groups such as adolescents. One of the strategies to prevent anemia is through the consumption of foods rich in iron and other supporting nutrients. Chicken nuggets are a popular processed meat product with the potential to develop into a functional food. This can be achieved by fortifying them with iron-rich ingredients, such as chicken liver and moringa leaves. This research aims to determine the bioavailability of iron in chicken nugget products containing chicken liver and moringa leaves. The production of chicken nuggets with the addition of chicken liver and moringa leaves was divided into two treatments: Control (100% chicken meat) and P (75% chicken meat: 20% chicken liver: 5% moringa leaves). The P formula was selected based on previously conducted sensory tests. Nutritional content test using the proximate test. Iron bioavailability analysis using pepsin and pancreatin enzymes with 4 repetitions.  Results were analyzed using an Independent-Samples T-Test. There were significant differences for energy content (p = 0.014), carbohydrate percentage (p = 0.031), and protein percentage (p = 0.001), and no significant differences for fat percentage (p = 0.207). There was no significant difference for iron content (p = 0.184), but there was a significant difference for iron absorbed (p = 0.013) and percentage of iron bioavailability (p = 0.034). The addition of chicken liver and moringa leaves was found to significantly increase the bioavailability of iron in the product
Co-Authors Ali Khomsan Eny Palupi Hanin Maulida Fasya Sofyan Musyabiq Wijaya Sri Anna Marliyati