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All Journal Journal of Saintech Transfer Contagion: Scientific Periodical Journal of Public Health and Coastal Health
Syahira Addina
Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Health Professions Public Health Other

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Effect of TIJEK Nuggets as a Local Supplementary Food on Weight Gain among Stunted Toddlers: A Pre-Experimental Study Erlina Nasution; Fitriyani Pulungan; Ida Nurhayati; Syahira Addina; Elisa Julianti
Contagion: Scientific Periodical Journal of Public Health and Coastal Health Vol 8, No 2 (2026): Contagion
Publisher : Universitas Islam Negeri Sumatera Utara, Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30829/contagion.v8i2.28870

Abstract

Stunting remains a critical public health challenge in Indonesia, particularly in regions like Deli Serdang Regency, North Sumatra, where prevalence rates remain elevated despite ongoing interventions. This pre-experimental one-group pretest-posttest study evaluated the effect of TIJEK Nuggets a locally developed supplementary food made from tempeh (fermented soybeans), anchovies, chicken eggs, and spices as a nutrition intervention to improve the nutritional status of stunted toddlers aged 2-5 years in Pantai Labu Pekan Village. From a population of 45 eligible toddlers, 30 participants meeting the inclusion criteria (willingness to participate and measurable anthropometrics) were consecutively sampled. Baseline height and weight measurements served as pretest values, followed by daily administration of 100 grams of TIJEK Nuggets (divided into two servings) for 14 days, with posttest anthropometrics recorded thereafter. Nutritional analysis confirmed that 100 grams (4 pieces) of TIJEK Nuggets provided 150.61 kcal of energy, 26.83 g of carbohydrates, 7.92 g of protein, 11.61 g of fat, 62.56 g of water, and 1.40 g of ash, leveraging high-protein local ingredients to address macronutrient deficiencies common in stunting. Results showed no significant change in mean height (pretest-posttest: 92.72 cm ± 7.69 cm), but averages were identical due to minimal linear growth over the short term. However, mean weight increased significantly from 12.77 kg ± 2.03 kg to 13.39 kg ± 2.04 kg (p=0.001), indicating TIJEK Nuggets effectively promoted short-term weight gain. This aligns with biological expectations: height reflects chronic malnutrition, which responds to prolonged interventions, while weight responds more rapidly to energy-dense supplements. In conclusion, TIJEK Nuggets demonstrate promise as an accessible, effective supplementary food for short-term weight improvement in stunted toddlers, warranting broader, controlled applications within multifaceted anti-stunting strategies Keywords: Stunting, Toddlers, Nutritional Status, TIJEK Nuggets, Local Food
Enhancing Production Capacity and Work Ergonomics at Cemilan Wety through the VGC-J300 Slicing Machine and The High-Pressure Stove Nazhifah Mahfuzhah; Maya Pratiwi Hutabarat; Syahira Addina; Wahyu Hayati Maser
Journal of Saintech Transfer Vol. 9 No. 1 (2026): Publication In Press
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v9i1.25903

Abstract

This community service activity aims to apply appropriate technology, namely VGC-J300 slicing machines and high-pressure stoves, to increase production capacity, productivity, and ergonomics at Cemilan Wety in Medan. Before the intervention, the production process relied on manual equipment, particularly during the slicing stage, resulting in prolonged processing times, limited output, and high physical workloads. The implementation method involved field surveys, partner discussions, equipment procurement, hands-on training, and monitoring and evaluation. The success of the program was evaluated by comparing before- and after-intervention conditions in terms of production capacity (kg per day), time efficiency, and changes in physical workload during the production process, as assessed through observations and interviews with partners. The technological solutions provided included a VGC-J300 slicing machine and a high-pressure stove. The results demonstrated a significant increase in production capacity across all product lines: cassava chips increased by 66.67% (from 30 kg to 50 kg), and Mustofa potato (spiced matchstick potatoes) increased by 48.15% (from 22.5 kg to 33.33 kg). In addition, productivity improved, and the slicing process became faster and more consistent. Meanwhile, the frying process became more efficient through stable heat output. Furthermore, work ergonomics improved as the physical workload decreased, creating a more comfortable work environment. In conclusion, the effective application of appropriate technology has improved production efficiency, production capacity, and the quality of work processes in a sustainable manner.
Co-Authors Erlina Nasution Fitriyani Pulungan Ida Nurhayati Julianti, Elisa Maya Pratiwi Hutabarat Nazhifah Mahfuzhah Wahyu Hayati Maser