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afifah nur hasanah
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Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Social Sciences

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Development Of Processed Rinuak Fish (Psilopsis Sp) To Improve Nutritional Quality Of Toddler Of Stunting Yuliana .; Linda Rosalina; ade iferamuna; afifah nur hasanah
International Journal of Tourism, Heritage and Recreation Sport Vol 1 No 2 (2019): International Journal of Tourism, Heritage and Recreation Sport
Publisher : The Tourism, Heritage and Recreation Sport Center, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (176.111 KB) | DOI: 10.24036/ijthrs.v1i2.28

Abstract

Stunting is one of the problems of a lack of protein intake that occurs for a long time to interferewith growth. Increasing the quality of nutrition based on local food that has the potential to be onesolution, including raw fish rinuak which is rich in protein. This study aims to analyze the needs andidentify the potential of rinuak fish as a local food ingredient and to design standardized products toimprove the nutritional quality of children under five with stunting. The survey method was used tocollect data with qualitative and quantitative approaches using the Participatory Action Research(PAR) design. Furthermore, the standardization of recipes for processed rinuak fish was carried out byeight expert validators in the fields of food, food, and nutrition. The results showed that the potentialfor rinuak fish in Lake Maninjau in the last two years is abundant. Standardized processed rinuak fish,namely nuggets, jerky, and shredded rinuak can be used as an alternative food for toddlers.
Co-Authors ade iferamuna Rosalina, Linda Yuliana Yuliana