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All Journal Nusantara Science and Technology Proceedings Media Penelitian dan Pengembangan Kesehatan
Haruni, Diah Sekar
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology

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Acceptability and Nutritional Value of Mackerel Fish Nugget with Additions of Moringa Leaves Flour for Stunting Children Under-Five Years in West Nias Regency Haruni, Diah Sekar; Nuhriawangsa, Adi Magna Patriadi; Febrinasari, Ratih Puspita
Nusantara Science and Technology Proceedings The 1st International Conference Muhammadiyah Yogyakarta – Hospital & Healthcare Management
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4209

Abstract

Stunting is one of a nutritional problems. Mackerel contains high protein which is important for growth. Moringa leaves contain high calcium and iron to overcome stunting. However, these two ingredients are very low in utilization as food ingredients so food diversification is carried out by making nuggets that are popular with children. The goal of this study was to determine the acceptability and nutritional value of mackerel nuggets with the addition of moringa leaf flour for stunting children in West Nias Regency. This type of research was experimental with organoleptic and proximate test. The treatment is moringa flour addition of 3%, 5%, 7%. Data were analyzed with One Way ANOVA followed by Duncan's and using Kruskal Wallis followed by the Mann-Whitney test if the data did not meet one of the conditions for the Anova test. The hedonic test results showed that there was a significant difference in aroma (p=0.033), taste (p=0.001), and texture (p=0.043) but no effect on color (p=0.639). The nutritional value test results showed that there was an effect of moringa leaf addition on the moisture content (p=0.016), ash (p=0.001), protein (p=0.001), fat (p=0.001), carbohydrate (p=0.024), calcium (p=0.001), and iron (p=0.001) of mackerel nuggets. Moringa flour addition influenced the liking of aroma, taste, and texture but had no effect on aroma and was well received by children's panelists in the category of “like” with F1 with the highest acceptance. Moringa flour addition influenced the protein, calcium, and iron levels with the highest levels in F3.
PEMBERIAN NUGGET IKAN TENGGIRI YANG DIFORTIFIKASI TEPUNG DAUN KELOR TERHADAP NILAI Z-SCORE TB/U dan BB/U PADA ANAK BALITA STUNTING Haruni, Diah Sekar; Nuhriawangsa, Adi Magna Patriadi; Febrinasari, Ratih Puspita
Media Penelitian dan Pengembangan Kesehatan Vol. 35 No. 2 (2025): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v35i2.3015

Abstract

Stunting is a nutritional problem caused by prolonged malnutrition. Mackerel and Moringa leaves are considered to have many health benefits on children growth. The study aimed to determine the effect of giving mackerel nuggets fortified with moringa flour on the nutritional status of stunted toddlers. The study took place in February and March of 2024, had a pre-post control group. The samples comprised 52 stunted children in West Nias, ranging in age from 24 to 59 months; toddlers with chronic illnesses and those with gluten and seafood allergies were excluded. Four groups were created from the samples: two control groups and two treatment groups. The treatment group received 100 grams of nuggets daily for 60 days, along with the collection of anthropometric data, including height and weight. Height-for-Age (HAZ) data was analyzed using Wilcoxon and Kruskal Wallis test while Weight-for-Age (WAZ) data used Paired T-test and One Way ANOVA test, then followed by a Post Hoc test. There was no significant difference in the increase in HAZ between treatments (p=0.741), but there was an effect of giving nuggets with the addition of moringa leaves at 3% (p=0.046) and 7% (p=0.007) on HAZ at 0,010 and 0,016 respectively. Weight-for-Age (WAZ) value increased differently for each treatment (p=0.001), with the most significant difference in the giving of nuggets fortified with 7% moringa leaves, namely 0,206. The conclusion of this study was that giving mackerel nuggets fortified with moringa flour increased HAZ and WAZ of stunted toddlers.
Co-Authors Adi Magna Patriadi Nuhriawangsa Ratih Puspita Febrinasari