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Potensi Bahan Baku Produk Pangan Darurat di Asia Tenggara: Potential Raw Materials for Emergency Food Products in Southeast Asia Resti, Nina; Ayustaningwarno, Fitriyono; Anjani, Gemala; Syauqy, Ahmad; Nuryanto, Nuryanto; Chasanah, Ekowati; Purwani, Endang Yuli; Zhu, Fan; Afifah, Diana Nur
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.362-376

Background: The occurrence of natural disaster in Southeast Asia due to its location along the Asia Pacific Ring of Fire is high. The consequences of the natural disasters on various aspects, like that social, financial, and food security can be large. This initiative promotes the development of emergency food products to address the daily nutritional requirements of natural disaster victims, ensuring their survival. The specified standard is 2,100 kcal/day, emphasizing a balanced distribution of macronutrients (40-50% carbohydrates, 35-45% fat, and 10-15% protein). Objectives: This literature review explored the potential raw materials for emergency food products in the Southeast Asia. Methods: This review utilized databases from Google Scholar and PubMed websites, employing specific keywords for each identified category to gather the latest literature. The literature obtained was 10 article. Discussions: This review explores solutions to the challenges posed by natural disasters in Southeast Asia, focusing on the potential use of locally available resources as raw materials for emergency food products. Raw materials, including Fish Hydrolyzate Protein (FPH), offer numerous benefits due to their bioactive contents, such as antioxidant, antihyperglycemic, antimicrobial, antitumor, ACE inhibitor activity, calcium binding, and anticoagulant properties, particularly beneficial for vulnerable groups. The review also delves into the elimination of raw materials, the nutritional content of various types of emergency food products, and innovative solutions for emergency food products in Southeast Asia. Conclusions: The potential raw materials identified have the capability to yield innovative emergency food products with both excellent physicochemical quality and health potential.

Organoleptic quality and shelf-life of dry noodle from maize flour and fish hydrolysate protein (Mizepi) for emergency food Resti, Nina; Ayustaningwarno , Fitriyono; Anjani, Gemala; Syauqy, Ahmad; Nuryanto, Nuryanto; Chasanah, Ekowati; Purwani, Endang Yuli; Afifah, Diana Nur
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1262

Natural disasters have crucial impacts on food aspects. This problem can be addressed by innovations in nutrient-dense products. However, the reality is that innovation in emergency food products is still minimal, especially in those with high protein content. This research created Mizepi products made from maize flour and Fish Protein Hydrolysate (FPH) for existing emergency food requirements. This organoleptic quality research was conducted on 112 consumer panelists with seven formulations of Mizepi and compared them with maize flour and FPH in grams such as F1 (1:1), F2 (4:7), F3 (4:11), F4 (7:4), F5 (7:11), F6 (11:4), and F7 (11:7) using the Hedonic Test and Just About Right (JAR) on nine scales. Selection of the best formulation was analyzed using the Effectiveness Index Test method. The shelf life test was carried out on the best formulation, namely F4 using the Accelerated Shelf-Life Testing (ASLT) method at temperatures of 35 oC, 45 oC and 50 oC respectively. Samples were observed every 7 days for 28 days. Parameters using water content and Free Fatty Acid (FFA). The organoleptic quality test with hedonic test explained that the product with the most preferred categories is in terms of aroma (F6), color (F1), texture (F4), flavor (F6 and F4), and overall (F4). The most favorable JAR test results for color of all samples were the same, namely yellow, savoriness (F4 and F6), typical savory aroma of corn (F5, F6, F7), typical savory aroma of fish (F3), and crunchy texture (F4). Test results for the shelf life of Mizepi products in the best formulation can be stored well for 46 days at a temperature of 35 oC with water content parameters. The best formulation of F4 meets emergency food requirements, namely it is acceptable in terms of taste, and acceptable.

The Association of Food Insecurity and Chronic Diarrhea on the Prevalence of Stunting in Children under 2-5 Years of Age Marisa, Agnia; Hastuti, Vivilia Niken; Resti, Nina; Hardaningsih, Galuh; Ardiaria, Martha; Sugianto, Denny Nugroho; Afifah, Diana Nur
Journal of Sustainability Perspectives Vol 5, No 1 (2025)
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jsp.2025.28638

Stunting is associated with food insecurity and diarrheal infections. Age under five years is a golden age, which is very important for optimizing growth and development in the future. This study aimed to investigate the association between food insecurity and diarrhea and the prevalence of stunting in toddlers aged 2-5 years. Analytical observations using cross-sectional design. The study sample comprised 140 children aged 2-5 years. The sample was selected by simple random sampling. Data analysis was performed using univariate, chi-squared, Kruskal-Wallis, and multivariate tests. A total of 18.6% of the toddlers were stunted, 66 families were food insecure, and 31 toddlers had diarrhea. There was a relationship between chronic diarrhea and short nutritional status (p<0.001), and there was a significant relationship between food insecurity and the incidence of stunting (p=0.001). Results of the multivariate analysis using logistic regression. The final modal formula was log p (stunting) = -2.549 + 1.808 (parental income < minimum wage) + 6.098 (history of diarrhea) + 1.396 (food insecurity). Diarrhea is the dominant factor that most influences the incidence of stunting.

The Association of Food Insecurity and Chronic Diarrhea on the Prevalence of Stunting in Children under 2-5 Years of Age Marisa, Agnia; Hastuti, Vivilia Niken; Resti, Nina; Hardaningsih, Galuh; Ardiaria, Martha; Sugianto, Denny Nugroho; Afifah, Diana Nur
Journal of Sustainability Perspectives Vol 5, No 1 (2025)
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jsp.2025.28638

Stunting is associated with food insecurity and diarrheal infections. Age under five years is a golden age, which is very important for optimizing growth and development in the future. This study aimed to investigate the association between food insecurity and diarrhea and the prevalence of stunting in toddlers aged 2-5 years. Analytical observations using cross-sectional design. The study sample comprised 140 children aged 2-5 years. The sample was selected by simple random sampling. Data analysis was performed using univariate, chi-squared, Kruskal-Wallis, and multivariate tests. A total of 18.6% of the toddlers were stunted, 66 families were food insecure, and 31 toddlers had diarrhea. There was a relationship between chronic diarrhea and short nutritional status (p<0.001), and there was a significant relationship between food insecurity and the incidence of stunting (p=0.001). Results of the multivariate analysis using logistic regression. The final modal formula was log p (stunting) = -2.549 + 1.808 (parental income < minimum wage) + 6.098 (history of diarrhea) + 1.396 (food insecurity). Diarrhea is the dominant factor that most influences the incidence of stunting.

Nutritional Assessment of Sagurimi: Innovative Dry Noodles from Sago Flour and Nile Tilapia (Oreochromis niloticus) for Stunted Children Resti, Nina; Syauqy, Ahmad; Anjani, Gemala; Mexitalia, Maria; Jaswir, Irwandi; Afifah, Diana Nur
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.42978

Chronic malnutrition at crucial stages of a child's development can result in stunting, a serious public health concern. The goal of this study was to create high-protein dry noodles. The study used several methods, such as the oven method for measuring water content, the dry ashing method for ash, the Soxhlet method for fat, the Kjeldahl method for protein, the difference method for carbohydrates, the enzymatic method for fiber, the Atwater factor for energy content, the Na₂EDTA complexometric titration for calcium, the atomic absorption spectroscopy (AAS) for iron, the in vitro method for measuring protein digestibility, and the DPPH method for measuring antioxidants. Three formulations, namely F1 (20:20:60), F2 (30:40:30), and F3 (40:30:30), were developed to represent different ratios of sago flour, wheat flour, and fish meal. F1 exhibited the highest nutritional values, particularly in protein (24.60 g), fat (29.19 g), calcium (479.57 mg), iron (26.11 mg), and antioxidant activity (35.79%). The best formulation was selected using the Index of Effectiveness method, combining rankings of nutrient content and sensory acceptability. Due to its higher amount of wheat flour, F2 had the largest calorie (494.04 kcal) and carbohydrate content (33.24 g). Because there was more sago flour in F3, it had the most fiber (14.98 g). These results demonstrate the potential for creating novel, regionally sourced foods, such as Sagurimi made from Nile tilapia, to lessen childhood stunting. In order to evaluate acceptability and efficacy, future research should concentrate on clinical trials and sensory evaluation.

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