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All Journal Jurnal Kesmas Jambi Formosa Journal of Applied Sciences (FJAS)
Lubis, Rahmi Amelia
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Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Environmental Science Health Professions Medicine & Pharmacology Public Health Social Sciences

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Influence of Nutritional Intake and Exclusive Breastfeeding History on the Incidence of Stunting in Children Aged 12-24 Months in Deli Serdang Regency Lubis, Rahmi Amelia; Aritonang, Evawany Yunita; Sudaryati, Etti
Formosa Journal of Applied Sciences Vol. 2 No. 11 (2023): November 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v2i11.6856

Abstract

This research chose children aged 12-24 months as the sample because they are in a critical period of physical and cognitive growth, vulnerable to stunting due to inadequate nutritional intake. Other research shows that inadequate nutritional intake at 6-24 months of age can affect brain development and a child's future intelligence. It is important to monitor the nutritional intake and nutritional status of children aged 12-24 months to reduce the risk of stunting and its negative impact on cognitive development. Additionally, at this age, exclusive breastfeeding plays a crucial role in child growth, and this research can help understand the relationship between exclusive breastfeeding, nutritional intake, and stunting in children aged 12-24 months.
Hedonic and Proximate Evaluation of Avocado-Banana Uli Puree in Nutrition Program Management Lubis, Rahmi Amelia; Febrianty, Widya; Demitri, Athira
Jurnal Kesmas Jambi Vol. 10 No. 1 (2026): VOLUME 10 - NUMBER 1 - March 2026
Publisher : Program Studi Ilmu Kesehatan Masyarakat, Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jkmj.v10i1.49485

Abstract

Local food innovation plays a significant role in improving community nutrition by providing nutrient-rich, culturally acceptable products. Avocado (Persea americana) and Banana Uli (Musa x paradisiaca L. AAB) are potential local ingredients that can be developed into functional food for nutrition programs. This study aimed to evaluate the hedonic acceptance and proximate composition of dry sponge cake fortified with avocado flour and banana uli puree to support nutrition program management. A completely randomized design with three formulations was applied: F1 (10 g avocado flour + 15 g banana uli puree), F2 (15 g + 10 g), and F3 (20 g + 5 g). Hedonic tests on color, aroma, taste, and texture were conducted by trained panelists, and proximate analysis included carbohydrate, protein, fat, potassium, moisture, and ash content. Results indicated that formulation F1 achieved the highest hedonic scores for taste (4.08 ± 0.12) and texture (4.36 ± 0.15), with neutral brown color and neutral avocado aroma. Proximate analysis of F1 showed 71.2 g carbohydrates, 10.5 g protein, 1.8 g fat, 159.9 mg potassium, 7.26% moisture, and 0.69% ash per 100 g. F1 was identified as the optimal formulation due to its sensory acceptance and nutritional quality. This study demonstrates that developing dry sponge cake using local ingredients can enhance community nutrition while supporting the implementation of nutrition program management through functional and culturally appropriate foods.
Co-Authors Athira Demitri Etti Sudaryati Evawany Yunita Aritonang Febrianty, Widya