ABON EKSTRAK IKAN LELE SEBAGAI PANGAN FUNGSIONAL: KOMPOSISI DAN PENERIMAAN IBU BALITA: Catfish Extract-Based Shredded Meat as a Functional Food: Nutritional Composition and Acceptance Among Mothers of Toddlers - FERDINAN SIHOMBING; Ellen Stephanie Rumaseuw; Maria Alfa Raniadita; Carrisa Wityadarda (Poltekkes Kemenkes Yogyakarta, 2026)
Stunting remains a major nutritional challenge in Indonesia, affecting child growth and long-term human resource quality. One promising approach to address this issue is the development of affordable, protein-rich local foods such as catfish (Clarias gariepinus var.), which can be processed into functional food products like extracts and shredded meat (abon). This study analyzed the nutritional composition, antioxidant activity, safety, and sensory acceptance of catfish extract-based shredded meat among mothers of toddlers.Research was conducted at the Central Laboratory of Padjadjaran University and the “Bina Harapan X” Posyandu, Cipeundeuy Village, West Bandung. Proximate analysis measured moisture, ash, fat, protein, and carbohydrates. Antioxidant activity was evaluated using the DPPH method, while microbiological safety and heavy metals (Pb and Cd) were tested using standard procedures. Sensory evaluation was performed among 31 mothers using a five-point hedonic scale.Results showed strong antioxidant correlations in both catfish extract (r = 0.995; R² = 0.990) and shredded meat (r = 0.994; R² = 0.988), with IC₅₀ values of 4.97 ppm and 0.75%, respectively, both indicating high antioxidant capacity. Nutritional composition of the extract included 48.85% protein and 29.87% fat, while shredded meat contained 38.33% protein and 30.45% fat. Safety assessments showed 0 CFU/mL E. coli, Pb 0.3999 mg/kg, and Cd 0.0312 mg/kg, all within safe limits. Sensory scores indicated good acceptance for color (3.87), texture (3.97), and aroma (4.00).In conclusion, catfish extract-based shredded meat exhibits high nutritional value, strong antioxidant properties, and proven microbiological safety, with good consumer acceptance. These findings highlight its potential as a locally sourced, fish-based functional food to support stunting prevention efforts at the community level. ABSTRAK Stunting masih menjadi tantangan gizi kronis di Indonesia yang berdampak serius terhadap pertumbuhan anak dan kualitas sumber daya manusia di masa depan. Salah satu pendekatan yang menjanjikan untuk mengatasi masalah ini adalah pengembangan pangan lokal bergizi tinggi, terjangkau, dan kaya protein, seperti ikan lele (Clarias gariepinus var.) yang dapat diolah menjadi produk pangan fungsional berupa ekstrak dan abon. Penelitian ini bertujuan menganalisis komposisi gizi, aktivitas antioksidan, keamanan, serta tingkat penerimaan abon berbahan ekstrak ikan lele di kalangan ibu yang memiliki balita. Penelitian dilakukan di Laboratorium Pusat Universitas Padjadjaran dan Posyandu “Bina Harapan X” Desa Cipeundeuy, Kabupaten Bandung Barat. Analisis proksimat dilakukan untuk menentukan kadar air, abu, lemak, protein, dan karbohidrat. Aktivitas antioksidan diuji menggunakan metode DPPH, sedangkan keamanan mikrobiologi serta kandungan logam berat (Pb dan Cd) diuji menggunakan prosedur standar. Uji penerimaan dilakukan terhadap 31 ibu balita menggunakan skala hedonik lima poin. Hasil penelitian menunjukkan korelasi kuat antara konsentrasi dan aktivitas antioksidan pada ekstrak ikan lele (r = 0,995; R² = 0,990) maupun abon (r = 0,994; R² = 0,988), dengan nilai IC₅₀ masing-masing 4,97 ppm dan 0,75%, yang menandakan kapasitas antioksidan tinggi. Komposisi gizi ekstrak terdiri atas 48,85% protein dan 29,87% lemak, sedangkan abon mengandung 38,33% protein dan 30,45% lemak. Uji keamanan menunjukkan E. coli 0 CFU/mL, Pb 0,3999 mg/kg, dan Cd 0,0312 mg/kg yang artinya seluruhnya masih dalam batas aman. Penilaian sensori menunjukkan penerimaan baik terhadap warna (3,87), tekstur (3,97), dan aroma (4,00). Kesimpulannya, abon berbahan ekstrak ikan lele memiliki nilai gizi tinggi, aktivitas antioksidan kuat, serta terbukti aman dan disukai konsumen. Produk ini berpotensi dikembangkan sebagai pangan fungsional berbasis ikan lokal untuk mendukung upaya pencegahan stunting di tingkat komunitas.