PEMANFAATAN RUMPUT LAUT UNTUK MENINGKATKAN KANDUNGAN IODIUM PADA MAKANAN TAMBAHAN BALITA - Dewi, Aster Prihatmi (Universitas Negeri Semarang in cooperation with Association of Indonesian Public Health Experts (Ikatan Ahli Kesehatan Masyarakat Indonesia (IAKMI)), 2014)
Kendal termasuk daerah endemis Gangguan Akibat Kekurangan Iodium (GAKI) ringan dengan prevalensi 8,44%. Penanganan GAKY dapat dilakukan dengan pemberian makanan tambahan kaya iodium, namun makanan tambahan di Kendal hanya 8,04% Angka Kecukupan Gizi (AKG) iodium. Padahal terdapat potensi rumput laut mencapai 0,4 juta ton per tahun. Rumput laut dapat dimanfaatkan sebagai makanan tambahan kaya iodium. Penelitian menggunakan rancangan percobaan single factor dengan sampel tiga kudapan yang biasa dijadikan makanan pada Pemnerian Makanan Tambahan (PMT) yakni bolu kukus, putu ayu dan nagasari. Ketiga makanan tersebut disubtitusi tepung rumput laut 0%, 20%, 30% dan 40%. Hasil penelitian menunjukkan ada pengaruh subtitusi tepung rumput laut terhadap kadar iodium dan nilai organoleptik makanan. Semakin tinggi prosentase subtitusi maka semakin tinggi kandungan iodiumnya, namun nilai organoleptiknya semakin menurun. Makanan dengan subtitusi 30% tepung rumput laut dapat menjadi makanan kaya iodium dengan kadar iodium yang cukup tinggi namun dengan nilai organoleptik yang baik. Melalui penelitian ini diharapkan masyarakat dapat memanfaatkan tepung rumput laut sebagai salah satu bahan makanan tinggi iodium. Kendal is including mild endemic areas of Iodium Deficiency Disorder (IDD) with prevalence up to 8,44%. Supplementary food with hight iodium can be use to handle IDD, but supplementary food in there only 8,04% of iodium Recommended Dietary Allowances (RDA). Whereas Kendal has potential of seaweed reached 0,4 million tons per year. Seaweed can be use to make hight iodium food. This research used single factor experimental design with three samples food which usual had been using as supplementary food for toddlers, they were bolu kukus, putu ayu, and nagasari. Samples got seaweed flour substitution 0%, 20%, 30% and 40% on each sample. Results of this research were seaweed flour substitution given effect in iodium content and favorite standard of panelist. Seaweed flour that had higher substitution could increasd iodium content in food more than lower substitution, but point of organoleptik in samples were decreased. Food with 30% substitution is recommended food with hight iodium content and kind organoleptik aspect. This research will expect people to take advantage seaweed flour as an ingredient of foods with high iodine.