THE HIGH DIETARY FIBER, IRON AND ZINC PUDDING MADE FROM KELOR FLOUR ENRICHE WITH GINGER AS A GOOD SOURCE OF NUTRITION FOR PREGNANT WOMEN

Ai Kustiani (Nutrition Program, Faculty of Health Science, Mitra Indonesia University, Indonesia)
Atikah Adyas (Nutrition Program, Faculty of Health Science, Mitra Indonesia University, Indonesia)
Samsu Udayana Nurdin (Department of Agricultural Technology, Faculty of Agriculture, University of Lampung, Indonesia)
Yaktiworo Indriani (Agribussiness Department, Faculty of Agriculture, University of Lampung, Indonesia)

Proceeding of Bengkulu International Conference on Health
Vol. 1 No. 1 (2022): Proceeding of The 2nd Bengkulu International Conference on Health (B-ICON 2022)

The results of the Indonesian Nutritional Status Study in 2021 show that the prevalence of stunted in children is quite high it is 24.4%. Therefore, various strategies are needed to achieve the target, one of which is the fulfillment of nutrition for pregnant women as a preventive aspect of stunted. Kelor is one of the vegetables with high nutrients contents and can protect against oxidative stress also have potential as a ligand for stunting prevention through its antioxidant activity. Adding kelor leaves flour to the crackers made with catfish flour can increase protein and minerals but has a lack of an unpleasant aroma and the product is only limited to crackers. This research purposed to develop the product from kelor that is pudding from kelor and ginger as a food source of dietary fiber and minerals for pregnant women. The best formula chosen from organoleptic was is pudding with the addition 1.4% ginger and 100 g kelor leaves flour. The pudding contain 4.4% dietary fiber, 44.42 mg/100g iron, and 6.94 mg/100g zinc respectively. Selected pudding contain more than 6 g/100 g dietary fiber and more than 30% of iron and zinc standart for pregnant women group based on nutrition label reference (ALG, for Indonesian), so it can be claimed as a high dietary fiber, iron and zinc food.