Cemilan Sehat: Peyek Teri Nasi Renyah untuk Anak 2 - 5 Tahun

Aslis Wirda Hayati (Jurusan Gizi, Poltekkes Kemenkes Riau)
Husnan Husnan (Jurusan Keperawatan, Poltekkes Kemenkes Riau)
Sri Mulyani (Jurusan Gizi, Poltekkes Kemenkes Riau)
Miftah El Gina (Jurusan Gizi, Fakultas Pertanian dan Peternakan, Universitas Islam Negeri Sultan Syarif Kasim Riau)
Amany Akhyar (Program Doktor Teknik Elektro dan Informatika, Sekolah Teknik Elektro dan Informatika, Institut Teknologi Bandung)

Jurnal Kesehatan Komunitas
Vol 12 No 2 (2026): Jurnal Kesehatan Komunitas

Stunting remains a major nutritional issue in Indonesia, partly due to insufficient calcium intake, which is essential for children’s height growth. Food interventions are needed to improve calcium consumption. This study develops a healthy, high-calcium rice anchovy snack (peyek) and assesses panelist acceptance through organoleptic testing—color, aroma, taste, and texture. The snack was well accepted, with hedonic scores ranging from 3.73 to 4.47 on a 5-point scale. Attributes such as color, aroma, texture, and overall acceptability were rated very highly. Anchovy rice crackers show promise as a high-calcium local food snack. Further flavor optimization is needed to create new product variants.