PENGARUH PEMBERIAN COOKIES PELANGI IKAN GAGUK (Arius thalassinus) TERHADAP PERUBAHAN BERAT BADAN ANAK PAUD IT IQRA’ KOTA BENGKULU

Erdiana, Lilis; Simanjuntak, Betty Yosephin; Krisnasary, Arie

doi:10.14710/jnc.v10i1.29246

Cited by 8 publications

(10 citation statements)

References 1 publication

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“…Jumlah energi yang berasal dari olahan ikan laut dapat meningkatkan kenaikan berat badan anak sekitar 0,928 kg dengan lama pemberian 27 hari. Kandungan energi dan protein yang tinggi terbukti baik untuk pertumbuhan anak usia dini dengan nilai p<0,001 (Erdiana, Simanjuntak, & Krisnasary, 2021). Menurut Martony, Lestrina, & Tarigan, (2020) pemberian nugget ikan meningkatkan asupan protein, kalsium dan zinc sehingga rata-rata nilai Z-Score tinggi badan/umur pada kelompok perlakuan lebih tinggi dari kontrol.…”

Section: Hasil Dan Pembahasanunclassified

Upaya Pencegahan Stunting melalui Pengolahan Makanan Berbasis Ikan pada Balita di Pulau Enggano, Kabupaten Bengkulu Utara

Yorita

Dahrizal

Sahidan³

et al. 2023

PJPM

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Stunting in Indonesia is still high, including in Bengkulu Province with the locus on the outermost island, namely Meok Village, Enggano District. Stunting events affect the neurological development and cognitive abilities of children. Risk factors for stunting include education. knowledge, protein intake, infection, exclusive breastfeeding, fish food restriction culture. So that efforts are needed to increase the knowledge and ability of the community in processing local fish food ingredients as a food source for toddlers. The purpose of community service activities is to increase the knowledge and skills of mothers with toddlers in processing fish-based local food ingredients as an effort to prevent stunting in toddlers. The activity targets of mothers who have children under five are 35 people. Place of implementation Meok and Apoho Village, Enggano District, North Bengkulu Regency. Activities carried out in September-December 2021. The method of activity is the preparation, implementation, evaluation, follow-up plans. The result is an increase in the average score of knowledge about stunting prevention efforts from 11.09 before the activity to 18 after the activity. Mothers who have children under five are able to process fish-based food ingredients in the form of banana fish porridge and fish rollade. It can be concluded that this community service activity can increase the knowledge and ability of toddler mothers in processing fish-based food. It is suggested to health service providers to empower cadres in health promotion for stunting prevention through processing food menus in accordance with local wisdom.

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Section: Hasil Dan Pembahasanunclassified

Upaya Pencegahan Stunting melalui Pengolahan Makanan Berbasis Ikan pada Balita di Pulau Enggano, Kabupaten Bengkulu Utara

Yorita

Dahrizal

Sahidan³

et al. 2023

PJPM

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“…Saat ini pengolahan nugget sudah mulai dilirik oleh masyarakat sebagai makanan frozen food yang mudah dalam persiapannya. Berdasarkan penelitian terdahulu selain ikan gaguk, banyak jenis ikan lain yang digunakan sebagai bahan makanan tambahan dalam pembuatan nugget, namun kandungan gizi dalam 100 gr ikan gaguk segar tidak kalah dengan ikan segar lainnya, yaitu protein berkisar 17.2 g, zat besi 2.5 mg dan kalsium 98.0 mg (Cahyati, Simanjuntak, & Rizal, 2020) (Erdiana, Simanjuntak, & Krisnasary, 2021).…”

Section: Pendahuluanunclassified

Gaguk Fish Nugget Formulation (Arius Thalassinus) With Addition of Moringa Leaf Flour (Moringa Oleifera)

Dianti,

Simanjuntak,

Tetes Wahyu W

2023

MGI

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The aim of this study was to determine the effect of adding moringa leaf powder to crawfish-based nuggets to the organoleptic quality and calcium content. The initial stage was the preparation of the ingredients, which continued with the manufacture of moringa leaf flour and optimation of nuggets, as well as organoleptic testing. The best formulation was followed by an analysis of calcium levels. This study involved 30 students as panelists. The results of the Kruskal-Wallis test indicated that there were differences in color and texture with a p value= 0,018 and p value= 0,044, respectively. Mann-Whitney test obtained a p value of 0,450, which indicate no difference in color between formulations 1 and 2, but it was found that there was a color difference in the formulation with the addition of 5 grams of moringa leaf powder (p= 0,005). There was an effect of the addition of moringa leaf powder between formulations F2 and F3 with p= 0,034 and p= 0,034 on the texture between formulations 1 and 2, but there was no difference in texture between formulations 1 and 3 with a value of p= 0,800. The calcium levels in nuggets with the addition of 10 grams of leaf flour moringa was 289 mg/%. Nuggets with the addition of 10 grams of moringa leaf flour (F2) were the most preferred by the panelists in terms of taste and texture, and the calcium content could meet 30 percent of the Recommended Dietary Allowance (RDA).

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“…Additional food or snacks play an important role in providing additional contributions to meet nutritional adequacy, especially energy and protein (25). Cookies are given as much as 100 g for 30 days.…”

Section: Conclusion and Suggestionsmentioning

confidence: 99%

Differences in Food Intake (Energy, Protein, Fat and Carbohydrates) in Child Wasting by Giving Cookies of Purple Sweet Potato and Tempeh Flour

Fitria Mushollini,

Harsono Salimo,

Lilik Retna Kartika Sari

2023

MIPHMP

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Wasting is a malnutrition condition attributable to insufficient food intake and/or disease. Poor quality and quantity nutrition in food intake is particular concern, especially for child wasting. One of the efforts to deal of child wasting is by providing nutrient-rich supplementary foods such as cookies. Cookies of purple sweet potato and tempeh flour have nutritional value of protein (8.06-22.31%) and carbohydrates (63.85-82.42%). The aim of study was to analyze differences in food intake (energy, protein, fat and carbohydrates) in child wasting by giving cookies of purple sweet potato and tempeh flour. The design of this study was quasi-experiment used a pre-posttest design with a controlled group. The study consisted of a control group (100% purple sweet potato cookies), K1 (90% purple sweet potato: 10% tempeh flour) and K2 (80% purple sweet potato: 20% tempeh flour). The intervention for 30 days. The analyze of data used were paired t-test and One-Way Anova. The results found that there was an increase in food intake (energy, protein, fat and carbohydrates) before and after giving cookies of purple sweet potato and tempeh flour and it was statistically significant. There was a significant difference food intake in each group after intervention by cookies (p<0.05). Intervention with cookies of purple sweet potato and tempeh flour could be the alternative to increase food intake in child wasting.

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PENGARUH PEMBERIAN COOKIES PELANGI IKAN GAGUK (Arius thalassinus) TERHADAP PERUBAHAN BERAT BADAN ANAK PAUD IT IQRA’ KOTA BENGKULU

Cited by 8 publications

References 1 publication

Upaya Pencegahan Stunting melalui Pengolahan Makanan Berbasis Ikan pada Balita di Pulau Enggano, Kabupaten Bengkulu Utara

Upaya Pencegahan Stunting melalui Pengolahan Makanan Berbasis Ikan pada Balita di Pulau Enggano, Kabupaten Bengkulu Utara

Gaguk Fish Nugget Formulation (Arius Thalassinus) With Addition of Moringa Leaf Flour (Moringa Oleifera)

Differences in Food Intake (Energy, Protein, Fat and Carbohydrates) in Child Wasting by Giving Cookies of Purple Sweet Potato and Tempeh Flour

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