Mackerel Shrimp Sausages High in Protein, Iron, Zinc and  Calcium for Stunted Toddlers

Endang Sri Wahyuni; Nawasari Indah Putri Sejati

doi:10.36590/jika.v5i2.433

Authors

Endang Sri Wahyuni Program Studi Gizi, Poltekkes Tanjungkarang, Lampung, Indonesia
Nawasari Indah Putri Sejati Program Studi Gizi, Poltekkes Tanjungkarang, Lampung, Indonesia

DOI:

https://doi.org/10.36590/jika.v5i2.433

Keywords:

fish sausage, iron, shrimp, stunting, zinc

Abstract

Stunting in children is associated with motor problems and death, stunted brain development, motor, mental growth, and reduced physical capacity, productivity and economy. The incidence of stunting in Indonesia is still higher than the maximum stunting incident set by WHO. Nutrition-based interventions can reduce the incidence of stunting. Local food-based foods that children like can be an alternative to increase the intake of protein and micronutrients needed in children's growth. This study aimed to determine the most preferred formula of rebon flour substitution in mackerel sausage. The research design was experimental with a completely randomized design method. The product consists of F0, F1, F2, F3, F4, and F5. Formulation F0 was a control sausage formulation made from mackerel: rebon flour with a ratio of 100%:0%. F1 was the formula for mackerel rebon sausage with the composition of mackerel: rebon flour (95%:5%), F2 (90%:10%), F3 (85%:15%), F4 (80%:20%) and F5 (75%:25%). The ANOVA test showed that the panelists' preference for each formulation differed significantly (p=0,000). The greater the percentage of rebon flour subsites used in mackerel sausage, the less favorable the aroma, color, taste, and texture. Friedman's test showed that mackerel sausage substituted with 5% dry rebon flour was the most preferred sausage formulation. 100 g of boiled sausage contained 147 kcal of energy, 11,72 g of protein, 20,67 g of carbohydrates, 18 mg of Fe, 3,69 mg of Zn and 217,73 mg of calcium. The energy content of sausages can be increased by serving sausages after frying.

Downloads

Download data is not yet available.

Author Biographies

Endang Sri Wahyuni, Program Studi Gizi, Poltekkes Tanjungkarang, Lampung, Indonesia

Program Studi Gizi, Poltekkes Tanjungkarang, Lampung, Indonesia

https://scholar.google.com

Nawasari Indah Putri Sejati, Program Studi Gizi, Poltekkes Tanjungkarang, Lampung, Indonesia

Program Studi Gizi, Poltekkes Tanjungkarang, Lampung, Indonesia

https://scholar.google.com

References

Aisyah SI, Eka Yunianto A. 2021. Hubungan Asupan Energi dan Asupan Protein dengan Kejadian Stunting pada Balita (24-59 Bulan) di Kelurahan Karanganyar Kecamatan Kawalu Kota Tasikmalaya. Jurnal Kesehatan Komunitas Indonesia. 17(1):240-246. https://jurnal.unsil.ac.id/index.php/jkki/article/view/3603.

Amelia RR. 2019. Prevalensi dan Zat Gizi Mikro dalam Penanganan Stunting. Jurnal Ilmu Kedokteran dan Kesehatan. 6(2):138–145.

Beal T, Tumilowicz A, Sutrisna A, Izwardy D, Neufeld LM. 2018. A Review of Child Stunting Determinants in Indonesia. Maternal and Child Nutrition. 14(4): 1–10. https://doi.org/10.1111/mcn.12617.

BPS [Badan Pusat Statistik]. 2019. Persentase Balita Pendek dan Sangat Pendek (Persen): 2016-2018. https://www.bps.go.id/indicator/30/1325/1/persentase-balita-pendek-dan-sangat-pendek.html.

De Onis M, Branca F. 2016. Childhood Stunting: A Global Perspective. Maternal and Child Nutrition. 12 (Suppl 1): 12–26. https://doi.org/10.1111/mcn.12231.

Estuti W, Kunaepah U, Hendarman H. 2015. Pengembangan Makanan Jajanan Anak Sekolah Mie Rebon Berbahan Dasar Pangan Lokal Rebon dan Mocaf serta Uji Organoleptik. Media Informasi. 11(1): 39–49. https://doi.org/10.37160/bmi.v11i1.28

Giles J, Satriawan E. 2015. Protecting Child Nutritional Status in the Aftermath of a Financial Crisis: Evidence from Indonesia. Journal of Development Economics. 114: 97–106. https://doi.org/10.1016/j.jdeveco.2014.12.001.

Kemenkes. 2018. Data Komposisi Pangan Indonesia. https://id.scribd.com/document/499739657/TKPI-2018.

Kemenkes. 2023a. Prevalensi Stunting di Indonesia Turun. Kementrian Kesehatan RI. 1–67.

Kemenkes. 2023b. Hasil Survei Status Gizi Indonesia (SSGI) 2022. Kemenkes RI. https://ayosehat.kemkes.go.id/pub/files/files46531._MATERI_KABKPK_SOS_SSGI.pdf.

Mahfouz EM, Mohammed ES, Fadel S, Abdel Rahman TA. 2021. The Relationship Between Dietary Intake and Stunting Among Pre-School Children in Upper Egypt. PHN: Public Health Nutrition. Public Health Nutrition. 25(8):2179–2187. https://doi.org/10.1017/S136898002100389X.

Millward DJ. 2017. Nutrition, Infection and Stunting: The Roles of Deficiencies of Individual Nutrients and Foods, and of Inflammation, as Determinants of Reduced Linear Growth of Children. NRR: Nutrition Research Reviews. 30:50-72. https://doi.org/10.1017/S0954422416000238.

Muis AA, Kunaepah U, Hizni A, Sulistiyono P. 2017. Pengaruh Penambahan Bubuk Udang terhadap Kandungan Gizi dan Daya Terima Menu Pemberian Makanan Tambahan (PMT) Balita di Posyandu. Jurnal Ilmu dan Teknologi Kesehatan, 4: 123–131. https://doi.org/10.32668/jitek.v4i2.55.

Nalendrya I, Ilmi IMB, Arini FA. 2016. Sosis Ikan Kembung (Rastrelliger Kanagurta L.) sebagai Pangan Sumber Omega 3. Jurnal Aplikasi Teknologi Pangan. 5(3):71-75. https://doi.org/10.17728/jatp.178.

Permenkes. 2019. Angka Kecukupan Gizi yang Dianjurkan. http://hukor.kemkes.go.id/uploads/produk_hukum/PMK_No__28_Th_2019_ttg_Angka_Kecukupan_Gizi_Yang_Dianjurkan_Untuk_Masyarakat_Indonesia.pdf.

Pham DT, Hoang TN, Ngo NT, Nguyen LH, Tran TQ, Pham HM, Huynh DTT, Ninh NT. 2019. Effect of Oral Nutritional Supplementation on Growth in Vietnamese Children with Stunting. The Open Nutritional Journal. 13: 43–52. DOI: 10.2174/1874288201913010043.

Prendergast AJ, Humphrey JH. 2014. The Stunting Syndrome in Developing Countries. Paediatrics and International Child Health. 34(4):250–265. https://doi.org/10.1179/2046905514Y.0000000158.

Rini H. 2016. Reaksi Maillard Pembentuk Citarasa dan Warna pada Produk Pangan. Banjarmasin: Lambung Mangkurat Press.

Sirajuddin S, Rauf S, Nursalim N. 2020. Asupan Zat Besi Berkorelasi dengan Kejadian Stunting Balita di Kecamatan Maros Baru. Journal of Indonesian Nutrition Association. 43(2): 109–118. https://doi.org/10.36457/gizindo.v43i2.406.

Suparmi S, Sumarto S, Sari NI, Hidayat T. 2021. Pengaruh Kombinasi Tepung Sagu dan Tepung Udang Rebon terhadap Karakteristik Kimia dan Organoleptik Makaroni. Jurnal Pengolahan Hasil Perikanan Indonesia. 24(2): 218–226. https://doi.org/10.17844/jphpi.v24i2.35059.

Tzioumis E, Adair LS. 2014. Childhood Dual Burden of Under- and Overnutrition in Low- and Middle-Income Countries: A Critical Review. Food and Nutrition Bulletin. 35(2): 230-243. https://doi.org/10.1177/156482651403500210.

Van Gobel R, Naiu AS, Yusuf N. 2020. Formulasi Cookies Udang Rebon. Jurnal Ilmiah Perikanan dan Kelautan. 4(3):107-112. https://doi.org/10.37905/.v4i4.5070.

Wati. R.W. 2021. Hubungan Riwayat BBLR, Asupan Protein, Kalsium, dan Seng dengan Kejadian Stunting pada Balita. Nutrition Research and Development Journal. 1(2):1-12. https://doi.org/10.15294/nutrizione.v1i2.50071.

WHO. 2018. Reducing Stunting In Children: Equity considerations for achieving the Global Nutrition Targets 2025. World Health Organization. https://apps.who.int/iris/bitstream/handle/10665/260202/9789241513647-eng.pdf.

Wulandari W, Sudiarti T. 2021. Nutrition Intake and Stunting of Under-Five Children in Bogor West Java, Indonesia. Food Science and Nutrition. 7(3):1–7. https://doi.org/10.24966/fsn-1076/100104.