Abstract
The problem of stunting will increase morbidity and mortality if not handled properly, one of the factors causing stunting is poor nutritional intake. Functional food diversification is needed to improve the quality of life of the community. The purpose of this study was to determine the nutritional content and acceptability of pancake formulations combined with moringa leaves and catfish (Energy, Protein, Fat and Iron). This research was conducted from August to September 2024. Methods to determine the nutritional content (energy, protein, fat and iron) using titrimetric, kjehdal, gravimetric methods SM APHA 23rd, 3111 B, 2017 and organoleptic tests either by blind test or hedonic test method to 40 respondents, testing the content of pancakes in the BBLK Quasy experimental laboratory is used to determine the effectiveness of pancake formulations in preventing stunting. Based on the results of the examination of pancake samples using 4 formulas with different amounts of catfish content. The test results in serving 100 g, for formula 1 (FO) catfish content as much as 50 grams, formula 2 (F1) catfish content as much as 100 grams, formula 3 (F3) catfish content as much as 200 grams. Based on the nutritional content analysis of the four catfish and moringa pancake formulations, it can be concluded that the addition of catfish provides a significant increase in protein and iron content, two important components for stunting prevention. Catfish and moringa leaf pancakes can be a practical and high nutritional value functional food alternative for toddlers, especially in efforts to prevent stunting associated with protein and iron deficiency.
Published Version
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