The technology of fish processing to improve nutritional status children under five years old

Abstract

The general objective of the study is to develop a fish processing of technology to improve total nutritional consumption for children under five years old in the area around the Campus of Semarang University (UNNES). Specific objectives are included: 1) Making prototypes of technology processing freshwater fish based (FWF). 2) To analyse protein and calcium levels, 3) Identifying the level of fish consumption of the children under five years old, 4) To analyse the total nutritional consumption of children under five years old. The study used a randomized controlled trial design (RCT) of children under five years old in the area around the Campus of UNNES. Retrieval of consumption data was done using the Food Consumption Recall (FCR) method and nutritional status with anthropometry. The result of the study is to prototype FWF nuggets n sausage given to the children under five years old in the feeding group model. The protein content of FWF nuggets and sausage are 14.91% and 13.81% as well as calcium are 1.95% and 1.88%. The children under five years old 100% like FWF nuggets and sausage. Consumption of fish and total nutrition consumption in children under five years old is improved (p <0.05). The results of the research can be used to develop FWF-based of nutrition improvement program to support the GEMARIKAN programme.