Food Diversification Program Research Articles

The Influence of Consumption of Mackerel Nugget on Changes in Anthropometric Status of Stunting Toddler in Rembang Health Center

One of the nutritional problems experienced by Indonesian people is stunting. Stunting is a severe nutritional problem where the impact of stunting can occur in the short term or long term. The consequences of stunting can increase morbidity and mortality during infancy, and lower psychological cognitive function during school years. One real community-based effort that can be made to accelerate overcoming the problem of stunting is by implementing nutritional interventions through a food diversification program from mackerel in the form of nuggets. This research aims to analyze the effect of consuming mackerel nuggets on changes in the anthropometric status of stunted toddlers at the Rembang Community Health Center. This research uses a pre-experimental design with a one-group pre-post-test design. The samples in this study were some stunted toddlers in the work area of the Rembang Health Center, Pasuruan Regency from October 2023 to December 2023 who met the research criteria, consisting of 30 respondents. The sampling technique used is probability sampling with simple random sampling. The data analysis test was carried out using the Wilcoxon sign rank test From the results of the research data analysis, it can be concluded that there is an influence of consumption of mackerel nuggets on changes in the anthropometric status of stunted toddlers with an Asymp Sig (2-tailed) value of 0.000 < significance α (0.05) The use of mackerel fish processed in the form of nuggets can be used as an alternative in providing complementary food to stunted toddlers. Food diversification is the key to success in increasing the appetite of stunted toddlers, whereby by increasing the appetite experienced by toddlers, the problem of stunting will be easier to solve. Keywords: Nugget, Mackerel Fish, Toddlers, Stunting, Anthropometrics

Study of the Characteristics of Suweg (Amorphophallus campanulatus Blume ex Decne) Tuber Flour Through Preliminary Treatment

Suweg tubers are the primary source of carbohydrates due to their substantial carbohydrate content. In addition, suweg tubers are rich in fiber, vitamins, and minerals, all of which are advantageous to one's health. Nevertheless, suweg tubers also contain calcium oxalate, which can result in itching and can even cause problems with kidney health. Aim of this investigation is to determine the chemical characteristics (macro nutrients) of suweg tuber flour through pretreatment with HCl and salt solutions. The calcium oxalate content of suweg tubers was reduced by administering an immersion treatment with a 0.25% hydrochloric acid (HCl) solution and a salt solution in this study. The research results indicate that the characteristics of suweg tuber flour differ between the two treatment methods. The information on water content, ash content, protein, fat, carbohydrates, and crude fiber in suweg tuber flour with salt soaking treatment is as follows: 5.53%, 5.66%, 7.56%, 0.67%, 77.69%, and 2.88%, respectively. In the meantime, the data on suweg tuber flour that was treated with a 0.25% HCl solution were as follows: 9.03%, 4.92%, 7.13%, 0.42%, 71.96%, and 6.54%. Suweg tuber flour has the potential to serve as an alternative carbohydrate source. This research establishes a foundation for the continued exploration of suweg tubers as a food ingredient with exceptional nutritional value. It is anticipated that this research will enhance comprehension of the potential of suweg tubers as a high-value food source and facilitate Indonesia's food diversification program.

Analysis of the Factors Influencing Soybean Demand in North Sumatra Province

The goal of the food diversification program is to encourage Indonesians to expand their dietary choices beyond rice. This initiative is not meant to replace rice but to shift consumption patterns, promoting the inclusion of a broader range of foods. Indonesia has a wealth of agricultural products, such as soybeans, corn, and potatoes, that can serve as staple foods and support the diversification effort. Given the limited purchasing power of many Indonesians, the program emphasizes food products that are both highly nutritious and relatively affordable for the general population. Legumes, including soybeans, peanuts, winged bean seeds, and koro beans, are commonly used to meet dietary needs. Among these, soybeans are particularly important as a rich source of vegetable protein. The public has increasingly turned to soybean-based products such as tofu, tempeh, soy sauce, and soy milk to boost their intake of plant-based protein. Additionally, soybeans are versatile, serving not only as food for direct consumption but also as ingredients in animal feed for poultry and fish.

Karakteristik Fisik Beras Analog dari Jagung Berkadar Amilosa Sedang dengan Menggunakan Ulir Ekstruder Kecepatan Menengah

Indonesia has the highest rice consumption rate in the world, averaging 130 kg per capita per year. Despite government efforts to reduce this through food diversification programs, there has been little success. One approach to reducing rice consumption is to process non-rice ingredients into rice analogues that have similar characteristics to traditional rice. The amylose content of the ingredients plays a significant role in determining the physical properties of these rice analogues. Additionally, the screw speed of the extruder used in the production process also influences these physical characteristics. This study aimed to explore the impact of extruder screw speed and material amylose content on the physical properties of rice analogues. Local corn flour was mixed with high-amylose corn starch to create mixtures with amylose contents of 16.99, 19.35, 21.72% and 24.08%. The tested screw speeds were 100, 125, and 150 rpm. The evaluated physical characteristics included the hardness of the rice analogues, bulk density, cooked rice hardness, gumminess, and sensory properties of the cooked rice. The results showed that as amylose levels increased, the hardness of the rice analogues, cooked rice hardness, and gumminess also increased. Similarly, increasing the screw speed of the extruder led to higher cooked rice hardness, gumminess, and rice analogue hardness, but it decreased bulk density. The optimal extruder operating conditions were found to be an amylose content of 21.72% and a screw speed of 100 rpm, producing rice analogues with a hardness of 3610 gf, a bulk density of 0.63 g/mL, a cooked rice hardness of 3200 gf, and gumminess of 1200 gf.

Performance of sorghum varieties with various fertilizer doses in peatlands of West Aceh Regency

West Aceh Regency is one of the regions in Indonesia with quite extensive peatlands, but the diversity of food crop commodities is still very low. To enhance food diversification programs of rice, sorghum production is important. The purpose of this research was to test several varieties of sorghum in the peatlands of West Aceh Regency. This research was carried out from July to November 2023. Several new varieties of sorghum released by the Indonesian Cereals Research Institute (ICERI) were evaluated in the peatland of West Aceh. The research method used a randomized complete block design (RCBD) with two factors and three replications. The first factor was different varieties of sorghum, and the second factor was various doses of fertilizers. The varieties used were Soper 7 Agritan, Bioguma 1, and Suri 3. The doses used Control (no treatment), Dose I (75 kg Urea ha-1 + 50 kg SP-36 ha-1 + 50 kg KCl ha-1), Dose II (150 kg Urea ha-1 + 100 kg SP-36 ha-1 + 100 kg KCl ha-1), and Dose III (225 kg Urea ha-1 + 150 kg SP-36 ha-1 + 150 kg KCl ha-1). The results showed that the Bioguma 1 variety adapted better than the other varieties, where the plant height was 187.97 cm, the number of leaves was 15.08, the panicle diameter was 35.92 mm, and the panicle weight was 79.52 g. Meanwhile, fertilizer dose II is better on the character of the number of leaves and panicle length. The interaction effect between the two factors only showed a significant influence on panicle length. Therefore, the Bioguma 1 sorghum variety can be a recommended variety for planting in the shallow peatlands of West Aceh. Keywords: Acidic soil; alternative food; food diversification

Making Muffins Using Breakun As A Substitute For Wheat Flour

Breadfruit (Artocarpus Communis) is a local plant that can be found in various regions of Indonesia and contains many nutrients, but its utilization is still not optimal. One innovation that can be done is by making breadfruit into breadfruit flour, then the breadfruit flour can be used as an ingredient in making snacks in the form of muffins. This is a food diversification program from breadfruit. The method used is quantitative with an experimental type of research. Data collection instruments used organoleptic tests and hedonic tests based on questionnaires with 32 trained respondents to provide consumer responses to muffin products made from breadfruit flour. Next, the data was analyzed quantitatively descriptively. The research results showed the quality of breadfruit flour muffins in terms of color with an average score of 3.38 in the agree category (golden brown). Aspect of aroma with an average score of 3.40 in the agree category (fragrant aroma typical of breadfruit). Taste aspect with an average score of 3.43 in the agree category (sweet, typical of breadfruit). Texture aspect with an average score of 3.31 in the agree (soft) category.

Modelling a sorghum logistics as a substitution of wheat to encourage food diversification program and enhance the productivity of local crops

the current diet trend in Indonesia suggests noodles made from wheat as the alternative to rice. This condition leads Indonesia to import the wheat as much as 11.5 million tonnes per year. In fact, Indonesia has become the world’s second largest wheat importer and ranks among East Asia’s largest staple food importers, mainly for wheat. The distribution of wheat commodity is being hampered due to the conflict between Russia and Ukraine, both of whom are major wheat suppliers in global market. As a solution, President of Indonesia, declaring a means to utilise other crops or implementing food diversification by using sorghum. Sorghum is a grain that able to thrive in tropical and dry areas, such as Indonesia and is possible to substitute that of some wheat. This final project aims to plan door to door sorghum logistic model whenever used as a substitution of wheat in a dry noodle factory located in Sidoarjo Regency by acquiring the lowest cost and a scheduling of sorghum deliveries to fulfil daily demand of the factory itself. The method applied to model the logistic planning is Vehicle Routing Problem (VRP) to determine which scenario giving the most minimum cost. The result of the analysis performed showing that the operational pattern chosen is port to port with voyage charter option obtained a freight cost of Rp17.549.076.988 or a unit cost of Rp558.571 /ton. The scheduling model shows that scenario of warehouse renting in every field is chosen and by doing the sensitivity analysis giving the total cost of Rp11.566.026.812 which includes trucking cost, warehouse cost, and stacking cost. The result shows the overall cost of the sorghum logistic model is Rp29.115.103.800 or equal to Rp926.708 /ton. Furthermore, the partial substitution of sorghum flour for wheat flour results in an 9,81% rise in production costs

Arrowroot Tuber as a Commodity in the Food Diversification Program Based on Local Wisdom in the Era of COVID-19

The COVID-19 pandemic has made major changes to the economy in Indonesia. Various policies are carried out to meet the food needs of the community. The food diversification policy is a solution to fulfill food needs during a pandemic based on local wisdom because many people have not been able to meet their needs. This research aims to identify food commodities, namely Arrowroot tubers as commodities in the Local Wisdom-Based Food Diversification Program in the COVID-19 era. In this research, the method used is a qualitative method.

Technical Efficiency Analysis of Cassava Farmers on Suboptimal Dry Land

The government launched a food diversification program, one of which was cassava so that the population does not depend on rice, and anticipates when rice production decreases due to crop failure. However, cassava production was much lower than rice. There were efforts to utilize suboptimal land to increase cassava suplly for population consumption. Therefore, this study aimed to assess the level of technical efficiency of cassava farming on suboptimal dry land. The research sample of 60 cassava farmers in Jaddih Village, Bangkalan Regency was taken by census to answer the research objectives. Stochastic frontier analysis was used to determine the effect of agricultural inputs consisting of land, seeds, labor, costs, and manure on the production of cassava. Then to determine the effect of age, experience, formal education, non-formal education, and family dependents on cassava insufficiency. The results show that cassava production will increase with the increase in land area, but will decrease with the increase in seedlings. The average technical efficiency of cassava was 87%, where this value will increase if farmers attend non-formal education. This research contributes to policy makers to optimize suboptimal land use, and to farmers to take advantage of production inputs and socio-economic variables that affect production increases and technical efficiency.

Enhancing national food security by protecting intellectual property rights for farmers in breeding local plant varieties

Protection of local plant varieties on the one hand will bring economic benefits to farmers and on the other hand bring benefits to the government related to its policies to ensure food security and national self-sufficiency (food self-sufficiency). To guarantee food security, the protection of the interests and rights of farmers along with their traditional knowledge of local plant varieties must be regulated specifically. This study aims to discover the legal protection of intellectual property rights for farmers in breeding local plant varieties to support the national food diversification launched by the Indonesian government. The research method used in this study is normative legal research. This research uses data sources from legal materials called normative research, collection techniques of data are carried out by means of literature studies. From the results of the study, it was concluded that: Regulations on the protection of plant varieties in general have been regulated by Law Number 29 of 2000 concerning Protection of Plant Varieties (PVP). However, Law Number 29 of 2000 concerning Plant Variety Protection (PVP) has protected local plant varieties, but the system determined is only limited to registration, which is not necessarily able to provide optimal protection for local plant varieties as well as the interests and rights of farmers as users in an effort to support the national food diversification program as launched by the Indonesian government as a way to overcome world food crisis.

Potential development and utilization of sweet potato flour as a raw material for the food industry

Sweet potato (Ipomoea batatas) is one type of tuber that has an important role in food diversification programs. Each 100g of sweet potato contains 27.9 g of carbohydrates, 7000 SI of vitamin A, 30 mg of vitamin C, 30 mg of mineral Ca and an energy value of 123 calories. Its carbohydrate content ranges from 64.83 to 66.90% which is a potential energy source to meet basic food needs other than rice. Sweet potato is considered as a raw material for the food industry, because it has good nutritional content, short plant life, and high production. Its vitamin B6 and folic acid is needed to optimize brain work, rich in fiber and complex carbohydrates but low in calories which is very good for diabetics. However, the soft texture of sweet potatoes and the high of its water content make sweet potatoes easy to damage due to mechanical influences. Processing into flour is one of the efforts to preserve sweet potatoes and increase their usefulness. Ingredients composition, drying method, use of chemicals, and steaming process are factors that can affect flour quality, especially its color and functional characteristics. Drying methods that can be used are spray drying, drum drying and oven dryer. The aim of this review is to explore the opportunities and potential of sweet potato flour (SPF) as an industrial raw material for processed food industries in Indonesia. The review method used is the reference collection method, which is taken from several research results related to SPF and its application to food products such as beverages, fructose syrup, noodles, flakes, cookies, ice cream, yogurt, jams, dyes, and others. Through the preservation of sweet potato into flour and its use as industrial raw material, it is hoped that it can increase the diversity of functional foods needed by the Indonesian community.

Utilization of canna (Canna edulis ker.) as raw material for non-gluten processed food to supporting food diversification program: a review

One of the government’s efforts to produce enough food on its own is food diversification. The objective is to transform local food into alternative food, and canna tubers are one of the products that can help achieve this. Carbohydrates from canna tubers can be utilized as food and as raw materials in the processing sector. Canna tubers contain 75 g of water, 22.6 g of carbs, 1 g of protein, 0.1 g of fat, 2 mg of calcium, 70 mg of phosphorus, 1 mg of vitamin B90, and 1 mg of vitamin C per 100 g. (10 mg). Alkaloids, flavonoids, steroids, and phenols are among the nutrients found in canna tubers that are essential for good health. However, canna only serves to simple food processing in Indonesia. They are superior than wheat flour when made into flour because they are gluten-free and contain more fiber. Those who are gluten sensitive, such as those with celiac disease and autistic children, frequently avoid foods containing gluten. Cookies, noodles, spaghetti, bread, and other baked goods can all be made using canna flour. In the end, they will contribute to enhancing national food security by supporting government initiatives aimed at increasing food diversity.

Preferensi Masyarakat Terhadap Agroindustri Kerupuk Sagu Melalui Pendekatan Uji Organoleptik

Sago crackers are a local food agroindustry product that is being developed into food made from sago to support food diversification programs. This study aims to describe sago crackers' processing and test consumer preferences for sago crackers to develop the sago agroindustry. Respondents used by student consumers and the general public were 20 consumers using the five senses in the form of taste, aroma, texture, color, and packaging. The consumer's preference level test was conducted through an organoleptic approach test. The analytical technique used is descriptive quantitative using a Likert scale. The test results showed that the assessment of sago cracker products with the highest taste attribute was 45% (like), the highest texture rating was 56% (like), the highest aroma rating was 46% (like), and the highest color rating was 45% (neutral). Meanwhile, the highest packaging attribute assessment was 60% (do not like). Thus, consumer preferences for the attributes of crackers are, on average good, except for the packaging attributes, which are not good, so the packaging attributes need to be improved.

Accelerated Shelf-life Testing of Balado Potato Chips Using Arrhenius Model Approach

Potatoes are a commodity that has the potential to be developed as a source of carbohydrates to support food diversification programs, increase farmer incomes, non-oil and gas export commodities, and processed industrial raw materials. One of the processed products from potatoes that are typical and popular with Indonesian people is balado potato chips. As a product that will ultimately be consumed, of course, the value of product safety (food safety) in the form of shelf life information needs to be considered. Product samples were incubated in an incubator with three different storage temperatures, namely 25°C, 30°C, and 45°C. Samples were analyzed with hedonic parameters, FFA levels, and water content every 7 days for 28 days (days 0, 7, 14, 21, and 28). The product shelf life at 25 °C, 30 °C and 45 °C respectively 37, 36 and 32 days. it is recommended that potato chip products be stored in closed packaging and stored in a cool place and avoid being stored in a place exposed to sunlight which will affect storage temperature and also free fatty acid levels which can cause rancidity.

Challenges and alternative solutions in developing sorghum to support food diversification in Indonesia

Sorghum (Sorghum bicolor L.) has the potential to be developed as an alternative food to substitute wheat and rice in supporting food diversification programs. However, the development of sorghum in Indonesia is progressing very slowly. The Russia-Ukraine conflict, which caused the price of wheat to rise and the threat of a food crisis, became the right momentum to accelerate sorghum development in Indonesia. This study aims to examine the challenges in developing sorghum in Indonesia. Primary and secondary data were collected from discussions in “WhaApps Group As.Agri.Sorghum Indo/MASI”, which involves various parties related to sorghum, as well as webinars related to sorghum and literature review. The method employed was descriptive qualitative analysis. The study results show that sorghum development in Indonesia faces problems and constraints from cultivation (on-farm), harvesting, postharvest, processing, and marketing to utilization/consumption of sorghum (table) that make it progress very slowly. To accelerate the role of sorghum in the food diversification program, efforts to solve problems and constraints in the development of sorghum in Indonesia need to be integrated from upstream to downstream and involve all relevant stakeholders.

Development of ready-to-eat (RTE) liwet rice with corn analog rice substitution as an alternative food in emergency conditions

This research aims to develop ready-to-eat (RTE) rice based on local food, namely liwet rice which is substituted with corn analog rice. This RTE rice is intended for food supplies in disaster emergencies and still contributes to the food diversification program. The RTE liwet rice production carried out in this study was by using the retort process. The retort process was carried out using an autoclave at 121 0C for 15 minutes and used retort pouch packaging. The RTE liwet rice in this study made used five formulations of corn analog rice substitution, namely 0%, 20%, 30%, 40%, and 50%. The resulting liwet rice was then analyzed for its physicochemical and organoleptic characteristics. The results showed that the substitution of corn analog rice had a significant effect on the proximate content and physical properties (texture and color) of the liwet rice produced but did not significantly affect the pH and organoleptic characteristics. The best formula in this study was obtained in the 30% substitution of corn analog rice.

Bureaucratic Challenges in the Implementation Network of Food Diversification Policy in Indonesia

Network governance is an approach that can be used to overcome wicked problems and eliminate the main challenges of the bureaucracy, in the form of limited resources and strict regulations, in the delivery of public services and policies that involve multistakeholders. This study aims to explain the effectiveness of stakeholder interactions in the Food Security Council as a network governance mechanism. This study uses a qualitative design and a case study strategy to explain the challenges of bureaucracy in this policy. The data processing technique used is data reduction through data categorization and classification. Then, the pattern matching analysis technique is the theoretical pattern of the effectiveness of network governance. The results showed that the implementation of the food diversification policy was not yet effective. It can be showed that they do not try to build a collaborative food diversification program as a solution program for food problems. This is due to the lack of understanding of this mechanism, the lack of trust among them, many members and varying interests, unclear consensus network goals, and this mechanism is still weak in coordinating and facilitating interdependent action.
 Keywords: Food diversification; policy; regulations; public services

Assessment of nutrient adequacy of complementary foods for infants and young children in Morogoro, Tanzania

Women sustain household health by operationalizing and maximizing nutrition through food preparation. Thus, information and the women's knowledge on nutrient adequacy of meals prepared at home is crucial for the design, implementation and performance of nutrition interventions. However, there is limited evidence on the adequacy of homemade complementary meals for children below two years in Tanzania. This study aimed to assess the dietary quality of the prepared complementary foods provided to infants and children. A cross-sectional survey was used to collect demographic and nutritional information. A total of 119 breastfeeding children aged 6 to 22 months were recruited. The dietary intake patterns were assessed using a seven-day food frequency questionnaire, and a 3-day 24 h recall. The dietary diversity score and Food consumption score evaluated dietary patterns. Food consumed by 27 children in a day (24 h) was weighed and recorded and samples were collected for nutrient analysis. Nutrient adequacy ratios were obtained by comparing FAO/WHO recommended intakes. Results revealed that 15% of the children had poor food consumption patterns. The median dietary diversity score of the children was four out of eight food groups. For most households, median adequacy ratios for energy, fat and micronutrient contributed from complementary foods were less than one. Although breastfeeding was present and supported at home, the nutrient densities of complementary meals were inadequate to achieve the WHO/FAO recommended nutrient intakes. Promotion of community food fortification and diversification programs, along with nutrition education, health and sanitation are necessary as they can improve the intake of critical micronutrients and nutrition status.

Pemanfaatan Produk Pertanian sebagai Makanan Tambahan dan Bergizi melalui Posyandu Plus Berbasis Agronursing untuk Mengatasi Stunting

The problem of stunting can be immediately overcome by optimizing the local food sources. The purpose of this community service is to optimize the use of agricultural products as nutritious food through Posyandu Plus with an agronursing approach. The approach taken in this service is through participatory action research in Patemon and Bedadung Villages for 3 months. Partners are involved in the establishment, implementation, and evaluation of the Nursing Feeding Center Care. A series of activities were carried out including health education, group process for making additional food, empowerment in the food diversification program, and the implementation of posyandu plus. The measurement of the success of the program is carried out by increasing the knowledge, attitudes, and behavior of mothers in the care of stunting toddlers. In addition, nutritional status (Z Score) is measured. The results showed that there was an increase in knowledge (17.1±2.1 vs 22.6±1.6; p-value <0.001) attitude (34.7±4.7 vs 40.2±3.5; p-value <0.001), and behavior (32.3±3.5 vs 39.3±3.1; p-value <0.001) of mothers. Furthermore, there was an improvement in stunting problems which was initially stunted by 24.1% to 41.4% not stunting (p-value = 0.027). The agronursing-based posyandu PLUS program was able to overcome stunting problems in the community

Utilization of cassava (Manihot esculenta) as alternative local food source supporting food diversification in North Maluku

Cassava is a food commodity widely cultivated and developed in North Maluku based on local wisdom, which is essential in supporting food security. This study aims to conduct an inventory and determine the use of cassava as an alternative food source in North Maluku. Inventory and characterization of activities carried out from March to December 2019. The method used was descriptive exploration with surveys, field observations, and interviews. The inventory results showed that North Maluku has the potential of cassava as a source of carbohydrates and alternative food to reduce dependence on people's rice consumption. A large amount of cassava production supports the possibility of providing local non-rice food sources in North Maluku. In addition, there were 13 local cassava accessions identified. Processed cassava into other food products had added value and encouraged increased consumption of this commodity as a non-rice local food commodity of strategic value. The government plays an essential role in the food diversification program to increase public awareness of consuming non-rice local food such as cassava. Kasbi sago is one of the typically processed cassava products and is widely consumed by the people of North Maluku.