Article Sidebar

Download
PDF
Statistic
Read Counter : 9 Download : 5

Main Article Content

Abstract

Stunting and anemia are two major nutritional problems that are closely related and affect the growth and development of children. According to SSGI 2022, the prevalence of stunting in Indonesia was 21,6%, while anemia among toddlers reached 38,5% (Riskesdas, 2018). Prevention efforts can be carried out by consuming foods high in protein and heme iron, such as mackerel and chicken liver. This study aimed to determine the acceptability, protein content, and iron (Fe) levels in sausage made from mackerel and chicken liver as an alternative food to prevent stunting and anemia in toddlers. The research used a completely randomized design (CRD) with three sausage formulations: F1 (80% mackerel:20% chicken liver), F2 (70%:30%), and F3 (60%:40%). Acceptability was tested organoleptically by 30 panelists on four attributes: color, aroma, texture, and taste. Protein content was analyzed using the Kjeldahl method, and iron was measured using spectrophotometry. Data were analyzed using the Kruskal Wallis test and continued with the Mann Whitney test. The results showed that Formula F1 had the highest overall preference. Significant differences were found in aroma (p = 0,015) and texture (p = 0,024). Nutritional analysis of F1 showed a protein content of 42% and iron of 1,5 mg/100 g. Mackerel and chicken liver sausage, particularly formula F1, had good acceptability and high nutritional content, making it a potential alternative food to help prevent stunting and anemia in toddlers.

Keywords

daya terima; hati ayam; ikan kembung; protein; sosis zat besi;

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

References

  1. Abdullah, A., Fatima, S., Suriani, S. 2021. Uji Organoleptik Minyak Kelapa dalam dengan Pemberian Ekstrak Serai (Cymbopogo citratus L.) pada Konsentrasi Berbeda. Jurnal Pengolahan Pangan. 6(1), 15-19. https://doi.org/10.31970/pangan.v6i1.53
  2. Fauza, N., Abdurrohman, A., Harahap, A.A., Monica, L., Yani, L., Jannah, M., Purwanti, CM., Harahap, S.E., Rahmadhani, U.S., Febria, Z. 2021. Identifikasi Stunting pada Balita di Desa Rantau Mapesai. Unri Conference Series: Community Engagement. 3, 673-679. https://doi.org/10.31258/unricsce.3.673-679
  3. Fitri, N., Purwani, E. 2017. Pengaruh Subtitusi Tepung Ikan Kembung (Rastrelliger brachysoma) terhadap Kadar Protein dan Daya Terima Biskuit. Seminar Nasional Gizi. 2013, 139-152.
  4. Haryani, V.M., Putriana, D., Hidayati, R.W. 2023. Asupan Protein Hewani Berhubungan dengan Stunting pada Balita di Wilayah Kerja Puskesmas Minggir. Amerta Nutrition. 7(2), 139-146. https://doi.org/10.20473/amnt.v7i2SP.2023.139-146
  5. Lamusu, D. 2018. Uji Organoleptik Jalangkote Ubi Jalar Ungu (Ipomoea batatas L) sebagai Upaya Diversitifikasi Pangan. Jurnal Pengolahan Pangan. 3(1), 9-15. https://doi.org/10.31970/pangan.v3i1.7
  6. Lasaji, H., Assa, J.R., Taroreh, M.I.R. 2023. Kandungan Protein, Kekerasan dan Daya Terima Cookies Tepung Komposit Sagu Baruk (Arenga microcarpa) dan Kacang Hijau (Vigna radiata). Jurnal Teknologi Pertanian. 14(1), 57-71. https://doi.org/10.35791/jteta.v14i1.51040
  7. Lutfiah, A., Adi, A.C. 2021. Modifikasi Kacang Kedelai (Glycine Max) dan Hati Ayam pada Sosis Ayam sebagai Alternatif Sosis Tinggi Protein dan Zat Besi. Amerta Nutrition. 5(1), 75-83. https://doi.org/10.20473/amnt.v5i1.2021.75-83
  8. Negara, J.K., Sio, A.K., Rifkhan, R., Arifin, M., Oktaviana, A.Y., Wihansah, R.R.S., Yusuf, M. 2016. Aspek Mikrobiologis, Serta Sensori (Rasa, Warna, Tekstur, Aroma) pada Dua Bentuk Penyajian Keju yang Berbeda. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan. 4(2), 286-290. https://journal.ipb.ac.id/index.php/ipthp/article/view/17506
  9. Nugraheni, A., Margawati, A., Wahyudi, F., Utami, A. 2023. Hubungan Stunting dengan Anemia, Morbiditas dan Perkembangan Balita di Puskesmas Kebondalem Pemalang. Jurnal Epidemiologi Kesehatan Indonesia. 7(1), 14-24. https://scholarhub.ui.ac.id/epidkes/vol7/iss1/3/
  10. Rahmawati, L.A., Umami, Z., Komalasari, E., Rinaldy, N., Iskandar, S.J.S. 2025. Formulasi Sosis Ikan Tuna dan Hati Ayam sebagai Pangan Alternatif Pencegahan Stunting dan Anemia pada Balita. Jurnal Al-Azhar Indonesia Seri Sains dan Teknologi. 10(1), 55-65. https://jurnal.uai.ac.id/index.php/SST/article/view/3287/pdf
  11. Rahmawati, R., Wahyuni, F., Hariati, N.W. 2018. The Effect of Oyster Mushrooms Flour Substitution to The Acceptance and Nutrient Content of Dried Noodles. Jurnal Dunia Gizi. 1(2), 119-126. http://dx.doi.org/10.33085/jdg.v1i2.3811
  12. Riskesdas. 2018. Hasil Utama Riset Kesehatan Dasar. 2018. Jakarta: Kementrian Kesehatan Republik Indonesia.
  13. Rizki, R., Julyani, S., Khalid, N.F., Nurmadilla, N., Syamsu, R.F. 2023. Perbandingan Kadar Hemoglobin pada Anak Stunting dan Non Stunting. Jurnal Mahasiswa Kedokteran. 3(2), 80-85. https://doi.org/10.33096/fmj.v3i2.182
  14. Santosa, H., Handayani, N.A., Nuramelia, C., Sukma, N.Y.T. 2016. Pemanfaatan Hati Ayam sebagai Fortifikan Zat Besi dalam Bubur Bayi Instan Berbahan Dasar Ubi Jalar Ungu (Ipomoea batatas L.). Jurnal Inovasi Teknik Kimia. 1(1), 27-34. https://scispace.com/pdf/pemanfaatan-hati-ayam-sebagai-fortifikan-zat-besi-dalam-4z6a1a4gw5.pdf
  15. Sari, N. 2023. Implementasi Pemberian Tablet Tambah Darah (TTD) pada Ibu Hamil dengan Kadar Hemoglobin (Hb) Rendah untuk Mencegah Stunting. Journal of Education Religion Humanities and Multidiciplinary. 1(2), 611-616. https://doi.org/10.57235/jerumi.v1i2.1440
  16. Tamaya, A.C., Darmanto, Y.S., Anggo, A.D. 2020. Karakteristik Penyedap Rasa dari Air Rebusan pada Jenis Ikan yang Berbeda dengan Penambahan Tepung Maizena. Jurnal Ilmu dan Teknologi Perikanan. 2(2), 13-21. https://ejournal2.undip.ac.id/index.php/jitpi/article/view/9636/4943
  17. TKPI. 2017. Tabel Komposisi Pangan Indonesia. Jakarta: Kementrian Kesehatan RI Direktorat Jendral Kesehatan Masyarakat.
  18. WHO. 2021. Levels and Trends in Child Malnutrition: UNICEF/ WHO/ The World Bank Group Joint Child Malnutrition Estimates: Key Findings of The 2021 Edition. Geneva: World Health Organization.
  19. WHO. 2016. Maternal, Newborn, Child, and Adolescent Health and Ageing. Geneva: World Health Organization.
  20. Yusuf, Y.N., Wahyuni, F., Syamsul, M., Nurcahyani, I.D., Masithah, S.M.S. 2023. Uji Daya Terima, Analisis Kadar Protein dan Zat Besi Nugget Sayur Bayam dengan Substitusi Ikan Bandeng (Chanos Chanos). Jurnal Ilmiah Kesehatan Diagnosis. 18(1), 8-16. https://jurnal.stikesnh.ac.id/index.php/jikd/article/view/1347
  21. Zuraida, R., Angraini, D.I. 2024. Modifikasi Hati Ayam pada Sosis Ayam sebagai Sumber Pangan Tinggi Zat Besi untuk Mengatasi Anemia Defisiensi Zat Besi Remaja. Journal of Medicine and Health. 6(1),58-71. https://doi.org/10.28932/jmh.v6i1.8383