Kripik Ikan Tuna (Thunnini) Kombinasi Kunyit (Curcumin sp) Bagi Balita Stunting (Zat Gizi Makro, Total Plate Count dan Tingkat Penerimaan Warna, Aroma, Rasa, Tekstur dan Kerenyahan)
Abstract
The purpose of this study was to analyze the macronutrient content of fish chips and identify the level of acceptance (color, taste, aroma, texture and crispiness) and the results of anthropometric measurements of stunted toddlers. This type of research is descriptive, with a sample of stunted toddlers of 21 intervention groups and 21 control groups. The number of panelists was 20 people. Data on the nutritional content of chips was analyzed in the UHO integrated laboratory, data on the level of acceptance using a Likert scale hedonic test. The results of the study in 100 grams of fish chips contained 3.62% carbohydrates, 2.71% protein, 2.30% fat and TPC 61 X 103 CFU / g. The level of acceptance of the color, aroma, taste, texture and crispiness of tuna fish chips combined with turmeric (curcumin sp) mostly liked A1 chips. Then the average weight of stunted toddlers intervention is 8.57 kg and control is 10.02 kg. The average height of intervention is 75.50 cm and control is 81.79 cm and the average Z-Score intervention is -2.66 and control is -3.17. The conclusion is that tuna fish chips have a higher carbohydrate content than protein and fat and the chips that are most preferred are A1 tuna fish chips. Suggestions for the East Kabaena sub-district government and toddler mothers so that tuna fish chips can be consumed routinely for Stunting Toddlers.
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DOI: http://dx.doi.org/10.33087/jiubj.v25i1.5709
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