Rebon Shrimp Powder Addition Influence to Nutritional Values, Organoleptic Properties and Acceptance of Supplementary Food by Children Aged 4-5 Years Old
Abstract: Malnutrition and
stunting prevalence in under-five children in Cirebon City are still high that
reach 13.9% and 15.7%. Rebon shrimp (Acetes erythraeus) contains high protein
and calcium. Influence of adding rebon shrimp in supplementary food (lemu
porridge and steamed sponge) towards nutrition quality was investigated. This
study aimed to determine effects of rebon shrimp powder on nutritional values,
organoleptic properties and food acceptance. Laboratory test and Nutriservey
software were used to measure nutritional value of rebon shrimp powder and
nutrition of supplementary food. Organoleptic test used completely randomized
design with four treatments (0%, 5%, 10%, 15% shrimp powder) and two repetitions.
Respondents were 30 students of Nutrition Studies Program in Cirebon with 7
hedonic scale (organoleptic test) and 50 children aged 4-5 years in integrated
health care (acceptance test). As the result, the level of ash, protein and
calcium of rebon shrimp powder met the Indonesian National Standard. Energy,
protein and calcium significantly increased (p value < 0.05). Nutrient
content of steamed sponge per 100 gram with 5% rebon shrimp powder supplied
21.6% energy, 18.9% protein and 25.9% calcium on recommended dietary
allowances. Preference level of color, flavor, taste, texture and overall were
significantly different. Lemu porridge with 5% rebon shrimp powder was accepted
by 80% of the children and the steamed sponge acceptance reached 88%.
Keywords: Children;
malnutrition; rebon shrimp powder; supplementary food
Author: Priyo Sulistiyono,
Dewi Marhaeni Diah Herawati, Insi Farisa Desy Arya
Journal Code: jpkesmasgg170012
