Lemuru Fish Nugget with Carrot as an Alternative Supplementary Food to Prevent Stunting
Keywords:
Stunting Prevention, High-Protein Supplementary Food, Lemuru Fish NuggetsAbstract
Stunting can be prevented by providing a diet rich in high-protein foods. Lemuru fish nugget is an Alternative Supplementary Food with high protein content that based on local food. The purpose of this study was to determine the acceptability and nutritional content of Lemuru fish nugget. This study used descriptive-quantitative design to describe acceptability of the nuggets. The nutritional content of the product was calculated using the Indonesian Food Composition Table (TKPI). The sampling design used purposive sampling with the samples 49 respondents. The results of the study showed that 44 respondents (89,8 %) consumed the entire portion of nuggets. 5 respondents (10.2%) left 25% portion uneaten nuggets. No participants refused to consume (100% leftover) or left 50%, 75%, or 95% of the portion. The nutritional content of one portion nugget (50 grams) includes 68.1 kcal of energy, 7.7 grams of protein, 1.6 grams of fat, and 5.6 grams of carbohydrates. The acceptability of the lemuru fish nuggets (Gemuru) showed positive results. This nugget contains high protein that can contribute as alternative supplementary food to prevent stunting.
Downloads
References
Martony, O., Lestrina, D., & Reflizar. (2022). Nugget Ikan Lemuru Untuk Pencegahan Stunting (H. Sofa (ed.)). CV. Azka Pustaka.
Naurah, N. (2023). Prevalensi Stunting di Asia Tenggara Tinggi, Bagaimana dengan Kondisi di Indonesia? Goodstats.Id.
Kementerian Kesehatan RI. (2013). Riset Kesehatan Dasar 2013. https://doi.org/10.1126/science.127.3309.1275
Kementerian Kesehatan RI. (2018). Laporan Riskesdas 2018 Nasional. In Lembaga Penerbit Balitbangkes.
Adi. (2024). Pemkab Jembrana Prioritaskan Penurunan Stunting, Kolaborasikan Kerjasama Semua Pihak. Pemerintah Kabupaten Jembrana. https://jembranakab.go.id/index.php?module=detailberita&id=4721. Diakses online pada 22 Juni 2025.
James P, Sadler K, Wondafrash M, Argaw A, Luo H, Geleta B, Kedir K, Getnet Y, Belachew T, Bahwere P. Children with moderate acute malnutrition with no access to supplementary feeding programmes experience high rates of deterioration and no improvement: results from a prospective cohort study in rural Ethiopia. PloS one. 2016 Apr 21;11(4):e0153530.
Corie AH, Syakurah RA. Evaluation of the supplementary feeding programme targeted at malnourished toddlers in Prabumulih City, Indonesia. Malahayati International Journal of Nursing and Health Science. 2024 Jun 22;7(4):413-24.
Bandur PM, Madur JP. Effectiveness of Providing Supplementary Food for Stunted Toddlers in Indonesia: A Literature Review. Dunia Keperawatan: Jurnal Keperawatan dan Kesehatan. 2024 Nov 30;12(3):285-99.
Hasibuan, S., Ghani, A. K. A., Kurniati, M., Fadillah, M. F., Nugraha, M. R., Trilanda, N., Rumbata, N., Dhewanty, S. A., Afifah, S. N., Syahkila., & Shafira, T. (2019). Buku Teknologi Tepat Guna Nugget Patin Bergizi & Prospek Pemasaran Online. In UR Pres (Vol. 11, Issue 1). UR Pres.
Damayanti, D. (2013). Wortel untuk Anak: 50 Fakta Wortel, 10 Ide Kreatif & Resep Wortel untuk Anak. PT. Gramedia Pustaka Utama.
Kementerian Kesehatan. (2017). Food Composition Table—Indonesia (Daftar Komposisi Bahan Makanan). In Tabel Komposisi Pangan Indonesia.
Ananda RA, Hermanuadi D, Brilliantina A, Sari EK, Kautsar S, Fadila PT. Karakteristik Tepung Ikan Lemuru Dengan Variasi Perlakuan Pendahuluan. JOFE: Journal of Food Engineering. 2022 Jan 23;1(1):40-8.
Aryana, R., Syamsul, M., Masithah, S., Nurcahyani, I. D., & Wahyuni, F. (2022). Pengaruh Pemberian Nugget Ikan Bandeng (Chanos Chanos) Terhadap Status Gizi Kurang Pada Balita Usia 1-5 Tahun . Jurnal Ilmiah Kesehatan Diagnosis, 17(3 SE-), 109–115. https://doi.org/10.35892/jikd.v17i3.876
Mahrus, H., Syukur, A., & Zulkifli, L. (2023). Lemuru fish (Sardinella lemuru), rich in nutrients, has the potential as a medicine and health product: Review. AIP Conference Proceedings, 2956(1), 40005. https://doi.org/10.1063/5.0178424
Negara JK, Sio AK, Rifkhan R, Arifin M, Oktaviana AY, Wihansah RR, Yusuf M. Aspek mikrobiologis, serta sensori (rasa, warna, tekstur, aroma) pada dua bentuk penyajian keju yang berbeda. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan. 2016;4(2):286-90.
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.
Published
How to Cite
Issue
Section
Copyright (c) 2026 Ni Made Novi Adi Purnami -, Hendrayati, Aswita Amir, Adriyani Adam
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article Copyright
When an article is published in this journal, the author(s) of the article retain the copyright. Author(s) may republish the article as part of a book or other materials. A copyright statement is displayed on the full-text PDF of each article.
Article License
All published articles are licensed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
You are free to:
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material
- The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- NonCommercial — You may not use the material for commercial purposes.
- ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Notices:
- You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation.
- No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.
Most read articles by the same author(s)
- Dewi Sinta, Nursalim, Hendrayati, Nutrimosa (Moringa Flour-Chicken Samosa): Functional Food Innovation for Stunting Intervention in the First 1000 Days of Life (1000HPK) , Journal of Health Care and Dietetic: Vol. 1 No. 2 (2026)
- Irna Dewi Yuningsi, Hendrayati, Mustamin, Determinants of Anemia in Pregnant Women at Paccerakkang Health Center, Makassar , Journal of Health Care and Dietetic: Vol. 1 No. 2 (2026)
- Muh Ardi, Aswita Amir, Paramitha, The Effectiveness of Local Supplementary Feeding Program in Improving Nutritional Status of Underweight Children Under Five at Ajangale Public Health Center, Bone Regency , Journal of Health Care and Dietetic: Vol. 1 No. 2 (2026)
- Dyah Octavia Rizky, Kadarwati, Hendrayati, Sukmawati, Implementation of Standardized Nutritional Care Processes for Children with Convulsive Epileptic Status + Slit Ventricle Syndrome Post VP Shunt ec Hydrocephalus + Comorbid Congenital Heart Disease , Journal of Health Care and Dietetic: Vol. 1 No. 2 (2026)
