Mocavita: The Healthy Noodles As A Functional Food Inovation For Stunting Prevention
DOI:
https://doi.org/10.55606/jpikes.v3i2.1988Keywords:
functional food innovation, kenikir, mocavita, noodles, pumpkin, stuntingAbstract
Stunting is one of the global scale problems in the health sector. Stunting is the condition of impaired growth and development of the children. Stunting is related to the increases in morbidity, death, and decreased or inhibited physical, motoric or functional body and mental growth especially in children. Based on Riset Kesehatan Dasar (Riskedas), Indonesia is ranked 2nd highest stunting cases in Southeast Asia and the 5th highest in the world in 2018. One of the major causes of stunting is nutritional fulfillment or nutrient intake, absorption and utilization of mother or children. Therefore, it is needed to make functional food innovation that can solve this problem. This study aim is to make a functional food innovation based on healthy noodles for children also mother to prevent stunting. This study was carried out by making healthy noodles namely Mocavita. Mocavita is made from kenikir, pumpkin, mocaf flour and mung beans flour as ingredients which then creates into 3 formulas (F1, F2 and F3). Organoleptic test was conducted to know which one of the formulas that is most liked by people. It is found that Mocavita made from Formula 1 is the best and the most liked by 30 panelists.
References
Amna, O. F., Noorain, H., Noriham, A., Azizah, A. H., & Husna, R. N. (2013). Acute and oral sub acute toxicity study of ethanolic sample of Cosmos caudatus leaf in Sparague dawley Rats. International Journal of Bioscience, Biochemistry and Bioinformatic, 3 (4), 301–305.
Anam, C., & Handayani, S. (2010). Mi kering waluh (cucurbita moschata) dengan antioksidan dan pewarna alami. Caraka Tani: Journal of Sustainable Agriculture, 25(1), 72-78.
Aprilia, M., Wisaniyasa, N. W., & Suter, I. K. (2020). Pengaruh Suhu dan Lama Pelayuan Terhadap Karakteristik Teh Herbal Daun Kenikir (Cosmos caudatus Kunth.). Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 9(2). https://doi.org/10.24843/itepa.2020.v09.i02.p04.
Astawan, M. 2009. Kacang Hijau Antioksidan. IPB. Bogor.
Hadi, H., Fatimatasari, F., Irwanti, W., Kusuma, C., Alfiana, R. D., Ischaq Nabil Asshiddiqi, M., Nugroho, S., Lewis, E. C., & Gittelsohn, J. (2021). Exclusive breastfeeding protects young children from stunting in a low‐income population: A study from eastern indonesia. Nutrients, 13(12). https://doi.org/10.3390/nu13124264.
Krisno, M.A. dan Vera V.A. 2012. Ubi Jalar Jingga Atau Merah Sumber Beta Karoten Mempengaruhi Fungsi Mata. Malang: UMM.
Kurniati, L. I., Aida, N., Gunawan, S., & Widjaja, T. (2012). Pembuatan MOCAF (Modified Cassava Flour) dengan Proses Fermentasi Menggunakan Lactobacillusplantarum, Saccharomyces cereviseae, dan Rhizopus oryzae. Jurnal Teknik Pomits,1(1), 1–6.
LIPI. 2019. Potensi Pangan Lokal untuk Pencegahan Stunting dan Diabetes. http://lipi.go.id/berita/potensi-pangan-lokal-untuk-pencegahan-stunting-dan-diabetes/21548.
Mediani, A., Abas, F., Ping, T. C., Khatib, A., & Lajis, N. H. (2012). Influence of Growth Stage and Season on the Antioxidant Constituents of Cosmos caudatus. Plant Foods for Human Nutrition, 67(4). https://doi.org/10.1007/s11130-012-0317-x.
Mugianti, S., Mulyadi, A., Anam, A. K., & Najah, Z. L. (2018). Faktor Penyebab Anak Stunting Usia 25-60 Bulan di Kecamatan Sukorejo Kota Blitar. Jurnal Ners Dan Kebidanan (Journal of Ners and Midwifery), 5(3). https://doi.org/10.26699/jnk.v5i3.art.p268-278.
Nisa, R. U. (2016). Perbandingan Tepung Sukun (Artocarpus communis) dengan Tepung Kacang Hijau (Vigna radiata L) dan Suhu Pemanggangan Terhadap Karakteristik Cookies. Doctoral Dissertation, 1.
Nisa, J., Chikmah, A. M., Lorenza, K. A., Amalia, K. R., & Agustin, T. (2020). Pemanfaatan Kacang Hijau Sebagai Sumber Zat Besi Dalam Upaya Pencegahan Anemia Prakonsepsi. Jurnal Surya Masyarakat, 3(1), 42-47.
Ramadhan, A., & Sari, E. R. (2015). VARIASI PERBANDINGAN TEPUNG TERIGU DAN MOCAF (MODIFIED CASSAVA FLOUR) DALAM PEMBUATAN MIE MOCAF. AGRITEP, I(2), 211–219.
Safriani, N., Husna, N. El, & Rizkya, R. (2015). PEMANFAATAN PASTA LABU KUNING (Cucurbita moschata) PADA PEMBUATAN MI KERING. Jurnal Agroindustri, 5(2), 85–94.
Sekolah Tinggi Ilmu Kesehatan Sehati. 2021. Beragam Manfaat Labu Kuning Untuk Ibu Hamil. (https://stikessehati.ac.id/berita/detail/beragam-manfaat-labu-kuning-untuk-ibuhamil#:~:text=Labu%20kuning%20mengandung%20banyak%20gizi,tahan%20tubuh%20Bu mil%20tetap%20kuat).
Shewry, P, R., & Hey, S,J. (2016). Do we need to worry about eating wheat? Nutrition buletin, 41 (1) , 6-13. https://doi.org/10.1111/nbu.1286.
Survei Status Gizi Indonesia. (2021). Buku saku Hasil Studi Status Gizi Indonesia Tingkat Nasional Provinsi dan kabupaten/kota Tahun 2021. Kemenkes RI.
TKPI. (2017). Tabel Komposisi Pangan Indonesia. https://www.panganku.org/id-ID/view.
World Health Organization. (2011). The Global Prevalence of Anaemia in 2011.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Jurnal Pengabdian Ilmu Kesehatan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
