Analisis Zat Gizi Makro, Kalsium, Dan Daya Terima Kue Lumpur Labu Kuning, Tepung Kacang Hijau, Serta Abon Ikan Lele Sebagai Selingan Alternatif Pencegahan Stunting

FAKHIRAH SYAHLAH. Analysis of Macronutrient Content, Calcium Content,
and Sensory Acceptability of Pumpkin, Mung Bean Flour, and Shredded Catfish
Mud Cake as a Supplementary Snack for Stunting Prevention (under the
supervision of Ariani and Husnul Khatimah)
Nutrition Study Program
Faculty of Public Health
Tadulako University
Stunting remains a major chronic nutritional problem in Indonesia due to its
adverse effects on children's physical growth, cognitive development, and the
quality of human resources. One strategy for preventing stunting is the
development of nutritious supplementary snacks made from locally available food
ingredients, such as pumpkin, mung bean flour, and catfish. This study aimed to
determine the macronutrient content, energy value, calcium content, and sensory
acceptability of pumpkin mud cake enriched with mung bean flour and shredded
catfish as a supplementary snack for stunting prevention. This quantitative study
employed a pre-experimental design based on laboratory analyses of three
formulations with different proportions of pumpkin, mung bean flour, and
shredded catfish: F1 (75:15:10), F2 (65:20:15), and F3 (55:25:20).
Carbohydrate content was analyzed using the phenol–sulfuric acid method,
protein content was determined using the Biuret method with UV–Visible
spectrophotometry, fat content was measured using the Soxhlet extraction method,
energy value was calculated using the Atwater factors, and calcium content was
analyzed using Atomic Absorption Spectrophotometry (AAS). All nutrient analyses
were performed in duplicate. Sensory acceptability and hedonic quality data
obtained from 30 panelists were analyzed using the Kruskal–Wallis test, followed
by the Mann–Whitney test. The results showed that the highest carbohydrate
content was found in F1 at 21.12 g/100 g, while the highest protein content (8.43
g/100 g), fat content (9.22 g/100 g), and energy value (193.60 kcal/100 g) were
observed in F3. Calcium levels in all formulations were <0.02 mg/L, which was
below the instrument's detection limit. Considering both sensory acceptability and
nutritional composition, F3 was selected as the optimal formulation.
Keywords: shredded catfish, mud cake, pumpkin, stunting, mung bean flour.