Development of Instant Complementary Feeding (MP-ASI) Product Based on Smoked Mackerel Flour and Moringa Leaf Flour as a Stunting Prevention Strategy Using the Foam-Mat Drying Method
How to cite (AJARCDE) :
Stunting is a chronic nutritional problem in Indonesia that adversely affects children's physical growth and cognitive development. According to data from the Ministry of Health of the Republic of Indonesia (2025), the 2024 Indonesian Nutritional Status Survey (SSGI) found that the national prevalence of stunting declined from 21.5% in 2023 to 19.8% in 2024. Although this figure was 0.3 percentage points below the 2024 national target of 20.1%, it remained higher than the target set for 2025. which is 18.8%. One of the major contributing factors is inadequate protein and calcium intake among children aged 6–24 months, highlighting the need for nutritionally adequate complementary foods. Mackerel fish (Rastrelliger spp.) has considerable potential as a source of animal protein and calcium, whilst moringa leaves (Moringa oleifera) are rich in vitamins and minerals. This study aimed to develop an instant complementary feeding (MP-ASI) porridge based on smoked mackerel flour and moringa leaf flour using the foam-mat drying method with egg white as a foaming agent. The analyzed parameters included physicochemical characteristics, nutritional value, and organoleptic properties. The results demonstrated a significant interaction between ingredient proportion and foaming agent concentration on most parameters, except carbohydrate content and aroma. The optimum formulation consisted of 90% smoked mackerel flour, 10% moringa leaf flour, and 6% foaming agent. This formulation produced a high protein content and a calcium content of 1.176.45 mg/100 g; however, its protein digestibility (65%) remained lower than that of the commercial product comparator (74%). Top of FormBottom of Form
Contribution to Sustainable Development Goals (SDGs):
SDG 2: Zero Hunger
SDG 3: Good Health and Well-being
[1] Anjani Dian Mira, Nurhayati Sri, & Immawati. (2024). Penerapan Pendidikan Kesehatan Terhadap Pengetahuan Ibu Tentang Stunting Pada Balita di Wilayah Kerja UPTD Puskesmas Rawat Inap Banjarsari Metro Utara (Application of Health Education to Mother’s Knowledge About Stunting in Toddlers in the Working Area of UPTD Puskesmas Inpatient Banjarsari Metro North). Jurnal Cendikia Muda, 4.
[2] Fajri, R. N., & Nurmalasari, M. (2025). Prevalensi Stunting Di Kabupaten Sumedang Menggunakan LISA (Local Indicators Of Spatial Association). In Syntax Literate (Vol. 10, Issue 1).
[3] Sari, M. E., Juffrie, M., Nurani, N., & Sitaresmi, M. N. (2016). Asupan protein, kalsium dan fosfor pada anak stunting dan tidak stunting usia 24-59 bulan.
[4] Zuarfan, N., Novalina, S. A., & Wira Wacana Sumba, K. (2025). Pemanfaatan Tepung Ikan Kembung (Rastrelliger Kanagurta) Dalam Pembuatan Flakes Sebagai Sumber Protein. Jurnal Pengolahan Perikanan Tropis (JPPT), 3, 207–220.
[5] Tutik, Calvin, K. P., Oktiyaningrum, I., & Veriyanta, K. N. (2025). Pemanfaatan Daun Kelor (Moringa oleifera) Sebagai Bahan Makanan Pendamping ASI Dalam Mencegah Stunting Desa Cipadang Kecamatan Gedong Tataan Kabupaten Pesawaran. In Jurnal Pengabdian Farmasi Malahayati (Vol. 8, Issue 1).
[6] Mukhtar, A. N., Alifah Setia Dewi, K., Wabarobo, W., Rohmah, F., Solihin, A., Rahma S, A. N., Ibnu Hajar, D., Adi, S. A., AAiq, M. M., Nur Ferdi, M. A., Miftakhul, R. J., & Jayanti Lestari, E. (2024). Pemanfaatan Ikan Kembung untuk MP-ASI Inovatif Berbasis Pangan Lokal di Desa Terlangu, Brebes. In Jurnal Pengabdian Masyarakat (Vol. 3, Issue 2).
[7] Kemenkes. (2023). Disampaikan pada Sosialisasi Kebijakan Intervensi Stunting Jakarta, 3 Februari 2023 Hasil Survei Status Gizi Indonesia (SSGI) 2022.
[8] AOAC. (2005). Association of Official Analytical Chemist.Official Method of Analysis of The Association of Official Analytical of Chemist. Arlington, Virginia, USA: Association of Official Analytical Chemist, Inc. In Jurnal Ilmiah Jophus?: Journal of Pharmacy UMUS (Vol. 1, Issue 02).
[9] Kemenkes, B., Teknologi, P., Kesehatan, T., Klinikbadan, E., & Kemenkes, L. (2015). Kecukupan Energi Protein pada Anak-Anak (24–59 Bulan) di Indonesia Adequacy of Protein Energy in Children (24–59 Months) in Indonesia.
[10] Novandi, D., & Fauziah. (2021). Aksi Pencegahan Kasus Stunting Di Kota Samarinda Melalui Program Pembangunan Dan Pemberdayaan Masyarakat (Pro-Bebaya) (Stunting Case Prevention Action In Samarinda City Through Community Development And Empowerment Program (Pro-Bebaya)).
[11] Rusman, A., Katadi, S., & Rahamat, N. (2020). Identifikasi Kalsium (Ca) Pada Ikan Bandeng Kering Dari Asal Soropia Dengan Metode Spektroskopi Serapan Atom Identification of Calcium (Ca) in Dried Milkfish From Soropia Origin With Atomic Absorption Spectroscopy Method. In Jurnal Pelita Sains Kesehatan (Vol. 01, Issue 1).
[12] Manurung, H. J., Swastawati, F., & Wijayanti, I. (2017). Effect of Addition Liquid Smoke And On The Level Oxidation Of Fish Mackerel (Rastrelliger Sp) Salty With Different Drying Method. Jurnal Pengembangan & Bioteknologi Hasil Perikanan, 6.
[13] Yanuar, D., Prasetyo, B., Sastro Darmanto, Y., & Swastawati, F. (2015). Efek Perbedaan Suhu dan Lama Pengasapan terhadap Kualitas Ikan Bandeng (Chanos chanos Forsk) Cabut Duri Asap. In Jurnal Aplikasi Teknologi Pangan (Vol. 4, Issue 3). www.journal.ift.or.id.
[14] Ambarwati, L., Siregar, R. R., & Nurbani, S. Z. (2025). Karakteristik Fisikokimia Tepung Ikan Patin (Pangasius hypophthalmus), Lele (Clarias sp.) Dan Nila (Oreochromis niloticus) Sebagai Sumber Protein.
[15] Irwan, Z. (2020). Kandungan Zat Gizi Daun Kelor (Moringa oleifera) Berdasarkan Metode Pengeringan (Vol. 6, Issue 1). http://jurnal.poltekkesmamuju.ac.id/index.php/m
[16] Fitriyah, D., Ubaidillah, M., & Oktaviani, F. (2020). Analisis Kandungan Gizi Beras dari Beberapa Galur Padi Transgenik Pac Nagdong/Ir36. ARTERI?: Jurnal Ilmu Kesehatan, 1(2), 153–159. https://doi.org/10.37148/arteri.v1i2.51
[17] Qodriyah, N. L., Jannah, M., & Lita Meilina. (2025). Analisa Fisik Fortifikasi Bubur Instant Labu Kuning Dan Ikan Lele Sangkuriang (Clarias gariepinus) Sebaia Makanan Pendamping Air Susu Ibu. Jurnal Teknologi Dan Mutu Pangan, 4(1), 71–81. https://doi.org/10.30812/jtmp.v4i1.5092
[18] Hariyadi, T. (2024). Aplikasi Metoda Foam-mat drying Pada Proses Pengeringan Tomat Menggunakan Tray Dryer.
[19] Andira, A., Hutapea, J., Putri Soleha, S., & Rizki Amalia, A. (2022). Fortifikasi Ikan Kembung (Rastrelliger sp) Terhadap Karakteristik Dan Nutrisi Mie Basah. Seminar Nasional Teknologi.
[20] Zamzami, M., Ernia, D., & Dewi, N. (2022). Pengaruh Konsentrasi Putih Telur Dalam Pembuatan Bubuk Kaldu Jamur Tiram Dengan Metode Foam-mat drying. Jurnal Teknologi Separasi, 8(4), 732–738. http://distilat.polinema.ac.id
[21] Agba, T. D., Yahaya-Akor, N. O., Kaur, A., Ledbetter, M., Templeman, J., Wilkin, J. D., Onarinde, B. A., & Oyeyinka, S. A. (2024). Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder. Foods, 13(11). https://doi.org/10.3390/foods13111654
[22] Aina, Q., & Irianti, B. (2020). Pengaruh Formulasi Kadar Protein dan Kalsium pada MP-ASI Kacang Tunggak dan Beras Merah terhadap Uji Organoleptik pada Ibu Bayi dan Uji Daya Terima pada Bayi Prodi S1 Ilmu Gizi STIKES Surabaya 2 Prodi D3 Kebidanan Poltekkes Kemenkes Tasikmalaya (Vol. 9).
[23] Palijama, S., Breemer, R., & Topurmera, M. (2020). Karakteristik Kimia dan Fisik Bubur Instant Berbahan Dasar Tepung Jagung Pulut dan Tepung Kacang Merah. AGRITEKNO: Jurnal Teknologi Pertanian, 9(1), 20–27. https://doi.org/10.30598/jagritekno.2020.9.1.20
[24] Purbasari, D. (2019). Aplikasi Metode Foam-Mat Drying dalam Pembuatan Bubuk Susu Kedelai Instant (Application of Foam-Mat Drying Method in Processing of Instant Soybean Milk Powder). Jurnal Agroteknologi, 13(01), 52. https://doi.org/10.19184/j-agt.v13i01.9253
[25] Sanjaya, R. (2022). Penerapan Metode “Foam-Mat Drying” Pada Pembuatan Sari Buah Mengkudu (Morinda citrifolia). JIMTANI, 2, 187–196. http://jurnalmahasiswa.umsu.ac.id/index.php/jimtani
[26] Agba, T. D., Yahaya-Akor, N. O., Kaur, A., Ledbetter, M., Templeman, J., Wilkin, J. D., Onarinde, B. A., & Oyeyinka, S. A. (2024). Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder. Foods, 13(11). https://doi.org/10.3390/foods13111654
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.