Organoleptic Assessment of Fish-Based Ready-to-Use Supplementary-Food (RUSF) Rich in Essential Fatty Acid for Pregnant Women to Prevent Stunting
DOI:
https://doi.org/10.21776/ub.ijhn.2024.011.01.5Keywords:
Pregnant Women, RUSF, Stunting, Omega-3Abstract
Stunting is a critical health issue with short- and long-term impacts on health and economic outcomes. Insufficient nutritional intake during pregnancy and early childhood is a key factor contributing to stunting. This study examines the efficacy of fish-based Ready-to-Use Supplementary Food (RUSF) rich in omega-3 fatty acids in preventing stunting by improving maternal nutrition during pregnancy. One of the determining factors is insufficient food intake in quantity and quality during pregnancy and the early stages of introducing complementary foods alongside breastfeeding. Long-chain omega-3 fatty acids (LCPUFAs) have been shown to positively influence health and linear growth for fetuses and children under two years of age. The use of fish-based functional food for pregnant women and children under two years to prevent stunting has not been widely carried out in Indonesia, in terms of the formulation, product types, or efficacy of Ready-to-Use Supplementary Food (RUSF). The stages of the research method were (1) identifying the content of omega-3 fatty acids and heavy metals in lemuru fish, (2) developing RUSF formulations based on snack bars and lemuru fish sausages made from omega-3-standardized raw materials, and (3) conducting acceptance tests of these RUSF products on children aged 6-35 months and pregnant women. This research is expected to develop nutritional supplements in the form of RUSF based on lemuru fish, mackerel, and tuna to serve as functional food products that help pregnant women prevent and control stunting.
References
World Health Organization (WHO) Child Growth Standards: http://www. who.int/childgrowth/en/ diakses 20 Februari 2021.
Kemenkes RI. Hasil utama RISKESDAS 2018. Online) http//www depkes go id/resources/download/info-terkini/materi_rakorpop_2018/Hasil% 20Riskesdas. 2018;202018.
Global Nutrition Reportt. 2018. Https://globalnutritionreport.org/resources/nutrition-profiles/asia/south-eastern-asia/indonesia/ diakses 20 Februari 2021
Kemenkes RI. Results of the 2021 Regency/City Indonesian Nutrition Status Study (SSGI).
De Onis M, Borghi E, Arimond M, Webb P, Croft T, Saha K, De-Regil LM, Thuita F, Heidkamp R, Krasevec J, Hayashi C. Prevalence thresholds for wasting, overweight and stunting in children under 5 years. Public health nutrition. 2019 Jan;22(1):175-9. DOI: 10.1017/S1368980018002434
Martorell R, Zongrone A. Intergenerational influences on child growth and undernutrition. Paediatr Perinat Epidemiol. 2012, 26:302–14. DOI: 10.1111/j.1365-3016.2012.01298.x
Black RE, Allen LH, Bhutta ZA, Caulfield LE, Onis M, Ezzati M, Mathers C, Rivera J. Maternal and child undernutrition and overweight in low-income and middle-income countries. The Lancet, 2013. 382: 427-451. doi: 10.1016/s0140-6736(07)61690-0
Martorell R, Khan LK and Schroeder DG. Reversibility of stunting: epidemiological findings in children from developing countries. Eur J Clin Nutr, 1994, 48 Suppl 1: S45-57. DOI: 10.1038/sj.ejcn.1600739
Victora CG, Adair L, Fall C, Hallal PC, Martorell R, Richter L and Sachdev HS. Maternal and child undernutrition: consequences for adult health and human capital. Lancet, 2008, 371: 340-57. doi: 10.1016/s0140-6736(07)61692-4
Makrides M, Duley L, Olsen SF. Marine oil, and other prostaglandin precursor, supplementation for pregnancy uncomplicated by pre‐eclampsia or intrauterine growth restriction. Cochrane Database Syst Rev. 2006;(3). DOI: 10.1002/14651858.CD003402.pub2
Patin R V, Vítolo MR, Valverde MA, Carvalho PO, Pastore GM, Lopez FA. The influence of sardine consumption on the omega-3 fatty acid content of mature human milk. J Pediatr (Rio J). 2006. 82(1):63–9. DOI: 10.2223/JPED.1467
Muslihah N, Khomsan A, Briawan D, Riyadi H. Complementary food supplementation with a small-quantity of lipid-based nutrient supplements prevents stunting in 6-12-month-old infants in rural West Madura Island, Indonesia. Asia Pac J Clin Nutr. 2016. 25(S1):s36–42. • DOI: 10.6133/apjcn.122016.s10
Barker DJP, Osmond C, Kajantie E, Eriksson JG. Growth and chronic disease: findings in the Helsinki Birth Cohort. Ann Hum Biol. 2009. 36(5):445–58. DOI: 10.1080/03014460903107287
Hendiari IGAD, Sartimbul A, Arthana IW, Kartika GRA. Genetic diversity of lemuru fish (Sardinella lemuru) in Indonesian waters. Acta Aquat Aquat Sci J. 2020. 7(1):28–36. DOI: 10.29103/aa.v7i1.1908
Sartimbul, Aida; Rohadi, Erfan; Muslihah N. Utilization of the Potential of Pelagic Fish Rich in Omega-3 as a Nutritional Supplement for the Prevention of Stunting in the First 1000 Days of Life. 2019. Malang. Laporan Hasil Hibah Desentralisasi. Universitas Brawjaya
Safitri RD. The Effect of Giving Lemuru Fish Oil (Sardinella longiceps) and Vitamin C on Alveolar Bone Resorption in Male Wistar Rats Experiencing Periodontitis (Penelitian Eksperimental Laboratoris di Universitas Jember). 2012.
Ahmadi, K. dan Estiasih, T. Food Processing Technology. Bumi Aksara.
Jakarta. 2009.
Permadi, M.R., H. Oktafa., K. Agustianto. Design of a food sensory test system using a reference test (hedonics and hedonic quality), a case study of white bread, using the radial basis function network algorithm. Mikrotik : Jurnal Manajemen Informatika. 2018. 8(1) : 29-42. DOI: 10.31937/maninf.8.1.2018.29-42
Winarno, F. G. Food Chemistry and Nutrition. Gramedia Pustaka Utama, Jakarta. 2008.
Winarno, F. G. dan Fernandez, I. E. Milk and its Fermented Products. Mbrio Press, Bogor. 2007.
De Man, J.M. Food Chemistry second edition. Penerbit Institut Teknologi Bandung. Bandung. 1997.
Setyaningsih, D. A., Apriyantono, A dan, Sari M. P. Sensory Analysis for the Food and Agro Industry. IPB Press: Bogor. 2010.
Zuhra, C. F.. Flavor. Departemen Kimia FMIPA. Universitas Sumatera Utara. Medan. 2006
Hardinsyah, Briawan D, Rimbawan, Sulaeman A, Aries M. Preference Test, Antioxidant Value, and Glycemic Index and the Effect of Stamina from Consuming Juice and Dates. Bogor: Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB. 2009.
Suharyono AS. Effect of Ultraviolet Light on the Total Microbial and Vitamin C Content of Lime Juice. Agritecht. 2007;30 (1): 25-31. DOI: 10.31219/osf.io/ab9tu
Agustiana A, Aisyah S. Effect of Adding Siam Sepat Fish Meal (Trichogaster pectoralis) on the Quality of Areca Root Cake. In Prosiding Seminar Nasional Kelautan dan Perikanan UNPATTI 2019, Vol. 1 (1): 204-209). DOI: 10.31219/osf.io/3p4rd
Ratnaningsih, Nani dan Marsono. 2013. Functional Potential of Resistant Starch Type 3 From Nuts with Multicycle Autoclaving Treatment for Prevention of Type II Diabetes Mellitus. Competitive Grants Research Annual Report. Universitas Negeri Yogayakarta.
Utami, SP, Astuti S, Herdiana N, Sartika D. Formulation of Mung Bean Flour and Tapioca Flour on the Sensory Properties of Swanggi Fish Nuggets (Priacanthus tayenus). Jurnal Agroindustri Berkelanjutan. 2023;2(2). DOI: 10.29244/jab.2.2.2023.77-85
Kusuma, TS., Kurniawati, AD., Rahmi, Y., Rusdan, IH, and Widyanto, RM. Food Quality Supervision,, UB. Press, Malang, 2017.
Rahmi, Y and Kusuma, TS. Food Science, UB Press, Malang. 2020
Spence, C. (2020). "On the psychological impact of food colour." Flavour, 9(1). DOI: 10.1186/s13411-020-00095-3.
Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2020). "Colour Measurement and Analysis in Fresh and Processed Foods: A Review." Food and Bioprocess Technology, 13, 1519–1535. DOI: 10.1007/s11947-020-02473-3.
Kushwaha, M., & Prasad, K. (2021). "Effect of ingredients on colour attributes of traditional Indian fish paste." Journal of Food Science and Technology, 58(4), 1307-1315. DOI: 10.1007/s13197-020-04657-y.
Dacremont, C., Zorn, S. R., & Cardin, V. (2020). "Olfactory perception and its impact on consumer preference and acceptance." Current Opinion in Food Science, 33, 96-101. DOI: 10.1016/j.cofs.2020.05.003.
Spence, C. (2020). "Olfactory contributions to flavour perception and food acceptance." Current Opinion in Food Science, 33, 62-69. DOI: 10.1016/j.cofs.2020.05.004.
Alasalvar, C., & Shahidi, F. (2020). "Natural antioxidants in seafood and seafood products: Sources, applications, and health effects." Journal of Agricultural and Food Chemistry, 68(13), 3548-3571. DOI: 10.1021/acs.jafc.0c01155.
Tahergorabi, R., Matak, K. E., & Jaczynski, J. (2021). "Aroma and taste in fish protein-based food products." Food Science & Nutrition, 9(3), 1321-1330. DOI: 10.1002/fsn3.2114.
Belitz, H.-D., Grosch, W., & Schieberle, P. (2021). "Food Chemistry: Aroma Compounds." Springer Nature. DOI: 10.1007/978-3-319-26213-4.
Delarue, J., & Blumenthal, D. (2021). "Consumer acceptability and sensory evaluation of food products." Woodhead Publishing. DOI: 10.1016/B978-0-08-100753-3.00010-8.
Chen, J., & Rosenthal, A. (2020). "Modulating sensory properties of food: Mechanisms and applications." Food Research International, 137, 109708. DOI: 10.1016/j.foodres.2020.109708.
Spence, C. (2020). "Multisensory flavor perception." Cell, 182(1), 24-30. DOI: 10.1016/j.cell.2020.05.033.
Calvo-Lerma, J., et al. (2021). "Interaction between flavor compounds and taste receptors: Implications for food design and product development." Journal of Agricultural and Food Chemistry, 69(8), 2332-2340. DOI: 10.1021/acs.jafc.0c07615.
Feng, P., et al. (2020). "Effects of temperature on taste perception." Chemical Senses, 45(6), 449-456. DOI: 10.1093/chemse/bjaa033.
Schneider, R., & Hackl, T. (2021). "Concentration and mixture effects on taste perception: Implications for food formulation." Food Quality and Preference, 87, 104024. DOI: 10.1016/j.foodqual.2020.104024.
Yang, Q., & Hong, J. (2021). "Exploring umami and kokumi taste interactions: Impacts on food flavor perception and acceptance." Food Chemistry, 344, 128644. DOI: 10.1016/j.foodchem.2020.128644.
Pérez-Pérez, E., et al. (2021). "Effects of amylose content on starch retrogradation and texture of rice during storage." Food Chemistry, 340, 127927. DOI: 10.1016/j.foodchem.2020.127927.
Wang, Y., & Xu, M. (2020). "Amylopectin: Structure, properties, and modifications—a review." International Journal of Biological Macromolecules, 161, 1275-1284. DOI: 10.1016/j.ijbiomac.2020.07.097.
Zhu, F. (2020). "Structure, functionality, and applications of starch in food systems." Food Chemistry, 317, 126417. DOI: 10.1016/j.foodchem.2020.126417.
Li, C., & Zhang, X. (2021). "The influence of amylose and amylopectin ratios on the rheological properties of starch-based food systems." Carbohydrate Polymers, 260, 117771. DOI: 10.1016/j.carbpol.2021.117771.
Liu, H., et al. (2020). "Recent advances in texture enhancement of food products: A review." Trends in Food Science & Technology, 97, 264-274. DOI: 10.1016/j.tifs.2020.01.022.
Chen, L., & Xie, F. (2020). "Effects of processing techniques on the texture of starchy foods: A review." Trends in Food Science & Technology, 103, 241-252. DOI: 10.1016/j.tifs.2020.08.018
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under a
Creative Commons Attribution-NonCommercial 4.0 International License
