Lewortem Nuggets as a Variation in Supplementary Feeding at Integrated Health Post (POSYANDU)

I Komang Agusjaya Mataram; Ni Putu Agustini; Anak Agung Nanak Antarini; Yuli Laraeni; I Made Artha Widyantara  Jaya

doi:10.59890/ijnhs.v4i3.249

Authors

I Komang Agusjaya Mataram Ministry of Health Polytechnic of Denpasar
Ni Putu Agustini Ministry of Health Polytechnic of Denpasar
Anak Agung Nanak Antarini Ministry of Health Polytechnic of Denpasar
Yuli Laraeni Ministry of Health Polytechnic of Mataram
I Made Artha Widyantara Jaya Bali Dwipa University

DOI:

https://doi.org/10.59890/ijnhs.v4i3.249

Keywords:

Lewortem Nuggets, Catfish, Carrots, Tempeh, Protein

Abstract

Background. LEWORTEM nuggets are nuggets made with a standard recipe that is a mixture of catfish, carrots and tempeh. By using basic ingredients that contain nutrients, especially animal protein, to meet the needs of toddlers which will guarantee their growth and development. Objectives: The objectives of this research are to make nugget products with a comparison treatment of 6 levels of lewortem, to analyze the macronutrient content and to conduct panelist tests. Methods. This research used an experimental method with a randomized block design approach. Laboratory analysis was conducted to determine protein, fat, carbohydrate, ash, water, and amino acid content. The preference level was assessed by organoleptic testing by a panel of Posyandu cadres and analyzed using anova statistics. The results. The highest nuget protein content was treated with N2 (18,77%), followed by N1 (16.25%), N4 (16,06%), N5 (15,66%), N6 (15.23%), and N3 (11,80). Nuggets contain essential amino acids: Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Valine, Arginine, and Tryptophane. The panelist test on the level of preference obtained the following data: taste ranged from 2.7-3.1; aroma: 3.0-3.3; color: 3.1-3.4. Conclusion. Lewortem nuggets were made according to the standard recipe, adding catfish, carrots, and tempeh. The highest protein content was found in the N2 treatment (18.77%). The essential amino acid content of the nuggets was generally complete, and the limiting amino acid was tryptophan. In general, there were no significant differences in taste based on the nuggets treatment

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