Acceptability of Fish and Fish Powder as Complementary Food Among Children Age 6-24 Months in Indonesia
Main Article Content
Abstract
Introduction: This study explored strategies to enhance animal protein intake in children by introducing fish as a complementary food. Objective: The aim was to compare the acceptance of fried fish versus fish powder among children aged 6-24 months in Indonesia. Methods: The research used a one-shot case study within a pre-experimental Design, conducted in Sidoarjo Regency, Indonesia with 16 participants following the inclusion criteria (children aged 6-24 months who tolerate fish). Two interventions were carried out: the children first consumed 40g of fried fish (tuna and tempeh), followed a day later by 20g of fish powder. The paired sample t-test was used to analyze the differences in acceptance, with significance set at p < 0.05. Results: The findings showed that children preferred fish powder, with significantly less left over (5.06g) compared to fried fish (25.12g). The statistical analysis confirmed that there was a significant difference (p < 0.05). Conclusion: Fish powder is more effective than fried fish in increasing children's acceptance, making it a promising approach to enhance protein intake in young children.
Downloads
Article Details
References
Parikh P, Semba R, Manary M, Swaminathan S, Udomkesmalee E, Bos R, et al. Animal source foods, rich in essential amino acids, are important for linear growth and development of young children in low‐and middle‐income countries. Maternal & Child Nutrition. 2022;18(1):e13264.doi:10.1111/mcn.13264.
Leksono P, Anasiru MA. Effect of Fish-Based Diet on Malnourished Children: A Systematic Review. Iranian Journal of Medical Sciences. 2024;49(3):137.doi:https://doi.org/10.1111/mcn.13264.
Bogard JR, Hother A-L, Saha M, Bose S, Kabir H, Marks GC, et al. Inclusion of small indigenous fish improves nutritional quality during the first 1000 days. Food and nutrition bulletin. 2015;36(3):276-89.doi:10.1177/0379572115598885.
Pal J, Shukla B, Maurya AK, Verma HO, Pandey G, Amitha A. A review on role of fish in human nutrition with special emphasis to essential fatty acid. International journal of fisheries and aquatic studies. 2018;6(2):427-30.
Abeshu MA, Lelisa A, Geleta B. Complementary feeding: review of recommendations, feeding practices, and adequacy of homemade complementary food preparations in developing countries–lessons from Ethiopia. Frontiers in nutrition. 2016;3:41.doi:10.3389/fnut.2016.00041.
Dasgupta S, Mustafa G, Paul T, Wheeler D. The socioeconomics of fish consumption and child health: An observational cohort study from Bangladesh. World Development. 2021;137:105201.doi:10.1016/j.worlddev.2020.105201.
Scanes CG. Animal products and human nutrition. Animals and Human Society: Elsevier; 2018. p. 41-64.
Højer R. ‘Is there fish in fish cakes?’: An interdisciplinary inquiry into the influence of a sensory-based experiential cooking course on fish on children’s food literacy and fish-eating behavior. 2021.
Kemenkes RI. Hasil utama RISKESDAS 2018. Jakarta: Kemenkes RI. 2018.
Direktur Jenderal Penguatan Daya Saing Produk Kelautan dan Perikanan KKdP. Akselerasi Peningkatan Daya Saing Produk Kelautan dan Perikanan 2022 [Available from: https://kkp.go.id/djpdspkp/artikel/37416-akselerasi-peningkatan-daya-saing-produk-kelautan-dan-perikanan-kkp-perkuat-pelaku-usaha.
Endrinikapoulos A, Afifah DN, Mexitalia M, Andoyo R, Hatimah I, Nuryanto N. Study of the importance of protein needs for catch-up growth in Indonesian stunted children: a narrative review. SAGE Open Medicine. 2023;11:20503121231165562.
Tournier C, Forde CG. Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior. Critical Reviews in Food Science and Nutrition. 2024;64(26):9554-67.doi:10.1080/10408398.2023.2198431.
Tournier C, and Forde CG. Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior. Critical Reviews in Food Science and Nutrition. 2024;64(26):9554-67.doi:10.1080/10408398.2023.2214227.
Arini D, Rustam MZA, Windia L. The effect of providing Koya Nate on the appetite of stunting toddlers. Healthcare in Low-Resources Settings 2024. 2024;12(11900).
Clough BA, Nazareth SM, Casey LM. Making the grade: a pilot investigation of an e-intervention to increase mental health literacy and help-seeking intentions among international university students. British Journal of Guidance & Counselling. 2020;48(3):347-59.doi:10.1080/03069885.2019.1654245.
Mundiastuti L, Arini D, Kertapati Y. Modification of Koya Nate (Tuna and Tempe) To Improve Nutritional Value and Organoleptic Quality. Tianjin Daxue Xuebao (Ziran Kexue yu Gongcheng Jishu Ban)/Journal of Tianjin University Science and Technology. 2023;56(2):53-66.doi:10.17605/OSF.IO/9WQCH.
Arini D, Rustam MZA, Windia L. The effect of providing Koya Nate on the appetite of stunting toddlers. Healthcare in Low-resource Settings. 2024;12(1).
Comstock EM, St Pierre RG, Mackiernan YD. Measuring individual plate waste in school lunches. Visual estimation and children's ratings vs. actual weighing of plate waste. Journal of the American Dietetic Association. 1981;79(3):290-6.
Batool R, Butt MS, Sultan MT, Saeed F, Naz R. Protein–energy malnutrition: A risk factor for various ailments. Critical reviews in food science and nutrition. 2015;55(2):242-53.doi:10.1080/10408398.2011.652065.
Balami S, Sharma A, Karn R. Significance of nutritional value of fish for human health. Malaysian Journal of Halal Research. 2019;2(2):32-4.doi:https://doi.org/10.2478/mjhr-2019-0012.
Sigh S, Roos N, Sok D, Borg B, Chamnan C, Laillou A, et al. Development and acceptability of locally made fish-based, ready-to-use products for the prevention and treatment of malnutrition in Cambodia. Food and nutrition bulletin. 2018;39(3):420-34.doi:10.1177/0379572118786212.
Forestell CA. Flavor perception and preference development in human infants. Annals of Nutrition and Metabolism. 2017;70(Suppl. 3):17-25.doi:10.1159/000481280.
Martins ML, Rodrigues SS, Cunha LM, Rocha A. Factors influencing food waste during lunch of fourth-grade school children. Waste Management. 2020;113:439-46.doi:10.1016/j.wasman.2020.06.014.
Prameswari Y, Handayani SSD. Variation of Fish Processed Menu to Increase Eating for Children Age 4-5 Years Through Gemari. BELIA: Early Childhood Education Papers. 2021;10(2):168-75.doi:https://doi.org/10.15294/belia.v10i2.46380.
Huey SL, Bhargava A, Friesen VM, Konieczynski EM, Krisher JT, Mbuya MN, et al. Sensory acceptability of biofortified foods and food products: a systematic review. Nutrition Reviews. 2024;82(7):892-912.doi:10.1093/nutrit/nuad034.
Mahmood L, Flores-Barrantes P, Moreno LA, Manios Y, Gonzalez-Gil EM. The influence of parental dietary behaviors and practices on children’s eating habits. Nutrients. 2021;13(4):1138.doi:10.3390/nu13041138.
Varela P, De Rosso S, Moura AF, Galler M, Philippe K, Pickard A, et al. Bringing down barriers to children’s healthy eating: a critical review of opportunities, within a complex food system. Nutrition Research Reviews. 2023:1-21.doi:10.1017/S0954422423000087.
Patrick H, Nicklas TA. A review of family and social determinants of children’s eating patterns and diet quality. Journal of the american college of nutrition. 2005;24(2):83-92.doi:10.1080/07315724.2005.10719448.
Bogard JR, Hother AL, Saha M, Bose S, Kabir H, Marks GC, et al. Inclusion of Small Indigenous Fish Improves Nutritional Quality During the First 1000 Days. Food Nutr Bull. 2015;36(3):276 89.doi:10.1177/0379572115598885.