Masruroh, Aziza Nurul (2025) INNOVATION SUPPLEMENTARY FOOD OF TONGKOL FISHBALLS (Euthynnus affinis) WITH MORINGA LEAF (Moringa oleifera) SUBSTITUTION ON PROTEIN, CALCIUM, BETA-CAROTENE AND ACCEPTABILITY LEVELS Stunting Toddlers Aged 24-59 Months. S1 Undergraduate thesis, Universitas Darussalam Gontor.

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Abstract

The prevalence of stunting in Indonesia is high at 31.8%. Stunting can be prevented with supplementary food from local foods such as tuna and Moringa leaves. Tongkol fish (Euthynnus affinis) were rich in omega-3 and high in protein and calcium, which were beneficial for the growth and development of toddlers. Moringa leaves (Moringa oleifera) had benefits due to their calcium and beta-carotene content, which helped increase children's height. This study aimed to analyze the differences in moringa leaf substitution on protein, calcium, beta-carotene content, and the acceptability of tongkol fish fishballs as a supplementary food for stunted toddlers. This experimental study used a Completely Randomized Design (CRD) with four treatments and three replications. The formula used tongkol fish with the addition of Moringa leaves: F1 (100%:0%), F2 (95%:5%), F3 (90%:10%), and F4 (85%:15%). The protein content was tested using the Kjeldahl method, calcium with a Spectrophotometer, beta-carotene with UV-Vis Spectrophotometry, and acceptability through an organoleptic test involving semi-trained panelists and untrained panelists. Nutritional data analysis was conducted using the One Way ANOVA method followed by the Post Hoc Duncan test, while the organoleptic test data were analyzed using the Kruskal-Wallis test, followed by the Mann-Whitney test with a p-value < 0.05. The results showed that the highest protein content was in F1 at 10.79g (p=0.000), while the calcium content in F4 was 2.35g (p=0.000), and the beta-carotene content was 24.63g (p=0.000). The organoleptic test showed that the color category was more accepted in F1 (p=0.007), while aroma, taste, texture, and overall preference were more favored in F4 (p<0.05) by semi-trained panelists. Untrained panelists showed the highest acceptance in color and aroma categories in F4 at 86.7%, taste at 100%, and texture at 93.3%. The highest protein content was found in F1, while the best calcium, beta-carotene, and acceptability results were in F4.

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