Daya Terima dan Analisis Kandungan Protein Bolu Kukus PIKAHI (Pisang Daun Kelor dengan Substitusi Tepung Kacang Hijau) untuk Pencegahan Stunting
Year: 2026
Type: article
Abstract: Stunting remains one of the major chronic nutritional problems among children under five in Indonesia and is associated with inadequate nutrient intake, particularly protein. The development of locally based supplementary foods with adequate protein content and good acceptability is essential to support stunting prevention. This study aimed to determine the acceptability and protein content of PIKAHI (steamed banana cake with moringa leaves and mung bean flour substitution) as an alternative supplementary food for children under five. This study employed a quasi-experimental design with a post-test group design consisting of three formulations: F1, F2, and F3, containing 10%, 20%, and 30% mung bean flour substitution, respectively. Acceptability was assessed by 30 semi-trained panelists using a hedonic test based on color, aroma, taste, and texture. Data were analyzed using the Kruskal–Wallis test, while the best formulation was analyzed for protein content using the Kjeldahl method. The results showed no significant differences in color (p=0.502), aroma (p=0.556), taste (p=0.095), and texture (p=0.469) among the formulations. Based on the mean preference scores, formulation F3 was identified as the best formulation, with a protein content of 4.65 g per 100 g of product or 2.33 g per serving (50 g). Based on its protein content, one serving of PIKAHI steamed banana cake is recommended as a snack portion for children under five to help meet their protein requirements as part of stunting prevention efforts.
Institution: Kementerian Kesehatan Republik Indonesia
Language: English
Topic: Public Health and Nutrition
Field: Medicine
Domain: Health Sciences
Open Access status: hybrid
OpenAlex ID: W7202166128