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ACCEPTABILITY OF TUNA “TUMPI” FORMULATION ENRICHED WITH CHICKEN EGGS FOR MALNUTRITION TODDLERS

Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo · Vol. 4 No. 1 (2023)

Published
2023-01-12
Publisher
FKM Universitas Halu Oleo
Language
eng

Abstract

Malnutrition is a public health problem that causes 1 in 5 deaths in toddler. Efforts to improve the nutritional status of toddler who experience malnutrition have been carried out so far through the provision of supplementary food in the form of formulated local food. The purpose of this study was to determine acceptability of tuna “tumpi” formulation enriched with chicken eggs for malnutrition toddlers. The study was conducted using an experimental laboratory method using a static group comparison design. The development of “Tumpi” of tuna formulation enriched with chicken eggs carried out in the culinary and food technology laboratory at the nutrition department of Politeknik Kesehatan Kendari. Acceptance was assessed using panelists, namely 40 students in 2nd grade from the Department of Nutrition of Politeknik Kesehatan Kendari. Acceptance aspects assessed include color, aroma, taste and texture. Acceptance test uses hedonic test with 4 scales, namely strongly like (score 4), like (score 3), somewhat dislike (score 2) and dislike (score 1). Data analysis was carried out univariately by calculating the average value (mean) and standard deviation (SD) of product acceptability. Bivariate analysis was used to assess differences in acceptability (color, texture, aroma, and taste) based on the concentration of addition of chicken eggs. Results: Each treatment P1, P2 and P3 through a process, for every 1000 grams of tuna, 200 grams of wheat flour and chicken eggs were added, namely P1 (1 egg), P2 (1.5 eggs) and P3 (2 eggs). The results of the color test by the panelists showed that the most preferred color acceptance was the P2 product. Acceptance of texture was P2. Acceptance of aroma was P3, and acceptance of taste was P3. Acceptance after combining the color, texture, aroma, and taste, the average overall attribute combination of “tumpi” tuna fish that was most accepted and liked by the panelists was the P3 product with an average rating of 3.13. Nutritional content, namely 14.12 grams of protein, 2.01 grams of fat, and 67 grams of carbohydrates. It is recommended for further researchers to use the P3 formula in providing additional food for malnutrition toddlers

Collaboration network of the authors

8 authors · 18 co-authorship links · 5 across different organisations

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  • Poltekkes Kemenkes Kendari
  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Syaifudin Suhri KasimUniversitas Halu Oleo1
Rosnah RosnahPoltekkes Kemenkes Kendari1
Rofiqoh RofiqohPoltekkes Kemenkes Kendari1
Imanuddin ImanuddinPoltekkes Kemenkes Kendari1
Teguh FaturrahmanPoltekkes Kemenkes Kendari1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jppmi/oai, first harvested 30 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">ACCEPTABILITY OF TUNA “TUMPI” FORMULATION ENRICHED WITH CHICKEN EGGS FOR MALNUTRITION TODDLERS</dc:title>
	<dc:creator>Banudi, La</dc:creator>
	<dc:creator>Leksono, Purnomo</dc:creator>
	<dc:creator>Anasiru, Muh. Anas</dc:creator>
	<dc:description xml:lang="en-US">Malnutrition is a public health problem that causes 1 in 5 deaths in toddler. Efforts to improve the nutritional status of toddler who experience malnutrition have been carried out so far through the provision of supplementary food in the form of formulated local food. The purpose of this study was to determine acceptability of tuna “tumpi” formulation enriched with chicken eggs for malnutrition toddlers. The study was conducted using an experimental laboratory method using a static group comparison design. The development of “Tumpi” of tuna formulation enriched with chicken eggs carried out in the culinary and food technology laboratory at the nutrition department of Politeknik Kesehatan Kendari. Acceptance was assessed using panelists, namely 40 students in 2nd grade from the Department of Nutrition of Politeknik Kesehatan Kendari. Acceptance aspects assessed include color, aroma, taste and texture. Acceptance test uses hedonic test with 4 scales, namely strongly like (score 4), like (score 3), somewhat dislike (score 2) and dislike (score 1). Data analysis was carried out univariately by calculating the average value (mean) and standard deviation (SD) of product acceptability. Bivariate analysis was used to assess differences in acceptability (color, texture, aroma, and taste) based on the concentration of addition of chicken eggs. Results: Each treatment P1, P2 and P3 through a process, for every 1000 grams of tuna, 200 grams of wheat flour and chicken eggs were added, namely P1 (1 egg), P2 (1.5 eggs) and P3 (2 eggs). The results of the color test by the panelists showed that the most preferred color acceptance was the P2 product. Acceptance of texture was P2. Acceptance of aroma was P3, and acceptance of taste was P3. Acceptance after combining the color, texture, aroma, and taste, the average overall attribute combination of “tumpi” tuna fish that was most accepted and liked by the panelists was the P3 product with an average rating of 3.13. Nutritional content, namely 14.12 grams of protein, 2.01 grams of fat, and 67 grams of carbohydrates. It is recommended for further researchers to use the P3 formula in providing additional food for malnutrition toddlers</dc:description>
	<dc:publisher xml:lang="en-US">FKM Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2023-01-12</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jppmi/article/view/29667</dc:identifier>
	<dc:source xml:lang="en-US">Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo; Vol 4, No 1 (2022): Seminar Nasional Optimalisasi Potensi Digital Health di Era Pascapandemi Covid-19</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jppmi/article/view/29667/17151</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo</dc:rights>
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