Innovation of Moringa Leaf and Eel Noodle as Functional Food Diversification for Stunting Prevention

Abstract

The problem of stunting is still a scourge for future generations of the Indonesian nation. Local foods that have good nutritional content are Moringa leaves and eel. In this condition, moringa and eel leaf combination noodle formulation innovation is needed as a functional food. The study's objectives were 1) to determine the subject's acceptance of the moringa and eel leaf noodle innovation and 2) to determine whether there is an effect of giving moringa and eel leaf noodle innovation with stunting prevention. This type of research is quasi-experimental with a One-group pre-test and post-test design. This research was conducted in Parepare City and Sidenreng Rappang district in July - August 2024. The test sample selected was 34 people, with details of 17 people in the treatment group and 17 in the control group. Data analysis to determine acceptability was an organoleptic test, while to determine the relationship between the provision of moringa and eel leaf noodle innovation with stunting prevention was using quasi-experimental through Paired sample t-test mean difference between pre-test and post-test with a significant level of 95% (α = 0.05). The results showed that the average assessment of mothers of toddlers towards noodles containing moringa and eel leaves, especially in the indicators of color and texture, reached the criteria of liking, while aroma and taste obtained criteria quite like. The average body weight of toddlers before giving the noodles was 9.74 kg, and after giving, the average body weight of toddlers increased by 0.51 kg to 10.25 kg. The statistical analysis results showed a p-value = 0.002, which is smaller than the significance level α (0.05), implying a significant effect of the provision of moringa and eel leaf noodle innovation on stunting prevention. The study concludes that moringa and eel leaf noodle formulations affect stunting prevention.