Acceptability of mackerel and moringa nuggets from local foods as a stunting intervention in toddlers

Alkhair Alkhair; Nur Husnul Khatimah; Muammar Iksan; Dea Zara Avila; Syafaatun Nahdyah

doi:10.35816/jiksh.v15i2.374

Authors

Alkhair Alkhair Department of Nutrition, Faculty of Health, Universitas Muhammadiyah Bima, West Nusa Tenggara, Indonesia, Indonesia https://orcid.org/0009-0009-7617-0966
Nur Husnul Khatimah Department of Nutrition, Faculty of Health, Universitas Muhammadiyah Bima, West Nusa Tenggara, Indonesia, Indonesia https://orcid.org/0009-0000-5765-5110
Muammar Iksan Department of Nutrition, Faculty of Health, Universitas Muhammadiyah Bima, West Nusa Tenggara, Indonesia, Indonesia https://orcid.org/0000-0001-5034-175X
Dea Zara Avila Department of Nutrition, Faculty of Health, Universitas Muhammadiyah Bima, West Nusa Tenggara, Indonesia, Indonesia https://orcid.org/0000-0003-4164-3566
Syafaatun Nahdyah Department of Midwifery, Stikes Yahya Bima, West Nusa Tenggara, Indonesia, Indonesia https://orcid.org/0009-0008-6414-2485

DOI:

https://doi.org/10.35816/jiksh.v15i2.374

Keywords:

acceptability, child nutrition disorders, food, fortified, moringa oleifera, stunting

Abstract

Introduction: Stunting remains a persistent public health issue in Indonesia, requiring sustainable, culturally acceptable nutrition interventions. Using locally available foods offers a strategic approach to improving toddlers' dietary quality. This study aimed to evaluate the acceptability of mackerel fish and moringa leaf nuggets as a potential local supplementary food for stunting prevention.

Research Methodology: A quantitative study with a descriptive observational design was conducted in the working area of Paruga Primary Health Center, Bima City, from March to April 2025. A total of 34 mothers of toddlers aged 12–59 months were purposively selected. Acceptability was assessed using a 4-point hedonic scale for taste, aroma, colour, and texture. Data were analysed using One-Way ANOVA and linear regression at α = 0.05.

Results: Significant differences were observed in taste (p = 0.000; η² = 0.36) and color (p = 0.049; η² = 0.18), while aroma (p = 0.382) and texture (p = 0.728) showed no significant differences. Multivariate analysis indicated that taste (β = 0.42; 95% CI: 0.18–0.66; p = 0.001) and color (β = 0.29; 95% CI: 0.05–0.53; p = 0.021) were significant predictors of overall acceptability.

Conclusion: Mackerel fish and moringa leaf nuggets demonstrate high acceptability and potential as a local food-based supplementary product for stunting prevention. Integration into community nutrition programs may enhance intervention uptake and sustainability.

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