Utilization Of Moringa Leaf Flour And Catfish To Fish Ball For Improving Nutritional Status During The Covid-19 Pandemic

Abstract

Introduction: The COVID-19 (Coronavirus) pandemic has caused many changes in our life. Protein source diet is essential to maintain immunity during the COVID-19 pandemic, especially for PEM (Protein Energy Malnutrition) children. Catfish and Moringa leaf flour are local food products that can be used to fulfil a children's nutrition with PEM. Catfish are rich in leucine and lysine, which are good for helping children's growth and development. Moringa leaf flour contains nine times the protein found in yoghurt and ten times beta-carotene found in carrots. Catfish and Moringa leaves are available in the market. Objective(s): The purpose of this study was to analyze the effect of adding Moringa leaf flour to protein content, moisture content, beta-carotene content, and acceptability of catfish meatballs. Methodology: This research is experimental research with a quasi-experimental type. Protein content, water content, and beta-carotene levels were analyzed using the Kruskal Wallis and Mann Whitney tests, and the acceptability test used the Friedman test and the Wilcoxon Sign Rank Test with a confidence level of 5% (α = 0.05). Results: The addition of Moringa leaf flour had a significant effect on protein content, water content, beta-carotene content and acceptability (taste, colour, aroma, and texture) on catfish meatballs. The recommended treatment is X1 with the addition of 10% Moringa leaf flour which has high protein and beta-carotene content according to 1/3 RDA (Recommended Dietary Allowance) of children aged 5-12 years, protein and water content meet the quality requirements of SNI 01-3818-1995 (BSN) and can be accepted by panellists. Conclusion(s): There is an effect of adding Moringa leaf flour to protein content, water content, beta-carotene content, and acceptance of catfish meatballs to maintain immunity during the COVID-19 pandemic.