Daya Terima dan Analisis Zat Gizi Makro Snack Bar Substitusi Tepung Kedelai dan Tepung Kacang Hijau sebagai PMT Balita Pencegahan Stunting

Abstrak

Stunting is a condition of impaired growth and development in children caused by chronic malnutrition and recurrent infections occurring during the first 1,000 Days of Life (HPK). Based on data from the Health Development Policy Agency (BKPK) in 2025, the stunting rate in Indonesia in 2024 still reached 19.8%, despite having declined over the past five years. This indicates that stunting remains above the national target level. In efforts to reduce the incidence of stunting in Indonesia, prevention can be carried out through the provision of supplementary foods (PMT), one of which is by utilizing locally sourced legumes that are rich in nutrients, such as soybeans and mung beans. This study aimed to analyze the characteristics of legume based snack bars as an alternative supplementary food for toddlers using a Completely Randomized Design (CRD) with three treatment formulations comparing soybean flour, mung bean flour, and mocaf flour: P1 (50%:50%:0%), P2 (60%:20%:20%), and P3 (20%:60%:20%). The results showed that the best snack bar formulation was P3, which had the most preferred texture and taste according to the panelists. In addition, its nutritional content per 30 gram serving reached 142.79 kcal of energy, 4.01 grams of protein, 7.22 grams of fat, and 16 grams of carbohydrates. Therefore, the P3 formulation has the potential to meet the criteria for nutritious supplementary food for toddlers. Keyword: Snack bar, Stunting, Supplementary Feeding