Pemanfaatan Produk Lokal Olahan Rebon sebagai Makanan Tambahan untuk Meningkatkan Kadar IGF-1 Pada Anak Stunting Usia 24 - 60 bulan
DOI:
https://doi.org/10.25078/jyk.v8i1.4065Keywords:
IGF-1, Makanan Lokal, Udang Rebon, Stunting, Makanan TambahanAbstract
Berbagai gangguan pertumbuhan dan perkembangan sering dikaitkan dengan hormon IGF-1. Anak stunting cenderung memiliki kadar IGF-1 yang rendah. Kuantitas dan kualitas dari asupan protein memiliki efek kadar hormon IGF-1. Udang rebon adalah makanan lokal yang mengandung banyak protein dan mineral gizi. Studi quasy eksperimen ini melibatkan 88 anak stunting berusia 24 hingga 60 bulan. Sampel ini dibagi menjadi kelompok intervensi (n=44) dan kontrol (n=44). Selama sembilan puluh hari, anak-anak dalam kelompok intervensi menerima produk olahan rebon sebagai makanan tambahan. Pemeriksaan kadar serum IGF-1 dilakukan dengan metode ELISA pada hari ke 0 dan 90 pada kedua kelompok. Terdapat peningkatan rerata kadar hormon IGF-1 pada kelompok intervensi yang jauh lebih tinggi (49.25 ng/mL) dibandingkan dengan kelompok kontrol (14.82 ng/mL). Terdapat perbedaan kadar IGF-1 yang signifikan pada kelompok intervensi (p=0.0001). Rebon bermanfaat untuk meningkatkan kadar IGF-1 karena mengandung nilai gizi yang baik untuk anak. Rebon sebagai pangan lokal dapat menjadi pangan alternatif dan terjangkau yang bergizi dan bermanfaat bagi anak.
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