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Latar Belakang: Minimum Acceptance Diet (MAD) pada anak memiliki peranan penting dalam pencegahan risiko stunting. MAD pada anak sering dikaitkan dengan Minimum Dietary Diversity (MDD) pada Ibu dikarenakan pola konsumsi Ibu berlanjut pada pola pemberian makan pada anak yang dilahirkan. Tujuan: Systematic review ini bertujuan untuk menelaah hubungan antara MDD pada Ibu dan MAD pada anak, serta peranannya dalam pencegahan stunting. Metode: Artikel diseleksi menggunakan metode PRISMA. Artikel diperoleh dari Sciencedirect, Medline, dan Embase pada rentang waktu 2017-2022 tanpa data restriksi. Kosakata yang digunakan dalam pencarian adalah “Maternal Dietary Diversity” dan “Minimum Acceptable Diet”, dan stunting, dan hanya diteliti artikel dalam Bahasa Inggris. Matrikulasi tabel dilakukan untuk memperoleh gambaran hubungan MDD pada ibu dan MAD anak dalam pencegahan stunting. Ulasan: Penelitian dari 7 studi terpilih dilakukan di lima negara berkembang dengan tingkat kerawanan pangan yang tinggi. Sampel diperoleh sebesar 167 hingga 10.291 anak berusia 6-59,9 bulan. Enam studi menunjukkan tingkat kerawanan pangan daerah yang diteliti. Empat dari tujuh studi menunjukkan hasil yang signifikan antara MDD pdaa Ibu dengan MAD dan stunting pada anak. Kesimpulan: MDD Ibu memiliki peran signifikan terhadap MAD pada anak dan dapat menjadi salah satu faktor yang memengaruhi terjadinya stunting, utamanya di negara berkembang yang tinggi rawan pangan. Kata kunci: Stunting, Maternal dietary diversity, Minimum acceptance Diet, Gizi Anak

Poor hand hygiene practice has been linked to an increase in the number of infections among children in urban slums. Hands are considered an intersection for bacterial transmission, but it is unclear whether the handwashing technique affects bacteria elimination. This study investigated the effect of handwashing on the concentration of Escherichia coli (E. coli) and factors related to its reduction among children in an urban slum in Bandung, Indonesia. We observed handwashing and conducted repeated hand swabs before and after handwashing among 137 participants. The mean E. coli concentration on the hands decreased after handwashing, with a higher reduction in E. coli count among students who used soap and had soap contact for more than 10 s during handwashing. Cleaning in-between fingers, using soap, soap contact for more than 10 s, and drying hands with a single-use towel were effective factors for reducing E. coli concentration after handwashing (p < 0.05). More than half of the swab samples (59%) tested positive for E. coli after handwashing, indicating that the children's handwashing technique was not effective in completely removing E. coli from the hands. Moreover, sustained and consistent handwashing practice as a daily behavior in children would maximize the effect. HIGHLIGHTS Fecal contamination was detected on the hands of students before and after handwashing.; The children's handwashing practice falls short of the standard, which affects the level of reduction of fecal contamination.; The short duration of soap contact with the hand (

Introduction: Fulfilling the basic needs of children (education, love and care) can influence the growth and development of children in a positive direction. This study was aimed to analyze the relationship between the patterns of education, love, and care given by mothers with the growth and development of children at 3-5 years in the Mulyorejo Sub-District, Surabaya. Method: This study was cross-sectional design with 72 children aged 3-5 years old as sample and selected using simple random sampling. The data were collected from primary sources by interviewing mothers of children about her knowledge and the pattern of education, love, and care, measuring children’s anthropometry and interviewing Pre-Screening Questionnaire Test with children. The data were analyzed using the Spearman correlation test. Result: showed there was no relationship between education pattern (p = 0.122) and love pattern (p = 0.56) with child development. There was a correlation between consumption pattern (as a care pattern) of animal side dish with weight for age (p = 0.041; OR = -0.242), fruit consumption with weight for age (p = 0.010; OR = -0.301), and fruit consumption with weight for height (p = 0.025; OR = -0.264). Conclusion: Although there is no relationship between education and love patterns with child development, in the care pattern, the consumption pattern of animal and fruit side dishes is proven to be related to the growth of children.

In developing countries, low birth weight (LBW) is still considered a major public health problem among infants. The national prevalence of LBW in Indonesia is quite high and ranked 6th for LBW cases among countries in Southeast Asia. This paper aimed to study the determinant of LBW especially in the urban area of Indonesia due to the wide availability of household survey data and the limited research of LBW with a large number of samples. This study used the latest data from the 2017 Indonesian Demographic and Health Survey (IDHS). A bivariate analysis using the Chi-square test and a multivariate analysis tested by logistic regression was done. As many as 7,321 women of childbearing age-aged 15-49 years from the urban areas were selected as the final sample. A number of 6.7% of infants were born with LBW with a mean birth weight of 3,677 grams. This study showed a significant relationship between birth interval and maternal complication and LBW (OR:0.74; OR:2.21). Women’s level of education also appeared to be significantly related to LBW (OR:0.82). The conclusion of the study was that birth interval, maternal complications, and mother’s education level were closely related to LBW. Therefore, collaboration between health services, health centers, government sectors, and academicians is needed to provide standard ANC services followed by routine maternal health education is expected to reduce LBW numbers in urban areas of Indonesia.

Latar Belakang: Penggunaan sosial media dapat membawa dampak negative kaitannya dengan ketidakpuasan akan bentuk tubuh dan arahan menuju ke kekurusan (drive to thinness) terutama pada perempuan muda, perhatian belebih pada citra tubuh (body image concern), dan berbagai isu terkait kebiasaan makan yang salah. Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan kebiasaan memposting swafoto pada SNS dengan kejadian eating disorder pada sejumlah negara serta faktor-faktor yang mungkin mempengaruhi. Metode: Sistematik review dilakukan pada paper dari Medline, Sciencedirect, Embase, dan Google Scholar dengan kata kunci “Selfie” dan “eating disorder”. Pencarian dibatasi pada kelompok populasi remaja hingga dewasa awal dan pada penggunaan Social Networking Sites. Ulasan: Kondisi eating disorder sering tidak disadari oleh individu, terutama pada kelompok remaja dan dewasa muda. Data terkait prevalensi eating disorder di Indonesia juga sangat terbatas, padahal, penggunaan media social di kalangan remaja dan dewasa muda Indonesia semakin meningkat seiring dengan mudahnya akses internet dan perkembangan chanel media sosial. Dari review sistematik yang dilakukan, hanya satu studi yang mendapatkan keterkaitan antara postingan selfie dengan eating disorder, yaitu bulimia. Namun, hampir semua memiliki kesimpulan bahwa penggunaan sosial media berkaitan dengan rendahnya kepercayaan diri, ketidakpuasan terhadap bentuk tubuh, citra diri negative, serta berkaitan dengan karakteristik restriksi pola makan berlebihan. Kesimpulan: Telaah sistematik ini dapat menjadi acuan untuk pengembangan penelitian kedepan dengan memperhatikan fenomena sosial, penggunaan sosial media dan kaitannya dengan eating disorder maupun status gizi remaja dan dewasa awal.

Anemia merupakan salah satu permasalahan defisiensi zat gizi yang rentan dialami oleh remaja putri. Anemia adalah kondisi dimana kadar hemoglobin (Hb) lebih rendah dari 12 g/dL. Anemia dapat disebabkan karena kekurangan darah, penyakit infeksi, rendahnya kandungan zat besi pada makanan, rendahnya konsumsi makanan sumber zat besi dan terdapat zat yang dapat menghambat absorbsi zat besi pada makanan. Mengonsumsi sumber zat besi dan enhancer zat besi serta mengurangi konsumsi inhibitor dapat meningkatkan absorbsi zat besi dalam tubuh. Penelitian ini bertujuan untuk menganalisis hubungan antara pola konsumsi sumber zat besi, inhibitor zat besi dan enhancer zat besi dengan kejadian anemia pada santriwati. Penelitian ini menggunakan desain cross sectional pada 50 santriwati kelas X dan XI di Pondok Pesantren Al-Mizan Muhammadiyah Lamongan. Pemilihan sampel menggunakan metode proportional random sampling. Kadar hemoglobin diukur menggunakan alat hemoglobinmeter digital dan data pola konsumsi dikumpulkan menggunakan food frequency questionnaire. Analisis data menggunakan uji korelasi Spearman. Penelitian ini menemukan hubungan antara pola konsumsi sumber zat besi (p=0,036) dan inhibitor zat besi (p=0,012) dengan kejadian anemia. Tidak ada hubungan antara pola konsumsi enhancer zat besi (p=0,339) dengan kejadian anemia. Kebiasaan mengonsumsi sumber zat besi dan inhibitor zat besi dapat meningkatkan kadar zat besi dalam tubuh terutama zat besi heme dan mengurangi konsumsi pangan inhibitor zat besi untuk menurunkan risiko terjadinya anemia.

Purpose – White tea is an unfermented tea made from young shoots of Camellia sinensis protected from sunlight to avoid polyphenol degradation. White tea contains a high level of polyphenolic compounds known as catechins. Several types of evidence have suggested that tea consumption has benefits in body weight and endurance maintenance. This study was designed to evaluate the effect of white tea on body weight and endurance of animal models. Design/methodology/approach – This research was an intervention design using 20 Wistar white rats (Rattus Norvegicus) in body weight between 150 and 200 g. The rats were randomized into four groups, three groups receiving white tea drink (WTD) with different doses and the other group receiving plain water in equal volume as a control group for four weeks. The forced swim test (FST) was done to measure their struggling capacity, and digital bodyweight to measure the weight. Findings – Intervention (WTD Groups and Control) caused weight gain among except G3 with the highest doses of white tea. The result showed that WTD intake in G3 had a significant difference (p < 0.05) on body weight gain compared to control. The authors found that WTD in a specific dose (G3: 0.22 mg) tends to maintain the body weight of animals (219.2 ± 41.96; 212.6 ± 46.90, respectively), while other doses caused weight gain. WTD also significantly increased the swimming and struggling capacity of rats that represented improvements the endurance along with the test. There was a statistically significant difference in endurance among all groups (p < 0.05). Research limitations/implications – The results of this study can be followed as human intervention research as an input for nutritionists and sports scientists to explore the beneficial effect of white tea. Practical implications – The results of this study can be followed as human intervention research as an input for nutritionists and sports scientists to explore the beneficial effect of white tea. Originality/value – This study adds more evidence and information about the advantages of white tea as potential beverages in future healthy lifestyles.

ABSTRAK Latar Belakang :Gizi olahraga merupakan aspek penting dalam mengatur asupan makanan dan komposisi tubuh untuk mencapai performa yang optimal. Studi epidemiologis menunjukkan sebagian besar asupan atlet tidak adekuat dan dapat mempengaruhi komposisi tubuh yang ideal. Tujuan :Tujuan dari penelitian ini adalah untuk menganalisis pengaruh pendampingan gizi olahraga terhadap komposisi tubuh dan asupan energi atlet bela diri. Metode :Pendampingan gizi intensif dilakukan selama empat bulan (Juni- September 2019). Pengukuran komposisi tubuh dilakukan 2 kali, yakni sebelum dan sesudah intervensi dengan menganalisis hasil pengukuran dari alat BIA (Bio Impadance Analyzer) tipe MBCA (Medical Body Compotiton Analyzer) 515/514 merk seca©. Variabel yang dianalisis diantaranya, total asupan kalori sehari diukur menggunakan instrumen Recall-24 jam, komposisi tubuh diukur dengan alat BIA yakni Fat Mass (FM), Fat Free Mass (FFM) dan Skeletal Muscle Mass (SMM). Pendampingan gizi dilakukan oleh ahli gizi olahraga yang mengunjungi 24 responden setiap bulan dan memberikan materi pendidikan gizi, memberikan makanan sehat dan memberikan konseling permasalahan gizi atlet. Hasil : Hasil penelitian ini menunjukkan adanya peningkatan secara signifikan pada asupan energi total (1496,2±654,4 menjadi 1688,5±679,8, p= 0,002). Pada komposisi tubuh terjadi peningkatan pada FFM dan SMM yakni (56,57 ± 9,91 kg vs 57,01 ± 9,53, p = 0,032) dan (27,49 ± 5,58 vs 27,75 ± 5,31, p = 0,005) dan tidak ada perbedaan signifikan dalam variabel FM. Kesimpulan : Kesimpulan dari percobaan ini adalah pendampingan gizi secara intensif dapat meningkatkan asupan energi total, FFM dan SMM pada atlet bela diri. Kata Kunci : Komposisi tubuh, pendampingan gizi, asupan energi ABSTRACT Background :Sports nutrition is very urgent to improve nutrition knowledge, dietary intake and body composition to achieve an optimum athletic performance. Epidemiological studies showed most athletes lack of getting adequate intake and maintaining an ideal body composition. Objective :This study aims to analyze the effect of sport nutrition education on body composition and energy intake among elite combat sport athletes. Methods :Intensive sport nutrition was conducted for four months June until September 2019. Body composition was assessed for 2 times, before and after intervention using bioelectric impedance analysis (BIA), with seca© brand 515/514 type of stainless steel electrodes.Measurement of energy intake with recall 24 hours before and after the intervention. The variables studied were Fat Mass (FM), Fat Free Mass (FFM), Skeletal Muscle Mass (SMM) and energy intake.The professional sport nutritionist and dietitians visited 24 subjects every month by teaching nutrition education, bringing the healthy food, and facilitating the counseling about sport nutrition. Result :Energy intake increased significantly (1496,2±654,4 to 1688,5±679,8, p= 0,002). FFM and SMM increased significantly pre to post (56.57±9.91 kg vs 57.01±9.53, p=0.032) and (27.49±5.58 vs 27.75±5.31, p=0.005) respectively, meanwhile no significant differences in FM variable. Conclusion : Our findings indicate that intensive sport nutritionimproved energy intake, FFM and SMM among elite combat sport athletes. Keywords : Body compotition, sport nutririon education, energy intake

Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of various cooking methods and rice variety on sensory quality. There were two cooking methods tested, traditional method that combines boiling and steaming, and rice cooker steaming method. Sensory test (quality characteristic) and acceptance test were measured using hedonic scale on 30 semi-trained panelist to evaluate the eff ect of cooking method on four rice variety, that are white rice Berlian Sae, white rice Super Slyp, brown rice, and black rice. Statistical test used was ANOVA and continued with Duncan test. Results showed diff erences in ratio of water and cooking time of various types of rice with diff erent methods. White rice (Slyp Super) with conventional cooking methods was more acceptable to panelist with the characteristics of bright colors, smell, neutral taste, and delicate texture. There was a signifi cant diff erence in panelist acceptance based on type of rice (p0.05), but there was a tendency that traditional method has higher acceptability. Color indicator became main indicator for panelist determined overall acceptability, so that it can be considered in the development of rice cooking methods.

Background: The government prevent Protein Energy Malnutrition (PEM) by implemented a feeding program of companion breast milk (MP-ASI) in the form of biscuits. After the evaluation, MP-ASI biscuit from Department of Health has a low acceptability, because it has a bitter taste and experience the saturation point of boredom. Therefore, researchers innovate to improve acceptance by modifying biscuits into pie shapes fla that have a preferred flavor and more appealing to children. Objective: to assess the best pie formula substituted with MP-ASI biscuit and soya isolate protein; to analyze the differences acceptability in control formula (F0), the best formula (F2), and MP-ASI biscuit; comparing the macro nutrient contained and the recommended portion of the best pie formula and MP-ASI biscuit. Method: This research design was Experimental with Completely Randomized Design (CRD). There were 1 control formula and 3 modification formula (F1, F2, F3). Each formula contained wheat flour, MP-ASI biscuit and soy protein isolate: F0 (100%, 0%, 0%); F1 (85%, 10%, 15%); F2 (60%, 20%, 20%); F3 (45%, 30%, 25%). Selection of the best formula through weighing score from the calculation nutrition contained based on DKBM and hedonic test result by 3 expert panelists. The control formula, the best formula and MP-ASI biscuit were hedonic tested on 25 panelists of children aged 12-24 month and their mothers. The difference in acceptability was known through the Friedman test and Wilcoxon Sign Rank. Results: The best pie formula modification was F2. The results of the acceptability test of F0, F2 and MP-ASI biscuits get the mean rank value of preference levels (2.1), (2.5) and (1.6). The nutrient contained of energy, protein, carbohydrates and fat per 100 g F2 was lower than the MP-ASI biscuit. The recommended portion of F2 consumption and MP-ASI biscuits per day was 4 pieces and 12 pieces. Conclusion: The best pie formula was F2. The acceptability of F2 was higher than MP-ASI biscuit. Although the macro nutrient contained in F2 pie per 100 g was still lower than MP-ASI biscuit, the recommended amount of F2 serving was less than MP-ASI biscuit ABSTRAK Latar Belakang: Kekurangan Energi Protein (KEP) pada anak usia 12-24 bulan disebabkan adanya ketidakseimbangan antara kebutuhan dengan asupan gizi yang diterima, maka pemerintah melaksanakan program pemberian Makanan Pendamping Air Susu Ibu (MP-ASI) berupa biskuit4. Setelah dilakukan evaluasi, biskuit MP-ASI Kemenkes RI memiliki daya terima yang rendah, karena memiliki rasa pahit diakhir dan mengalami titik jenuh kebosanan. Oleh karena itu peneliti membuat inovasi untuk meningkatkan daya terima dengan memodifikasi biskuit menjadi bentuk pie dengan fla yang memiliki rasa yang disukai dan lebih menarik bagi anak usia tersebut. Tujuan: mengetahui formula pie terbaik, menganalisis kadar zat gizi makro dan mengetahui daya terima dari pie yang disubstitusi dengan biskuit MP-ASI Kemenkes RI dan isolat protein kedelai. Metode: Eksperimental murni pada tahap pengembangan formula dan eksperimental semu pada tahap uji daya terima. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL). Hasil: Formula terbaik adalah pie dengan substitusi biskuit MP-ASI 10% dan isolate protein kedelai 11%. Hasil uji laboratorium kandungan protein dan lemak mengalami penurunan, sedangkan karbohidrat meningkat jika dibandingkan perhitungan berdasarkan Daftar Komposisi Bahan Makanan Indonesia (DKBM) 201012. Hasil uji daya terima F2 pada panelis anak mendapatkan ranking tertinggi, sedangkan pada panelis ibu mendapatkan rangking tertinggi pada aspek warna, aroma dan tekstur, serta mendapatkan rangking kedua pada aspek rasa. Kesimpulan: Formula Pie terbaik adalah (F2). Kandungan zat gizi makro pada pie tiap 100 g masih lebih rendah jika dibandingkan biskuit MP-ASI Kemenkes Ri, tetapi memiliki daya terima lebih tinggi. Kata Kunci: Kurang Energi Protein, MP-ASI, Pie

Background: Wasting is one of the nutritional problems that occur in toddlers. Wasting can inhibit the toddler’s growth and effected to their productivity in the future. Mothers have a significant role to affect the nutritional status of their child. The characteristics and nutrition knowledge of mother have a necessary influence in optimizing the nutritional status of the child. Objective: This study aimed to analyze the association of maternal characteristics and nutrition knowledge with nutritional status (WHZ) among 6-59 months of toddler Methods: This study was an observational study with a cross-sectional study design. The study was conducted in October 2018 in Kesamben Village, Ngoro Sub District, Jombang. The research sample was 91 toddlers aged 6-59 months. The sample selection was done by random sampling technique. The independent variables were maternal characteristics (employement status and education) and nutrition knowledge of mother. The dependent variable was the nutritional status of toddler with anthropometric index weight for height (WHZ). The statistical test used were chi square and spearman test. Results: The results of the study showed a significant relationship between maternal employment and nutritional status (WHZ) of children aged 6-59 months (p = 0.001) while maternal education (p = 0.080) and mother’s nutrition knowledge (p = 0.593) were not related Conclusion: Nutritional status of toddler is influenced by maternal employment. Unemployed mother can spend more time to control the diary intake of their child and improve their optimal nutritional status. ABSTRAK Latar Belakang: Wasting adalah salah satu permasalahan gizi yang terjadi pada balita. Wasting dapat mengakibatkan terhambatnya pertumbuhan balita serta mempengaruhi produktivitasnya kelak. Ibu berperan besar dalam mempengaruhi pemenuhan kebutuhan asupan anak. Karakteristik serta pengetahuan gizi ibu mempunyai peranan dalam mencapai status gizi yang sesuai untuk anak. Tujuan: Menganalis hubungan karakteristik ibu (pendidikan dan pekerjaan) dan pengetahuan gizi ibu dengan status gizi (BB/TB) dari balita usia 6-59 bulan Metode: Jenis penelitian ini merupakan penelitian observasional dengan rancangan desain cross-sectional. Penelitian dilselenggarakan pada bulan Oktober 2018 di wilayah kerja dari Puskesmas Kesamben Ngoro Kabupaten Jombang, Jawa Timur. Sampel penelitian yaitu 91 balita usia 6-59 bulan. Pemilihan sampel dilakukan dengan teknik random sampling. Variabel independen adalah karakteristik ibu (pendidikan dan pekerjaan) dan pengetahuan gizi ibu. Variabel dependen yang diteliti adalah status gizi balita dengan indeks antropometri berat badan menurut tinggi badan (BB/TB). Uji statistik yang digunakan yaitu chi square dan uji spearman. Hasil: Hasil penelitian menunjukkan adanya hubungan yang signifikan antara pekerjaan ibu dan status gizi anak usia 6-59 bulan (p = 0,001) sedangkan pendidikan ibu (p = 0,080) dan pengetahuan gizi ibu (p = 0,593) tidak berhubungan Kesimpulan: Status gizi balita (BB/TB) berhubungan terhadap pekerjaan ibu. Ibu yang tidak bekerja dapat meluangkan lebih banyak waktunya untuk mengontrol asupan makanan anak dan dapat berdampak pada status gizi anak yang optimal.

Objectives Elderly individuals with diabetes should maintain a normal body mass index (BMI) to help control their blood glucose levels. This study investigated barriers to physical activity (PA), self-efficacy to overcome those barriers, and PA self-efficacy among elderly individuals with diabetes in relation to BMI. Methods This cross-sectional study included 56 participants. Data were collected by a questionnaire interview and direct measurements for anthropometric data. PA self-efficacy was measured using 8 questions describing different levels of PA, where participants rated the strength of their belief that they could engage in that activity. Self-efficacy to overcome barriers was measured using 10 questions capturing participants’ confidence in their ability to engage in PA despite different possible barriers. Mean scores for these parameters were analyzed using the chi-square test and the independent t-test. Results In total, 89.3% of participants had a low PA level and 58.9% had more than 3 hours of sedentary activity per day. Furthermore, 55.4% were obese and 14.3% were overweight. The mean scores for PA self-efficacy and self-efficacy to overcome barriers were 59.1± 26.4 and 52.5±13.8, respectively. PA level was related to BMI (p

Background: Tofu nugget with pury flour is an alternative form of snack food that high in protein. Pury flour made from silkworm pupa that came from by product of silk industry. Pupa is known to have highly nutritious component specially protein that has not been optimizely used. The use of pupa flour is applicable for many form of processed food. Objective: Tofu nugget as soure of plant protein is added by pury flour to higher the protein component. Methods: This study used one factor Complete Randomized design with six levels. Level on additon pupa flour are 0%, 60%, 70%, 80%, 90% and 100% followed by organoleptic test to get chosen product. Results: The chosen product according to the test is the addition of 70% pupa flour that indicated highest best reponse by panelist. Proximate test showed that subtitution of tofu and pury flour is significanly different for water component, protein, carbohydrate, and seng. Ash elements, fat, fiber, ferum, and calcium significanlly not different. Taffory nugget contains linolenic acid. Total plate count test showed that taffory nugget is safe according to National Standard. Conclusion: It could be conclude that tafory nugget is potential as snack food with high protein. ABSTRAK Latar belakang: Tofu nugget dengan tepung Pury adalah alternatif bentuk makanan ringan yang tinggi protein. Tepung Pury terbuat dari ulat pupa yang berasal dari hasil samping industri sutra. Pupa dikenal memiliki zat gizi khususnya protein yang belum digunakan secara optimal. Penggunaan tepung pupa berlaku untuk banyak bentuk makanan olahan. Tujuan: Tofu nugget sebagai sumber protein nabati, ditambah dengan tepung Pury lebih tinggi komponen protein. Metode: Penelitian ini menggunakan desain eksperimental dengan rancangan acak lengkap dengan enam taraf. Penambahan tepung pupa adalah 0%, 60%, 70%, 80%, 90% dan 100% diikuti dengan uji organoleptik untuk mendapatkan produk yang dipilih. Hasil: Produk yang dipilih sesuai dengan uji adalah penambahan 70% tepung pupa yang ditunjukkan nilai terbaik oleh panelis. Uji proksimat menunjukkan bahwa substitusi dari tahu dan tepung pury berbeda nyata untuk komponen air, protein, karbohidrat, dan seng. Sedangkan abu, lemak, serat, zat besi dan kalsium tidak berbeda secara signifikan. Nugget Taffory mengandung asam linolenat. Kesimpulan: Dapat disimpulkan bahwa tafory nugget dapat menjadi alternatif kudapan tinggi protein bagi anak.