UNAIR NEWS – Stunting is still an issue. To prevent stunting, a nutritionist from the Faculty of Public Health (FKM) Universitas Airlangga (UNAIR) Prof. Dr. Ir Annis Catur Adi MSi developed nutrient-dense flour.
Toddlers and children need nutritional intake to support their growth and development. However, not many types of nutrient-rich foods are suitable for vulnerable ages like them.
Prof. Annis developed research on a high-protein composite flour formulation containing vitamins and minerals called Multi-purpose Flour N2O. This nutrient-dense flour comes from catfish protein and fermented sweet potatoes with ten vitamins and six minerals.
Multi-purpose processed formulation for nutrition improvement
Prof. Annis explained to UNAIR NEWS on Wednesday, April 12, 2023, Multi-purpose Flour N2O is the right product to improve nutritions of toddlers and children as the flour formula can be easily mixed with various other processed foods, such as cakes, bread, side dishes, and other types of preparations.
“This research uses high nutritional quality local food raw materials. Catfish is rich in animal protein, and fermented sweet potato flour is rich in prebiotics, making it suitable for improving toddlers’ nutrition with stunting,” said Prof. Annis.
Passed laboratory test
The chairman of DPD PERGIZI PANGAN East Java also explained that the N2O multi-purpose flour product had undergone a laboratory test to measure its product characteristics and food safety. It is in accordance with the regulation of the Indonesian National Standard (SNI) 3571: 2018.
“This flour has been tested in a laboratory standardized by the National Accreditation Committee (KAN). So it is safe, useful, and halal. The claim of high protein in flour also follows BPOM Regulation No. 1 of 2022 and has been certified halal,” said Prof. Annis, an ICMI East Java administrator.
Local food empowerment innovation
The multi-purpose flour N2O is applying for a patent at UNAIR’s Institute for Innovation, Journal Development, Publishing, and Intellectual Property Rights (LIPJPHKI).
“The publication of the journal and its certification are still in process. Hopefully, this flour can be used by the wider community as a substitute or complementary food to nourish household and industrial processed food,” he said.
Prof. Annis also hopes his research can inspire other researchers, especially to continue innovating local food in Indonesia.
“This research is a real manifestation of my contribution as a research lecturer in empowering public health, especially nutrition-prone groups, through delicious, healthy, and halal food products,” he concluded. (*)
Penulis : Dewi Yugi Arti
Editor: Feri Fenoria
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