Nutritional composition and safety of catfish (Clarias spp.) extract-based shredded fish for stunting prevention: Implications for community nursing
DOI: https://doi.org/10.33024/minh.v9i6.4080
Catfish Community Nursing Complementary Feeding Functional Food Stunting
Abstract
Background: Childhood stunting remains one of Indonesia's major public health challenges. Inadequate dietary protein intake during the first 1,000 days of life is a significant contributor to chronic undernutrition. Locally available, high-protein functional foods with proven nutritional quality and food safety are needed to strengthen community-based stunting prevention programs.
Purpose: To compare the nutritional composition and food safety characteristics of catfish (Clarias sp.) extract-based shredded fish (E-Lele) with commercially available shredded catfish products and evaluate its potential as a complementary food supporting childhood stunting prevention.
Method: A comparative laboratory study was conducted using one E-Lele product and three commercially available shredded catfish products. Proximate analysis included protein, fat, carbohydrate, moisture, ash, and total energy. Lead, cadmium, and Escherichia coli were also evaluated using standardized laboratory methods.
Results: E-Lele demonstrated the highest protein content (38.33%), lowest moisture content (3.32%), and lowest carbohydrate level (21.36%). Lead and cadmium concentrations remained below national maximum allowable limits and were lower than those found in commercial products. No Escherichia coli contamination was detected.
Conclusion: Catfish extract-based shredded fish demonstrates superior nutritional composition and satisfactory food safety compared with commercially available products, indicating potential as a locally produced functional complementary food supporting childhood stunting prevention. Further clinical and community intervention studies are required.
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