Pengaruh Pemberian Dadih (Susu Kerbau Terfermentasi) Melalui Makanan Tambahan Terhadap Status Gizi, Kejadian Diare dan ISPA Anak Pendek (stunted) Usia 1-4 Tahun. Studi Dilakukan di Kenagarian Kototangah, Kecamatan Tilatang Kamang, Kabupaten Agam, Sumatera Barat

Fauzi Arasj


The high number of stunted children (ranged from 10 to 40%) is a nutritional problems in Indonesia, and it is also reported the high incidence of diarrhea and acute respiratory tract infection (ARI). Curd, which has function as probiotics. Thus, there is need to see the influence of curd given to 1-4 years old stunted children on nutritional status, incidence of diarrhea and acute respiratory tract infection (ARI). A Quasi-experimental research was conducted over 90 days with the equivalent method of pre-post test design group in 85 stunted children, who were divided into treatment and control groups. Body weight was measured using a digital balance with an accuracy of 0.01 kg and height measurements by microtoise with accuracy 0,1 cm. The nutrients intake using 2 x 24-hour food recall, at begining, middle and end of the study. ARI and diarrhea incidence were asked every day. Data were analyzed with the Shapiro-Wilk, paired-t test, unpaired t test and Ancova. The mean intake of curd reached 6.75 g / day containing 1.5 x 107 CFU BAL/ g. Energy and protein intake were above 100%. There wasa significant increase z-score H/A in experiment group (p=0,000) at the end of study, which did not in control group (P=>0,05). However, there was a significant decreased in z-score W/H in the experiment group (p=0,000) which did not in control group (>0,05). There were decreases in the incidence of diarrhea and ARI in both groups, which were more prominent in the experiment group. Incorporating curd into supplementary food improve the linier growth and reduce the incidence of diarrhea and ARI in 1-4 years stunted children. Its recommended that curd should be incorporated to children daily food in areas where the curd is already produced and consumed by adults

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