NUTRITIONAL POTENTIAL OF PATIN CATFISH AND PEGAGAN (CENTELLA ASIATICA) AS A HEALTHY SNACK FOR STUNTING PREVENTION: AN EXPLORATORY STUDY

Stunting is a manifestation of impaired growth and development in children. Stunted children have a height-for-age a height-for-age z-score below <-2SD. The causes of stunting are multifactorial. According to the Indonesian Nutrition Status Survey, 2023 (SSGI), the prevalence rate of stunting in Indonesia in 2024 was 21.5%. Previous studies suggest that foods rich in protein, zinc, and calcium can help prevent growth disorders in children. This study aimed to determine the nutritional composition of sticks made from patin catfish and Pegagan (Centella asiatica). This study used an exploratory study design method. The food production took place in the Kitchen Laboratory of the Tourism Program at Universitas Aisyiyah Bandung in September 2025. Ten formulations of patin catfish and pegagan sticks were developed and packed in 100 g portions. The main ingredients were patin catfish flour, pegagan, eggs, coconut milk, margarine, oil, and a little salt. Nutrient content were analyzed at SIG Laboratory in Cileungsi, Bogor. The analysis of the nutritional composition of patin fish sticks and pegagan showed that the macronutrient energy from fat reached 216.18 Kcal, total fat content was 24.02%, total protein content was 21.17%, and carbohydrate content was 43.73%. As for the micronutrients, zinc (Zn) content was 2.92 mg/100g and calcium (Ca) content was 74.90 mg/100g. The essential amino acids in pegagan sticks and patin fish flour were highest in L-Leucine at 29,620.29 mg/kg. Meanwhile, L-Isoleucine was 20,211.47 mg/kg and L-Arginine was 11,339.15 mg/kg. The antioxidant activity (IC50) in patin fish and pegagan sticks was 174,180.95 mg/L.These findings indicate that local ingredients can be used to produce patin catfish and pegagan sticks with a promising nutrient profile for stunting prevention in children; however the effectiveness of the product must be confirmed in intervention studies.