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Formulation of stick laor (Eunice viridis) as an alternative food supplement for toddlers in stunting prevention

Adequate nutrition is needed as the basic capital of the child's growth and development process, especially protein. The occurrence of malnutrition conditions will affect the achievement of perfect growth. Based on this phenomenon, it is necessary to fulfill nutritional needs, especially the consumption of foods rich in energy and protein as well as micronutrients. Local food sources of energy and protein produced from Maluku Province are enbal, laor and moringa leaves. Laor (Eunice viridis) contains 29.8% protein, contains essential and non-essential amino acids, 229.26 mg calcium, 2.439 mg zinc and 3.149 mg iron per 100 grams of laor flour. The purpose of this study was to analyze the Physicochemical and sensory evaluation of stick laor (eunice viridis) as an alternative food supplement for toddlers in stunting prevention. The research method used in the first year of research was a RAL experimental design (Completely Randomized Design) which consisted of four treatments, namely the difference in comparison with the use of 5% laor flour was coded F1, for the use of 10% laor flour was coded F2 and the use of 15% laor flour coded F3. The variables measured were levels of protein, fat, carbohydrates, energy, zinc, Fe, calcium. Organoleptic test for taste, aroma, color and texture. The results showed that the highest content of energy, protein, fat, calcium, iron and zinc was F3, F2 had the best acceptability in terms of color, taste, aroma and texture. Sticks Laor increase the intake of energy, protein, and calcium for toddlers and increase serum calcium levels. 
 Keywords: Sticks laor, food supplement, toddlers, stunting prevention