Innovative Lewortem Nuggets Combine Catfish, Carrots, and Tempeh to Boost Toddler Nutrition at Posyandu

Gloria Florensia Br Surbakti Selasa, Agustus 11, 2026
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FORMOSA NEWS

Researchers from the Ministry of Health Polytechnic of Denpasar, Ministry of Health Polytechnic of Mataram, and Bali Dwipa University have developed an innovative supplementary food product called Lewortem Nuggets to improve toddler nutrition in community health centers (Posyandu). Led by principal investigator I Komang Agusjaya Mataram alongside Ni Putu Agustini, Anak Agung Nanak Antarini, Yuli Laraeni, and I Made Artha Widyantara Jaya, the experimental study evaluated how blending catfish (lele), carrots (wortel), and tempeh (tempe) creates a protein-dense food. Published in 2026 in the International Journal of Natural and Health Sciences, the findings provide a practical, locally sourced solution to combat child malnutrition and stunting in Indonesia.

Addressing Monotony in Supplementary Feeding Programs

Childhood malnutrition remains a critical public health challenge worldwide. Reports from the World Health Organization indicate that roughly 148 million children under five suffered from stunting due to inadequate nutrient intake. In Indonesia, national stunting rates prompted extensive community-based interventions through Integrated Health Posts (Posyandu).

Conventional supplementary feeding (Pemberian Makanan Tambahan or PMT) at Posyandu typically consists of mung bean porridge, boiled eggs, pudding, and fresh fruit. While beneficial, these traditional options often lack variety and protein diversity, leading to low consumption compliance among young children.

Nuggets are widely accepted by children due to their palatable taste, practical shape, and pleasing texture. Standard commercial nuggets rely heavily on chicken meat and refined fillers, which offer limited dietary fiber and plant-based nutrients. To resolve this gap, researchers combined:

  • Catfish: An affordable, high-quality animal protein source rich in essential amino acids necessary for tissue growth and cognitive development.
  • Tempeh: A traditional fermented soybean staple providing plant-based protein, dietary fiber, and protective bioactive compounds like isoflavones.
  • Carrots: A vegetable packed with beta-carotene, essential vitamins, and fiber to support digestive and immune health.

Controlled Laboratory Methodology and Formulation Testing

The research team executed a laboratory-based experimental study using a Randomized Block Design over six months, from June to November 2025. Ethical clearance was formally granted by the Health Research Ethics Commission of the Denpasar Ministry of Health Polytechnic.

To pinpoint the ideal formulation, the researchers evaluated six distinct treatment levels varying in tempeh content while maintaining fixed proportions of catfish (100 g) and carrots (100 g):

  • N1: 25 grams of tempeh
  • N2: 50 grams of tempeh
  • N3: 75 grams of tempeh
  • N4: 100 grams of tempeh
  • N5: 125 grams of tempeh
  • N6: 150 grams of tempeh

Macronutrient analysis—including total protein, fat, carbohydrate, moisture, and ash content—was conducted at Warmadewa University's Basic Sciences Laboratory and the Bogor Agricultural Institute (IPB) Testing Services Laboratory. Sensory evaluations (taste, aroma, color, texture, and overall acceptance) were carried out by a panel of 30 trained Posyandu cadres using a structured four-point hedonic scale.

Key Nutritional and Sensory Findings

Laboratory testing and statistical analysis yielded several notable results regarding the nutritional value and consumer acceptance of Lewortem Nuggets:

  • Highest Protein Content in Formulation N2: Treatment N2 (containing 50 grams of tempeh) achieved the highest protein content at 18.77%, outperforming N1 (16.25%), N4 (16.06%), N5 (15.66%), N6 (15.23%), and N3 (11.80%).
  • Balanced Macronutrient Density: Formulation N2 also recorded the highest fat content (10.21%) and a carbohydrate content of 27.62%, creating a high-energy density suitable for young children.
  • Complete Essential Amino Acid Profile: Lewortem Nuggets contain all essential amino acids required for child development, including histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, valine, arginine, and tryptophan. Formulation N2 yielded the highest total amino acid concentration at 16.34 mg/kg, with leucine being the predominant essential amino acid. Triptophan was identified as the limiting amino acid across all formulations.
  • High Sensory Acceptance: Statistical analysis using Analysis of Variance (ANOVA) showed no significant differences ($p > 0.05$) among the six treatments across sensory parameters. Mean scores ranged from 2.7–3.1 for taste, 3.0–3.3 for aroma, 3.1–3.4 for color, and 2.8–3.1 for overall acceptance, demonstrating that adding tempeh did not compromise taste or palatability.

Real-World Impact and Community Health Applications

The development of Lewortem Nuggets provides a practical, low-cost intervention for public health programs targeting stunting prevention. According to the researchers, serving Lewortem Nuggets formulated under treatment N2 (50 g tempeh) meets approximately 93% of the daily protein requirement for toddlers aged 1 to 3 years.

Combining animal protein from catfish with plant protein from tempeh creates a synergistic balance that enhances overall amino acid availability while keeping production costs low. The familiar nugget format helps overcome food selectivity among toddlers, making it easier for Posyandu cadres and parents to introduce nutrient-dense foods.

Highlighting the practical value of the research, principal investigator I Komang Agusjaya Mataram and his team noted:

"Combining catfish and tempeh provides a strategic approach to food diversification. Lewortem Nuggets formulated with 50 grams of tempeh achieve an optimal balance of 18.77% protein content and complete essential amino acids while maintaining high sensory acceptance among community health workers."

Author Profiles

  • I Komang Agusjaya Mataram, S.TP., M.Si. — Principal Investigator and Senior Lecturer at the Department of Nutrition, Ministry of Health Polytechnic of Denpasar. Specialized in food technology, functional food development, and community nutrition.
  • Ni Putu Agustini, S.SKM., M.Si. — Co-Investigator and Lecturer at the Department of Nutrition, Ministry of Health Polytechnic of Denpasar, specializing in public health nutrition.
  • Anak Agung Nanak Antarini, SST., M.P. — Co-Investigator and Lecturer at the Department of Nutrition, Ministry of Health Polytechnic of Denpasar, focusing on food quality analysis and child growth interventions.
  • Yuli Laraeni, S.SKM., M.Pd. — Co-Investigator and Researcher at the Department of Nutrition, Ministry of Health Polytechnic of Mataram, specializing in nutritional education and health promotion.
  • I Made Artha Widyantara Jaya, S.Gz., M.Gz. — Co-Investigator and Academic Staff at Bali Dwipa University, specializing in clinical nutrition and functional food formulation.

Research Source Information

Gloria Florensia Br Surbakti

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