Health in Emergencies and Disasters Quarterly

en Combination of Fish Protein, S-Allyl-L-cysteine, and Myristicin as Emergency Food to Support Nutritional Status and Potential Immune Function in Refugees اورژانس Emergency پژوهشي Research <div style="text-align: justify;">Background: Prolonged food insecurity due to disaster emergencies induces an increased risk of nutritional problems for toddlers and older people. Emergency food products, such as biscuits are easy to consume and suitable for emergency situations. Functional local foods have the potential to be substitute ingredients in the production of emergency foods that are nutritious, rich in antioxidants, and sustainable. This study aimed to determine the effect of adding local ingredients as an emergency food. Materials and Methods: This study used a completely randomized experimental research design to at first created product formulation by substituted 3.5% of 45% wheat flour with 2% catfish flour, 1% nutmeg powder, and 0.5% black garlic paste and aimed to analyze the nutritional content, safety, characteristics, acceptability, and efficacy of emergency biscuits. Results: Biscuits are classified as safe and free of contamination. The nutritional content of one serving of biscuits (72 grams) provides 15.9% energy, 13.3% protein, and 30.6% fat in disaster emergency situations. Organoleptic tests on refugees showed an average acceptability of biscuits including color (3.87 ± 0.755), smell (3.79 ± 0.809), taste (4.11 ± 0.667), and texture (3.93 ± 0.726). The results of the biscuit efficacy test in the toddler group showed a significant increase in body weight (p= 0.000) and height (p= 0.000). Meanwhile, the biscuit efficacy test in the elderly did not show any significant difference in body mass index (p>0.05). Conclusions: Emergency biscuits made from local food ingredients have met standards for safety, nutrition, good acceptability, and are effective in increasing the anthropometric values of toddlers.</div> anthropometry, emergencies, food, immunity, zero hunger 0 0 http://hdq.uswr.ac.ir/browse.php?a_code=A-10-714-1&slc_lang=en&sid=1 Annis Catur Adi annis_catur@fkm.unair.ac.id 0000-0001-7801-8057 No Department of Nutrition, Airlangga University, 60115, Surabaya, Indonesia. Wizara Salisa wizaralisa07@gmail.com 0000-0001-9314-1184 Yes Department of Research and Development, Rumah Inovasi Natura, 60112, Surabaya, Indonesia. Auresa Caesarputriaulya Willmart auresa.caesarputriaulya.willmart-2019@fkm.unair.ac.id 0009-0004-1386-6951 No Department of Research and Development, Rumah Inovasi Natura, 60112, Surabaya, Indonesia. Emyr Reisha Isaura emyr.reisha@fkm.unair.ac.id 0000-0002-7121-8280 No Department of Nutrition, Airlangga University, 60115, Surabaya, Indonesia. Farapti Farapti farapti@fkm.unair.ac.id 0000-0001-9753-3855 No Department of Nutrition, Airlangga University, 60115, Surabaya, Indonesia. Febi Dwirahmadi f.dwirahmadi@griffith.edu.au 0000-0002-9367-3452 No School of Medicine, Griffith University, 4222, Gold Coast, Australia. Heni Rachmawati hrachma@yahoo.com 0000-0003-1968-0002 No School of Pharmacy, Bandung Institute of Technology, 40132, Bandung, Indonesia.