“MORCI BAR (Moringa & Caridea Snack Bar)”

Optimization of Shrimp Chitosan and Moringa Leaves (Moringa Oleifera) As a

Stunting Prevention Snack.
Amirotuz Zahroh Putri Hamamy, Ananda Azkaa Risalah Aurotsnajannat,
Azzahara Tsani Maia, Dalilah Filza Prasela, Fatma Ninda Fawziyyah Ardanis.
Supervisor : Ridha Amalinda Lazuardi, S.Pd
Ridhaamalinda@gmail.com
Madrasah Tsanawiyah Negeri 1 Sidoarjo, Jawa Timur, Indonesia
Category : Entrepreneur

ABSTRACT
Sidoarjo has the highest number of stunting cases in East Java. Stunting is
caused by low nutritional intake. The East Java Health Office (Dinkes) noted that
1 out of 5 chindren in Sidoarjo is indicated to be stunted. On other side, Sidoarjo
Region produces 3,725 tons of shrimp each year. However, on average, only the
meat is used, leaving only the by-products in the form of the skin, head and tail.
The by-product still contains elements of chitosan which can meet nutritional
needs. It is from here that we want to take adventage of these natural resources to
be processed into a Snack Bar that is healthy and can improve the nutrition of
children in Indonesia so that stunting can be prevented. We also add Moringa
Leaves (Moringa Oleifera) as a complement to the existing ingredients. We have
calculated the business feasibility of our products. We get the following results,
BEP = Rp. 95.000 : 20 pcs = Rp. 5.000/pcs We want to make a profit of Rp. 3.000,
so our Morcibar total price is Rp. 8.000. We conclude that this business plan can
be implemented during production, as well as during buying and selling in the
community

Keywords : Snack Bar, Chitosan, Stunting.

 I. PRELIMINARY
Several years ago, in 2019 to be
precise. The East Java Health Office
(Dinkes) noted that Sidoarjo had the
highest number of stunting cases in
East Java. The number reached
24,439 out of a total of 344,019
toddlers in East Java. Sidoarjo also
occupies the top spot in East Java.
Stunting generally occurs in toddlers.
From these cases it can be concluded
that stunting is caused by low
nutritional intake. Usually, children
who suffer from stunting have stunted
growth and aventually their bodies
become short.
Not only that, Sidoarjo is known
as the city of shrimp and milkfish.
This area produces 3,275 tons of
shrimp annually. However, on
average what is used or utilized from
shrimp is only the meat, leaving only
by-product in the form of shells, heads
and tails. Who would have thought
that this by-product still contains the
element chitosan which can meet
nutritional needs so that it can lower
the potential for stunting. Also, we
II. RESEARCH METHODS
2.1 Design
We use research methods of
mixing, baking, cooling and cutting.
The mixing process in making Snack
Bars is an important part that cannot
be missed. In the mixing process it is
very necessary to get hydration.
also add Moringa Leaves (Moringa
Oleifera) as a complement to the
existing ingredients. In this case, we
also participate in supporting
government programs in the form of
GERMAS (Healthy Living
Community Movement) and reducing
the prevalence of stunting in
Indonesia.
Judging from various previous
works, usually Snack Bars tend to
have a sweet taste so they contain a
lot of sugar. And the existing content
is generally incomplete like the
products we have.
It is from here that we want to
take adventage of these natural
resources to be processed into a
Snack Bar that is healthy and can
improve the nutrition of children in
Indonesia so that stunting can be
prevented. Also, we also add Moringa
Leaves (Moringa Oleifera) as a
complement to the existing
ingredients.
All ingredients perfectly on
carbohydrates and proteins, form and
soften Gluten. The equipment and
materials we will use are as follows.
Equipment : Erlemeyer, soxlex,
test tubes, ashing, mortar, measuring,
cups, petri dishes, digital scales.
 Ingredients : Shrimp chitosan,
Moringa leaves, distilled water, 95%
ethanol, flour, cornstarch, sugar, salt.
2.2 Test
We used the Proximate Test and
Organoleptic Test in this study.
Proximate test is a method of
chemical analysis to identify
nutritional content such as protein,
carbohydrates, fats and fiber in a food
substance from feed or food
ingredients which serves as a quality
assessment. While the Organoleptic
Test is a way of testing using the
human senses as the main tool for
measuring the acceptability of
products.

2.3 Results
After carrying out the Proximate Test and Organoleptic Test, the following
results were obtained.
No Proximate Analysis Value (Rate)
1 Protein Level 5,9%
2 Fat Level 2,5%
3 Carbohydrate content (Total Fiber) 6,05%
4 Water content 2%
Total Ash content
 Ca 0,9%
5  Fosfor 0,3%
 Fe 0,2%
 Iodium 0,1%
126 Kkal
6 Total energy
(Per Serving 100mg)
7 Glycemic Level 48 GI
TPC
8 (Total Plate Count) -
E.coli

9 Expired Date 7 days (room temperature)

No Organoleptik Average
Value
1 Color 8.1
2 Flavour 8.2
3 Smell 8.3
4 Texture 8,2
 2.4 Discussion
The Proximate Test shows that
chitosan and Moringa Leaves
(Moringa Oliefera) 100 mg/servis
contain 5.9% Protein content , 6.05%
Carbohydrate content, and also
contain correlation compouds Ca
0.9%, Phosphorus 0.3%, Fe 0.2%,
0.1% iodine which can support
nutritional growth thereby reducing
the potential for stunting.

III. SWOT ANALYSIS (Strengths, Weakness, Opportunity, Threats)

STRENGTHS WEAKNESS
Made from natural This is a new product, so it
ingredients, No takes time for further
preservatives, Gluten free. socialization.

OPPORTUNITY THREATS
In the next few years, the There are many similar brand
food trend will return to products such as Soyjoy,
nature. Fitbar, and so on.

3.1 FISHBONE DIAGRAM

Human Resources Technical Factor Economic Factor

1 out of 5 Compared to Our product

children in previous are more
Sidoarjo is products, our affordable
stunded, due products has a than other
to low more complete existing Realizing
nutrition nutritional product. a stunting-
intake. intake free
The raw materials Shrimp by-product Indonesia
Sidoarjo
for the products that we use can
produces 3.725
that we use are reduce
ton of shrimp
commonly environmental
every year and
consumed by the pollution because
there is also a
public. they are processed
Moringa village
properly.
in Sidoarjo.
Program Social Factors Environmental Factor
3.2 PPROFITABILITY,
LEGALITY, CONTINUEITAS
a. Profitability
BEP = Cost of production :
production results.
BEP = Rp. 95.000 : 20 pcs = Rp.
5.000/pcs We want to make a
profit of Rp. 3.000, so our
Morcibar total price is Rp. 8.000.
Morci bar
IV. CONCLUSION
We have gone through
proximate and organoleptic tests.
The best results were obtained on
the F3 sample. These results can
be used as appropriate according
to scientific principles. We. In
profitability, the ratio that we use
is BEP (Break Even Point)
Profitability
In profitability, the ratio that
we use is BEP (Break Even Point).
BEP = Cost of production :
production results
b. Legality
The Research Ethics Commission of
the Faculty of Fisheries and Marine
Sciences, Brawijaya University has
held a meeting on January 9, 2023 to
discuss the research ethics protocol
concluding that it has fulfilled all the
requirements of Research Ethics.
c. Continueitas
In the next year our products will be
produced to the public with a total
percentage of 10%.
Soyjoy Fitbar Other Snack Bar
Production costs include the
costs of by-products of shrimp,
Moringa Leaves, high-fiber flour,
packaging costs, and other costs
which has a total of Rp. 95.000.
After calculating later every day
we will produce 20 pcs.
So, BEP = Rp. 95.000 : 20 pcs
= Rp. 5.000/pcs. We want to make
a profit of Rp. 3.000, so our
Morcibar total price is Rp. 8.000.
4.1 BIBLIOGRAPHY
1. Dinas Kesehatan Sidoarjo, Sidoarjo, 2021, Sosialisasi Gencar,
Angka Kasus Stunting di Kabupaten Sidoarjo, Mulai Menurun.
http://dinkes.sidoarjokab.go.id/2021/09/08/sosialisasi-gencar-
angka-kasus-stunting-di-kabupaten-sidoarjo-mulai-menurun/
23 Desember 2022.
.
2. Eko Widianto, Sidoarjo, 2011, Udang dan Ikan Bandeng
Sidoarjo Meningkat.
https://bisnis.tempo.co/read/310504/produksi-udang-dan-ikan-
bandeng-sidoarjo-meningkat 13 Januari 2023.

3. Andi Hartik, Malang, 2018, Pabrik Soyjoy di Indonesia Mampu

Produksi 60 Juta Kemasan.
https://amp.kompas.com/ekonomi/read/2018/09/26/181100526/
pabrik-soyjoy-di-indonesia-mampu-produksi-60-juta-kemasan
14 Januari 2023.

4.2 BIO ATTACHMENT

Team Leader
Full Name Amirotuz Zahroh Putri Hamamy
NISN 0074562225
Position in Research Team Leader
Gender Woman
Place of Birth Sidoarjo
Date of Birth 16 December 2007
Student Identification Number 121135150003200200
Class IX
Specialization Enterpreneur
Home Address Jl. Dusun Sidopurno No.13, Sidoarjo
Village Sidokepung rt.20/rw.05
District Buduran
Regency/City Sidoarjo
Province East Java
Home Phone Number -
Phone Number 081393930819
Student E-mail zahrahhamamy@gmail.com
Biological mother’s name Chosiyah S.Pd M.M
School Name Madrasah Tsanawiyah Negeri 1
Sidoarjo
Status Country
School Address Jl. Stadion No.150, Kemiri, Sidoarjo
Village Sidoarjo
District Sidoarjo
School Phone Number 0318953735
School E-mail mtsnsidoarjo@gmail.com
First Member
Full Name Ananda Azkaa Risalah
Aurotsnajannat
NISN 0072026345
Position in Research Member
Gender Woman
Place of Birth Sidoarjo
Date of Birth 17 December 2007
Student Identification Number 121135150003200201
Class IX
Specialization Enterpreneur
Home Address Jl. Majapahit No.131, Sidoarjo
Village Sidowayah rt.14/rw.05
District Sidoarjo
Regency/City Sidoarjo
Province East Java
Home Phone Number -
Phone Number 082132224304
Student E-mail anandaazka64@gmail.com
Biological mother’s name Fenny Purwo Cahyani S.Kom
School Name Madrasah Tsanawiyah Negeri 1
Sidoarjo
Status Country
School Address Jl. Stadion No.150, Kemiri, Sidoarjo
Village Sidoarjo
District Sidoarjo
School Phone Number 0318953735
School E-mail mtsnsidoarjo@gmail.com

Second Member
Full Name Azzahara Tsani Maia
NISN 0084113583
Position in Research Member
Gender Woman
Place of Birth Sidoarjo
Date of Birth 2 May 2008
Student Identification Number 121135150003200206
Class IX
Specialization Enterpreneur
Home Address Jl. Abdurrahman No.42, 61252,
Sidoarjo
Village Banjarsari
District Buduran
Regency/City Sidoarjo
Province East Java
 Home Phone Number -
Phone Number 089617311953
Student E-mail azzaharatsani25@gmail.com
Biological mother’s name Asnifah S.Pd.I
School Name Madrasah Tsanawiyah Negeri 1
Sidoarjo
Status Country
School Address Jl. Stadion No.150, Kemiri, Sidoarjo
Village Sidoarjo
District Sidoarjo
School Phone Number 0318953735
School E-mail mtsnsidoarjo@gmail.com

Third Member
Full Name Dalilah Filza Prasela
NISN 0077731599
Position in Research Member
Gender Woman
Place of Birth Sidoarjo
Date of Birth 12 November 2007
Student Identification Number 121135150003200208
Class IX
Specialization Enterpreneur
Home Address Griya Kebonagung, Sukodono,
Sidoarjo
Village Griya Kebonagung, Blok C2/14
rt.65/rw.08
District Sukodono
Regency/City Sidoarjo
Province East Java
Home Phone Number -
Phone Number 081333352862
Student E-mail dalilahfilzaprasela@icloud.com
Biological mother’s name Lailatul Cahyani S.E
School Name Madrasah Tsanawiyah Negeri 1
Sidoarjo
Status Country
School Address Jl. Stadion No.150, Kemiri, Sidoarjo
Village Sidoarjo
District Sidoarjo
School Phone Number 0318953735
School E-mail mtsnsidoarjo@gmail.com
Fourth Member
Full Name Fatma Ninda Fawziyyah Ardamis
NISN 3084914971
Position in Research Member
Gender Woman
Place of Birth Sidoarjo
Date of Birth 8 January 2008
Student Identification Number 121135150003200212
Class IX
Specialization Enterpreneur
Home Address Jl. Abdurrahman No.66, 61252,
Sidoarjo
Village Banjarsari rt.11/rw.03
District Sidoarjo
Regency/City Sidoarjo
Province East Java
Home Phone Number -
Phone Number 085704833424
Student E-mail fatmaninda01@gmail.com
Biological mother’s name Siti Ismaroh
School Name Madrasah Tsanawiyah Negeri 1
Sidoarjo
Status Country
School Address Jl. Stadion No.150, Kemiri, Sidoarjo
Village Sidoarjo
District Sidoarjo
School Phone Number 0318953735
School E-mail mtsnsidoarjo@gmail.com

4.3 LOG BOOK

I II III
NO
1 2 3 4 1 2 3 4 1 2 3 4
1. Inspiration
2. Synthesis
3. Consepting
4. Evaluation
Realition

- Preliminary
5.
research
- Core research
- Analysis
6. Report