Stunting prevalence in South Kalimantan has been higher than the national figure and is the sixth highest in Indonesia. Not many studies in South Kalimantan have analysed the risk factors for stunting comprehensively that combine sociodemographic factors, utilization of maternal health services, and characteristics of children. Therefore, the purpose of this study was to analyse sociodemographic factors, utilization of maternal health services, and characteristics of children under 5 as determinants of stunting in South Kalimantan Province. This study used an analytic observational method with a cross-sectional design. Data collection used secondary data from the results of South Kalimantan Baseline Health Research 2018. The total population of toddlers obtained from South Kalimantan Baseline Health Research 2018 data was 1218 toddlers, and all of them were taken as samples. Data analysis used a chi square test for bivariate test and Logistic Regression for multivariate test. There is a relationship between mother’s education level (p = 0.001), father’s education (p = 0.002), toddler age (p < 0.001), low birth weight (p = 0.05), exclusive breastfeeding (p = 0.008), and underweight (p = 0.000) with stunting. The data were continued with the Logistics Regression test and the dominant variables related to stunting were underweight (p < 0.001 with OR 18,241), under-five age (p < 0.001, with OR value for ages 24–35 months 9511), and premature birth (p = 0.027 with an OR of 2187). The conclusion of this study is that the most important factor in the incidence of stunting in South Kalimantan is underweight nutritional status.

Background: The way to prevent anemia is to consume foods containing iron (Fe), such as kelakai leaves which are processed into flour. Protein can help the absorption of Fe, source of protein is catfish which is processed into meatballs.Objectives: To determine effect of adding kelakai leaf flour on acceptability and chemical quality of catfish meatballs.Methods: The type research is true experimental by design Posttest-only Control Group which was divided into the control group (P0), namely catfish meatballs without the addition of kelakai leaf flour and the treatment group namely catfish meatballs with the addition of kelakai leaf flour in the amount of P1 (2.2%), P2 (5%) and P3 (7.5%). The data collected are the acceptable test using the method hedonic scale, the best treatment based on de Garmo analysis, and chemical quality namely water, ash, protein, fat and Fe content. Data of the acceptability test was analyzed by Friedman and data of chemical quality use Independent T-test.Results The highest acceptability results were in the "like and really like" category, namely P0 for color (84%) and texture (84%), while P1 for aroma (93%) and taste (76%), the best treatment in this study was P1. Water content test results: P0 (79.87%), P1 (78.68%). Ash: P0 (0.04%), P1 (1.51%). Protein: P0 (9.44%), P1 (10.53%). Fat: P0 (0.72%), P1 (1.04%), Carbohydrate: P0 (7.40%), P1 (6.43%). Fe: P0 (8.92 mg/kg), P1 (15.783 mg/kg).Conclusion: There is an effect of the addition of kalakai leaf flour on the acceptability of color, aroma, texture, taste as well as the chemical test of ash and Fe content. The recommended treatment is P1. ABSTRAKLatar belakang: Salah satu cara pencegahan anemia adalah dengan mengonsumsi makanan mengandung zat besi (Fe) seperti daun kelakai yang diolah menjadi tepung. Protein dapat membantu penyerapan Fe, sumber protein adalah ikan patin yang diolah menjadi bakso.Tujuan: Tujuan penelitian ini untuk mengetahui pengaruh penambahan tepung daun kelakai pada daya terima dan mutu kimia bakso ikan patin.Metode: Penelitian berjenis true eksperimental dengan desain penelitian Posttest-only Control Group yang terbagi dalam kelompok kontrol (P0) yaitu bakso ikan patin tanpa penambahan tepung daun kelakai dan kelompok perlakuan yaitu bakso ikan patin dengan penambahan tepung daun kelakai sebanyak P1 (2,2%), P2 (5%) dan P3 (7,5%). Data yang dikumpulkan adalah mutu daya terima dengan metode hedonic scale dan mutu kimia, yaitu kadar air dan kadar abu dengan metode gravimetri, protein dengan metode kjeldahl, lemak dengan metode soxhlet, karbohidrat dengan metode titrimetri dan Fe menggunakan metode Atomic Absoprtion Spektrophotometer (AAS). Mutu daya terima dianalisis dengan Friedman dan mutu kimia menggunakan Independent T-test.Hasil: Hasil daya terima tertinggi kategori “suka dan sangat suka”, yaitu P0 pada warna (84%) dan tekstur (84%), sedangkan P1 pada aroma (93%) dan rasa (76%), perlakuan terbaik pada penelitian ini adalah P1. Hasil uji kadar air: P0 (79,87%), P1 (78,68%). Abu: P0 (0,04%), P1 (1,51%). Protein: P0 (9,44%), P1 (10,53%). Lemak: P0 (0,72%), P1 (1,04%), Karbohidrat: P0 (7,40%), P1 (6,43%). Fe: P0 (8,92 mg/kg), P1 (15,78 mg/kg).Simpulan: Ada pengaruh penambahan tepung daun kelakai terhadap daya terima warna, aroma, tekstur, rasa serta uji kimia kadar abu dan Fe. Adapun perlakuan yang dapat diterima adalah P1.

Cardiovascular disease remains a leading cause of death, and elevated low-density lipoprotein cholesterol (LDL-C) is a major modifiable risk factor. Kalangkala (Litsea angulata), a native Kalimantan plant, contains flavonoids and unsaturated fatty acids with potential hypolipidemic activity. This study aimed to evaluate the effects of kalangkala seed biscuits on serum LDL-C levels in hypercholesterolemic Wistar rats. A randomized pretest-posttest control group experiment was conducted from January to April 2021 at the Faculty of Pharmacy Laboratory, Lambung Mangkurat University. Eighteen male Wistar rats were allocated to three groups (n = 6 each): control, kalangkala seed biscuit (BBK), and kalangkala seed biscuit with duck egg yolk (BBKKT). LDL-C levels were measured before and after a 10-day intervention and analyzed using ANOVA after assumption testing, and Tukey’s test was utilized to examine differences between groups for ΔLDL-C. Lowering of LDL-C levels was observed in both kalangkala seed biscuit groups, with a greater decrease in the biscuit treatment group than in the group undergoing continuous hypercholesterolemic induction. In contrast, LDL-C levels increased in the control group. This implies that LDL-C changes were significantly different between the groups. Kalangkala seed biscuits could lower LDL-C levels however the underlying pathways are unclear.