Although the right to participate in sports is recognized in international conventions, accessibility to sports facilities has been cited as barriers to participation. Managers of sports facilities must know the standards that refer to the rules and accessibility to meet the needs of persons with disabilities to participate in sports and to attend sporting events. Therefore, this study aimed to evaluate the accessibility of sports facilities for training and competition in Indonesia and Malaysia. This study used a qualitative method through focus group discussions. Fifteen focus group discussions were conducted with 90 athletes from eight sports (boccia, goalball, basketball, badminton, ping-pong, swimming, powerlifting and blind football) who trained and competed in inclusive sports facilities. There were five major themes that we identified: access to training facilities, access inside training facilities, access during matches and athletes’ expectations of training and competition facilities.

Background: Stunting is a condition where a child's growth and development is disrupted caused by a short or very short body based on the Body Length by Age (PB/U) or Height by Age (TB/U) index. One of the causes of stunting in Indonesia is insufficient intake of animal protein. Animal protein acts as a macronutrient that has more complete essential amino acids to activate growth hormone. Fish is a source of animal protein that is easy to obtain and cheap. Sepat fish is a species that is often found in West Bandung Regency. The aim of this research is to analyze the acceptability of toddlers to shredded Sepat in West Bandung Regency.Research Methods: This research uses an experimental method with two formulations. Formula (F1) uses 100% Sepat fish as the basic ingredient and Formula (F2) uses a mixture of Sepat fish and grated coconut in a 1:1 ratio. The hedonic test was carried out on 20 panelists who tasted both formulas. The analysis was carried out descriptively.Research Result: The results of the analysis of F1 show average values for color (3), flavor (3.25), taste (3), and texture (3.65). Average F2 values for color (3.3), flavor (3.3), taste (2.85), and texture (3.55). In terms of preference for the acceptability of Sepat fish floss, panelists preferred F2 with an average value of 3.2 compared to F1 with an average value of 2.95.Conclusion: Sepat fish floss is an innovative processed product that is easy to make and is not yet sold commercially in Indonesia. Sepat fish floss can be used as an alternative to fulfill animal protein because it is affordable, easy to access, and has good acceptability.