The aims of the research were to determine the best formula and characteristics of free gluten with high protein sago starch noodles substituted with beans flour. A factorial random design was used for the experiment. Ratio of sago starch to red and green bean substitution were 100:0; 90:10; 80:20; 70:30. Variables analyzed were 1) chemical properties (water content, total fat, total protein, carbohydrate by difference and ash content) and 2) sensory properties. Hedonic test was conducted to determine the level of consumer acceptance of 15 semi-trained panelists. Data were analyzed by F-test and Duncan's Multiple Range Test (DMRT). The best formula was sago starch noodle from sago starch 70% and red bean 30% with protein content 10.47% dry weight (dw); fat content 1.17% dw; water content 68.99% wet weight (ww); ash was 1.19% dw and carbohydrate by different was 18.18% dw. The hedonic test values were 2.44 (like slightly); color 2.77 (yellow-brown), texture 2.59 (chewy slightly) and flavour 2.50 (rather good).
An effort to reduce dependence on wheat flour is to use wheat flour made from local commodities. Koro bean flour can be used in making milk pies because it has a high nutritional content so that it can support community nutrition, and has a high economic value. The research method used is pure experiment. Organoleptic test data were analyzed using the K-Independent sample test (Kruskall-Wallis). If there is a difference, continue with Mann Whitney. The nutritional content data were analyzed using the Anova test while the Unit Cost data were analyzed descriptively. The results of the organoleptic test showed that there was a significant difference in the level of preference for the color, aroma, taste, and texture of the milk pie with the substitution of Jack bean flour. The results of the nutritional content test showed that the higher the substitution of koro bean flour, the higher the protein content. The result of unit cost analysis shows that the more substitutions of Jack bean flour, the higher the unit cost. The substitution of Jack Bean flour affects the organoleptic properties (color, aroma, taste, and texture), protein content of milk pie, and unit cost of milk pie. However, it has no effect on the energy, fat, and carbohydrate content of milk pie.
Background: Childbearing pattern of parents greatly affects the healthy lifestyle of children including behaviors preventing children from obesity. Working mothers with a dual role at work and the family face challenges in doing so.Objective: To identify the effect of work-family conflict in working mothers to obesogenic behaviors of elementary school children at Yogyakarta Municipality.Method: This was a quantitative study with cross sectional design. Obesogenic behaviors were assessed using questionnaire of Family Health Behavior Scale. Role conflict was assessed using questionnaire of Work-Family Conflict filled by working mothers. Nutrition status of children was assessed using a parameter of body mass index by age with the standard of WHO 2007.Results: The result of the study showed 47.73% of working mothers had high role conflict and 45.26% of children had high obesogenic behaviors. There was no effect of work-family conflict in working mothers to obesogenic behaviors of elementary school children at Yogyakarta. The influencing factors were family income (p<0.001); position/job type (p<0.001); gender (p<0.05); and nutrition status (p<0.05).Conclusion: Work-family conflict in working mothers had no effect to obesogenic behaviors of elementary school children at Yogyakarta Municipality.
Latar Belakang: Tingkat kepuasan pasien yang rendah berdampak pasien tidak menghabiskan makanan. Sisa makanan pada hidangan untuk pasien Covid-19 adalah hidangan hewani berbasis ikan. Fish spinach termasuk hidangan yang memiliki sisa makanan tinggi di salah satu Rumah Sakit Rujukan Covid-19. Adanya pengembangan resep diharapkan dapat meningkatkan asupan protein dan menekan sisa makanan pasien. Tujuan: Menganalisis perbedaan daya terima pasien terinfeksi Covid-19 antara hidangan pada resep standar dan resep pengembangan lauk hewani ikan pada Rumah Sakit Rujukan Covid-19 di Yogyakarta. Metode: Penelitian eksperimental semu dengan rancangan one grup pretest-posttest design di salah satu Rumah Sakit Rujukan Covid-19 di Yogyakarta pada April 2021. Panelis penelitian merupakan semua pasien Covid-19 di Rumah Sakit Rujukan Covid-19. Peneliti melibatkan 20 pasien sebagai panelis. Penentuan tingkat kesukaan dengan metode hedonic test sedangkan daya terima diamati berdasarkan sisa makanan menggunakan taksiran visual comstock skala 6 poin. Hasil: Ada perbedaan yang signifikan antara hidangan standar dan hidangan modifikasi terhadap tingkat kesukaan warna (p=0,000), aroma (p=0,000), rasa (p=0,000), tekstur (p=0,002), penampilan (p=0,000) dan daya terima pasien Covid-19 (p=0,000). Kesimpulan: Hidangan modifikasi lauk hewani ikan dengan sisa makanan tinggi dapat meningkatkan daya terima dan mengurangi sisa makanan.
Lack of awareness in food label reading could be a problem of eating habit in Indonesian especially in youth. School-aged children are susceptible group to have risk from unsafe packaged snack food. Comic book would be one of good education media for them. Aim of the study was to raise awareness to food label reading and to make a good media to educate youth to read packaged food/snack label. This study was a research and development study (R and D study) with 4 D approach (define, design, develop, disseminate). After designing the media (including storyline and cover design) the media was rated by 2 media experts, tested in school-aged children, and also requested feedback from school teachers. Quantitative data were shown in percentage of feasibility, while qualitative data were analyzed by saturation of data. The rating test from experts showed that overall comic feasibility was 87,86% (means feasible to use). The testing from users or school-aged children showed that overall comic feasibility was 96,41% (means feasible). The school teachers gave positive feedbacks on comic book. The conclusion of the study is that the comic book about food labelling with folklore character is feasible to use.
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