Kerupuk gembus or soy pulp crackers is an innovated snack product made from tapioca flour combined with gembus, solid waste of tofu production. Gembus contains high fiber and protein useful for enhance the fiber and protein content of foods. The aim of the experiment was to determine the suitable composition of kerupuk gembus and the use of additives in the kerupuk production. Formulation used were modified on the gembus ratio and the additives use. In the physical characteristics of kerupuk gembus, it showed significant difference in hardness and swelling ability between all formulations. The proximate results showed that kerupuk gembus contains high fiber ranged between 38.1 to 67.4%. From the sensory evaluation and triangle test, it showed that the kerupuk gembus quite liked by the panelists were kerupuk with gembus and tapioca flour 1:1 ratio with Sodium Tripolyphosphate (STPP) 0.5%w (A1), kerupuk with gembus and tapioca flour 1:1 ratio without any additives (A3), and kerupuk with gembus and tapioca flour 2:1 ratio without any additives (B3). Author suggested the best formulation for consumption was kerupuk with gembus and tapioca flour 2:1 ratio without any additives.

Background : The content of water in fat cells in obese people is lower than muscle cells so that obese people are more easily dehydrated.Objective : The purpose of this study is to determine the risk factors of dehydration in adolescents.Methods : This study was a cross sectional study which began with screening of 168 students at SMA N 1 and 2 Semarang and found 63 students fulfilled the inclusion criteria. Subjects were selected by consecutive sampling. The dependent variable of this study is hydration status measured by the urine spesific gravity method. The independent variables consisted of obesity status that determined by the BMI/Age Z-score value, fluid intake was assessed using Semi Quantitative Food Frequency Questionnaire (SQ-FFQ), physical activity was assessed using physical activity questionnaire, whereas knowledge regarding fluid was assessed by questionnaire. Data were analyzed using Chi Square test.Results ; There were 52,4% (n=33) subjects who were obese and only 9,5% (n=6) subjects were well-hydrated. The incidence of dehydration in obese adolescents (63,6%) was higher than non obese adolescents (36,7%). Obese subjects was 1.73 times more dehydrated than non obese subjects. Subject with deficiency of fluid intake was 1,85 times more dehydrated than subject with adequate fluid intake. Knowledge regarding fluid and physical activity was not a risk factor for dehydration in adolescents.Conclusion :Obesity and inadequate fluid intake ia risk factor for dehydration in adolescents

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