Pletok beer is a spice drink originating from the Betawi tribe. Spices used in pletok brewing include ginger, cloves, lemongrass, cinnamon, secang. This research aims to formulate Bir Pletok which produces high antioxidant activity and high acceptance from panelists. Bir Pletok formulated in the form of a variety sugar concentration, that is 4%, 8%, 12%. This research will be examined the antioxidant activity and the sensory analysis of Bir Pletok to find out the panelists’ acceptance of its color, smell, and taste. This research will be conducted at STIKes Mitra Keluarga with 30 panelists. This research uses the experimental Descriptive method. The independent variable in this research is the sugar concentration, while the dependent variable is the antioxidant activity. Measurement of the antioxidant activity will use the DPPH test and the hedonic (preference) test using questionnaires. The results showed that the combination treatment of the addition of sugar equal to 4% is the best results: Antioxidant Capacity 610,278 ppm and a panelist as well as the colors 3,83 (like), odor 3,86 (Like); and sense at 2,86 (Neutral). Overall, the Bir pletok had high antioxidant activity that is the potential to prevent non-communicable diseases. important factors in the pletok brewing process are heating time and temperature.
Pendahuluan: Overweight adalah kondisi seseorang dimana terjadi ketidakseimbangan antara jumlah energi yang masuk dengan yang dibutuhkan oleh tubuh. Jakarta Pusat merupakan salah satu kota administrasi di Provinsi DKI Jakarta dengan prevalensi overweight anak usia 5-12 tahun tertinggi sebesar 16,02%. Salah satu faktor yang mempengaruhi terjadinya overweight pada anak adalah asupan zat gizi makro. Tujuan penelitian ini adalah untuk mengetahui hubungan asupan zat gizi makro dengan kejadian overweight pada siswa SD N Kenari 01 Jakarta Pusat.
Metode: Penelitian ini merupakan penelitian observasional analitik dengan design cross sectional dilakukan pada bulan Juni-Juli 2020. Subyek penelitian siswa SD kelas 4 dan 5 berjumlah 106 siswa yang ditentukan dengan metode Simple Random Sampling. Data dikumpulkan menggunakan kuisioner via daring kemudian dilakukan analisis menggunakan uji chi-square.
Hasil: Terdapat hubungan asupan energi (p=0,012), karbohidrat (p=0,040) dengan kejadian overweight dan tidak terdapat hubungan asupan protein (p=0,096), lemak (p=0,204) dengan kejadian overweight.
Kesimpulan: Asupan energi dan karbohidrat berhubungan dengan kejadian overweight pada siswa SD N Kenari 01 Jakarta Pusat. Sedangkan asupan protein dan lemak tidak berhubungan dengan kejadian overweight pada siswa SD N Kenari 01 Jakarta Pusat.
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