Probiotics are foods or drinks that contain live bacteria that benefit or benefit health, whereas prebiotic is a foodstuff that is not digestible by digestive enzymes and can support the growth of good bacteria in the intestines. The magnitude of probiotic food benefits and prebiotics for health as reported by Healthline, prebiotic food and probiotics are effective for treating diarrhea, irritable bowel syndrome, allergic disorders, but the enrichment regarding probiotic and prebiotic food is very lacking. This activity aims to improve the knowledge of the probiotic food benefits and prebiotics for health. . PkM was held in the village Sidamulya Wanasari Kabupeten Brebes subdistrict in November 2019. The subject that follows the activity of 25 mothers-Ibu Posyandu Kader Sidamulya Village. This activity consists of 3 stages including: preparation stage, implementation stage and interview stage. Data obtained from pretests and posttest results and discussions. Results of this activity is an increase in the knowledge of mothers about the benefits of food probiotics and prebiotic for health, there is an increase from 4% to 68%.
Humans need nutrients to live, grow, develop, move, and maintain health. Nutritional needs are not the same for everyone. The growth and development of school-age children, especially teenagers, depends on providing adequate and balanced nutrition. Teenagers have more a lot of activities that affect the amount of energy the body needs. If there is an imbalance between food intake and output of energy for a long time, it can also affect the value of a person's nutritional status. Nutritional status is one of the important elements in shaping health status. Nutritional status is a condition caused by a balance between food intake and nutritional needs. The purpose of this study was to determine the relationship between food intake, physical activity, and nutritional status in students of Vocation High School 1 Tegal City. The research design use analytic with a cross sectional design approach. The research instrument use a questionnaire and direct measurement. The number of samples in this study are 33 people. Sampling methode use simple random sampling. Statistical tests were carried out using the Somers’d test with a value of 0,05. If the p value is less than 0,05 then the results of the study are meaningful. From the results of the analysis, it finds that there is a relationship between food intake and nutritional status, and there was no relationship between physical activity and nutritional status.
Kabupaten Brebes merupakan salah satu wilayah penghasil rumput laut di provinsi Jawa Tengah dengan luas tambak rumput laut sebanyak 4.350 ha dari total luas tambak sebesar 12.748 ha yang menghasilkan 200 ton rumput laut kering per bulan. Rumput laut dapat digunakan sebagai sumber antioksidan karena mengandung senyawa bioaktif terutama untuk golongan senyawa fenolik, flavonoid dan alkaloid. Tujuan penelitian ini adalah untuk mengkaji aktivitas antioksidan dan total fenolik bubuk rumput laut Gracilaria sp. kabupaten Brebes. Parameter yang diamati yaitu kapasitas penangkapan radikal bebas menggunakan metode radical scavenging activity (RSA) DPPH dan total fenolik menggunakan metode Folin-Ciocalteu. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua perlakuan (bubuk rumput laut dari bahan baku segar dan kering) dan dilakukan tiga kali pengulangan. Bubuk rumput laut Gracilaria sp. Kabupaten Brebes dari bahan baku segar memiliki kandungan total fenol dan kapasitas penangkapan radikal bebas yang lebih tinggi dibandingkan dengan bahan baku kering. Kandungan total fenol bubuk rumput laut Gracilaria sp. kabupaten Brebes sekitar 4,35–4,49 (mg GAE/100 g) dan aktivitas antioksidannya sekitar 15,90–42,50 (%RSA). Terdapat perbedaan kapasitas penangkapan radikal bebas menggunakan bahan baku rumput laut basah dan kering.
AbstrakGembili merupakan salah satu umbi dari kelompok Dioscoreacea. Umbi gembili memiliki kadar inulin yang cukup tinggi sebesar 14,77% yang bermanfaat bagi kesehatan tubuh. Inulin merupakan serat pangan larut (soluble dietary fiber) yang bermanfaat bagi pencernaan dan kesehatan tubuh. Penelitian ini bertujuan menganalisis pengaruh pelarut air dan etanol dengan volume yang berbeda terhadap kadar air dan rendemen inulin umbi gembili. Penelitian ini merupakan penelitian eksperimental dengan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dengan 3 ulangan. Variabel yang diukur dalam penelitian ini yaitu kadar air dan rendemen inulin umbi gembili. Data variabel yang diperoleh dianalisis menggunakan analisis ragam (Uji F) pada taraf keyakinan 95%. Apabila menunjukkan pengaruh nyata makan dilakukan uji lanjut duncan (DMRT) dengan tingkat keyakinan 95% untuk mengetahui ada tidaknya perbedaan pengaruh yang signifikan antar taraf perlakuan. Hasil analisis sidik ragam (DMRT) menunjukkan bahwa terdapat pengaruh pelarut air dan etanol dengan volume yang berbeda terhadap rendemen inulin umbi gembili (P<0,005). AbstractGembili is one of the bulbs of the Dioscoreacea group. Gembili tubers have a high enough level of inulin of 14.77% which is beneficial for health. Inulin is a soluble dietary fiber that is beneficial for digestion and health. This study aims to analyze the effect of water and ethanol solvents with different volumes on water content and yield of gembili tuber inulin. This research is an experimental research with a completely randomized design (CRD) consisting of 4 treatments with 3 replications. The variables measured in this study were water content and yield of gembili tuber inulin. Variable data obtained were analyzed using analysis of variance (F test) at a 95% confidence level. If it shows the real effect of eating, a duncan further test (DMRT) with a 95% confidence level is needed to determine whether there is a significant difference in effect between the treatment levels. Results of analysis of variance (DMRT) showed that there was an influence of water and ethanol solvents with different volumes on the yield of gembili tubilli (P <0.005).
Cookies atau kue kering merupakan salah satu jenis biskuit yang terbuat dari adonan lunak, berkadar lemak tinggi, relatif renyah bila dipatahkan dan bertekstur padat.Tepung yang digunakan dalam pembuatan cookies biasanya menggunakan tepung terigu, harga yang mahal dan merupakan komoditi impor maka harus dilakukan substitusi tepung terigu dengan tepung mocaf. Tujuan penelitian ini yaitu untuk mengetahui retensi kadar gluten dan kadar air cookies substitusi tepung mocaf. mengenai kadar inulin, serat dan sifat organoleptik cookies sebagai alternatif produk pangan tinggi serat. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor yang dicoba, yaitu proporsi tepung terigu dengan tepung mocaf yang terdiri dari 6 taraf yaitu: M1 = 100 : 0; M2 = 90 : 10; M3 = 80 : 20; M4 = 70 : 30; M5 = 60 : 40; M6 = 50 : 50. Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA) pada taraf keyakinan (level of confidence) 95% apabila menunjukkan pengaruh nyata dilanjutkan dengan uji jarak berganda Duncan’s (Duncan’s Multiple Range Test) dengan tingkat keyakianan 95%. Hasil penelitian menunjukkan bahwa substitusi tepung mocaf berpengaruh terhadap kadar gluten (p<0,05) dan kadar air cookies (p<0,05). Retensi kadar glutendari produk cookies sebesar 88,477 - 94,802%.
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