Sayur dan buah adalah sumber utama dari vitamin dan mineral bagi tubuh yang berguna untuk meningkatkan imunitas tubuh karena mengandung antioksidan. Beberapa vitamin dan mineral yang mempunyai peran sebagai antioksidan, di antaranya adalah vitamin A, vitamin E, vitamin C, selenium, zat besi, dan zinc. Zat tersebut penting untuk meningkatkan imunitas tubuh di masa pandemic COVID-19 sebagai pencegahan tubuh terhadap virus. Tujuan kegiatan ini adalah memberikan pengetahuan dan kesadaran tentang pentingnya penerapan Pedoman Umum Gizi Seimbang terutama dalam mengonsumsi buah dan sayur untuk mewujudkan Gizi Seimbang pada siswa Sekolah Dasar Islam Al Azhar 2. Metode yang digunakan adalah penyuluhan secara online dengan materi power point, menampilkan video, memberikan e-Booklet serta pengisian kuesioner pre dan post. Penyuluhan diikuti oleh 8 orang guru dan 110 orang murid dengan antusias dan mengisi kuesioner dengan lengkap. Hasil penyuluhan ini menunjukkan bahwa hasil post-test para peserta mengalami peningkatan nilai sebesar 11,75 % dibanding hasil pre-test sehingga dapat disimpulkan bahwa adanya perubahan peningkatan kognitif dan antusiasme dari peserta penyuluhan. Murid-murid pun menjadi lebih semangat untuk mengonsumsi sayur dan buah.
The aim of this study is modify dessert for patients or people with diabetes mellitus in the form of Bread Fruit Pudding with natural sweeteners. Bread Fruit Pudding products use the main ingredients of jelly and low fat milk and fruit as a sweet taste. Pudding product development into bread fruit pudding is attempted to increase public insight regarding the importance of considering the use of sugar and changing the negative stigma of society regarding the consumption of fruit with a sweet taste. The production stage of Bread Fruits Pudding products consists of the preparation of materials and tools, the processing stage using the boiling technique (100˚C) and serving (150 grams/serving). The nutritional content of Bread Fruits Pudding is 92.7 Calories of energy; 5.3 grams of protein; 3.8 grams of fat; 12.9 grams of carbohydrates; 2.2 grams of fiber and 6.6 grams of natural sugar. The result of the preference test obtained that 78% liked the appearance and portion of the product, 56% liked the taste and 89% liked the texture. The composition of ingredients in pudding products in the community generally uses a lot of sugar or added artificial sweeteners that increase the risk of Diabetes Mellitus, Pudding product development into bread fruit pudding is efforts are made to become a solution for pudding products that are safe for consumption without any risk to health in consuming it.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.