The malnutrition among children under five in West Papua was still high, at about 26,2%. This condition was related to nutritional intake that was not optimal. This PkM aims to increase the knowledge of the posyandu cadre and mothers of children in processing local foodstuffs of yellow potato and oci fish into various MP-ASI. This PkM was carried out with two visits targeting cadres and mothers of toddlers. The methods used were counseling about PMBA, demonstration, and training on the manufacture of MP-ASI made from yellow sweet potato and oci fish, testing the level of preference for MP-ASI products, and evaluating knowledge using a questionnaire. The results of the PkM show an increase in the knowledge of kader and mothers of toddlers about PMBA, which is indicated by the level of knowledge of most participants before being given counseling in the less category as much as 62.5% and after being given counseling most of them have a sufficient level of knowledge (68.7%). The level of preference of participants for the biscuit products of yellow sweet potato flour and oci fish meal as a whole showed an average of 4.06, which was included in the liking scale.
This study aims to determine the organoleptic quality of cereals based on sago flour with a combination of red spinach flour for diabetics. This type of research is an experiment using a completely randomized design (CRD) with 3 treatments and 6 repetitions. Observations were made by means of organoleptic quality tests. The panelists used were somewhat trained panelists of 30 people. Data were analyzed using the Kruskal Wallis test. The results showed that the red color was close to brownish red (2.3–3.67). Sago flavor (2.47–2.73) and spinach flavor (2.26–2.53). Not sweet (1.07–1.37), sago flavor (2.17–2.4), and spinach flavor (1.93–2.1). Crispy in texture close to very crunchy (2.93–3). Has a difference in color and does not have a difference in aroma, taste and texture. The conclusion is that the red color is close to brownish red. Scented sago and scented spinach. Not sweet, sago and spinach taste. Crispy in texture close to very crunchy, and the color parameters have differences
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