Background : Chronic Energy Deficiency (KEK) still occurs in adolescents, including due to incorrect understanding of nutrition and health, body images, or lack of access to healthy food. Various efforts to overcome the problem of SEZ in adolescents include providing food that contains high energy and protein, which can be obtained from camerungu rolls made from purple sweet potato with the addition of red beans which contain high energy and protein.Methods : The manufacture of camerungu rolls and organoleptic tests were carried out at the Laboratory of Food Technology, Department of Nutrition, Mataram Health Polytechnic. Proximate test analysis at the Laboratory of Mataram University used experimental methods with laboratory experiments with a completely randomized design (CRD) consisting of 5 levels each 3 times repetition, namely the addition of red bean flour (5%, 10%, 15%, 20%, 25%. Result : Based on the results of the hedonic test that has been carried out, the best treatment is t5: 25% with the addition of red bean flour, the color of the camerungu roll cake is brownish gray, with a distinctive aroma of red bean flour, red bean taste and sweet, and has a soft texture. The average yield of nutrients is Water: 39.86%, Ash: 1.73%, Protein: 4.49%, Fat: 17.13%, Carbohydrates 36.79%.Conclusion : There is a significant effect of adding red bean flour to the parameters of aroma, taste, and texture of camerungu rolls (p <0.005). Meanwhile, the color parameter has no significant effect on the addition of red bean flour (p> 0.005).Pendahuluan : Kurang Energi Kronis (KEK) masih banyak terjadi pada remaja diantaranya disebabkan oleh pemahaman yang salah terkait gizi dan kesehatan, body images, atau ketiadaan akses terhadap makanan sehat. Berbagai upaya untuk mengatasi masalah KEK pada remaja diantaranya menyediakan makanan yang mengandung energi dan protein tinggi , yaitu dapat diperoleh dari bolu gulung camerungu berbahan dasar ubi jalar ungu dengan penambahan kacang merah yang mengandung tinggi energi dan protein.Metode : Penelitian ini telah dilakukan pada bulan Oktober 2020. Pembuatan bolu gulung camerungu dan uji organoleptik dilakukan di Laboratorium Ilmu Teknologi Pangan Jurusan Gizi Politeknik Kesehatan Mataram. Analisis proximat di Laboratorium Universitas Mataram menggunakan metode eksperimental dengan percobaan laboratorium dengan Rancangan Acak Lengkap (RAL) terdiri atas 5 aras masing-masing 3 kali pengulangan yaitu penambahan tepung kacang merah (5%,10%, 15%, 20%, 25% dari berat seluruh bahan.Hasil : Berdasarkan hasil uji hedonik yang telah dilakukan didapatkan perlakuan terbaik adalah t5 : 25% penambahan tepung kacang merah dihasilkan warna bolu gulung camerungu abu kecoklatan, dengan aroma khas tepung kacang merah, rasa kacang merah dan manis, serta memiliki tekstur yang lembut. Hasil Uji Daya Terima dari 30 remaja disajikan 60 gram per orang dan terdapat 26 orang (87%) yang dapat menerima dengan baik dan 4 orang (13%) dengan daya terima kurang yang artinya bolu gulung camerungu dapat diterima. Hasil rata-rata kandungan zat gizi Air: 39,86%, Abu: 1,73%, Protein: 4,49%, Lemak: 17,13%, Karbohidrat 36,79%.Kesimpulan : Ada pengaruh penambahan tepung kacang merah yang signifikan terhadap parameter aroma, rasa, dan tekstur bolu gulung camerungu (p<0,005). Sedangkan parameter warna tidak ada pengaruh penambahan tepung kacang merah non signifikan (p>0,005).
Stunting prevalence (5-12 years) is 34.4% which is the highest number in the NTB region compared to 10 other regencies / cities (NTB Province average of 14.9%) (Riskesdas, 2013). Fish Kelor Opak (OKI) is one of the traditional foods that can be strived to reduce Stunting (very short) in nutrient-prone groups in North Lombok Regency. In the three years of Health Intervention Research, problems still arise that quite disturb the sustainability of OKI consumption. There are not yet many traditional Opak craftsmen who produce Fish Kelor Opac (OKI) because of the ability of the craftsmen to provide raw materials and need modification of the materials, so that people like it. The purpose of this study was to modify Fish Moringa Opaque and its effects on stunting children. Descriptive observational method with emphasis on making Moringa Fish Opaque with different fish ingredients. The best products are given to children stunting. The results showed that modified Fish Opaque Moringa was made which had better taste, shape and texture than before. There is a difference in BB in children with stunting + OKI (P1) before and intervention is 2.07 kg, compared to P0 of 0.56 kg and There is a difference in TB in children with stunting + OKI (P1) before and after the intervention of 0.54 cm compared to P0 of 0.4 cm.
Background. Consumption of vegetables and fruit body needs for vitamins, minerals and fiber in achieving a healthy diet as recommended by guidelines of balanced nutrition for optimal health. Most vitamins and minerals found in fruits and vegetables has a function as an antioxidant that may reduce the incidence of non-communicable diseases related to nutrition, as a result of the excess or deficiency. Large portions often becomes very important when serving food, especially in the food pemortion advantages and disadvantages still occur because no portion of the right size in pemortion food. Pemortion these foods should be according to the standard portion that has been set by the installation of a hospital nutrition. Huge portions, will directly influence the nutrients contained in a food. Purpose Knowing picture vegetable pemortion accuracy of the standards usual food servings at lunch in Tabanan Hospital. Research Methods. This research is an observational study. The study was conducted on 22 to 30 March 2019 in BRSUD Tabanan. The data were taken using accidental sampling method. Samples taken care third grade. Research Result. Large servings of vegetables at lunch for ordinary food in hospitals Tabanan as follows: vegetable tamarind 160.7 grams, vegetable nodes 175 grams, vegetable ointment 170.4 grams, vegetable bobor 131.8 grams, vegetables, tamarind 177 grams, vegetable soup 104.5 grams, vegetable lodeh 102.6 grams and 71.4 grams of vegetable ointment. Power pemortion obtained are four power pemortion with vocational education and universities. Conclusion. Great accuracy servings of vegetables served by 4 workers pemortion average is not appropriate because more than a standard portion
Background: Based on the results of basic health research (RISKESDAS) in 2013, in NTB in the age group 10 years and over, having a risky dietary consumption behavior is by consuming sweet foods 32.3%, salty 10.9%, fatty 26.1 %, burned 5.6%, animal preserved 4.4%, flavored 84.8%, coffee 37.5%, caffeine besides coffee 4.3% of their daily needs. Based on data from preliminary studies at SDN 2 Kuta, getting from 43 children as many as 41 children the knowledge of snack foods is in the less category, namely 95.3% and only 2 children from 43 children who have knowledge of snack foods are in the sufficient category of 4.7 %.Objective: To find out the influence of snack food counseling with the method of snake and ladder games on the knowledge of school children in class V students.Method: Using a quasy experimental non equivalent control group, with a sample of 22 people. Collecting knowledge data obtained from questionnaires, data is processed descriptively. Analysis using the independent T-test and paired t-test.Results: The results of this study indicate that street food counseling using the snake ladder method has a significant influence on the knowledge of school children (p value = <0.005)Conclusion: Extension of snack foods using the snake ladder method has an influence on the knowledge of school children at SDN 2 Kuta Central Lombok Regency.
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