AbstrakSorbet merupakan salah satu makanan pencuci mulut dimana berasal dari pencampuran sari buah, sukrosa dan bahan penstabil yang memiliki bentuk menyerupai es krim. Penelitian ini bertujuan untuk mengetahui penambahan konsentrasi bahan penstabil dan sukrosa serta interaksi keduanya terhadap karakteristik sorbet murbei hitam. Metode penelitian dilakukan dalam dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan yang dilakukan adalah menentukan bahan penstabil yang terpilih menggunakan uji organoleptik. Pada uji organoleptik penelitian pendahuluan memiliki tahapan yang terdiri dari sortasi buah murbei, trimming, pencucian, penirisan, blanching, penghancuran, pencampuran sukrosa dan bahan penstabil, pemasakan, temperring, pembekuan dengan ice cream maker, penyimpanan beku. Sedangkan pada penelitian utama yaitu menentukan konsentrasi bahan penstabil CMC dan sukrosa menggunakan metode RAK (Rancangan Acak Kelompok). Tahapan penelitian utama terdiri dari sortasi buah murbei, trimming, pencucian, penirisan, blanching, penghancuran, pencampuran sukrosa dan bahan penstabil CMC, pemasakan, temperring, pembekuan dengan ice cream maker, penyimpanan beku. Bahan penstabil yang terpilih di penelitian pendahuluan yaitu CMC. Hasil dari penelitian utama menunjukkan bahwa konsentrasi bahan penstabil berpengaruh terhadap tekstur, overrun, kadar air dan vitamin C. Konsentrasi sukrosa berpengaruh terhadap rasa, aroma, tekstur, kadar air dan vitamin C. Interaksi antara konsentrasi bahan penstabil CMC dan konsentrasi sukrosa berpengaruh terhadap tekstur dan kadar air. Hasil penelitian menunjukkan bahwa produk sorbet murbei hitam terpilih adalah perlakuan sampel a3b3 (konsentrasi CMC 0,3% dan konsentrasi sukrosa 25%), karena dilihat dari uji organoleptik merupakan sampel yang paling disukai panelis dengan aktivitas antioksidan 1954,388 ppm, kadar air 65,76%, vitamin C 22,16 mg/100 g bahan, dan overrun 25,30 %. AbstractSorbet is one of the desserts which came from mixing the juice, sucrose and stabilizer that had a shape resembling an ice cream. This study aimed were determined the concentration of stabilizer and sucrose and their interaction. The research method were carried out two stages, namely the preliminary research and the main research. The preliminary research was determined the selected stabilizers using organoleptic tests. In the organoleptic tests of the preliminary study were consisted of sorting mulberries, trimming, washing, draining, blanching, crushing, mixing sucrose and stabilizers, cooking, temperring, freezing with ice cream maker, and frozen storage. While the main research were determined the concentration of stabilizer CMC and sucrose using RBD (Randomized Block Design). The main research stage were consisted of sorting mulberries, trimming, washing, draining, blanching, crushing, mixing sucrose and stabilizer CMC, cooking, temperring, freezing with ice cream maker, and frozen storage. The chosen stabilizer in preliminary research was CMC. The results of main research showed that...

Energy imbalance in delivery can inhibit the action of glycolytic enzymes and interfere with chemical reactions in muscle cells. These nuisances may interfere with uterine contractions that obstruct cervical dilatation. Therefore, mothers require a nutritional alternative which is practical, generates energy quickly and supplies glucose needed for uterine contractions. These can be fulfilled with a mixed-fruit juice beverage. Mixed-fruit juice consists of fruits, Tunisian dates, honey, and red beans. This study aims to analyze the effect of the mixed-fruit extract on uterine contraction and cervical dilatation during the first stage of delivery. This study used a randomized controlled trial design. The target population was all the mothers who would give birth in Bandung city in March−April 2017. The samples of this study were the gravida <4 who would give birth at the Pelayanan Obstetri Neonatal Emergensi Dasar/PONED (Basic Emergency Obstetric and Neonatal Care/BEONC) Puskesmas (Public Health Center) Ibrahim Ajie, Puter, Garuda, Pagarsih, and Padasuka, consisting of 30 subjects as the treatment group and other 30 subjects as the control group. Uterine contractions and cervical dilatation were measured clinically and recorded on partograph. The analysis of data was done using the chi-square test, independent t test, and Mann-Whitney test. The results showed that there was the effect of mix-juice on the frequency, the duration and the intensity of uterine contractions and cervical dilatation with p value<0.05 and relative risk (RR) values respectively of 1.3, 3.3, 2.6, 1.7. In conclusion, consuming mixed-fruit juice during the first stage of delivery give an impact on the progress of uterine contractions and cervical dilatation.

Banana is a fruit that possesses high nutritional contents, especially vitamins and minerals. Banana flour is one of the diversification products in bananas processing that could extend shelf life and add economic benefit, and this product can be further processed into banana flakes. Flakes are ready-to-eat food ingredients that are usually used for breakfast. However, information about the maturity level of bananas on the physicochemical properties of flakes has remained unknown. Therefore, this study aimed to determine the effect of the maturity level of ambon banana flour on the physicochemical properties of banana flakes. The research design used in this study was a randomized block design with the research treatment consisting of 2 factors, namely the maturity level of banana flour (A) and baking time (B) with three replications. The best sample was taken from each group and then the scoring test was carried out until the best sample was obtained. Subsequently, the overall best sample was physicochemically characterized. The results showed that the selected treatment was A1B3 (ripe banana flour, 25 minutes). This study revealed that the flake trials' ripe banana flour from ambon cultivar showed the best physiochemical properties.

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Maternal nutritional aim to prevent fatigue marked by lactate accumulation. Mix juice is made for the needs of the mother's energy quickly and reduces the accumulation of lactate. The objective of this study was to find out the influence of mix juice during labor to the mother's blood lactate levels. This study used a randomized controlled trial pretest-posttest group design. This research was carried out at the Pelayanan Obstetri Neonatal Emergency Dasar/ PONED (Basic Emergency Obstetric and Neonatal Care/BEONC) Puskesmas (Public Health Center) Garuda, Puter, Pagarsih, Padasuka, and Ibrahim Aji in Bandung city in March-April 2017. Simple random sampling used with the number of samples were 60 mothers in treatment and control group. The treatment group received mix juice during labor, while the control group consumed regular food. The result was analyzed using comparative-numerical categorical analysis test, and the mean difference was analyzed using unpaired t test. The results showed the average increased in blood lactate levels in the treatment group (1.9 mmol/L) was lower than in the control group (4.0 mmol/L). Statistically, there was a significant difference in elevated blood lactate levels after intervention between the treatment and control group. Mothers who did not receive the mixed juice in labor have a risk of elevated blood lactate levels four times higher than the mothers who received the mixed juice. Conclusion, giving mix juice to the labor process affects the prevention of maternal blood lactate levels.

Tujuan penelitian adalah untuk mengetahui bagaimana pengaruh dari tepung sorgum dengan tepung umbi ganyong dan penambahan GMS terhadap mutu cookies yang dihasilkan. Metode penelitian yang dilakukan terdiri dari penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan dilakukan untuk menentukan formulasi dan lama waktu pemanggangan. Penelitian utama dilakukan untuk mengetahui pengaruh perbandingan tepung sorgum dengan tepung umbi ganyong dan penambahan GMS terhadap mutu cookies. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK), faktor pertama yaitu perbandingan tepung sorgum dengan tepung umbi ganyong 60%:40%, 65%:35% dan 70%:30%, sedangkan faktor kedua yaitu konsentrasi GMS 0,5% ; 1% dan 1,5%. Respon pada penelitian ini adalah organoleptik meliputi atribut warna, aroma, rasa dan tekstur, respon kimia meliputi kadar air, karbohidrat, protein, lemak, fe, dan yodium, respon mikrobiologi meliputi E.coli dan jumlah total mikroba, respon fisik menggunakan texture analyzer dengan parameter kekerasan dan kemudah patahan. Hasil penelitian menunjukkan bahwa perbandingan tepung sorgum dengan tepung umbi ganyong berpengaruh terhadap respon kimia yaitu kadar air serta respon organoleptik yaitu atribut warna, aroma, tekstur dan rasa. Konsentrasi GMS hanya berpengaruh terhadap respon tekstur, namun tidak berpengaruh terhadap atribut lain yaitu warna, aroma dan rasa serta respon kimia yaitu kadar air. Interaksi antara keduanya tidak berpengaruh terhadap respon kimia dan respon organoleptik yang diamati. Berdasarkan hasil analisis kimia dan uji organoleptik didapatkan perlakuan terpilih yaitu a1b1 (perbandingan tepung sorgum dengan tepung umbi ganyong 60%:40% dan konsentrasi GMS 0,5%) yang memiliki kadar air 2,44%, protein 6,125%, lemak 9,6013%, karbohidrat 74,3571%, jumlah total mikroba 2,20x102 cfu/g, jumlah E.coli 0,0 APM, kadar Fe 42,081 ppm dan kadar yodium sebesar 65,804 ppm serta hasil analisis terhadap kekerasan 2792,15 gForce dan kemudahpatahan 19,00 mm.

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