Relationship between Nutrition Adequacy Level and Nutritional Status of Elementary School-aged Children in Nusalaut District

Nutritional status is one of the factors that determine human resources and quality of life. For this reason, there is a nutrition improvement program in order to improve the nutritional quality of food consumption, so that there is an improvement in the nutritional status of the community. This study aims to analyze the relationship between energy and protein adequacy levels with the nutritional status of elementary school-age children. This study uses a descriptive correlation with a cross-sectional approach. The variables in this study consisted of independent variables in the form of Energy Adequacy Level (TKE) and Protein Adequacy Level (TKP), while the dependent variable was the nutritional status of the respondents. The results showed that there was a significant relationship between nutritional status and energy adequacy level (X², p = 0.000.), as well as a significant relationship between nutritional status and protein adequacy level (X², p = 0.002). This shows that the nutritional status of elementary school-age children is influenced by household food consumption so if household food consumption is good (varied, nutritious, and balanced), the child's nutritional status will also be good

Formulation of Sago Flour and Red Bean Flour for Making Cookies

This is to find the best formulation for treating sago flour and red bean flour in making cookies that the panelists like. The design used was a completely randomized design (CRD) consisting of 6 treatments. The treatment used was the ratio between sago flour and red bean flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%). The observed data were proximate analysis and organoleptic. The results of the study with the sago flour formulation: red bean flour in the P3 treatment was the best treatment in making cookies with chemical test results, namely 4.73% water content, 1.57% ash content, 6.73% protein content, 8.70 fat content % and carbohydrate content of 78.25%. At the same time, the organoleptic test was slightly brownish yellow in color, savory taste, crunchy texture, and overall (overall) liked by the panelists. Meanwhile, according to SNI, the cookies produced are also according to standards except for protein and fat content

The Relationship Between Mother's Education Level and Mother's Nutritional Knowledge with The Nutritional Status of Elementary School Children in Leinitu and Nalahia Villages Nusalaut District

Development in the health sector is part of national development which aims to build awareness and the ability to live a healthy life for everyone in order to realize a better degree of public health. Nutritional problems that affect health are everywhere, and the four factors that cause nutritional problems are the economy, sanitation, parents' education, and parents' lifestyle. Nutritional status is the condition of a person's body as a result of the food consumed. Children as national assets that will continue the development of the nation and state must have good nutritional status. For this reason, knowledge and knowledge of maternal nutrition is important in choosing food for consumption by children. Nalahia and Leinitu Village. The selection of respondents was carried out by simple random sampling of 15 respondents from each village. After that, the number of respondents is 30 children. The results showed that the nutritional status of respondents according to BMI in Leinitu Village was 80% normal, 20% thin in Nalahia Village 86.66% normal, 6.66% thin, and 6.66% fat. Leinitu Village Mother's Education Elementary 26.66%, Middle School 20%, High School 40%, D3/S1 13.33%, Nalahia Village Middle School 20%, High School 66.67%, Bachelor Degree 13.33%. Nutrition Knowledge of Leinitu Village Mothers Good 86.66%, 13.33% poor, Nalahia Village 93.33% good and 6.67% poor. The results showed that there was no effect of a mother's education on nutritional status in Leinitu village, while for Nalahia village there was a significant relationship. There was no significant relationship between the mother's nutritional knowledge and the nutritional status of respondents in the two village

Organoleptic and Chemical Characteristics of the Formulation of Yellow Sweet Paste and Wheat Flour in Making Brownies)

This study aims to determine the organoleptic and chemical properties of yellow sweet potato brownies made from yellow sweet potato paste and wheat flour. This research was conducted at the Agricultural Product Technology Laboratory, Faculty of Agriculture, Pattimura University, and analyzed at the Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, Pattimura University, starting from March 2021 to completion. This research is an experimental study in a laboratory using 4 levels of treatment for the formulation of yellow sweet potato paste and wheat flour 50:200, 100:150, 150:100, and 200:50, and it’s repeated three times. The results of the research from organoleptic results selected the P1 treatment (50 g yellow sweet potato paste and 200 g wheat flour) as a treatment for chemical tests. Chemical test results obtained a water content of 16.58%. 0.56% ash content, 7.08% protein, 25.24% fat and 50.54% carbohydrates

Formulasi Ubi Jalar Orange (Ipomoea batatas L.) dan Tepung Ikan Tuna (Thunnus sp) Dalam Pembuatan Mie Kering

The purpose of this study was to determine the formulation between orange Sweet Potato and tuna fish flour in the manufacture of dried noodles. This study was designed using a non-factorial complete randomized design (RAL) with orange sweet potato formulation and tuna fish meal with four levels of treatment (70%:30%, 75%:25%, 80%:20% and 85%:15%) with three repetitions. The data observed were chemical tests (moisture content, ash content, fat content, protein content, carbohydrate content and fiber content). While the physical test (water absorption, cooking time and elasticity). And organoleptic (hedonic test and hedonic quality). The results of the study with the formulation of sweet potato orange: tuna fish meal (75%:25%) is the best treatment in the manufacture of dried noodles with chemical test results are water content of 10,91%, ash content of 3,79%, fat content of 1,09%, protein content of 24,93%, carbohydrate content of 59,17% and fiber content of 3,64%. While the physical test of water absorption is 232,63%, cooking time is 320 seconds and elasticity is 15,07%. Based on the organoleptic results test, dried noodles with orange sweet potato formulation and tuna fish flour (80%:20%) were the best treatment in terms of hedonic and hedonic quality respectively including color before boiling 2,91 (rather liked)/after boiling 3,0 (likes) and 2,83 (slightly orange), taste 3,0 (likes) and 2,58 (slightly tastes of fish), aroma 3,12 (likes) and 2,75 (rather smells of fish), texture 2,91 (rather like) and 2,83 (rather chewy), overall 2,95 (rather like)

Karakteristik Kimia dan Organoleptik Rengginang Formulasi Biji Hotong dengan Tepung Jagung (Zea mays L.)

Rengginang hotong seeds are a traditional Indonesian snack made from Setaria italica seeds. Corn flour was added to rengginang hotong seed formulations to diversify the uses of dry corn seeds. This study aimed to determine the optimal formulation of rengginang hotong seeds with corn flour in terms of chemical and organoleptic properties. A randomized complete block design with three replications was used to evaluate five formulations of rengginang hotong seeds with varying proportions of corn flour (20%, 40%, 60%, 80%, and 100%). The chemical properties measured were water content, protein content, fat content, ash content, and carbohydrate content. The organoleptic properties measured were color, taste, aroma, texture, and overall acceptability. The results showed that the formulation with 60% corn flour had the highest overall acceptability, with the following chemical composition: water content 10.373%, protein content 9.321%, fat content 6.150%, ash content 8.251%, and carbohydrate content 76.132%. The organoleptic properties of the formulation with 60% corn flour were as follows: color 3.64, taste 3.88, aroma 3.72, texture 3.36, and overall acceptability 3.2

Chemical and Organoleptic Characteristics of Breadfruit Nuggets with the Addition of Several Types of Animal Meat

Nuggets is a processed product made from ground meat with several additional ingredients. Along with the development of science, nuggets are also made from food sources of carbohydrates, namely breadfruit. This study aims to characterize breadfruit nuggets treated with several types of animal meat. The design of this study used a one-factor completely randomized design, namely the addition of animal meat with 3 treatment levels as follows: P1: tuna fish meat, P2: free-range chicken meat, and P3: beef. The results showed that the chemical characteristics of breadfruit nuggets treated with tuna, free-range chicken, and beef were water content of 50.30%, 52.21%, 55.56%, ash content 2.97%, 2.28%, 2.06%, fat content 5.03%, 5.20%, 4.90%, protein content 8.65%, 9.96%, 11.02% and carbohydrate content 33.03%, 30.32%, 26.44%. While the organoleptic characteristics were color 1.66 (didn't like), 3.00 (liked), 2.33 (rather liked), taste 2.00 (rather liked), 4.00 (very like), 3.00 (liked), texture 3.00 (like), 4.00 (like very much), 2.00 (rather like), and overall 2.00 (rather like), 4.00 (like very much), 3.00 (like)

Pengaruh Pemberian Puree Daun Kelor (Moringa oleifera) Terhadap Sifat Kimia Dan Organoleptik Nugget Ikan Cakalang (Katsuwonus pelamis)

The purpose of this study was to determine the chemical and organoleptic characteristics of fish nuggets with the addition of Moringa puree. This study was designed using a one-factor Completely Randomized Design, namely the concentration of Moringa leaf puree with four treatment levels 0%, 20%, 40% and 60% with two replications. Variables observed included moisture content, ash content, fat content, protein content and carbohydrate content as well as hedonic tests and hedonic quality of color, taste, aroma and texture. The results showed that there was a change in the chemical and organoleptic properties of fish nuggets. The water content decreased, while the ash, fat, protein and carbohydrate content increased with the addition of the concentration of Moringa puree from the beginning of the treatment. As well as influencing the hedonic assessment and hedonic quality of the panelists

PENGARUH KONSENTRASI BUBUR BUAH PISANG TONGKA LANGIT (Musa troglodytarum) DAN CARBOXYL METHYL CELULOSE TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SORBET AIR KELAPA

This study has an objective to determine the influence the concentration of tongka langit banana fruit pulp and CMC on the coconut water sorbet that was produced. This research used factorial completely randomized design (CRD) with two factors consisting of the concentration of banana fruit pulp 50 g, 100 g, 150 g and the concentration of CMC 0 g, 0,5 g, 0,75 g, 1 g. The data were statistically tested using analysis of variance according to the design used, followed by test of honestly significant difference (HSD). The results indicated that the concentration of tongka langit banana fruit 150 g and CMC 1 g produced a good coconut water sorbet, with vitamin C 0.018%, total acids 1.64%, and total sugar 18.1%. Organoleptic values of the attribute value of taste 3.53 and color 4.03

Chemical and Organoleptic Characteristics of Pumpkin Flour Substituted Cookies

Cookies are a form of instant food preparation made from a mixture of the main ingredients of wheat with the addition of sugar, butter, and others. There is a need for local food ingredients that can replace some wheat flour to add the nutritional content of cookies, especially vitamin A, and reduce the use of wheat flour by substituting pumpkin flour in making cookies. This study aims to determine the best agent of pumpkin flour substitution on cookies' chemical and organoleptic characteristics. This study used a completely randomized design with a single factor: pumpkin flour substitution with 4 treatment levels 0%, 20%, 40%, and 60%. The results showed that cookies with 20% pumpkin flour substitution treatment were the best treatment based on chemical characteristics, including moisture content 6.34%, ash content 2.22%, fat content 22.52%, protein content 9.57%, carbohydrate content 59.32% and 0.79% crude fiber content, as well as organoleptic characteristics both hedonic and hedonic quality include color 3.0 (like) and 3.12 (yellow), taste 3.00 (like) and 2, 33 (slightly pumpkin flavoured), texture 3.00 (like) and 2.33 (a bit crunchy), and overall 3.00 (like)