DAYA TERIMA DAN KADAR SERAT PADA BROWNIES DENGAN PENAMBAHAN TEPUNG OATMEAL (AVENA SATIVA)

Brownies merupakan makanan olahan populer cukup menarik minat masyarakat yang mempunyai indeks glikemik tinggi, artinya dengan mengonsumsi brownies, gula darah dapat cepat naik sehingga sesaat setelah mengonsumsi brownies badan akan lebih segar. Penelitian ini bertujuan untuk mengetahui bagaimana daya terima dan kadar serat pada brownies dengan penambahan tepung oatmeal. Jenis penelitian ini yaitu pra eksperimental. Kandungan serat pada brownies dihitung menggunakan Tabel Komposisi Pangan Indonesia, kemudian disajikan dalam bentuk tabel dan narasi. Hasil penelitian menunjukkan daya terima untuk aspek warna dan aroma yang paling disukai adalah penambahan tepung oatmeal 60 gram, aspek tekstur yang paling disukai adalah tanpa penambahan tepung oatmeal, sedangkan aspek rasa yang paling disukai adalah penambahan tepung oatmeal 50 gram. Hasil perhitungan kandungan serat pada konsentrasi terbaik yaitu brownies dengan penambahan tepung oatmeal 50 gram adalah 18,825 gram dalam 1 resep brownies. Kesimpulan penelitian ini adalah daya terima panelis yang paling tinggi untuk aspek warna dan aroma yaitu brownies dengan penambahan tepung oatmeal 60 gram, untuk aspek tekstur yang paling disukai yaitu brownies tanpa penambahan tepung oatmeal sedangkan untuk aspek rasa yaitu brownies dengan penambahan tepung oatmeal 50 gram. Tidak ada pengaruh penambahan tepung oatmeal pada pembuatan brownies terhadap kadar serat. Kata kunci : Brownies, daya terima, serat, tepung oatmeal

STANDAR FISIK IDEAL DALAM PERSPEKTIF BUDAYA DAN KESEHATAN (Kasus: Obesitas Pada Etnis Bugis)

Ideal Physical Standard be dream each people, but that is be problematic both the culture and the health perspective. The conception need a study by comprehensive in order to overcome a dichotomy given availabel. This research aim to confirm any view of the culture and health perspective about Ideal Physical Standard. A qualitative descriptive by Grand Theory used an approach of this research. Any data collected by observation, interviews and documentation. A qualitative used to analyze data. The result of this research indicated that An Ideal Physical Standard view of the culture perspective are body compact and full content, better face and confirmity to look in it, face like baby face, give a happy in feeling to touch her/him, and bigger and good in growth. For the health perspective, Ideal Physical Standard oriented to Body Mass Indeks (BMI) < 27.0, male abdominal circumference <90 cm and women <80 cm. There are different at using a parameter both them. The health using a quantitative to determining a Ideal Physical Standard, but the Culture using a qualitative, so be gap them.Therefore, they need synergy and integrated them in order to general standard which expected can be received them

THE BALANCE OF BIOCULTURE AND SOCIOCULTURE WITHIN FOOD CULTURE (Case: Obesity at Buginess Ethnic)

Many phenomena about eat culture create a gap and conflict between the culture and health perspektif in order to satisfy any need of biocultural-biosocial and socioculture. This research aim to analyse a conception about biocultural – biosocial and socioculture to eating in culturization. A qualitaitive descriptive  by Grand Theory used a kind of this research. Obesity and its characteristic as subject of this study. The primary ad secondary as source of data. Any data collected by observation, interviews and documentation. A qualitative used to analyze data. The result of this research indicated that there are a gap and conflict between the culture and health perspektif in order to satisfy any need of biocultural-biosocial and socioculture particularly for the at culture. The culture viewed that obesity is a eat culture product which represented culturization and social predicate it. The health look at be unbalance food intake need a body. The gap occur caused the culture perspective oriented socioculture dimension as macro locus dan the health stressed a bioculture ones. The social culture element can be able create a routinely eating behavior or attitude many people which often contrast or different with a food intake standard. The phenomena of bioculture not one single determinant but there are other determinant influence eat culture namely socioculture and ecoculture. Their relation are reflected at knowledge system, economy, traditionally ritual, and culture process. The eat culture include bioculture, socioculture and ecoculture. For its balance require to apply any principle of health and value of culture into eat cultur so need integrated- internalized them.Keywords: bioculture, socioculture, balance, eat culture, health, cultur

DAYA TERIMA DAN ANALISIS KANDUNGAN PROTEIN SERTA KALSIUM BOBA DENGAN PENAMBAHAN TEPUNG QUINOA

Boba is a contemporary drink topping that is popular with teenagers made from tapioca flour, Tapioca itself does not have much taste so the sweet taste of boba is partly from palm sugar which is cooked before serving, this preparation is also very popular in 2020 until now. Boba with the addition of quinoa flour is an alternative to boba products that are high in nutritional value of protein and calcium and do not leave the characteristic of boba which tastes unique and chewy. This study aims to determine how the acceptability and protein and calcium content of boba with the addition of quinoa flour. This research is a pre-experimental research. Protein and calcium content using laboratory tests using Micro Kjedhall and Volumetric methods, then presented in the form of tables and narratives. Based on the Kruskal Walis test, the most preferred color aspect was the addition of 50 grams of quinoa flour, the most preferred aroma aspect was the additionof 30 grams and 50 grams of quinoa flour, the most preferred texture aspect was the addition of 50 grams of quinoa flour, the most preferred taste aspect was 30 grams and 50 grams. Laboratory test results showed that the highest protein and calcium content in the addition of 70 gram quinoa flour was 0.0509 for protein content and 0.378 for calcium content. It is recommended for further research to analyze the content of other nutrients and acceptability to the target community. Keywords : Acceptance, Protein, Calcium, Boba, Quinoa Flou

DAYA TERIMA DAN ANALISIS ZAT GIZI MAKRO PADA PEMBUATAN MISUKE (MINYAK SUSU KEDELAI)

ABSTRACT Misuke is solid food consisting of vegetable oil, skim milk, and soy which is a source of energy and high protein but with a small volume and in the form of powder. Soybean is a food ingredient with complete protein and is one of the food ingredients that contain amino acids needed by the body. This study is to determine the acceptability of Misuke (soybean oil) and the analysis of macronutrient content (protein, fat, and fat). This research is pre-experimental research that is making Misuke (soybean oil) using three variations of vegetable oil composition (8 ml, 10 ml, and 12 ml), and collecting resources based on color, aroma, texture, and taste. Data analysis using the Friedman Test in a computerized program. The results showed the panelist's most interesting formula on aspects of color, aroma, texture, and taste of Misuke (soybean oil) with an 8 ml vegetable oil composition. In 1 portion of Misuke (soy milk oil), a protein with 8 ml, 10 ml and 12 ml vegetable oil composition is 5.7 g, 5.4 g, 5.3 g while the fat content with vegetable composition is 8 ml, 10 ml and 12 ml, namely 8.1 g, 8.2 g, 8.5 g and fat composition with vegetable oil composition 8 ml, 10 ml and 12 ml, 4.9 g, 5.0 g, 4.2 g. Only for children, children must pay for their children. Keywords: Acceptability, Misuke (Soymilk Oil

PENINGKATAN KAPASITAS KADER POSYANDU PADA PENGUKURAN TINGGI BADAN/PANJANG BADAN BALITA YANG BENAR UNTUK DETEKSI DINI STUNTING PUSKESMAS PACCERAKKANG KOTA MAKASSAR

Data hasil Riskesdas tahun 2018, angka kejadian stunting di Indonesia sebesar 30,8%, masih jauh dari target WHO yaitu 20%. Angka stunting berdasarkan Riskesdas (2018) untuk Propinsi Sulawesi Selatan yaitu 35,6%, Kota Makassar 8,75% dan berdasarkan data Kementerian Koordinasi Pembangunan Manusia dan Kebudayaan RI (2019) sebesar 30,5%. Deteksi dini stunting merupakan salah satu upaya untuk meningkatkan kualitas anak. Pemantauan dan deteksi dini masalah gizi stunting pada anak usia balita adalah tanggung jawab tenaga kesehatan Puskesmas bekerja sama dengan kader Posyandu di wilayah kerjanya masing-masing. Realitanya banyak kader yang belum memiliki pengetahuan baik tentang stunting dan keterampilan yang baik dalam pengukuran panjang badan atau tinggi badan. Tujuan dari pengabdian ini adalah untuk meningkatkan pengetahuan tentang stunting dan keterampilan kader dalam melakukan pengukuran panjang badan atau tinggi badan balita dengan tepat. Metode yang digunakan yaitu tahap pertama mempersiapkan materi pelatihan dalam bentuk Buku Saku, bersama tim pengabdian masyarakat dan mitra koordinator kader Posyandu Puskesmas Paccerakkang. Tahap kedua memberikan pelatihan dengan metode penyuluhan tentang stunting dan tahap ke tiga mengevaluasi dengan cara mendatangi posyandu peserta. Hasil kegiatan pengabdian yang diikuti oleh 30 orang kader Posyandu dari 10 Posyandu di wilayah kerja Puskesmas Paccerakkang, menunjukkan adanya peningkatan pengetahuan peserta tentang stunting dari hasil pre-test 26,7% peserta memiliki pengetahuan baik dan setelah post-test menjadi 83,3%. Hasil praktik pengukuran TB/PB balita, pre-test 26,7% dan setelah post-test menjadi 86,7%. Hal ini sesuai hasil uji wilxocon ρ=0,0000, artinya bahwa ada pengaruh pengetahuan tentang stunting dan praktik cara pengukuran tinggi dan panjang badan balita. Selanjutnya pada bulan Juli dan Agustus dilakukan pendampingan sebagai evaluasi terhadap peserta kegiatan ini. Hasilnya dari 10 posyandu yang telah mengikuti pengabmas ini semua kader sudah terampil dalam pengukuran tinggi dan panjang badan balita di Posyandu. Kesimpulannya adalah kegiatan ini telah memberi dampak adanya peningkatan pengetahuan peserta setelah mendapat pelatihan tentang stunting dan peserta mampu melakukan cara pengukuran tinggi dan panjang badan yang tepat

The relationship between nutritional intake and diet with obesity in adolescents

The prevalence of obesity in adolescents continues to increase along with the increase in social welfare. This is due to the increasing consumption of energy and instant food. Obesity in adolescents can interfere with learning activities and can continue into adulthood. This study aims to find the relationship between nutritional intake and diet with obesity in adolescents. .The research location is in SMAN 21 and MAN 3 Makassar because in these schools there are quite high obesity sufferers. The location of the school was chosen purposively. The population is all obese students in the school. The sample is 42 obese students with a BMI of 25 and above and non-obese students who come from both schools and are still actively learning. Data collection of energy and nutrient intake using questionnaires and recall forms for adolescents. Data on weight and height of adolescents were collected using digital scales and microtois. Data analysis with chisquare test.The results of this study found that there was no relationship between energy and nutrient intake with obesity in adolescents. However, there is a relationship between the frequency of consumption of vegetables, snacks and drinking water with adolescent obesity, with a P value <0.05. This means that obese people need to eat vegetables and drink more water and limit their snacks to lose weight. The research is expected to continue with nutritional care for obese adolescents to lose weight.Keywords: nutritional intake, diet and adolescent obesityReferrence : 13 (2012-2020)