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Author : Abstrak: Download disini !  

Decreasing in protein consumption and low consumption of fber was one of the nutritionalproblems in the community, especially in young adults. One of solutions to solve its problem,namely by making food products with a source of protein and fber derived food ingredients suchas flour. The purpose of this study was to examine the use of tempeh flour as a substitutematerial in the production of cookies as a food product with a source of protein and fber. Theamount was, i.e. 70%, 80% and 90% of tempeh flour that had substituted to wheat flour.Organoleptic test with semi-trained panelists had done to elect the best cookies formula. This studyused complete randomized experimental design (CRD) with one factor and two replications. Theresults of this study is higher substitution of tempeh flour to wheat flour would produce lowerquality of color, texture, flavor and aroma of cookies and lower panelist preference level of color,texture, flavor and aroma of cookies. Based on the hedonic product quality assessment,the elected cookies with 70% substitution of tempeh flour has brown color, slightly crunchytexture, slightly sweet taste and dominant of tempeh aroma. The elected cookies product in100 grams contains 506,8 kcal of energy, 37,2 grams of carbohydrtares, 23,35 grams of protein,29,4 grams of fat and 9,98 grams of dietary fiber.

Author : Abstrak: Download disini !  

Author : Larasati, Annisa Putri Abstrak: Download disini !  

Seaweed is a biological resource that many found in Indonesia. The use of seaweed in Indonesiaas a source of food is still limited. While seaweed has a bioactive compound that is very benefcialfor health. Seaweed processing among seaweed farmers is still very limited. So far, seaweedfarmers process seaweed into dry form only, not yet made into semi-fnished products. Thepurpose of this research was to learn how to extract seaweed that can be applied at the level ofseaweed farmers to produce ATC (alkali treatment carrageenan) which contains fber, calcium,and natural iodine. The extracting solution used was KOH with concentrations of 6%, 7%, and8%. The yield of ATC (alkali treatment carrageenan) obtained from seaweed extraction processwith 8% KOH yields the highest yield (32,5%), ash 12,03%, carbohydrate 24,93%, and calcium927,15 mg / l. The extraction of seaweed with KOH 6% yields the highest crude fber (23,62%)and iodine 8,36%.

Author : Abstrak: Download disini !  

Author : Abstrak: Download disini !  

Women living with HIV infected from their husband are more experiencing decline inconfdence and quality of live. This confdence influences the food consumption patterns. Thiss a descriptive research with quantitative data using cross sectional design. The data werecollected by interviewing women living with HIV using questionnaire in 2012. The populationn this study is the whole member of West Nusa Tenggara peer support group, totaling 25person. The sample is the total population using saturated sampling technique. The result shows that most of women living with HIV are having food consumption frequency three times(72%), and snack consumption frequency twice (40%). Most women living with HIV statedthat they rarely consume vegetable everyday (40%) and rarely consume fruits everyday (84%).and most women living with HIV never consume packed food (68%) and rarely consume fastfood (60%). Milk consumption habit of women living with HIV is very rare, only 4% of therespondents who stated always consuming milk. Sweet tea drinking is also rarely done (60%)and most of the respondents don’t consume coffee (56%). The proportion of the respondentswho stated consuming packed drink often is 8%. Herbal medicine and supplement are stillrarely consumed, and most of the respondents stated that they never consume supplement(44%) and herbal medicine (80%). Nutrition education approach effort is an important to do towomen living with HIV through peer support group.

Author : Abstrak: Download disini !  

Author : Abstrak: Download disini !