Local Snacks Research Articles

Assessing the Likelihood of Buying Thai Local Snacks.

The snack market in Thailand is growing fast, and yet it faces challenges from the growth in health-conscious consumption. Under these circumstances, it can be quite complicated for people involved in the snack-value chain to respond adequately to more sophisticated demands for snacks. Therefore, this study investigates Thai consumers' behavior with regard to snacks and its determinants. For the data used in this study, we surveyed 1077 respondents using a questionnaire. Based on a five-point scale, the questions covered respondents' snack consumption behavior and revealed their preference for additional payment regarding three aspects of snacks: safety and standards, quality, and carcinogen-free snacks. According to an ordered logistic regression, the results show that people's awareness of food safety and nutrition, and their health consciousness, increase their willingness to pay extra for better-quality snacks. Advertisements and people's recognition of input sources could also play an essential role in influencing consumers' preferences. These findings should provide insights for policymakers and producers to catch up with the new demand trend in the Thai snack market.

Implementation of the Empowerment Program for Culinary Tourism Business Actors in the Coastal Area of Manado Bay, North Sulawesi Province

The Manado City Government through the 2020-2025 regional tourism development master plan has determined a special tourism destination cluster for culinary tourism areas with urban-coastal tourism attractions. The determination of this cluster is in line with the culinary potential managed by the community such as bakat sea fish and local snacks around the coast of Manado Bay. By using a qualitative research design, data was collected directly at the research location through interviews and observations, and secondary data was also collected electronically through internet media such as Google Scholar, WoS databases, Scopus, Arxiv by Cornell, Ulrich's Web, Science Direct, Directory of Open Access, JSTOR, SciELO, ERIC, ResearchGate and others. Data analysis using an interactive analysis model with data reduction, data display and conclusion drawing/verification stages. In addition, for the validity of the data analysis discussion, a focus group discussion was also conducted. The research findings that the implementation of the empowerment program for culinary tourism entrepreneurs in the Manado Bay Coastal Area has been carried out by the Manado City Government. Training, mentoring, provision of capital and business facilities and supervision as a form of empowerment activities carried out. The empowerment program is carried out separately or in collaboration with other public organizations. The seriousness in managing and developing businesses from the Community is a measure of the success of the implementation of the empowerment program.

Translation Methods of Vernacular Literature Works

Translation is a cultural exchange, not just a linguistic transformation. Foreign translation of vernacular literature works is also an important way to promote the Chinese folk culture. However,the cultural omission hinders foreign readers from gaining a deeper understanding of Chinese vernacular culture.Therefore, this thesis selects the English translation of Turbulence as the object of study, aiming to explore the translation strategies of vernacular language such as the names of people, and the names of Shaanxi snacks present in the work. For the purpose, the translator carefully collates the names of people and special snacks in Shaanxi that appear in the work. Besides, the author will combine the above examples to make an in-depth analysis of the translation when writing the paper. The following conclusions have been drawn: Firstly, when the author of the original wants to highlight the uniqueness of Chinese folk culture, she should use domesticating translation, because this kind of translation strategy can retain the characteristic content of the original. In addition, if the author wants foreign readers to understand the local snacks, the translator should use the direct translation. The direct translation method can give the Western readers a basic understanding of the main ingredients used in the special snacks.

Image-based dietary assessment skills of undergraduate nutrition and dietetics students in a multicultural developing country

Background: Image-based dietary assessment is a digital method relatively new in nutrition education. We aimed to evaluate the nutrient estimation skills of nutrition and dietetics students in Malaysia using image-based dietary assessment, and develop a tool to assess their image-based dietary assessment skills. Methods: The study was performed among undergraduate nutrition and dietetics students in two phases. Phase One (n=75) was conducted in four steps: 1) photography of food/beverage at two angles (45° and 90°) with and without a fiducial marker (ruler/dessert spoon); 2) study tool establishment; 3) pre-testing; and 4) conduct of the study. Incorporating changes from Phase One, 55 students participated in Phase Two. Participants were evaluated on their accuracy in recognizing and estimating portions and nutrients of a food/beverage. Data analysis included response frequency and percentages, and statistical differences (Wilcoxon Signed Rank test) in estimating nutrient content. Results: In both phases, the participants scored above 80% for the correct identification of most food items. Participants scored the lowest when estimating nutrient content in local snacks [median (IQR): Phase One, 12.5% (25.0); Phase Two, 16.7% (16.7)]. Participants in Phase One showed better nutrient estimation skills with both fiducial markers, however, no significant difference was observed in Phase Two [without: 21.1% (7.9%); with the dessert spoon: 19.0% (13.8%), p=0.197]. Participants’ knowledge, skills, and food images were the main barriers to accurate nutrient estimation. Conclusion: Our study found poor nutrient estimation skills among Malaysian undergraduate nutrition and dietetics students. These key findings warrant urgent attention to address this through innovative dietary assessment training on food and portion size from images.

Penyuluhan Kesehatan Tentang Sanitasi Hygiene pada Masyarakat di Pulau Pramuka Kepulauan Seribu

Sanitation and hygiene are crucial aspects of public health, especially in island areas like Pramuka Island, Kepulauan Seribu. This activity aims to enhance the community's understanding and awareness of hygiene sanitation through health education. The methods used include interactive education, health screening, and evaluation using pre-test and post-test questionnaires. The results of this activity showed a significant increase in participants' knowledge levels, from 50% before the education to 85% afterward. Health screening revealed a tendency for high cholesterol levels, as well as some cases of blood sugar and uric acid levels exceeding normal limits among the residents. Analysis of local snacks did not show any contamination with borax and formalin, indicating food safety awareness among vendors. Meanwhile, marine biota exploration found the potential of seagrass (Cymodocea serrulata) with alkaloid content that can be further developed. These findings highlight the importance of continuous education, targeted health interventions, and the utilization of local natural resources to improve the quality of life of Pramuka Island residents.

Pemberdayaan BATAKUM (Budaya Wisata Megalithikum) Melalui Pelatihan Digitalisasi Karang Taruna Desa Gunung Megang

The aim of this activity is to empower the youth of Gunung Megang village by promoting megalithic tourism culture and traditional food in Gunung Megang village by carrying out innovation and digitalization training. The community has a strong desire for entrepreneurship, so it needs to be facilitated to increase the productivity of crafts and the number of tourist visits. Efforts to increase these skills cannot be carried out independently by the people of Gunung Megang village, so the role of academics is to develop the traditional snacks and tourism industries. This activity has the urgency of encouraging a group of people to be able to adapt to technology. Currently, the people of Gunung Megang village have a lot of promotion of tourism attractions and local snacks, but the marketing of craft industry products and tourism potential has not been spread through advanced technology because it is still limited to direct information. Community service is produced as a result of more modern food packaging and social media accounts in the form of Instagram, TikTok, and Facebook, which are expected to become media for promoting tourism resources in Gunung Megang village.

Tourists’ acceptability of enriched aadun snack produced from maize, soybean and ginger flour at Idanre hill, Ondo state

Blends of maize, soybean, and ginger flour were optimized. Aadun, a traditional snack made from maize that is high in starch but poor in protein, was made using the mixtures. For proximate composition and mineral composition, experimental runs (at various levels of substitution) were produced using the Response Surface Methodology's optimal mixture design. The flour mixtures were also utilized to make aadun, which was taste-tested by visitors to Idanre Hill and Resort. The findings showed that the enriched aadun had higher protein, fiber, ash, and fat levels, as well as higher mineral contents (sodium, potassium, phosphorus, and manganese), ensuring that the aadun was nutrient-sufficient for the tourists. The aadun will have a stable shelf life because of the snack's far lower moisture and carbohydrate content, which distinguishes it from most local snacks that are primarily starch-based and may contribute to obesity. The general acceptability of the enriched aadun revealed that it did not differ noticeably from the conventional aadun made from 100% maize flour in terms of acceptability.

Business Innovation of the Local Snacks Industry in Jember City, East Java

Business Innovation of the Local Snacks Industry in Jember City, East Java

Inventarisir Ragam Jajanan Khas Ternate dan Identifikasi Sumber Bahan Baku Pangan Lokal

ABSTRACTTernate local snacks have not been identified despite their potential as a business opportunity for MSMEs (micro, small, and medium enterprises) and farmers. This research aims to identify the numbers of Ternate local snacks and the utilization of raw materials from local foods. The research method used is surveys and interviews. Based on the research results, local snacks inventoried consist of 40 types of local snacks. The snacks are made from local food raw materials, such as cassava, banana, corn, sweet potato, pumpkin, breadfruit, and sago. The raw materials supplied from outside North Maluku region include sticky rice, rice, and flour. The percentage of the utilization of the snacks’ raw materials is cassava (17.50%), banana (15.00%), corn (7.50%), sweet potato and pumpkin (5.00%), and breadfruit and sago (2.50%). The information can be used to develop MSMEs’ business, culinary tourism, and arrangement of farmers’ planting pattern to produce commodities needed by consumers of snack producers, especially before and during the Ramadhan month.Keywords: Raw Materials, Snacks, Food, Local, Ternate

Acrylamide Contents of Local Snacks in Singapore.

Acrylamide is a carcinogen that forms in foods processed at high temperatures. In this study, acrylamide contents of 30 local snacks commonly consumed by the three ethnic groups (Malay, Chinese, and Indian) in Singapore were analysed by using liquid chromatography-tandem mass spectrometry (LC-MS/MS). These snacks were chosen because they were consumed regularly by people of different classes and age groups in Singapore. Our results showed that the average content of acrylamide in Indian snacks (102.23 ng/g) was higher than those in Malay (75.14 ng/g) and Chinese snacks (70.78 ng/g). The high acrylamide levels in several snacks was probably due to the processing methods and the usage of acrylamide-inducing raw materials. Same snacks prepared by different manufacturers contained different levels of acrylamide, suggesting the possibility of acrylamide reduction in these snacks. This study provides an insight into the acrylamide levels of snacks commonly consumed by the three different ethnic groups in Singapore.

EDUKASI GIZI MENU SNACK SEHAT BERBASIS PANGAN LOKAL PADA SISWA SMPN 2 BAYANG DI KABUPATEN PESISIR SELATAN

Consumption of healthy snacks in children is very important to note, this is because it will have an impact on the health and nutritional status of the child. The nutritional status of children will affect the quality of human resources from school to productive age. The purpose of this activity is to increase the knowledge of junior high school students about healthy snack menus based on local food. The method of this activity is to conduct nutrition education and evaluate the increase in student's knowledge by using a questionnaire. This activity begins with an introduction and continues with a pre-test. Furthermore, nutrition education in the form of providing interesting materials and videos in choosing healthy snacks based on local food, post-test, discussion, and question and answer. To increase the enthusiasm of the participants, prizes were given. The results of the activities obtained by nutrition education at SMPN 2 Bayang can increase the knowledge of junior high school children about how to choose healthy snacks based on local food. This can be seen from the difference in the level of students' knowledge before (pre-test) and after (post-test) regarding the nutrition education provided. Besides, when students are served some snacks, students can choose and explain healthy and unhealthy foods. Some of the various local snacks and processed forms such as sweet potatoes, corn, taro can also be described in detail by students. From the activities that have been carried out, it can be concluded that nutrition education increases student’s knowledge about how to choose healthy snacks based on local food.

Local Snacks and Virtual Nutrition Counseling Services Increasing Growth of Stunting Children

BACKGROUND: The conducive factor of stunting is the deficiency in nutrient intake due to the lack of quantity and quality of food consumed by the children. Children’s food consumption is strongly influenced by the mother’s nutritional knowledge and children’s feeding practices. AIM: The aims of this study were to determine the effect of providing local snacks in South Sulawesi with a substitute of snakehead fish flour (Tibus) and virtual nutrition counseling on the growth of stunting children. METHODS: The design of this study used a randomized pretest-posttest control design. The sample was divided in two groups using systematic random sampling. The first group was given local Tibus snacks and nutritional counseling virtually and the second group was only given virtual nutrition counseling. The intervention was carried out every day until 1 month. The sample of this research was mothers who have stunting children under five of age. RESULTS: Nutrition knowledge of mothers in group one increased significantly before and after intervention (63.78 ± 1.68 vs. 73.70 ±1.35 points), but this was not the case in group two. The increase in maternal nutritional knowledge was higher in group one than in group two, although it was not significant (p = 0.91). The comparison of the weight gain of children in group one versus group two was 0.37 ± 0.49 kg versus 0.07 ± 0.39 kg (p = 0.021). The increase in the height of the children in group one before and after was 84.15 ± 7.79 cm versus 85.97 ± 7.95 cm (p = 0.000). The ratio of the increase in the height of the children in group one and group two was 1.82 ± 0.94 cm versus 1.53 ± 0.68 cm (p = 0.402). CONCLUSIONS: Nutrition counseling virtual can increase nutrition knowledge. The providing of local snacks (Tibus) accompanied by virtual nutrition counseling can increase growth in body length and weight of stunting children. The efforts to accelerate prevention stunting in children under five can be done with utilization of local snacks.

Strategi pengembangan kawasan ekowisata dengan menggunakan model Community based ecotourism (CBE) di desa Kuala Terusan Kabupaten Pelalawan

Community-based ecotourism is one of the efforts in rural development to improve the local economy. The purpose of this study is to analyze the potential for community-based ecotourism development (CBE) in terms of ecological aspects (flora and fauna characteristics, Carrying capacity and waste management) and socio-economic aspects of culture and local community wisdom and formulate CBE development strategies. The study was conducted in April to July 2019 in the area of natural attractions in the village of Kuala Terusan Pelalawan Regency. The method in this study uses a survey method with a qualitative approach. The results of this study are that the flora found in Kuala Terusan is a type of peat forest and freshwater swamp forest so that there are no special flora that are characteristic of the Kuala Terusan Village area, fauna types in Kuala Terusan are reptile animals, mammals, birds and fish species that exist in the Kampar River. Based on the calculation of physical carrying capacity (Physical Carrying Capacity / PCC) PCC values obtained for swimming / snorkeling activities can accommodate 40 people / day. Activities carried out by Kuala Terusan tourist visitors are accompanied by beach tours and family picnics. The family picnic and beach tourism site has a utilization area of 3,000 m2. Carrying capacity that can accommodate tourists for beach tourism activities is 240 people / day. Facilities still need improvements such as in the processing of waste that has not been going well. CBE development strategies that can be carried out include planning CBE development programs, increasing stakeholder knowledge and awareness, formulating the concept of ecotourism with the government and involving community groups, developing food (local snacks typical of the Kuala Terusan region), improving the economy of local communities, utilizing the important issues of natural forest and the sustainability of nature, utilizing and enforcing existing regulations to support the community-based ecotourism development program at Kuala Terusan Village.

Increased Interest in Science Learning Through Integrated Learning of Local Snacks with The Discovery Learning Model

This study aimed to determine the interest in learning science after using integrated learning of local snacks in Cangkringan with Discovery Learning model at Cangkringan Junior High School 1. This study is a pre-experimental design that used a onee-group pretest-posttest design. The sample in this study were 31 students of class VIIIA lesson 2019/2020. Data collection techniques by using a observation and questionnaire of interest in learning before and after treatment in order to measure student interest in learning. Observations carried out by holding observations of activities that are taking place in class. The indicator of learning interest instruments, in the questionnaire is interest, pleasure, attention, and desire or awareness. . Learning interest data generated in the form of scores (quantitative data) with 4 scale were strongly agree (SS), agree (S), less agree (KS), and disagree (TS). The questionnaire was developed by researchers by showing indicators of interest in learning with 23 questions. Data analysis techniques by using N-Gain analysis techniques and descriptive analysis by converting the results of percentage analysis. the result showeed that the students' interest in learning science after implementation of integrated learning of local potential with discovery learning models increases with an N-gain score of 0.59 in the medium category. The average percentage value of descriptive analysis of student learning interest has increased from 72.01% with moderate criteria to 88.56% with high criteria.

Increased Interest in Science Learning Through Integrated Learning of Local Snacks with The Discovery Learning Model

This study aimed to determine the interest in learning science after using integrated learning of local snacks in Cangkringan with Discovery Learning model at Cangkringan Junior High School 1. This study is a pre-experimental design that used a onee-group pretest-posttest design. The sample in this study were 31 students of class VIIIA lesson 2019/2020. Data collection techniques by using a observation and questionnaire of interest in learning before and after treatment in order to measure student interest in learning. Observations carried out by holding observations of activities that are taking place in class. The indicator of learning interest instruments, in the questionnaire is interest, pleasure, attention, and desire or awareness. Learning interest data generated in the form of scores (quantitative data) with 4 scale were strongly agree (SS), agree (S), less agree (KS), and disagree (TS). The questionnaire was developed by researchers by showing indicators of interest in learning with 23 questions. Data analysis techniques by using N-Gain analysis techniques and descriptive analysis by converting the results of percentage analysis. the result showeed that the students' interest in learning science after implementation of integrated learning of local potential with discovery learning models increases with an N-gain score of 0.59 in the medium category. The average percentage value of descriptive analysis of student learning interest has increased from 72.01 percent with moderate criteria to 88.56 percent with high criteria.

DAYA TERIMA BARUASA SUBTITUSI TEPUNG KULIT PISANG

Background: Baruasa is favored the local snacks by the people of South Sulawesi, but low in fiber. One of the high fiber foods is the banana hump. Banana hump can be processed into semi-finished materials such as banana hump flour. Banana hump flour can be substituted on the manufacture of baruasa.Objective: The purposeof this study to determine how the effect of banana hump flour substitution on the power of the baruasa receipt. This research is pre experimental research that is making baruasa with three varieties of banana hump flour substitution (10%, 20% and 30%). Hedonic test using untrained panelists are Nutrition Students of Poltekkes Makassar as many as 35 people. Analysis of hedonic test data using Anova and Tukey test with SPSS program.Results: The results showed that the preferred formula of the panelis of the color aspect is F1 of 82.85%, the smell is F1 of 88.57%, the texture of F1 is 54.29% and the sense is F1 of 80% .The test results show that there is a difference of panelist acceptance of the color aspect, Flavor and smell of banana hump flour subtitution flour with p <α value (0,05), whereas in texture aspect there is no difference of acceptance of baruasa banana hump flour with p> α (0,05).Conclusion: It was concluded that the higher concentration of banana hump flour addition was lower due to the panelist's preference for the acceptable power.Suggestion: It is recommended for further preparation, it is better to do further research on how to reduce the color of browning, as well as the smell and flavor of the banana hump flour which is rather sharp on the baruasa.Keywords: Baruasa, Banana Hump Flour, Acceptability

Does the consumption of local snacks on sale in the schools cause adolescent obesity? A case study in the secondary vocational schools

<p>ABSTRAK</p><p>Latar belakang: Prevalensi kelebihan berat badan dan obesitas pada remaja (13 - 15 tahun) meningkat secara signifi kan dari 7,3% pada 2013 menjadi 13,5% pada 2018. Ketersediaan restoran cepat saji yang semakin banyak, baik lokal maupun komersial, di sekitar sekolah semakin meningkatkan jumlah anak remaja usia sekolah yang terpapar makanan tidak sehat, terlebih bagi mereka yang tinggal di daerah perkotaan. <br />Tujuan: Penelitian ini menguji dampak camilan lokal yang tersedia di sekolah terhadap kejadian obesitas pada remaja. <br />Metode: Penelitian Ini menggunakan disain cross-sectional yang dilakukan di lima Sekolah Menengah Kejuruan (SMK) di Bekasi, Indonesia. Sebanyak 225 siswa berusia 16-18 tahun diamati status gizi dan konsumsi makanan ringan mereka. Indeks massa tubuh menurut usia (IMT/U) digunakan untuk menentukan status obesitas remaja. Diklasifi kasikan sebagai obesitas apabila nilai z score > 2SD sesuai dengan usia dan jenis kelamin mereka, menggunakan grafi k referensi WHO 2007. Siswa ditanya tentang konsumsi makanan mereka menggunakan kuesioner frekuensi makan (FFQ) semi kuantitatif. Odds ratio (OR) dihitung untuk setiap jenis makanan ringan dan nilai p<0,05 sebagai nilai signifi kan secara statistik. <br />Hasil: Temuan penelitian ini menunjukkan bahwa 32,4% siswa mengalami obesitas. Konsumsi makanan ringan lokal yang terkait dengan obesitas termasuk makanan berlemak (OR, 2.18; 95% CI, 0.68 - 7.01; p = 0.19), makanan manis (1OR, 1.28; 95% CI, 0.70 – 2.35)), dan makanan asin (OR, 1,04; 95% CI, 0,40 - 2,71; p = 0,92). Tiga makanan dan minuman lokal teratas yang dikonsumsi oleh para siswa adalah Cireng (makanan goreng lokal yang terbuat dari tepung), teh, dan pizza (masing-masing dengan frekuensi 0,561, 0,429, 0,245 /hari). <br />Kesimpulan: Konsumsi makanan ringan lokal yang dijual di SMK di Kota Bekasi tidak memiliki hubungan yang signifi kan terhadapt kejadian obesitas.</p><p>KATA KUNCI: kebiasaan mengemil; obesitas pada remaja; konsumsi makanan</p><p><br />ABSTRACT <br />Background: Prevalence of overweight and obesity in adolescents (13 – 15 years) significantly increased from 7.3% in 2013 to 13.5% in 2018. The availability of many fast-food restaurants, both local and commercial, nearby the school increases the number of young people exposed to unhealthy food, especially those living in urban areas. <br />Objectives: This study examined the impact of local unhealthy snacks available in the school on adolescent obesity. <br />Methods: This was a cross-sectional study conducted in the fi ve Secondary Vocational School in Bekasi, Indonesia. A total of 225 students aged 16-18 years were observed for their nutritional status and snack consumption. Body mass index for age indices was used to determine the obesity status of adolescents, classifi ed as obese (>2SD) with respect to their age and sex using 2007 WHO reference charts. Students were asked about their food consumption using a semi-quantitative questionnaire. Odds ratios (ORs) was calculated for each type of snacks and p<0.05 was considered statistically signifi cant. <br />Results: Finding of this study shows that 32.4% of students were obese. The consumption of local snacks associated with obesity included fatty food (OR, 2.18; 95% CI, 0.68–7.01; p=0.19), sweet food (OR, 6.98; 95% CI, 3.00 – 16.25; p<0.001), and salty food (OR, 1.04; 95% CI, 0.40 – 2.71; p=0.92). The top three of local foods and beverages consumed by the students were Cireng (a local fried food made from starch), tea, and pizza (with frequency/day 0.561, 0.429, 0.245, respectively). Conclusion: Local snacks on sale in the vocational schools in Bekasi City was not signifi cant associated with obesity.</p><p>KEYWORDS: snacking behavior; obesity in adolescence; food consumption</p>

Proximate composition and functional properties of composite sorghum-okara flour and sensory evaluation of local snack product (sosa)

Partial substitution of cereals with legumes has the potential to improve the nutritional content, functionality and other properties of the composite flour. This study aimed at ascertaining the effect of partially substituting sorghum flour with okara flour and also to access the acceptability of a snack product, sosa, produced from the flour blends. The blends were produced from sorghum and okara flour using the following proportions respectively; 100:0; 90:10; 80:20; 70:30; and 60:40 with 100% sorghum serving as control. Results of the proximate composition of the flour blends showed an increase in protein (8.18%-22.73%), fat (1.7%-5.53%), crude fiber (2.9%-11.55%) and ash (1.72%- 2.83%), while the carbohydrate content decreased from (73.21% to 46.55%), with the moisture content varying between (10.81% and 12.41%). Bulk densities decreased with increase in okara substitution from 1g/ml to 0.72g/ml. The water absorption capacity and oil absorption capacity increased with increase in okara substitution from 278.67ml/100g to 328ml/100g and 177.33ml/100g to 249.33ml/100g respectively. The flour blends produced can all serve as thickeners and the local snack (sosa) produced from the flour blends was favourably accepted by the panelists.
 Keywords: Local snacks: supplementation: sorghum-okara: composite flour.

Public Health Risks and Microbial Contaminants Associated with Consumption of Local Fried Plantain (Dodo Ikire) in Osun State, Nigeria.

Locally fried plantains (Dodo Ikire) which are local snacks for both indigenes and travelers are always packed inside a transparent nylon bag which may pose public health risks to consumers. Samples were collected from major production and hawking hotspots for microbiological analysis. This study aimed to isolate and determine microbial load of Dodo Ikire using standard microbiological procedures. Analysis of the fried plantain revealed total bacterial count ranging from 3.0 × 102cfu/ml (Bacillus cereus) to 4.0 × 108 cfu/ml (Staphylococcus aureus). Mean coliform count ranged from 2.6 × 106cfu/ml (Klebsiella spp) to 6.0 × 103cfu/ml (Escherichia coli), and fungal count ranged from 3.0 × 104cfu/ml (Penicillium marneffei) to 3.0 × 108cfu/ml (Yeast). The isolated microorganisms includes fungi, enterobactericae and gram positive bacteria. The coliform has the highest counts (≥ 102) in most samples; this can be due to post production contamination as the entire food samples involved use of heat during manufacturing. This study concluded that fried plantain (Dodo Ikire) posed a risk to Nigerian people due to high microbial load and it is a read-made food that most travelers usually consume.

PENINGKATAN NILAI GIZI MIKRO KUDAPAN LOKAL MELALUI SUBTITUSI TEPUNG IKAN GABUS UNTUK PENCEGAHAN STUNTING DI SULAWESI SELATAN

ABSTRACT Local snacks are used to being consumed by local people, including children under five, but the local cultural products have unbalanced nutritional content, which generally only contains energy sources. On the other hand, in this area also has fish food ingredients such as "cork fish" which are rich in protein and vitamins and minerals. The addition of cork fish flour can produce local food products that contain complete and balanced nutrients for supplementary food for toddlers. This research was carried out to develop local services as a model for improving nutritional status in children under five. The design of the study uses Static group comparison design, which compares the levels of local nutritional nutrients from several concentrations of cork fish meal 0% and 5%. Nutrient content of cork protein fish meal 73.81%, iron 0.9%, zinc 0.42%, calcium 35.38%. Local TIG snacks (cork fish meal) contain 353 mg calcium, pospor 546 mg, iron 9 mg and zinc 4.4 mg every serving. Addition of TIG above 5% can meet micronutrient needs in children under five. Keywords: nutritional value, local snacks, cork fish meal