Types Of Snacks Research Articles

Implementasi Modul Proyek Penguatan Profil Pelajar Pancasila Kurikulum Merdeka Di SDN Telaga Biru 4 Banjarmasin

Discusses the implementation of the Merdeka Curriculum at SDN Telaga Biru 4 Banjarmasin, which is a refinement of the 2013 Curriculum. Education in Indonesia is experiencing development. The government created an independent curriculum by undertaking a project to raise the prominence of Pancasila pupils who are prepared to meet the difficulties of current developments. The Independent Curriculum provides flexibility for schools and teachers in designing learning according to the characteristics of students. One important aspect of the Merdeka Curriculum is the Pancasila Student Profile Strengthening Program (P5), where students carry out projects to develop their potential and skills. The case study at SDN Telaga Biru 4 shows that the implementation of P5 uses a block system, with the theme of entrepreneurship as the focus. This project involves students in making various types of snacks, helping them develop an entrepreneurial spirit from an early age. Through making snacks, students can understand the importance of food quality for health and use it as a business opportunity in the future. The purpose of this study is to describe how the Project for Strengthening the Profile of Pancasila Students (P5) was implemented with the theme of entrepreneurship. This study employs a qualitative method with a descriptive focus. Interviews are the key data collection approach. Researchers conducted interviews with the Principal and Class I Teachers. The study's findings revealed that the execution of the Project for Strengthening the Profile of Pancasila Students with the topic Entrepreneurship at SDN Telaga Biru 4 went smoothly and with great enthusiasm from the students. The implementation of P5 has the potential to boost student entrepreneurial spirit and teamwork.

Association between snack intake behaviors of children and neighboring women: A population-based cross-sectional analysis with spatial regionalization

BackgroundAccumulated evidence indicates that neighborhood environments affect children's health behaviors. However, measuring neighborhood environments remains challenging because there exist strengths and weaknesses both in objective and perceived environment measures. Drawing on a recent conceptual model of how environment, perception, and behavior interact, we hypothesized that neighbors' behavioral similarities indicate the combined influence of physical and social environmental opportunities on specific behaviors. We then examined how these similarities (i.e. the behavioral tendencies of children's adult neighbors) relate to children's obesogenic dietary behaviors. MethodsWe used data for 2275 women and 821 elementary schoolchildren from a 2012–2013 population-based survey in greater Tokyo, Japan. Snack intake was defined as the total consumption of various types of snacks, estimated using a validated self-administered diet history questionnaire. Spatial regionalization, a type of spatial clustering, was used to empirically identify segments that could effectively differentiate regional variation in women's snack intake behaviors. We conducted multiple regression analysis to assess the cross-sectional association between children's snack intake and the mean snack intake of neighborhood women, adjusting for mother's intake. ResultsA 1-g increase in the mean snack intake of neighborhood women was associated with a 0.23-g (95% confidence interval: 0.00–0.45) increase in children's intake, while a 1-g increase in mother's intake was associated with a 0.34-g (95% confidence interval: 0.26–0.41) increase in children's intake. DiscussionThe results suggest that the out-of-home physical and social neighborhood environments may have non-ignorable associations with children's dietary behaviors by offering behavioral opportunities in addition to maternal influence.

Nacking Behaviours by Obese and Normal-Weight Male Teenagers in Shah Alam, Selangor

The well-being and health of Malaysian teenagers are significantly influenced by their dietary choices. To promote healthier eating habits, implementing school nutrition guidelines that address the food environment is a crucial step. However, complementing this effort with insights into snack preferences could further enhance this initiative. This study aims to investigate the snacking behaviours among male teenagers in public schools in Shah Alam, Selangor. The respondents, who are male teenagers aged between 13 to 19 years old (n=476), have undergone a BMI test to determine their level of obesity. A chi-square analysis has been utilised to assess the significance of snacking frequency among these male teenagers. The results have indicated that snacking frequency, preferred snack time, and types of snacks are significant factors associated with obesity among the respondents. The respondents have shown a preference for consuming chips, crisps, or crackers, which is largely influenced by media advertising and peer pressure to consume more than necessary. Understanding the snack preferences of obese male teenagers can potentially enhance the adoption of healthier dietary patterns within educational institutions. This has implications for stakeholders responsible for implementing and adhering to national school nutrition guidelines.

ANALYSIS OF METANIL YELLOW IN PACKAGED JAMU BY UV-VIS SPECTROPHOTOMETRIC METHOD

Introduction. Metanil yellow is a synthetic coloring material used for textile products, wood paint, painting paint, and fur. Despite its use having been banned in the Regulation of the Minister of Health of Indonesia No. 239/MENKES/PER/V/1985, metanil yellow is still commonly found in the local community. In Indonesia, this coloring material is often misused to color various types of food, including herbs, crackers, noodles, tofu, and yellow snacks. The purpose of this research is to validate the analytical method for determining metanil yellow levels in herbal medicine of jamu using the UV-Vis spectrophotometric method. Method. In this research, the determination of metanil yellow levels was carried out by instrument analysis using the UV-Vis Sectrophotometric method. Result & Analysis. In the linearity validation parameter, the regression equation y = 0.0548x-0.01398 is obtained with an r² value of 0.9999, the LOD parameter is 0.11686 ppm, LOQ is 0.5620 ppm, the precision parameter RSD value obtained is 0.87% which meets the requirements of ≤ 4%. Furthermore, the results on the determination of metanil yellow levels in each sample A obtained a percentage of 0.00006755% ± 3.9260; sample B obtained a percentage of 0.000110% ± 10.5309; and sample C obtained a percentage of 0.0001023% ± 9.2998. Discussion. Given the very low concentration, it is possible that the yellow color in the herbal medicine samples is not completely caused by metanil yellow, but it might also be influenced by other natural ingredients with yellow pigments.

The Effect of Soaking Time on The Quality of Candied Papaya

One processing technology that can be developed to extend the shelf life of papaya fruit is processing papaya into sweets. Candied fruit is a type of snack made from fruit that is processed using granulated sugar and has a sweet and sour taste so it has a distinctive taste. This research aims to analyze the effect of soaking time of 3 hours, 6 hours and 9 hours on the quality of shape, color, aroma, texture and taste. This type of research is a true experiment (pure experiment) using a completely randomized design (CRD) method with 5 panelists. The data in this research uses primary data. The data was then analyzed using analysis of variance (ANOVA), if F calculated > F table then continued with the Duncan test. The results of this research are that there is no significant influence of the length of soaking on the quality of shape (neat flower shape), color (reddish yellow), aroma (typical of papaya), texture (brittle), and there is a significant influence of the length of soaking on the quality of the sweet taste. in candied papaya because F count > F table. The highest overall achievement scores were shape (neat flower shape) 4.07 (3 hours), color (reddish yellow) 4.53 (3 and 9 hours), aroma (typical papaya) 4.60 (9 hours), texture (brittle ) 4.53 (9 hours) and taste (sweet) 4.47 (9 hours). The best quality results for sweets were in the X3 treatment (9 hours).Keyword: Influence, Long Soaking, Sweets, Papaya

Assessing prevalence, factors and health consequences and academic performance of undergraduate students with breakfast skipping during COVID-19 using statistical modeling: a cross-sectional study

The study was conducted in order to study breakfast skipping (BKS) frequency, factors associated with, health consequence and undergraduate students academic performance during Covid-19 pandemic as earliest studies focusing on this area. A cross-sectional study was carried out among 2225 of undergraduate students. The study was carried between the period of 15/1/2020 to 3/4/2020 using an online self-report Breakfast Eating Habit Survey (BEHS). The BEHS survey was divided into two sections. The first sections included sociodemographic information (gender, BMI, age, smoking, residency, parental education, family income, studying system and stage (public or private), and studying institution (university or institute) academic performance. The second part included questions regarding breakfast eating habits including frequency of skipping meals, factors related to BKS health consequences and types of snacks. Logistic regression is a common technique used for modeling outcomes that fall into the range of 1 and 0. For this purpose, a logistic regression was performed to find adjusted odds ratio and crude odds ratio. The results showed that the majority of participants were female (1238, 55.7%). Out of 2,224 students, 2059 are aged between 18 to 24 years. Most of the participants were from first level (26.5%), second level (32.8%), third level (17.6%) or the fourth level (21.3%). Over 92% of participants were single and about 68% came from families of medium income families. The statistical analysis showed that the odds of BKS is reduced among students who live in accommodation by 54% (odds ratio = 54%, CI (41–71%), p value = 0.000). It seems that students with low income and normal or higher BMI are more likely to skip breakfast more regularly. The odds of skipping breakfast among students with BMI of 18–24.9 is reduced by 41% (odds ratio = 59%, CI (27%-93%), p value = 0.027) and the odds of BKS is reduced among students with BMI of 25–29.9 by 45% (odds ratio = 55%, CI (31–95%). Additionally, students with medium or high incomes are more likely to skip breakfast as much as twofold in comparison with students with low income (medium income (odds ratio = 1.85, CI (1.08–3.17), p-value = 0.024), high income (odds ratio = 1.98, CI (1.12–3.51), p-value = 0.019). The most common reasons for skipping breakfast included include time constraint, not hungry, breakfast is not ready, afraid to be overweight and lack of appetite. The consequences of skipping breakfast were feeling hungry throughout the day, feeling tired, and not paying attention in class and low academic performance. To concluded, BKS during Covid-19 is more common among students with higher BMI, higher income and living in accommodation. The main reason is time constraint and the most common health problems are being tired and luck of attention.

ANALYSIS OF FAMILY NURSING CARE WITH FOOD DIARY INTERVENTIONS ON WEIGHT LOSS IN ADOLESCENTS IN RW 06 GROGOL VILLAGE LIMO DEPOK

Introduction: Obesity is the accumulation of excessive fat that can lead to health risks. In adolescence, obesity is at high risk and the incidence of obesity in adolescents is an indicator of a health problem and an increased risk of non-communicable diseases that occur in society. The purpose of this paper is to analyze nursing care with food diary interventions for weight loss in adolescents, where interventions are carried out by adolescents for 30 days by recording the types of food, drinks, and snacks consumed every day and monitoring weight every week. Method: . The implementation method of the intervention in the form of using a food diary for adolescents was carried out first by distributing media in the form of a diary to adolescents, then introducing the media and explaining the contents and also how to use the food diary. Results: The results showed a significant effect on weight loss in obese adolescents by providing interventions in the form of a food diary, where there was a decrease in body weight in managed and resume patients by 1.4 kg and 1.1 kg. Conclusion: Parenting in accordance with the development of adolescence must also be considered for parents in an effort to overcome the risk of obesity.

Identification of dietary patterns and their relationship with zinc intake in male and female workers

Objectives Deficiency of zinc, an essential trace element in the body, adversely affects taste, wound healing, and immunity. This study aimed to identify the dietary patterns of male and female workers using factor analysis and clarify the relationship between dietary patterns and zinc intake.Methods The participants were 395 municipal employees (193 men and 202 women) in Northern Kyushu aged 19-71 years. To obtain the dietary intake data, participants were asked to complete a lifestyle and health questionnaire and brief self-administered dietary history questionnaire. Zn intake was evaluated per 1,000 kcal (mg/1,000 kcal). The values were adjusted for energy using the density method, and multiple regression analysis was performed.Results Three dietary patterns were identified for each participant. Among men, "main and side dish type pattern" characterized by higher intakes of potatoes, legumes, vegetables, seafood, meat, and low for cereals, "snack type pattern" characterized by higher intakes of sweets and coffee, and "Mediterranean diet pattern" characterized by higher intakes of bread, pasta, fruits, eggs, and milk, and low for miso soup and rice were identified. For women, a "vegetarian diet type pattern" characterized by higher intakes of beans, vegetables, mushrooms, and seaweed, "main and side dish type pattern" characterized by low intake of rice, and "dinner-time drinking pattern" characterized by higher intakes of alcoholic beverages were identified. Zinc intake was positively associated with the "main and side dish type pattern" and "Mediterranean diet pattern" in men and "vegetarian diet" and "main and side dish type pattern" in women. Additionally, zinc intake was negatively associated with the "dinner-time drinking pattern" among women.Conclusion Despite adjusting for age, BMI, marriage, occupation, smoking habits, and exercise habits, the "main and side dish type pattern" and "Mediterranean diet pattern" were positively correlated with zinc intake in men and the "vegetarian diet" and "main and side dish type pattern" in women. The data suggest awareness of the dietary patterns that are conducive to ensuring zinc intake.

Analisis Activity Rasio Pada Sektor Informal di UMKM kuliner di Kota Palangka Raya

This research aims to evaluate the financial and operational conditions of culinary MSMEs in Palangka Raya City using activity ratio analysis, as well as formulating strategies to increase their efficiency and competitiveness. This analysis uses data on initial capital, income and costs of various types of snacks in Palangka Raya City which were collected through interviews and field observations. Sellers of snacks such as satay, POP Ice drinks, jasuke, cassava chips and boiled peanuts provide detailed information about their capital, daily income and operational costs. The data is analyzed using the activity ratio formula to assess operational efficiency and identify the strengths and weaknesses of each business, providing insight for traders to increase profitability. The results of this research show that the activity ratios, namely Turnover Asset Ratio (TAT) and Inventory Turnover (IT), in various types of culinary MSMEs in Palangka Raya City are relatively similar. The effectiveness of asset use and inventory management for traditional snack businesses shows the same pattern. These findings emphasize the importance of increasing operational efficiency and asset management for culinary MSMEs. However, this research has limitations in sample size and area coverage, so further research with a larger sample and wider area is needed to provide a more comprehensive picture.

Optimalisasi Keuntungan dalam Produksi Dengan Menggunakan Linear Programming Metode Simpleks: Studi Kasus Home Industry Jillys Kitchen di Pondok Pucung

Jillys Kitchen is a home industry in the culinary field that provides several types of snacks with various sizes and prices. In her business Jillys Kitchen encountered problems in combining available resources appropriately to obtain optimal profits by producing goods in optimal quantities. This study uses the simplex method to solve linear programming problems whose determination technique uses the optimal solution by counting many times or iterations that are carried out repeatedly with the help of POM QM Software for Windows V5. The purpose of this research is to optimize the production of snacks in the Jillys Kitchen home industry. This research method uses descriptive analysis method with a quantitative approach, describes and interprets the application of linear programming and obtains observable data results. The subject of this research is the production of Jillys Kitchen snacks with maximum profit. In this study there are 6 decision variables and 4 constraints. The decision variables used were regular size stick noodles (R), large size stick noodles (L), regular size macaroni (R), large size macaroni (L), regular size dumpling chips (R), and chips. dumplings with a large size (L). Constraints in this research are production materials (from noodle sticks, macaroni, and dumpling chips) and production capital. The result of this research is the optimal number of snacks to be produced by Jillys Kitchen. The results obtained are 10 large size noodle sticks (L), 60 large macaroni (L) and 63 large size dumpling chips (L) with a maximum profit of Rp.303.900.000/period.

Hubungan Kebiasaan Konsumsi Makanan Kariogenik dengan Kejadian Karies Gigi pada Anak Sekolah Dasar Kelas V di SDN 1 Bukit Tunggal Palangka Raya

Background: Tooth decay can affect the health of other parts of the body, thereby hampering daily activities. One of the factors that can damage teeth is the habit of consuming food and drinks, some of which are healthy, some of which damage teeth, causing dental caries. The current phenomenon is that children entering school age are generally at high risk of experiencing dental caries, because at that age they are used to consuming various types of food and drinks that cause dental caries (such as candy, chocolate, pastries, etc.). Purpose: this research is to determine the correlation between cariogenic food consumption habits and dental caries in grade V elementary school children at SDN 1 Bukit Tunggal Palangka Raya. Methods: The sampling technique used total sampling to obtain 62 respondents, data collection used a questionnaire on habits of consuming cariogenic foods and a dental caries examination observation sheet which had gone through validity and reliability tests, for data analysis using the chi-square statistical test. Results: Based on the analysis, the results of statistical tests using the chi-square method show a sig (2-tailed) number with a p- value of 0.00 with a degree of significance of p < 0.05, so the decision is that H1 is accepted, meaning there is a Habit Correlation Consumption of Cariogenic Foods with Dental Caries. Conclusion: There is a correlation between cariogenic food consumption habits and dental caries. It is recommended that parents pay more attention to maintaining their children's dental health and know the types of food or snacks that can cause caries. Furthermore, it is recommended that schools carry out promotive and preventive efforts regarding dental and oral health carried out by teachers, especially UKS and UKGS supervisors.

Pengaruh Penambahan Ikan Tuna Asap Terhadap Karakteristik Kimia Kukis Kenari Sebagai PMT Balita Stunting

Cookies, a type of snack favored by children and adults, are typically rich in energy but low in protein. Cookies made with canarium nuts as a raw material offer an alternative to increase protein value while providing energy. The issue of stunting, which has become a national concern, requires attention from various sectors, including universities contributing through innovative research. One such research topic is the addition of smoked tuna meat to canarium nut cookie dough, aiming to enhance the nutritional value of canarium nut cookies and provide a supplementary food option for children under five affected by stunting. This study aimed to analyze the effect of adding smoked tuna meat on the chemical characteristics of canarium nut cookies, which can serve as supplementary food to address stunting issues. The study employed a Completely Randomized Design with one factor: the concentration of smoked tuna meat, comprising six levels: 0%, 2%, 4%, 6%, 8%, and 10% smoked tuna meat. Each treatment level was repeated twice. The results indicated that canarium nut cookies with a 2% concentration of smoked tuna meat were the best according to the Indonesia National Standard (SNI), exhibiting the following chemical content: moisture content of 4.99%, ash content of 1.36%, protein content of 12.7%, fat content of 12.7%, and carbohydrate content of 70.26%.

STRATEGI PENGEMBANGAN PEMASARAN DAN PEMBUKUAN PADA UMKM RISOL MAYO “CAK GENDUT”

Competition for jobs is so tight that opening your own business is an alternative way of choosing a livelihood. Micro, Small and Medium Enterprises (MSMEs) are the most strategic social economic sector and concern the livelihoods of many people, making them the backbone of the national economy. However, the problems faced by the Risol Mayo "CAK GENDUT" business or small industries are mostly sources of capital, labor, raw materials for industrial processing and marketing. This community service related to assisting MSMEs with the Risol Mayo snack type is expected to provide solutions for MSMEs.The practical methods used in this mentoring program are observation and interview methods. There is a mentoring program for recording financial reports. The program carried out is a management approach related to working hours that is structured in a period of ≤ 4 weeks, utilizing social media, delivery services with a minimum purchase of IDR. 20,000 as well as innovation in gift coupons so that orders are not only made on a conversion basis and communication is very good between mentors and partners in achieving mentoring goals. It is hoped that MSME players can accept changes in information technology very quickly. MSME players are advised to innovate more aggressively in terms of marketing to attract consumers.

Penerapan Strategi Promosi Kesehatan Rumah Sakit Melalui Pemberdayaan Pemberian Makanan Pendamping ASI Pada Baduta Stunting

The case of child stunting is one of the 6 goals in the global nutrition target which is to be completed by 2025 with the key indicator in the Sustainable Development Goal of Zero Hunger. Empowerment is the initial milestone in Hospital Health Promotion activities that can be implemented outside the building. Objectives to empower the provision of complementary breastfeeding to stunted mothers as a specific protection effort. The methods of outreach to the community around the hospital by providing pre-tests and post-tests to measure knowledge. The Results of the activity were carried out using two methods: presentation and evaluation. The first stage is the presentation and question and answer. The presentation goes through 4 activities: opening, introduction, implementation, and closing. The opening activity is carried out by explaining the purpose and objectives of the activity. The introduction stage is carried out by explaining the activities that will be carried out. Implementation activities are related to providing material to participants regarding the definition of Complementary Foods for Breast Milk, Types of Main Foods, Types of Snacks, Explanations about age categories, child development, texture of MP ASI, frequency of MP ASI, and quantity of MP ASI per portion, Things to pay attention to when cooking or the use of cooking utensils when making complementary food and then ending with a lid. The second stage is the evaluation stage, which shows an increase in the knowledge of stunting clown mothers, the participant quota is fulfilled and the material is delivered to the participants. Conclusions: There needs to be re-empowerment of stunting clown mothers.

Timing and Nutrient Type of Isocaloric Snacks Impacted Postprandial Glycemic and Insulinemic Responses of the Subsequent Meal in Healthy Subjects.

The aim of the study was to explore the impact of both the macronutrient composition and snacking timing on the postprandial glycemic insulinemic responses and food intake. Seventeen healthy female volunteers completed the randomized crossover trials. The volunteers were provided a standard breakfast and lunch at 8:00 and 13:00, respectively, and an ad libitum dinner at 18:00. Provided at either 10:30 (midmorning) or 12:30 (preload), the glycemic effects of the three types of 70 kcal snacks, including chicken breast (mid-C and pre-C), apple (mid-A and pre-A), and macadamia nut (mid-M and pre-M), were compared with the non-snack control (CON), evaluated by continuous glucose monitoring (CGM). The mid-M showed increased insulin resistance after lunch compared with CON, while the pre-M did not. The pre-A stabilized the glycemic response in terms of all variability parameters after lunch, while the mid-A had no significant effect on postprandial glucose control. Both the mid-C and pre-C improved the total area under the glucose curve, all glycemic variability parameters, and the insulin resistance within 2 h after lunch compared with CON. The pre-C attained the lowest energy intake at dinner, while the mid-A and the mid-M resulted in the highest. In conclusion, the chicken breast snack effectively stabilized postprandial glycemic excursion and reduced insulin resistance while the macadamia snack did not, regardless of ingestion time. Only as a preload could the apple snack mitigate the glucose response after the subsequent meal.

Analisis Riset Produk Keripik Tempe

Tempeh chips are a snack made from tempeh. This type of snack is loved by most Indonesian people, several regions in Indonesia make tempeh chips as a typical souvenir from that region. Unstable economic conditions such as in Indonesia can cause people's livelihoods to decline, forcing producers to be more creative in producing product. Tempe chips craftsmen are one of the mainstays of Indonesia's agricultural industry. the activity of tempe chips craftsmen is an effort taken by the Indonesian government to overcome the problems of unemployment and poverty. In this research study, research on the production of tempeh chips has been carried out by many researchers. Some results from related previous research are as follows: Leni Nuraeni's first research (2017) states that marketing strategy is a combination of four variables, namely product, price, promotion and distribution, a product is everything that can be offered on the market and also meets needs. Consumer price is the sales value set by the producer for something that the consumer buys based on the desire to get what they want. Promotion is a type of communication that can provide explanations to consumers. Distribution is a strategy that is closely related to the producer's efforts to distribute the product so that it reaches consumers. . The method used in this research is quantitative or statistical. Quantitative research methods are methods used for research on certain populations or samples. Thus, this approach will allow analysts to find out the extent of research on tempeh chips products. Tempe chips craftsmen are one of the mainstays of Indonesia's agricultural industry. The activity of tempeh chips craftsmen is an effort taken by the Indonesian government to overcome the problem of unemployment and poverty. More people like tempeh chips products, namely women, 24 respondents compared to men.

The Potential of Glass Fish Chips as One of The Developments in The Toba Regency Culinary Tourism Destination

Meat Village, located in Tampahan sub-district, Toba regency, North Sumatra, is the center for making ulos weaving type of Ragi Hotang. Almost every house in Meat village is weaving, only a few Meat villagers process fish by frying it and marketing it out of town. The large number of living habitats of glass-glass fish causes a decrease in the population of pora-pora. The residents in the meat village and its surroundings cannot process the glass fish because it has hard thorns. For this reason, the author examines whether pora-pora fish can be processed and used as souvenirs typical of Toba Regency using qualitative research methods. And based on the results of experiments that have been done, glass fish can be processed into chips with the right standard recipes and procedures. Glass fish chips have a savory taste and crumbly texture. This glass fish can be consumed by residents, and can be marketed in Toba district. It can be as a snack or souvenir by visitors, considering that this type of snack can last a long time.

Healthy Snack Project: Improving Healthy Choices through Multidisciplinary Food Education Actions.

School is one of the main settings where it is useful to guarantee health promotion actions, as it is well known that diet and eating habits that are shaped in the early stages of life are maintained through adulthood. The objective of this study was to carry out the "Healthy Snack" project to promote nutritional education in primary schools in the Province of Belluno in the 2022-2023 school year, in which 925 students were enrolled, and to evaluate the intervention in terms of changes in eating habits during their school breaks. Following the workshops performed by the healthcare workers (HCWs), medals were awarded, taking into account the quality of the participating students' mid-morning snacks, considering the food pyramid. The results collected in the annual survey period were related to the type and quantity of snacks consumed at school, and allowed students to gain a final score, comparing the period before and after the educational intervention to demonstrate the effectiveness of the actions promoted by HCWs and the increased nutritional quality of meals. In light of this evidence, public health strategies must continue to emphasize the importance of implementing health promotion interventions and actions aimed at children in order to prevent weight gain in this age group, and the potential development of cardiometabolic pathologies over their lifetime.

Use of Ambon Banana Skin (Musa Paradisiaca) as a Raw Material for Manufacturing Egg Roll

Egg Roll is a type of snack that is baked and then rolled using tongs or a Teflon egg roll mold. and the characteristic of the egg roll itself is that it is a straight roll, tastes sweet, savory and has a crunchy texture. Ambon banana peel is one of the banana wastes that has not been widely used. Even though freshly thrown away Ambon banana peels have no economic value, they are protein, calcium, phosphorus, iron, and contain vitamins B6 and B12. Therefore, in this study, researchers used Ambon banana peels as raw material for making egg rolls. The aim of this research is to obtain the correct formulation for adding Ambon banana peel (Musa Paradisica) to produce egg rolls with the best organoleptic quality and to find out the business feasibility analysis of egg rolls with the addition of Ambon banana peel (Musa Paradisiaca) resulting in the best treatment. This research design used a completely randomized design (CRD) with the second treatment (80% wheat flour formulation + 20% Ambon banana peel flour). Based on effectiveness test calculations, the best treatment for Ambon banana peel egg rolls was found in F2, namely (80% wheat flour formulation and Ambon banana peel flour 20%). This can be seen from the results of calculating the yield value (NH), which has the highest value, namely 0.77. The best treatment is F2 which has a water content of 4.17%, fiber content of 2.97%, ash content of 2.53%, meanwhile, the organoleptic test gives average results of consumers stating a real level of liking with color hedonic test results of 4.40 % (like), aroma 4.47% (like), typical banana peel taste 4.60% (like), texture 4.13% (like) and overall acceptability (like).

Gastronomic potential of food at the maulid sasak tribe event in North Lombok Regency

Gastronomy is a habit of eating to elements of religious, cultural, social, historical and economic values for a certain community, especially the sasak tribal community in Lombok. This study aims to identify and analyze: (1) Food gastronomic particle and (2) Food gastronomic processing and presentation techniques at the sasak tribal customary maulid event in North Lombok district. This research is a qualitative research and includes field research. This research was carried out in a certain community environment, namely the sasak tribe, especially in the northern Lombok district. The sampling technique is in the form of purposive sampling with special purposes epen gawe, ran, tribal council, and professional chefs in the field of culinary gastronomy. The data collection techniques used are observation, interview and documentation. The data analysis technique used is triangulation by drawing conclusions from the three data collections. The results showed that: (1) The gastronomic efficiency of food served at the sasak tribal traditional maulid event in North Lombok regency is divided into 3 classifications of types of dishes, namely vegetables (side dish), side dishes (main course), and traditional snacks (dessert) and (2) Processing techniques used in processing maulid nabi dishes, namely the deep fry, grill, steam, sautee, boil and simmer. As for serving dishes using a container in the form of a tray (nare) with begibung eating procedures.