Vol 3, No 1 (2023)

Red dragon fruit and green tea are plants that can be made as food products that contain catechins needed as antioxidants. This study aims to determine the formula of jam that the panelists like and determine the content of flavonoids and antioxidant activity in jam products. The method of determining flavonoid content was carried out using the aluminum chloride (AlCl3) calorimetry method and antioxidant activity can be measured using the DPPH (1,1- diphenyl-2-picrylhydrazyl) free radical deterrent method by spectrophotometry Uv-Vis. This study used 4 jam formulas which were distinguished from the concentration of green tea extract namely formula 1 (0), formula II (5%), formula III (10%), and formula IV (15%). The parameters measured in this study were panelist like, flavonoid levels, and antioxidant activity. The results of the analysis show that formula 3 is the most preferred formula for panelists based on the average value of the hedonic test. Flavonoid levels of formula 3 jam were 0.0274% and hadantioxidant activity with IC50 of 108.5335

Yogurt is a great source of probiotics and is claimed to be a healthy dietary supplement. Yogurt is usually made from animal sources. This study used yogurt made from vegetable protein sources such as cowpea. Cowpea is rich in protein but low in vitamin C. Guava is added to yogurt as a source of vitamin C. This study aims to determine the effect of adding guava juice on organoleptic properties including color, taste, texture, aroma, after taste, and overall preference, pH value, and vitamin C of cowpea yogurt. Experimental research was conducted with a completely randomized design (CRD) in the control sample group (P0) and three sampels with the addition of guava 10% (P1), 20% (P2), and 30% (P3). Organoleptic properties were analyzed by Friedman test and continued by Wilcoxon test. The pH and vitamin C values were analyzed descriptively. The results showed that the highest scores for the color and taste parameters were obtained from the group with the addition of 30% guava with a score of 4.43±0.68 and 3.80±0.81 respectively. The highest score for the aroma parameter of 3.63±0.89 was obtained from the group with the addition of 20% guava. The group with the addition of 30% guava got the highest score for the overall preference parameter with a score of 3.67±1.06. Each sample group has a texture and aftertaste that is not statistically significant. The increase in giving guava to cowpea yogurt caused the pH value to decrease, the acidity level to increase, and vitamin C levels to decrease. It can be concluded that the addition of guava affects the parameters of color, taste, aroma, overall preference, lowers the pH value, but does not affect the parameters of texture, after taste, and does not increase the vitamin C content of cowpea yogurt.

Keywords: cowpea yogurt, guava, organoleptic properties, pH, vitamin C

Introduction: One of the nutritional problems that often occurs in the adolescent environment is the phenomenon of overweight and obesity. One of the factors that can cause overnutrition in adolescents is the habit of skipping breakfast and sleep duration. Objective: This study aims to determine the description of breakfast habits and sleep duration in adolescents with overweight status at SMP Muhammadiyah Limbung, Gowa Regency. Methods: This study used a descriptive design. The research sample was adolescents aged 13-15 years in classes VII and VIII who were overweight. The sample determination used total sampling with a total sample of 79 people. Breakfast habits and breakfast quality were obtained through an interview questionnaire and 24-hour recall, and sleep duration was obtained through the Sleep Timing Questionnaire (STQ). Results: Most respondents had a habit of rarely having breakfast <4 times/week (64.5%) and still had poor breakfast quality which was <15% of the RDA (50.6%).  Sleep duration of most adolescents was <8 hours/day both weekdays (58.2) and weekends (51.9%). Conclusion: Most of the overnourished adolescents at SMP Muhammadiyah Limbung have a habit of rarely eating breakfast and the quality of breakfast is still lacking. The duration of sleep of most adolescents is still lacking, namely <8 hours / day both weekdays and weekends.

Mother's Milk (ASI) is the best primary food for babies, especially during the Covid-19 pandemic because it contains many nutrients and antibodies to increase the baby's immune system and exclusive breastfeeding is very important for babies for optimal baby growth and development. The purpose of this study was to determine the correlation between mother's knowledge, mother's occupation, and family support with exclusive breastfeeding for infants during the Covid-19 pandemic in the working area of ​​the Tamalanrea Jaya Health Center Makassar City. This research is quantitative by using the Cross-Sectional Study method with an analytical survey design. The sampling technique used purposive sampling with a total of 49 respondents. The research instrument used a questionnaire and test Chi-Square. The results showed that exclusive breastfeeding for infants was based on the test Chi-Square it was found that there was a significant correlation between the mother's knowledge and exclusive breastfeeding (p-value 0.013 < 0.05), there was a significant correlation between the mother's work and exclusive breastfeeding (p-value 0.008 < 0.05), and there was a significant correlation between family support. with exclusive breastfeeding (p-value 0.041 < 0.05). The conclusion is that there is a significant correlation between the mother’s knowledge, the mother’s occupation, and family support with exclusive breastfeeding for babies during the Covid-19 pandemic. The suggestion is that it is hoped that mothers continue to explore information about the importance of the benefits of exclusive breastfeeding for babies during the Covid-19 pandemic by implementing health protocols and mothers to be more active in conducting examinations during pregnancy to obtain information related to exclusive breastfeeding.

School children's snack food needs to be considered because it plays an
important role in providing the nutrients needed by school-age children, especially protein and calcium.
Tempe is a vegetable product that can increase protein intake and has potential as a functional food.
Chicken egg shells are a source of calcium that has not been utilized optimally and can be used as an
additive in processed products to increase calcium content. Chicken nuggets with the addition of tempe
and eggshell flour can be recommended as an alternative snack for school children which contains good
nutrition. Objective: To find out the acceptability and nutritional content of chicken nuggets with the
addition of tempe and egg shell flour as an alternative to school children's snacks
Research methods: This study used an experimental research design consisting of three treatments (F1,
F2, F3). The test was carried out in 2 stages, namely the organoleptic test to see the level of preference
of the panelists for the nuggets and the test for the nutritional content of the nuggets, namely protein,
carbohydrates and calcium. Results: The results showed that the most preferred chicken nugget in terms
of color, aroma and taste was the F3 formula. Chicken nuggets in the best treatment had protein
(30.61%) carbohydrates (15.21%) and calcium (8mg). These chicken nuggets can be used as an
alternative for school children.