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Sunarto Sunarto
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Daya Terima Dan Kandungan Serat Pangan Snack Bar “SANGTUL” Sebagai Pangan Fungsional Sumber Prebiotik Sunarto Sunarto; Hendrayati Hendrayati; Nur Fajriany Anwar
Media Kesehatan Politeknik Makassar Vol 18 No 2 (2023): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v18i2.229

Abstract

Dietary fiber has the benefit of being a good source of prebiotics to maintain the health of the digestive tract. Kepok bananas contain inulin and fructooligosaccharides which are considered food for the intestinal microflora. Rice bran contains insoluble food fiber which can work as a source of prebiotics. This study aims to determine the acceptability and fiber content of the "SANGTUL" snack bar, namely banana kepok flour and rice bran flour as functional food sources of prebiotics. The research method is a pre-experimental design with a Post Test Group Design. Acceptability was assessed based on the hedonic test by 30 panelists and analysis of dietary fiber content using the gravimetric method with 2 repetitions. The results showed that the acceptability of the snack bar "SANGTUL" banana flour kepok substitution of rice bran flour from the most preferred color aspects, namely all concentrations, aroma concentration aspects (90%:10%), texture aspects concentration (90%:10%), and aspect of taste concentration (90%: 10%) so that the average acceptance of the most preferred snack bar is the concentration of kepok banana flour substitution of rice bran flour (90%: 10%). The results of the food fiber content of the snack bar "SANGTUL" banana kepok flour substituted for bran flour with a concentration (90%:10%) of 11.42 g per 100 g snack bar. It is suggested that in the manufacture of banana flour kepok snack bar substitution of rice bran flour in further research, test the content of other nutrients.
Daya Terima Dan Kandungan Serat Pangan Snack Bar “SANGTUL” Sebagai Pangan Fungsional Sumber Prebiotik Sunarto Sunarto; Hendrayati Hendrayati; Nur Fajriany Anwar
Media Kesehatan Politeknik Kesehatan Makassar Vol 18 No 2 (2023): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v18i2.229

Abstract

Dietary fiber has the benefit of being a good source of prebiotics to maintain the health of the digestive tract. Kepok bananas contain inulin and fructooligosaccharides which are considered food for the intestinal microflora. Rice bran contains insoluble food fiber which can work as a source of prebiotics. This study aims to determine the acceptability and fiber content of the "SANGTUL" snack bar, namely banana kepok flour and rice bran flour as functional food sources of prebiotics. The research method is a pre-experimental design with a Post Test Group Design. Acceptability was assessed based on the hedonic test by 30 panelists and analysis of dietary fiber content using the gravimetric method with 2 repetitions. The results showed that the acceptability of the snack bar "SANGTUL" banana flour kepok substitution of rice bran flour from the most preferred color aspects, namely all concentrations, aroma concentration aspects (90%:10%), texture aspects concentration (90%:10%), and aspect of taste concentration (90%: 10%) so that the average acceptance of the most preferred snack bar is the concentration of kepok banana flour substitution of rice bran flour (90%: 10%). The results of the food fiber content of the snack bar "SANGTUL" banana kepok flour substituted for bran flour with a concentration (90%:10%) of 11.42 g per 100 g snack bar. It is suggested that in the manufacture of banana flour kepok snack bar substitution of rice bran flour in further research, test the content of other nutrients.
Penyuluhan Gizi Terhadap Tingkat Pengetahuan Jajan Anak Sekolah Dasar Sunarto Sunarto; Mustamin Mustamin; Nur Wahidah Apriani
Media Kesehatan Politeknik Kesehatan Makassar Vol 19 No 1 (2024): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v19i1.589

Abstract

Consumption of unhealthy snacks in children is caused by a lack of knowledge about healthy snacks. Consumption of snacks is something that is characteristic of children. Snacks that are bought by children are often not considered either in terms of cleanliness or the ingredients in these foods. This study is to determine the level of knowledge to determine the level of knowledge of school children's snacks before and after counseling, to determine the level of school children's snacking habits, and to analyze the effect of nutrition counseling on the level of knowledge of elementary school children's snacks. The design of this study is a pre-experimental study with a one group pre-test and post-test design at SD IT Al-Fikri Makassar in 2023. The population is students in grades 4, 5 and 6. The sample size is 59 people. Knowledge and eating habits are known by giving questionnaires to students. Statistical test with paired test T test. The study found that the sample was generally class 6B (37.3%), 11 years old (28.8%), 24 women (40.7%) and 35 men (59.3%). The level of knowledge before and after counseling was good (52.5%) and (84.7%). The habit of snacking before and after counseling is good (47.5%) and (44.1%). Statistical analysis revealed that there was an effect of counseling with a value of p = 0.000. There was no effect of counseling with p value = 0.281. There was an effect of counseling on the level of knowledge of elementary school children's snacks before and after counseling. There was no effect of counseling on snack habits of elementary school children. There was an effect of nutrition counseling on the level of knowledge of snacks of elementary school children. For students who have knowledge of snacks in the good category so that they remain clever in choosing snacks at school. It is expected that teachers will monitor the habits of snacks and food sold in school canteens and food vendors in the school environment so that students do not consume snacks carelessly to prevent health problems. For students who have a habit of snacking in the good category to maintain these habits.
Co-Authors Hendrayati Hendrayati mustamin mustamin Nur Fajriany Anwar Nur Wahidah Apriani