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"Salah satu cara pencegahan penyakit jantung koroner dapat dilakukan dengan meningkatkan asupan serat perhari Bekatul merupakan bahan pangan lokal yang mengandung tinggi serat oleh karena itu bekatul digunakan untuk bahan substitusi dari tepung terigu dalam produk brownies kukus Penelitian eksperimental ini bertujuan untuk menciptakan brownies dengan rasa yang enak dan mengandung tinggi serat Terdapat 4 perlakuan substitusi bekatul yaitu 100 70 30 dan 0 sebagai brownies kontrol Analisis zat gizi dilakukan di PT Saraswati Indo Genetech Bogor dan uji hedonik dilakukan di Perpustakaan Pusat UI dengan 40 orang panelis Hasil penelitian menunjukan bahwa tidak ada perbedaan signifikan antara rasa warna aroma dan keseluruhan brownies Brownies berbahan dasar bekatul mengandung memiliki serat tertinggi dengan 9 29 gr serat dalam satu kali penyajian 24 gr.

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One way to prevent coronary heart disease can be done by increasing daily dietary fiber intake Rice bran is Indonesian rsquo s local food with high content of dietary fiber therefore rice bran used to substitute wheat flour in steamed brownies This experiment research purpose is to obtain delicious brownies with high fiber content There were 4 modification for rice bran substitution 100 70 30 and 0 as a control brownies Nutrition analysis took place in Saraswati Indo Genetech Laboratory and Hedonic test took place in University of Indonesia rsquo s library with 40 panelists Result for this experiment showed there is no significant difference in taste color flavor and the entirety of steamed brownies Brownies with 100 bekatul had the highest fiber with 9 29 gr dietary fiber per serving 24 gr"

"Pelayanan gizi rumah sakit (PGRS) sebagai salah satu sub sistem dalam sistem kesehatan paripurna di rumah sakit, dalam upaya peningkatan mutu pelayanannya haruslah ditunjang oleh sumber daya manusia yang memadai. Dalam salah satu kegiatan PGRS yaitu penyediaan, pengolahan dan penyaluran makanan, tenaga pelaksana gizi merupakan komponen utama, dan motivasi kerja mereka yang tinggi akan sangat mendukung keberhasilan PGRS.Motivasi kerja dipengaruhi oleh banyak faktor yaitu yang bersumber dari dalam diri seseorang (umur, jenis kelamin, pendidikan, masa kerja, jumlah anak, status perkawinan, status kepegawaian) dan faktor yang bersumber dari luar seperti kebijakan organisasi, hubungan pribadi dengan sesama/atasan, kondisi lingkungan kerja, imbalan dan pengawasan.Untuk mengetahui faktor yang berhubungan dengan motivasi kerja tenaga pelaksana gizi di Sub Instalasi Pengolahan dan Penyaluran Makanan (STPP), dilakukan penelitian studi observasional dengan metode cross-sectional pada seluruh (72 orang) tenaga pelaksanan gizi di SIPP. Pengambilan data primer dilakukan melalui wawancara langsung dengan menggunakan alat bantu berupa kuesioner.Untuk melihat kemaknaan hubungan antara masing-masing dari 12 variabel bebas dengan tingkat motivasi kerja dilakukan uji chi-square. Hasil penelitian menunjukkan bahwa faktor status perkawinan, status kepegawaian dan imbalan mempunyai hubungan bermakna dengan motivasi kerja. Dari hasil tersebut disampaikan saran untuk meningkatkan motivasi kerja tenaga pelaksana gizi SIPP yaitu mengembangkan program motivasi dan penampilan kerja bagi tenaga pelaksana gizi ; menyediakan kondisi dan lingkungan kerja yang layak ; membentuk sistem supervisi untuk setiap tingkatan kegiatan dan mengembangkan standar_penampilan kerja ; mengembangkan sistem reward bagi pegawai negeri sipil (PNS) sesuai kebijakan rumah sakit ; mengembangkan dan menerapkan sistem kontrak keja yang dilengkapi dengan spesifikasi kerja dan imbalan bagi tenaga bukan PNS ; serta menganalisis dan meningkatkan sistem insentif/pengg jian secara bertahap dan berkala.Daftar bacaan: 32 (1984 - 1999)

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Nutritional care service is one of the sub systems of comprehensive health care system in the hospital. Human Resources are one of the important inputs to support the effectiveness of the whole operation of the system. Food service management system which compose namely the preparation, production, distribution of food component is the biggest working unit in nutrition department which has more than fifty percents of the total personnel's in nutrition department.Motivation at work is influenced by many factors either the internal factor of the person (age, sex, education background, period/years of work, member of the family, marital status, employee status), or the external factors such as policy, organization, personnel relationship to others sub ordinate, working condition, reward and supervision system.An observational cross sectional study has been conducted in June 2000 in order to identify the relationship between motivation at work and related factors on seventy two Dr. Cipto Mangunkusumo Hospital food service personnel?s. The primary data was collected through interviewed using closed questionnaire.The relationship between motivation at work and 12 independent variables were assessed using chi-square test. The study shown that marital status, employee status and incentive reward has a significant relationship with motivation at work Based in this founding, the writer recommends some aspects as followed: Develop the motivation and work performances program for food service personnel?s. Provide appropriate condition and working environment.Formulate the supervision system for each level of activities and develop work performance standard of food service personnel?s. Develop reward system for the government's employee according to the policy of the hospital. Develop and apply the contract system with work specification and appointed salary for auxiliary personnel?s. Analyze and improve the incentive/salary system gradually and periodically.Bibliography: 32 (1984 -1999)"

"Rumah sakit merupakan sarana pelayanan kesehatan kuratif yang bertujuan untuk memulihkan pasien yang dirawat, salah satu bentuk upaya rumah sakit untuk memulihkan pasien adalah memberikan pelayanan gizi sesuai kebutuhan gizi dan termakan habis oleh pasien. Pelayanan gizi pasien di ruang rawat inap dilaksanakan oleh tenaga ahli gizi ruangan.Di Rumah Sakit Islam Jakarta Pusat pelayanan gizi kepada pasien belum berlangsung secara optimal, terlihat dari masih rendahnya cakupan pasien rawat inap yang mendapat layanan konsultasi gizi dan masih banyaknya keluhan pasien tentang makanan selama dirawat di ruang rawat inap.Tujuan penelitian ini untuk mengetahui bagaimana gambaran pelaksanaan tugas ahli gizi di ruang rawat inap Rumah Sakit Islam Jakarta Pusat tahun 2004 dan sejauhmana karakteristik individu (pengetahuan, pelatihan, masa kerja, beban kerja) dan karakteristik organisasi (kepemimpinan, standard operation procedures/SOP, sarana, insentif, pengawasan) mempengaruhi pelaksanaan tugas ahli gizi di ruang rawat inap Rumah Sakit Islam Jakarta Pusat tahun 2004.Penelitian ini bersifat kualitatif dengan maksud menggali secara mendalam data-data yang diperoleh serta melakukan eksplorasi informasi tentang pelaksanaan tugas ahli gizi di ruang rawat inap Rumah Sakit Islam Jakarta Pusat tahun 2004 melalui sumber-sumber informan. lnforman yang diambil dari manajer tingkat atas, menengah, dan bawah serta pelaksana (ahli gizi ruangan).Dari hasil penelitian didapatkan informasi bahwa pelaksanaan tugas ahli gizi di ruang rawat inap masih kurang baik tergambar dari masih kurangnya pengetahuan ahli gizi dalam gizi terapan, belum pernahnya mengikuti pelatihan, beban kerja yang berat sehingga hasil kerja yang didapat kurang maksimal karena pasien yang mendapat asuhan gizi hanya yang berdiet khusus saja dan yang mengalami gangguan dalam pelaksanaan dietnya. Hasil lainnya dari penelitian ini adalah gambaran tentang komunikasi di lingkungan kerja kurang komunikatif, sarana pelayanan khususnya trolley untuk membawa makanan pasien sudah tidak memadai, pengawasan dari atasan masih kurang.Dengan hasil penelitian tersebut di atas saran yang diajukan oleh peneliti adalah : sebaiknya pimpinan berupaya meningkatkan pengetahuan semua ahli gizi yang ada, mengirimkan petugas/ahli gizi untuk mengikuti pelatihan yang berhubungan dengan gizi klinik/gizi institusi, menambah jumlah ahli gizi untuk mengurangi beban kerja yang berat, memperbaiki sarana: pelayanan, membuat SOP tertulis, dan melakukan pengawasan secara intensif

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Hospital is curative care facility to recover the hospitalized patients. One aspect of this care is palatable nutritional care according to the need of patients. The nutritional care in in-hospital wards is implemented by the ward nutritionist.

Nutritional care in Jakarta Islamic Hospital was not optimally implemented, reflected by low coverage of patients who receive nutrition consultation and many complaints about the food provided.

The objective of this study was to know the description of work implementation of nutritionist in in-hospital care ward of Jakarta Islamic Hospital year 2004 and how individual characteristics (knowledge, training, length of work, workload) and organizational characteristics (leadership, SOP, facilities, incentive, inspection) influence the work implementation of nutritionist in in-hospital care wards.

The study was qualitative aimed at exploring information through different sources. Informants were high, middle and low level managers, and the implementer (ward nutritionist).

The study showed that the work implementation of nutritionist was not optimal reflected by lack of knowledge, particularly on applied nutrition, no training was attended, and heavy workload resulted in suboptimal and patients who received nutritional, care were limited to those followed special diet and those who had diet problems. Other study result exhibits lack of communication in work place, lack of facility especially food trolley, and lack of monitoring.

Based on the study results, it is suggested to managers to increase nutritionist's knowledge, to send nutritionist to trainings related to clinical/institutional nutrition, to add more nutritionists to reduce workload, to add necessary facilities, to provide written SOP, and to conduct intensive monitoring."

"Setiap manusia tentu memiliki keinginan di dalam diri masing-masing, termasuk keinginan memiliki tubuh yang ideal. Ketika ingin mendapatkan tubuh yang ideal tersebut, manusia akan melakukan diet. Tidak sedikit seseorang yang berhasil atas dietnya dan membagikan mengenai program dietnya melalui media sosial bahkan hingga menuliskannya dalam sebuah buku yang memuat informasi mengenai program diet. Mengenai informasi diet dalam buku tersebut dapat berasal dari seseorang yang bukan ahli gizi. Namun, diet yang dilakukan oleh seseorang tidak selalu memberikan dampak positif bagi orang lain, sehingga menimbulkan kerugian. Dalam penelitian ini ingin mengetahui bagaimana perlindungan hukum terhadap konsumen yang dirugikan akibat membeli buku mengenai program diet dari seseorang bukan ahli gizi yang ditinjau dari Undang-Undang Nomor 8 Tahun 1999 Tentang Perlindungan Konsumen serta pertanggungjawaban penulis dan penerbit buku tersebut. Metode yang digunakan dalam penulisan ini adalah yuridis normatif dengan menggunakan pendekatan perundang-undangan untuk menjawab permasalahan dalam penelitian ini. Setiap konsumen berhak mendapatkan kenyamanan, keamanan, dan keselamatan atas barang dan/atau jasa yang digunakannya, sehingga seorang penulis yang menuliskan buku tentu harus menuliskan bukunya secara jelas, benar, dan jujur. Selain itu, penulis buku juga harus mempertanggungjawabkan buku atau karya yang ditulisnya dengan memberikan ganti kerugian kepada konsumen yang mengalami kerugian atas buku program diet yang ia tulis.

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Every human being certainly has a desire in each of them, including the desire to have an ideal body. When you want to get the ideal body, people will go on a diet. Not a few people who are successful in their diet share their diet program through social media and even write it down in a book that contains information about the diet program. Regarding diet information in the book can come from someone who is not a nutritionist. However, the diet that is carried out by one person does not always have a positive impact on others, resulting in losses. In this study, we want to find out how the legal protection for consumers who are harmed by buying a book about the diet program from someone who is not a nutritionist in terms of Law Number 8 of 1999 concerning Consumer Protection and the responsibility of the author and publisher of the book. The method used in this paper is normative juridical using a statutory approach to answer the problems in this research. Every consumer has the right to get comfort, security, and safety for the goods and/or services they use, so a writer who writes a book must of course write their books, correctly, and fairly. Consumer protection is needed so that consumers can avoid losses after or a loss occurs. In addition, the author of the book must also be responsible for the book or work they wrote and can provide compensation to consumers who have suffered losses from the diet program book he wrote.

"

"[ABSTRAKLATAR BELAKANG: Katiadaan instrumen penilaian kompetensi yang validmenyulitkan penilaian praktik konseling terhadap tenaga gizi desa (Barangay NutritionScholars, BNS) yang mendapat pelatihan konseling pemberian makanan pada bayi dananak (infant and young child feeding, IYCF). Studi ini dirancang untuk mengembangkandan memvalidasi instrumen penilaian kompetensi BNS dalam memberikan konselingIYCF.METODE: Desain penelitian metodologi digunakan untuk mengembangkan dan validasiinstrumen pengukur kompetensi konseling IYCF meliputi pengetahuan, sikap, danketerampilan, berdasarkan frekuensi, intensitas, dan aktivitas. Instrumen ini ditujukanpenggunaanya oleh BNS, supervisor, maupun klien. Uji coba dan revisi berdasarkan hasilanalisis item dilakukan pada 320 BNS dan dilanjutkan dengan uji lapangan terhadap 280BNS. Validitas isi (content validity) dikaji oleh beberapa pakar, sedangkan konsistensiinternal (internal consistency) dan validitas konstruk (construct validity) diuji denganCronbach?s alpha dan, exploratory dan confirmatory factor analysis. Distribusi bobotpengetahuan, sikap dan keterampilan dan nilai titik potong kompetensi untuk tiapconstruct dan instrumen ditetapkan berdasarkan sensitivitas dan spesifisitas menggunakanROC Curve.HASIL: Instrumen yang valid terdiri dari: 1) 28 item terkait pengetahuan BNS dengantipe memilih benar atau salah suatu pertanyaan, pertanyaan dengan jawaban singkat, danpilihan ganda; 2) 10 item terkait sikap BNS dengan Likert scale untuk menilai pandanganpribadi, sikap terhadap implementasi, dan hambatan yang dirasakan saat konseling IYCF;3) 18 item menggunakan 5 skala frekuensi penilaian BNS dalam mendengarkan,memberikan support, dan praktik penilaian dan keterampilan; 4) 18 item dengan 4 skalanilai untuk atasan BNS menilai intensitas proses konseling, penilaian dan penggunaanmateri IYCF; dan 5) 17 item berupa daftar tilik kegiatan untuk klien menilai pemberiansupport, penilaian, dan praktik keterampilan. Gabungan item masing-masing menjadiinstrumen penilaian kompetensi KAS-WOR, KAS-SUP, KAS-MOM dan KAS-COMdengan nilai titik potong masing-masing yaitu 75%, 50%, 80% dan 65%. Berdasarkanpembobotan 20% untuk pengetahuan, 10% sikap, dan 70% keterampilan diperoleh 30%BNS yang kompeten dalam konseling IYCF.KESIMPULAN: Hasil pengembangan instrumen penilaian kompetensi BNS melakukankonseling IYCF memiliki konsistensi internal dan tingkat validitas yang sedang sampaitinggi.

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ABSTRACTBACKGROUND: The Barangay (Village) Nutrition Scholars (BNS) has beentrained to do infant and young child feeding (IYCF) counseling but the absence of avalidated competency instruments constrained the assessment of their competency todo IYCF counseling to their client. This study was designed to develop and validatethe instruments to assess the competency of BNS on IYCF counseling and answer thequestion: how valid and reliable were the developed instrument to measure thecompetency of trained BNS on IYCF counseling?METHODS: Methodological research design were used to develop and validate theinstruments to measure IYCF counseling competency based on knowledge, attitudeand skills in terms of frequency, intensity and activity designed for the BNS,supervisor and client, respectively. The instruments were pilot-tested to assess 320BNS. Item analyses results were used for revisions prior to field test to 280 BNS.Experts checked the content validity; internal consistency and construct validity wereassessed using Cronbach?s alpha and exploratory and confirmatory factor analysis,respectively. The weighting distribution for knowledge, attitude and skills and cut-offscore for each construct and instrument were established based on sensitivity andspecificity using ROC Curve to calculate the score and to identify competent BNS.RESULTS: The validated instruments included: 1) 28 items for BNS knowledge testwith true or false, fill-in-the-blanks and multiple-choice formats; 2) 10 items for BNSattitude test with four scale Likert scale to assess personal view, attitude towardsimplementation, and perceived barriers on IYCF counseling; 3) 18 items of five-scalefrequency instrument for BNS to assess listening, giving support, assessment andaction skills; 4) 18-item four-scale instrument for BNS supervisor to assess theintensity in doing the counseling process, assessment and use of IYCF materials; and5) 17-item activity checklist designed for client to assess giving support, assessmentand actions skills. These constructs were combined into competency assessmentinstruments KAS-WOR, KAS-SUP, KAS-MOM and KAS-COM with 75%, 50%,80% and 65% as cut-off score. Based on the 20-10-70 weighting distributions forknowledge-attitude-skills competent BNS on IYCF counseling was about 30%.CONCLUSIONS: The assessment instruments developed to measure the IYCFcounseling competency of BNS had relatively moderate to high internal consistencyand validity. This assures that the results of the tests can be relied upon for makingdependable judgments and interpretations.;BACKGROUND: The Barangay (Village) Nutrition Scholars (BNS) has beentrained to do infant and young child feeding (IYCF) counseling but the absence of avalidated competency instruments constrained the assessment of their competency todo IYCF counseling to their client. This study was designed to develop and validatethe instruments to assess the competency of BNS on IYCF counseling and answer thequestion: how valid and reliable were the developed instrument to measure thecompetency of trained BNS on IYCF counseling?METHODS: Methodological research design were used to develop and validate theinstruments to measure IYCF counseling competency based on knowledge, attitudeand skills in terms of frequency, intensity and activity designed for the BNS,supervisor and client, respectively. The instruments were pilot-tested to assess 320BNS. Item analyses results were used for revisions prior to field test to 280 BNS.Experts checked the content validity; internal consistency and construct validity wereassessed using Cronbach?s alpha and exploratory and confirmatory factor analysis,respectively. The weighting distribution for knowledge, attitude and skills and cut-offscore for each construct and instrument were established based on sensitivity andspecificity using ROC Curve to calculate the score and to identify competent BNS.RESULTS: The validated instruments included: 1) 28 items for BNS knowledge testwith true or false, fill-in-the-blanks and multiple-choice formats; 2) 10 items for BNSattitude test with four scale Likert scale to assess personal view, attitude towardsimplementation, and perceived barriers on IYCF counseling; 3) 18 items of five-scalefrequency instrument for BNS to assess listening, giving support, assessment andaction skills; 4) 18-item four-scale instrument for BNS supervisor to assess theintensity in doing the counseling process, assessment and use of IYCF materials; and5) 17-item activity checklist designed for client to assess giving support, assessmentand actions skills. These constructs were combined into competency assessmentinstruments KAS-WOR, KAS-SUP, KAS-MOM and KAS-COM with 75%, 50%,80% and 65% as cut-off score. Based on the 20-10-70 weighting distributions forknowledge-attitude-skills competent BNS on IYCF counseling was about 30%.CONCLUSIONS: The assessment instruments developed to measure the IYCFcounseling competency of BNS had relatively moderate to high internal consistencyand validity. This assures that the results of the tests can be relied upon for makingdependable judgments and interpretations.;BACKGROUND: The Barangay (Village) Nutrition Scholars (BNS) has beentrained to do infant and young child feeding (IYCF) counseling but the absence of avalidated competency instruments constrained the assessment of their competency todo IYCF counseling to their client. This study was designed to develop and validatethe instruments to assess the competency of BNS on IYCF counseling and answer thequestion: how valid and reliable were the developed instrument to measure thecompetency of trained BNS on IYCF counseling?METHODS: Methodological research design were used to develop and validate theinstruments to measure IYCF counseling competency based on knowledge, attitudeand skills in terms of frequency, intensity and activity designed for the BNS,supervisor and client, respectively. The instruments were pilot-tested to assess 320BNS. Item analyses results were used for revisions prior to field test to 280 BNS.Experts checked the content validity; internal consistency and construct validity wereassessed using Cronbach?s alpha and exploratory and confirmatory factor analysis,respectively. The weighting distribution for knowledge, attitude and skills and cut-offscore for each construct and instrument were established based on sensitivity andspecificity using ROC Curve to calculate the score and to identify competent BNS.RESULTS: The validated instruments included: 1) 28 items for BNS knowledge testwith true or false, fill-in-the-blanks and multiple-choice formats; 2) 10 items for BNSattitude test with four scale Likert scale to assess personal view, attitude towardsimplementation, and perceived barriers on IYCF counseling; 3) 18 items of five-scalefrequency instrument for BNS to assess listening, giving support, assessment andaction skills; 4) 18-item four-scale instrument for BNS supervisor to assess theintensity in doing the counseling process, assessment and use of IYCF materials; and5) 17-item activity checklist designed for client to assess giving support, assessmentand actions skills. These constructs were combined into competency assessmentinstruments KAS-WOR, KAS-SUP, KAS-MOM and KAS-COM with 75%, 50%,80% and 65% as cut-off score. Based on the 20-10-70 weighting distributions forknowledge-attitude-skills competent BNS on IYCF counseling was about 30%.CONCLUSIONS: The assessment instruments developed to measure the IYCFcounseling competency of BNS had relatively moderate to high internal consistencyand validity. This assures that the results of the tests can be relied upon for makingdependable judgments and interpretations., BACKGROUND: The Barangay (Village) Nutrition Scholars (BNS) has beentrained to do infant and young child feeding (IYCF) counseling but the absence of avalidated competency instruments constrained the assessment of their competency todo IYCF counseling to their client. This study was designed to develop and validatethe instruments to assess the competency of BNS on IYCF counseling and answer thequestion: how valid and reliable were the developed instrument to measure thecompetency of trained BNS on IYCF counseling?METHODS: Methodological research design were used to develop and validate theinstruments to measure IYCF counseling competency based on knowledge, attitudeand skills in terms of frequency, intensity and activity designed for the BNS,supervisor and client, respectively. The instruments were pilot-tested to assess 320BNS. Item analyses results were used for revisions prior to field test to 280 BNS.Experts checked the content validity; internal consistency and construct validity wereassessed using Cronbach’s alpha and exploratory and confirmatory factor analysis,respectively. The weighting distribution for knowledge, attitude and skills and cut-offscore for each construct and instrument were established based on sensitivity andspecificity using ROC Curve to calculate the score and to identify competent BNS.RESULTS: The validated instruments included: 1) 28 items for BNS knowledge testwith true or false, fill-in-the-blanks and multiple-choice formats; 2) 10 items for BNSattitude test with four scale Likert scale to assess personal view, attitude towardsimplementation, and perceived barriers on IYCF counseling; 3) 18 items of five-scalefrequency instrument for BNS to assess listening, giving support, assessment andaction skills; 4) 18-item four-scale instrument for BNS supervisor to assess theintensity in doing the counseling process, assessment and use of IYCF materials; and5) 17-item activity checklist designed for client to assess giving support, assessmentand actions skills. These constructs were combined into competency assessmentinstruments KAS-WOR, KAS-SUP, KAS-MOM and KAS-COM with 75%, 50%,80% and 65% as cut-off score. Based on the 20-10-70 weighting distributions forknowledge-attitude-skills competent BNS on IYCF counseling was about 30%.CONCLUSIONS: The assessment instruments developed to measure the IYCFcounseling competency of BNS had relatively moderate to high internal consistencyand validity. This assures that the results of the tests can be relied upon for makingdependable judgments and interpretations.]"

"Status gizi yang buruk terutama selama masa anak-anak berdampak negatif pada kehidupan awal, serta sepanjang siklus hidup manusia. Salah satu faktor yang berpengaruh dalam meningkatkan status gizi anak-anak adalah bargaining power ibu. Penelitian-penelitian sebelumnya masih memiliki keterbatasan: (1) penggunaan data cross-sectional, padahal status gizi (stunting) merupakan akumulasi periode sebelumnya dan bargaining power merupakan suatu proses, sehingga untuk melihat hubungan kausalitas kurang tepat jika menggunakan data cross-sectional; (2) pengukuran bargaining power masih menggunakan pendekatan tidak langsung yang umumnya berkisar pada kepemilikan ekonomi, sementara ada indikator yang lebih baik yaitu dengan pendekatan langsung melalui pertanyaan tentang pengambilan keputusan dalam rumah tangga.Penelitian ini bertujuan untuk mempelajari pengaruh bargaining power ibu terhadap status gizi anak di Indonesia. Unit analisisnya adalah anak berusia 7-19 tahun (IFLS5) yang masih memiliki dan tinggal bersama orang tua (IFLS4). Dengan menggunakan metode estimasi OLS, hasilnya menunjukan bahwa bargaining power ibu signifikan dan positif memengaruhi status gizi anak yang diukur dengan z-score TB/U. Demikian juga dengan status bekerja ayah, pendidikan dan tinggi badan orang tua, jenis kelamin anak, pendapatan dan kepemilikan aset rumah tangga, serta status kota-desa. Sedangkan bargaining power ayah dan status bekerja ibu tidak signifikan, bahkan umur dan jumlah saudara kandung anak memiliki dampak negatif.

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Poor nutritional status, especially during childhood, has a negative impact on early life as well as throughout the human life cycle. One of the factors that influence the improvement of children's nutritional status is the bargaining power of mothers. Previous studies still have limitations: (1) the use of cross-sectional data, whereas nutritional status (stunting) is the accumulation of previous periods and bargaining power is a process, so to see causality is less appropriate when using cross-sectional data; (2) the measurement of bargaining power still uses an indirect approach which generally revolves around economic ownership, while there are better indicators, namely a direct approach through questions about decision making in the household.This study aims to see the effect of bargaining power of mothers on children's nutritional status in Indonesia. The unit of analysis is children aged 7-19 years (IFLS5) who still have and live with parents (IFLS4). Using the OLS estimation method, the results show that maternal bargaining power is significant and positively influences the child's nutritional status as measured by the z-score TB/U. Likewise with the working status of the father, education and height of the parents, the sex of the child, income and ownership of household assets, as well as the status of the urban-rural. While the father's bargaining power and mother's working status are not significant, even the age and number of siblings have a negative impact."

"Minimnya konsumsi serat dapat menyebabkan terjadinya berbagai penyakit. Penelitian ini bertujuan untuk mengembangkan produk berbahan dasar buah dan kulit pisang (Musa paradisiaca) sebagai makanan alternatif sumber serat berupa donat yang dapat diterima masyarakat. Penelitian ini merupakan penelitian eksperimental laboratorium dengan metode rancangan acak lengkap. Panelis dalam penelitian ini adalah 50 mahasiswa FKM UI. Hasil penelitian menunjukkan bahwa donat yang paling disukai panelis adalah donat 683 dengan substitusi buah dan kulit pisang (dry basis) sebesar 5,82% buah pisang dan 18,41% kulit pisang. Berdasarkan hasil uji laboratorium, donat 683 memiliki kandungan gizi yaitu energi 338,91 kkal; air 28,23 gram; abu 0,73 gram; lemak10,95 gram; protein 4,31 gram; karbohidrat 55,78 gram; serat pangan larut 2,13 gram; dan serat pangan tak larut 9,12 gram per 100 gram donat. Penambahan buah dan kulit pisang dengan kadar serat tinggi pada donat formulasi meningkatkan jumlah energi, kadar abu, lemak, karbohidrat, dan kadar serat pangan total (serat pangan larut dan tak larut).

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Deficiency of dietary fiber can cause so many diseases. The main goals from this research are to make innovative product, especially donut, that made from fruit and peel of banana (Musa paradisiaca) and also to know the acceptance for this product. This research is an experimental research that using completely randomized design method. Panelists for hedonic test in this research are 50 students from Faculty of Public Health UI. The result of this research shows that the favorite donut is donut 683 that substituted by 5,82% banana fruit and 18,41% banana peel (dry basis). Based on laboratorium analysis, the nutrient contents of donut 683 are 338,91 kcal of energy; 28,23 gram of moisturize (water); 0,73 gram of ash; 10,95 gram of fat; 4,31 gram of protein; 55,78 gram of carbohydrate; 2,13 gram of soluble dietary fiber; and 9,12 gram of insoluble dietary fiber per 100 gram of donut. Addition of fruit and peel of banana, that contain with high fiber, can increase the content of energy , ash, fat, carbohydrate, and total dietary fiber (soluble and insoluble dietary fiber)."

"[Energi dan protein merupakan zat gizi yang penting selama pertumbuhan. Apabila pada masa anak-anak asupan protein kurang dari yang dibutuhkan, maka akan terjadi penurunan berat badan dan gangguan fungsional hingga akhirnya mengganggu kesehatan, menghambat pertumbuhan, dan pada tahap yang parah dapat berakibat terhentinya pertumbuhan anak (Jackson dan Truswell, 2012). Prevalensi berat-kurang di Jawa barat berada pada posisi kelima, lebih besar daripada DKI Jakarta yang berada pada posisi kedua berdasarkan rendahnya kejadian berat-kurang. Tujuan umum penelitian ini adalah untuk mengetahui hasil analisis kandungan zat gizi cookies sumber protein serta daya terima cookies pada ibu yang memiliki batita di Kota Bandung tahun 2015. Penelitian ini merupakan penelitian eksperimental dengan metode rancang acak lengkap dengan pola satu arah. Perbandingan formula tepung kacang hijau dan tepung ikan yang digunakan adalah (60%:40%, 50%:50%, dan 40%:60%). Panelis dalam uji hedonik berjumlah 30 orang. Hasil penelitian ini, menunjukan bahwa kandungan gizi yang terkandung dalam cookies sumber protein memenuhi kebutuhan protein selingan batita. Cookies yang paling disukai berdasarkan penilaian aroma, rasa, tekstur, dan warna adalah cookies dengan perbandingan tepung kacang dan tepung ikan sebesar 50%:50%. Kandungan gizinya adalah air 3,35%, abu 4,27%, protein 13,52%, lemak 8,25%, dan karbohidrat 69,57%. Perlakuan cookies terbaik berdasarkan kadar protein adalah cookies dengan perbandingan tepung kacang hijau dan ikan sebesar 40%:60%., Energy and Protein is a nutrition that is essensial for growth. If children’s protein intake is less than the required, there will be weight loss and functional impairment, and eventually will harm the health, inhibit the growth, and in the severe stage would result in atrophy of children (Jakson dan Truswell, 2012). Prevalence for underweight in West Java is in fifth position meanwhile in Jakarta is in second position based on low prevalence of underweight. The main goals for this research are to know the result of nutrition analysis for protein source cookies and to know the acceptance for these cookies in mothers with toddler at Bandung on 2015. This research is an experimental research which use completely randomized design method. The formulas ratio for mung bean flour and fish flour are 60%:40%, 50%:50%, and 40%60%. Panelists for hedonic test are 30 peole. The results of this research shows that the nutrition content in protein source cookies have met daily needs of protein for snack. The most preferred cookies based on aroma, flavour, texture, and colour test is cookie with mung bean flour and fish flour ratio by 50%:50%, the nutrients are 3,35% water, 4,27% ash, 13,52% protein, 8,25% fat, and 69,57% carbohydrate. Cookies with the best treatment based on its protein is cookies with mung bean flour and fish flour ratio by 40%:60%.]"

"ABSTRAKMengingat angka kejadian gizi buruk dan anak pendek di Indonesia serta minimnya alternatif makanan untuk anak autisme, maka penulis ingin membuat cookies non-terigu berprotein tinggi dengan memanfaatkan bahan produksi pangan Indonesia, yaitu tepung ikan teri, tepung daun kelor, dan tepung mocaf. Penelitian ini merupakan penelitian eksperimental laboratorium dengan metode rancangan acak lengkap. Panelis dalam penelitian ini adalah 45 mahasiswa FKM UI. Hasil penelitian menunjukkan bahwa cookies yang paling disukai panelis adalah cookies 144 yang memiliki kandungan tepung mocaf sebesar 34.0 ,tepung ikan sebesar 8.5 , dan tepung daun kelor sebesar 8.5 . Penelitian membuktikan adanya perbedaan signifikan terkait penilaian warna,aroma, after taste, dan keseluruhan cookies p < 0,05 namun tidak pada variabel tekstur, dan rasa p > 0,05 . Berdasarkan hasil uji laboratarium, cookies 144 memiliki kandungan gizi yaitu energi 415,82 kkal; air 11,04 gram; abu 3,483 gram; lemak 14,78 gram; protein 11,80 gram; dan karbohidrat 58,90 gram. Penambahan tepung mocaf, tepung ikan teri, dan tepung daun kelor meningkatkan jumlah protein, lemak, karbohidrat, kadar air, dan kadar abu.

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ABSTRAKThe incidence of malnutrition and short children in Indonesia increase and the lack of alternative food for children with autism, hence the authors want to make high protein non wheat cookies by utilizing Indonesian food production which is mocaf flour, anchovy fish flour, and moringa flour. This research is an experimental research that using completely randomized design method. Panelists for hedonic test in this research are 45 students from Faculty of Public Health UI. The results showed that cookies most favored panelists were cookies 144 which contained mocaf flour by 34.0 , fish flour by 8.5 , and moringa flour by 8.5 . Studies have shown significant differences in color, aroma, after taste, and overall cookies p 0.05 . Based on laboratorium analysis, the nutrient contents of cookies 144 are 415,82 kcal of energy 11,04 gram of water 3,483 gram of ash 14,78 gram of fat 11,80 gram of protein and 58,90 gram of carbohydrate. The addition of mocaf flour, fish flour, and moringa flour can improve the content of protein, fats, carbohydrate, water, and ash. "

"Periode pemberian makanan pendamping ASI merupakan waktu meningkatnya jumlah prevalensi gizi kurang yang dapat menyebabkan pertumbuhan dan perkembangan yang buruk pada anak. Menurut Riskesdas tahun 2013, prevalensi stunting di Indonesia sekitar 35-40% dan underweight 15-20% untuk anak usia bawah 5 tahun. Pada negara berkembang, praktik pemberian MP ASI masih bermasalah dalam ketidakcukupan jumlah zat gizi makro dan mikro, frekuensi makan yang sedikit, dan rendahnya kemampuan serta variasi bahan lokal yang digunakan untuk MP ASI. Penelitian ini bertujuan untuk membuat alternatif MP ASI dan mengetahui kualitas organoleptik cookies panambahan tepung tulang ceker ayam dan tepung ampas tahu. Penelitian dengan desain eksperimental yang dilakukan dengan membuat enam formulasi yaitu satu kontrol dan lima cookies formulasi. Pembuatan tepung dengan ukuran partikel 100 mesh dan dilakukan analisis kandungan gizi tepung dan cookies. Uji hedonik dilakukan pada 50 panelis yaitu ibu yang memiliki bayi berusia 6-12 bulan di Depok untuk melihat pengaruh rasa, aroma, warna, tekstur, after taste, dan keseluruhan cookies. Penelitian membuktikan adanya perbedaan signifikan terkait penilaian warna, aroma, rasa, after taste, dan keseluruhan cookies (p < 0,05) namun tidak pada variabel tekstur (p > 0,05). Cookies formulasi yang paling disukai adalah cookies 849 dengan komposisi 12 gram tepung tulang ceker ayam dan 28 gram tepung ampas tahu. Penambahan tepung tersebut memberikan peningkatan kandungan protein, kalsium, air, abu, dan zat besi.

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Infants complementary feeding period can determine undernutrition prevalence for children in the future which later can lead to poor growth and development. Based on data RISKESDAS 2013, Indonesia has 35 ? 40% occurrence in stunting and 15?20% in underweight among children aged under 5 years old. In developing countries, most of complementary feeding practice still lacks in micronutrients and macronutrients adequacy, eating frequencies, and the use of local food variations. This study aims to made an alternative complementary food and determine the organoleptic quality of the cookies by adding of chicken feet bone flour and tofu waste flour. Research with experimental design were done by making six formulations: one control and five formulations cookies. Manufacture of flour with a particle size of 100 mesh and analysis of the nutrient content of the flour and cookies is done. The hedonic test conducted on 50 panelists are mothers with babies aged 6-12 months in Depok to see the effect of flavor, aroma, color, texture, after-taste, and overall cookies. Research shows significant differences related to the assessment of color, aroma, taste, after-taste, and overall cookies (p<0.05) but not in the variable texture (p>0.05). Most-favored formulation is found in code 849 cookies which contains 12 grams of chicken feet bone flour and 28 grams of tofu waste flour. The addition of chicken feet bone flour and tofu waste flour can improve the content of protein, calcium, water, ash, and iron.;;;"