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"ABSTRAKSolusi bagi permasalahan kekurangan gizi pada balita di Indonesia berbasis makanan adalah pemberiaan cookies. Salah satunya dengan cookies dalam formula pati ganyong dan tepung ikan teri. Formula ini terdiri dari lima resep, resep 543 (plain) dan 316 (kontrol pati ganyong), resep 629 (9,4% tepung ikan teri : 90,6% pati ganyong), resep 862 (12,5% tepung ikan teri : 87,5% pati ganyong) dan resep 714 (15,6% tepung ikan teri : 84,4% pati ganyong). Penelitian eksperimental ini bertujuan mengetahui gambaran kandungan gizi dan hasil uji kesukaan cookies pada 30 orang ibu yang mempunyai balita di Kelurahan Cibadak, Sukadamai dan Kencana sebagai responden. Data meliputi data analisis kandungan zat gizi cookies (karbohidrat, lemak, protein, kalsium, kadar air dan kadar abu) di Laboratorium Saraswanti Bogor dan data uji organoleptik menggunakan uji hedonik. Data dianalisis menggunakan uji univariat. Lama penelitian dari bulan Mei hingga bulan Juni 2015.Data hasil pengamatan responden, resep 629 merupakan pilihan terbaik dari ibu balita. Kandungan zat gizi resep 629 dari hasil pemeriksaan laboratorium adalah karbohidrat 67,35 g/100 g, protein 6,76 g/100 g, lemak total 21,33 g/100 g, kalsium 263,79 mg/100 g, kadar air 2,41 g/100 g dan kadar abu 2,15 g/100 g. Cookies dari pati ganyong dan tepung ikan teri merupakan bagian dari kearifan lokal, dengan demikian program besar diversifikasi pangan dapat diwujudkan dan dapat meningkatkan pembangunan ekonomi masyarakat, terutama di Indonesia bagian timur.hr>ABSTRACTOne of the best solution based on food for malnutrition problem of toddlerini Indonesia is giving the cookies. One of them is the one with canna starch andanchovy flour. The cookies formulation consists of 5 recipes, 543 (plain), 316(canna starch?s control), 629 (9,4% anchovy flour : 90,6% canna starch), 862(12,5% anchovy flour : 87,5% canna starch), and 714 (15,6% anchovy flour : 84,4canna starch). This experimental research aims to describe nutritional content andresult of hedonic test on 30 toddler?s mother at Cibadak, Sukadamai and Kencanasubdistrict as respondents. This research data includes data analysis of nutritionalcontent (carbohydrate, protein, fat, calcium, water grade and ash grade) in BogorSaraswanti laboratory and result of organoleptic test using hedonic test. Thosedata were analyzed by univariate test. This research was held from May to June2015.Observing the respondent data, cookies 629 is the most favourable cookieswith its nutrition content consists of carbohydrate 67,35 g/100 g, protein 6,76g/100 g, total fat 21,33 g/100 g, calcium 263,79 mg/100 g, water grade 2,41 g/100g and ash grade 2,15 g/100 g. Cookies from canna starch and anchovy flour is apart of the local wisdom, thus great program diversification can be implemented,especially in east of Indonesia."

"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.;;;"

"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. "

"ABSTRAKDiabetes melitus DM masih menjadi masalah yang belum dapat diselesaikan karena kejadiannya terus meningkat, baik di Indonesia maupun dunia. Makanan selingan adalah makanan dengan porsi kecil yang dapat mengendalikan kadar gula darah antarwaktu makan besar. Terdapat serealia yakni sorgum memiliki pengaruh positif terhadap DM karena memiliki indeks glikemik dan energi yang rendah, sifat antioksidan yang stabil, dan tinggi kandungan tanin. Namun, tanin dalam sorgum menyebabkan rasa dan daya terimanya rendah. Tujuan penelitian ini adalah membuat makanan selingan untuk diabetesi dan mengetahui daya terima cookies berbahan dasar tepung sorgum. Penelitian dengan desain eksperimental dilakukan dengan membuat tiga formulasi yang terdiri atas satu cookies kontrol 100:0 dan dua cookies formulasi 90:10 80:20 . Uji hedonik dilakukan pada 30 panelis dewasa >25 tahun yakni karyawan FKM UI. Hasil penelitian menunjukkan cookies formulasi yang paling disukai adalah cookies 750 80:20 . Penelitian ini membuktikan adanya perbedaan signifikan terhadap tekstur pada ketiga cookies dan terdapat perbedaan signifikan terhadap tekstur, rasa, dan aftertaste antara cookies kontrol dan cookies terpilih.

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ABSTRACTDiabetes melitus DM is a problem and hasn rsquo t be solved because the prevalence increased, both in Indonesia and the world. Snack can control blood sugar levels between meals. There is one of cereal called sorghum that has a positive effect on DM because its low glycemic index and energy, stable antioxidant, and high tannin content. However, tannins in sorghum cause bad taste and low acceptance. The objective of this study is to make snack for diabetics and measure the acceptance of sorghum cookies. This study has two formulation cookies 90 10 80 20 and control 100 0 . Hedonic test was conducted on 30 adult panelists 25 years . The result shows cookies 750 80 20 is most selected. This study indicates significant differences in texture on all cookies and significant differences in texture, taste, and aftertaste between control and selected cookies."

"ABSTRAKGlukoamilase menghidrolisis ikatan a-1,4 dan a-1,6 pada ujung non-reduktif dari pati.Dalam penelitian ini dilakukan perbandingan aktivitas glukoamilase dari A. awamori UICC 314 yang ditumbuhkan pada medium Sakai modifikasi dengan enam sumber karbohidrat yang berbeda. Pengukuran aktivitas glukoamilase dengan metode Nishise et al. (1988), dan konsentrasi glukosa dengan metode Somogyi-Nelson.Dalam waktu fermentasi 24 jam urutan tinggi ke rendah aktivitas glukoami1ase dihasilkan dari tepung beras, tepung ubi, maizena, tapioka, soluble starch dan tepung sagu; pada tepung sagu dan soluble starch aktivitas berbeda nyata dengan tepung beras, tepung ubi, maizena, dan tapioka; aktivitas pada soluble starch juga berbeda nyata dengan tepung sagu; pada tapioka aktivitas tidak berbeda nyata dengan tepung beras dan tepung ubi, sedangkan dengan maizena berbeda nyata; pada tepung beras, tepung ubi, dan maizena hasilnya tidak berbeda nyata.Dalam waktu fermentasi 48 jam tidak ada perbedaan aktivitas glukoamilase pada semua sumber karbohidrat.Aktivitas glukoamilase berbeda dalam waktu fermentasi 24 dan 48 jam pada tepung beras, tepung ubi, maizena, dan tepung sagu; sedangkan pada tapioka dan soluble starch tidak ada perbedaan.ABSTRACT"

"Penelitian ini membahas pembuatan formulasi cookies kaya gizi yang akan digunakan sebagai makanan tambahan bagi ibu hamil untuk meningkatkan status gizi makro dan mikro di dalam tubuh ibu hamil trimester 1. Tujuan dari penelitian ini adalah untuk mengetahui gambaran nilai gizi dari formula cookies dan mengetahui formulasi cookies kaya gizi yang paling disukai oleh panelis (ibu hamil) uji kesukaan. Penelitian ini merupakan studi penilaian organoleptik dengan menggunakan uji hedonik (uji kesukaan). Populasi penelitian ini adalah seluruh ibu hamil di Depok yang berada di wilayah Rangkapan Jaya, sedangkan sampel yang akan diikut sertakan dalam penelitian ini merupakan ibu hamil di wilayah RW 3, RW 7 dan RW 8 Rangkapan Jaya. Hasil penelitian menyatakan bahwa adanya perbedaan antara kandungan gizi cookies kaya gizi dengan tuna dan cookies kaya gizi tanpa tuna. Tingkat daya terima dari ibu hamil terhadap cookies kaya gizi diperoleh cookies kaya gizi dengan tuna 410 lebih disukai ibu hamil dari segi warna, kemudian cookies kaya gizi dengan tuna 410 dan cookies kaya gizi tanpa tuna 531 lebih disukai oleh ibu hamil dari segi rasa. Cookies kaya gizi tanpa tuna 184 disukai oleh ibu hamil dari segi aroma dan juga tekstur.

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This study discusses the making of cookies nutrient-rich formulation that will be used as supplementary food for pregnant women to improve the macro and micro nutrient status in the second trimester pregnant woman's body. The purpose of this study was to know the description of the nutritional value of formula cookies cookies and knowing nutrient-rich formulation of the most preferred by panelists (pregnant women) preference test. This study is a study of organoleptic assessment using hedonic test (preference test). The study population was all pregnant women in Depok which are in the area Rangkapan Jaya, while the sample that will be included in this study is the pregnant women in the region RW 3, RW and RW 7 8 Rangkapan Jaya.

The study states that the difference between the nutritional content of nutrient-rich cookies with tuna and cookies rich in nutrients without the tuna. Received power levels from pregnant women to obtain nutrient-rich cookies rich cookies nutrition with tuna preferably 410 pregnant women in terms of color, then cookies are rich in nutrition with 410 tuna and cookies rich in nutrients without tuna 531 is preferred by pregnant women in terms of taste. Cookies without tuna rich in nutrients favored by 184 pregnant women in terms of aroma and texture."

"ABSTRAKSkripsi ini meneliti kekuatan genggam yang dapat menggambarkan kekuatan tubuhsecara keseluruhan pada karyawan kependidikan FKM UI dan faktor-faktor yangmempengaruhinya, yaitu asupan gizi makro, IMT, aktivitas fisik, merokok, danfrekuensi konsumsi sarapan. Penelitian ini adalah penelitian kuantitatif dengandesain studi cross sectional. Data diambil menggunakan pengukuran antropometri,kuesioner mandiri, wawancara recall, dan hand grip dynamometer pada 93responden (31 orang perempuan dan 62 orang laki-laki) yang tidak sedang ataupernah mengalami cedera pada lengan dan tangan. Variabel yang memilikihubungan signifikan dengan kekuatan genggam adalah aktivitas fisik (P=0,0001),asupan karbohidrat (P=0,016), dan merokok (P=0,03).

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ABSTRACTThis study examine the hand grip strength which represents body strength in staffof Public Health Faculty of University of Indonesia with the possibly influencedfactors: macronutrients intake, BMI, physical activity, smoking, and breakfastfrequency. This quantitative study was undertaken with cross-sectional design.Collecting data process began with anthropometric measure, selfreportingquestionnaire, food recall interview, and hand grip dynamometer on 93 respondents(31 womens, 62 mens) without history of encounter arm deformities. Thesignificant variable with hand grip streng were physical activity (P=0,0001),carbohydrate intake (P=0,016), and smoking (P=0,03)."

"Nowadays, trade has become more liberalized, tariff has steadily fallen but many of non-tariff barriers (NTBs) to international trade remain or even increase. Regulatory measures such as technical standards on quality offering protection for human, animal, or environment. However, the purpose sometimes blur with the interest of domestic industry. Thus it can be the impediment of trade, which can decrease welfare. Indonesia also has its own standards, the National Standards of Indonesia (SNI). One of the standards is SNI for wheat flour, which application has been mandatory by Government. The purpose of the regulation is to increase nutritious value of society, however to some extent it is intertwined with the purpose of protecting domestic industry by using SNI as technical barriers, even though it is equally imposed to both domestic and foreign producers. This thesis shows that until 2006 the application of mandatory SNI for wheat flour in Indonesia did not act as technical barriers, although this thesis shows that the application of mandatory SNI has caused an increase in production cost and transaction cost of both local and foreign wheat flour producers. The increase in domestic production cost with the raw materials approach calculates only 0.01 percent from total cost of raw material. While the effect of increase in costs for foreign producer, by using quantity of export approach, shows that countries with high export to Indonesia are not strongly affected and they keep on exporting. Increases !n transaction costs come from the certification cost, certification procedures and quality control mechanism. There is around 380% difference in certification fee between domestic and foreign producer. There are also other potential transaction costs that might incur both to domestic producers or importers such as lobbying cost, queuing cost, information cost and even bribery cost. In average, the quantity of imported wheat after the implementation (2002-2006) increased for around forty percent, although during the first two years of the application it experienced a slight decrease. However, the increase in quantity of Imported wheat flour did not very much infiuence its market share in domestic market. Data shows that the market share of imported wheat flour did not experience any increase during 2002-2006. On the other hand, the average productions of domestic industry has fncreased for around fifty percent during 2002-2006, while its market share still take a dominant position with more than eighty percent. Finally, this research show that the increase in production costs and transaction costs due to the application of mandatory SNI is not significance in influencing domestic production/ quantity of import and market share."