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"Specifically written and designed for everyday home use, this comprehensive dietary reference book is authoritative and easy to use. It gives the latest nutritional information on brand-name and generic foods, including calories, cholesterol, total fat, carbohydrates, protein, fiber, sodium, and vitamin and mineral content. Contains 40,000 listings."

"ABSTRAKPenelitian ini tentang analisis kandungan zat gizi dan uji hedonik cookieskaya gizi pada siswi SMPN 27 Pekanbaru. Tujuan umum dari penelitian adalah untukmengetahui gambaran kandungan zat gizi cookies kaya gizi dan tingkat kesukaaanremaja terhadap cookies kaya gizi. Pengumpulan data tentang kandungan zat gizicookies menggunakan data hasil pemeriksaan laboratorium Fakultas TeknologiPertanian IPB dan laboratorium gizi FKM UI Depok. Data uji hedonik cookiesdiperoleh dari hasil penilaian panelis (siswi kelas VIII) dalam panel konsumen ujihedonik yang meliputi penilaian warna, rasa, aroma dan tekstur terhadap tiga jeniscookies yaitu cookies plain, cookies kaya gizi tuna dan cookies kaya gizi non tuna.Analisa data untuk kandungan zat gizi cookies menggunakan analisa deskriptif, danuntuk uji hedonik menggunakan uji anova dan bonferroni test. Kandungan energicookies kaya gizi berkisar antara 497.79-501.61 kkal/100g. Takaran saji cookies kayagizi sebagai makanan selingan/camilan bagi remaja anemia agar memenuhi 10%kebutuhan energi remaja (235 kkal) adalah 4 - 5 keping per saji. Kandungan zat gizilain dari cookies kaya gizi yang telah diketahui adalah lemak (24.47-25.41g/100g),protein (7.50-7.70g/100g), karbohidrat (60.53-61.89g/100g), kadar air (4.96-5.34g/100g), kadar abu (0.80-1.40g/100g), serat kasar (0.88-0.99g /100g), zat besi(4.07-8.67mg/100g), dan kandungan vitamin C (0.25-0.68mg/100g). Hasil penilaianhedonik dalam panel konsumen didapatkan bahwa rasa cookies kaya gizi tuna kurangdisukai. Dan hasil penilaian aroma didapatkan bahwa aroma cookies kaya gizi tuna dancookies kaya gizi non tuna kurang disukai. Namun secara keseluruhan baik dari segiwarna, rasa, aroma, dan tekstur cookies secara statistik tidak ada perbedaan yangsignifikan (p-value:0.330) kesukaan konsumen terhadap warna, rasa, aroma dan teksturdari cookies kaya gizi.

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ABSTRACTThis study analyzes the content of nutrients and hedonic test of nutrient-richcookies to the students of 27 Junior High School, Pekanbaru. The general purpose ofthis study is to describe the content of nutrients of nutrient-rich cookies and the level ofpreference of teenagers to the nutrient-rich cookies. The data collection over thenutrient content of cookies uses the data from the result of laboratory examination ofAgricultural Technology Faculty Bogor Agricultural Institute and nutrition laboratoryof Public Health Faculty University of Indonesia, Depok. The hedonic test data areobtained from the result of panelists? assessment (eight-grade students) in theconsumer panel of hedonic test over the assessment of color, flavor, aroma, and textureto three kinds of cookies namely plain cookies, tuna nutrient-rich cookies, and nontunanutrient-rich cookies. The data analysis for nutrient content of cookies usesdescriptive analysis, and for the hedonic test uses anova test and bonferroni test. Theenergy content of nutritious cookies is around 497.79 ? 501.61 kkal/100 g. The servingportion of nutrient-rich cookies as snack for teenagers suffering from anemia shouldfulfill 10% of teenagers? needs of energy (235 kkal) is 4 ? 5 chips per serving. Theother nutrients contained in the nutritious cookies are fat (24.47-25.41g/100g), protein(7.50-7.70g/100g), carbohydrate (60.53-61.89g/100g), water content (4.96-5.34g/100g), ash content (0.80-1.40g/100g), crude fiber (0.88-0.99g /100g), iron (4.07-8.67mg/100g), and vitamin C (0.25-0.68mg/100g). The result of hedonic test inconsumer panel states that the flavor of tuna nutrient-rich cookies is less favored. Andthe result of aroma states that the aroma of tuna nutrient-rich cookies and non-tunanutrient-rich cookies are less favored. However, the color, flavor, aroma, and texture ofcookies statistically show no significant differences (p-value: 0.330) of the consumers?preference to the color, flavor, aroma, and texture of nutrient-rich cookies."

"Penelitian ini bertujuan untuk mengetahui faktor dominan yang berhubungan dengan kepatuhan membaca label pangan pada siswa SMA Negeri 39 Jakarta Tahun 2018. Penelitian ini merupakan penelitian kuantitatif dengan desain cross-sectional . penelitian dilakukan pada bulan April tahun 2018 di SMA Negeri 39 Jakarta dengan jumlah responden sebanyak 209 orang. Pengumpulan data dilakukan dengan pengisian kuesioner secara mandiri oleh responden. Data yang diperoleh kemudian dianalisis secara univariat, analisis bivariat dengan uji Chi-Square, dan analisis multivariat dengan uji regresi logistik ganda model prediksi. Berdasarkan hasil analisis univariat diketahui 68,6 responden patuh membaca label pangan. Hasil analisis bivariat menunjukan uang saku, persepsi terhadap label pangan, pentingnya kandungan gizi, dan pentingnya label pangan berhubungan dengan kepatuhan membaca label pangan. Analisis multivariat menunjukkan bahwa responden yang menganggap kandungan gizi adalah komponen yang penting berpeluang 7,325 kali untuk lebih patuh membaca label pangan, dibandingkan dengan responden yang tidak menganggap kandungan gizi merupakan komponen yang penting. Peneliti menyarankan kepada siswa untuk lebih patuh membaca label pangan sebagai bentuk perlindungan konsumen agar terhindar dari pangan yang tidak aman. Sekolah disarankan melakukan edukasi label pangan dengan memasukkan pada mata pelajaran serta menempel anjuran membaca label pangan di kantin dan koperasi, sedangkan badan POM mengenalkan label pangan melalui media sosial.

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The aim of this study is to know the dominant factor that associated with food label reading behavior at SMA Negeri 39 Jakarta rsquo s students in 2018. This is a quantitative study with cross sectional design. This study conducted in April 2018 in class X and XI students of SMA Negeri 39 Jakarta, with 209 respondents. Data were collected with the use of self administered questionnaire. Data were analyzed using univariate, bivariate using chi square, and multivariat using logistic regression model.

The univariate result showed 68,6 respondents obedient of using food label. The bivariate result showed that pocket money, perception of the food label, the importance of nutrition, and the importance of food label are statistically have significant relation with the obedient of using food label. The importance of nutrition is the dominant factors that related to the obedient of using food labels based on multivariate analysis.

Researcher suggests students to use food label more often as a protection to the unhealth foods. The school must educate the students about food labels by adding the topic to the subjects and put some suggestions to read food labels at the canteen and cooperation, beside that, Badan POM also need to introduce food label by using social media."

"Uji analisa pewarna buatan, pemanis buatan, boraks dan formalin dalam Makanan dan minuman jajanan. Desain penelitian obsevasional dan hasil penyajian deskriptif, Dari populasi 702 SDN di Kabupaten Bekasi diundi 10 SDN, sebanyak 93 sampel akan diuji 100 parameter. Hasil: 5 minuman 40% mengandung rhodamin B, 12  makanan 8,3% mengandung  Methanil Yellow, 10 minuman 20% mengandung pemanis buatan, 17 makanan 15,9% mengandung boraks dan 38 makanan 2,6% mengandung formalin. Dapat disimpulkan masih ditemukannya penggunaan bahan kimia berbahaya. Bahan kimia berbahaya tersebut mudah didapat dan murah dibandingkan BTM yang aman. Disarankan  siswa membawa bekal, selektif jajan, Dinkes meningkatkan pengawasan, edukasi pedagang jajanan.

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Test analysis of artificial coloring, artificial sweeteners, borax and formaldehyde in the food and beverage snacks. Observational study design and descriptive presentation of the results, of a population of 702 elementary schools in Bekasi drawn 10 primary schools, 93 out of 100 samples will be tested parameters. Results: 40% 5 drinks containing rhodamine B, 12 Methanil food containing 8.3% Yellow, 20% 10 drinks contain artificial sweeteners, 17 food containing borax and 15.9% 2.6% 38 foods containing formalin. It can be concluded is the discovery of the use of hazardous chemicals. Hazardous chemicals are readily available and inexpensive compared BTM safe. It is recommended students bring lunch, snack selective, PHO increased surveillance, education hawker traders."

"Penelitian ini merupakan pembuatan produk makanan inovasi, berupa penambahan sayuran sawi hijau dan wortel pada produk siomay, untuk menghasilkan produk jajanan yang rendah lemak, tetapi tinggi serat pangan. Penelitian eksperimental ini bertujuan untuk mengetahui pengaruh penambahan sayuran terhadap kadar serat pangan dan kandungan gizi, serta hasil uji hedonik pada produk siomay. Terdapat 4 jenis siomay yang diteliti, yaitu siomay tanpa penambahan sayuran, sebagai variabel kontrol, dan tiga jenis siomay dengan perlakukan penambahan 20%, 30%, dan 40% sayuran. Perbandingan penambahan sayuran sawi hijau dan wortel adalah 50%:50%. Analisis kadar serat pangan dan kandungan gizi lainnya dilakukan di Laboratorium analisis pangan PT. Saraswati Indo Genetech, Bogor. Sedangkan, uji hedonik ketiga jenis siomay sayuran dilakukan pada 65 murid SMPN 200 Jakarta Utara pada bulan April 2013. Data dianalisis dengan menggunakan uji Anova dan dilanjutkan dengan uji Bonferroni. Jenis siomay sayuran yang mempunyai kadar serat pangan tertinggi dan tingkat kesukaan tertinggi adalah siomay 40% sayuran. Kandungan dalam 100 gram siomay 40% sayuran adalah 5,24 g serat pangan; 62,94 g air; 1,72 g abu; 5,46 g protein; 1,02 g lemak; 28,86 g karbohidrat; dan 125,5 kkal energi.

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This study was conducted by creating innovative food products, with the addition of chinese flowering cabbage and carrots on Siomay products, to produce snacks which are low fat, but having high content of dietary fiber. This experimental study was aimed to determine the effect of vegetables addition to dietary fiber content and nutritional values along with hedonic test result on siomay products. There were 4 types of siomay which were observed, the first one was siomay without the addition of vegetable, as control variable, and the other types were siomay with additional treatments containing 20%, 30%, 40% vegetables. The comparison of the addition of chinese flowering cabbage and carrots are 50%: 50%. The analysis of dietary fiber content and other nutritional values was carried in food analysis laboratories PT. Saraswati Indo Genetech, Bogor. Meanwhile, the hedonic test from three types of vegetable siomay conducted on 65 students of SMPN 200 Jakarta Utara in April 2013. These data had been analyzed by Anova test and continued by Bonferroni test. The vegetable siomay that had the higest dietary fiber content and highest preference level was siomay containing 40% vegetables. The content in 100 grams siomay containing 40% vegetables were 5,24 g dietary fiber; 62,94 g water; 1,72 g ash; 5,46 g protein; 1,02 g fat; 28,86 g carbohydrate; and 125,5 kkal energy."