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Nutrient Profiling of Snack Bars According to Indonesian Healthier Choice Criteria Astina, Junaida; Goyudianto, Bryan Ashley; Muslimatun, Siti
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.134-136

Abstract

This study aims to evaluate the nutrient profiling profile of snack bars according to Indonesian healthier choice criteria for healthier choice. Snack bars were purchased and classified into soy-, cereal-, and other -based snack bars. Nutritional information were was compared with the healthier choice criteria. Soy-based snack bars had the highest protein content (20.94±6.12 g/100 g) compared to others-based snack bars (11.21±5.13 g/100 g) and cereal-based snack bars (8.36±3.55 g/100 g) with p<0.001. Others-based snack bars (15.30±5.54 g/100 g) had the highest dietary fiber content compared to soy-based (8.91±2.11 g/100 g) and cereal-based snack bars (7.06±3.26 g/100 g) with p<0.001. Only two snack bars passed the criteria as “healthier choice” while others need to be reformulated to pass the criteria.
The Increasing of Science Study Result on Object Material Changes througt The Experimental Method Muslimatun, Siti
Social, Humanities, and Educational Studies (SHES): Conference Series Vol 5 (2022): Social, Humanities, and Educational Studies (SHEs): Conference Series (Special Issue 1
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/shes.v5i5.78118

Abstract

The background of this learning improvement research is the low learning outcomes of science students in grade III of SDN Tunggulsari I, Laweyan District, 2021/2022 school year. Students are lazy in following the lessons, which impacts student learning outcomes less, besides the teacher learning methods are still conventional and less varied. Another reason is student learning activities that are still passive. The purpose of this study is 1) Improving student learning outcomes, in the subject matter of Natural Sciences Changing Objects in class III students at SDN Tunggulsari I Laweyan District 2021/2022 Academic Year, 2) Improving Teacher competence in natural science learning, material Changing Objects to students class III SDN Tunggulsari I Laweyan Subdistrict 2021/2022 Academic Year, 3) Experimental Method can be used to change student learning behavior in natural science students grade III SDN Tunggulsari I Laweyan Subdistrict Academic Year 2021/2022.This research is a Classroom Action Research conducted in class III of SDN Tunggulsari I in the academic year 2021/2022 with the number of students 20. The action stage in learning is planning, implementing, observing and reflecting. From the conclusions above it can be seen that the Experimental Method can improve student learning outcomes. The use of the Experiment method can improve teacher competency in learning. The Experimental Method can improve student learning outcomes in students' cognitive mastery and writing skills. Experimental Method can increase student learning activities.