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All Journal Formosa Journal of Science and Technology (FJST) Journal of Educational Analytics
Rieska Indah Mulyani
Poltekkes Kemenkes Kaltim
Humanities Computer Science & IT Education Industrial & Manufacturing Engineering Social Sciences Other

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The Effect of the Substitution of Banana Blossom Flour (Musa paradisiaca) and Mung Bean (Vigna radiata) on Proteins, Fiber, and Steamed Brownies Sensory Intan Septia Rahayu; Bernatal Saragih; Rieska Indah Mulyani
Formosa Journal of Science and Technology Vol. 2 No. 3 (2023): March 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v2i3.3198

Abstract

In an effort to prevent the occurrence of protein and fiber energy deficiencies, researchers conducted research, namely the use of local materials to be made as brownies products so that they can become products that can be consumed by the community. These brownies are made from banana bloaaom flour and mung beans as raw materials. This research was conducted with a Completely Randomized Design (CRD) with 3 repetitions consisting of 1 factor, namely the proportion of brownie formulations substituted with banana heart flour and green beans for the total subject to test acceptability with the hedonic test method and hedonic quality as many as 25 moderately trained panelists. Proximate nutritional value test. The analysis used the one-way Anova test. The results of the research on proximate levels of the product showed that the nutritional value based on the percentage treatment of banana heart flour and mung bean (15:35%) was the most preferred to get 370.0 kcal of energy nutrition, 9.25 g of fiber, 31.4 g of water, 31.4 g of water content. ash 2.21 g, fat 20.9 g, protein 5.19 g, and carbohydrates 40.
The Effect of Nutrition Education Using Audio Visual on Knowledge and Attitudes of Obesity Prevention in Adolescents at Muhammadiyah 3 Middle School Samarinda Fadhilla Nurhaditsa; Supriadi B; Rieska Indah Mulyani
Journal of Educational Analytics Vol. 2 No. 3 (2023): August 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jeda.v2i3.5846

Abstract

Obesity is a world health case that has been declared a world epidemic case by the World Health Organization (WHO) which requires immediate treatment. Providing nutritional education is one way to overcome this. This research aims to determine the effect of nutrition education using audio-visual on knowledge and attitudes towards obesity prevention in adolescents at SMP Muhammadiyah 3 Samarinda. This research is a pre-experimental design research with a one group pretest-posttest design approach. The results of this research show that there is an influence of nutrition education using audio-visuals on knowledge and attitudes with a p value of 0.000 (p < 0.05). There is an influence of providing nutrition education using audio-visual media on knowledge and attitudes towards preventing obesity in adolescents at SMP Muhammadiyah 3 Samarinda.
Co-Authors Bernatal Saragih Fadhilla Nurhaditsa Intan Septia Rahayu Supriadi B