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All Journal Journal of Innovation Research and Knowledge Kupang Journal of Food and Nutrition Research
Santa Luciana Diaz Vera da Costa
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Humanities Dentistry Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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PENGEMBANGAN FORMULA SNACK BAR SORHILA DENGAN KOMBINASI TEPUNG SORGUM, KACANG HIJAU DAN LABU KUNING BAGI ANAK AUTIS: PENGEMBANGAN FORMULA SNACK BAR SORHILA Juni Gressilda Louisa Sine; Santa Luciana Diaz Vera da Costa
Kupang Journal of Food and Nutrition Research Vol. 3 No. 1 (2022): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Abstract

Autism is a severe neurobiological developmental disorder that occurs in children aged less than 3 years and will continue if no intervention is carried out. Hyperactive behavior in children with autism can be overcome by choosing the type of food ingredients. Gluten and casein are two types of proteins that affect people with autism. Gluten is a protein found in the wheat group, while casein is a protein found in milk and its products. The purpose of this study was to develop an alternative snack product for autistic children in the form of a Sorhila Snack bar a combination of sorghum flour, green beans and pumpkin that were free of gluten and casein. This research was conducted using an experimental method, using a Completely Randomized Design (CRD) with 3 treatments, namely: P1 = Combination of 80 grams of sorghum flour: 30 grams of mung bean flour: 20 grams of pumpkin flour, P2 = Combination of 70 grams of sorghum flour: peanut flour 40 grams of green: 20 grams of pumpkin flour, P3 = Combination of 60 grams of sorghum flour: 50 grams of green bean flour: 20 grams of pumpkin flour. Each treatment consisted of 3 replications so that the study consisted of 9 experimental units. The acceptability of the Sorhila snack bar was carried out by organoleptic tests (including color, aroma, texture and taste) using 30 panelists, while the nutritional content was carried out using the proximate test. Organoleptic test data were analyzed using the Kruskal Wallis statistical test because the data were not normally distributed and continued with the Mann Whitney test to determine the significant difference between the treatment groups
KECERDASAN EMOSIONAL DAN TINGKAT KECEMASAN IBU: KEJADIAN STUNTING PADA BALITA DI KOTA KUPANG Santa Luciana Diaz Vera da Costa; Jane Austen Peni; Astuti Nur; Asweros Umbu Zogara
Journal of Innovation Research and Knowledge Vol. 4 No. 5: Oktober 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i5.8501

Abstract

Stunting is a nutritional problem that adversely affects the quality of life of children in achieving optimal growth and development according to their genetic potential. An important period in child development is the toddler period, because during this time basic growth will affect the child's further development. A mother does not easily face the problem of stunting in her child, so good emotional intelligence is needed. Lack of adaptability in dealing with changes can cause psychosocial problems, one of which is anxiety. Mothers who are unable to adapt to changes in themselves who are married and have stunted toddlers can affect a mother's anxiety level. The purpose of the study was to determine the relationship between emotional intelligence and maternal anxiety to the incidence of stunting. The research method uses a cross sectional design. The sampling technique was accidental sampling, a total sample of 370 toddlers in Kupang City. Data analysis using chi-square test (p value <0.05).  The results showed that there was a relationship between maternal anxiety and the incidence of stunting with a p value = 0.000 and there was no relationship between maternal emotional intelligence and the incidence of stunting with a p value = 0.787
Co-Authors Astuti Nur ASWEROS UMBU ZOGARA Jane Austen Peni Juni Gressilda Louisa Sine