Local food can be used as an alternative to additional food for toddlers, namely food bars. The study was conducted in June-November 2017. The design of this research was experimental using a completely randomized design (CRD). The food bar formulation was mixed with 20g and 25g tuna, while 20g and 25g mackerel fish. Organoleptic test data were analyzed using ANOVA. Proximate analysis of food bars using the AOAC method. Food bars' essential amino acid content was carried out using LCMS and total microbial analysis using the ALT method. Food bar analysis selected from the test results by semi-trained panelists and consumer panelists is f4 with 25g tuna mixing with indicators of color (p= 0,000), aroma (p= 0,003), taste (p= 0,040), and texture (p= 0,167). Food bar in 100 grams contains: energy 470,77 kcal, 15,65% protein, 24,13% fat, 47,74% carbohydrates, 2.14% ash, and 10.33% water. The results of the total microbial test on the food bar showed a value of 4,5 x 102 cfu/g and an Aw value of 0,86. Food bar formula F4 is a formula selected by panellists that contain ten high essential amino acids

Background. According to Fatmawati, et al. (2013), one of the basic principles of organizing institutional food is the organization of foods that implement hygiene and sanitation in accordance with applicable regulations. One of the factors that support the principle of hygiene and sanitation in the provision of food is the factor of personal food hand hygiene. Personal hygiene is a clean, safe and healthy behavior of food handlers to prevent food contamination from food preparation to food serving. Some important procedures for food handlers, namely washing hands before and after handling food, using complete personal protective equipment and personal hygiene and health. This study aims to determine the description of knowledge, attitudes and personal hygiene of food handlers in the food processing room of the Tabanan General Hospital. Research Methods. This type of research is observational descriptive and in terms of time, including the type of cross-sectional study. Data collection methods used were questionnaire and observation. Research Result. The sample used was all food processing staff at the Nutrition Installation of the Tabanan General Hospital as many as 14 people. Most of the food processing staff were female (64%), were in the age range between 30-49 years (79%), the last education was secondary education (86%) and had worked for more than 3 years (100%). The average overall knowledge, attitude and application of personal hygiene of food handlers are included in both categories. Knowledge and attitudes of all food processing staff are included in the good category because ISO 9001: 2015 has been applied. Likewise, the application of personal hygiene before and after ISO 9001: 2015 shows that all food processing personnel apply personal hygiene well.

Pemberian Makanan Tambahan pada anak sekolah (PMT-AS) berupa jajanan  dalam pelaksanaannya banyak ditemui hambatan terutama aspek-aspek penting dalam PMT diantaranya keterampilan dalam penggunaan bahan pangan lokal masih terbatas, kurang bervariasi serta standar gizi makanan jajanan yang disajikan masih memerlukan peningkatan.Tujuan dari kegiatan pengabdian masyarakat ini adalah meningkatkan status gizi anak sekolah melalui pendampingan PMT-AS berbasis pangan lokal. Kegiatan dilaksanakan di SDN1 Karang Bayan dengan jumlah sasaran 10 orang ibu rumah tangga dan  20 orang anak SD. Pendapingan dilakukan tiga kali dengan metode praktek dan ceramah. Untuk mengetahui hasil pendampingan dilakukan penilaian terhadap pengetahuan dan ketrampilan ibu tentang PMT dan produk yang dihasilkan. Produk hasil praktek diberikan kepada anak selama 3 bulan, penilaian status gizi anak menggunakan Z-skor. Untuk menganalisis dampak pendampingan terhadap pengetahuan dan ketrampilan ibu dan status gizi anak dengan mempergunakan uji Wilcoxon. Hasil pendampingan menunjukkan ada peningkatan rata-rata pengetahuan dan ketrampilan dari 52 menjadi 75 dan secara signifikan bermakna (p=0.005), begitu pula dengan status gizi anak dari gizi kurang menjadi normal (p=0.000). Pendampingan pada ibu dalam pembuatan biscuit untuk PMT dapat meningkatkan asupan zat gizi anak sekolah sehingga berdampak pada peningkatan status gizi

Background. Nutrition less in infants is a health problem around the world especially the countries develop. In Indonesia nutritional problems less in toddlers about 19.6%. Nutritional problems have little effect on the low quality of human resources, especially the impact of toddlers who are malnourished by poor brain development, unoptimal physical growth, and metabolic developments (the Kemenkes RI, 2014). The current state of nutrition especially in children is still ematitiate. Given the impact of the nutrient less widespread, it is necessary to do a handling of PMT in the form of sausages using local food that is effective in increasing the weight of children with less nutritional nutrition.Metodelogi. In this study used experimental research Desan with a complete random draft (RAL) One treatment comparison of cork fish with composite flour 75%: 25% 80%: 20% 85%: 15%. Data processing. Processing of data obtained from observations presented in the form of tables, to find out the nature of organoleptic (aroma, flavor, texture and color) in each addition of the sausage making materials processed and analyzed using a statistical analysis of One Way Anova at a trust level of 95% (A = 0.05). If there is a significant impact, the data is analyzed further using the Tukey test to see which treatment is causing the difference. Research results. The comparison of cork fish and composite flour is significant effect on the taste color of texture and aroma. The PMT of Gasuhiru sausage contains 262KKL and 16.72 gr of protein in 100gr. Gasuhiru sausage receiving 83.3% well received.Conclusion: The most liked sausage is a comparison of 85%: 15%. The administration of PMT provides a significant effect on children's weight loss and is 3 times greater than the Conntrol group.

Large portions are often one thing when serving food, especially in food serving. It is still an advantage and lack of portion because there is no right size in food processing. food consumption must be in accordance with the standard portion determined by the hospital nutrition installation. large portions will affect the nutrients contained in a food. This study aims to determine the suitability of standard portions of side dishes of chicken meat received in ordinary food at Sanjiwani Hospital Gianyar Regency. This study was a descriptive observational study with a crossectional approach. This research was conducted for 3 days in April 2019 at Sanjiwani Hospital Gianyar Regency. The number of samples is 30 servings. The proportion of portions served is measured by the food weighing method for 3 days. The results showed that the standard suitability of the portion of chicken received at Sanjiwani General Hospital in Gianyar Regency was largely incompatible, namely 83.3%, while those in accordance with the standard portion were 16.6%.