Improvements could be made to improve accessibility and improve suitability of meal choices to inpatients from minority ethnic groups.

AbstrakIkan merupakan salah satu komoditas pangan yang mempunyai sifat mudah mengalami kerusakan (perisable), karena kandungan zat gizi seperti protein (18-30%) dan air yang cukup tinggi (70-80%) merupakan media yang baik bagi perkembangan bakteri pembusuk. Tujuan penelitian ini adalah mengetahui hubungan perilaku keamanan pangan dengan kualitas ikan cakalang asap di Pasar Kota Ternate. Jenis penelitian Kuantitatif dengan pendekatan Correlational. Penelitian dilaksanakan di Kota Ternate padan bulan November sampai Desember 2017. Jumlah sampel sebanyak 30 orang dengan teknik Simple Random Sampling. Hasil penelitian menunjukan nilai rata-rata skor perilaku keamanan pangan 2,7083 dengan standar deviasi ±3,55200. Sedangkan kualitas ikan cakalang asap secara mikrobiologi menggunakan metode SNI 01-2332.1-2006 menunjukan sebanyak 25 sampel dinyatakan negatif atau tidak tercemar bakteri Escherichia Coli dan 5 sampel dinyatakan positif atau tercemar bakteri Escherichia Coli. Nilai rata-rata pencemaran Escherichia Coli adalah 4,,5333 APM/g dengan standar deviasi ±2,28619 APM/g. Pengujian statistik dengan metode Correlation menunjukan terdapat hubungan antara perilaku keamanan pangan dengan kualitas ikan asap. Kata kunci: Perilaku ; Keamanan Pangan dan Kualitas Ikan Asap Abstract [FOOD SAFETY BEHAVIOUR AND THE SMOKED FISH QUALITY IN TERNATE'S MARKET]Fish is one of food comodity which is perishable, because of it high nutrient content such as protein (18-30%) and water (70-80%), as are their effects as a good media to multiply the rotten bactery. The aim of this study is to recognize the association of food safety behaviour with the Cakalang Smoked Fish in Ternate's market. This is a quantitative study with the correlational approach. The research was conducted in Ternate's city on November until December 2017. Total sample of this study are 30 samples with Simple Random Sampling method. This study showed that the average of food sanitation behaviour was 2,7083 with the deviation standart ±3,55200. Based on microbiologically asessment, data showed that 25 samples was categorized negatively or was not contamined by Escherichia Coli bactery and 5 samples was categorized positively or was contamined by Escherichia Coli bactery. The average score of contamination is 4,,5333 APM/g with the deviation standart ±2,28619 APM/g. This study conclude a correlation between food safety behaviour and the smoked fish quality.

Dyspepsia is a collection of complaints / clinical symptoms consist of pain in the upper abdomen persistent or relapsing. In 2004, dyspepsia ranks 15th on the list of 50 diseases with the highest hospitalization respondents in Indonesia with a proportion of 1.3% and ranks 35th of the 50 leading causes of death. From the research, it was found that of the 171 public hospitals in Indonesia, there are 40% of respondents stated that the food provided does not meet the nutritional adequacy. Other studies mention of 10 Hospitals in Jakarta, as many as 797 respondents (43%) stated that the quality of food served poorly. Based on research conducted at the General Hospital of dr. H. Chasan Boesoirie Ternate In 2010, the prevalence of dyspepsia incidence rate for inpatient 512 respondents (11%), outpatient 571 respondents (12.27%). While in 2011 the rate of prevalence of dyspepsia to hospitalization 752 respondents (18%) and outpatient 961 respondents (23%). This type of research is penilitian deskiptif corelational analytic approach to study and look at the relationship between diet and nutritional status of compliance. This research was conducted in respondents Dyspepsia in hospital outpatient dr.H.Chasan Boesoirie Ternate for 3 months, ie from July to September 2013. The population in this study were all respondents in the hospital outpatient dyspepsia. dr. H. Chasan Boesoirie Ternate. (100%) of the respondents of people with dyspepsia do not adhere to the recommended diet. Most respondents of people with dyspepsia have a normal nutritional satus based (IMT) (55.6%). There is a significant association between diet and nutritional status of compliance with rhit value 0.518> 0.38 rtabel singnifikan at the level of 0.001 <0.5.

Buah tome-tome (Flacourtia inermis) berbunga pada bulan Januari hingga Februari dan buahnya mulai muncul beberapa bulan kemudian. Sebagai bahan makanan yang dimanfaatkan oleh masyarakat, buah tome-tome harus diketahui nilai gizi yang terkandung pada buah tersebut, sehingga nilai gizi yang terdapat pada buah tome-tome menjadi informasi bagi masyarakat. Tujuan penelitian untuk mengetahui fisikokimia dan kandungan vitamin C pada buah tome-tome. Jenis penelitian kuantitatif dengan desain penelitian eksperimen. Penelitian ini dilaksanakan di Laboratorium Kimia Program Studi Gizi Poltekkes Ternate dan Laboratorium Universitas Khairun Ternate pada bulan Mei sampai November 2016. Populasi seluruh buah tome-tome sebagai unit analisis. Sedangkan sampel seluruh unit realisasi dari proses analisis. Pengujian fisikokimia menggunakan metode Analisis Proksimat (SNI 01-2891-1992) yang terdiri dari: pengujian Kadar Air Total dengan metode termogravimetri dan pengujian Kadar Lemak Total dengan metode soxhletasi. Sedangkan pengujian vitamin C menggunakan metode spektrofotometer UV vis. Hasil pengujian kandungan vitamin C sampel menunjukkan bahwa berdasarkan pengujian, rataan kandungan vitamin C buah tome-tome merah lebih besar (1.48 g/L atau 148 mg/100 gram sampel) dibandingkan dengan tome-tome hitam (0.67 g/L atau 67 mg/100 gram sampel). Hal ini menunjukkan tome-tome merah sangat potensial dikembangkan sebagai pangan lokal sumber vitamin C.

Fish is a commodity with high nutritional value. The content of this nutritional value causes fish to be easy to decompose. Therefore, it is necessary to develop and process skipjack fufu (smoked skipjack) fish that improve the quality of smoked skipjack tuna (smoked skipjack) chemically, microbiologically, and with low histamine content. The purpose of this study was to determine the chemical, microbiological, and histamine quality of smoked fish with conventional and non-conventional smoking. This type of research was a quantitative study with a randomized block design. This research is a laboratory experiment with two treatments, namely conventional and non-conventional methods equipped with three replications and three blocks. The results of the test on the third day (H3) and the ninth day (H9) of storage showed that there was no growth of Salmonella sp. and Vibrio cholera in smoked fish samples with conventional (P2) and non-conventional (P1) smoking techniques. There were differences in non-conventional and conventional smoking on the histamine content in smoked fish. Conclusion. There was no growth of Salmonella sp and Vibrio cholera in smoked fish. There is a difference in the histamine content of conventional (P2) and non-conventional (P1) smoking techniques in smoked fish.