This study aimed to determine the best formula and chemical dan sensory properties of noodles made from mocaf-wheat flour supplemented with catfish and egg-white flours. The factorial randomized trial was used in this experiment. The treatment factors consisted of the types of supplementary flour i.e. catfish flour (T1) and egg white flour (T2). These supplementary flour was applied to the mocaf and wheat flour of 70:30 as follows 5, 10, 15, and 20% (w/w) and assigned as P1, P2, P3, and P4. Chemical properties (water content, total fat, total protein, carbohydrate, and ash contents) and sensory properties were then analyzed. Hedonic test was performed to determine the consumer’s acceptance level of 15 semi-trained panelists. Result showed that the interaction between the two treatments (TxP) had no significant effect on the five chemical variables, while combination of the two treatments (TxP) only had a significant effect on the texture of mocaf-wheat noodles and had no significant effect on other variables. Noodle with the treatment of egg white flour supplementation had higher protein content compared to those of catfish flour. As more flour was supplemented, the higher protein content. As conclusion, the mocaf-wheat noodle product was able to be developed to produce high protein content of noodle.

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This study aimed to analyze the glycemic index and glycemic load of mocaf-black rice flakes. The study used a single-factor completely randomized design in which the type of bean flour added were black soybean flour and jack bean flour. The glycemic index was analyzed using the incremental area under the blood glucose response curve (IAUC) method. The glycemic index and glycemic load data were analyzed using paired T-test. The results showed that mocaf-black rice flakes with the addition of black soybean flour and jack bean flour had

Background: Biskuit are the most popular snack. Agustia et al (2016) have found biscuit made from mocaf-arrowroot substituted chicken’s liver and red spinach that has hight level of iron.Objectives: The aim of this research was to determine the bioassay value of this biscuit. Methods: The experiment was a trial of anemia recovery by providing 32 wistar rats with no iron-containing feeding for 7 days then continued for 14 days were given into 4 treatment groups, ½ serving biscuit (0.2 gram), 1 serving (0.8 gram) and 2 servings (0.4 grams) Statistical analysis was performed by using ANOVA dan LSD. Results: The result showed that there are differences between groups  (p:0.00) and we found that the highest increase of Blood Fe and haemoglobin was in the group with 2 servings of biskuist (6.65 ± 0.49 µg/dl ; 3.62 ± 0.06 gr/dl).Conclusion: Biscuit made from mocaf-arrowroot substituted liver and spinach can increase Blood Fe and haemoglobin in anemia rat.

Saat ini telah terjadi pergeseran penyebab kematian dari penyakit menular ke Penyakit Tidak Menular (PTM). Posbindu PTM bertujuan untuk meningkatkan partisipasi masyarakat dalam deteksi dini, pemantauan dan tindak lanjut faktor risiko PTM. Untuk dapat mencapai tujuan tersebut, diperlukan peran besar dari kader. Kegiatan ini bertujuan meningkatkan kompetensi kader posbindu mengenai pengetahuan dan keterampilan kader posbindu dalam memonitoring faktor risiko penyakit tidak menular di Desa Karanggintung KecamatanSumbang. Metode yang digunakan dalam kegiatan ini adalah metode partisipatif aktif artinya kegiatan melibatkan khalayak sasaran untuk berperan aktif dalam kegiatan ini dengan tujuan agar terjadi peningkatan pengetahuan dan keterampilan khususnya kader posbindu. Berdasarkan hasil evaluasi dan pengamatan terjadi peningkatan keterampilan yaitu hampir seluruh kader benar dalam melakukan pengukuran, pengisian buku monitoring dan sudah dilakukan sesi konsultasi. Salah satu kader juga cukup percaya diri dalam melakukan pengukuran menggunakan alat autocheck. Dengan demikian dapat disimpulkan bahwa pelaksanaan pelatihan di Posbindu Sehat Mulia III Desa Karanggintung Kecamatan Sumbang Kabupaten Banyumas dapat meningkatkan kompetensi kader terlihat dari meningkatnya pengetahuan dan keterampilan para kader sehingga akan berdampak pada optimalisasi monitoring faktor risiko penyakit tidak menular secara dini.