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Nutritionists have the opportunity to multitask, doing nutripreneurship so that apart from increasing disease recovery and preventing disease, they can also reduce unemployment in Indonesia. Although supported by the competence of educators and their increasingly creative teaching methods, the number of entrepreneurial nutrition students has not increased significantly. This study aims to determine the effect of entrepreneurship education in the field of nutrition (nutripreneurship) on entrepreneurial motivation in students of the Department of Nutrition, Fikes Unsoed. The research method used is descriptive analytic with a cross sectional approach. The population in this study were students of the Department of Nutrition Fikes Unsoed. Samples were selected using purposive sampling technique. Data was collected using a questionnaire. Descriptive data is presented in the form of a frequency distribution table, and analyzed by Pearson product moment correlation. The results showed that the level of nutripreneurship knowledge was midle/good; while the level of entrepreneurship motivation is hight. There is a relationship between entrepreneurship education in the field of nutrition (nutripreunership) with entrepreneurial motivation in students. ABSTRAKPara nutrisionis dapat melakukan usaha dalam bidang jasa makanan (nutripreneurship) selain untuk meningkatkan kesembuhan atau mencegah terjadinya penyakit (nutritherapy). Meskipun didukung oleh kompetensi pendidik dan metode pengajarannya yang semakin kreatif, namun jumlah mahasiswa gizi yang berwirausaha selama ini belum meningkat signifikan. Penelitian ini bertujuan untuk mengetahui pengaruh pendidikan kewirausahaan dalam bidang gizi (nutripreneurship) terhadap motivasi berwirausaha pada mahasiswa Jurusan Ilmu Gizi Fikes Unsoed. Metode penelitian yang digunakan adalah deskriptif analitik dengan pendekatan cross sectional. Populasi pada penelitian ini adalah mahasiswa Jurusan Gizi Fikes Unsoed. Sampel dipilih dengan menggunakan teknik purposive sampling. Pengambilan data penelitian, dengan menggunakan kuesioner/angket. Data deskriptif disajikan dalam bentuk table distribusi frekuensi, dan analisis korelasi Pearson product moment. Hasil penelitian menunjukkan bahwa tingkat pengetahuan nutripreneurship dalam kategori sedang/baik, sedangkan motivasi berwirausaha dalam kategori tinggi. Terdapat hubungan antara pendidikan kewirausahaan dalam bidang gizi (nutripreunership) dengan motivasi berwirausaha pada mahasiswa.

The study aimed to obtain a functional drink formula from the cardamom rhizomes (FdCarrhi) in terms of total phenol content and its vitamin C. A total of five formulations of drinks containing cardamom rhizomes and other spices have been made by boiling all ingredients and leaving excess liquid reaching 30-35%. Sensory tests performed include color, taste, flavor, spiciness, aftertaste, and warm sensation. The panelists consisted of 55 people who were not trained, on a 1-5 hedonic scale; dislike extremely to like extremely. The total phenol, vitamin C, protein, fat, ash, water and carbohydrates of the preferred formula have been determined. The selected formula drink composed of 2.12% cardamom rhizomes, various spices, and water. The color, taste, flavor, spiciness, and aftertaste ranged from like-moderately to like-extremely, while warm-sensation ranged from neutral to like-moderately. The content of total phenols was 498.8 ppm and vitamin C is 36 mg/100 g. Fd-Carrhi rich in antioxidants.

Banana of Kapok, Ambon and Plantain are widely used by the community, but their peels have not been utilized. Vitamins and minerals from banana peels are very high, so it need to increase the nutritional value of their food. This study aimed to analyze the physical and chemical characteristics of banana peel flour produced from three different banana varieties namely Plantain, Kapok and Ambon banana. This study used a factorial experimental with a completely randomized design (CRD) design, with different treatments of banana peel and soaking time varieties. Analysis of yield, color, water content, gel strength and stickiness, kamba density, solubility, water holding capacity, oil absorption, swelling power, moisture content, ash, protein, fat, carbohydrate, pectin levels, were carried out on banana peel flour. The results showed that the highest water content contained in the Ambon banana peels; the highest levels of ash, fat, protein and carbohydrate are in plantain peels; the highest crude fiber content are in Ambon banana peel, and the average pectin level of the three types of banana peels was 1.08%. Different types of banana peels and soaking time had a significant effect on water content, fiber content and banana flour pectin content.

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