Background: Grapes (Vitis vinifera) are a source of antioxidants with high content of polyphenols and anthocyanins. Grape skin is rich in flavonoids. Anthocyanins and flavonoids have the effect of lowering blood triglyceride levels. Purposes: This study aimed to determine the effect of using green grape extract (GGE) in lowering triglyceride levels in the blood. Methods: Five groups of white male rats (Rattus novergicus) were divided into a negative control group (KN), positive control (KP), rats with a GGE dose of 100 mg/200g BW as P1, rats with a GGE dose of 250mg/200g BW as P2, and rats with GGE dose of 500 mg/200g BW as P3. Each group was given a hypercholesterolemic diet for five weeks. Groups P1, P2, and P3 were given GGE according to their respective doses for 14 days, then measured triglyceride levels in the blood. Results: The results showed that GGE 500mg/200g BW significantly reduced triglyceride levels in all treated mice. Conclusion: These results indicate that GGE has a great potential to treat dyslipidemia by lowering triglyceride levels in the blood.

Sere kedele merupakan makanan tradisional Bali hasil fermentasi kedelai secara alami yang potensial dikembangkan. Seperti hasil fermentasi kedelai lainnya, sere kedele kaya zat gizi, namun aromanya sangat tajam. Oleh karena itu sere kedele perlu dikombinasikan dengan pangan lain untuk meningkatkan cita rasa. Tujuan penelitian adalah menilai daya terima dan kandungan gizi formula sere kedele yang dikombinasikan dengan bonggol pisang. Penelitian ini merupakan penelitian eksperimen dengan rancangan acak kelompok. Formulasi sere kedele dan bonggol pisang dengan 5 macam formula. Kandungan gizi diuji dengan HPLC, daya terima menggunakan uji hedonik oleh 30 panelis. Perbedaan daya terima antar formula dianalisis dengan Uji ANOVA. Semua formula sere kedele dan bonggol pisang yang diolah menjadi sate dan tum disukai atau dapat diterima oleh panelis. Formula yang paling disukai untuk sate adalah F1 dengan komposisi sere kedele dan bonggol pisang 3:1. Tum yang paling disukai adalah adalah F3 dengan perbandingan sere kedele dan bonggol pisang 1:1. Ada perbedaan daya terima sate dan tum dari sere kedele dan bonggol pisang antar formula.

Muscle fatigue is a common problem experienced by athletes when undergoing exercise. Sports snacks are an effective solution for preventing them because they can be consumed between workouts without requiring a particular time. However, the availability of sports snacks is still rarely traded in the market. The purpose study is to produce a nastar based on a mixture of banana flour and tempeh (named B-Star Snack) as a sports snack that can prevent muscle fatigue. The research was carried out in July - December 2020 at the Food Technology Lab, Department of Nutrition, Denpasar Health Polytechnic, where wheat flour as the main ingredient for making nastar was substituted with tempeh flour and banana flour with the five combinations of banana flour and tempeh mixtures. All observations were analyzed by ANOVA. Especially for the results of the organoleptic test, in order to meet the assumption of a normal distribution, the data is transformed into an interval scale using the successive interval method. There was a significant difference in the preference for B-Star Snack between formulas (p = 0,014). The most preferred is the combination of tempeh and banana flour (40:60%). The B-Star Snack with a 40:60% combination contains the complete nutrition of both macro and micronutrients. The B-Star Snack with a tempeh and banana flour 40:60% as much as 100 grams per serving can be recommended to prevent muscle fatigue due to the exercise.