Bolu cukke is one of the traditional cake Bugis-Makassar, commonly consumed by the community, especially when enjoying a break. In order for a benefit value of Bolu Cukke, it takes effort to enrich the nutritional content, one of which is to replace wheat flour with sweet potato flour. A pre-experiment research conducted in Food Technology Laboratory of Nutrition Poltekkes Kemenkes Makassar, with number of panelist amoung 50 people. Nutritional content was analyzed using Kjhedal method for protein, gravimetric for fat and titrimetric for carbohydrate. Analyzed by using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the acceptability based on the taste aspect in the four groups was the same (p = 0.275) the sample group was 75% preferred by the panelists. There were color differences in the four sample groups (p = 0,000), when compared with the substituted sample with purple sweet potato flour, the sample group was 50% preferably panelists. There were differences in the flavour in the four sample groups (p = 0.013), the sample group 50% preferred by the panelists. Acceptance based on taste aspect in all four groups was the same (p = 0.733), the sample group was 75% preferred by panelists. The highest protein nutrient content in the 0% sample group, 75% group fat and 75% carbohydrate. This research suggests that Bolu Cukke substitution of purple sweet potato flour is very feasible to be used as an alternative of Complementary Feeding in pregnant mother and toddler.

Nutrition education aims to encourage positive behavior changes related to food and nutrition. Knowledge about nutrition has been proven to have a positive impact on healthy food choices, so in this case proper nutrition education is needed so that the resulting behavior is positive behavior. This study aims to determine differences in the level of knowledge of iron anemia before and after providing nutrition education through the Whatsapp Group to young women at SMAN 13 Pangkep. The research design used was quasy-experimental with a one-group pre-test and post-test control design. The sample of this research was 30 female students from SMAN 13 Pangkep. Nutrition education conducted through the WhatsApp Group virtual class. The results showed that the level of knowledge of young women before virtual education (86.7%) increased to (96.7%) after virtual education was carried out through the Whatsapp Group application. The results of the analysis of the paired sample T test obtained a p value of 0.018, which means that there are differences in the level of knowledge of iron anemia before and after nutrition education through the WhatsApp Group in young women at SMAN 13 Pangkep. Education through Whatsapp Groups for young women can increase their knowledge about iron anemia so that young women avoid iron anemia

Supplementary food, especially for vulnerable groups such as pregnant women and toddlers, is one strategy in dealing with nutritional problems, especially during the COVID-19 pandemic. The aim of the study was to determine the acceptability of Bolu Cukke with purple sweet potato flour and tempeh flour substitutes. Experimental research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health Makassar with a total of 50 panelists in 2019. The nutritional content was analyzed using the Kjhedal method for protein, gravimetry for fat, and titrimetry for carbohydrates. Acceptance test was analyzed using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the color and aroma of the four sample groups were different (p=0.000 and p=0.028), while there was no difference in texture and taste. Based on the nutritional content, group C had the highest protein content, group A had the highest fat content while group D had the highest carbohydrate content.

Adolescent girls are one of the age groups that are vulnerable to nutritional problems, namely anemia. Anemia in adolescent girls must be overcome because it can affect their lives in the future. The habit of eating snacks can be an opportunity in presenting additional foods that are high in iron. Additional food can be given in the form of cookies. Cookies can be made from red spinach flour and tolo bean flour which are high in iron content. This study aims to determine the acceptability and iron content of cookies substituted with red spinach flour and tolo bean flour as additional food for anemic adolescent girls. This type of research is experimental with One Shot Case Study research design. The panelists in this study were 30 female students. The data from the acceptance results were processed with a computer program and analyzed using the Kruskall-Wallis test. Analysis of iron content based on laboratory test results using the AAS (Atomic Absorbtion Spectrophotometry) method. The data is presented in tabular form and accompanied by an explanation in the form of a narrative. The results showed that the most preferred acceptability of cookies substituted with red spinach flour and peanut flour from the aspect of color, aroma, texture, and taste was cookies with a concentration of 10:10%. The results of laboratory tests showed that the iron content in cookies at a concentration of 10:10% was 5.250 mg/100 g cookies. It is recommended to test the content of other nutrients besides iron and shelf life to determine the resistance of cookies substituted with red spinach flour and tolo bean flour. Keywords : Cookies, Acceptance, Iron, Red Spinach Flour, Cowpea Flour ABSTRAK Remaja putri merupakan salah satu kelompok usia yang rentan terhadap masalah gizi yaitu anemia. Anemia pada remaja putri harus diatasi karena dapat berpengaruh pada kehidupan di masa mendatang. Kebiasaan mengonsumsi cemilan dapat menjadi peluang dalam menghadirkan makanan tambahan yang tinggi zat besi. Pemberian makanan tambahan dapat dilakukan dalam bentuk cookies. Cookies dapat dibuat dari tepung bayam merah dan tepung kacang tolo yang tinggi kandungan zat besi. Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan zat besi cookies subsitusi tepung bayam merah dan tepung kacang tolo sebagai makanan tambahan remaja putri anemia. Jenis penelitian ini adalah eksperimental dengan desain penelitian One Shot Case Study. Panelis dalam penelitian ini sebanyak 30 orang mahasiswi. Data dari hasil daya terima diolah dengan program komputer dan di analisis menggunakan uji kruskall-wallis. Analisis kandungan zat besi berdasarkan hasil uji laboratorium menggunakan metode AAS (Atomic Absorbtion Spektrophotometry). Data disajikan dalam bentuk tabel dan disertai dengan penjelasan dalam bentuk narasi. Hasil penelitian menunjukkan bahwa daya terima cookies subsitusi tepung bayam merah dan tepung kacang tolo yang paling disukai dari aspek warna, aroma, tekstur, dan rasa adalah cookies konsentrasi 10:10%. Hasil uji laboratorium menunjukkan bahwa kandungan zat besi pada cookies konsentrasi 10:10% adalah 5,250 mg/100 g cookies. Disarankan melakukan uji kandungan zat gizi lain selain zat besi dan umur daya simpan untuk mengetahui ketahanan cookies substitusi tepung bayam merah dan tepung kacang tolo. Kata kunci : Cookies, Daya Terima, Zat Besi, Tepung Bayam Merah, Tepung Kacang Tolo

The behavior of people who less consume vegetables and fruit can have a negative impact on health. The lack of appetite for vegetable consumption by the society made the researchers interested in making a combination of vegetables, namely carrots with local foods, namely Baroncong.This research aims to determine the acceptability of local baroncong snacks with the addition of carrots.This research is a pre-experimental study. The panelists from this study consisted of 30 Nutrition Department Students from Health Polytechnic Ministry of Health Makassar. Assessment based on taste aspects, color of aroma and texture of baroncong products with the addition of carrots 50%, 75%, 100% with the criteria of very like, like, dislike and very dislike.The results showed that the acceptability of baroncong with the addition of carrots in terms of taste was a concentration of 75%, which was very much as much as 46.7% and liked as much as 50%, the color aspect was 50% concentration consisting of 36.7% likes and likes as much as 53.3%, the aroma aspectis a concentration of 50% which consists of very much as much as 33.3% and likes as much as 63.3%, in terms of aspects of texture are concentrations of 50% and 75%, each of which consists of as much as 23.3% and likes as much as 63, 3%. Based on these data, Baroncong with the addition of carrots received is a concentration of 75%.