This research aims to determine the effect of oats addition in wheat cookies formulation seen from physical and sensory characteristics. Six formulations used in this research consist of wheat flour and oats mixture namely Control (100%:0%), Formulation 1 (80%:20%), Formulation 2 (60%:40%), Formulation 3 (40%:60%), Formulation 4 (20%:80%), and Formulation 5 (0%:100%). Based on analysis of variance result at α = 5%, there was a significant difference in the value of hardness and work from control and all variation of cookies’ formulation. It was also found that the decreasing composition of wheat flour and increasing composition of oats caused a decrease in the value of hardness and work. The addition of oats in the formulation of wheat cookies increases the level of brightness (L), decreases the value of a* (red tone), and increases the value of b* (yellow tone) of cookies. From sensory evaluation, compared to controls, the addition of oats in the formulation increased the acceptance rating for color parameter for all formulation, taste parameter for Formulation 2 until 5, and overall parameter for Formulation 2 and 3, while for the texture parameter, the addition of oats did not provide an increased in the acceptance rating.

Background; Canistel fruit (Pouteria campechiana) is one of the plants that originates from Central America. In Indonesia, canistel is rarely found and not utilized optimally. Canistel contains very high carotenoids which can be used as food coloring and vitamin A supplements. Butter from canistel is an effort to increase the nutritional and economic value of this fruit. Objectives; the purpose of this study was to use the canistel into butter and see the acceptance of the researchers. Method; the study was conducted in September 2018, at the Food Technology Food Process Laboratory, Faculty of Medicine and Health Sciences, Satya Wacana Christian University. This study uses laboratory experimental methods with various prescription formulations.Results; organoleptic test results obtained differences in color, aroma, taste, texture and overall from 3 variants butter. Butter from canistel showed a positive trend toward the acceptance of panelists. This product has good potential in the utilization of canistel into butter. Conclution; utilization of canistel in the development of food products can be used as a food diversification that is rich in nutrients as well as a good impact to help nutritional intake, especially of vitamin A. ABSTRAKPendahuluan; Sawo keju (Pouteria campechiana) adalah salah satu tumbuhan yang berasal dari daerah Amerika Tengah. Di Indonesia, sawo keju merupakan buah yang jarang ditemui dan tidak dimanfaatkan dengan optimal. Sawo keju memiliki kandungan karotenoid yang sangat tinggi yang dapat digunakan sebagai pewarna makanan dan suplemen vitamin A. Mentega dari sawo keju adalah usaha untuk meningkatkan nilai gizi dan ekonomi dari buah ini. Tujuan; Untuk memanfaatkan buah sawo keju menjadi mentega dan melihat penerimaan para penelis. Metode; penelitian dilakukan pada bulan September 2018, di Laboratorium Food Process Teknologi Pangan, Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana. Penelitian ini menggunakan metode eksperimental laboratoris dengan berbagai formulasi resep. Hasil; dari uji organoleptik didapatkan perbedaan warna, aroma, rasa, tekstur dan keseluruhan dari 3 jenis varian mentega. Mentega dari buah sawo keju menunjukkan kencenderungan hasil positif terhadap penerimaan panelis. Produk ini memiliki potensi yang baik dalam pemanfaatan buah sawo keju menjadi mentega. Kesimpulan; pemanfaatan buah sawo keju dalam pengembangan produk makanan dapat dijadikan sebagai salah satu bentuk olahan makanan yang kaya akan kandungan gizi, sehingga dapat memberikan dampak yang baik untuk membantu memenuhi kebutuhan gizi, terutama asupan vitamin A.

Honey is a kind of food that used widely in culinary and health fields. Honey contains 50.90%–53.60% of glucose and fructose. The heating process in food would slightly convert sugars in honey to caramel. In food products, the caramel was used as a flavoring and coloring agent. Sugar degradation products formed during caramelization could contribute to antioxidants activity of honey caramel. Therefore, this study aims to identify the color development in honey caramel and antioxidant activity from honey caramelization. Antioxidant activity was analyzed with DPPH and color was analyzed by chromameter. The result showed that L*, a*, and b* value decreased as the temperatures increased. The inhibition result from light caramel 12.816%, medium caramel 29.098%, and dark caramel 33.533%. The antioxidant capacity increased as the color darkened and the temperature increased. Based on correlation analysis, there was significant value 0.058, α=0.1 between a* and b* value and antioxidant activity. Blue-green low molecular weight compounds that formed during the caramelization process could contribute to dark color and antioxidant capacity in honey caramel.

The prevalence of non-contagious diseases such as diabetes mellitus, hypertension and obesity are increasing from year to year. Unhealthy diet such as excessive consumption of sugar, salt and fat is one of the factors causing these diseases. The result of data analysis shown that 21.5% of respondents had consumed sugar exceeding the recommendation of Permenkes no 30 year 2013 (>50 gram/day), 73.7% of respondents consume salt exceeding the recommendation of Permenkes no 30 year 2013 (5 gram/day), and as many as 7% of respondents consume fat exceeds the recommendation Permenkes no 30 year 2013 (> 67% gram /day). The highest consumption of salt and fat occurs in the age group of 56 - 65 years, while the highest sugar consumption occurs in the age group 40 - 45 years. Based on sex, women tends to consume sugar, salt and fat higher than men. Consumption of salt and sugar of respondents is high. This needs special attention because excessive salt and sugar consumption can cause non-contagious diseases such as hypertension and Diabetes Mellitus type 2, whose prevalence in Indonesia is increasing.

Kebiasaan makan dan pemilihan bahan makanan adalah faktor penting yang berpengaruh pada status kesehatan dan kemampuan fisik seseorang yang lanjut usia. Apabila usia meningkat jumlah dan frekuensi makan yang dikonsumsi akan menurun jika dibandingkan dengan golongan yang lebih muda. Tujuan Penelitian ini adalah untuk melihat perubahan pengetahuan tentang jenis makanan dan cara pengolahannya pada pengurus perempuan post-monopause. Metode Penelitian ini yaitu penelitian eksperimen dengan menggunakan pre dan post test, pengambilan data awal mengenai frekuensi makan dari subjek di lakukan dengan menggunakan Food Frequency Questionnaire (FFQ) dan memberikan edukasi terhadap pengurus lansia panti wreda dengan menggunakan pendekatan positive deviance. Edukasi diberikan kepada pengurus lansia karena dianggap lebih berwewenang dalam mengatur semua kebutuhan makan untuk lansia post-menopause. Hasil penelitian menunjukan bahwa pengurus lansia mengalami perubahan pengetahuan dalam memilih makanan sehat untuk lansia post-menopause. Dilihat dari hasil edukasi yang dilakukan pada pengurus lansia post-menopause. Hasil skoring menunjukan bahwa jawaban pengurus meningkat setelah pemberian edukasi. Pengurus lebih paham tentang memilih dan mengetahui apa saja makanan dan minuman yang baik dan pengolahan untuk lansia post-menopause. Hal ini dibuktikan dengan antusias respon pengurus lansia saat menjawab pertanyaan post test yang di berikan dan aktif untuk bertanya. Kata Kunci : FFQ, panti wreda, pengetahuan, positive deviance, post-menopause The habit of eating food and choosing the food ingredients arethe main factor of elderly healthy and physicall ability. The increasing ages of people will affect the amount of food frequency. Old age will has small food frequency than young age. The aim of this study is to examine the changing of knowledge of post- menopause’ elderly caretaker on the type food and the food processing. The research method is an experiment study using pre and post test, the initial data collection on the frequency of eating of the subject was done using the Food Frequency Questionnaire (FFQ), and gave education to elderly 25 Jurnal Kesehatan Kusuma Husada - Januari 2019 nursing home administrators using a positive deviance approach. Education is given to elderly’s women carataker because they are considered more authoritative in regulating all food needs for postmenopausal elderly. The result of this study showed that the caretakers of post-menopause women have the changing of knowledge in electing healthy food. The post-menopause caretaker improved their understanding about helathy food and drink through given education. The changing of knowledge was showing from the upgrade scoring result from pre-post test. The observation during education provision also showed that the post-menopause caretaker active to give questions and responds. Keywords: FFQ, panti wreda, knowledges, positive deviance, post-menopause.