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Indonesia merupakan negara kepulauan yang sangat berpotensi mengalami bencana alam. Bencana alam dapat mengganggu pemenuhan kebutuhan masyarakat, terutama pangan. Oleh karena itu, dibutuhkan pangan darurat yang bersifat siap santap, bernutrisi, mudah didistribusikan dan tahan lama seperti snack bars. Snack bars untuk pangan darurat dapat dikembangkan dari bahan pangan lokal, kacang tanah dan ubi jalar. Kacang tanah merupakan sumber protein dan lemak, sedangkan ubi jalar merupakan sumber karbohidrat. Penelitian bertujuan untuk mengetahui pengaruh formulasi kacang tanah dan tepung ubi jalar terhadap mutu snack bars. Penelitian eksperimental ini menggunakan rancangan acak lengkap satu faktor yaitu tiga formulasi kacang tanah dan tepung ubi jalar yang berbeda, yaitu 70%:30% (F1), 60%:40% (F2), dan 50%:50 (F3). Hasil uji hedonik oleh 35 panelis agak terlatih menunjukkan bahwa snack bars terbaik adalah F1, dengan rata-rata skor hedonik parameter overall 6.09. Hasil uji Kruskal-Wallis menunjukkan ada pengaruh formulasi kacang tanah dan tepung ubi jalar terhadap aroma, namun tidak ada pengaruh pada rasa, warna, tekstur dan overall snack bars. Snack bars per sajian (50 g) mengandung energi 238.47 kkal, protein 7.5 g, lemak 12.98 g, serta karbohidrat 22.91 g. Umur simpan snack bars pada suhu ruang selama 173 hari. Produk ini dapat dijadikan sebagai alternatif pangan darurat.

The safe ice cream which is consumed by Diabetes Mellitus sufferers is made by subtituting skim milk, cream and sugar with kefir, pure pumpkin, cornstarch, vegetable oil, and artificial sweetener special gor Diabetes Mellitus. The aim of this research is knowing predilection level test to ice cream pumpkin kefir, microbes total, beta-caroten levels, and antioxidant levels. This research is conducted with experimental method. The research method used hedonic test to determine the level of preference, total plate count method to determine the number of microbes, UV-Vis spectrophotometry method for testing beta-carotene levels, and DPPH method for testing antioxidant levels. The results of the Kruskal Wallis test showed differences in the level of texture preference and there were no differences that appreciated the level of taste, color, and aroma. Ice cream pumpkin kefir that is liked most are from texture, taste, color and aroma side exists in balance F2 with the ratio of kefir and pumpkin 70%:30%. Suggestions for further research need to be concerned about the procedure for making pumpkin kefir ice cream in order to obtain the number of microbes according to the standard probiotic products, higher levels of beta-carotene and antioxidants and further research on kefir pumpkin ice cream research for Type 2 Diabetes Mellitus patients.

Nutritional problems and health problems there are still many found because of a lack of knowledge. One of them is about the importance of breakfast, benefits and the impact if did not have breakfast. Breakfast as early intake of the child to start activities especially elementary school children who must run the learning activities and require good concentration while studying. The purpose of this research is to see the influence of the provision of counseling nutrition about breakfast by media video animation motion graphic to the knowledge and behavior of Students .The research design used is Quasy experiment, with pre-test and post test with one group draft with sample number in this study as many as 30 students The sampling method of collecting samples with purposive technique. Intervention also carried out three times and the span of three days.Analysis of the data used are univariate analysis and bivariate analysis by using t-dependen test. There was the influence of nutritional counseling using motion graphic video media to the knowledge of breakfast with the value P (sig) = 0.000. There is influence of nutrition counseling using media video animation motion graphic against behavior of breakfast to students primary school with p value (sig) = 0.000. The advice of the study is better to do advanced research about the importance of breakfast nutritious and balanced with invited parents to support the availability of breakfast in the house. Keywords : Media video, knowledge of breakfast, behavior of breakfast