Latar Belakang. Diabetes melitus (DM) merupakan salah satu masalah kesehatan yang ditandai dengan peningkatan kadar glukosa darah. Konsumsi makanan rendah indeks glikemik yang mengandung pati resisten, asam amino esensial, vitamin, mineral, dan antioksidan membantu terapi DM. Makanan tersebut dapat dikembangkan dari bahan pangan lokal, yaitu pisang kepok (Musa paradisiaca), kedelai (Glycine max), dan daun kelor (Moringa oleifera). Tujuan. Penelitian ini bertujuan untuk mengembangkan formulasi biskuit berbasis dasar tepung kecambah kacang kedelai, pisang kepok, dan daun kelor (kepilor) sebagai kudapan sehat bagi penderita DM sehingga membantu mencegah terjadinya komplikasi. Metode. Penelitian dilakukan dengan metode penelitian eksperimental dengan rancangan acak lengkap (RAL) dengan 3 proporsi formulasi (P1, P2, dan P3) dan satu kontrol (P0). Penepungan, pembuatan biskuit, dan uji organoleptik dilaksanakan di laboratorium Ilmu Teknologi Pangan, Poltekkes TNI AU Adisutjipto, sedangkan analisis kadar gizi dilaksanakan di Laboratorium Pusat Studi Pangan dan Gizi (PSPG), Universitas Gadjah Mada. Data hasil uji organoleptik dan kadar gizi dianalisis menggunakan software SPSS dengan uji Anova dengan tingkat kemaknaan p<0,05 dan bila sangat berbeda nyata dilakukan uji lanjut dengan uji DMRT. Hasil. Subtitusi tepung kepilor menurunkan daya terima panelis secara signifikan pada atribut warna, aroma, rasa, dan tekstur biskuit kepilor yang dihasilkan. Penambahan tepung kepilor meningkatkan kadar air, abu, protein, lemak, pati, dan serat serta menurunkan kadar lemak dan karbohidrat biskuit kepilor dibandingkan dengan biskuit kontrol. Kadar protein pada biskuit kepilor telah memenuhi SNI biskuit, tetapi kadar air biskuit kepilor belum memenuhi. Kadar karbohidrat, protein, dan lemak pada biskuit kepilor formulasi P1–P3 telah memenuhi syarat diet penderita diabetes melitus. Kesimpulan. Kandungan zat gizi biskuit kepilor terpilih adalah formula P1 kadar air 5,46 persen, kadar abu 2,11 persen, kadar protein 14,91 persen, kadar lemak 18,63 persen, kadar karbohidrat 58,95 persen, kadar serat 0,69 persen, dan kadar pati 41,82 persen.

Background: The prevalence of obesity in children and adolescents continues to increase in recent years. In addition to genetic and environmental factors, calcium intake is one of the intake factors associated with Body Mass Index-for-age and waist circumference. This study aims to determine the relationship between calcium intake with BMI-for-age and waist circumference in adolescent girls in Surakarta. Methods: This study was an observational study with a cross sectional design involving 212 adolescent girls aged 15-18 years from 7 senior high schools (SMA) in Surakarta City. The research subjects were determined by the stratified random sampling method. Data of calcium intake was obtained from food recall 3 x 24 hours. Data of waist circumference was obtained by direct measurement. BMI-for-age was determined by calculating BMI-for-age using WHO Anthro Plus+ software to be presented in percentile form. Data analysis used Spearman's rank test with p<0.05. Results: The prevalence of obesity in adolescent girls based on BMI-for-Age and waist circumference were 13.2% and 16%, respectively. All respondents had low calcium intake (100%). There was no relationship between calcium intake with BMI-for-age (p=0.920; r=-0.007) and waist circumference (p=0.913; r=-0.008) in adolescent girls in Surakarta. Conclusion: There was no relationship between calcium intake with BMI-for-age and waist circumference. Adolescents need to increases the adequacy of calcium intake to prevent obesity.