<p><em>Nutrition potential and availability of pumpkin and cork in Indonesia are abundant, so diversification of pumpkin and cork fish in biscuit making is expected to be a more nutritious food alternative. This study was an experimental study using a complete randomized design consisting of three treatments, one control and two replications. This study was conducted in January - June 2016. Observations were made on organoleptic characteristics and protein content of biscuits. The subjective observation result using organoleptic test showed that the level of panelist's preference for color and texture was on treatment A (control) without the addition of pumpkin and cork fish. As for the aroma and taste with the best result is on the treatment of C with the ratio of pumpkin and cork fish (20 g: 20 g). The highest protein content was found in D treatment with the addition of pumpkin and cork fish (30 g: 30 g). Based on the results of research conducted, the addition of yellow squash and cork fish affect the color of biscuits and protein content of biscuits.</em><em></em></p><p><em> </em></p><p><em> </em></p><p><em> </em><em></em></p>

<p>Hypertension, or high blood pressure, is a very common and serious condition that can lead to or complicate many health problems.Solving this problem by nonpharmacologic, it is needed to bedeveloped, for example with consuming star fruit juice. Star fruit <em>(AverrhoaCarambola) </em>is rich in Vitamin C, and contains high levels of potassium and low in sodium which has the effect of lowering blood pressure. This study aimed to determine the effect of star fruit juice to the reduction of blood pressure in elderly hypertensive patients.  The study used a pre-experimental study with one group pretest-posttest design with 10 respondents selected by purposive sampling. The results showed that systolic blood pressure in statistical analysis showed that p=0.000 (p˂ 0.05) means that Hypotheses received or systolic blood pressure between before and after consumption star fruit juice significantly their influence. That the diastolic blood pressure in statistical analysis showed that p=0.001 (p˂0.05), which means that Hypotheses received or systolic blood pressure between before and after consumption star fruit juice significantly their influence.The result is expected to give any benefit for the society and become one of the solutions to treat the hypertension suffers.</p>

Konsumsi makanan dengan gizi seimbang dan konsumsi makanan yang aman untuk anak sekolah penting untuk diperhatikan karena sangat berdampak terhadap kesehatan anak. SDN 39 Pasar Ambacang merupakan salah satu sekolah dasar yang berada di Kecamatan Kuranji, Kota Padang. Berdasarkan hasil pengamatan langsung di sekitar sekolah ini cukup banyak tersedia PJAS. Adapun PJAS yang disukai anak sekolah seperti es sirup aneka warna, sosis goreng/bakar dan bakso goreng/bakar. Pengamatan terhadap status gizi anak sekolah di SDN 39 Pasar Ambacang ini ada beberapa anak yang gemuk dan ada juga yang sangat kurus dan kecil. Tujuan dari pengabdian masyarakat ini yaitu untuk meningkatkan pengetahuan anak sekolah dasar tentang makanan jajanan sehat dan Gizi seimbang. Metode pengabdian yaitu melakukan edukasi gizi dan melakukan evaluasi peningkatan pengetahuan siswa dengan menggunakan kuisioner. Pengabdian diawali dengan perkenalan dan dilanjutkan dengan pre test. Kegiatan selanjutnya adalah edukasi gizi berupa pemberian materi dan simulasi dalam menyusun menu gizi seimbang dan memilih makanan jajanan sehat dengan media food model, post test, dan tanya jawab berhadiah dengan peserta pengabdian masyarakat. Peserta antusias dalam mengikuti kegiatan. Kesimpulan hasil pre test dan post test yaitu adanya perbedaan yang signifikan antara tingkat pengetahuan sebelum dan setelah edukasi gizi.

Nutrition education for children is important to instill healthy eating habits from an early age. The aim of the study was to analyze the effect of nutrition education on nutritional knowledge and intake of vitamin C and iron for students of SMPN 1 Bayang. This type of research is a quasi experimental design with a pre-post control group design approach. The research was conducted in February - September 2020 at SMPN 2 Bayang. Nutritional education using a zoom application and accompanied by social media (whatsapp group) carried out every 2 weeks for 6 weeks as much as 3 times nutrition education. Data collection was carried out by phone and google form. Data analysis using paired sample t-test analyzed the mean differences in the level of knowledge, and intake of micronutrients (vitamin c and iron). Results Based on the social media-based nutrition education, it was found that nutritional knowledge and vitamin C intake increased significantly (P <0.05). Conclusion Social media-based nutrition education can increase student knowledge and student vitamin C intake. Recommendation It is better if nutrition education is done intensively so that it can change students' behavior. Keywords : online nutrition education; nutritional knowledge; adolescents; Vitamin C intake; Iron intake

High levels of uric acid, one of the body's waste products, can be a sign of gout or kidney stones, bay leaf drink (Syzygium polyanthum) and soursop juice (Annona muricata) may have the beneficial effect on reducing uric acid levels. The aim of this study was to determine the impact of bay leaf drink (Syzygium polyanthum) and soursop juice (Annona muricata) on uric acid levels. The intervention of bay leaf drink and soursop juice was performed for 28 days and 17 subjects selected purposively and divided into two groups, one group consumed bay leaf drink (group A) and another group consumed soursop juice(Group B). Bay leaf drink and soursop juice were served in drink form as much as 200ml. Significant improvement was identified in uric acid levels of subjects after the intervention (p<0.05). Decreased uric acid levels in group A and group B (8.7647±0.948 mg/dl to 8.317±8.1 mg/dl; 7,47±0.987 mg/dl to 5.41±1.35 mg/dl, respectively).