The purpose of this research is to know the making of shredded banana flower that has been boild and fried (abon) with an experiment of tuna substitution of 0%, 25%, 50% and 75% from weight of banana flower. The highest yield of 42% was obtained from the making of abon consisting of 25% banana flower and 75% tuna. The best result of organoleptic test result is D treatment (comparison of banana flower and tuna were 25%: 75%) in the likes category. Protein content increases with the increasing number of substitutes of tuna , otherwise the fiber content decreases. Fat content was between 18-20%. The most preferred abon chemical content (abon D) in every 100 g of abon contains 302 calories, 20.6% carbohydrate, 14.0% protein, 18.2% fat, ash content 4.2% and water content 42.9% and fiber 0.92 g. Abon D is made from 25% banana heart and 75% tuna meets SNI abon fish standard, except for the water content is still a bit high that is more than 10% of SNI standards.

The aims of this study were to determine the effect of substitution of sesame powder ( Sesamum indicum) to nutrient content and organoleptic quality on pumpkin biscuits (Cucurbita moschata). This study was an experimental study using the desaign of completely randomized design (CRD) which consist of four treatments. This study was conducted in December 2017 with made to taste (organoleptic test) with 20 panelist and and laboratory test including analysis of ash content, water, protein, fat, carbohydrate and calcium biscuits. Based on organoleptic test results obtained that the best treatment is P3 with composition of wheat, pumpkin powder, and sesame powder (65% : 12% : 23%). The treatment P3 liked by panelist of color and texture attribute. The most biscuit aroma liked by panelist is P0's treatment  (without sesame flour increase). The most biscuit taste liked by panelist which is P2's treatment biscuit with whole-wheat compare composition, pumpkin powder and sesame powder (76%: 12%: 12%).  The highest average yield of calcium levels on P3 treatment of 0.65%. The higher the addition of sesame powder, the calcium biscuit level will increase so are with water content, ash, protein and fat will increase along with the addition of sesame powder. This is inversely related to carbohydrate levels of biscuits, which the more addition of sesame powder the carbohydrate content in biscuits decreased.

Kebugaran jasmani merupakan salah satu indikator kesehatan yang penting. Kebugaran dipengaruhi oleh banyak faktor antara lain feritin di dalam tubuh dan asupan energi. Feritin yang rendah menyebabkan anemia, dan dapat menurunkan tingkat kebugaran  fisik. Tujuan: Untuk mengetahui hubungan kadar feritin dan asupan energi dengan tingkat kebugaran pada mahasiswi Prodi DIII Gizi STIKes Perintis Padang. Metode: Desain penelitian cross-sectional, observasi pada seluruh mahasiswi Program Studi DIII Gizi STIKes Perintis Padang. Sampel sejumlah 66 orang. Kadar feritin diperiksa di Balai Laboratorium Kesehatan Sumatera Barat dengan metode ECLIA, asupan energi dengan Food Frequency Questionaire (FFQ), dan tingkat kebugaran dengan metode Harvard Step Test. Analisis statistik yang digunakan adalah T-independen untuk mengetahui hubungan kadar feritin dan asupan energi dengan tingkat kebugaran mahasiswi. Hasil: Didapatkan rerata kadar feritin mahasiswi adalah 86,6±106,8 ng/mL; rerata asupan energi mahasiswi adalah 1688,4±484,8 kkal/hari; dan sebagian besar mahasiswi tidak bugar. Analisis statistik menunjukkan ada perbedaan yang signifikan rerata kadar feritin dalam darah dan asupan energi antara responden yang bugar dengan yang tidak bugar (p<0,05). Simpulan: Terdapat hubungan yang signifikan antara kadar feritin dan asupan energi dengan tingkat kebugaran.

ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh substitusi sukun (Artocarpus Altilis) terhadap mutu organoleptik dan kandungan kimia abon ikan gabus. Penelitian ini merupakan penelitian eksperimen, dengan lima perlakuan satu kontrol. Dilakukan uji organoleptik pada abon yang dibuat dari ikan gabus yang disubstitusi sukun. Penelitian dilakukan menggunakan RAL (Rancangan Acak Lengkap) dengan lima perlakuan dan dua kali ulangan. Analisis dilakukan dengan menggunakan analisis sidik ragam untuk melihat pengaruh penambahan sukun antar perlakuan. Jika hasil berbeda nyata (F hitung > F tabel) maka dilanjutkan dengan uji DNMRT pada taraf 5%. Dilakukan analisis proksimat kimia abon. Hasil penelitian didapatkan ; abon yang paling disukai adalah perlakuan C yang dibuat dari 83,37 % ikan gabus dan 16,33 % sukun. Kandungan protein menurun seiring dengan semakin banyaknya substitusi sukun, sebaliknya kandungan seratnya bertambah. Kandungan kimia abon C adalah 438 Kalori, 31,5 % karbohidrat, 19,8 % protein, 25,9 % lemak, kadar abu 8 % dan kadar air 14,8 % serta serat 1,12 g. Abon yang dibuat dari 83,37 % ikan gabus dan 16,33 % sukun ini memenuhi standar SII abon. Kecuali untuk kandungan air yang masih agak tinggi (14,8%) yaitu melebihi dari standar SII abon yang diizinkan sebesar 10 %.

Karamunting (Rhodomyrtus tomentosa) plants are wild plants that have many benefits. This study aimed to determine organoleptic quality by the panelists' acceptance of the aroma, color, viscosity, and taste of syrup and to find the characteristics of microbiological quality. This research uses UV Vis spectrophotometer and total plate count method. Organoleptic test results of Rhodomyrtus tomentosa syrup ranged from likes to very liked by panelists. The results of analysis of vitamin C syrup content of 0.05% and sugar content of 17.90%. Total acid of syrup is 0,26%, and acidity value is 5,2. No pathogenic bacteria E. coli, Staphylococcus aureus, and Salmonella were found. The total plate number was found as much as 2.5 x 10 2 colonies/ml. There were fungi as much as 1.0 x 10 2 colonies/ml. The analysis resulted that syrup still fulfilled the quality standard of microbiological set by the Indonesian National Standard. The results of this study indicate that syrup is safe to drink.