The high prevalence of anemic adolescents in Indonesia resulted in urgent demand for a food product with high iron content as a healthy snack. This research aims to produce the best formula for red bean plus goat milk yogurt. The method was a randomized group design with two factors; the proportion of red bean and goat milk (100:0; 90:10; 80:20; 70:30), and fermentation time (12 and 24 hours). The organoleptic test includes flavor, smell, viscosity, color, and preference using a preference test with 55 panelists. Iron contents measured using the AAS method. The data were analyzed using ANOVA followed by Duncan's Multiple Range Test. Organoleptic results analyzed using the Friedman test followed with a double comparative test. The best formula determined based on iron content and organoleptic results using the effectivity index. Red bean and goat milk proportion significantly affect iron content (p = 0.037). The combination of fermentation time and red bean-goat milk proportion significantly affects the sensory quality (p = 0.000). Fermentation time had no significant effect on iron content (p = 0.83). The iron contents were 23.30-33.62 mg/L. The best product has a red bean and goat milk proportion of 90 percent:10 percent, 24 hours fermentation, and 33.62 mg/ml iron content. The serving size is 80 ml, fulfilled 10.35 percent daily iron need of female adolescents.

(The low coverage of exclusive breastfeeding is one of the nutritional problems in Indonesia. Several factors influence exclusive breastfeeding, including family support, mother's knowledge about breastfeeding, mother's motivation, and socio-culture. Two-way interactive lecture is a delivery of information and receiving information. This study aims to determine the effectiveness of providing nutrition education through the lecture method with two-way interactive communication to increase motivation, knowledge, myths, family support and attitudes of pregnant women and pregnant women's companions about exclusive breastfeeding. This study used a quasi-experimental design with a one-group pretest posttest design for pregnant women. With a two-way interactive lecture method using power point. The results showed an increase in motivation of 92%, an increase in the knowledge category by 65%, an increase in the myth category by 3%, an increase in the family support category by 13%, and an increase in the attitude category by 37%. There was an increase in participants' knowledge before and before the intervention. There was a significant difference between before and before presenting the intervention.   Keywords: Pregnant women, Nutrition Education, exclusive breastfeeding

Background: Toddlers are a group that is vulnerable to experiencing nutritional problems. The nutritional status of toddlers is very dependent on the role of caregivers, especially mothers. Business women have less time together with toddlers so that it will have an impact on mothers' attention to the growth and development of toddlers, child feeding patterns, food diversity, and macro-nutrient intake of toddlers. Research in Padang states that business women have a 1,3 times risk of experiencing malnutrition in children. Purpose: Know the differences in child feeding patterns, food diversity, and macro nutrient intake in toddlers from business women and housewife. Method: The design of this study was an observational analytic with cross sectional approach. The research was conducted on medium socioeconomic housing in Banyumas Regency. The sample are toddlers aged 12-59 months as many as 78 toddlers, taken using total sampling techniques. Data were statistically tested using independent T tests. Results: The results of study showed no differences in child feeding patterns (p = 0.605), food diversity (p = 0.767), energy intake (p = 0.483), protein intake (p = 0.806), fat intake (p = 0.787) and carbohydrate intake (p = 0.337) in toddlers from business women and housewife. Conclusions: There were no differences in child feeding patterns, food diversity, and macro nutrient intake in toddlers from business women and housewife.

Penyelenggaraan makanan merupakan suatu rangkaian kegiatan mulai dari perencanaan menu sampai dengan pendistribusian makanan kepada konsumen dalam rangka pemenuhan kebutuhan pangan. Pondok pesantren merupakan jenis pendidikan yang memiliki kurikulum dimana para peserta didik harus tinggal menetap. Pengelolaan makanan dilakukan oleh santri. Masalah muncul terkait pengadaan makanan di Pondok. Santri kesulitan karena keterbatasan pada anggaran dan referensi pengelolaan makanan. Kegiatan ini bertujuan untuk meningkatkan pengetahuan terkait gizi dan pendampingan penyusunan menu. Kegiatan dilaksanakan di Pondok Pesantren Darul Quran Al-Karim Kabupaten Banyumas tahun 2021. Jumlah sasaran 26 orang. Metode yang digunakan dalam pengabdian ini adalah pelatihan dengan model pembelajaran Project Base Learning. Hasil Pre-post test menunjukan peningkatan skor dari 4,92±0,94 menjadi 7,00±0,98 setelah pelatihan. Telah tersusun siklus menu lima hari oleh Santri. Kata kunci: Menu, Pelatihan, Siklus Lima Hari, Santri

Latar Belakang : Hipertensi merupakan penyebab kematian tertinggi kedua di Indonesia, prevalensi hipertensi secara nasional mencapai 31,7%. Kejadian hipertensi meningkat pada usia 40-60 tahun dan lebih banyak terjadi pada wanita dibanding pria. Minyak ikan mengandung omega 3 yang dihubungkan dengan penurunan tekanan darah. Penelitian ini bertujuan untuk membuktikan pengaruh pemberian minyak ikan terhadap tekanan darah wanita hipertensi.Metode : Penelitian ini merupakan penelitian eksperimen dengan rancangan one group pre test-post test design. Subjek penelitian adalah warga di wilayah kerja puskesmas Pegandan Semarang yang diambil secara purposive sampling. Besar sampel adalah 21 orang dengan tekanan darah ≥140 mmHg dan atau diastolik ≥90 mmHg. Tiap sampel diberi minyak ikan sebanyak 3 g. Intervensi minyak ikan diberikan selama 2 minggu. Tekanan darah sistolik dan diastolik diukur menggunakan sphygmomanometer. Selama intervensi, asupan makan diperoleh dengan metode food recall. Data yang diperoleh dianalisis menggunakan uji Shapiro Wilk, paired  t-test, dan WilcoxonHasil : Terjadi penurunan tekanan darah sistolik sebesar 5,52 mmHg dan tekanan darah diastolik sebesar 6,04 mmHg setelah pemberian minyak ikan selama 2 minggu. Setelah dikontrol dengan asupan lemak, terdapat penurunan tekanan darah sistolik yang bermakna (p<0,05) dan penurunan tekanan darah diastolik yang tidak bermakna (p>0,05).Simpulan : Uji statistik menunjukkan terdapat perbedaan bermakna terhadap penurunan tekanan darah sistolik dan perbedaan tidak bermakna tekanan darah diastolik sebelum dan setelah pemberian minyak ikan.