Background : Wasting is a lack of weight for height so that the child body is not proportional (low weight for height). Data obtained from UNICEF/WHO/World Bank Group ini 2017 shows that in 2016 the prevalence of wasting was 7,7%. The high prevalence is still needed, one of which is the provision of additional food. Purple potatoes (lpomoea batatas var A) is a type of tubers high in energy sources for the body while tempeh is a source of protein that is easily digested by the body. So both of these foods can be used as a modification to provide additional food for children under five. This pre test and post test research with control group Purpose : aims to determine the effect of PMT fitbar bingu (purple sweet potato) on weight changes of under five wasting at under five wasting at Sako Health Center, Palembang City. Methods :The research is toddlers who are weighed at Sako Health Center and wasting totaling 93 people. Data collection was carried out using digital scales, microtoice, and a 24 hour recall form. The data analysis used was univariate and bivariate analysis.The results showed that some of the respondents were male 61,6% with age 18-57 months. From the result of statistical tests, the avarage body weight in the treatment group was 10,18 kg to 11,12 kg, while the comparison avarage body weight was 10,51 kg to 10,61 kg. The difference in body weight change in the treatment group was 0,24 kg while the comparison group was 0,10 kg, with the results of statistical tests (t independent p value = 0,000) Conclusioin : changes in weight of wasting children at Sako Palembang Health Center. Suggestion: Further research needs to be done to see changes in the nutritional status of children by giving additional food with a fitbar for a longer time so that it will look more significant.

Evaporation of water in food during frying causes fat break down into hydroperoxides. The peroxide indicates the initial stage of oxidation. This study aims to determine the exact temperature and time of frying and the effect of frying frequency on the peroxide. The research was carried out in 2 stages, namely preliminary research aimed at getting the right temperature and cooking time, the main research aimed at getting the peroxide value of cooking oil. This study used experimental research, a completely randomized design with five treatments, two replications and deep frying. Research object: "X" brand cooking oil. Determination of peroxide using the titration method. The effect of frying frequency on peroxide was analyzed by ANOVA (α = 5%). The treatment that had a significant effect was continued with LSD. The results showed that frying tempeh (7-9 minutes, temperature 120-130°C), tofu (6-9 minutes, temperature 120-130°C), fish (9-10 minutes, temperature 140-170°C). The peroxide for frying tempeh is the 1st frequency (0.375±0.0021), 20th (0.950±0.198), frying tofu is the 1st frequency (0.385±0.777), 20th (0.710 ±0.042), frying fish is 1st the frequency (0.325±0.163) and 20th (1,470 ±0.007). Conclusion, the frequency of frying has a significant effect on the peroxide with p-values ​​of tempe (0.016), tofu (0.088), fish (0.093). It is hoped the next research can measure the acid number and smoke deposit at each frequency of frying.

Diabetes Mellitus is a chronic disease characterized by hyperglycemia and glucose intolerance in the blood because the pancreas is unable to produce insulin. The risk factors that led to diabetes mellitus are reversible and irreversible. The study was aimed at recognizing the effect that pumpkin and tomato pudding (lakuto) have on decreasing blood glucose levels in type 2 diabetesmellitus in Puskesmas Padang Selasa Palembang. It is a quantitative research using quasi-experiment design with pretest and posttest with two groups design. The subjects were mostly 61-70 years old and female. Average levels of blood glucose before treatment are 329,33 mg/dl in the treatment group and 314,07 mg/dl in the control groups. Whereas the average blood glucose level after treatment was 301,43 mg/dl in the treatment group and 304,00 mg/dl in the control groups. The result showed the effects of pumpkin and tomato pudding (lakuto) on blood glucose levels in diabetes mellitus type 2 in Puskesmas Padang Selasa Palembang (p-value=0,000). This suggests that pumpkin and tomato pudding (lakuto) may lower blood glucose levels in patients with type 2 diabetes mellitus.

Abstrak: Hiperurisemia adalah penyakit degeneratif yang menyerang persendian yang dalam jangka waktu lama dapat menyebabkan kerusakan pada sendi, jaringan lunak dan ginjal. Salah satu cara mengontrol kadar asam urat adalah dengan membatasi makanan tinggi purin. Buah sirsak (Annona muricata Linn) merupakan buah yang kaya akan vitamin C yang dapat meningkatkan ekskresi asam urat melalui urin. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan edukasi gizi dan demo pembuatan jus sirsak untuk 45 orang penderita hiperurisemia dan 5 orang kader di Posbindu PTM Dahlia wilayah kerja Puskesmas Punti Kayu Palembang. Metode Pre test dan post test dilakukan pada kegiatan ini sebagai bentuk evaluasi atas edukasi dan demo yang diberikan. Hasil kegiatan berdampak positif bagi seluruh peserta dimana sebagian besar peserta mengalami 20% peningkatan pengetahuan setelah mengikuti penyuluhan dan demo pembuatan jus sirsak sebagai upaya pengobatan dan pencegahan hiperurisemia.Abstract: Hyperuricemia is a degenerative disease that attacks the joints which in the long term can cause damage to the joints, soft tissues and kidneys. One way to control uric acid levels is to limit foods high in purines. Soursop fruit (Annona muricata Linn) is a fruit that is rich in vitamin C which can increase the excretion of uric acid through urine. This community service activity aims to provide nutrition education and a demonstration of making soursop juice for 45 sufferers of hyperuricemia and 5 cadres at Posbindu PTM Dahlia in the work area of the Punti Kayu Palembang Health Center. Pre-test and post-test methods were carried out in this activity as a form of evaluation of the education and demo provided. The results of the activity were positive for all participants where most of the participants experienced an increase in knowledge of 20% after attending counseling and demonstrations of making soursop juice as an effort to treat and prevent hyperuricemia.

Research on 504 women aged 18-40 years found the average serum concentration of 25(OH)D was 48 nmol/L with the incidence of vitamin D deficiency as much as 63%. Vitamin D deficiency is associated with several metabolic diseases. This incident can be controlled with fortification of vitamin D which is usually given to dairy products and their processed products. Dadih is the result of spontaneously fermenting buffalo milk at a temperature of 28°-32°C for 24-48 hours in a bamboo tube. pH is an important factor that affects the survival of lactic acid bacteria found in fermented products. Decrease in pH along with an increase in total acid. The higher the total acid, the lower the pH of Dadih. This study aims to test the stability of the pH value of Dadih during storage at cold temperatures for 28 days. This study used an experimental study with five treatments repeated duplo. Measurement of the pH value of Dadih using the standard method used by PT. Saraswati Indo Genetech with No. Instructions SNI 01-2891-1992 point 16.  Analysis showed that the pH value of Dadih fortified vitamin D3 in cold storage remained stable for 28 days. In conclusion, there was no damage to Dadih fortified vitamin D3, so it was safe for consumption. Future research is expected to measure the effectiveness of fortified vitamin D3 in Dadih.