Vol 2, No 2 (2022)

Pregnant women are a group that is vulnerable to health problems including Chronic Energy Deficiency (CED). Knowledge of pregnant women about the provision of supplementary food and types of local food is very important for pregnant women to know so that their nutritional intake is adequate. This study aims to determine the education of supplementary feeding and local food sources for pregnant women with chronic energy deficiency in the working area of ​​the Paccerakg Health Center Makassar City.  This research is a descriptive research with group extension method. Data collection begins in June-July 2021. The sample in this study uses a total sampling of 31 respondents. The results of this study indicate that from the group of respondents with knowledge of CED after the pre-test, there are 22.6% and after the post-test there are 90.3% with good knowledge. The group of respondents with knowledge of supplementary feeding, after the pre-test there were 64.5% and after the post-test there were 90.3% with good knowledge. The group of respondents with knowledge of local food types after the pre-test was 19.4% and after the post-test there were 90.3% with good knowledge. After education about CED, supplementary feeding and types of local food for pregnant women, there was an increase in knowledge.

Abstract: The adolescent counts as a productive age group who needs an adequate nutritional intake to ensure their productivity in their studies and work. A long-term period of unbalanced nutrition consumption might impact one's health and productivity. One of the interventions that can be done is through education to increase their knowledge of balanced nutrition. The media used in this research are e-booklets and videos. Objectives: This research aims to understand the difference between balanced nutrition knowledge before and after nutritional education using E-booklets and videos among high school students in Jakarta and also to find the difference in the effectiveness of both media. Methods: The sampling technique used in this research was random sampling with a total of 95 respondents. The method used is a quasi-experiment with a Wilcoxon test to find the difference in knowledge before and after the intervention and a Mann-Whitney test to find the difference between media effectiveness in increasing knowledge. Results: The results show that both e-booklets (p-value = 0.000) and videos (p-value = 0.000) give a significant effect in increasing balanced nutrition knowledge levels. There is also no significant difference in the effectiveness of both media (p-value = 0.350). Conclusion: Balanced nutrition education using e-booklets and video proven to be effective in increasing nutrition knowledge in adolescents. Further research could be done by expanding the population and increase sample number.

Overweight is a manifestation of the body due to excess energy intake so that it is stored in more form in the body. During the last ten years there has been an increase in the incidence of overweight and obesity in Indonesia. Students are a group that is vulnerable to experiencing overweight events due to changes in lifestyle that affect eating patterns. Risk factors that can be improved in diet are consumption of vegetables, fruit, and breakfast. This study was conducted to determine the relationship between consumption of vegetables, fruit, and breakfast with the incidence of overweight in students in Sleman Regency. The design of this study was cross-sectional. Data was obtained using a google form questionnaire. Sampling technique with consecutive sampling. The subjects of this study amounted to 251 students. Data analysis used descriptive analysis, Chi-square, Fisher exact, Haenszel Mantel, and multiple logistic regression. The results showed that there was a significant relationship between the consumption of fruit menu types (PR = 0.523 p = 0.043) and the timeliness of breakfast (PR = 0.486 p = 0.047) with the incidence of more overweight in students. There was no significant relationship between consumption of vegetables, types of vegetable menus, amount of fruit, regularity of breakfast, and breakfast components with the incidence of overweight in students (p>0.05). Students who often eat fatty foods and eat breakfast on time have a 2 times greater risk of experiencing more overweight [(95% CI 1.143-4.077) p=0.017]. It can be concluded that there is a significant relationship between the consumption of fruit menus and the timeliness of breakfast with the incidence of more overweight of students. There is no significant relationship between vegetable consumption and the incidence of overweight status of students. Students who often eat fatty foods and eat breakfast on time have a 2.2 times greater risk of experiencing excess overweight.

Background : Herbal Medicine in Indonesia have about 1,260 species in total. Mostly, many of the Indonesian from South Sumatra, use the sungkai plant (Peronema canescens Jack) to increase the body's immunity by making steeping drinks. Sungkai plants have secondary compounds such as alkaloids, flavonoids, and tannins which has function as antioxidants. The addition of honey as an alternative sweetener can be used to enhance the taste and also as an additional antioxidant.
Objectives : This study aims to determine the antioxidant activity of sungkai leaf steeping drink with the addition of honey.
Methods: This study was an experimental design and conducted in September-October 2021 at the Alma Ata University Food Laboratory and the Chemix Pratama Laboratory. Antioxidant activity analysis used the Dephenyl Picrylhydazil (DPPH) test on sungkai leaf steeping with the addition of honey. Fully randomized design and quantitative descriptive analysis with one-way ANOVA followed by Duncan's test.
Results : Sungkai leaf steeping drink was tested for antioxidant activity to obtain an IC 50 value. In the control group (F0) without the addition of honey yield an IC50 value of 10,626.62 ppm, in the F1 treatment group with 1 g of Sungkai leaves and 8 ml of honey yield an IC50 value of 8,397.31 ppm, in the F2 treatment group with 1g of sungkai leaves and 10 ml of honey yield an IC50 value of 7,795.69 ppm, in the F3 treatment group with 2 g of sungkai leaves and 8 ml of honey yield an IC50 value of 8,189.88 ppm and in F4 treatment group 2 g of sungkai leaves and 10 ml honey yield an IC50 value is 7390.23 ppm. The F4 treatment group had the highest antioxidant activity with an IC50 value of 7,390.23 ppm.
Conclusion : Steeping Sungkai leaf drink has antioxidant activity, however in very weak status. Further research needs to be done by modifying additional component to increase antioxidant activity in sungkai leaf steeping drinks.