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1	Complementary Health	ABS-68
Anuloma Villoma in Reducing Labor Pain First Stage Nesi Novita, Suprida, Mursyida Poltekkes Palembang Abstract Efforts to apply maternal care for mothers include supporting mothers who will be giving birth by guiding mothers in relaxation techniques, one of which is breathing technique. At present there are still many problems with labor wherein women experience fears about the obvious or the unclear, tension and hyperventilation caused by the mother breathing deeply and quickly, so that the pain during contractions increases. According to several studies of mothers in the first stage, they experienced more pain in the waist and back, so the purpose of this study was to determine the effectiveness of aniloma viloma in reducing pain in the first stage of labor. This study was a quasi experiment nonequivalent control group. The dependent variable in this study was first stage labor pain and the independent variable was the villoma anuloma technique. The number of samples in this study were 28 people. Statistical tests using the two-sample T-test, the dependent sample t-test, then multivariate analysis, namely linear regression. Independent t-test results show that pregnant women who are older than 35 years slower 0.44 experience labor pain compared to pregnant women who are less than or equal to 35 years old. Statistical test results obtained that there is no relationship between maternal age during pregnancy and experiencing labor pain. This shows that there is no significant difference between labor pain in high-risk pregnant women and low-risk pregnant women (p value = 0.858). Keywords: Anuloma Viloma, Labor Pain, First Stage Share Link | Plain Format | Corresponding Author (Nesi Novita)

2	Dentist Sciences	ABS-18
Pineapple Fruit and Stem Chewing Prevents Dental Plaque pH Drop after Meals Naning Nur Handayatun (a); David Rudi (a); Karin Tika Fitria (a) Poltekkes Kemenkes Jambi Abstract Eating Fruit has long believed given good benefit not only for the body but also for dental health. Any sugar contact with the teeth after meals will make a pH drop in dental plaque which can lead to enamel demineralization and tooth decay in a period of time. Pineapple has Bromelain as antibacterial agent and mostly found in the stem and at small amount in the fruit. This research conducted to assess the effect of Pineapple chewing to the dental plaque pH and to compare the effect of pineapple fruit and stem chewing on dental plaque pH. We recruited 10 subjects (aged 19-22 years) with free caries to chewed 100 grams of pineapple fruit and 2 grams of pineapple stem after eating plaque inducer meals. Dental plaque were collected at 4 consecutive time (before chewing pineapple, 25 minutes after chewing, 50 minutes after chewing and 75 minutes after chewing) followed by pH measurement of the dental plaque. Our finding showed that the Dental plaque pH drop from 6.1 to 5.7 for control while for pineapple fruit group the pH drop from 6.35 to 6.04 and for Pineapple stem group were 6.20 to 6.09. When compared the Dental plaque pH after Pineapple chewing between the 100 grams of fruit and 2 gram of stem, no significant difference were found. But when compared with control (without Pineapple chewing), significant difference were found at 25 minutes after pineapple stem (p=0.021) and at 75 minutes after Pineapple fruit (p=0.005) and Pineapple stem (p=0.012) chewing. Chewing fruit was effective to prevent the Dental plaque pH drop after eating meals. Chewing 2 grams of pineapple stem showed no significant difference with chewing 100 grams of pineapple fruit. Keywords: pineapple fruit; pineapple stem; dental plaque, pH Share Link | Plain Format | Corresponding Author (Karin Tika Fitria)

3	Dentist Sciences	ABS-30
The Effect of Apples as Self-Cleansing to Reduce Plaque Scores on MI Tarbiyah Islamiyah Students Palembang Listrianah (a*) ,R.A Zainur (b) ,Andrey Sastrawijaya (c) ,Septi Alifa Cahyani (d) Poltekkes Kemenkes Palembang Abstract Abstract Plaque is a soft deposit that is tightly attached to the surface of a tooth consisting of microorganisms that multiply in an intercellular matrix when someone neglects the cleanliness of their teeth and mouth. Plaque can be cleaned mechanically or chemically. One of the ways to clean plaque is by consuming apple because it contains tannins which are as astringent and as antiseptic. Through the fiber content that can clean the remaining dental plaque by biting and chewing the apple, it can make the apple having the power of self-cleansing. This study aims to analyze the effect of apples as self-cleansing to reduce plaque scores on MI Tarbiyah Islamiyah students Palembang. The method used in this study is an analytic survey method. There were 60 people used as the samples which consisting of 30 people consuming apples as the intervention group and 30 people not consuming apples as the control group with the total population of the school is 189 people. The samples were taken from the non-random population by using the Purposive Sampling Technique which based on a particular consideration made by the researcher after the characteristics of the population have been known. This study shows that the criteria after consuming apples with good categories are 28 people (93.3%) while the criteria after not consuming apples with good categories are 11 people (36.7%). In short, consuming apples is better than not consuming apples after eating a main course. The result of Chi-Square test and Kolmogorov Smirnov Z test are p = 0,000. We can conclude that there is a significant effect (p <0.05) of consuming apples to reduce plaque scores. Keywords: consuming apples, plaque Scores Share Link | Plain Format | Corresponding Author (Listrianah Listrianah)

4	Dentist Sciences	ABS-50
Effectiveness of Siwak(Salvadorapersica) Fibrous Chewing Gum Against the Amount of Bacteria in Saliva Sri Wahyuni (1*), RA Zaenur (2), Trissyahniati (3) (1,2,3) Poltekkes Kemenkes Palembang JurusanKeperawatan Gigi drgsriwahyuni676[at]gmail.com Abstract Saliva is a liquid in the oral cavity which is very important, especially related to the formation of caries, because of its role which affects the growth of plaque in the mouth. Benefits of chewing gum, which prevents cavities, prevents bad breath and can improve brain function by increasing blood flow. to the brain so that the brain works optimally. The aim is to measure the effectiveness of the siwak fibrous gum chewing on the number of bacteria in saliva. The benefits of replacing a toothbrush when it is not possible to do a toothbrush Type of experimental research with pre and post test design. - October 2019. Research place at SMP N 18 Palembang and examination of the number of bacteria in the Central Laboratory of Health Laboratory (BBLK) with the number of samples 52 people divided into 4 groups of 13 groups respectively. The result occurred a significant difference in the number of bacteria after chewing candy curry t fibrous siwak 0.25 grams, 0.5 grams and 1 gram. Plaque score decreased after consuming Siwak fibrous gum. The most effective way to reduce the amount of bacteria in saliva and plaque score is siwak1 gram of fibrous gum. Keywords: siwak fibrous gum, bacteria and plaque Share Link | Plain Format | Corresponding Author (Sri wahyuni)

5	Dentist Sciences	ABS-55
SUPER RED DRAGON FRUIT GEL (HYLOCEREUS COSTARICENSIS) AND PURPLE SWEET POTATO AS NATURAL DISCLOTING SOLUTION FOR DENTAL PLAQUE Fahmi Said, Ida Rahmawati, Tri Wiyatini Poltekkes Banjarmasin Abstract Dental plaque is a thin layer which is colorless, not easily seen and is the cause of dental caries. To see dental plaque needed Disclosing solution. Disclosing solution made from chemicals, which there are now, there are various weaknesses so it needs the discovery of natural materials that can replace it. One of the natural ingredients that has been investigated for its effect in coloring plaque is betacyanin, which is contained in super red dragon fruit (Hylocereus costaricensis) and purple sweet potato (Ipomoea batatas var Ayamurasaki). Dragon fruit and purple sweet potato are each made in the form of extracts and formulated into gel preparations to increase the stability of these natural ingredients. Toxicity tests are needed to ensure the safety of preparations made. The aim of this research is to formulate dragon fruit gel extract that is in accordance with the requirements of the physical properties of the gel, determine the safety of dragon fruit gel extract based on the toxicity test parameters, and determine the ability of dragon fruit gel extract as a dental plaque staining. The study was conducted by extracting dragon fruit, formulating it in gel form, testing the gels physical properties, conducting toxicity tests with shrimp larvae, and measuring the index plaque on 40 respondents with two treatments, 20 respondents each in the Banjarmasin Medical Polytechnic Medical Laboratory Department and 20 respondents in the Semarang Health Polytechnic Medical Laboratory. The results of the study in descriptive description shows that the average plaque score on the treatment of dragon fruit by 2.6470 is slightly greater than the plaque score in the treatment with purple sweet potato that is equal to 2.5165 Conclusionanalysis Independent t test, found a mean different (average difference) of 0.13050, with a known t value of 0.517, p value (probability value) of the test showed p = 0.608, so it is greater than α 0.05 or (p = 0.608> α 0.05) meaning that there is no difference in effectiveness between dragon fruit gel extract and purple sweet potato gel extract. It is recommended to identify plakskor using both gel extracts because they both can detect plaque scores and are based on natural substances not using chemicals Keywords: Dragon fruit, disclosing solution, extract, gel, index plaque, purple sweet potato, toxicity test Share Link | Plain Format | Corresponding Author (Ida Rahmawati)

6	Dentist Sciences	ABS-56
The Effect of Chewing Sugar Cane on Plaque Formation Naning Nur Handayatun, David Rudi Politeknik Kesehatan Kemenkes Jambi Abstract Plaque is non calcified deposit that coating teeth that consist of 70% microbial with present of sugar, it can develop into dental caries. Sugar cane has been used for centuries due to of high content sucrose and nutrition. People nowday still consuming it row by chewing. This study aims to determinate the differences in plaque formation after chewing sugarcane . This was quasi experimental with 30 caries free respondent, as control and treatment group. Respondent brush their teeth so that plaque score 0, then chewed the sugar cane. Plaque score were examined 5 minutes and 30 minutes after chewing. At test was performed to compare the plaque score between after chewing sugarcane and the control group.The results showed the average plaque score of after chewing of sugar cane on examination after 5 minutes 15.3 and average control 17.43. On examination 30 minutes after consuming sugar cane , the average plaque score was 19.37 and control were 21.3 repectively. Significant differences were found between plak scor 5 minutes after chewing sugarcane and control (p value<0,05) but 30 minute eventhough the plaque score after chewing sugar cane was lower but no significant differences control group were found (p>0,05). It can be concluded that chewing sugar cane can reduce the buildup of plaque event for a short periode of time. Keywords: sugar cane, chewing, plaque Share Link | Plain Format | Corresponding Author (Naning Nur Handayatun)

7	Dentist Sciences	ABS-67
SENDUDUK FRUIT (Melastoma malabathricum L.) AS AGENT FOR DETECTING THE AGE AND ACIDITY OF THE PLAQUE Marlindayanti, Nur Adiba Hanum Dental nursing Of Poltekkes Palembang Abstract Background: Research and Development AgencyMinistry of Health, stated that the biggest dental and oral disease in Indonesia is dental caries or dental cavities, with the main cause is dental plaque. Plaque formation begins with the formation of a pellicle immediately after brushing teeth, then experiences interactions with bacteria to form a strong bond with the tooth surface (colonization) and the formation of biofilms. Plaque cannot be seen with the eyes so we need a tool or material that is able to detect it. Senduduk fruit (Melastoma malabathricum L) is a plant that has the potential to produce anthocyanin pigment sources. The color stability of anthocyanin compounds is influenced by pH or acidity, and will be more stable when in an acidic or low pH. Method: This study was an experimental study with a pre and post test design. In this study, sampel size was counted by Federer formula, selected through non probability sampling with a purposive sampling technique. Data were analyzed using independent T tests. Results: Sendudk fruit paste can distinguish the age of plaque (immature plaque 4 hours with pink or pink, young plaque at 8 hours red, old plaque at 12 hours purple). pH measurements from color of the plaques that arise from red orange, purple to yellowish blue (yellowish blue, purple indicate alkaline pH and orange red acidic pH). Conclusion: Senduduk fruit paste can be used as a agent for detecting the age and acidity of the plaque. Keywords: Senduduk fruit; plaque Share Link | Plain Format | Corresponding Author (Marlindayanti Marlindayanti)

8	Dentist Sciences	ABS-90
Introduction of Dental Plaque Through Comic Media in Primary Schools 142 Palembang Antri elisa (*), Nadia Nurfadila (b), Masayu Nurhayati (b) a). Palembang Health Ministry Health Polytechnic Jl. Jenderal Sudirman KM 3,5 Number 1365 Next to the Ash-Shofa Mosque Complex Moh. Hoesin Palembang Tel / Fax: (0711) 373104 b).Dental Nursing Department Jl. Sukabangun 1 No.1159, Suka Bangun, Kec. Sukarami, Palembang City, South Sumatra 30151 Abstract Knowledge about oral health in general and plaque in particular is very important to give to elementary students. Counseling method is commonly used to provide knowledge about dental plaque. Submission of counseling material to the target has to correspond to the method will be used,in addition,it is also influenced by the presence or absence of aids or means of supporting media for the delivery of the material. Comicis an unique and an interesting learning media. This study aims to provide the introduction of dental plaque through comic media in SDN 142 Palembang grade V students inpreventing dental and oral diseases, the method used is quasi experimental with a pre and post test design approach, using a proportional stratified sampling technique. The population in this study amounted to 153 students while the sample was 40 students,the sample was divided into 2 groups of 20 people each, consisting of treatment and control groups. Data were analyzed by using Independent T-Test, the average result of childrens knowledge before using comic media was 69.96 (69.95%) then after using comic media was 83.80 (83.75%). T-Independent test results obtained p = 0.00 (p <0.05).It showed an increase in knowledge of elementary school 142 Palembang students grade V after being counseled by comic. Based on the research conducted, it can be concluded that counseling by comic media can enhance childrens cognition. Keywords: plaque, comic, Knowledge Share Link | Plain Format | Corresponding Author (Antri Elisa)

9	Dentist Sciences	ABS-97
"CANINUZZLE" EDUCATION GAME SOFTWARE IN IMPROVING TEETH AND MOUTH HEALTH KNOWLEDGE CHILDREN AGE 9-10 YEARS Melinia Azizah, Lutfiyah Ananda Adeila, Saluna Deynilisa D-III Dental Nursing Study Program, Palembang Health Polytechnic Ministry of Health. Jalan Jenderal Sudirman KM 3,5, Palembang 30126, Indonesia poltekkespalembang.ac.id Abstract The development of science and technology is growing rapidly. One of them is a gadget. Features on gadgets that are frequented by the public that is the game. To improve the degree of dental health, the game can function as a media to promote oral health. The game is a more effective method for improving the knowledge of health of teeth and mouth, especially the children of the methods conventionally. The research aims to determine the increase in knowledge after the use of the canuuzzle game. Caninuzzle is a Quiz Puzzle game about dental health. This research is an experimental research design with pre and post test. With the research subject chosen through Probability Sampling with Accidental Sampling techniques. The population is the same as the sample, which is 40 people consisting of elementary school students in the 9-10 years age category. Data were analyzed by univariate using Parametric Analysis namely Paired t-Test. The results of the distribution data show a significant value lower than the value of probability, (p = 0.000) <0.05. This shows that there is an increase in students knowledge about dental health after the use of Caninuzzle games. Keywords: gadget, game, Caninuzzle Share Link | Plain Format | Corresponding Author (Melinia Azizah)

10	Education	ABS-49
The Facade Proportion of Three-Bengkilas Limas House in Palembang, South Sumatra, Indonesia Ibnu Aziz (1*), Ari Siswanto (2), Ngakan Putu Sueca (3), Dadang Hikmah Purnama (4) 1) Doctoral student, Postgraduate Program, Faculty of Engineering, Sriwijaya University / Department Architecture Engineering, Faculty of Engineering, Tridinanti University Palembang, 2) Department Architecture Engineering, Faculty of Engineering, Sriwijaya University, 3) Department Architecture Engineering, Faculty of Engineering, Udayana University, 4) Department Sociology, Faculty of Social and Political Science, Sriwijaya University *ibnuaziz0307[at]gmail.com Abstract The vernacular housing was built in certain proportions for various reasons ranging from practicality to aesthetics. This study aims to explore the proportion of the facade in a limas house with three bengkilas in Palembang City so that it can bring up certain ratios in determining the proportion of buildings. A total of eight types of limas houses were studied representing 30 limas houses in Palembang City. Measurements were made on the physical dimensions of the house such as length, width, and height in various variations. The results found that there was a 3:1 ratio for the width of the house compared to the height of the roof, a 1:1 ratio for the width of the house to the height of the house, a 5:1 ratio for the length of the house to the height of the back room, a 0.35 ratio for the height of the peak roof with the total buildings height, and a number of other ratios. These results contribute to the formulation of ratios in the proportion of limas houses in particular and other vernacular houses in general Keywords: facade, proportion, ratio, limas house, vernacular Share Link | Plain Format | Corresponding Author (Ibnu Aziz)

11	Environmental Health	ABS-8
Hepatitis Disease Control Model (Interaction Factors; Institutional, Sanitation, Social and Economic, and Community Health Behavior) Ahmat Fandil (a), Haryoto Kusnoputranto (a), Tri Edhi Budhi Soesilo (a) a) School of Environmental Science SIL Universitas Indonesia UI Abstract Hepatitis has become a health problem in the world, including in Indonesia. Various efforts to control hepatitis have been carried out by all parties; government, community, non governmental institutions, even international institutions or bodies. The fact is that the prevalence of hepatitis is still not as expected. This research examines the correlation, relationship or influence of factors; institutional, environmental sanitation, socioeconomic and public health behavior towards hepatitis prevalence. Research examines data on the results of the Basic Health Research Riskesdas in 2018. This study uses a quantitative approach with the correlation of ecological studies. Analysis of the reading of individual level data from the Riskedas survey was raised to the regional, group level. There is a correlation between the prevalence of hepatitis and institutional factors in terms of supporting a disease control program with a very strong negative correlation r minus 0.77 with an effect of 18 percent. Health supervision in public facilities as a factor of environmental sanitation has an effect of 31.06 percent and the correlation is strongly negative r minus 0.56. The percentage of the number of poor people as a socioeconomic factor influencing 19.04 percent has a weak correlation r 0.44. The proportion of the populations correct bowel behavior as a representation of public health behavioral factors only affects 18 percent with a weak negative correlation r minus 0.42. Together the influence of these four factors on the prevalence of hepatitis was 84.5 percent significance of 0,000. These four factors form a predictive model of hepatitis prevalence is 1,078 minus 0,782 Institution minus 0,001 Sanitation plus 0.003 Poor minus 0.005 Behavior. In the interest of more optimal hepatitis control program policies, it is necessary to synergize the strengthening of institutional activities, sanitation of public facilities, socio-economic empowerment and movement towards healthy hibup behavior. Keywords: Prevalence; Hepatitis; Institutional, Sanitation; Social Economy; Public Health Behavior; Share Link | Plain Format | Corresponding Author (Ahmat Fandil)

12	Environmental Health	ABS-26
THE EFFECTIVITY OF MAKING ETHANOL BY CASSAVA SKIN WASTE USING BREAD AND TAPAI YEAST AS ACTIVATOR Khairil Anwar, Sukarjo Poltekkes Palembang Abstract Waste is an unused material by the previous owner, anyway the waste can reused by managing it properly. The Problem In big cities commonly waste that comes from settlements and traditional markets. Most of the waste produced by traditional markets (95%) is organic waste. The way to overcome the problem of waste by recycle or reuse it. One of waste that able to be ethanol by using manufacture methods. The process to be ethanol accelerated by adding activators that material content of microorganisms (bacterial culture), mold and yeast. This study is a true Experimental design post-test that aims to determine the dosage and time of ethanol production from cassava skin waste using bread and tapai yeast as activators. This study used 300 grams of cassava skin waste plus 100 ml of distilled water and each added three different types of bread yeast doses and tapai yeast each 1.35 mg, 2.25 mg and 3.15 mg. Each activator performed a bivariate statistical test by using the T-independent test with a significant level of 5% (0.05). This research was conducted at the Environmental Health Departemen Laboratory of the Polytechnic of Health in Palembang and at the Laboratory of the Pharmacy College of Bhakti Pertiwi Palembang on July-December 2019. The results showed that the most effective time to produce ethanol by using tapai yeast activator. The most effective amount of ethanol produced by using tapai yeast activator. The conclusions of this research show that the tapai yeast activator is more effective way to produce ethanol than bread yeast activator. The recommended to make ethanol use cassava skin waste and tapai yeast as activator. Keywords: Cassava Skin Waste, Ethanol, Bread and Tapai Yeast Share Link | Plain Format | Corresponding Author (Khairil Anwar Ali)

13	Environmental Health	ABS-27
The Effect of Addition of Plastic Waste and Styrofoam Waste Against Powerful Concrete Brick Press Priyadi, Diah Navianti Departement of Enviromental Health, Health Polytechnic of Palembang, Ministry of Health Republic of Indonesia Abstract Waste as a residue of human activities or natural processes in the form of solid, waste in specific is waste which due to its nature, concentration, or volume requires special processing. Inorganic waste such as plastic and Styrofoam are very difficult to decompose/degrade in nature. All this time, the community has been processing plastic waste by banishing in an open dumping and burning (incineration) which had negative impacts on the air due to the burning of rubbish and obstructed air and water circulation in the ground due to the accumulation of plastic and Styrofoam waste. The aim of this study was to provide solutions about processing, ways to utilize plastic waste and Styrofoam as well as determine the effect of the addition of plastic waste and Styrofoam waste against powerful concrete brick press. This research was an experimental research with an intervention brick which has a composition of 18.75% of plastic waste, 18.75% of Styrofoam waste, 37.50% of sand, 20% of cement, and 5% of water. Then would be compared to control brick (75% of sand, 20% of cement and 5% of water). Furthermore, it conducted strength test against the intervention brick and control brick. Data on the compressive strength test results of the two types of bricks were analyzed by independent t-test to determine the effect of the addition of plastic waste and Styrofoam waste against powerful concrete brick press. The results of the study with the addition of plastic waste and Styrofoam waste in the manufacture of brick had a compressive strength of an average of 44.62 kg/cm2 and fulfill the classification of Quality III according to the Indonesian National Standard (SNI) 03-0349-1989 and the Indonesian National Standard (SNI ) 03-0691-1996 with the specifications of a concrete brick (paving block) in the quality of the Concrete Brick classification A. The results of the independent t test were known to the value of Sig. (2-tailed) of 0,000 <0.05, it shows the average value of the compressive strength test results in the control sample group with the treatment sample group. This research was proved that plastic waste and Styrofoam waste provide benefits related to the compressive strength of the concrete brick, so that it is expected to provide an alternative treatment for plastic waste and Styrofoam waste in reducing the negative impacts of environmental pollution that caused by the disposal. The processing of plastic and Styrofoam waste currently was done by combustion and hoarding in the ground. Keywords: Plastic waste, Styrofoam waste, powerful concrete brick press Share Link | Plain Format | Corresponding Author (Priyadi Priyadi)

14	Environmental Health	ABS-35
Analysis of Physical and Chemical Water Quality Sekanak River to supports the Palembang City Government Revitalization Program Pra Dian Mariadi (a), Ian Kurniawan (a*) a) Department of Medical Laboratory Technology, Musi Charitas Catholic University, Palembang 30152, South Sumatera, Indonesia *iankurniawan019[at]gmail.com Abstract The revitalization of the Sekanak River is one of the Palembang city government programs. Sekanak River is one of the oldest rivers in the city of Palembang that receives waste, from both industry and domestic so that the quality will experience pollution. The development of activities along the Sekanak River has affected river water quality. Decreased river water quality can be qualitative identified with the occurrence of changes in colour and odour. Some communities in the watershed area still use it for their daily needs. The current problem of decreasing the quality of river water in Sekanak requires chemical and physical examinations to anticipate the effects of environmental pollution. The study was conducted using a sample of water from the Sekanak River taken at 2 sample points close to human activities. The results showed that sample 1 showed several parameters that exceeded the quality standard while sample 2 that was located downstream was still in good condition. The physical parameters of the river point 1 water sample exceed the allowable limits for the Total Suspended Solids (TSS) and Total Dissolved Solids (TDS) parameters. For inorganic chemical parameters, the water sample at point 1 exceeds the allowed limits for the parameters of pH, ferrous (Fe) and lead (Pb) and sulphate ion content (SO4). Keywords: Sekanak River; Water quality; Physical; Chemical Share Link | Plain Format | Corresponding Author (Ian Kurniawan)

15	Environmental Health	ABS-40
Effectiveness Of Giving Health Education About Healthy Houses As Effort Of Prevention Of Pulmonary Tuberculosis In The Pelabuhan Dalam Village In The Pemulutan Public Health Center Of Ogan Iir District 2019 Tamzil, Ebagustian 1,2 * Kamsul 1 Department of Environmental Health, Ministry of Health, Palembang, Palembang, South Sumatra,30129, Indonesia Department of Environmental Health, Ministry of Health, Palembang, Palembang, South Sumatra,30129, Indonesia Abstract A healthy home is very important in preventing the emergence of various diseases, especially tuberculosis (TB), community knowledge about healthy homes and TB prevention efforts is still low. The purpose of this study was to determine differences in knowledge of port village communities in the Puskesmas Pusulutan work area before and after health education regarding prevention of pulmonary TB transmission. Data was collected by using a questionnaire about knowledge about prevention of pulmonary TB transmission. with 99 samples , and data analysis using the Paired t-test There are differences in the average knowledge of respondents before and after counseling. It is expected that the Pemulutan Public Health Center will increase extension activities to the community and village officials will increase community participation, especially in health extension activities. Keywords: Key words: counseling, healthy homes, pulmonary TB Share Link | Plain Format | Corresponding Author (ebagustian tamzil)

16	Environmental Health	ABS-79
The effectiveness of healthy home education as an effort to prevent pulmonary tuberculosis in pemulutan 2019 Dewi ulfa oktarini and sri hartini Poltekkes kemenkes palembang Abstract A healthy home is very important in preventing the emergence of various diseases, especially tuberculosis (TB), community knowledge about healthy homes and TB prevention efforts is still low. The purpose of this study was to determine differences in knowledge of port village communities in the Puskesmas Pusulutan work area before and after health education regarding prevention of pulmonary TB transmission. Data was collected by using a questionnaire about knowledge about prevention of pulmonary TB transmission. with 99 samples , and data analysis using the Paired t-test There are differences in the average knowledge of respondents before and after counseling. It is expected that the puskesmas will increase extension activities to the community and village officials will increase community participation, especially in health extension activities. Keywords: Healthy home Share Link | Plain Format | Corresponding Author (Dewi Ulfa Oktarini)

17	Food and Nutrition	ABS-3
Color, Microstructure and Crystallinity of Red Rice Flour with Differences in Drying Times and Temperatures Merynda Indriyani Syafutri, Friska Syaiful, Eka Lidiasari, Dela Pusvita, Erlita Indah Astari Departement Agricultural Technology Faculty of Agriculture, Universitas Sriwijaya Abstract One effort to develop red rice as food is to process it into flour. Drying is one of the stages in the flour processing that must be considered to get flour with good physicochemical properties. Temperature and time of drying are some of the factors that influence the physicochemical characteristics of dried food products. This study aimed to study the color changes, microstructure and crystallinity properties of red rice flour which were dried with different times and temperatures. The factors in this study were drying time (1 hour, 2 hours, and 3 hours) and drying temperature (50, 55, and 60 oC). The results showed that interaction of drying time and drying temperature significantly increased the value of lightness, but reduced the redness value of red rice flour. Microstructure images and crystallinity pattern showed that differences in drying time and temperature did not affect the shape of the granules and type of starch of red rice flour. Based on the crystallinity pattern, red rice flour was classified as type-A. Keywords: color, crystallinity, drying, microstructure, red rice flour Share Link | Plain Format | Corresponding Author (Merynda Indriyani Syafutri)

18	Food and Nutrition	ABS-12
FORMULATION AND POWER TESTS RECEIVE COOKIES OF CHICKEN HEART AND KIDNEY BEANS AS ANEMIA PREVENTION Podojoyo, Budi Mulyanto, Annisa Silvia Ningsih, Tri Friantini, Yuli Hartati Nutrition Departemen, Poltekkes Palembang Abstract Nutrition problems in Indonesia are also caused by a lack of micronutrients. One case of micronutrient deficiency is anemia. Strategies to overcome anemia problems by providing foods or snacks that are high in protein and iron. Some foods can be used as an alternative choice to increase iron intakes such as the chicken liver and kidney beans. This study aims to make cookies that are high in protein and iron derived from red bean food and chicken liver. It is expected that the results of the study can help the government in preventing anemia. This research is experimental using a Completely Random Design (CRD) and somewhat trained panelists of 25 people. The results of the study showed that in formula 1 the highest value was based on aroma parameters (77.6%), taste (84.8%), texture (85.6%) and formula 2 on color parameters (81.6%). Suggestions for increasing the utilization of chicken and kidney beans in making cookies need to be carried out further research with a complete chemical test. In addition, various studies on the substitution of chicken liver and kidney beans can be done on other products. Keywords: Formulations of cookies, Kidney beans, Chicken liver, Iron Share Link | Plain Format | Corresponding Author (Podojoyo Podojoyo)

19	Food and Nutrition	ABS-20
POWER ANALYSIS RECEIVED, STORAGE, NUTRITION CONTENT, ORGANOLEPTIC TEST AND JINGGA AND GREEN PROCESSING PROCESSES FOR BALANCED NUTRITION FOOD 2018 1.Dra. Rohanta Siregar, MM, M.Kes, 2 M. Yusuf, M.Kes, 3 Susyani, SSIT, M.Kes Politeknik Kesehatan Kementerian Kesehatan Palembang Abstract Palembangs ethnic food quality in the form of pempek seen from nutritional value according to the organizations website has good nutritional value in the form of energy of 182 kcal, protein 9.2 gr, carbohydrate 27.8 gr, fat 3.8 gr, calcium 401 mg, phosphorus 116 mg, and iron 2.4 mg. In addition, Pempek contains 13 IU of vitamin A, 0.16 mg of vitamin B1 and 0 mg of vitamin C. The quality of Pempek food of this ethnic Palembang can increase its nutritional value in terms of the types of nutrients, namely by adding vitamin C, minerals, and fiber (many of which are found in vegetables and fruits) that have not been found in Palembangs ethnic Pempek food. Because the problem is "how to develop Palembang pempek seven balanced nutritious foods". The benefits of the study are Palembang ethnic pempek which does not contain vitamins, minerals and lack of fiber to become ethnic pempek which has balanced nutrition, and it is hoped that the community can increase consumption of vitamins, minerals and fiber. Making carrot and spinach juice and then mixing with plain pempek dough kneaded until smooth (not sticky in the hand or container) this is done twice on September 29 and October 06 2018 to get the orange and green pempek formula which will be used as organoleptic test material (hedonic test) / preference. Next, lenjer / pempek small eggs are boiled for 10 minutes at a temperature of 100 oc until lenjeran floats in the boiled water of Pempek and then sliced. 2 pempek sari vegetable formula obtained 10% and 20% from the main ingredients. The research activities included the determination of 60 panelists (Students of the Unsri Palembang Nutrition Study Program FKM) and 120 respondents from the academic capacity of the Unsri Palembang FKM nutrition study program, held on 22,23,24 October 2018 and 29,30,31 October 2018. Observations performed by organoleptic tests (taste, texture, color, and aroma). Proximate tests were carried out at the Nutrition Laboratory in Bogor on Jl. Kesehatan No.3, Tanah Sareal, Tanah Sereal, Kota Bogor, West Java 16161 by detecting 4 macro nutrients, namely carbohydrate nutrition, protein, fat, fat and dietary fiber. Because the proximate test cannot detect the whole nutrient found in the orange and green pempek, the nutrient value calculation is carried out with the 2007 survey nutrient calculation method that starts from vitamin A, carotene, vitamin E, B1, B2, B6, vitamin C and calcium minerals , magnesium, phosphorus, iron and zinc can be known to make the orange pempek and green a nutrient-rich food. So that the orange pempek and green when eaten according to portions become a dish with the principle of balanced nutrition. While the processing research design is an experimental study with a completely randomized design method (CRD) using 5 levels of treatment namely 100 gram carrot juice, 150 gram carrot juice, 100 gram spinach extract, and 150 gram spinach extract. Each treatment was repeated 3 times to obtain 5 experimental units. It will be tested organoleptically by 60 panelists and 120 students as respondents from the Unsri Palembang Nutrition Study Program FKM. The procedure for arranging, storing, maintaining food safety in quality and quantity of pempek in place of food using sterile plastic bags / packs at storage temperatures -8oc using aluminum foil wrap is equipped with labels and using the FIFO system (First In First Out). While the analysis of organoleptic tests on orange and green pempek from panelists and respondents from FKM Nutrition Study Program using the Kruskall Wallis method cannot be implemented because new research was completed on October 31, 2018. The research method is random sampling. While the analysis with univariate and Bivariate analysis. Univariate analysis was conducted to describe the data collected and grouped and analyzed with frequency distribution table. Bivariate analysis was used with Analysis Kruskall Wallis on the next 5% tarf if the results showed significantly different followed by the Duncans Multi Range Test (DMRT) test with a level of 5%. Keywords: analysis of organoleptic pempek green Share Link | Plain Format | Corresponding Author (Rohanta Siregar)

20	Food and Nutrition	ABS-24
ANALYSIS OF MICRO NUTRITION AND AMINO ESSENTIAL ACIDS OF GREEN PEMPEK CONTENT MUHAMAD YUSUF, ROHANTA SIREGAR POLTEKKES KEMENKES PALEMBANG Abstract The problem of adolescent anemia is a serious problem, the national anemia rate is 21.7%, where 18.4% occur in males and 23.9% occur in females, mostly due to iron deficiency. Anemia in adolescents adversely affects the decline in immunity, concentration, learning achievement, adolescent fitness and productivity. To overcome the low Iron can be done by consuming foods high in iron, folic acid, vitamin A, vitamin C and zinc, Pempek Green is a food containing 17 (seventeen nutrients and energy and water), including iron, polic acid, and vitamin C). Pempek Green has been tested organoleptically through both panelists (60 students) and respondents (Palembang FKM Students as many as 120 students), its Campus. With the results selected sample A3 Pempek Plain (Spinach Fortification), where the result is 80% good taste and very good, Aroma 74% tasty and very tasty, 98% attractive and very attractive color and texture 85.8% soft and very soft. And like and like 86 %. The purpose of this study was to determine the content of Fe, FOLIC ACID and Vitamin C and the content of Pempek Green Amino Acids which were analyzed by labororotorium. This research method uses observational analysis method, which is a sample that has been determined to be observed in the nutrient content (Fe, Folic Acid and vitamin C). and Amino Acids which are further analyzed in the Laboratory. The results showed that the nutrient content per serving (30 grams) Pempek Green: Protein 3.83% AKG, Iron 9% AKG, Calcium 8.8% AKG, Magnesium 5.4% AKG, 4% AKG Fiber, Phosphorus 2, 3% AKG and complete Amino Acid do not exceed the AKG (RDA <20) of the presentation as a snack. It is recommended that Pempek Green can be used by teenagers as a snack to increase Hb levels Teenager. Keywords: AMINO ACID; IRON Share Link | Plain Format | Corresponding Author (Muhammad Yusuf)

21	Food and Nutrition	ABS-34
THE EFFECT OF ADDITION OF PUMPKIN YELLOW SEED FLOUR ON CHARACTERISTICS AND ACCEPTANCE OF ROLLER CAKE Eliza (a), Risma Royanda (a), Meisela Suciati (a), Tiara Anggraini(a) Nutrition of Health, Palembang Ministry of Health Jalan Sukabangun I No 3623 KM 6,5 Palembang 30151, Indonesia Abstract Yellow pumpkin (curcubita moschata) is a plant whose meat is often used by the community as food, whether it is only processed through the steaming process or as an additional ingredient in various preparations. In addition to pumpkin flesh, there are pumpkin seeds which can also be used as food. The purpose of this study was to determine the effect of adding pumpkin seed flour to the characteristics and acceptability of roll sponge cakes. This type of research used in this study is an experimental study using a Static Group Comparison research design with 4 treatments 100%: 0% (P0), 75%: 25% (P1), 50%: 50% (P2) and, 0 %: 100% (P3). Computerized data processing is presented in the form of narration and tables. Data analysis was performed by SPSS. The results of this research show that P2 is the panels most preferred sample with a hedonic assessment score of 4,55 color, taste 4,34 , texture 4,48, aroma 4,24 while the nutritional value of the sample consists of water content, ash content, fat content, protein content, and carbohydrate content respectively 44.37%; 1.22%; 10.97%; 10.39%; and 33.06%. The effect of adding pumpkin seed flour to organoleptic characteristics in the manufacture of roll sponge has a very significant effect such as; color, taste, texture, aroma. Roll sponge with the addition of pumpkin seed flour with a percentage of 50%: 50% has the highest level of preference over organoleptic parameters compared to other sponge roll products. Keywords: Pumpkin seed flour; Swiss roll; Nutritional value Share Link | Plain Format | Corresponding Author (Eliza Eliza)

22	Food and Nutrition	ABS-39
AN ANALYSIS OF THE RISK OF ANEMIA ON FEMALE STUDENTS OF SENIOR HIGH SCHOOL NUMBER 6 PALEMBANG Sartono(1*), Ahmad Sadiq (2) Poltekkes Kemenkes Palembang Abstract The result of Baseline Health Research (Riskesdas) 2013 was found out that iron nutritional anemia is still being public health problems with prevalence ≥ 20 percent in adolescents. Anemia iron nutrition is still a public health problem with prevalence in adolescents of 13-18 years and 22.7 percent (RI Ministry of Health, 2013). The purpose of this research was to find out the analysis of the risk of anemia to the students of Senior High School Number 6 Palembang. The type of this research used was research analytic survey through screening with case control design by comparison 1: 1 and matching to age. The population in this study was all of the class XI of Senior High School Number 6 Palembang with the total number 188 students, while the research sample was selected students based on the criteria of 88 female students, taken as proportionally Stratified Random Sampling. The anemia data was obtained by taking respondents venous blood by laboratory personnel, protein intake data, Fe intake, Vitamin C intake, fiber intake obtained using the SQFFQ form, and the data of tea drinking habits in a day obtained through the direct interviews using a questionnaire taken by Experts Nutrition Analysis of the data used was univariate analysis, bivariate analysis and multivariate analysis. A statistical test used in bivariate analysis and multivariate was test C hi Square. The whole processing data in a manner done in a computerized. The results screening obtained anemia prevalence at female high school students was 37.2%. While the results of statistical tests showed there was a significant relationship between substance intake iron (Fe) with a risk of anemia (p = 0.053) with an OR value of 2.57, it showed that female students who was intake insufficient substances iron from recommended adequacy had a 2.57 times chance to experience anemia. And there was a meaningful relationship between protein intake with risk of anemia (p = 0.001) with OR value = 8.60, it showed that the students whose protein intake was not sufficient from the recommended adequacy had 8.60 times the chance to experience anemia. Keywords: Anemia, Iron, Protein, Vitamin C, Fiber, Drinking Tea Share Link | Plain Format | Corresponding Author (Sartono Sartono)

23	Food and Nutrition	ABS-43
ORIGINAL PATTERNS, MACRO NUTRITION AND VITAMIN-A INTAKE IN WASTING TODDLERS IN SUKARAMI HEALTH CENTER PALEMBANG Manuntun Rotua, Terati Nutrition Department of Palembang Health Ministry of Health Abstract Wasting is a condition of the body that is thin and so thin that it exceeds -2 elementary school under the median body weight according to height or length. The impact of wasting will experience a decline in childrens expulsion power to their environment, an increase in the frequency of crying, lack of interaction with fellow children, lack of feeling happy, and tend to be apathetic. The purpose of the study was to analyze the relationship between parenting, macronutrients, and vitamin-A with wasting. The sample size was 60 toddlers at the selected Sukarami Community Health Center, using random sampling techniques. Data were analyzed using the Chi-square test with &#945; = 0.05. This type of research uses an observational study design describing the situation objectively, using a case-control research design. Results: Fewer categories on parenting (80%), energy intake (90.3%), protein intake (70%), fat intake (93.3%), carbohydrate intake (86.7%), and vitamin-A intake (83.3%) with a good category. After Chi-Square test, there is a significant relationship between parenting (p-value = 0.025 <0.05), energy intake (p-value = 0.000 <0.05), protein intake (p-value = 0.026 <0.05). fat (p-value = 0.007 <0.05), carbohydrate intake (p-value = 0.000 <0.05) with wasting. There is no significant relationship between vitamin-A intake and wasting (p-value = 0.424> 0.05). The conclusions of this research are: Parenting in macro nutrition intake contributes to the occurrence of wasting in infants. Keywords: parenting, macro nutrition, vitamin-A, wasting Share Link | Plain Format | Corresponding Author (Manuntun Rotua)

24	Food and Nutrition	ABS-64
THE POTENTIAL GOAT MILK AND GOAT MILK YOGURT IN INCREASE SOD LEVEL ON MALARIA INFECTIONS Merinta Sada (a), Anang M Legowo (b), Gemala Anjani (c) (a) Health Polytechnic Ministry of Health of the Sorong (b) Department of Food Technology, Faculty of Animal and Agriculutural Sciences, Diponegoro University, Semarang, Indonesia (c) Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia Abstract Protein in goat milk is the main source of active biopeptides that can produce antioxidants. One of the processed products of fermented goat milk is goat milk yogurt. Yogurt contains bioactive peptides and has antioxidant activity. Yogurt contain lactic acid bacteria. Plasmodium infection will cause an imbalance of antioxidant and make SOD enzyme level decreasing. Goat milk dan yogurt goat milk have potential to increase SOD enzyme level. This research is true experimental study with a post-test only group design. Thirty five female Balb/c mice were divided into: K- (control negative group), K+ (infected malaria), K+DHP (malaria, DHP drug), X1 (malaria, goat milk), X2 (malaria, goat milk, DHP), X3 (malaria, goat milk yogurt), X4 (malaria, goat milk yogurt, DHP). Inoculation of Plasmodium was given as much as 107/0.2 ml. The intervention was given 24 days. SOD enzyme level data collection was performed on the seventh day post inoculation. Dose of goat milk and goat milk yogurt is 0.5 ml/20gBw. Data was analyzed using Kruskal-Wallis with Post Hoc Mann-Whitney. The result showed a significant increased on SOD level (p <0.05). The mean SOD level in each group: 20,9 ng/ml (K-); 5,67 ng/ml (K+); 17,85 ng/ml (K+DHP); 9,03 ng/ml (X1); 12,11 ng/ml (X2); 10,84 ng/ml (X3); 18,22 ng/ml (X4). The administration of DHP drugs and Yogurt goat milk (X4) is most effective in increasing SOD levels. Giving DHP drugs and Yogurt goat milk (X4) is more effective in increasing SOD levels than only administering DHP drugs (K+DHP). Giving goat milk yogurt with a dose of 0.5 ml / 20g Bw and DHP drugs can be considered to increase SOD levels in malaria infections. Keywords: Goat milk; Goat milk yogurt, Malaria, SOD level Share Link | Plain Format | Corresponding Author (Merinta Sada)

25	Food and Nutrition	ABS-70
PENGARUH PENAMBAHAN SAYUR BAYAM DAN WORTEL TERHADAP KARAKTERISTIK DAN DAYA TERIMA PADA BAKSO IKAN Sartono , Nyimas Ulfani Putri, Ayu Lestari, Devi Arista Putri, Yuliza Rosalina Poltekkes Kemenkes Palembang Abstract Food fiber, also known as dietary fiber or dietary fiber, is a part of plants that can be consumed and composed of carbohydrates that are resistant to the process of digestion and absorption in the human small intestine and undergo partial or total fermentation in the large intestine (Anonymous, 2011). The results of the Indonesian Basic Health Research (Riskesdas) for children aged 10 years and over who consume less fruits and vegetables showed no significant changes, which amounted to 93.6% in 2007 to 93.5% in 2013. Meatballs are one of the foods which is favored by the community ranging from adults to children, because it has good taste and relatively cheap prices. Food ingredients that can be added to the meatballs are spinach leaves and carrots. Carrots and spinach leaves have a high content of fiber. This study was an experimental study using a Completely Randomized Design (CRD) and friedman non parametric data analysis. Organoleptic test there is a relationship between acceptability with the addition of spinach and carrots on the meatballs in terms of taste (p = 0,000), texture (p = 0.013), aroma (p = 0.002), and color (p = 0.000). The results of physical analysis showed that the most preferred meatballs by panelists were the formula P1, which had a nutritional composition of 5.41% protein, 0.20% fat, and 29.98% carbohydrates, 1.43% crude fiber. Keywords: meatballs, cork fish, carrots, spinach leaves. Share Link | Plain Format | Corresponding Author (Nyimas Ulfani Putri)

26	Food and Nutrition	ABS-71
TOODLER BISCUIT WITH ADDITION OF PATIN FLOUR AND PANDAN LEAVES EXTRACT ALONG WITH ACCEPTABILITY TEST Imelda Telisa, Indriani Ayu Lestari, Khusnul Alifia Arrizki, Suci Prihatinningsih Jurusan Gizi Poltekkes Palembang Abstract Stunting is a major nutritional problem facing Indonesia. Based on Nutrition Status Monitoring data for the past three years, stunting has the highest prevalence compared to other nutritional problems such as malnutrition, wasting and obesity. The prevalence of toddlers stunting has increased from 2016 which is 27.5% to 29.6% in 2017. Biscuits can be enjoyed from infants to the elderly with different biscuit compositions according to their needs. Biscuits have a longer shelf life and are practically brought as provisions for healthy and nutritious food. Since 2009, wheat flour as a raw material for biscuits was obtained not from within the country (imported), which means it requires a large cost to obtain these raw materials. This study was an experimental study using a Completely Randomized Design (CRD) and friedman non parametric data analysis. Organoleptic test show that there is a relationship between acceptability with the addition of catfish flour in terms of biscuits in terms of taste (p = 0,000), texture (p = 0.005), aroma (p = 0,000), and color (p = 0.005). The results of physical analysis showed that the biscuits most favored by the panelists were formulas P0 and P1. The formula chosen as a potential biscuit to reduce the risk of stunting is P3 biscuits, which have a nutritional composition of 18.84% protein, 28.02% fat, and 41.25% carbohydrate. Keywords: stunting, biscuit, catfish flour Share Link | Plain Format | Corresponding Author (Imelda Telisa)

27	Food and Nutrition	ABS-73
Modification of rainbow burgo contain with high vitamin and fiber Manuntun Rotua, SKM, M.Kes, Zakiyah, Novellyna Mulyaningsih, Selly Oktaviani Prodi DIV jurusan gizi poltekkes kemenkes palembang Abstract Burgo is a typical food of Palembang people like ranging from children to the elderly because of its soft texture and taste delicious Burgo is a food product made from rice flour and starch is formed like a pancake in the presentation given sauce (a sauce made from coconut milk with a mixture of pureed fish cork). With the modification of vegetables and fruits in the manufacture of burgo can increase the nutritional value, especially vitamins and fiber. This study provides a new innovation on traditional food, especially food burgo Palembang in Indonesia culinary world and can improve the diet of people healthy and nutritious Indonesia through increased consumption of vitamins and fiber. This study uses the draftcompletely randomized (CRD) non factorial The organoleptic test by 30 panelists. Organoleptic test results were analyzed by statistical analysis approach Friedman non-parametric test. Results from the three formulas already on organoleptic test by panelists that the formula P1 more preferably proximate then tested with results burgo 74.58% moisture content, ash content of 0.75%, 0.98% fat content, protein content of 3.96 %, 19.73% carbohydrate content, crude fiber content of 2.59% and the vitamin C content of 5.36 mg%. Keywords: Burgo, Rice Flour, Tapioca, spinach, carrots, Dragon Fruit, Fish Cork Share Link | Plain Format | Corresponding Author (Zakiyah Zakiyah)

28	Food and Nutrition	ABS-74
SUBSTITUSI TEPUNG BIJI ALPUKAT TERHADAP TEPUNG BERAS PADA PEMBUATAN KUE GANDUS MAKANAN TRADISIONAL KHAS PALEMBANG Terati, M. Zikrullah Ladako, Marlisa Puspitasari, Nurul Hasri Ramadhan, Tri Wahyuni Jurusan Gizi Poltekkes Palembang Abstract Avocados (Perseaamericana mill) are plants that thrive in tropical regions like Indonesia and have high antioxidant content. Avocados are usually consumed directly or can be made into juice, with the advancement of science now many avocados are modified into cakes, salads and other processed foods. Some of us only consume meat from the avocado and discard the seeds directly from the avocado. Without us knowing that avocado seeds have many health benefits. Avocado seeds are rich in vitamin C, vitamin B2, vitamin B3, protein, and potassium. Avocado seeds can be used and made in the form of flour. Avocado seed flour is one of the alternatives in the main ingredients for making cakes and other processed food ingredients. A barley cake is also a typical food from the city of Palembang. A barren cake made from the main ingredient of rice flour mixed with coconut milk has a soft texture and delicious taste. Aside from being easy to make, ingredients from barren cakes are easy to find and only require a small fee to make. This study aims to determine the effect of avocado seed flour substitutions on organoleptic properties of barren cakes. This study is an experimental study in which the level of substitution of rice flour with avocado seeds as a treatment. There are 3 treatments namely F1 (25% avocado seed flour), F2 (50% avocado seed flour), F3 (75% avocado seed flour) and F0 (control). Based on the results of statistical tests, avocado seed meal substitution has a significant effect (P <0.05) on the organoleptic yield of the product. 75% substituted avocado seed cake (F3) is the formula with the highest acceptance compared to other formulas. The characteristics of the barren cake is to have a rather bitter taste, fragrant aroma, somewhat rough texture, and brown in color. The barren cake contains 25.57% carbohydrates, 6.05% fat, 3.45% protein, 63.08% water content, and 1.85% ash content. Keywords: Avocado, avocado seeds, barley cake Share Link | Plain Format | Corresponding Author (Terati Terati)

29	Food and Nutrition	ABS-78
PEMANFAATAN LIMBAH KULIT PISANG DAN WORTEL DALAM PEMBUATAN COOKIES TINGGI SERAT Susyani, Dinda Afifah, Dinda Syavitri, Fatriani, Septi Wulandari, Vioni Trianda Putri Poltekkes Kemenkes Palembang Abstract Dietary fiber is known to reduce the risk of breast cancer, colorectal cancer, and gastric cancer (Aune et al., 2012; Zhong et al., 2014; Zhang et al., 2013). In addition to dietary fiber, the risk of cancer can also be reduced by vitamins because vitamin C can prevent several processes that trigger carcinogenesis. (Jacobs and Finlayson, 2011). One source of food fiber and vitamin C that is easily found in Indonesia is taro flour, banana peels and carrots. The purpose of this study was to determine the effect of adding taro flour, banana peels and carrots to the characteristics and acceptability of high-fiber cookies. This type of research used in this study is an experimental study using a non factorial Completely Randomized Design (RAL) with 4 treatments 100g: 0 g: 0 g (F0), 80g: 10g: 10g (F1), 60g: 20g: 20g (20g: 20g (20g) F2), 40g: 30g:30g (F3) and 3 replications. Computerized data processing is presented in the form of narration and tables. Data analysis was performed using SPSS. The results of the study show that F1 is the most preferred sample of panelists with a hedonic assessment score of 4.27 taste, color 5.00, aroma 5.03, and texture 5.13. While the nutritional value of the sample consisted of 7.35% water content, 0.88% ash content, 22.84% fat content, 4.79% protein content, 4.53% crude fiber content and 64.13% carbohydrate content. The effect of the addition of wheat flour, banana peels and carrots on organoleptic characteristics in making high-fiber cookies has a very significant effect on the organoleptic characteristics of taste, color, aroma and texture. High-fiber cookies with the addition of galas flour, banana peels and carrots in the ratio of 80 g: 10 g: 10 g have the highest level of preference for organoleptic parameters compared to other cookies. Keywords: Dieatry fiber, taro flour, banana peels, carrots, receiving power, nutrition component Share Link | Plain Format | Corresponding Author (Dinda Syavitri)

30	Food and Nutrition	ABS-82
Characteristics, Nutritional Status, and Sarcopenia in the Elderly in Pangkalpinang City Ratmawati1*, S. Fatimah-Muis2, Muchlis Achsan Udji Sofro3, Ani Margawati4, dan Martha Irena Kartasurya5 1Health Polytechnic Pangkalpinang, Pangkalpinang 33148, Indonesia 2Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang 50275, Indonesia 3Department of Internal Medicine, Faculty of Medicine, Diponegoro University, Semarang 50275 / Central Public Hospital of Dr. Kariadi, Semarang 50244, Indonesia 4Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang 50275, Indonesia 5Faculty of Public Health, Diponegoro University, Semarang 50275, Indonesia *Correponding author. E-mail: ummiranayumi[at]gmail.com Abstract Sarcopenia is a decrease in muscle mass, muscle strength, and physical performance in the elderly &#8805; 60 years. The study in 2016 found out that the prevalence of sarcopenia among the elderly in Indonesia was considerabely high (40.6%). The risk factors for sarcopenia include age, gender, lifestyle, nutritional status, physical activity, disability, and decreased independence. Obese sarcopenia is a double burden in the elderly who were less physically activity, because it was associated with functional disorders and disabilities that have an impact on the quality of life of the elderly. The purpose of this study was to analyze characteristics, nutritional status, and sarcopenia of the elderly in Pangkalpinang City. The quantitative observational study with cross sectional design. The subjects of this study involved 132 elderly people (60-69 years) in Girimaya Subdistrict, which was selected by purposive sampling. Data collection was carried out by interviews, anthropometric measurements (weight and height), measurement of muscle mass using bioelectrical impedance analysis (BIA); muscle strength using hand grip strength (HGS); and walking speed for 6 minutes. Analysis was done using IBM SPSS Statistic version 21. The elderly with the most sex were women (74.2%), with an average age of 63 years. Most of the elderly (50.7%) are obese and 72.7% still work and live independently. Sarcopenia has not occurred in the elderly (based on muscle mass index), although there was a decrease in muscle strength (29.5%) and walking speed (71.2%). There was a significant correlated between the age of the elderly and the incidence of sarcopenia based on muscle mass index, muscle strength, and walking speed (p < 0.05). The nutritional status of the elderly was positively correlated with the muscle mass index (p = 0,000). Characteristics of the elderly (gender, age, and occupational status) and nutritional status were risk factors for sarcopenia based on muscle mass index, muscle strength, and walking speed. Provide nutritional education about the factors that influence changes during the aging process to prevent decrease in muscle mass and physical function. Keywords: Characteristics, elderly, nutritional status, sarcopenia Share Link | Plain Format | Corresponding Author (Ratmawati Ratmawati)

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