Antioxidant status, nutrition facts, and sensory of spinach extract fortified wet noodles

Healthy food has been a lifestyle trend in modern society since the last decades. Vegetable noodles as an alternative healthy food are often consumers’ choices considering that noodles are a favourite food today. This study aims to get more insight into the effect of spinach extract (SE) fortification on noodle dough toward antioxidant status, nutrition facts, and the sensory of wet spinach noodles (WSN) produced. The dough of wet noodle samples was treated by 4 different concentrations of SE fortification of 0, 0.4, 4.0, and 40 mg/mL in which for each treatment was quintuple. Results showed SE fortification had a significant effect on antioxidant status, some nutrient composition (protein, sugar, cholesterol, energy amount, iron, magnesium, and vitamin C), and sensory characteristics of the wet noodle. WSN with rich in antioxidants, low calories, and favoured by panellists was obtained at the optimum concentration of 4 mg/mL. Thus, SE was potential as food fortificant for developing WSN as a promising functional food product in the future.

Dried fish in Indonesia: Problems and a Possible Solution, a Review

Dried fish has become one of the favourite food for Indonesian. The drying technology has been passed down through generations especially in the coastal communities due to its simplicity. Despite the long history of dried fish in Indonesia, some problems need to be addressed. Maintaining the quality for both domestic and global markets in an integrated and sustainable manner is still standing as the major problem. Formalin residue had been found in some dried fish products in several areas in Indonesia. This safety matter is also drawn both researcher’s and policy maker’s attention. Several possible solutions are offered to iron out the issues. The development of new technology which easy to adopt and low cost is needed. A combination drying machine can be an alternative to solve the problems. The machine is designed to be able to operate using both electrical and solar sources. The machine can yield a good quality product which can be used throughout the year.

One Potoroo

When a bushfire destroys Potoroo’s home, he becomes one of the last surviving Gilbert’s Potoroos at Two Peoples Bay in Western Australia. Frightened, hurt and alone, Potoroo needs a new home – somewhere safe from predators and with plenty of his favourite food. Luckily, a team of conservationists know where Potoroo can go to be safe. One Potoroo: A Story of Survival is a beautifully illustrated book about the world’s most endangered marsupial, the Gilbert’s Potoroo, and the conservation work that has kept this unique Australian alive. Reading level varies from child to child, but we recommend this book for ages 6–9.

Perbedaan Citra Diri dan Kesukaan Makanan Tertentu pada Siswa-Siswi Gizi Lebih dan Normal

Latar Belakang: Citra diri dapat memprediksi munculnya depresi, gangguan makan dan kepercayaan diri. Menyukai suatu makanan secara berlebih dapat mempengaruhi status gizi individu.Tujuan: Menganalisis perbedaan citra diri dan kesukaan makanan tertentu pada siswa-siswi gizi lebih dan normal di SMP Muhammdiyah 5 Pucang Surabaya.Metode: Penelitian ini menggunakan desain studi case control dan melibatkan 42 responden yang dibagi menjadi 21 siswa-siswi dengan gizi lebih dan 21 murid dengan status gizi normal. Dilakukan pengukuran berat badan menggunakan digital body scale dan tinggi badan menggunakan microtoise untuk menilai status gizi. Wawancara dan pengisian kuesioner kepada responden untuk mengetahui karakteristik, citra diri dan kesukaan makanan tertentu. Teknik analisis data yang digunakan adalah uji korelasi Mann Whitney dengan p<0,05.Hasil: Pada kelompok gizi lebih terdapat 10 responden yang merasa citra dirinya obesitas dan ingin menurunkan berat badan (47,62%). Lalu, pada kelompok status gizi normal terdapat 16 responden yang merasa citra dirinya adalah normal (76,19%), menginginkan penurunan berat badan sebanyak 5 responden (31,25%), 8 responden (50%) ingin memiliki berat badan tetap dan 3 responden (18,75%) ingin menaikkan berat badannya dengan nilai p = 0,000. Untuk kesukaan makanan pada bahan makanan tertentu, kelompok gizi lebih dan normal lebih menyukai minuman berpemanis (38,1% dan 61,9%) dengan nilai p = 0,037.Kesimpulan: Terdapat perbedaan citra diri dan kesukaan makanan tertentu pada kelompok gizi lebih dan normal.ABSTRACTBackground: Body image could express such as depression, eating disorder and self esteem. If someone like to ate some specific food too much it can affected to nutrition status.Objectives: This study aimed to analyze of the difference of body image and favourite food between students with overweight and normal at SMP Muhammadiyah 5 Pucang Surabaya.Methods: The design of this study was case control involving 42 samples with 21 case sampels for overweight and 21 control sampels for normal student. The questioners were about body height and weight, data identity, body image and food preferences. Data were analyzed using Mann Whitney with p < 0,005.Results: There were 10 sampels in overweight group who felt they were obese and wanted to lose weight. In normal group there were 16 sampels who felt their body image was normal and 5 sampels in this group wanted to lose weight too, and the score for the p value = 0,000. As for food preferences, the overweight groups was more like to ate fried food (28,6%), while the normal group more preferred to ate sweetened foods and drinks (61,9%) with p value = 0,037.Conclusions: In conclusion there were differences of body image and favourite food between two groups

Skin Conductance Responses Indicate Children are Physiologically Aroused by Their Favourite Branded Food and Drink Products

Children’s favourite food and beverage brands use various tactics to foster positive associations and loyalty. This brand-consumer dynamic is frequently influenced by the use of implicit techniques and emotional appeals. Few studies have used physiological methods to examine the connections that brands build with children and the influence this has on their automatic responses. These techniques are potentially less prone to bias than behavioural or cognitive methods. This is the first study to explore the implicit response that children have to images of their favourite food and beverage brands using skin conductance responses as a marker of arousal. Australian children aged 8–11 years (n = 48) were recruited. Images of the participants’ favourite branded food and beverage products, alongside images of the same products unpackaged, their family and friends, and neutral objects were presented in a randomised order with a standard timed interval between images. Children were significantly more aroused by branded images of their favourite food and beverage products than by their unpackaged counterparts (p < 0.042, d = 0.4). The physiological response to the branded products was similar to the response to the children’s family and friends (p = 0.900, d = −0.02). These findings suggest that children may have an implicit connection to their favourite branded products.

SUSHI : SEBUAH TRADISI DALAM MODERNITAS

(Title: Sushi: Tradition in Modernity) Rice and fish are central to Japanese cuisine and the two come together perfectly in sushi. Sushi has become a favourite food throughout the world. Nigirizushi is the most famous sushi of all. Nigiri means “press in the hand” and zushi means “sushi”. Nigirizushi is a clump of sushi rice pressed together with a topping that is usually raw fish. Traditional sushi takes along time and much effort to make. Japanese cuisine would not be complete without sushi. Edomae topping benefits from many long years of innovations in preparation methods all with the aim of achieving a balance, a harmony between the rice an the topping and the waonderful taste wich that harmonius balance can give.Keywords : sushi; nigirizushi; Japanese cuisine; edomae zushi

PERGULATAN IDENTITAS KULTURAL ANTARA FASTFOOD DAN KUDAPAN

This article aims to identify a society’s identity though its culinary aspect. Nowdays,fastfood has been favourite food dominating traditional one. Youth generationpriorities fastfood than traditional food because they regard it more prestigious.Thisphenomenon can not be separated from the uses of Mass media as an important wayto convey foreign product of fastfood as better culinary than local product (kudapan)selling in traditional market. This research uses qualitative methode such as libraryresearch and observation to analyze the phenomena which is happening. The findingof this research implied that cultural identity can be seen in culinary. Cultural identityin culinary is showed by its substance and making process. Thus, the implication ofthis research is to convey the society to love their traditional culinary as a reflex ofcultural identity.

ANALISIS KUALITATIF FORMALIN PADA TAHU MENTAH YANG DIJUAL DI PASAR KALINDO, TELUK TIRAM DAN TELAWANG BANJARMASIN

Tofu is one of favourite food in Indonesia because it is containing the nutrients which body needs, such as protein. Tofu comes from processed soybeans and contains high water, so it can only save for 1 or 2 days in storage. Because of that reason several manufacturers or dealers add additional ingredients, one of them was formaldehyde to made tofu were durable to be restored and increases consumer appeal. The aim of the study was to identifity the contain of formaldehyde at crude tofu in Kalindo, Teluk Tiram and Telawang market Banjarmasin. The investigated sample was white crude tofu were 19 samples obtained with accidental sampling. The type of research was descriptive research. Qualitative analysis of formaldehyde at crude tofu was done with conventional method by using Ag(NH3)2NO3 and KMnO4 0,1N reagents. The result of study shows that crude tofu was sold in Kalindo market 90% (9 of 10 samples) positive contain formaldehyde, 100% (4 of 4 samples) at Teluk Tiram market positive contain formaldehyde and 80% (4 of 5 samples) at Telawang market positive contain formaldehyde

Determinants of willingness to eat insects in the USA and India

One of the major, if not the major impediment to large scale increases of human insect consumption, is the strong rejection of insects as food by most of the world’s population. In an effort to understand this aversion, we surveyed online samples of adults living in the USA and India to participate in a study on ‘attitudes toward food’. A substantial proportion of both Americans (72%) and Indians (74%) were at least willing to consider eating some form of insect food. Men were more willing to try eating insects than were women, especially in the USA. Disgust seems to be the most common reaction of both groups at the prospect of eating insects. The most common perceived benefits of eating insects were related to nutrition and environmental sustainability, and the most common risks related to risk of disease and illness. Both groups find ants the most palatable of a set of seven possible insects, and cockroaches the most unpalatable. In both samples, participants were most amenable to eating low levels of insect flour in a favourite food, and most averse to consuming whole insects. The best predictors of insect acceptance were disgust at the thought of eating insects, beliefs about the benefits of eating insects, sensation seeking, and the enjoyment of telling others about consumption of unusual foods.

Consumer attitudes and preferences about the pork meat in Hungary (based on cluster analysis)

In my study I wish to investigate the fact that how the pork consumption of Hungary changed during the last years. This study focuses on consumer’s attitudes about (pork) meat, what do they think about the healthness of the different meat type, what are the strengths and weaknesses of pork meat, what are the main features of good quality pork meat, what are the major pork purchase influencing factors and what are the favourite food of the respondents from pork meat etc. Then I analyze the tendency of these values (cross tabs, bar/pie charts, means, Chi-square), where can be found significant differences, and make a cluster analysis to identify the pork consumers in Hungary.