Suchergebnisse

Adolescence is a time with various opportunities of conflict. Conflict could be happen if adolescents have a different value of life with adult as parents, siblings, or society. Conflict that allowed to happen might be ensued an identity disorder, mental illness, and issue of quality of life. Adolescents' quality of life related with subjective well-being. Subjective well-being is an individual's subjective evaluations about him/her whole life. The aim of this research was described adolescents' subjective well-being with a military family background in koramil dormitory. Participants of this research were three adolescents. Research methodology that used was qualitative with data collection techniques were semi-structure interview and un-structure observation. The results of research discovery that three participants were achieve their life satisfaction especially by their domain life satisfaction as family, peer group-community and education achievement. Furthermore participants have experienced many positive emotion, and lack of negative emotion in their presence life too.

Background: Se'i meat is one of the beef processed are made by way of smoked using wood embers of kusambi (Scheichera oleaca), se'i has been known in the city of Kupang as one of the meat food products. The processing of se'i meat require nitrite as a preservative to obtain good color and prevent the growth of microbes. According to the regulations of Food and Drug Supervisory Agency of the Republic of Indonesia number 36 of 2013, Nitrite use is permitted with a maximum limit of use of 30 mg/kg, but in reality in everyday life obtained the use of nitrites usage exceeds the threshold that has been set. This study aims to know the difference nitrite content in meat meat processing company se'i between modern and traditional in the city of Kupang. Method: The study was descriptive research laboratory tests. The Subjects in this study were se'i meat (smoked meat typical Timor) and the object of study is two meat processing company se'i (smoked meat typical Timor) traditional and cottage industry in the city of Kupang. Data analysis result of research done descriptively and are presented in table and narrative. Result: se'i derived from traditional industries and domestic industries have different nitrite content. The highest nitrite levels found in se'i meat derived from domestic industry in the amount of 110.19 mg/kg and the lowest levels found in se'i meat derived from domestic industry that is equal to 22.28 mg/kg. Conclusion: All samples se'i meat derived from traditional industries and home industries containing nitrite in meat processing se'i as a whole is the same. for traditional industry better prepared than the domestic industry in terms of completeness of workers and conditions of business premises. Suggested to the government to inform the regulations on the use of food additives and the dangers of using these foods on health, especially on nitrite preservatives.

Vitamin C deficiency can trigger iron deficiency and these nutritional problems can contribute to an increase in the number of malnutrition cases and malnutrition. In response to the problem of iron deficiency, the government of East Nusa Tenggara runs various programs, including the provision of supplements in the form of iron tablets. Another effort is to carry out the Supplemental Feeding Program (SFP). The standard formula given by the World Health Organization (WHO) consists of milk, oil, powdered sugar, and water. The modification formula that is quite dense energy and protein consists of materials that are easily available in society at an affordable price. In the international world, the cultivation of moringa leaves is a program that is being promoted, including the province of NTT, one of them. With the processing of moringa leaves into a snack food that is liked by all circles, it will increase the utilization of moringa leaves in society so that the nutritional content of moringa leaves can be absorbed by the body. Jelly drink is expected to be an alternative to fruit juice drink that can improve the stability of fruit juice because this drink has a gel consistency so it can avoid deposition, but easy to drink. This study is a Quasi Experiment using Complete Randomized Design (CRD) which intentionally adds moringa flour to existing making recipes jelly with 3 different concentrations. Data analysis used One-Way Anova Test to see the difference in Vitamin c and Iron levels at each concentration jelly. The results of the One-Way ANOVA test showed that there was an average difference in the concentration of iron and Vitamin C in the jelly with the addition of moringa flour in the composition of 50%, 40%, and 30% (sig = 0.00