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Meeting the nutritional needs of pregnant women requires innovative strategies through the provision of healthy snacks with balanced nutritional value. Donuts are popular snack foods; however, they are generally made from wheat flour and have limited nutritional content. This study aimed to analyze the nutritional content and acceptability of donuts enriched with red bean flour and Banggai yam flour as a healthy snack for pregnant women. This experimental study employed a Completely Randomized Design (CRD) consisting of three formulations: F1 (35% red bean flour : 15% Banggai yam flour), F2 (40% : 10%), and F3 (45% : 5%), with two replications. Nutritional analysis included protein using the Kjeldahl method, fat using the Soxhlet method, and carbohydrate using UV-Vis spectrophotometry. Acceptability was evaluated using a hedonic test. Data were analyzed using ANOVA and the Kruskal–Wallis test. The results showed significant differences in protein, fat, and carbohydrate contents among formulations (p<0.05). The highest protein content was found in F3, the highest fat content in F2, and the highest carbohydrate content in F1. Acceptability did not differ significantly among formulations (p>0.05); however, F1 obtained the highest preference score. Donuts enriched with red bean flour and Banggai yam flour have the potential to be developed as a healthy local food–based snack for pregnant women.

Background: The prevalence of Chronic Energy Deficiency (SEZ) of pregnant women nationally is still 16.9%, and anemia reaches 27.7%, so the development of local food-based Supplementary Feeding (PMT) is needed. Brownies with the substitution of red spinach as a source of iron and purple sweet potato flour as an energy source have the potential to be developed as an alternative to PMT. This study aims to determine the acceptability and nutritional content of red spinach brownies with the addition of purple sweet potato flour as an interlude food for pregnant women. Method: Design using the Complete Random Design (RAL) method. The formulation of making brownies consists of three treatments with a comparison between (red spinach pureee and purple sweet potato flour) as follows: F1 (50:50), F2 (60:40), and F3 (40:60). The acceptance test was conducted using a hedonic test of color, aroma, taste, and texture on 30 semi-trained panelists. Analysis of nutritional content includes moisture content (thermogravimetry), ash content (dry ashing), protein (Kjeldahl), fat (Soxhlet), carbohydrates (by difference), and Fe (Atomic Absorption Spectrophotometry). The data were analyzed using the Kruskal-Wallis test. Research Results: The acceptability test showed that there was no significant difference between the formulations. The F3 formulation with a ratio of 40% red spinach pureee and 60% purple sweet potato flour obtained the highest preference value and was determined as the best formulation. The nutritional content of the F3 formulation includes protein 10.447%, fat 8.047%, carbohydrates 1.5579%, Fe 0.0005%, moisture content 20.68%, and ash content 1.4875%. Conclusion: There was no significant effect of each formulation on the acceptability of Brownis Suggestion: It is hoped that the next researcher can improve product formulation and processing processes to maintain and increase iron (Fe) levels in brownies.

Background: Pentol is a round-shaped snack that is popular with elemtary school children with a savory taste, affordable price, and easy to find in the school environment. However, uncontrolled consumption of pentol raises concerns about fat and sodium chloride (NaCl) content. Objective: This study aims to determine the levels of fat and NaCl contained in pentol snacks sold at Tondo Urban Village Elementary School, PaluCity. Method: This study used a Complate Random Design (RAL) on five pentol samples in five elementary school in Tondo Village, with two repetitions. Fat content was analyzed by the Soxhlet method, While sodium chloride (NaCl) content was analyzed by Mohr titration. The data were analyzed using the Kruskal-Wallis test. Findings: The fat content in five pentol sampels at Tondo Urban Village Elementary School ranged from 2,16-4,75% (maximum SNI limit of 10%), while sodium chloride content was 1,55-2,15% (maximum SNI limit of 2,5%). Statistical tests (p=0,4>0.05) showed no significant difference between samples. Although still below the SNI limit, the fat and sodium content is quite high for school children’s snacks. Conclusion: The fat and NaCl content of pentol sancks at Tondo Urban Village Elementary School, Palu City is still below the SNI limit, but the consumption of these snacks need to be limited. Implications: it is hoped that there will be further researchers who analyzed carbhohydrates, proteins and other additives such as preservatives in pentol snacks.        

The Soxhlet extraction method uses repeated heating and solvent circulation to separate substances from mixtures, producing more extract faster than maceration with less solvent. However, this method requires pure solvents and is not suitable for thermolabile compounds as they can be degraded by heat. Soxhlet extraction is more effective for limited quantities of dry and fine herbal materials. This method is widely used to extract phytochemical compounds such as flavonoids, tannins, and curcumin, and has potential in cosmetic raw materials, herbal medicines, and antioxidant products. Although it uses more energy, this technique is efficient and continuous. Modern innovations such as combining it with Ultrasonic Assisted Extraction (UAE) or environmentally friendly microextraction are expected to increase extraction efficiency while reducing the use of organic solvents. Modifications to Soxhlet, including automation and assistive technologies such as high pressure, ultrasound, and microwaves, open up opportunities for commercialization and further research with more optimal results and more practical operations. The modified Soxhlet is considered a “panacea” in extraction due to the significant performance improvements achieved.