{"id":1416,"date":"2020-10-12T09:00:11","date_gmt":"2020-10-12T02:00:11","guid":{"rendered":"https:\/\/ahligizi.id\/blog\/?p=1416"},"modified":"2020-10-12T08:55:02","modified_gmt":"2020-10-12T01:55:02","slug":"konsumsi-gula-dan-pemanis","status":"publish","type":"post","link":"https:\/\/ahligizi.id\/blog\/2020\/10\/12\/konsumsi-gula-dan-pemanis\/","title":{"rendered":"Konsumsi Gula dan Pemanis"},"content":{"rendered":"\n\n\n<p id=\"tw-target-text\">Hampir semua orang menyukai makanan manis \u2014 lagipula, preferensi rasa manis  adalah bawaan lahir. Bagi seorang anak, semakin manis makanannya, semakin baik. Pada orang dewasa, preferensi ini agak berkurang, tetapi kebanyakan orang dewasa konsumsi gula \/ pemanis setidaknya sesekali makanan atau minuman manis.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Gula dan Pemanis<\/h2>\n\n\n\n<p> merupakan pemanis alami yang diekstrak dari tanaman. <strong><span class=\"has-inline-color has-vivid-red-color\">Gula menjadi karbohidrat sederhana dengan kandungan enrgi 4 kkal\/gra<\/span><\/strong>m. Jenis pangan ini hampir seluruhnya terdiri dari karbohidrat sederhana. <strong><span class=\"has-inline-color has-vivid-red-color\">Kandungan gizi satu (1) porsi gula tebu (pasir) dengan ukuran satu (1) sendok makan atau 10 gram adalah : 37 Kalori dan 9 gram Karbohidrat<\/span><\/strong>. Daftar pangan penukar 1 porsi gula :<span id=\"199d77f0-1cce-4a6c-99ae-85086661a528\" data-items=\"[&quot;3555286271&quot;]\" contenteditable=\"false\" data-has-children=\"true\" class=\"abt-citation\"><sup>\u200b1\u200b<\/sup><\/span><\/p>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td>Bahan makanan<\/td><td>Ukuran Rumah Tangga (URT)<\/td><td>Berat (gram)<\/td><\/tr><tr><td>Gula aren<\/td><td>1 sdm<\/td><td>10<\/td><\/tr><tr><td>Gula kelapa<\/td><td>1 sdm<\/td><td>10<\/td><\/tr><tr><td>Selai \/ jam<\/td><td>1 sdm<\/td><td>15<\/td><\/tr><tr><td>Madu<\/td><td>1 sdm<\/td><td>15<\/td><\/tr><tr><td>SIrup<\/td><td>1 sdm<\/td><td>15<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p id=\"tw-target-text\">Dalam jumlah sedang, gula menambah kenikmatan makanan tanpa mengganggu kesehatan. Namun, kelebihan gula dapat meningkatkan risiko obesitas dan penyakit degeneratif seperti <a href=\"https:\/\/ahligizi.id\/blog\/2019\/11\/23\/diet-diabetes-mellitus\/\">diabetes mellitus<\/a>, jantung, stroke,<strong><a href=\"https:\/\/ahligizi.id\/blog\/2020\/09\/03\/diet-hemodialisis-cuci-darah\/\"> ginjal<\/a><\/strong>, dll. Selama beberapa dekade terakhir, sebagai angka obesitas meningkat tajam, konsumsi gula tambahan mencapai titik tertinggi sepanjang masa\u2014 sebagian besar karena lonjakan penggunaan sirup jagung fruktosa tinggi, terutama di minuman.<span id=\"0e43f24a-c401-4944-a6c6-73ca0ff5b62b\" data-items=\"[&quot;715994698&quot;]\" contenteditable=\"false\" data-has-children=\"true\" class=\"abt-citation\"><sup>\u200b2\u200b<\/sup><\/span> <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fungsi Gula dalam Makanan<\/h2>\n\n\n\n<p>Gula dalam makanan berfungsi sebagai :<span id=\"919898f6-2482-4755-8511-0c8c5d284a36\" data-items=\"[&quot;2456106159&quot;]\" contenteditable=\"false\" class=\"abt-citation\" data-has-children=\"true\"><sup>\u200b3\u200b<\/sup><\/span><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Bertindak sebagai agen bulking dalam es krim dan makanan yang dipanggang <\/li><li>Menambahkan tekstur dan warna pada makanan yang dipanggang <\/li><li>Menyeimbangkan keasaman produk berbasis tomat dan cuka seperti saus, salad dressing, dan bumbu lainnya<\/li><li>Meningkatkan rasa <\/li><li>Memberikan konsistensi krim pada makanan penutup beku<\/li><li>Menghambat pertumbuhan mikroba dengan mengikat air dalam selai dan jeli <\/li><li>Menjaga warna dan tekstur alami buah yang diawetkan<\/li><li>Menyediakan bahan bakar untuk fermentasi ragi, menyebabkan roti mengembang atau menghasilkan alkohol<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Rekomendasi Konsumsi Gula<\/h2>\n\n\n\n<p>Beberapa penelitian menunjukkan bahwa gula tambahan pada umumnya, dan fruktosa pada khususnya, mendukung jalur pembuatan lemak dan merusak jalur pembersihan lemak di hati sehingga dapat meningkatkan profil lipid. Penelitian menunjukkan penambahan gula dan risiko diabetes, inflamasi, hipertensi, dan penyakit jantung. Namun konsumsi gula dalam jumlah sedang tidak menyebabkan masalah kesehatan. <strong><span class=\"has-inline-color has-vivid-red-color\"><em>AMerican Heart Association<\/em> merekomendasikan pembatasan penambahan gula yaitu tidak lebih dari 100 kkal\/hari untuk wanita dan 150 kkal\/hari untuk pria atau 5% dari total kalori sehari<\/span><\/strong>.<span id=\"5c8dda58-def7-4a31-8075-2dff6962576e\" data-items=\"[&quot;1671914013&quot;]\" contenteditable=\"false\" data-has-children=\"true\" class=\"abt-citation\"><sup>\u200b4\u200b<\/sup><\/span> <\/p>\n\n\n\n<p>Peraturan Menteri Kesehatan nomor 30 tahun 2013 tentang Pencantuman Informasi Kandungan Gula, <a href=\"https:\/\/ahligizi.id\/blog\/2020\/09\/30\/perhitungan-konsumsi-garam-individu\/\">Garam<\/a> dan Lemak serta Pesan Kesehatan untuk Pangan Olahan dan Pangan Siap Saji menyebutkan bahwa <strong><span class=\"has-inline-color has-vivid-red-color\">konsumsi gula tidak boleh  lebih dari 50 g (4 sendok makan)<\/span><\/strong>. <span id=\"d48b2882-c3e6-455b-aef6-9af8c159c89b\" data-items=\"[&quot;3555286271&quot;]\" contenteditable=\"false\" data-has-children=\"true\" class=\"abt-citation\"><sup>\u200b1\u200b<\/sup><\/span><\/p>\n\n\n\n<p><strong><span class=\"has-inline-color has-vivid-red-color\"><em>World Health Organization<\/em> (WHO) menyarankan untuk membatasi gula tambahan hingga kurang dari 10% dari asupan energi<\/span><\/strong> dan mencatat bahwa &lt; 5% memberikan manfaat tambahan, yang sejalan dengan Rekomendasi <em>American Heart Association<\/em>.<span id=\"4dbbd433-3854-4259-9a52-0bc8bad98363\" data-items=\"[&quot;2456106159&quot;]\" contenteditable=\"false\" class=\"abt-citation\" data-has-children=\"true\"><sup>\u200b3\u200b<\/sup><\/span><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ragam Gula dan Pemanis<\/h2>\n\n\n\n<p>Gula yang dikenal masyarakat tidak hanya terdapat pada gula tebu, gula aren dan gula jagung yang dikonsumsi dari makanan dan minuman. Perlu diingat bahwa kandungan gula terdapat juga dalam makanan lain yang mengandung karbohidrat sederhana (tepung, roti, kecap), buah manis, jus, minuman bersoda dan sebagainya.<span id=\"0c31c243-3011-4768-9a28-f8d361880e6c\" data-items=\"[&quot;3555286271&quot;]\" contenteditable=\"false\" data-has-children=\"true\" class=\"abt-citation\"><sup>\u200b1\u200b<\/sup><\/span> Berikut ragam konsumsi gula dan pemanis.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Madu<\/h3>\n\n\n\n<p>Beberapa orang percaya bahwa karena madu adalah makanan alami, maka madu bergizi \u2014 atau, setidaknya, lebih bergizi daripada gula. Madu, seperti gula meja, mengandung glukosa dan fruktosa. Perbedaan utama adalah bahwa dalam gula meja, dua monosakarida terikat bersama sebagai disakarida sukrosa, sedangkan dalam madu beberapa monosakarida bebas. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"426\" src=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/10\/honey-1006972_640-1.jpg\" alt=\"https:\/\/pixabay.com\/id\/photos\/madu-manis-sirup-organik-emas-1006972\/\n\" class=\"wp-image-1442\" srcset=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/10\/honey-1006972_640-1.jpg 640w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/10\/honey-1006972_640-1-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p id=\"tw-target-text\">Madu memang mengandung sedikit vitamin dan mineral, tapi tidak banyak. Madu lebih padat dari gula kristal, juga, sehingga memberikan lebih banyak energi per sendok.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">High Fructose Corn Syrup (HFCS)<\/h3>\n\n\n\n<p><strong><span class=\"has-inline-color has-vivid-red-color\">Sirup jagung fruktosa tinggi terdiri dari fruktosa dan glukosa dalam rasio sekitar 50:50<\/span><\/strong>.<sup>\u200b1\u200b<\/sup> Dibandingkan dengan sukrosa, sirup jagung fruktosa tinggi lebih sedikit mahal, lebih mudah digunakan, dan lebih mudah larut. Produsen lebih memilih fruktosa tinggi sirup jagung karena mempertahankan kelembapan, tahan pengeringan, mengontrol kristalisasi, mencegah pertumbuhan mikroba dan mudah menyatu dengan pemanis lain, asam, dan perasa.<sup>\u200b2\u200b<\/sup> HFCF memiliki tingkat kemanisan 1,8x lebih tinggi dibanding gula biasa.<span id=\"b50a1da7-cf11-42d7-b863-654973040d6c\" data-items=\"[&quot;2733005976&quot;]\" contenteditable=\"false\" data-has-children=\"true\" class=\"abt-citation\"><sup>\u200b5\u200b<\/sup><\/span><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Maltodekstrin<\/h3>\n\n\n\n<p>merupakan oligosakarida yang diperoleh dari asam atau enzimatik hidrolisis pati. Dengan nilai energi 4 kkal\/g, maltodekstrin merupakan sumber energi yang baik untuk pembuatan <a href=\"https:\/\/ahligizi.id\/blog\/2020\/09\/21\/review-formula-enteral-komersial\/\">formula enteral<\/a>. Dibandingkan dengan glukosa, penyerapan maltodesktrin lebih lama karena perlu dicerna oleh \u03b1-amilase dan maltase terlebih dahulu.<span id=\"dbb2e11b-94ba-46ba-8e91-bc252e72cada\" data-items=\"[&quot;535376234&quot;]\" contenteditable=\"false\" data-has-children=\"true\" class=\"abt-citation\"><sup>\u200b6\u200b<\/sup><\/span> Maltodekstrin dapat meningkatkan tekstur makanan tanpa menambah nilai kalori. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Stevia<\/h3>\n\n\n\n<p id=\"tw-target-text\">Daun stevia dan buah biksu telah lama digunakan oleh orang-orang Amerika Selatan dan Cina, masing-masing, untuk mempermanis makanan dan minuman. FDA telah memberikan pemanis ini status \u201cdiakui secara umum aman, \u201ddan dapat digunakan sebagai aditif dalam berbagai makanan dan minuman.<span id=\"2a477fb4-0d26-435a-9c1e-ad5e27e863d7\" data-items=\"[&quot;2456106159&quot;]\" contenteditable=\"false\" data-has-children=\"true\" class=\"abt-citation\"><sup>\u200b3\u200b<\/sup><\/span><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"425\" src=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/10\/stevia-74187_640.jpg\" alt=\"https:\/\/pixabay.com\/id\/photos\/stevia-daun-pabrik-gula-manis-alam-74187\/\n\" class=\"wp-image-1433\" srcset=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/10\/stevia-74187_640.jpg 640w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/10\/stevia-74187_640-300x199.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p>Daun stevia mengandung pemanis alami non kalori dan mampu menghasilkan rasa manis 200 &#8211; 300 kali kemanisan dari pemanis yang berasal dari gula tebu, <strong><span class=\"has-inline-color has-vivid-red-color\">kalori rendah yakni 2,7 kkal\/gram<\/span><\/strong>. Rasa manis pada stevia terletak pada molekul kompleks steviosid yang merupakan glikosida tersusun dari glukosa, sophorose, dan steviol. Stevia dapat dipanaskan hingga suhu di atas 200<sup>0<\/sup> C.<span id=\"cc464856-55ad-42d2-958d-8ed940d506ac\" data-items=\"[&quot;2995904941&quot;]\" contenteditable=\"false\" data-has-children=\"true\" class=\"abt-citation\"><sup>\u200b7\u200b<\/sup><\/span><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Gula Alkohol<\/h3>\n\n\n\n<p id=\"tw-target-text\">secara alami dalam buah-buahan dan sayuran; produsen juga menggunakan gula alkohol dalam banyak makanan olahan untuk menambahkan curah dan tekstur, untuk memberikan efek mendinginkan atau rasa manis, untuk mencegah pencoklatan karena panas, dan untuk mempertahankan kelembaban.<strong><span class=\"has-inline-color has-vivid-red-color\"> Gula alkohol mengandung energi 0,2 &#8211; 2,6 kkal\/gram<\/span><\/strong>, lebih kecil dibanding gula pasir.  Karena alkohol gula menghasilkan energi, kadang-kadang disebut sebagai pemanis bergizi.<span id=\"47feba04-6d47-487c-87c8-552f6cbb57a9\" data-items=\"[&quot;2456106159&quot;]\" contenteditable=\"false\" data-has-children=\"true\" class=\"abt-citation\"><sup>\u200b3\u200b<\/sup><\/span><\/p>\n\n\n\n<p>Gula alkohol membangkitkan <a href=\"https:\/\/ahligizi.id\/blog\/2020\/08\/17\/pengaturan-indeks-glikemik-beban-glikemik-dan-penghitungan-karbohidrat-pada-diabetes-mellitus\/\">respons glikemik rendah<\/a>. Sebagian tubuh menyerap sebagian gula alkohol dan menyerap yang lain secara perlahan; akibatnya, mereka lebih lambat untuk memasuki aliran darah dibandingkan gula lainnya.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"651\" src=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/10\/image-3-1024x651.png\" alt=\"\" class=\"wp-image-1439\" srcset=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/10\/image-3-1024x651.png 1024w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/10\/image-3-300x191.png 300w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/10\/image-3-768x488.png 768w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/10\/image-3.png 1092w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Tips Konsumsi Gula \/ Pemanis<\/h2>\n\n\n\n<p>Berikut tips konsumsi gula dan pemanis yang baik antara lain : <\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Batasi konsumsi makanan dan minuman yang manis, Makan lebih sedikit kue, kue kering, es krim, makanan penutup lainnya, dan Permen. Jika Anda makan makanan ini, makanlah porsi kecil.<\/li><li> Kurangi penggunaan gula, baik pada berbagai minuman (teh, kopi, susu, jus dan minuman lain bergula) maupun pada berbagai makanan, jajanan dan saat membubuhkan pada masakan. Jika ingin memberi rasa pada minuman, dapat ditambahkan potongan buah atau daun seperti jeruk nipis, daun mint<\/li><li>Gunakan gula berkalori untuk mempermanis makanan padat gizi (misal oatmeal) dibanding mengkonsumsi empty calorie seperti permen dan soda<\/li><li>Kurangi konsumsi soda, minuman berenergi, jus buah, minuman elektrolit. Lebih memilih air putih, susu low fat, teh tawar, dll. Jika minum manis maka pilih porsi kecil<\/li><li> Ganti makanan penutup\/dessert yang manis dengan buah yang mempunyai rasa kurang manis dan\/atau sayursayuran segar.<\/li><li> Manfaatkan informasi pada label kemasan dalam memilih makanan yang kurang manis atau rendah kalori.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Referensi<\/h2>\n\n\n\n<section aria-label=\"Bibliography\" class=\"wp-block-abt-bibliography abt-bibliography\" role=\"region\"><ol class=\"abt-bibliography__body\" data-entryspacing=\"1\" data-maxoffset=\"3\" data-linespacing=\"1\" data-second-field-align=\"flush\"><li id=\"3555286271\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">1. <\/div><div class=\"csl-right-inline\">Kemenkes R. Peraturan Menteri Kesehatan No 41 tahun 2014. Kemenkes. Published 2014. <a href=\"https:\/\/kesmas.kemkes.go.id\/perpu\/konten\/permenkes\/pmk-no.-41-ttg-pedoman-gizi-seimbang\">https:\/\/kesmas.kemkes.go.id\/perpu\/konten\/permenkes\/pmk-no.-41-ttg-pedoman-gizi-seimbang<\/a><\/div>\n  <\/div>\n<\/li><li id=\"715994698\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">2. <\/div><div class=\"csl-right-inline\">Bermudez OI, Gao X. Greater Consumption of Sweetened Beverages and Added Sugars Is Associated with Obesity among US Young Adults. <i>Ann Nutr Metab<\/i>. Published online 2010:211-218. doi:<a href=\"https:\/\/doi.org\/10.1159\/000321542\">10.1159\/000321542<\/a><\/div>\n  <\/div>\n<\/li><li id=\"2456106159\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">3. <\/div><div class=\"csl-right-inline\">Whitney E, Rolfes S. <i>Understanding Nutrition<\/i>. 14th ed. Cengage Learning; 2016.<\/div>\n  <\/div>\n<\/li><li id=\"1671914013\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">4. <\/div><div class=\"csl-right-inline\">Hu FB, Malik VS. Sugar-sweetened beverages and risk of obesity and type 2 diabetes: Epidemiologic evidence. <i>Physiology &amp; Behavior<\/i>. Published online April 2010:47-54. doi:<a href=\"https:\/\/doi.org\/10.1016\/j.physbeh.2010.01.036\">10.1016\/j.physbeh.2010.01.036<\/a><\/div>\n  <\/div>\n<\/li><li id=\"2733005976\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">5. <\/div><div class=\"csl-right-inline\">Beverage Institute I. Memahami Sirup Jagung Tinggi Fruktosa. Beverage Institute Indonesia. Published 2013. <a href=\"http:\/\/www.beverageinstituteindonesia.org\/\">http:\/\/www.beverageinstituteindonesia.org\/<\/a><\/div>\n  <\/div>\n<\/li><li id=\"535376234\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">6. <\/div><div class=\"csl-right-inline\">Hofman DL, van Buul VJ, Brouns FJPH. Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins. <i>Critical Reviews in Food Science and Nutrition<\/i>. Published online February 12, 2015:2091-2100. doi:<a href=\"https:\/\/doi.org\/10.1080\/10408398.2014.940415\">10.1080\/10408398.2014.940415<\/a><\/div>\n  <\/div>\n<\/li><li id=\"2995904941\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">7. <\/div><div class=\"csl-right-inline\">Raini M, Isnawati A. Kajian\u202f: Khasiat dan Keamanan Stevia sebagai Pengganti Gula. <i>Media Litbang Kesehatan<\/i>. 2011;21(4):145-156.<\/div>\n  <\/div>\n<\/li><\/ol><\/section>\n\n\n\n<ul class=\"wp-block-social-links is-layout-flex wp-block-social-links-is-layout-flex\"><li class=\"wp-social-link wp-social-link-wordpress  wp-block-social-link\"><a href=\"https:\/\/wordpress.org\" class=\"wp-block-social-link-anchor\"><svg width=\"24\" height=\"24\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M12.158,12.786L9.46,20.625c0.806,0.237,1.657,0.366,2.54,0.366c1.047,0,2.051-0.181,2.986-0.51 c-0.024-0.038-0.046-0.079-0.065-0.124L12.158,12.786z M3.009,12c0,3.559,2.068,6.634,5.067,8.092L3.788,8.341 C3.289,9.459,3.009,10.696,3.009,12z M18.069,11.546c0-1.112-0.399-1.881-0.741-2.48c-0.456-0.741-0.883-1.368-0.883-2.109 c0-0.826,0.627-1.596,1.51-1.596c0.04,0,0.078,0.005,0.116,0.007C16.472,3.904,14.34,3.009,12,3.009 c-3.141,0-5.904,1.612-7.512,4.052c0.211,0.007,0.41,0.011,0.579,0.011c0.94,0,2.396-0.114,2.396-0.114 C7.947,6.93,8.004,7.642,7.52,7.699c0,0-0.487,0.057-1.029,0.085l3.274,9.739l1.968-5.901l-1.401-3.838 C9.848,7.756,9.389,7.699,9.389,7.699C8.904,7.67,8.961,6.93,9.446,6.958c0,0,1.484,0.114,2.368,0.114 c0.94,0,2.397-0.114,2.397-0.114c0.485-0.028,0.542,0.684,0.057,0.741c0,0-0.488,0.057-1.029,0.085l3.249,9.665l0.897-2.996 C17.841,13.284,18.069,12.316,18.069,11.546z M19.889,7.686c0.039,0.286,0.06,0.593,0.06,0.924c0,0.912-0.171,1.938-0.684,3.22 l-2.746,7.94c2.673-1.558,4.47-4.454,4.47-7.771C20.991,10.436,20.591,8.967,19.889,7.686z M12,22C6.486,22,2,17.514,2,12 C2,6.486,6.486,2,12,2c5.514,0,10,4.486,10,10C22,17.514,17.514,22,12,22z\"><\/path><\/svg><span class=\"wp-block-social-link-label screen-reader-text\">WordPress<\/span><\/a><\/li>\n\n\n\n\n\n\n\n\n\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Hampir semua orang menyukai makanan manis \u2014 lagipula, preferensi rasa manis adalah bawaan lahir. 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