2024-03-29T14:27:08Z
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/oai
oai:ojs.journal.poltekkes-mks.ac.id:article/1475
2021-05-03T07:12:02Z
mediafarmasi:ART
oai:ojs.journal.poltekkes-mks.ac.id:article/2066
2022-03-04T03:18:07Z
mediakeperawatan:ART
oai:ojs.journal.poltekkes-mks.ac.id:article/2837
2022-06-25T09:42:19Z
mediagigi:ART
oai:ojs.journal.poltekkes-mks.ac.id:article/2326
2021-09-10T02:39:36Z
mediakeperawatan:ART
oai:ojs.journal.poltekkes-mks.ac.id:article/1943
2020-12-28T12:43:36Z
mediagigi:ART
oai:ojs.journal.poltekkes-mks.ac.id:article/2507
2021-11-29T14:32:38Z
Prosiding:ART
oai:ojs.journal.poltekkes-mks.ac.id:article/2537
2021-12-23T04:47:26Z
mediagizi:Vol28_2
DAYA TERIMA DAN KADAR PROTEIN SERTA VITAMIN A OTAK-OTAK IKAN KEMBUNG DENGAN PENAMBAHAN TEPUNG TEMPE DAN WORTEL
Nadimin, Nadimin
Zakaria, Zakaria
Annisa, Rifka
Keywords : Protein, vitamin A, carrots, chub mackerel, otak-otaks, tempeh flour
Otak-otak are foods made from Spanish mackerels that are quite expensive. Chub mackerels can replace Spanish mackerel because it has an economical price and contains high protein nutrients. The addition of tempeh flour and carrots to the chub mackerel fish otak-otaks is expected to be able to meet the nutritional needs of toddlers stunting. This research aims to determine acceptance and assess levels of protein and vitamin A otak-otaks of chub mackerel with the addition of tempeh flour and carrots. This type of research is laboratory research with post test group design. The spanish mackerel otak-otaks that are sold in the market are compared to the chub mackerel otak-otaks without addition and the chub mackerel otak-otaks with the addition of tempeh flour and carrots. Acceptability was assessed based on the hedonic test results of 30 panelists, then analyzed the levels of protein and vitamin A. The results of the data were analyzed using Kruskal Wallis and Mann Whitney Test. The results showed that the acceptance of the otak-otaks for the aspects of color, aroma, texture and taste was the best, namely the otak-otaks of spanish mackerel which were sold in the market, then the otak-otaks of chub mackerel with the addition of tempeh flour and carrots and the lowest was the otak-otak chub mackerel without addition. The protein content of spanish mackerel fish ota-otaks sold in the market is 14.630%, chub mackerel otak-otaks is 11.083% and chub mackerel fish otak-otaks with the addition of tempeh and carrot flour is 12.573%. The levels of vitamin A spanish mackerel fish otak-otaks sold in the market are 28.65 ppm, chub mackerel otak-otaks are 30.47 ppm and chub mackerel fish otak-otaks with the addition of tempeh and carrot flour is 39.18 ppm.Keywords : Protein, vitamin A, carrots, chub mackerel, otak-otaks, tempeh flour
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-12-23
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2537
10.32382/mgp.v28i2.2537
Media Gizi Pangan; Vol 28, No 2 (2021): Desember 2021; 44-48
2622-6480
1858-4608
10.32382/mgp.v28i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2537/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2789
2023-06-20T02:25:54Z
mediagizi:Vol30_1
PERBANDINGAN EFEKTIVITAS MEDIA POSTER, VIDEO, SERTA KOMIK TERHADAP PENINGKATAN PENGETAHUAN TENTANG SARAPAN PADA ANAK SDN MARGAHAYU XIX BEKASI
Fathaniah, Almas Barizah
Kurniasari, Ratih
Media Poster, Media Video, Media Komik, Pengetahuan, Sarapan
children
Tujuh dari sepuluh anak di Indonesia kekurangan gizi sarapan. Pendidikan gizi merupakan salah satu cara yang dapat dilakukan untuk meningkatkan pengetahuan seseorang sedini mungkin. Penelitian ini dilakukan dengan tujuan untuk membandingkan efektivitas pada media poster, video animasi, serta komik digital terhadpa peningkatan pengetahuan tentang pentingnya sarapan pada anak sekolah dasar. Penelitian ini bersifat kuantitatif dengan metode yang digunakan adalah eksperimental. Desain penelitian yang digunakan yaitu rancangan tiga grup pre-post test karena penelitian ini dilakukan untuk mengetahui pengaruh perlakuan yang diberikan. Teknik analisis data yang digunakan pada penelitian ini yaitu menggunakan uji paired sample t-test untuk membandingkan pengetahuan ketiga kelompok perlakuan dan uji Wilcoxon sign rank test apabila data tidak bersitribusi normal. Hasil penelitian pada media poster menunjukkan terdapat pengaruh (p=0,001) pemberian media poster terhadap pengetahuan terkait pentingnya sarapan. Hasil penelitian pada media video menunjukkan terdapat pengaruh (p=0,002) pada pemberian media 3D berupa video animasi terhadap pengetahuan terkait pentingnya sarapan pada anak. Hasil penelitian pada media inovasi menunjukkan terdapat pengaruh (p=0,000) pada pemberian media inovasi berupa komik digital terhadap pengetahuan terkait pentingnya sarapan pada anak. Pada ketiga media yang diberikan, media komik paling efektif dibandingan dengan kedua media lainnya.
Jurusan Gizi Poltekkes Kemenkes Makassar
2023-06-20
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2789
10.32382/mgp.v30i1.2789
Media Gizi Pangan; Vol 30, No 1 (2023): Juni 2023; 55-59
2622-6480
1858-4608
10.32382/mgp.v30i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2789/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/2789/610
Copyright (c) 2023 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2242
2021-09-10T02:00:49Z
mediagizi:Vol28_1
Pengaruh Edukasi Gizi Melalui Video Terhadap Pengetahuan Dan Sikap Mahasiswi Jurusan Kebidanan Tentang Stunting
Adam, Adriyani
Rezky, Fatihah
Nursalin, Nursalim
Rauf, Suriani
Kata kunci: Stunting, 1000 hari pertama kehidupan, video edukasi, remaja pengetahuan, sikap.
ABSTRAK Pendahuluan : Stunting adalah keadaan tubuh yang pendek yaitu tinggi badan berdasarkan umur rendah, atau tubuh anak lebih pendek dibandingkan dengan anak-anak lain seumurnya. Stunting dapat diartikan sebagai kekurangan gizi kronis atau kegagalan pertumbuhan dimasa lalu dan digunakan sebagai indikator jangka panjang untuk gizi kurang pada anak.Metode Penelitian: Jenis penelitian yang digunakan adalah Quasi Experimental Study dengan pre test – post test with one group design. Dalam penelitian ini sampel atau responden akan diawali dengan pemberian pre test. Setelah itu lalu diberikan media video tentang stunting lalu di berikan post test kepada responden.Hasil Penelitian: Hasil penelitian menunjukkan bahwa ada pengaruh pemberian edukasi melalui video terhadap pengetahuan dan sikap mahasiswa Tingkat I Jurusan Kebidanan Poltekkes Kemenkes Makassar. dengan nilai P sebesar 0,003 (<0,05) untuk pengetahuan dan sikap dengan nilai P sebesar 0,000 (<0,05).Kesimpulan: Kesimpulan penelitian ini adalah Hasil penelitian menunjukkan bahwa ada pengaruh pemberian edukasi melalui video terhadap pengetahuan dan sikap tentang stunting pada mahasiswa Jurusan Kebidanan Poltekkes Kemenkes Makassar.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-06-26
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2242
10.32382/mgp.v28i1.2242
Media Gizi Pangan; Vol 28, No 1 (2021): Juni 2021; 84-92
2622-6480
1858-4608
10.32382/mgp.v1i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2242/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3115
2022-12-09T04:25:41Z
mediagizi:Vol29_2
TINGKAT PENGETAHUAN GIZI TERHADAP POLA KONSUMSI SAYUR DAN BUAH DI MASA PANDEMI COVID-19 PADA SISWA MENENGAH ATAS Level of nutritional knowledge on vegetable and fruit consumption patterns during the covid-19 pandemic in high school students
mustamin, mustamin
Lala, Manji
Fadiilah, Rifa Nur
Kata kunci : Covid-19, Pengetahuan Gizi, Pola Konsumsi, Remaja, Sayur dan Buah
ABSTRACT One of the anticipatory measures to prevent COVID-19 is to diligently consume vitamins and minerals in accordance with the recommended balanced nutrition guidelines where the sources of these vitamins and minerals are in vegetables and fruit. Based on the Riskesdas data 2018, it shows that nationally the behavior of the population aged >10 years who consumes less vegetables and fruit is at 95.5%. This study aims to determine the relationship between the level of nutritional knowledge on fruit and vegetable consumption patterns during the COVID-19 pandemic in high school students. This research is an observational research using a cross sectional study design. The sample was selected using a simple random sampling technique. The sample is students who are classified as teenagers aged 15-18 years from class X and XI at SMAN 10 Gowa who were selected based on simple random sampling with a sample of 89 people. The results showed that the socio-economic family based on the last education of the parents had the last education in the high category, then based on the work the parents had a non-formal job category, while based on the income of the parents had an income below the minimum wage <Rp 3,250,000. The level of nutritional knowledge and consumption patterns of vegetables and fruit in SMAN 10 Gowa students are mostly in the good category. The conclusion shows that there is no significant relationship between nutritional knowledge and consumption patterns of vegetables and fruit during the covid-19 pandemic in SMA Negeri 10 Gowa students.Keywords : Comsumption Pattern, Covid-19, Nutrition Knowledge, Teenager, Vegetable and Fruit ABSTRAK Salah satu tindakan antisipasi terhadap pencegahan COVID-19 ini adalah dengan rajin mengonsumsi vitamin dan mineral sesuai dengan anjuran pedoman gizi seimbang dimana sumber vitamin dan mineral ini ada di sayur dan buah. Berdasarkan data Riskesdas 2018, menunjukkan bahwa secara nasional perilaku penduduk umur >10 tahun yang kurang mengonsumsi sayur dan buah berada di angka 95,5 %. Penelitian ini bertujuan untuk mengetahui hubungan tingkat pengetahuan gizi terhadap pola konsumsi buah dan sayur di masa pandemi covid-19 pada siswa menengah atas. Penelitian ini adalah jenis penelitian observasional menggunakan desain penelitian cross sectional study. Sampel dipilih dengan menggunakan teknik simple random sampling. Sampel ialah siswa yang tergolong remaja berusia 15 – 18 tahun dari kelas X dan XI di SMAN 10 Gowa yang terpilih berdasarkan simple random sampling dengan jumlah sampel 89 orang. Hasil penelitian menunjukkan bahwa sosial ekonomi keluarga berdasarkan pendidikan terakhir ayah dan ibu memiliki pendidikan terakhir dengan kategori tinggi, kemudian berdasarkan pekerjaan ayah dan ibu memiliki pekerjaan kategori non-formal, sedangkan berdasarkan pendapatan ayah dan ibu memiliki pendapatan dibawah UMR < Rp 3.250.000. Tingkat pengetahun gizi serta pola konsumsi sayur dan buah pada siswa SMAN 10 Gowa sebagian besar dengan kategori baik. Kesimpulan menunjukkan bahwa tidak ada hubungan yang signifikan antara pengetahuan gizi dengan pola konsumsi sayur dan buah di masa pandemi covid-19 pada siswa SMA Negeri 10 Gowa. Kata kunci : Covid-19, Pengetahuan Gizi, Pola Konsumsi, Remaja, Sayur dan Buah
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-12-09
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/62
10.32382/mgp.v29i2.3115
Media Gizi Pangan; Vol 29, No 2 (2022): Desember 2022; 71
2622-6480
1858-4608
10.32382/mgp.v29i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/62/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/1990
2021-09-10T02:00:49Z
mediagizi:Vol28_1
DAYA TERIMA DAN NILAI GIZI FORMULA POMPOM POTATO SEBAGAI PEMBERIAN MAKANAN TAMBAHAN BALITA STUNTING
Sholihah, Nur Fathin
Adelina, Rany
pangan
Food formulation, Extra-Voeding, Toddler, Stunting
formula diet
Stunting is a condition of height that is not suitable for the child's age due to malnutrition for a long time starting from the fetal stage to the first 2 years of life. The determinant factors of stunting include energy, protein, and zinc intake. There is a significant result of the consumption of fish on the incidence of stunting. It is necessary to develop a formula based on fish that has high nutritional value, energy, and protein which is preferred for toddlers. This research is an experimental study to determine the acceptance of the best pompom potato formula with the addition of tuna fish, comparing the macronutrient content and the recommended portion of the best pompom potato consumption. The result of developing the best of pompom potato formula is P1 (71% potato and 29% tuna). The nutrient content of energy, protein, carbohydrates, and fat per 100 g of P1 is higher than the original Potato balls recipe and lower than P2. The recommended consumption portion of P1 4 piecies is a 1-time snack.
Jurusan Gizi Poltekkes Kemenkes Makassar
polkesma
2021-06-26
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1990
10.32382/mgp.v1i1.1990
Media Gizi Pangan; Vol 28, No 1 (2021): Juni 2021; 9-16
2622-6480
1858-4608
10.32382/mgp.v1i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1990/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2857
2022-07-28T03:54:15Z
mediagizi:Vol29_1
Pelaksanaan Program Pemberian Tablet Tambah Darah Remaja Putri di Kabupaten Toraja Utara
Indar, Indar
Adam, Adriyani
Chaerunnimah, Chaerunnimah
Evaluasi, Tablet Tambah Darah, Remaja Putri.
Prevalensi anemia di Indonesia sebesar 21,7% dengan penderita anemia berumur 5-14 tahun sebesar 26,4% sedangkan yang berumur 15- 24 tahun sebesar 18,4%. Pada tahun 2018 proporsi anemia pada perempuan 27,2% lebih tinggi dibandingkan pada laki-laki 20,3%. Pemberian tablet tambah darah remaja putri adalah salah satu program yang dicanangkan oleh pemerintah pusat dengan tujuan pencegahan dan penanggulangan anemia pada remaja putri. Program ini ditujukan bagi remaja putri di tingkat Sekolah Menengah Pertama (SMP) dan Sekolah Menengah Atas (SMA/SMK). Penelitian ini bertujuan untuk mengetahui hubungan persiapan perencanaan kebutuhan, pendistribusian, pencatatan, pelaporan dan evaluasi dengan Pelaksanaan Pemberian Tablet Tambah Darah Remaja Putri SMP, SMA/SMK di Kabupaten Toraja Utara.Penelitian ini adalah merupakan analitik dengan pendekatan cross sectional. Populasi dalam penelitian ini adalah Tenaga Pelaksana Gizi (TPG) Puskesmas di Kabupaten Toraja Utara. Sampel yang digunakan dalam penelitian ini adalah Tenaga Pelaksana Gizi (TPG) yang berstatus Aparatur Sipil Negara (ASN) maupun Non ASN dengan metode total sampling. Jumlah sampel dalam penelitian ini adalah sebanyak 45 orang. Analisis data dilakukan dengan menggunakan uji chi square.Hasil penelitian menunjukkan tidak ada hubungan antara Persiapan perencanaan kebutuhan, pendistribusian dengan pelaksanaan Program Pemberian Tablet Darah Remaja Putri, sedangkan pencatatan, pelaporan, evaluasi ada hubungan dengan pelaksanaan Program Pemberian Tablet Darah Remaja Putri.Disarankan kepada instansi terkait agar dalam pelaksanaan program pemberian tablet tambah darah merujuk ke Buku Pedoman Pemberian Tablet Tambah Darah Pada Remaja Putri di Sekolah. Kata Kunci : Evaluasi, Tablet Tambah Darah, Remaja Putri.
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-06-28
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2857
10.32382/mgp.v29i1.2857
Media Gizi Pangan; Vol 29, No 1 (2022): Juni 2022; 16-22
2622-6480
1858-4608
10.32382/mgp.v29i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2857/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/1642
2021-03-10T02:52:18Z
mediagizi:Vo.27_2
RIWAYAT ASI EKSKLUSIF DAN STUNTING PADA ANAK USIA 24-59 BULAN DI KECAMATAN PAJANGAN DAN PLERET, KABUPATEN BANTUL
Suwartini, Indah
Hati, Febrina Suci
Paramashanti, Bunga Astria
Case-control; exclusive breastfeeding; Indonesia; stunting
Stunting prevalence among Indonesian children remained high (30,8%). Existing studies found varied results on the association between exclusive breastfeeding and stunting. This study aimed to analyze whether exclusive breastfeeding was a risk factor for stunting among children aged 24-59 months in Pajangan and Pleret Subdistricts, Bantul District. A case-control study design was conducted. As many as 43 cases and 43 controls were selected using multistage cluster sampling. Cases were children with stunting status while controls were non-stunted children. Independent variable was history of exclusive breastfeeding whereas dependent variable was stunting. Statistical analyses performed in this study included descriptive statistics and chi-square test. No significant relationship between history of exclusive breastfeeding and stunting among children aged 24-59 months in Pajangan and Pleret Subdistricts, Bantul District. Nonetheless, the proportion of children receiving exclusive breastfeeding was higher among non-stunted children (81%) compared to the proportion of children receiving exclusive breastfeeding among stunted children (65%). Exclusive breastfeeding was not a risk factor for stunting among children aged 24-59 months.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-03-10
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1642
10.32382/mgp.v27i2.1642
Media Gizi Pangan; Vol 27, No 2 (2020): Desember 2020; 37-43
2622-6480
1858-4608
10.32382/mgp.v27i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1642/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2864
2022-07-28T03:54:15Z
mediagizi:Vol29_1
DAYA TERIMA DAN ANALISIS KANDUNGAN PROTEIN SERTA KALSIUM BOBA DENGAN PENAMBAHAN TEPUNG QUINOA
Mas'ud, Hikmawati
Sabriana, Nana
Thamrin, Abdullah
Keywords : Acceptance, Protein, Calcium, Boba, Quinoa Flour
Boba is a contemporary drink topping that is popular with teenagers made from tapioca flour, Tapioca itself does not have much taste so the sweet taste of boba is partly from palm sugar which is cooked before serving, this preparation is also very popular in 2020 until now. Boba with the addition of quinoa flour is an alternative to boba products that are high in nutritional value of protein and calcium and do not leave the characteristic of boba which tastes unique and chewy. This study aims to determine how the acceptability and protein and calcium content of boba with the addition of quinoa flour. This research is a pre-experimental research. Protein and calcium content using laboratory tests using Micro Kjedhall and Volumetric methods, then presented in the form of tables and narratives. Based on the Kruskal Walis test, the most preferred color aspect was the addition of 50 grams of quinoa flour, the most preferred aroma aspect was the additionof 30 grams and 50 grams of quinoa flour, the most preferred texture aspect was the addition of 50 grams of quinoa flour, the most preferred taste aspect was 30 grams and 50 grams. Laboratory test results showed that the highest protein and calcium content in the addition of 70 gram quinoa flour was 0.0509 for protein content and 0.378 for calcium content. It is recommended for further research to analyze the content of other nutrients and acceptability to the target community. Keywords : Acceptance, Protein, Calcium, Boba, Quinoa Flour
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-06-28
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2864
10.32382/mgp.v29i1.2864
Media Gizi Pangan; Vol 29, No 1 (2022): Juni 2022; 68-75
2622-6480
1858-4608
10.32382/mgp.v29i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2864/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2392
2021-12-23T05:24:55Z
mediagizi:Vol28_2
KUNJUNGAN ANTENATAL CARE (ANC) DENGAN KEJADIAN STUNTING PADA BAYI USIA 6 – 23 BULAN
Hamid, Nur Annisa
Pakhri, Asmarudin
Mustamin, Mustamin
Adam, Adriyani
Latar Belakang: Stunting merupakan suatu keadaan tinggi badan (TB) balita yang tidak sesuai dengan umur, yang dilakukan melalui perhitungan z-score Tinggi Badan menurut Umur (TB/U). Menurut Data Riskesdas tahun 2018, provinsi Sulawesi Selatan adalah provinsi dengan prevalensi stunting tertinggi keempat di Indonesia (35,7%). Proses tumbuh kembang yang terganggu disebabkan oleh penyebab langsung maupun tidak langsung seperti riwayat kunjungan Antenatal Care (ANC). Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan antara kunjungan Antenatal Care (ANC), kelengkapan pelayanan 10T, dan panjang badan lahir dengan kejadian stunting pada bayi usia 6-23 bulan di wilayah kerja Puskesmas Lau Kabupaten Maros. Metode: Jenis penelitian yang digunakan adalah jenis penelitian observasional analitik dengan desain Cross Sectional. Penelitian ini dilakukan di Desa Bonto Marannu pada bulan juni 2021. Populasi pada penelitian ini adalah seluruh bayi usia 6-23 bulan di Desa Bonto Marannu berjumlah 84 bayi. Penentuan jumlah sampel ditentukan menggunakan rumus slovin dan diperoleh sampel sebanyak 70 bayi usia 6-23 bulan. Teknik pengambilan sampel menggunakan teknik accidental sampling yang dilakukan di 3 posyandu yang berada di Desa Bonto Marannu. Analisis data meliputi analisis univariat dan bivariat menggunakan uji Chi-Square. Hasil: Analisis bivariat menunjukkan terdapat hubungan antara kunjungan Antenatal Care (ANC) dengan kejadian stunting (p value = 0,000). Terdapat hubungan kelengkapan pelayanan 10T dengan kejadian stunting (p value = 0,001). Terdapat hubungan panjang badan lahir dengan kejadian stunting (p badan lahir dengan kejadian stunting (p value = 0,011). Kesimpulan: terdapat hubungan kunjungan Antenatal Care, kelengkapan pelayanan 10T, dan panjang badan lahir dengan kejadian stunting.Kata Kunci : Baduta, Kunjungan Antenatal Care, Stunting
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-12-23
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2392
10.32382/mgp.v28i2.2392
Media Gizi Pangan; Vol 28, No 2 (2021): Desember 2021; 57-63
2622-6480
1858-4608
10.32382/mgp.v28i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2392/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3274
2023-06-20T02:25:54Z
mediagizi:Vol30_1
EDUKASI GIZI MELALUI MEDIA BROSUR DAPAT MENINGKATKAN PENGETAHUAN SISWA SEKOLAH DASAR
Manjilala, Manjilala
Hendayati, Hendayati
M, Azkiannisa
Brochure, Nutrition Knowledge, Breakfast
Nutrition education is very useful for increasing the nutritional knowledge of school children in building a positive attitude towards food as an effort to form good eating habits. The purpose of this study was to determine the effect of nutrition education using brochures on changes in knowledge about breakfast in elementary school children. This type of research is a one group pre and post test design at MI DDI Ujung Lare Parepare. The research sample took the entire population of all students in grades IV and V. Nutritional knowledge was collected by filling out questionnaires which were distributed directly. Statistical tests were carried out using the Wilcoxon test. The results showed that most of the class samples were in category IV 60%, gender was in the male category 57.5%, father's occupation was in the other category 32.5%, mother's work was in the PNS/TNI/Polri category 35%. The level of knowledge of the sample before being given education was in the category of good knowledge, 67.5%. An example of the level of knowledge after being given education with a good knowledge category is 100%. Statistical analysis using the Wilcoxon test showed that there was a difference in the score of nutritional knowledge before and after providing education through brochures about breakfast (p = 0.001). The media brochure acceptance rate of 82.5% really liked the brochure. Suggestions for further research are expected to use other media in accordance with technological developments so that it further supports the subject's interest in studying the information presented. This research needs to be studied further apart from measuring the level of knowledge, nutrition education should be carried out continuously and sustainably.
Jurusan Gizi Poltekkes Kemenkes Makassar
2023-06-20
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3274
10.32382/mgp.v30i1.3274
Media Gizi Pangan; Vol 30, No 1 (2023): Juni 2023; 22-30
2622-6480
1858-4608
10.32382/mgp.v30i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3274/pdf
Copyright (c) 2023 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2185
2021-09-10T02:00:49Z
mediagizi:Vol28_1
MUTU HEDONIK FORMULA ISOTONIK PENAMBAHAN GULA PASIR DAN GUM ARAB
Kartini B, Thresia Dewi
Amir, Aswita Aswita
Mustamin, Mustamin Mustamin
Silamba, Ekasafitri Elma
Isotonik, Gula Pasir, Gum Arab, Hedonik
Cairan dan elektrolit di dalam tubuh merupakan satu kesatuan yang tidak terpisahkan. Produk minuman yang dapat merestorasi cairan tubuh dengan cepat serta mengganti elektrolit yang hilang adalah minuman isotonik. Modifikasi dalam pembuatan formula minuman isotonik perlu dilakukan dengan menambah gula pasir, yang ditujukan untuk menghasilkan produk minuman isotonik dengan kandungan karbohidrat 6-9% (berat/volume) dan gum arab pada formula isotonik. Tujuan penelitian untuk menilai mutu hedonik formula isotonik dengan penambahan gula pasir. Penelitian pra eksperimental dengan desain post test grup design. Penelitian ini memberikan perlakuan penambahan gula pasir dan gum arab pada formula isotonik. Hasil penelitian berdasarkan analisis sidik ragam yang dilanjutkan dengan uji DNMRT menunjukan formula isotonik dengan penambahan gula pasir dan gum arab yang paling disukai berdasarkan atribut warna, aroma, rasa, dan konsistensi adalah formula F2 yaitu dengan penambahan gula pasir 1g dan gum arab 0.075g dan F1 berbeda nyata dengan F2. Kesimpulannya formula isotonik dengan penambahan gula pasir dan gum arab yang paling disukai adalah dengan penambahan gula pasir 1g dan gum arab 0.075g.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-06-26
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2185
10.32382/mgp.v28i1.2185
Media Gizi Pangan; Vol 28, No 1 (2021): Juni 2021; 54-60
2622-6480
1858-4608
10.32382/mgp.v1i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2185/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3104
2022-12-09T04:10:32Z
mediagizi:Vol29_2
Peningkatan Pengetahuan Remaja Putri melalui Edukasi Gizi Aplikasi Whatsapp Group
Manjilala, Manjilala
Wilda, Sri
Lestari, Retno Sri
Nutrition Education, WhatsApp, Knowledge and Iron Anemia
Nutrition education aims to encourage positive behavior changes related to food and nutrition. Knowledge about nutrition has been proven to have a positive impact on healthy food choices, so in this case proper nutrition education is needed so that the resulting behavior is positive behavior. This study aims to determine differences in the level of knowledge of iron anemia before and after providing nutrition education through the Whatsapp Group to young women at SMAN 13 Pangkep. The research design used was quasy-experimental with a one-group pre-test and post-test control design. The sample of this research was 30 female students from SMAN 13 Pangkep. Nutrition education conducted through the WhatsApp Group virtual class. The results showed that the level of knowledge of young women before virtual education (86.7%) increased to (96.7%) after virtual education was carried out through the Whatsapp Group application. The results of the analysis of the paired sample T test obtained a p value of 0.018, which means that there are differences in the level of knowledge of iron anemia before and after nutrition education through the WhatsApp Group in young women at SMAN 13 Pangkep. Education through Whatsapp Groups for young women can increase their knowledge about iron anemia so that young women avoid iron anemia
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-12-09
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/34
10.32382/mgp.v29i2.3104
Media Gizi Pangan; Vol 29, No 2 (2022): Desember 2022; 40
2622-6480
1858-4608
10.32382/mgp.v29i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/34/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2029
2021-03-10T02:52:18Z
mediagizi:Vo.27_2
DAYA TERIMA DAN NILAI GIZI CAKE DENGAN SUBTITUSI TEPUNG KACANG HIJAU DAN TEPUNG LABU KUNING
Pakhri, Asmaruddin
Suaib, Fatmawaty
Yuniarti, Sri
Cakes, kacang hijau, labu kuning, protein, vitamin A
Masalah gizi khususnya kekurangan energi protein dan kekurangan vitamin A pada balita merupakan masalah yang sering dijumpai setiap tahun di Indonesia. Cara mengatasi masalah gizi pada balita adalah dengan memperbanyak konsumsi sumber protein dan sumber vitamin A. Dengan mengganti makanan yang biasa dikonsumsi anak dengan makanan yang kaya gizi. Cookies Provita merupakan jajanan pengganti tepung kacang hijau dan tepung labu.Penelitian ini bertujuan untuk mengetahui akseptabilitas dan nilai gizi cookies provita dengan substitusi tepung kacang hijau dan tepung labu kuning. Penelitian ini merupakan penelitian laboratorium dengan desain One Shot Case Study. Penerimaan dinilai berdasarkan uji preferensi dari aspek warna, aroma, tekstur dan rasa dengan panel yang sedikit terlatih sebanyak 25 orang. Nilai gizi dihitung berdasarkan Tabel Komposisi Pangan Indonesia Tahun 2017.Hasil penelitian menunjukkan bahwa produk dengan penerimaan tertinggi adalah formula O3C dengan konsentrasi 40%; 15% dengan skor 302. Berdasarkan aspek warna dan aroma, produk yang paling disukai adalah O3C, sedangkan aspek tekstur dan rasa paling disukai yaitu produk O2B. Kandungan protein pada formula terbaik O3C adalah 42,29 gram dan vitamin A 1289,9 mikrogram. Protein dalam 1 kue provita adalah 1,2 gram dan vitamin A 36,8 mikrogram.Disarankan jika ingin menggunakan tepung kacang hijau dan tepung labu untuk substitusi pastry sebaiknya menggunakan rumus O3C yaitu konsentrasi 40%; 15%, serta menganalisis kandungan nutrisi lainnya
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-03-10
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2029
10.32382/mgp.v27i2.2029
Media Gizi Pangan; Vol 27, No 2 (2020): Desember 2020; 49-59
2622-6480
1858-4608
10.32382/mgp.v27i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2029/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2809
2022-07-28T03:54:15Z
mediagizi:Vol29_1
DAYA TERIMA DAN KANDUNGAN SERAT BAKSO IKAN DENGAN SUBSTITUSI PISANG KEPOK
Fanny, Lydia
Kartini, Thresia Dewi
Yulinar, Yulinar
Fish Meatballs, Acceptance, Fiber, Banana Kepok
Bakso is a food that is very popular among Indonesian people from children, teenagers to adults because it has a delicious taste and is easy to find. Fish balls are round foods made from tapioca flour and snapper. Fish meatballs with kepok banana substitution are an alternative product that is high in fiber nutritional value and does not leave the unique taste of fish balls. This study aims to determine the acceptability and fiber content of fish balls with kepok banana substitution. This research is a pre- experimental research. Fiber content was tested using the gravimetric method. Data and results are presented in the form of tables and narratives. The results of the acceptability test from the aspect of color, texture and taste in the most preferred 40 gram banana kepok fish ball substitution. The most preferred aroma aspect is fish ball substitution with banana kepok 30 grams. The results of the fiber content test showed that there was an increase in fiber content of 14.97% in the 50 gram substitution compared to fish balls without kepok banana substitution. It is recommended that further research can analyze the content of other nutrients and acceptance to the target, namely obese adolescents.
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-06-28
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2809
10.32382/mgp.v29i1.2809
Media Gizi Pangan; Vol 29, No 1 (2022): Juni 2022; 23-31
2622-6480
1858-4608
10.32382/mgp.v29i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2809/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2538
2021-12-23T04:49:45Z
mediagizi:Vol28_2
FAKTOR–FAKTOR YANG BERHUBUNGAN DENGAN KEJADIAN STUNTING PADA BALITA USIA 24-59 BULAN DI KABUPATEN JENEPONTO
Sukmawati, Sukmawati
Nadimin, Nadimin
Nurhayati, Aprilliani War
ASI Eksklusif, berat lahir, imunisasi, pendidikan orang tua, pendapatan keluarga, stunting, tinggi badan ibu
Pendahuluan : Stunting adalah keadaan status gizi seseorang berdasarkan tinggi badan (TB) menurut umur (U) dengan nilai z-score <-2 SD. Stunting merefleksikan gangguan pertumbuhan sebagai dampak dari rendahnya status gizi dan kesehatan pada periode pre- dan post-natal. Tujuan penelitian adalah untuk mengetahui faktor-faktor yang berhubungan dengan kejadian stunting pada balita usia 24-59 bulan.Metode : Jenis penelitian yaitu penelitian observasioanl yang bersifat analitik dengan pendekatan case control retrospektif. Dilakukan dengan menentukan dahulu kelompok kasus yaitu kelompok kelompok anak balita yang stunting kemudian ditentukan kelompok pembanding (control) yang memiliki ciri yang sama (matching) dengan kelompok kasus. Data disajikan dalam bentuk tabel dan narasi.Hasil : Hasil penelitian menunjukkan, bahwa ada hubungan tinggi badan ibu dengan kejadian stunting (p=0,03), ada hubungan tingkat pendidikan ibu dengan kejadian stunting (p=0,02), ada hubungan tingkat pendapatan keluarga dengan kejadian stunting (p=0,03), ada hubungan berat badan lahir dengan kejadian stunting (p=0,01), tidak ada hubungan status imunisasi dengan kejadian stunting (p=0,06), ada hubungan pemberian ASI Eksklusif dengan kejadian stunting (p=0,04). Disimpulkan bahwa kejadian stunting pada anak balita usia 24-59 bulan berhubungan dengan tinggi badan ibu, tingkat pendidikan orang tua, tingkat pendapatan keluarga, berat badan lahir, pemberian ASI Eksklusif tetapi tidak berhubungan dengan status imunisasi.Kesimpulan : Variabel Tinggi badan ibu, Tingkat pendidikan ibu, Tingkat pendapatan keluarga, Berat badan lahir, dan Pemberian ASI eksklusif berhubungan secara signifikan dengan kejadian stunting pada anak balita usia 24-59 bulan. Sedangkan variabel status imunisasi tidak berhubungan secara signifikan dengan kejadian stunting pada anak balita usia 24-59 bulan. Kata Kunci : ASI Eksklusif, berat lahir, imunisasi, pendidikan orang tua, pendapatan keluarga, stunting, tinggi badan ibu
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-12-23
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2538
10.32382/mgp.v28i2.2538
Media Gizi Pangan; Vol 28, No 2 (2021): Desember 2021; 49-56
2622-6480
1858-4608
10.32382/mgp.v28i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2538/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3315
2023-06-20T02:25:54Z
mediagizi:Vol30_1
DAYA SIMPAN SERUNDENG AMPAS KELAPA SEBAGAI PRODUK PENANGGULANGAN ANEMIA GIZI BESI
Amiroh, Amiroh
Athennia, Armita
Nurdini, Dahlia
Ampas Kelapa; Anemia; Daya Simpan; Serundeng
Coconut pulp serundeng is a potential product with an iron (Fe) content comparable to vegetable food recommended for people with iron deficiency anemia. This study aims to determine the shelf life of coconut pulp serundeng packed with polyethylene ziplock plastic for two months. Product quality determine by analyze the number of microbes by knowing the Total Plate Number (TPN) and rancidity test by knowing the peroxide value. The results showed that no changes in physical properties were detected for aspects of color, taste, aroma, and texture during storage. The TPN test results showed that the total number of bacteria in each storage period ranges from 101 colonies/gr in accordance with the requirements listed in SNI 01-3715-2000 about dry shredded coconut (desiccated coconut). The results of the rancidity test showed that there was no detected peroxide (Peroxide Value / PV) so it could be concluded that it met the requirements listed in SNI. 3741-2013 on cooking oil. Based on the results of the study, it can be concluded that coconut pulp serundeng can be stored for up to two months using food-grade polyethylene plastic packaging with a ziplock. However, there is still a need for further research to find out, among others, the acceptability of shavings after storage, and the use of another food-grade packaging that is cheaper and more practical and extends the shelf life by more than two months
Jurusan Gizi Poltekkes Kemenkes Makassar
2023-06-20
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3315
10.32382/mgp.v30i1.3315
Media Gizi Pangan; Vol 30, No 1 (2023): Juni 2023; 60-67
2622-6480
1858-4608
10.32382/mgp.v30i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3315/pdf
Copyright (c) 2023 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2241
2021-09-10T02:00:49Z
mediagizi:Vol28_1
Pengayaan Mie Basah dengan Substitusi Tepung Kacang Merah dan Tepung Ubi Jalar Ungu
Pakhri, Asmaruddin
Wahyuni, Sri
Hartono, Rudy
Zakaria, Zakaria
Red Bean Flour, Purple Sweet Potato Flour, Wet Noodles, Acceptance, Protein and Fiber
Indonesian people consume a lot of noodles because this food is filling, easy to make, the taste is acceptable to all circles and the price is more economical. According to Riskesdas 2018, consumption of noodles in Indonesia is on average 1-6 times per week. The importance of food diversification so that food is not dominated by one or a few food ingredients, among others, by making products using various types of local food.This study aims to determine the acceptability and protein content and fiber of wet noodles with the substitution of red bean flour and purple sweet potato flour. The research design was pre-experimental conducted in the laboratory. Acceptance using hedonic test of 25 panelists. The protein and fiber content of wet noodles was calculated using the Food Composition Table, then presented in the form of tables and narratives.The results of the study based on the Friedman test from the most preferred color aspect, namely the concentration of O2B with 10% red bean flour substitution and 10% purple sweet potato flour, the most preferred aroma aspect was the O3C concentration with 10% red bean flour substitution and 30 purple sweet potato flour. %, and the most preferred texture and taste aspects were the concentration of O4D with the substitution of 15% red bean flour and 20% purple sweet potato flour. The results of the analysis of protein content showed that the highest concentration of red beans was 15% and sweet purple sweet potato flour 20% (14.38 grams in one recipe and 5.75 grams/100 grams) and the highest fiber content was 10% red bean flour and flour. 30% purple sweet potato (4.59 grams in one recipe and 1.84 grams/100grams).It is recommended that in the manufacture of wet noodles measure the water content of red bean flour and purple sweet potato flour to comply with SNI and make dry noodles so that they have a long shelf life so that they can be marketed
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-06-26
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2241
10.32382/mgp.v28i1.2241
Media Gizi Pangan; Vol 28, No 1 (2021): Juni 2021; 93-103
2622-6480
1858-4608
10.32382/mgp.v1i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2241/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/2241/413
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3108
2022-12-09T04:23:46Z
mediagizi:Vol29_2
KORELASI NEGATIF ANTARA ASUPAN ENERGI PROTEIN DENGAN NILAI Z SKOR TINGGI BADAN ANAK : STUDI POTONG LINTANG
Sirajuddin, Sirajuddin
Ipa, Agustian
Adiyatmah, Adiyatmah
Energy, Protein, Toddlers, Stunting
Introduction: Stunting describes chronic undernutrition during a period of growth and development from the beginning of life. Stunting is a condition where toddlers have a length or height that is less than their age. This situation is determined by looking at the z-score for height for age (TB/U) less than -2 Standard Deviations (SD) based on growth standards according to the World Health Organization (WHO, 2010). Objectives: to determine the percentage of children under five based on stunting, and measure the direction of the correlation between protein energy intake and z score height/ageMethods: This research uses analytic research. This research was conducted to determine the effect of energy and protein intake on the incidence of stunting under five in the stunting locus village, Bone Regency, so that it used a cross sectional study design. Data on energy and protein intake are collected simultaneously with data on the results of measurements of the height of toddlers who are stunted.Results: The results of the study show that the stunting population is 13.3%. Mother's education completed elementary school 51.7%, father's work as a farmer 83.3%, mother's work as a housewife 96.6%. The results of the correlation test show that the direction of the negative correlation between the z-scores of height/age and energy and protein intake is -0.497 and -0.607, respectively. Although both are not significant, respectively p=0.210 and p=0.110.Conclusion: The correlation between the Z score of height/age and energy and protein intake is negative, and not significant
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-12-09
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/72
10.32382/mgp.v29i2.3108
Media Gizi Pangan; Vol 29, No 2 (2022): Desember 2022; 80
2622-6480
1858-4608
10.32382/mgp.v29i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/72/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2095
2021-09-10T02:00:49Z
mediagizi:Vol28_1
Nutrition Intake And Hemoglobin Levels In Pregnant Women
Stephanie, Felicia
Pregnancy is a physiological-specific period where during pregnancy there is an increased need for nutrients and a bad diet will have a negative impact on nutritional disorders in the body, such as anemia. According to Riskesdas data in 2018, the prevalence of anemia in pregnant women was 48.9%, while in 2013 it was 37.1%. Therefore, it can be concluded that the prevalence of anemia in pregnant women has increased. This study aims to analyze the relationship between nutrient intake (protein, Fe, vitamin B12, and vitamin C) and hemoglobin levels controlled by gestational age in pregnant women. This research is descriptive observational with a quantitative method with cross-sectional approach. This study involved 50 second and third trimester pregnant women who examined the womb at the Kebon Jeruk Regional Health Center by taking the sample through the purposive sampling method. The statistical test used is partial correlation. Data on the characteristics of pregnant women obtained in this study were the average age of pregnant women of 28.64 ± 5.50 years; the mean gestational age was 23.76 ± 8.49 weeks; the average hemoglobin level was 12.19 ± 1.02 g/dL; the average protein intake was 94.75 ± 35.17 grams; the average iron intake was 21.02 ± 15.15 grams; the average intake of vitamin C was 116.83 ± 124.11 milligrams; and the average intake of vitamin B12 was 9.43 ± 8.83 micrograms. The results of this study indicated that there was no significant relationship between nutrient intake (protein, Fe, vitamin B12, and vitamin C) and hemoglobin levels were controlled for gestational age (p> 0.05). Therefore it can be concluded that there is no significant relationship between nutrient intake (protein, Fe, vitamin B12, and vitamin C) and hemoglobin levels in this study.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-06-26
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2095
10.32382/mgp.v28i1.2095
Media Gizi Pangan; Vol 28, No 1 (2021): Juni 2021; 27-38
2622-6480
1858-4608
10.32382/mgp.v1i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2095/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2095/pdf_1
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/2095/382
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3001
2022-12-09T04:14:46Z
mediagizi:Vol29_2
DAYA TERIMA DAN KANDUNGAN PROTEIN SERTA ZAT BESI PADA COOKIES DENGAN SUBSTITUSI TEPUNG JEWAWUT (Setaria italica) DAN TEPUNG IKAN KEMBUNG (Rastrelliger Kanagurta L.)
Hendrayati, Hendrayati
Suaib, Fatmawaty
Tamrin, Abdullah
Yani, Nur
Bidang gizi dan pangan
Cookies, Iron, Millet, Protein , Puffer fish
Daya terima dan kandungan gizi
ABSTRACT The availability of nutrients that a person needs can be met from other than main meals and snacks. One of the snacks orsnackswho is becomingtrendiscookies. Cookies generally contain high energy, fat and sodium but lack protein and iron as well as fiber. If cookies are used as a snack that can overcome nutritional problems, for example stunting toddlers, the snack besides containing enough energy also has high protein and iron content. Substitution is done to increase the nutritional value of a product. Sources of food that can be used as snacks that are rich in protein and iron include barley flour and mackerel flour. This manuscript is the result of research that aims to determine the acceptability and content of protein and iron incookieswith the substitution of barley flour and mackerel flour as an alternative healthy snack. This research is an experimental research. The manufacture of cookie products with the substitution of millet flour and mackerel flour was carried out at the Food Technology Laboratory and the acceptability test was carried out in the organoleptic laboratory of the Department of Nutrition, Poltekkes, Ministry of Health, Makassar. Cookies made as many as 4 (four) formulations. Analysis of protein content using the methodMicro Kjedhaland substanceairon using method spectrophotometer. Test resultsKruskal WallisOn acceptability, from the assessment of 25 untrained panelists, the formulation with a concentration of 15% millet flour and 5% mackerel flour was the favorite in the organoleptic test. Protein and iron content in 1 serving (40 g) contains 5.28 g protein and 2.86 mg iron. Further researchers can analyze other nutrients such as fat, folic acid, vitamin B6, vitamin B12, so that these cookies can be used as a snack in overcoming anemia, as well as consumer acceptance tests and shelf life tests. Keywords: Cookies, millet, puffer fish, protein, iron Keywords: Cookies, Iron, Millet, Protein , Puffer fish
Jurusan Gizi Poltekkes Kemenkes Makassar
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-12-09
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
eksperimental
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1
10.32382/mgp.v29i2.3001
Media Gizi Pangan; Vol 29, No 2 (2022): Desember 2022; 9
2622-6480
1858-4608
10.32382/mgp.v29i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/1/587
cookies dengan substitusi jawawut dan ikan kembung
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/1639
2021-03-10T02:52:18Z
mediagizi:Vo.27_2
PENGETAHUAN GIZI, POLA MAKAN DAN KEADAAN MENTAL EMOSIONAL DENGAN STATUS GIZI MAHASISWI GURU
Pibriyanti, Kartika
Ummah, Safira Kholifatul
Gizi Masyarakat
keadaan mental emosional, pengetahuan gizi, pola makan, remaja, status gizi
Remaja
Masa remaja merupakan masa transisi dari anak-anak menuju dewasa. Pada masa ini status gizi sangatlah penting untuk kesehatan di masa dewasa dan lansia. Terdapat beberapa faktor yang mempengaruhi status gizi remaja diantaranya pengetahuan gizi, pola makan dan keadaan mental emosional. Penelitian ini bertujuan untuk mengetahui hubungan faktor pengetahuan gizi, pola makan dan keadaan mental emosional dengan status gizi remaja. Penelitian ini merupakan penelitian survey observasional dengan desain cross-sectional study. Subjek penelitian merupakan 94 mahasiswi guru di Universitas Darussalam Gontor. Uji Statistik menggunakan uji Gamma untuk mengetahui hubungan antara variabel. Dari hasil analisis menunjukkan bahwa tidak ada hubungan yang signifikan antara pengetahuan gizi (p=0,165), pola makan (p=0,156), kedaan mental emosional (0,916) dengan status gizi mahasiswi guru.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-03-10
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Penelitian dilakukan dengan menggunakan desain cross-sectional. sampel diambil secara purposive sampling
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1639
10.32382/mgp.v27i2.1639
Media Gizi Pangan; Vol 27, No 2 (2020): Desember 2020; 81-86
2622-6480
1858-4608
10.32382/mgp.v27i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1639/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/1639/289
Masa remaja merupakan masa transisi dari anak-anak menuju dewasa. Pada masa ini status gizi sangatlah penting untuk kesehatan di masa dewasa dan lansia. Terdapat beberapa faktor yang mempengaruhi status gizi remaja diantaranya pengetahuan gizi, pola makan
Remaja putri usia 18-21 tahun, tinggal di dalam Pondok Modern Darusslaam Gontor Kampus Putri
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2772
2022-07-28T03:54:15Z
mediagizi:Vol29_1
The Formulation of Kepok Banana Flour (Musa paradisiaca Linn) in Muffin Processing as an Alternative to Supplementary Feeding for School Children
Razak, Maryam
Hikmawatisisti, Shofi
Suwita, I Komang
ABSTRACT Background: Nutritional problems in elementary school children are still quite high. Based on the Riskesdas (2018), the prevalence of underweight was 9.2% (BMI/U) in school children aged 5-12 years. Malnutrition occurs due to lack of intake of food sources of energy and protein, if it occurs in school-age children, it can inhibit growth, reduce intelligence levels and become susceptible to infectious diseases. Objective: To determine the effect of the formulation of kepok banana flour on muffin processing as an alternative supplementary feeding for school children on proximate levels (water content, ash content, protein, fat, carbohydrates, energy) and organoleptic quality. Method: This type of research is experimental. Completely Randomized Design (CRD) using 4 levels of treatment with the proportions of wheat flour: banana kepok flour, are P0 (100: 0), P1 (60: 40), P2 (50: 50), and P3 (40: 60). treatment based on the PMT-AS (2016) program, are 300 calories of energy, 6 grams of protein, 13 grams of fat, and 40 grams of carbohydrates. Results: The results showed that the formulation of banana flour and soy milk on muffins had a significant effect (p<0.05) on ash, protein, and fat content, but did not have a significant effect (p>0.05) on water content, carbohydrates, and energy values.The panelists preference for color and taste had a significant effect (p<0.05 ), but had no significant effect (p>0.05) on aroma and texture. The best treatment of muffins at P1 (60:40). It is necessary to add cocoa powder to cover the aftertaste and unpleasant taste of the muffin. Key words : PMT-AS, banana flour muffin, proximate content, organoleptic quality
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-06-28
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2772
10.32382/mgp.v29i1.2772
Media Gizi Pangan; Vol 29, No 1 (2022): Juni 2022; 43-50
2622-6480
1858-4608
10.32382/mgp.v29i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2772/pdf_1
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2343
2021-12-23T05:12:34Z
mediagizi:Vol28_2
KEJADIAN BBLR DAN ISPA PADA BATITA 12-36 BULAN DENGAN KEJADIAN STUNTING DI PUSKESMAS MAROS BARU
Risnawati, Risnawati Risnawati
Mas'ud, Hikmawati
Hendrayati, Hendrayati
ABSTRACT One of the nutritional problems that have a high prevalence in Indonesia is stunting. Stunting is a form of linear growth problem in children. The factors causing stunting in toddlers include low birth weight and ISPA. The prevalence of stunting in Indonesia in 2010 was 35.6%, 37.2% in 2013, and 30.8% in 2018. The purpose of this study is to determine the relationship between the incidence of low birth weight and ISPA in toddlers 12-36 months with the incidence of stunting in the working area of the Maros Baru health center. The type of research used is analytic observational using a cross-sectional study design. This research was conducted in the working area of Puskaesmas Maros Baru in June 2021. The sampling technique in this study was purposive sampling with a total sample of 80 samples. Determination of stunting is done by measuring the child's height or body length using a microtome and length board. The data were analyzed by Chi-square using SPSS. The results of this study were from 80 samples. There were 36% of under-fives with a low birth weight with stunted nutritional status and 34% under-fives suffering from ISPA with stunted nutritional status. Based on statistical tests, there was a significant relationship between low birth weight and stunting (p= 0.04) and ISPA with stunting (p=0.01). This study concludes that there is a significant relationship between low birth weight and ISPA in toddlers aged 12-36 months with the incidence of stunting in the working area of the Maros Baru Health Center.Keywords: BBLR, ISPA Disease, Stunting ABSTRAK Salah satu masalah gizi yang memiliki prevalensi tinggi di Indonesia adalah stunting. Stunting merupakan salah satu bentuk masalah pertumbuhan linear pada anak, faktor penyebab terjadinya stunting pada balita diantaranya yaitu berat badan lahir rendah dan penyakit ISPA. prevalensi stunting di Indonesia pada tahun 2010 sebanyak 35,6%, 37,2% pada tahun 2013, dan 30,8% pada tahun 2018. Tujuan dalam penelitian ini yaitu untuk mengetahui hubungan kejadian berat badan lahir rendah dan ISPA pada batita 12-36 bulan dengan kejadian stunting di wilayah kerja puskemas Maros Baru. Jenis penelitian yang digunakan yaitu observasional analitik dengan menggunakan desain cross-sectional study. Penelitian ini dilakukan di wilayah kerja Puskaesmas Maros Baru pada bulan Juni 2021. Teknik pengambilan sampel dalam penelitian ini adalah purposive sampling dengan jumlah sampel yaitu 80 sampel. Penentuan stunting dilakukan dengan pengukuran tinggi badan atau panjang badan anak dengan menggunakan microtoise dan length board. Data dianalisis dengan Chi-square menggunakan SPSS. Hasil dalam penelitian ini yaitu dari 80 sampel terdapat 36% balita yang berat badan lahir rendah dengan status gizi stunting dan 34% balita yang menderita ISPA dengan status gizi stunting. Berdasarkan uji statistik terdapat hubungan yang signifikan antara berat badan lahir rendah dengan stunting p= 0.04 dan penyakit ISPA dengan stunting p=0.01. Kesimpulan dalam penelitian ini adalah adanya hubungan yang signifikan antara berat badan lahir rendah dan ISPA pada batita usia 12-36 bulan dengan kejadian stunting di wilayah kerja Puskesmas Maros Baru. Kata Kunci: BBLR, Penyakit ISPA, Stunting
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-12-23
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2343
10.32382/mgp.v28i2.2343
Media Gizi Pangan; Vol 28, No 2 (2021): Desember 2021; 22-31
2622-6480
1858-4608
10.32382/mgp.v28i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2343/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/2343/437
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/2343/438
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/2343/439
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3234
2023-06-20T02:25:54Z
mediagizi:Vol30_1
COOKIES BEBAS GLUTEN DAN KASEIN BERBAHAN DASAR MOCAF DAN KACANG HIJAU (VIGNA RADIATA) DENGAN PENGAYAAN DAUN KELOR (MORINGAN OLEIFERA) UNTUK ANAK AUTISME
zakaria, zakaria
Hendrayati, Hendrayati
Chaerunnimah, Chaerunnimah
Nursalim, Nursalim
Awal, Nuraqila
Autisme merupakan kelompok gangguan perkembangan otak yang ditandai perilaku stereotip dan defisit dalam komunikasi serta interaksi sosial. Patofisiologi pada anak autisme adalah kelainan pada sistem pencernaan, kondisi metabolisme anak autisme yang tidak dapat memproduksi enzim dipeptidylpeptidase IV yang berperan dalam memecah protein gluten dan kasein. Tujuan penelitian ini adalah untuk mengetahui daya terima dan kadar protein cookies bebas gluten dan kasein dengan pengayaan tepung daun kelor untuk anak autisme. Jenis penelitian ini merupakan jenis penelitian pra eksperimen yang dilaksanakan di laboratorium. Rancangan Acak Lengkap dengan tiga perlakuan dengan perbandingan tepung mocaf dan tepung kacang hijau yaitu formula 1 (55:45), formula 2 (65:35), dan formula 3 (75:25). Hasil uji organoleptik menunjukkan bahwa cookies bebas gluten dan kasein dengan bahan dasar tepung mocaf dan tepung kacang hijau pada umumnya diterima (74-86%) adalah Formula 1 berdasarkan aspek warna, aroma, tekstur dan rasa. Namun Secara statistk tidak menunjukkan adanya perbedaan yang bermakna (p>0,05) di antara formula 1, 2 dan 3. Kadar protein cookies tertinggi pada formula 1 yaitu 0,589 g/keping (6,55 g/100 g).
Jurusan Gizi Poltekkes Kemenkes Makassar
2023-06-20
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3234
10.32382/mgp.v30i1.3234
Media Gizi Pangan; Vol 30, No 1 (2023): Juni 2023; 31-39
2622-6480
1858-4608
10.32382/mgp.v30i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3234/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/3234/630
Copyright (c) 2023 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2104
2021-09-10T02:00:49Z
mediagizi:Vol28_1
Perananan Zinc dan Asam Amino Sistein pada Peningkatan Kadar kalsium dan Berat Badan serta Asupan Energi Balita Stunting setelah Pemberian Vitamin A Dosis Tinggi
Hendrayati, Hendrayati
Martha, Satriani
Titi,ZA, Andi Toewo
Asam amino sistein, Asupan Energi, , Berat Badan, Kalsium , Vitamin A, Zick,
Latar Belakang Penanggulangan masalah gizi termasuk balita stunting di Indonesia termasuk Sulawesi Selatan sudah dilakukan dengan berbagai program yang dicanangkan pemerintah. Salah satu program yang sudah dilakukan adalah pemberian kapsul vitamin A dosis tinggi. Dalam mengatasi stunting diperlukan Zinc sebagai mikromineral yang memiliki peran dalam sintesis protein dan fungsi enzim seluler, sehingga peranan zinc pada pertumbuhan termasuk pertumbuhan tulang sangat besar perannya . Zinc dapat berperan baik sebagai Zinc Finger Protein (ZFP) jika di dukung oleh asam amino histidine dan sistein. Asam amino sistein.Metode Penelitian yang dilakukan merupakan Randomized Pre-Post Test Control Group Design, dengan perlakuan pada 3 kelompok perlakuan, lama perlakuan 3 bulan dan masa pemantauan sampai 6 bulan. Sampel untuk setiap kelompok 15 orang sampelHasil penelitian menunjukan bahwa pemberian zinc dan asam amino sistein pasca suplementasi vitamin A dosis tinggi dapat meningkatkan kadar kalsium plasma. Hal ini menunjukan mekanisme perbaikan pertumbuhan linier. Kalsium merupakan unsur pembentuk tulang panjang pada balita stunting.Saran yang dapat dilakukan adalah bahwa Suplementasi zinc dan pemberian makanan sumber protein dapat diberikan sebagai pendamping suplementasi vitamin A dosis tinggi yang sudah dilakukan oleh pemerintah selama ini, sehingga efektif meningkatkan kadar kalsium yang dapat mempercepat proses remodelling tulang, Dengan demikian, dapat memperbaiki pertumbuhan linier balita stunting.Kata kunci ; , Asam amino sistein, Asupan Energi, , Berat Badan, Kalsium , Vitamin A, Zick,
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-06-26
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2104
10.32382/mgp.v28i1.2104
Media Gizi Pangan; Vol 28, No 1 (2021): Juni 2021; 61-70
2622-6480
1858-4608
10.32382/mgp.v1i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2104/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3105
2022-12-09T04:17:26Z
mediagizi:Vol29_2
INDEKS GLIKEMIK DAN SERAT MI SUBTITUSI TEPUNG JEWAWUT DAN BERAS MERAH
Sukmawati, Sukmawati
Adam, Adriyani
Syamsi AS, Andi Nur
Kata kunci : Beras Merah, Indeks Glikemik, Jewawut, Mi, Serat
ABSTRACT The problem of diabetes mellitus (DM) needs to get more serious attention because it is the number third killer disease in Indonesia. Barley and brown rice as substitutes for wheat flour in the manufacture of dry noodles are an effort to reduce the glycemic index (GI) and increase the fiber content in noodles. The purpose of this study was to determine the GI value, fiber content and acceptability of noodles substituted with barley flour and brown rice. This research is an experimental research type. The glikemik Indek (GI) test is calculated by comparing the area of the glucose response curve for the test food and the standard food. The results of the organoleptic test on acceptability were tabulated in the table and analyzed using the SPSS computer program, namely the Kruskal-Wallis test with the Mann-Whitney follow-up test and the fiber content test using the crude fiber method. The results of the acceptability test of millet noodles and brown rice from the best taste aspect were F2, F1 texture aspect, F1 color aspect and F1 aroma aspect. The highest total score for the panelists' acceptance test was F1 with a score of 414 points. Formula F1 was used in the test of GI value and fiber content. The GI of the noodles substituted with barley flour and brown rice is 67 (medium) and the fiber content is 16,355 g/100 g. The acceptability of the aspects of taste, texture, color and aroma was highest at the concentration of F1 20% barley flour, 5% rice flour and 75% wheat flour, noodles substituted with barley flour and brown rice with a medium GI value (67) and fiber content of 16.355 g/100 g. Keywords : Brown Rice, Glycemic Index, Barley, Noodles, Fiber ABSTRAK Masalah penyakit diabettes melitus (DM) perlu mendapatkan perhatian lebih serius karena penyakit pembunuh nomor ketiga di Indonesia. Jewawut dan beras merah sebagai pensubstitusi tepung terigu dalam proses pembuatan mi kering. Hal ini menjadi salah satu upaya dalam menurunan nilai indeks glikemik (IG) dan menigkatkan kandungan serat yang terdapat di dalam mi. Tujuan penelitian ini adalah untuk mengetahui nilai IG, kadar serat dan daya terima mi subtitusi tepung jewawut dan beras merah. Penelitian ini merupakan jenis penelitian eksperimental. Uji Indek glikemik (IG) dihitung dengan membandingkan luas kurva respon glukosa pangan uji dan pangan standar. Hasil uji organoleptik terhadap daya terima ditabulasi dalam tabel dan dianalisis menggunakan program komputer SPSS yaitu uji Kruskal-wallis dengan uji lanjutan Mann-Whitney serta untuk uji kadar serat dianalisis menggunakan metode crude fiber. Hasil uji daya terima mi jewawut dan beras merah dari aspek rasa yang terbaik adalah F2, aspek tekstur F1, aspek warna F1 dan aspek aroma F1. Total skoring tertinggi uji daya terima panelis adalah F1 dengan nilai skor 414 poin. Formula F1 digunakan dalam uji nilai IG dan kadar serat. IG mi subtitusi tepung jewawut dan beras merah adalah 67 (sedang) dan kadar serat 16,355 g/100 g. Daya terima aspek rasa, tekstur, warna dan aroma tertinggi pada konsentrasi F1 20% tepung jewawut, 5% tepung beras dan 75% tepung terigu, mi subtitusi tepung jewawut dan beras merah dengan nilai IG kategori sedang (67) dan kadar serat 16,355 g/100 g.Kata kunci : Beras Merah, Indeks Glikemik, Jewawut, Mi, Serat
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-12-09
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/41
10.32382/mgp.v29i2.3105
Media Gizi Pangan; Vol 29, No 2 (2022): Desember 2022; 47
2622-6480
1858-4608
10.32382/mgp.v29i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/41/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2028
2021-03-10T02:52:18Z
mediagizi:Vo.27_2
PENGARUH STIMULASI PSIKOSOSIAL ANAK TERHADAP PERKEMBANGAN MOTORIK KASAR DAN MOTORIK HALUS SERTA PENINGKATAN BERAT BADAN ANAK BALITA STUNTING USIA 2-3 TAHUN
., Hj. Sukmawati
Rowa, Sitti Sahariah
Stimulasi Psikososial, Perkembangan Motorik Kasar dan Halus, Berat Badan, Anak balita stunting.
Kenaikan persentase anak balita Stunting di Sulawesi Selatan terus meningkat. Hasil Riset Kesehatan Dasar tahun 2007, 2010 dan 2013 adalah berturut turut 29,2%, 39,8% dan 40,9%. Tahun 2018 Sulawesi Selatan menempati urutan ke-4 prevalensi stunting tertinggi di Indonesia yaitu 30,1%. Hasil pemantauan status Gizi (PSG) pada tiga tahun terakhir menunjukkan persentase balita stunting di Sulawesi Selatan tahun 2015, 2016 dan 2017 adalah 34,1%, 35,6% dan 34,8%. Dibutuhkan upaya untuk mencegah dampak buruk dari Stunting dimasa balita, agar dapat dicegah kelanjutannya baik secara fisik maupun psikososial. Penelitian ini ingin menganalisis pengaruh stimulasi psikososial terhadap perkembangan motorik kasar dan motorik halus serta peningkatan berat badan anak Stunting usia 2-3 tahun. Jenis dan rancangan penelitian ini adalah quasi eksperimental dengan desain Pre Post Test Control Group Design. Sampel penelitian adalah anak balita stunting usia 2-3 tahun di wilayah kerja Puskesmas Sudiang Raya Kota Makassar. Jumlah sampel 30 anak (15 anak sebagai kasus dan 15 anak sebagai kontrol). Lokasi penelitian di Puskesmas Sudiang Raya Kota Makassar. Analisis statistik yang digunakan untuk menguji hipotesis menggunakan Mann-Whitney untuk uji perbedaan hasil pengukuran perkembangan motorik kasar, motorik halus dan berat badan. Hasil penelitian menunjukkan ada pengaruh stimulasi psikososial anak terhadap perkembangan motorik kasar dan perkembangan motorik halus pada anak balita Stunting usia 2-3 tahun dengan nilai P value = 0,000 dan P value = 0,001. Tidak ada pengaruh stimulasi psikososial anak terhadap peningkatan berat badan anak balita Stunting usia 2-3 tahun dengan nilai P value = 0,089. Diharapkan ibu balita memberi stimulasi psikososial yang rutin kepada anaknya agar perkembangan motorik kasar dan motorik halus anak optimal. Diharapkan kepada petugas puskesmas agar lebih banyak memberi edukasi kepada ibu balita tentang cara melaksanakan stimulasi psikososial kepada anak balita, dan lebih intensif melaksanakan deteksi dini tumbuh kembang anak agar lebih cepat tertangani bila ada indikasi gangguan perkembangan pada anak.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-03-10
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2028
10.32382/mgp.v27i2.2028
Media Gizi Pangan; Vol 27, No 2 (2020): Desember 2020; 68-80
2622-6480
1858-4608
10.32382/mgp.v27i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2028/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2826
2022-07-28T03:54:15Z
mediagizi:Vol29_1
DAYA TERIMA BROWNIES KUKUS DENGAN PENAMBAHAN KULIT PISANG RAJA (Musa paradisiaca L. varsapientum)
Manjilala, Manjilala
Zakaria, Zakaria
Nurizza, Erida
Calcium is one of the important nutrients for pregnant women, lack of calcium during pregnancy will have an impact on fetal development during pregnancy. Calcium intake of pregnant women in some developing countries is low.This study aims to determine the acceptability and calcium content of steamed brownies with the addition of plantain peel puree. This type of research is Post Test Group Design, panelists are 30 people. The acceptability data was tabulated in a table and then analyzed using the fridmen test. The data is presented in the form of a table accompanied by a narration.The results of this study indicate that the panelists' acceptance of Brownies with the addition of plantain peel from the aspect of color, aroma, texture, and taste is the most preferred formula F2 with a concentration of 20%:80%. It is recommended that further researchers need to test the protein content and water content and develop Brownies products using local ingredients with high nutritional value.
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-06-28
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2826
10.32382/mgp.v29i1.2826
Media Gizi Pangan; Vol 29, No 1 (2022): Juni 2022; 60-67
2622-6480
1858-4608
10.32382/mgp.v29i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2826/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/1665
2021-03-10T02:52:18Z
mediagizi:Vo.27_2
BUBUR INSTAN BERBAHAN DASAR PANGAN LOKAL SEBAGAI PANGAN FUNGSIONAL DENGAN INDEKS GLIKEMIK RENDAH
Mado, Juenita Elfunam
Rawung, Dekie
Taroreh, Mercy
Program Pascasarjana Universitas Sam Ratulangi Manado, Program Studi Ilmu Pangan
Bubur instan, pangan lokal sumber karbohidrat, indeks glikemik
Dalam pendekatan indeks glikemik (IG) menjelaskan tidak semua pangan sumber karbohidrat memiliki efek yang sama dalam meningatkan kadar glukosa darah. Bubur instan merupakan produk yang dapat dikembangkan sebagai pangan fungsional dan sumber karbohidrat yang digunakan adalah pisang goroho, pisang “mulubebe” indigenous Halmahera Utara, sagu baruk dan tepung mocaf. Tujuan penelitian ini adalah untuk menganalisis nilai indeks glikemik produk olahan bubur instan berbasis pangan lokal. Metode penelitian yang digunakan yaitu jenis penelitian eksperimen dengan empat perlakuan. Analisis indeks glikemik menggunakan desain rancangan one-shot case study pada sampel tikus putih (Rattus novergicus). Besarnya pengaruh pangan uji terhadap glukosa darah sampel dapat diketahui melalui perbandingan dengan pangan acuan. Hasil penelitian dijelaskan secara deskriptif yaitu untuk melihat hasil indeks glikemik dari bubur instan berbasis pangan lokal. Hasil penelitian ini menunjukkan bahwa nilai indeks glikemik bubur instan yang temasuk daam ketegori IG rendah yaitu bubur pisang goroho (31,88), bubur instan sagu baruk (39,43), dan bubur instan pisang “mulubebe” (43,35). Sedangkan bubur instan yang memiliki IG sedang yaitu bubur instan mocaf (62,19). Hasil perhitungan beban glikemik bubur instan yang memiliki beban glikemik rendah adalah bubur instan pisang goroho (8,17) sedangkan yang memiliki beban glikemik sedang yaitu bubur instan pisang “mulubebe” (11,88), bubur instan sagu baruk (12,02) dan bubur instan mocaf (17,16). Penelitian ini memiliki kesimpulan bahwa penggunaan sumber karbohidrat dari pangan lokal yang berbeda yaitu tepung pisang goroho, tepung pisang “mulubebe”, tepung sagu baruk, tepung mocaf pada bubur instan memberikan pengaruh terhadap nilai indeks glikemik. Formulasi bubur instan pisang goroho dapat direkomendasikan sebagai pangan fungsional yang memiliki nilai indeks glikemik rendah yang baik untuk penderita diabetes melitus dan juga untuk individu sehat yang ingin mempertahankan kadar glukosa darah.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-03-10
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1665
10.32382/mgp.v27i2.1665
Media Gizi Pangan; Vol 27, No 2 (2020): Desember 2020; 10-22
2622-6480
1858-4608
10.32382/mgp.v27i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1665/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2539
2021-12-23T05:23:21Z
mediagizi:Vol28_2
PENYELENGGARAAN MAKANAN DAN INDIKASI FOOD BORNE DISEASE PADA SANTRI DI PONDOK PESANTREN AINUL YAQIN
Junita, Dini
Merita, Merita
Food services in Islamic boarding schools is a series of activities from menu planning to food distribution, in order to meet the needs and achieve optimal health status of students. It is important to pay attention to the supervision of food preparation because large food products are very susceptible to contamination and cause food borne disease. This study generally aims to identify and analyze the food administration system and food-related diseases at the Ainul Yaqin Islamic Boarding School. This research is a qualitative observational survey method with a descriptive approach using primary and secondary data. Primary data in this study are data taken directly in the field during research. Food production hygiene hygiene data used observation sheets, personal hygiene data for food handlers was known through interviews using questionnaires, data on characteristics and incidence of food borne disease in students using questionnaires and interviews. The results of this research activity indicate that the description of the characteristics and personal hygiene of food handlers at the Ainul Yaqin Islamic Boarding School is still less than the standard both in terms of infrastructure, and awareness and behavior of hygiene sanitation. The sanitation of food management at Pondok Pesantren Ainul Yaqin is not yet organized, and is spontaneous without planning. The description of the incidence of food borne disease in Ainul Yaqin Islamic boarding school has a high risk, seen from having experienced symptoms / indications. As well as food handlers need to be trained on food safety to increase knowledge and practice of hygiene and sanitation. And it is necessary to create a culture of Clean and Healthy Behavior in the lives of the Ainul Yaqin Islamic Boarding School students.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-12-23
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2539
10.32382/mgp.v28i2.2539
Media Gizi Pangan; Vol 28, No 2 (2021): Desember 2021; 64-71
2622-6480
1858-4608
10.32382/mgp.v28i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2539/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3072
2023-06-20T02:25:54Z
mediagizi:Vol30_1
ACCEPTANCE AND IRON LEVELS OF CHICKEN LIVER NUGGETS WITH SPINACH COMBINATION AND SOYBEAN FLOUR
sunarto, sunarto
Hendrayati, Hendrayati
Siska, Adelia
Gizi
Bayam, Daya Terima, Nugget, Tepung Kacang Kedelai, Zat Besi.
Daya Terima dan Kadar Zat Besi Nugget Hati Ayam dengan Kombinasi Bayam dan Tepung Kacang Kedelai
Nugget adalah makanan praktis dalam kemasan yang dinikmati oleh banyak orang karena kenyamanan dan kemudahan konsumsinya. Nugget adalah jenis daging olahan yang dilarutkan artinya, daging yang digiling dan dibumbui dilumuri tepung, dilapisi tepung roti, setengah matang lalu disimpan beku. Nugget bayam dan tepung kedelai untuk sampel jenis F1 (15%:25%), F2 (20%:20%), dan F3 (25%:15%). Akseptabilitas dinilai berdasarkan uji hedonik 30 peserta yang dilakukan di Laboratorium Organoleptik Jurusan Gizi Poltekkes Kementerian Kesehatan Makassar. Kadar zat besi dianalisis menggunakan metode spektrofotometri di laboratorium SMK SMTI Makassar, kemudian dipresentasikan dalam bentuk tabel, disertai dengan narasi. Hasil panelitian tersebut menemukan bahwa panelis lebih cenderung menerima nugget dengan kombinasi rasa daripada nugget hanya dengan satu rasa. Analisis kadar zat besi pada F2 menunjukkan 0,2899 mg/ 5 gr nugget atau dalam 100 gr nugget memiliki 5,798 mg zat besi.Disarankan untuk peneliti selanjutnya dapat menggunakan bahan lain untuk menutupi aroma langu dari bayam pada nugget. Penelitian ini menjadi dasar dan pendorong bagi peneliti selanjutnya untuk meneliti zat gizi lain dari produk nugget dalam penelitian ini.
Jurusan Gizi Poltekkes Kemenkes Makassar
2023-06-20
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
kuantitatif
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3072
10.32382/mgp.v30i1.3072
Media Gizi Pangan; Vol 30, No 1 (2023): Juni 2023; 68-72
2622-6480
1858-4608
10.32382/mgp.v30i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3072/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/3072/605
Copyright (c) 2023 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2312
2021-12-23T04:21:02Z
mediagizi:Vol28_2
SIFAT KIMIA DAN UJI ORGANOLEPTIK KERIPIK PEPAYA (Carica Pepaya L.) DENGAN PERENDAMAN DALAM LARUTAN GARAM
Abriana, Andi
Sutanto, Saiman
Elvira, Evi
Halik, Abdul
Teknologi Pangan dan Pengolahan Pangan
Garam, Keripik Pepaya, Pepaya
Pengolahan Keripik Pepaya
Pepaya merupakan salah satu tanaman jenis hortikultura yang sangat penting dikonsumsi karena bergizi tinggi, sebagai sumber vitamin C, provitamin A dan berbagai mineral seperti kalsium, fosfor dan besi. Buah pepaya berpotensi untuk dikembangkan menjadi produk olahan karena jumlah produksi yang cukup tinggi. Keripik pepaya adalah keripik hasil olahan dari buah pepaya yang telah matang, masih keras tetapi memiliki rasa yang manis, dan tidak mengeluarkan banyak getah. Pengolahan keripik pepaya dilakukan dengan perendaman dalam larutan garam untuk menetralisir enzim papain pada irisan pepaya dan mencegah reaksi pencoklatan serta mengawetkan keripik pepaya yang dihasilkan. Perlakuan penelitian ini terdiri dari dua faktor yaitu faktor konsentrasi larutan garam (0,5%,0,10%, dan 0,15%) dan faktor lama perendaman (10 menit dan 15 menit) dengan tiga kali ulangan. Parameter yang diamati adalah sifat kimia (kadar air, kadar garam, rendemen) dan ujiorganoleptik (warna, aroma, tekstur, dan rasa). Rancangan penelitian yang digunakan adalah analisis sidik ragam ANOVA dengan uji lanjut DMRT (Duncan Multiple Rate). Hasil penelitian menunjukkan perlakuan terbaik berdasarkan sifat kimia (kadar air, kadar garam, dan rendemen) adalah perlakuan konsentrasi larutan garam 0,15% dan lama perendaman 15 menit; sedangkan dari hasil uji organoleptik perlakuan yang terbaik berdasarkan uji kesukaan panelis terhadap warna, aroma, tekstur dan rasa yang paling banyak disukai adalah pada perlakuan konsentrasi larutan garam 0,10% dan lama perendaman 10 menit.
Jurusan Gizi Poltekkes Kemenkes Makassar
Universitas Bosowa, Fakultas Pertanian, Prodi Teknologi Pangan
2021-12-23
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Keripik pepaya dengan perendaman dalam larutan garam
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2312
10.32382/mgp.v28i2.2312
Media Gizi Pangan; Vol 28, No 2 (2021): Desember 2021; 1-11
2622-6480
1858-4608
10.32382/mgp.v28i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2312/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/2312/423
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/2312/424
Buah pepaya California yang telah matang, masih keras tetapi memiliki rasa yang manis, dan tidak mengeluarkan banyak getah
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3117
2022-12-09T04:10:32Z
mediagizi:Vol29_2
COOKIES SUBSTITUSI TEPUNG BAYAM MERAH DAN TEPUNG KACANG TOLO SEBAGAI MAKANAN TAMBAHAN REMAJA PUTRI ANEMIA Cookies substitution of red spinach flour and cowpea flour as complementary food of anemic adolescent girls
Rauf, Suriani
Manjilala, Manjilala
Nursalim, Nursalim
Mustamin, Mustamin
Azisah, Nur
Cookies, Daya Terima, Zat Besi, Tepung Bayam Merah, Tepung Kacang Tolo
ABSTRACT Adolescent girls are one of the age groups that are vulnerable to nutritional problems, namely anemia. Anemia in adolescent girls must be overcome because it can affect their lives in the future. The habit of eating snacks can be an opportunity in presenting additional foods that are high in iron. Additional food can be given in the form of cookies. Cookies can be made from red spinach flour and tolo bean flour which are high in iron content. This study aims to determine the acceptability and iron content of cookies substituted with red spinach flour and tolo bean flour as additional food for anemic adolescent girls. This type of research is experimental with One Shot Case Study research design. The panelists in this study were 30 female students. The data from the acceptance results were processed with a computer program and analyzed using the Kruskall-Wallis test. Analysis of iron content based on laboratory test results using the AAS (Atomic Absorbtion Spectrophotometry) method. The data is presented in tabular form and accompanied by an explanation in the form of a narrative. The results showed that the most preferred acceptability of cookies substituted with red spinach flour and peanut flour from the aspect of color, aroma, texture, and taste was cookies with a concentration of 10:10%. The results of laboratory tests showed that the iron content in cookies at a concentration of 10:10% was 5.250 mg/100 g cookies. It is recommended to test the content of other nutrients besides iron and shelf life to determine the resistance of cookies substituted with red spinach flour and tolo bean flour. Keywords : Cookies, Acceptance, Iron, Red Spinach Flour, Cowpea Flour ABSTRAK Remaja putri merupakan salah satu kelompok usia yang rentan terhadap masalah gizi yaitu anemia. Anemia pada remaja putri harus diatasi karena dapat berpengaruh pada kehidupan di masa mendatang. Kebiasaan mengonsumsi cemilan dapat menjadi peluang dalam menghadirkan makanan tambahan yang tinggi zat besi. Pemberian makanan tambahan dapat dilakukan dalam bentuk cookies. Cookies dapat dibuat dari tepung bayam merah dan tepung kacang tolo yang tinggi kandungan zat besi. Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan zat besi cookies subsitusi tepung bayam merah dan tepung kacang tolo sebagai makanan tambahan remaja putri anemia. Jenis penelitian ini adalah eksperimental dengan desain penelitian One Shot Case Study. Panelis dalam penelitian ini sebanyak 30 orang mahasiswi. Data dari hasil daya terima diolah dengan program komputer dan di analisis menggunakan uji kruskall-wallis. Analisis kandungan zat besi berdasarkan hasil uji laboratorium menggunakan metode AAS (Atomic Absorbtion Spektrophotometry). Data disajikan dalam bentuk tabel dan disertai dengan penjelasan dalam bentuk narasi. Hasil penelitian menunjukkan bahwa daya terima cookies subsitusi tepung bayam merah dan tepung kacang tolo yang paling disukai dari aspek warna, aroma, tekstur, dan rasa adalah cookies konsentrasi 10:10%. Hasil uji laboratorium menunjukkan bahwa kandungan zat besi pada cookies konsentrasi 10:10% adalah 5,250 mg/100 g cookies. Disarankan melakukan uji kandungan zat gizi lain selain zat besi dan umur daya simpan untuk mengetahui ketahanan cookies substitusi tepung bayam merah dan tepung kacang tolo. Kata kunci : Cookies, Daya Terima, Zat Besi, Tepung Bayam Merah, Tepung Kacang Tolo
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-12-09
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/81
10.32382/mgp.v29i2.3117
Media Gizi Pangan; Vol 29, No 2 (2022): Desember 2022; 90
2622-6480
1858-4608
10.32382/mgp.v29i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/81/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2040
2021-09-10T02:00:49Z
mediagizi:Vol28_1
Perbedaan Pola Makan Saat Puasa Sunnah Dengan Status Gizi Di Pondok Pesantren
zahro, rochmatul khamidah
ilmu kesehatan, gizi
pola makan, puasa sunnah, status gizi
public health
Saat ini Indonesia memiliki 8,1% remaja berusia 16-18 tahun dengan kondisi kurus dan sangat kurus. Sedangkan 13,5% diantaranya mengalami kegemukan dan obesitas. Perbedaan pola makan saat berpuasa dapat mempengaruhi keseimbangan energi dan komposisi lemak tubuh serta akan mengurangi jumlah asupan nutrisi yang masuk ke dalam tubuh. Penelitian ini dilakukan untuk mengetahui perbedaan pola makan puasa Daud, Senin - Kamis, tidak puasa, terkait dengan status gizi santri. Penelitian ini menggunakan studi cross sectional. Pengukuran pola makan menggunakan metode FFQ. Status gizi berdasarkan hasil nilai IMT / umur. Populasi yang digunakan adalah santriwati pondok pesantren, dengan rentang usia sekitar 16-18 tahun. Teknik pengambilan sampel menggunakan quota sampling. Analisis data menggunakan uji Chi-Square, Mann-Whitney, dan Kruskal-Wallis. Hasil: sebagian besar santri pondok pesantren berstatus gizi normal sebanyak 84,8% (84 responden), dan memiliki pola makan cukup sebanyak 43,4% (43 responden) dari 99 responden. Kesimpulan, tidak ada perbedaan yang bermakna pola makan puasa Daud Senin-Kamis dan tidak puasa dengan status gizi di Pondok Pesantren (p = 0,280).
Jurusan Gizi Poltekkes Kemenkes Makassar
Darussalam University, Depatment of Nutrition
2021-06-26
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
cross sectional
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2040
10.32382/mgp.v1i1.2040
Media Gizi Pangan; Vol 28, No 1 (2021): Juni 2021; 17-26
2622-6480
1858-4608
10.32382/mgp.v1i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2040/pdf
Indonesia
remaja usia 16 - 18 tahun santri Pondok Pesantren Darussalam Gontor Putri
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3074
2022-12-09T04:10:32Z
mediagizi:Vol29_2
Acceptance and Iodine Content of Cookies With Addition of Brown Seaweed Flour (Eucheuma Cottonii)
fatmawaty, fatmawaty
Asikin, Hijrah
Anggraeni, Popi
Gizi
Cookies, Rumput Laut Coklat, Daya Terima, Yodium
Daya Terima dan Kandungan Yodium Cookies Dengan Penambahan Tepung Rumput Laut Coklat (Eucheuma Cottonii)
Gangguan akibat kekurangan Yodium (GAKI) merupakan rangkaian gejala akibat kekurangan yodium yang dapat menimbulkan efek penghambat fisik dan psikis serta mempengaruhi kualitas sumber daya manusia. Pemanfaatan rumput laut coklat pada produk cookies memiliki kandungan yodium yang tinggi diharapkan dapat mengurangi kejadian GAKY. Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan yodium cookies dengan penambahan tepung rumput laut coklat. Jenis penelitian ini adalah Pra Eksperimen dengan desain penelitian Post Test Group Design, dengan tiga perlakuan (15%, 20% dan 25%) dan satu kontrol (0%). Daya terima dinilai berdasarkan uji hedonik terhadap 30 panelis dan kandungan yodium menggunakan metode Iodometri sebanyak 2 kali pada formula yang paling disukai. Hasil penelitian menunjukkan bahwa skor dari aspek warna yang paling disukai yaitu O2C (93,3%) skor dari aspek rasa yang paling disukai yaitu O2A (90%) skor dari aspek aroma yang paling disukai yaitu O2A (96,6%) dan skor dari aspek tekstur yang paling disuaki yaitu O2B (76,7%) dan hasil analisis kandungan yodium pada cookies dengan penambahan tepung rumput laut coklat cookies mengandung yodium sebanyak 4,41 µg/g. Kandungan yodium pada formula 20% lebih banyak dibandingkan dengan cookies original yang hanya mengandung yodium sebanyak 0,085 µg/g untuk setiap gram keping cookies. Sebaiknya dalam proses pengolahan rumput laut coklat menggunakan jeruk nipis yang dapat mengurangi bau yang kurang enak pada tepung rumput laut coklat.
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-12-09
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Kuantitatif
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/10
10.32382/mgp.v29i2.3074
Media Gizi Pangan; Vol 29, No 2 (2022): Desember 2022; 15
2622-6480
1858-4608
10.32382/mgp.v29i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/10/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/10/607
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/1846
2021-03-10T02:52:18Z
mediagizi:Vo.27_2
Porsi Konsumsi Sayur dan Buah Signifikan Menurunkan Asupan Energi: Sistematik Review
., Nursalim
., Chaerunnimah
Thamrin, Abdullah
Munir, Dien Abdul
., Sirajuddin
AbstractBackground of this study is that controlling body weight is one of them by increasing the consumption of vegetables and fruit, because it has a lower energy content than other food ingredients such as energy sources (staple foods and side dishes).Objective of this study was to determine the amount of vegetable and fruit intake that can reduce energy intake.Method is a systematic review by tracing various studies related to vegetable and fruit consumption on various search engines, namely PubMed, Scinapse, Nature. The search term used is "intake energy, vegetable and fruit" for English references. All references published between 2015-2020 were selected using the Prefered Preferred Reporting Items for Systematic Reviews and Meta-analyses (Prisma) method. The final result found that 6 articles were read and a summary table of the research results was made.Results found that there were 6 articles discussing the theme of energy intake, vegetables and fruit. The amount of fruit and vegetable consumption is between 100-300 g per day, which can have a real effect on reducing energy intake.Conclusion is that decreasing energy intake is by increasing the intake of vegetables and fruits. Keywords: Energy intake, vegetables and fruit
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-03-10
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1846
10.32382/mgp.v27i2.1846
Media Gizi Pangan; Vol 27, No 2 (2020): Desember 2020; 60-67
2622-6480
1858-4608
10.32382/mgp.v27i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1846/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/1846/328
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2689
2022-07-28T03:54:15Z
mediagizi:Vol29_1
Kandungan Protein dan Daya Terima Minuman Fungsional Berbasis Kacang Gude dan Tempe
Asikin, Hijrah
Chaerunnimah, Chaerunnimah
Local food functional drink made from gude beans and tempeh is one of the efforts to diversify food which is expected to provide benefits in overcoming nutritional problems in the community. This study aims to determine the protein content and acceptability of functional drinks based on gude and tempeh. This research is a pre-experimental study with three treatments, namely the formula of gude beans and tempeh, respectively 14%, 16% and 20%. Acceptance using organoleptic test with the number of panelists as many as 30 people while the protein content using the micro kjeldahl test. Data analysis used Two Way Anova Test with Duncan's follow-up test. The results of the assessment showed that the most preferred formula was the one that contained 16% gude and tempeh flour. The average result of acceptance based on all aspects of the three formulas is on a scale of 3 which means like. The highest protein content is a formula containing 16% gude and tempeh flour, which is about 6 grams of protein/100 grams of drink. A serving of functional drink (250 g) contains about 15 g of protein. Keywords : Protein, acceptability, functional drinks, gude beans, tempeh
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-06-28
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2689
10.32382/mgp.v29i1.2689
Media Gizi Pangan; Vol 29, No 1 (2022): Juni 2022; 1-7
2622-6480
1858-4608
10.32382/mgp.v29i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2689/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/1659
2021-03-02T03:32:38Z
mediagizi:Vo.27_2
oai:ojs.journal.poltekkes-mks.ac.id:article/2342
2021-12-23T04:35:48Z
mediagizi:Vol28_2
Komposisi Gizi, Tingkat Kesukaan dan Daya Terima Moringa Pudding dengan Penambahan 2,5 Gram Bubuk Daun Kelor Pada Balita Stunting
zainuddin, zuhelviyani
Hendrayati, Hendrayati
Zakaria, Zakaria
Sukmawati, Sukmawati
ABSTRACTBackground: Based on Riskesdas in 2018, stunting prevalence on toodlers in Indonesia is 30.8%, South Sulawesi is 13.3% (0-23 months) and 12.5% (0-59 months) and Maros District is 10.37% (severely stunted) and 21.86% (stunted) (Depkes RI, 2018). One of the solutions in handling stunting on toddlers is providing or giving nutritional supplementary food (PMT) such as Moringa Pudding fortified with Moringa Powder. Objective: This research aims is to find out nutritional values, preference levels test and the receptivity of Moringa Pudding fortified 2.5 gr Moringa Powder on stunted toddlers mothers and stunted toddlers in Majannang village, Maros Baru. Methods: This study is used a pre-experimental design. The sampling technique using purposive sampling. The subject in this study is stunted toddlers aged 24-60 months and stunted toddlers’s mothers. 19 subjects were obtained. Nutritional values were observed using the Nutrisurvey app, preference level test observed using a hedonic test with verbal scale and the receptivity of Moringa Pudding observed using the Comstock method. Results: The nutritional values of Moringa Pudding with 2.5 g Moringa Powder added per 1 serving could fulfill ±10% of the daily intake of toddlers aged 1-5 years based on AKG (2019). 89.5% of panelists were chosen the Like Very Much category for the color aspect. 79% of panelists were chosen Like Very Much category and 10.5% of panelists were choose dislike moderately category for scent aspect on Moringa Pudding. 84.2% of panelists were chosen the Like Very Much category for taste and texture aspect. The receptivity of Moringa Pudding on stunted toddlers was 57.9% for the 100% category. Conclusions: Moringa Pudding fortified 2.5 gram Moringa Powder could fulfill ±10% of the daily intake on toddlers aged 1-5 years and has a good preference levels and receptivity on panelists and stunted toodlers.Keywords: Nutritional Values, Moringa Pudding, Preference Levels, Receptivity, Stunting Toddlers ABSTRAKPendahuluan: Berdasarkan Riskesdas Tahun 2018, prevalensi stunting pada balita di Indonesia sebesar 30,8%, Sulawesi Selatan sebesar 13,3% (0-23 bulan) dan 12,5% (0-59 bulan) dan Kabupaten Maros sebesar 10,37% (sangat pendek) dan 21,86% (pendek) (Depkes RI, 2018). Salah satu solusi dalam mengatasi stunting pada balita adalah dengan menyediakan atau memberikan makanan tambahan (PMT) seperti Moringa Pudding yang difortifikasi dengan bubuk kelor. Tujuan: Penelitian ini bertujuan untuk mengetahui komposisi gizi, uji tingkat kesukaan dan daya terima Moringa Pudding yang difortifikasi 2,5 gr bubuk kelor pada ibu balita stunting dan balita stunting di Desa Majannang, Maros Baru. Metode: Penelitian ini menggunakan desain pre-eksperimental. Teknik pengambilan subjek menggunakan purposive sampling. Subjek pada penelitian pada penelitian ini adalah balita stunting usia 24 – 60 bulan dan ibu balita stunting. Ditemukan masing-masing sebanyak 19 subjek. Komposisi gizi diamati menggunakan aplikasi Nutrisurvey, uji tingkat kesukaan diamati menggunakan uji hedonik dengan skala verbal dan daya terima Moringa Pudding diamati menggunakan metode Comstock. Hasil: Komposisi gizi Moringa Pudding dengan penambahan 2,5 gr bubuk kelor per 1 takaran saji dapat memenuhi ±10% kebutuhan harian balita usia 1-5 tahun menurut AKG (2019). Sebanyak 89,5% panelis memilih kategori sangat suka untuk aspek warna. Sebanyak 79% panelis memilih kategori sangat suka dan 10,5% panelis memilih kategori tidak suka untuk aspek aroma Moringa Pudding. Sebanyak 84,2% panelis memilih kategori sangat suka untuk aspek rasa dan tekstur. Daya terima Moringa Pudding pada balita stunting sebanyak 57,9% untuk kategori 100%. Kesimpulan: Moringa Pudding yang difortifikasi 2,5 gram bubuk kelor dapat memenuhi 10% kebutuhan harian balita usia 1-5 tahun dan memiliki tingkat kesukaan dan daya terima yang baik pada panelis dan balita stunting.Kata Kunci: Daya Terima, Komposisi Gizi, Moringa Pudding, Tingkat Kesukaan, Balita Stunting
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-12-23
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2342
10.32382/mgp.v28i2.2342
Media Gizi Pangan; Vol 28, No 2 (2021): Desember 2021; 12-21
2622-6480
1858-4608
10.32382/mgp.v28i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2342/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/2342/435
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/2342/436
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3288
2023-06-20T02:25:54Z
mediagizi:Vol30_1
PENYULUHAN GIZI MELALUI MEDIA VIDEO ANIMASI TERHADAP TINGKAT PENGETAHUAN JAJANAN ANAK SEKOLAH DASAR
Tamrin, Abdullah
Sunarto, Sunarto
Chaerunnimah, Chaerunnimah
Hajra, Siti
Pengetahuan, Video Animasi, dan Penyuluhan
Sebagian besar anak sekolah kurang memiliki pengetahuan yang cukup tentang pemilihan jajanan sehingga mempengaruhi sikap dan perilaku mereka. Film animasi cukup populer di kalangan anak usia sekolah karena memberikan materi yang merangsang secara visual yang dapat membantu siswa untuk fokus belajar. Memahami dampak penggunaan film animasi untuk penyuluhan, menilai derajat pengetahuan gizi siswa Sekolah Dasar sebelum dan sesudah penyuluhan, dan meneliti dampak penyuluhan gizi terhadap tingkat pengetahuan tersebut dengan menggunakan media video animasi. Desain penelitian ini merupakan penelitian eksperimen menggunakan one group pretest and posttest design. jumlah siswa yang terdaftar di kelas 4, 5, dan 6. Sampel berjumlah 59 orang. Dengan mengajukan pertanyaan, pengetahuan dapat ditemukan. Tes berpasangan uji-t untuk analisis statistik. Penelitian ini menemukan bahwa kelompok anak usia 11 tahun terdiri dari 28 orang (47,5%), serta sampel berdasarkan kelas mengungkapkan bahwa kelas VI A memiliki sampel terbanyak, yaitu 22 (37,3%), serta sampel berdasarkan jenis kelamin. memiliki paling banyak, dengan 40 (67,3%). Pengetahuan dalam kategori berada pada tingkat yang sama sebelum dan sesudah penyuluhan masing-masing (40,7% dan 88,1%). Berdasarkan analisis statistik, terdapat pengaruh pengetahuan dengan nilai p = 0,000. Penyuluhan berdampak pada seberapa banyak informasi yang dimiliki siswa Sekolah Dasar tentang jajanan melalui media video animasi. Bekerja sama dengan pihak-pihak terkait termasuk Puskesmas, Dinas Kesehatan, dan pedagang makanan, sangat penting untuk mengambil langkah-langkah untuk memperluas kesadaran semua siswa Sekolah Dasar dari sekolah tersebut.
Jurusan Gizi Poltekkes Kemenkes Makassar
2023-06-20
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3288
10.32382/mgp.v30i1.3288
Media Gizi Pangan; Vol 30, No 1 (2023): Juni 2023; 40-45
2622-6480
1858-4608
10.32382/mgp.v30i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3288/pdf
Copyright (c) 2023 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2134
2021-09-10T02:00:49Z
mediagizi:Vol28_1
Organoleptic Quality Formulation of Soybean Sprouts Milk (Glycine max) and Jawawut (Setaria italica) as a Pregnant Women’s Supplementary Feeding Drink
Razak, Maryam
ABSTRACT Background: Riskesdas data in 2018, the prevalence of pregnant women KEK in Indonesia is 17.3%. Meanwhile, the prevalence of anemia pregnant women in Indonesia has increased compared to 2013, which was 37.1% and in 2018 it was 48.9%. Efforts to overcome the impact of malnutrition in pregnant women can be through interventions by supplementary feeding to pregnant women. Supplementary feeding is already included in the intervention program that has been established by the Indonesian Ministry of Health for pregnant women KEK in the form of biscuits. Based on the evaluation of the Ministry of Health 2017, the implementation of the supplementary feeding has experienced problems with the compliance of pregnant women with supplementary feeding consumption, namely that most pregnant women cannot finish all the supplementary feeding biscuits received. For this reason, an alternative supplementary feeding is used to overcome this problem in the form of vegetable milk drinks from soybean sprouts and millet seeds which are local food ingredients. Objective: This study aims to analyze the effect of millet formulation on soybean sprouts milk as PMT for pregnant women on the organoleptic quality of color, flavour, and taste. Methods: This study used a completely randomized design (CRD) consisting of 4 levels of treatment, namely P1 (100: 0), P2 (60:40), P3 (50:50), P4 (40:60) observations were made on the organoleptic quality of the color, flavour, and taste. Results: The results showed that the organoleptic quality (color, flavour, taste) - on average, respondents like it. Kruskal Wallis statistical test showed a significant effect on color, flavour and taste. The best treatment was P2 (60:40) and the fulfillment of RDA for pregnant women in the first trimester was 87.8% energy, 121.6% protein, 97.9% carbohydrates, 66.4% fat and 49.2% iron.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-06-26
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2134
10.32382/mgp.v28i1.2134
Media Gizi Pangan; Vol 28, No 1 (2021): Juni 2021; 71-77
2622-6480
1858-4608
10.32382/mgp.v1i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2134/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/2134/395
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3110
2022-12-09T04:10:32Z
mediagizi:Vol29_2
Fomulasi Minuman Fungsional Berbasis Kacang Gude dan Tempe
chaerunnimah, chaerunnimah
Lestari, Retno Sri
Asikin, Hijrah
Minuman fungsional, gum arab, kacang gude, tempe
Pigeon pea and tempeh are local foods that are rich in nutrients. This functional drink is a development of the previously made peanut drink formulation. This functional drink of gude and tempeh beans with the addition of arabic gum as a stabilizer. Analyzing the effect of adding gum arabic through organoleptic tests and knowing the food safety of this functional drink. This research is a pre-experimental research. The research design uses a one shot group design. The organoleptic analysis test used was the Friedman test. Product safety was carried out by microbiological contamination test using AMP and ALT methods. Organoletic test analysis showed that there was no difference in acceptance (p>0.005) of color, aroma, taste and texture at the concentration of gum addition (0.10%, 0.15% and 0.20%). Bacteriological test results AMP and ALT values do not exceed the maximum threshold value of microbial contamination according to SNI 3719:2014 for beverage products. Keywords : Functional drink, arabic gum, pigeon pea, tempe ABSTRAK Kacang gude dan tempe merupakan pangan lokal yang kaya dengan kandungan zat gizi. Minuman fungsional ini merupakan pengembangan dari formulasi minuman kacang gude yang telah dibuat sebelumnya. Minuman fungsioanal kacang gude dan tempe ini dengan penambahan gum arab sebagai bahan penstabil. Menganalisis pengaruh penambahan gum arab melalui uji organoleptik dan mengetahui keamanan pangan minuman fungsional ini. Penelitian ini merupakan penelitian pra ekperimental. Desain penelitian menggunakan one shot group design. Uji analisis organoleptik yang digunakan adalah uji Friedman. Keamanan produk dilakukan dengan uji cemaran mikrobiologi metode AMP dan ALT. Analisis uji organoletik adalah tidak ada perbedaan penerimaan (p>0,005) terhadap warna, aroma, rasa dan tektur pada konsentrasi penambahan gum (0,10%, 0,15% dan 0,20%). Hasil uji bakteriologi nilai AMP dan ALT tidak melebihi nilai ambang batas maksimum cemaran mikroba menurut SNI 3719:2014 untuk produk minuman. Kata Kunci : Minuman fungsional, gum arab, kacang gude, tempe
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-12-09
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/48
10.32382/mgp.v29i2.3110
Media Gizi Pangan; Vol 29, No 2 (2022): Desember 2022; 53
2622-6480
1858-4608
10.32382/mgp.v29i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/48/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/1644
2021-03-10T02:52:18Z
mediagizi:Vo.27_2
HUBUNGAN PENGETAHUAN IBU TENTANG INISIASI MENYUSU DINI (IMD) DENGAN PENERAPAN IMD DI PUSKESMAS JUMPANDANG BARU MAKASSAR 2019 The Correlation between Mother’s Knowledge about Early Initiation of Breastfeeding with the Implementation of Early Initiation Breastfeeding In Jumpandang Baru Health Center Public City in Makassar 2019
Subriah, Subriah
Nurjaya, Nurjaya
Saadong, Djuhadiah
ABSTRACTBased on the results of monitoring nutritional status in 2017, the percentage of babies who get exclusive breastfeeding in Indonesia is 35.73%. For the Province of South Sulawesi at 42.13%, while for the city of Makassar at 45.8% (Ministry of Health, 2018). According to Riskesdas in 2013, the most breastfeeding process began in 1-6 hours after birth (35.2%) and less than 1 hour (early initiation of breastfeeding) was 34.5%. While the lowest breastfeeding process occurs at 7-23 hours after birth which is 3.7% (Riskesdas, 2013). Based on a preliminary survey conducted by researchers, it was found that in one of the Public Health Center in Makassar, the Jumpandang Baru Health Center Public of Makassar that the researchers visited, conducted 106 Early Breastfeeding Initiations as recommended by reasoning that it could reduce AKI, one of which was due to hypothermia. From the data above and based on previous studies and obtained from interviews and observations conducted by researchers there are many factors that influence the early initiation of breastfeeding (IMD) both from mothers, infants and health workers who assist in childbirth. The purpose of this study was to determine the relationship of maternal knowledge about Early Breastfeeding (IMD) and the application of IMD in the Jumpandang Baru Health Center Public in Makassar. This research uses analytic survey with cross sectional approach. The population in this study was maternity in the Jumpandang Baru Health Center Public in Makassar. Sampling was done by using purposive sampling technique as many as 35 people. Data was collected using a questionnaire instrument and delivery reports in the Jumpandang Baru Health Center Public in Makassar. Data were analyzed univariately and bivariately by Chi-square Test. There is a relationship between maternal knowledge about Early Initiation of Breastfeeding (IMD) with the application of IMD in the Jumpandang Baru Health Center Public in Makassar 2019 (p value 0,004 < α= 0,05), with a rather low inter-variable relationship strength the coefficient Phi (μ) = 0.485 or 48 , 5%. So it can be concluded that there is a the correlation between the mother's knowledge about Early Initiation of Breastfeeding with the implementation of Early Initiation of Breastfeeding (IMD) in the Jumpandang Baru Health Center Public in Makassar 2019. Keywords: Knowledge, Early Initiation of Breastfeeding. ABSTRAKBerdasarkan hasil pemantauan status gizi tahun 2017, persentase bayi yang mendapatkan ASI eksklusif di Indonesia sebesar 35,73%. Untuk Povinsi Sulawesi Selatan sebesar 42,13%, sedangkan untuk kota Makassar sebesar 45,8% (Kemenkes, 2018). Menurut Riskesdas 2013, proses mulai menyusui terbanyak terjadi pada 1-6 jam setelah kelahiran (35,2%) dan kurang dari 1 jam (inisiasi menyusui dini) sebesar 34,5%. Sedangkan proses mulai menyusui terendah terjadi pada 7-23 jam setelah kelahiran yaitu sebesar 3,7% (Riskesdas, 2013). Berdasarkan survei pendahuluan yang dilakukan oleh peneliti didapatkan bahwa di salah satu Puskesmas di Kota Makassar yaitu Puskesmas Jumpandang Baru yang peneliti kunjungi melakukan Inisiasi Menyusu Dini sebanyak 106 bayi baru lahir sesuai dengan yang dianjurkan dengan alasan dapat mengurangi AKI salah satunya akibat hipotermi. Dari data yang di atas dan berdasarkan penelitian-penelitian sebelumnya serta diperoleh dari hasil wawancara dan pengamatan yang dilakukan peneliti ada banyak faktor yang mempengaruhi dilakukannya Inisiasi menyusu dini (IMD) baik dari ibu, bayi dan tenaga kesehatan yang menolong persalinan. Tujuan dari penelitian ini adalah untuk mengetahui hubungan pengetahuan ibu tentang Iniasiasi Menyusu Dini (IMD) dengan penerapan IMD di Puskesmas Jumpandang Baru Makassar. Penelitian survei analitik dengan pendekatan cross sectional. Populasi pada penelitian ini adalah ibu bersalin yang ada di Puskesmas Jumpandang Baru Makassar. Pengambilan sampel dilakukan dengan teknik purposive sampling yaitu sebanyak 35 orang. Pengumpulan data dilakukan dengan menggunakan instrumen kuesioner dan laporan persalinan Puskesmas Jumpandang Baru Makassar. Data dianalisis secara univariat dan bivariat dengan Uji Chi-square. Ada hubungan pengetahuan ibu tentang Inisiasi Menyusu Dini (IMD) dengan penerapan IMD di Puskesmas Jumpandang Baru Makassar 2019 (p value 0,004 < α= 0,05), dengan kekuatan hubungan antarvariabel agak rendah diperoleh nilai koefisien Phi (μ)= 0,485 atau sebesar 48,5%. Kesimpulan penelitian ini ada hubungan pengetahuan ibu tentang Iniasiasi Menyusu Dini (IMD) dengan penerapan IMD di Puskesmas Jumpandang Baru Makassar 2019. Kata Kunci: Pengetahuan, Inisiasi Menyusu Dini.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-03-10
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1644
10.32382/mgp.v27i2.1644
Media Gizi Pangan; Vol 27, No 2 (2020): Desember 2020; 1-9
2622-6480
1858-4608
10.32382/mgp.v27i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1644/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2842
2022-07-28T03:54:15Z
mediagizi:Vol29_1
HUBUNGAN POLA MAKAN DENGAN STATUS GIZI PENYINTAS COVID-19 DI POLTEKKES KEMENKES MAKASSAR
Nadimin, Nadimin
Asikin, Hijrah
Arbiyah, Dina
Gizi masyarakat
Pola makan, status gizi
Covid 19
Meningkatkan kekebalan tubuh merupakan salah satu cara untuk mencegah infeksi COVID 19. Pola makan dan status gizi sangat penting dalam meningkatkan kekebalan tubuh. Penelitian ini bertujuan untuk mengetahui hubungan kebiasaan makan dengan status gizi penyintas COVID-19 di poltekkes kemenkes makassar.Penelitian ini dilakukan dengan menggunakan desain Cross Sectional Study. Sampel penelitian ini adalah Civitas Jurusan Gizi dan Jurusan Fisioterapi yang berjumlah 34 orang. Pengambilan sampel dilakukan secara purposive sampling dari masyarakat yang selamat dari COVID 19. Pengambilan data pola makan dilakukan melalui kuesioner dan status gizi melalui pengukuran antropometri.Hasil penelitian menunjukkan sebagian besar survivor COVID-19 memiliki pola makan seimbang (61,8%), mengonsumsi madu (58,8%), dan mengonsumsi suplemen (76,5%). Responden yang memiliki pola makan yang baik sebanyak 52,9%. Sebagian besar status gizi responden adalah normal (55,9%), gemuk (35,3%), dan kurus (8,8%). Tidak ada hubungan antara pola makan dengan status gizi penyintas COVID 19 di poltekkes kemenkes makassar (p=0,157).Sebagian besar survivor COVID-19 yang memiliki pola makan yang baik memiliki status gizi yang baik.
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-06-28
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Cross sectional study
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2842
10.32382/mgp.v29i1.2842
Media Gizi Pangan; Vol 29, No 1 (2022): Juni 2022; 32-42
2622-6480
1858-4608
10.32382/mgp.v29i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2842/pdf
Penyintas COVID 19
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/1854
2021-03-10T02:52:18Z
mediagizi:Vo.27_2
GIZI MAKRO PADA KUE AMBUNG DENGAN PENAMBAHAN TEPUNG TEMPE DAN TEPUNG DAUN KELOR (Moringa oelifera)
Zakaria, Zakaria
Gambung, Moringa, Tempe
ABSTRACTGambung cake is one of the traditional snacks made from wheat flour, the inside is filled with jam from a mixture of brown sugar and grated coconut. This cake contains enough energi, but is low in protein. The addition of tempe flour and moringa leaf flour can increase energi and protein content in Gambung cake as a snack food choice for school children in preventing and overcoming nutritional problems in school children. This research is pre-experimental with the design of Post Test Group Design. Addition of tempe flour and moringa leaf flour (1: 1) to Gambung cake successively formula 0 (F0 = 0%); formula 1 (F1 = 2.5%); formula 2 (F2 = 5.0%) and formula 3 (F3 = 7.5%). Energi and protein content are calculated using the List of Food Ingredients. The results showed that F0 Gambung cake contained energi and protein, respectively 366.4 kcal and 5.0%; F1, respectively 376.2 kcal and 5.8%; F2, respectively 386.0 kcal and 6.6%; F3, respectively 495.8 kcal and 7.4%. The energi and protein content of Gambung cake increases with the increasing number of addition of tempe flour and Moringa leaf flour. Keywords: Gambung, Moringa, Tempe
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-03-10
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1854
10.32382/mgp.v27i2.1854
Media Gizi Pangan; Vol 27, No 2 (2020): Desember 2020; 23-29
2622-6480
1858-4608
10.32382/mgp.v27i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1854/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/1854/329
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/1854/330
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/1854/331
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2485
2021-12-23T04:44:57Z
mediagizi:Vol28_2
The relationship between nutritional intake and diet with obesity in adolescents
Mas'ud, Hikmawati
Pakhri, Asmarudin
Tamrin, Abdullah
Rowa, Sitti Saharia
The prevalence of obesity in adolescents continues to increase along with the increase in social welfare. This is due to the increasing consumption of energy and instant food. Obesity in adolescents can interfere with learning activities and can continue into adulthood. This study aims to find the relationship between nutritional intake and diet with obesity in adolescents. .The research location is in SMAN 21 and MAN 3 Makassar because in these schools there are quite high obesity sufferers. The location of the school was chosen purposively. The population is all obese students in the school. The sample is 42 obese students with a BMI of 25 and above and non-obese students who come from both schools and are still actively learning. Data collection of energy and nutrient intake using questionnaires and recall forms for adolescents. Data on weight and height of adolescents were collected using digital scales and microtois. Data analysis with chisquare test.The results of this study found that there was no relationship between energy and nutrient intake with obesity in adolescents. However, there is a relationship between the frequency of consumption of vegetables, snacks and drinking water with adolescent obesity, with a P value <0.05. This means that obese people need to eat vegetables and drink more water and limit their snacks to lose weight. The research is expected to continue with nutritional care for obese adolescents to lose weight.Keywords: nutritional intake, diet and adolescent obesityReferrence : 13 (2012-2020)
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-12-23
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2485
10.32382/mgp.v28i2.2485
Media Gizi Pangan; Vol 28, No 2 (2021): Desember 2021; 72-80
2622-6480
1858-4608
10.32382/mgp.v28i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2485/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3321
2023-06-20T02:25:54Z
mediagizi:Vol30_1
HUBUNGAN PENGETAHUAN TENTANG MAKANAN JAJANAN TERHADAP STATUS GIZI SISWA SEKOLAH DASAR INPRES BORONG JAMBU I KOTA MAKASSAR
fatmawaty, fatmawaty
Adam, Adriyani
Sukmawati, Sukmawati
Rowa, Sitti Saharia
Wahyuni, Sri
Nutritional knowledge about the selection of good snack foods affects the intake of snack foods for school children, the final result of food intake will affect nutritional status. This study aims to determine the relationship of knowledge about street food to the nutritional status of Inpres Borong Jambu I Elementary School students, Makassar City. This research is an analytical research with a cross sectional study design. The samples were elementary school students in grades III, IV, V, and VI, totaling 82 students. Knowledge about street food was collected by filling out a questionnaire. Nutritional status is known through anthropometric measurements, namely height for age and then processed using the WHO Antro application. To find out the relationship between knowledge about street food and nutritional status, a Chi-Square statistical test was carried out using the SPSS program. Data is presented in the form of frequency distribution tables and narratives. The results showed that elementary school students' knowledge of snack foods was generally good, namely 93.9%, and normal nutritional status, namely 78.0%. Statistical analysis revealed that there was no relationship between knowledge about snack foods and nutritional status with a value of p = 0.913 (p <0.05). It is suggested that in order to develop research related to the relationship between knowledge about snack food and the nutritional status of elementary school students, the school pays more attention to the snack food sold at school and parents pay more attention to children's food consumption.Keywords : Knowledge, Nutritional status, Snacks.
Jurusan Gizi Poltekkes Kemenkes Makassar
2023-06-20
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3321
10.32382/mgp.v30i1.3321
Media Gizi Pangan; Vol 30, No 1 (2023): Juni 2023; 73-79
2622-6480
1858-4608
10.32382/mgp.v30i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3321/pdf
Copyright (c) 2023 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2334
2021-12-23T05:05:52Z
mediagizi:Vol28_2
GAMBARAN STATUS GIZI ANAK SEKOLAH DASAR KELAS 3 DI DUSUN PARANG DESA ALLU TAROWANG KECAMATAN TAROWANG KABUPATEN JENEPONTO
Fanny, Lydia
Putri, Supiati
Nursalim, Nursalim
Manjilala, Manjilala
Status Gizi,Antropometri, Anak Sekolah Dasar
Elementary School Children Grade 3 is a process of growth and development that can be assessed from their nutritional status there are three things that affect the development of one's intelligence, namely nutrition, environment and genetics. This research aims to get an overview of nutritional status in The Village of Parang Village Allu Tarowang District Tarowang Jeneponto Regency. This study is a descriptive study, using 30 samples of Elementary School Children Grade 3 with purposive sampling method. Nutritional status data is measured by anthropometry. The results of the study obtained less weight nutritional status according to the weight/age index as much as 16.7% and normal body weight as much as 83.3%. for the TB/U index is very short as much as 66.7%, short as much as 6.7% and normal as much as 26.7% and the INDEX OF BMI /age malnutrition is less as much as 10.0%, good nutrition as much as 33.3%, nutrition more than 23.3% and obesity 33.3%. Conclusion, that the Nutritional Status of Elementary School Children Grade 3 in The Village of Parang Village Allu Tarowang District Tarowang Jeneponto Regency. 16.7% less weight and 83.3% normal body weight according to height/age, 66.7% very short and 26.7% normal according to height/age, 33.3% good nutrition and 33.3% obesity according to IMT/age. Recommended to the school to improve health and nutrition extension programs for elementary school children Keywords: Nutritional Status ABSTRAK Anak Sekolah Dasar Kelas 3 merupakan proses tumbuh kembang yang dapat dinilai dari status gizinya ada tiga hal yang mempengaruhi perkembangan kecerdasan seseorang yaitu gizi, lingkungan dan genetik. Penelitian ini bertujuan untuk mendapatkan Gambaran Status Gizi Di Dusun Parang Desa Allu Tarowang Kecamatan Tarowang Kabupaten Jeneponto. penelitian ini merupakan penelitian deskriptif, menggunakan 30 sampel Anak Sekolah Dasar Kelas 3 dengan metode purposive sampling. Data status gizi di ukur dengan antropometri. Hasil penelitian diperoleh status gizi berat badan kurang menurut indeks BB/U sebanyak16.7% dan berat badan normal sebanyak 83.3%. untuk indeks TB/U sangat pendek sebanyak 66.7%, pendek sebanyak 6.7% dan normal sebanyak 26.7% dan indeks IMT/U gizi kurang sebanyak 10.0%, gizi baik sebanyak 33.3%, gizi lebih 23.3% dan obesitas 33.3%.Kesimpulan, bahwa Status Gizi Anak Sekolah Dasar Kelas 3 Di Dusun Parang Desa Allu Tarowang Kecamatan Tarowang Kabupaten Jeneponto. 16.7 % berat badan kurang dan 83.3% berat badan normal menurut BB/U, 66.7% sangat pendek dan 26.7% normal menurut TB/U, 33.3% gizi baik dan 33.3% obesitas menurut IMT/U.Disarankan kepada Pihak sekolah untuk meningkatkan program penyuluhan kesehatan dan gizi bagi Anak Sekolah Dasar.Kata Kunci : Status Gizi
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-12-23
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2334
10.32382/mgp.v28i2.2334
Media Gizi Pangan; Vol 28, No 2 (2021): Desember 2021; 81-85
2622-6480
1858-4608
10.32382/mgp.v28i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2334/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3215
2023-06-20T02:25:54Z
mediagizi:Vol30_1
PERBEDAAN STATUS GIZI dAN PRESTASI BELAJAR SISWA SD YANG MENDAPAT PROGAS DAN YANG TIDAK MENDAPAT PROGAS DI KABUPATEN KUPANG – PROVINSI NTT
Boro, Regina Maria
Hasan, Tobianus
Fanny, Lydia
Laporan Riskesdas 2013 menunjukkan masih tingginya persentase anak usia 5-12 tahun yang kurus, pendek (stunting) gemuk dan anemia yaitu masing-masing 11,2%, 30,7%,18,8% dan 26,4%, meskipun persentase anak sekolah dasar yang pendek di Indonesia menurun dari 35,8% (Riskesdas 2010) menjadi 30,7 % (Riskesdas 2013), namun persentase tersebut masih tergolong sangat tinggi dan merupakan masalah gizi masyarakat. Salah satu bentuk dukungan terhadap program Indonesia sehat adalah program PROGAS (Program Gizi Anak Sekolah). Anak sekolah yang menjadi sasaran kegiatan ini adalah siswa sekolah dasar (SD). Pemberian pendidikan gizi anak sekolah bertujuan untuk meningkatkan asupan gizi dan menumbuhkan budi pekerti anak agar memiliki kualitas fisik yang kuat, perilaku dan budaya yang bersih dan sehat demi terbentuknya karakter yang tangguh dan berdaya saing. Penelitian ini bertujuan menganalisis status gizi dan prestasi belajar siswa SD yang mendapat program PROGAS dan tidak mendapat program PROGAS di Kabupaten Kupang tahun 2017. Penelitian ini bersifat kualitatif dan kuantitatif dengan menggunakan desain cross sectional/ potong lintang yang dilaksanakan di Kabupaten Kupang pada dua kelompok sekolah yaitu kelompok sekolah yang menjalankan program PROGAS dan kelompok sekolah yang tidak menjalankan program PROGAS. Hasil penelitian menunjukkan bahwa hasil uji T menunjukan ada perbedaan rata-rata status gizi (IMT/U) pada siswa yang mendapat PROGAS dan yang tidak mendapat PROGAS dengan nilai signikansi uji T adalah 0.001 (<0.05). Rata-rata status gizi siswa SD yang mendapat PROGAS lebih tinggi (15,0324/normal) dari rata-rata status gizi siswa yang tidak mendapat PROGAS yaitu 14,659/normal (cenderung kurus). Hasil uji T menunjukan ada perbedaan rata-rata nilai raport pada siswa yang mendapat PROGAS dan yang tidak mendapat PROGAS dengan nilai signikansi uji T adalah 0.015 (<0.05). Rata-rata nilai raport siswa SD yang mendapat PROGAS lebih tinggi (76.37) disbanding rata-rata nilai raport siswa SD yang tidak mendapat PROGAS yaitu 74.60. Berdasarkan hasil analisis regresi diketahui nilai signifikansi untuk variable status gizi adalah 0.026 (<0.05) artinya status gizi IMT/U berpengaruh signifikan terhadap prestasi belajar (rata-rata nilai raport siswa). Selanjutnya, disarankan melakukan analisis faktor lain yang mempengaruhi prestasi belajar siswa seperti ratio guru murid, kelengkapan sarana dan prasana pendukung pembelajaran dan dukungan orang tua, serta usaha perbaikan gizi anak sekolah melalui berbagai bentuk kegiatan.
Jurusan Gizi Poltekkes Kemenkes Makassar
2023-06-20
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3215
10.32382/mgp.v30i1.3215
Media Gizi Pangan; Vol 30, No 1 (2023): Juni 2023; 1-9
2622-6480
1858-4608
10.32382/mgp.v30i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3215/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/3215/628
Copyright (c) 2023 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2176
2021-09-10T02:00:49Z
mediagizi:Vol28_1
DAYA TERIMA BROWNIES DENGAN SUBSTITUSI TEPUNG JEWAWUT (Setaria italica)
Manjilala, Manjilala
Suaib, Fatmawaty
Chaerunimah, Chaerunimah
Sarnia, Sarnia
Acceptance, Brownies, Jewawut Flour
Anemia is a condition in which the circulating erythrocyte mass and hemoglobin mass do not fulfill their function to provide oxygen to body tissues. In Indonesia, the prevalence of anemia is 57.1% suffered by adolescent girls, 27.9% suffered by women of childbearing age (WUS) and 40.1% suffered by pregnant women. The main cause of nutritional anemia in Indonesia is the low intake of iron (Fe). Brownies with the addition of barley flour is an alternative to high-iron foods for people with anemia with unique creations and flavors, the appearance is also appetizing and does not leave the original characteristics of brownies which are rich in chocolate taste. This study aims to determine how the acceptability of brownies with the substitution of barley flour with concentrations of 5%, 10% and 15%. This research is a pre-experimental study, which was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health, Makassar and its acceptance was carried out in Bau-Bau City. This study used 30 untrained panelists. Analysis of the data using the Friedman test and presented in the form of a table accompanied by an explanation in the form of a narrative.The results of the acceptability test from the aspect of color, texture and taste that are preferred are brownies with 5% barley flour substitution. while the preferred aroma aspect is brownies with 10% barley flour substitution. It is recommended that in making brownies a maximum of 10% barley flour is used so that the brownies can be accepted by consumers.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-06-26
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/vnd.openxmlformats-officedocument.wordprocessingml.document
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2176
10.32382/mgp.v28i1.2176
Media Gizi Pangan; Vol 28, No 1 (2021): Juni 2021; 39-47
2622-6480
1858-4608
10.32382/mgp.v1i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2176/1358
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2176/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3073
2022-12-09T04:10:32Z
mediagizi:Vol29_2
Acceptability And Iron Content (Fe) Of Chicken Nuggets With The Addition Of Blood Shells (Anadara Granosa)
sunarto, sunarto
Asikin, Hijrah
Abdullah, Fathur Hadian
Gizi
Anemia, Kerang Darah, dan Nugget Ayam
DAYA TERIMA DAN KANDUNGAN ZAT BESI (Fe) NUGGET AYAM DENGAN PENAMBAHAN KERANG DARAH (Anadara granosa)
Anemia merupakan salah satu masalah kesehatan di masyarakat yang perlu menjadi perhatian khusus. Faktor penyebab kejadian anemia ialah defisiensi zat besi. Penambahan bahan makanan yang mengandung zat besi tinggi dapat dijadikan alternatif mencegah anemia gizi. Kerang darah memiliki kandungan protein dan zat besi yang tinggi. Sehingga dapat digunakan sebagai bahan makanan untuk mengatasi masalah anemia. Akan tetapi, belum banyak diolah menjadi berbagai macam makanan. Nugget merupakan salah satu bentuk produk makanan beku siap saji. Tujuan penelitian ini untuk mengetahui daya terima dan kandungan zat besi (Fe) nugget ayam dengan penambahan kerang darah (anadara granosa). Metode penelitian ini adalah pra eksperimen dengan Post Test Group Design yaitu membuat nugget dengan tiga macam konsentrasi. Hasil penelitian aspek warna konsentrasi 30% sebanyak 27 panelis (90%), aspek aroma konsentrasi 40% sebanyak 27 panelis (90%), aspek tekstur konsentrasi 30% sebanyak 22 panelis (73,3%), aspek rasa konsentrasi 50% sebanyak 19 panelis (63,3). Sedangkan untuk analisis zat besi paling tinggi konsentrasi 50% yaitu 0,532 gram per potong/20 gram. Saran penelitian ini yaitu perlu dilakukan studi lanjut untuk memperbaiki rasa nugget ayam dengan penambahan kerang darah karena rasa dan aroma kerang darah masih terasa.
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-12-09
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
kuantitatif
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/16
10.32382/mgp.v29i2.3073
Media Gizi Pangan; Vol 29, No 2 (2022): Desember 2022; 25
2622-6480
1858-4608
10.32382/mgp.v29i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/16/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/16/606
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2031
2021-03-10T02:52:18Z
mediagizi:Vo.27_2
DAYA TERIMA DAN ANALISIS PROTEIN SERTA SERAT SNACK BAR DENGAN PENAMBAHAN TEPUNG AMPAS TAHU
Fanny, Lydia
Tri, Rezki Septiani
Rowa, Sitti Sahariah
Snack Bar, Daya Terima, Ampas Tahu, Kadar Protein, Kadar Serat
Ampas tahu merupakan produk sampingan dalam proses pembuatan tahu berupa padatan yang diperoleh dari ampas kedelai yang diperas. Daging tahu masih memiliki kandungan protein dan serat yang relatif tinggi. Salah satu kegunaan ampas tahu di Indonesia adalah oncom. Protein adalah komponen struktural utama dari semua sel tubuh dan berfungsi sebagai enzim, hormon, dan molekul penting lainnya yang berfungsi untuk pertumbuhan dan pemeliharaan, yang berperan dalam berbagai sekresi tubuh. Kandungan serat merupakan komponen makanan nabati yang meliputi polisakarida, karbohidrat analog, oligosakarida, lignin dan bahan yang berkaitan dengan sel tumbuhan yang terdapat dalam snack bar. Snack bar merupakan salah satu produk fast food fungsional berupa bar. Tujuan penelitian ini adalah untuk mengetahui daya terima dan analisis protein dan serat pada snack bar dengan penambahan tepung ampas tahu. Desain penelitian ini merupakan jenis penelitian pra eksperimental dengan desain penelitian yang digunakan adalah post test group design. Pembuatan snack bar dengan penambahan tepung ampas tahu 0%, 15%, 25%, dan 35%. Analisis protein menggunakan metode Micro Khjedhal dan analisis serat menggunakan metode Gravimetri. Hasil penelitian menunjukkan bahwa nilai penerimaan secara keseluruhan menunjukkan konsentrasi terbaik adalah 25% (aspek warna, tekstur, aroma, dan rasa). Kadar protein snack bar dengan penambahan tepung ampas tahu adalah 25% yaitu rata-rata 9,877% dan kadar serat snack bar dengan penambahan tepung ampas tahu sebesar 25% yaitu rata-rata 22,89%. Disarankan untuk melakukan analisis nutrisi lain pada snack bar dengan menambahkan ampas tahu dan menambahkan bahan atau bahan penyedap lain yang dapat ditambahkan untuk menghilangkan rasa dan aroma ampas tahu.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-03-10
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2031
10.32382/mgp.v27i2.2031
Media Gizi Pangan; Vol 27, No 2 (2020): Desember 2020; 87-96
2622-6480
1858-4608
10.32382/mgp.v27i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2031/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2785
2022-07-28T03:54:15Z
mediagizi:Vol29_1
KANDUNGAN PROTEIN DAN ZINC PADA NUGGET KERANG DARAH (Anadara Granusa)
Hendrayati, Hendrayati
Risal, Alya Fajriani
Sunarto, Sunarto
Nursalim, Nursalim
Adam, Adriyani
Blood clams, Nuggets, Protein, Zinc
Background; Intake of protein and zinc in toddlers is very important to support growth and development. Blood clams (anadara granusa) are a good source of protein and zinc. Blood clam nuggets are the use of local food ingredients into high nutritional value foods that can overcome nutritional problems, especially lack of protein and zinc intake.Methods: Research Analysis of protein and zinc content in blood clam nuggets in various formulations is an experimental study with a completely randomized design with three substitution treatments for blood clams (Anadara Granusa) 0%, (F0) 30% (F1), 40% , (F2) and 50% (F3). Design Post Test Group with two repetitions (duplo), analysis of protein metode Kjedhal and zinc levels. using the Atomic Absorption Spectrophotometer (AAS) method.Results: The protein content in (F0) had the lowest protein content, 16.54 g/100 g, while the sample with the highest substitution of blood clams (Anadara Granusa) (F3) showed the highest protein content of 18.39 g/100 g. The addition of blood clams substitution can increase the zinc nugget content. It can be seen from the results of the analysis of the zinc content (F0) that the lowest zinc content is 0.6585 g/100 g, while the blood shellfish substitution (Anadara Granusa) is the highest (F4) which has the highest zinc content of 1.952 g/100.Conclusion: The protein and zinc content is directly proportional to the substitution of blood clams (Anadara Granusa) in blood clam nuggets, the greater the substitution of blood clams (Anadara Granusa) the higher the protein and zinc content.Suggestion: The processing of blood clams (Anadara Granusa) must be ensured correctly and properly to ensure food safety.
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-06-28
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2785
10.32382/mgp.v29i1.2785
Media Gizi Pangan; Vol 29, No 1 (2022): Juni 2022; 79-87
2622-6480
1858-4608
10.32382/mgp.v29i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2785/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2356
2021-12-23T04:39:28Z
mediagizi:Vol28_2
DAYA TERIMA DAN ANALISIS PROTEIN SERTA ZAT BESI PADA CHEESE STIK DENGAN SUBSTITUSI TEPUNG KEDELAI
Fanny, Lydia
Rugaya, Azha Mutia
Hendrayati, Hendrayati
Background, Anemia is one of the nutritional problems experienced by many Indonesian adolescents, the prevalence of adolescents affected by anemia is 23.7%, one of the efforts and things that can be done to overcome the problem of anemia in adolescents is that which has been implemented by the government, one of which is the provision of blood-added tablets. TTD), and provide products that are loved by all audiences such as Cheese Sticks substituted with soy flour which is high in protein and iron.Purpose, of this study was to determine the acceptability and content of protein and iron content of Cheese Stick with soybean flour substitution.Design, The type of this research is laboratory research using Completely Randomized Design (CRD). The research sample used 25 panelists. Acceptance data was obtained from hedonic tests, protein and iron analysis data were obtained from the results of the chemistry SMK SMTI Makassar.Results, The results of the acceptability test showed that based on the results of statistical test s there was a significant difference in the color aspect with p<0.05 (0.000), there was no significant difference in the texture aspect with p<0.05 (0.140), there was a significant difference on the aroma aspect with p<0.05 (0.030). and there is a significant difference in the taste aspect with p<0.005 (0.000). The results of the analysis showed that the protein content of Cheese Sticks was the best, which was 8.6 g/100g and iron content was 2.064 g/100 g..conclusion, the most accepted formula based on aspects of color, texture, aroma and taste is F1.Suggestion, For further researchers, it is recommended to conduct further research by looking at or analyzing the content of other nutrients in cheese sticks with soy flour substitution.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-12-23
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2356
10.32382/mgp.v28i2.2356
Media Gizi Pangan; Vol 28, No 2 (2021): Desember 2021; 37-43
2622-6480
1858-4608
10.32382/mgp.v28i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2356/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3310
2023-06-20T02:25:54Z
mediagizi:Vol30_1
DAYA SIMPAN DAN KADAR VITAMIN A NUGGET DENGAN SUBTITUSI TEPUNG MULTIGIZI (TUMIZ)
Nadimin, Nadimin
kartini B, Theresia Dewi
Saputra, Maulud Fitrah
Daya terima, nugget, vitamin A
Nuggets are a food product that is widely liked by children and teenagers, but they have an imbalanced nutritional composition and lack vitamin A. Multinutrient flour (Tumiz) is a local functional food product that contains complete nutrients, including vitamins and minerals. The addition of specific ingredients to food can affect the quality of the food product during storage. This study aims to determine the shelf life and vitamin A content of nuggets with the addition of Tumiz.The research was conducted in a laboratory by comparing five types of nuggets made from five Tumiz formulations: 0% Tumiz concentration (X0), 20% Tumiz (X1), 25% Tumiz (X2), 30% Tumiz (X3), and 35% Tumiz (X5). Shelf life was evaluated based on sensory changes in color, aroma, and texture. Moisture content was measured at the beginning and end of storage (pre-post test design) using the Gravimetric method. Vitamin A content was analyzed using the Spectrophotometric method.Tumiz-enriched nuggets started to undergo color changes on the 13th day, while the color of the original nuggets did not change until the 15th day. The aroma of Tumiz-enriched nuggets began to change on the 5th day, whereas the original nuggets only changed on the 10th day. Texture changes in Tumiz-enriched nuggets started on the 5th day, while the original nuggets started to change on the 8th day. The final moisture content of Tumiz-enriched nuggets ranged from 11.8% to 14.16%, which was higher than the moisture content of the original nuggets (11.29%). The vitamin A content of Tumiz-enriched nuggets was approximately 1.61-2.0 µg higher than that of the original nuggets (1.49 µg).Tumiz-enriched nuggets have a shorter shelf life compared to the original nuggets, but they have a higher vitamin A content.
Jurusan Gizi Poltekkes Kemenkes Makassar
2023-06-20
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3310
10.32382/mgp.v30i1.3310
Media Gizi Pangan; Vol 30, No 1 (2023): Juni 2023; 46-54
2622-6480
1858-4608
10.32382/mgp.v30i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3310/pdf
Copyright (c) 2023 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2165
2021-09-10T02:00:49Z
mediagizi:Vol28_1
DAYA TERIMA DAN KADAR SERAT PADA BROWNIES DENGAN PENAMBAHAN TEPUNG OATMEAL (AVENA SATIVA)
Mas'ud, Hikmawati
Gizi Pangan
Brownies, daya terima, serat, tepung oatmeal
Pangan
Brownies merupakan makanan olahan populer cukup menarik minat masyarakat yang mempunyai indeks glikemik tinggi, artinya dengan mengonsumsi brownies, gula darah dapat cepat naik sehingga sesaat setelah mengonsumsi brownies badan akan lebih segar. Penelitian ini bertujuan untuk mengetahui bagaimana daya terima dan kadar serat pada brownies dengan penambahan tepung oatmeal. Jenis penelitian ini yaitu pra eksperimental. Kandungan serat pada brownies dihitung menggunakan Tabel Komposisi Pangan Indonesia, kemudian disajikan dalam bentuk tabel dan narasi. Hasil penelitian menunjukkan daya terima untuk aspek warna dan aroma yang paling disukai adalah penambahan tepung oatmeal 60 gram, aspek tekstur yang paling disukai adalah tanpa penambahan tepung oatmeal, sedangkan aspek rasa yang paling disukai adalah penambahan tepung oatmeal 50 gram. Hasil perhitungan kandungan serat pada konsentrasi terbaik yaitu brownies dengan penambahan tepung oatmeal 50 gram adalah 18,825 gram dalam 1 resep brownies. Kesimpulan penelitian ini adalah daya terima panelis yang paling tinggi untuk aspek warna dan aroma yaitu brownies dengan penambahan tepung oatmeal 60 gram, untuk aspek tekstur yang paling disukai yaitu brownies tanpa penambahan tepung oatmeal sedangkan untuk aspek rasa yaitu brownies dengan penambahan tepung oatmeal 50 gram. Tidak ada pengaruh penambahan tepung oatmeal pada pembuatan brownies terhadap kadar serat. Kata kunci : Brownies, daya terima, serat, tepung oatmeal
Jurusan Gizi Poltekkes Kemenkes Makassar
Poltekkes Kemenkes Makassar Jurusan Gizi
2021-06-26
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Pra-eksperimental
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2165
10.32382/mgp.v28i1.2165
Media Gizi Pangan; Vol 28, No 1 (2021): Juni 2021; 78-83
2622-6480
1858-4608
10.32382/mgp.v1i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2165/pdf
Kadar serat brownies
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3125
2022-12-09T04:10:32Z
mediagizi:Vol29_2
DAYA TERIMA DAN KANDUNGAN ZAT BESI SNACK BAR DANGKE
Rowa, Sitti Sahariah
Mas'ud, Hikmawati
Fanny, Lydia
ABSTRACTSnack bar is one of the snacks in the form of blocks or bars and is generally consumed as a snack or snack. Snack bars have been widely sold in supermarkets, which is a type of snack bar that contains a lot of energy, protein and fiber. (Padipta, 2011). This study aims to determine the organoleptic and chemical properties of snack bars with the substitution of tepug dangke. Pre Experiment with Post Test Group Design research design. Acceptability was assessed based on hedonic tests of 30 panelists and iron analysis 2 times each formula. This study aims to determine the organoleptic and chemical properties of snack bars with the substitution of tepug dangke. Pre Experiment with Post Test Group Design research design. Acceptability was assessed based on hedonic tests of 30 panelists and iron analysis 2 times each formula. It is recommended in making snack bars to improve the taste and texture, especially good dangke flour in terms of the freshness of the dangke itself. It is necessary to conduct food safety tests on consumers through microbiological tests to ensure the level of consumer safety in snack bar products.Keywords : Snack bar dangke, Acceptability, Iron.ABSTRAKSnack bar merupakan salah satu makanan ringan berbentuk balok atau batang dan umumnya dikonsumsi sebagai cemilan atau kudapan. Snack bar sudah banyak dijual di pasar swalayan merupakan jenis snack bar yang banyak mengandung energi, protein dan serat. (Padipta, 2011). Penelitian ini bertujuan untuk mengetahui sifat organoleptik dan kimiawi snack bar dengan subtitusi tepug dangke. Pra Eksperimen dengan desain penelitian Post Test Group Design. Daya terima dinilai berdasarkan uji hedonik terhadap 30 panelis dan analisis zat besi sebanyak 2 kali setiap formula. Hasil penelitian menunjukkan bahwa berdasarkan uji kruskall wallis tidak ada perbedaan terhadap aspek warna (p=0,187), aroma (p=0,270) dan rasa (p=0,104) sedangkan pada aspek tekstur (p=0,100). Kandungan zat besi tertinggi adalah konsentrasi 15% (0,2452 mg). Disarankan dalam pembuatan snack bar untuk memperbaiki rasa dan tekstur terutama tepung dangke yang baik dari segi kesegaran dangke sendiri. Perlu dilakukan uji keamanan pangan terhadap konsumen melalui uji mikrobiologi untuk memastikan tingkat keamanan konsumen pada produk snack bar.
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-12-09
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/54
10.32382/mgp.v29i2.3125
Media Gizi Pangan; Vol 29, No 2 (2022): Desember 2022; 61
2622-6480
1858-4608
10.32382/mgp.v29i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/54/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/1963
2021-09-10T02:00:49Z
mediagizi:Vol28_1
BROLIGNAM: MEDIA UNTUK MENINGKATKAN PENGETAHUAN D2AN SIKAP TENTANG INDEKS GLIKEMIK SISWA SMA
Kurniasari, Anita
Wijanarka, Agus
Sitasari, Almira
nutrition, community
glycemic index, knowledge, attitude, brochure
Background : The role of glycemic index on foods is very important especially in influencing diabetes mellitus because each kind of foods has specific glycemic index. Nowadays, teenagers can be susceptible to diabetes type 2 if they are not following healthy lifestyle. Research Objective : The purpose of this research is to investigate the effect on giving BROLIGNAM (brochure of nutrition education) about foods glycemic index towards knowledge and attitude among high school students. Method : This was quasi experimental design with pre test and post test with control group. T-test is used analyze data before and after media intervention and also the difference between control and intervention group. Result : There was significant difference of knowledge scores before and after media intervention (p=0,001) and there was significant difference attitude scores before and after media intervention (p=0,002). BROLIGNAM has significant effect on knowledge (p=0,001) but has no significant effect on attitude (p=0,877). Conclusion : The result suggest Brolignam may be a useful format to improve knowledge regarding to glycemic index among high school students
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-08-26
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1963
10.32382/mgp.v1i1.1963
Media Gizi Pangan; Vol 28, No 1 (2021): Juni 2021; 1-8
2622-6480
1858-4608
10.32382/mgp.v1i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1963/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/1963/351
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2856
2022-07-28T03:54:15Z
mediagizi:Vol29_1
DAYA TERIMA DAN KADAR PROTEIN SERTA ZAT BESI PADA MINUMAN FORMULA INSTAN IBU HAMIL KURANG ENERGI KRONIS (KEK)
Sukmawati, Sukmawati
Sunarto, Sunarto
Rowa, Sitti Sahariah
Magfirah, Annisa
daya terima, kadar protein dan zat besi, minuman formula.
Background:Chronic Energy Deficiency (KEK) is one of the nutritional problems that occurs due to lack of nutrient intake in the long term (chronic). According to data from the Ministry of Health in 2019, pregnant women at risk of SEZ in South Sulawesi in 2018 amounted to 87.41% while in 2019 there was a slight increase of 88.16%. One effort that can be done to overcome the problem of SEZ in pregnant women is to use soybeans, pumpkin and papaya to be used as instant formula drinks that are high in protein and iron.Destination: This study aims to determine the acceptability and protein and iron content of instant formula drinks for pregnant women with SEZ.Design:This type of research is a pre-experimental research using Completely Randomized Design (CRD). Acceptance data obtained from hedonic test using a sample of 25 panelists.The protein analysis test used the micro kjedhal method while the iron analysis used the spectrophotometric method.Results:The acceptability test results show that the most accepted instant formula drink is Formula F2.The statistical test results showed that there was a significant difference in the color aspect with p<0.05 (0.000), there was a significant difference in the aroma aspect with p<0.05 (0.000) and there was a significant difference in the taste aspect with p<0, 05 (0.000). The results of the analysis showed that the protein content of the best formula drink was 24.33 g/100g and the iron content was 51.49 mg/100 g.Conclusion:The most accepted formula based on the aspect of color, aroma and taste is F2, the protein content of the best formula drink is 24.33 g/100g and the iron content is 51.49 mg/100 g. Keywords: acceptability, protein and iron content, formula drink. ABSTRAK Latar Belakang: Kurang Energi Kronis (KEK) merupakan salah satu masalah gizi yang yang terjadi akibat kekurangan asupan zat gizi dalam jangka waktu yang lama (kronis). Menurut data Kemenkes tahun 2019 ibu hamil yang beresiko KEK di Sulawesi Selatan pada tahun 2018 sebesar 87,41 % sedangkan pada tahun 2019 mengalami sedikit peningkatan sebesar 88,16%. Salah satu upaya yang bisa dilakukan untuk mengatasi masalah KEK pada ibu hamil yaitu memanfaatkan kacang kedelai, labu kuning dan pepaya untuk dijadikan minuman formula instan yang tinggi akan protein dan zat besi.Tujuan: Penelitian ini bertujuan untuk mengetahui daya terima serta kandungan protein dan zat besi pada minuman formula instan ibu hamil KEK.Desain: Jenis penelitian ini yaitu penelitian pre eksperimen dengan mengguanakan Rancangan Acak Lengkap (RAL). Data daya terima diperoleh dari uji hedonik menggunakan sampel sebanyak 25 panelis.Uji analisis protein menggunakan metode micro kjedhal sedangkan analisis zat besi menggunakan metode spektofotometri.Hasil: Hasil uji daya terima menunjukkan minuman formula instan yang paling diterima adalah Formula F2. Hasil uji statistic menunjukkan ada perbedaan yang signifikan terhadap aspek warna dengan p<0,05 (0,000), ada perbedaan yang signifikan terhadap aspek aroma dengan p<0,05 (0,000) dan ada perbedaan yang signifikan terhadap aspek rasa dengan p<0,05 (0,000). Hasil analisis menunjukkan kandungan protein minuman formula terbaik yaitu 24,33 g/100g dan kandungan zat besi 51,49 mg/100 g.Kesimpulan: Formula yang paling diterima berdasarkan aspek warna, aroma dan rasa adalah F2, kandungan protein minuman formula terbaik yaitu 24,33 g/100g dan kandungan zat besi 51,49 mg/100 g. Kata kunci : daya terima, kadar protein dan zat besi, minuman formula.
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-06-28
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2856
10.32382/mgp.v29i1.2856
Media Gizi Pangan; Vol 29, No 1 (2022): Juni 2022; 51-59
2622-6480
1858-4608
10.32382/mgp.v29i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2856/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/1862
2021-03-10T02:52:18Z
mediagizi:Vo.27_2
KADAR MINERAL COOKIES DENGAN SUBTITUSI DAUN KATUK (Sauropus andragynus) DAN OATMEAL CONDITIONS OF MINERAL COOKIES WITH THE SUBSTITUTION OF KATUK LEAVES (Sauropus andragynus) AND OATMEALS
Lestari, Retno Sri
Berek, Thresia Dewi Kartini
Zakaria, Zakaria
Background, Cookies, which are a form of snack, will be substituted with katuk leaves and oatmeal. Making cookies is expected to increase levels of nutrients, namely minerals, especially calcium and iron. These cookies can be an option in the PMT program for pregnant women and breastfeeding mothers which can improve the quality and quantity of breast milk as well as prevent anemia. The provision of katuk leaves and oatmeal can add nutritional value, especially to calcium and iron.The aim is to analyze the mineral content in cookies with the substitution of katuk and oatmeal leaves, namely calcium and iron.Design, pre-experimental research with post test research design group design. This study treated cookies with 5% substitution of katuk leaves and 5% oatmeal, each repetition of 2 times.Results, the calcium level per 100 grams of cookies with the substitution of katuk leaves and oatmeal with an average value of calcium at a concentration of 0%: 0% was 91mg and increased at a concentration of 5%: 5% to 120mg. The average value of iron cookies with the substitution of katuk leaves and oatmeal with a concentration of 0%: 0% is 0.12mg and a concentration of 5%: 5% is 0.14mg. Calcium and iron levels for the proportion of cookies with the substitution of katuk leaves and oatmeal are a concentration of 5%: 5%, respectively 48mg and 1.12mg or consume 5 pieces of cookies once.Conclusion, Cookies with substitution of katuk leaves and oatmeal at a concentration of 5%: 5% have a higher calcium and iron content than the original cookies. Keywords: Cookies, Katuk Leaves, Receptivity, Mineral Content, Oatmeal ABSTRAKLatar Belakang, Cookies yang merupakan salah satu bentuk makanan ringan, akan disubstitusi dengan daun katuk dan oatmeal. Pembuatan cookies ini diharapkan dapat meningkatkan kadar zat gizi yakni mineral, khususnya kalsium dan zat besi. Cookies ini dapat menjadi salah satu pilihan dalam program PMT bagi ibu hamil dan ibu menyusui yang dapat meningkatkan kualitas dan kuantitas ASI juga dapat mencegah terjadinya anemia. Pemberian daun katuk dan oatmeal dapat menambah nilai gizi terutama pada kalsium dan zat besiTujuan, untuk menganalisis kadar mineral pada cookies dengan substitusi daun katuk dan oatmeal, yakni kalsium dan zat besi.Desain, Penelitian pra eksperimental dengan desain penelitian post test grup design. Penelitian ini memberikan perlakuan pada cookies dengan subtitusi daun katuk 5% dan oatmeal 5%, masing-masing pengulangan sebanyak 2 kali.Hasil, Kadar kalsium per 100 gram pada cookies dengan subtitusi daun katuk dan oatmeal dengan nilai rata-rata kalsium pada konsentrasi 0%:0% yaitu 91mg dan meningkat pada konsentrasi 5%:5% menjadi 120mg. Nilai rat-rata rata zat besi cookies dengan subtitusi daun katuk dan oatmeal konsentrasi 0%:0% yaitu 0,12mg dan konsentrasi 5%:5% yaitu 0,14mg. Kadar kalsium dan zat besi untuk perporsi cookies dengan subtitusi daun katuk dan oatmeal yaitu konsentrasi 5%:5% masing-masing sebesar 48mg dan 1,12mg atau mengonsumsi satu kali sebanyak 5 keping cookies.Kesimpulan, Cookies dengan substitusi daun katuk dan oatmeal pada konsentrasi 5%:5% memiliki kadar kalsium dan zat besi lebih besar dibandingakan dengan cookies original.. Kata Kunci : Cookies, Daun Katuk, Daya Terima, Kadar Mineral, Oatmeal
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-03-10
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1862
10.32382/mgp.v27i2.1862
Media Gizi Pangan; Vol 27, No 2 (2020): Desember 2020; 30-36
2622-6480
1858-4608
10.32382/mgp.v27i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1862/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/1862/333
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/1862/334
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2863
2022-07-28T03:54:15Z
mediagizi:Vol29_1
KANDUNGAN ZAT BESI SMOOTHIE PISANG AMBON DENGAN PENAMBAHAN KACANG MERAH
Sunarto, Sunarto
Adam, Adriyani
Asikin, Hijrah
Rauf, Suriani
Saputri, Winda
Keywords: Smoothie, Ambon Banana, Red Beans, Iron Levels
ABSTRACT Smoothies are made from fruit and vegetables. The manufacture of smoothie products does not only rely on making produsts that are nutritious but also acceptable to the publicin terms of taste, aroma, texture, and color. The addition of red beans was chosen because in general people only know red beans for processed vegetables, while red beans are high in protein and iron. The purpose of this study was to determine the iron content of Ambon banana smoothie with the addition of red beans. This study is a preexperimental study with a post test design group desaign,comparing Ambon banana smoothie with the addition of 15% red beans with Ambon banana smoothie with the addition of 20% red beans. The results of the research on Ambon banana smoothie with the addition of red beans formula X2 has a higher iron content is 101.71 mg, while formula X1 is 86.22 mg. it is recommended for futher researchers to analyze the protein content of Ambon banana smoothie with the addition of red beans. Keywords: Smoothie, Ambon Banana, Red Beans, Iron Levels
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-06-28
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2863
10.32382/mgp.v29i1.2863
Media Gizi Pangan; Vol 29, No 1 (2022): Juni 2022; 76-78
2622-6480
1858-4608
10.32382/mgp.v29i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2863/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3343
2023-06-20T02:25:54Z
mediagizi:Vol30_1
HUBUNGAN FAKTOR STRESS, KETERATURAN MAKAN DAN KONSUMSI MAKANAN ATAU MINUMAN IRRITATIF TERHADAP KEJADIAN SINDROM DISPEPSIA
Adam, Adriyani
Mustamin, Mustamin
zakaria, zakaria
Mas'ud, Hikmawati
Nurkhairunnisa, Nurkhairunnisa
Dyspepsia syndrome is one of the many digestive tract disorders which is often a complaint and is a public health problem. The incidence of dyspepsia in 2021 is expected to increase from 10 million to 28 million people, accounting for 11.3% of the total population in Indonesia. The purpose of this study was to determine the relationship between stress factors, eating regularity, and consumption of irritative food or drinks on the incidence of dyspepsia syndrome in final year students of D.IV Study Program, Poltekkes Kemenkes Makassar.This research is an analytical research with a cross sectional approach. The research was conducted online at the Department of Physiotherapy, Dental Nursing, partly for the Department of Environmental Health, Medical Laboratory Technology, Pharmacy and Nutrition and offline partly for the Department of Environmental Health, Nutrition, Pharmacy and Medical Laboratory Technology. The research was conducted in November 2022 - February 2023. The research sample was final year students of the Makassar Ministry of Health Poltekkes with a total of 198 people using a random sampling system. Data on stress factors, eating regularity, consumption of irritative food or drinks and dyspepsia syndrome were obtained using a questionnaire. Data from the results of this study were processed by statistical tests using the chi-square test.The results showed that there was a relationship between stress level and the incidence of dyspepsia syndrome (P = 0.00), there was no relationship between eating regularity and the incidence of dyspepsia syndrome (P = 0.257), there was no relationship between consumption of irritative food or drink with the incidence of dyspepsia syndrome (P = 0.440).Suggestions for students to motivate themselves to consume food regularly, reduce consumption of irritating foods or drinks, and habits that can cause stress in order to avoid dyspepsia syndrome.Keywords : irritative , stress, dyspepsia syndrome.
Jurusan Gizi Poltekkes Kemenkes Makassar
2023-06-20
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3343
10.32382/mgp.v30i1.3343
Media Gizi Pangan; Vol 30, No 1 (2023): Juni 2023; 80-89
2622-6480
1858-4608
10.32382/mgp.v30i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3343/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/3343/670
Copyright (c) 2023 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2344
2021-12-23T05:22:23Z
mediagizi:Vol28_2
Pengetahuan dan Kepatuhan Konsumsi TTD Terhadap Tingkat Anemia pada Ibu Hamil di Puskesmas Marusu
Syolehda, Siti Nur
Zakaria, Zakaria
Nadimin, Nadimin
Adam, Adriyani
ABSTRACT Anemia is one of the public health nutritional problems, especially in pregnant women with hemoglobin levels less than 11.0 g/dL, due to iron deficiency which results in impaired red blood cell formation. Several factors that can cause anemia in pregnancy include the level of knowledge, economic status, and adherence to consumption of Fe tablets. The purpose of this study was to determine the relationship between knowledge and compliance of mothers taking iron tablets with the incidence of anemia in pregnancy. The type of research used is analytic observational research with a cross sectional study design. This research was conducted in 2 villages, namely Nisombalia Village and Bontomatenne Village, the working area of the Marusu Health Center, Maros Regency in April 2021. The technique for taking the subject of this research was purposive sampling with a total of 10 anemic pregnant women as subjects. The data was collected by interviewing the method of compliance with TTD consumption in pregnant women and filling out the knowledge questionnaire of pregnant women. The data was analyzed by Fisher's Exact Test using SPSS. The results in this study were 80% of pregnant women with low knowledge of 10 subjects with moderate levels of anemia and 80% of pregnant women did not comply with taking blood-added tablets with moderate levels of anemia. Based on statistical tests, there was a relationship between knowledge and adherence to iron supplement consumption of pregnant women with the incidence of anemia (p = 0.022). The conclusion in this study is that there is a significant relationship between maternal knowledge and the incidence of anemia experienced by pregnant women and adherence to iron supplement consumption with the incidence of anemia in pregnant women in the working area of the Marusu Health Center. Keywords: Anemia, Iron Tablets, Knowledge ABSTRAK Anemia merupakan salah satu masalah gizi kesehatan masyarakat terutama pada ibu hamil dengan kadar hemoglobin kurang dari 11,0 g/dL, dikarenakan kekurangan zat besi yang mengakibatkan proses pembentukan sel darah merah terganggu. Beberapa faktor yang dapat menyebabkan terjadinya anemia kehamilan diantaranya tingkat pengetahuan, status ekonomi, dan kepatuhan konsumsi tablet Fe. Tujuan penelitian ini untuk mengetahui hubungan antara pengetahuan dan kepatuhan ibu minum tablet besi dengan kejadian anemia pada kehamilan. Jenis penelitian yang digunakan yaitu penelitian observasional analitik dengan design cross sectional study. Penelitian ini dilakukan di 2 desa yaitu Desa Nisombalia dan Desa Bontomatenne wilayah kerja Puskesmas Marusu Kabupaten Maros pada bulan April 2021. Teknik pengambilan subjek peenelitian ini yaitu purposive sampling degan total subjek ibu hamil anemia berjumlah 10 orang. Pengumpulan data dilakukan dengan metode wawancara kepatuhan konsumsi TTD pada ibu hamil dan pengisian kusioner pengetahuan ibu hamil. Data dianalisis dengan Fisher's Exact Test menggunakan SPSS. Hasil dalam penelitian ini yaitu dari 10 subjek sebanyak 80% ibu hamil dengan pengetahuan kurang dengan tingkat anemia sedang dan sebanyak 80% ibu hamil tidak patuh mengkonsumsi tablet tambah darah dengan tingkat anemia sedang. Berdasarkan uji statistik terdapat hubungan antara pengetahuan dan kepatuhan konsumsi suplemen zat besi ibu hamil dengan kejadian anemia (p=0,022). Kesimpulan dalam penelitian ini adanya hubungan yang signifikan antara pengetahuan ibu dengan kejadian anemia yang dialami oleh ibu hamil dan kepatuhan konsumsi TTD dengan kejadian anemia pada ibu hamil di wilayah kerja Puskesmas Marusu. Kata kunci: Anemia, Pengetahuan, TTD
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-12-23
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2344
10.32382/mgp.v28i2.2344
Media Gizi Pangan; Vol 28, No 2 (2021): Desember 2021; 32-36
2622-6480
1858-4608
10.32382/mgp.v28i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2344/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/2344/440
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/2344/441
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3232
2023-06-20T02:25:54Z
mediagizi:Vol30_1
DAYA TERIMA DAN KANDUNGAN ZAT BESI KERUPUK IKAN DENGAN PENAMBAHAN TEPUNG DAUN KELOR
Sukmawati, Sukmawati
Manjilala, Manjilala
Chaerunnimah, Chaerunnimah
Asnuraini, Elsi
Fish Crackers, Acceptability, Iron, Moringa Leaf
Background, Anemia is a condition where a person does not have sufficient iron in their body.. The 2018 Riskesdas survey recorded that the prevalence of anemia in teenagers in Indonesia was 32%. Chips is a popular dry food product that has been well-known by the Indonesian people for a long time due to its affordable price and easy availability, both in small stalls and supermarkets. Chips with the addition of fish and moringa leaf flour is expected to enrich the iron and other micro-nutrient content.Research method used in this study was pre-experimental. Three types of products were made with the addition of moringa leaf powder at concentrations of F1 (5%), F2 (10%), and F3 (15%). The acceptability was evaluated using organoleptic tests with 25 panelists. Statistical analysis was conducted using Kruskall Wallis test, and if there were differences, the Mann Whitney test was conducted. The iron content was analyzed using UV-Vis spectrophotometry.Results showed that the most acceptable fish crackers with the addition of moringa leaf powder based on color, aroma, texture, and taste were those with 5% moringa leaf powder (F1). The best formula from all aspects tested was the F1 concentration with a total score of 428, and the laboratory analysis result was 3.637 mg/100 gr.In conclusion, there were differences in the acceptability of fish crackers with the addition of moringa leaf powder in terms of color (p=0.00), aroma (p=0.00), texture (p=0.00), and taste (p=0.00). The best formula from all aspects tested was the F1 concentration, and the laboratory analysis result was 3.637 mg/100 gr.
Jurusan Gizi Poltekkes Kemenkes Makassar
2023-06-20
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3232
10.32382/mgp.v30i1.3232
Media Gizi Pangan; Vol 30, No 1 (2023): Juni 2023; 10-21
2622-6480
1858-4608
10.32382/mgp.v30i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/3232/pdf
Research method used in this study was pre-experimental.
Copyright (c) 2023 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2240
2021-09-10T02:00:49Z
mediagizi:Vol28_1
DAYA TERIMA SERTA NILAI GIZI COOKIES TEPUNG UBI JALAR UNGU DAN TEMPE SUBSTITUSI TEPUNG IKAN GABUS
Wati, HJ.Sukma
Thamrin, Abdullah
Rahayu, R. Sri
Keywords : Acceptability, Water Content, Fiber Content
ABSTRACTBackground. Utilization of purple sweet potato flour which is low on glycemic index and high in fiber and tempeh flour which is high in fiber is expected to provide additional nutritional value. Based on the potency of the two ingredients, namely sweet potato and tempeh, these two ingredients can be alternative ingredients in the manufacture of cookies / cookies.Destination. This study aims to determine how the acceptability and nutritional value of cookies with purple sweet potato flour and tempeh flour with snakehead fish meal substitution for Diabetes Mellitus patients.Method. This type of research is a kind of laboratory with a post test design research design. Acceptability was assessed based on the organoleptic test results of 25 panelists, then analyzed the nutritional content of protein and fiber.Result. The results of the research on acceptance of the aspects of color, aroma, texture and taste showed p value of 0.660, 0.524, 0.074 and 0.432 respectively, which meant that there was no significant difference.Conclusion. The best treatment is formula 3 with 15% mean value of 3.46. The protein content of the purple sweet potato flour and tempeh flour with substitution of heavy snakehead fish meal with a substitution of 15% by weight per 8 g contains 1.168 g protein. The fiber content of the purple sweet potato flour and tempeh flour with the substitution of snakehead fish meal with a substitution of 15% by weight per 8 g contains 2.2598 g of fiber.Suggestion. For DM patients, 8 pieces of formula 3 cookies with a concentration of 15% can be consumed to meet protein needs and 2 pieces to meet fiber as a snack. For other researchers, it can increase the concentration of snakehead fish meal substitution and can analyze albumin levels.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-06-26
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2240
10.32382/mgp.v28i1.2240
Media Gizi Pangan; Vol 28, No 1 (2021): Juni 2021; 48-53
2622-6480
1858-4608
10.32382/mgp.v1i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2240/pdf
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/3107
2022-12-09T04:10:32Z
mediagizi:Vol29_2
DAYA TERIMA SERTA ANALISIS ZAT BESI DAN PROTEIN BAKPAO SUBSTITUSI TEPUNG KERANG LOKAL (pilsbryoconcha exilis) DENGAN ISIAN PASTA KACANG MERAH (phaseolus vulgaris L)
Adam, Adriyani
Kamila, Andini
Mas'ud, Hikmawati
Kata Kunci : Bakpao, Kerang Lokal, Kacang Merah, Anemia, Protein dan Zat Besi.
ABSTRACTAnemia is one of the major nutritional problems in Asia, including Indonesia. According to Rikesdas 2018 data, anemia in young women (27.2%) is higher than in young men (20.3%). The utilization that can overcome anemia is that local shellfish contain protein, one of which can overcome anemia, while red beans contain protein and iron which can increase hemoglobin (Hb) levels in the body of young women. This study aims to determine the results of organoleptic tests and the content of protein and iron in bakpao substitution of local clam flour with red bean paste filling for anemia sufferers in young women. This research was carried out at the Department of Nutrition, Poltekkes, Ministry of Health, Makassar on March 23-31, 2022. The method in this study is Pre-Experiment with a Post Test Group Design research design. The panelists for the hendonic test were 35 panelists of poltekkes students of the Ministry of Health Makassar, for the protein and iron analysis test carried out in the Quality Control laboratory of SMK SMTI Makassar.The results showed that based on the Kruskall Wallis test there was no difference in the aspects of aroma (p = 0.64) and texture (p = 0.131), while for the aspects of color and taste there was a difference between F1, F2 and F3. The protein content in F1 products is (538.5%), while the iron content in F1 products is (111.8 ppm). It is necessary to conduct further studies on the use of steamed bun products to overcome anemia in young women by using other flours and other fillings that contain high levels of protein and iron.Keywords : Steamed Buns, Local Shellfish, Kidney Beans, Anemia, Protein and Iron.ABSTRAKAnemia merupakan salah satu masalah gizi utama di Asia, termasuk Indonesia. Menurut data Rikesdas 2018, anemia pada remaja putri (27,2%) lebih tinggi dibandingkan dengan remaja putra (20,3%). Adapun pemanfaatan yang dapat mengatasi anemia yaitu kerang lokal mengandung protein yang salah satunya dapat mengatasi anemia, sedangkan kacang merah mengandung protein dan zat besi yang dapat meningkatkan kadar hemoglobin (Hb) pada tubuh remaja putri. Penelitian ini bertujuan untuk mengetahui hasil uji organoleptik dan kandungan protein dan zat besi pada bakpao substitusi tepung kerang lokal dengan isian pasta kacang merah bagi penderita anemia pada remaja putri. Penelitian ini dilaksanakan di Jurusan Gizi Poltekkes Kemenkes Makassar pada tanggal 23 – 31 Maret 2022. Metode dalam penelitian ini adalah Pra Eksperimen dengan desain penelitian Post Test Group Design. Adapun panelis untuk uji hendonik sebanyak 35 panelis mahasiswa Poltekkes Kemenkes Makassar, untuk uji analisis protein dan zat besi dilaksanakan di laboratorium Quality Control SMK SMTI Makassar. Hasil penelitian menunjukkan bahwa berdasarkan uji Kruskall Wallis tidak ada perbedaan terhadap aspek aroma (p=0,64) dan tekstur (p=0,131), sedangkan untuk aspek warna dan rasa ada perbedaan antara F1, F2 dan F3. Untuk kandungan protein pada produk F1 sebesar (538,5%), sedangkan kandungan zat besi pada produk F1 sebesar (111,8 ppm). Perlu dilakukan studi lanjut mengenai pemanfaatan produk bakpao untuk mengatasi anemia pada remaja putri dengan menggunakan tepung lain dan isian lain yang mengandung tinggi kadar protein dan zat besi.Kata Kunci : Bakpao, Kerang Lokal, Kacang Merah, Anemia, Protein dan Zat Besi.
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-12-09
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/26
10.32382/mgp.v29i2.3107
Media Gizi Pangan; Vol 29, No 2 (2022): Desember 2022; 33
2622-6480
1858-4608
10.32382/mgp.v29i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/26/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2030
2021-03-10T02:52:18Z
mediagizi:Vo.27_2
DAYA TERIMA KUE PUKIS DENGAN SUBSTITUSI TEPUNG REBUNG (Dendrocalamus Asper)
Masud, Hikmawati
Lestari, A Ayu
Serat, Tepung Rebung, Pukis dan Daya Terima.
Pukis merupakan kue tradisional berasal dari Jawa Tengah, Kabupaten Banyumas. Pukis terbuat dari adonan yang berbahan dasar tepung terigu, telur, gula pasir, santan, dan juga ragi. Untuk memperkaya nilai gizi pada Pukis, tepung dimodifikasi menjadi tepung rebung. Tujuan penelitian ini untuk mengetahui daya terima dan analisis kandungan serat Pukis dengan melakukan substitusi tepung rebung. Desain Penelitian menggunakan penelitian pra-experimental dengan desain post test group. Hasil yang dicapai berdasarkan uji Chi-Square, segi rasa yang paling disukai pada konsentrasi 10%, konsentrasi 15% untuk aroma dan rasa yang paling banyak disukai, konsentrasi 20% untuk segi tekstur paling disukai. Kandungan serat terbaik pada produk sebanyak 65.1 gram dalam satu resep. Kesimpulan, dari hasil penelitian untuk berat 95,2 gram dalam satu resep menggunakan konsentrasi 15%. Saran penelitian sebaiknya dilakukan penelitian analisis zat gizi pada produk tersebut.
Jurusan Gizi Poltekkes Kemenkes Makassar
2021-03-10
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
application/pdf
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2030
10.32382/mgp.v27i2.2030
Media Gizi Pangan; Vol 27, No 2 (2020): Desember 2020; 44-48
2622-6480
1858-4608
10.32382/mgp.v27i2
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2030/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2030/pdf_1
Copyright (c) 2021 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0
oai:ojs.journal.poltekkes-mks.ac.id:article/2807
2022-07-28T03:54:15Z
mediagizi:Vol29_1
DAYA TERIMA SNACK BAR KARAPOSA
Lestari, Retno Sri
berek, thresia dewi kartini
chaerunnimah, chaerunnimah
ningtyas, rizki ayu
Acceptance, Karaposa, Snack Bar
Background, These food products have sufficient nutritional content to meet the needs during activities or when a person does not have enough time to eat. One practical food is a snack bar. Banana dumplings or banana sale can be eaten directly or processed into other food products, such as snack bars. Snack bar Karaposa is a snack bar based on local food, namely red beans and banana dampo.The aim, of the study was to assess the acceptability of the Karaposa snack bar.Design, pre-experimental research with post-test group design. This study provides treatment with the addition of banana dampo with concentrations of 0%, 10%, and 20% of the weight of the main ingredient on the snack bar.Results, of the study based on the average acceptability test score showed that the F1 snack bar Karaposa formula was the most preferred by the panelists from the aspect of color, aroma, texture and taste. Although Friedman test results showed that there was an effect of adding dampo banana to the color and aroma of the Karaposa snack bar, it was not significantly different between formulas F0, F1 and F2.Conclusion, The F1 formula for the Karaposa snack bar with the addition of 10% dampo banana was the most preferred by the panelists.Produk makanan tersebut memiliki kandungan gizi yang cukup untuk memenuhi kebutuhan saat beraktivitas atau ketika seseorang tidak mempunyai waktu yang cukup untuk makan. Salah satu makanan praktis adalah snack bar. Dampo pisang atau pisang sale dapat dimakan langsung atau diolah menjadi produk makanan lainnya, seperti snack bar. Snack bar Karaposa merupakan snack bar berbasis pangan lokal, yaitu kacang merah dan dampo pisang. Tujuan penelitian untuk menilai daya terima snack bar Karaposa. Penelitian pra eksperimental dengan desain post test grup design. Penelitian ini memberikan perlakuan penambahan dampo pisang dengan konsentrasi 0%, 10%, dan 20% dari berat bahan utama pada snack bar. Hasil penelitian berdasarkan rata-rata skor uji daya terima menunjukkan formula F1 snack bar Karaposa yang paling disukai panelis dari aspek warna, aroma, tekstur dan rasa. Meskipun hasil uji Friedman menunjukkan ada pengaruh penambahan dampo pisang terhadap warna dan aroma snack bar Karaposa, tetapi tidak berbeda nyata diantara formula F0, F1 dan F2. Kesimpulannya formula F1 snack bar Karaposa dengan penambahan dampo pisang 10% yang paling disukai panelis.
Jurusan Gizi Poltekkes Kemenkes Makassar
2022-06-28
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
post test grup design
application/pdf
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2807
10.32382/mgp.v29i1.2807
Media Gizi Pangan; Vol 29, No 1 (2022): Juni 2022; 8-15
2622-6480
1858-4608
10.32382/mgp.v29i1
eng
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/2807/pdf
Copyright (c) 2022 Media Gizi Pangan
https://creativecommons.org/licenses/by-nc-nd/4.0