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All Journal Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Sociality: Journal of Public Health Service
Hasan, Nurzakiah
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Health Professions Public Health Social Sciences

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Education on the Halal Certification Process of Food and Beverage Products at Village-Owned Enterprises Kurniati, Yessy; Jafar, Nurhaedar; Amalia, Marini; Hasan, Nurzakiah; Rosdiana, Rosdiana
SAMATA JOURNAL OF PUBLIC HEALTH SCIENCE Volume 3, Issue 2, March-August 2024
Publisher : Program Studi Kesehatan Masyarakat UIN Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/sociality.v3i2.49453

Abstract

Halal certification is an important issue for business actors, because in the future every food and beverage product must have a halal certificate. Village-Owned Enterprises (Bumdes) is a business entity owned by the village and aims to develop various business products based on the existing resources in the village. Mattabulu Village, Lalabata District, Soppeng Regency, is one of the villages that has an active and accomplished Bumdes. Unfortunately, most of the food and beverage products produced by Bumdes do not have halal certificates. This service is carried out to increase the knowledge and skills of Bumdes Pada Ati members in Mattabulu Village to administer halal certificates for the food and beverage products they produce. This service is carried out using the education and training method, which begins with observing the needs of the target partners. The training was carried out effectively to increase participants' knowledge about halal certification in the good category, from 45% to 95%. As well as receiving good testimonials from participants as well as village officials and partners. It is hoped that the halal certificate will increase the competitiveness of food and beverage products produced by target partners.
Gambaran Konsumsi Lemak terhadap Persentase Lemak Tubuh Mahasiswa Program Studi S1 Ilmu Gizi Fakultas Kesehatan Masyarakat Universitas Hasanuddin: DESCRIPTION OF FAT CONSUMPTION ON BODY FAT PERCENTAGE OF UNDERGRADUATE STUDENTS OF NUTRITION SCIENCE FKM UNHAS Azzahra, Putri Risya; Hasan, Nurzakiah; Amir, Safrullah; Citrakesumasari, Citrakesumasari; Khuzaimah, Anna
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 13 No. 2 (2024): Jurnal Gizi Masyarakat Indonesia
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v13i2.35244

Abstract

Pendahuluan: Mengonsumsi makanan secara berlebihan yang mengandung tinggi energi dan tinggi lemak dapat menyebabkan terjadinya obesitas, di Kota Makassar prevalensi obesitas mencapai 24,05%. Obesitas merupakan kondisi penimbunan jaringan lemak di dalam tubuh, salah satu cara untuk mengetahuinya adalah dengan melakukan pengukuran persentase lemak tubuh. Tujuan: Penelitian ini bertujuan untuk mengetahui gambaran konsumsi lemak terhadap persentase lemak tubuh mahasiswa Program Studi S1 Ilmu Gizi Fakultas Kesehatan Masyarakat Universitas Hasanuddin. Bahan dan Metode: Penelitian ini merupakan penelitian deskriptif yang dilakukan pada mahasiswa Program Studi Ilmu Gizi Fakultas Kesehatan Masyarakat angkatan 2021-2023. Penentuan sampel menggunakan teknik sistematic random sampling dengan jumlah sampel 160 orang. Pengukuran konsumsi lemak dilakukan dengan metode wawancara menggunakan Semi Quantitative Food Frequency Questionnaire (SQ-FFQ) yang kemudian dianalisis menggunakan program Nutrisurvey dan pengukuran persentase lemak tubuh menggunakan alat InBody 270 Bioelectrical Impedance Analysis (BIA). Hasil: Sebagian besar responden dengan variasi makanan berlemak yang tinggi memiliki persentase lemak tubuh over sebanyak 82,3%, sebanyak 82,7% sering mengonsumsi makanan berlemak memiliki persentase lemak tubuh over, dan 78,1% memiliki tingkat asupan lemak lebih memiliki persentase lemak tubuh pada kategori over. Kesimpulan: Mahasiswa dengan variasi makanan berlemak pada kategori tinggi, sering mengonsumsi makanan berlemak, dan memiliki tingkat asupan lemak lebih memiliki persentase lemak tubuh pada kategori over. Ilmu Gizi harus lebih menjaga pola makan, aktivitas fisik, dan komposisi tubuh individu, terlebih sebagai mahasiswa Ilmu Gizi tentunya memiliki pengetahuan terkait gizi yang telah diberikan selama perkuliahan.
HUBUNGAN TEMAN SEBAYA (PEER GROUP) DAN TINGKAT PENGETAHUAN DENGAN KEBIASAAN KONSUMSI JUNK FOOD DI SMA NEGERI 21 MAKASSAR: RELATIONSHIP BETWEEN OF PEER GROUP AND LEVEL KNOWLEDGE WITH JUNK FOOD CONSUMPTION HABITS IN ADOLESCENTS AT SENIOR HIGH SCHOOL 21 MAKASSAR Rahmah, Ainun; Amir, Safrullah; Hasan, Nurzakiah
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 14 No. 1 (2025): Jurnal Gizi Masyarakat Indonesia
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v14i1.39482

Abstract

Bakground. Adolescents are a group that is vulnerable to nutritional problems due to unbalanced eating habits such as junk food. Junk food consumption has increased in all age groups and mostly occurs among young adults with a global prevalence of around 70%. Many factors influence junk food consumption in adolescents such as peer group influence and level of knowledge. Objective. To determine the relationship between peer group and level of knowledge with junk food (JF) consumption habits in adolescents. Method. This research is an analytical observational with a cross-sectional design. The sample was obtained using proportional random sampling technique of 143 adolescents. The research instruments used the Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ), peer group questionnaires, and knowledge questionnaires. Data analysis used chi-square test. Result. Based on the research results, it was found that 62.2% of adolescents were influenced by their peer group in consuming JF. 50,3% of adolescents have a good level of knowledge about JF. The statistical test results showed that there was no significant relationship between the peer group and the amount of JF consumed (p-value=0.312) and the peer group and the frequency of JF consumption (p-value=0.401). There is a significant relationship between the level of knowledge and the amount of JF consumed (p-value=<0.001), and the level of knowledge and the frequency of JF consumption (p-value=0.002). Conclusion and Recommendations. Adolescents' knowledge level is significantly related to their consumption of junk food. There needs to be further efforts to increase knowledge of junk food among adolescents.
HUBUNGAN TINGKAT PENDIDIKAN, PENGETAHUAN, DAN DUKUNGAN KELUARGA DENGAN KEPATUHAN KONSUMSI MULTI-MICRONUTRIENT SUPPLEMENT (MMS) PADA IBU HAMIL DI WILAYAH KERJA PUSKESMAS LABAKKANG: THE RELATIONSHIP BETWEEN LEVEL OF EDUCATION, KNOWLEDGE, AND FAMILY SUPPORT WITH COMPLIANCE IN CONSUMING MULTI-MICRONUTRIENT SUPPLEMENTS (MMS) AMONG PREGNANT WOMEN IN THE WORKING AREA OF LABAKKANG PUBLIC HEALTH CENTER Hamzah, Alya Rohana Pratiwi; Amir, Safrullah; Hasan, Nurzakiah; Najamuddin, Ulfah; Fajarwati Ibnu, Indra
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 14 No. 1 (2025): Jurnal Gizi Masyarakat Indonesia
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v14i1.39807

Abstract

Introduction. In overcoming micronutrient deficiencies in pregnant women, WHO in updating the 2020 Antenatal Care (ANC) guidelines recommends providing Multi-Micronutrient Supplement (MMS) to replace Iron Folid Acid Tablets (IFA). However, compliance with MMS consumption in pregnant women is still low. Level of education, knowledge, and family support are factors that influence the compliance of pregnant women in consuming MMS. Aim. To determine the relationship between education level, knowledge, and family support with compliance with MMS consumption in pregnant women in the Labakkang Health Center work area. Method. This study is an analytical observational study using a cross-sectional design. Samples were obtained using a total sampling technique of 96 pregnant women. The research instrument used a questionnaire on compliance, knowledge, and family support. Data analysis used the chi-square test. Results. Based on the results of the study, the majority of pregnant women were highly educated (62.5%) and had good knowledge (67.7%), lack of family support for pregnant women (68.8%), and were not compliant in consuming MMS (58.3%). After statistical tests were conducted, the results showed a significant relationship between education level and compliance with MMS consumption (p-value = 0.000), knowledge with compliance with MMS consumption (p-value = 0.009), and family support with compliance with MMS consumption (p-value = 0.004). Conclusion and Suggestions. Compliance of pregnant women in consuming MMS is still relatively low and there is a relationship between education level, knowledge, and family support with compliance with MMS consumption in pregnant women in the Labakkang Health Center work area. Therefore, to increase compliance with MMS consumption, it is recommended for families to remind pregnant women to consume MMS by collaborating with health workers to obtain education regarding the importance of MMS.
Hubungan Tingkat Stres dengan Perilaku Emotional Eating pada Mahasiswa Tingkat Akhir Program Sarjana Fakultas Kesehatan Masyarakat Universitas Hasanuddin: RELATIONSHIP BETWEEN STRESS LEVELS WITH EMOTIONAL EATING BEHAVIOUR IN FINAL-YEAR UNDERGRADUATE STUDENTS AT THE FACULTY OF PUBLIC HEALTH, HASANUDDIN UNIVERSITY Alifah Tasya Khaerunnisa; Hidayanty, Healthy; Salam, Abdul; Hasan, Nurzakiah; Rachmat, Muhammad
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 14 No. 1 (2025): Jurnal Gizi Masyarakat Indonesia
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v14i1.42353

Abstract

Pendahuluan: Emosi memiliki pengaruh dalam pemilihan makanan dan kebiasaan makan seseorang, di mana makanan sering dijadikan sebagai mekanisme koping untuk meredakan emosi tersebut. Dampak yang terjadi dapat mempengaruhi nafsu makan, baik menurunkan atau meningkatkan. Tujuan: Untuk mengetahui hubungan tingkat stres dengan perilaku emotional eating pada mahasiswa tingkat akhir Program Sarjana di Fakultas Kesehatan Masyarakat Universitas Hasanuddin. Bahan dan Metode: Jenis penelitian ini merupakan penelitian survei analitik dengan desain cross-sectional. Besar sampel ditentukan menggunakan teknik pengambilan sampel proporsional sampling yang berjumlah 120 responden. Penelitian ini dilakukan dengan pengisian kuesioner Student Stress Inventory (SSI) dan Dutch Eating Behaviour Questionnaire (DEBQ) serta pengukuran antropometri tinggi badan dan berat badan. Analisis data dengan program SPSS menggunakan chi-square. Hasil: Presentase tertinggi pada jenis kelamin perempuan (85%) dengan usia terbanyak pada 20-22 tahun (81,7%) dan pada program studi Kesehatan Masyarkat (66,7%) angkatan 2020 (77,5%). Distribusi status gizi berdasarkan IMT menunjukkan mahasiswa tingkat akhir FKM berstatus gizi gemuk dengan (20%) dan kurus (20,8%). Pada kategori stres terbanyak dialami pada kategori sedang sebanyak (46,7%), dan untuk kategori emotional eating terbanyak pada tingkat sedang dengan (51,7%). Pada hasil uji bivariat pada analisis hubungan menunjukkan adanya hubungan antara stres dengan emotional eating (p-value = 0,003) pada mahasiswa tingkat akhir program sarjana di Fakultas Kesehatan Masyarakat Universitas Hasanuddin. Kesimpulan: Stres dapat mempengaruhi emotional eating. Disarankan kepada mahasiswa untuk mengontrol koping stres yang dialami seperti berfokus pada olahraga, menulis jurnal, menjaga pola makan sehat dan mengatur waktu istirahat juga penting untuk keseimbangan mental dan fisik. Kata kunci : koping stres; perilaku makan; mahasiswa
Co-Authors Alifah Tasya Khaerunnisa Amalia, Marini Amir, Safrullah Azzahra, Putri Risya Citrakesumasari Citrakesumasari Fajarwati Ibnu, Indra Hamzah, Alya Rohana Pratiwi Hidayanty, Healthy Khuzaimah, Anna Kurniati, Yessy Muhammad Rachmat Nurhaedar Jafar Rahmah, Ainun Rosdiana Rosdiana Ulfah Najamuddin