Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Media Gizi Pangan Media Implementasi Riset Kesehatan
Masud, Hikmawati
Unknown Affiliation
Dentistry Environmental Science Health Professions Immunology & microbiology Nursing Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
DAYA TERIMA DAN KANDUNGAN PROTEIN SERTA ZAT BESI ABON IKAN TUNA (Thunnus sp.) DENGAN PENAMBAHAN DAUN KATUK (Sauropus androgynus): Acceptability and Protein and Iron Content of Shredded Tuna (Thunnus Sp.) with The Addition of Katuk Leaves (Sauropus Androgynus). Masud, Hikmawati; Nursalim, Nursalim; Tory, Rini Dwikurniati
Media Gizi Pangan Vol 31 No 1 (2024): Juni 2024
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v31i1.517

Abstract

Abon tuna fish as a product developed to increase nutritional value, especially iron, requires the addition of vegetables such as katuk leaves. Katuk leaves are known as breast milk facilitating vegetables. In addition, katuk leaves are also iron-rich vegetables to prevent anemia because the mineral content in katuk leaves is quite high, especially Fe which can be used to prevent fatigue due to anemia. This study aims to determine the acceptability and protein and iron content of shredded tuna fish (Thunnus sp.) with the addition of katuk leaves (Sauropus androgynus). This research method is pre-experimental research with a post test group design approach. In this study, shredded tuna fish products were developed with the addition of katuk leaves with three treatment concentrations of 15%, 20% and 25%. This research was conducted in January - February 2023 at the Organoleptic Test Laboratory of the Nutrition Department of the Makassar Poltekkes Kemenkes with 30 untrained panelists. Analysis of protein and iron content using Micro Kjeldahl and AAS (Atomic Absorption Spectrophotometry) methods. The results of the acceptability test were carried out using the Kruskall wallis test and continued with the Mann Whitney test. In the liking test, the most preferred color, aroma and taste were F1, the most preferred texture was F2. The highest protein content in F1 amounted to 39.72 g/100 g and iron in F3 amounted to 4.74 mg/100 g. Further studies need to be conducted on the utilization of shredded products
Penyuluhan Di SDIT Ibnul Qayyim Makassar Suaib, Fatmawaty; Sahariah Rowa, Sitti; Masud, Hikmawati
Media Implementasi Riset Kesehatan Vol 5 No 1 (2024): Media Implementasi Riset Kesehatan (Juni)
Publisher : Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mirk.v5i1.552

Abstract

Tumbuh kembang anak usia sekolah yang optimal tergantung pada pemberian nutrisi dengan kualitas dan kuantitas yang benar. Dalam masa tumbuh kembang tersebut pemberian nutrisi atau asupan zat gizi pada anak tidak selalu dapat dilaksanakan dengan sempurna. Pengetahuan gizi anak sangat berpengaruh terhadap pemilihan makanan di sekolah maupun dirumah. Pengetahuan anak dapat diperoleh baik secara internal maupun eksternal. Tujuan kegiatan pengabdian masyarakat ini dilakukan untuk meningkatkan pengetahuan siswa SDIT Ibnul Qayyim Makassar serta melakukan pengukuran antropometri. Kegiatan ini diikuti 35 siswa yaitu 18 siswi dari kelas 1B dan 17 siswi dari kelas 1D, waktu pelaksanaan pada tanggal 27 Oktober 2023. Hasil pengetahuan siswa mengalami peningkatan yaitu 80% setelah pemberian materi serta menjawab pertanyaan selingan. Adapun hasil berdasarkan pengukuran antropometri hingga perhitungan kebutuhan gizi yaitu 28 siswi dengan kategori baik, 4 orang siswi dengan kategori lebih, dan 2 orang dengan status gizi obesitas, serta 1 orang siswi dengan kategori status gizi buruk. Keantusiasan peserta penyuluhan dapat dilihat dari memberi pertanyaan di sela – sela pemateri memaparkan materinya masing – masing. Sebaiknya para penyuluh bisa lebih cepat tanggap ketika para peserta diskusi dalam keadaan tidak kondusif.
Co-Authors Nursalim Nursalim Sahariah Rowa, Sitti Suaib, Fatmawaty Tory, Rini Dwikurniati