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DAYA TERIMA DAN ANALISIS PROTEIN SERTA ZAT BESI PADA CHEESE STIK DENGAN SUBSTITUSI TEPUNG KEDELAI Lydia Fanny; Azha Mutia Rugaya; Hendrayati Hendrayati
Media Gizi Pangan Vol 28, No 2 (2021): Desember 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

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.

Pemberian Kue Kering Tepung Ubi Jalar Ungu DenganTepung Tempe Terhadap Gula Darah Sewaktu Pada Penderita Diabetes Mellitus Type 2 Di Rumah Sakit dr. Tadjuddin Chalid Makassar Nurhayati Muslimin; Lydia Fanny; Manjilala Manjilala
Media Gizi Pangan Vol 25, No 1 (2018): Januari 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Diabetes Mellitus (DM) is a collection of symptoms that arise in someone who has increased blood sugar levels (Glucose) due to lack of insulin hormone. The content in purple and tempe sweet potatoes has high amylose fiber content, and low IG improves insulin sensitivity, decreases glucose uptake rate, and is useful in controlling blood glucose so as to reduce the risk of complications in people with diabetes mellitus type 2 .This study aims to determine the effect of pastry cake flour sweet potato purple and tempe powder to blood sugar levels in patients with diabetes mellitus Type 2 in dr. Tajuddin Chalid Makassar.This study is an analytical study with Pre-Experiments by looking at blood glucose levels in the subjects who suffer from diabetes mellitus type 2 with the number of samples senbanyak 12 respondents. The result of data analysis of the effect of sweet potato pie cake and tempe powder to Diabetes Mellitus Type 2 patients was analyzed using SPSS with Wilcoxon test. The presentation of data is presented in tabular and narrative form.The results show Asymp.Sig (2-tailed) is 0.005. Because Asymp.Sig (2-tailed) is worth 0.005 which means There is effect of cake pastry sweet potato purple powder and tempe powder to blood sugar while in patient of Diabetes Mellitus Type 2 in dr. Tadjuddin Chalid Makassar.It is advisable to control blood sugar regularly at least once a month, physical exercise such as doing regular physical activity at least 3 times a week, and multiply the activities at home. Should counseling about Diabetes Mellitus type 2 Related to the recommended foodstuffs and is not recommended for people with Diabetes Mellitus (DM) type 2.

DAYA TERIMA DAN KANDUNGAN ZAT GIZI MIKRO SERABI YANG DIPERKAYA TEPUNG TEMPE DAN TEPUNG IKAN TERI (Stolephorus sp Lydia fanny
Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT Children under five begin to have difficulty eating or just like snacks that are classified as empty calories and nutrition in general. Therefore it is necessary to enrich local snacks as an alternative for handling nutritional problems. One of the local snacks that can help improve nutritional problems is serabi with the addition of tempe flour and anchovy flour. This study aims to determine the iron content of serabi with the addition of tempe flour and anchovy flour. This research is a type of laboratory research in the field of food. The serabi formula with the addition of formula concentrations of tempe flour and anchovy flour are F1 (10%: 5%), F2 (15%: 5%), and F3 (25%: 5%). The method of analysis of iron content is AAS (Atomic Absorption Spectrophotometer). The data obtained were analyzed by computer programs using the Friedman test. The results showed that the iron content was highest at a concentration of 10%: 5%. The addition of tempe flour and anchovy flour did not have a significant effect on color, aroma, texture and taste. From the most preferred aspect of serabi color on the addition of tempe flour and anchovy flour the concentration of 10%: 5% while the most preferred aspects of texture, aroma and taste on the addition of tempe flour and anchovy flour concentration of 10%: 5%, 15%: 5%, and 25%: 5%. It can be concluded that the addition of tempe flour and anchovy flour gives increased levels of iron in the serabi. The addition of tempe flour and anchovy flour do not have a significant effect on color, aroma, texture and taste in all three concentrations.Keywords: Serabi, tempe flour, anchovy flour

Kualitas Organoleptik Es Krim Santan Thresia Dewi Kartini; Lydia Fanny; Magdalena Magdalena
Jurnal Kesehatan Manarang Vol 7 No 2 (2021): Desember 2021
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v7i2.506

The results of Riskesdas 2018 show that the prevalence of malnourished under-five children in South Sulawesi is still high compared to the national figures and WHO targets. Makassar City has a higher number of children under five suffering from malnutrition than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. Ice cream has a high nutritional value depending on the quality of the raw materials, so the raw materials used need to be known for certain. Coconut milk as a raw material for coconut milk ice cream has a high-fat content, the fat content makes the ice cream soft and of good quality. This study aims to determine the organoleptic quality of coconut milk ice cream. This type of experimental research is a completely randomized design (CRD), namely, there are 3 treatments of coconut milk with the addition of red bean and papaya pulp, namely F1=10g:50g, F2=20g:100g, and F3=30g:150g, each repetition 2 times, with F0 coconut milk without the addition of red bean pulp and papaya. Organoleptic quality was obtained from the organoleptic test of coconut milk ice cream to 40 untrained panelists at the Department of Nutrition of the Health Polytechnic of the Ministry of Health Makassar and of the Health Polytechnic of the Ministry of Health Banjarmasin. The results showed that the organoleptic quality in terms of color with p=0.001 and texture p=0.025 meant that there was an effect of adding red bean pulp and papaya. Meanwhile, from the aspect of aroma with p = 0.545 and taste p = 0.448, it shows that there is no effect of adding red bean porridge and papaya to coconut milk ice cream. The most acceptable coconut milk ice cream based on organoleptic quality was F1 (10g:50g) with a total score of 157.

DAYA TERIMA DAN KANDUNGAN SERAT BAKSO IKAN DENGAN SUBSTITUSI PISANG KEPOK Lydia Fanny; Thresia Dewi Kartini; Yulinar Yulinar
Media Gizi Pangan Vol 29, No 1 (2022): Juni 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

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.

DAYA TERIMA DAN KANDUNGAN ZAT BESI SNACK BAR DANGKE Sitti Sahariah Rowa; Hikmawati Mas'ud; Lydia Fanny
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

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.

Analysis of Nutrient Content in Bangke Cake with the Addition of Brown Rice Flour Lydia Fanny; Thresia Dewi Kartini B
Health Notions Vol 6, No 12 (2022): December
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hn61205

Efforts to provide additional food to cronic lack of energy pregnant women aim to increase the intake of macro and micro nutrients (iron and vitamin A). Bangke cake is one of the traditional Indonesian pastries in South Sulawesi Province. Knowing the acceptability and analysis of macro and micro nutrients content in macro and micro nutrients in Bangke cake with the addition of brown rice flour. The assessment method uses 4 hedonic scales and the criteria for the panelists selected to perform the hedonic test are untrained panelists consisting of 50 pregnant women. The data from the test results of nutrient levels were analyzed by two-way ANOVA test and the data from the organoleptic test results, namely the hedonic test on acceptability was analyzed by the Kruskal Wallis test. The brown rice flour substitution cake that was most acceptable to panelists from all aspects was the F3 formula. Nutrient levels in the brown rice flour substitution showed an increasing trend of nutrient levels of macro nutrients and beta-carotene, except for iron.Keywords: brown rice; bangke cake; pregnant women; chronic energy deficiency

Kualitas Organoleptik Es Krim Santan Thresia Dewi Kartini; Lydia Fanny; Magdalena Magdalena
Jurnal Kesehatan Manarang Vol 7 No 2 (2021): Desember 2021
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v7i2.506

The results of Riskesdas 2018 show that the prevalence of malnourished under-five children in South Sulawesi is still high compared to the national figures and WHO targets. Makassar City has a higher number of children under five suffering from malnutrition than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. Ice cream has a high nutritional value depending on the quality of the raw materials, so the raw materials used need to be known for certain. Coconut milk as a raw material for coconut milk ice cream has a high-fat content, the fat content makes the ice cream soft and of good quality. This study aims to determine the organoleptic quality of coconut milk ice cream. This type of experimental research is a completely randomized design (CRD), namely, there are 3 treatments of coconut milk with the addition of red bean and papaya pulp, namely F1=10g:50g, F2=20g:100g, and F3=30g:150g, each repetition 2 times, with F0 coconut milk without the addition of red bean pulp and papaya. Organoleptic quality was obtained from the organoleptic test of coconut milk ice cream to 40 untrained panelists at the Department of Nutrition of the Health Polytechnic of the Ministry of Health Makassar and of the Health Polytechnic of the Ministry of Health Banjarmasin. The results showed that the organoleptic quality in terms of color with p=0.001 and texture p=0.025 meant that there was an effect of adding red bean pulp and papaya. Meanwhile, from the aspect of aroma with p = 0.545 and taste p = 0.448, it shows that there is no effect of adding red bean porridge and papaya to coconut milk ice cream. The most acceptable coconut milk ice cream based on organoleptic quality was F1 (10g:50g) with a total score of 157.

PERBEDAAN STATUS GIZI dAN PRESTASI BELAJAR SISWA SD YANG MENDAPAT PROGAS DAN YANG TIDAK MENDAPAT PROGAS DI KABUPATEN KUPANG – PROVINSI NTT Regina Maria Boro; Tobianus Hasan; Lydia Fanny
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

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.

Hubungan Pengetahuan Ibu dengan Praktik IMD, ASI Eksklusif, dan MP-ASI pada Anak Stunting di Puskesmas Marusu, Maros Gabrielle, Ester; Agustian, Agustian; Fanny, Lydia; Amir, Aswita
Media Kesehatan Politeknik Kesehatan Makassar Vol 17, No 1 (2022): Media Kesehatan
Publisher : Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v17i1.2769

Latar belakang: Stunting adalah kondisi gagal tumbuh pada anak akibat akumulasi ketidakcukupan gizi yang terjadi sejak bayi dalam kandungan hingga dua tahun. Beberapa faktor yang mempengaruhi stunting adalah pola asuh yang kurang baik, pendidikan ibu, pengetahuan, faktor ekonomi, maupun faktor social-budaya. Pengetahuan ibu sangat penting pada saat sedang hamil, menyusui dan memberikan MP-ASI, karena pengetahuan dapat mempengaruhi sikap dan perilaku mereka dalam mengasuh dan memberikan asupan bagi anaknya. Tujuan: Untuk mengetahui hubungan pengetahuan ibu dengan praktik IMD, ASI eksklusif, dan MP-ASI pada anak stunting di Puskesmas Marusu, Maros.Metode: Jenis penelitian ini adalah observasional analitik dengan rancangan penelitian cross sectional. Penelitian ini dilakukan di dua desa yaitu Nisombalia dan Bontomatene pada Juni 2021. Sampel penelitian ini adalah anak berusia 12-24 bulan yang menderita stunting. Sampel diambil dengan teknik purposive sampling sebanyak 10 orang. Data dikumpulkan dengan cara mewawancarai dan pengisian kuesioner pengetahuan ibu. Uji analitik menggunakan uji Chi-square.Hasil: Berdasarkan hasil statistik terdapat hubungan pengetahuan ibu dengan praktik IMD (p=0,027), adanya hubungan pengetahuan ibu dengan pemberian ASI eksklusif (p= 0,019), dan terdapat hubungan antara pengetahuan ibu dengan pemberian MP-ASI (p=0,033). Kesimpulan: Adanya hubungan antara pengetahuan ibu dengan praktik Inisiasi Menyusu Dini (IMD), ASI eksklusif, dan MP-ASI pada anak stunting di Puskesmas Marusu, Kabupaten Maros.Saran : Diharapkan kepada petugas kesehatan untuk memberikan penyuluhan dengan berbagai macam media baik elektronik maupun cetak untuk meningkatkan pengetahun ibu tentang IMD, ASI Eksklusif dan pemberian MP-ASI. Bagi peneliti yang ingin melakukan penelitian sejenis, sebaiknya membahas faktor risiko lain yang berhubungan dengan pelaksanaan IMD, pemberian ASI eksklusif, dan pemberian MP-ASI dengan menggunakan jumlah sampel yang lebih.Kata kunci: Pengetahuan Ibu, Inisiasi Menyusu Dini, ASI Eksklusif, MP-ASI

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