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All Journal JURNAL ILMU MANAJEMEN DAN BISNIS Health Notions Media Gizi Pangan JURNAL ILMIAH OBSGIN : Jurnal Ilmiah Ilmu Kebidanan & Kandungan Jurnal Ilmiah Kesehatan (JIKA) Al Gizzai: Public Health Nutrition Journal Poltekita: Jurnal Ilmu Kesehatan
Hendrayati
Politeknik Kesehatan Kementerian Kesehatan Makassar
Biochemistry, Genetics & Molecular Biology Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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The Power of accepting Cheese Stick with the Addition of Anchovy Flour (Stolephorus Sp) to Stunting Toddlers Ramah, Desly Adha; Hendrayati, Hendrayati; Rochimiwati, Siti Nur
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.764 KB) | DOI: 10.32382/mgp.v26i1.424

Abstract

Nutrition problems in Indonesia are still a serious health problem, especially malnutrition and stunting. Efforts to improve these nutritional problems can be through improved consumption patterns. Protein intake is one of the way to improve nutrition. One of the improvements in protein intake can be through the addition of anchovy in the form of cheese stick snacks.This study aims to determine the acceptability of cheese stick with the addition of anchovy flour. This type of research is pre-experiment with post test group research design. Acceptability was assessed based on a hedonic test of 30 panelists. The best results will be given to consumer panelists, namely stunting toddlers.The results showed that the highest panelists' acceptability was against the cheese stick with the addition of 10% anchovy flour. Panelis liked 57% flavor aspect, 50% color aspect, 63% aroma aspect and 97% texture aspect. The results of the study on consumer panelists that received by a toddler with a good category of 56.67%. It is recommended in making cheese stick with the addition of anchovy flour using a concentration of 10% because it is very preferred from the aspect of taste, color, aroma, texture and preferred by consumers.
PERBAIKAN GANGGUAN METABOLIK BALITA STUNTING PASCA SUPLEMENTASI ASAM AMINO SISTEIN DI WILAYAH KERJA PUSKESMAS PACERAKKANG Hendrayati, Hendrayati; Titi, ZA, A. Toewo Titi, ZA
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (64.402 KB) | DOI: 10.32382/mgp.v24i1.280

Abstract

Backgrounds: Amino acid cysteine is one of the amino acids that can help the process of accelerating growth. In the process of growth of amino acids cysteine has a role in accelerating the transcription of hormone receptors on the reaction of zinc finger protein (ZFP), induction of Transforming Growth Factor β (TGF β) and the formation of Cystein Rich Intestinal ProteinCRIP) that strongly linked advanced metabolic reactions. Urine is one of the final results of the metabolic process and can describe the metabolic status subjectively.Methods: Research with pre-post randomizet control design has been done with a large sample of 2 x 15 samples divided into treatment and control group. In the treatment group was given cysteine amino acid as much as 25 mg / day with time of administration for 3 months or 90 times giving. Results: The results showed that amino acid administration of cysteine could not improve metabolic disorder in stunting children with indicator of urinalysis result. In this research, we get the description of energy intake that has not reached AKG. This study also provides an illustration of the low TB addition in all study groups. Anthropometric changes in both BB and TB have significant changes in both treatment and control groups.Keywords: Stunting, Amino acids cysteine, urinalysis, energy intake, Weight Loss, Height
Various Factors in Stunting Children Aged 12 to 60 Months Suriani Rauf; Hendrayati Hendrayati
Health Notions Vol 3, No 9 (2019): September
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hn30902

Abstract

Stunting is a chronic nutritional problems caused by the low intake of nutrients in long term, resulting in unfulfilled demand for nutrients. Indonesia has the highest incidence of stunting compared to other Southeast Asian countries. The prevalence of stunting in Indonesia tends to increase. Basic medical research showed prevalence of stunting were 35.6% in 2010 and 37.2% in 2013. This study aimed to analyze determining factors in the incidence of stunting in children aged 12 to 60 months. The method used in this study was analytic survey with sample size as many as 155 stunting children. Determining factors in the incidence of stunting in children aged 12 to 60 months were intake of energy and macro-nutrients such as carbohydrates, proteins as well as fats. While the intake of micronutrients that contributed to the incidence of stunting were the intake of vitamin A and zinc. Beside the intakes, feeding practices such as consistency, frequency and habit of having breakfast were also determining factors in the incidence of stunting. Maternal knowledge concerning to nutrition, exclusive breastfeeding and complementary foods were not determining factor in the incidence of stunting but were the protective one. Keywords: feeding practices; nutritional intake; nutritional knowledge; stunting
Cross-Continental Exploration: Comparative Analysis of Three Diverse Business Models Rubini, Rizki Adriansyah; Hendrayati, Hendrayati; Rahman, Fahrul Fauzi; Sultan, Mokh Adib; Surachman, Eka
Jurnal Ilmu Manajemen dan Bisnis Vol 15, No 2 (2024): Jurnal Ilmu Manajemen dan Bisnis. September 2024
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jimb.v15i2.74523

Abstract

This article analyzes the application of the Business Model Canvas (BMC) in three companies from Indonesia, Romania, and Brazil operating in the food and agriculture sectors. The study uses a descriptive-analytical approach to understand how these companies adjust their strategies to local and global market contexts. Findings indicate that effective customer segmentation, diverse distribution channels, and strategic partnerships are crucial for their success. Additionally, innovation and digital transformation significantly contribute to the resilience and sustainability of these companies. The results provide practical insights for entrepreneurs and policymakers in designing more adaptive and sustainable strategies in dynamic markets.
SEMPOL ABATI SEBAGAI PRODUK MAKANAN UNTUK PENCEGAHAN STUNTING Bertalina, Bertalina; Hendrayati, Hendrayati; Sahariah, Sitti; Asikin, Hijrah
JURNAL ILMIAH OBSGIN : Jurnal Ilmiah Ilmu Kebidanan & Kandungan P-ISSN : 1979-3340 e-ISSN : 2685-7987 Vol 16 No 3 (2024): SEPTEMBER
Publisher : NHM PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Stunting is a failure to thrive due to the accumulation of nutrient deficiencies that occur from pregnancy to 24 months of age (1.000 Hari Pertama Kehidupan). These deficiencies can inhibit growth and negatively impact child welfare. According to WHO 2022, the stunting rate in toddlers is 22.3%, and according to SKI 2023, the stunting rate in toddlers is 21.5%. Eating foods that contain high protein can be one way to prevent stunting.Determined the most preferred Sempol Abati formulation with chicken liver and red spinach substitution and the nutritional value This research was conducted using an experimental method, namely making Sempol Abati with chicken liver substitution F1 (12%), F2 (14%), F3 (16%) and F4 (18%) and in each formula added 10% red spinach. An organoleptic test using a hedonic test (colour, aroma, taste, texture, and overall acceptance) was conducted with 75 panellists and 1 repetition. The most preferred sempol abati product was then analyzed for fiber by the gravimetric method, iron by the ICP-OES method, and other nutrients by TKPI calculation, determining food cost, and selling price. Data were analyzed univariately using a Likert scale. The most preferred formula was F3 (16%). The nutritional value result based on TKPI Formula R0 E 277.95 kcal, P 8.08 g, L 20.1 g, KH 17.3 g, Fe 1.7 mg and fiber 0.05, while the preferred Sempol Abati formula per serving (40 grams) were E 277.38 kcal, P 8.61 g, L 19.64 g, KH 17.54 g, fiber 0.12 g, and Fe (Fe) 2.01 mg. The selling price per serving (2 pieces = 40 grams) was Rp. 6,000. The most preferred formula was formula F3 with 16% chicken liver substitution and 10% red spinach addition. In further research, it can be noted for minimizing the fishy aroma in the product and testing other nutrients in the laboratory.
Pinky Pancake Berbasis Pisang Raja, Kacang Merah dan Ikan Teri Sebagai Makanan Tambahan Balita Adam, Adriyani; Suriani, Suriani; Saharia, Sitti; Zakaria, Zakaria; Chaerunnimah, Chaerunnimah; Hendrayati, Hendrayati
Al GIZZAI: PUBLIC HEALTH NUTRITION JOURNAL Vol 5 No 2 (2025)
Publisher : Program Studi Kesehatan Masyarakat UIN Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/algizzai.v5i2.58964

Abstract

Pendahuluan: Stunting masih menjadi masalah gizi utama di Indonesia, ditandai dengan gangguan pertumbuhan linear dan perkembangan anak. Intervensi berbasis makanan tambahan bergizi dan dapat diterima anak merupakan strategi penting. Penelitian ini bertujuan mengembangkan produk pangan fungsional "Pinky Pancake" berbasis bahan lokal bergizi pisang raja, kacang merah, dan ikan teri, serta menilai daya terimanya pada panelis mahasiswa. Metodologi: Penelitian ini merupakan eksperimental dengan tiga formulasi bahan. Daya terima diuji secara organoleptik terhadap 100 panelis menggunakan uji hedonik skala 1–5 dan dianalisis secara statistik. Hasil: Formulasi terbaik (F3: 10:25:15) menunjukkan skor tertinggi dari aspek warna dan rasa. Kandungan gizi Pinky Pancake per resep menghasilkan energi 596,3 kkal, protein 21,2 g, lemak 18 g, dan karbohidrat 89,3gr. Pinky Pancake berpotensi sebagai alternatif makanan tambahan untuk balita dalam upaya pencegahan stunting. Kesimpulan: Penambahan ikan teri berkontribusi pada kandungan protein dan kalsium produk tanpa mengurangi daya terima secara signifikan
Amino Acid Profile of Polymeric Formula Based on Local Food for Stunting Prevention Hendrayati, Hendrayati; Adam, Adriyani; Fauziah, Fauziah
Poltekita: Jurnal Ilmu Kesehatan Vol. 18 No. 1 (2024)
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v18i1.3541

Abstract

Adequacy energy and protein  has a very strong potential to prevent stunting in children. The role of protein in preventing stunting can be focused more on the amino acid content of a food. Metabolomic research has proven that children who are stunted have lower serum concentrations of nine essential amino acids (tryptophan, isoleucine, leucine, valine, methionine, threonine, histidine, phenylalanine, lysine) compared to children who are not stunted ( p < 0.01). In addition, children who are stunted have low serum concentrations of conditionally essential amino acids (arginine, glycine, glutamine), non-essential amino acids (asparagine, glutamate, serine).This research was to ingredients the amino acid content (glutamic acid, phenylalanine, isoleucine, alanine, arginine, lysine, leucine, threonine, cystine, histidine) in polymeric formulas developed from local food. This research uses an experimental design in the laboratory with a Randomized Complete Factorial (RCF) with four factors, namely F1, F2, F3 and F4. The difference between the formulations of these four formulas is the addition of full cream milk (0%, 10%, 20% and 30% ) Analysis of the amino acid content was carried out at the SIG Laboratory Bogor.  Results showed that the types of essential amino acids were complete and had a good quality amino acid score (SAA=100%). The limiting amino acid is the amino acid lysine. The digestible amino acid score in each formula is; F1 (65.72%), F2 (73.43%), F3 (81.53%), and F4 (85.25%).The results of the one-way ANOVA test showed that there were differences in amino acid content in the four formulas (P>0.05). Follow-up tests used the Tukey test to determine pairwise differences between groups and all groups, showing constant results. This shows that the treatment given, namely the addition of full cream milk, had a significant effect on the differences in amino acid content in the four formulas. Conclusion: The polymeric formula developed contains complete and good quality amino acids.
Acceptability and Nutritional Content of Morijell Instant Pudding as an Additional Food for Nutritionally Vulnerable Groups Fauziah, Fauziah; Hendrayati, Hendrayati; Kartini B, Thresia Dewi; Khaerawati, ST.
Jurnal Ilmiah Kesehatan (JIKA) Vol. 6 No. 2 (2024): Volume 6 Nomor 2 Agustus 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v6i2.801

Abstract

One of the causes of nutritional problems, especially in vulnerable groups such as pregnant-women and toddlers, is due to a lack of energy and nutritional intake. Utilization of Morijell (instant pudding from Moringa-leaves) as an alternative additional food as an effort to improve the nutritional status of toddlers and pregnant women. This study aimed to assess the acceptability and nutritional content of Morijell. It was an experimental research based on completely randomized design. The research results were analyzed using the Kruskal Wallis test to test differences in acceptability and the T-test was used to compare selected formula nutrients with controls. The acceptability assessment results showed that Morijell instant pudding was acceptable with the best formula score=6,024. The most popular instant-pudding formula enriched with Moringa leaf powder is Morijell with the addition of 4 g Moringa leaf powder (F1). Significant differences in the Morijell instant pudding hedonic test were seen in the aroma and taste attributes (p-value<0,05), while the texture and color attributes didn’t significantly influence panelist acceptance (p-value>0,05). The results of the nutritional analysis of the best formula show significant differences in protein, fat and calcium (p-value<0,05). The best formula contains energy=197,56 kcal, protein=6,65 grams, fat=6,28 grams, iron=3,82 mg and calcium=336,17 mg. In conclusion, the addition of Moringa-leaf-powder affects the aroma and taste but doesn’t affect the color and the texture.
Co-Authors Adriyani Adam Asikin, Hijrah Chaerunnimah . Fauziah Fauziah Khaerawati, ST. Mokh Adib Sultan, Mokh Adib Nurhaedar Jafar Rahman, Fahrul Fauzi Ramah, Desly Adha Rubini, Rizki Adriansyah Saharia, Sitti Sahariah, Sitti Septiyanti, Septiyanti Siti Nur Rochimiwati Surachman, Eka Suriani Rauf Suriani Suriani Thresia Dewi Kartini Berek Titi, ZA, A. Toewo Titi, ZA Zakaria Zakaria