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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.

Mutu Gizi Aneka Kudapan Cokibus Thresia Dewi Kartini B; Nadimin Nadimin
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.v7i2.496

Snacks are small meals usually served with drinks, both for daily use and for special occasions. Cokibus snack is a snack that is made to complement the intake of nutrients, especially for children who experience stunting. Makassar City has more malnourished children than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. This study aims to determine changes in nutritional quality, namely the levels of macronutrients, iron, and calcium in various Cokibus snacks. This type of research is laboratory research. The sample consisted of 4 kinds of snacks, 1 type of Cokibus consisting of standard, and one substitution treatment of 10% snakehead fish meal. Each sample was repeated twice, so there were 16 samples in total. The research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health, Makassar, and the sample was examined at the Quality Control Laboratory of SMTI Makassar. The results showed that per 100 grams of various Cokibuses, the average carbohydrate content decreased -0.1%, protein content increased between 0.21% to 0.72%, fat increased 0.02% to 0.12%, iron increased between 0.43% to 0.63%. Calcium also increased between 0.29% to 0.85%. The snack with the highest increase in nutritional content was Charrot muffins, and the lowest increase in nutritional value was Chobus cupcakes.

PENINGKATAN KAPASITAS MELALUI PEMANFAATAN UBI UNGU SEBAGAI PRODUK FUNGSIONAL Thresia Dewi Kartini B; Sitti Sahariah Rowa
Jurnal Pengabdian Masyarakat Sasambo Vol 4, No 2 (2023): Mei
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jpms.v4i2.970

Masyarakat yang mengalami permasalahan status gizinya, pada hakikatnya juga merupakan permasalahan kesehatan di Indonesia. Kondisi ini membuat penanggulangannya tidak hanya dari aspek pendekatan medis dan pelayanan kesehatan saja. Laporan masalah gizi kurang pada balita dari indeks BB/U di wilayah kerja Puskesmas Paccerakkang pada bulan April 2021 sebanyak 218 kasus. Salah satu metode menanggulangi permasalahan gizi tersebut adalah memanfaatkan pangan lokal yaitu ubi ungu. Ubi ungu diketahui sebagai bahan pangan fungsional karena kandungan antosianin yaitu 110,15mg/100g dan berfungsi sebagai antioksidan yang akan dimanfaatkan menjadi kue kering kutem dan minuman biunik. Tujuan pengabmas ini adalah mengetahui perubahan pengetahuan dan sikap serta meningkatkan kapasitas ibu rumah tangga dalam memanfaatkan ubi ungu menjadi produk fungsional berupa kue kering kutem dan minuman biunik. Kegiatan ini dilakukan dengan memberikan pelatihan melalui media modul, video proses pembuatan produk dan praktik mandiri pengolahan kue kering kutem dan minuman biunik. Hasil yang diperoleh bahwa pengetahuan peserta tentang pemanfaatan ubi ungu sebagai pangan fungsional meningkat dari 40% menjadi 80%. Sikap peserta dari aspek inovasi produk ada 20% tidak setuju dan aspek kualitas produk ada 35% tidak setuju dan setelah post-test 100% peserta setuju. Hasil uji Wilcoxon ρ = 0,0000, artinya terdapat pengaruh pelatihan dan praktek pemanfaatan ubi ungu terhadap pengetahuan peserta. Semua peserta praktik mandiri di rumah. Aktivitas pengabdian masyarakat ini berakibat positif bagi peserta dan warga sekitar, sehingga peserta menguasai pemanfaatan ubi ungu menjadi produk fungsional agar dapat tingkatkan kapasitas peserta.

MUTU HEDONIK FORMULA ISOTONIK PENAMBAHAN GULA PASIR DAN GUM ARAB Thresia Dewi Kartini B; Aswita Aswita Amir; Mustamin Mustamin Mustamin; Ekasafitri Elma Silamba
Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

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.

PENGARUH PENYULUHAN TERHADAP PENGETAHUAN DAN PRAKTIK GIZI SEIMBANG PADA ANAK SEKOLAH DASAR Thresia Dewi Kartini; Manjilala Manjilala; Suri Etika Yuniawati
Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Nutrition counseling using the slogan 4 Healthy 5 Perfect since 1952, began to undergo changes into the General Guidelines for Balanced Nutrition (PUGS) in 1992. Counseling about health and nutrition to the community is not an easy thing because it involves behavior change. Reduced knowledge will also reduce a person's ability to apply nutritional information to everyday life. School children are the next generation of the nation and constitute development capital, so that their health needs to be improved. This study aims to determine the effect of counseling on balanced nutrition knowledge and practices in children of Mandai Elementary School in Makassar City. This study wanted to see the effect of balanced nutrition counseling on a group before and after intervention. This research is an analytical study with quasi-experimental design (quasi experimental), one group pretest posttest design approach. The sample is the fifth grade students in the Mandai Elementary School in Makassar City who were selected by simple random sampling of 46 samples. Data on balanced nutrition knowledge and balanced nutrition practices before and after counseling were obtained through interviews using questionnaires. Data analysis using the Wilcoxon test. Data is presented using tables and narratives.The results showed that there was an influence of knowledge (p = 0,000) and balanced nutrition practices (p = 0,001) of school children before and after counseling. It is recommended for schools, especially teachers, to be able to socialize repetitive balanced nutrition guidelines through empowering School Health Enterprises (SHE).

GAMBARAN KESESUAIAN STANDAR PORSI MAKANAN BIASA MENU MAKAN SIANG PASIEN KELAS I DI RUMAH SAKIT ISLAM FAISAL KOTA MAKASSAR: Description of The Standard Completeness of The Usual Food Portion of The Lunch Menu For Class I Patients At The Faisal Islamic Hospital Makassar City Rauf, Suriani; Kartini B, Thresia Dewi; Isqara Putri, Andi Diin; Asikin, Hijrah
Media Gizi Pangan Vol 31 No 2 (2024): Desember 2024
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v31i2.1188

Penyusunan standar makanan adalah kegiatan menyandingkan dana, kondisi kesehatan dan latar belakang sosial budaya pasien dalam menyusun kecukupan gizi. Standar makanan rumah sakit diperlukan sebagai alat adminstrasi untuk merancang jenis dan jumlah kebutuhan makanan pasien perhari. Kesesuaian standar porsi makanan di rumah sakit berdasarkan penelitian terdahulu dan yang berkaitan menunjukkan adanya ketidaksesuaian dalam pemorsian. Penelitian ini bertujuan untuk mengetahui gambaran kesesuaian standar porsi makanan biasa menu makan siang pasien kelas I di Rumah Sakit Islam Faisal Kota Makassar. Jenis penelitian ini adalah penelitian deskriptif. Jumlah sampel yang digunakan sebanyak 5 pasien perhari selama 10 hari pelaksanaan mengikuti satu siklus menu. Penelitian ini menggunakan data primer yang diperoleh dengan metode penimbangan makanan (food weighing) secara langsung yaitu makan siang pasien dan data sekunder yaitu standar porsi RSI Faisal. Hasil penelitian menunjukkan bahwa standar porsi yang tidak sesuai yaitu makanan pokok hanya 87,70%, lauk hewani 94,14%, sayur 89,58% dan buah 87,38% sedangkan yang sesuai dengan standar porsi yaitu lauk nabati 97,6%. Kesimpulan penelitian ini adalah kesesuaian standar porsi makanan pokok pada menu makan siang pasien kelas I di Rumah Sakit Islam Faisal Kota Makassar dikategorikan tidak sesuai dengan standar porsi yang telah ditetapkan. Disarankan agar Pemorsian makanan pokok di instalasi gizi di RSI Faisal Makassar menggunakan URT yang ukurannya telah distandarkan sesuai dengan rata-rata kebutuhan pasien pada umumnya, sehingga belum memenuhi standar porsi rumah sakit.

Mutu Gizi Aneka Kudapan Cokibus Thresia Dewi Kartini B; Nadimin Nadimin
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.v7i2.496

Snacks are small meals usually served with drinks, both for daily use and for special occasions. Cokibus snack is a snack that is made to complement the intake of nutrients, especially for children who experience stunting. Makassar City has more malnourished children than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. This study aims to determine changes in nutritional quality, namely the levels of macronutrients, iron, and calcium in various Cokibus snacks. This type of research is laboratory research. The sample consisted of 4 kinds of snacks, 1 type of Cokibus consisting of standard, and one substitution treatment of 10% snakehead fish meal. Each sample was repeated twice, so there were 16 samples in total. The research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health, Makassar, and the sample was examined at the Quality Control Laboratory of SMTI Makassar. The results showed that per 100 grams of various Cokibuses, the average carbohydrate content decreased -0.1%, protein content increased between 0.21% to 0.72%, fat increased 0.02% to 0.12%, iron increased between 0.43% to 0.63%. Calcium also increased between 0.29% to 0.85%. The snack with the highest increase in nutritional content was Charrot muffins, and the lowest increase in nutritional value was Chobus cupcakes.

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 FLAVONOID MOCASIA DENGAN SUBSTITUSI TALAS DAN EKSTRAK BUNGA TELANG SEBAGAI ALTERNATIF MENCEGAH KANKER PAYUDARA: Acceptance Rate and Flavonoid Content of Mocasia with Taro Substitution and Butterfly Pea Extract as an Alternative for Breast Cancer Prevention Suci F, Putri Anugrah; Kartini B, Thresia Dewi; Chaerunimmah; Agung, Permana; Asikin, Hijrah
Media Gizi Pangan Vol 32 No 1 (2025): Juni 2025
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v32i1.1480

Pangan fungsional merupakan pangan yang kaya zat gizi sehingga dapat dimanfaatkan untuk mencegah berbagai jenis penyakit seperti kanker yang menjadi salah satu penyakit tidak menular di Indonesia. Mocasia (Mochi Colocasia Esculenta) dengan substitusi talas dan ekstrak bunga telang menjadi produk alternatif mencegah kanker payudara. Jenis penelitian pra eksperimen dengan desain one shot study case. Daya terima dinilai dengan uji organoleptik pada 50 panelis tidak terlatih. Kandungan flavonoid diuji menggunakan metode Spektrofotometri Uv-Vis. Hasil penelitian menunjukkan bahwa formulasi talas tidak berpengaruh nyata terhadap daya terima dari aspek warna (ρ=0,312), rasa (ρ=0,084), tekstur (ρ=0,067) dan aroma (ρ=0,383). Kandungan flavonoid meningkat secara signifikan pada setiap perlakuan dari hasil uji statistik One Way Anova (ρ=0,000) yang artinya formulasi talas berpengaruh nyata pada uji kandungan flavonoid. Formula terpilih berdasarkan hasil perbandingan eksponensial pada penelitian ini adalah F1 (Talas 60%). Disarankan dalam pembuatan mocasia selanjutnya agar meneliti zat gizi makro dan mikro lainnya dan mengembangkan produk mocasia.

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