Article Per Year (5 Year)
p-Index From 2021 - 2026
3.457
P-Index
This Author published in this journals
All Journal MEDIA MEDIKA INDONESIANA Panrita Abdi - Jurnal Pengabdian pada Masyarakat Health Notions Media Gizi Pangan Jurnal Kesehatan Manarang Media Kesehatan Politeknik Kesehatan Makassar Jurnal Pengabdian Masyarakat Sasambo Jurnal Ilmiah Kesehatan (JIKA) Media Kesehatan Politeknik Kesehatan Makassar Media Gizi Pangan
Thresia Dewi Kartini Berek
Poltekkes Kemenkes Makassar Jurusan Gizi
Biochemistry, Genetics & Molecular Biology Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

Published : 26 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 26 Documents
Search

 1   2   3 
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

Abstract

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.
KARAKTERISTIK KIMIA MI KERING DENGAN SUBSTITUSI TEPUNG UBI JALAR KUNING DAN TEPUNG IKAN GABUS: Chemical Characteristics Of Dried Noodles With Substitution Of Yellow Sweet Potato Flour And Snakehead Fish Flour Hidayah, Nur Izzatul; Berek, Thresia Dewi Kartini; Asikin, Hijrah; Sirajjudin, Sirajuddin
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.v31i1.573

Abstract

Dry noodles are generally made from wheat flour as the main ingredient, which is high in energy and low in other nutrients. The use of wheat flour also causes dependence on wheat imports. This study aims to determine the chemical characteristics of dried noodles substituted with yellow sweet potato flour and cork fish flour, which include moisture content, ash content, beta carotene and calcium. This type of research is a pre-experiment with a one-shot study case research design consisting of one standard formula and three treatment formulas with a concentration (%) of wheat flour: yellow sweet potato flour: cork fish flour each F0 (100:0:0), F1 (65:30:5), F2 (65:25:10), and F3 (65:20:15). Determination of moisture content was tested using the oven method, ash content using the dry sowing method, beta carotene content using the spectrophometer method, and calcium using the AAS method. The results showed that there was an increase in moisture content of 16.64%, ash content of 83.88%, beta carotene increased by 202.89% and calcium by 53.42% in dried noodles with substitutions of yellow sweet potato flour and cork fish flour compared to standard dried noodles. These results are supported by significant treatment differences in water content ρ-value = 0.008, ash content ρ-value = 0.001, beta carotene ρ-value = 0.001 and calcium ρ-value = 0.005. It is recommended for further research to pay attention to the process of making yellow sweet potato flour and processing dry noodles to maintain or minimise the decrease and damage to beta carotene levels.
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.
EFEKTIVITAS EDUKASI GIZI BERBASIS REELS INSTAGRAM TERHADAP PENINGKATAN PENGETAHUAN DAN SIKAP TENTANG ANEMIA PADA REMAJA PUTRI: Effectiveness of Instagram Reels on Anemia Knowledge and Attitudes Nadimin; Theresia Dewi Kartini B; Istiqlal Maharani Putri
Media Gizi Pangan Vol 33 No 1 (2026): Juni 2026
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v33i1.2273

Abstract

Kurangnya pengetahuan dan sikap tentang perilaku pencegahan menjadi salah satu faktor yang berkontribusi terhadap tingginya prevalensi anemia. Di sisi lain, meningkatnya penggunaan media sosial di kalangan remaja membuka peluang pemanfaatan platform digital, seperti Instagram melalui fitur Reels, sebagai sarana edukasi gizi yang lebih interaktif dan mudah dijangkau. Penelitian ini menggunakan rancangan quasi-experimental dengan pendekatan pre-test and post-test control group design. Responden dibagi menjadi kelompok intervensi yang menerima edukasi gizi melalui Reels Instagram dan kelompok kontrol yang mendapatkan edukasi melalui metode ceramah. Intervensi diberikan selama enam hari berturut-turut dengan durasi video maksimal 90 detik. Pengetahuan dan sikap terkait anemia diukur menggunakan kuesioner sebelum dan sesudah intervensi. Analisis data dilakukan menggunakan Wilcoxon Signed-Rank Test, Paired t-test, Mann–Whitney U test, dan Independent samples t-test. Terdapat peningkatan yang bermakna pada skor pengetahuan dan sikap responden setelah intervensi pada kedua kelompok (p < 0,05). Namun, peningkatan pada kelompok yang memperoleh edukasi melalui Reels Instagram terbukti lebih tinggi dibandingkan kelompok ceramah. Edukasi gizi berbasis Reels Instagram efektif dalam meningkatkan pengetahuan serta membentuk sikap positif remaja putri terhadap pencegahan anemia, sehingga berpotensi diterapkan sebagai strategi inovatif dalam program promosi kesehatan remaja.
Pola Pemberian Makan Berhubungan dengan Kejadian Stunting Balita 12-59 Bulan di Wilayah Puskesmas Tamalanrea Makassar Ira Wirya Wirawanti; Nadimin Nadimin; Sirajuddin Sirajuddin; Thresia Dewi; St. Marwati
Media Kesehatan Politeknik Kesehatan Makassar Vol 19 No 2 (2024): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v19i2.1113

Abstract

The prevalence of stunting in the City of Makassar increased from 2022 to 2023. This is in contrast to the government's target to reduce stunting. Parenting patterns are parenting practices that influence a child's growth. One form of them is the feeding practices for toddlers. This research aimed to analyze the relationship between feeding practices and the incidence of stunting in 12-59 months toddlers at Tamalanrea Community Health Center Area. Research used quantitative methods with a cross sectional design on 53 samples of toddlers aged 12-59 months with respondents being mothers of toddlers. Samples were taken using a purposive sampling technique according to the inclusion criteria, toddlers who live in the Tamalanrea Health Center work area; aged 12-59 months; and cared for by mothers as primary caregivers. The exclusion criteria included toddlers with chronic diseases such as congenital heart disease, genetic disorders, allergies, and other chronic diseases that can affect linear growth; toddlers with autism or mental retardation; and mothers who refused to participate in the study. Data on the nutritional status of toddlers was collected by measuring body length using an infantometer or height using a stadiometer and data on feeding practices by mothers were collected using FPSQ. The results showed that the percentage of respondents with low feeding practices was 33%, 20% in mothers with stunted toddlers and 13% in mothers with normal toddlers. There was a significant relationship between feeding practices and stunting in toddlers (p = 0.001) with an inverse relationship and moderate level (r=-0.446). The conclusion was the better feeding practices given the lower incidence of stunting in toddlers. This implied the importance of education on feeding practices for mothers of toddlers so that mothers can apply good feeding practices to toddlers in everyday life, in the Tamalanrea Makassar Health Center area, to prevent stunting.  Keywords : Feeding practices; Mothers of toddlers; Stunting; Toddlers
PENGEMBANGAN COOKIES ‘ZIDAN’ SEBAGAI PANGAN FUNGSIONAL UNTUK IBU HAMIL : “ZIDAN” Cookies for Pregnant Women in the Prevention of Stunting Hajirah; Theresia Dewi K; Adriyani Adam
Media Gizi Pangan Vol 32 No 2 (2025): Desember 2025
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v32i2.1877

Abstract

Stunting sampai saat ini masih menjadi permasalahan kesehatan serius di Indonesia. Stunting salah satunya diawali dengan status gizi ibu hamil yang tidak memenuhi standar dan ini menjadi faktor penyebab stunting. Kekurangan zat besi dan antioksidan selama kehamilan dapat meningkatkan risiko anemia, berat badan lahir rendah, dan stunting pada anak. Penelitian ini bertujuan mengembangkan cookies “Zidan” berbasis bahan lokal yaitu daun kelor, kacang merah, dan jintan hitam sebagai pangan fungsional kaya zat besi dan antioksidan bagi ibu hamil. Penelitian dengan desain eksperimental pada tiga formula perlakuan konsentrasi jintan hitam (F1 : 2,4%, F2 : 4,8%, dan F3 : 7,2%). Uji daya terima dilakukan terhadap 100 panelis menggunakan skala hedonik, sedangkan kadar zat besi dianalisis dengan metode ICP-MS dan kadar antioksidan dengan spektrofotometri. Hasil uji Kruskal-Wallis menunjukkan perbedaan signifikan (p<0,05) pada semua aspek organoleptik (warna, aroma, tekstur, rasa). Formula F2 merupakan yang paling disukai panelis. Formula F1 memiliki kadar zat besi tertinggi (2,73 µg/100gr), sedangkan formula F3 menunjukkan kadar antioksidan tertinggi (18,33 µg/100gr). Penambahan jintan hitam meningkatkan kandungan antioksidan, namun menurunkan kadar zat besi dan daya terima jika digunakan dalam jumlah tinggi. Produk cookies ‘Zidan’ berpotensi sebagai alternatif makanan tambahan bergizi bagi ibu hamil dalam mendukung upaya pencegahan stunting.
Co-Authors Adriyani Adam Agung Agung Agung, Permana Asikin, Hijrah Asrini Agus Aswita Amir Aswita Aswita Amir Chaerunimmah Chaerunnimah . Ekasafitri Elma Silamba Endang Purwaningsih Fachriyani Fachriyani Fasa Novita Putri Fauziah Fauziah Fitrahyani Ahmad Hajirah Hartono, Rudy Hendrayati Hidayah, Nur Izzatul Hijrah Asikin Ira Wirya Wirawanti Isqara Putri, Andi Diin Istiqlal Maharani Putri Khaerawati, ST. Lydia Fanny Magdalena Magdalena Manjilala Manjilala Maulud Fitrah Saputra Muh. Sabir Mustamin Mustamin mustamin mustamin Nadimin Nadimin Nadimin Nadimin Nadimin Nurwijayanti Rauf, Suriani Retno Sri Lestari rizki ayu ningtyas Sirajjudin, Sirajuddin Sirajuddin Sirajuddin Sitti Sahariah Rowa St. Marwati Suci F, Putri Anugrah Suri Etika Yuniawati Theresia Limbong Wahyuni Sulistiawati Zakaria Zakaria Zinatul Faizah