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All Journal Media Gizi Mikro Indonesia Media Gizi Pangan INDONESIAN JOURNAL OF HEALTH Jurnal Gizi dan Kesehatan

Hendrayati Hendrayati

Poltekkes Kemenkes Makassar

Author-ID : 3165058

Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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KARAKTERISTIK KADER POSYANDU DALAM PENGGUNAAN PEDOMAN GIZI SEIMBANG (PGS) MELALUI PENDEKATAN PROBLEM BASED DI WILAYAH KERJA PUSKESMAS PACERAKKANG DAYA MAKASSAR Hendrayati Hendrayati; Sitti Saharia Rowa; Nursalim Nursalim
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRAKThe government issued a Balanced Nutrition Guidelines (BNG) starting in 2014, with the aim of being used as a guideline in the administration of meals starting at the family and national level. The application of BNG to date has not been evenly distributed, especially for housewives who are not working, poor and have low education. In housewives like this usually children under five years old are obtained with nutritional problems both under nutrition and stunting. The use of posyandu cadres as a facilitator for local communities is expected to be able to transfer knowledge well because it is supported by factors of closeness and good emotional ties with housewives around their homes.This research is a study that measures the knowledge, attitudes and skills of posyandu cadres in implementing PGS. Materials in improving the indicators are used by the BNG module. Measurements are carried out 2 times. Research result provide an illustration that there is an increase in knowledge about the use of PGS twice as much and change in knowledge by 32%. Attitude changes increased 16% and skills change reached 48%.

KANDUNGAN PROTEIN DAN ZINC PADA NUGGET KERANG DARAH (Anadara Granusa) Hendrayati Hendrayati; Alya Fajriani Risal; Sunarto Sunarto; Nursalim Nursalim; Adriyani Adam
Media Gizi Pangan Vol 29, No 1 (2022): Juni 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background; Intake of protein and zinc in toddlers is very important to support growth and development. Blood clams (anadara granusa) are a good source of protein and zinc. Blood clam nuggets are the use of local food ingredients into high nutritional value foods that can overcome nutritional problems, especially lack of protein and zinc intake.Methods: Research Analysis of protein and zinc content in blood clam nuggets in various formulations is an experimental study with a completely randomized design with three substitution treatments for blood clams (Anadara Granusa) 0%, (F0) 30% (F1), 40% , (F2) and 50% (F3). Design Post Test Group with two repetitions (duplo), analysis of protein metode Kjedhal and zinc levels. using the Atomic Absorption Spectrophotometer (AAS) method.Results: The protein content in (F0) had the lowest protein content, 16.54 g/100 g, while the sample with the highest substitution of blood clams (Anadara Granusa) (F3) showed the highest protein content of 18.39 g/100 g. The addition of blood clams substitution can increase the zinc nugget content. It can be seen from the results of the analysis of the zinc content (F0) that the lowest zinc content is 0.6585 g/100 g, while the blood shellfish substitution (Anadara Granusa) is the highest (F4) which has the highest zinc content of 1.952 g/100.Conclusion: The protein and zinc content is directly proportional to the substitution of blood clams (Anadara Granusa) in blood clam nuggets, the greater the substitution of blood clams (Anadara Granusa) the higher the protein and zinc content.Suggestion: The processing of blood clams (Anadara Granusa) must be ensured correctly and properly to ensure food safety.

Hubungan Status Sosial Ekonomi dengan Sindrom Metabolik Pada Pasien Rawat Jalan RSUD Labuang Baji Kota Makassar Septiyanti Septiyanti; Nurhaedar Jafar; Hendrayati Hendrayati
Indonesian Journal of Health Vol 1 No 01 (2020): Vol.01 No.01 (Oktober 2020)
Publisher : Yayasan Citra Cendekia Celebes

The increasing flow of globalization in all fields, technological and industrial developments have been many bring changes to people's behavior and lifestyle. Changes in food consumption patterns as well as reduced physical activity and environmental pollution also contribute to lifestyle changes. These changes have unconsciously influenced the epidemiological transition with the increasing cases of degenerative diseases. Along with these changes in human lifestyle, one of the problems that arise in the health sector is an increase in the incidence of metabolic syndrome. This study aims to determine the relationship of socioeconomic status with metabolic syndrome in outpatients at the Labuang Baji Makassar Hospital. This type of research is an analytic survey with a cross sectional approach. Sampling was done using accidental sampling technique with a sample size of 70 people. Data collection was carried out by collecting secondary data and primary data. Data analysis was performed using the chi-square test. The results showed that there was no significant relationship between socioeconomic status and metabolic syndrome. Metabolic syndrome patients were found to be highest at the age of 60-69 years. Most of the people with metabolic syndrome are women with retired jobs. The metabolic syndrome incidence increases with the high level of education.

DAYA TERIMA DAN KANDUNGAN PROTEIN SERTA ZAT BESI PADA COOKIES DENGAN SUBSTITUSI TEPUNG JEWAWUT (Setaria italica) DAN TEPUNG IKAN KEMBUNG (Rastrelliger Kanagurta L.) Hendrayati Hendrayati; Fatmawaty Suaib; Abdullah Tamrin; Nur Yani
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT The availability of nutrients that a person needs can be met from other than main meals and snacks. One of the snacks orsnackswho is becomingtrendiscookies. Cookies generally contain high energy, fat and sodium but lack protein and iron as well as fiber. If cookies are used as a snack that can overcome nutritional problems, for example stunting toddlers, the snack besides containing enough energy also has high protein and iron content. Substitution is done to increase the nutritional value of a product. Sources of food that can be used as snacks that are rich in protein and iron include barley flour and mackerel flour. This manuscript is the result of research that aims to determine the acceptability and content of protein and iron incookieswith the substitution of barley flour and mackerel flour as an alternative healthy snack. This research is an experimental research. The manufacture of cookie products with the substitution of millet flour and mackerel flour was carried out at the Food Technology Laboratory and the acceptability test was carried out in the organoleptic laboratory of the Department of Nutrition, Poltekkes, Ministry of Health, Makassar. Cookies made as many as 4 (four) formulations. Analysis of protein content using the methodMicro Kjedhaland substanceairon using method spectrophotometer. Test resultsKruskal WallisOn acceptability, from the assessment of 25 untrained panelists, the formulation with a concentration of 15% millet flour and 5% mackerel flour was the favorite in the organoleptic test. Protein and iron content in 1 serving (40 g) contains 5.28 g protein and 2.86 mg iron. Further researchers can analyze other nutrients such as fat, folic acid, vitamin B6, vitamin B12, so that these cookies can be used as a snack in overcoming anemia, as well as consumer acceptance tests and shelf life tests. Keywords: Cookies, millet, puffer fish, protein, iron Keywords: Cookies, Iron, Millet, Protein , Puffer fish

Dampak Kemoterapi terhadap Status Gizi Berdasarkan Subjective Global Assesment (SGA) pada Pasien Kanker Payudara (Ca.Mamae) Hendrayati Hendrayati Hendrayati; Chaerunnimah Chaerunnimah; Mustamin Mustamin; Ahmad Dinul Islam
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 1 Juni (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

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Latar Belakang: Kanker payudara merupakan penyakit kanker dengan prevalensi tertinggi di dunia, termasuk Sulawesi Selatan. Kemoterapi memiliki efek samping berupa mual dan muntahhal ini disebabkan oleh adanya zat antitumor (kemoterapi). Status gizi penderita kanker sangat penting untuk dipertahankan dan ditingkatkan sehingga dapat meminimalisir terjadinya komplikasi akibat pengobatan kanker. Penentuan status gizi yang menggunakan parameter bersifat kombinasi untuk meningkatkan sensifitas dan spesifitas menjadi perhatian pada pasen dengan kemoterapi. Subjective Global Assesment (SGA) adalah salah satu cara untuk menilai status gizi pasien dan tervalidasi pada berbagai keadaan pasien. Tujuan: untuk mengetahui dampak kemoterapi terhadap status gizi berdasarkan SGA pada pasien kanker payudara. Metode: Jenis penelitian yang digunakan adalah observasional analitik dengan desain cross sectional, berupa penelusuran data tahun 2017-2020 pada 40 sampel. Hasil: Hasil analisis data diketahui bahwa tidak ada hubungan yang bermakna antara kemoterapi terhadap status gizi dengan menggunakan SGA. (nilaip-value 0,605 ) Hal ini menyatakan bahwa tidak terdapat dampak kemoterapi terhadap status gizi berdasarkan SGA. Kesimpulan: Penelitian ini telah memperoleh gambaran bahwa beberapa unsur yang dinilai dalam SGA seperti asupan makanan, perubahan BB mengarah pada kondisi berisiko terhadap terjadinya gangguan gizi yaitu asupan rata-rata yang kurang masih tinggi dan status gizi tidak normal masih tinggi.

Analisis Faktor Determinan Kejadian Stunting Pada Balita Usia 12 Sampai 60 Bulan Hendrayati Hendrayati; Ramlan Asbar
Media Gizi Pangan Vol 25, No 1 (2018): Januari 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Stunting adalah masalah gizi kronis yang disebabkan oleh asupan zat gizi dalam jangka waktu lama, sehingga menyebabkan tidak terpenuhinya kebutuhan zat gizi. Indonesia menduduki peringkat tertinggi kejadian stunting disbanding Negara Asia Tenggara lainnya. Prevalensi stunting di Indonesia cenderung meningkat. Riset kesehatan Dasar menunjukan prevalensi stanting 35.6% tahun 2010 dan 37.2% tahun 2013 (Bapenas, 2011; MAC-Indonesia, 2014).Penelitian ini bertujuan untuk menganalisa factor determinan pada kejadian stunting anak usia 12 sampai 60 bulan. Metode survey analitik jumlah sampel 155 anak stunting.Hasil penelitian menunjukan factor determinan kejadian stunting pada anak usia 12 sampai 60 bulan adalah asupan energy dan zat gizi makro seperti karbohidrat, protein dan lemak. Sedangkan asupan zat gizi mikro yang mempengaruhi kejadian stunting adalah asupan Vitamin A dan Zink. Selain asupan praktek pemberian makan seperti konsistensi, frekwensi dan sarapan juga merupakan factor determinan kejadian stunting. Pengetahuan gizi ibu tentang ASI eksklusif dan Makanan Pendamping ASI meskipun bukan merupakan determinan kejadian stunting pada anak usia 12 sampai 60 bulan tetapi merupakan factor protektif

Co-Authors Adriyani Adam Ahmad Dinul Islam Alya Fajriani Risal Andi Toewo Titi,ZA Azha Mutia Rugaya Chaerunnimah . Fatmawaty Suaib Hadrawati Hadrawati Hikmawaty Mas'ud Lydia Fanny Mustamin Mustamin Nur fahmi Nur Yani Nurhaedar Djafar Nuri Aslami Nursalim Nurwijayanti Putri Indah Nirmalasari Ramlan Asbar Satriani Martha Satriyani Martha Septiyanti Septiyanti Sitti Saharia Rowa Suciyati Suciyati Sunarto Sunarto Thresia Dewi Kartini

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