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TINGKAT PENGETAHUAN GIZI TERHADAP POLA KONSUMSI SAYUR DAN BUAH DI MASA PANDEMI COVID-19 PADA SISWA MENENGAH ATAS Level of nutritional knowledge on vegetable and fruit consumption patterns during the covid-19 pandemic in high school students mustamin mustamin; Manji Lala; Rifa Nur Fadiilah
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT One of the anticipatory measures to prevent COVID-19 is to diligently consume vitamins and minerals in accordance with the recommended balanced nutrition guidelines where the sources of these vitamins and minerals are in vegetables and fruit. Based on the Riskesdas data 2018, it shows that nationally the behavior of the population aged >10 years who consumes less vegetables and fruit is at 95.5%. This study aims to determine the relationship between the level of nutritional knowledge on fruit and vegetable consumption patterns during the COVID-19 pandemic in high school students. This research is an observational research using a cross sectional study design. The sample was selected using a simple random sampling technique. The sample is students who are classified as teenagers aged 15-18 years from class X and XI at SMAN 10 Gowa who were selected based on simple random sampling with a sample of 89 people. The results showed that the socio-economic family based on the last education of the parents had the last education in the high category, then based on the work the parents had a non-formal job category, while based on the income of the parents had an income below the minimum wage <Rp 3,250,000. The level of nutritional knowledge and consumption patterns of vegetables and fruit in SMAN 10 Gowa students are mostly in the good category. The conclusion shows that there is no significant relationship between nutritional knowledge and consumption patterns of vegetables and fruit during the covid-19 pandemic in SMA Negeri 10 Gowa students.Keywords : Comsumption Pattern, Covid-19, Nutrition Knowledge, Teenager, Vegetable and Fruit ABSTRAK Salah satu tindakan antisipasi terhadap pencegahan COVID-19 ini adalah dengan rajin mengonsumsi vitamin dan mineral sesuai dengan anjuran pedoman gizi seimbang dimana sumber vitamin dan mineral ini ada di sayur dan buah. Berdasarkan data Riskesdas 2018, menunjukkan bahwa secara nasional perilaku penduduk umur >10 tahun yang kurang mengonsumsi sayur dan buah berada di angka 95,5 %. Penelitian ini bertujuan untuk mengetahui hubungan tingkat pengetahuan gizi terhadap pola konsumsi buah dan sayur di masa pandemi covid-19 pada siswa menengah atas. Penelitian ini adalah jenis penelitian observasional menggunakan desain penelitian cross sectional study. Sampel dipilih dengan menggunakan teknik simple random sampling. Sampel ialah siswa yang tergolong remaja berusia 15 – 18 tahun dari kelas X dan XI di SMAN 10 Gowa yang terpilih berdasarkan simple random sampling dengan jumlah sampel 89 orang. Hasil penelitian menunjukkan bahwa sosial ekonomi keluarga berdasarkan pendidikan terakhir ayah dan ibu memiliki pendidikan terakhir dengan kategori tinggi, kemudian berdasarkan pekerjaan ayah dan ibu memiliki pekerjaan kategori non-formal, sedangkan berdasarkan pendapatan ayah dan ibu memiliki pendapatan dibawah UMR < Rp 3.250.000. Tingkat pengetahun gizi serta pola konsumsi sayur dan buah pada siswa SMAN 10 Gowa sebagian besar dengan kategori baik. Kesimpulan menunjukkan bahwa tidak ada hubungan yang signifikan antara pengetahuan gizi dengan pola konsumsi sayur dan buah di masa pandemi covid-19 pada siswa SMA Negeri 10 Gowa. Kata kunci : Covid-19, Pengetahuan Gizi, Pola Konsumsi, Remaja, Sayur dan Buah

Substitusi Tepung Ubi Jalar Ungu dan Tepung Tempe pada Bolu Cukke Merupakan Alternatif PMT untuk Ibu Hamil dan Balita Manjilala Manjilala; Mustamin Mustamin
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.v7i2.522

Supplementary food, especially for vulnerable groups such as pregnant women and toddlers, is one strategy in dealing with nutritional problems, especially during the COVID-19 pandemic. The aim of the study was to determine the acceptability of Bolu Cukke with purple sweet potato flour and tempeh flour substitutes. Experimental research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health Makassar with a total of 50 panelists in 2019. The nutritional content was analyzed using the Kjhedal method for protein, gravimetry for fat, and titrimetry for carbohydrates. Acceptance test was analyzed using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the color and aroma of the four sample groups were different (p=0.000 and p=0.028), while there was no difference in texture and taste. Based on the nutritional content, group C had the highest protein content, group A had the highest fat content while group D had the highest carbohydrate content.

KUNJUNGAN ANTENATAL CARE (ANC) DENGAN KEJADIAN STUNTING PADA BAYI USIA 6 – 23 BULAN Nur Annisa Hamid; Asmarudin Pakhri; Mustamin Mustamin; Adriyani Adam
Media Gizi Pangan Vol 28, No 2 (2021): Desember 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Latar Belakang: Stunting merupakan suatu keadaan tinggi badan (TB) balita yang tidak sesuai dengan umur, yang dilakukan melalui perhitungan z-score Tinggi Badan menurut Umur (TB/U). Menurut Data Riskesdas tahun 2018, provinsi Sulawesi Selatan adalah provinsi dengan prevalensi stunting tertinggi keempat di Indonesia (35,7%). Proses tumbuh kembang yang terganggu disebabkan oleh penyebab langsung maupun tidak langsung seperti riwayat kunjungan Antenatal Care (ANC). Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan antara kunjungan Antenatal Care (ANC), kelengkapan pelayanan 10T, dan panjang badan lahir dengan kejadian stunting pada bayi usia 6-23 bulan di wilayah kerja Puskesmas Lau Kabupaten Maros. Metode: Jenis penelitian yang digunakan adalah jenis penelitian observasional analitik dengan desain Cross Sectional. Penelitian ini dilakukan di Desa Bonto Marannu pada bulan juni 2021. Populasi pada penelitian ini adalah seluruh bayi usia 6-23 bulan di Desa Bonto Marannu berjumlah 84 bayi. Penentuan jumlah sampel ditentukan menggunakan rumus slovin dan diperoleh sampel sebanyak 70 bayi usia 6-23 bulan. Teknik pengambilan sampel menggunakan teknik accidental sampling yang dilakukan di 3 posyandu yang berada di Desa Bonto Marannu. Analisis data meliputi analisis univariat dan bivariat menggunakan uji Chi-Square. Hasil: Analisis bivariat menunjukkan terdapat hubungan antara kunjungan Antenatal Care (ANC) dengan kejadian stunting (p value = 0,000). Terdapat hubungan kelengkapan pelayanan 10T dengan kejadian stunting (p value = 0,001). Terdapat hubungan panjang badan lahir dengan kejadian stunting (p badan lahir dengan kejadian stunting (p value = 0,011). Kesimpulan: terdapat hubungan kunjungan Antenatal Care, kelengkapan pelayanan 10T, dan panjang badan lahir dengan kejadian stunting.Kata Kunci : Baduta, Kunjungan Antenatal Care, Stunting

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.

Penyuluhan Gizi Terhadap Tingkat Pengetahuan Jajan Anak Sekolah Dasar Sunarto Sunarto; Mustamin Mustamin; Nur Wahidah Apriani
Media Kesehatan Politeknik Kesehatan Makassar Vol 19 No 1 (2024): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v19i1.589

Consumption of unhealthy snacks in children is caused by a lack of knowledge about healthy snacks. Consumption of snacks is something that is characteristic of children. Snacks that are bought by children are often not considered either in terms of cleanliness or the ingredients in these foods. This study is to determine the level of knowledge to determine the level of knowledge of school children's snacks before and after counseling, to determine the level of school children's snacking habits, and to analyze the effect of nutrition counseling on the level of knowledge of elementary school children's snacks. The design of this study is a pre-experimental study with a one group pre-test and post-test design at SD IT Al-Fikri Makassar in 2023. The population is students in grades 4, 5 and 6. The sample size is 59 people. Knowledge and eating habits are known by giving questionnaires to students. Statistical test with paired test T test. The study found that the sample was generally class 6B (37.3%), 11 years old (28.8%), 24 women (40.7%) and 35 men (59.3%). The level of knowledge before and after counseling was good (52.5%) and (84.7%). The habit of snacking before and after counseling is good (47.5%) and (44.1%). Statistical analysis revealed that there was an effect of counseling with a value of p = 0.000. There was no effect of counseling with p value = 0.281. There was an effect of counseling on the level of knowledge of elementary school children's snacks before and after counseling. There was no effect of counseling on snack habits of elementary school children. There was an effect of nutrition counseling on the level of knowledge of snacks of elementary school children. For students who have knowledge of snacks in the good category so that they remain clever in choosing snacks at school. It is expected that teachers will monitor the habits of snacks and food sold in school canteens and food vendors in the school environment so that students do not consume snacks carelessly to prevent health problems. For students who have a habit of snacking in the good category to maintain these habits.

Substitusi Tepung Ubi Jalar Ungu dan Tepung Tempe pada Bolu Cukke Merupakan Alternatif PMT untuk Ibu Hamil dan Balita Manjilala Manjilala; Mustamin Mustamin
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.v7i2.522

Supplementary food, especially for vulnerable groups such as pregnant women and toddlers, is one strategy in dealing with nutritional problems, especially during the COVID-19 pandemic. The aim of the study was to determine the acceptability of Bolu Cukke with purple sweet potato flour and tempeh flour substitutes. Experimental research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health Makassar with a total of 50 panelists in 2019. The nutritional content was analyzed using the Kjhedal method for protein, gravimetry for fat, and titrimetry for carbohydrates. Acceptance test was analyzed using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the color and aroma of the four sample groups were different (p=0.000 and p=0.028), while there was no difference in texture and taste. Based on the nutritional content, group C had the highest protein content, group A had the highest fat content while group D had the highest carbohydrate content.

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