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DAYA TERIMA DAN ANALISIS ZAT GIZI MAKRO PADA PEMBUATAN MISUKE (MINYAK SUSU KEDELAI) Hikmawati Mas'ud; Musdalipah Musdalipah
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT Misuke is solid food consisting of vegetable oil, skim milk, and soy which is a source of energy and high protein but with a small volume and in the form of powder. Soybean is a food ingredient with complete protein and is one of the food ingredients that contain amino acids needed by the body. This study is to determine the acceptability of Misuke (soybean oil) and the analysis of macronutrient content (protein, fat, and fat). This research is pre-experimental research that is making Misuke (soybean oil) using three variations of vegetable oil composition (8 ml, 10 ml, and 12 ml), and collecting resources based on color, aroma, texture, and taste. Data analysis using the Friedman Test in a computerized program. The results showed the panelist's most interesting formula on aspects of color, aroma, texture, and taste of Misuke (soybean oil) with an 8 ml vegetable oil composition. In 1 portion of Misuke (soy milk oil), a protein with 8 ml, 10 ml and 12 ml vegetable oil composition is 5.7 g, 5.4 g, 5.3 g while the fat content with vegetable composition is 8 ml, 10 ml and 12 ml, namely 8.1 g, 8.2 g, 8.5 g and fat composition with vegetable oil composition 8 ml, 10 ml and 12 ml, 4.9 g, 5.0 g, 4.2 g. Only for children, children must pay for their children. Keywords: Acceptability, Misuke (Soymilk Oil)

The relationship between nutritional intake and diet with obesity in adolescents Hikmawati Mas'ud; Asmarudin Pakhri; Abdullah Tamrin; Sitti Saharia Rowa
Media Gizi Pangan Vol 28, No 2 (2021): Desember 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

The prevalence of obesity in adolescents continues to increase along with the increase in social welfare. This is due to the increasing consumption of energy and instant food. Obesity in adolescents can interfere with learning activities and can continue into adulthood. This study aims to find the relationship between nutritional intake and diet with obesity in adolescents. .The research location is in SMAN 21 and MAN 3 Makassar because in these schools there are quite high obesity sufferers. The location of the school was chosen purposively. The population is all obese students in the school. The sample is 42 obese students with a BMI of 25 and above and non-obese students who come from both schools and are still actively learning. Data collection of energy and nutrient intake using questionnaires and recall forms for adolescents. Data on weight and height of adolescents were collected using digital scales and microtois. Data analysis with chisquare test.The results of this study found that there was no relationship between energy and nutrient intake with obesity in adolescents. However, there is a relationship between the frequency of consumption of vegetables, snacks and drinking water with adolescent obesity, with a P value <0.05. This means that obese people need to eat vegetables and drink more water and limit their snacks to lose weight. The research is expected to continue with nutritional care for obese adolescents to lose weight.Keywords: nutritional intake, diet and adolescent obesityReferrence : 13 (2012-2020)

Acceptability and Fiber Content of Bolu Kukus with Addition Purple Uwi Flour ( Diocorea Alata ) as Snacks High Fiber Citra Dewi Ayu Lestari; Hikmawati Mas'ud; Suriani Rauf
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Progress of times which fast have been have an impact on unhealthy diet. One of habits that often happen is consume snacks that high fat and low fiber.This usually happen in urban society, they prefer to consume fast foods. Purple uwi flour can made as snacks that high fiber. Food product that can made as healthy snacks that high fiber, is Bolu kukus eith addition purple uwi flour.This research aim know the acceptability and analysis fiber content of bolu kukus addition purple uwi flour (Dioscorea alata ) as snacks high fiber. Design of research is experimental with design one shot group design. The acceptability assased based on the hedonic test with 30 panelists.Results of best acceptability analyzed fiber content, testing in laboratory use method fiber food . Then presented in form table and narration.The result of organoleptic test based aspect of color, aroma texture, and taste, the most highest liked by panelists is concentration of 20%.The value of fiber contant that has been analyzed 24,04%, so that it could consumed as snacks high fiber. According to Recommended Dietary Allowance (RDA) intake fiber children or adults is 15-30 grams/day with consider portions every meal. Suggested manufacture of bolu kukus with addition purple uwi flour should use concentration 20%, because from aspect color, aroma, texture, and flavor is the most good and liked. Analysis macro and micro nutrition anddo test saving power on Bolu kukus.

HUBUNGAN ASUPAN ENERGI DAN GIZI MAKRO SERTA STATUS GIZI PADA PASIEN PRE-EKLAMSI DI RSIA SITI FATIMAH KOTA MAKASSAR Rudy Hartono; Hikmawati Mas'ud; Andi Syam Haeru
Media Kesehatan Politeknik Kesehatan Makassar Vol 12, No 1 (2017): Media Kesehatan
Publisher : Politeknik Kesehatan Makassar

Preeclampsia until now is still a health problem that can not be solved completely. Statistical data in developed countries shows that 10-30% of all maternal deaths are caused by preeclampsia. Preeclampsia is one of the three major causes of maternal death in addition to bleeding and infection. Nutritional intake is an indicator to see the nutritional adequacy and upper arm circumference of pregnant women is one tool to assess the nutritional status, so it can be known complications during pregnancy. This study aims to determine how the relationship of energy intake and macro nutrition and nutritional status with the incidence of preeklamsi in RSIA Siti Fatimah Makassar. The type of this research is cross sectional study. Data collection was done by interview using questionnaire with total sample as many as 34 people. The result of the research using statistical analysis of chi-square test showed that energy intake, protein intake, fat intake, and carbohydrate intake as well as nutritional status were obtained by p values, p = 0.584, p = 0.611, p = 0.416, p = 0.649 And p = 0.547 means that there is no relationship between energy intake and macro nutrition and nutritional status in patients preeklamsi in RSIA Siti Fatimah Makassar. It is expected that the respondent health officer can increase the frequency of counseling both personally and group related factors that can influence the occurrence of preeclampsia.Keywords : Intake of Energy, Macro Nutrition, Nutrition Status, Preeclampsy

DAYA TERIMA DAN KANDUNGAN ZAT BESI SNACK BAR DANGKE Sitti Sahariah Rowa; Hikmawati Mas'ud; Lydia Fanny
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACTSnack bar is one of the snacks in the form of blocks or bars and is generally consumed as a snack or snack. Snack bars have been widely sold in supermarkets, which is a type of snack bar that contains a lot of energy, protein and fiber. (Padipta, 2011). This study aims to determine the organoleptic and chemical properties of snack bars with the substitution of tepug dangke. Pre Experiment with Post Test Group Design research design. Acceptability was assessed based on hedonic tests of 30 panelists and iron analysis 2 times each formula. This study aims to determine the organoleptic and chemical properties of snack bars with the substitution of tepug dangke. Pre Experiment with Post Test Group Design research design. Acceptability was assessed based on hedonic tests of 30 panelists and iron analysis 2 times each formula. It is recommended in making snack bars to improve the taste and texture, especially good dangke flour in terms of the freshness of the dangke itself. It is necessary to conduct food safety tests on consumers through microbiological tests to ensure the level of consumer safety in snack bar products.Keywords : Snack bar dangke, Acceptability, Iron.ABSTRAKSnack bar merupakan salah satu makanan ringan berbentuk balok atau batang dan umumnya dikonsumsi sebagai cemilan atau kudapan. Snack bar sudah banyak dijual di pasar swalayan merupakan jenis snack bar yang banyak mengandung energi, protein dan serat. (Padipta, 2011). Penelitian ini bertujuan untuk mengetahui sifat organoleptik dan kimiawi snack bar dengan subtitusi tepug dangke. Pra Eksperimen dengan desain penelitian Post Test Group Design. Daya terima dinilai berdasarkan uji hedonik terhadap 30 panelis dan analisis zat besi sebanyak 2 kali setiap formula. Hasil penelitian menunjukkan bahwa berdasarkan uji kruskall wallis tidak ada perbedaan terhadap aspek warna (p=0,187), aroma (p=0,270) dan rasa (p=0,104) sedangkan pada aspek tekstur (p=0,100). Kandungan zat besi tertinggi adalah konsentrasi 15% (0,2452 mg). Disarankan dalam pembuatan snack bar untuk memperbaiki rasa dan tekstur terutama tepung dangke yang baik dari segi kesegaran dangke sendiri. Perlu dilakukan uji keamanan pangan terhadap konsumen melalui uji mikrobiologi untuk memastikan tingkat keamanan konsumen pada produk snack bar.

HUBUNGAN FAKTOR STRESS, KETERATURAN MAKAN DAN KONSUMSI MAKANAN ATAU MINUMAN IRRITATIF TERHADAP KEJADIAN SINDROM DISPEPSIA Adriyani Adam; Mustamin Mustamin; zakaria zakaria; Hikmawati Mas'ud; Nurkhairunnisa Nurkhairunnisa
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Dyspepsia syndrome is one of the many digestive tract disorders which is often a complaint and is a public health problem. The incidence of dyspepsia in 2021 is expected to increase from 10 million to 28 million people, accounting for 11.3% of the total population in Indonesia. The purpose of this study was to determine the relationship between stress factors, eating regularity, and consumption of irritative food or drinks on the incidence of dyspepsia syndrome in final year students of D.IV Study Program, Poltekkes Kemenkes Makassar.This research is an analytical research with a cross sectional approach. The research was conducted online at the Department of Physiotherapy, Dental Nursing, partly for the Department of Environmental Health, Medical Laboratory Technology, Pharmacy and Nutrition and offline partly for the Department of Environmental Health, Nutrition, Pharmacy and Medical Laboratory Technology. The research was conducted in November 2022 - February 2023. The research sample was final year students of the Makassar Ministry of Health Poltekkes with a total of 198 people using a random sampling system. Data on stress factors, eating regularity, consumption of irritative food or drinks and dyspepsia syndrome were obtained using a questionnaire. Data from the results of this study were processed by statistical tests using the chi-square test.The results showed that there was a relationship between stress level and the incidence of dyspepsia syndrome (P = 0.00), there was no relationship between eating regularity and the incidence of dyspepsia syndrome (P = 0.257), there was no relationship between consumption of irritative food or drink with the incidence of dyspepsia syndrome (P = 0.440).Suggestions for students to motivate themselves to consume food regularly, reduce consumption of irritating foods or drinks, and habits that can cause stress in order to avoid dyspepsia syndrome.Keywords : irritative , stress, dyspepsia syndrome.

Antioxidant content in traditional barobbo foods of yellow corn and white pulut corn Wijayanti Burhanuddin; Sukmawati Sukmawati; Hikmawati Mas'ud
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

In 2012, around 8.2 million deaths were caused by cancer. More than 30% of cancer deaths are caused by five behavioral and dietary factors. One of the factors is the lack of consumption of vegetables and fruit. One way to prevent cancer is to consume foods rich in antioxidants. Sources of antioxidants can be obtained from vegetables and fruits. Barobbo is a traditional food from South Sulawesi made from corn. Barobbo is still demand by the public. Corn is in second place after bananas for the people of South Sulawesi to be processed into food, both in the form of cakes, traditional foods, and vegetable blends. The problem formulation of this research is knowing how much the antioxidant content in traditional foods of barobbo yellow corn and white pulit corn. This study aims to analyze the antioxidant content in traditional foods of yellow corn and white pulut corn barobbo. This research is laboratory research. The research was carried out in two stages, the first stage of making barobbo to determine the standard of serving and the second stage of making barobbo, which was to analyze the antioxidant content of barobbo, yellow corn and white pulut corn. The conclusion of this study is that the content of yellow corn, vitamin A in 100 grams of barobbo is 353 μg and vitamin C as much as 10 mg. While the content of vitamin A barobbo in 100 grams of white pulut is 273 μg and vitamin C as much as 26.4 mg. For further studi this recomended to make a temperature measurement on the baroobo cooking process so that the temperature of making barobbo can be measured. In addition, barobbo is recommended for public consumption because it has high levels of vitamin A and vitamin C.

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