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Cukke sponge cake substitute for malnourished children Manjilala Manjilala; Ekariskawati Ekariskawati; Agustian Ipa
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Local snacks or traditional snacks are culturally acceptable foods and all types of food made from local food sources. This local snack consists of various kinds of cakes which initially became a characteristic of an area and can be used in overcoming nutritional problems. Nutritional problems in Indonesia are still a serious health problem, especially the problem of malnutrition in children under five who currently cannot be addressed properly. One of the efforts that can be done to overcome malnutrition among the community is by utilizing kepok banana skin waste and tempe into flour in the form of snacks by considering in terms of nutrition (protein, fiber), benefits and receptivity. This study aims to increase the content of protein nutrients and fiber and the acceptance of local snacks (cukke sponge cake) with the substitution of kepok banana peel flour and tempe flour. Pre experimental study design with post test group design. Acceptability was assessed based on the hedonic test of 25 panelists and the comstock method for 30 toddler panelists. The results of the best acceptability were analyzed for the nutritional value of protein and fiber, laboratory testing using the Mirco Kjedahl method and total fiber analysis. Afterwards presented in the form of tables and narratives. The results of the study showed that the highest panelists' acceptance was against the sponge cake with a concentration of 10%. Panelists really like the aroma aspect as much as 100%, 96% color aspect, 92% flavor aspect and 60% texture aspect. Nutritional value with a 10% substitution is 11.75% for protein and 20.95% for fiber. It is recommended that the manufacture of cukke sponge cake uses concentration 10% because it is very popular in terms of color, texture, aroma and taste. It is better to test other nutrients in the sponge cake.

DAYA TERIMA JAJANAN LOKAL BARONCONG DENGAN PENAMBAHAN WORTEL (DAUCUS CAROTA L) suriani rauf; Manjilala Manjilala; Elvi Kusuma
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

The behavior of people who less consume vegetables and fruit can have a negative impact on health. The lack of appetite for vegetable consumption by the society made the researchers interested in making a combination of vegetables, namely carrots with local foods, namely Baroncong.This research aims to determine the acceptability of local baroncong snacks with the addition of carrots.This research is a pre-experimental study. The panelists from this study consisted of 30 Nutrition Department Students from Health Polytechnic Ministry of Health Makassar. Assessment based on taste aspects, color of aroma and texture of baroncong products with the addition of carrots 50%, 75%, 100% with the criteria of very like, like, dislike and very dislike.The results showed that the acceptability of baroncong with the addition of carrots in terms of taste was a concentration of 75%, which was very much as much as 46.7% and liked as much as 50%, the color aspect was 50% concentration consisting of 36.7% likes and likes as much as 53.3%, the aroma aspectis a concentration of 50% which consists of very much as much as 33.3% and likes as much as 63.3%, in terms of aspects of texture are concentrations of 50% and 75%, each of which consists of as much as 23.3% and likes as much as 63, 3%. Based on these data, Baroncong with the addition of carrots received is a concentration of 75%.

PERANAN KONSELING GIZI DALAM PENINGKATAN PENGETAHUAN GIZI DAN KEPATUHAN DIET PASIEN DM Asmaruddin Pakhri2; Astanti Widiastuti; Manjilala Manjilala
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT Diabetes Mellitus (DM) is a chronic metabolic disorder due to the pancreas not producing enough insulin or the body cannot use insulin produced effectively. National Riskesdas 2018 results show the prevalence of DM has increased from 6.3% in 2013 to 8.5% in 2018. This study used a pre-experimental method to determine the effectiveness of nutritional counseling on nutritional knowledge and diet compliance of DM patients, with the design of the One Group Pretes - Posttest Design. Samples were adult DM patients who were treated in the inpatient room of Tenriawaru Bone Regional General Hospital who were selected by purposive sampling with a total of 20 DM patients hospitalized and who met the criteria.The results showed the majority of the sample of women (75.0%), aged 41-50 years (35.0%), had a history of past elementary education (60.0%) and did not work ie as an IRT (70.0%), the majority of samples suffer from DM for less than 1 year (35.0%). Nutrition knowledge of good category samples by 8 patients (40.0%) increased to 16 patients (80.0%) after being given nutritional counseling and compliant dietary diet compliance as many as 11 patients (55.0%) increased to 16 patients (80, 0%) after being given nutritional counseling ... There is a significant effect of nutritional counseling on nutritional knowledge and diet compliance of DM patients. It is expected that the hospital will place a nutritionist in each inpatient care room so that each patient can be given nutritional counseling Keywords: Nutritional Counseling, Knowledge, Diet Compliance and Diabetes Mellitus,

RIWAYAT PEMERIKSAAN KEHAMILAN DAN PEMBERIAN ASI EKSKLUSIF Aswita Amir; Siti Nur Rochimiwati; Manjilala Manjilala; Musdalifah Muharrikah
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background : Antenatal care is important to do the mother during pregnancy to detect high risk. Exclusive breastfeeding educational purposes, namely in order to have sufficient knowledge of the mother after giving birth to exclusive breastfeeding to their children.Objectives : The purpose of this study to describe antenatal care and exclusive breastfeeding in infants aged 6-12 months in the Village Mangga Tiga Paccerakkang Biringkanaya District of Makassar.Methode : This type of research is observational research with descriptive, the sample in this research that mothers of children aged 6-12 months in l Bougenvil 2 and Bougenvil 30 Housing Mangga Tiga Village Paccerakkang Biringkanaya Makassar City Subdistrict 30 people with method purposive sampling. antenatal care and exclusive breastfeeding was obtained by interview using a questionnaire.Result : Processing antenatal care and exclusive breastfeeding is processed with a view of respondents and data analysis using SPSS then presented through tables and narrative.The results showed that as many as 66.7% of prenatal care, exclusive breastfeeding education as much as 100%, exclusive breastfeeding as much as 30% and as much as 70% exclusive breastfeeding.Keywords: Antenatal Care, Breastfeeding Exclusive, Education

Pemberian Kue Kering Tepung Ubi Jalar Ungu DenganTepung Tempe Terhadap Gula Darah Sewaktu Pada Penderita Diabetes Mellitus Type 2 Di Rumah Sakit dr. Tadjuddin Chalid Makassar Nurhayati Muslimin; Lydia Fanny; Manjilala Manjilala
Media Gizi Pangan Vol 25, No 1 (2018): Januari 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Diabetes Mellitus (DM) is a collection of symptoms that arise in someone who has increased blood sugar levels (Glucose) due to lack of insulin hormone. The content in purple and tempe sweet potatoes has high amylose fiber content, and low IG improves insulin sensitivity, decreases glucose uptake rate, and is useful in controlling blood glucose so as to reduce the risk of complications in people with diabetes mellitus type 2 .This study aims to determine the effect of pastry cake flour sweet potato purple and tempe powder to blood sugar levels in patients with diabetes mellitus Type 2 in dr. Tajuddin Chalid Makassar.This study is an analytical study with Pre-Experiments by looking at blood glucose levels in the subjects who suffer from diabetes mellitus type 2 with the number of samples senbanyak 12 respondents. The result of data analysis of the effect of sweet potato pie cake and tempe powder to Diabetes Mellitus Type 2 patients was analyzed using SPSS with Wilcoxon test. The presentation of data is presented in tabular and narrative form.The results show Asymp.Sig (2-tailed) is 0.005. Because Asymp.Sig (2-tailed) is worth 0.005 which means There is effect of cake pastry sweet potato purple powder and tempe powder to blood sugar while in patient of Diabetes Mellitus Type 2 in dr. Tadjuddin Chalid Makassar.It is advisable to control blood sugar regularly at least once a month, physical exercise such as doing regular physical activity at least 3 times a week, and multiply the activities at home. Should counseling about Diabetes Mellitus type 2 Related to the recommended foodstuffs and is not recommended for people with Diabetes Mellitus (DM) type 2.

Civil Servant and Heigt Level Education of Bugineses Mother Not Significance for Support Paticipation in Growth Monitoring of Child Sirajuddin Sirajuddin; Manjilala manjilala; Mustamin Mustamin
Aloha International Journal of Health Advancement (AIJHA) Vol 1, No 3 (2018): SEPTEMBER
Publisher : Alliance oh Health Activists (AloHA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/%x

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COOKIES SUBSTITUSI TEPUNG BAYAM MERAH DAN TEPUNG KACANG TOLO SEBAGAI MAKANAN TAMBAHAN REMAJA PUTRI ANEMIA Cookies substitution of red spinach flour and cowpea flour as complementary food of anemic adolescent girls Suriani Rauf; Manjilala Manjilala; Nursalim Nursalim; Mustamin Mustamin; Nur Azisah
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT Adolescent girls are one of the age groups that are vulnerable to nutritional problems, namely anemia. Anemia in adolescent girls must be overcome because it can affect their lives in the future. The habit of eating snacks can be an opportunity in presenting additional foods that are high in iron. Additional food can be given in the form of cookies. Cookies can be made from red spinach flour and tolo bean flour which are high in iron content. This study aims to determine the acceptability and iron content of cookies substituted with red spinach flour and tolo bean flour as additional food for anemic adolescent girls. This type of research is experimental with One Shot Case Study research design. The panelists in this study were 30 female students. The data from the acceptance results were processed with a computer program and analyzed using the Kruskall-Wallis test. Analysis of iron content based on laboratory test results using the AAS (Atomic Absorbtion Spectrophotometry) method. The data is presented in tabular form and accompanied by an explanation in the form of a narrative. The results showed that the most preferred acceptability of cookies substituted with red spinach flour and peanut flour from the aspect of color, aroma, texture, and taste was cookies with a concentration of 10:10%. The results of laboratory tests showed that the iron content in cookies at a concentration of 10:10% was 5.250 mg/100 g cookies. It is recommended to test the content of other nutrients besides iron and shelf life to determine the resistance of cookies substituted with red spinach flour and tolo bean flour. Keywords : Cookies, Acceptance, Iron, Red Spinach Flour, Cowpea Flour ABSTRAK Remaja putri merupakan salah satu kelompok usia yang rentan terhadap masalah gizi yaitu anemia. Anemia pada remaja putri harus diatasi karena dapat berpengaruh pada kehidupan di masa mendatang. Kebiasaan mengonsumsi cemilan dapat menjadi peluang dalam menghadirkan makanan tambahan yang tinggi zat besi. Pemberian makanan tambahan dapat dilakukan dalam bentuk cookies. Cookies dapat dibuat dari tepung bayam merah dan tepung kacang tolo yang tinggi kandungan zat besi. Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan zat besi cookies subsitusi tepung bayam merah dan tepung kacang tolo sebagai makanan tambahan remaja putri anemia. Jenis penelitian ini adalah eksperimental dengan desain penelitian One Shot Case Study. Panelis dalam penelitian ini sebanyak 30 orang mahasiswi. Data dari hasil daya terima diolah dengan program komputer dan di analisis menggunakan uji kruskall-wallis. Analisis kandungan zat besi berdasarkan hasil uji laboratorium menggunakan metode AAS (Atomic Absorbtion Spektrophotometry). Data disajikan dalam bentuk tabel dan disertai dengan penjelasan dalam bentuk narasi. Hasil penelitian menunjukkan bahwa daya terima cookies subsitusi tepung bayam merah dan tepung kacang tolo yang paling disukai dari aspek warna, aroma, tekstur, dan rasa adalah cookies konsentrasi 10:10%. Hasil uji laboratorium menunjukkan bahwa kandungan zat besi pada cookies konsentrasi 10:10% adalah 5,250 mg/100 g cookies. Disarankan melakukan uji kandungan zat gizi lain selain zat besi dan umur daya simpan untuk mengetahui ketahanan cookies substitusi tepung bayam merah dan tepung kacang tolo. Kata kunci : Cookies, Daya Terima, Zat Besi, Tepung Bayam Merah, Tepung Kacang Tolo

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).

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