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DAYA TERIMA DAN KADAR PROTEIN SERTA KALSIUM SNACKBAR SUBSTITUSI TEPUNG IKAN TERI SERTA TEPUNG KACANG MERAH Sukmawati Sukmawati; Nadimin Nadimin; Abdullah Tamrin; Rezky Luftiannisa
Jurnal Kesehatan Manarang Vol 8 No 3 (2022): Desember 2022
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v8i3.636

Snack bar is a snack in the form of bars using the basic ingredients of cereal and nuts. Snack bar is an option as a snack for children and teenagers because it has a soft texture and sweet taste and is not hard following children's tastes today. This study aimed to determine the receivability and content of protein and calcium snack bar substitution of anchovies and red bean flour. This study was apre-experimental study with the design of research making snack bar products with formulas of 10%, 15%, and 20% and red bean flour 20%, 30%, and 40%. The results of the hedonic test against the receiving power were analyzed using the Kruskal-Wallis test. Analysis of protein and calcium content is carried out on the best formula by the micro Kjeldahl method and the volumetric method. The receiving test showed that the most preferred anchovies and red bean flour substitution snack bar were Formula F1. Kruskal-Walis test results on aspects of colour, aroma, texture, and taste show a value of p = 0.00 (p<0.05), which means that there is a difference in preference for aspects of colour, aroma, texture and taste in snack bar substitution of anchovies and red bean flour. Based on the results of laboratory tests using the micro Kjeldahl method obtained the results of snack bar protein content substitution of anchovies and red bean flour 14.54 g/100 g and calcium content based on the results of laboratory tests using the volumetric method containing 561.5 mg/100g. Snack bar substitution of anchovies and red bean flour is most preferred by panelists from the aspect of colour, smell, texture and taste are the formula of F1. The protein content in the snack bar with the substitution of anchovies and red bean flour in formula F1 is 14.54g/100g, and calcium content is 561.5 mg/100g.

DAYA TERIMA DAN KADAR PROTEIN SERTA KALSIUM SNACKBAR SUBSTITUSI TEPUNG IKAN TERI SERTA TEPUNG KACANG MERAH Sukmawati Sukmawati; Nadimin Nadimin; Abdullah Tamrin; Rezky Luftiannisa
Jurnal Kesehatan Manarang Vol 8 No 3 (2022): Desember 2022
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v8i3.636

Snack bar is a snack in the form of bars using the basic ingredients of cereal and nuts. Snack bar is an option as a snack for children and teenagers because it has a soft texture and sweet taste and is not hard following children's tastes today. This study aimed to determine the receivability and content of protein and calcium snack bar substitution of anchovies and red bean flour. This study was apre-experimental study with the design of research making snack bar products with formulas of 10%, 15%, and 20% and red bean flour 20%, 30%, and 40%. The results of the hedonic test against the receiving power were analyzed using the Kruskal-Wallis test. Analysis of protein and calcium content is carried out on the best formula by the micro Kjeldahl method and the volumetric method. The receiving test showed that the most preferred anchovies and red bean flour substitution snack bar were Formula F1. Kruskal-Walis test results on aspects of colour, aroma, texture, and taste show a value of p = 0.00 (p<0.05), which means that there is a difference in preference for aspects of colour, aroma, texture and taste in snack bar substitution of anchovies and red bean flour. Based on the results of laboratory tests using the micro Kjeldahl method obtained the results of snack bar protein content substitution of anchovies and red bean flour 14.54 g/100 g and calcium content based on the results of laboratory tests using the volumetric method containing 561.5 mg/100g. Snack bar substitution of anchovies and red bean flour is most preferred by panelists from the aspect of colour, smell, texture and taste are the formula of F1. The protein content in the snack bar with the substitution of anchovies and red bean flour in formula F1 is 14.54g/100g, and calcium content is 561.5 mg/100g.

DAYA TERIMA DAN KANDUNGAN ZAT BESI KERUPUK IKAN DENGAN PENAMBAHAN TEPUNG DAUN KELOR Sukmawati Sukmawati; Manjilala Manjilala; Chaerunnimah Chaerunnimah; Elsi Asnuraini
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background, Anemia is a condition where a person does not have sufficient iron in their body.. The 2018 Riskesdas survey recorded that the prevalence of anemia in teenagers in Indonesia was 32%. Chips is a popular dry food product that has been well-known by the Indonesian people for a long time due to its affordable price and easy availability, both in small stalls and supermarkets. Chips with the addition of fish and moringa leaf flour is expected to enrich the iron and other micro-nutrient content.Research method used in this study was pre-experimental. Three types of products were made with the addition of moringa leaf powder at concentrations of F1 (5%), F2 (10%), and F3 (15%). The acceptability was evaluated using organoleptic tests with 25 panelists. Statistical analysis was conducted using Kruskall Wallis test, and if there were differences, the Mann Whitney test was conducted. The iron content was analyzed using UV-Vis spectrophotometry.Results showed that the most acceptable fish crackers with the addition of moringa leaf powder based on color, aroma, texture, and taste were those with 5% moringa leaf powder (F1). The best formula from all aspects tested was the F1 concentration with a total score of 428, and the laboratory analysis result was 3.637 mg/100 gr.In conclusion, there were differences in the acceptability of fish crackers with the addition of moringa leaf powder in terms of color (p=0.00), aroma (p=0.00), texture (p=0.00), and taste (p=0.00). The best formula from all aspects tested was the F1 concentration, and the laboratory analysis result was 3.637 mg/100 gr.

Pelatihan Kader Posyandu Sebagai Upaya Peningkatan Edukasi Gizi Dan Kesehatan Masyarakat Di Kelurahan Laikang Zakaria Zakaria; Sukmawati Sukmawati; Fatmawaty Suaib; Erlani Erlani
Media Implementasi Riset Kesehatan Vol 7 No 1 (2026): Media Implementasi Riset Kesehatan (Juni)
Publisher : Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mirk.v7i1.1880

Kelurahan Laikang, Kecamatan Biringkanaya, Kota Makassar, merupakan wilayah yang menghadapi tantangan serius dalam aspek kesehatan dan gizi masyarakat. Tingginya prevalensi gizi buruk dan stunting pada balita, rendahnya pengetahuan gizi, serta sanitasi perorangan dan lingkungan yang belum memadai menjadi permasalahan utama yang perlu mendapat perhatian. Faktor sosial ekonomi dan tingkat pendidikan masyarakat yang relatif rendah turut memperburuk kondisi tersebut. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan kader Posyandu sebagai agen edukasi gizi dan kesehatan. Pendekatan yang dilakukan meliputi pelatihan dan workshop interaktif yang berfokus pada peningkatan pengetahuan gizi, praktik higienitas, serta kemampuan kader dalam menyampaikan pesan gizi kepada masyarakat. Evaluasi kegiatan menggunakan metode pretest dan posttest menunjukkan peningkatan signifikan pada kompetensi kader. Jumlah kader dengan kategori pengetahua dan keterampilan “sangat baik” meningkat dari 15 orang (60%) menjadi 21 orang (84%) setelah pelatihan. Hasil ini menunjukkan efektivitas program dalam memperkuat kapasitas kader Posyandu sebagai ujung tombak pelayanan gizi dan kesehatan di masyarakat. Kader yang telah memiliki keterampilan baru diharapkan mampu menerapkannya secara berkelanjutan dalam kegiatan Posyandu di Kelurahan Laikang.

Hubungan Perilaku Makan Dengan Kejadian Kurang Energi Kronik (KEK) Pada Remaja Putri Sukmawati Sukmawati; Mustamin Mustamin; Adriyani Adam; Ana Purnama Ningsih
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.v19i1.492

Chronic lack of energy is one of the main nutritional problems experienced by many teenagers, especially young women. Based on the results of Riskesdas data (2018), the prevalence of KEK among adolescent girls in Indonesia is 36.3%. Adolescents who experience CED are at risk of giving birth to premature babies, bleeding during delivery, infant and child deaths and giving birth to babies <2.5 kg which is often called Low Birth Weight (LBW). The aim of the research is to determine the relationship between eating behavior and the incidence of chronic energy deficiency in adolescent girls. The type of research used is analytical research with a cross-sectional study approach. The research was carried out from June to August 2023. The sample in this research was all class XI female students at SMA Negeri 21 Makassar who were selected as samples with a total of 75 people. The variables in this research are the level of knowledge, attitudes and actions regarding balanced nutrition obtained using a questionnaire. The statistical analysis used was the chi square test. The statistical test results of the relationship between the level of knowledge and action and KEK both show a value of p=0.00 (p<0.05), meaning that there is a significant relationship between knowledge and action and the incidence of KEK. The relationship between attitude and SEZ shows a value of p=0.07 (p>0.05), meaning that there is no significant relationship between attitude and the incidence of SEZ. It was concluded that young women in the context of this research had good knowledge and actions towards balanced nutrition, even though their attitudes were predominantly negative. It is hoped that teenagers will further increase their knowledge which will later be able to change their attitudes regarding balanced nutrition through persuasion and pressure from those around them so that they are aware of the importance of health by meeting nutritional needs with balanced nutrition. Keywords : KEK, Knowledge, Attitude, Action

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