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All Journal Media Kesehatan Masyarakat Indonesia Biology, Medicine, & Natural Product Chemistry Health Notions AcTion: Aceh Nutrition Journal Media Gizi Pangan Jurnal Kesehatan Manarang Jurnal Ilmiah Keperawatan (Scientific Journal of Nursing) Al-sihah: The Public Health Science Journal Media Kesehatan Politeknik Kesehatan Makassar Poltekita : Jurnal Ilmu Kesehatan JURNAL ILMIAH OBSGIN : Jurnal Ilmiah Ilmu Kebidanan & Kandungan Jurnal Pengabdian Masyarakat Sasambo Media Kesehatan Politeknik Kesehatan Makassar Media Gizi Pangan Poltekita: Jurnal Ilmu Kesehatan Proceeding Mulawarman International Conference on Tropical Public Health

Nadimin Nadimin

Jurusan Gizi Poltekkes Kemenkes Makassar

Author-ID : 606922

Biochemistry, Genetics & Molecular Biology Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Pengetahuan dan Kepatuhan Konsumsi TTD Terhadap Tingkat Anemia pada Ibu Hamil di Puskesmas Marusu Siti Nur Syolehda; Zakaria Zakaria; Nadimin Nadimin; Adriyani Adam
Media Gizi Pangan Vol 28, No 2 (2021): Desember 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT Anemia is one of the public health nutritional problems, especially in pregnant women with hemoglobin levels less than 11.0 g/dL, due to iron deficiency which results in impaired red blood cell formation. Several factors that can cause anemia in pregnancy include the level of knowledge, economic status, and adherence to consumption of Fe tablets. The purpose of this study was to determine the relationship between knowledge and compliance of mothers taking iron tablets with the incidence of anemia in pregnancy. The type of research used is analytic observational research with a cross sectional study design. This research was conducted in 2 villages, namely Nisombalia Village and Bontomatenne Village, the working area of the Marusu Health Center, Maros Regency in April 2021. The technique for taking the subject of this research was purposive sampling with a total of 10 anemic pregnant women as subjects. The data was collected by interviewing the method of compliance with TTD consumption in pregnant women and filling out the knowledge questionnaire of pregnant women. The data was analyzed by Fisher's Exact Test using SPSS. The results in this study were 80% of pregnant women with low knowledge of 10 subjects with moderate levels of anemia and 80% of pregnant women did not comply with taking blood-added tablets with moderate levels of anemia. Based on statistical tests, there was a relationship between knowledge and adherence to iron supplement consumption of pregnant women with the incidence of anemia (p = 0.022). The conclusion in this study is that there is a significant relationship between maternal knowledge and the incidence of anemia experienced by pregnant women and adherence to iron supplement consumption with the incidence of anemia in pregnant women in the working area of the Marusu Health Center. Keywords: Anemia, Iron Tablets, Knowledge ABSTRAK Anemia merupakan salah satu masalah gizi kesehatan masyarakat terutama pada ibu hamil dengan kadar hemoglobin kurang dari 11,0 g/dL, dikarenakan kekurangan zat besi yang mengakibatkan proses pembentukan sel darah merah terganggu. Beberapa faktor yang dapat menyebabkan terjadinya anemia kehamilan diantaranya tingkat pengetahuan, status ekonomi, dan kepatuhan konsumsi tablet Fe. Tujuan penelitian ini untuk mengetahui hubungan antara pengetahuan dan kepatuhan ibu minum tablet besi dengan kejadian anemia pada kehamilan. Jenis penelitian yang digunakan yaitu penelitian observasional analitik dengan design cross sectional study. Penelitian ini dilakukan di 2 desa yaitu Desa Nisombalia dan Desa Bontomatenne wilayah kerja Puskesmas Marusu Kabupaten Maros pada bulan April 2021. Teknik pengambilan subjek peenelitian ini yaitu purposive sampling degan total subjek ibu hamil anemia berjumlah 10 orang. Pengumpulan data dilakukan dengan metode wawancara kepatuhan konsumsi TTD pada ibu hamil dan pengisian kusioner pengetahuan ibu hamil. Data dianalisis dengan Fisher's Exact Test menggunakan SPSS. Hasil dalam penelitian ini yaitu dari 10 subjek sebanyak 80% ibu hamil dengan pengetahuan kurang dengan tingkat anemia sedang dan sebanyak 80% ibu hamil tidak patuh mengkonsumsi tablet tambah darah dengan tingkat anemia sedang. Berdasarkan uji statistik terdapat hubungan antara pengetahuan dan kepatuhan konsumsi suplemen zat besi ibu hamil dengan kejadian anemia (p=0,022). Kesimpulan dalam penelitian ini adanya hubungan yang signifikan antara pengetahuan ibu dengan kejadian anemia yang dialami oleh ibu hamil dan kepatuhan konsumsi TTD dengan kejadian anemia pada ibu hamil di wilayah kerja Puskesmas Marusu. Kata kunci: Anemia, Pengetahuan, TTD

DAYA TERIMA DAN UJI KADAR PROTEIN PADA ES KRIM DENGAN PENAMBAHAN TEPUNG TEMPE Thresia Dewi Kartini; Nadimin Nadimin; Agung Agung
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRAK Es krim adalah makanan semi padat yang mempunyai nilai gizi tinggi yang berasal dari susu. Beberapa konsumen di Indonesia intoleransi terhadap susu sehingga santan dapat dijadikan alternatif untuk mengganti susu. Penggunaan santan dalam pembuatan es krim belum memenuhi komposisi kimia sehingga perlu menambahkan tepung tempe. Penelitian ini bertujuan untuk mengetahui daya terima dan analisis kandungan protein pada es krim dengan penamabahan tepung tempe. Jenis penelitian ini adalah penelitian pra eksperimen dengan desain post test group desaign, membandingkan es krim standar dengan es krim penambahan tepung tempe. Hasil penelitian uji organoleptik berdasarkan aspek warna, aroma, tekstur dan rasa yang sangat disukai panelis adalah F0 (konsentrasi 0%) dengan total skor 348. Hasil uji Kruskal Wallis menunjukan terdapat perbedaan pada setiap formula. Hasil analisis Es krim F1 meningkatkan nilai protein sebesar 4.02% dari F0 sebesar 3.06%. Disarankan dalam pembuatan es krim dengan penambahan tepung tempe selanjutnya untuk menambahkan bahan tambahan lain untuk menghilangkan aroma langu tempe dan membuat warna menjadi menarik serta memakai ayakan 80 mesh.

MUTU ORGANOLEPTIK COOKIES DENGAN PENAMBAHAN TEPUNG BEKATUL DAN IKAN KEMBUNG Nadimin Nadimin; Sirajuddin Sirajuddin; Nuraliah Fitriani
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Additional food should use inexpensive and reasonably-available local foodstuffs such as bran and mackerel. Bekatul has a nutrient producing nutrients that are high enough but not yet utilized optimally. While bloating is an essential source of protein and fatty acids that are essential for growth. This research aims to determine the quality of organoleptik Cookies add starch and pufferfish.Research using the design of group comparison design, comparing the quality of the original including Cookies (F1) and cookies replenishment of rice bran and pufferfish (F2). Organoleptik quality is assessed sensory based on the favorite level of panelist against the color, texture, aroma and flavor aspects. The favorite level is made in six levels ranging from dislikes to very very fond (score 1-6). Data analysis using the Mann Whitney U test.Panelis who liked the color of cookies F1 62.9% and cookies F2 57.1%, liked the texture of cookies F1 65.7% and cookies F2 65.7%. Panelist who likes to aroma cookies F1 85.7% and cookies F2 54.3% and likes to taste cookies F1 82.9% and cookies F2 62.9%. There is no quality difference organoleptik between the F1 cookies and cookies F2 of the color aspects (P = 0,511) and texture (P = 0,787). There is a significant difference in the quality of organoleptik between the F1 cookies and cookies F2 from the aroma aspect (P = 0,003) and flavor (P = 0,013). U.Addition of rice bran and mackerel does not affect the quality of organoleptik from the color and tektur aspects, but can reduce the quality of organoleptik from the aroma and color aspects of cookies. It is necessary to reduce the concentration of bloated fish flour and add other ingredients that can mask the aroma and flavor of fish.

DAYA TERIMA DAN KADAR PROTEIN SERTA VITAMIN A OTAK-OTAK IKAN KEMBUNG DENGAN PENAMBAHAN TEPUNG TEMPE DAN WORTEL Nadimin Nadimin; Zakaria Zakaria; Rifka Annisa
Media Gizi Pangan Vol 28, No 2 (2021): Desember 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Otak-otak are foods made from Spanish mackerels that are quite expensive. Chub mackerels can replace Spanish mackerel because it has an economical price and contains high protein nutrients. The addition of tempeh flour and carrots to the chub mackerel fish otak-otaks is expected to be able to meet the nutritional needs of toddlers stunting. This research aims to determine acceptance and assess levels of protein and vitamin A otak-otaks of chub mackerel with the addition of tempeh flour and carrots. This type of research is laboratory research with post test group design. The spanish mackerel otak-otaks that are sold in the market are compared to the chub mackerel otak-otaks without addition and the chub mackerel otak-otaks with the addition of tempeh flour and carrots. Acceptability was assessed based on the hedonic test results of 30 panelists, then analyzed the levels of protein and vitamin A. The results of the data were analyzed using Kruskal Wallis and Mann Whitney Test. The results showed that the acceptance of the otak-otaks for the aspects of color, aroma, texture and taste was the best, namely the otak-otaks of spanish mackerel which were sold in the market, then the otak-otaks of chub mackerel with the addition of tempeh flour and carrots and the lowest was the otak-otak chub mackerel without addition. The protein content of spanish mackerel fish ota-otaks sold in the market is 14.630%, chub mackerel otak-otaks is 11.083% and chub mackerel fish otak-otaks with the addition of tempeh and carrot flour is 12.573%. The levels of vitamin A spanish mackerel fish otak-otaks sold in the market are 28.65 ppm, chub mackerel otak-otaks are 30.47 ppm and chub mackerel fish otak-otaks with the addition of tempeh and carrot flour is 39.18 ppm.Keywords : Protein, vitamin A, carrots, chub mackerel, otak-otaks, tempeh flour

Mutu Gizi Aneka Kudapan Cokibus Thresia Dewi Kartini B; Nadimin Nadimin
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.v7i2.496

Snacks are small meals usually served with drinks, both for daily use and for special occasions. Cokibus snack is a snack that is made to complement the intake of nutrients, especially for children who experience stunting. Makassar City has more malnourished children than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. This study aims to determine changes in nutritional quality, namely the levels of macronutrients, iron, and calcium in various Cokibus snacks. This type of research is laboratory research. The sample consisted of 4 kinds of snacks, 1 type of Cokibus consisting of standard, and one substitution treatment of 10% snakehead fish meal. Each sample was repeated twice, so there were 16 samples in total. The research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health, Makassar, and the sample was examined at the Quality Control Laboratory of SMTI Makassar. The results showed that per 100 grams of various Cokibuses, the average carbohydrate content decreased -0.1%, protein content increased between 0.21% to 0.72%, fat increased 0.02% to 0.12%, iron increased between 0.43% to 0.63%. Calcium also increased between 0.29% to 0.85%. The snack with the highest increase in nutritional content was Charrot muffins, and the lowest increase in nutritional value was Chobus cupcakes.

Immunization Status Related to Acute Respiratory Infections in Toddlers in Takallar District, Indonesia Irviani Anwar Ibrahim; Nadimin Nadimin; Musfirah Salsabilah
Al-Sihah : The Public Health Science Journal Volume 13, Nomor 2, July-December 2021
Publisher : Program Studi Kesehatan Masyarakat UIN Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/al-sihah.v13i2.24847

Acute Respiratory Infection (ARI) is the main cause of mortality and morbidity in children, especially in children under five, so it is necessary to know the risk factors for children's health. This study aimed to determine the relationship between exclusive breastfeeding, immunization status, and mother's knowledge with the incidence of ARI in children aged 12-59 months. This research was a cross-sectional study located in Takalar Regency which is devoted to Pattallassang Village. This study focused on 82 toddlers/respondents in the research location. The sampling technique used was accidental sampling. A structured questionnaire was used to collect data. The frequency and proportion were calculated as the descriptive part of the analysis while the Qui/Fisher Exact test was performed as an inferential analysis using SPSS. This study showed that there was no significant relationship between exclusive breastfeeding and the incidence of ARI under five with a value of p = 0.341, there was a relationship between immunization status and the incidence of ARI in infants with a value of p = 0.045, and there was no relationship between maternal knowledge and the incidence of ARI under five with p-value = 0.072. This study found that ARI was common in children under five in the study area. The results of the study indicate the need to increase maternal knowledge about risk factors for ARI, its signs, and symptoms, prevention, and treatment.

RIWAYAT KEKURANGAN ENERGI KRONIS (KEK) PADA IBU DAN KEJADIAN STUNTING PADA BALITA DI WILAYAH KERJA PUSKESMAS TURIKALE Miftahul Jannah; Nadimin Nadimin
Media Kesehatan Politeknik Kesehatan Makassar Vol 16, No 2 (2021): Media Kesehatan
Publisher : Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v16i2.2421

Chronic Energy Deficiency (KEK) is a condition of experiencing malnutrition, especially in energy and protein that lasts a long time, causing health problems for pregnant women. Intrauterine Growth Retardation (IUGR) occurs due to nutritional deficiency where protein restriction causes growth retardation in the fetus. The adaptive responses that cause malnutrition occurring in utero has long-term consequences associated with adverse developmental health for both mother and child. The purpose of this research was to know the relationship of history of KEK in Mothers with Stunting Incidence in Toddlers in the Work Area of the Turikale Health Center, Maros Regency. This research is an analytical observational study with a cross sectional study design carried out in Pettuadae Village, Turikale District, Maros Regency in June 2021. There are two variables in this study, namely the independent variable, history of KEK and the dependent variable stunting. The collection of data on the history of KEK in mothers was obtained from the Maternal and Child Health (KIA) book and stunting data using secondary data sourced from the EPPGBM big data in February 2021 for 37 children. The population in this study were all 37 stunted children in Pettuadae Village, Turikale District, Maros Regency. The sample uses total sampling. Univariate data analysis to calculate frequency distribution and bivariate analysis using chi square test using SPSS 18 software. There is a relationship between the history of maternal constipation and the incidence of stunting in toddlers. It is expected that pregnant women will increase their nutritional needs during pregnancy so that they can avoid the occurrence of stunting in children and who want to conduct similar research, it is better to discuss other risk factors related to stunting in children and use a larger sample size. Keywords: Dietary habit, KEK, Stunting

PENINGKATAN NILAI GIZI MIKRO KUDAPAN LOKAL MELALUI SUBTITUSI TEPUNG IKAN GABUS UNTUK PENCEGAHAN STUNTING DI SULAWESI SELATAN Nadimin Nadimin; Retno Sri Lestari
Media Kesehatan Politeknik Kesehatan Makassar Vol 14, No 2 (2019): Media Kesehatan
Publisher : Politeknik Kesehatan Makassar

ABSTRACT Local snacks are used to being consumed by local people, including children under five, but the local cultural products have unbalanced nutritional content, which generally only contains energy sources. On the other hand, in this area also has fish food ingredients such as "cork fish" which are rich in protein and vitamins and minerals. The addition of cork fish flour can produce local food products that contain complete and balanced nutrients for supplementary food for toddlers. This research was carried out to develop local services as a model for improving nutritional status in children under five. The design of the study uses Static group comparison design, which compares the levels of local nutritional nutrients from several concentrations of cork fish meal 0% and 5%. Nutrient content of cork protein fish meal 73.81%, iron 0.9%, zinc 0.42%, calcium 35.38%. Local TIG snacks (cork fish meal) contain 353 mg calcium, pospor 546 mg, iron 9 mg and zinc 4.4 mg every serving. Addition of TIG above 5% can meet micronutrient needs in children under five. Keywords: nutritional value, local snacks, cork fish meal

POLA MAKAN, KEADAAN KESEHATAN DAN SUAPAN ZAT GIZI ANAK BALITA STUNTING DI MONCONG LOE KABUPATEN MAROS SULAWESI SELATAN Nadimin Nadimin
Media Kesehatan Politeknik Kesehatan Makassar Vol 13, No 1 (2018): Media Kesehatan
Publisher : Politeknik Kesehatan Makassar

Sulawesi Selatan terutama di Kabupaten Maros termasuk daerah yang memiliki jumlah balita stunting yang tergolong tinggi. Penelitian ini bertujuan untuk mengetahui pola makan, keadaan kesehatan dan asupan zat gizi anak balita stunting. Penelitian dilakukan dengan pendekatan cross sectional study menggunakan sampel keluarga yang memiliki anak balita stunting di Kecamatan Moncong Loe Kabupaten Maros. Pengumpulan data pola makan dan keadaan kesehatan anak dilakukan dengan cara wawancara dengan ibu anak balita. Data asupan zat gizi dikumpulkan dengan cara recall 24 jam. Data balita stunting diperoleh melalui pengukuran tinggi badan menurut umur (TB/U). Anak balita mengalami stunting tingkat sangat pendek sebanyak 27,7%, sisanya tergolong pendek (72,3%). Anak-anak tersebut menerima makanan selain ASI sejak sebelum keluarnya ASI pertama (29,78%), pemberian MP-ASI pertama kebanyakan dilakukan sejak umur 6 bulan (74,47%) dan memiliki susunan hidangan yang seimbang (61,7%). Sebagian besar anak balita mengalami sakit dalam satu bulan terakhir (63,83%) dengan frekwensi yang terbanyak adalah 1 kali (76,67%). Kebanyak anak balita stunting mengalami gejala penyakit infeksi, yaitu batuk, pilek dan demam. Asupan zat gizi anak terutama energi dan zat-zat gizi mikro tergolong kurang, kecuali protein dan vitamin A yang telah memenuhi kecukupan AKG. Frekwensi sakit pada anak balita stunting tergolong tinggi meskipun durasinya hanya sekitar 2-3 hari, dan pola makan anak masih banyak yang tergolong kurang baik terutama dalam hal pemberian makanan prelaktal. Rerata asupan energy dan zat gizi mikro tergolong sangat kurang.Kata kunci: pola makan, kesehatan, asupan zat gizi, stunting

Daya terima terhadap jajanan lokal Sulawesi Selatan subtitusi tepung ikan gabus (Channa striata) Nadimin Nadimin; Nurjaya Nurjaya; Retno Sri Lestari
AcTion: Aceh Nutrition Journal Vol 3, No 2 (2018): AcTion Vol 3 No 2 Tahun 2018
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh

Generally, local snacks only have a high amount of carbohydrates and imbalanced nutrient compounds. In addition, South Sulawesi has abundant snakehead fish (Channastriata) which was nutritions. The study aims to determine the acceptability of local snacks in South Sulawesi which substitute snakehead fish flour (SFF). This research is an experimental study using the static group comparison design and aimed to identify acceptability of the local nack with 0%, 5%, 10%, and 15%of SFF concentration. The result showed that preference in the color of local snacks with 5% of SFF was better than 0% of SFF, particularly in “BangkeKelapa”. There were no significant differences in acceptability of the texture throughout the concentration of SFF; Bolu (p=0.243), Bangke Sagu (p=0,204), and PutriSalju (p=0,198). Conversely, there was a significant correlation on the concentration of SFF in the aroma and taste of local Bolu, Bangke Sagu, Putri Salju, and Bangke Kelapa. In conclusion, the substitution of SFF more than 5% affected the acceptability of the product. Furthermore, substitution from 5% of SFF could maintain the acceptability of local snacks from South Sulawesi. SFF substitution into local snacks should not exceed 5% in order to maintain acceptance.Jajanan lokal memiliki kandungan zat gizi yang tidak seimbang, umumnya hanya mengandung sumber energi. Disisi lain, Sulawesi Selatan banyak tersedia ikan gabus yang kaya zat gizi. Penelitian bertujuan mengetahui daya terima jajanan local Sulawesi Selatan yang subtitusi tepung ikan gabus (TIG). Penelitian ini merupakan penelitian eksperimental menggunaan rancangan Static group comparison design, yaitu daya terima jajanan lokal dari beberapa konsentrasi tepung ikan gabus 0%, 5%, 10% dan 15%.Rerata skor kesukaan pada aspek warna jajanan lokal TIG 5% lebih baik dari kosentrasi 0%, terutama pada Bangke kelapa. Tidak ada perbedaan skor daya terima pada aspek tekstur antar kosentrasi TIG pada Bolu (p=0,243), Bangke Sagu (p=0,204), Putri salju (p=0,198). Terdapat pengaruh kosentrasi TIG pada kesukaan aroma dan rasa jajanan lokal bolu, bangke sagu, putri salju dan bangke kelapa.Penambahan TIG di atas 5% dapat mempengaruhi daya terima. Penambahan TIG pada konsentrasi 5% dapat mempertahankan daya terima terhadap produk jajanan lokal. Subtitusi TIG ke dalam jajanan local sebaiknya tidak melebihi 5% guna mempertahankan daya terima.

Co-Authors Abdullah Tamrin Adriyani Adam Agung Agung Agung, Permana Agus, Rifdah Adilah Agustian Ipa Agustian Ipa Andi Humaerah Aldillah Annisa Nurmagfira T, Annisa Nurmagfira T Annisa Nurmagfira T. Annisa, Aulia Apgractia Feroshinta Liding Ardiansyah Ardiansyah Asikin, Hijrah Ayumar, Andi Barek, Theresia Dewi Kartini Chaerunnimah . Dewi, Thresia Dina Arbiyah Fajarwati Fajarwati Fatmawaty Fatmawaty, Fatmawaty Hartono, Rudy Hasbullah Darmawan Hendrayat, Hendrayat Hikmawati Mas'ud HJ.Sukma Wati Imanuddin Imanuddin, Imanuddin Indriyani, Reni Irviani Anwar Ibrahim Kusumawati, Evi Lydia Fanny Lydia Fanny, Lydia Fanny Marwati, St. Maulud Fitrah Saputra Melinda Melinda Miftahul Jannah Musdalifah Musfirah Salsabilah Nabilah Rihadatul Aisy Nanda Irma ADP Nuraliah Fitriani Nurhayati, Aprilliani War Nurhidayah Tiasya Sanas Nuri Aslami Nurjaya Retno Sri Lestari Retno Sri Lestari Rezky Luftiannisa Rifka Annisa rofiqoh rofiqoh Sirajuddin Sirajuddin Sirajuddin Siti Nur Syolehda Sitti Saharia Rowa Sri Lestari, Retno Sukmawati Sukmawati Sukmawati Sukmawati Sukmawati Sukmawati SUNARTO Sunarto Sunarto suria Suria Theresia Dewi kartini B Thresia Dewi Thresia Dewi Kartini Berek Wirawanti, Ika Wirya Wirawanti, Ira Wirya Yadlin, Hilda Zakaria Zakaria

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