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Pemberian makanan tambahan subtitusi tepung ikan gabus (PMT-tibus) dalam meningkatkan status gizi anak balita Nadimin Nadimin
AcTion: Aceh Nutrition Journal Vol 7, No 1 (2022): May
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v7i1.613

Stunting is caused by inadequate nutrient intake in children and low parental knowledge, so it is necessary to provide additional food and nutrition education for parents. This study aims to determine the effect of providing supplementary food of snakehead fish flour substitution (called PMT-Tibus) on the nutritional status of children under five stunted. The study design used a randomized pretest-posttest control design. The study was conducted in Makassar City in 2019, using a sample of 24 people in each group. Group-1 was given PMT-Tibus with online nutrition education, while group-2 was only given online nutrition education. PMT-Tibus is given every day while the mother’s nutrition education is conducted periodically for one month. Nutritional status data was collected using anthropometric methods—processing and analyzing data using SPSS. WAZ of group-1 was increased by 0,11 ± 0,28. Otherwise, the WAZ of group-2 was decreased by -0,11 ± 0,42. HAZ of group-1 and group-2 increased (0,22 ± 0,31 vs 0,24 ± 0,31). WHZ of group-1 increased by 0,4 ± 0,04 and group-2 was decreased by -0,37 ± 0,68. There was a significant difference in WAZ and WHZ scores between the two groups, respectively, whit all p values < 0,05. Snakehead fish flour-based supplementary feeding (PMT-Tibus) and online nutrition education can improve the nutritional status of WAZ and WHZ in stunted toddlers.

HUBUNGAN POLA MAKAN DENGAN STATUS GIZI PENYINTAS COVID-19 DI POLTEKKES KEMENKES MAKASSAR Nadimin Nadimin; Hijrah Asikin; Dina Arbiyah
Media Gizi Pangan Vol 29, No 1 (2022): Juni 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Meningkatkan kekebalan tubuh merupakan salah satu cara untuk mencegah infeksi COVID 19. Pola makan dan status gizi sangat penting dalam meningkatkan kekebalan tubuh. Penelitian ini bertujuan untuk mengetahui hubungan kebiasaan makan dengan status gizi penyintas COVID-19 di poltekkes kemenkes makassar.Penelitian ini dilakukan dengan menggunakan desain Cross Sectional Study. Sampel penelitian ini adalah Civitas Jurusan Gizi dan Jurusan Fisioterapi yang berjumlah 34 orang. Pengambilan sampel dilakukan secara purposive sampling dari masyarakat yang selamat dari COVID 19. Pengambilan data pola makan dilakukan melalui kuesioner dan status gizi melalui pengukuran antropometri.Hasil penelitian menunjukkan sebagian besar survivor COVID-19 memiliki pola makan seimbang (61,8%), mengonsumsi madu (58,8%), dan mengonsumsi suplemen (76,5%). Responden yang memiliki pola makan yang baik sebanyak 52,9%. Sebagian besar status gizi responden adalah normal (55,9%), gemuk (35,3%), dan kurus (8,8%). Tidak ada hubungan antara pola makan dengan status gizi penyintas COVID 19 di poltekkes kemenkes makassar (p=0,157).Sebagian besar survivor COVID-19 yang memiliki pola makan yang baik memiliki status gizi yang baik.

Pengaruh subtitusi tepung fungsional lokal (TFL) campuran ulat sagu terhadap mutu sensorik dan kadar air biskuit Nadimin Nadimin; Hijrah Asikin; Apgractia Feroshinta Liding; Andi Humaerah Aldillah
AcTion: Aceh Nutrition Journal Vol 7, No 2 (2022): November
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v7i2.827

Local foodstuffs, including sago worms, contain high nutrients and are widely available in Indonesia, but until now have not been optimally utilized. Through food technology efforts, substituting sago worm into flour is very good for developing local food biscuits. This study aims to analyze the effect of Local Functional Flour (TFL) substitution on biscuits' sensory quality and moisture content. The study used a completely randomized design (CRD) with a one-shot group design. The TFL formulation consisted of sago worm, soybean, mung bean, and carrot. The best biscuits were selected using the weighting method on the sensory aspects of color, texture, aroma, and taste. Statistical analysis used the Kruskal-Wallis test at 95% CI. The results showed that there was no effect of TFL substitution on the sensory quality of biscuits from the aspects of color (p= 0,086), texture (p= 0,818), aroma (p= 0,126), and taste (p= 0,516). Biscuits with the best sensory quality were with 20% local flour substitution. Textural changes occurred in the biscuits during storage using plastic packaging in the second week of storage. The water content of biscuits stored in plastic packaging increased by 2,12 to 2,53%. In conclusion, TFL substitution did not affect the sensory quality of biscuits. Biscuits' sensory quality and water content can be maintained through storage in watertight containers.

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.

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.

DAYA SIMPAN DAN KADAR VITAMIN A NUGGET DENGAN SUBTITUSI TEPUNG MULTIGIZI (TUMIZ) Nadimin Nadimin; Theresia Dewi kartini B; Maulud Fitrah Saputra
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Nuggets are a food product that is widely liked by children and teenagers, but they have an imbalanced nutritional composition and lack vitamin A. Multinutrient flour (Tumiz) is a local functional food product that contains complete nutrients, including vitamins and minerals. The addition of specific ingredients to food can affect the quality of the food product during storage. This study aims to determine the shelf life and vitamin A content of nuggets with the addition of Tumiz.The research was conducted in a laboratory by comparing five types of nuggets made from five Tumiz formulations: 0% Tumiz concentration (X0), 20% Tumiz (X1), 25% Tumiz (X2), 30% Tumiz (X3), and 35% Tumiz (X5). Shelf life was evaluated based on sensory changes in color, aroma, and texture. Moisture content was measured at the beginning and end of storage (pre-post test design) using the Gravimetric method. Vitamin A content was analyzed using the Spectrophotometric method.Tumiz-enriched nuggets started to undergo color changes on the 13th day, while the color of the original nuggets did not change until the 15th day. The aroma of Tumiz-enriched nuggets began to change on the 5th day, whereas the original nuggets only changed on the 10th day. Texture changes in Tumiz-enriched nuggets started on the 5th day, while the original nuggets started to change on the 8th day. The final moisture content of Tumiz-enriched nuggets ranged from 11.8% to 14.16%, which was higher than the moisture content of the original nuggets (11.29%). The vitamin A content of Tumiz-enriched nuggets was approximately 1.61-2.0 µg higher than that of the original nuggets (1.49 µg).Tumiz-enriched nuggets have a shorter shelf life compared to the original nuggets, but they have a higher vitamin A content.

Risk Factors for Stunting in Toddlers in Gowa Regency Sukmawati Sukmawati; Adriyani Adam; Sirajuddin Sirajuddin; Nadimin Nadimin; Nurhidayah Tiasya Sanas
Poltekita : Jurnal Ilmu Kesehatan Vol. 17 No. 1 (2023): May
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v17i1.2153

Stunting is a nutritional problem faced in various parts of the world, especially in poor countries and developing countries. Prevalence of Stunting in Indonesia based on the results of the Indonesian Nutrition Status Study (SSGI) in 2019 was 27.7% and in 2021 it was 24.4%. In South Sulawesi, the prevalence of Stunting based on SSGI results in 2021 is 27% while the prevalence of Stunting in Gowa Regency is 33%. The Objectives of this study to Investigating the correlation between stunting and parenting, nutrient intake, infectious diseases, and environmental sanitation. This research method is observational and analytical with a case-control research design. The number of samples was 38 consisting of 19 working toddler mothers who had Stunting toddlers as a case group and 19 working toddler mothers who had non-Stunting toddlers as a control group. Research results show a foster-pattern connection with Stunting (p= 0,012), there is a connection between protein nutrient intake and stunting (p= 0,020), there is a connection between fat nutrient intake and stunting (p= 0,017), there is a connection between carbohydrate nutrient intake and stunting (p= 0,007). It was concluded that the Stunting incident in toddlers aged 24 to 59 months was related to foster patterns and nutritional substance intake but was not related to infectious diseases and environmental sanitation.

HUBUNGAN POLA MAKAN DAN STATUS GIZI DENGAN SIKLUS MENSTRUASI PADA SISWI SMAN 13 LUWU: The Relationship Diet And Nutritional Status With The Menstrual Cycle At The Students Of SMAN 13 Luwu Sitti Saharia Rowa; Nadimin; Hikmawati Mas'ud; Musdalifah
Jurnal Ilmiah Keperawatan (Scientific Journal of Nursing) Vol. 9 No. 2 (2023): JIKep | Juni 2023
Publisher : LPPM STIKES Pemkab Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33023/jikep.v9i2.1561

Pendahuluan: Faktor kekurangan gizi muncul akibat salah pola makan seperti kelebihan makan makanan yang kurang seimbang. Asupan gizi yang kurang, menyebabkan ketidakteraturan menstuasi pada kebanyakan remaja putri. Tujuan: untuk mengetahui hubungan pola makan dan status gizi dengan siklus menstruasi pada siswi SMAN 13 Luwu. Metode: penelitian observasional dengan desain studi Cross-Sectional. Sampel adalah Siswi SMAN 13 Luwu yang berjumlah 138 orang yang dipilih secara simple random sampling. Pola makan diperoleh melalui wawancara menggunakan formulir food frequency questionnaire. Status gizi diperoleh melalui menimbang berat badan dan mengukur tinggi badan berdasarkan Indek Massa Tubuh (IMT). Siklus Menstruasi diperoleh melalui wawancara menggunakan kuesioner. Hasil: pola makan yang baik sebanyak 39,9%, pola makan kurang sebanyak 60,1%. Status gizi yang kurang baik sebesar 31,2%, status gizi normal sebesar 52,2%, status gizi gemuk sebesar 7,2%. Siklus menstruasi yang normal sebesar 78,3%, siklus menstruasi yang tidak normal sebesar 21.7%. Hasil uji statistik antara variabel pola makan dan status gizi dengan siklus menstruasi menunjukkan tidak ada hubungan antara pola makan dengan siklus menstruasi dan tidak ada hubungan antara status gizi dengan siklus menstruasi. Kesimpulan: peneliti lain dapat menyelidiki lebih lanjut dan mengklasifikasikan pola makan dengan cara yang membedakannya dari pola makan yang kurang sehat. Ini akan memungkinkan penambahan variabel penelitian tambahan dan pengumpulan data yang lebih mendalam mengenai dampak makan sehat pada menstruasi. Agar peneliti dapat memberikan informasi yang lebih mendalam mengenai dampak status gizi abnormal pada siklus menstruasi, peneliti tambahan akan memeriksa klasifikasi status gizi sebagai kurang baik dan gemuk dibandingkan dengan status gizi normal.

KONSELING GIZI UNTUK MENINGKATKAN ASUPAN GIZI DAN BERAT BADAN IBU HAMIL KEKURANGAN ENERGI KRONIS DI KELURAHAN ADATONGENG KABUPATEN MAROS Yadlin, Hilda; Nadimin, Nadimin
Media Kesehatan Politeknik Kesehatan Makassar Vol 17, No 2 (2022): Media Kesehatan
Publisher : Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v17i2.2961

Belakang . Kekurangan Energi Kronis (KEK) yang terjadi pada ibu hamil disebabkan oleh kurangnya asupan gizi dan pengetahuan gizi sehingga perlu mendapatkan penyuluhan gizi.Objektif. Penelitian ini bertujuan untuk mengetahui pengaruh penyuluhan gizi terhadap asupan gizi dan berat badan ibu hamil KEK. Metode. Penelitian ini dilakukan dengan memberikan penyuluhan gizi selama dua minggu pada ibu hamil KEK. Sebelum dan sebelum intervensi dilakukan pengukuran asupan gizi, energi, protein, lemak, karbohidrat, dan berat badan. Metode recall 24 jam menentukan asupan nutrisi, timbangan digital menentukan berat badan, dan analisis data menggunakan uji-t dua sampel berpasangan.Hasil. Asupan zat gizi meningkat sebelum dan sebelum penyuluhan gizi yaitu energi 116 kkal, protein 10 gram, karbohidrat 24 gram, dan lemak 8 gram. Hasil analisis menunjukkan bahwa tidak terdapat perbedaan asupan gizi ibu hamil sebelum dan sebelum penyuluhan gizi, baik energi (p=0,514), protein (p=0,611), karbohidrat (p=0,098), dan lemak (p=0,611). 0,327). Ada perbedaan berat badan ibu hamil sebelum dan sebelum penyuluhan gizi. Kesimpulan. Pelaksanaan penyuluhan gizi selama dua minggu belum mampu meningkatkan asupan gizi sampai kebutuhan gizi terpenuhi, namun dapat meningkatkan berat badan ibu hamil KEK.

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