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All Journal Media Kesehatan Politeknik Kesehatan Makassar Media Gizi Pangan
Adriyani Adam
Jurusan Gizi, Poltekkes Kemenkes Makassar
Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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PENINGKATAN PENGETAHUAN SISWA SD TENTANG MANFAAT BUAH DAN SAYUR DENGAN MENGGUNAKAN MEDIA LEAFLET Anggun Khairunnisa; Manjilala; Agustian Ipa; Adriyani Adam
Media Gizi Pangan Vol 30 No 2 (2023): Desember 2023
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v30i2.350

Abstract

Children in Indonesia have a habit of consuming very low fruits and vegetables. Result of Riskesdas in 2018 shows that overall the population of age > 5 years lacked 95,5% of the fruit and vegetables. The aim of this research is to determine the effect of Leaflet media education on increasing knowledge about the benefits of consuming fruit and vegetables in primary school children. This study was a Pre-Experimental Design With One Group Pretest-Posttest Design Carried Out at the Inpres Sudiang Makassar. The samle size in this study was 97 people taken by the total sampling. Variables in the study were knowledge of primary school student before being given an intervention in the form of education through leaflet media and knowledge after intervention. The effect of variables using questionnaires was tested by using the wilcoxon test. The results showed that in SD Inpres Sudiang Makassar, the age was generally 60.8%, the class was generally 27.8%, and the gender was generally 25.8%. The father's occupation was generally private employee (29.9%), while the mother's occupation was generally a housewife (77.3%). The level of knowledge before education was generally good (85.6%), while the level of knowledge after education was generally good (100%). Statistical analysis showed a difference in nutritional knowledge before and after the provision of media leaflet education (p = 0.000). It is recommended for further research, it is expected to be able to develop educational media in accordance with the development of technology so thah it supports interest and reading interest and reading interesr for respondents.
Kadar Protein dan Zat Besi Churros Dengan Substitusi Tepung Daun Kelor Dan Tepung Ikan Teri Tawar Adriyani Adam; A. Tia Mutiara Ihsan; Retno Sri Lestari; Fatmawati Suaib
Media Kesehatan Politeknik Kesehatan Makassar Vol 20 No 1 (2025): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v20i1.1522

Abstract

Teenage girls are a group that is vulnerable to anemia due to low iron intake in their daily diet. According to data from the Health Department of Makassar City, the prevalence of anemia among adolescent girls reached 3.98% of the total 4,788 individuals. To date, anemia prevention efforts have primarily focused on iron supplements. However, this approach often faces challenges such as low compliance rates with supplement intake, gastrointestinal side effects, and a lack of practical nutrition education. Therefore, an innovative and sustainable strategy is needed through a functional food approach based on local resources. One potential alternative snack food is churros, a light snack that can be enriched with moringa leaf flour and anchovy flour as natural sources of protein and iron. This study aims to analyze the protein and iron content in churros products formulated with moringa leaf flour and anchovy flour substitutes. This study used a pre-experimental design with a post-test only design. The study was conducted at the Makassar Health Laboratory Center. Protein content was tested using the Micro Kjeldahl method, and iron content was analyzed using Atomic Absorption Spectrophotometry (AAS). The results showed that the protein content in churros was 0.4186 grams per 4 grams of sample, equivalent to 10.465 grams per 100 grams. The iron content reached 0.1704 mg per 4 grams or 4.26 mg per 100 grams of product. It is recommended that further research focus on optimizing the processing to maintain protein quality and analyzing other nutrient contents as part of the development of local functional food-based churros products. Keywords: Churros, protein, iron
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

Abstract

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
Co-Authors A. Tia Mutiara Ihsan Agustian Ipa Ana Purnama Ningsih Anggun Khairunnisa Fatmawati Suaib Manjilala mustamin mustamin Retno Sri Lestari Sukmawati Sukmawati