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All Journal Al Gizzai: Public Health Nutrition Journal
Hadza, Roza Qoni
Unknown Affiliation
Health Professions Medicine & Pharmacology Public Health

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Efektivitas Media Edukasi Gizi Terhadap Upaya Pencegahan Stunting : Literature Review Syarfaini, Syarfaini; Tahar, Titah Nurul Latifah; Hadza, Roza Qoni; Sumarlin, Rudi; Nurfadillah, Annisa; Irvan, Muh; Husain, Zulfa; Kanang, Bau
Al GIZZAI: PUBLIC HEALTH NUTRITION JOURNAL Vol 4 No 1 (2024)
Publisher : Program Studi Kesehatan Masyarakat UIN Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/algizzai.v4i1.44183

Abstract

Nutritional knowledge is an important factor that influences the nutritional behavior of individuals, families, and communities. Providing nutrition and health education media to parents is one of the efforts that can be made to improve children's growth and development. The purpose of this study was to determine the effectiveness of nutrition education media on stunting prevention efforts. This study uses the literature review approach method which contains reviews, summaries, and author's thoughts from several literature sources on the topic discussed. After screening from 471 articles, 24 relevant articles were obtained that have similarities with the topic of this research. Some of the educational media reviewed are posters, booklets, leaflets, comics, pocket books, and flipcharts. Of all the studies reviewed, it is known that booklet media has proven effective in increasing public knowledge related to stunting.
Pengembangan Barbinto (Baruasa Binto’ Toeng) Sebagai Cemilan Sehat Bagi Anak Sekolah Dasar Kurniati, Yessy; Hadza, Roza Qoni; Alam, Syamsul; Damayaty, Dwi Santy; Muzakkir, Muzakkir
Al GIZZAI: PUBLIC HEALTH NUTRITION JOURNAL Vol 5 No 1 (2025)
Publisher : Program Studi Kesehatan Masyarakat UIN Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/algizzai.v5i1.53609

Abstract

Snacks for school-age children are important for meeting daily nutritional needs, but both excess and deficiency of nutrients can affect children's growth and development. This study aims to develop a healthy snack based on Binto' Toeng flour (Barbinto) and to test its acceptability and nutritional content. The research was conducted using an experimental design with a Randomized Complete Block Design (RCBD) from April to June 2024, involving the preparation of gude bean flour, the production of Barbinto, organoleptic testing, and nutritional analysis. The organoleptic test showed that the control formulation had the highest preference score from both trained panelists and consumer panelists, with mean values of 5.23 and 5.80, respectively. Among the three experimental formulations, the one with 10% gude bean flour had the highest mean score of 5.2 and 5.05. Nutritional analysis indicated an increase in protein, fiber, ash, Vitamin A, and iron content, although there were decreases in carbohydrate, fat, water, Vitamin C, and zinc levels. Barbinto is expected to become a healthy snack option for schoolchildren, but innovations are needed to reduce the off-flavor in the product.
Co-Authors Damayaty, Dwi Santy Husain, Zulfa Irvan, Muh Kanang, Bau Kurniati, Yessy Muzakkir Muzakkir Nurfadillah, Annisa Sumarlin, Rudi Syamsul Alam Syarfaini Syarfaini, Syarfaini Tahar, Titah Nurul Latifah