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Mutiara Prihatini

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Author-ID : 8502742

Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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GAMBARAN KONSUMSI PROTEIN NABATI DAN HEWANI PADA ANAK BALITA STUNTING DAN GIZI KURANG DI INDONESIA (THE PROFILE OF VEGETABLE - ANIMAL PROTEIN CONSUMPTION OF STUNTING AND UNDERWEIGHT CHILDREN UNDER FIVE YEARS OLD IN INDONESIA) Fitrah Ernawati; Mutiara Prihatini; Aya Yuriestia
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 39 No. 2 (2016)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v39i2.6973.

Undernutrition is still public health problem in Indonesia, based on 2013 Basic Health Research showed that more than 20 percent of children under five in 18 out of 33 provinces were underweight and more than 20 percent in all of provinces were stunted, so the malnutrition is still a public health problem. Meanhile the SKMI 2014 showed that the average of protein consumption of children under five were above 100 persen RDA. Therefore the purpose of this data analysis was to establish the profile of protein intake and the nutritional status of children under five years old. The data sources were from the SKMI 2014 and the Basic Health Research 2013. The design of the two national health research were cross-sectional, and the analysis was done in National Institute of Heatlh Research and Development, Ministry of Health. Samples were children under five years old (ages 6-59 months). The variables collected were residence, socio economic, education, number of household members, the protein intake, vegetable and animal protein consumption, as well as their nutritional status. The result showed that among stunting and underweight children, the protein intake from animal foods especially milk and dairy foods were lower than children with normal nutritional status. Meanwhile the protein intake from vegetable was higher, especially cereals. Based on these results need to be developed foods containing high quality protein as well as providing information and education for people to consume more varied food sources of high quality protein with low prices such as nuts. Hasil Riset Kesehatan Dasar (Riskesdas) tahun 2013 menunjukkan 18 dari 33 provinsi mempunyai prevalensi gizi kurang (underweight) pada balita lebih dari 20 persen dan semua propinsi masih memiliki masalah stunting lebih dari 20 persen, sehingga masalah gizi kurang dan stunting masih menjadi masalah kesehatan masyarakat. Data SKMI 2014 menunjukkan bahwa tingkat kecukupan rata-rata protein pada balita sudah di atas 100 persen. Analisis lanjut data SKMI 2014 dan data Riskesdas 2013 ini bertujuan untuk melihat profil keragaman asupan protein hubungannya dengan masalah gizi pada balita. Desain penelitian Riskesdas maupun SKMI adalah cross-sectional. Analisis data dilakukan di Badan Litbang Kesehatan dari bulan Juni -Oktober 2015. Sampel adalah anak balita (usia 6-59 bulan). Variabel yang dikumpulkan yaitu tempat tinggal, sosial ekonomi kepala keluarga, pendidikan kepala keluarga, jumlah anggota rumah tangga, asupan protein anak balita, konsumsi protein nabati dan hewani anak balita, masalah gizi anak balita yang kemudian dilakukan analisis antara asupan protein hewani dan asupan protein nabati. Hasil analisis menunjukkan bahwa pada anak balita stunting maupun gizi kurang, asupan protein hewani terutama yang berasal dari susu dan hasil olahnya lebih rendah dibandingkan anak balita dengan status gizi baik. Sebaliknya asupan protein dari bahan nabati lebih tinggi terutama serealia. Berdasarkan hasil tersebut perlu dikembangkan dan disosialisasikan seperti biskuit tinggi protein yang terbuat dari telur dan susu serta pemberian informasi dan edukasi kepada masyarakat untuk mengonsumsi bahan pangan sumber protein hewani secara lebih bervariasi seperti protein dari kacang-kacangan.

KUALITAS DAGING BEKU, DINGIN DAN SEGAR: PH DAN ZAT GIZI MAKRO Fitrah Ernawati; Nelis Imanningsih; Nunung Nurjanah; Ema Sahara; Dian Sundari; Aya Yuriestia Arifin; Mutiara Prihatini
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 41 No. 1 (2018): PGM VOL 41 NO 1 TAHUN 2018
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v41i1.1857

ABSTRACT Beef is one of the animal livestock that contain nutrient with a good bioavalibility. The objective of the study was to evaluate the nutrient content of frozen, cold, and fresh beef. The material of the study was cube roll, chuck dan blade. The location of beef sampling was done in three traditional markets and three supermarkets by 2016. The design of the study was cross-sectional study. The observed variables were market type, beef condition and beef section, while the dependent variable includes pH, proximat (water content, ash content, fat, and protein). The data were analyzed by t-test and ANOVA. The results showed that nutrient content did not differ between frozen, cold and fresh beef in both traditional markets and supermarkets, except the protein. Protein content in cold beef was higher than frozen beef (p <0.05). Beef had a water content of 63,39-74,66 %; ash content 2,91-4,19 % dry weight; protein 54,42-79,18 % dry weight; fat 9,57-37,32 % dry weight and had a pH of 5,23-5,64. Fresh, cold and frozen beef that came from traditional markets and supermarkets still had a good quality. Freezing beef that does not exceed a month could maintain the nutritional quality of beef. Keywords: freezing beef, fresh beef, frozen beef, nutrient content ABSTRAK Daging merupakan salah satu bahan pangan asal ternak yang mengandung zat-zat gizi dengan mutu yang sangat baik. Tujuan dari penelitian adalah untuk mengevaluasi kandungan zat gizi daging beku, dingin, dan segar. Desain penelitian adalah potong lintang. Lokasi sampling daging dilakukan di tiga pasar tradisional dan tiga pasar swalayan, pada tahun 2016. Variabel bebas terdiri dari jenis pasar, kondisi daging, bagian daging, sedangkan variabel terikat meliputi pH, proksimat (kadar air, kadar abu, lemak dan protein). Analisis data menggunakan uji T (t-test) dan analisis varians (ANOVA). Hasil penelitian menunjukkan bahwa kandungan gizi tidak berbeda antara daging segar, dingin, dan beku baik di pasar tradisional maupun swalayan, kecuali kadar protein. Kandungan protein pada daging dingin lebih tinggi dibandingkan daging beku (p<0,05). Daging memiliki kandungan air 63,39-74,66 %; abu 2,91-4,19 % berat kering; protein 54,42-79,18 % berat kering; lemak 9,57-37,32 % berat kering dan memiliki kadar pH 5,23-5,64. Daging segar, dingin dan beku yang berasal dari pasar tradisional dan pasar swalayan masih memiliki kualitas yang baik. Pembekuan daging yang tidak melebihi satu bulan dapat mempertahankan kualitas gizi daging. Kata kunci: daging beku, daging dingin, daging segar, pembekuan daging, kadar protein

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