Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Almasyhuri Almasyhuri
Pusat BTDK
Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
FAKTOR-FAKTOR PENYIMPANGAN POSITIF (POSITIVE DEVIANCE) STATUS GIZI BALITA PADA KELUARGA MISKIN DI KABUPATEN GIZI-KURANG RENDAH DAN TINGGI DI PROVINSI SULAWESI SELATAN (FACTORS OF POSITIVE DEVIANCE IN NUTRITIONAL STATUS OF UNDER-FIVES AMONG POOR FAMILY Erna Luciasari; Yurista Permanasari; Almasyhuri Almasyhuri
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 34 No. 2 (2011)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v34i2.3101.

Abstract

ABSTRACT Background: The amount of poor population in Jeneponto & Selayar districts, South Sulawesi, were relatively similar and higher than the national average. However, Janeponto had high prevalence in malnutrition among children under five (28%), whereas Selayar had low prevalence in malnutrition among children under five (11,31%). Objective: This research aims to measure positive deviance which affects nutrition status in two different districts with relative-similar poverty level as well as different nutrition deficiency prevalence. Method: This research is an advance analysis of Riskesdas 2007 data which targeted poor family with under-five-children as sample. As the first step, data verification is conducted to make sure data completeness. Analysis is done by using statistical description, whereas Chi square test is used to analyzing nutrition-status-factors difference between two districts. Result: Under-five-children nutrition status is highly affected by family socio-economy status which covers education level of parents, income, total of family member, access to clean water, environment hygiene and sanitation, and family morbidity. Conclusion: Positive deviation factor of less malnutrition nutritional status than high malnutrition in poor areas was the high parental education, the small number of household members, and ease of access to water.   Keywords: positive deviance, nutritional status, under-fives, poor family   ABSTRAK Latar Belakang: Penduduk miskin di Kabupaten Jeneponto dan Selayar, Sulawesi Selatan, jumlahnya relatif sama dan lebih tinggi dari angka nasional. Namun, Jeneponto memiliki prevalensi balita gizi-kurang yang tinggi (28%), sedangkan Selayar memiliki prevalensi balita gizi-kurang yang rendah (11,3%). Tujuan: Menentukan faktor-faktor penyimpangan positif yang memengaruhi status gizi di dua kabupaten dengan tingkat kemiskinan relatif sama tetapi berprevalensi gizi kurang berbeda. Metode: Analisis lanjut data Riskesdas 2007 ini mengambil sampel keluarga miskin yang memiliki balita. Pada tahap awal, dilakukan verifikasi kelengkapan variabel yang diperlukan. Analisis statistik dilakukan secara deskriptif, sedangkan untuk mengetahui perbedaan faktor determinan status gizi di kedua kabupaten dilakukan uji Chi Square. Hasil: Status gizi balita sangat ditentukan oleh faktor sosial dan ekonomi keluarga meliputi pendidikan kepala keluarga (KK) dan ibu, penghasilan KK, jumlah anggota rumah tangga, akses air bersih, kebersihan dan sanitasi lingkungan serta morbiditas keluarga. Kesimpulan: Faktor penyimpangan positif kejadian status gizi-kurang rendah dibandingkan dengan status gizi-kurang tinggi di daerah miskin adalah tingginya pendidikan orang tua, sedikitnya jumlah anggota rumah tangga, dan kemudahan akses air. Penel Gizi Makan 2011, 34(2): 114-122] Kata Kunci: penyimpangan positif, status gizi, balita, keluarga miskin
FORMULASI BISKUIT PADAT SIAP-SANTAP UNTUK MAKANAN DARURAT (READY-TO-EAT-BISCUIT BARS FORMULATION FOR DISASTER-RELATED EMERGENCY SITUATION) Almasyhuri Almasyhuri; Nelis Imanningsih; Heru Yuniati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 35 No. 1 (2012)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v35i1.3082.42-48

Abstract

ABSTRACT In situation when the disaster occurres, people can be panic and can not manage appropriate food for the whole family. Therefore, it is required food supply from the authority to fulfill the nutrition need during emergency. For infants, there were milk and food products available in the market that can be given in such situation. However, for children and adults, there are no emergency food available in the market. Some post-disaster surveys indicates that food aid distributed during emergency situation only provides energy source rather than a complete nutrition. Furthermore, these foods still require processing before consumption. The aim of the study is to develop formulated ready-to-eat foods for children and adults that have a dense calories and protein that can be given in disaster-related emergency situation. The foods are produced in solid form, and has good acceptance by both panelist in laboratory and people in the field. In the early stages of research, six formulas in solid form are developed, three have savory taste and three are sweet. One formula that the most preferred by the panelist in the laboratory are chosen. The best formula is then given to field panelists in area of disaster to know their preference. Formula made from soy and sesame with sweet taste has the highest value compared with other types of formulas, and significantly different by Duncan's test from all formulas. In flavor and aroma attributes, this formula is not significantly different from others, however in crispiness; this formula has the best acceptance. The biscuits has energy 2.100 kcal per portion that 11.5 percent of the energy is from protein, 44.4 percent is from fat and the remaining 44 percent is from carbohydrates. Keywords: food formulation, ready-to-eat-biscuit, emergency food, disaster   Abstrak Dalam kejadian bencana alam masyarakat dapat menjadi panik dan tidak dapat menyediakan makanan keluarga, sehingga memerlukan bantuan makanan bergizi selama keadaan darurat. Untuk makanan bayi telah ada di pasar berupa susu dan bubur susu yang dapat diberikan dalam situasi ini. Sementara makanan siap-santap untuk anak dan orang dewasa belum banyak tersedia di pasar. Beberapa survei pasca-bencana menunjukkan bahwa bantuan makanan dari donatur berupa makanan siap-santap umumnya hanya merupakan sumber enegi. Di samping itu makanan bantuan tersebut umumnya masih membutuhkan pengolahan terlebih dahulu sebelum disantap. Mengembangkan formula makanan siap-santap untuk usia anak sampai orang dewasa yang mengandung  tinggi energi dan dapat diberikan dalam situasi  kedaruratan. Makanan diproduksi dalam bentuk batangan padat, yang dapat diterima baik oleh panelis. Pada tahap awal dikembangkan enam jenis formula makanan, tiga berasa manis dan tiga lainnya berasa asin. Lalu dipilih satu formula yang terbaik, berdasarkan uji fisik dan sensori oleh panelis laboratorium. Makanan terpilih kemudian diuji porsi pada masyarakat di daerah rawan bencana. Formula yang dibuat dari tepung kedelai dan tepung wijen dengan rasa manis mempunyai nilai kesukaan paling baik dibandingkan dengan formula lainnya, dan dengan uji Duncan’s berbeda secara signifikan dari semua formula. Pada atribut rasa dan aroma formula ini tidak berbeda signifikan dibandingkan dengan formula lainnya, tetapi memiliki kerenyahan paling baik. Setiap energi 2.100 kkal biskuit padat tersusun 11,5 persen berasal dari protein, 44,4 persen dari lemak dan sisanya 44 persen dari karbohidrat. [Penel Gizi Makan 2012, 35(1): 42-48]   Kata Kunci: makanan formula, biskuit siap-santap, makanan darurat, bencana alam
KANDUNGAN VITAMIN B6, B9, B12 DAN E BEBERAPA JENIS DAGING, TELUR, IKAN DAN UDANG LAUT DI BOGOR DAN SEKITARNYA (VITAMIN B6, B9, B12 AND E CONTENT OF SEVERAL TYPES OF MEATS, EGGS, FISHES AND MARINE SHRIMPS IN BOGOR AND SURROUNDING AREAS) Heru Yuniati; Almasyhuri Almasyhuri
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 35 No. 1 (2012)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v35i1.3086.78-89

Abstract

ABSTRACT Food Composition Table (DKBM) in Indonesia has not mentioned all types of nutrients available in the food, particularly vitamin B6, B9 (folic acid), B12, and vitamin E. Therefore this study aimed to analyze the content of vitamin B6, B9 (folic acid), B12, and vitamin E in several types of meat, eggs, fish and marine shrimps consumed in Bogor and surrounding areas. Vitamin B6, B9, B12, and vitamin E from three kinds of meat (chicken, beef, lamb), two types of eggs (chicken, duck), and four species of fish (snapper, bloating, carp and tuna) and crayfish are analyzed using High-Performance Liquid Chromatography (HPLC). The samples used are raw and taken from three locations in Bogor and surrounding areas. Fishes, meats and eggs contain high levels of folic acid, however the amount of folic acid content in meat varies depending on which part of meat the samples are taken, types of organ, and the fat content of the meat. The folic acid content in chicken wings is different with those in thigh. In fatty mutton the folic acid is higher than in those lean meat, and in yolk is higher than those in egg white. Vitamin E content of snapper is the highest amongs other types of fishes (6.54 µg/100 g).Chicken eggs contain a higher amount of vitamin E than duck eggs, while the yolk contains ahigher amount of vitamin E than those egg white. Keywords: animal foods, vitamin B6, vitamin B9 (folic Acid), vitamin B12, vitamin E   ABSTRAK Daftar Komposisi Bahan Makanan (DKBM) yang ada di Indonesia belum memuat semua jenis zat gizi dalam makanan, khususnya vitamin B6, B9 (asam folat), B12 dan vitamin E. Menganalisis kandungan vitamin B6, B9 (asam folat), B12, dan vitamin E dalam beberapa jenis daging, telur, ikan dan udang laut yang dikonsumsi masyarakat di Bogor dan sekitarnya. Kandungan vitamin B6, B9, B12 dan vitamin E dari tiga jenis daging (ayam, sapi, kambing), dua jenis telur (ayam, itik), serta empat jenis ikan (kakap, kembung, mas, tongkol) dan udang laut dianalisis dengan High-Performance Liquid Chromatography (HPLC). Sampel yang digunakan adalah bahan mentah, yang diambil dari 3 lokasi di Bogor dan sekitarnya. Ikan, daging dan telur mengandung tinggi asam folat, yang besarnya bervariasi tergantung pada bagian bahan makanan. Jumlah asam folat di dalam sayap ayam berbeda dengan di dalam paha, dalam daging kambing berlemak sedikit lebih tinggi dibandingkan dengan di dalam daging tanpa lemak. Jumlah asam folat dalam kuning telur juga lebih tinggi dibandingkan dengan di dalam bagian putih telur. Kandungan vitamin E ikan kakap  paling tinggi dibandingkan dengan ikan lainnya (6,54 µg/100 g). Telur ayam mengandung vitamin lebih tinggi dibandingkan dengan telur itik, demikian pula bagian kuning telur lebih tinggi daripada bagian putih telur. [Penel Gizi Makan 2012, 35(1): 78-89] Kata kunci: makanan hewani, asam folat, vitamin B6, vitamin B12, vitamin E
Co-Authors Erna Luciasari Heru Yuniati Nelis Imanningsih Yurista Permanasari