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Media Gizi Pangan

mediagizi
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Published by Poltekkes Kemenkes Makassar

ISSN : 18584608 EISSN : 26226480 DOI : DOI: https://doi.org/10.32382/mgp.v29i2

Core Subject : Health, Science, Education,

Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Public Health

Media Gizi Pangan (MGP) merupakan media publikasi hasil penelitian, laporan kasus dan review paper yang berhubungan denga topik : Gizi masyarakat Gizi klinik Pengolahan pangan Jurnal diterbitkan dua kali setahun, periode Januari-Juni dan Juli-Desember.

Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)

Articles 21 Documents

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Search results for , issue "Vol 24, No 1 (2017): Januari 2017" : 21 Documents clear

HUBUNGAN ASUPAN ZAT GIZI PROTEIN DENGAN STATUS GIZI BALITA USIA 6-24 BULAN DI RW 2 WILAYAH PUSKESMAS BATUA KOTA MAKASSAR Manji Lala; donna Inrivianthy; fatmawaty Suaib
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Backgrounds:Nutrition problem is a health problem that influenced by many factors. Malnuorished toddlers has slow growth and development than the healthy toddler, if the problem has not solve it can caused health problem until the toddler become mature. Aged of 0-24 months is a golden period of growth and development.Objectives:This research aims to determine the relationship of protein intake with toddler’s nutritional status aged 6-24 months in RW 2 Puskesmas Batua Area Makassar City.Methods:This research is an descriptive-analytic with cross sectional study design. The population were all the toddler aged 6-24 months in RW 2 Puskesmas Batua. Sample was selected by random sampling method. Total sample were 35 toddler. The statistical analysis test that used was chi square with the degree of significancy 0,05.Results:The results showed that protein intake 17 toddler was good (48,6%) compared to the others (51,4%). Based on data analysis found that there were not significant relationship between protein intake with toddler’s nutritional status aged 6-24 months based on bb/u index with p:0,125, tb/u index with p: 0,380 and bb/tb index with p: 0,323.Conclusions:There were not significant relationship between protein intake with toddler’s nutritional status aged 6-24 months in RW 2 Puskesmas Batua area Makassar cityKeywords: Protein, Nutritional status and ToddlerHUBUNGAN ASUPAN ZAT GIZI PROTEIN DENGAN STATUS GIZI BALITA USIA 6-24 BULAN DI RW 2 WILAYAH PUSKESMAS BATUA KOTA MAKASSAR

GAMBARAN KONSUMSI GARAM BERDASARKAN PEDOMAN GIZI SEIMBANG PADA IBU RUMAH TANGGA suriani rauf; Rabiatul Adwiah
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background: Excessive salt intake could increase the risk of high blood pressure or hypertension. The recommended dose limits Balanced Nutrition Guidelines (PGS) in 2014 ie 5 g / person / day equivalent to 1 tea spoon.Aims: This study aimed to describe the consumption of salt based on a balanced nutrition guidelines Housewife in Kassi Kebo District of Maros Baru.Method: This research was a descriptive cross sectional study. Samples were housewives who were in the neighborhood Kassi Kebo Village, Baju Bodoa District of Maros Baru numbering 97 people selected by purposive sampling. Salt consumption was obtained by the method of 2 x 24 hour recall questionnaire.Result: The results showed that salt consumption in housewives were generally classified as either 78.6% and the average amount of salt consumed 4.1 grams / day less than the standard PGS was 5 salt / daySuggestion: It was recommended that those housewives in Kassi kebo to keep the amount of salt consumed.Key words : Salt Consumption, PGS 2014

ANALISIS KANDUNGAN ZAT GIZI BROWNIES TEMPE SUBTITUSI WORTEL (Daucus carota L.) SEBAGAI ALTERNATIF PERBAIKAN GIZI TERHADAP MASYARAKAT A. Ibrahim, Irviani; Ibrahim, Hasbi; Isma, Rabiatul
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Backgrounds: Brownies are popular food and favored by many people at different ages, including school-age children. In this study, the raw materials used in the brownies are tempe and carrot (Daucus carota L), both materials have a high content of nutrients including iron and vitamin A.Objectives: The study aims to determine the nutrients contents (carbohydrates, protein, fat, vitamin A and fe) and the organoleptic testing of the products of tempe brownies of carrot (Daucus carota L.) subtitution.Methods: The study is a true-experimental research using a completed randomized design (CRD). The results revealed that 4 treatments with different concentrations by adding carrot (Daucus carota L.) are 1:0Â (100g tempe), 3:1 (75g tempe, 25g carrot), 1:1 (50g tempe, 50g carrot) and 1:3 (25g tempe, 75g carrot) with three rehashes.Results: The results of Carbohydrates research of 13.78%, protein 11.52%, fat 24.29%, vitamin A 5,17ug/g, iron 36,89ug/g. The organoleptic testing that most preferred and good quality is 1:1 treatment. The Friedman testing of P<0.05 is on scent, taste and the overall quality.Conclusions: The 1:1 ratio is the best product recommendation based on the nutrients and organoleptic testing of four samples.Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Keywords: Brownies, Tempe, Carrot (Daucus Carota L.), Nutrient

PERBAIKAN GANGGUAN METABOLIK BALITA STUNTING PASCA SUPLEMENTASI ASAM AMINO SISTEIN DI WILAYAH KERJA PUSKESMAS PACERAKKANG Hendrayati, Hendrayati; Titi, ZA, A. Toewo Titi, ZA
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Backgrounds: Amino acid cysteine is one of the amino acids that can help the process of accelerating growth. In the process of growth of amino acids cysteine has a role in accelerating the transcription of hormone receptors on the reaction of zinc finger protein (ZFP), induction of Transforming Growth Factor Î² (TGF Î²) and the formation of Cystein Rich Intestinal ProteinCRIP) that strongly linked advanced metabolic reactions. Urine is one of the final results of the metabolic process and can describe the metabolic status subjectively.Methods: Research with pre-post randomizet control design has been done with a large sample of 2 x 15 samples divided into treatment and control group. In the treatment group was given cysteine amino acid as much as 25 mg / day with time of administration for 3 months or 90 times giving.Â Results: The results showed that amino acid administration of cysteine could not improve metabolic disorder in stunting children with indicator of urinalysis result. In this research, we get the description of energy intake that has not reached AKG. This study also provides an illustration of the low TB addition in all study groups. Anthropometric changes in both BB and TB have significant changes in both treatment and control groups.Keywords: Stunting, Amino acids cysteine, urinalysis, energy intake, Weight Loss, Height

DAYA TERIMA PEMBUATAN MI BASAH DENGAN PENAMBAHAN TEPUNG DAUN KELOR Salim, Nur; zakaria, zakaria; Wulandari, Desi
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background: Mie is one of the staple food that consumed by many people, the problem is minerals and vitamins in the mie is very limited. Therefore it need an effort to add more vitamins and minerals in the mie, one of the ways is adding Moringa leaf powder to the mie. Moringa leaves is a plant that contains nutrients that nearly meet the human nutritional needs and useful as a nutritional improvement.Objectives: This research aims to know acceptability manufacture of wet noodle with adding Moringa leaf powder.Methods: This research is eksperimen research with the study design post test control design.Results: This research’s result is show that acceptability of wet noodle with adding Moringa leaf powder that most preferred is formula with concentration 2% and color aspect as much as 52%, taste aspect as much as 56%, aroma aspect as much as 36%, and texture aspect as much as 52%. Statistical results of anova test showed that there is the effect of adding Moringa leaf powder so followed by Tukey test stating that the panelists gave significantly different assessments (p < 0,05) of the wet noodles with the addition of moringa leaf powder. Comparison of the best material that is preferred by the panelists wet noodles with the addition of Moringa leaf powder is formula concentration of 2% with every additional 20 grams of Moringa leaf powder. Wet noodle received power with the addition of Moringa leaf powder is the most preferred concentration of 2%.Suggestion: It is suggested for further research conduct laboratory testing of nutrient content in the wet noodles with the addition of moringa leaf powder and formula concentration of 2%.Keywords : Acceptability,Wet Noodle, Moringa leaves

KEBIASAAN JAJAN DI SEKOLAH DAN MAKAN DI RUMAH TIDAK BERHUBUNGAN DENGAN STATUS GIZI ANAK USIA SEKOLAH Lydia fanny; intan dwi dili Fitria; sirajuddin Sirajuddin; Hendrayati Hendrayati
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Backgrounds: Snacking is a common habits while an appetite is a desire to eat or feeling hungry. The student ususally prefer choose snacking and less interest with the meal serve at home. Snacking habits which less in fulfill healthy and nutrition requirement also decrease of appetite will threatening the healthy and nutrition status of the student.Objectives: This research aims to understanding the relation of snacking habits and appetite with the nutrition status of students in Paccerakkang State Elementary School, Biringkanaya, Makassar.Methods: This research using observasional method with cross sectional research design. The sample are student in grade IV and V choosing by random sampling. To find the relation between variable using Chi Square examination.Results: The results of this research shows that snacking habits tend to not good (52,0%). The appetite of students tend to good (52,0%). The nutrition status category of the students tend to normal (78,0%).Conclusions: There are nothing siginificance relation between snacking habits with student nutritions status in Pacerakkang State Elementary School, with value of p = 0,560 (>0,05).Keywords : Snacking habits, appetite, nutrition status, students

PENGETAHUAN GIZI DAN PENGGUNAAN UANG JAJAN DALAM MEMENUHI ASUPAN ENERGI PADA ANAK SEKOLAH DASAR Hendrayati Hendrayati; abdullah tamrin; Ramlan Asbar; Hikmawaty Mas'ud; Suciyati Suciyati
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background: School-aged children are an investment nation. Children are the next generation of the nation. Quality of the nation in the future determined the quality of children today. Efforts to improve the quality of human resources must be done early and systematic. Growing development of school-age children is optimal depending on the provision of nutrients with good quality and quantity.Method: This research is descriptive, to get description of nutrition knowledge, the use of pocket money and nutritional status of elementary school children Inpres Tangkala 2 Sudiang Raya Biringkanaya Makassar. The population of this study were all students of Class V numbered 87 students who were present at the time of the research took place the questionnaire which was distributed at the beginning of the data collection. Primary data The data taken include the identity of respondents knowledge of nutrition, the use of pocket money and nutritional status of school children.Result : The results showed that 80 samples on good nutrition knowledge as much as 31.3% and less as much as 68.8%, indicating that sample of the use of pocket money more than 50.0% quite 46.3%, less as much as 3.8%., And showed that the sample of good energy intake was 16,3%, less 82,55%, and more 1,3%.Conclusion: A total of 68.8% of students who have knowledge of nutrition is quite good, 46.3% of students who have enough pocket money and good energy intake 16.3% of students.Recommendation : Elementary school children was have nutrition knowledge good for use pocket money and intake energy status.Keyword : Nutrition knowledge, Pocket money, Intake energy

DAYA TERIMA BARUASA SUBTITUSI TEPUNG KULIT PISANG HJ.Sukma Wati; Nadimin Nadimin; suria Suria
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background: Baruasa is favored the local snacks by the people of South Sulawesi, but low in fiber. One of the high fiber foods is the banana hump. Banana hump can be processed into semi-finished materials such as banana hump flour. Banana hump flour can be substituted on the manufacture of baruasa.Objective: The purposeof this study to determine how the effect of banana hump flour substitution on the power of the baruasa receipt. This research is pre experimental research that is making baruasa with three varieties of banana hump flour substitution (10%, 20% and 30%). Hedonic test using untrained panelists are Nutrition Students of Poltekkes Makassar as many as 35 people. Analysis of hedonic test data using Anova and Tukey test with SPSS program.Results: The results showed that the preferred formula of the panelis of the color aspect is F1 of 82.85%, the smell is F1 of 88.57%, the texture of F1 is 54.29% and the sense is F1 of 80% .The test results show that there is a difference of panelist acceptance of the color aspect, Flavor and smell of banana hump flour subtitution flour with p <α value (0,05), whereas in texture aspect there is no difference of acceptance of baruasa banana hump flour with p> α (0,05).Conclusion: It was concluded that the higher concentration of banana hump flour addition was lower due to the panelist's preference for the acceptable power.Suggestion: It is recommended for further preparation, it is better to do further research on how to reduce the color of browning, as well as the smell and flavor of the banana hump flour which is rather sharp on the baruasa.Keywords: Baruasa, Banana Hump Flour, Acceptability

HUBUNGAN DUKUNGAN KELUARGA TERHADAP PRAKTEK PEMBERIAN ASI DI WILAYAH PUSKESMAS SUDIANG RAYA KOTA MAKASSAR Lydia fanny; Retno Sri Lestari; Chaerunnimah Chaerunnimah
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Backgrounds: Exclusive breastfeeding is beneficial to reduce child mortality and improve maternal health that compatible with the one of Sustainable Development Goals (SDGs) that ensuring the child get exclusive breastfeeding during the first six months of the birth.Objectives: This research aims to determine the relationship of family support to the practice of giving breastmilk to the baby in PuskesmasSudiang Raya Makassar area.Methods: This research is an analytic survey with Cross Sectional design. The population was 126 breastfeeding mothers. The statistical analysis used is the Coefficient of Contingency with α = 0,05.Results: The result showed that mothers who give breastmilk to their babies have a good family support of 57,6% and there is a relationship between family support and the practice of giving breastmilk to the baby in PuskesmasSudiang Raya Makassar area.Conclusions: Good family support can increase the amount of mothers who give breastmilk to their baby.Keywords: Breastmilk, Family Support, Baby, Mother

ANALISIS KANDUNGAN ZAT GIZI NUGGET IKAN KURISI (Nemipterus Nematophorus) SUBTITUSI BUAH LAMUN (Enhalus Acoroides) UNTUK MEMPERBAIKI MASALAH GIZI PADA MASYARAKAT PULAU Irviani A. Ibrahim; Emmi Bujawati; Mirnawati Mirnawati
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background: Nugget is a popular food and fancied by community in various age groups, including school-age children and It is one of the most favorite and trendy foods. The raw materials used in nuggets in this study are Kurisi fish (Nemipterus nematophorus) and seagrass (Enhalus acoroides). The study is aimed at determining the nutrient contents (carbohydrate, protein, fat, calcium, Fe, and Phenol) and organoleptic test on kurisi fish nugget (Nemipterus nematophorus) substitute product of seagrass (Enhalus acoroides).Method: The design type of the research is complete randomized design as it is applied to experiments conducted in a homogeneous environment and the research approach used is an experimental approach using true-experimental design. Methods used for the treatment of kurisi fish (Nemipterus nematophorus) and seagrass (Enhalus acoroides) by comparing the experimental group 1:0 (100 gr kurisi fish), 3:1 (75 gr of fish and 25 gr seagrass), 1:1 (50 gr fish and 50 gr seagrass), and 1:3 (25 gr fish and 75 gr seagrass).Result: The results reveal that 4 different concentration treatments are conducted by adding the seagrass (Enhalus acoroides) i.e. 1: 0:1: 1:3: 1 and 1:3 with 3 repetitions. The results of carbohydrate are 32.35%, protein 13.74%, fat 14.04%, calcium 33.03 ug/g, Fe 35.24 ug/g and Phenol 2699.47 ug/g. The most favorable organoleptic test and good quality is 1:0 treatment. Keywords: Nugget, Kurisi Fish (Nemipterus nematophorus), Seagrass (Enhalus acoroides), Nutrition

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Home Page

OAI Link

Editorial Team

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Phone +6285255549979

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Location Kota makassar, Sulawesi selatan INDONESIA

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Contact Name
Manjilala

Contact Email
manjilala@poltekkes-mks.ac.id

Phone
+6285255549979

Journal Mail Official
manjilala@poltekkes-mks.ac.id

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https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/about/editorialTeam

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Kota makassar,

Sulawesi selatan

INDONESIA