Articles
14 Documents
Search results for
, issue
"Vol 25, No 2 (2018): Desember 2018"
:
14 Documents
clear
<![CDATA[Protein and Calsium and Iron Content on Cheese Stick Substitution of White and Black Anchovy Flour ]]>
<![CDATA[Nurul Amanah]]>;
<![CDATA[Hendrayati Hendrayati]]>;
<![CDATA[Suriani Rauf]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (202.45 KB)
|
DOI: 10.32382/mgp.v25i2.388
<![CDATA[Nutrition problems in Indonesia is a serious health problem one of them is stunting. The efforts to cope with stunting in society is increase the consumption of nutrients, especially protein, calcium and iron. One way is utilize various types of fish. Anchovy is a fish that is easy to get and cheap. The Flour from Anchovy can be madeto be snacks such as cheese stick. This study aims to compare the content of protein, calcium, and iron in Cheese Stick substitution of white anchovy flour (Stelophorus Sp) and black anchovy flour (Engraulis) concentration of 15% and 20%. The results showed that the highest Protein content found in Cheese Stick substitution of white anchovy flour (Stelophorus Sp) concentration of 20%, the highest calcium found in cheese Stick substitution of 20% black anchovy flour (engraulis), and highest iron found in cheese substitution of black anchovy flour (engraulis) 20%. It is recommended if you want to use anchovy as a source of protein then the good is white anchovy (Stelophorus sp), and if you want to use as a source of calcium and iron then the good consumed is black anchovy (engraulis).]]>
<![CDATA[Daya Terima Dan Kandungan Gizi Kue Bolu Cukke Subtitusi Tepung Ubi Jalar Ungu ]]>
<![CDATA[Manjilala, Manjilala]]>;
<![CDATA[Sirajuddin, Sirajuddin]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (188.38 KB)
|
DOI: 10.32382/mgp.v25i2.987
<![CDATA[Bolu cukke is one of the traditional cake Bugis-Makassar, commonly consumed by the community, especially when enjoying a break. In order for a benefit value of Bolu Cukke, it takes effort to enrich the nutritional content, one of which is to replace wheat flour with sweet potato flour. A pre-experiment research conducted in Food Technology Laboratory of Nutrition Poltekkes Kemenkes Makassar, with number of panelist amoung 50 people. Nutritional content was analyzed using Kjhedal method for protein, gravimetric for fat and titrimetric for carbohydrate. Analyzed by using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the acceptability based on the taste aspect in the four groups was the same (p = 0.275) the sample group was 75% preferred by the panelists. There were color differences in the four sample groups (p = 0,000), when compared with the substituted sample with purple sweet potato flour, the sample group was 50% preferably panelists. There were differences in the flavour in the four sample groups (p = 0.013), the sample group 50% preferred by the panelists. Acceptance based on taste aspect in all four groups was the same (p = 0.733), the sample group was 75% preferred by panelists. The highest protein nutrient content in the 0% sample group, 75% group fat and 75% carbohydrate. This research suggests that Bolu Cukke substitution of purple sweet potato flour is very feasible to be used as an alternative of Complementary Feeding in pregnant mother and toddler.]]>
<![CDATA[Nutritional Counseling On Energy, Protein, Vitamin C And Iron Intake. ]]>
<![CDATA[halil munawir]]>;
<![CDATA[Mustamin Mustamin]]>;
<![CDATA[Ramlan Asbar]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (142.993 KB)
|
DOI: 10.32382/mgp.v25i2.410
<![CDATA[Chronic energy deficiency is one of the nutritional problems of pregnant women where the body's condition experiences a severe lack of energy or is often showed by upper arm circumference <23.5. chronic energy deficiency of pregnant woman caused by many factors. one of the factors is low intake of nutrients such as energy, protein, vitamin c and iron. This study aims to determine the effect of nutritional counseling on energy, protein, vitamin c and iron intake. This type of research is a quasi experiment analytic research using cross sectional research design. sample was 30 pregnant women. extension data based on extension program unit then narrated nutrient intake obtained through 4X24 hour recall. the results of the study showed that before the extension of the sample energy intake was 96.7% less and 3.3% more. Sample protein intake as much as 100% less. Intake of vitamin C sample as much as 100% less. Sample iron intake is as much as 100% less. after counseling of sample energy intake as much as 3,3% good and 96,7% less. Sample protein intake as much as 100% less. Vitamin C intake was 3.3% good and 9.3% less and 6.7% more. Sample iron intake is as much as 100% less. Average intake before and after counseling of nutrients classified as less. It is recommended to increase nutrient intake. should be done further research on other factors that affect.]]>
<![CDATA[Acceptance of Traditional Foods (Barobbo) for Primary School Children Student ]]>
<![CDATA[A.Riska Kumala Majid]]>;
<![CDATA[Sukmawati Sukmawati]]>;
<![CDATA[Sirajuddin Sirajuddin]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (102.02 KB)
|
DOI: 10.32382/mgp.v25i2.390
<![CDATA[Barobbo is a typical Bugis food made from corn by adding vegetables and animal dishes. Barobbo is a food rich in protein, vitamins, and minerals which are needed by the body. This research aims to determine the acceptance of traditional food (Barobbo) for the student in primary school. The Research is conducted by a laboratory test. The research was testing on the untrained student which are Primary School of Berbantuan Muhammadiayah II Berua, Grade IV around 30 students. The data of the research analysis was using independent sample t-test with SPSS program. The results showed that the acceptance of this traditional food (Barobbo) which was made by using yellow corn was mostly good for 17 people (57%) and less for 13 people (43%). The acceptance of traditional food was made by using white corn was mostly good for 27 people (90%) and less for 3 people (10%). The statistical result of the test shows that there was a different level of acceptance to the students by using 2 different types of corn. Comparison between yellow and white corn is p<0,05 (0.032). The recommendation for this traditional food (Barobbo) is used as an alternative to PMT-AS, in addition to the ingredients which is very familiar among the people already. beside that this traditional food barobbo has a high nutritional content.]]>
<![CDATA[Peningkatan praktek gizi seimbang dan PHBS Pada murid sekolah dasar ]]>
<![CDATA[Saifuddin Sirajuddin]]>;
<![CDATA[Masni Masni]]>;
<![CDATA[Ulfa Najamuddin]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (141.819 KB)
|
DOI: 10.32382/mgp.v25i2.988
<![CDATA[Short and thin nutritional problems faced by students in Cambaya Elementary School in Makassar City are still high at 39.4% and 23.1% respectively. Breakfast habits that are very low at only 22.1% have the potential to cause stunted growth and development of the child's brain, which has implications for the decrease in intelligence of the child. This research aims to improve the knowledge, motivation, and skills of parents and teachers about balanced nutrition of school children and improving students' practice and motivation in a clean and healthy environment. The research uses quasi-experimental methods with pre and post test designs. The population in this study were 50th grade students of the Makassar Cambayya state primary school. Implementation of activities in the form of lectures, discussions, balanced nutrition practices and PHBS. Knowledge, motivation, skills about balanced nutrition and PHBS were measured using a questionnaire. Assessment is carried out before and shortly after giving counseling and a week after giving counseling. The results of this service are based on the Wilcoxon test. It is known that there is a significant increase in knowledge before and shortly after giving counseling p = 0.039 (p <0.05) and a decrease in knowledge a week after counseling p = 0.011 (p <0.05). Suggestions that can be given to the school should be active in conveying information about PHBS to school children.]]>
<![CDATA[Education Level, Energy Intake and Protein With Nutritional Status Of Pregnant Women In Bungoro Health Center Work Area ]]>
<![CDATA[Khaeriya Megauleng]]>;
<![CDATA[Mustamin Mustamin]]>;
<![CDATA[Sunarto Sunarto]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (80.321 KB)
|
DOI: 10.32382/mgp.v25i2.429
<![CDATA[Education influences a changes in knowledge, attitudes, and lifestyle patterns in the selection of the type and amount of food consumed. The health of a pregnant women affects the fetus in her womb. Nutrient content consumed by the mother will be absorbed by the fetus which is important for the growth of the fetus itself. This study aims to determine the relationship of education level, energy intake and protein nutritional status of pregnant women in the Bungoro Health Center Work Area of Bungoro District, Pangkep Regency. This research is an analytical study with cross-sectional design. Samples were pregnant women, amount to 40 people. The level of education is obtained through a questionnaire. Energy and protein intake was obtained through 2x24 hours recall and then processed using menu A software. To find out the relationship between variables of education level, energy and protein intake with nutritional status, Chi-Square was tested using the SPSS program. Data is presented in the form of tables and narratives. The results showed that 77.5% of the sample education level was high. Sample energy intake was classified as less than 82.5% and 17.5% classified as good. Sample protein intake of 95% classified as poor and 5% classified as good. Nutritional status of pregnant women is 70% experiencing KEK and 30% normal. Statistical test results show that there is no relationship between education level, energy and protein intake and nutritional status of pregnant women in the Bungoro Health Center Work Area, Bungoro District, Pangkep Regency.]]>
<![CDATA[Family income with less chronic energy (LCE) in pregnant women ]]>
<![CDATA[Nurul Utami R]]>;
<![CDATA[Mustamin Mustamin]]>;
<![CDATA[Agustian Ipa]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (196.493 KB)
|
DOI: 10.32382/mgp.v25i2.391
<![CDATA[Less of chronic energy is a condition caused by an imbalance of nutrient intake between energy and protein, so that the nutriens needed are not fulfilled. As for pregnant woman said to be less chronic energy if the measurement of the upper arm circumference is less than 23.5 cm. The results of Riskesdas in 2016 showed the prevalence of pregnant women lacking chronic energy at the National level as much as 16.2% and monitoring of nutritional status in 2017 in South Sulawesi showed the prevalence of KEK pregnant women in the island’s Pangkajene district 25.08%. This study aims to determine the relationship of family income with less chronic energy for pregnant women in the work area of the Bungoro Health Center. This research is observational analytic. The research location was carried out in the work area of the Bungoro Health Center in may 2018. The results of the study showed that there were 24 people (80%) who were not chronically energetic in pregnant women, while 6 people were not in chronic energy (20%). Data of pregnant woman lacking chronic energy is done by interview method using questionnaires and LLA measurements. The results of the study obtained from the chi-square test showed that there was no family income relationship with less chronic energy in pregnant women in the work area of the Bungoro Community Health Center in Bungoro sub-district, Pangkep district where the value p=0,620 (>0,05). To reduce the less of chronic energy in pregnant women in Bungoro sub-district, Pangkep District conducted counseling for pregnant women to pay more attention to the health and consumption of nutritious foods during pregnancy, and cross-sector cooperation between the government and rhe health department to conduct an examination of pregnant women so that they could take precautionary measures against pregnant women who less chronic energy.]]>
<![CDATA[Relationship of Habits Eat Fast Food and Macro Nutrition Substance with Nutritional Status of The Students of Makassar 16 Junior High School ]]>
<![CDATA[Siti Hardianti Ardin]]>;
<![CDATA[Thresia Dewi Kartini]]>;
<![CDATA[Retno Sri Lestari]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (183.657 KB)
|
DOI: 10.32382/mgp.v25i2.460
<![CDATA[Lifestyle influencesform of behavior or habits a person in responding to physical and psychological, environmental, social, cultural and economic endurance. One of them is a change in people's behavior in eating patterns in the lives of teenagers now results in changes in nutritional status because they tend to consume unbalanced foods and increase the number of nutritional risks. Factor for teenagers who want to eat fast food often, which is available in some parts of the school. As a result of Behavioral Changes, some teenagers experience changes nutritional status that needed attention. The purpose of this study is to determine the relationship between fast food eating habits and macro nutrient intake with nutritional status of the students of Makassar 16 Junior High School. The study use a cross sectional study design with an analytical approach. This study uses statistical analysis, the chi-square test of the number of samples as much as 89. The habit of eating fast food is obtained from the food frequency questionnaire by adding the score of each food ingredient then compared with the average score of the total score of all subjects. Intake of macro nutrients is obtained from 2x24 hour form recall. Nutritional status is obtained by weighing and body weight then calculated using BMI. The data is presented in the form of graphs and narratives. The results showed that fast food eating habits tended several times (50.6%), and macro nutrient intake was generally good (52.8%). Nutritional status according to normal BMI was 47 people (52.8%) who had thin nutritional status of 32 people (36%), and those who had fat nutritional status were 10 people (11.2%). There is no relationship between the habit of eating fast food with nutritional status, and there is a relationship between macro nutrient intake and nutritional status values. ]]>
<![CDATA[Acceptability And Shelf Life Of Biscuit With Substitution Of Tuna Fish ]]>
<![CDATA[ARDIANSYAH ARDIANSYAH]]>;
<![CDATA[NADIMIN NADIMIN]]>;
<![CDATA[CHAERUNNIMAH CHAERUNNIMAH]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (211.029 KB)
|
DOI: 10.32382/mgp.v25i2.395
<![CDATA[Nutritional problems in Indonesia is still a serious health problem, especially of malnutrition and stunting. One of the efforts to improve the pattern of food consumption that aimed to overcome the malnutrition among the community, especially proteins, vitamins and minerals is by utilizing the tuna fish innards into fish meal innards in the form of biscuit. This study aims to know the acceptability and the shelf life of the biscuits with substitution of tuna fish innards. The method of research was pre experimental study with one shot group design. Acceptability was assessed by hedonic test among 35 panelists. Furthermore, the best formula was tested for critical moisture content to know it shelf life and the result was presented in tabular and narrative form. The results showed that the best panelist acceptance of biscuits with substitution of tuna starch ingredients was formula X02 (5% of tuna fish innards). In addition, there were about 54%, 66%, 77%, and 71% of panelist like the taste, scent, color and texture of the selected formula, respectively. The result of critical water content showed the biscuit has 48 days or 1,6 months of shelf life. For further study, it is suggested to make biscuits with 5% formula of tuna fish innards. Finally, various shelf life measurement might be consider.]]>
<![CDATA[Subtitusion Of Tuna Fish Innards Flour In Biscuit to Improve Nutrition ]]>
<![CDATA[Nanda Irma ADP]]>;
<![CDATA[Nadimin Nadimin]]>;
<![CDATA[Thresia Dewi]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (35.363 KB)
|
DOI: 10.32382/mgp.v25i2.695
<![CDATA[ABSTRACTNutritional problem in Indonesia is still a serious health problem especially malnutrition and stunting. One of the efforts to improve the pattern of food consumption that aims to overcome malnutrition among people, especially proteins and vitamins and minerals is by utilizing tuna fish innards into fish meal innards in the form of biscuits.This study aims to determine the levels of nutrients protein, fat, calcium, iron, and zinc of biscuit with substitution of flour tuna fish innards. The research type is quasi experimental with one only design group design. The results of this analysis were obtained from research conducted by kjedahl method for protein, sochxlet for fat and Spektrofotometri for calcium, iron, and zinc.The results showed that the content of tuna innard biscuit protein was higher by 7.913% compared to biscuits without substitution, the fat content of tuna innard biscuit was higher by 25.18% than the biscuit without substitution, the calcium biscuit level of 61.871%, fe 0%, and the zinc content of the tuna innard biscuit is higher by 7,532% compared to biscuit without substitution.Biscuit with tuna innard substitution can be recommended as complementary foods with various processing improvements. It is suggested to find a way to remove bitter taste on the tuna innard flour.]]>
