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Media Gizi Pangan
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 159 Documents
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DAYA TERIMA DAN ANALISIS PROTEIN SERTA SERAT SNACK BAR DENGAN PENAMBAHAN TEPUNG AMPAS TAHU Lydia Fanny; Rezki Septiani Tri; Sitti Sahariah Rowa
Media Gizi Pangan Vol 27, No 2 (2020): Desember 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.866 KB) | DOI: 10.32382/mgp.v27i2.2031

Abstract

Ampas tahu merupakan produk sampingan dalam proses pembuatan tahu berupa padatan yang diperoleh dari ampas kedelai yang diperas. Daging tahu masih memiliki kandungan protein dan serat yang relatif tinggi. Salah satu kegunaan ampas tahu di Indonesia adalah oncom. Protein adalah komponen struktural utama dari semua sel tubuh dan berfungsi sebagai enzim, hormon, dan molekul penting lainnya yang berfungsi untuk pertumbuhan dan pemeliharaan, yang berperan dalam berbagai sekresi tubuh. Kandungan serat merupakan komponen makanan nabati yang meliputi polisakarida, karbohidrat analog, oligosakarida, lignin dan bahan yang berkaitan dengan sel tumbuhan yang terdapat dalam snack bar. Snack bar merupakan salah satu produk fast food fungsional berupa bar. Tujuan penelitian ini adalah untuk mengetahui daya terima dan analisis protein dan serat pada snack bar dengan penambahan tepung ampas tahu. Desain penelitian ini merupakan jenis penelitian pra eksperimental dengan desain penelitian yang digunakan adalah post test group design. Pembuatan snack bar dengan penambahan tepung ampas tahu 0%, 15%, 25%, dan 35%. Analisis protein menggunakan metode Micro Khjedhal dan analisis serat menggunakan metode Gravimetri. Hasil penelitian menunjukkan bahwa nilai penerimaan secara keseluruhan menunjukkan konsentrasi terbaik adalah 25% (aspek warna, tekstur, aroma, dan rasa). Kadar protein snack bar dengan penambahan tepung ampas tahu adalah 25% yaitu rata-rata 9,877% dan kadar serat snack bar dengan penambahan tepung ampas tahu sebesar 25% yaitu rata-rata 22,89%. Disarankan untuk melakukan analisis nutrisi lain pada snack bar dengan menambahkan ampas tahu dan menambahkan bahan atau bahan penyedap lain yang dapat ditambahkan untuk menghilangkan rasa dan aroma ampas tahu.
PERANAN KONSELING GIZI DALAM PENINGKATAN PENGETAHUAN GIZI DAN KEPATUHAN DIET PASIEN DM Asmaruddin Pakhri2; Astanti Widiastuti; Manjilala Manjilala
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (461.53 KB) | DOI: 10.32382/mgp.v27i1.1380

Abstract

ABSTRACT Diabetes Mellitus (DM) is a chronic metabolic disorder due to the pancreas not producing enough insulin or the body cannot use insulin produced effectively. National Riskesdas 2018 results show the prevalence of DM has increased from 6.3% in 2013 to 8.5% in 2018. This study used a pre-experimental method to determine the effectiveness of nutritional counseling on nutritional knowledge and diet compliance of DM patients, with the design of the One Group Pretes - Posttest Design. Samples were adult DM patients who were treated in the inpatient room of Tenriawaru Bone Regional General Hospital who were selected by purposive sampling with a total of 20 DM patients hospitalized and who met the criteria.The results showed the majority of the sample of women (75.0%), aged 41-50 years (35.0%), had a history of past elementary education (60.0%) and did not work ie as an IRT (70.0%), the majority of samples suffer from DM for less than 1 year (35.0%). Nutrition knowledge of good category samples by 8 patients (40.0%) increased to 16 patients (80.0%) after being given nutritional counseling and compliant dietary diet compliance as many as 11 patients (55.0%) increased to 16 patients (80, 0%) after being given nutritional counseling ... There is a significant effect of nutritional counseling on nutritional knowledge and diet compliance of DM patients. It is expected that the hospital will place a nutritionist in each inpatient care room so that each patient can be given nutritional counseling  Keywords: Nutritional Counseling, Knowledge, Diet Compliance and Diabetes Mellitus, 
RIWAYAT PEMERIKSAAN KEHAMILAN DAN PEMBERIAN ASI EKSKLUSIF Aswita Amir; Siti Nur Rochimiwati; Manjilala Manjilala; Musdalifah Muharrikah
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (34.462 KB) | DOI: 10.32382/mgp.v24i1.315

Abstract

Background : Antenatal care is important to do the mother during pregnancy to detect high risk. Exclusive breastfeeding educational purposes, namely in order to have sufficient knowledge of the mother after giving birth to exclusive breastfeeding to their children.Objectives  : The purpose of this study to describe antenatal care and exclusive breastfeeding in infants aged 6-12 months in the Village Mangga Tiga Paccerakkang Biringkanaya District of Makassar.Methode    : This type of research is observational research with descriptive, the sample in this research that mothers of children aged 6-12 months in l Bougenvil 2 and Bougenvil 30 Housing Mangga Tiga Village Paccerakkang Biringkanaya Makassar City Subdistrict 30 people with method purposive sampling. antenatal care and exclusive breastfeeding was obtained by interview using a questionnaire.Result     : Processing antenatal care and exclusive breastfeeding is processed with a view of respondents and data analysis using SPSS then presented through tables and narrative.The results showed that as many as 66.7% of prenatal care, exclusive breastfeeding education as much as 100%, exclusive breastfeeding as much as 30% and as much as 70% exclusive breastfeeding.Keywords: Antenatal Care, Breastfeeding Exclusive, Education
KARAKTERISTIK DAN MUTU ORGANOLEPTIK FISH CRACKERS SNACK FOOD Hendrayati Hendrayati
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (558.716 KB) | DOI: 10.32382/mgp.v27i1.1529

Abstract

ABSTRACT Rapid city growth can change the existing social fabric, including the lifestyle and diet of the urban population. The period before the massive urbanization of diet is determined by food prices and family purchasing power and mother's knowledge about nutrition and health. Currently eating patterns lead to increased consumption of snacks. Fish craker snack food is an alternative food supply in the form of snacks with the main ingredients as white anchovy (stelpohorus, sp), so that high quality snacks are obtained from nutritional quality, safe for consumption and high organoleptic quality. Fish snack craker food is a processed food made from anchovy with a dry, crispy texture. Fish processing in this way aims to sustainably benefit fish, produce healthy, safe, whole and halal foods and be accepted by consumers according to current market tastes. In making fish crackers snack food design used is the manufacture of products in 4 compositions, namely origional products, the addition of anchovies flour (stelpohorus sp) 30%, 40% and 50% Fish cracker snack food is a safe snack to consume where the proximate character results are good on average, trans fatty acids
Studi Kasus Asuhan Gizi Pada Pasen Stroke Hemipareses Dekstra di Rumah Sakit Khusus Daerah Dadi Propinsi Sulawsei Selatan Abdullah Tamrin; Hendrayati Hendrayati; Hadrawati Hadrawati
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (697.579 KB) | DOI: 10.32382/mgp.v27i1.1345

Abstract

AbstractBasic health research conducted by the Ministry of Health of the Republic of Indonesia in 2013 reported that in Indonesia there were more than 2 million inhabitants, or 12 out of 1000 population, suffering from strokes with the largest percentage coming from the province of South Sulawesi. Stroke is the number 1 killer in Indonesia, more than 15% of deaths in Indonesia are caused by stroke. Incorrect nutrition care is a factor that can cause a stroke. Consumption of saturated fats such as butter, biscuits, meat products, biscuits and cream can increase the incidence of stroke which is mediated by an increase in blood pressure. High cholesterol consumption will cause arteries to narrow and can clog blood circulation in the atherosclerosis body is a risk factor for stroke. This case study describes nutritional care at the Passive Hemipareses Stroke patient at the Dadi Special Hospital in South Sulawsei Province, for five days of observation. Observations were carried out for 5 consecutive days. Indicators that are evaluated for intake levels using sesilisih complete food and leftover food items, data from laboratory examination results and clinical physical examination results are taken secondary from the medical record of the patient.The observation shows that the NCP implementation process in this case can run and the pasent undergoes changes that lead to improvement.The results of the study recommend monitoring and evaluating the level of patient consumption carried out for each meal to determine the state of the patient, so as to determine the development of the diet, and intake from outside the hospital. Keywords: Intake level ,Nutrition Care, Stroke, ,
KADAR MINERAL COOKIES DENGAN SUBTITUSI DAUN KATUK (Sauropus andragynus) DAN OATMEAL CONDITIONS OF MINERAL COOKIES WITH THE SUBSTITUTION OF KATUK LEAVES (Sauropus andragynus) AND OATMEALS Retno Sri Lestari; Thresia Dewi Kartini Berek; Zakaria Zakaria
Media Gizi Pangan Vol 27, No 2 (2020): Desember 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.929 KB) | DOI: 10.32382/mgp.v27i2.1862

Abstract

Background, Cookies, which are a form of snack, will be substituted with katuk leaves and oatmeal. Making cookies is expected to increase levels of nutrients, namely minerals, especially calcium and iron. These cookies can be an option in the PMT program for pregnant women and breastfeeding mothers which can improve the quality and quantity of breast milk as well as prevent anemia. The provision of katuk leaves and oatmeal can add nutritional value, especially to calcium and iron.The aim is to analyze the mineral content in cookies with the substitution of katuk and oatmeal leaves, namely calcium and iron.Design, pre-experimental research with post test research design group design. This study treated cookies with 5% substitution of katuk leaves and 5% oatmeal, each repetition of 2 times.Results, the calcium level per 100 grams of cookies with the substitution of katuk leaves and oatmeal with an average value of calcium at a concentration of 0%: 0% was 91mg and increased at a concentration of 5%: 5% to 120mg. The average value of iron cookies with the substitution of katuk leaves and oatmeal with a concentration of 0%: 0% is 0.12mg and a concentration of 5%: 5% is 0.14mg. Calcium and iron levels for the proportion of cookies with the substitution of katuk leaves and oatmeal are a concentration of 5%: 5%, respectively 48mg and 1.12mg or consume 5 pieces of cookies once.Conclusion, Cookies with substitution of katuk leaves and oatmeal at a concentration of 5%: 5% have a higher calcium and iron content than the original cookies. Keywords: Cookies, Katuk Leaves, Receptivity, Mineral Content, Oatmeal ABSTRAKLatar Belakang, Cookies yang merupakan salah satu bentuk makanan ringan, akan disubstitusi dengan daun katuk dan oatmeal. Pembuatan cookies ini diharapkan dapat meningkatkan kadar zat gizi yakni mineral, khususnya kalsium dan zat besi. Cookies ini dapat menjadi salah satu pilihan dalam program PMT bagi ibu hamil dan ibu menyusui yang dapat meningkatkan kualitas dan kuantitas ASI juga dapat mencegah terjadinya anemia. Pemberian daun katuk dan oatmeal dapat menambah nilai gizi terutama pada kalsium dan zat besiTujuan, untuk menganalisis kadar mineral pada cookies dengan substitusi daun katuk dan oatmeal, yakni kalsium dan zat besi.Desain, Penelitian pra eksperimental dengan desain penelitian post test grup design. Penelitian ini memberikan perlakuan pada cookies dengan subtitusi daun katuk 5% dan oatmeal 5%, masing-masing pengulangan sebanyak 2 kali.Hasil, Kadar kalsium per 100 gram pada cookies dengan subtitusi daun katuk dan oatmeal dengan  nilai rata-rata kalsium pada konsentrasi 0%:0% yaitu 91mg dan meningkat pada konsentrasi 5%:5% menjadi 120mg. Nilai rat-rata rata zat besi cookies dengan subtitusi daun katuk dan oatmeal konsentrasi 0%:0% yaitu 0,12mg dan  konsentrasi 5%:5% yaitu 0,14mg. Kadar kalsium dan zat besi untuk perporsi cookies dengan subtitusi daun katuk dan oatmeal yaitu konsentrasi 5%:5% masing-masing sebesar 48mg dan 1,12mg atau mengonsumsi satu kali sebanyak 5 keping cookies.Kesimpulan, Cookies dengan substitusi daun katuk dan oatmeal pada konsentrasi 5%:5% memiliki kadar kalsium dan zat besi lebih besar dibandingakan dengan cookies original.. Kata Kunci                  : Cookies, Daun Katuk, Daya Terima, Kadar Mineral, Oatmeal
HUBUNGAN DUKUNGAN SUAMI TERHADAP PEMBERIAN ASI EKSKLUSIF 6-11 BULAN DIKELURAHAN KARUWISI UTARA KOTA MAKASSAR mustamin mustamin; abdullah tamrin; Putri Anggraeny
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (101.376 KB) | DOI: 10.32382/mgp.v24i1.286

Abstract

Backgrounds: Mother's Milk (ASI) is the only food that contains all the nutrients needed for baby growth  0-6 months. Based on the results of Riskesdas (2010), shows infants who received exclusive breastfeeding in Indonesia only 15.3%. Of 136.7 million babies born worldwide only 32.6% of those exclusively breastfed within the first 6 months. While based on data obtained from the Monitoring of Nutrition Status (PSG) of South Sulawesi Province in 2016, the percentage of children under five to age 6 got exclusive breastfeeding in Makassar City 27.5% and South Sulawesi 38.5%, but this achievement is still low when compared with A national target of 80% of infants receiving exclusive breastfeeding.Objectives: To identify the relationship of husband support to Exclusive Breastfeeding 6-11 months in North Karuwisi Urban of Makassar City.Methods: The design of this study is a cross-sectional survey study. "The sample is a mother who has a baby aged 6-11 months, and to know the relationship of husband support to exclusive breastfeeding 6-11 months using Chi-Square test.Results: The results showed that 93.8% of husbands provided support, 6.3% of husbands lacking support. Breastfeeding 62.5% and exclusive breastfeeding 37.5%. Results of Chi-square analysis were found to have no relationship of husband support to exclusive breastfeeding (p = 0,56).Conclusions: It is advisable to breastfeeding mothers to give exclusive breastfeeding to their babies.Keywords: Husband support and exclusive breastfeeding
FAKTOR SOSIAL EKONOMI DAN STUNTING PADA ANAK USIA 6-23 BULAN Dedi Fedriansyah; Bunga Astria Paramashanti; Yhona Paratmanitya
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (473.729 KB) | DOI: 10.32382/mgp.v27i1.1568

Abstract

Stunting masih menjadi masalah gizi kesehatan masyarakat di Indonesia. Faktor sosial ekonomi dikaitkan dengan stunting pada anak. Penelitian ini bertujuan untuk mengetahui hubungan antara faktor sosial ekonomi rumah tangga dan stunting pada anak usia 6-23 bulan di Kecamatan Sedayu, Kabupaten Bantul. Rancangan penelitian yang digunakan adalah cross-sectional. Sampel berjumlah 190 anak diambil dengan teknik pengambilan sampel probability proportional to size (PPS). Variabel dependen adalah stunting pada anak, sedangkan variabel independent meliputi tingkat pendidikan orang tua, status pekerjaan orang tua dan pengeluaran rumah tangga.  Hasilnya uji kai kuadrat menunjukkan bahwa tidak terdapat hubungan stunting dengan tingkat pendidikan ibu (OR= 1,01; 95%CI: 0,54-1,97), tingkat pendidikan ayah (OR= 1,10; 95%CI: 0,56-2,18), pekerjaan ibu (OR= 0,87; 95%CI: 0,44-1,57) dan pekerjaan ayah. Satu-satunya faktor sosial ekonomi yang berhubungan dengan stunting yaitu pengeluaran pangan rumah tangga (OR= 3,75; 95%CI: 1,91-7,35). Pengeluaran rumah tangga untuk pangan berhubungan dengan kejadian stunting pada anak usia 6-23 bulan.
IDENTIFIKASI PENGGUNAAN ZAT PEWARNA SINTETIS PADA SAUS CABAI YANG DIPASARKAN DI PASAR TRADISIONAL DAYA Thresia Dewi Kartini; zakaria zakaria; Fasa Novita Putri
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (37.64 KB) | DOI: 10.32382/mgp.v24i1.306

Abstract

Background: Chilli is a plant that grows in certain seasons and easily damaged. There are several forms of processed chili such as the shape of semi-processed and processed forms own company, such as chili sauce. Things to consider in the process of making the chili sauce is food hygiene and safety, because it will affect the health of consumers. Consumer acceptance of a product may increase because of the color of the food. However, the food coloring food additives that require more scrutiny because sometimes the use is not in accordance with the recommended dosage or even use non-food dyes.Objectives: This research aim’s to identify the use of synthetic dyes in chili sauce sold in Makassar Traditional Markets Daya.Methods: This research is descriptive survey’s research. Identification of synthetic dyes obtained by Paper Chromatography Test. Readable identification results with UV light with a frequency of 254 and 366 nm.Results: The results showed that 4 chili sauce marketed in Traditional Markets Daya using synthetic dyes which allowed its use in Indonesia, namely sunset yellow, ponceau 4-R and tatrazine. In addition there is also the use of more than one type of synthetic dyes.Suggestion: Qualitatively chili sauce can be used, but further research is needed to see the levels of dye are added in it. Advised to relevant agencies to pay more attention and control of food products, both products that have been circulating as well as new products that will be circulated.Keywords: Synthetic dyes, Chili Sauce
POTENSI LACTOBACILLUS DALAM MENCEGAH LISTERIA MONOCYTOGENES Firat Meiyasa
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.704 KB) | DOI: 10.32382/mgp.v27i1.1413

Abstract

Kontaminasi bahan pangan yang disebabkan oleh Listeria monocytogenes merupakan masalah yang serius karena menyebabkan kerugian ekonomi akibat rusaknya produk pangan dan masalah kesehatan manusia terutama di negara berkembang termasuk Indonesia. Bakteri patogen ini dapat menyebabkan gastroenteritis, infeksi aliran darah dan sistem saraf pusat, terutama pada pasien immunocompromised dan pada kelompok usia lanjut, maupun ibu hamil. Salah satu solusi pencegahan infeksi oleh bakteri patogen ini adalah penerapan teknologi pengawetan pangan dengan memanfaatkan potensi kelompok bakteri asam laktat seperti Lactobacillus spp. yang mampu menghasilkan senyawa-senyawa aktif pengawet bahan pangan sekaligus bersifat antimikroba terhadap mikroorganisme patogenseperti asam-asam organik, diasetil, hidrogen peroksida, dan bakteriosin. Selain itu, mekanisme kerja bakteri asam laktat di dalam menghambat aktivitas L. monocytogenes meliputi peningkatan fungsi barrier dan sebagai imunomodulator. Beberapa spesies Lactobacillus yang mampu mengendalikan aktivitas L. monocytogenes baik secara in vitro maupun in vivo meliputi L. plantarum BSL, L. casei shirota, L. sakei 2a, L. plantarum MB427, L. plantarum ZDY 2013, L. plantarum 2142, L. paraplantarum FT259, L. delbrueckii UFV H2B20, L. curvatus MBSa2, L. casei AI 62, L. lactis 140/2, L. lactis 768/5, L. salivarius FC113, L. brevis MLK27

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