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<![CDATA[KARAKTERISTIK FISIK DAN DAYA TERIMA KUE BARUASA DENGAN SUBTITUSI TEPUNG MOCAF ]]>
<![CDATA[Nur fahmi]]>;
<![CDATA[Hendrayati Hendrayati]]>;
<![CDATA[zakaria Zakaria]]>;
<![CDATA[Thresia Dewi Kartini]]>
<![CDATA[ Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v24i1.294
<![CDATA[Background : MOCAF is a cassava flour product processed using the principle of modifying cassava cells by fermentation. The growing microbes cause characteristic changes of the resulting starch in the form of increased viscosity, gelability, rehydration, and ease of solubility.Objective : This study aims to determine the physical characteristics and acceptance of Kue Baruasa with substitution of MOCAF flour for PMT pregnant mothers in District Moncongloe Maros Regency.Method : This research is a quasi-experimental research. The sample is Kue Baruasa substitution of MOCAF flour with concentration of 100%, 75%, 50% and 0%. The panel of received power consists of 35 students and 10 pregnant women. The research was conducted in food laboratory of Poltekkes Kemenkes Makassar Nutrition Department, Laboratory of State Polytechnic of Ujungpandang and District of Moncongloe of Maros Regency. Result : The results showed that the lowest level of hardness was found in Kue Baruasa with concentration of 75%. There were no color differences in the four groups of samples (p = 0.434). There were differences of taste in the four groups of samples (p = 0.010). There were differences of aroma in the four groups of samples (p = 0.010). There was a difference of texture in all four groups of samples (p = 0,009). The nutritional content of the Mosaic Cookies is lower than the nutrient content of pregnant PMT biscuits distributed by the Ministry of Health.Conclusion : It is suggested that Barca Substitute Cake substitution of MOCAF 50% gets better reception by panelist and the nutrient content of Kue Baruasa still needs to be improved in order to reach the standard of PMT for pregnant mother.Keywords : Mocaf, PMT, Pregnant mothers]]>
<![CDATA[DAYA TERIMA KUE PUKIS DENGAN SUBSTITUSI TEPUNG REBUNG (Dendrocalamus Asper) ]]>
<![CDATA[Hikmawati Masud]]>;
<![CDATA[A Ayu Lestari]]>
<![CDATA[ Media Gizi Pangan Vol 27, No 2 (2020): Desember 2020 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v27i2.2030
<![CDATA[Pukis merupakan kue tradisional berasal dari Jawa Tengah, Kabupaten Banyumas. Pukis terbuat dari adonan yang berbahan dasar tepung terigu, telur, gula pasir, santan, dan juga ragi. Untuk memperkaya nilai gizi pada Pukis, tepung dimodifikasi menjadi tepung rebung. Tujuan penelitian ini untuk mengetahui daya terima dan analisis kandungan serat Pukis dengan melakukan substitusi tepung rebung. Desain Penelitian menggunakan penelitian pra-experimental dengan desain post test group. Hasil yang dicapai berdasarkan uji Chi-Square, segi rasa yang paling disukai pada konsentrasi 10%, konsentrasi 15% untuk aroma dan rasa yang paling banyak disukai, konsentrasi 20% untuk segi tekstur paling disukai. Kandungan serat terbaik pada produk sebanyak 65.1 gram dalam satu resep. Kesimpulan, dari hasil penelitian untuk berat 95,2 gram dalam satu resep menggunakan konsentrasi 15%. Saran penelitian sebaiknya dilakukan penelitian analisis zat gizi pada produk tersebut.]]>
<![CDATA[FOOD MANAGEMENT SYSTEM AND LEVEL OF SATISFACTION STUDENTS IN ISLAMIC BOARDING SCHOOLS AT CENTRAL JAVA ]]>
<![CDATA[Hilda Ayu Syafitri]]>;
<![CDATA[Hafidhotun Nabawiyah]]>;
<![CDATA[Amilia Yuni Damayanti]]>
<![CDATA[ Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v27i1.1500
<![CDATA[The food management system is oriented to customer satisfaction which is assessed by using several indicators, namely timeliness, variety of food, taste of food, cleanliness of tools and food and the appearance of officers. This study aims to determine the relationship between the management system of food and the level of satisfaction of students in islamic boarding school at Central Java. This study used cross-sectional design with observational methods, interviews and questionnaires independently. Research subjects were taken by purposive sampling method with a total sample of 297 students. Data collection tools using were satisfaction level questionnaire, food administration checklist, stationery, digital camera and SPSS version 16. Data obtained were processed using Ms. Excel and SPSS version 16. The statistical test used in this study was the Chi Square and Mann Whitney test. The results of the differences in the management system of food in each boarding school were obtained with a value of p = 1.000. The results of differences in the level of satisfaction of students in each boarding school obtained results p = 0.000.While the test results regarding the relationship between the management system of food and the level of satisfaction of students in Islamic boarding schools were obtained with the results of p = 0.021. There is no significant difference between the management system of food in each boarding school. There is a difference between the level of satisfaction in each boarding school and also, there is a significant relationship between the management system of food and the level of satisfaction. Keywords : Food Management System, Islamic Boarding School, Level of Satisfaction]]>
<![CDATA[GAMBARAN PENGETAHUAN GIZI DAN POLA MAKAN PASIEN RAWAT JALAN DIABETES MELLITUS TIPE-2 DI RUMAH SAKIT ]]>
<![CDATA[Abdullah Tamrin]]>;
<![CDATA[Sitti Sahariah Rowa]]>;
<![CDATA[Chaerunnimah Chaerunnimah]]>;
<![CDATA[M Irwansyah]]>
<![CDATA[ Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v24i1.316
<![CDATA[Background: Knowledge of nutrition is the ability to understand the concepts and principles as well as information related to nutrition. Provincial health profile data south sulawesi in 2015, Diabetes Mellitus outpatients aged 40 years and above is 85%. Data on the record medic general hospital the area of a city makassar be seen that of diabetes mellitus in 2015 were 234 men and women 165.Objective: This research aims to describe the knowledge about nutrition and food consumption pattern among outpatients diabetes mellitus tipe-2 ( dm tipe-2 ) in a public hospital the area of a city Makassar.Method: Sampling done by purposive sampling criteria of Diabetes Mellitus patients visiting the hospital in June 2016 and suffered no complications.Result: The results of this study are patients with good nutritional knowledge are 48.6% and patients who have less nutritional knowledge are 51.4%. Patients who have food consumption pattern based on the frequency of good food is 42.9 % and 57.1% have less. Food consumption pattern based on the composition dishes of food in general is good which is 100%. Conclusion: Conclusions from this research is their knowledge about nutrition generally still less that is 51,4 % .Food consumption pattern based on the frequency of food is generally less that is 57.1 % , Food consumption pattern based on the composition dishes of food in general is good which is 100% and a %. Food consumption pattern based on a kind of food is generally good but lacking in fruits.Suggest: For side Hospital so that to schedule it illumination to patient Diabetes Mellitus about its important various of fruit to patient Diabetes Type Mellitus-2.Key Word : Nutrient Knowledge, eating Pattern, Patient Take care Way,Type DM-2]]>
<![CDATA[Acceptance Test of Donuts Made From Moringa Leaf Flour ( Moringa oleifera L ) and Ruku's Leaf Flour ( Ocimum americanum L ) ]]>
<![CDATA[Indah Indah]]>;
<![CDATA[Cut Shaviatul Bayti]]>;
<![CDATA[Hamibah Mini]]>;
<![CDATA[Yayi Retno Pangestu W]]>;
<![CDATA[Adi Bejo Suwardi]]>
<![CDATA[ Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v27i1.1543
<![CDATA[Donuts become one of the food products that are widely known by the public. Donuts are in demand by the public and now many variants have been found in the market. Fortified of M. Oleifera, O. As food additives, Americanum leaves can forced to offer additional nutritional value in donuts. The purpose of the study is to find out the test of the thank-power doughnut that is fortified with kelor leaf flour and my ruku-leaf flour. This study aims to determine product preferences for fortified donut products with Moringa oleifera L. Flour and leafy ruku-ruku (Ocimum americanum L.). This method of research used in this study was an experiment using a fully randomized two-component research design, namely: moringa leaf flour with ruku leaves- 2 treatments, namely A1 with a comparison of moringa leaf flour, Ruku-ruku leaf flour 6%: 10%: 84% and A2 with the ratio of moringa leaf flour, Ruku-ruku leaf flour 6%: 10%: 84%. The result data is grouped and then processed using the Microsoft Excel program and the resultant organoleptic test data in the form of a 20-person acceptance test (hedonic test). The results showed the reasonableness level in the form of different tastes, aromas, colors, and textures. Panelists are more interested in donut food preferences and colors. Organoleptic testing for panelists is obtained that donut A products are the most widely accepted by panelists with a total acceptance of 11.3. ]]>
<![CDATA[PEMANFAATAN BARUASA UBI JALAR UNGU SEBAGAI MAKANAN SELINGAN DALAM UPAYA PERBAIKAN STATUS GIZI IBU HAMIL ]]>
<![CDATA[Manji Lala]]>;
<![CDATA[nurfahmi Nurfahmi]]>
<![CDATA[ Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v24i1.305
<![CDATA[ Background: The problems of Chronic energy deficiency (CED) in pregnant women in Indonesia, particularly in the province of South Sulawesi was still relatively high. One of the government's efforts in tackling the probles was local supplementary feeding.Therefore, baruasa purple sweet potato flour which is a modification of local foods typical south Sulawesi can be a healthy alternative local supplementary feeding for pregnant women.Methods: This study a pre-experiment conducted in the District Moncongloe Maros in 2016. The sample size were 30 people.Results: The results showed that around 76.7% of pregnant women like the color of purple sweet potato flour. A total of 83.4% of pregnant women liked and really like the taste of baruasa purple sweet potato flour. A total of 70.0% of pregnant women liked and really like the texture of baruasa purple sweet potato flour. A total of 76.7% of pregnant women like the smell of purple sweet potato flour. An increase of 0:02 cm upper arm circumference pregnant women after taking baruasa purple sweet potato flour.Conclusions: The study suggests that pregnant women should take advantage of local food as a food supplement for pregnant women. Further research is needed to increase the protein content. Need to do further research with larger samples and longer intervention time to see the effectiveness of this purple sweet potato flour in improving the nutritional status of pregnant womenKeywords: Baruasa purple sweet potato flour, Pregnancy]]>
<![CDATA[Pengayaan Mie Basah dengan Substitusi Tepung Kacang Merah dan Tepung Ubi Jalar Ungu ]]>
<![CDATA[Pakhri, Asmaruddin]]>;
<![CDATA[Wahyuni, Sri]]>;
<![CDATA[Hartono, Rudy]]>;
<![CDATA[Zakaria, Zakaria]]>
<![CDATA[ Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v28i1.2241
<![CDATA[Indonesian people consume a lot of noodles because this food is filling, easy to make, the taste is acceptable to all circles and the price is more economical. According to Riskesdas 2018, consumption of noodles in Indonesia is on average 1-6 times per week. The importance of food diversification so that food is not dominated by one or a few food ingredients, among others, by making products using various types of local food.This study aims to determine the acceptability and protein content and fiber of wet noodles with the substitution of red bean flour and purple sweet potato flour. The research design was pre-experimental conducted in the laboratory. Acceptance using hedonic test of 25 panelists. The protein and fiber content of wet noodles was calculated using the Food Composition Table, then presented in the form of tables and narratives.The results of the study based on the Friedman test from the most preferred color aspect, namely the concentration of O2B with 10% red bean flour substitution and 10% purple sweet potato flour, the most preferred aroma aspect was the O3C concentration with 10% red bean flour substitution and 30 purple sweet potato flour. %, and the most preferred texture and taste aspects were the concentration of O4D with the substitution of 15% red bean flour and 20% purple sweet potato flour. The results of the analysis of protein content showed that the highest concentration of red beans was 15% and sweet purple sweet potato flour 20% (14.38 grams in one recipe and 5.75 grams/100 grams) and the highest fiber content was 10% red bean flour and flour. 30% purple sweet potato (4.59 grams in one recipe and 1.84 grams/100grams).It is recommended that in the manufacture of wet noodles measure the water content of red bean flour and purple sweet potato flour to comply with SNI and make dry noodles so that they have a long shelf life so that they can be marketed]]>
<![CDATA[Nutrition Intake And Hemoglobin Levels In Pregnant Women ]]>
<![CDATA[Stephanie, Felicia]]>
<![CDATA[ Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v28i1.2095
<![CDATA[Pregnancy is a physiological-specific period where during pregnancy there is an increased need for nutrients and a bad diet will have a negative impact on nutritional disorders in the body, such as anemia. According to Riskesdas data in 2018, the prevalence of anemia in pregnant women was 48.9%, while in 2013 it was 37.1%. Therefore, it can be concluded that the prevalence of anemia in pregnant women has increased. This study aims to analyze the relationship between nutrient intake (protein, Fe, vitamin B12, and vitamin C) and hemoglobin levels controlled by gestational age in pregnant women. This research is descriptive observational with a quantitative method with cross-sectional approach. This study involved 50 second and third trimester pregnant women who examined the womb at the Kebon Jeruk Regional Health Center by taking the sample through the purposive sampling method. The statistical test used is partial correlation. Data on the characteristics of pregnant women obtained in this study were the average age of pregnant women of 28.64 ± 5.50 years; the mean gestational age was 23.76 ± 8.49 weeks; the average hemoglobin level was 12.19 ± 1.02 g/dL; the average protein intake was 94.75 ± 35.17 grams; the average iron intake was 21.02 ± 15.15 grams; the average intake of vitamin C was 116.83 ± 124.11 milligrams; and the average intake of vitamin B12 was 9.43 ± 8.83 micrograms. The results of this study indicated that there was no significant relationship between nutrient intake (protein, Fe, vitamin B12, and vitamin C) and hemoglobin levels were controlled for gestational age (p> 0.05). Therefore it can be concluded that there is no significant relationship between nutrient intake (protein, Fe, vitamin B12, and vitamin C) and hemoglobin levels in this study.]]>
<![CDATA[Perananan Zinc dan Asam Amino Sistein pada Peningkatan Kadar kalsium dan Berat Badan serta Asupan Energi Balita Stunting setelah Pemberian Vitamin A Dosis Tinggi ]]>
<![CDATA[Hendrayati Hendrayati]]>;
<![CDATA[Satriani Martha]]>;
<![CDATA[Andi Toewo Titi,ZA]]>
<![CDATA[ Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v28i1.2104
<![CDATA[Latar Belakang Penanggulangan masalah gizi termasuk balita stunting di Indonesia termasuk Sulawesi Selatan sudah dilakukan dengan berbagai program yang dicanangkan pemerintah. Salah satu program yang sudah dilakukan adalah pemberian kapsul vitamin A dosis tinggi. Dalam mengatasi stunting diperlukan Zinc sebagai mikromineral yang memiliki peran dalam sintesis protein dan fungsi enzim seluler, sehingga peranan zinc pada pertumbuhan termasuk pertumbuhan tulang sangat besar perannya . Zinc dapat berperan baik sebagai Zinc Finger Protein (ZFP) jika di dukung oleh asam amino histidine dan sistein. Asam amino sistein.Metode Penelitian yang dilakukan merupakan Randomized Pre-Post Test Control Group Design, dengan perlakuan pada 3 kelompok perlakuan, lama perlakuan 3 bulan dan masa pemantauan sampai 6 bulan. Sampel untuk setiap kelompok 15 orang sampelHasil penelitian menunjukan bahwa pemberian zinc dan asam amino sistein pasca suplementasi vitamin A dosis tinggi dapat meningkatkan kadar kalsium plasma. Hal ini menunjukan mekanisme perbaikan pertumbuhan linier. Kalsium merupakan unsur pembentuk tulang panjang pada balita stunting.Saran yang dapat dilakukan adalah bahwa Suplementasi zinc dan pemberian makanan sumber protein dapat diberikan sebagai pendamping suplementasi vitamin A dosis tinggi yang sudah dilakukan oleh pemerintah selama ini, sehingga efektif meningkatkan kadar kalsium yang dapat mempercepat proses remodelling tulang, Dengan demikian, dapat memperbaiki pertumbuhan linier balita stunting.Kata kunci ; , Asam amino sistein, Asupan Energi, , Berat Badan, Kalsium , Vitamin A, Zick,]]>
<![CDATA[Perbedaan Pola Makan Saat Puasa Sunnah Dengan Status Gizi Di Pondok Pesantren ]]>
<![CDATA[rochmatul khamidah zahro]]>
<![CDATA[ Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v1i1.2040
<![CDATA[Saat ini Indonesia memiliki 8,1% remaja berusia 16-18 tahun dengan kondisi kurus dan sangat kurus. Sedangkan 13,5% diantaranya mengalami kegemukan dan obesitas. Perbedaan pola makan saat berpuasa dapat mempengaruhi keseimbangan energi dan komposisi lemak tubuh serta akan mengurangi jumlah asupan nutrisi yang masuk ke dalam tubuh. Penelitian ini dilakukan untuk mengetahui perbedaan pola makan puasa Daud, Senin - Kamis, tidak puasa, terkait dengan status gizi santri. Penelitian ini menggunakan studi cross sectional. Pengukuran pola makan menggunakan metode FFQ. Status gizi berdasarkan hasil nilai IMT / umur. Populasi yang digunakan adalah santriwati pondok pesantren, dengan rentang usia sekitar 16-18 tahun. Teknik pengambilan sampel menggunakan quota sampling. Analisis data menggunakan uji Chi-Square, Mann-Whitney, dan Kruskal-Wallis. Hasil: sebagian besar santri pondok pesantren berstatus gizi normal sebanyak 84,8% (84 responden), dan memiliki pola makan cukup sebanyak 43,4% (43 responden) dari 99 responden. Kesimpulan, tidak ada perbedaan yang bermakna pola makan puasa Daud Senin-Kamis dan tidak puasa dengan status gizi di Pondok Pesantren (p = 0,280).]]>
