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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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Organoleptic Quality Formulation of Soybean Sprouts Milk (Glycine max) and Jawawut (Setaria italica) as a Pregnant Women’s Supplementary Feeding Drink Maryam Razak
Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (28.451 KB) | DOI: 10.32382/mgp.v28i1.2134

Abstract

ABSTRACT Background: Riskesdas data in 2018, the prevalence of pregnant women KEK in Indonesia is 17.3%. Meanwhile, the prevalence of anemia pregnant women in Indonesia has increased compared to 2013, which was 37.1% and in 2018 it was 48.9%. Efforts to overcome the impact of malnutrition in pregnant women can be through interventions by supplementary feeding to pregnant women. Supplementary feeding is already included in the intervention program that has been established by the Indonesian Ministry of Health for pregnant women KEK in the form of biscuits. Based on the evaluation of the Ministry of Health 2017, the implementation of the supplementary feeding has experienced problems with the compliance of pregnant women with supplementary feeding consumption, namely that most pregnant women cannot finish all the supplementary feeding biscuits received. For this reason, an alternative supplementary feeding is used to overcome this problem in the form of vegetable milk drinks from soybean sprouts and millet seeds which are local food ingredients. Objective: This study aims to analyze the effect of millet formulation on soybean sprouts milk as PMT for pregnant women on the organoleptic quality of color, flavour, and taste. Methods: This study used a completely randomized design (CRD) consisting of 4 levels of treatment, namely P1 (100: 0), P2 (60:40), P3 (50:50), P4 (40:60) observations were made on the organoleptic quality of the color, flavour, and taste. Results: The results showed that the organoleptic quality (color, flavour, taste) - on average, respondents like it. Kruskal Wallis statistical test showed a significant effect on color, flavour and taste. The best treatment was P2 (60:40) and the fulfillment of RDA for pregnant women in the first trimester was 87.8% energy, 121.6% protein, 97.9% carbohydrates, 66.4% fat and 49.2% iron.
DAYA TERIMA BROWNIES DENGAN SUBSTITUSI TEPUNG JEWAWUT (Setaria italica) Manjilala Manjilala; Fatmawaty Suaib; Chaerunimah Chaerunimah; Sarnia Sarnia
Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.079 KB) | DOI: 10.32382/mgp.v28i1.2176

Abstract

Anemia is a condition in which the circulating erythrocyte mass and hemoglobin mass do not fulfill their function to provide oxygen to body tissues. In Indonesia, the prevalence of anemia is 57.1% suffered by adolescent girls, 27.9% suffered by women of childbearing age (WUS) and 40.1% suffered by pregnant women. The main cause of nutritional anemia in Indonesia is the low intake of iron (Fe). Brownies with the addition of barley flour is an alternative to high-iron foods for people with anemia with unique creations and flavors, the appearance is also appetizing and does not leave the original characteristics of brownies which are rich in chocolate taste. This study aims to determine how the acceptability of brownies with the substitution of barley flour with concentrations of 5%, 10% and 15%. This research is a pre-experimental study, which was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health, Makassar and its acceptance was carried out in Bau-Bau City. This study used 30 untrained panelists. Analysis of the data using the Friedman test and presented in the form of a table accompanied by an explanation in the form of a narrative.The results of the acceptability test from the aspect of color, texture and taste that are preferred are brownies with 5% barley flour substitution. while the preferred aroma aspect is brownies with 10% barley flour substitution. It is recommended that in making brownies a maximum of 10% barley flour is used so that the brownies can be accepted by consumers.
DAYA TERIMA DAN KADAR SERAT PADA BROWNIES DENGAN PENAMBAHAN TEPUNG OATMEAL (AVENA SATIVA) Hikmawati Mas'ud
Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (188.899 KB) | DOI: 10.32382/mgp.v28i1.2165

Abstract

Brownies merupakan makanan olahan populer cukup menarik minat masyarakat yang mempunyai indeks glikemik tinggi, artinya dengan mengonsumsi brownies, gula darah dapat cepat naik sehingga sesaat setelah mengonsumsi brownies badan akan lebih segar. Penelitian ini bertujuan untuk mengetahui bagaimana daya terima dan kadar serat pada brownies dengan penambahan tepung oatmeal. Jenis penelitian ini yaitu pra eksperimental. Kandungan serat pada brownies dihitung menggunakan Tabel Komposisi Pangan Indonesia, kemudian disajikan dalam bentuk tabel dan narasi. Hasil penelitian menunjukkan daya terima untuk aspek warna dan aroma yang paling disukai adalah penambahan tepung oatmeal 60 gram, aspek tekstur yang paling disukai adalah tanpa penambahan tepung oatmeal, sedangkan aspek rasa yang paling disukai adalah penambahan tepung oatmeal 50 gram. Hasil perhitungan kandungan serat pada konsentrasi terbaik yaitu brownies dengan penambahan tepung oatmeal 50 gram adalah 18,825 gram dalam 1 resep brownies. Kesimpulan penelitian ini adalah daya terima panelis yang paling tinggi untuk aspek warna dan aroma yaitu brownies dengan penambahan tepung oatmeal 60 gram, untuk aspek tekstur yang paling disukai yaitu brownies tanpa penambahan tepung oatmeal sedangkan untuk aspek rasa yaitu brownies dengan penambahan tepung oatmeal 50 gram. Tidak ada pengaruh penambahan tepung oatmeal pada pembuatan brownies terhadap kadar serat. Kata kunci : Brownies, daya terima, serat, tepung oatmeal 
BROLIGNAM: MEDIA UNTUK MENINGKATKAN PENGETAHUAN D2AN SIKAP TENTANG INDEKS GLIKEMIK SISWA SMA Anita Kurniasari; Agus Wijanarka; Almira Sitasari
Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.51 KB) | DOI: 10.32382/mgp.v1i1.1963

Abstract

Background : The role of glycemic index on foods is very important especially in influencing diabetes mellitus because each kind of foods has specific glycemic index. Nowadays, teenagers can be susceptible to diabetes type 2 if they are not following healthy lifestyle. Research Objective : The purpose of this research is to investigate the effect on giving BROLIGNAM (brochure of nutrition education) about foods glycemic index towards knowledge and attitude among high school students. Method : This was quasi experimental design with pre test and post test with control group. T-test is used  analyze data before and after media intervention and also the difference between control and intervention group. Result : There was significant difference of knowledge scores before and after media intervention (p=0,001) and there was significant difference attitude scores before and after media intervention (p=0,002). BROLIGNAM has significant effect on knowledge (p=0,001) but has no significant effect on attitude (p=0,877). Conclusion : The result suggest Brolignam may be a useful format to improve knowledge regarding to glycemic index among high school students
DAYA TERIMA SERTA NILAI GIZI COOKIES TEPUNG UBI JALAR UNGU DAN TEMPE SUBSTITUSI TEPUNG IKAN GABUS HJ.Sukma Wati; Abdullah Thamrin; R. Sri Rahayu
Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (139.558 KB) | DOI: 10.32382/mgp.v28i1.2240

Abstract

ABSTRACTBackground. Utilization of purple sweet potato flour which is low on glycemic index and high in fiber and tempeh flour which is high in fiber is expected to provide additional nutritional value.  Based on the potency of the two ingredients, namely sweet potato and tempeh, these two ingredients can be alternative ingredients in the manufacture of cookies / cookies.Destination. This study aims to determine how the acceptability and nutritional value of cookies with purple sweet potato flour and tempeh flour with snakehead fish meal substitution for Diabetes Mellitus patients.Method. This type of research is a kind of laboratory with a post test design research design. Acceptability was assessed based on the organoleptic test results of 25 panelists, then analyzed the nutritional content of protein and fiber.Result. The results of the research on acceptance of the aspects of color, aroma, texture and taste showed p value of 0.660, 0.524, 0.074 and 0.432 respectively, which meant that there was no significant difference.Conclusion. The best treatment is formula 3 with 15% mean value of 3.46.  The protein content of the purple sweet potato flour and tempeh flour with substitution of heavy snakehead fish meal with a substitution of 15% by weight per 8 g contains 1.168 g protein.  The fiber content of the purple sweet potato flour and tempeh flour with the substitution of snakehead fish meal with a substitution of 15% by weight per 8 g contains 2.2598 g of fiber.Suggestion. For DM patients, 8 pieces of formula 3 cookies with a concentration of 15% can be consumed to meet protein needs and 2 pieces to meet fiber as a snack.  For other researchers, it can increase the concentration of snakehead fish meal substitution and can analyze albumin levels.
Pengaruh Edukasi Gizi Melalui Video Terhadap Pengetahuan Dan Sikap Mahasiswi Jurusan Kebidanan Tentang Stunting Adriyani Adam; Fatihah Rezky; Nursalim Nursalin; Suriani Rauf
Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (227.654 KB) | DOI: 10.32382/mgp.v28i1.2242

Abstract

ABSTRAK Pendahuluan : Stunting adalah keadaan tubuh yang pendek yaitu tinggi badan berdasarkan umur rendah, atau tubuh anak lebih pendek dibandingkan dengan anak-anak lain seumurnya. Stunting dapat diartikan sebagai kekurangan gizi kronis atau kegagalan pertumbuhan dimasa lalu dan digunakan sebagai indikator jangka panjang untuk gizi kurang pada anak.Metode Penelitian: Jenis penelitian yang digunakan adalah Quasi Experimental Study dengan pre test – post test with one group design. Dalam penelitian ini sampel atau responden akan diawali dengan pemberian pre test. Setelah itu lalu diberikan media video tentang stunting lalu di berikan post test kepada responden.Hasil Penelitian: Hasil penelitian menunjukkan bahwa ada pengaruh pemberian edukasi melalui video terhadap pengetahuan dan sikap mahasiswa Tingkat I Jurusan Kebidanan Poltekkes Kemenkes Makassar. dengan nilai P sebesar 0,003 (<0,05) untuk pengetahuan dan sikap dengan nilai P sebesar 0,000 (<0,05).Kesimpulan: Kesimpulan penelitian ini adalah Hasil penelitian menunjukkan bahwa ada pengaruh pemberian edukasi melalui video terhadap pengetahuan dan sikap tentang stunting pada mahasiswa Jurusan Kebidanan Poltekkes Kemenkes Makassar.
DAYA TERIMA DAN NILAI GIZI FORMULA POMPOM POTATO SEBAGAI PEMBERIAN MAKANAN TAMBAHAN BALITA STUNTING Nur Fathin Sholihah; Rany Adelina
Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (164.706 KB) | DOI: 10.32382/mgp.v1i1.1990

Abstract

Stunting is a condition of height that is not suitable for the child's age due to malnutrition for a long time starting from the fetal stage to the first 2 years of life. The determinant factors of stunting include energy, protein, and zinc intake. There is a significant result of the consumption of fish on the incidence of stunting. It is necessary to develop a formula based on fish that has high nutritional value, energy, and protein which is preferred for toddlers. This research is an experimental study to determine the acceptance of the best pompom potato formula with the addition of tuna fish, comparing the macronutrient content and the recommended portion of the best pompom potato consumption. The result of developing the best of pompom potato formula is P1 (71% potato and 29% tuna). The nutrient content of energy, protein, carbohydrates, and fat per 100 g of P1 is higher than the original Potato balls recipe and lower than P2. The recommended consumption portion of P1 4 piecies is a 1-time snack.
MUTU HEDONIK FORMULA ISOTONIK PENAMBAHAN GULA PASIR DAN GUM ARAB Thresia Dewi Kartini B; Aswita Aswita Amir; Mustamin Mustamin Mustamin; Ekasafitri Elma Silamba
Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (188.151 KB) | DOI: 10.32382/mgp.v28i1.2185

Abstract

Cairan dan elektrolit di dalam tubuh merupakan satu kesatuan yang tidak terpisahkan. Produk minuman yang dapat merestorasi cairan tubuh dengan cepat serta mengganti elektrolit yang hilang adalah minuman isotonik. Modifikasi dalam pembuatan formula minuman isotonik perlu dilakukan dengan menambah gula pasir, yang ditujukan untuk menghasilkan produk minuman isotonik dengan kandungan karbohidrat 6-9% (berat/volume) dan gum arab pada formula isotonik. Tujuan penelitian untuk menilai mutu hedonik formula isotonik dengan penambahan gula pasir. Penelitian pra eksperimental dengan desain post test grup design. Penelitian ini memberikan perlakuan penambahan gula pasir dan gum arab pada formula isotonik. Hasil penelitian berdasarkan analisis sidik ragam yang dilanjutkan dengan uji DNMRT menunjukan formula isotonik dengan penambahan gula pasir dan gum arab yang paling disukai berdasarkan atribut warna, aroma, rasa, dan konsistensi adalah formula F2 yaitu dengan penambahan gula pasir 1g dan gum arab 0.075g dan F1 berbeda nyata dengan F2. Kesimpulannya formula isotonik dengan penambahan gula pasir dan gum arab yang paling disukai adalah dengan penambahan gula pasir 1g dan gum arab 0.075g.
Komposisi Gizi, Tingkat Kesukaan dan Daya Terima Moringa Pudding dengan Penambahan 2,5 Gram Bubuk Daun Kelor Pada Balita Stunting zuhelviyani zainuddin; Hendrayati Hendrayati; Zakaria Zakaria; Sukmawati Sukmawati
Media Gizi Pangan Vol 28, No 2 (2021): Desember 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3.492 KB) | DOI: 10.32382/mgp.v28i2.2342

Abstract

ABSTRACTBackground: Based on Riskesdas in 2018, stunting prevalence on toodlers in Indonesia is 30.8%, South Sulawesi is 13.3% (0-23 months) and 12.5% (0-59 months) and Maros District is 10.37% (severely stunted) and 21.86% (stunted) (Depkes RI, 2018). One of the solutions in handling stunting on toddlers is providing or giving nutritional supplementary food (PMT) such as Moringa Pudding fortified with Moringa Powder. Objective:  This research aims is to find out nutritional values, preference levels test and the receptivity of Moringa Pudding fortified 2.5 gr Moringa Powder on stunted toddlers mothers and stunted toddlers in Majannang village, Maros Baru. Methods: This study is used a pre-experimental design. The sampling technique using purposive sampling. The subject in this study is stunted toddlers aged 24-60 months and stunted toddlers’s mothers. 19 subjects were obtained. Nutritional values were observed using the Nutrisurvey app, preference level test observed using a hedonic test with verbal scale and the receptivity of Moringa Pudding observed using the Comstock method. Results: The nutritional values of Moringa Pudding with 2.5 g Moringa Powder added per 1 serving could fulfill ±10% of the daily intake of toddlers aged 1-5 years based on AKG (2019). 89.5% of panelists were chosen the Like Very Much category for the color aspect. 79% of panelists were chosen Like Very Much category and 10.5% of panelists were choose dislike moderately category for scent aspect on Moringa Pudding. 84.2% of panelists were chosen the Like Very Much category for taste and texture aspect. The receptivity of Moringa Pudding on stunted toddlers was 57.9% for the 100% category. Conclusions: Moringa Pudding fortified 2.5 gram Moringa Powder could fulfill ±10% of the daily intake on toddlers aged 1-5 years and has a good preference levels and receptivity on panelists and stunted toodlers.Keywords: Nutritional Values, Moringa Pudding, Preference Levels, Receptivity, Stunting Toddlers ABSTRAKPendahuluan: Berdasarkan Riskesdas Tahun 2018, prevalensi stunting pada balita di Indonesia sebesar 30,8%, Sulawesi Selatan sebesar 13,3% (0-23 bulan) dan 12,5% (0-59 bulan) dan Kabupaten Maros sebesar 10,37% (sangat pendek) dan 21,86% (pendek) (Depkes RI, 2018). Salah satu solusi dalam mengatasi stunting pada balita adalah dengan menyediakan atau memberikan makanan tambahan (PMT) seperti Moringa Pudding yang difortifikasi dengan bubuk kelor. Tujuan:  Penelitian ini bertujuan untuk mengetahui komposisi gizi, uji tingkat kesukaan dan daya terima Moringa Pudding yang difortifikasi 2,5 gr bubuk kelor pada ibu balita stunting dan balita stunting di Desa Majannang, Maros Baru. Metode: Penelitian ini menggunakan desain pre-eksperimental. Teknik pengambilan subjek menggunakan purposive sampling. Subjek pada penelitian pada penelitian ini adalah balita stunting usia 24 – 60 bulan dan ibu balita stunting. Ditemukan masing-masing sebanyak 19 subjek. Komposisi gizi diamati menggunakan aplikasi Nutrisurvey, uji tingkat kesukaan diamati menggunakan uji hedonik dengan skala verbal dan daya terima Moringa Pudding diamati menggunakan metode Comstock. Hasil: Komposisi gizi Moringa Pudding dengan penambahan 2,5 gr bubuk kelor per 1 takaran saji dapat memenuhi ±10% kebutuhan harian balita usia 1-5 tahun menurut AKG (2019). Sebanyak 89,5% panelis memilih kategori sangat suka untuk aspek warna. Sebanyak 79% panelis memilih kategori sangat suka dan 10,5% panelis memilih kategori tidak suka untuk aspek aroma Moringa Pudding. Sebanyak 84,2% panelis memilih kategori sangat suka untuk aspek rasa dan tekstur. Daya terima Moringa Pudding pada balita stunting sebanyak 57,9% untuk kategori 100%. Kesimpulan: Moringa Pudding yang difortifikasi 2,5 gram bubuk kelor dapat memenuhi 10% kebutuhan harian balita usia 1-5 tahun dan memiliki tingkat kesukaan dan daya terima yang baik pada panelis dan balita stunting.Kata Kunci: Daya Terima, Komposisi Gizi, Moringa Pudding, Tingkat Kesukaan, Balita Stunting
The relationship between nutritional intake and diet with obesity in adolescents Hikmawati Mas&#039;ud; Asmarudin Pakhri; Abdullah Tamrin; Sitti Saharia Rowa
Media Gizi Pangan Vol 28, No 2 (2021): Desember 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (158.369 KB) | DOI: 10.32382/mgp.v28i2.2485

Abstract

The prevalence of obesity in adolescents continues to increase along with the increase in social welfare. This is due to the increasing consumption of energy and instant food. Obesity in adolescents can interfere with learning activities and can continue into adulthood. This study aims to find the relationship between nutritional intake and diet with obesity in adolescents. .The research location is in SMAN 21 and MAN 3 Makassar because in these schools there are quite high obesity sufferers. The location of the school was chosen purposively. The population is all obese students in the school. The sample is 42 obese students with a BMI of 25 and above and non-obese students who come from both schools and are still actively learning. Data collection of energy and nutrient intake using questionnaires and recall forms for adolescents. Data on weight and height of adolescents were collected using digital scales and microtois. Data analysis with chisquare test.The results of this study found that there was no relationship between energy and nutrient intake with obesity in adolescents. However, there is a relationship between the frequency of consumption of vegetables, snacks and drinking water with adolescent obesity, with a P value <0.05. This means that obese people need to eat vegetables and drink more water and limit their snacks to lose weight. The research is expected to continue with nutritional care for obese adolescents to lose weight.Keywords: nutritional intake, diet and adolescent obesityReferrence : 13 (2012-2020) 

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