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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 159 Documents

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Fomulasi Minuman Fungsional Berbasis Kacang Gude dan Tempe chaerunnimah chaerunnimah; Retno Sri Lestari; Hijrah Asikin
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Pigeon pea and tempeh are local foods that are rich in nutrients. This functional drink is a development of the previously made peanut drink formulation. This functional drink of gude and tempeh beans with the addition of arabic gum as a stabilizer. Analyzing the effect of adding gum arabic through organoleptic tests and knowing the food safety of this functional drink. This research is a pre-experimental research. The research design uses a one shot group design. The organoleptic analysis test used was the Friedman test. Product safety was carried out by microbiological contamination test using AMP and ALT methods. Organoletic test analysis showed that there was no difference in acceptance (p>0.005) of color, aroma, taste and texture at the concentration of gum addition (0.10%, 0.15% and 0.20%). Bacteriological test results AMP and ALT values do not exceed the maximum threshold value of microbial contamination according to SNI 3719:2014 for beverage products. Keywords : Functional drink, arabic gum, pigeon pea, tempe ABSTRAK Kacang gude dan tempe merupakan pangan lokal yang kaya dengan kandungan zat gizi. Minuman fungsional ini merupakan pengembangan dari formulasi minuman kacang gude yang telah dibuat sebelumnya. Minuman fungsioanal kacang gude dan tempe ini dengan penambahan gum arab sebagai bahan penstabil. Menganalisis pengaruh penambahan gum arab melalui uji organoleptik dan mengetahui keamanan pangan minuman fungsional ini. Penelitian ini merupakan penelitian pra ekperimental. Desain penelitian menggunakan one shot group design. Uji analisis organoleptik yang digunakan adalah uji Friedman. Keamanan produk dilakukan dengan uji cemaran mikrobiologi metode AMP dan ALT. Analisis uji organoletik adalah tidak ada perbedaan penerimaan (p>0,005) terhadap warna, aroma, rasa dan tektur pada konsentrasi penambahan gum (0,10%, 0,15% dan 0,20%). Hasil uji bakteriologi nilai AMP dan ALT tidak melebihi nilai ambang batas maksimum cemaran mikroba menurut SNI 3719:2014 untuk produk minuman. Kata Kunci : Minuman fungsional, gum arab, kacang gude, tempe

HUBUNGAN PENGETAHUAN TENTANG MAKANAN JAJANAN TERHADAP STATUS GIZI SISWA SEKOLAH DASAR INPRES BORONG JAMBU I KOTA MAKASSAR fatmawaty fatmawaty; Adriyani Adam; Sukmawati Sukmawati; Sitti Saharia Rowa; Sri Wahyuni
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Nutritional knowledge about the selection of good snack foods affects the intake of snack foods for school children, the final result of food intake will affect nutritional status. This study aims to determine the relationship of knowledge about street food to the nutritional status of Inpres Borong Jambu I Elementary School students, Makassar City. This research is an analytical research with a cross sectional study design. The samples were elementary school students in grades III, IV, V, and VI, totaling 82 students. Knowledge about street food was collected by filling out a questionnaire. Nutritional status is known through anthropometric measurements, namely height for age and then processed using the WHO Antro application. To find out the relationship between knowledge about street food and nutritional status, a Chi-Square statistical test was carried out using the SPSS program. Data is presented in the form of frequency distribution tables and narratives. The results showed that elementary school students' knowledge of snack foods was generally good, namely 93.9%, and normal nutritional status, namely 78.0%. Statistical analysis revealed that there was no relationship between knowledge about snack foods and nutritional status with a value of p = 0.913 (p <0.05). It is suggested that in order to develop research related to the relationship between knowledge about snack food and the nutritional status of elementary school students, the school pays more attention to the snack food sold at school and parents pay more attention to children's food consumption.Keywords : Knowledge, Nutritional status, Snacks.

PERBEDAAN STATUS GIZI dAN PRESTASI BELAJAR SISWA SD YANG MENDAPAT PROGAS DAN YANG TIDAK MENDAPAT PROGAS DI KABUPATEN KUPANG – PROVINSI NTT Regina Maria Boro; Tobianus Hasan; Lydia Fanny
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Laporan Riskesdas 2013 menunjukkan masih tingginya persentase anak usia 5-12 tahun yang kurus, pendek (stunting) gemuk dan anemia yaitu masing-masing 11,2%, 30,7%,18,8% dan 26,4%, meskipun persentase anak sekolah dasar yang pendek di Indonesia menurun dari 35,8% (Riskesdas 2010) menjadi 30,7 % (Riskesdas 2013), namun persentase tersebut masih tergolong sangat tinggi dan merupakan masalah gizi masyarakat. Salah satu bentuk dukungan terhadap program Indonesia sehat adalah program PROGAS (Program Gizi Anak Sekolah). Anak sekolah yang menjadi sasaran kegiatan ini adalah siswa sekolah dasar (SD). Pemberian pendidikan gizi anak sekolah bertujuan untuk meningkatkan asupan gizi dan menumbuhkan budi pekerti anak agar memiliki kualitas fisik yang kuat, perilaku dan budaya yang bersih dan sehat demi terbentuknya karakter yang tangguh dan berdaya saing. Penelitian ini bertujuan menganalisis status gizi dan prestasi belajar siswa SD yang mendapat program PROGAS dan tidak mendapat program PROGAS di Kabupaten Kupang tahun 2017. Penelitian ini bersifat kualitatif dan kuantitatif dengan menggunakan desain cross sectional/ potong lintang yang dilaksanakan di Kabupaten Kupang pada dua kelompok sekolah yaitu kelompok sekolah yang menjalankan program PROGAS dan kelompok sekolah yang tidak menjalankan program PROGAS. Hasil penelitian menunjukkan bahwa hasil uji T menunjukan ada perbedaan rata-rata status gizi (IMT/U) pada siswa yang mendapat PROGAS dan yang tidak mendapat PROGAS dengan nilai signikansi uji T adalah 0.001 (<0.05). Rata-rata status gizi siswa SD yang mendapat PROGAS lebih tinggi (15,0324/normal) dari rata-rata status gizi siswa yang tidak mendapat PROGAS yaitu 14,659/normal (cenderung kurus). Hasil uji T menunjukan ada perbedaan rata-rata nilai raport pada siswa yang mendapat PROGAS dan yang tidak mendapat PROGAS dengan nilai signikansi uji T adalah 0.015 (<0.05). Rata-rata nilai raport siswa SD yang mendapat PROGAS lebih tinggi (76.37) disbanding rata-rata nilai raport siswa SD yang tidak mendapat PROGAS yaitu 74.60. Berdasarkan hasil analisis regresi diketahui nilai signifikansi untuk variable status gizi adalah 0.026 (<0.05) artinya status gizi IMT/U berpengaruh signifikan terhadap prestasi belajar (rata-rata nilai raport siswa). Selanjutnya, disarankan melakukan analisis faktor lain yang mempengaruhi prestasi belajar siswa seperti ratio guru murid, kelengkapan sarana dan prasana pendukung pembelajaran dan dukungan orang tua, serta usaha perbaikan gizi anak sekolah melalui berbagai bentuk kegiatan.

DAYA SIMPAN DAN KADAR VITAMIN A NUGGET DENGAN SUBTITUSI TEPUNG MULTIGIZI (TUMIZ) Nadimin Nadimin; Theresia Dewi kartini B; Maulud Fitrah Saputra
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Nuggets are a food product that is widely liked by children and teenagers, but they have an imbalanced nutritional composition and lack vitamin A. Multinutrient flour (Tumiz) is a local functional food product that contains complete nutrients, including vitamins and minerals. The addition of specific ingredients to food can affect the quality of the food product during storage. This study aims to determine the shelf life and vitamin A content of nuggets with the addition of Tumiz.The research was conducted in a laboratory by comparing five types of nuggets made from five Tumiz formulations: 0% Tumiz concentration (X0), 20% Tumiz (X1), 25% Tumiz (X2), 30% Tumiz (X3), and 35% Tumiz (X5). Shelf life was evaluated based on sensory changes in color, aroma, and texture. Moisture content was measured at the beginning and end of storage (pre-post test design) using the Gravimetric method. Vitamin A content was analyzed using the Spectrophotometric method.Tumiz-enriched nuggets started to undergo color changes on the 13th day, while the color of the original nuggets did not change until the 15th day. The aroma of Tumiz-enriched nuggets began to change on the 5th day, whereas the original nuggets only changed on the 10th day. Texture changes in Tumiz-enriched nuggets started on the 5th day, while the original nuggets started to change on the 8th day. The final moisture content of Tumiz-enriched nuggets ranged from 11.8% to 14.16%, which was higher than the moisture content of the original nuggets (11.29%). The vitamin A content of Tumiz-enriched nuggets was approximately 1.61-2.0 µg higher than that of the original nuggets (1.49 µg).Tumiz-enriched nuggets have a shorter shelf life compared to the original nuggets, but they have a higher vitamin A content.

HUBUNGAN FAKTOR STRESS, KETERATURAN MAKAN DAN KONSUMSI MAKANAN ATAU MINUMAN IRRITATIF TERHADAP KEJADIAN SINDROM DISPEPSIA Adriyani Adam; Mustamin Mustamin; zakaria zakaria; Hikmawati Mas'ud; Nurkhairunnisa Nurkhairunnisa
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Dyspepsia syndrome is one of the many digestive tract disorders which is often a complaint and is a public health problem. The incidence of dyspepsia in 2021 is expected to increase from 10 million to 28 million people, accounting for 11.3% of the total population in Indonesia. The purpose of this study was to determine the relationship between stress factors, eating regularity, and consumption of irritative food or drinks on the incidence of dyspepsia syndrome in final year students of D.IV Study Program, Poltekkes Kemenkes Makassar.This research is an analytical research with a cross sectional approach. The research was conducted online at the Department of Physiotherapy, Dental Nursing, partly for the Department of Environmental Health, Medical Laboratory Technology, Pharmacy and Nutrition and offline partly for the Department of Environmental Health, Nutrition, Pharmacy and Medical Laboratory Technology. The research was conducted in November 2022 - February 2023. The research sample was final year students of the Makassar Ministry of Health Poltekkes with a total of 198 people using a random sampling system. Data on stress factors, eating regularity, consumption of irritative food or drinks and dyspepsia syndrome were obtained using a questionnaire. Data from the results of this study were processed by statistical tests using the chi-square test.The results showed that there was a relationship between stress level and the incidence of dyspepsia syndrome (P = 0.00), there was no relationship between eating regularity and the incidence of dyspepsia syndrome (P = 0.257), there was no relationship between consumption of irritative food or drink with the incidence of dyspepsia syndrome (P = 0.440).Suggestions for students to motivate themselves to consume food regularly, reduce consumption of irritating foods or drinks, and habits that can cause stress in order to avoid dyspepsia syndrome.Keywords : irritative , stress, dyspepsia syndrome.

DAYA TERIMA DAN KANDUNGAN ZAT BESI KERUPUK IKAN DENGAN PENAMBAHAN TEPUNG DAUN KELOR Sukmawati Sukmawati; Manjilala Manjilala; Chaerunnimah Chaerunnimah; Elsi Asnuraini
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background, Anemia is a condition where a person does not have sufficient iron in their body.. The 2018 Riskesdas survey recorded that the prevalence of anemia in teenagers in Indonesia was 32%. Chips is a popular dry food product that has been well-known by the Indonesian people for a long time due to its affordable price and easy availability, both in small stalls and supermarkets. Chips with the addition of fish and moringa leaf flour is expected to enrich the iron and other micro-nutrient content.Research method used in this study was pre-experimental. Three types of products were made with the addition of moringa leaf powder at concentrations of F1 (5%), F2 (10%), and F3 (15%). The acceptability was evaluated using organoleptic tests with 25 panelists. Statistical analysis was conducted using Kruskall Wallis test, and if there were differences, the Mann Whitney test was conducted. The iron content was analyzed using UV-Vis spectrophotometry.Results showed that the most acceptable fish crackers with the addition of moringa leaf powder based on color, aroma, texture, and taste were those with 5% moringa leaf powder (F1). The best formula from all aspects tested was the F1 concentration with a total score of 428, and the laboratory analysis result was 3.637 mg/100 gr.In conclusion, there were differences in the acceptability of fish crackers with the addition of moringa leaf powder in terms of color (p=0.00), aroma (p=0.00), texture (p=0.00), and taste (p=0.00). The best formula from all aspects tested was the F1 concentration, and the laboratory analysis result was 3.637 mg/100 gr.

PERBANDINGAN EFEKTIVITAS MEDIA POSTER, VIDEO, SERTA KOMIK TERHADAP PENINGKATAN PENGETAHUAN TENTANG SARAPAN PADA ANAK SDN MARGAHAYU XIX BEKASI Almas Barizah Fathaniah; Ratih Kurniasari
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Tujuh dari sepuluh anak di Indonesia kekurangan gizi sarapan. Pendidikan gizi merupakan salah satu cara yang dapat dilakukan untuk meningkatkan pengetahuan seseorang sedini mungkin. Penelitian ini dilakukan dengan tujuan untuk membandingkan efektivitas pada media poster, video animasi, serta komik digital terhadpa peningkatan pengetahuan tentang pentingnya sarapan pada anak sekolah dasar. Penelitian ini bersifat kuantitatif dengan metode yang digunakan adalah eksperimental. Desain penelitian yang digunakan yaitu rancangan tiga grup pre-post test karena penelitian ini dilakukan untuk mengetahui pengaruh perlakuan yang diberikan. Teknik analisis data yang digunakan pada penelitian ini yaitu menggunakan uji paired sample t-test untuk membandingkan pengetahuan ketiga kelompok perlakuan dan uji Wilcoxon sign rank test apabila data tidak bersitribusi normal. Hasil penelitian pada media poster menunjukkan terdapat pengaruh (p=0,001) pemberian media poster terhadap pengetahuan terkait pentingnya sarapan. Hasil penelitian pada media video menunjukkan terdapat pengaruh (p=0,002) pada pemberian media 3D berupa video animasi terhadap pengetahuan terkait pentingnya sarapan pada anak. Hasil penelitian pada media inovasi menunjukkan terdapat pengaruh (p=0,000) pada pemberian media inovasi berupa komik digital terhadap pengetahuan terkait pentingnya sarapan pada anak. Pada ketiga media yang diberikan, media komik paling efektif dibandingan dengan kedua media lainnya.

EDUKASI GIZI MELALUI MEDIA BROSUR DAPAT MENINGKATKAN PENGETAHUAN SISWA SEKOLAH DASAR Manjilala Manjilala; Hendayati Hendayati; Azkiannisa M
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Nutrition education is very useful for increasing the nutritional knowledge of school children in building a positive attitude towards food as an effort to form good eating habits. The purpose of this study was to determine the effect of nutrition education using brochures on changes in knowledge about breakfast in elementary school children. This type of research is a one group pre and post test design at MI DDI Ujung Lare Parepare. The research sample took the entire population of all students in grades IV and V. Nutritional knowledge was collected by filling out questionnaires which were distributed directly. Statistical tests were carried out using the Wilcoxon test. The results showed that most of the class samples were in category IV 60%, gender was in the male category 57.5%, father's occupation was in the other category 32.5%, mother's work was in the PNS/TNI/Polri category 35%. The level of knowledge of the sample before being given education was in the category of good knowledge, 67.5%. An example of the level of knowledge after being given education with a good knowledge category is 100%. Statistical analysis using the Wilcoxon test showed that there was a difference in the score of nutritional knowledge before and after providing education through brochures about breakfast (p = 0.001). The media brochure acceptance rate of 82.5% really liked the brochure. Suggestions for further research are expected to use other media in accordance with technological developments so that it further supports the subject's interest in studying the information presented. This research needs to be studied further apart from measuring the level of knowledge, nutrition education should be carried out continuously and sustainably.

DAYA SIMPAN SERUNDENG AMPAS KELAPA SEBAGAI PRODUK PENANGGULANGAN ANEMIA GIZI BESI Amiroh Amiroh; Armita Athennia; Dahlia Nurdini
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Coconut pulp serundeng is a potential product with an iron (Fe) content comparable to vegetable food recommended for people with iron deficiency anemia. This study aims to determine the shelf life of coconut pulp serundeng packed with polyethylene ziplock plastic for two months. Product quality determine by analyze the number of microbes by knowing the Total Plate Number (TPN) and rancidity test by knowing the peroxide value. The results showed that no changes in physical properties were detected for aspects of color, taste, aroma, and texture during storage. The TPN test results showed that the total number of bacteria in each storage period ranges from 101 colonies/gr in accordance with the requirements listed in SNI 01-3715-2000 about dry shredded coconut (desiccated coconut). The results of the rancidity test showed that there was no detected peroxide (Peroxide Value / PV) so it could be concluded that it met the requirements listed in SNI. 3741-2013 on cooking oil. Based on the results of the study, it can be concluded that coconut pulp serundeng can be stored for up to two months using food-grade polyethylene plastic packaging with a ziplock. However, there is still a need for further research to find out, among others, the acceptability of shavings after storage, and the use of another food-grade packaging that is cheaper and more practical and extends the shelf life by more than two months

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