Articles
159 Documents
<![CDATA[Analisis Faktor Determinan Kejadian Stunting Pada Balita Usia 12 Sampai 60 Bulan ]]>
<![CDATA[Hendrayati Hendrayati]]>;
<![CDATA[Ramlan Asbar]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 1 (2018): Januari 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (324.247 KB)
|
DOI: 10.32382/mgp.v25i1.64
<![CDATA[Stunting adalah masalah gizi kronis yang disebabkan oleh asupan zat gizi dalam jangka waktu lama, sehingga menyebabkan tidak terpenuhinya kebutuhan zat gizi. Indonesia menduduki peringkat tertinggi kejadian stunting disbanding Negara Asia Tenggara lainnya. Prevalensi stunting di Indonesia cenderung meningkat. Riset kesehatan Dasar menunjukan prevalensi stanting 35.6% tahun 2010 dan 37.2% tahun 2013 (Bapenas, 2011; MAC-Indonesia, 2014).Penelitian ini bertujuan untuk menganalisa factor determinan pada kejadian stunting anak usia 12 sampai 60 bulan. Metode survey analitik jumlah sampel 155 anak stunting.Hasil penelitian menunjukan factor determinan kejadian stunting pada anak usia 12 sampai 60 bulan adalah asupan energy dan zat gizi makro seperti karbohidrat, protein dan lemak. Sedangkan asupan zat gizi mikro yang mempengaruhi kejadian stunting adalah asupan Vitamin A dan Zink. Selain asupan praktek pemberian makan seperti konsistensi, frekwensi dan sarapan juga merupakan factor determinan kejadian stunting. Pengetahuan gizi ibu tentang ASI eksklusif dan Makanan Pendamping ASI meskipun bukan merupakan determinan kejadian stunting pada anak usia 12 sampai 60 bulan tetapi merupakan factor protektif]]>
<![CDATA[Kue kering dengan subtitusi tepung kulit singkong dan tepung labu kuning sebagai jajanan anak sekolah ]]>
<![CDATA[Asmaruddin Pakhri2]]>;
<![CDATA[Meliani Meliani]]>;
<![CDATA[Sitti Saharia Rowa]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 1 (2019): januari 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (167.602 KB)
|
DOI: 10.32382/mgp.v26i1.989
<![CDATA[Urban or rural communities can not be separated from snacks along with the limited time to process their own food. The advantages of snacks are easy to get, taste good. One of the type of biscuit is cookies or pastries. To find out the acceptability of pastries with substitution of cassava skin flour and pumpkin flour as a snack for elementary school children. This type of research is experimental. Acceptability was assessed based on a hedonic test of 30 untrained panelists. Analysis of the acceptability test data using the Kruskal Wallis H Test with the SPSS program. Then presented in the form of tables and narratives. The results of the study showed that the acceptability of food was cookies with substitution of cassava skin flour and pumpkin flour which was most preferred by the panelists, namely on F5. In the aspect of color and aroma of panelists like as much as 93%, the texture aspect of panelists likes as much as 97% while in the aspect of taste panelists like as much as 100%. This is because it is influenced by the substitution of cassava skin flour and pumpkin flour which is given differently. Statistical test results show that there is a difference in the acceptability of pastries in terms of aroma criteria with and in terms of taste criteria. So the conclusion of the acceptability of pastries with the substitution of cassava skin flour and pumpkin flour as a snack for elementary school students in terms of aspects of color, aroma, texture and taste, namely in Formula 5 or called a concentration of 25% cassava skin flour and pumpkin flour]]>
<![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[PELAKSANAAN DIET DAN STATUS GIZI SERTA KEMANDIRIAN PENDERITA HIPERTENSI LANSIA DI DESA BONTO MARANNU ]]>
<![CDATA[Hendrayati Hendrayati]]>;
<![CDATA[Putri Indah Nirmalasari]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 1 (2019): januari 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (57.185 KB)
|
DOI: 10.32382/mgp.v26i1.996
<![CDATA[ABSTRACTIncreased Life Expectancy (UHH) in Indonesia is a success in the field of health and welfare. UHH can increase the elderly population (elderly) by decreasing mortality. The 2015 Central Bureau of Statistics (BPS) report, UHH in 2015 became 70.8 years and will increase to 72.2 years in 2030-2035, while in Maros district in 2015 for UHH increased to 68.55 years. The aging process in the elderly has the risk of non-communicable diseases, such as hypertension. The results of the Basic Health Research (Riskesdas) in 2013, showed that the health problems in the highest elderly were Hypertension with the category age of 55-64 years of 45.9%, 65-74 years of 57.6% and 75 years and over 63.8 %.Hypertension in the elderly can affect the level of dependence on the surrounding environment. The dependency ratio of Indonesia's elderly population in 2016 was 13.65%. This means that every 100 people of productive age must bear about 14 elderly residents. The dependency ratio in South Sulawesi is 14.62%, which means that every 100 productive residents in South Sulawesi must bear around 15 elderly residentsThis study is an analytical study with a cross sectional study design. The population in this study were all elderly aged 60-80 years. Sampling using purposive sampling with sample criteria as follows: 60 - 80 years old, have a history of hypertension and / or have high blood pressure (≥ 140/90 mmHg) at the time of measurement, Willing to be interviewed, Not having hearing and memory disorders (senile) and can be invited to communicate clearly. Samples that fit the criteria in this study were 47 people.Research result is a disobedience to the hypertension diet in elderly people with very high hypertension reaches 91.5%, and insignificant relationship between nutritional status and the independence of the elderly both the age group <75 years and the age group ≥75 years with a significant value of each p = 0.619 and p = 0.191.There is a non-significant relationship between hypertension and the independence of the elderly both in the age group <75 years and the age group ≥75 years with a significant value of p = 0.447 and p = 0.362.The elderly with hypertension sufferers should always be given counseling and / or nutritional consultation to increase their understanding of the diet being undertaken]]>
<![CDATA[DAYA TERIMA KUE DONAT DAN PUKIS SUBSTITUSI TEPUNG UBI JALAR UNGU DAN TEPUNG KACANG HIJAU ]]>
<![CDATA[Lydia fanny]]>;
<![CDATA[Megawati Megawati]]>;
<![CDATA[Fatmawaty Suaib]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 1 (2019): januari 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (37.603 KB)
|
DOI: 10.32382/mgp.v26i1.1008
<![CDATA[ABSTRACTOne of the problems which nutrition is still main in toddlers nutrition that is the problem a chronicle or called also stunting. Children suffer stunting due to lack of food intake and its diseases repeated especially of infection diseases which can increase metabolic needs and reduce appetite that has happened that abnormality in bodily form short although the genes into cells show the potential to grow. One way to solve the problem is stunting with consuming foods high in protein, local this research aims to review the receipt and macro nutrient analysis on the cake donuts and pukis with the substitution of flour sweet potato flour. purple and green beans. Resources i judged based on the panel against 30. hedonicThe results of the best nutritional value received analyzed the protein can use a method of micro kjedahl, fat soxhlet, analysis method and its luff schroll. carbohydrates analysis method. The research results show that the panel power received our foremost is f2 ( pukis ). Based on the aspect of the color of the most favored f2 ( pukis ) 73.3 %, as many as the aspect of the scent of f1 ( doughnuts ) 90 %, as many as the aspect of texture f2 ( pukis ) as much as 86.7 % and aspects of the f2 ( pukis ) 90 %. Nutritional content protein f1 ( doughnuts ) 8.43 %, as much as fat f1 ( doughnuts ) as much as 17.37 % and carbohydrates f1 ( doughnuts ) as much as 51.02 % while for nutritional content protein f2 ( pukis ) 7.37 %, as much as fat f2 ( pukis ) as much as 4.25 % and carbohydrates f2 ( pukis ) as much as 49.16 %. Keywords : Doughnut , green beans , pukis, sweet potato purple]]>
<![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[Biscuit With Substitution Of Red Bean Flour and Taro Flour ]]>
<![CDATA[Lilis Nurlinda Sari]]>;
<![CDATA[Sitti Sahariah Rowa]]>;
<![CDATA[fatmawaty suaib]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 1 (2019): januari 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (159.875 KB)
|
DOI: 10.32382/mgp.v26i1.473
<![CDATA[Indonesia faces two nutritional problems, namely malnutrition and over nutrition. Malnutrition is caused by lack of food supply, food distribution, poverty, ignorance, wrong eating habits and health. One of the ways to overcome malnutrition among the community is by using red beans and taro into flour in the form of biscuit snacks by considering the nutrients, their benefits and their acceptability. This study aims to determine the acceptability and analysis of macro nutrient of biscuit content by substituting red bean flour and taro flour. The research design was experimental with a one shot goup design. Acceptance was assessed based on a hedonic test of 30 panelists. The results of the best acceptability were analyzed for their macro nutritional value, protein testing at the laboratory using method micro Kjedal method, fat using the soxhlet and carbohydrate method using method luff schroll method. Then presented in the form of tables and narratives. The results showed that the panelists received the highest power on biscuits with the substitution of red bean flour and taro flour which was Xconcentration1. Panelists were very fond of 100% color aspects, 96.7% aroma, 100% texture and 100% flavor. The nutritional value of biscuits with a concentration of X1 is 5.020% protein, 32.33% fat and 19.81% carbohydrate. It is suggested in making biscuits by substituting red bean flour and taro flour to add more red bean flour in the hope that protein nutritional value can increase. It is better to test other nutrients in biscuits.]]>
<![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.]]>
