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<![CDATA[KARAKTERISTIK KADER POSYANDU DALAM PENGGUNAAN PEDOMAN GIZI SEIMBANG (PGS) MELALUI PENDEKATAN PROBLEM BASED DI WILAYAH KERJA PUSKESMAS PACERAKKANG DAYA MAKASSAR ]]>
<![CDATA[Hendrayati Hendrayati]]>;
<![CDATA[Sitti Saharia Rowa]]>;
<![CDATA[Nursalim Nursalim]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 1 (2019): januari 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i1.995
<![CDATA[ABSTRAKThe government issued a Balanced Nutrition Guidelines (BNG) starting in 2014, with the aim of being used as a guideline in the administration of meals starting at the family and national level. The application of BNG to date has not been evenly distributed, especially for housewives who are not working, poor and have low education. In housewives like this usually children under five years old are obtained with nutritional problems both under nutrition and stunting. The use of posyandu cadres as a facilitator for local communities is expected to be able to transfer knowledge well because it is supported by factors of closeness and good emotional ties with housewives around their homes.This research is a study that measures the knowledge, attitudes and skills of posyandu cadres in implementing PGS. Materials in improving the indicators are used by the BNG module. Measurements are carried out 2 times. Research result provide an illustration that there is an increase in knowledge about the use of PGS twice as much and change in knowledge by 32%. Attitude changes increased 16% and skills change reached 48%.]]>
<![CDATA[DAYA TERIMA DAN UJI KADAR PROTEIN PADA ES KRIM DENGAN PENAMBAHAN TEPUNG TEMPE ]]>
<![CDATA[Thresia Dewi Kartini]]>;
<![CDATA[Nadimin Nadimin]]>;
<![CDATA[Agung Agung]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 1 (2019): januari 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i1.1004
<![CDATA[ABSTRAK Es krim adalah makanan semi padat yang mempunyai nilai gizi tinggi yang berasal dari susu. Beberapa konsumen di Indonesia intoleransi terhadap susu sehingga santan dapat dijadikan alternatif untuk mengganti susu. Penggunaan santan dalam pembuatan es krim belum memenuhi komposisi kimia sehingga perlu menambahkan tepung tempe. Penelitian ini bertujuan untuk mengetahui daya terima dan analisis kandungan protein pada es krim dengan penamabahan tepung tempe. Jenis penelitian ini adalah penelitian pra eksperimen dengan desain post test group desaign, membandingkan es krim standar dengan es krim penambahan tepung tempe. Hasil penelitian uji organoleptik berdasarkan aspek warna, aroma, tekstur dan rasa yang sangat disukai panelis adalah F0 (konsentrasi 0%) dengan total skor 348. Hasil uji Kruskal Wallis menunjukan terdapat perbedaan pada setiap formula. Hasil analisis Es krim F1 meningkatkan nilai protein sebesar 4.02% dari F0 sebesar 3.06%. Disarankan dalam pembuatan es krim dengan penambahan tepung tempe selanjutnya untuk menambahkan bahan tambahan lain untuk menghilangkan aroma langu tempe dan membuat warna menjadi menarik serta memakai ayakan 80 mesh.]]>
<![CDATA[Education Level, Energy Intake and Protein With Nutritional Status Of Pregnant Women In Bungoro Health Center Work Area ]]>
<![CDATA[Khaeriya Megauleng]]>;
<![CDATA[Mustamin Mustamin]]>;
<![CDATA[Sunarto Sunarto]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v25i2.429
<![CDATA[Education influences a changes in knowledge, attitudes, and lifestyle patterns in the selection of the type and amount of food consumed. The health of a pregnant women affects the fetus in her womb. Nutrient content consumed by the mother will be absorbed by the fetus which is important for the growth of the fetus itself. This study aims to determine the relationship of education level, energy intake and protein nutritional status of pregnant women in the Bungoro Health Center Work Area of Bungoro District, Pangkep Regency. This research is an analytical study with cross-sectional design. Samples were pregnant women, amount to 40 people. The level of education is obtained through a questionnaire. Energy and protein intake was obtained through 2x24 hours recall and then processed using menu A software. To find out the relationship between variables of education level, energy and protein intake with nutritional status, Chi-Square was tested using the SPSS program. Data is presented in the form of tables and narratives. The results showed that 77.5% of the sample education level was high. Sample energy intake was classified as less than 82.5% and 17.5% classified as good. Sample protein intake of 95% classified as poor and 5% classified as good. Nutritional status of pregnant women is 70% experiencing KEK and 30% normal. Statistical test results show that there is no relationship between education level, energy and protein intake and nutritional status of pregnant women in the Bungoro Health Center Work Area, Bungoro District, Pangkep Regency.]]>
<![CDATA[Family income with less chronic energy (LCE) in pregnant women ]]>
<![CDATA[Nurul Utami R]]>;
<![CDATA[Mustamin Mustamin]]>;
<![CDATA[Agustian Ipa]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v25i2.391
<![CDATA[Less of chronic energy is a condition caused by an imbalance of nutrient intake between energy and protein, so that the nutriens needed are not fulfilled. As for pregnant woman said to be less chronic energy if the measurement of the upper arm circumference is less than 23.5 cm. The results of Riskesdas in 2016 showed the prevalence of pregnant women lacking chronic energy at the National level as much as 16.2% and monitoring of nutritional status in 2017 in South Sulawesi showed the prevalence of KEK pregnant women in the island’s Pangkajene district 25.08%. This study aims to determine the relationship of family income with less chronic energy for pregnant women in the work area of the Bungoro Health Center. This research is observational analytic. The research location was carried out in the work area of the Bungoro Health Center in may 2018. The results of the study showed that there were 24 people (80%) who were not chronically energetic in pregnant women, while 6 people were not in chronic energy (20%). Data of pregnant woman lacking chronic energy is done by interview method using questionnaires and LLA measurements. The results of the study obtained from the chi-square test showed that there was no family income relationship with less chronic energy in pregnant women in the work area of the Bungoro Community Health Center in Bungoro sub-district, Pangkep district where the value p=0,620 (>0,05). To reduce the less of chronic energy in pregnant women in Bungoro sub-district, Pangkep District conducted counseling for pregnant women to pay more attention to the health and consumption of nutritious foods during pregnancy, and cross-sector cooperation between the government and rhe health department to conduct an examination of pregnant women so that they could take precautionary measures against pregnant women who less chronic energy.]]>
<![CDATA[DAYA TERIMA JAJANAN LOKAL BARONCONG DENGAN PENAMBAHAN WORTEL (DAUCUS CAROTA L) ]]>
<![CDATA[suriani rauf]]>;
<![CDATA[Manjilala Manjilala]]>;
<![CDATA[Elvi Kusuma]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 1 (2019): januari 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i1.993
<![CDATA[The behavior of people who less consume vegetables and fruit can have a negative impact on health. The lack of appetite for vegetable consumption by the society made the researchers interested in making a combination of vegetables, namely carrots with local foods, namely Baroncong.This research aims to determine the acceptability of local baroncong snacks with the addition of carrots.This research is a pre-experimental study. The panelists from this study consisted of 30 Nutrition Department Students from Health Polytechnic Ministry of Health Makassar. Assessment based on taste aspects, color of aroma and texture of baroncong products with the addition of carrots 50%, 75%, 100% with the criteria of very like, like, dislike and very dislike.The results showed that the acceptability of baroncong with the addition of carrots in terms of taste was a concentration of 75%, which was very much as much as 46.7% and liked as much as 50%, the color aspect was 50% concentration consisting of 36.7% likes and likes as much as 53.3%, the aroma aspectis a concentration of 50% which consists of very much as much as 33.3% and likes as much as 63.3%, in terms of aspects of texture are concentrations of 50% and 75%, each of which consists of as much as 23.3% and likes as much as 63, 3%. Based on these data, Baroncong with the addition of carrots received is a concentration of 75%.]]>
<![CDATA[DAYA TERIMA, KARAKTERISTIK FISIK KIMIA MP- ASI TEPUNG BERAS MERAH DAN TEPUNG KEDELAI PENCEGAHAN STUNTING ]]>
<![CDATA[Sukmawati Sukmawati]]>;
<![CDATA[Asmarudin Pakri]]>;
<![CDATA[Rezky Ismail]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 1 (2019): januari 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i1.1003
<![CDATA[ABSTRAKMasalah gizi yang terjadi di Indonesia masih belum teratasi, salah satunya stunting. Balita dikatakan pendek ketika nilai z-score panjang badan menurut umur (PB/U) atau tinggi badan menurut umur (TB/U) kurang dari -2 SD/ (standar deviasi) (stunted) dan kurang dari -3 SD (severely stunted). Salah satu penyebab langsung masalah gizi anak adalah praktek pemberian makan bayi (MP-ASI) yang tidak tepat. Penelitian ini bertujuan untuk mengetahui daya terima, karakteristik fisik dan karakteristik kimia dari pembuatan makanan pendamping air susu ibu (MP-ASI) instan lokal berbahan dasar tepung beras merah dan tepung kacang kedelai. Jenis penelitian ini adalah eksperimen dibidang pengolahan pangan yang dilaksanakan di laboratorium. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dan data uji daya terima dianalisis menggunakan uji Anova serta dalam penelitian ini formula MP-ASI yang memiliki daya terima tertinggi yang akan di analisis karakteristik fisik dan kimianya. Hasil dari penelitian ini adalah formula yang paling tinggi daya terimanya adalah fomula 2 (45 gr; 35 gr) dan kandungan protein 13,08 gr, lemak 19,23 gr, kadar air 5,71 gr dan kadar abu 2,56 gr. Kesimpulan dari penelitian ini adalah formula 2 mendapatkan nilai tertinggi dari uji daya terima kemudian dianalisis karakteristik fisik dan kimianya. Disarankan bagi peneliti selanjutnya untuk menganalisis zat gizi lainnya.]]>
<![CDATA[Relationship of Habits Eat Fast Food and Macro Nutrition Substance with Nutritional Status of The Students of Makassar 16 Junior High School ]]>
<![CDATA[Siti Hardianti Ardin]]>;
<![CDATA[Thresia Dewi Kartini]]>;
<![CDATA[Retno Sri Lestari]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v25i2.460
<![CDATA[Lifestyle influencesform of behavior or habits a person in responding to physical and psychological, environmental, social, cultural and economic endurance. One of them is a change in people's behavior in eating patterns in the lives of teenagers now results in changes in nutritional status because they tend to consume unbalanced foods and increase the number of nutritional risks. Factor for teenagers who want to eat fast food often, which is available in some parts of the school. As a result of Behavioral Changes, some teenagers experience changes nutritional status that needed attention. The purpose of this study is to determine the relationship between fast food eating habits and macro nutrient intake with nutritional status of the students of Makassar 16 Junior High School. The study use a cross sectional study design with an analytical approach. This study uses statistical analysis, the chi-square test of the number of samples as much as 89. The habit of eating fast food is obtained from the food frequency questionnaire by adding the score of each food ingredient then compared with the average score of the total score of all subjects. Intake of macro nutrients is obtained from 2x24 hour form recall. Nutritional status is obtained by weighing and body weight then calculated using BMI. The data is presented in the form of graphs and narratives. The results showed that fast food eating habits tended several times (50.6%), and macro nutrient intake was generally good (52.8%). Nutritional status according to normal BMI was 47 people (52.8%) who had thin nutritional status of 32 people (36%), and those who had fat nutritional status were 10 people (11.2%). There is no relationship between the habit of eating fast food with nutritional status, and there is a relationship between macro nutrient intake and nutritional status values. ]]>
<![CDATA[Acceptability and Fiber Content of Bolu Kukus with Addition Purple Uwi Flour ( Diocorea Alata ) as Snacks High Fiber ]]>
<![CDATA[Citra Dewi Ayu Lestari]]>;
<![CDATA[Hikmawati Mas'ud]]>;
<![CDATA[Suriani Rauf]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 1 (2019): januari 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i1.436
<![CDATA[Progress of times which fast have been have an impact on unhealthy diet. One of habits that often happen is consume snacks that high fat and low fiber.This usually happen in urban society, they prefer to consume fast foods. Purple uwi flour can made as snacks that high fiber. Food product that can made as healthy snacks that high fiber, is Bolu kukus eith addition purple uwi flour.This research aim know the acceptability and analysis fiber content of bolu kukus addition purple uwi flour (Dioscorea alata ) as snacks high fiber. Design of research is experimental with design one shot group design. The acceptability assased based on the hedonic test with 30 panelists.Results of best acceptability analyzed fiber content, testing in laboratory use method fiber food . Then presented in form table and narration.The result of organoleptic test based aspect of color, aroma texture, and taste, the most highest liked by panelists is concentration of 20%.The value of fiber contant that has been analyzed 24,04%, so that it could consumed as snacks high fiber. According to Recommended Dietary Allowance (RDA) intake fiber children or adults is 15-30 grams/day with consider portions every meal. Suggested manufacture of bolu kukus with addition purple uwi flour should use concentration 20%, because from aspect color, aroma, texture, and flavor is the most good and liked. Analysis macro and micro nutrition anddo test saving power on Bolu kukus.]]>
<![CDATA[Acceptability And Shelf Life Of Biscuit With Substitution Of Tuna Fish ]]>
<![CDATA[ARDIANSYAH ARDIANSYAH]]>;
<![CDATA[NADIMIN NADIMIN]]>;
<![CDATA[CHAERUNNIMAH CHAERUNNIMAH]]>
<![CDATA[ Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v25i2.395
<![CDATA[Nutritional problems in Indonesia is still a serious health problem, especially of malnutrition and stunting. One of the efforts to improve the pattern of food consumption that aimed to overcome the malnutrition among the community, especially proteins, vitamins and minerals is by utilizing the tuna fish innards into fish meal innards in the form of biscuit. This study aims to know the acceptability and the shelf life of the biscuits with substitution of tuna fish innards. The method of research was pre experimental study with one shot group design. Acceptability was assessed by hedonic test among 35 panelists. Furthermore, the best formula was tested for critical moisture content to know it shelf life and the result was presented in tabular and narrative form. The results showed that the best panelist acceptance of biscuits with substitution of tuna starch ingredients was formula X02 (5% of tuna fish innards). In addition, there were about 54%, 66%, 77%, and 71% of panelist like the taste, scent, color and texture of the selected formula, respectively. The result of critical water content showed the biscuit has 48 days or 1,6 months of shelf life. For further study, it is suggested to make biscuits with 5% formula of tuna fish innards. Finally, various shelf life measurement might be consider.]]>
<![CDATA[MUTU ORGANOLEPTIK COOKIES DENGAN PENAMBAHAN TEPUNG BEKATUL DAN IKAN KEMBUNG ]]>
<![CDATA[Nadimin Nadimin]]>;
<![CDATA[Sirajuddin Sirajuddin]]>;
<![CDATA[Nuraliah Fitriani]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 1 (2019): januari 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i1.991
<![CDATA[Additional food should use inexpensive and reasonably-available local foodstuffs such as bran and mackerel. Bekatul has a nutrient producing nutrients that are high enough but not yet utilized optimally. While bloating is an essential source of protein and fatty acids that are essential for growth. This research aims to determine the quality of organoleptik Cookies add starch and pufferfish.Research using the design of group comparison design, comparing the quality of the original including Cookies (F1) and cookies replenishment of rice bran and pufferfish (F2). Organoleptik quality is assessed sensory based on the favorite level of panelist against the color, texture, aroma and flavor aspects. The favorite level is made in six levels ranging from dislikes to very very fond (score 1-6). Data analysis using the Mann Whitney U test.Panelis who liked the color of cookies F1 62.9% and cookies F2 57.1%, liked the texture of cookies F1 65.7% and cookies F2 65.7%. Panelist who likes to aroma cookies F1 85.7% and cookies F2 54.3% and likes to taste cookies F1 82.9% and cookies F2 62.9%. There is no quality difference organoleptik between the F1 cookies and cookies F2 of the color aspects (P = 0,511) and texture (P = 0,787). There is a significant difference in the quality of organoleptik between the F1 cookies and cookies F2 from the aroma aspect (P = 0,003) and flavor (P = 0,013). U.Addition of rice bran and mackerel does not affect the quality of organoleptik from the color and tektur aspects, but can reduce the quality of organoleptik from the aroma and color aspects of cookies. It is necessary to reduce the concentration of bloated fish flour and add other ingredients that can mask the aroma and flavor of fish.]]>
