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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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DAYA TERIMA KUE PIA DENGAN SUBSTITUSI TEPUNG TIRAM (Crassostrea gigas) PADA BALITA STUNTING mustamin mustamin; Hijrah Asikin; Mursydati Mursydati
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (101.706 KB) | DOI: 10.32382/mgp.v26i1.1000

Abstract

ABSTRAK            Masalah stunting masuk ke dalam salah satu program prioritas pembangunan kesehatan dalam tahun 2015-2019. Salah satu upaya untuk mencegah terjadinya stunting adalah dengan memanfaatkan potensi pangan lokal yang mudah dijangkau yaitu dengan cara memanfaatkan tiram. Pengolahan tepung tiram dalam bentuk kue pia bisa jadi salah satu alternatif dalam upaya mengatasi malnutrisi dengan mempertimbangkan dari segi zat gizi, manfaatnya bagi kesehatan dan daya terima. Penelitian ini bertujuan mengetahui daya terima kue pia dengan substitusi tepung tiram pada balita stunting. Penelitian ini merupakan penelitian pra eksperimental dan desain penelitian yang digunakan desain One Shoot Group. Daya terima dinilai berdasarkan uji organoleptik terhadap 30 panelis. Kemudian dianalisa dengan menggunakan uji Kruskal-wallis, dengan uji lanjut Mann Whitney, hasil daya terima terbaik dilakukan analisa zat gizi. Hasil penelitian menunjukkan daya terima panelis terbaik terhadap kue pia dengan substitusi tepung tiram 5%. Panelis suka terhadap aspek rasa 56,67%, aspek aroma 50,00%, aspek tekstur 63,33%, aspek warna 96,67%. Disarankan melakukan penelitian mengenai masa simpan kue pia.
Subtitusion Of Tuna Fish Innards Flour In Biscuit to Improve Nutrition Nanda Irma ADP; Nadimin Nadimin; Thresia Dewi
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (35.363 KB) | DOI: 10.32382/mgp.v25i2.695

Abstract

ABSTRACTNutritional problem in Indonesia is still a serious health problem especially malnutrition and stunting. One of the efforts to improve the pattern of food consumption that aims to overcome malnutrition among people, especially proteins and vitamins and minerals is by utilizing tuna fish innards into fish meal innards in the form of biscuits.This study aims to determine the levels of nutrients protein, fat, calcium, iron, and zinc of biscuit with substitution of flour tuna fish innards. The research type is quasi experimental with one only design group design. The results of this analysis were obtained from research conducted by kjedahl method for protein, sochxlet for fat and Spektrofotometri for calcium, iron, and zinc.The results showed that the content of tuna innard biscuit protein was higher by 7.913% compared to biscuits without substitution, the fat content of tuna innard biscuit was higher by 25.18% than the biscuit without substitution, the calcium biscuit level of 61.871%, fe 0%, and the zinc content of the tuna innard biscuit is higher by 7,532% compared to biscuit without substitution.Biscuit with tuna innard substitution can be recommended as complementary foods with various processing improvements. It is suggested to find a way to remove bitter taste on the tuna innard flour.
The Power of accepting Cheese Stick with the Addition of Anchovy Flour (Stolephorus Sp) to Stunting Toddlers Ramah, Desly Adha; Hendrayati, Hendrayati; Rochimiwati, Siti Nur
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.764 KB) | DOI: 10.32382/mgp.v26i1.424

Abstract

Nutrition problems in Indonesia are still a serious health problem, especially malnutrition and stunting. Efforts to improve these nutritional problems can be through improved consumption patterns. Protein intake is one of the way to improve nutrition. One of the improvements in protein intake can be through the addition of anchovy in the form of cheese stick snacks.This study aims to determine the acceptability of cheese stick with the addition of anchovy flour. This type of research is pre-experiment with post test group research design. Acceptability was assessed based on a hedonic test of 30 panelists. The best results will be given to consumer panelists, namely stunting toddlers.The results showed that the highest panelists' acceptability was against the cheese stick with the addition of 10% anchovy flour. Panelis liked 57% flavor aspect, 50% color aspect, 63% aroma aspect and 97% texture aspect. The results of the study on consumer panelists that received by a toddler with a good category of 56.67%. It is recommended in making cheese stick with the addition of anchovy flour using a concentration of 10% because it is very preferred from the aspect of taste, color, aroma, texture and preferred by consumers.
ACCEPTABILITY OF CHEESE STICK WITH ADDITION OF WET ANCHOVY FLOUR (Stolephorus sp.) TO PRE-SCHOOL CHILDREN Risnawati Assa; Hendrayati Hendrayati; Lydia Fanny
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v25i2.404

Abstract

The utilization of marine fisheries resources gives an important contribution to the economy and health. However, this utilization does not work well due to the complexity of the problems faced regarding technical, social, economic and environmental factors. The one effort to use itis by utilizing anchovy into wet anchovy flour (Stolephorus sp.) in the form of cheese stick snacks that contain enough protein and rich of calcium. This study aims to determine the acceptability of cheese stick with the addition of wet anchovy flour (Stolephorus sp.). This type of research is the pre-experimental with post test group design. The acceptance was assessed based on a hedonic test of 30 panelists. The results of the best acceptance powerare done by food weighing method for intake levels in pre-school children then presented in the form of tables and narratives. The results shows that the highest acceptability of panelists is against the cheese stick with the addition of 10% wet anchovy flour (Stolephorus sp.). The fact also reveals that as many as 80% of the panelists liked the flavor aspect, 70% of the panelists liked the color aspect, 73.33% of the panelists liked the aroma aspect, and 90% of the panelists liked the texture aspect. The results of research on consumer panelists convey that the acceptability of pre-school children with good categories is 53.33%. Therefore, it is recommended in making cheese stick with the addition of wet anchovy flour (Stolephorus sp.) is to use a concentration of 10% because it is preferred from the aspect of color, texture, aroma and taste, and compared with the standard or concentration of 0%.
KARAKTERISTIK MAKANAN PENDAMPING ASI INSTAN LOKAL MENGGUNAKAN CAMPURAN TEPUNG BERAS MERAH DAN TEPUNG DAUN KELOR (Moring olifera) Zakaria Zakaria; Ramlan Asbar; Sukmawati Sukmawati; Sarmila Sarmila
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.522 KB) | DOI: 10.32382/mgp.v26i1.1006

Abstract

One of the causes of malnutrition in children is a habitual pattern of complementary feeding of breast milk is inappropriate, the ignorance about the ways of feeding in infants and the low quantity and quality of the complementary food that given to children. The purpose of the research is to find out the characteristics of quality of chemical (nutrient), physical, acceptability of complementary food by using local uses instant Brown rice flour and moringa leaf flour. The research method is postest only,  formulations namely F1 (75: 5), F2 (72.5: 7.5), F3 (70:10), and F4 (67, 5: 12,5) to supply per 100 g of ingredients and complete the nutritional content using full cream powder 15 g and sugar 5 g. The nutrient content of the raw material of brown rice and moringa leaf flour was analyzed proximate in the laboratory, full cream milk powder and sugar using the nutrient composition of the literature source. The best product analysis uses the De Garmo effectiveness method. The results showed that formula of complementary food with the best local Instant value 0.59, namely Formula 1 with consecutive energy nutrient 393.2 kcal, protein 9.3 g, fat 9.4 g, carbohydrate 56.3 g, fiber 16.33 g, moisture content 5.4%, grey levels 8.5%.Characteristics of the physical density of kamba 0.5 g/ml and water absorption 1 ml/g. Physical characteristics based on the density of 0.5 g / ml and water absorption 1 ml / g. The power to receive the best formula based on aspects of color, aroma, texture, taste is received (liked) by the panellists
Acceptance and Nutrient Macro Snack Bar Purple Yam and Cowpea Asniar Hardianti Supu; Lydia Fanny; Retno Sri Lestari
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v25i2.387

Abstract

Nutritional problems in Indonesia are still a serious health problem, especially over nutrition and diabetes mellitus. One effort that can be done in the management of diabetes mellitus is to regulate the diet or diet properly which aims to prevent blood sugar from rising dramatically. This can be done by consuming foods that are low in the glycemic index by utilizing purple yam into flour in the form of a snack bar. Cowpea has a high protein and contains amino acids that are important to the body by considering the nutritional value, benefits and acceptability. This study aims to determine the acceptability and analysis of the macro nutrient content of purple yam snack bars (Dioscorea alata) and cowpea (Vigna unguiculata). The research design was pre-experimental with the design of one shot group design. Acceptance was assessed based on a hedonic test of 30 panelists. The results of the best acceptability were analyzed for protein nutritional value using the micro kjedahl method, soxhlet method fat analysis, and carbohydrate analysis of the luff schroll method. Then presented in the form of tables and narratives. The results showed that the highest acceptability of panelists against snack bars was formula 1 with 80% purple yam flour addition and 20% cowpea. Based on the highest color aspect is formula 4, the aroma and texture aspects of formula 1 and the flavor aspect of formula 3. The nutritional content of proteins, fats and carbohydrates are 2.008 grams, 4.916 grams and 9.71 grams respectively. It is recommended to test crispness and shelf life. It is better to test snack bars for people with diabetes mellitus to see whether there is an increase in blood sugar.
PENYULUHAN GIZI, ASUPAN GIZI DAN PEMBERIAN TABLET TAMBAH DARAH TERHADAP KADAR HEMOGLOBIN (Hb) IBU HAMIL Abdullah Tamrin; Hikmawati Masud; Indah Suci Ramadani
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (49.782 KB) | DOI: 10.32382/mgp.v26i1.999

Abstract

ABSTRAK Berbagai masalah gizi diderita oleh sebagian besar masyarakat Indonesia dan salah satu masalah gizi utama adalah anemia gizi besi. Salah satu upaya untuk memperbaiki pola konsumsi pangan dan pola kebiasaan yang bertujuan untuk menanggulangi anemia dikalangan masyarakat terutama ibu hamil dengan melalui peningkatan pengetahuan, sikap dan perilaku seseorang dengan penyuluhan gizi dan mengonsumsi tablet tambah darah. Penelitian ini bertujuan mengetahui pengaruh penyuluhan gizi, asupan gizi dan pemberian tablet tambah darah terhadap kadar hemoglobin ibu hamil di Puskesmas Paccerakkang Kota Makassar. Jenis penelitian ini merupakan penelitian analitik dengan rancangan one-group pre-test and post-test design. Data diperoleh dari hasil Pre test dan Post test menggunakan kuesioner, pengambilan Hb, recall 24 jam dan data tablet tambah darah yang di konsumsi. Kadar hemoglobin ibu hamil pada awalnya anemia (100%) dan pada akhir terdapat sebanyak 8 orang (53,33%). Hasil pre dan post test ibu hamil yang memiliki criteria baik sebelum mendapatkan penyuluhan gizi sebanyak 2 orang (13,33 %) dan setelah mendapatkan penyuluhan gizi sebanyak 4  orang (26,67%). Asupan gizi (energi) ibu hamil yang memiliki criteria asupan baik di awal sebanyak 1  orang (6,67 %) dan di akhir sebanyak 9  orang (60%). Asupan gizi (protein) baik di awal sebanyak 3 orang (20 %) dan di akhir sebanyak 4  orang (26,67%). Pada umumnya asupan Fe di awal dan di akhir dari 15 ibu hamil 100% tergolong kurang. Ibu hamil yang mengkonsumsi tablet tambah darah dengan baik sebanyak 6 orang (40%). Disarankan ibu hamil turut berpartisipasi setiap pemeriksaan rutin yang diadakan oleh Puskesmas guna mencegah terjadinya masalah gizi.
Antioxidant content in traditional barobbo foods of yellow corn and white pulut corn Wijayanti Burhanuddin; Sukmawati Sukmawati; Hikmawati Mas'ud
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (42.269 KB) | DOI: 10.32382/mgp.v25i2.470

Abstract

In 2012, around 8.2 million deaths were caused by cancer. More than 30% of cancer deaths are caused by five behavioral and dietary factors. One of the factors is the lack of consumption of vegetables and fruit. One way to prevent cancer is to consume foods rich in antioxidants. Sources of antioxidants can be obtained from vegetables and fruits. Barobbo is a traditional food from South Sulawesi made from corn. Barobbo is still  demand by the public. Corn is in second place after bananas for the people of South Sulawesi to be processed into food, both in the form of cakes, traditional foods, and vegetable blends. The problem formulation of this research is knowing how much the antioxidant content in traditional foods of barobbo yellow corn and white pulit corn. This study aims to analyze the antioxidant content in traditional foods of yellow corn and white pulut corn barobbo. This research is laboratory research. The research was carried out in two stages, the first stage of making barobbo to determine the standard of serving and the second stage of making barobbo, which was to analyze the antioxidant content of barobbo, yellow corn and white pulut corn. The conclusion of this study is that the content of yellow corn, vitamin A in 100 grams of barobbo is 353 μg and vitamin C as much as 10 mg. While the content of vitamin A barobbo in 100 grams of white pulut is 273 μg and vitamin C as much as 26.4 mg. For further studi this recomended to make a temperature measurement on the baroobo cooking process so that the temperature of making barobbo can be measured. In addition, barobbo is recommended for public consumption because it has high levels of vitamin A and vitamin C.
Cukke sponge cake substitute for malnourished children Manjilala Manjilala; Ekariskawati Ekariskawati; Agustian Ipa
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.471 KB) | DOI: 10.32382/mgp.v26i1.430

Abstract

Local snacks or traditional snacks are culturally acceptable foods and all types of food made from local food sources. This local snack consists of various kinds of cakes which initially became a characteristic of an area and can be used in overcoming nutritional problems.  Nutritional problems in Indonesia are still a serious health problem, especially the problem of malnutrition in children under five who currently cannot be addressed properly.  One of the efforts that can be done to overcome malnutrition among the community is by utilizing kepok banana skin waste and tempe into flour in the form of snacks by considering in terms of nutrition (protein, fiber), benefits and receptivity.  This study aims to increase the content of protein nutrients and fiber and the acceptance of local snacks (cukke sponge cake) with the substitution of kepok banana peel flour and tempe flour.  Pre experimental study design with post test group design. Acceptability was assessed based on the hedonic test of 25 panelists and the comstock method for 30 toddler panelists.  The results of the best acceptability were analyzed for the nutritional value of protein and fiber, laboratory testing using the Mirco Kjedahl method and total fiber analysis. Afterwards  presented in the form of tables and narratives.  The results of the study showed that the highest panelists' acceptance was against the sponge cake with a concentration of 10%. Panelists really like the aroma aspect as much as 100%, 96% color aspect, 92% flavor aspect and 60% texture aspect.  Nutritional value with a 10% substitution is 11.75% for protein and 20.95% for fiber. It is recommended that the manufacture of cukke sponge cake uses concentration 10% because it is very popular in terms of color, texture, aroma and taste. It is better to test other nutrients in the sponge cake.
MAKING COMPLEMENTARY FOOD USING A MIXTURE OF MUNG BEANS SPROUTS AND MORINGA LEAF FLOUR andi dian rezki yustikarini; Zakaria Zakaria; Asmaruddin Pakhri
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.816 KB) | DOI: 10.32382/mgp.v25i2.408

Abstract

The adduction of the complementary food which is not sufficiently nutritional in quality and quantity has an impact on malnutrition, especially for children under 2 years. One of the local food ingredients that can be used as Complementary food is mung beans and Moringa leaves. This study aims to determine the quality characteristics of complementary food Instant Powder by using a mixture of mung bean sprouts flour and Moringa leaf flour as complementary food. This type of research is an experiment in the field of food carried out in the laboratory. Instant powder formulation using a mixture of mung bean sprouts flour and Moringa leaf flour that is F1 (80: 5), F2 (77,5: 7,5), F3 (75:10), and F4 (72,5: 12,5) , the rest is added full cream milk and refined sugar 10 and 5 grams each to provide 100 grams of instant powder. The quality characteristics analyzed are nutrient content, physicality, and acceptability, then the best formula is determined using the effectiveness index method. The results showed that the instant complementary food powder formula was the best with calculated values (Nh = 0.51), namely formula 1 with protein content of 22.8 grams, fat 13.04 grams, fiber 2.55%, energy 429.7 kcal, water content 5.378%, and ash content 2.36%, physical characteristics of instant powder kamba density 0.6 g / ml, boiling power 1: 2.5 and rehydration time 23-30 seconds, and instant powder water absorption was obtained the results were 2 ml / g, and the acceptability from the aspect of color was 93.3%, texture 93.3%, aroma 60%, and flavor 63.3%. It can be concluded that fomula 1 complementary food  instant powder using a mixture of mung bean sprouts and moringa leaf flour is close to the national standards that have been set.

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