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<![CDATA[DISTRIBUSI MAKANAN KELUARGA TERHADAP STATUS GIZI BALITA USIA 1-5 TAHUN DI DUSUN RAMMANG-RAMMANG KABUPATEN MAROS ]]>
<![CDATA[Andi Nurcholiq Fadhlullah]]>;
<![CDATA[Suriani Rauf]]>;
<![CDATA[Chaerunnimah Chaerunnimah]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i2.1232
<![CDATA[Family strength structures use patterns in the family, people usually assume the most power in the family, giving special rights to get the best part of the food. This is one of the factors triggering the problem of underweight status in children under five in the family. Nutritional status in toddlers can be reflected by the distribution of individual food in a family day. Therefore, it will be more effective if the priority of individual food distribution in the family is the child who is still in the process of growth and development. This study aims to determine the distribution of family food to the nutritional status of children aged 1-5 years in Rammang-Rammang Hamlet, Salenrang Village, Bontoa Sub-district, Maros Regency. This research is an analytical research. Samples were toddlers aged 1-5 years who trained 35 people selected by purposive sampling. Data on family food distribution found through respondents' answers based on existing questionnaires and scoring on each question. Status of nutritional data was collected by weighing based on age of children under five, then calculated using the WHO Antro 2005 computer program. To determine the effect of variables on family food distribution with nutritional status of children under five, it was done using the SPSS program. Data is presented in the form of spread tables and frequencies. The results showed that the level of distribution of family food was quite adequate (77.1%). The mean nutritional status of children under five is generally good (74.3%). The results of statistical tests between variables there was no effect of food distribution on nutritional status of children aged 1-5 years.]]>
<![CDATA[The level of satisfaction and macro nutrition with adolescent nutrition status ]]>
<![CDATA[wahyuni sulistiawati]]>;
<![CDATA[Rudy Hartono]]>;
<![CDATA[Thresia Dewi Kartini]]>
<![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.v26i1.441
<![CDATA[Health Polytechnic Islamic boarding school is one of the institutions that serve the food needs of students, so they must have a good food management system. Food is said to be nutritious if it contains enough nutrients to meet the body's needs. This study aims to determine the relationship between the level of satisfaction and intake of macro nutrients with the nutritional status of young women in the Nahdlatul Ulum Islamic boarding school Maros. This research is an analytical research. The samples were 95 junior high school girls of class VII and VIII who were selected by purposive sampling. The level of satisfaction was obtained using a manually processed questionnaire using scoring. Intake of macro nutrients is obtained through non-consecutive 2x24 hours recall and then processed using nutrient 2008 and compared with AKG. Nutritional status is obtained through anthropometric measurements. The relationship between the variable level of satisfaction and intake of macro nutrients with nutritional status was done by Chi Square test. Data is presented using frequency tables and narratives. The results showed that the sample who liked rice dishes were 67 people (70.5%), animal side dishes 70 people (73.7%), vegetable side dishes 67 people (70.5%), vegetables 70 people (73.7%), and the level of satisfaction in food was 85 people (89.5%). Samples that had good protein intake of 95 people (100%), good fat intake of 49 people (51.6%) and less carbohydrate intake of 79 people (83.2%). Nutritional status of 49 people (51.6%) is normal based on BMI / U. The results of statistical tests concluded that there was no significant relationship between the level of satisfaction and intake of macro nutrients with the nutritional status of young women in the Nahdlatul Ulum Islamic Boarding School Maros.]]>
<![CDATA[SUBSTITUSI BEKATUL PADA PEMBUATAN BISKUIT TERHADAP PENINGKATAN KADAR SERAT SEBAGAI JAJANAN TINGGI SERAT ]]>
<![CDATA[Hendrayati Hendrayati]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i2.1026
<![CDATA[ABSTRACT Obesity in Indonesia is still a serious health problem. The accelerating progress of The Times has resulted in unhealthy diet changes. One of the most common habits of ingesting high fat but low fiber. The bran is one of the high-fiber food items that can be used as a high fiber alternative food. One of a food products that can be served as food or a high fiber snack that is a biscuit in substitution. The study was intended to determine the effect of the substitution of the paste in the making of biscuits in the increase in fiber levels as high fiber snacks. Research design is an experiment with the posstest only design group. The fiber analysis uses the crude fiber method to measure the fiber level of the biscuit with a concentration of 0%, 10%, 20%, and 30%. Studies indicate that the higher the concentration of these added amounts to the higher the concentration of the fibers. Crackers with the highest fiber substitution 30% concentrations with a rate of 28.37%. Bran biscuits could be recommended for snacks or high fiber snacks. It is recommended to develop food products with beshed food and analyze other nutrients.]]>
<![CDATA[Acceptability of Dangke Cookies with the Substitution of Raja Banana Flour as Supplementary Feeding for Toddlers Aged 24-59 Months ]]>
<![CDATA[Selviyanti Selviyanti]]>;
<![CDATA[Sukmawati Sukmawati]]>;
<![CDATA[Sirajuddin Sirajuddin]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i2.393
<![CDATA[Malnutrition in toddlers is a form of nutritional problems in Indonesia which are influenced by environmental factors such as food intake. Malnutrition in toddlers affects the physical disruption, decreased intelligence and productivity when adults. One way to overcome the problem of malnutrition in toddlers is with Supplementary Feeding. Food products that are attractive, easy to digest, and fulfill the nutrition needs of toddlers. This dangke cookies substitution of Raja Banana Flour is modified from typical local food ingredients from Enrekang, namely Dangke which is rich of animal protein content and substitution of Raja Banana Flour which gives a good influence on the physical properties and taste of cookies. This study aims to know the acceptability of Dangke Cookies with the substitution of Raja Banana flour as supplementary feeding for toddlers aged 24-59 months, with substitution of plantain flour 50%, 30% and 0%. This type of research was Pre-Experiment with post-test group design. The rather trained panelists used were third-grade students and four-year Nutrition Department of Makassar Health Polytechnic. Statistical analysis of the preference test using the Kruskall Wallis test was followed by the Mant Whitney test. The results of this research showed that there were significant effects on aspects of color and texture, and did not give a significant different effect on the taste and aroma aspects. Based on the total test score of the acceptability Dangke Cookies, the most like of panelists were the Dangke coockies substitution of Raja banana flour with concentration 50%, followed by a 30% concentration and finally the 0% concentration.The conclusion from the research results that the best Dangke Cookies with Raja Banana Flour Substitution in terms of color and texture are concentrations of 30% and 50%.]]>
<![CDATA[DAYA TERIMA DAN KANDUNGAN KALSIUM ZAT BESI STICK SUBSTITUSI TEPUNG IKAN TERI DENGAN TEPUNG TEMPE ]]>
<![CDATA[sitti ria rowa]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i2.1027
<![CDATA[ABSTRACKSchool-age children (7-9) years are experiencing a growth phase. Growth of children during this period includes weight gain, height, and development in the vital organs of the child, so that adequate nutrition is needed to support the growth and development of children. One of the nutrients needed for growth is calcium and iron. The aim of this study are to determine the acceptability and analysis of calcium and iron in the substitute sticks of white anchovy flour and tempe flour. This type of research is Pre Experimental with 'one group design' research design. Receiving power was assessed based on the hedonic test of 35 panelists. The best received power results are then carried out laboratory tests to analyze calcium and iron content. Data is presented in the form of frequency distribution tables and narratives.The results showed that the best panelists received a stick of 10% white anchovy flour substitution and 20% tempe flour. Color panelists 54.3%, texture aspects 68.6%, aspects 42.9%. The results of the calisum analysis were 329.23 mg/kg and iron liked the aspect aspect 206.16 mg/kg. The conclusion is sticks with a concentration of 10% white anchovy and 20% tempe flour are most preferred by panelists in terms of color, texture, aroma and taste.]]>
<![CDATA[Physical Activity and Dietary Habit With Nutritional Status Teenage Girls in SMPN 16 Makassar ]]>
<![CDATA[Sri Ulandari]]>;
<![CDATA[Thresia Dewi Kartini]]>;
<![CDATA[Rudy Hartono]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i2.423
<![CDATA[The growth of teenage girls optimally depends on the intake with good quality and quantity. Nutrition status is a state determined by the degree of physical demand for energy and nutrients derived from food and also depends on physical activity performed. The purpose of this study is to determine the relationship between physical activity and diet with nutritional status of young women in SMPN 16 Makassar. The method of research is a cross sectional study design with analytic approach. The subject is a student of class VIII counted 84 people. Nutritional status is obtained by weighing and body weight which is then calculated using z-score. The dietary habit is obtained through the Food Frequency Quesionary (FFQ) which is then processed by summing the score of each foodstuff and then compared with the average score of the total score of all subjects. Physical activity is obtained through recall of physical activity processed by using physical activity level formula. The data is presented by graphical and narratives form. The results showed that there was a significant correlation between physical activity and nutritional status of the subjects, indicated by subjects with normal nutritional status of 29 people (34.5%) and 14 people (16.7%) with mild physical activity. Teenagers with normal nutritional status and thin in general medium activity. This study also shows that there is a significant relationship between dietary habit with nutritional status of the subjects, indicated by subjects who have normal nutritional status and low diet is low as many as 22 people (26.2%). Teachers and parents should educate subjects to improve their physical activity, such as doing sport at home and school, and directing them to consume healthy and nutritious food as recommended by their youth.]]>
<![CDATA[EDUKASI PEDOMAN GIZI SEIMBANG (PGS) TERHADAP PENGETAHUAN DAN SIKAP SISWA SMP NEGERI 1 BARRU ]]>
<![CDATA[Abdullah Tamrin]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i2.1028
<![CDATA[ABSTRACT One of the efforts to increase knowledge is by providing education about health, especially about nutrition. Education of nutrition is an activity to convey a health message to the community or group in order to give a direct impact their knowledge and attitude development. This study aims to find out the effect of education of balanced nutrition guidelines towards students’ knowledge and attitude of SMP Negeri 1 Barru. The type of research used was a pre-experimental study with design of one group pre-test and post-test design conducted in SMP Negeri 1 Barru by involving 250 students as samples at the grade VII and VIII which was obtained by using simple random sampling. The sampling process was conducted on May 15 - May 17 2019. The results of the research conducted at SMP Negeri 1 Barru showed that students' knowledge before being given good nutrition knowledge was (60%), while after being given education of nutrition, it increased to good (80.4% ) by using the Wilcoxon statistical test and obtained a value (p = 0,000) which means that there is an effect of education of nutrition towards students’ knowledge. The students’ attitude before being given education of nutrition was (32%) as students at the good level, while after being given education of nutrition, it increased to good (64.8%) by using the Wilcoxon statistical test and obtained a value (p = 0,000) which means there is an effect of education of nutrition towards students’ attitude. The level of students’ nutrition knowledge and attitudes increased after education of nutrition was conducted and there was a significant effect indicated by the value of p = 0,000 (p <0.05). ]]>
<![CDATA[Acceptability, macro nutrients cheese crackers substitutied purple sweet potato and tempeh flour ]]>
<![CDATA[windasari windasari]]>;
<![CDATA[Fatmawaty Suaib]]>;
<![CDATA[Sitti Sahariah Rowa]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i2.432
<![CDATA[Antioxidant are substances that can slow down or prevent the oxidation process. This substance can actually slow down or inhibit oxidation of substance that are easilyoxidazed even in low consentration. Antioxidant are also suitably defined as compounds that protect cells from the harmful effeck of reactive oxygen free radicals if thay are associated with disease, thesefree radicals can come from the body’s metabolism and other external factors. How to accept and the content of macro nutrients to cheese crackers with the substritution of purple sweet potato flour and tempe flour. This study aims to determine the acceptability and content of macro nutrients in cheese crackers with the substritution of purple sweet potato flour and tempe flour. This research is an experimental type that is research that aims to find out symptom or influence that arises as a result of cartain treatment, not rendered and not controlled. The result showed that there were significant effects on aspects of color, smell, taste, and texture on cheese crackers with the substritution of purple sweet potato flour and tempe flour. The most preferred formula is F1 with a concentration 25%. The result of the analysis of macro nutrients in cheese crackers with the substritution of purple sweet potato flour and tempe flour are 7,55% protein, 38,99% fats, 18,68% carbohydrates. Consulsions obtained are cheese crackers produced in this study there are there types of concentration, namely 25% concentration, 50% concentration, and 75% concentration,each of which has a different color, smell, taste and texture. Its recommended for researches to be able to analyze other nutrients from cheese crackers with the substritution of purple sweet potato flour and tempe flour. ]]>
<![CDATA[DAYA TERIMA DAN KANDUNGAN ZAT GIZI MIKRO SERABI YANG DIPERKAYA TEPUNG TEMPE DAN TEPUNG IKAN TERI (Stolephorus sp ]]>
<![CDATA[Lydia fanny]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i2.1070
<![CDATA[ABSTRACT Children under five begin to have difficulty eating or just like snacks that are classified as empty calories and nutrition in general. Therefore it is necessary to enrich local snacks as an alternative for handling nutritional problems. One of the local snacks that can help improve nutritional problems is serabi with the addition of tempe flour and anchovy flour. This study aims to determine the iron content of serabi with the addition of tempe flour and anchovy flour. This research is a type of laboratory research in the field of food. The serabi formula with the addition of formula concentrations of tempe flour and anchovy flour are F1 (10%: 5%), F2 (15%: 5%), and F3 (25%: 5%). The method of analysis of iron content is AAS (Atomic Absorption Spectrophotometer). The data obtained were analyzed by computer programs using the Friedman test. The results showed that the iron content was highest at a concentration of 10%: 5%. The addition of tempe flour and anchovy flour did not have a significant effect on color, aroma, texture and taste. From the most preferred aspect of serabi color on the addition of tempe flour and anchovy flour the concentration of 10%: 5% while the most preferred aspects of texture, aroma and taste on the addition of tempe flour and anchovy flour concentration of 10%: 5%, 15%: 5%, and 25%: 5%. It can be concluded that the addition of tempe flour and anchovy flour gives increased levels of iron in the serabi. The addition of tempe flour and anchovy flour do not have a significant effect on color, aroma, texture and taste in all three concentrations.Keywords: Serabi, tempe flour, anchovy flour]]>
<![CDATA[Community’s acceptance of biscuits with substitution of gude bean flour (cajanus cajan (l.) millsp) and mocaf flour ]]>
<![CDATA[Nurul Inayah]]>;
<![CDATA[Aswita Amir]]>;
<![CDATA[Hendrayati Hendrayati]]>
<![CDATA[ Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019 ]]>
Publisher : <![CDATA[Jurusan Gizi Poltekkes Kemenkes Makassar ]]>
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DOI: 10.32382/mgp.v26i2.485
<![CDATA[Protein Energy Deficiency (PEM) is one of the nutritional problems in Indonesia. The use of gude peanut flour and MOCAF flour in making biscuits to increase protein content and can reduce or prevent one of the nutritional problems, namely PEM. Knowing the community's acceptance of biscuits by substitution of gude peanut flour (Cajanus cajan (L.) Millsp) and MOCAF flour. This research is a quasi-experimental research design using a post test design group. The community's acceptance of the biscuits with substitution of MOCAF and Gude peanut flour was assessed based on 4 hedonic test scales, is very like, like, dislike and very dislike of 25 rather trained panelists. The results of the research on the manufacture of flour weighing 1,925 grams of gude beans produced 989 grams of gude peanut flour. Each biscuit has the same weight of 4 grams of chips. One recipe equals ± 5 ¼ servings and 1 portion equals 32 grams, namely 8 pieces of biscuits. Acceptance test of color and texture aspects there were no color differences (p = 0.660) and texture (p = 0.433) on the substitution of gude peanut flour 10%, 20% and 30%. Test of acceptance of aspects of taste and aroma there were differences in taste (p = 0.002) and aroma (p = 0.000) in substitution of gude peanut flour 10%, 20% and 30%. The conclusion obtained was that there were no color differences (p = 0.660) and texture (p = 0.433), there were differences in taste (p = 0.002) and aroma (p = 0.000) in the substitution of gude peanut flour 10%, 20% and 30%. 10% concentration has a better taste and aroma.]]>
