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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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STATUS GIZI DAN STATUS MENSTRUASI REMAJA PUTRI DI KECAMATAN PELAWAN KABUPATEN SAROLANGUN Dini Junita
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT Monitoring the health status of young women is important. This study aims to identify and analyze the relationship between nutritional status and menstrual status in adolescent girls. This study used a cross sectional study design in SMA N 8 and SMK N 7 in Pelawan District, Sarolangun Regency. A total of 144 young women who met the criteria were taken by total accidental sampling. Nutritional status was determined based on Body Mass Index (BMI) by age. While menstrual status data was obtained by direct interview with respondents using a questionnaire. The data analyzed by univariate and bivariate (correlation test). Based on the results of the study obtained a description of the nutritional status of respondents, namely 91.67% have normal nutritional status and the remaining 8.33% is not normal, namely undernutrition and over nutrition. The majority of respondents' menstrual status is not normal, as many as 118 people (81.94%). Respondents who experienced abnormal menstrual cycles were 61 respondents (42.36%), 56 respondents (38.89%) had abnormal menstrual duration or more than 7 days, 75 respondents (52.08%) claimed to experience menstrual disorders such as nausea, stomach pain and headaches which results in inhibition of activity. There is not enough evidence to state the relationship of nutritional status to the menstrual status of adolescent girls. Need further research related to the role of nutrients physiologically during menstruation.ABSTRACT Monitoring the health status of young women is important. This study aims to identify and analyze the relationship between nutritional status and menstrual status in adolescent girls. This study used a cross sectional study design in SMA N 8 and SMK N 7 in Pelawan District, Sarolangun Regency. A total of 144 young women who met the criteria were taken by total accidental sampling. Nutritional status was determined based on Body Mass Index (BMI) by age. While menstrual status data was obtained by direct interview with respondents using a questionnaire. The data analyzed by univariate and bivariate (correlation test). Based on the results of the study obtained a description of the nutritional status of respondents, namely 91.67% have normal nutritional status and the remaining 8.33% is not normal, namely undernutrition and over nutrition. The majority of respondents' menstrual status is not normal, as many as 118 people (81.94%). Respondents who experienced abnormal menstrual cycles were 61 respondents (42.36%), 56 respondents (38.89%) had abnormal menstrual duration or more than 7 days, 75 respondents (52.08%) claimed to experience menstrual disorders such as nausea, stomach pain and headaches which results in inhibition of activity. There is not enough evidence to state the relationship of nutritional status to the menstrual status of adolescent girls. Need further research related to the role of nutrients physiologically during menstruation.

PERBAIKAN GANGGUAN METABOLIK BALITA STUNTING PASCA SUPLEMENTASI ASAM AMINO SISTEIN DI WILAYAH KERJA PUSKESMAS PACERAKKANG Hendrayati, Hendrayati; Titi, ZA, A. Toewo Titi, ZA
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Backgrounds: Amino acid cysteine is one of the amino acids that can help the process of accelerating growth. In the process of growth of amino acids cysteine has a role in accelerating the transcription of hormone receptors on the reaction of zinc finger protein (ZFP), induction of Transforming Growth Factor Î² (TGF Î²) and the formation of Cystein Rich Intestinal ProteinCRIP) that strongly linked advanced metabolic reactions. Urine is one of the final results of the metabolic process and can describe the metabolic status subjectively.Methods: Research with pre-post randomizet control design has been done with a large sample of 2 x 15 samples divided into treatment and control group. In the treatment group was given cysteine amino acid as much as 25 mg / day with time of administration for 3 months or 90 times giving.Â Results: The results showed that amino acid administration of cysteine could not improve metabolic disorder in stunting children with indicator of urinalysis result. In this research, we get the description of energy intake that has not reached AKG. This study also provides an illustration of the low TB addition in all study groups. Anthropometric changes in both BB and TB have significant changes in both treatment and control groups.Keywords: Stunting, Amino acids cysteine, urinalysis, energy intake, Weight Loss, Height

DAYA TERIMA KERUPUK GENDAR DENGAN SUBSTITUSI TEPUNG RUMPUT LAUT fanny, Lydia; Putri, Pratiwi Eka; Kamaruddin, Hadrawaty
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

One of the foods that are favored by many Indonesian people is gender crackers. Gender crackers or usually also called rice crackers/puli crackers / or Karak made from rice dough mixed with herbs and flavor enhancers. To add to the nutritional value of the gender crackers, additional food ingredient is needed, that is seaweed. The benefits of seaweed are to prevent cancer, prevent strokes, prevent premature aging, maintain healthy and smooth skin, reduce blood cholesterol and blood sugar, antioxidants, and enhance immunity. The purpose of this study was to

DAYA TERIMA PEMBUATAN MI BASAH DENGAN PENAMBAHAN TEPUNG DAUN KELOR Salim, Nur; zakaria, zakaria; Wulandari, Desi
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background: Mie is one of the staple food that consumed by many people, the problem is minerals and vitamins in the mie is very limited. Therefore it need an effort to add more vitamins and minerals in the mie, one of the ways is adding Moringa leaf powder to the mie. Moringa leaves is a plant that contains nutrients that nearly meet the human nutritional needs and useful as a nutritional improvement.Objectives: This research aims to know acceptability manufacture of wet noodle with adding Moringa leaf powder.Methods: This research is eksperimen research with the study design post test control design.Results: This research’s result is show that acceptability of wet noodle with adding Moringa leaf powder that most preferred is formula with concentration 2% and color aspect as much as 52%, taste aspect as much as 56%, aroma aspect as much as 36%, and texture aspect as much as 52%. Statistical results of anova test showed that there is the effect of adding Moringa leaf powder so followed by Tukey test stating that the panelists gave significantly different assessments (p < 0,05) of the wet noodles with the addition of moringa leaf powder. Comparison of the best material that is preferred by the panelists wet noodles with the addition of Moringa leaf powder is formula concentration of 2% with every additional 20 grams of Moringa leaf powder. Wet noodle received power with the addition of Moringa leaf powder is the most preferred concentration of 2%.Suggestion: It is suggested for further research conduct laboratory testing of nutrient content in the wet noodles with the addition of moringa leaf powder and formula concentration of 2%.Keywords : Acceptability,Wet Noodle, Moringa leaves

Pembuatan Roti Kering dengan Penambahan Ikan Lele (Clarias Batracus) dan Bayam (Amarantus Tricolor, I.) Sebagai Snack Alternatif MP-ASI Sumber Protein dan Zat Besi Dewi, Sita Pramesti; Novianti, Anugrah; Fadhilla, Reza; Angkasa, Dudung; Dewanti, Lintang Purwara
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Latar belakang: Kecukupan gizi sangat penting untuk kesehatan baduta, kesehatan baduta ini berhubungan erat dengan fase pertumbuhan mereka. Masa baduta disebut sebagai "Periode Emas" dimana pondasi tumbuh kembang, pola berpikir, kemampuan berbicara, perkembangan mental dan intelektual berkembang secara intensif. Pada periode ini, baduta membutuhkan camilan alternatif yang dibuat dari makanan lokal yang bergizi seperti lele dan bayam. Secara umum, pembuatan roti menggunakan tepung gandum yang hanya mengandung nutrisi makro dan beberapa nutrisi lainnya. Melalui penambahan lele dan bayam diharapkan dapat meningkatkan nilai gizi roti, terutama protein dan zat besi.Tujuan: Mengetahui pengaruh penambahan lele dan bayam dari kue kering ke tingkat protein, zat besi dan penerimaan kue kering.Metode: Penelitian ini menggunakan desain eksperimental dengan Rancangan Acak Lengkap (RAL). Ada 4 formula roti kering yang berbeda dengan tambahan lele dan bayam. Analisis yang dilakukan ialah uji daya terima (mutu hedonic dan uji hedonik), analisis proksimat dan analisis kandungan zat besi.Hasil: Uji daya terima panelis dan karakteristik organoleptik yang paling disukai adalah formula F1. Sedangkan kandungan protein dan zat besi F1 ialah 12,78 g dan 12,93 mg. Penelitian ini menunjukkan bahwa penambahan lele dan bayam ke dalam adonan roti, menunjukkan kandungan tinggi nilai protein dan zat besi.Kesimpulan : Formula F1 dapat dijadikan kudapan alternatif MP-ASI baduta karena mengandung sumber protein dan zat besi.Kata kunci: Roti Kering, Lele, Bayam, Protein, Zat Besi

KEBIASAAN JAJAN DI SEKOLAH DAN MAKAN DI RUMAH TIDAK BERHUBUNGAN DENGAN STATUS GIZI ANAK USIA SEKOLAH Lydia fanny; intan dwi dili Fitria; sirajuddin Sirajuddin; Hendrayati Hendrayati
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Backgrounds: Snacking is a common habits while an appetite is a desire to eat or feeling hungry. The student ususally prefer choose snacking and less interest with the meal serve at home. Snacking habits which less in fulfill healthy and nutrition requirement also decrease of appetite will threatening the healthy and nutrition status of the student.Objectives: This research aims to understanding the relation of snacking habits and appetite with the nutrition status of students in Paccerakkang State Elementary School, Biringkanaya, Makassar.Methods: This research using observasional method with cross sectional research design. The sample are student in grade IV and V choosing by random sampling. To find the relation between variable using Chi Square examination.Results: The results of this research shows that snacking habits tend to not good (52,0%). The appetite of students tend to good (52,0%). The nutrition status category of the students tend to normal (78,0%).Conclusions: There are nothing siginificance relation between snacking habits with student nutritions status in Pacerakkang State Elementary School, with value of p = 0,560 (>0,05).Keywords : Snacking habits, appetite, nutrition status, students

PENGETAHUAN GIZI, POLA MAKAN DAN KEADAAN MENTAL EMOSIONAL DENGAN STATUS GIZI MAHASISWI GURU Kartika Pibriyanti; Safira Kholifatul Ummah
Media Gizi Pangan Vol 27, No 2 (2020): Desember 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Masa remaja merupakan masa transisi dari anak-anak menuju dewasa. Pada masa ini status gizi sangatlah penting untuk kesehatan di masa dewasa dan lansia. Terdapat beberapa faktor yang mempengaruhi status gizi remaja diantaranya pengetahuan gizi, pola makan dan keadaan mental emosional. Penelitian ini bertujuan untuk mengetahui hubungan faktor pengetahuan gizi, pola makan dan keadaan mental emosional dengan status gizi remaja. Penelitian ini merupakan penelitian survey observasional dengan desain cross-sectional study. Subjek penelitian merupakan 94 mahasiswi guru di Universitas Darussalam Gontor. Uji Statistik menggunakan uji Gamma untuk mengetahui hubungan antara variabel. Dari hasil analisis menunjukkan bahwa tidak ada hubungan yang signifikan antara pengetahuan gizi (p=0,165), pola makan (p=0,156), kedaan mental emosional (0,916) dengan status gizi mahasiswi guru.

Aplikasi Go Food dan Gambaran Konsumsi Makanan Pada Mahasiswa Fatmawaty Suaib; Aswita Amir
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

AbstractGo Food is one of the many technological advances used by students because go food offers convenience in purchasing food / drinks. This was also put to good use by the Makassar Poltekkes Students. This utilization needs to be examined, if this utilization is used wisely which does not cause excessive consumption of food / drinks. This paper is wetting the description of staple foods and snacks ordered by students using the SQ-FFQ measurement tool. The results showed that in general, students only used very little go food to get staple foods and snacks every day, where they got staple foods and snacks outside of go food. Even so, the most popular staple food menu is processed fried chicken that has been packaged with rice. Their favorite snack menu is processed fried bananas mixed with chocolate or cheese and martabak and bright moon. The dental and pharmacy department is the department that has the highest number of orders than any other department, which is three times more than the obstetrics department for staple foods and five times that of the nursing department. The interesting thing about nutrition department has the third highest number of orders in the snacks category.

PENGETAHUAN GIZI DAN PENGGUNAAN UANG JAJAN DALAM MEMENUHI ASUPAN ENERGI PADA ANAK SEKOLAH DASAR Hendrayati Hendrayati; abdullah tamrin; Ramlan Asbar; Hikmawaty Mas'ud; Suciyati Suciyati
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background: School-aged children are an investment nation. Children are the next generation of the nation. Quality of the nation in the future determined the quality of children today. Efforts to improve the quality of human resources must be done early and systematic. Growing development of school-age children is optimal depending on the provision of nutrients with good quality and quantity.Method: This research is descriptive, to get description of nutrition knowledge, the use of pocket money and nutritional status of elementary school children Inpres Tangkala 2 Sudiang Raya Biringkanaya Makassar. The population of this study were all students of Class V numbered 87 students who were present at the time of the research took place the questionnaire which was distributed at the beginning of the data collection. Primary data The data taken include the identity of respondents knowledge of nutrition, the use of pocket money and nutritional status of school children.Result : The results showed that 80 samples on good nutrition knowledge as much as 31.3% and less as much as 68.8%, indicating that sample of the use of pocket money more than 50.0% quite 46.3%, less as much as 3.8%., And showed that the sample of good energy intake was 16,3%, less 82,55%, and more 1,3%.Conclusion: A total of 68.8% of students who have knowledge of nutrition is quite good, 46.3% of students who have enough pocket money and good energy intake 16.3% of students.Recommendation : Elementary school children was have nutrition knowledge good for use pocket money and intake energy status.Keyword : Nutrition knowledge, Pocket money, Intake energy

KARAKTERISTIK FISIK, DAYA TERIMA DAN KEAMANAN BUBUR INSTAN DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) SEBAGAI MAKANAN PENDAMPING ASI BAYI UMUR 6-12 BULAN Zakaria Zakaria; Andi Salim; Suriani Rauf; Rosmini Rosmini
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Abstract Factors of complementary feeding received by infants in the first 6-12 months after exclusive breastfeeding can affect the incidence of stunting and wasting. Infants aged six months and above need complementary foods that are rich in nutrition, meet physical requirements, are acceptable to babies and are safe for consumption. The purpose of this study is to produce an instant powder formula with the addition of Moringa leaf flour as breast milk for infants 6-12 months that meets physical characteristics and is favored by infants and is safe for consumption. The design of the complete randomized design study, optimization of instant powder formula as food for breastfeeding is done by linear programming method one factor 3 replications. The treatment formulation in 100 g of material, namely moringa leaf flour successively 0, 3, 4 and 5 g; brown rice flour 64, 62, 61 and 60 g respectively; and soybean flour 20, 19, 19, 19 g respectively; each formula plus 10 g of full cream milk flour, 5 g of refined sugar and 1 g of vegetable oil. The results showed that instant powder with the addition of moringa leaf flour as supplementary milk for infants 6-12 months generally met the requirements of Physical Characteristics based on kamba density (0.63 g / ml) and water absorption ratio (0.7). Panelist acceptance was significantly different (p = 0,000). Panelists prefer instant porridge with the addition of 3% Moringa leaf flour based on taste aspects, but based on the color, aroma and texture of the panelists can accept the addition of 5% Moringa leaf flour. In general, complementary feeding powder meets physical requirements and water absorption ratio, and is safe for consumption. Kata Kunci : Bubur instan, Kelor, Bayi

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Contact Name
Manjilala

Contact Email
manjilala@poltekkes-mks.ac.id

Phone
+6285255549979

Journal Mail Official
manjilala@poltekkes-mks.ac.id

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https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/about/editorialTeam

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Kota makassar,

Sulawesi selatan

INDONESIA