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Media Gizi Pangan
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INDONESIA
Media Gizi Pangan
Published by Poltekkes Kemenkes Makassar
ISSN : 18584608     EISSN : 26226480     DOI : 10.32382
Core Subject : Health,
Health Professions Public Health
Media Gizi Pangan is a scientific periodic journal published by the Makassar Ministry of Health Poltekkes since 2005, with pISSN 1858-4608 and eISSN 2622-6480. Media Gizi Pangan is published twice a year, namely January-June and July-December. Media Gizi Pangan accepts scientific writing in the form of research results with a focus on Community Nutrition, Clinical Nutrition and Food Processing. Media Gizi Pangan is reviewed by experts in the field of food and nutrition in accordance with the scientific field being developed which aims to encourage the development of nutrition and food science in general so that it can become a reference source in supporting the implementation of Evidence Based Practice-based health services in Indonesia. Media Gizi Pangan can be a forum for researchers in the field of nutrition and food science to publish the results of their research so that they can enrich scientific references that can be used to improve the quality of health human resources in Indonesia.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 75 Documents
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KADAR AIR, KANDUNGAN PROTEIN DAN ZAT BESI SERBUK INSTAN KEDELAI DENGAN PENAMBAHAN KACANG HIJAU Mustamin; Nursalim; Hendrayati; Intan Hamidah Amruh
Media Gizi Pangan Vol 30 No 2 (2023): Desember 2023
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v30i2.313

Abstract

Anaemia is a condition where the haemoglobin level is lower than normal. Interventions to prevent and treat anaemia need to accompany increasing intake of nutrients through food diversification, iron food fortification, iron supplementation and improvement of sanitation and health services. Diversification of soybeans by adding green beans into instant powder is expected to be an alternative in helping to overcome nutritional problems, especially anaemia in young women. The purpose of this study is to find out how much water, protein, and iron are in soybean instant powder when green beans are added. Pre-experimental or laboratory research is the focus of this study. The results showed that the best formula for instant soybean powder with mung beans was F1, with a moisture content of 3.16 %. The best formula for instant soy powder with green beans has a protein content of F0, which is equivalent to 44.54 g. The best formula for instant soy powder with green beans also has a iron content of F1 that is equivalent to 5.57 mg. It is recommended to carry out further studies to determine the effect and effectiveness of instant soy powder with the addition of mung beans on haemoglobin levels in female adolescents and to carry out storability tests using the accelerated method with various airtight packages.
MAHASISWA SEBAGAI PENUNJANG KEBERHASILAN PEMBERIAN ASI Aswita Amir; Chaerunnimah Chaerunnimah; Hj. Fatmawaty Suaib
Media Gizi Pangan Vol 30 No 2 (2023): Desember 2023
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v30i2.315

Abstract

Current counseling in health services does not involve other families, so mothers often do not receive support. Family support plays an important role in the success of breastfeeding. Counseling provided to mothers and families will increase knowledge and support for successful breastfeeding of their babies. Counseling can be done by a breastfeeding counselor at a health service. The performance of breastfeeding counselors is not optimal due to lack of work motivation caused by lack of financial support, lack of supervision, excessive workload due to the absence of special assignments as counselors. Students who are prospective health workers have good potential if guided to become counselors. Fun Home Counseling is a counseling activity that involves mothers and all families in the house to increase knowledge and support so that coverage of breastfeeding can be increased and will prevent stunting in Makassar City. To determine the effect of counseling on breastfeeding practices in Makassar City. This research is a pre-experimental research in the form of a post test group design. The population is all pregnant women in the Paccerakkang and Sudiang Raya Community Health Center working areas. The samples were mothers in the third trimester of pregnancy, permanent residents in the research area and participating in all counseling activities. The number of respondents in both groups was 16 people, but those who followed until the baby was 1 month old were 11 people in the counseling group and 14 people in the counseling group. The effect of counseling on breastfeeding practices using the Chi Square Test. There are no differences in employment, maternal nutritional status, number of parities, place of delivery, delivery process, Early Breastfeeding Initiation ((MD), breastfeeding assistance, postnatal intake, and intake at 14 days of age but different in breastfeeding at 1 months in counseling and counseling groups.
UJI DAYA TERIMA DAN KOMPOSISI GIZI BOLU KUKUS LOW GLYCEMIX INDEX UNTUK PENDERITA DIABETES MELITUS Susyani; Rifada Elzanabilah; Yuli Hartati
Media Gizi Pangan Vol 30 No 2 (2023): Desember 2023
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v30i2.316

Abstract

Diabetes mellitus is a disease with insulin secretion abnormalities characterized by hyperglycemia, this disease is relatively long, so insulin cannot be used effectively. DM disease characterized by increased blood glucose in fasting blood glucose > 126 mg/dl and random blood glucose > 200 mg/dl. Research objectives: To create a low glycemic index steamed sponge cake formulation to reduce blood glucose levels in DM sufferers. Methods: This research is an experimental study. This research using a non-factorial completely randomized design (CRD) with 4 treatments. The organoleptic test research subjects were 25 panelists. Research results: Based on the results of research on organoleptic tests (taste, texture, aroma and color) it shows that the preferred low glycemic index of steamed sponge cake is F3. Based on the ANOVA test, it can be seen that the significant value for color is 0.105 and taste is 0.245 this shows that the aspects that most panelists like about the low glycemic index steamed sponge cake are the color and taste aspects. This formula contains 283.97 kcal energy (per 100 grams), 11.58% protein, 14.69% fat, 26.36% carbohydrates, 45.28% water content, 2.08% ash content, 8 dietary fiber, 12%, and anthocyanins 18.71% Conclusion: Based on the research results, it can be concluded that the addition of purple sweet potato flour and tempeh flour to low glycemic index steamed sponge cake can be used as an alternative snack that is high in fiber and low in glycemic index for DM sufferers.
POTENSI PANGAN FUNGSIONAL SUMBER VITAMIN C DAN ZINK: COOKIES DAUN KELOR DAN LABU KUNING St. Masithah
Media Gizi Pangan Vol 30 No 2 (2023): Desember 2023
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v30i2.325

Abstract

One of the efforts that have been made to deal with the challenge of micronutrient deficiencies is to utilize local food. Several studies have shown that the use of wheat flour from local food in the manufacture of cookies can increase the nutritional value of the product, so a study was conducted regarding the addition of moringa leaf and pumpkin flour to cookies. Analyze the content of vitamin C and zinc in cookies with the addition of moringa leaf and pumpkin flour. This study used an experimental research design which was carried out in two stages. The first stage: the manufacture of flour and cookie formulation which was carried out at the Stikes Salewangang Maros Nutritional Food Administration Laboratory. In the second stage, nutrient analysis was carried out at the Makassar Health Laboratory Center (BBLK).The results of the analysis of the content of micronutrients with 3 repetitions showed that the zinc content was 120.77 mg/g while the vitamin C was 1275.22 mg/g. So, by consuming 3 pieces of cookies can meet the daily zinc needs of children aged     6-11 months and children aged 1-3 years. Meanwhile, for vitamin C, consuming 3 pieces of cookies can meet the needs of vitamin C for children aged 1-3 years and consuming 4 pieces of cookies can meet the daily needs of children aged 6-11 months.The addition of moringa leaf flour and pumpkin flour to the cookies of this study increased the micronutrient content of vitamin C and zinc compared to cookies in general, but the results of the analysis of the content of vitamin C
COOKIES SUBSTITUSI PUREE BAYAM HIJAU DAN TEPUNG KACANG HIJAU SEBAGAI CAMILAN TINGGI PROTEIN DAN ZAT BESI UNTUK REMAJA PUTRI ANEMIA Bahriyatul Ma'rifah; Laras Deana Eka Suci; Arwin Muhlishoh
Media Gizi Pangan Vol 30 No 2 (2023): Desember 2023
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Adolescent girls are one of the groups that are vulnerable to nutritional problems, one of which is anemia. Anemia is characterized by the number of red blood cells or hemoglobin less than the normal limit of 12 g/dl. The incidence of anemia in adolescent girls is caused by a lack of knowledge regarding foods containing iron. One of the foods that contain high iron is green spinach puree and mung bean flour. This research was aimed to analyze the effect of substitution of green spinach puree and mung bean flour on the organoleptic quality and nutritional content of cookies. Pre-experimental research with Completely Randomized Design (CRD), using 4 composition ratios of wheat flour, mung bean flour and green spinach puree with ratios F0 (100% : 0% : 0%), F1 (75% : 20% : 5%), F2 (50% : 40% : 10%), and F3 (25% : 60% : 15%). The organoleptic test was evaluated using 30 semi trained panelists. Statistical analysis of the organoleptic test used the Kruskal Wallis test and Mann Whitney further test, while the nutrient content test used the Independent T Test. The substitution of green spinach puree and mung bean flour had a significant effect (p<0,05) on water content, ash, fat, protein, carbohydrates, iron, color, taste, and aroma. However, it did not have a significant effect on the hedonic texture test, and aftertaste (p>0,05) cookies .Cookies with the best formulation at F2 had 19,43 kcal of energy, 47,05 g of protein, 16,30 g of fat, 15,90 g of carbohydrates, and 34,82 mg of iron per serving of 60 g (3 pieces). Green spinach puree and mung bean flour substitution cookies have met the RDA for teenage girls aged 10-18 years. Cookies F2 can be claimed as a food product high in protein and iron and can be used as alternative snack for anemic adolescent girls.
PENINGKATAN PENGETAHUAN SISWA SD TENTANG MANFAAT BUAH DAN SAYUR DENGAN MENGGUNAKAN MEDIA LEAFLET Anggun Khairunnisa; Manjilala; Agustian Ipa; Adriyani Adam
Media Gizi Pangan Vol 30 No 2 (2023): Desember 2023
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v30i2.350

Abstract

Children in Indonesia have a habit of consuming very low fruits and vegetables. Result of Riskesdas in 2018 shows that overall the population of age > 5 years lacked 95,5% of the fruit and vegetables. The aim of this research is to determine the effect of Leaflet media education on increasing knowledge about the benefits of consuming fruit and vegetables in primary school children. This study was a Pre-Experimental Design With One Group Pretest-Posttest Design Carried Out at the Inpres Sudiang Makassar. The samle size in this study was 97 people taken by the total sampling. Variables in the study were knowledge of primary school student before being given an intervention in the form of education through leaflet media and knowledge after intervention. The effect of variables using questionnaires was tested by using the wilcoxon test. The results showed that in SD Inpres Sudiang Makassar, the age was generally 60.8%, the class was generally 27.8%, and the gender was generally 25.8%. The father's occupation was generally private employee (29.9%), while the mother's occupation was generally a housewife (77.3%). The level of knowledge before education was generally good (85.6%), while the level of knowledge after education was generally good (100%). Statistical analysis showed a difference in nutritional knowledge before and after the provision of media leaflet education (p = 0.000). It is recommended for further research, it is expected to be able to develop educational media in accordance with the development of technology so thah it supports interest and reading interest and reading interesr for respondents.
SUBSTITUSI TEPUNG KACANG KEDELAI (Glycine max L.) DAN PISANG RAJA (Musa paradisiaca L. var sapientum) TERHADAP MUTU KIMIA, MUTU GIZI, DAN MUTU ORGANOLEPTIK SNACK BAR BAGI PENDERITA HIPERTENSI: Substitution of Soybean Flour (Glycine Max L.) and Plantain (Musa Paradisiaca L. Var Sapientum) on Chemical Quality, Nutritional Quality, and Organoleptic Quality of Snack Bars for Hypertension Sufferers Razak, Maryam; Suwita, I Komang; Damayanti, Yuan Dika
Media Gizi Pangan Vol 31 No 1 (2024): Juni 2024
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v31i1.353

Abstract

World Health Organization (WHO) 2018 shows that around 26.4% of the world's population has hypertension by comparison to 26.6% of men and 26.1% of women. According to Riskesdas (2018), hypertension sufferers in Indonesia reached 8.4% at the age of ≥ 18. One of the ways to prevent this case to develop a snack bars formula made with local ingredients. The processing of this snack bar is expected to become a high-potassium snack. The purpose of this study was to analyze the effect of soybean and plantain flour substitution on chemical quality (moisture content, ash content), nutritional quality (protein, fat, carbohydrates, energy, potassium), and organoleptic quality (color, aroma, taste, texture) snack bar for hypertension sufferers. This study used a completely randomized design (CRD) with three treatment levels and 12 experimental units, with the proportions of wheat flour: soybean flour: plantain, P0 (100:0:0), P1 (30: 40: 30), P2 (30: 50: 20), and P3 (30: 60:10). The results showed that the substitution of wheat flour, soybean flour, and plantains in the snack bar had a significant effect on the water content. However, it was not significant for ash content, protein, fat carbohydrates, energy value potassium content, color, aroma, taste, and texture. The best treatment of snackbar at P3 (30: 60: 10).
PENGETAHUAN GIZI, ASUPAN ZAT GIZI, SERTA PEMBERIAN MAKANAN TAMBAHAN DENGAN STATUS GIZI IBU HAMIL: Relationship Of Nutrition Knowledge, Nutrition Intake, Provision Of Supplementary Food With Nutritional Status Of Pregnant Women Ramdhani, Annisya Nur Rachmi; Agestika, Lina; Srimiati, Mia
Media Gizi Pangan Vol 31 No 1 (2024): Juni 2024
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v31i1.455

Abstract

Chronic Energy Deficiency (CED) is still a high nutritional problem in Indonesia with a prevalence of 17.3%. The Gang Kelor Community Health Center, Bogor City, in 2022 recorded that around 7.3% of pregnant women experienced CED. This study aims to determine the relationship between nutritional knowledge, nutritional intake, and provision of supplementary feeding with the nutritional status of pregnant women in the Gang Kelor Community Health Center, Bogor City between February and May 2023. This is a comparative study with a cross-sectional design purposively involving 78 pregnant women. Pregnant women with normal nutritional status had significantly higher nutritional knowledge (p = 0.018), energy intake (p = 0.016), carbohydrate intake (p = 0.047), and fat intake (p = 0.016) compared to pregnant women with CED. Meanwhile, there was no significant relationship between protein intake (p = 0.202). Further, less than 15% pregnant women with CED received supplementary feeding (p = < 0.001). Increasing the intake of essential macronutrients and maternal nutritional knowledge is very important in preventing CED
PENERAPAN ASUHAN GIZI TERSTANDAR PASIEN TUMOR MEDIASTINUM, PNEUMONIA, SINDROM VENA CAVA SUPERIOR dan HIPOKALEMIA: STUDI KASUS: Implementation of Standard Nutrition Care in Mediastinum Tumor, Pneumonia, Vena Cava Superior Syndrom and Hipocalemia Patient : Case Study Layyinah, Hayyinatul; Rahma, Amalia
Media Gizi Pangan Vol 31 No 1 (2024): Juni 2024
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v31i1.506

Abstract

Patient have cough for 20 days. Prolonged coughing can trigger respiratory infection, one of the causes of pneumonia. Mediastinal tumor are tumor that grow in the mediastinal area between the right and left lungs. Vena cava superior syndrome is one of the clinical manifestations of a mediastinal tumor with symptoms coughing, hoarseness, shortness of breath, and edema in the face and neck area. This case study was carried out at the Muhammadiyah Lamongan Hospital for 4 days, on a patient diagnosed with a mediastinal tumor. The purpose of this study case is to gave the right nutrition intervention base on the patient condition. The principle of the diet given is high calory high protein. Before entering the hospital, patient have a decrease in appetite. The results of monitoring and evaluation showed an increase in appetite with total intake of 1440.4 kcal on the first day, 1472 kcal on the second day, 1515.9 kcal on the third day and 1493,1 kcal on the fourth day. Overall, patient energy intake has met the adequacy target
EFEK PEMBERIAN MULTI MICRO NUTRIENT (MMN) DAN KONSELING GIZI TERHADAP STATUS GIZI WANITA PRAKONSEPSI: Effects Of Giving Multi Micro Nutrients (MMN) And Counseling Nutrition On The Nutritional Status Of Preconception Women Fandir, Abdul; Dahlia, Besse; Alwi, Juwitriani; Zakiah, Nur
Media Gizi Pangan Vol 31 No 1 (2024): Juni 2024
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v31i1.507

Abstract

The preconception period is the time before pregnancy, during which preconception women are assumed to be adult women or women of childbearing age ready to become mothers, where nutritional needs during this period differ from those of children, adolescents, or the elderly. Pre-marital women suffering from undernutrition can lead to anemia, maternal death during childbirth, fetal death, low birth weight babies (LBW), premature birth, birth defects, and infant death. This study aims to examine the relationship between the nutritional status of preconception women and the consumption of Multiple Micronutrient Supplementation (MMN), nutritional counseling involvement, and the frequency of nutritional counseling attendance.The study design is cross-sectional. The population consists of all preconception women who meet the inclusion criteria in the Batui Selatan district. The sampling technique used purposive sampling, and the study was conducted from October to December 2023. Data collection used a questionnaire to determine MMN consumption and involvement in nutritional counseling, nutritional status was assessed by measuring height, weighing, and measuring mid-upper arm circumference. The analysis used univariate and bivariate, using the Chi-Square test. The results showed that there was a significant relationship between the nutritional status of preconception women and the level of MMN consumption (P=0.001), and nutritional status with attendance in nutritional counseling (P=0.005). this it can be concluded that MMN consumption and nutritional counseling affect the nutritional status of preconception women.

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