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MGMI
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ISSN : 23548746     EISSN : 20865198     DOI : https://doi.org/10.29238/mgmi.v18i1
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Media Gizi Mikro Indonesia (Indonesian Journal of Micronutrient) is a scientific journal published periodically by the Poltekkes Kemenkes Yogyakarta, regularly twice a year. A paper published in the form of text / article the results of research and development, the results of scientific analysis of secondary data, a summary of the current topics in the field of scoping review, systematic literature review in the field of Micronutrients-related health interventions and promotions. Editor receives manuscripts / articles, both from researchers at Poltekkes Kemenkes Yogyakarta and outside. The journal has been accredited by Ministry of Research, Technology and Education and Culture.
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DAMPAK SUPLEMENTASI MIKRONUTRIEN TERHADAP KENAIKAN BERAT DAN PANJANG BADAN ANAK GAGAL TUMBUH DI WILAYAH PESISIR SEMARANG Siti Fatimah Pradigdo; S.A. Nugraheni
Media Gizi Mikro Indonesia Vol. 15 No. 1 (2023): Media Gizi Mikro Indonesia (MGMI)
Publisher : Poltekkes Kemenkes Yogyakarta

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ABSTRACT According to Unicef report and several studies, its shows that complementary food breast milk made at the household level tends to lack vitamins and minerals (vitamin A, Zn, and iron) which contribute to children’s growth. Quality of complementary food for breast milk, micronutrients deficiencies are determining factor’s for Baduta’s failure to grow. . The research objective is to determine the effect of micronutrient supplementation on body weight and length of children failing to thrive in the Semarang Coastal Area. This type of research is Quacy Experimental with a pretest posttest group design. Subjects have been kids aged 12-23 months with weight gain throughout two months of observation at the fifth percentile of the WHO standard. The number of subjects was 72 non probability sampling used to be then divided into three intervention groups, namely: Zn syrup supplementation 10 mg, supplementation of iron syrup 7.5 mg + vitamin B complex, and supplementation of Zn syrup 10 mg and iron syrup 7.5 mg + vitamin B complex. The intervention was once given for two months. The variables measured had been body weight and length, adequacy of macronutrients. The research instruments consisted of digital scales, an infantometer/microtoice, questionnaires, recall forms, nutrisurvey Statistical using Paired T-Test, Pearson Product Moment. Average weight gain over the two months of the study Zn group 0.34 ± 0.45 kg, iron+Vitamin B complex group 0.60 ± 0.73 kg, and Zn group with iron+Vitamin B complex 0.58 ± 0, 49 kg. The increase in body length of all intervention groups was > 1 cm. Test Paired T-Test there were significant differences in body weight and length before and after the intervention of all intervention groups (p<0.05). The Pearson Product Moment test found that the level of energy adequacy played a role in determining weight gain (p<0.05) in all intervention groups. The level of adequacy of macronutrients was not associated with an increase in body length (p>0.05) Micronutrient supplementation affects body weight and body length. Micronutrients contribute to body weight, but not to body length. It is recommended that Baduta’s mother’s education regarding feeding, can be accompanied by supplementation of Z, iron. ABSTRAK Berdasarkan llaporan UNICEF dan beberapa penelitian menunjukkan bahwa MP – ASI yang dibuat di tingkat rumah tangga cenderung kekurangan vitamin dan mineral (vitamin A, Zn dan Fe) yang berkontribusi terhadap pertumbuhan anak. Tujuan penelitian adalah untuk mengetahui pengaruh suplementasi mikronutrien terhadap berat berat dan panjang badan anak gagal tumbuh di Wilayah Pesisir Semarang Jenis penelitian adalah Quacy Experimental dengan Pretest Postest Group Design. Subyek adalah anak usia 12 – 23 bulan dengan kenaikan berat badannya selama 2 bulan pengamatan < persentil ke-5 standar WHO. Jumlah subyek 72 yang terpilih secara non probability sampling, kemudian dibagi dalam 3 kelompok intervensi yaitu: suplementasi sirup Zn 10 mg, suplementasi sirup Fe 7,5 mg + Vitamin B kompleks, dan suplementasi sirup Zn 10 mg dan sirup Fe 7,5 mg + vitamin B kompleks. Intervensi diberikan selama 2 bulan. Variabel yang diukur adalah berat dan panjang badan, kecukupan zat gizi makronutrien. Instrumen penelitian terdiri dari timbangan digital, infantometer/microtoice, kuesioner, form recall, nutrisurvey Uji statistik menggunakan Paired T-Test, Pearson Product Moment. Rerata pertambahan berat badan selama 2 bulan penelitian kelompok Zn 0,34 ± 0,45 kg, kelompok Fe+Vitamin B kompleks 0,60 ± 0,73 kg, dan kelompok Zn dengan Fe+Vitamin B kompleks 0,58 ± 0,49 kg. Kenaikan panjang badan semua kelompok intervensi > 1 cm. Uji Paired T-Test ada perbedaan bermakna berat dan panjang badan sebelum dan setelah intervensi semua kelompok intervensi (p<0,05). Uji Pearson Product Moment menemukan tingkat kecukupan energi turut berperan menentukan kenaikan berat badan (p<0,05) pada semua kelompok intervensi. Tingkat kecukupan makronutrien tidak berhubungan dengan kenaikan panjang badan (p>0,05). Suplementasi mikronutrien mempengaruhi berat badan dan panjang badan. Makronutrien memberikan kontribusi terhadap berat badan, tetapi tidak terhadap panjang badan. Disarankan edukasi ibu Baduta terkait pemberian makanan, dapat disertai dengan suplementasi Zn, Fe.
HUBUNGAN ASUPAN PROTEIN, NATRIUM-KALIUM, AIR DAN KADAR UREUM TERHADAP STATUS GIZI PASIEN HEMODIALISA DI RUMAH SAKIT MEDIKA BSD Erry Yudhya Mulyani; Syifa Nurbaiti; Anindya Billa Mustika; Adhelin Maharani
Media Gizi Mikro Indonesia Vol. 15 No. 1 (2023): Media Gizi Mikro Indonesia (MGMI)
Publisher : Poltekkes Kemenkes Yogyakarta

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ABSTRACT According to the 2018 Indonesian Renal Registry, around 499 million Indonesians have CKD and require dialysis. This study aims to analyze the intake of protein, sodium-potassium, water and urea levels on the nutritional status of hemodialysis patients. This study is a cross-sectional study, conducted from November 2019 to February 2020. The research subjects were 46 hemodialysis patients at Medika BSD Hospital, taken by purposive sampling. Data in the form of subject characteristics (age, sex, weight, height, urea level) and nutrient intake (energy, protein, fat, carbohydrates, sodium, potassium, total water intake, water intake level). Anthropometric measurements were performed by trained enumerators. Analysis using Microsoft Office Excel and SPSS, with Pearson's correlation test. Most of the subjects were 40-49 years old, 67.4% male, had a body weight of 59.7±12.2 kg, height 161.2±10.5 cm, and urea levels 158.5±39.5 mg/dL. There was a relationship between sodium and urea levels, the higher the sodium intake, the lower the urea level (p<0.1). There was a relationship between sodium intake and water intake, the higher the sodium intake, the higher the water intake (p<0.05). There was a relationship between urea levels and nutritional status (p<0.05), the higher of urea levels, it means the less of nutritional status. There was a relationship between protein and nutritional status (p<0.1), the higher of protein, it show’s the adequate nutritional status. This study did not found a significant relationship between protein, sodium, potassium, and water intake on urea levels. However, nutrition and hydration education for CKD patients is required through simple and easy IEC (communication, information, and education) media. ABSTRAK Menurut Indonesian Renal Registry 2018 sekitar 499 juta penduduk Indonesia mengalami GGK dan membutuhkan tindakan dialisis. Penelitian ini bertujuan menganalisis asupan protein, natrium-kalium, air dan kadar ureum terhadap status gizi pada pasien hemodialisa. Penelitian ini merupakan penelitian cross-sectional, dilakukan bulan November 2019 hingga Februari 2020. Subjek penelitian sebanyak 46 pasien hemodialisa di Rumah Sakit Medika BSD diambil secara purposive sampling. Data berupa karakteristik subjek (usia, jenis kelamin, berat badan, tinggi badan, kadar ureum) dan asupan zat gizi (energi, protein, lemak, karbohidrat, natrium, kalium, total asupan air, tingkat asupan air). Pengukuran antropometri dilakukan oleh enumerator terlatih. Analisis menggunakan Microsoft Office Excel dan SPSS, dengan uji Pearson’s correlation. Sebagian subjek berusia 40-49 tahun, berjenis kelamin laki-laki 67.4%, memiiki berat badan 59.7±12.2 kg, tinggi badan 161.2±10.5 cm, dan kadar ureum 158.5±39.5 mg/dL. Terdapat hubungan natrium dengan kadar ureum, semakin tinggi asupan natrium maka kadar ureumnya semakin rendah (p<0.1). Terdapat hubungan antara asupan natrium dan asupan air, semakin tinggi asupan natrium maka semakin tinggi asupan air (p<0.05). Terdapat hubungan kadar ureum dan status gizi (p<0.05), semakin tinggi kadar ureum, semakin kurang status gizi. Terdapat hubungan protein dan status gizi (p<0.1), semakin tinggi protein, semakin baik status gizi. Penelitian ini belum menemukan hubungan siginifikan asupan protein, natrium, kalium dan air terhadap kadar ureum. Serta, natrium-kalium dan air terhadap status gizi. Namun demikian, diperlukan pendidikan gizi dan hidrasi untuk pasien GGK melalui media KIE (komunikasi, Informasi, dan edukasi) yang sederhana dan mudah.
RISIKO DEFISIENSI MINERAL DAN VITAMIN TERHADAP KEJADIAN STUNTING BALITA Rr. Dewi Ngaisyah; Firlia Ayu Arini
Media Gizi Mikro Indonesia Vol. 15 No. 1 (2023): Media Gizi Mikro Indonesia (MGMI)
Publisher : Poltekkes Kemenkes Yogyakarta

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ABSTRACT Food directly influences the risk of stunting. Based on the nutritional status monitoring, there were found children with high prevalance of stunting and severe stunting in Public Health Center of Kalasan. The number fell on 20.71% in 2017. This study aimed to figure out the risk of mineral and vitamin deficiency in stunting children through Public Health Center of Kalasan. It was an observational study, conducting a case-control method. The study gathered 106 samples of children by the use of consecutive sampling technique. It collected the data by the help of z score index of weight-for-age. The data of food consumption were fetched via an interview using SQFFQ method. The data were analyzed using the bivariate test with Chi Square?? 0,05. The results of mineral and vitamin level in stunting children were as follows: zinc (p=0.011), iron (p=0.010), iodine (p=0.027), calcium (p=0.000), phosphorus (p=0.002), magnesium (p=0.001), vitamin A (p=0.05), vitamin D (p=0.004). There was a relationship between minerals and vitamins consumption to prevent stunting in children. This can inspire future studies to measure the food consumption, preferably using food weighing method for a more accurate results. ABSTRAK Kejadian stunting berkaitan secara langsung dengan konsumsi makanan. Hasil pemantauan status gizi memperlihatkan pravelensi balita stunting di Puskesmas Kalasan cukup tinggi, yaitu 20,71% pada tahun 2017. Penelitian ini bertujuan mengetahui risiko defisiensi mineral (Seng, Zat Besi, Yodium, Kalsium, Fosfor, Magnesium) dan vitamin (Vitamin A, Vitamin D) terhadap kejadian Stunting di wilayah kerja Puskesmas Kalasan. Penelitian ini merupakan penelitian observasional menggunakan rancangan case-control. Sampel penelitian sebanyak 106 balita dipilih menggunakan teknik consecutive sampling. Pengumpulan data stunting diperoleh dari perhitungan z score indeks TB/U, sedangkan data konsumsi diperoleh melalui wawancara menggunakan SQFFQ. Uji bivariat menggunakan Uji Chi Square?? 0,05. Berdasarkan penelitian yang dilakukan diketahui bahwa hasil bivariat sebagaimana terkait dengan kejadian stunting menunjukkan hasil yaitu seng (p=0,011), zat besi (p=0, 010), yodium (p=0,027), kalsium (p=0,000), fosfor (p=0,002), magnesium (p=0,001), vitamin A (p=0,05), vitamin D (p=0,004). Kesimpulan yang diperoleh dari penelitian yang dilakukan yaitu terdapat hubungan konsumsi mineral dan vitamin dengan kejadian stunting pada balita.
Front Matter Jurnal MGMI Juli 2023 Admin Jurnal MGMI
Media Gizi Mikro Indonesia Vol. 15 No. 1 (2023): Media Gizi Mikro Indonesia (MGMI)
Publisher : Poltekkes Kemenkes Yogyakarta

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KATA PENGANTAR Syukur kami panjatkan kepada Tuhan YME atas limpahan rahmat-Nya penerbitan jurnal Media Gizi Mikro Indonesia (MGMI) edisi Desember 2018 dapat terselesaikan. Jurnal MGMI TERAKREDITASI LIPI terhitung mulai tanggal 16 April 2013 dengan nomor: 512/Akred/P2MILIPI/04/2013 dan akreditasi ulang pada tanggal 24 Maret 2016 dengan nomor: 745/AU1/P2MILIPI/04/2016. Harapan kami, hal tersebut dapat memotivasi para penulis untuk berbagi informasi yang bermanfaat bagi perkembangan ilmu khususnya di bidang gizi mikro. Jurnal MGMI khusus menyajikan artikel yang membahas permasalahan gizi mikro meliputi vitamin dan mineral dari berbagai sudut pandang ilmu kesehatan, kedokteran, lingkungan,dan sosial. Jurnal MGMI telah tersebar luas dan dibaca oleh kalangan akademisi meliputi para dosen dan mahasiswa dari Fakultas Kesehatan Masyarakat, Kedokteran, Keperawatan,dan Perguruan tinggi, kalangan birokrasi yaitu pelaksana program Dinas Kesehatan dan kalangan profesi yaitu para peneliti lembaga penelitian di bidang kesehatan. Redaksi menerima naskah atau artikel ilmiah, baik dari dalam maupun dari luar institusi Poltekkes Kemenkes Yogyakarta yang belum pernah dimuat atau sedang tidak diajukan dalam jurnal ilmiah lain. Jurnal MGMI terbitan Volume 15, Nomor 1, Juli 2023 menampilkan tujuh artikel. artikel pertama membahas mengenai pengaruh edukasi gizi dan kesehatan prakonsepsi menggunakan video dengan internet-based terhadap asupan zat besi dan vitamin c pada wanita usia subur (wus) di Kabupaten Bantul ; artikel kedua membahas kurang vitamin c dan tinggi stress berkaitan dengan kenaikan kadar gula darah pasien rawat jalan diabetes mellitus tipe 2 di Puskesmas Binong ; ketiga membahas tentang hubungan asupan magnesium, seng, dan mangan dengan diabetes melitus gestasional pada ibu hamil di wilayah Kabupaten Bantul ; keempat membahas hubungan frekuensi dan tingkat asupan vitamin d, b1, b6, zink, kalsium, magnesium dengan tingkat gejala premenstrual syndrome; kelima merupakan dampak suplementasi mikronutrien terhadap kenaikan berat dan panjang badan anak gagal tumbuh di wilayah pesisir Semarang ; dan keenam membahas hubungan asupan protein, natrium-kalium, air dan kadar ureum terhadap status gizi pasien hemodialisa di rumah sakit medika BSD. Ketujuh membahas risiko defisiensi mineral dan vitamin terhadap kejadian stunting balita. Semoga jurnal ini mampu memberikan manfaat bagi para pembaca. Kami menerima kritik dan saran dalam rangka perbaikan dan peningkatan kualitas jurnal MGMI.Redaksi Pelaksana
TINGKAT KESUKAAN DAN NILAI GIZI DIMSUM HAKAU DENGAN PENAMBAHAN TEPUNG TULANG IKAN UNTUK CEGAH BALITA STUNTING: Preference and Nutritional Value of Hakau Dim Sum with Fish Bone Flour Addition for Stunting Prevention in Toddlers Yolahumaroh; Dewi Erowati; Yessi Marlina
Media Gizi Mikro Indonesia Vol. 17 No. 1 (2025): Media Gizi Mikro Indonesia (MGMI)
Publisher : Poltekkes Kemenkes Yogyakarta

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The social problem that Indonesia is currently facing is the low nutritional status of the community, especially children under five. The low nutritional status that occurs will have an impact on the growth of toddlers, especially on height and weight. Stunting increases the risk of child mortality, has a negative impact on cognitive and motor development, reduces performance at school, increases the risk of excess nutrition and non-communicable diseases, and reduces productivity in adulthood. The aim of the research was to determine the level of preference and nutritional value of hakau dim sum with the addition of fish bone meal to prevent stunting. This research is an experimental research, namely making hakau dim sum skin which is added with catfish bone meal. The design was a completely randomized design (CRD) with 1 control (without using fish bone meal) and 2 treatments, namely P1 (70% fish bone meal : 30% tangmien flour), P2 (50% fish bone meal : 50% tangmien flour). The results of the research based on the Kruskal Walis test for color and taste parameters showed P>0.05, H0 was accepted so there was no real difference in the treatments (P0, P1, P2) on aroma and taste. While the aroma and texture showed P<0.05, H0 was rejected so that there were significant differences in treatment (P0, P1, P2) on the aroma and texture of hakau skin. The nutritional content of hakau skin, analysis of calcium levels in hakau skin with treatment P2 (30% tangmien flour : 70% catfish bone meal) was 18.64%, much higher than the calcium content in treatment P1 (50% tangmien flour : 50 % catfish bone meal), namely 4.58%. Phosphorus levels P2 (19.13%) with P1 (6.73%). P1 carbohydrates are 29.75% and P2 22.22%. The ash content is 13.24% (P1) and 17.50% (P2). Protein is 6.70% (P1) and 8.84% (P2). The results of fat content analysis are 3.45% (P1) and 4.54 (P2). The fat content of hakau skin is 3.45% (P1). ) and 4.54 (P2). ABSTRAK Masalah sosial yang sedang dihadapi Indonesia pada saat ini yaitu masih rendahnya status gizi pada masyarakat terutama pada anak balita. Rendahnya status gizi yang terjadi akan berdampak pada pertumbuhan balita terutama pada tinggi badan dan berat badan. Stunting meningkatkan risiko kematian anak, berdampak negatif pada perkembangan kognitif dan motorik, menurunkan performa di sekolah, meningkatkan risiko kelebihan gizi dan penyakit tidak menular, dan mengurangi produktivitas pada saat dewasa. Tujuan penelitian adalah untuk mengetahui tingkat kesukaan dan nilai gizi dimsum hakau dengan penambahan tepung tulang ikan untuk pencegahan stunting. Penelitian ini merupakan penelitian eksperimen yaitu melakukan pembuatan kulit dimsum hakau yang ditambahkan dengan tepung tulang ikan patin. Rancangan adalah rancangan acak lengkap (RAL) dengan 1 kontrol (tanpa menggunakan tepung tulang ikan)  dan 2 perlakuan yaitu P1 (tepung tulang ikan 70% : tepung tangmien 30%), P2 (tepung tulang ikan  50% : tepung tangmien 50%). Hasil penelitian berdasarkan uji Kruskal Walis parameter warna dan rasa menunjukkan P>0.05, H0 diterima sehingga tidak ada perbedaan yang nyata perlakuan (P0, P1, P2) terhadap aroma dan rasa. Sedangkan aroma dan tekstur menunjukkan P<0.05, H0 ditolak sehingga ada perbedaan nyata perlakuan (P0, P1, P2) terhadap aroma dan tekstur kulit hakau. Kandungan gizi pada kulit hakau analisis kadar kalsium pada kulit hakau dengan perlakuan P2 (30% tepung tangmien : 70% tepung tulang ikan patin) adalah 18,64%, jauh lebih tinggi dibandingkan dengan kadar kalsium pada perlakuan P1 (50% tepung tangmien : 50% tepung tulang ikan patin), yaitu 4,58%. Kadar fosfor P2 (19,13%) dengan P1 (6,73%). Karbohidrat P1 yaitu 29,75% dan P2  22,22%. Kadar abu adalah 13,24% (P1) dan 17,50% (P2). Protein yaitu 6,70% (P1) dan 8,84% (P2) hasil analisis kadar lemak didapatkan yaitu 3,45% (P1) dan 4,54 (P2) kadar lemak dari kulit hakau didapatkan yaitu 3,45% (P1) dan 4,54 (P2).
A Scoping Review The Relationship Between Anemia in Pregnant Women and the Incidence of Low Birth Weight (LBW): HUBUNGAN ANEMIA PADA IBU HAMIL DENGAN KEJADIAN BERAT BAYI LAHIR RENDAH (BBLR) Shofa Rosyida; Nadifah Audina P; Almira Sitasari; Tri Siswati; Agus Wijanarka
Media Gizi Mikro Indonesia Vol. 18 No. 1 (2026): Media Gizi Mikro Indonesia (MGMI)
Publisher : Poltekkes Kemenkes Yogyakarta

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Background: Anemia is a health problem that occurs in many developing countries, especially Indonesia. Anemia in pregnant women or gestational anemia is a public health problem that occurs a lot. Pregnant women with anemia are at high risk of giving birth to babies with low birth weight. Objective: To see how the assessment of anemia in pregnant women is enforced and to see if there is a relationship between pregnant women who suffer from anemia and the incidence of low birth weight. Methods: The method used was the identification of literature published from 2020 to 2024. The literature was searched using databases such as PubMed and Google Scholar. The terms used in the search were: pregnant women, anemia, and low birth weight. The results of the literature obtained were then included in the inclusion and exclusion criteria until 10 pieces of literature were obtained. The inclusion criteria were that the literature was researched or published in the range of 2020-2024, observational research design, there were criteria for measuring anemia, could answer the research question, and the results were whether or not there was an association between anemia in pregnant women and the incidence of low birth weight. While the exclusion criteria are incomplete literature, not observational research, literature does not discuss the relationship between anemia in pregnant women and the incidence of low birth weight. Results: In 7 journals that prove a significant relationship between anemia pregnant women and the incidence of LBW or low birth weight of babies under 2500 grams. However, there are 3 journals that oppose this statement stating that there is no significant relationship between anemia in pregnant women and the incidence of LBW and the normal group has a higher risk of giving birth to premature and LBW babies than the gestational anemia and non-anemia iron deficiency groups. Conclusion: This study explains the significant relationship between anemia in pregnant women and the incidence of LBW. Anemia during pregnancy is a contributing factor to LBW as evidenced by the existence of 7 relevant literature out of 10 identified literature. ABSTRAK Latar Belakang: Anemia pada ibu hamil masih menjadi masalah kesehatan masyarakat, terutama di negara berpendapatan rendah dan menengah, termasuk Indonesia. Penurunan kadar hemoglobin selama kehamilan dapat mengganggu suplai oksigen ke janin sehingga meningkatkan risiko BBLR. Namun, bukti mengenai hubungan antara anemia pada ibu hamil dan kejadian BBLR belum konsisten. Tujuan: Mensintesis bukti ilmiah mengenai hubungan antara anemia pada ibu hamil dan BBLR, serta mendeskripsikan metode yang digunakan untuk menilai anemia pada ibu hamil. Metode: Penelitian ini menggunakan pendekatan scoping review yang mengacu pada pedoman Joanna Briggs Institute (JBI) dan dilaporkan sesuai PRISMA-ScR. Penelusuran literatur dilakukan melalui basis data PubMed dan Google Scholar terhadap artikel yang diterbitkan pada tahun 2020–2024, dengan kata kunci pregnant women, anemia, dan low birth weight.  Setelah melalui proses seleksi berdasarkan kriteria inklusi dan eksklusi, diperoleh sepuluh artikel yang dianalisis. Hasil: Tujuh dari sepuluh studi melaporkan adanya hubungan yang signifikan antara anemia pada ibu hamil dan peningkatan risiko BBLR. Sebagian besar penelitian mendefinisikan anemia berdasarkan kadar hemoglobin <11 g/dL dan mengidentifikasinya sebagai faktor risiko penting terhadap BBLR. Sementara itu, tiga studi tidak menemukan hubungan yang bermakna secara statistik, yang kemungkinan dipengaruhi oleh perbedaan metode penilaian anemia, desain penelitian, status gizi ibu, serta faktor perancu lainnya. Kesimpulan: Bukti yang tersedia menunjukkan bahwa anemia pada ibu hamil merupakan salah satu determinan penting kejadian BBLR. Namun, kekuatan hubungan tersebut masih bervariasi akibat perbedaan metodologi penelitian dan sifat multifaktorial BBLR. Untuk itu, diperlukan standardisasi penilaian anemia serta penelitian prospektif dengan rancangan yang lebih kuat untuk memperkuat bukti ilmiah dan mendukung intervensi kesehatan ibu yang lebih efektif.
PENGARUH EDUKASI GIZI BERBASIS E-BOOK “BEBMIA” TERHADAP PENGETAHUAN, SIKAP, DAN KEPATUHAN KONSUMSI TTD SISWI SMAN 2 PALANGKA RAYA: Effect of the “BEBMIA” e-book–Based Nutrition Education on Knowledge, Attitudes, and Iron Supplement Adherence among Female Students at SMAN 2 Palangka Raya Nila Susanti; Vilony Natalia Nayar; Harlyanti Muthma&#039;innah Mashar; Aditya Suryaputra
Media Gizi Mikro Indonesia Vol. 18 No. 1 (2026): Media Gizi Mikro Indonesia (MGMI)
Publisher : Poltekkes Kemenkes Yogyakarta

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Anemia is a risk factor for stunting which is also a nutritional problem in Indonesia. The stunting reduction acceleration program is a priority in Indonesia. In this specific intervention there are several target groups including female adolescents. This study aims to analyze the effect of the "BEBMIA" e-book on the knowledge, attitudes, and compliance of female high school students in taking iron tablets. The research design was pre-experimental using a one group pre-test post-test design with 48 female high school students as subjects. Respondent inclusion criteria were living in Palangka Raya, willing to be used as a research sample, students of SMAN 2 Palangka Raya aged 16-17 years, able to communicate and able to respond well, had menstruation, had received iron tablets from school, and had gadgets. Knowledge data analysis used the Wilcoxon test, while attitude and compliance data used the McNemar test. The results showed that there was an effect of e-books on knowledge (p=0.000) and adherence (p=0.012) in taking iron tablets. However, there was no effect of e-books on high school students' attitudes towards taking iron tablets (p=1,000). ABSTRAK  Anemia merupakan salah satu faktor risiko terjadinya stunting dan masih menjadi permasalahan gizi penting di Indonesia, di mana percepatan penurunan stunting telah ditetapkan sebagai prioritas nasional. Remaja putri termasuk kelompok sasaran utama dalam intervensi spesifik tersebut. Penelitian ini bertujuan untuk menganalisis pengaruh e-book “BEBMIA” terhadap pengetahuan, sikap, dan kepatuhan siswi sekolah menengah atas dalam mengonsumsi tablet tambah darah (TTD). Penelitian ini menggunakan desain pra-eksperimental dengan rancangan one group pre-test pre-test yang melibatkan 48 siswi dari salah satu SMA negeri di Palangka Raya. Kriteria inklusi meliputi siswi berusia 16–17 tahun, telah mengalami menstruasi, pernah menerima TTD dari sekolah, berdomisili di wilayah penelitian, mampu berkomunikasi dengan baik, bersedia menjadi responden, serta memiliki perangkat gawai pribadi. Analisis data pengetahuan menggunakan uji Wilcoxon, sedangkan data sikap dan kepatuhan dianalisis menggunakan uji McNemar. Hasil penelitian menunjukkan adanya peningkatan yang signifikan pada pengetahuan (p<0,001) dan kepatuhan dalam mengonsumsi TTD (p=0,012) setelah pemberian e-book. Namun, tidak ditemukan perubahan yang signifikan pada sikap siswi terhadap konsumsi TTD (p=1,000). Temuan ini menunjukkan bahwa e-book “BEBMIA” efektif dalam meningkatkan pengetahuan dan kepatuhan, tetapi diperlukan strategi tambahan untuk memengaruhi perubahan sikap remaja putri
PENGARUH VARIASI CAMPURAN IKAN PATIN (Pangasius hypopthalmus) DAN DAUN KELOR (Moringa oleifera) TERHADAP SIFAT FISIK, ORGANOLEPTIK, DAN KADAR ZAT BESI SNACK TINGGI ZAT BESI: The Effect Of Variation Mixture Of Catfish (Pangasius Hypopthalmus) And Moringa Leaves (Moringa Oleifera) On Physical, Organoleptic, And Iron Content Properties of an Iron-Rich Snack Atikah Izzatul Jannah; Tri Siswati; Joko Susilo
Media Gizi Mikro Indonesia Vol. 18 No. 1 (2026): Media Gizi Mikro Indonesia (MGMI)
Publisher : Poltekkes Kemenkes Yogyakarta

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Background: Anemia is one of the nutritional problems that often occur in adolescents As an effort to prevent anemia, it is necessary to improve eating habits by consuming foods rich in protein and iron, one of which is dimsum.  Objective: This study aims to determine the effect of variations of a mixture of catfish (Pangasius hypopthalmus) and moringa leaves (Moringa oleifera) on the physical, organoleptic, and iron properties of dimsum in the manufacture  of dimsum.  Methods: This study was a laboratory experiment with a Completely Randomized Design (CRD). The ingredients of dimsum are derived from catfish and moringa leaves with a ratio of 100%: 0%, 90%: 10%, 85%: 15%, 80%: 20%. The data collected included physical trait tests, organoleptic tests (hedonic scale tests), and iron content tests using spectrophotometric methods. Results: The results showed that the higher the addition of moringa leaves,  the greener the color of dim sum, the more chewy the texture, and the less savory the taste. Organoleptic tests showed that  C-treated dim sum (85% catfish and 15% moringa leaves) was most preferred in terms of aroma, color, taste, and texture. The highest iron levels were found in dim sum  treatment A (14.25 mg/100 g), while treatment B and C met around 45-47% of the daily iron needs of adolescent girls. Conclusion. The addition of moringa leaves increases the green color, chewiness, and decreases the savory taste of dim sum. Treatment C is the most preferred, while treatment A has the highest iron, and B and C meet 45–47% of the daily needs of adolescent girls. This product has the potential to be developed as a locally-based functional food for the prevention of anemia in adolescent girls ABSTRAK  Anemia merupakan salah satu masalah gizi yang sering terjadi pada remaja Sebagai upaya pencegahan anemia, diperlukan perbaikan kebiasaan makan dengan mengonsumsi makanan yang kaya protein dan zat besi, salah satunya dimsum. Penelitian ini bertujuan untuk mengetahui pengaruh variasi campuran ikan patin (Pangasius hypopthalmus) dan daun kelor (Moringa oleifera) terhadap sifat fisik, organoleptik, dan kadar zat besi pada pembuatan dimsum. Penelitian ini merupakan eksperimental laboratorium dengan rancangan acak sederhana (Completely Randomized Design/CRD). Bahan dimsum berasal dari ikan patin dan daun kelor dengan perbandingan 100% : 0%, 90% : 10%, 85% : 15%, 80% : 20%. Data yang dikumpulkan meliputi uji sifat fisik, uji organoleptik (hedonic scale test), dan uji kadar zat besi menggunakan metode spektrofotometri. Hasil penelitian menunjukkan bahwa semakin tinggi penambahan daun kelor, warna dimsum semakin hijau, tekstur semakin kenyal, dan rasa gurih semakin berkurang. Uji organoleptik menunjukkan bahwa dimsum perlakuan C (85% ikan patin dan 15% daun kelor) paling disukai dari segi aroma, warna, rasa, dan tekstur. Kadar zat besi tertinggi terdapat pada dimsum perlakuan A (14,25 mg/100 g), sedangkan perlakuan B dan C memenuhi sekitar 45-47% kebutuhan harian zat besi remaja putri. Penambahan daun kelor meningkatkan warna hijau, kekenyalan, dan menurunkan rasa gurih dimsum. Perlakuan C paling disukai, sedangkan perlakuan A memiliki zat besi tertinggi, dan B serta C memenuhi 45–47% kebutuhan harian remaja putri. Produk ini berpotensi dikembangkan sebagai pangan fungsional berbasis lokal untuk pencegahan anemia pada remaja putri.
ABON EKSTRAK IKAN LELE SEBAGAI PANGAN FUNGSIONAL: KOMPOSISI DAN PENERIMAAN IBU BALITA: Catfish Extract-Based Shredded Meat as a Functional Food: Nutritional Composition and Acceptance Among Mothers of Toddlers FERDINAN SIHOMBING; Ellen Stephanie Rumaseuw; Maria Alfa Raniadita; Carrisa Wityadarda
Media Gizi Mikro Indonesia Vol. 18 No. 1 (2026): Media Gizi Mikro Indonesia (MGMI)
Publisher : Poltekkes Kemenkes Yogyakarta

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Stunting remains a major nutritional challenge in Indonesia, affecting child growth and long-term human resource quality. One promising approach to address this issue is the development of affordable, protein-rich local foods such as catfish (Clarias gariepinus var.), which can be processed into functional food products like extracts and shredded meat (abon). This study analyzed the nutritional composition, antioxidant activity, safety, and sensory acceptance of catfish extract-based shredded meat among mothers of toddlers.Research was conducted at the Central Laboratory of Padjadjaran University and the “Bina Harapan X” Posyandu, Cipeundeuy Village, West Bandung. Proximate analysis measured moisture, ash, fat, protein, and carbohydrates. Antioxidant activity was evaluated using the DPPH method, while microbiological safety and heavy metals (Pb and Cd) were tested using standard procedures. Sensory evaluation was performed among 31 mothers using a five-point hedonic scale.Results showed strong antioxidant correlations in both catfish extract (r = 0.995; R² = 0.990) and shredded meat (r = 0.994; R² = 0.988), with IC₅₀ values of 4.97 ppm and 0.75%, respectively, both indicating high antioxidant capacity. Nutritional composition of the extract included 48.85% protein and 29.87% fat, while shredded meat contained 38.33% protein and 30.45% fat. Safety assessments showed 0 CFU/mL E. coli, Pb 0.3999 mg/kg, and Cd 0.0312 mg/kg, all within safe limits. Sensory scores indicated good acceptance for color (3.87), texture (3.97), and aroma (4.00).In conclusion, catfish extract-based shredded meat exhibits high nutritional value, strong antioxidant properties, and proven microbiological safety, with good consumer acceptance. These findings highlight its potential as a locally sourced, fish-based functional food to support stunting prevention efforts at the community level. ABSTRAK Stunting masih menjadi tantangan gizi kronis di Indonesia yang berdampak serius terhadap pertumbuhan anak dan kualitas sumber daya manusia di masa depan. Salah satu pendekatan yang menjanjikan untuk mengatasi masalah ini adalah pengembangan pangan lokal bergizi tinggi, terjangkau, dan kaya protein, seperti ikan lele (Clarias gariepinus var.) yang dapat diolah menjadi produk pangan fungsional berupa ekstrak dan abon. Penelitian ini bertujuan menganalisis komposisi gizi, aktivitas antioksidan, keamanan, serta tingkat penerimaan abon berbahan ekstrak ikan lele di kalangan ibu yang memiliki balita. Penelitian dilakukan di Laboratorium Pusat Universitas Padjadjaran dan Posyandu “Bina Harapan X” Desa Cipeundeuy, Kabupaten Bandung Barat. Analisis proksimat dilakukan untuk menentukan kadar air, abu, lemak, protein, dan karbohidrat. Aktivitas antioksidan diuji menggunakan metode DPPH, sedangkan keamanan mikrobiologi serta kandungan logam berat (Pb dan Cd) diuji menggunakan prosedur standar. Uji penerimaan dilakukan terhadap 31 ibu balita menggunakan skala hedonik lima poin. Hasil penelitian menunjukkan korelasi kuat antara konsentrasi dan aktivitas antioksidan pada ekstrak ikan lele (r = 0,995; R² = 0,990) maupun abon (r = 0,994; R² = 0,988), dengan nilai IC₅₀ masing-masing 4,97 ppm dan 0,75%, yang menandakan kapasitas antioksidan tinggi. Komposisi gizi ekstrak terdiri atas 48,85% protein dan 29,87% lemak, sedangkan abon mengandung 38,33% protein dan 30,45% lemak. Uji keamanan menunjukkan E. coli 0 CFU/mL, Pb 0,3999 mg/kg, dan Cd 0,0312 mg/kg yang artinya seluruhnya masih dalam batas aman. Penilaian sensori menunjukkan penerimaan baik terhadap warna (3,87), tekstur (3,97), dan aroma (4,00). Kesimpulannya, abon berbahan ekstrak ikan lele memiliki nilai gizi tinggi, aktivitas antioksidan kuat, serta terbukti aman dan disukai konsumen. Produk ini berpotensi dikembangkan sebagai pangan fungsional berbasis ikan lokal untuk mendukung upaya pencegahan stunting di tingkat komunitas.
LITERATURE REVIEW: TEKNOLOGI EDIBLE COATING DALAM MEMPERPANJANG UMUR SIMPAN PANGAN: Literature Review: Technology of Edible Coating for Extending Food Shelf Life KIKI NATASIA; Khairunnisa Nadya Risti; Dinar Putri Rahmawati
Media Gizi Mikro Indonesia Vol. 18 No. 1 (2026): Media Gizi Mikro Indonesia (MGMI)
Publisher : Poltekkes Kemenkes Yogyakarta

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Background: Quality degradation of fresh and processed foods remains a major issue in Indonesia due to its tropical climate that accelerates spoilage. Edible coatings and nano-/micro-encapsulation are innovative, natural-based preservation technologies designed to extend shelf life without synthetic preservatives. This study aims to review their effectiveness and potential application for local food products in small and medium-scale industries. Methods: This descriptive literature review analyzed 5 scientific articles published between 2020 and 2025, retrieved from SINTA, Google Scholar, Scopus, and ScienceDirect databases. The review examined the types of biopolymer materials used, effectiveness in reducing microbial growth and oxidation, and challenges in industrial implementation. Data were analyzed narratively and grouped by key themes for synthesis. Results: Findings show that combining biopolymer-based edible coatings (chitosan, alginate, pectin) with nano-/micro-encapsulation systems can extend product shelf life by 7–10 days and reduce microbial counts by 2–3 log CFU/g. Incorporating tropical essential oils such as lemongrass and clove enhances antimicrobial and antioxidant performance. However, production cost, technological limitations, and nano-material regulations remain obstacles for large-scale adoption. Conclusion: Edible coatings and nano-/micro-encapsulation present promising, eco-friendly alternatives for natural food preservation in tropical regions. Further research on local material optimization, economic feasibility, and consumer acceptance is required before industrial-scale implementation in Indonesia. ABSTRAK Penurunan mutu produk pangan segar dan olahan masih menjadi tantangan utama di Indonesia, terutama karena iklim tropis yang mempercepat proses pembusukan. Penggunaan edible coatings dan nano-/micro-encapsulation merupakan pendekatan inovatif berbasis bahan alami untuk memperpanjang umur simpan tanpa pengawet sintetis. Penelitian ini bertujuan untuk meninjau efektivitas dan potensi penerapan kedua teknologi tersebut pada produk pangan lokal dalam konteks industri kecil dan menengah. Penelitian ini merupakan literature review deskriptif dengan menganalisis 15 artikel ilmiah yang diterbitkan antara tahun 2016–2025, diperoleh melalui database SINTA, Google Scholar, Scopus, dan ScienceDirect. Analisis dilakukan terhadap jenis bahan biopolimer, efektivitas terhadap penurunan mikroba dan oksidasi, serta tantangan penerapan di industri pangan. Data dianalisis secara naratif dan dikategorikan berdasarkan topik utama. Hasil kajian menunjukkan bahwa kombinasi edible coatings berbasis kitosan, alginat, atau pektin dengan sistem nano-/micro-encapsulation mampu memperpanjang umur simpan produk pangan hingga 7–10 hari dan menurunkan pertumbuhan mikroba sebesar 2–3 log CFU/g. Formulasi dengan minyak atsiri tropis seperti serai dan cengkeh meningkatkan aktivitas antimikroba dan antioksidan. Namun, keterbatasan biaya, teknologi, serta regulasi penggunaan bahan nano menjadi kendala utama untuk skala industri. Teknologi edible coatings dan nano-/micro-encapsulation berpotensi tinggi sebagai pengawet alami yang ramah lingkungan dan sesuai untuk produk pangan tropis. Diperlukan penelitian lanjutan untuk menguji bahan lokal, kelayakan ekonomi, dan penerimaan konsumen sebelum diterapkan secara luas di industri pangan Indonesia.

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