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INDONESIA
Jurnal Media Gizi Indonesia (MGI)
Published by Universitas Airlangga
ISSN : -     EISSN : -     DOI : -
Core Subject : Health,
Health Professions
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Articles 433 Documents
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Provision Of Avocado And Honey In Reducing Hypertension In Pregnant Women Podungge, Yusni; Yanti , Febri Dwi; Slamet , Nangsih Sulastri; Toluli , Teti Sutriyati; Madania, Madania
Media Gizi Indonesia Vol. 18 No. 2SP (2023): Media Gizi Indonesia (National Nutrition Journal) Special Issue: 1st Interna
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i2SP.43-47

Abstract

High blood pressure or hypertension in pregnant women can cause low birth weight baby. Based on the results of previous studies, provision of avocados can stabilize blood pressure become, gradually decrease and can be used as an alternative to non-pharmacological drugs. Local honey is also used because it has many health benefits and as a natural sweetener. The purpose of the study was to analyze the effect of avocados and local honey provision on hypertension in pregnancy at the Gorontalo City Health Center. This type of research is quantitative with pseudo-experimental methods with a one group pretest and posttest design approach. Avocados were given as much as 100 grams and local honey as much as 20 ml, avocado fruit is stirred together with local honey, then consumed after meals in the morning or evening. The sampling technique used is purposive sampling. Wilcoxon's test results showed 29 respondents experienced a systolic decrease and 10 respondents experienced a diastolic decrease after being given processed avocado and honey for seven days. It was found that there was an effect of giving processed avocados and honey on a significant decrease in systolic pressure with a p value < 0.005, but there was no effect of giving processed avocados and honey on reducing diastolic pressure p > 0.005 (0.767). In conclusion, processed avocados and honey can lower the blood pressure of pregnant women so it can be used as food alternatives consumed by pregnant women.
Characteristics of Tuna Sausage with The Addition of Yellow Pumpkin Flour as a Source of Protein and Vitamin A in COVID-19 Pandemic Amalia, Mutia Reski; Sugiyanto, Maya Kumalasari; Umar, Pepi Sugianto; Hadi, Novian Swasono
Media Gizi Indonesia Vol. 18 No. 2SP (2023): Media Gizi Indonesia (National Nutrition Journal) Special Issue: 1st Interna
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i2SP.32-36

Abstract

Enhancing immunity is crucial against COVID-19, achieved through improved nutrition, especially protein and vitamin A. Protein aids in antibody production, which is vital for infection defence. Malnourished children have weakened immunity due to inadequate antibody formation, leading to higher mortality rates. Vitamin A also bolsters immunity. This study focused on tuna sausages enriched with pumpkin flour to enhance nutritional value and visual appeal. The aim was to boost agricultural and fisheries productivity for food security during the pandemic, offering a healthy, cost-effective protein and vitamin A source from local resources. The study assessed the characteristics of these sausages through a randomized design with three formulations: 10%, 20%, and 30% pumpkin flour. Nutritional analysis was conducted using the proximate method. Results favoured the second formula, showing significant differences in taste, colour, and texture. The third formula had the highest protein content, while the second one excelled in fat and vitamin A.
The Effect of Substitution of Snakehead Fish and Purple Eggplant Flour on The Acceptability of Biscuits for Stunting Prevention Misnati, Misnati; Pomalingo, Anna .Y; Ranti, Irza Nanda; Nuryani, Nuryani
Media Gizi Indonesia Vol. 18 No. 2SP (2023): Media Gizi Indonesia (National Nutrition Journal) Special Issue: 1st Interna
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i2SP.37-42

Abstract

The development of supplementary food formulas for toddlers made from local foods can be an alternative in handling child nutritional problems. Purpose of study was to observe the acceptability of biscuits substitution of snakehead fish meal and purple eggplant flour. Design of study was an quasi experimental using postest only control group design with four treatments namely substitution of snakehead fish meal and purple eggplant flour. The ratio of wheat flour, fish meal and purple eggplant flour is 100%: 0 : 0,85% : 10% : 5%, 70% : 20% : 10%, and 55% : 30% : 15%. The results of the study based in the color characteristic the highest score after control was F1 (score = 2.47), the taste aspect F1 (score = 2.7), the aroma aspect F1 (score = 2.41), thetexture/crunch F1 (score = 2.65). There was an effect of substitution of snakehead fish meal and purple eggplant flour on color acceptability (p = 0.000) and taste (p = 0.003), there is no effect of substitution of snakehead fish meal and purple eggplant flour on aroma receptivity (p =  0.306) and crispness (p = 0.155).  In conclusion, there are significant differences in the color and taste characteristics of cookies substitution of snakehead fish flour and purple eggplant flour between F0, F1, F2 and F3.
The Effect of Providing Educational Media on Anemia and Nutrition on the Prevention of Anemia in Young Women in Bekasi City El Mahmudiyah, Regietta Neiva Fitriyah; Kurniasari, Ratih Kurniasari
Media Gizi Indonesia Vol. 19 No. 1 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i1.49-56

Abstract

Adolescents need to pay attention to the fulfillment of their nutritional needs at this time because with this transition period there is an increase in the need for nutrients to support physical and psychological growth and development. One of the nutritional problems faced by adolescents is anemia. The prevalence of young women suffering from anemia in Bekasi City in 2020 is 26.4%. The purpose of this study was to determine the effect of providing educational media on anemia and nutrition on the prevention of anemia in young women in Bekasi City. This study was a pre-experimental study with pretest and posttest designs. The sample in this study was 60 young women who were divided into three groups with 20 young women in each group, each group had an intervention using different media, namely leaflet media, animated video, and QuizWhizzer game innovation media. The results of the paired t-test in the three groups showed a change in the increase in knowledge in each education group, with p-value in the leaflet group of 0.000, in the video animation group of 0.017, and the quiz whizzer game group of 0.012. Based on the results of this study, it can be concluded that the provision of educational media about anemia and nutrition has an influence on the prevention of anemia in young women.
Stunting Perception among Stakeholders: A Qualitative Study Patimah, Sitti; Khalid, Sajidah Hardiyanti; Asrina, Andi; Septiyanti, Septiyanti
Media Gizi Indonesia Vol. 19 No. 2 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i2.206-215

Abstract

Majene Regency had the highest prevalence of stunting in West Sulawesi province in 2018. Addressing this issue requires an integrated approach involving various stakeholders. Understanding their perceptions of stunting is crucial. This study aimed to analyze stakeholders' perceptions of stunting using a Quasi-Qualitative method with a descriptive approach. Data were collected through in-depth interviews, focus group discussions, and observations. Stakeholders responsible for specific and sensitive nutrition interventions in Majene District were selected via purposive sampling. These included the Health Office, Education Office, Women's Empowerment and Child Protection Office, Ministry of Religion, Regional Development Planning Agency, and nutrition officers at the Sendana I Public Health Center. The results revealed differing perceptions among stakeholders about the causes, impacts, prevention, and control of stunting. They viewed stunting as a failure to thrive due to chronic malnutrition, with impacts such as growth disorders, low cognitive abilities, and reduced competitiveness. Each stakeholder had a unique perspective on stunting prevention and management based on their job duties. The study concluded that differing perceptions among stakeholders regarding stunting's causes, impacts, and management stemmed from their varied knowledge and responsibilities. Achieving a common understanding among stakeholders is essential to effectively control stunting through a convergent approach.
Sensory Attribute Properties and Shelf Life Of Chicken-Herbal Essence Functional Drinks Puspasari, Erna; Sulaeman, Ahmad; Palupi, Eny; H. Pasaribu, Fachriyan; Apriantini, Astari
Media Gizi Indonesia Vol. 19 No. 1 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i1.107-113

Abstract

Chicken-herbal essence, a nutritionally rich functional beverage boasting elevated levels of proteins and amino acids, is renowned for its health-promoting attributes, notably its positive effects on lactation. Comprising an amalgamation of free-range chicken, red ginger, brown sugar, honey, sesame oil, nutmeg, salt, and water, this elixir undergoes a discernible deterioration in quality when subjected to prolonged storage. Consequently, imperative research endeavors are undertaken to elucidate the temporal constraints of storage for this esteemed functional drink. The present study is oriented towards gauging the degradation in quality and prognosticating the shelf life of chicken-herbal essence when exposed to three distinct temperatures”refrigerator temperature (10°C), ambient room temperature (25-27°C), and an elevated temperature (35°C)”utilizing the Arrhenius method as the analytical framework. Conducted over a rigorously observed four-week duration at both the Djuanda University Food Laboratory and the LPPOM MUI Laboratory, this study systematically examines diverse parameters, including pH levels, total dissolved solids, total plate count (TPC), and a comprehensive sensory evaluation. The pH testing, conducted employing a precision pH meter, yields a range of 4.676 – 5.074, while total dissolved solids ranged from 27,100 – 27,450 Brix; total plate count ranged from 0 – 20 CFU/mL. In the sensory test, samples at three temperatures were withdrawn upon panelists' arrival. Generally, refrigerated and room temperature storage showed higher acceptability than higher temperature (35°C) storage. Shelf life estimation indicated that refrigerated storage (10°C) extended to 53 days, surpassing the other temperatures.
Sugar Content, Crude Fiber Content, Antioxidant Activity, and Sensory Characteristics Of Sorghum (Sorghum Bicolor (L.)Moench) Snack Bar with Addition Of Klutuk Banana (Musa Balbisiana Colla) Flour Setyaningtiyas, Tika; Fitriyanti, Addina Rizky; Latrobdiba, Zahra Maharani; Sya'di, Yunan Kholifatuddin
Media Gizi Indonesia Vol. 19 No. 1 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i1.95-106

Abstract

Sorghum and klutuk banana can be utilized as functional foods that are high in fiber and antioxidant and suitable for diabetic people. This study examined the effects of klutuk banana flour on the sugar content, crude fiber content, antioxidant activity, and sensory characteristics of sorghum snack bars. This study is true experimental, employing a completely randomized design (CRD) with 4 formulations: the ratio of sorghum and banana flour klutuk PO (100:0), P1 (90:10%), P2 (80:20%), and P3 (70:30%), and 6 repetitions. Sugar content, crude fiber, and antioxidant activity were observed and analyzed using the one-way ANOVA (Analysis of Varian) test, followed by Duncan test. The sensory properties were evaluated using Friedman test. 1.94–2.86% sugar, crude fiber content is 46.04–70.89%, and antioxidant activity is 9.06–15.0%. The results revealed a significant relationship (p<0.05) between the addition of klutuk banana flour to the sorghum snack bar sugar level, crude fiber content, and antioxidant activity. Texture, color, flavor, and scent were not significantly affected by the addition of klutuk banana flour to sorghum snack bars. The optimal formulation of a sorghum snack bar with the inclusion of klutuk banana flour was discovered to be P3 based on the test sugar content, crude fiber content, antioxidant activity, and sensory characteristics. The nutritional value of the P3 formulation have met USDA (2018) standards for the Nutri-Grain Fruit and Nut Bar, but the sugar content have not meet the SNI 01-3702-1995 (Indonesian National Standards) quality requirements for diabetes diet biscuit.
The Effect of Unripe Berlin Banana Flour on Superoxide Dismutase (SOD) in Dyslipidemic Rats Damayati, Ratih Putri; Febriyatna, Ayu; Agustin, Firda
Media Gizi Indonesia Vol. 19 No. 3 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i3.291-295

Abstract

Dyslipidemia is the occurrence of conditions that have abnormal lipid profile levels in the blood. Consumption of food sources of flavonoids and resistant starch is expected to play a role in dyslipidemia. Unripe Berlin banana flour (UBF) is source of flavonoids and resistant starches that benefit in dyslipidemia. This study aimed to determine the effect of giving UBF on SOD levels in dyslipidemic rats. This research used true experimental method with Pretest-Posttest and Control Group Design. This study used 30 rats divided into 5 groups K-, K +, P1 (UBF 0.144g /rat/day), P2 (UBF 0.288g /rat/ day), and P3 (UBF 0.576g/rat/day). The data were analyzed with one-way Anova and paired T-test. The results of the study showed that the values of SOD levels pre and post-intervention were not significantly different between groups. The mean of SOD levels pre-intervention showed that the K+, P1 and P3 groups were lower than K- group, then post-intervention at P1, P2 and P3 had higher SOD levels than K+ group. Meanwhile, the SOD levels of each group pre and post-UBF intervention in the P1 group were significantly different (p < 0.05), while in the P2 and P3 groups were not significantly different. This study concluded that giving raw Berlin banana flour at a dose of 0.144 g / day could increase the SOD levels in dyslipidemic rats.
Double Burden of Malnutrition among Women of Reproductive Age and Its Associated Factors in Makassar District Fachruddin, Ismi Irfiyanti; Pratiwi, Hardyanti
Media Gizi Indonesia Vol. 19 No. 2 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i2.172-179

Abstract

The double burden of malnutrition, especially on women, continues to increase, including in Makassar City, Indonesia. The prevalence of malnutrition is quite high based on BMI category in the adult female population aged >18 years in Makassar City, namely thin (8.64%), fat (14.33%), and obese (29.75%). This study aims to compare factors related to undernutrition and overnutrition status in women of childbearing age (WUS) in Makassar District. This research is a cross-sectional study of suburban women aged 16–44 years at the Bara-baraya Community Health Center, Makassar District using a quota sampling technique for two months. Anthropometric measurements were carried out to determine nutritional status, calorie and protein intake were measured using a 24-hour recall questionnaire, and a structured questionnaire to determine the characteristics of respondents. The statistical test used is the Chi Square test. The prevalence of undernutrition, normal and overnutrition in the WUS group was 8.3%, 46.9% and 44.8%, respectively. There is a significant relationship between energy intake (p=0.032), dietary diversity (p=0.025), nutritional knowledge (p=0.029), and education (p=0.009) with nutritional status in women of childbearing age. No significant relationship was found between protein intake, occupation, economic status and age with nutritional status among women of reproductive age (p>0.05).
The Potential of Sunflower Seed Biscuits in Lowering Blood Glucose and Malondialdehyde Level in Type 2 Diabetes Mellitus Rat Models Pratiwi, Emilia Arum; Juniarto, Achmad Zulfa; Afifah, Diana Nur
Media Gizi Indonesia Vol. 19 No. 1 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i1.114-121

Abstract

Type 2 diabetes mellitus (T2DM) is marked by early hyperglycemic symptoms and concurrent insulin resistance, leading to insulin secretion dysregulation. This resistance correlates with heightened Reactive Oxygen Species (ROS) level and reduced malondialdehyde. T2DM elevates malondialdehyde, necessitating antioxidant-rich interventions. Sunflower seed biscuits serve as a rich source of enzymatic antioxidants. The primary objective of this investigation was to substantiate the capacity of sunflower seed biscuits to ameliorate blood glucose and malondialdehyde level in T2DM-afflicted rats. Sunflower seed biscuits were investigated for their impact on blood glucose and malondialdehyde in 24 male Wistar rats. Rats were divided into four groups: diabetes rats (K-), simvastatin-treated (K+), receiving 0.72 g sunflower seed biscuits per rat body weight (X1), and 1.44 g (X2). Administered for 28 days via oral gavage, T2DM was induced through a high-fat diet and streptozotocin. Results showed significant blood glucose reduction in treatment groups (X1: 3.99 ng/mL, X2: 2.89 ng/mL) vs. controls (9.8 ng/mL), with statistical significance (p<0.05). Sunflower seed biscuits effectively lowered blood glucose and malondialdehyde in T2DM rats. The X2 group exhibited superior efficacy in reducing both parameters. Thus, sunflower seed biscuits present promise as a viable dietary option for T2DM management.

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