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Determinan Stunting Anak 6-24 Bulan di Kabupaten Timor Tengah Selatan Provinsi Nusa Tenggara Timur Koro, Suriana; Hadju, Veni; As'ad, Suryani; Bahar, Baharuddin
Health Information : Jurnal Penelitian Vol 10 No 1 (2018): Digitalisasi Versi Cetak
Publisher : Poltekkes Kemenkes Kendari

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (474.201 KB) | DOI: 10.36990/hijp.v10i1.1


Nutritional problems in children under five are still a public health problem if the prevalence of stunting is> 20%. The prevalence of stunting in general in the world is also a public health problem because it is still 26%. Nationally, the prevalence of stunting in children under five in Indonesia is 37.2%. This means that the problem of nutrition in Indonesia is still a serious public health problem. Meanwhile, the proportion of children under five with stunting is 48.2% in NTT Province, including a critical public health problem. Based on this background, this study aims to determine the determinants of stunting of children 6-24 months in South Central Timor District, East Nusa Tenggara Province. B This research is an observational study with a cross-sectional design. The research was carried out in nine sub-districts of Timor Tengah Selatan Regency. Baduta food consumption data were obtained through consumption recall, while other data were obtained through questionnaires by enumerators. Analysis of nutrients in food using a food processor 2 (FP2). The statistical test used is Chi-Square. The number of respondents studied was 3480 children, with stunting and severe stunting as many as 1416 children (40.7%), most of whom were boys, as many as 1870 children (53.7%), for 12-24 months there were 1916 children, (1%), where the results of the chi square test are significant p <0.05. Education of mothers and fathers, respectively 1827 people (52.5%) and 1754 people (50.4%) with basic education did not complete and graduated from junior high school, with the majority of jobs being mother farmers (83.3%) and fathers (65.0%), most of the socio-economic conditions are low (83.5%). Maternal TB was significant (p = 0.000) as well as parity and birth spacing, the results of the chi-square test were significantly significant, p <0.005, while exclusive breastfeeding was only 596 people (17.1%). Nutritional needs did not reach the Recommended dietary allowance. (RDA) <80% RDA, energy intake (90.3%), protein (82.6%), fat (97.9%) and KH (82.0%). History of diarrhea (17.4%), fever (32.6%), shortness of breath (2.3%), cough (31.0%) and runny nose (29.2%) and the results of the chi-square test were only fever. Significant with p = 0.016. The logistic regression results showed that gender and maternal height were the most associated with stunting nutritional status. The determinant factors of stunting were the child's age, sex, mother's education, maternal occupation, mother's height, parity, birth spacing, protein intake and a history of fever.
Jurnal Sains dan Teknologi Pangan Vol 5, No 3 (2020): Jurnal Sains dan Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v5i3.13103


ABSTRACTThe purpose of this study was to determine protein and calcium contents as well as the organoleptic assessment of silky pudding with yogurt and Mung bean (Phaseolus radiatus) flour substitution. In this study, the pudding formulation was modified by adding yogurt and green bean flour in different concentrations consisting of four treatments namely P0 (Yogurt: Mung bean flour = 100:0), P1 (Yogurt: Mung bean flour = 50:50), P2 (Yogurt:Mung bean flour = 25:75) and P3 (Yogh\urt: Mung bean flour = 0:100). Next, the organoleptic test and analysis of protein and calcium contents in the product were performed. This was a pre-experimental study with a randomized block design (RBD). Data were analyzed using the Kruskal Wallis Test and continued with the Post Hoc Test at a 95% confidence level. Organoleptic test results show that the P2 product was the most preferred by panelists after P0 (control). P2 silky pudding was preferred by panelists and fulfilled the quality requirements of the SNI 01-2802-2015 since it had bright greenish color, sweet taste, soft and supple texture, as well as fragrant aroma (according to the constituent ingredients). The chemical analysis results of the P2 silky pudding product show that it contained 0.67 g protein and 130 mg calcium. The protein and calcium contents of P2 silky pudding were higher than the standard pudding. The P2 silky pudding product could contribute 2.58% to the protein and 20% to the calcium requirements of children aged less than five years old.Keywords: Silky pudding, yogurt, green beans, stuntingABSTRAKTujuan penelitian untuk mengetahui penilaian organoleptik, kandungan protein dan kalsium dari puding silky yang disubstitusi yoghurt dan tepung kacang hijau (Phaseolus radiatus). Penelitian ini memodifikasi formulasi puding dengan penambahan yoghurt dan tepung kacang hijau dengan konsentrasi berbeda yang terdiri dari empat perlakuan yaitu P0 (Yoghurt : Tepung kacang hijau = 100 : 0), P1 (Yoghurt : Tepung kacang hijau = 50 : 50), P2 (Yoghurt : Tepung kacang hijau = 25 : 75) dan P3 (Yoghurt : Tepung kacang hijau = 0 : 100). Selanjutnya dilakukan uji organoleptik dan analisa kandungan protein dan kalsium pada produk. Jenis penelitian yang digunakan adalah penelitian pre experimental dengan rancangan acak kelompok (RAK). Data dianalisis dengan menggunakan Uji Kruskal Wallis dan dilanjutkan dengan Uji Pos Hoc pada taraf kepercayaan 95%. Hasil uji organoleptik menunjukkan bahwa produk P2 adalah produk yang paling disukai oleh panelis setelah P0 (kontrol). Puding silky P2 dapat diterima dari segi organoleptik karena disukai panelis serta telah memenuhi syarat mutu puding SNI 01-2802-2015 yaitu pada parameter warna cerah agak kehijauan, rasa manis, tekstur lembut dan kenyal, aroma harum (sesuai bahan penyusun). Hasil analisis kimia produk puding silky P2 mengandung protein 0,67 g dan calsium 130 mg, kandungan protein dan calsium puding silky P2 lebih tinggi bila dibandingkan dengan puding standar. Produk puding silky P2 berkontribusi sebesar 2,58% terhadap kecukupan gizi protein dan 20% terhadap kecukupan gizi kalsium anak balita,Kata kunci: Puding Silky, yoghurt, kacang hijau, stunting
The Effect of the Provision of Bagea Enriched with Sea Urchin Gonads on Weight Gain in Toddlers of the Bajo Ethnic Banudi, La; Koro, Suriana; Anasiru, Muhammad Anas; Nurmiaty, Nurmiaty
Indonesian Journal of Public Health Nutrition Vol 2, No 1 (2021)
Publisher : Faculty of Public Health Universitas Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.677 KB) | DOI: 10.7454/ijphn.v2i1.5343


Cassava starch extract and sea urchin gonads can be used as ingredients for making various kinds of food formulas. This study is expected to be able to develop cassava starch extract as a formula for making bagea added with sea urchin gonads which are rich in nutrients to make it good for pregnant women. This study was aimed at analyzing the effect of the provision of bagea enriched by sea urchin gonads on weight gain in toddlers of the Bajo community. In making the formula of bagea, the researchers used a quasi-experimental design. After the data were collected, they were then checked for feasibility, coded, and reduced. Furthermore, data were presented in tabular form, showing percentage and frequency, and analyzed using statistical tests. Consuming bagea enriched with sea urchin gonads has an effective effect on weight gain in toddlers of the Bajo tribe (p = 0.000). Furthermore, the provision of additional food from a government program (in form of biscuits) has also an effect on weight gain in toddlers of the Bajo tribe (p = 0.000). Apart from that, the researcher also found a difference between the consumption of bagea enriched with sea urchin gonads and the provision of additional food (biscuits) from the government program on weight gain in toddlers of the Bajo tribe (p = 0.000). Therefore, the proposed suggestion for health workers (nutrition improvement programmers) is that they should use bagea as one of the additional feeding interventions to improve nutritional status (weight gain) in toddlers.