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Lydia Fanny
Poltekkes Kemenkes Makassar Jurusan Gizi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.008 KB) | DOI: 10.32382/mgp.v27i1.1546

Abstract

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
The Relationship of Diet Knowledge and Type 2 Diabetes Mellitus Compliance with Long Prolanis Participation Lydia Fanny; Thresia Dewi Kartini B; Fachriyani Fachriyani
Health Notions Vol 5, No 10 (2021): October
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hn51003

Abstract

Knowledge of the diabetes mellitus diet is the first step in improving the adherence of DM patients to diet. The adherence of DM patients in running a diet is the main key to the stability of the health condition of DM patients. Knowing the relationship between nutritional knowledge and dietary compliance with type 2 DM with the length of participation of prolanis at the Blue Health Center, Bone Regency. Observational research with cross sectional approach. Measurement of nutritional knowledge using a questionnaire, measuring dietary compliance using a 24-hour recall form, and measuring the length of participation in prolanis using absenteeism during counseling. Data were analyzed by Chi Square test. Chi Square test, the p value is 0.595, meaning p>0.05, there is no relationship between nutritional knowledge and participation in prolanis. There is no relationship between nutritional knowledge of type 2 DM patients with length of participation in prolanis, but there is a relationship between type 2 DM dietary compliance with length of treatmen respondents are more active in doing prolanis activities, nutritional knowledge, and dietary compliance.Keywords: diabetes mellitus type 2; nutrition knowledge; diet compliance; prolanis
DETERMINAN PERILAKU INISIASI MENYUSUI DINI (IMD) PADA IBU HAMIL (7-9 BULAN) YANG BERSALIN DI RSKD IBU DAN ANAK SITI FATIMAH MAKASSAR Sarinah Sarinah; Lydia Fanny
Media Kesehatan Masyarakat Indonesia Vol. 9 No. 2: JUNI 2013
Publisher : Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (240.91 KB) | DOI: 10.30597/mkmi.v9i2.450

Abstract

Praktik Inisisasi Menyusui Dini (IMD) di Indonesia kurang dari 1 jam setelah bayi lahir masih sangat rendah. Penelitian ini bertujuan mengetahui informasi yang didapatkan ibu hamil (7-9 bulan) tentang IMD, ASI dan kolostrum pada saat kunjungan antenatal care (ANC), pengetahuan ibu hamil tentang IMD, ASI dan kolostrum, sikap ibu hamil terhadap IMD, dukungan petugas kesehatan (bidan) terhadap IMD di kamar bersalin, praktik IMD pada ibu bersalin di RSKD Ibu dan Anak Siti Fatimah. Jenis penelitian, yaitu analitik observasional dengan desain cross sectional study. Teknik pengambilan sampel, yaitu purposive sampling dengan jumlah sampel 26 orang. Analisis data yang dilakukan adalah univariat dan bivariat dengan uji chi square dan uji phi. Hasil penelitian menunjukkan bahwa pada saat ANC semua ibu hamil tidak mendapatkan informasi tentang IMD, ASI, dan kolostrum. Ibu hamil yang memiliki pengetahuan cukup sebanyak 53,8%. Ibu hamil yang memiliki sikap positif terhadap IMD sebanyak 61,5%. Sebanyak 19,2% ibu hamil yang bersalin melaksanakan IMD. Disimpulkan bahwa pengetahuan dan sikap memiliki hubungan yang tidak bermakna (p=0,213 dan p=0,657) dan dukungan petugas kesehatan memiliki hubungan yang bermakna terhadap IMD (p<0,05).
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (62.211 KB) | DOI: 10.32382/mgp.v24i1.289

Abstract

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
HUBUNGAN DUKUNGAN KELUARGA TERHADAP PRAKTEK PEMBERIAN ASI DI WILAYAH PUSKESMAS SUDIANG RAYA KOTA MAKASSAR Lydia fanny; Retno Sri Lestari; Chaerunnimah Chaerunnimah
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (45.64 KB) | DOI: 10.32382/mgp.v24i1.282

Abstract

Backgrounds: Exclusive breastfeeding is beneficial to reduce child mortality and improve maternal health that compatible with the one of Sustainable Development Goals (SDGs) that ensuring the child get exclusive breastfeeding during the first six months of the birth.Objectives: This research aims to determine the relationship of family support to the practice of giving breastmilk to the baby in PuskesmasSudiang Raya Makassar area.Methods: This research is an analytic survey with Cross Sectional design. The population was 126 breastfeeding mothers. The statistical analysis used is the Coefficient of Contingency with α = 0,05.Results: The result showed that mothers who give breastmilk to their babies have a good family support of 57,6% and there is a relationship between family support and the practice of giving breastmilk to the baby in PuskesmasSudiang Raya Makassar area.Conclusions: Good family support can increase the amount of mothers who give breastmilk to their baby.Keywords: Breastmilk, Family Support, Baby, Mother
Acceptance and Nutrient Macro Snack Bar Purple Yam and Cowpea Asniar Hardianti Supu; Lydia Fanny; Retno Sri Lestari
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v25i2.387

Abstract

Nutritional problems in Indonesia are still a serious health problem, especially over nutrition and diabetes mellitus. One effort that can be done in the management of diabetes mellitus is to regulate the diet or diet properly which aims to prevent blood sugar from rising dramatically. This can be done by consuming foods that are low in the glycemic index by utilizing purple yam into flour in the form of a snack bar. Cowpea has a high protein and contains amino acids that are important to the body by considering the nutritional value, benefits and acceptability. This study aims to determine the acceptability and analysis of the macro nutrient content of purple yam snack bars (Dioscorea alata) and cowpea (Vigna unguiculata). The research design was pre-experimental with the design of one shot group design. Acceptance was assessed based on a hedonic test of 30 panelists. The results of the best acceptability were analyzed for protein nutritional value using the micro kjedahl method, soxhlet method fat analysis, and carbohydrate analysis of the luff schroll method. Then presented in the form of tables and narratives. The results showed that the highest acceptability of panelists against snack bars was formula 1 with 80% purple yam flour addition and 20% cowpea. Based on the highest color aspect is formula 4, the aroma and texture aspects of formula 1 and the flavor aspect of formula 3. The nutritional content of proteins, fats and carbohydrates are 2.008 grams, 4.916 grams and 9.71 grams respectively. It is recommended to test crispness and shelf life. It is better to test snack bars for people with diabetes mellitus to see whether there is an increase in blood sugar.
GAMBARAN STATUS GIZI ANAK SEKOLAH DASAR KELAS 3 DI DUSUN PARANG DESA ALLU TAROWANG KECAMATAN TAROWANG KABUPATEN JENEPONTO Lydia Fanny; Supiati Putri; Nursalim Nursalim; Manjilala Manjilala
Media Gizi Pangan Vol 28, No 2 (2021): Desember 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (112.938 KB) | DOI: 10.32382/mgp.v28i2.2334

Abstract

Elementary School Children Grade 3 is a process of growth and development that can be assessed from their nutritional status there are three things that affect the development of one's intelligence, namely nutrition, environment and genetics. This research aims to get an overview of nutritional status in The Village of Parang Village Allu Tarowang District Tarowang Jeneponto Regency. This study is a descriptive study, using 30 samples of Elementary School Children Grade 3 with purposive sampling method. Nutritional status data is measured by anthropometry. The results of the study obtained less weight nutritional status according to the weight/age index as much as 16.7% and normal body weight as much as 83.3%. for the TB/U index is very short as much as 66.7%, short as much as 6.7% and normal as much as 26.7% and the INDEX OF BMI /age malnutrition is less as much as 10.0%, good nutrition as much as 33.3%, nutrition more than 23.3% and obesity 33.3%. Conclusion, that the Nutritional Status of Elementary School Children Grade 3 in The Village of Parang Village Allu Tarowang District Tarowang Jeneponto Regency. 16.7% less weight and 83.3% normal body weight according to height/age, 66.7% very short and 26.7% normal according to height/age, 33.3% good nutrition and 33.3% obesity according to IMT/age. Recommended to the school to improve health and nutrition extension programs for elementary school children Keywords: Nutritional Status  ABSTRAK Anak Sekolah Dasar Kelas 3 merupakan proses tumbuh kembang yang dapat dinilai dari status gizinya ada tiga hal yang mempengaruhi perkembangan kecerdasan seseorang yaitu gizi, lingkungan dan genetik. Penelitian ini bertujuan untuk mendapatkan Gambaran Status Gizi Di Dusun Parang Desa Allu Tarowang Kecamatan Tarowang Kabupaten Jeneponto. penelitian ini merupakan penelitian deskriptif, menggunakan 30 sampel Anak Sekolah Dasar Kelas 3 dengan metode purposive sampling. Data status gizi di ukur dengan antropometri. Hasil penelitian diperoleh status gizi berat badan kurang menurut indeks BB/U sebanyak16.7% dan berat badan normal sebanyak 83.3%. untuk indeks TB/U sangat pendek sebanyak 66.7%, pendek sebanyak 6.7% dan normal sebanyak 26.7% dan indeks IMT/U gizi kurang sebanyak 10.0%, gizi baik sebanyak 33.3%, gizi lebih 23.3% dan obesitas 33.3%.Kesimpulan, bahwa Status Gizi Anak Sekolah Dasar Kelas 3 Di Dusun Parang Desa Allu Tarowang Kecamatan Tarowang Kabupaten Jeneponto. 16.7 % berat badan kurang dan 83.3% berat badan normal menurut BB/U, 66.7% sangat pendek dan 26.7% normal menurut TB/U, 33.3% gizi baik dan 33.3% obesitas menurut IMT/U.Disarankan kepada Pihak sekolah untuk meningkatkan program penyuluhan kesehatan dan gizi bagi Anak Sekolah Dasar.Kata Kunci    : Status Gizi
DAYA TERIMA KUE DONAT DAN PUKIS SUBSTITUSI TEPUNG UBI JALAR UNGU DAN TEPUNG KACANG HIJAU Lydia fanny; Megawati Megawati; Fatmawaty Suaib
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (37.603 KB) | DOI: 10.32382/mgp.v26i1.1008

Abstract

ABSTRACTOne of the problems which nutrition is still main in toddlers nutrition that is the problem a chronicle or called also stunting. Children suffer stunting due to lack of food intake and its diseases repeated especially of infection diseases which can increase metabolic needs and reduce appetite that has happened that abnormality in bodily form short although the genes into cells show the potential to grow. One way to solve the problem is stunting with consuming foods high in protein, local this research aims to review the receipt and macro nutrient analysis on the cake donuts and pukis with the substitution of flour sweet potato flour. purple and green beans. Resources i judged based on the panel against 30. hedonicThe results of the best nutritional value received analyzed the protein can use a method of micro kjedahl, fat soxhlet, analysis method and its luff schroll. carbohydrates analysis method. The research results show that the panel power received our foremost is f2 ( pukis ). Based on the aspect of the color of the most favored f2 ( pukis ) 73.3 %, as many as the aspect of the scent of f1 ( doughnuts ) 90 %, as many as the aspect of texture f2 ( pukis ) as much as 86.7 % and aspects of the f2 ( pukis ) 90 %. Nutritional content protein f1 ( doughnuts ) 8.43 %, as much as fat f1 ( doughnuts ) as much as 17.37 % and carbohydrates f1 ( doughnuts ) as much as 51.02 % while for nutritional content protein f2 ( pukis ) 7.37 %, as much as fat f2 ( pukis ) as much as 4.25 % and carbohydrates f2 ( pukis ) as much as 49.16 %. Keywords : Doughnut , green beans , pukis, sweet potato purple
DAYA TERIMA DAN ANALISIS PROTEIN SERTA SERAT SNACK BAR DENGAN PENAMBAHAN TEPUNG AMPAS TAHU Lydia Fanny; Rezki Septiani Tri; Sitti Sahariah Rowa
Media Gizi Pangan Vol 27, No 2 (2020): Desember 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.866 KB) | DOI: 10.32382/mgp.v27i2.2031

Abstract

Ampas tahu merupakan produk sampingan dalam proses pembuatan tahu berupa padatan yang diperoleh dari ampas kedelai yang diperas. Daging tahu masih memiliki kandungan protein dan serat yang relatif tinggi. Salah satu kegunaan ampas tahu di Indonesia adalah oncom. Protein adalah komponen struktural utama dari semua sel tubuh dan berfungsi sebagai enzim, hormon, dan molekul penting lainnya yang berfungsi untuk pertumbuhan dan pemeliharaan, yang berperan dalam berbagai sekresi tubuh. Kandungan serat merupakan komponen makanan nabati yang meliputi polisakarida, karbohidrat analog, oligosakarida, lignin dan bahan yang berkaitan dengan sel tumbuhan yang terdapat dalam snack bar. Snack bar merupakan salah satu produk fast food fungsional berupa bar. Tujuan penelitian ini adalah untuk mengetahui daya terima dan analisis protein dan serat pada snack bar dengan penambahan tepung ampas tahu. Desain penelitian ini merupakan jenis penelitian pra eksperimental dengan desain penelitian yang digunakan adalah post test group design. Pembuatan snack bar dengan penambahan tepung ampas tahu 0%, 15%, 25%, dan 35%. Analisis protein menggunakan metode Micro Khjedhal dan analisis serat menggunakan metode Gravimetri. Hasil penelitian menunjukkan bahwa nilai penerimaan secara keseluruhan menunjukkan konsentrasi terbaik adalah 25% (aspek warna, tekstur, aroma, dan rasa). Kadar protein snack bar dengan penambahan tepung ampas tahu adalah 25% yaitu rata-rata 9,877% dan kadar serat snack bar dengan penambahan tepung ampas tahu sebesar 25% yaitu rata-rata 22,89%. Disarankan untuk melakukan analisis nutrisi lain pada snack bar dengan menambahkan ampas tahu dan menambahkan bahan atau bahan penyedap lain yang dapat ditambahkan untuk menghilangkan rasa dan aroma ampas tahu.
ACCEPTABILITY OF CHEESE STICK WITH ADDITION OF WET ANCHOVY FLOUR (Stolephorus sp.) TO PRE-SCHOOL CHILDREN Risnawati Assa; Hendrayati Hendrayati; Lydia Fanny
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v25i2.404

Abstract

The utilization of marine fisheries resources gives an important contribution to the economy and health. However, this utilization does not work well due to the complexity of the problems faced regarding technical, social, economic and environmental factors. The one effort to use itis by utilizing anchovy into wet anchovy flour (Stolephorus sp.) in the form of cheese stick snacks that contain enough protein and rich of calcium. This study aims to determine the acceptability of cheese stick with the addition of wet anchovy flour (Stolephorus sp.). This type of research is the pre-experimental with post test group design. The acceptance was assessed based on a hedonic test of 30 panelists. The results of the best acceptance powerare done by food weighing method for intake levels in pre-school children then presented in the form of tables and narratives. The results shows that the highest acceptability of panelists is against the cheese stick with the addition of 10% wet anchovy flour (Stolephorus sp.). The fact also reveals that as many as 80% of the panelists liked the flavor aspect, 70% of the panelists liked the color aspect, 73.33% of the panelists liked the aroma aspect, and 90% of the panelists liked the texture aspect. The results of research on consumer panelists convey that the acceptability of pre-school children with good categories is 53.33%. Therefore, it is recommended in making cheese stick with the addition of wet anchovy flour (Stolephorus sp.) is to use a concentration of 10% because it is preferred from the aspect of color, texture, aroma and taste, and compared with the standard or concentration of 0%.
Co-Authors Agustian Agustian Annisa Nurmagfira T. Asniar Hardianti Supu Aswita Amir Azha Mutia Rugaya Chaerunnimah . Cicilia Tri Sakty Fachriyani Fachriyani Fatmawaty Suaib Gabrielle, Ester Hendrayati Hendrayati Hendrayati Hendrayati Hikmawati Mas&#039;ud I Nyoman Sujana intan dwi dili Fitria Kamaruddin, Hadrawaty Kasmawati Kasmawati Magdalena Magdalena Manjilala Manjilala Manjilala Manjilala Masrif Masrif Megawati Megawati Nadimin Nadimin Nurhayati Muslimin Nursalim Putri, Pratiwi Eka Regina Maria Boro Retno Sri Lestari Rezki Septiani Tri Risnawati Assa Sirajuddin Sitti Sahariah Rowa Sri Yunanci Gobel Suci Desiani S Supiati Putri Thresia Dewi Kartini Thresia Dewi Kartini Berek Tobianus Hasan Yulinar Yulinar