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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

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

Pola Asuh Ibu, Kejadian Diare dan Pertumbuhan Sampai 4 Bulan pada Bayi yang Mengalami Hambatan Pertumbuhan Dalam Rahim Thresia Dewi Kartini Berek; Zinatul Faizah; Endang Purwaningsih
MEDIA MEDIKA INDONESIANA 2008:MMI Volume 43 Issue 3 Year 2008
Publisher : MEDIA MEDIKA INDONESIANA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (568.113 KB)

ABSTRACTMother caring pattern, diarrhea occurrence and growth in the first four months of infants with intra uterine growth retardationBackground: Infants with Intra Uterine Growth Retardation (IUGR) are very sensitive toward infection especially diarrhea. Diarrhea may disrupt growth, while good quality of mother caring pattern improve growth. This study aimed to see the association between mother caring pattern, diarrhea occurrence and the growth of infants with IUGR.Methods: This prospective cohort study was conducted in 44 IUGR infants with from birth to 4 months old. Data were collected by interviews to the mother, using a structured questionnaire and observation. The variables measured were mother caring pattern, diarrhea occurrences, environmental sanitation, health service utility and growth. Data were analyzed using Pearson and Rank-Spearman correlation tests, as well as multiple linear regressions.Results: Eighty-eight point six percents of the respondents had good quality of caring pattern. The mean diarrhea episode per child was 0.84 (±1.1), with duration of 1.8 days/episode. Cummulative incidence of diarrhea was 84.1% and incidence density of diarrhea was 3.1 person-years. Diarrhea occurrences in subjects who were partially breastfed were higher than the subjects who wereexclusively breastfed. There was a correlation between mother’s feeding practice and growth (WAZ: p<0.004, BMI: p<0.039). There was no correlation between mother’s caring pattern, diarrhea occurrences, environmental sanitation, health service utility and growth. Environmental sanitation, health service utility, diarrhea occurrences, mother’s caring pattern of feeding, nursing andhygiene, were all contributed to 31.7% of WAZ scores.Conclusions: Among the mother caring pattern, only feeding practice was correlated to the growth of infants with IUGR, while diarrhea occurrences was not correlated. It is recommended that mothers of infants with IUGR should be given counseling with regard to infant feeding practice.Keywords: Pola Asuh Ibu, Kejadian Diare dan Pertumbuhan Sampai 4 Bulanpada Bayi yang Mengalami Hambatan Pertumbuhan Dalam RahimABSTRAKLatar Belakang: Bayi dengan hambatan pertumbuhan dalam rahim (IUGR) sangat rentan terhadap infeksi terutama diare yang dapat mengganggu pertumbuhannya. Pola asuh ibu diharapkan dapat memperbaiki dan menunjang pertumbuhan optimal bayi yang lahir dengan IUGR. Penelitian ini bertujuan untuk mengetahui hubungan pola asuh ibu dan kejadian diare dengan pertumbuhan bayi dengan IUGR.Metode: Penelitian kohort prospektif pada 44 bayi IUGR sampai umur 4 bulan. Variabel yang diamati: pola asuh ibu, kejadian diare, sanitasi lingkungan, pemanfaatan pelayanan kesehatan dan pertumbuhan. Analisis data dengan korelasi Pearson, Rank- Spearman dan analisis regresi linier ganda.Hasil: Pola asuh ibu 88,6% baik. Rerata episode diare 0,84(±1,16) dengan lama diare 1,8 hari/episode. Insidensi kumulatif diare 84,1% dan densitas insiden diare 3,1 orang-tahun. Kejadian diare subyek ASI parsial lebih banyak dibandingkan subyek ASI eksklusif. Ada hubungan antara praktik ibu memberi makan bayi dengan pertumbuhan bayi (BB/U p<0,004 dan BMI p<0,039). Tidak ada hubungan pola asuh ibu, kejadian diare, sanitasi lingkungan dan pemanfaatan pelayanan kesehatan dengan pertumbuhan bayi. Secara bersama-sama sanitasi lingkungan, pemanfaatan pelayanan kesehatan, kejadian diare, praktik ibu memberi makan,merawat, menjaga kebersihan diri dan bayi berpengaruh terhadap pertumbuhan bayi dengan kontribusi terbesar dari skor-Z BB/U(31,7%).Simpulan: Pada pola asuh ibu hanya praktik ibu memberi makan bayi berhubungan dengan pertumbuhan bayi yang lahir IUGRsampai umur 4 bulan.

IMPLEMENTASI EDUKASI GIZI PADA IBU BALITA DI PUSKESMAS PACCERAKKANG Thresia Dewi Kartini Berek; Hijrah Asikin; Theresia Limbong
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 6 No. 1 (2022): Jurnal Panrita Abdi - Januari 2022
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v6i1.13294

Knowledge of mothers under five can be increased through nutrition education, hoping that it can improve the lifestyle of mothers under five in caring for their children, especially in getting their children to eat breakfast. This service activity aims to increase the knowledge of mothers of toddlers and mothers of toddlers that they can apply the ten messages of Balanced Nutrition Guidelines (PGS). The service method used was to provide a refresher on ten messages to PGS and to visit a mother's house under five to observe and assess the implementation of the 10 PGS messages. The results of the activity show that nutrition education about PGS can increase the knowledge of mothers under five with a suitable category of 40%, the category is enough to decrease to 45%, and there is no one in the low category. and quite a decrease of 35%. The results of the implementation of nutrition education with the categories of applying it well increased to 70%, and there was no under-applied category. --- Pengetahuan ibu balita dapat ditingkatkan melalui edukasi gizi dengan harapan dapat meningkatkan pola hidup ibu balita dalam mengasuh anak balitanya, khususnya dalam membiasakan anak balitanya sarapan pagi. Kegiatan pengabdian ini bertujuan meningkatkan pengetahuan ibu balita dan ibu balita dapat menerapkan 10 pesan Pedoman Gizi Seimbang (PGS). Metode pengabdian yang dilakukan adalah memberi penyegaran tentang 10 pesan pada PGS dan mengunjungi rumah ibu balita untuk mengobservasi dan menilai implementasi 10 pesan PGS. Hasil kegiatan menunjukkan bahwa edukasi gizi tentang PGS dapat meningkatkan pengetahuan ibu balita dengan kategori baik 40%, kategori cukup menurun menjadi 45% dan sudah tidak ada yang kategori kurang. dan cukup menurun 35%. Hasil implementasi edukasi gizi dengan kateori menerapkan dengan baik meningkat menjadi 70%, dan sudah tidak ada kategori kurang menerapkan.

Kepatuhan Diet Pasien DM Berdasarkan Tingkat Pengetahuan Dan Dukungan Keluarga Di Wilayah Puskesmas Sudiang Raya Thresia Dewi Kartini; Aswita Amir; Muh. Sabir
Media Gizi Pangan Vol 25, No 1 (2018): Januari 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Pengetahuan dan dukungan keluarga merupakan faktor yang mempengaruhi kepatuhan diet bagi penderita diabetes mellitus. Oleh karena itu sangat penting untuk meningkatkan Kepatuhan dalam menaati diet DM untuk menstabilkan kadar glukosa darah pada penderita diabetes mellitus, adanya kepatuhan dapat mengembangkan rutinitas (kebiasaan) yang dapat membantu penderita dalam menjalani diet.Penelitian ini bertujuan untuk mengetahui hubungan tingkat pengetahuan dan dukungan keluarga dengan kepatuhan diet pada pasien Diabetes Mellitus di. wilayah Puskesmas Sudiang Raya Kecamatan Biringkanaya Kota MakassarPenelitian ini adalah penelitian observasional dengan menggunakan rancangan cross sectional. Sampel adalah pasien DM rawat jalan di wilayah Puskesmas Sudiang Raya yang berjumlah 48 0rang yang dipilih secara accidental sampling. Pengetahuan dan dukungan keluarga diperoleh dari kuesioner. Kepatuhan diet pasien diperoleh melalui recall 24 jam selama 2 hari tidak berurut. Analisis hubungan antara variabel dilakukan uji chi square. Data disajikan dalam bentuk tabel distribusi frekuensi dan narasi.Hasil penelitian menunjukkan bahwa pengetahuan gizi pasien DM di wilayah Puskesmas Sudiang Raya baik (79.2%), umumnya keluarga mendukung (87.5%), pasien DM tergolong tidak patuh (91.7%). Hasil uji statistik antara variabel menunjukkan bahwa tidak ada hubungan yang bermakna antara pengetahuan gizi dengan kepatuhan diet (p=0.621), dan tidak ada hubungan yang bermakna antara dukungan keluarga dengan kepatuhan diet pasien DM di wilayah Puskesmas Sudiang Raya (p=0.71).Disarankan agar dilakukan penelitian lebih lanjut dengan mempertimbangkan pasien DM yang meminum obat, pasien DM yang suntik insulin, kadar gula darah pasien, riwayat penyakit lain yang didiagnosa langsung oleh dokter serta mengoptimalkan instrument penelitian untuk menghindari data yang bias.

KADAR MINERAL COOKIES DENGAN SUBTITUSI DAUN KATUK (Sauropus andragynus) DAN OATMEAL CONDITIONS OF MINERAL COOKIES WITH THE SUBSTITUTION OF KATUK LEAVES (Sauropus andragynus) AND OATMEALS Retno Sri Lestari; Thresia Dewi Kartini Berek; Zakaria Zakaria
Media Gizi Pangan Vol 27, No 2 (2020): Desember 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background, Cookies, which are a form of snack, will be substituted with katuk leaves and oatmeal. Making cookies is expected to increase levels of nutrients, namely minerals, especially calcium and iron. These cookies can be an option in the PMT program for pregnant women and breastfeeding mothers which can improve the quality and quantity of breast milk as well as prevent anemia. The provision of katuk leaves and oatmeal can add nutritional value, especially to calcium and iron.The aim is to analyze the mineral content in cookies with the substitution of katuk and oatmeal leaves, namely calcium and iron.Design, pre-experimental research with post test research design group design. This study treated cookies with 5% substitution of katuk leaves and 5% oatmeal, each repetition of 2 times.Results, the calcium level per 100 grams of cookies with the substitution of katuk leaves and oatmeal with an average value of calcium at a concentration of 0%: 0% was 91mg and increased at a concentration of 5%: 5% to 120mg. The average value of iron cookies with the substitution of katuk leaves and oatmeal with a concentration of 0%: 0% is 0.12mg and a concentration of 5%: 5% is 0.14mg. Calcium and iron levels for the proportion of cookies with the substitution of katuk leaves and oatmeal are a concentration of 5%: 5%, respectively 48mg and 1.12mg or consume 5 pieces of cookies once.Conclusion, Cookies with substitution of katuk leaves and oatmeal at a concentration of 5%: 5% have a higher calcium and iron content than the original cookies. Keywords: Cookies, Katuk Leaves, Receptivity, Mineral Content, Oatmeal ABSTRAKLatar Belakang, Cookies yang merupakan salah satu bentuk makanan ringan, akan disubstitusi dengan daun katuk dan oatmeal. Pembuatan cookies ini diharapkan dapat meningkatkan kadar zat gizi yakni mineral, khususnya kalsium dan zat besi. Cookies ini dapat menjadi salah satu pilihan dalam program PMT bagi ibu hamil dan ibu menyusui yang dapat meningkatkan kualitas dan kuantitas ASI juga dapat mencegah terjadinya anemia. Pemberian daun katuk dan oatmeal dapat menambah nilai gizi terutama pada kalsium dan zat besiTujuan, untuk menganalisis kadar mineral pada cookies dengan substitusi daun katuk dan oatmeal, yakni kalsium dan zat besi.Desain, Penelitian pra eksperimental dengan desain penelitian post test grup design. Penelitian ini memberikan perlakuan pada cookies dengan subtitusi daun katuk 5% dan oatmeal 5%, masing-masing pengulangan sebanyak 2 kali.Hasil, Kadar kalsium per 100 gram pada cookies dengan subtitusi daun katuk dan oatmeal dengan nilai rata-rata kalsium pada konsentrasi 0%:0% yaitu 91mg dan meningkat pada konsentrasi 5%:5% menjadi 120mg. Nilai rat-rata rata zat besi cookies dengan subtitusi daun katuk dan oatmeal konsentrasi 0%:0% yaitu 0,12mg dan konsentrasi 5%:5% yaitu 0,14mg. Kadar kalsium dan zat besi untuk perporsi cookies dengan subtitusi daun katuk dan oatmeal yaitu konsentrasi 5%:5% masing-masing sebesar 48mg dan 1,12mg atau mengonsumsi satu kali sebanyak 5 keping cookies.Kesimpulan, Cookies dengan substitusi daun katuk dan oatmeal pada konsentrasi 5%:5% memiliki kadar kalsium dan zat besi lebih besar dibandingakan dengan cookies original.. Kata Kunci : Cookies, Daun Katuk, Daya Terima, Kadar Mineral, Oatmeal

DAYA TERIMA DAN UJI KADAR PROTEIN PADA ES KRIM DENGAN PENAMBAHAN TEPUNG TEMPE Thresia Dewi Kartini; Nadimin Nadimin; Agung Agung
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRAK Es krim adalah makanan semi padat yang mempunyai nilai gizi tinggi yang berasal dari susu. Beberapa konsumen di Indonesia intoleransi terhadap susu sehingga santan dapat dijadikan alternatif untuk mengganti susu. Penggunaan santan dalam pembuatan es krim belum memenuhi komposisi kimia sehingga perlu menambahkan tepung tempe. Penelitian ini bertujuan untuk mengetahui daya terima dan analisis kandungan protein pada es krim dengan penamabahan tepung tempe. Jenis penelitian ini adalah penelitian pra eksperimen dengan desain post test group desaign, membandingkan es krim standar dengan es krim penambahan tepung tempe. Hasil penelitian uji organoleptik berdasarkan aspek warna, aroma, tekstur dan rasa yang sangat disukai panelis adalah F0 (konsentrasi 0%) dengan total skor 348. Hasil uji Kruskal Wallis menunjukan terdapat perbedaan pada setiap formula. Hasil analisis Es krim F1 meningkatkan nilai protein sebesar 4.02% dari F0 sebesar 3.06%. Disarankan dalam pembuatan es krim dengan penambahan tepung tempe selanjutnya untuk menambahkan bahan tambahan lain untuk menghilangkan aroma langu tempe dan membuat warna menjadi menarik serta memakai ayakan 80 mesh.

IDENTIFIKASI PENGGUNAAN ZAT PEWARNA SINTETIS PADA SAUS CABAI YANG DIPASARKAN DI PASAR TRADISIONAL DAYA Thresia Dewi Kartini; zakaria zakaria; Fasa Novita Putri
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background: Chilli is a plant that grows in certain seasons and easily damaged. There are several forms of processed chili such as the shape of semi-processed and processed forms own company, such as chili sauce. Things to consider in the process of making the chili sauce is food hygiene and safety, because it will affect the health of consumers. Consumer acceptance of a product may increase because of the color of the food. However, the food coloring food additives that require more scrutiny because sometimes the use is not in accordance with the recommended dosage or even use non-food dyes.Objectives: This research aim’s to identify the use of synthetic dyes in chili sauce sold in Makassar Traditional Markets Daya.Methods: This research is descriptive survey’s research. Identification of synthetic dyes obtained by Paper Chromatography Test. Readable identification results with UV light with a frequency of 254 and 366 nm.Results: The results showed that 4 chili sauce marketed in Traditional Markets Daya using synthetic dyes which allowed its use in Indonesia, namely sunset yellow, ponceau 4-R and tatrazine. In addition there is also the use of more than one type of synthetic dyes.Suggestion: Qualitatively chili sauce can be used, but further research is needed to see the levels of dye are added in it. Advised to relevant agencies to pay more attention and control of food products, both products that have been circulating as well as new products that will be circulated.Keywords: Synthetic dyes, Chili Sauce

Kualitas Organoleptik Es Krim Santan Thresia Dewi Kartini B.; Lydia Fanny; Magdalena Magdalena
Jurnal Kesehatan Manarang Vol 7 No 2 (2021): Desember 2021
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v7i2.506

The results of Riskesdas 2018 show that the prevalence of malnourished under-five children in South Sulawesi is still high compared to the national figures and WHO targets. Makassar City has a higher number of children under five suffering from malnutrition than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. Ice cream has a high nutritional value depending on the quality of the raw materials, so the raw materials used need to be known for certain. Coconut milk as a raw material for coconut milk ice cream has a high-fat content, the fat content makes the ice cream soft and of good quality. This study aims to determine the organoleptic quality of coconut milk ice cream. This type of experimental research is a completely randomized design (CRD), namely, there are 3 treatments of coconut milk with the addition of red bean and papaya pulp, namely F1=10g:50g, F2=20g:100g, and F3=30g:150g, each repetition 2 times, with F0 coconut milk without the addition of red bean pulp and papaya. Organoleptic quality was obtained from the organoleptic test of coconut milk ice cream to 40 untrained panelists at the Department of Nutrition of the Health Polytechnic of the Ministry of Health Makassar and of the Health Polytechnic of the Ministry of Health Banjarmasin. The results showed that the organoleptic quality in terms of color with p=0.001 and texture p=0.025 meant that there was an effect of adding red bean pulp and papaya. Meanwhile, from the aspect of aroma with p = 0.545 and taste p = 0.448, it shows that there is no effect of adding red bean porridge and papaya to coconut milk ice cream. The most acceptable coconut milk ice cream based on organoleptic quality was F1 (10g:50g) with a total score of 157.

Mutu Gizi Aneka Kudapan Cokibus Thresia Dewi Kartini B.; Nadimin Nadimin
Jurnal Kesehatan Manarang Vol 7 No 2 (2021): Desember 2021
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v7i2.496

Snacks are small meals usually served with drinks, both for daily use and for special occasions. Cokibus snack is a snack that is made to complement the intake of nutrients, especially for children who experience stunting. Makassar City has more malnourished children than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. This study aims to determine changes in nutritional quality, namely the levels of macronutrients, iron, and calcium in various Cokibus snacks. This type of research is laboratory research. The sample consisted of 4 kinds of snacks, 1 type of Cokibus consisting of standard, and one substitution treatment of 10% snakehead fish meal. Each sample was repeated twice, so there were 16 samples in total. The research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health, Makassar, and the sample was examined at the Quality Control Laboratory of SMTI Makassar. The results showed that per 100 grams of various Cokibuses, the average carbohydrate content decreased -0.1%, protein content increased between 0.21% to 0.72%, fat increased 0.02% to 0.12%, iron increased between 0.43% to 0.63%. Calcium also increased between 0.29% to 0.85%. The snack with the highest increase in nutritional content was Charrot muffins, and the lowest increase in nutritional value was Chobus cupcakes.

TINGKAT KEPUASAN DAN ASUPAN ZAT GIZI MAKRO DENGAN STATUS GIZI REMAJA PUTRI Wahyuni Sulistiawati; Rudy Hartono; Thresia Dewi Kartini B
Media Kesehatan Politeknik Kesehatan Makassar Vol 12, No 2 (2017): Media Kesehatan
Publisher : Politeknik Kesehatan Makassar

Health Polytechnic Islamic boarding school is one of the institutions that serve the food needs of students, so they must have a good food management system. Food is said to be nutritious if it contains enough nutrients to meet the body's needs. This study aims to determine the relationship between the level of satisfaction and intake of macro nutrients with the nutritional status of young women in the Nahdlatul Ulum Islamic boarding school Maros. This research is an analytical research. The samples were 95 junior high school girls of class VII and VIII who were selected by purposive sampling. The level of satisfaction was obtained using a manually processed questionnaire using scoring. Intake of macro nutrients is obtained through non-consecutive 2x24 hours recall and then processed using nutrient 2008 and compared with AKG. Nutritional status is obtained through anthropometric measurements. The relationship between the variable level of satisfaction and intake of macro nutrients with nutritional status was done by Chi Square test. Data is presented using frequency tables and narratives. The results showed that the sample who liked rice dishes were 67 people (70.5%), animal side dishes 70 people (73.7%), vegetable side dishes 67 people (70.5%), vegetables 70 people (73.7%), and the level of satisfaction in food was 85 people (89.5%). Samples that had good protein intake of 95 people (100%), good fat intake of 49 people (51.6%) and less carbohydrate intake of 79 people (83.2%). Nutritional status of 49 people (51.6%) is normal based on BMI / U. The results of statistical tests concluded that there was no significant relationship between the level of satisfaction and intake of macro nutrients with the nutritional status of young women in the Nahdlatul Ulum Islamic Boarding School Maros. Keywords: Intake of Macro Nutrition, Nutritional Status, Adolescent, Satisfaction Level.

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