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Aplikasi Go Food dan Gambaran Konsumsi Makanan Pada Mahasiswa Fatmawaty Suaib; Aswita Amir
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

AbstractGo Food is one of the many technological advances used by students because go food offers convenience in purchasing food / drinks. This was also put to good use by the Makassar Poltekkes Students. This utilization needs to be examined, if this utilization is used wisely which does not cause excessive consumption of food / drinks. This paper is wetting the description of staple foods and snacks ordered by students using the SQ-FFQ measurement tool. The results showed that in general, students only used very little go food to get staple foods and snacks every day, where they got staple foods and snacks outside of go food. Even so, the most popular staple food menu is processed fried chicken that has been packaged with rice. Their favorite snack menu is processed fried bananas mixed with chocolate or cheese and martabak and bright moon. The dental and pharmacy department is the department that has the highest number of orders than any other department, which is three times more than the obstetrics department for staple foods and five times that of the nursing department. The interesting thing about nutrition department has the third highest number of orders in the snacks category.

Biscuit With Substitution Of Red Bean Flour and Taro Flour Lilis Nurlinda Sari; Sitti Sahariah Rowa; fatmawaty suaib
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Indonesia faces two nutritional problems, namely malnutrition and over nutrition. Malnutrition is caused by lack of food supply, food distribution, poverty, ignorance, wrong eating habits and health. One of the ways to overcome malnutrition among the community is by using red beans and taro into flour in the form of biscuit snacks by considering the nutrients, their benefits and their acceptability. This study aims to determine the acceptability and analysis of macro nutrient of biscuit content by substituting red bean flour and taro flour. The research design was experimental with a one shot goup design. Acceptance was assessed based on a hedonic test of 30 panelists. The results of the best acceptability were analyzed for their macro nutritional value, protein testing at the laboratory using method micro Kjedal method, fat using the soxhlet and carbohydrate method using method luff schroll method. Then presented in the form of tables and narratives. The results showed that the panelists received the highest power on biscuits with the substitution of red bean flour and taro flour which was Xconcentration1. Panelists were very fond of 100% color aspects, 96.7% aroma, 100% texture and 100% flavor. The nutritional value of biscuits with a concentration of X1 is 5.020% protein, 32.33% fat and 19.81% carbohydrate. It is suggested in making biscuits by substituting red bean flour and taro flour to add more red bean flour in the hope that protein nutritional value can increase. It is better to test other nutrients in biscuits.

Acceptability, macro nutrients cheese crackers substitutied purple sweet potato and tempeh flour windasari windasari; Fatmawaty Suaib; Sitti Sahariah Rowa
Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Antioxidant are substances that can slow down or prevent the oxidation process. This substance can actually slow down or inhibit oxidation of substance that are easilyoxidazed even in low consentration. Antioxidant are also suitably defined as compounds that protect cells from the harmful effeck of reactive oxygen free radicals if thay are associated with disease, thesefree radicals can come from the body’s metabolism and other external factors. How to accept and the content of macro nutrients to cheese crackers with the substritution of purple sweet potato flour and tempe flour. This study aims to determine the acceptability and content of macro nutrients in cheese crackers with the substritution of purple sweet potato flour and tempe flour. This research is an experimental type that is research that aims to find out symptom or influence that arises as a result of cartain treatment, not rendered and not controlled. The result showed that there were significant effects on aspects of color, smell, taste, and texture on cheese crackers with the substritution of purple sweet potato flour and tempe flour. The most preferred formula is F1 with a concentration 25%. The result of the analysis of macro nutrients in cheese crackers with the substritution of purple sweet potato flour and tempe flour are 7,55% protein, 38,99% fats, 18,68% carbohydrates. Consulsions obtained are cheese crackers produced in this study there are there types of concentration, namely 25% concentration, 50% concentration, and 75% concentration,each of which has a different color, smell, taste and texture. Its recommended for researches to be able to analyze other nutrients from cheese crackers with the substritution of purple sweet potato flour and tempe flour.

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

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 BROWNIES DENGAN SUBSTITUSI TEPUNG JEWAWUT (Setaria italica) Manjilala Manjilala; Fatmawaty Suaib; Chaerunimah Chaerunimah; Sarnia Sarnia
Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Anemia is a condition in which the circulating erythrocyte mass and hemoglobin mass do not fulfill their function to provide oxygen to body tissues. In Indonesia, the prevalence of anemia is 57.1% suffered by adolescent girls, 27.9% suffered by women of childbearing age (WUS) and 40.1% suffered by pregnant women. The main cause of nutritional anemia in Indonesia is the low intake of iron (Fe). Brownies with the addition of barley flour is an alternative to high-iron foods for people with anemia with unique creations and flavors, the appearance is also appetizing and does not leave the original characteristics of brownies which are rich in chocolate taste. This study aims to determine how the acceptability of brownies with the substitution of barley flour with concentrations of 5%, 10% and 15%. This research is a pre-experimental study, which was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health, Makassar and its acceptance was carried out in Bau-Bau City. This study used 30 untrained panelists. Analysis of the data using the Friedman test and presented in the form of a table accompanied by an explanation in the form of a narrative.The results of the acceptability test from the aspect of color, texture and taste that are preferred are brownies with 5% barley flour substitution. while the preferred aroma aspect is brownies with 10% barley flour substitution. It is recommended that in making brownies a maximum of 10% barley flour is used so that the brownies can be accepted by consumers.

DAYA TERIMA DAN KANDUNGAN PROTEIN SERTA ZAT BESI PADA COOKIES DENGAN SUBSTITUSI TEPUNG JEWAWUT (Setaria italica) DAN TEPUNG IKAN KEMBUNG (Rastrelliger Kanagurta L.) Hendrayati Hendrayati; Fatmawaty Suaib; Abdullah Tamrin; Nur Yani
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT The availability of nutrients that a person needs can be met from other than main meals and snacks. One of the snacks orsnackswho is becomingtrendiscookies. Cookies generally contain high energy, fat and sodium but lack protein and iron as well as fiber. If cookies are used as a snack that can overcome nutritional problems, for example stunting toddlers, the snack besides containing enough energy also has high protein and iron content. Substitution is done to increase the nutritional value of a product. Sources of food that can be used as snacks that are rich in protein and iron include barley flour and mackerel flour. This manuscript is the result of research that aims to determine the acceptability and content of protein and iron incookieswith the substitution of barley flour and mackerel flour as an alternative healthy snack. This research is an experimental research. The manufacture of cookie products with the substitution of millet flour and mackerel flour was carried out at the Food Technology Laboratory and the acceptability test was carried out in the organoleptic laboratory of the Department of Nutrition, Poltekkes, Ministry of Health, Makassar. Cookies made as many as 4 (four) formulations. Analysis of protein content using the methodMicro Kjedhaland substanceairon using method spectrophotometer. Test resultsKruskal WallisOn acceptability, from the assessment of 25 untrained panelists, the formulation with a concentration of 15% millet flour and 5% mackerel flour was the favorite in the organoleptic test. Protein and iron content in 1 serving (40 g) contains 5.28 g protein and 2.86 mg iron. Further researchers can analyze other nutrients such as fat, folic acid, vitamin B6, vitamin B12, so that these cookies can be used as a snack in overcoming anemia, as well as consumer acceptance tests and shelf life tests. Keywords: Cookies, millet, puffer fish, protein, iron Keywords: Cookies, Iron, Millet, Protein , Puffer fish

HUBUNGAN ASUPAN ZAT GIZI PROTEIN DENGAN STATUS GIZI BALITA USIA 6-24 BULAN DI RW 2 WILAYAH PUSKESMAS BATUA KOTA MAKASSAR Manji Lala; donna Inrivianthy; fatmawaty Suaib
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Backgrounds:Nutrition problem is a health problem that influenced by many factors. Malnuorished toddlers has slow growth and development than the healthy toddler, if the problem has not solve it can caused health problem until the toddler become mature. Aged of 0-24 months is a golden period of growth and development.Objectives:This research aims to determine the relationship of protein intake with toddler’s nutritional status aged 6-24 months in RW 2 Puskesmas Batua Area Makassar City.Methods:This research is an descriptive-analytic with cross sectional study design. The population were all the toddler aged 6-24 months in RW 2 Puskesmas Batua. Sample was selected by random sampling method. Total sample were 35 toddler. The statistical analysis test that used was chi square with the degree of significancy 0,05.Results:The results showed that protein intake 17 toddler was good (48,6%) compared to the others (51,4%). Based on data analysis found that there were not significant relationship between protein intake with toddler’s nutritional status aged 6-24 months based on bb/u index with p:0,125, tb/u index with p: 0,380 and bb/tb index with p: 0,323.Conclusions:There were not significant relationship between protein intake with toddler’s nutritional status aged 6-24 months in RW 2 Puskesmas Batua area Makassar cityKeywords: Protein, Nutritional status and ToddlerHUBUNGAN ASUPAN ZAT GIZI PROTEIN DENGAN STATUS GIZI BALITA USIA 6-24 BULAN DI RW 2 WILAYAH PUSKESMAS BATUA KOTA MAKASSAR

Pengaruh Pengetahuan Gizi Ibu Dan Sosial Ekonomi Keluarga Terhadap Status Gizi Balita Umur 6-24 Bulan Di Wilayah Kerja Puskesmas Tamalanrea Jaya Hertien Novi Roficha; Fatmawaty Suaib; Hendrayati Hendrayati
Media Gizi Pangan Vol 25, No 1 (2018): Januari 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Mothers’ nutritional knowledge play an important role in nutritional status of children since mothers have responsibility to provide food for family, particularly for children. Although mothers have good knowledge in nutrition, but if their level of socioeconomic is low, it will affect to nutritional status of children.The aim of this research is to determine effect of mothers’ nutritional knowledge and socioecomic family on nutritional status of children aged 6 to 24 months at Tamalanrea Jaya public health center. The kind of this research is analityc research. Sample consists of 69 children aged 6 to 24 months and their mother are the respondents who are chosen by purposive sampling. The effect of variable is detected by chi-squared test and data is demonstrated by table and narration.Result of this research shows that there are influence of mothers’ nutritional knowledge and parents revenue with nutritional status of children aged 6 to 24 months which are explained by p-value = 0.002 < α = 0.05 and p-value = 0.026 < α = 0.05 respectively. However, level of mothers’ education and mothers’ job did not have influence to nutritional status of children aged 6 to 24 months which are proved by p-value = 0.587 > α = 0.05 and p-value = 0.69 > α = 0.05 respectively.This research is suggestible to mothers to improve their knowledge in nutritional problem by following nutritional counselling or reading nutrition books for increasing insight about nutritional problem

Tingkat Konsumsi Fast Food Dan Status Gizi Siswa Sekolah Menengah Pertama Fatmawaty Suaib; Retno Sri Lestari; Agustian Ipa; Rifani Maghfirah
Media Kesehatan Politeknik Makassar Vol 18 No 2 (2023): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v18i2.139

Fast food memiliki kandungan kalori, lemak, protein, gula dan garam yang relatif tinggi dan rendah serat, sehingga bila dikonsumsi terus menerus dalam jumlah yang banyak akan menyebabkan gizi lebih (overweight) serta dapat menyebabkan masalah gizi lainnya pada remaja. Tujuan khusus dari penelitian ini adalah untuk menilai kebiasaan konsumsi fast food, menilai status gizi dan menilai hubungan kebiasaan konsumsi fast food dengan status gizi berdasarkan IMT siswa. Penelitian ini menggunakan desain cross sectional study. Subjek pada penelitian ini adalah siswa SMP kelas VIII yang berjumlah 100 siswa. Kebiasaan makan dikumpulkan dengan wawancara menggunakan quesioner, status gizi diketahui melalui pengukuran antropometri yaitu tinggi badan dan berat badan. Untuk mengetahui hubungan kebiasaan konsumsi fast food terhadap status gizi dilakukan uji statistik Chi-Square dan diolah menggunakan program SPSS. Data disajikan dalam bentuk tabel distribusi frekuensi dan narasi. Hasil penelitian ini menunjukkan kebiasaan mengonsumsi fast food bagi siswa SMP 30 Makassar umumnya jarang yaitu 63%, dan sebanyak 25 orang (25%) termasuk dalam kategori status gizi sangat kurus, sebanyak 17 orang (17%) termasuk dalam kategori status gizi kurus, sebanyak 5 orang (5%) termasuk dalam kategori status gizi gemuk, dan sebanyak 8 orang (8%) termasuk dalam kategori status gizi obesitas. Analisis statistik diketahui tidak terdapat hubungan kebiasaan makan fast food terhadap status gizi dengan nilai p=0,212 (p>0,05). Disarankan, sebaiknya dilakukan penelitian lanjutan untuk kebiasaan konsumsi makanan siap saji (fast food) dengan menambahkan jenis-jenis jajanan fast food yang dikonsumsi agar kebiasaan konsumsi fast food lebih tergambar dan mendapatkan hasil yng lebih baik. Kata kunci : Fast Food, Indeks Massa Tubuh, Status Gizi.

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