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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

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

Status Gizi Ibu Saat Hamil, Berat Badan Lahir Bayi Dengan Stunting Pada Balita Usia 06-36 Bulan Di Puskesmas Bontoa Sukmawati Sukmawati; Hendrayati Hendrayati; Chaerunnimah Chaerunnimah; Nurhumaira Nurhumaira
Media Gizi Pangan Vol 25, No 1 (2018): Januari 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Stunting is the condition of people’s nutrition status in the past through relation to the environment and social economic based on Z-score TB/U in <-2 SD. The causes of Stunting are nutrients intake and infection disease. South Sulawesi is in the third position with dangerous category after Papua and Maluku. Prevalance of stunting in south sulawesi about 38,9% ( shortest 15,8% and short 23,1% ) (Balitbangkes, 2013) The objective of the research is knowing the relation between nutrition status of pregrant woman (LILA) and born weight of infant aged 6-36 months with stunting process in Puskesmas Bontoa, Maros. The type of the research is observational design with “cross sectional study” the samples are all infants aged 6-36 months in Puskesmas Bontoa Maros. The sample methods using simple random sampling with Chi Square test. The result of the research describes that there are 95 respondents for category of pregnant women’s nutrition status (LILA), 28,4% for pregnant woman who experienced chronic energy deficiency. There are 14.7% babies born with low weight (BBLR) and 49.5% infants that suffered stunting for category infant’s nutrition status based on TB/U Stunting. statistics test result shows that there are meaningful relation between pregnant woman’s nutrition status (LILA) with stunting of infant (p= 0.01) and born weight in infants with stunting (p=0.02). The suggestion for officers health need to increase PMT supply to pregnant woman to prevent the increasing number of pregnant woman who suffered chronic energy deficiency in Puskesmas Bontoa Maros

KERAGAMAN MAKANAN, ASUPAN MAKANAN DAN STATUS GIZI ANAK BALITA Thresia Dewi Kartini; hendrayati Hendrayati; Suri Etika Yuniawati
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background: The diversity of food is one indicator of household food security level. The better the diversity of food, the better the quality of the nutritional intake of all family members, especially toddlers. The state of good nutrition and healthy in childhood become an important foundation for future health. The toddler has a rapid growth rate, and therefore the availability of nutrients to meet the needs for optimal child growth.Objective: This study aims to describe the diversity and food intake and nutritional status of children under five in Posyandu Bougenville 3 A Village Paccerakkang Makassar City.Mhetods: This study is a survey with descriptive approach. The research was conducted from January to July 2016. The sample was children aged 2-5 years were selected by purposive sampling as many as 33 people. Data about the diversity of food and nutrient intake were collected with food recall method 2 x 24 hours not consecutive. Weight anthropometric data of children under five were obtained by weighing using digital scales. Furthermore, the nutritional status of children under five is determined using WHO standards in 2005.Result: The research result shows that all samples are not diverse in eating food, less sample carbohydrate intake (69.7%), a good intake of protein samples (93.9%), fat intake less sample (75.8%), vitamin C intake less sample (97.0%), the intake of iron (Fe) less (60.6%), nutritional status of children under BB / U majority (69.7%) either.Sugesstion: It is advisable for parents, especially mothers in order to provide a variety of food (rice, meat of animal, vegetable side dishes, vegetables and fruit) in an amount sufficient so that all the nutrients needed by the body can be fulfilled.Keywords: The diversity of food, nutrient intake and nutritional status.

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

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%.

Protein and Calsium and Iron Content on Cheese Stick Substitution of White and Black Anchovy Flour Nurul Amanah; Hendrayati Hendrayati; Suriani Rauf
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Nutrition problems in Indonesia is a serious health problem one of them is stunting. The efforts to cope with stunting in society is increase the consumption of nutrients, especially protein, calcium and iron. One way is utilize various types of fish. Anchovy is a fish that is easy to get and cheap. The Flour from Anchovy can be madeto be snacks such as cheese stick. This study aims to compare the content of protein, calcium, and iron in Cheese Stick substitution of white anchovy flour (Stelophorus Sp) and black anchovy flour (Engraulis) concentration of 15% and 20%. The results showed that the highest Protein content found in Cheese Stick substitution of white anchovy flour (Stelophorus Sp) concentration of 20%, the highest calcium found in cheese Stick substitution of 20% black anchovy flour (engraulis), and highest iron found in cheese substitution of black anchovy flour (engraulis) 20%. It is recommended if you want to use anchovy as a source of protein then the good is white anchovy (Stelophorus sp), and if you want to use as a source of calcium and iron then the good consumed is black anchovy (engraulis).

Community’s acceptance of biscuits with substitution of gude bean flour (cajanus cajan (l.) millsp) and mocaf flour Nurul Inayah; Aswita Amir; Hendrayati Hendrayati
Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Protein Energy Deficiency (PEM) is one of the nutritional problems in Indonesia. The use of gude peanut flour and MOCAF flour in making biscuits to increase protein content and can reduce or prevent one of the nutritional problems, namely PEM. Knowing the community's acceptance of biscuits by substitution of gude peanut flour (Cajanus cajan (L.) Millsp) and MOCAF flour. This research is a quasi-experimental research design using a post test design group. The community's acceptance of the biscuits with substitution of MOCAF and Gude peanut flour was assessed based on 4 hedonic test scales, is very like, like, dislike and very dislike of 25 rather trained panelists. The results of the research on the manufacture of flour weighing 1,925 grams of gude beans produced 989 grams of gude peanut flour. Each biscuit has the same weight of 4 grams of chips. One recipe equals ± 5 ¼ servings and 1 portion equals 32 grams, namely 8 pieces of biscuits. Acceptance test of color and texture aspects there were no color differences (p = 0.660) and texture (p = 0.433) on the substitution of gude peanut flour 10%, 20% and 30%. Test of acceptance of aspects of taste and aroma there were differences in taste (p = 0.002) and aroma (p = 0.000) in substitution of gude peanut flour 10%, 20% and 30%. The conclusion obtained was that there were no color differences (p = 0.660) and texture (p = 0.433), there were differences in taste (p = 0.002) and aroma (p = 0.000) in the substitution of gude peanut flour 10%, 20% and 30%. 10% concentration has a better taste and aroma.

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

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