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KARAKTERISTIK FISIK, DAYA TERIMA DAN KEAMANAN BUBUR INSTAN DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) SEBAGAI MAKANAN PENDAMPING ASI BAYI UMUR 6-12 BULAN Zakaria Zakaria; Andi Salim; Suriani Rauf; Rosmini Rosmini
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Abstract Factors of complementary feeding received by infants in the first 6-12 months after exclusive breastfeeding can affect the incidence of stunting and wasting. Infants aged six months and above need complementary foods that are rich in nutrition, meet physical requirements, are acceptable to babies and are safe for consumption. The purpose of this study is to produce an instant powder formula with the addition of Moringa leaf flour as breast milk for infants 6-12 months that meets physical characteristics and is favored by infants and is safe for consumption. The design of the complete randomized design study, optimization of instant powder formula as food for breastfeeding is done by linear programming method one factor 3 replications. The treatment formulation in 100 g of material, namely moringa leaf flour successively 0, 3, 4 and 5 g; brown rice flour 64, 62, 61 and 60 g respectively; and soybean flour 20, 19, 19, 19 g respectively; each formula plus 10 g of full cream milk flour, 5 g of refined sugar and 1 g of vegetable oil. The results showed that instant powder with the addition of moringa leaf flour as supplementary milk for infants 6-12 months generally met the requirements of Physical Characteristics based on kamba density (0.63 g / ml) and water absorption ratio (0.7). Panelist acceptance was significantly different (p = 0,000). Panelists prefer instant porridge with the addition of 3% Moringa leaf flour based on taste aspects, but based on the color, aroma and texture of the panelists can accept the addition of 5% Moringa leaf flour. In general, complementary feeding powder meets physical requirements and water absorption ratio, and is safe for consumption. Kata Kunci : Bubur instan, Kelor, Bayi

DISTRIBUSI MAKANAN KELUARGA TERHADAP STATUS GIZI BALITA USIA 1-5 TAHUN DI DUSUN RAMMANG-RAMMANG KABUPATEN MAROS Andi Nurcholiq Fadhlullah; Suriani Rauf; Chaerunnimah Chaerunnimah
Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Family strength structures use patterns in the family, people usually assume the most power in the family, giving special rights to get the best part of the food. This is one of the factors triggering the problem of underweight status in children under five in the family. Nutritional status in toddlers can be reflected by the distribution of individual food in a family day. Therefore, it will be more effective if the priority of individual food distribution in the family is the child who is still in the process of growth and development. This study aims to determine the distribution of family food to the nutritional status of children aged 1-5 years in Rammang-Rammang Hamlet, Salenrang Village, Bontoa Sub-district, Maros Regency. This research is an analytical research. Samples were toddlers aged 1-5 years who trained 35 people selected by purposive sampling. Data on family food distribution found through respondents' answers based on existing questionnaires and scoring on each question. Status of nutritional data was collected by weighing based on age of children under five, then calculated using the WHO Antro 2005 computer program. To determine the effect of variables on family food distribution with nutritional status of children under five, it was done using the SPSS program. Data is presented in the form of spread tables and frequencies. The results showed that the level of distribution of family food was quite adequate (77.1%). The mean nutritional status of children under five is generally good (74.3%). The results of statistical tests between variables there was no effect of food distribution on nutritional status of children aged 1-5 years.

SENAM AEROBIK INTENSITAS SEDANG DAN PENURUNAN BERAT BADAN, PERSEN LEMAK SERTA RASIO LINGKAR PINGGANG PANGGUL MAHASISWA GIZI YANG OVERWEIGHT Khusnul Khatimah Khusnul Khatimah Khusnul Khatimah; hikmawaty mas'ud; suriani rauf
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background: Physical training is one of many method for solving overweight, overgrease and to reach the best freshness of body and fungtional capality from someone.Objectives: Knowing the influence of aerobicnastic (SKJ 2012) in middle intentcity for weight lost, grace percent, and hip waist rim for overweight nutrient student in Health Politeknik of Makassar.Methods: This method is research experiment with one group, pre-test and post-test design. The research will be held in nutrient faculty health polyteknik of Makassar. Sample 30 students of nutrient faculty with overweight status have been choosen by purposive sampling.Results: The result showed that the average of weight loss and grace fat amount was 1,42 kg and 1,96 mm, at the same time, the hip waist rim were not decrease. Based on data analysis found that there were a significant relationship between aerobic with middle intencity and weight loss and grace fat (p=0,000), at the same time,there were not significant relationship between aerobic with middle intentcity and hip waist rim (p=0,882).Conclusions: Energi demand is due to the physical activity. Energy source are drived from the fat-burning in the body. Regular aerobic exercise can reduce the fat strored in body so that weight loss occurs.Keyword : Aerobicnastic, Weight, Grase Persent, Hip Waist Rim

ANALISIS KANDUNGAN ZAT BESI COOKIES SUBTITUSI TEPUNG JEWAWUT DAN TEPUNG IKAN TERI DALAM MENGATASI MASALAH ANEMIA GIZI BESI suriani rauf; Mustamin Mustamin
Media Gizi Pangan Vol 27, No 1 (2020): Juni 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRAK Basic Health Research Data (RISKESDAS) In 2013 the number of pregnant women with anemia was 37.1%, further discussed in the RISKESDAS data in 2018 the number of pregnant women with anemia increased to 48.1%. The program carried out by the government so far is the provision of Tablets Added Blood (TTD) for adolescent girls and pregnant women who cannot overcome the problem of anemia in pregnant women. Cake with the substitution of barley flour and anchovy flour is expected to increase the substance intake of pregnant women. This study aims to determine the efficacy and content of the substance of the substitution of barley flour and anchovy flour in overcoming the problem of iron nutrient anemia. This type of research is an experimental study with a post-test design research group design. This research is pre-experimental research with 3 variations of formulas and data analysis using the Friedman Test The best results of the cookie formula research are the concentration of 5%, laboratory test results of 5% reserve of cookie substances are 2.88mg / 100 gram, fulfilling 16% of the substance needs of women aged 18-49 years. Keywords: Cookies, iron content, barley flour, anchovy flour

OPTIMALISASI PEMBUATAN MIE BASAH DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifara) zakaria zakaria; suriani Rauf
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background : Moringa leaf is a food of vegetables group whose utilization is still low, even though this plant has nutritional content that almost meets the nutritional needs of humans and is useful as a nutritional improvement. Objective: This study aims to determine the physical characteristics, acceptability, and chemical composition (protein and water) of wet noodles with the addition of moringa flour.Method: This research type is laboratory research with randomized block design, treatment with addition of 0%, 3%, 6%, 9% and 12% moringa flour. Implemented in Food Technology and Nutrition Laboratory of Makassar Health Polytechnic and Health Laboratory of Makassar. Parameter analysis is physical characteristics (rendemen, elasticity and brightness), panelist acceptance and chemical characteristics (water and protein content).Results: Physically wet noodles with the addition of Moringa leaf powder has randemen average above 95%, lower than the elasticity of the wet noodles without addition of moringa leaf powder. The color of wet noodles produced is getting green along with the increasing amount of addition of moringa flour. In general, panelists receive from the texture and taste aspects. Addition of maize flour 6-12% panalis stated rather like. Wet noodles with the addition of moringa leaves flour containing water averaged 36.7%, wet noodle protein content without the addition of moringa flour by 6.39%, 3% and 9% additions respectively 6.88% and 7.44% .Conclusion: Wet noodles with the addition of moringa flour has an average rendemen above 95%, greenness is bright, moderate elastitas. In general, panelists receive wet noodles on the addition of 3% moringa flour and slightly accept at 6-12%. Protein levels increased due to the addition of moringa flour.Keywords: Wet noodles, moringa flour

DAYA TERIMA JAJANAN LOKAL BARONCONG DENGAN PENAMBAHAN WORTEL (DAUCUS CAROTA L) suriani rauf; Manjilala Manjilala; Elvi Kusuma
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

The behavior of people who less consume vegetables and fruit can have a negative impact on health. The lack of appetite for vegetable consumption by the society made the researchers interested in making a combination of vegetables, namely carrots with local foods, namely Baroncong.This research aims to determine the acceptability of local baroncong snacks with the addition of carrots.This research is a pre-experimental study. The panelists from this study consisted of 30 Nutrition Department Students from Health Polytechnic Ministry of Health Makassar. Assessment based on taste aspects, color of aroma and texture of baroncong products with the addition of carrots 50%, 75%, 100% with the criteria of very like, like, dislike and very dislike.The results showed that the acceptability of baroncong with the addition of carrots in terms of taste was a concentration of 75%, which was very much as much as 46.7% and liked as much as 50%, the color aspect was 50% concentration consisting of 36.7% likes and likes as much as 53.3%, the aroma aspectis a concentration of 50% which consists of very much as much as 33.3% and likes as much as 63.3%, in terms of aspects of texture are concentrations of 50% and 75%, each of which consists of as much as 23.3% and likes as much as 63, 3%. Based on these data, Baroncong with the addition of carrots received is a concentration of 75%.

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).

Acceptability and Fiber Content of Bolu Kukus with Addition Purple Uwi Flour ( Diocorea Alata ) as Snacks High Fiber Citra Dewi Ayu Lestari; Hikmawati Mas'ud; Suriani Rauf
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Progress of times which fast have been have an impact on unhealthy diet. One of habits that often happen is consume snacks that high fat and low fiber.This usually happen in urban society, they prefer to consume fast foods. Purple uwi flour can made as snacks that high fiber. Food product that can made as healthy snacks that high fiber, is Bolu kukus eith addition purple uwi flour.This research aim know the acceptability and analysis fiber content of bolu kukus addition purple uwi flour (Dioscorea alata ) as snacks high fiber. Design of research is experimental with design one shot group design. The acceptability assased based on the hedonic test with 30 panelists.Results of best acceptability analyzed fiber content, testing in laboratory use method fiber food . Then presented in form table and narration.The result of organoleptic test based aspect of color, aroma texture, and taste, the most highest liked by panelists is concentration of 20%.The value of fiber contant that has been analyzed 24,04%, so that it could consumed as snacks high fiber. According to Recommended Dietary Allowance (RDA) intake fiber children or adults is 15-30 grams/day with consider portions every meal. Suggested manufacture of bolu kukus with addition purple uwi flour should use concentration 20%, because from aspect color, aroma, texture, and flavor is the most good and liked. Analysis macro and micro nutrition anddo test saving power on Bolu kukus.

ASUPAN ZAT BESI BERKORELASI DENGAN KEJADIAN STUNTING BALITA DI KECAMATAN MAROS BARU Sirajuddin Sirajuddin; Suriani Rauf; Nursalim Nursalim
GIZI INDONESIA Vol 43, No 2 (2020): September 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v43i2.406

Prevention of stunting in every region requires a systematic approach. The purpose of this research is to analyze the correlation between the intake iron with the value z score anthropometry child age 12-36 months (HAZ). The sample size was 155 subjects, by selected systematically random sampling. Food intake by food recall 2x24 hours (The five multi-pass method). Anthropometry data measurements by digital scales Camry accuracy 0.01 kg. Data analysis with Pearson correlation test, with a confidence level of 95%. There was a significant positive correlation between intake of Iron with the value of the z score HAZ was p = 0.036.The conclusion of this research is the prevention of stunting can be done with the repair of the intake of iron. Suggestion to be implemented good practice the complementary feeding.ABSTRAKPencegahan stunting di setiap daerah memerlukan pendekatan sistematis dan efisien sesuai penyebab utamanya (rendahnya pemberian Air Susu Ibu (ASI) eksklusif, premature, panjang lahir dan rendahnya kualitas Makanan Pendamping ASI (MP-ASI). Tujuan penelitian ini adalah untuk menganalisis korelasi antara asupan zat besi dengan z skor Tinggi Badan menurut Umur (TB/U) anak usia 12-36 bulan. Sampel dalam penelitian ini ditentukan berdasarkan proporsi populasi balita di kecamatan Maros Baru sebanyak 155 anak, dipilih secara acak sistematis pada semua desa (6 desa). Asupan makanan dengan metode food recall 2x24 jam metode lima langka (The Five Multiple-Pass Method). Pengukuran data antropometri memakai timbangan digital Camry ketelitian 0,01 kg. Analisis data dengan uji korelasi Pearson, dengan tingkat kepercayaan 95%. Hasil penelitian diketahui bahwa adakorelasi positif signifikan antara asupan Fe dengan nilai z skor TB/U, p=0,036. Kesimpulan penelitian ini adalah pencegahan stunting dapat dilakukan dengan perbaikan asupan zat besi. Disarankan untuk menggiatkan upaya perbaikan kualitas MP-ASI.

EDUKASI VIRTUAL ISI PIRINGKU TERHADAP TINGKAT PENGETAHUAN DAN BERAT BADAN BALITA Dwi Ayu Lestari; Rudy Hartono; Suriani Rauf
Media Kesehatan Politeknik Kesehatan Makassar Vol 16, No 2 (2021): Media Kesehatan
Publisher : Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v16i2.2189

Penelitian ini bertujuan untuk mengetahui pengaruh edukasi virtual isi piringku terhadap tingkat pengetahuan dan berat badan anak balita diwilayah kerja Puskesmas Kapasa. Jenis penelitian ini adalah studi pra eksperimen dengan rancangan one group pre-test dan post-test design. Lokasi penelitian dilaksanakan di wilayah kerja Puskesmas Kapasa. Sampel adalah balita usia 12-59 bulan sebanyak 40 orang yang diperoleh secara simple random sampling. Penelitian dilaksanakan pada tanggal 3 Februari 2021 – 13 April 2021. Hasil disajikan dalam bentuk tabel dan narasi. Berdasarkan hasil penelitian yang dilaksanakan di wilayah kerja Puskesmas Kapasa menunjukkan bawha pengetahuan orang tua/wali balita setelah diberikan edukasi virtual isi piringku mengalami peningkatan sebesar (35%)hasil ujistatistikChi Square diperoleh nilai (p=0,144) yang menunjukkan tidak ada pengaruh edukasi virtual isi piringku terhadap tingkat pengetahuan pada orang tua/wali balita. Berat badan anak balita sebagian besar naik sebanyak (75,0%), hasil uji 2 sampel T berpasangan diperoleh nilai (p=0,12) yang menunjukkan tidak ada pengaruh edukasi virtual isi piringku terhadap berat badan balita.Disarankan bagi orang tua/wali balita menggunakan isi piringku sebagai pedoman untuk mencapai kondisi gizi yang optimal dengan memahami dan melaksanakannya yaitu makanan bervariasi sesuai dengan kebutuhan, lakukan aktivita fisik secara teratur, minum air mineral yang cukup serta mempertahankan berat badan ideal. Disimpulkan bahwa pemberian edukasi Isi terhadap tingkat pengetahuan dan berat badan balita tidak efektif.

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