Article Per Year (5 Year)
p-Index From 2019 - 2024
0.444
P-Index
This Author published in this journals
All Journal Media Gizi Pangan
Asmaruddin Pakhri2
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Kue kering dengan subtitusi tepung kulit singkong dan tepung labu kuning sebagai jajanan anak sekolah Asmaruddin Pakhri2; Meliani Meliani; Sitti Saharia Rowa
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 (167.602 KB) | DOI: 10.32382/mgp.v26i1.989

Abstract

Urban or rural communities can not be separated from snacks along with the limited time to process their own food. The advantages of snacks are easy to get, taste good. One of the type of biscuit is cookies  or pastries. To find out the acceptability of pastries with substitution of cassava skin flour and pumpkin flour as a snack for elementary school children. This type of research is experimental. Acceptability was assessed based on a hedonic test of 30 untrained panelists. Analysis of the acceptability  test data using the Kruskal Wallis H Test with the SPSS program. Then presented in the form of tables and narratives. The results of the study showed that the acceptability of food was cookies with substitution of cassava skin flour and pumpkin flour which was most preferred by the panelists, namely on F5. In the aspect of color and aroma of panelists like as much as 93%, the texture aspect of panelists likes as much as 97% while in the aspect of taste panelists like as much as 100%. This is because it is influenced by the substitution of cassava skin flour and pumpkin flour which is given differently. Statistical test results show that there is a difference in the acceptability of pastries in terms of aroma criteria with and in terms of taste criteria. So the conclusion of the acceptability of pastries with the substitution of cassava skin flour and pumpkin flour as a snack for elementary school students in terms of aspects of color, aroma, texture and taste, namely in Formula 5 or called a concentration of 25% cassava skin flour and pumpkin flour
PERANAN KONSELING GIZI DALAM PENINGKATAN PENGETAHUAN GIZI DAN KEPATUHAN DIET PASIEN DM Asmaruddin Pakhri2; Astanti Widiastuti; Manjilala Manjilala
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 (461.53 KB) | DOI: 10.32382/mgp.v27i1.1380

Abstract

ABSTRACT Diabetes Mellitus (DM) is a chronic metabolic disorder due to the pancreas not producing enough insulin or the body cannot use insulin produced effectively. National Riskesdas 2018 results show the prevalence of DM has increased from 6.3% in 2013 to 8.5% in 2018. This study used a pre-experimental method to determine the effectiveness of nutritional counseling on nutritional knowledge and diet compliance of DM patients, with the design of the One Group Pretes - Posttest Design. Samples were adult DM patients who were treated in the inpatient room of Tenriawaru Bone Regional General Hospital who were selected by purposive sampling with a total of 20 DM patients hospitalized and who met the criteria.The results showed the majority of the sample of women (75.0%), aged 41-50 years (35.0%), had a history of past elementary education (60.0%) and did not work ie as an IRT (70.0%), the majority of samples suffer from DM for less than 1 year (35.0%). Nutrition knowledge of good category samples by 8 patients (40.0%) increased to 16 patients (80.0%) after being given nutritional counseling and compliant dietary diet compliance as many as 11 patients (55.0%) increased to 16 patients (80, 0%) after being given nutritional counseling ... There is a significant effect of nutritional counseling on nutritional knowledge and diet compliance of DM patients. It is expected that the hospital will place a nutritionist in each inpatient care room so that each patient can be given nutritional counseling  Keywords: Nutritional Counseling, Knowledge, Diet Compliance and Diabetes Mellitus, 
Co-Authors Astanti Widiastuti Manjilala Manjilala Meliani Meliani Sitti Saharia Rowa