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PENYULUHAN GIZI, ASUPAN GIZI DAN PEMBERIAN TABLET TAMBAH DARAH TERHADAP KADAR HEMOGLOBIN (Hb) IBU HAMIL Abdullah Tamrin; Hikmawati Masud; Indah Suci Ramadani
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRAK Berbagai masalah gizi diderita oleh sebagian besar masyarakat Indonesia dan salah satu masalah gizi utama adalah anemia gizi besi. Salah satu upaya untuk memperbaiki pola konsumsi pangan dan pola kebiasaan yang bertujuan untuk menanggulangi anemia dikalangan masyarakat terutama ibu hamil dengan melalui peningkatan pengetahuan, sikap dan perilaku seseorang dengan penyuluhan gizi dan mengonsumsi tablet tambah darah. Penelitian ini bertujuan mengetahui pengaruh penyuluhan gizi, asupan gizi dan pemberian tablet tambah darah terhadap kadar hemoglobin ibu hamil di Puskesmas Paccerakkang Kota Makassar. Jenis penelitian ini merupakan penelitian analitik dengan rancangan one-group pre-test and post-test design. Data diperoleh dari hasil Pre test dan Post test menggunakan kuesioner, pengambilan Hb, recall 24 jam dan data tablet tambah darah yang di konsumsi. Kadar hemoglobin ibu hamil pada awalnya anemia (100%) dan pada akhir terdapat sebanyak 8 orang (53,33%). Hasil pre dan post test ibu hamil yang memiliki criteria baik sebelum mendapatkan penyuluhan gizi sebanyak 2 orang (13,33 %) dan setelah mendapatkan penyuluhan gizi sebanyak 4 orang (26,67%). Asupan gizi (energi) ibu hamil yang memiliki criteria asupan baik di awal sebanyak 1 orang (6,67 %) dan di akhir sebanyak 9 orang (60%). Asupan gizi (protein) baik di awal sebanyak 3 orang (20 %) dan di akhir sebanyak 4 orang (26,67%). Pada umumnya asupan Fe di awal dan di akhir dari 15 ibu hamil 100% tergolong kurang. Ibu hamil yang mengkonsumsi tablet tambah darah dengan baik sebanyak 6 orang (40%). Disarankan ibu hamil turut berpartisipasi setiap pemeriksaan rutin yang diadakan oleh Puskesmas guna mencegah terjadinya masalah gizi.

EDUKASI PEDOMAN GIZI SEIMBANG (PGS) TERHADAP PENGETAHUAN DAN SIKAP SISWA SMP NEGERI 1 BARRU Abdullah Tamrin
Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT One of the efforts to increase knowledge is by providing education about health, especially about nutrition. Education of nutrition is an activity to convey a health message to the community or group in order to give a direct impact their knowledge and attitude development. This study aims to find out the effect of education of balanced nutrition guidelines towards students’ knowledge and attitude of SMP Negeri 1 Barru. The type of research used was a pre-experimental study with design of one group pre-test and post-test design conducted in SMP Negeri 1 Barru by involving 250 students as samples at the grade VII and VIII which was obtained by using simple random sampling. The sampling process was conducted on May 15 - May 17 2019. The results of the research conducted at SMP Negeri 1 Barru showed that students' knowledge before being given good nutrition knowledge was (60%), while after being given education of nutrition, it increased to good (80.4% ) by using the Wilcoxon statistical test and obtained a value (p = 0,000) which means that there is an effect of education of nutrition towards students’ knowledge. The students’ attitude before being given education of nutrition was (32%) as students at the good level, while after being given education of nutrition, it increased to good (64.8%) by using the Wilcoxon statistical test and obtained a value (p = 0,000) which means there is an effect of education of nutrition towards students’ attitude. The level of students’ nutrition knowledge and attitudes increased after education of nutrition was conducted and there was a significant effect indicated by the value of p = 0,000 (p <0.05).

GAMBARAN PENGETAHUAN GIZI DAN POLA MAKAN PASIEN RAWAT JALAN DIABETES MELLITUS TIPE-2 DI RUMAH SAKIT Abdullah Tamrin; Sitti Sahariah Rowa; Chaerunnimah Chaerunnimah; M Irwansyah
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background: Knowledge of nutrition is the ability to understand the concepts and principles as well as information related to nutrition. Provincial health profile data south sulawesi in 2015, Diabetes Mellitus outpatients aged 40 years and above is 85%. Data on the record medic general hospital the area of a city makassar be seen that of diabetes mellitus in 2015 were 234 men and women 165.Objective: This research aims to describe the knowledge about nutrition and food consumption pattern among outpatients diabetes mellitus tipe-2 ( dm tipe-2 ) in a public hospital the area of a city Makassar.Method: Sampling done by purposive sampling criteria of Diabetes Mellitus patients visiting the hospital in June 2016 and suffered no complications.Result: The results of this study are patients with good nutritional knowledge are 48.6% and patients who have less nutritional knowledge are 51.4%. Patients who have food consumption pattern based on the frequency of good food is 42.9 % and 57.1% have less. Food consumption pattern based on the composition dishes of food in general is good which is 100%. Conclusion: Conclusions from this research is their knowledge about nutrition generally still less that is 51,4 % .Food consumption pattern based on the frequency of food is generally less that is 57.1 % , Food consumption pattern based on the composition dishes of food in general is good which is 100% and a %. Food consumption pattern based on a kind of food is generally good but lacking in fruits.Suggest: For side Hospital so that to schedule it illumination to patient Diabetes Mellitus about its important various of fruit to patient Diabetes Type Mellitus-2.Key Word : Nutrient Knowledge, eating Pattern, Patient Take care Way,Type DM-2

DAYA TERIMA DAN KADAR PROTEIN SERTA KALSIUM SNACKBAR SUBSTITUSI TEPUNG IKAN TERI SERTA TEPUNG KACANG MERAH Sukmawati Sukmawati; Nadimin Nadimin; Abdullah Tamrin; Resky Lutfiannisa Rahman
Jurnal Kesehatan Manarang Vol 8 No 3 (2022): Desember 2022
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v8i3.636

Snack bar is a snack in the form of bars using the basic ingredients of cereal and nuts. Snack bar is an option as a snack for children and teenagers because it has a soft texture and sweet taste and is not hard following children's tastes today. This study aimed to determine the receivability and content of protein and calcium snack bar substitution of anchovies and red bean flour. This study was apre-experimental study with the design of research making snack bar products with formulas of 10%, 15%, and 20% and red bean flour 20%, 30%, and 40%. The results of the hedonic test against the receiving power were analyzed using the Kruskal-Wallis test. Analysis of protein and calcium content is carried out on the best formula by the micro Kjeldahl method and the volumetric method. The receiving test showed that the most preferred anchovies and red bean flour substitution snack bar were Formula F1. Kruskal-Walis test results on aspects of colour, aroma, texture, and taste show a value of p = 0.00 (p<0.05), which means that there is a difference in preference for aspects of colour, aroma, texture and taste in snack bar substitution of anchovies and red bean flour. Based on the results of laboratory tests using the micro Kjeldahl method obtained the results of snack bar protein content substitution of anchovies and red bean flour 14.54 g/100 g and calcium content based on the results of laboratory tests using the volumetric method containing 561.5 mg/100g. Snack bar substitution of anchovies and red bean flour is most preferred by panelists from the aspect of colour, smell, texture and taste are the formula of F1. The protein content in the snack bar with the substitution of anchovies and red bean flour in formula F1 is 14.54g/100g, and calcium content is 561.5 mg/100g.

DAYA TERIMA DAN KADAR PROTEIN SERTA KALSIUM SNACKBAR SUBSTITUSI TEPUNG IKAN TERI SERTA TEPUNG KACANG MERAH Sukmawati Sukmawati; Nadimin Nadimin; Abdullah Tamrin; Rezky Luftiannisa
Jurnal Kesehatan Manarang Vol 8 No 3 (2022): Desember 2022
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v8i3.636

Snack bar is a snack in the form of bars using the basic ingredients of cereal and nuts. Snack bar is an option as a snack for children and teenagers because it has a soft texture and sweet taste and is not hard following children's tastes today. This study aimed to determine the receivability and content of protein and calcium snack bar substitution of anchovies and red bean flour. This study was apre-experimental study with the design of research making snack bar products with formulas of 10%, 15%, and 20% and red bean flour 20%, 30%, and 40%. The results of the hedonic test against the receiving power were analyzed using the Kruskal-Wallis test. Analysis of protein and calcium content is carried out on the best formula by the micro Kjeldahl method and the volumetric method. The receiving test showed that the most preferred anchovies and red bean flour substitution snack bar were Formula F1. Kruskal-Walis test results on aspects of colour, aroma, texture, and taste show a value of p = 0.00 (p<0.05), which means that there is a difference in preference for aspects of colour, aroma, texture and taste in snack bar substitution of anchovies and red bean flour. Based on the results of laboratory tests using the micro Kjeldahl method obtained the results of snack bar protein content substitution of anchovies and red bean flour 14.54 g/100 g and calcium content based on the results of laboratory tests using the volumetric method containing 561.5 mg/100g. Snack bar substitution of anchovies and red bean flour is most preferred by panelists from the aspect of colour, smell, texture and taste are the formula of F1. The protein content in the snack bar with the substitution of anchovies and red bean flour in formula F1 is 14.54g/100g, and calcium content is 561.5 mg/100g.

ASUPAN ZAT BESI, ASAM FOLAT, DAN SENG TERHADAP KADAR HEMOGLOBIN PADA IBU HAMIL DI PUSKESMAS PACCERAKKANG KECAMATAN BIRINGAKANAYA KOTA Abdullah Tamrin
Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACTAnemia is a health problem that is often found in developing countries including indonesia. Iron deficiency anemia often occurs in pregnant women. Other micronutrient deficiencies such as folic and zinc and copper also play a role in the occurrence of anemia in pregnancy. The purpose of the study was to determine the relationship of iron determine the relationship of iron, folid acid, and zinc intake to hemoglobin levels in pregnant women in Paccerakkang health center Biringkanaya district Makassar city. This type of research was observational with a cross sectional stud design. The sample in this study were pregnant women who had normal hemoglobin levels of 15 people and abnormal hemoglobin levels of 17 people who examined at Paccerakkang health center Biringkanaya district, Makassar city. Iron intake, folid acid and zinc were obtained by using the 24 hour recall method and the respondents identity data was obtained from direct interviews using a questionnaire while the hemoglobin data was obtained through hemoglobin examination at Paccerakkang health center Biringkanaya district, Makassar city. The results of the analysis between the relationship between iron intake and hemoglobin levels with p value = 0,010 which means there is a relationship between iron and hemoglobin level. The results of the analysis between the relationship of folic acid intake with hemoglobin levels with p value=0,020 which means there is a relationship between folid acid intake and hemoglobin level. The results of the analysis between the relationship between zinc intake and hemoglobin level were p=0,015 which means that there is a relationship between zinc intake and hemoglobin level

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