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Daya Terima Dan Kandungan Gizi Kue Bolu Cukke Subtitusi Tepung Ubi Jalar Ungu Manjilala, Manjilala; Sirajuddin, Sirajuddin
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Bolu cukke is one of the traditional cake Bugis-Makassar, commonly consumed by the community, especially when enjoying a break. In order for a benefit value of Bolu Cukke, it takes effort to enrich the nutritional content, one of which is to replace wheat flour with sweet potato flour. A pre-experiment research conducted in Food Technology Laboratory of Nutrition Poltekkes Kemenkes Makassar, with number of panelist amoung 50 people. Nutritional content was analyzed using Kjhedal method for protein, gravimetric for fat and titrimetric for carbohydrate. Analyzed by using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the acceptability based on the taste aspect in the four groups was the same (p = 0.275) the sample group was 75% preferred by the panelists. There were color differences in the four sample groups (p = 0,000), when compared with the substituted sample with purple sweet potato flour, the sample group was 50% preferably panelists. There were differences in the flavour in the four sample groups (p = 0.013), the sample group 50% preferred by the panelists. Acceptance based on taste aspect in all four groups was the same (p = 0.733), the sample group was 75% preferred by panelists. The highest protein nutrient content in the 0% sample group, 75% group fat and 75% carbohydrate. This research suggests that Bolu Cukke substitution of purple sweet potato flour is very feasible to be used as an alternative of Complementary Feeding in pregnant mother and toddler.

Substitusi Tepung Ubi Jalar Ungu dan Tepung Tempe pada Bolu Cukke Merupakan Alternatif PMT untuk Ibu Hamil dan Balita Manjilala, Manjilala; Mustamin, Mustamin
Jurnal Kesehatan Manarang Vol 7 No 2 (2021): Desember 2021
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v7i2.522

Supplementary food, especially for vulnerable groups such as pregnant women and toddlers, is one strategy in dealing with nutritional problems, especially during the COVID-19 pandemic. The aim of the study was to determine the acceptability of Bolu Cukke with purple sweet potato flour and tempeh flour substitutes. Experimental research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health Makassar with a total of 50 panelists in 2019. The nutritional content was analyzed using the Kjhedal method for protein, gravimetry for fat, and titrimetry for carbohydrates. Acceptance test was analyzed using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the color and aroma of the four sample groups were different (p=0.000 and p=0.028), while there was no difference in texture and taste. Based on the nutritional content, group C had the highest protein content, group A had the highest fat content while group D had the highest carbohydrate content.

GAMBARAN STATUS GIZI ANAK SEKOLAH DASAR KELAS 3 DI DUSUN PARANG DESA ALLU TAROWANG KECAMATAN TAROWANG KABUPATEN JENEPONTO Lydia Fanny; Supiati Putri; Nursalim Nursalim; Manjilala Manjilala
Media Gizi Pangan Vol 28, No 2 (2021): Desember 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Elementary School Children Grade 3 is a process of growth and development that can be assessed from their nutritional status there are three things that affect the development of one's intelligence, namely nutrition, environment and genetics. This research aims to get an overview of nutritional status in The Village of Parang Village Allu Tarowang District Tarowang Jeneponto Regency. This study is a descriptive study, using 30 samples of Elementary School Children Grade 3 with purposive sampling method. Nutritional status data is measured by anthropometry. The results of the study obtained less weight nutritional status according to the weight/age index as much as 16.7% and normal body weight as much as 83.3%. for the TB/U index is very short as much as 66.7%, short as much as 6.7% and normal as much as 26.7% and the INDEX OF BMI /age malnutrition is less as much as 10.0%, good nutrition as much as 33.3%, nutrition more than 23.3% and obesity 33.3%. Conclusion, that the Nutritional Status of Elementary School Children Grade 3 in The Village of Parang Village Allu Tarowang District Tarowang Jeneponto Regency. 16.7% less weight and 83.3% normal body weight according to height/age, 66.7% very short and 26.7% normal according to height/age, 33.3% good nutrition and 33.3% obesity according to IMT/age. Recommended to the school to improve health and nutrition extension programs for elementary school children Keywords: Nutritional Status ABSTRAK Anak Sekolah Dasar Kelas 3 merupakan proses tumbuh kembang yang dapat dinilai dari status gizinya ada tiga hal yang mempengaruhi perkembangan kecerdasan seseorang yaitu gizi, lingkungan dan genetik. Penelitian ini bertujuan untuk mendapatkan Gambaran Status Gizi Di Dusun Parang Desa Allu Tarowang Kecamatan Tarowang Kabupaten Jeneponto. penelitian ini merupakan penelitian deskriptif, menggunakan 30 sampel Anak Sekolah Dasar Kelas 3 dengan metode purposive sampling. Data status gizi di ukur dengan antropometri. Hasil penelitian diperoleh status gizi berat badan kurang menurut indeks BB/U sebanyak16.7% dan berat badan normal sebanyak 83.3%. untuk indeks TB/U sangat pendek sebanyak 66.7%, pendek sebanyak 6.7% dan normal sebanyak 26.7% dan indeks IMT/U gizi kurang sebanyak 10.0%, gizi baik sebanyak 33.3%, gizi lebih 23.3% dan obesitas 33.3%.Kesimpulan, bahwa Status Gizi Anak Sekolah Dasar Kelas 3 Di Dusun Parang Desa Allu Tarowang Kecamatan Tarowang Kabupaten Jeneponto. 16.7 % berat badan kurang dan 83.3% berat badan normal menurut BB/U, 66.7% sangat pendek dan 26.7% normal menurut TB/U, 33.3% gizi baik dan 33.3% obesitas menurut IMT/U.Disarankan kepada Pihak sekolah untuk meningkatkan program penyuluhan kesehatan dan gizi bagi Anak Sekolah Dasar.Kata Kunci : Status Gizi

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 BROWNIES KUKUS DENGAN PENAMBAHAN KULIT PISANG RAJA (Musa paradisiaca L. varsapientum) Manjilala Manjilala; Zakaria Zakaria; Erida Nurizza
Media Gizi Pangan Vol 29, No 1 (2022): Juni 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Calcium is one of the important nutrients for pregnant women, lack of calcium during pregnancy will have an impact on fetal development during pregnancy. Calcium intake of pregnant women in some developing countries is low.This study aims to determine the acceptability and calcium content of steamed brownies with the addition of plantain peel puree. This type of research is Post Test Group Design, panelists are 30 people. The acceptability data was tabulated in a table and then analyzed using the fridmen test. The data is presented in the form of a table accompanied by a narration.The results of this study indicate that the panelists' acceptance of Brownies with the addition of plantain peel from the aspect of color, aroma, texture, and taste is the most preferred formula F2 with a concentration of 20%:80%. It is recommended that further researchers need to test the protein content and water content and develop Brownies products using local ingredients with high nutritional value.

Peningkatan Pengetahuan Remaja Putri melalui Edukasi Gizi Aplikasi Whatsapp Group Manjilala Manjilala; Sri Wilda; Retno Sri Lestari
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Nutrition education aims to encourage positive behavior changes related to food and nutrition. Knowledge about nutrition has been proven to have a positive impact on healthy food choices, so in this case proper nutrition education is needed so that the resulting behavior is positive behavior. This study aims to determine differences in the level of knowledge of iron anemia before and after providing nutrition education through the Whatsapp Group to young women at SMAN 13 Pangkep. The research design used was quasy-experimental with a one-group pre-test and post-test control design. The sample of this research was 30 female students from SMAN 13 Pangkep. Nutrition education conducted through the WhatsApp Group virtual class. The results showed that the level of knowledge of young women before virtual education (86.7%) increased to (96.7%) after virtual education was carried out through the Whatsapp Group application. The results of the analysis of the paired sample T test obtained a p value of 0.018, which means that there are differences in the level of knowledge of iron anemia before and after nutrition education through the WhatsApp Group in young women at SMAN 13 Pangkep. Education through Whatsapp Groups for young women can increase their knowledge about iron anemia so that young women avoid iron anemia

Substitusi Tepung Ubi Jalar Ungu dan Tepung Tempe pada Bolu Cukke Merupakan Alternatif PMT untuk Ibu Hamil dan Balita Manjilala Manjilala; Mustamin Mustamin
Jurnal Kesehatan Manarang Vol 7 No 2 (2021): Desember 2021
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v7i2.522

Supplementary food, especially for vulnerable groups such as pregnant women and toddlers, is one strategy in dealing with nutritional problems, especially during the COVID-19 pandemic. The aim of the study was to determine the acceptability of Bolu Cukke with purple sweet potato flour and tempeh flour substitutes. Experimental research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health Makassar with a total of 50 panelists in 2019. The nutritional content was analyzed using the Kjhedal method for protein, gravimetry for fat, and titrimetry for carbohydrates. Acceptance test was analyzed using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the color and aroma of the four sample groups were different (p=0.000 and p=0.028), while there was no difference in texture and taste. Based on the nutritional content, group C had the highest protein content, group A had the highest fat content while group D had the highest carbohydrate content.

DAYA TERIMA DAN KANDUNGAN ZAT BESI KERUPUK IKAN DENGAN PENAMBAHAN TEPUNG DAUN KELOR Sukmawati Sukmawati; Manjilala Manjilala; Chaerunnimah Chaerunnimah; Elsi Asnuraini
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Background, Anemia is a condition where a person does not have sufficient iron in their body.. The 2018 Riskesdas survey recorded that the prevalence of anemia in teenagers in Indonesia was 32%. Chips is a popular dry food product that has been well-known by the Indonesian people for a long time due to its affordable price and easy availability, both in small stalls and supermarkets. Chips with the addition of fish and moringa leaf flour is expected to enrich the iron and other micro-nutrient content.Research method used in this study was pre-experimental. Three types of products were made with the addition of moringa leaf powder at concentrations of F1 (5%), F2 (10%), and F3 (15%). The acceptability was evaluated using organoleptic tests with 25 panelists. Statistical analysis was conducted using Kruskall Wallis test, and if there were differences, the Mann Whitney test was conducted. The iron content was analyzed using UV-Vis spectrophotometry.Results showed that the most acceptable fish crackers with the addition of moringa leaf powder based on color, aroma, texture, and taste were those with 5% moringa leaf powder (F1). The best formula from all aspects tested was the F1 concentration with a total score of 428, and the laboratory analysis result was 3.637 mg/100 gr.In conclusion, there were differences in the acceptability of fish crackers with the addition of moringa leaf powder in terms of color (p=0.00), aroma (p=0.00), texture (p=0.00), and taste (p=0.00). The best formula from all aspects tested was the F1 concentration, and the laboratory analysis result was 3.637 mg/100 gr.

EDUKASI GIZI MELALUI MEDIA BROSUR DAPAT MENINGKATKAN PENGETAHUAN SISWA SEKOLAH DASAR Manjilala Manjilala; Hendayati Hendayati; Azkiannisa M
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Nutrition education is very useful for increasing the nutritional knowledge of school children in building a positive attitude towards food as an effort to form good eating habits. The purpose of this study was to determine the effect of nutrition education using brochures on changes in knowledge about breakfast in elementary school children. This type of research is a one group pre and post test design at MI DDI Ujung Lare Parepare. The research sample took the entire population of all students in grades IV and V. Nutritional knowledge was collected by filling out questionnaires which were distributed directly. Statistical tests were carried out using the Wilcoxon test. The results showed that most of the class samples were in category IV 60%, gender was in the male category 57.5%, father's occupation was in the other category 32.5%, mother's work was in the PNS/TNI/Polri category 35%. The level of knowledge of the sample before being given education was in the category of good knowledge, 67.5%. An example of the level of knowledge after being given education with a good knowledge category is 100%. Statistical analysis using the Wilcoxon test showed that there was a difference in the score of nutritional knowledge before and after providing education through brochures about breakfast (p = 0.001). The media brochure acceptance rate of 82.5% really liked the brochure. Suggestions for further research are expected to use other media in accordance with technological developments so that it further supports the subject's interest in studying the information presented. This research needs to be studied further apart from measuring the level of knowledge, nutrition education should be carried out continuously and sustainably.

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