Article Per Year (5 Year)
p-Index From 2019 - 2024
0.817
P-Index
This Author published in this journals
All Journal Health Notions Media Gizi Pangan
Suriani Rauf
Jurusan Gizi Poltekkes Kemenkes Makassar
Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Medicine & Pharmacology Nursing Public Health

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Various Factors in Stunting Children Aged 12 to 60 Months Suriani Rauf; Hendrayati Hendrayati
Health Notions Vol 3, No 9 (2019): September
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hn30902

Abstract

Stunting is a chronic nutritional problems caused by the low intake of nutrients in long term, resulting in unfulfilled demand for nutrients. Indonesia has the highest incidence of stunting compared to other Southeast Asian countries. The prevalence of stunting in Indonesia tends to increase. Basic medical research showed prevalence of stunting were 35.6% in 2010 and 37.2% in 2013. This study aimed to analyze determining factors in the incidence of stunting in children aged 12 to 60 months. The method used in this study was analytic survey with sample size as many as 155 stunting children. Determining factors in the incidence of stunting in children aged 12 to 60 months were intake of energy and macro-nutrients such as carbohydrates, proteins as well as fats. While the intake of micronutrients that contributed to the incidence of stunting were the intake of vitamin A and zinc. Beside the intakes, feeding practices such as consistency, frequency and habit of having breakfast were also determining factors in the incidence of stunting. Maternal knowledge concerning to nutrition, exclusive breastfeeding and complementary foods were not determining factor in the incidence of stunting but were the protective one. Keywords: feeding practices; nutritional intake; nutritional knowledge; stunting
Pengaruh Edukasi Gizi Melalui Video Terhadap Pengetahuan Dan Sikap Mahasiswi Jurusan Kebidanan Tentang Stunting Adriyani Adam; Fatihah Rezky; Nursalim Nursalin; Suriani Rauf
Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (227.654 KB) | DOI: 10.32382/mgp.v28i1.2242

Abstract

ABSTRAK Pendahuluan : Stunting adalah keadaan tubuh yang pendek yaitu tinggi badan berdasarkan umur rendah, atau tubuh anak lebih pendek dibandingkan dengan anak-anak lain seumurnya. Stunting dapat diartikan sebagai kekurangan gizi kronis atau kegagalan pertumbuhan dimasa lalu dan digunakan sebagai indikator jangka panjang untuk gizi kurang pada anak.Metode Penelitian: Jenis penelitian yang digunakan adalah Quasi Experimental Study dengan pre test – post test with one group design. Dalam penelitian ini sampel atau responden akan diawali dengan pemberian pre test. Setelah itu lalu diberikan media video tentang stunting lalu di berikan post test kepada responden.Hasil Penelitian: Hasil penelitian menunjukkan bahwa ada pengaruh pemberian edukasi melalui video terhadap pengetahuan dan sikap mahasiswa Tingkat I Jurusan Kebidanan Poltekkes Kemenkes Makassar. dengan nilai P sebesar 0,003 (<0,05) untuk pengetahuan dan sikap dengan nilai P sebesar 0,000 (<0,05).Kesimpulan: Kesimpulan penelitian ini adalah Hasil penelitian menunjukkan bahwa ada pengaruh pemberian edukasi melalui video terhadap pengetahuan dan sikap tentang stunting pada mahasiswa Jurusan Kebidanan Poltekkes Kemenkes Makassar.
KANDUNGAN ZAT BESI SMOOTHIE PISANG AMBON DENGAN PENAMBAHAN KACANG MERAH Sunarto Sunarto; Adriyani Adam; Hijrah Asikin; Suriani Rauf; Winda Saputri
Media Gizi Pangan Vol 29, No 1 (2022): Juni 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (160.027 KB) | DOI: 10.32382/mgp.v29i1.2863

Abstract

ABSTRACT Smoothies are made from fruit and vegetables. The manufacture of smoothie products does not only rely on making produsts that are nutritious but also acceptable to the publicin terms of taste, aroma, texture, and color. The addition of red beans was chosen because in general people only know red beans for processed vegetables, while red beans are high in protein and iron. The purpose of this study was to determine the iron content of Ambon banana smoothie with the addition of red beans. This study is a preexperimental study with a post test design group desaign,comparing Ambon banana smoothie with the addition of 15% red beans with Ambon banana smoothie with the addition of 20% red beans. The results of the research on Ambon banana smoothie with the addition of red beans formula X2 has a higher iron content is 101.71 mg, while formula X1 is 86.22 mg. it is recommended for futher researchers to analyze the protein content of Ambon banana smoothie with the addition of red beans. Keywords: Smoothie, Ambon Banana, Red  Beans, Iron Levels
COOKIES SUBSTITUSI TEPUNG BAYAM MERAH DAN TEPUNG KACANG TOLO SEBAGAI MAKANAN TAMBAHAN REMAJA PUTRI ANEMIA Cookies substitution of red spinach flour and cowpea flour as complementary food of anemic adolescent girls Suriani Rauf; Manjilala Manjilala; Nursalim Nursalim; Mustamin Mustamin; Nur Azisah
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.372 KB) | DOI: 10.32382/mgp.v29i2.3117

Abstract

ABSTRACT Adolescent girls are one of the age groups that are vulnerable to nutritional problems, namely anemia. Anemia in adolescent girls must be overcome because it can affect their lives in the future. The habit of eating snacks can be an opportunity in presenting additional foods that are high in iron. Additional food can be given in the form of cookies. Cookies can be made from red spinach flour and tolo bean flour which are high in iron content. This study aims to determine the acceptability and iron content of cookies substituted with red spinach flour and tolo bean flour as additional food for anemic adolescent girls. This type of research is experimental with One Shot Case Study research design. The panelists in this study were 30 female students. The data from the acceptance results were processed with a computer program and analyzed using the Kruskall-Wallis test. Analysis of iron content based on laboratory test results using the AAS (Atomic Absorbtion Spectrophotometry) method. The data is presented in tabular form and accompanied by an explanation in the form of a narrative. The results showed that the most preferred acceptability of cookies substituted with red spinach flour and peanut flour from the aspect of color, aroma, texture, and taste was cookies with a concentration of 10:10%. The results of laboratory tests showed that the iron content in cookies at a concentration of 10:10% was 5.250 mg/100 g cookies. It is recommended to test the content of other nutrients besides iron and shelf life to determine the resistance of cookies substituted with red spinach flour and tolo bean flour. Keywords : Cookies, Acceptance, Iron, Red Spinach Flour, Cowpea Flour ABSTRAK Remaja putri merupakan salah satu kelompok usia yang rentan terhadap masalah gizi yaitu anemia. Anemia pada remaja putri harus diatasi karena dapat berpengaruh pada kehidupan di masa mendatang. Kebiasaan mengonsumsi cemilan dapat menjadi peluang dalam menghadirkan makanan tambahan yang tinggi zat besi. Pemberian makanan tambahan dapat dilakukan dalam bentuk cookies. Cookies dapat dibuat dari tepung bayam merah dan tepung kacang tolo yang tinggi kandungan zat besi. Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan zat besi cookies subsitusi tepung bayam merah dan tepung kacang tolo sebagai makanan tambahan remaja putri anemia. Jenis penelitian ini adalah eksperimental dengan desain penelitian One Shot Case Study. Panelis dalam penelitian ini sebanyak 30 orang mahasiswi. Data dari hasil daya terima diolah dengan program komputer dan di analisis menggunakan uji kruskall-wallis. Analisis kandungan zat besi berdasarkan hasil uji laboratorium menggunakan metode AAS (Atomic Absorbtion Spektrophotometry). Data disajikan dalam bentuk tabel dan disertai dengan penjelasan dalam bentuk narasi. Hasil penelitian menunjukkan bahwa daya terima cookies subsitusi tepung bayam merah dan tepung kacang tolo yang paling disukai dari aspek warna, aroma, tekstur, dan rasa adalah cookies konsentrasi 10:10%. Hasil uji laboratorium menunjukkan bahwa kandungan zat besi pada cookies konsentrasi 10:10% adalah 5,250 mg/100 g cookies. Disarankan melakukan uji kandungan zat gizi lain selain zat besi dan umur daya simpan untuk mengetahui ketahanan cookies substitusi tepung bayam merah dan tepung kacang tolo. Kata kunci : Cookies, Daya Terima, Zat Besi, Tepung Bayam Merah, Tepung Kacang Tolo
Co-Authors Adriyani Adam Asikin, Hijrah Fatihah Rezky Hendrayati Manjilala Manjilala Mustamin Mustamin Nur Azisah Nursalim Sunarto Sunarto Winda Saputri