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Chaerunnimah .

Poltekkes Kemenkes Makasar

Author-ID : 6097432

Biochemistry, Genetics & Molecular Biology Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Status Gizi Ibu Saat Hamil, Berat Badan Lahir Bayi Dengan Stunting Pada Balita Usia 06-36 Bulan Di Puskesmas Bontoa Sukmawati Sukmawati; Hendrayati Hendrayati; Chaerunnimah Chaerunnimah; Nurhumaira Nurhumaira
Media Gizi Pangan Vol 25, No 1 (2018): Januari 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Stunting is the condition of people’s nutrition status in the past through relation to the environment and social economic based on Z-score TB/U in <-2 SD. The causes of Stunting are nutrients intake and infection disease. South Sulawesi is in the third position with dangerous category after Papua and Maluku. Prevalance of stunting in south sulawesi about 38,9% ( shortest 15,8% and short 23,1% ) (Balitbangkes, 2013) The objective of the research is knowing the relation between nutrition status of pregrant woman (LILA) and born weight of infant aged 6-36 months with stunting process in Puskesmas Bontoa, Maros. The type of the research is observational design with “cross sectional study” the samples are all infants aged 6-36 months in Puskesmas Bontoa Maros. The sample methods using simple random sampling with Chi Square test. The result of the research describes that there are 95 respondents for category of pregnant women’s nutrition status (LILA), 28,4% for pregnant woman who experienced chronic energy deficiency. There are 14.7% babies born with low weight (BBLR) and 49.5% infants that suffered stunting for category infant’s nutrition status based on TB/U Stunting. statistics test result shows that there are meaningful relation between pregnant woman’s nutrition status (LILA) with stunting of infant (p= 0.01) and born weight in infants with stunting (p=0.02). The suggestion for officers health need to increase PMT supply to pregnant woman to prevent the increasing number of pregnant woman who suffered chronic energy deficiency in Puskesmas Bontoa Maros

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.

HUBUNGAN DUKUNGAN KELUARGA TERHADAP PRAKTEK PEMBERIAN ASI DI WILAYAH PUSKESMAS SUDIANG RAYA KOTA MAKASSAR Lydia fanny; Retno Sri Lestari; Chaerunnimah Chaerunnimah
Media Gizi Pangan Vol 24, No 1 (2017): Januari 2017
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Backgrounds: Exclusive breastfeeding is beneficial to reduce child mortality and improve maternal health that compatible with the one of Sustainable Development Goals (SDGs) that ensuring the child get exclusive breastfeeding during the first six months of the birth.Objectives: This research aims to determine the relationship of family support to the practice of giving breastmilk to the baby in PuskesmasSudiang Raya Makassar area.Methods: This research is an analytic survey with Cross Sectional design. The population was 126 breastfeeding mothers. The statistical analysis used is the Coefficient of Contingency with α = 0,05.Results: The result showed that mothers who give breastmilk to their babies have a good family support of 57,6% and there is a relationship between family support and the practice of giving breastmilk to the baby in PuskesmasSudiang Raya Makassar area.Conclusions: Good family support can increase the amount of mothers who give breastmilk to their baby.Keywords: Breastmilk, Family Support, Baby, Mother

Porsi Konsumsi Sayur dan Buah Signifikan Menurunkan Asupan Energi: Sistematik Review Nursalim .; Chaerunnimah .; Abdullah Thamrin; Dien Abdul Munir; Sirajuddin .
Media Gizi Pangan Vol 27, No 2 (2020): Desember 2020
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

AbstractBackground of this study is that controlling body weight is one of them by increasing the consumption of vegetables and fruit, because it has a lower energy content than other food ingredients such as energy sources (staple foods and side dishes).Objective of this study was to determine the amount of vegetable and fruit intake that can reduce energy intake.Method is a systematic review by tracing various studies related to vegetable and fruit consumption on various search engines, namely PubMed, Scinapse, Nature. The search term used is "intake energy, vegetable and fruit" for English references. All references published between 2015-2020 were selected using the Prefered Preferred Reporting Items for Systematic Reviews and Meta-analyses (Prisma) method. The final result found that 6 articles were read and a summary table of the research results was made.Results found that there were 6 articles discussing the theme of energy intake, vegetables and fruit. The amount of fruit and vegetable consumption is between 100-300 g per day, which can have a real effect on reducing energy intake.Conclusion is that decreasing energy intake is by increasing the intake of vegetables and fruits. Keywords: Energy intake, vegetables and fruit

Acceptability And Shelf Life Of Biscuit With Substitution Of Tuna Fish ARDIANSYAH ARDIANSYAH; NADIMIN NADIMIN; CHAERUNNIMAH CHAERUNNIMAH
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Nutritional problems in Indonesia is still a serious health problem, especially of malnutrition and stunting. One of the efforts to improve the pattern of food consumption that aimed to overcome the malnutrition among the community, especially proteins, vitamins and minerals is by utilizing the tuna fish innards into fish meal innards in the form of biscuit. This study aims to know the acceptability and the shelf life of the biscuits with substitution of tuna fish innards. The method of research was pre experimental study with one shot group design. Acceptability was assessed by hedonic test among 35 panelists. Furthermore, the best formula was tested for critical moisture content to know it shelf life and the result was presented in tabular and narrative form. The results showed that the best panelist acceptance of biscuits with substitution of tuna starch ingredients was formula X02 (5% of tuna fish innards). In addition, there were about 54%, 66%, 77%, and 71% of panelist like the taste, scent, color and texture of the selected formula, respectively. The result of critical water content showed the biscuit has 48 days or 1,6 months of shelf life. For further study, it is suggested to make biscuits with 5% formula of tuna fish innards. Finally, various shelf life measurement might be consider.

Edukasi Gizi terhadap Pengetahuan dan Kebiasaan Jajan pada Siswa SMP Negeri 35 Makassar Asmarudin Pakhri; Chaerunnimah Chaerunnimah; Rahmiyati R
Media Gizi Pangan Vol 25, No 1 (2018): Januari 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

One effort to increase knowledge is to educate health about nutrition especially. Nutrition education is essentially an activity to deliver a health message to a community or group in the hope of influencing the behavior of the target. The habit of snacking is part of the action-shaped behavior that becomes a pattern of the behavior of a person or group that tends to be difficult to change. This study aims to determine the effect of nutritional education on knowledge and habits of jajan at students of SMP Negeri 35 Makassar. The type of research is pre experimental study with one group pre-test and post-test design. The location of the research was conducted at SMP Negeri 35 Makassar. Samples are students of class VIII of 100 students obtained by simple random sampling. The study was conducted on April 8 - April 22, 2017. The results are presented in tabular and narrative form. Based on the results of research conducted at SMP Negeri 35 Makassar shows that the knowledge of students before given less than 58% of good nutrition education and good (42%) using Wilcoxon statistical test obtained value (p=0,000) which means there is influence of education Nutrition to knowledge in students. In the habit of snack before given nutrition education that is as much (63%) and good as much (37%), using Wilcoxon statistic test obtained value (p=0,372) which means there is no effect of nutritional education to snack habits on students. Nutrition education with reverse sheet media shows there is an influence on knowledge but there is no effect on the snack habits. Keywords: Knowledge, Nutrition Education, Pocket Habits

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

Analisis Zat Gizi dan Organoleptik Olahan Sosis Ikan Gabus sebagai Pangan Alternatif Mencegah Stunting Chaerunnimah Chaerunnimah; Aswita Amir; Retno Sri Lestari; Adriyani Adam
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.v7i2.552

The prevalence of stunting in Indonesia is still high at 30,8%. Low protein intake is one of the causes of stunting. The purpose of this study was to determine the nutritional analysis and organoleptic quality in cork fish sausages. This study used a completely randomized design with 3 repetitions. Nutrient analysis was obtained from the Luff schroll test for carbohydrates, fat test with shoxlet and protein test with micro kjedhall. Organoleptic quality with acceptance of taste, texture, color and aroma by descriptive. Research results with univariate analisis were the highest nutrient content of protein and carbohydrate in formula F1 (100%) is protein (16.71%) and carbohydrate (20.14%) and the highest fat content in formula F3 (60%) is as much as (18.52%). The most preferred organoleptic quality for aroma and taste is in formula F1 (100%), texture is in formula F2(80%) and the most preferred color is in formula F3 (60%). The recommendation for prevent stunting can be used F1 formula.

ASUPAN ZAT GIZI MAKRO PADA PENDERITA DEMAM TYPOID DI RSUD MAROS Ridha Sufiani Ismail; Rudy Hartono; Chaerunnimah Chaerunnimah
Media Kesehatan Politeknik Kesehatan Makassar Vol 12, No 2 (2017): Media Kesehatan
Publisher : Politeknik Kesehatan Makassar

Typhoid fever is a deases in small intestine and could cause continous symptoms, that was generated by salmonella thyposa. Knowing macro nutrition intake for typhoid fever patients in Makassar City Hospital. The study is acase study with observationa approach, patient’s nutrition intake data obtained 24 hours food recall form and the data was analized using Food Material Needs List. Macro nutrition intake in first and second day in recall averaged, is known at 2239.15 kcal energy (77,1%) which categorized moderate, energy’s intake were close to standard amount that recomended. 75.3 gr (103.85) proteins, which categorized normal and protein’s intake was fulfill standard amount that was recomended. 86.05 gr (117 %) fats which categorized very excessive, fat’s intake was exceeded standard amount that was recomended. 294.65 gr (54 %) carbohydrate which categorized deficient, and was not meet the standard amount that was recommended. Medical diagnosis Febris Pro Ev. patients nutrition status was normal nutrition status from IMT 23.89 kg/m2 result. Intervention that was given to the patient in from stomach diet (tender food) and education about diet advice based on patient’s condition and needs was given. Key Word : Macro nnutrition intake, Nutrition status , Thypoid fever

Kandungan Protein dan Daya Terima Minuman Fungsional Berbasis Kacang Gude dan Tempe Hijrah Asikin; Chaerunnimah Chaerunnimah
Media Gizi Pangan Vol 29, No 1 (2022): Juni 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Local food functional drink made from gude beans and tempeh is one of the efforts to diversify food which is expected to provide benefits in overcoming nutritional problems in the community. This study aims to determine the protein content and acceptability of functional drinks based on gude and tempeh. This research is a pre-experimental study with three treatments, namely the formula of gude beans and tempeh, respectively 14%, 16% and 20%. Acceptance using organoleptic test with the number of panelists as many as 30 people while the protein content using the micro kjeldahl test. Data analysis used Two Way Anova Test with Duncan's follow-up test. The results of the assessment showed that the most preferred formula was the one that contained 16% gude and tempeh flour. The average result of acceptance based on all aspects of the three formulas is on a scale of 3 which means like. The highest protein content is a formula containing 16% gude and tempeh flour, which is about 6 grams of protein/100 grams of drink. A serving of functional drink (250 g) contains about 15 g of protein. Keywords : Protein, acceptability, functional drinks, gude beans, tempeh

Co-Authors Abdullah Tamrin Abdullah Thamrin Adriyani Adam Ahmad Dinul Islam Andi Nurcholiq Fadhlullah Andi Sinar Alam Tamsil Ardiansyah Ardiansyah Asikin, Hijrah Asmarudin Pakhri Aswita Amir Aswita Amir Dien Abdul Munir Elsi Asnuraini Hartono, Rudy Hendrayati Hendrayati Hendrayati Hendrayati Indar Indar Lydia Fanny M Irwansyah Manjilala Manjilala Mustamin Mustamin Nadimin Nadimin Nurhumaira Nurhumaira Nursalim Rahmiyati R Retno Sri Lestari Retno Sri Lestari Ridha Sufiani Ismail rizki ayu ningtyas Rudy Hartono Rudy Hartono Sirajuddin Sitti Sahariah Rowa Suaib, Fatmawaty Sukmawati Sukmawati Suriani Rauf Tamsil, Andi Sinar Alam Thresia Dewi Kartini Berek

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