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Syamsul Alam
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algizzai@uin-alauddin.ac.id
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+6285255393783
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algizzai@uin-alauddin.ac.id
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Department of Public Health, Universitas Islam Negeri Alauddin Makassar Jl. H.M. Yasin Limpo No. 36 Samata Gowa, Sulawesi Selatan, Indonesia Telp. +62 411 424 835 / Fax. +62 411 424 836
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Kab. gowa,
Sulawesi selatan
INDONESIA
Al Gizzai: Public Health Nutrition Journal
Published by Universitas Islam Negeri Alauddin Makassar
ISSN : 27750426     EISSN : 27750434     DOI : http://dx.doi.org/10.24252/algizzai
Core Subject : Health,
Health Professions Medicine & Pharmacology Public Health
Articles covering basic and applied research on all aspects of nutrition sciences are encouraged, including nutritional biochemistry and metabolism; metabolomics, nutrient gene interactions; nutrient requirements for health; nutrition and disease; digestion and absorption; nutritional anthropology; epidemiology; the influence of socioeconomic and cultural factors on the nutrition of the individual and the community; the impact of nutrient intake on disease response and behavior; the consequences of nutritional deficiency on growth and development, endocrine and nervous systems, and immunity; nutrition and gut microbiota; food intolerance and allergy; nutrient drug interactions; nutrition and aging; nutrition and cancer; obesity; diabetes; and intervention programs. Another focus of the Journal is to publish research that advances the understanding of nutrients and health protectants in food for improving the health condition.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 5 Documents
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Search results for , issue "Volume 3, Issue 2, 2023" : 5 Documents clear
Pemenuhan Gizi Keluarga Penerima Bantuan Program Keluarga Harapan (Pkh) Di Kabupaten Gowa
Al GIZZAI: PUBLIC HEALTH NUTRITION JOURNAL Volume 3, Issue 2, 2023
Publisher : Program Studi Kesehatan Masyarakat UIN Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/algizzai.v3i2.38245

Abstract

The Family Hope Program (PKH) implemented by the Ministry of Social Affairs is one of the efforts to alleviate poverty in this country, targeting underprivilege ,kkkd families from poor households. The objective of this research is to identify the nutritional fulfillment of PKH recipient families and the efforts made by underprivileged families to meet their family's nutritional needs. The research utilized an observational study design with descriptive analysis using a mix of methods. The population of this study was all households receiving the Family Hope Program (PKH) in Gowa Regency. The sampling was done purposively, considering the representation of the different regions in Gowa Regency. The research findings indicate that based on food commodity indicators, the majority of PKH families consume three meals a day (80.6%). Regarding the percentage of PKH assistance utilization, 95 respondents (38.5%) utilize more than 50% of the PKH assistance, 76 respondents (30.8%) utilize 30-50%, and only 28 respondents (11.3%) utilize less than 10% of the PKH assistance in terms of food access. Based on the nutritional fulfillment status of PKH beneficiary families, the majority of respondents (72.87%) have their family's nutrition needs met. The identification results stated that the nutrition of PKH beneficiary families was adequately met based on indicators of food commodities and PKH utilization. This research has implications for improving community nutrition and supporting the Family Hope Program (PKH) which is oriented towards increasing the Community Health Index and Community Welfare Index in Gowa Regency, South Sulawesi Province.
Daya terima, Kandungan Kalori dan Kadar Beta Karoten Snack Bar Substitusi Cucurbita Moschata
Al GIZZAI: PUBLIC HEALTH NUTRITION JOURNAL Volume 3, Issue 2, 2023
Publisher : Program Studi Kesehatan Masyarakat UIN Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/algizzai.v3i2.38410

Abstract

Undernutrition is a nutritional problem that is susceptible to be experienced by children aged under five to school-age children. Efforts can be made to minimize malnutrition in children by giving additional food in the form of snacks made from pumpkins. The purpose of this study is to determine the acceptability (color, aroma, texture, taste), calorie content, and beta carotene snack bar substitution of Cucurbita moschata. This type of research is descriptive. The results showed that the receptivity of color as much as 61.5% of panelists said they like 55.4% of panelists like the aroma of snack bars. Receptivity texture as much as 63.1% panelists expressed very like and 81.5% panelists like the taste of pumpkin substitution snack bar. The nutritional content of the Cucurbita moschata snack contains calories of 359.65 kcal/100gr and beta carotene of 18.60 µg/ 100gr. Snack bar Cucurbita moschata is acceptable among school children but the nutritional value in this case the protein contained in the pumpkin snack bar (Cucurbita moschata) is still lacking, so it is advisable to modify the snack bar ingredients in adding and increasing the nutritional content under the nutritional needs of school children.
The Subtitusi Tepung Pisang Pada Pembuatan Nugget Puree Pisang Sebagai Alternatif Konsumsi Pangan
Al GIZZAI: PUBLIC HEALTH NUTRITION JOURNAL Volume 3, Issue 2, 2023
Publisher : Program Studi Kesehatan Masyarakat UIN Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/algizzai.v3i2.38550

Abstract

The abundance of banana fruit has not been widely utilized into processed food. One way that can be done is to utilize it into local food ingredients, as raw material in making frozen food banana puree nuggets. Food diversification can increase public awareness about the importance of local ingredients as alternative food. This study aims to find a formula, and public acceptance of banana puree nuggets substituted with banana flour (Musa paradisiaca L.) and wheat flour to get the best formulation in terms of color, taste, aroma and texture. The percentage of banana flour used was 50%, 40%, 30%, 20%, 10% and control. The research method used was the experimental method using a randomized completely design (RCD) arranged in a non-factorial manner with the treatment factor of the ratio between banana flour and wheat flour consisting of five treatment factors and repeated three times. The parameters observed in this study were organoleptic test (Hedonic Test) conducted by 25 panelists from the general public, including visual (color), olfactory (aroma), gustatory (taste), and texture. The results showed that banana puree nuggets substituted with banana flour (Musa paradisiaca) were acceptable to the panelists with an overall score of 6.52, so banana flour (Musa paradisiaca) can be used as a substitute in making banana puree nuggets and supporting local food diversification. This invention can help increase public understanding of the importance of utilizing local food ingredients, such as bananas, in food product innovation.
Potensi Muffin Cinnamon sebagai Pangan Fungsional terhadap Sifat Organoleptik dan Kandungan Gizi
Al GIZZAI: PUBLIC HEALTH NUTRITION JOURNAL Volume 3, Issue 2, 2023
Publisher : Program Studi Kesehatan Masyarakat UIN Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/algizzai.v3i2.38552

Abstract

Muffin processing using banana flour can produce good characteristics and increase nutritional value. The use of cinnamon in muffin products is difficult to find in the market. The characteristics of cinnamon have a fragrant and sweet aroma. Cinnamon contains the highest antioxidants compared to other types of spices. Muffin products developed with banana flour with the addition of cinnamon certainly have functional properties. The study aimed to determine the organoleptic properties of muffin products with the addition of cinnamon powder including color, aroma, taste, texture and overall acceptance and to analyze the nutritional content of muffins so that can be used as food diversification and accepted by society. Quantitative research used a single factor Completely Randomized Design. The results showed that the addition of cinnamon powder had an effect on color, aroma, texture and overall acceptability, but had no effect on the taste of cinnamon muffin products. Based on the results of the organoleptic test, the best nutritional content was found in the P3 treatment with 24.72% a moisture content, 51.46% carbohydrates, 1.07% ash, 14.42% fat and 8.33% protein. The amount of cinnamon powder affects the organoleptic properties and nutritional content. Muffin processing using banana flour can produce good characteristics and increase nutritional value. The use of cinnamon in muffin products is difficult to find in the market. The characteristics of cinnamon have a fragrant and sweet aroma. Cinnamon contains the highest antioxidants compared to other types of spices. Muffin products developed with banana flour with the addition of cinnamon certainly have functional properties. The study aimed to determine the organoleptic properties of muffin products with the addition of cinnamon powder including color, aroma, taste, texture and overall acceptance and to analyze the nutritional content of muffins so that can be used as food diversification and accepted by society. Quantitative research used a single factor Completely Randomized Design. The results showed that the addition of cinnamon powder had an effect on color, aroma, texture and overall acceptability, but had no effect on the taste of cinnamon muffin products. Based on the results of the organoleptic test, the best nutritional content was found in the P3 treatment with 24.72% a moisture content, 51.46% carbohydrates, 1.07% ash, 14.42% fat and 8.33% protein. The amount of cinnamon powder affects the organoleptic properties and nutritional content.
Risiko Tinggi Dislipidemia pada Remaja Obesitas: Menggali Faktor dan Implikasinya terhadap Kesehatan Kardiovaskular
Al GIZZAI: PUBLIC HEALTH NUTRITION JOURNAL Volume 3, Issue 2, 2023
Publisher : Program Studi Kesehatan Masyarakat UIN Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/algizzai.v3i2.38932

Abstract

Dyslipidemia in obese adolescents is a marker of early-onset cardiovascular problems such as atherosclerosis. The purpose of this study was to identify the magnitude of the problem of dyslipidemia in obese adolescents. This study uses content analysis of literature reviews in synthesizing articles in accordance with the criteria and research objectives. This study uses Google Scholar, Pub Med using the keywords "Youth Dyslipidemia". Articles included in the inclusion criteria are original research, which measures cholesterol levels in adolescents. , whereas we were excluded if the articles contained narrative opinion articles, editorial comments, literatru reviews, and did not measure cholesterol levels in adolescents. The results from 18,900 articles we get about 8 articles of which 3 articles about dyslipidemia in adolescents with diabetes, 3 articles on dyslipidemia in healthy adolescents, and 2 articles on the magnitude of the problem of dyslipidemia in adolescents with lipid abnormalities. Adolescents who are obese have a high risk of developing dyslipidemia, which is a disorder of lipid metabolism. Dyslipidemia in obese adolescents contributes to atherosclerosis, namely the formation of plaque that settles in blood vessels and can cause cardiovascular disease.

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