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Hendrayati Hendrayati
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Protein and Calsium and Iron Content on Cheese Stick Substitution of White and Black Anchovy Flour Amanah, Nurul; Hendrayati, Hendrayati; Rauf, Suriani
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

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Abstract

Nutrition problems in Indonesia is a serious health problem one of them is stunting. The efforts to cope with stunting in society is increase the consumption of nutrients, especially protein, calcium and iron. One way is utilize various types of fish. Anchovy is a fish that is easy to get and cheap. The Flour from Anchovy can be madeto be snacks such as cheese stick. This study aims to compare the content of protein, calcium, and iron in Cheese Stick substitution of white anchovy flour (Stelophorus Sp) and black anchovy flour (Engraulis) concentration of 15% and 20%. The results showed that the highest Protein content found in Cheese Stick substitution of white anchovy flour (Stelophorus Sp) concentration of 20%, the highest calcium found in cheese Stick substitution of 20% black  anchovy  flour (engraulis), and highest iron found in cheese substitution of black anchovy flour (engraulis) 20%. It is recommended if you want to use anchovy as a source of protein then the good is white anchovy (Stelophorus sp), and if you want to use as a source of calcium and iron then the good consumed is black anchovy (engraulis).
Pengaruh Pengetahuan Gizi Ibu Dan Sosial Ekonomi Keluarga Terhadap Status Gizi Balita Umur 6-24 Bulan Di Wilayah Kerja Puskesmas Tamalanrea Jaya Roficha, Hertien Novi; Suaib, Fatmawaty; Hendrayati, Hendrayati
Media Gizi Pangan Vol 25, No 1 (2018): Januari 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

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Abstract

Mothers’ nutritional knowledge play an important role in nutritional status of children since mothers have responsibility to provide food for family, particularly for children. Although mothers have good knowledge in nutrition, but if their level of socioeconomic is low, it will affect to nutritional status of children.The aim of this research is to determine effect of mothers’ nutritional knowledge and socioecomic family on nutritional status of children aged 6 to 24 months at Tamalanrea Jaya public health center. The kind of this research is analityc research. Sample consists of 69 children aged 6 to 24 months and their mother are the respondents who are chosen by purposive sampling. The effect of variable is detected by chi-squared test and data is demonstrated by table and narration.Result of this research shows that there are influence of mothers’ nutritional knowledge and parents revenue with nutritional status of children aged 6 to 24 months which are explained by p-value = 0.002 < α = 0.05 and p-value = 0.026 < α = 0.05 respectively. However, level of mothers’ education and mothers’ job did not have influence to nutritional status of children aged 6 to 24 months which are proved by p-value = 0.587 > α = 0.05 and p-value = 0.69 > α = 0.05 respectively.This research is suggestible to mothers to improve their knowledge in nutritional problem by following nutritional counselling or reading nutrition books for increasing insight about nutritional problem
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

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Abstract

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
Analisis Faktor Determinan Kejadian Stunting Pada Balita Usia 12 Sampai 60 Bulan Hendrayati, Hendrayati; Asbar, Ramlan
Media Gizi Pangan Vol 25, No 1 (2018): Januari 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

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Abstract

Stunting adalah masalah gizi kronis yang disebabkan oleh asupan zat gizi dalam jangka waktu lama, sehingga menyebabkan tidak terpenuhinya kebutuhan zat gizi.  Indonesia menduduki peringkat tertinggi kejadian stunting disbanding Negara Asia Tenggara lainnya. Prevalensi stunting di Indonesia cenderung meningkat. Riset kesehatan Dasar menunjukan prevalensi stanting 35.6%  tahun 2010  dan 37.2% tahun 2013 (Bapenas, 2011; MAC-Indonesia, 2014).Penelitian ini bertujuan untuk menganalisa  factor determinan pada kejadian stunting anak usia 12 sampai 60 bulan. Metode survey analitik jumlah sampel 155 anak stunting.Hasil penelitian menunjukan factor determinan kejadian stunting pada anak usia 12 sampai 60 bulan adalah asupan energy dan zat gizi makro seperti karbohidrat, protein dan lemak. Sedangkan asupan zat gizi mikro yang mempengaruhi kejadian stunting adalah asupan Vitamin A dan Zink.  Selain asupan praktek pemberian makan seperti konsistensi, frekwensi dan sarapan juga merupakan factor determinan kejadian stunting.            Pengetahuan gizi ibu  tentang ASI eksklusif dan Makanan Pendamping ASI meskipun bukan merupakan determinan kejadian stunting pada anak usia 12 sampai 60 bulan tetapi merupakan factor protektif
PELAKSANAAN DIET DAN STATUS GIZI SERTA KEMANDIRIAN PENDERITA HIPERTENSI LANSIA DI DESA BONTO MARANNU Hendrayati, Hendrayati; Nirmalasari, Putri Indah
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

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Abstract

ABSTRACTIncreased Life Expectancy (UHH) in Indonesia is a success in the field of health and welfare. UHH can increase the elderly population (elderly) by decreasing mortality. The 2015 Central Bureau of Statistics (BPS) report, UHH in 2015 became 70.8 years and will increase to 72.2 years in 2030-2035, while in Maros district in 2015 for UHH increased to 68.55 years. The aging process in the elderly has the risk of non-communicable diseases, such as hypertension. The results of the Basic Health Research (Riskesdas) in 2013, showed that the health problems in the highest elderly were Hypertension with the category age of 55-64 years of 45.9%, 65-74 years of 57.6% and 75 years and over 63.8 %.Hypertension in the elderly can affect the level of dependence on the surrounding environment. The dependency ratio of Indonesia's elderly population in 2016 was 13.65%. This means that every 100 people of productive age must bear about 14 elderly residents. The dependency ratio in South Sulawesi is 14.62%, which means that every 100 productive residents in South Sulawesi must bear around 15 elderly residentsThis study is an analytical study with a cross sectional study design. The population in this study were all elderly  aged 60-80 years. Sampling using purposive sampling with sample criteria as follows: 60 - 80 years old, have a history of hypertension and / or have high blood pressure (≥ 140/90 mmHg) at the time of measurement, Willing to be interviewed, Not having hearing and memory disorders (senile) and can be invited to communicate clearly. Samples that fit the criteria in this study were 47 people.Research result is a disobedience to the hypertension diet in elderly people with very high hypertension reaches 91.5%, and insignificant relationship between nutritional status and the independence of the elderly both the age group <75 years and the age group ≥75 years with a significant value of each p = 0.619 and p = 0.191.There is a non-significant relationship between hypertension and the independence of the elderly both in the age group <75 years and the age group ≥75 years with a significant value of p = 0.447 and p = 0.362.The elderly with hypertension sufferers should always be given counseling and / or nutritional consultation to increase their understanding of the diet being undertaken
KARAKTERISTIK KADER POSYANDU DALAM PENGGUNAAN PEDOMAN GIZI SEIMBANG (PGS) MELALUI PENDEKATAN PROBLEM BASED DI WILAYAH KERJA PUSKESMAS PACERAKKANG DAYA MAKASSAR Hendrayati, Hendrayati; Rowa, Sitti Saharia; Nursalim, Nursalim
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

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Abstract

ABSTRAKThe government issued a Balanced Nutrition Guidelines (BNG) starting in 2014, with the aim of being used as a guideline in the administration of meals starting at the family and national level. The application of  BNG to date has not been evenly distributed, especially for housewives who are not working, poor and have low education. In housewives like this usually children under five years old are obtained with nutritional problems both under nutrition and stunting. The use of posyandu cadres as a facilitator for local communities is expected to be able to transfer knowledge well because it is supported by factors of closeness and good emotional ties with housewives around their homes.This research is a study that measures the knowledge, attitudes and skills of posyandu cadres in implementing PGS. Materials in improving the indicators are used by the BNG module. Measurements are carried out 2 times. Research result provide an illustration that there is an increase in knowledge about the use of PGS twice as much and change in knowledge by 32%. Attitude changes increased 16% and skills change reached 48%.
The Power of accepting Cheese Stick with the Addition of Anchovy Flour (Stolephorus Sp) to Stunting Toddlers Ramah, Desly Adha; Hendrayati, Hendrayati; Rochimiwati, Siti Nur
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

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Abstract

Nutrition problems in Indonesia are still a serious health problem, especially malnutrition and stunting. Efforts to improve these nutritional problems can be through improved consumption patterns. Protein intake is one of the way to improve nutrition. One of the improvements in protein intake can be through the addition of anchovy in the form of cheese stick snacks.This study aims to determine the acceptability of cheese stick with the addition of anchovy flour. This type of research is pre-experiment with post test group research design. Acceptability was assessed based on a hedonic test of 30 panelists. The best results will be given to consumer panelists, namely stunting toddlers.The results showed that the highest panelists' acceptability was against the cheese stick with the addition of 10% anchovy flour. Panelis liked 57% flavor aspect, 50% color aspect, 63% aroma aspect and 97% texture aspect. The results of the study on consumer panelists that received by a toddler with a good category of 56.67%. It is recommended in making cheese stick with the addition of anchovy flour using a concentration of 10% because it is very preferred from the aspect of taste, color, aroma, texture and preferred by consumers.
ACCEPTABILITY OF CHEESE STICK WITH ADDITION OF WET ANCHOVY FLOUR (Stolephorus sp.) TO PRE-SCHOOL CHILDREN Assa, Risnawati; Hendrayati, Hendrayati; Fanny, Lydia
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

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Abstract

The utilization of marine fisheries resources gives an important contribution to the economy and health. However, this utilization does not work well due to the complexity of the problems faced regarding technical, social, economic and environmental factors. The one effort to use itis by utilizing anchovy into wet anchovy flour (Stolephorus sp.) in the form of cheese stick snacks that contain enough protein and rich of calcium. This study aims to determine the acceptability of cheese stick with the addition of wet anchovy flour (Stolephorus sp.). This type of research is the pre-experimental with post test group design. The acceptance was assessed based on a hedonic test of 30 panelists. The results of the best acceptance powerare done by food weighing method for intake levels in pre-school children then presented in the form of tables and narratives. The results shows that the highest acceptability of panelists is against the cheese stick with the addition of 10% wet anchovy flour (Stolephorus sp.). The fact also reveals that as many as 80% of the panelists liked the flavor aspect, 70% of the panelists liked the color aspect, 73.33% of the panelists liked the aroma aspect, and 90% of the panelists liked the texture aspect. The results of research on consumer panelists convey that the acceptability of pre-school children with good categories is 53.33%. Therefore, it is recommended in making cheese stick with the addition of wet anchovy flour (Stolephorus sp.) is to use a concentration of 10% because it is preferred from the aspect of color, texture, aroma and taste, and compared with the standard or concentration of 0%.