Agustian Ipa
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STUDI KASUS PENGGUNAAN INDIKATOR KINERJA DI BERBAGAI ORGANISASI PELAYANAN KESEHATAN PEMERINTAH Ipa, Agustian
Jurnal Manajemen Pelayanan Kesehatan Vol 3, No 04 (2000)
Publisher : Jurnal Manajemen Pelayanan Kesehatan

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Abstract

TERSEDIA DALAM FILE
HUBUNGAN PENGETAHUAN IBU TENTANG GIZI DENGAN ASUPAN ENERGI PADA ANAK STUNTING Hartono, Rudy; Ula, Husnal; Sunarto, Sunarto; Ipa, Agustian
Media Kesehatan Politeknik Kesehatan Makassar Vol 12, No 1 (2017): Media Kesehatan
Publisher : Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.431 KB) | DOI: 10.32382/medkes.v12i1.31

Abstract

Background The nutritional problem is essentially a public health problem that is influenced by many factors, therefore the prevention of nutritional problems can not be done by health approach but also involves other sectors such as education, religion and social. In school-age children need more energy and other nutrients such as energy, protein, calcium, fluorine and iron as the activity increases. Optimal child growth depends on the provision of nutrition with good quality and quantity as well as true. Method This research is descriptive approach with survey method that describes mothers knowledge and energy intake in child stunting Population in this research is all elementary school student of Inpres Sengka Regency of South Bontonompo Regency of Gowa. The sample of this research is class III student of class III and IV with Stunting of nutritional status A total of 26 people with measured amount of counted 62 people consisting of class III number of 11 people and IV as many as 15 people, the reason to choose class III and IV is because students Able To remember when they want direcall. Primary data consists of: a. Mothers knowledge variable is obtained from direct interview with respondent by using questionnaire instrument which contains question about causes of stunting and food energy source and so on. b. The variable of energy nutrient intake from child feeding habits (sample) was obtained from 2x 24 hour food recall interview method using 2x 24 hour food recall form. Assessment of nutritional intake by this method is done two days with a one-day measurement interval. Good nutrition intake if ≥ 77.0% of and less if <77.0% AKG. c. The stunting variable was obtained by using anthropometric measurements using the TB/U indicator, the sample is said to be stunting if z-score <-3.0 SD or z-score ≥ -3.0 SD s / d <-2.0 SD and not stunting if z -score ≥ -2 SD. Data types are numerical (quantitative) and data processing using statistical analysis. Data processing using computer by providing certain code which then processed with software (software) SPSS 13.0.  Secondary data includes geographic and demographic data obtained from research sites and related institutions. The age data was obtained by looking at the identity of the children taken from primary school staff teachers in Sengka Sub-district, Bontonompo District, South Gowa. Result  The results showed that the mothers knowledge about good nutrition as many as 5 people (19.2%) and less as many as 21 people (80.8%). For a good energy intake as much as 11 people (42.3%) and less as many as 15 people (57.7%). As for the knowledge of mother about nutrition with energy intake that is having good knowledge of nutrition and energy intake of 1 person (3,8%), good nutrition knowledge and energy intake less than 4 people (15,3%) while having knowledge Less and good energy intake as much 10 people (38,4%), knowledge of less nutrition and energy intake less than 11 people (53,8%) and value (p> α = 0,05) explained that there is no significant relationship between Mothers knowledge about nutrition and energy intake in elementary school stunting children. Conclusion: 1. Maternal knowledge about nutrition category less as many as 21 people (80,7%) and good as many as 5 people (19,23%). 2. Less energy intake in children Stunting as many as 15 people (57.7%), good as many as 11 people (42.3%). 3. There is no relationship between knowledge and energy intake
Family income with less chronic energy (LCE) in pregnant women R, Nurul Utami; Mustamin, Mustamin; Ipa, Agustian
Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.493 KB) | DOI: 10.32382/mgp.v25i2.391

Abstract

Less of chronic energy is a condition caused by an imbalance of nutrient intake between energy and protein, so that the nutriens needed are not fulfilled. As for pregnant woman said to be less chronic energy if the measurement of the upper arm circumference is less than 23.5 cm. The results of Riskesdas in 2016 showed the prevalence of pregnant women lacking chronic energy at the National level as much as 16.2% and monitoring of nutritional status in 2017 in South Sulawesi showed the prevalence of KEK pregnant women in the island’s Pangkajene district 25.08%. This study aims to determine the relationship of family income with less chronic energy for pregnant women in the work area of the Bungoro Health Center. This research is observational analytic. The research location was carried out in the work area of the Bungoro Health Center in may 2018. The results of the study showed that there were 24 people (80%) who were not chronically energetic in pregnant women, while 6 people were not in chronic energy (20%). Data of pregnant woman lacking chronic energy is done by interview method using questionnaires and LLA measurements. The results of the study obtained from the chi-square test showed that there was no family income relationship with less chronic energy in pregnant women in the work area of the Bungoro Community Health Center in Bungoro sub-district, Pangkep district where the value p=0,620 (>0,05). To reduce the less of chronic energy in pregnant women in Bungoro sub-district, Pangkep District conducted counseling for pregnant women to pay more attention to the health and consumption of nutritious foods during pregnancy, and cross-sector cooperation between the government and rhe health department to conduct an examination of pregnant women so that they could take precautionary measures against pregnant women who less chronic energy.
Cukke sponge cake substitute for malnourished children Manjilala, Manjilala; Ekariskawati, Ekariskawati; Ipa, Agustian
Media Gizi Pangan Vol 26, No 1 (2019): januari 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.471 KB) | DOI: 10.32382/mgp.v26i1.430

Abstract

Local snacks or traditional snacks are culturally acceptable foods and all types of food made from local food sources. This local snack consists of various kinds of cakes which initially became a characteristic of an area and can be used in overcoming nutritional problems.  Nutritional problems in Indonesia are still a serious health problem, especially the problem of malnutrition in children under five who currently cannot be addressed properly.  One of the efforts that can be done to overcome malnutrition among the community is by utilizing kepok banana skin waste and tempe into flour in the form of snacks by considering in terms of nutrition (protein, fiber), benefits and receptivity.  This study aims to increase the content of protein nutrients and fiber and the acceptance of local snacks (cukke sponge cake) with the substitution of kepok banana peel flour and tempe flour.  Pre experimental study design with post test group design. Acceptability was assessed based on the hedonic test of 25 panelists and the comstock method for 30 toddler panelists.  The results of the best acceptability were analyzed for the nutritional value of protein and fiber, laboratory testing using the Mirco Kjedahl method and total fiber analysis. Afterwards  presented in the form of tables and narratives.  The results of the study showed that the highest panelists' acceptance was against the sponge cake with a concentration of 10%. Panelists really like the aroma aspect as much as 100%, 96% color aspect, 92% flavor aspect and 60% texture aspect.  Nutritional value with a 10% substitution is 11.75% for protein and 20.95% for fiber. It is recommended that the manufacture of cukke sponge cake uses concentration 10% because it is very popular in terms of color, texture, aroma and taste. It is better to test other nutrients in the sponge cake.