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All Journal Media Gizi Pangan
Chaerunnimah, Chaerunnimah
Jurusan Gizi Poltekkes Kemenkes Makassar

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Edukasi Gizi terhadap Pengetahuan dan Kebiasaan Jajan pada Siswa SMP Negeri 35 Makassar

Media Gizi Pangan Vol 25, No 1 (2018): Januari 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

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Abstract

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

Status Gizi Ibu Saat Hamil, Berat Badan Lahir Bayi Dengan Stunting Pada Balita Usia 06-36 Bulan Di Puskesmas Bontoa

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

Acceptability And Shelf Life Of Biscuit With Substitution Of Tuna Fish

Media Gizi Pangan Vol 25, No 2 (2018): Desember 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

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Abstract

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.