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INDONESIA
MEDIA GIZI MASYARAKAT INDONESIA
Published by Universitas Hasanuddin
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Core Subject : Health,
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Articles 50 Documents
PENGARUH PEMBERIAN MAKANAN TAMBAHAN (TELUR REBUS DAN BUBUR KACANG HIJAU) TERHADAP STATUS GIZI ANAK USIA SEKOLAH Marsaoly, Michran
MEDIA GIZI MASYARAKAT INDONESIA Vol 1, No 1 (2011)
Publisher : Fakultas Kesehatan Masyarakat UNHAS

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Abstract

There is a significant relationship between nutritional status with food consumption. The study aimed to determine the effect of giving additional food (boiled eggs and green bean porridge) for school age children. This study used a quasi experiment design before and after the intervention using an external comparison group. Population was the entire school-age children who recite the TPA hamlet and village Manuba Kampung Baru. The sample was selected using a purposive technique, totaling 48 children, consisting of 24 children in the control group, as well as in the treatment group. The paired t-test performed to analyze differences in the average nutritional status and nutrient intake before and after intervention in both groups, and independent t-test test to analyze differences in the average nutritional status and intake, both before and after intervention between the two group. The results, chi-square test showed no differences in nutritional status before and after intervention in both groups (p > 0.05). However, when analyzed using paired t-test , then there are differences in nutritional status before and after the intervention in the treatment group, but not in the control group. While the independent t-test that showed there was the effects of differences in both before and after intervention in the treatment group but in the control grup was not. Intake of protein, vitamin A, iron in the treated group were significantly different between before and after the intervention. However, B1 and B6 intake appear higher in the control group compared to the treatment group. It is recommended to provide hard-boiled eggs and green bean porridge to help improve the nutritional status of children, by placing it as a food supplement rather than substitute for a main meal.
PEMANFAATAN MINYAK SAWIT MERAH DALAM PEMBUATAN BISKUIT KAYA BETA KAROTEN Najamuddin, Ulfah
MEDIA GIZI MASYARAKAT INDONESIA Vol 1, No 2 (2012)
Publisher : Fakultas Kesehatan Masyarakat UNHAS

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One way to prevent vitamin A deficiency is to increase the consumption of food sources of carotenoids are able to raise serum retinol in the blood. Red palm oil as a food source of provitamin A can be used as substituents in the manufacture of margarine, biscuits. This study aimed to get biscuits with the addition of red palm oil as a food supplement rich in beta carotene as provitamin A. The method used was an experiment with laboratory analysis. Data were analyzed using descriptive research and inferential Kruskall-Wallis test and different test two independent simple U-Mann Whitney. The results of this study indicated the Kruskal-Wallis test results showed there were significant effects of odor (p = 0.001), taste (p = 0.000), and texture (p = 0030). In contrast, no effect on the color (p = 0.281), and fine (p = 0.095). Nutritional biscuits beta carotene most favored by organoleptic test was beta carotene biscuits using a formula of 25% red palm oil and 75% margarine. The conclusion of this study was the Red Palm Oil Substitution didn’t not provide a meaningful influence on appearance and color of biscuits. However, a significant influence on taste, texture and smell. Type B formula biscuits (25% MSM) was the most acceptable by trained panelists, the beta carotene content of 406.66 ppm or 406.66 mg / kg of biscuits. It is recommended for future studies need to conduct research on microbial contaminants and metals to ensure the safety of these products, in addition to considering the treatment process so that its nutritional content is not reduced. Keywords: formula biscuit, red palm oil, beta carotene
PENGARUH EDUKASI GIZI TERHADAP PENGETAHUAN, POLA MAKAN DAN KADAR GLUKOSA DARAH PASIEN DIABETES MELITUS TIPE 2 RSUD LANTO’ DG PASEWANG JENEPONTO Setiawati, Mubarti
MEDIA GIZI MASYARAKAT INDONESIA Vol 2, No 2 (2013)
Publisher : Fakultas Kesehatan Masyarakat UNHAS

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The phenomenon of diabetes mellitus from year to year an increasing number. One major factor is the lack of knowledge in conducting therapy in patients with diabetes mellitus diit so may lead to increased blood sugar levels. The aim of this study was to determine the effect of nutrition education to increase the knowledge, dietary compliance and uncontrolled blood sugar levels Type 2 Diabetes Mellitus Outpatient in  Lanto Dg Pasewang Public Hospital Jeneponto. The design of this research was experimental studies  with pre experimental designs  One Group Pretest And Postest Design. Sampling was conducted using purposive sampling technique with a sample of 30 people. Data was collected by the secondary data and primary data. The dietary pattern data was collected by 24 hours recall questionnaire, blood glucose level of patients were measured by blood glucose meter. While the knowledge of patients were collected by interview using questionnaire.given before and after the education. Height and weight of patients were measured by scale and microtoice. The secondary data are the description of hospital and laboratory result data obtained from the hospital. Data analysis was performed by Mc Nemar test.The results showed, after education, knowledge of patients categorized sufficiently increased (p = 0.031), from 33.3% to 53.3%, as well as the diet of patients (p = 0.003), from 23.3% to 60 , 0% categorized fairly, as well as the patients blood sugar levels were controlled (p = 0.000), from 3.3% to 46.7%. It is recommended to patients to better manage diet to control blood sugar levels with the help of physical activity and obedient in taking the drug. Keywords: type 2 Diabetes Mellitus, nutrition education, knowledge, dietary pattern, blood sugar levels
DENATURASI DAN DAYA CERNA PROTEIN PADA PROSES PENGOLAHAN LAWA BALE (MAKANAN TRADISIONAL SULAWESI SELATAN) Asrullah, Muhammad; Mathar, Ayu Hardiyanti
MEDIA GIZI MASYARAKAT INDONESIA Vol 1, No 2 (2012)
Publisher : Fakultas Kesehatan Masyarakat UNHAS

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The processing of food that contains with enrich protein nutrition such as acidificating and warming. If its processing is uncontrolled can decrease the nutritional value such as the processing of Lawa Bale. The aim of this study were to find which is the processing of Lawa Bale can reduce the denaturation of protein in each processes and to analysis the digestibility of protein in the processing of Lawa Bale. The type of this study was an experimental with post test only control design. This study used three formulations in each of formulations had done with twice of repeating processes (duplo). This study was done with three stages such as making of Lawa Bale, analyzing and digestibility of protein contents in the processing of Lawa Bale. Data analysis was done using descriptive analysis. The result of this study showed that 34,80%, 28,79%, and 19% of the denaturation of protein from formula A, B, and C of the processing  of Lawa Bale. The digestibility of protein showed in the processing of Lawa Bale with using the formula A had decreased by 2,7%, the formula B had increased by 17,4% and the formula C had increased by 16,9%. The conclude of this study showed that formula C was the best way to decreases in the denaturation of protein and was the highest effort in the digestibility of protein. This study is recommendated to public to using the formula C in the processing of Lawa Bale and to further studies are needed to determine how increasing the nutritional value in Lawa Bale. Keywords : lawa bale, protein, denaturation, digestibility
ASUPAN GIZI MAKRO, PENYAKIT INFEKSI DAN STATUS PERTUMBUHAN ANAK USIA 6-7 TAHUN DI KAWASAN PEMBUANGAN AKHIR MAKASSAR Ryadinency, Resty
MEDIA GIZI MASYARAKAT INDONESIA Vol 2, No 1 (2012)
Publisher : Fakultas Kesehatan Masyarakat UNHAS

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The growth of school-age children who depend on the provision of optimal nutrition with the right quality and quantity. This study aimed to determine the macronutrition and infectious diseases on the growth of primary school children aged 6-7 years in the Final Disposal Makassar. This type of research was survey with descriptive approach. The number of sample of 48 respondents with a purposive sampling method. The resulted of  this research that the characteristic of  responden’s parents  as entrepreneur (27,1%). Macro nutrient intake consumed on average less that caloric intake (1055 kcal), carbohydrates (136 gr), fat (36,6 gr). Protein intake consumed on average less (41,4 gr). Caloric intake has less growth of normal weight (72.3%) and normal height (97.9%), carbohydrate intake have less weight gain (72.9%) and normal height (97.9%), intake fat had less weight gain (72.9%) and height (97.9%) of normal, protein intake has sufficient weight gain (72.3%) and normal height (97.9%). Children who have never suffered from infectious diseases have an average growth of normal weight (83.3%) and normal height (100%). It is suggested to parents to pay attention to nutrition so that their children a better nutritional intake. Also suggested that more attention to the old stamps and hygiene conditions of the environment around their homes. Keywords: growth status, macronutrient intake, infectious diseases
POLA MAKAN DAN AKTIFITAS FISIK DENGAN KADAR GLUKOSA DARAH PENDERITA DIABETES MELLITUS TIPE 2 RAWAT JALAN DI RSUP Dr. WAHIDIN SUDIROHUSODO MAKASSAR Rahmawati, .
MEDIA GIZI MASYARAKAT INDONESIA Vol 1, No 1 (2011)
Publisher : Fakultas Kesehatan Masyarakat UNHAS

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The high increasing of diabetes mellitus associated with lifestyle changes, the most prominent factors are changes in dietary patterns of all instant, high-fat, contain lots of sugar, and plus the lacking of physical activity. The aim of this  study was to determine relationship of dietary pattern and physical activity with blood glucose levels in people with type 2 diabetes mellitus outpatient in Poly Endocrine RSUP Dr. WahidinSudirohusodo Makassar. The type of this study was a descriptive-analytic with cross-sectional study design. The sampling was done by using purposive sampling technique, there were 108 outpatients was selected  as samples but  only  81 people who meet the criteria. Data collection was done by direct interviews, the results of lain boratory, and the results clinical. The data analysis was performed by using chi-square test (p = 0,05). The result indicated that dietary (risk of dietary habit) and (food quality) had a significant association with blood glucose levels of people that suffer from type 2 DM  (p = 0,046) and (p = 0,001) means that p<α (0,05). As for the physical activity variable  was found that there was a significant association too, with blood glucose levels in people with type 2 DM  (p = 0,003) means that p<α (0,05). From this research, it was recommended to the patients to regard of meal intake that trigger to increase the blood glucose levels, encouraged to do regular exercise activities at least 3 times per week, and reduce sedentary life. Keywords : glucose, dietary pattern, physical activities
PENGARUH LAMA PEMANASAN DALAM RICE COOKER TERHADAP KANDUNGAN ZAT BESI (Fe) DAN TOTAL MIKROBA NASI PUTIH Sari, Diesna
MEDIA GIZI MASYARAKAT INDONESIA Vol 2, No 1 (2012)
Publisher : Fakultas Kesehatan Masyarakat UNHAS

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Growing technological era, housewives utilize electronic tools such as rice cooker for cooking rice and rice storage in order to stay warm and durable in a longer time. This research aimed to determine the effect of heating time on the rice cooker to the content of iron (Fe) and total microbial of white rice. This type of research was a design experiment with post test only control design. The heating in this research lasted for 48 hours starting from when cooked, 12 hours, 24 hours, 36 hours and 48 hours, and performed two repetitions (duplo) in each treatment. Research results showed that the average total microbes in rice when there cooked 524.500 colonies/gram then increased to 743.500 colonies/gram in the heating 48 hours. Fe content in rice when cooked 5.786 ppm and then increased to 20.746 ppm in the heating 48 hours. Concluded that total microbial substanced and Fe content in rice affected the heating in the rice cooker. The longer the heating time, the average total microbes and ppm levels of Fe increased. This research suggests to people not to heat the rice in a rice cooker for a long time and the further research on the types of microbes and specification of iron (Fe) contained in the rice cooked in a long time in a rice cooker. Keywords: heating time, rice, rice cooker, iron (fe), microbial
PERILAKU MEROKOK DAN LINGKUNGAN PEMUKIMAN PASIEN RAWAT JALAN PENYAKIT JANTUNG KORONER DI MAKASSAR Umar, Fitriani
MEDIA GIZI MASYARAKAT INDONESIA Vol 1, No 1 (2011)
Publisher : Fakultas Kesehatan Masyarakat UNHAS

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The high prevalence of coronary heart disease (CHD) have a close relation with behavior and environment. This study was aimed to know the correlation between smoking behavior and residence environment with coronary heart disease incidence. This study was an descriptive-analytical study with cross sectional approach. The study population was all visitor of Heart poly. The study sample was the new out-patient visiting in Heart poly of Dr.Wahidin and Labuang Baji Hospital Makassar. Sampling was done by accidental sampling with 130 samples. Data was processed using SPSS program. Data analysis was bivariate by chi-square and fisher exact of statistical analysis. The analysis result showed that there was no correlation between smoking status (p=0.253), cigarette quantity (p=0.728), first age of smoking (p=0.589), smoking time (p=0.704), type of cigarette (p=0.810), and smoking behavior (p=0.922) with coronary heart disease incidence. For residence environment was found that 45.9% of CHD patient live in housing, 46.2% of CHD patient live near with factory/industry, most of the factories were bread factory (100%). 45.1% of CHD patient live near the main street, 42.9% near the station/airport, and 47.7% near the workshop. The distant of CHD patient residence from factory/industry commonly was 100-500 m (75%), from main street was 500-1000 m (66.7%), from station/airport was >1000 m (100%), from workshop was <50 m (50%). Living period of respondent commonly was ≥5 years (44%). In conclusion, there was no correlation between smoking behavior and CHD incidence, and most of CHD respondents have the far resident from pollution source. It is suggested importance of stop smoking campaign among the smoker. Keywords   : smoking, residence environment, coronary heart
PENGARUH SUBTITUSI TEPUNG KEDELAI TERHADAP PENERIMAAN DAN KANDUNGAN GIZI SAKKO-SAKKO Jayadi, Yusmaindah
MEDIA GIZI MASYARAKAT INDONESIA Vol 1, No 2 (2012)
Publisher : Fakultas Kesehatan Masyarakat UNHAS

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Quality of human resources (HR) lndonesia relatively low. Stages of the school age period will determine the quality of human resources, but consumption of the population of school children in Indonesia who consume energy and protein below the minimum requirement is quite high. Sakko-Sakko as traditional snacks that have been identified can be alternative PMT-AS but nothing the main source of protein in the ingredients, soy contains an average of 35% protein can be substituted in sakko-sakko. This study aims to analyze the effect of substitution of soy flour on-sakko sakko of preference and delight quality panelists and the nutritional content of sakko-sakko received by the panelists. This type of study is experiment with Single Blind Trial Community design. This type of substitution treatment in the form of soy flour concentration of 0%, 10%, 20%, and 30% into the sakko-sakko. From each group tested the preference of the color, flavor, aroma and texture to the semi-trained panelists, namely students and consumer panelists are primary school children to determine the concentration of soy flour is most preferred. Data analysis was performed using Kruskall-Wallis test. The results showed that 10% soy flour substitution on-sakko sakko provide a good level of preference in both the panelists and the contribution of energy content, carbohydrate, protein, fat, fiber and beta-carotene are sufficient and qualified PMT-AS, which is 467.4 kcal,74.9685%, 9.085%, 14.5782%, 5.18%, and 627 ppm. The study recommends that substitute soy flour to other traditional foods is likely to be tried not only in the manufacturing of sakko sakko but also other traditional snacks.In addition to the socialization of a broad range of integrated and advanced research. Keywords:sakko-sakko, soy flour, preference, nutrition
PRAKTEK INISIASI MENYUSUI DINI DI RSIA SITTI KHADIJAH MUHAMMADIYAH CABANG MAKASSAR Nuryanti, .
MEDIA GIZI MASYARAKAT INDONESIA Vol 2, No 2 (2013)
Publisher : Fakultas Kesehatan Masyarakat UNHAS

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Sitti Khadijah Mother and Child Hospital Muhammadiyah Makassar Branch has implemented the Early Breastfeeding Initiation Practice (IMD), but have not followed the appropriate procedures for application. This study aimed to know how the IMD at the hospital.The type of this research is descriptive. The population was all normal birth mother at the hospital, with samples was collected using accidental sampling, totalling 40 mothers. The data of respondent’s knowledge about Early Breastfeeding Initiation Practice were obtained from questionnaires. The data was analyzed with SPSS program. The results showed that all mothers have sufficient knowledge about the IMD. However, only 9 mothers who did. Similarly with the antenatal care visitation, all of them have complete Antenatal Care visitation, and 5 mothers (26.3%) of them have done it after receiving education from previous researcher. Meanwhile, 31 mothers did not do IMD, most of them, namely 21 mothers  (68.0%), because health workers did not apply it to them after partus. Conclusion, the practice of IMD in RSIA Sitti Khadijah Muhammadiyah Makassar Branch is still low (22.5%). The reason IMD do not apply to mothers, because less knowledge of health workers. It is recommended for every hospitals to give knowledge for every health workers about IMD. Continuosly, the health workers can help mothers aplicate the IMD. Keywords: early breastfeeding initiation practice, siti khadijah hospital