IRON IN COOKIES WITH BEEF FLOUR SUBSTITUTE

Anemia is a health problem that is often found in developing countries, include in Indonesia. One of the causes of anemia is iron deficiency. Young women are at high risk of anemia, the prevalence of anemia among young women is> 20%. One effort that can be do to overcome anemia in addition to giving blood-added tablets (TTD) is to use millet flour to be high iron cookies. The iron content of millet flour is 8.8%.This reasearch aims to determine the iron content in cookies with millet flour substitution. This type of research is experimental research with a post test group design research design. The samples analyzed were 2 types namely samples without substitution of 0% (control) millet flour and samples with 50% millet flour substitution. Data analysis using T test. Then presented in the form of tables and narratives.The results showed that the iron content of cookies without substitute for millet flour in the sample 0% was 2.966 mg / 100 while in the sample of cookies 50% increased to 4.616 mg / 100. There was an increase of 1,650 mg / 100. It is recommended to carry out the research, saving power and see whether there is an increase in hemoglobin levels in patients with anemia. Keywords: Cookies, iron levels and millet flou

EDUKASI VIRTUAL ISI PIRINGKU TERHADAP TINGKAT PENGETAHUAN DAN BERAT BADAN BALITA

Penelitian ini bertujuan untuk mengetahui pengaruh edukasi virtual isi piringku terhadap tingkat pengetahuan dan berat badan anak balita diwilayah kerja Puskesmas Kapasa. Jenis penelitian ini adalah studi pra eksperimen dengan rancangan one group  pre-test dan post-test design. Lokasi penelitian dilaksanakan di wilayah kerja Puskesmas Kapasa. Sampel adalah balita usia 12-59 bulan sebanyak 40 orang yang diperoleh secara simple random sampling. Penelitian dilaksanakan pada tanggal 3 Februari 2021 – 13 April 2021. Hasil disajikan dalam bentuk tabel dan narasi. Berdasarkan hasil penelitian yang dilaksanakan di wilayah kerja Puskesmas Kapasa menunjukkan bawha pengetahuan orang tua/wali balita setelah diberikan edukasi virtual isi piringku mengalami peningkatan sebesar (35%)hasil ujistatistikChi Square diperoleh nilai (p=0,144) yang menunjukkan tidak ada pengaruh edukasi virtual isi piringku terhadap tingkat pengetahuan pada orang tua/wali balita. Berat badan anak balita sebagian besar naik sebanyak (75,0%), hasil uji 2 sampel T berpasangan diperoleh nilai (p=0,12) yang menunjukkan tidak ada pengaruh edukasi virtual isi piringku terhadap berat badan balita.Disarankan bagi orang tua/wali balita menggunakan isi piringku sebagai pedoman untuk mencapai kondisi gizi yang optimal dengan memahami dan melaksanakannya yaitu makanan bervariasi sesuai dengan kebutuhan, lakukan aktivita fisik secara teratur, minum air mineral yang cukup serta mempertahankan berat badan ideal. Disimpulkan bahwa pemberian edukasi Isi terhadap tingkat pengetahuan dan berat badan balita tidak efektif

Pengaruh Edukasi Gizi Melalui Video Terhadap Pengetahuan Dan Sikap Mahasiswi Jurusan Kebidanan Tentang Stunting

ABSTRAK Pendahuluan : Stunting adalah keadaan tubuh yang pendek yaitu tinggi badan berdasarkan umur rendah, atau tubuh anak lebih pendek dibandingkan dengan anak-anak lain seumurnya. Stunting dapat diartikan sebagai kekurangan gizi kronis atau kegagalan pertumbuhan dimasa lalu dan digunakan sebagai indikator jangka panjang untuk gizi kurang pada anak.Metode Penelitian: Jenis penelitian yang digunakan adalah Quasi Experimental Study dengan pre test – post test with one group design. Dalam penelitian ini sampel atau responden akan diawali dengan pemberian pre test. Setelah itu lalu diberikan media video tentang stunting lalu di berikan post test kepada responden.Hasil Penelitian: Hasil penelitian menunjukkan bahwa ada pengaruh pemberian edukasi melalui video terhadap pengetahuan dan sikap mahasiswa Tingkat I Jurusan Kebidanan Poltekkes Kemenkes Makassar. dengan nilai P sebesar 0,003 (<0,05) untuk pengetahuan dan sikap dengan nilai P sebesar 0,000 (<0,05).Kesimpulan: Kesimpulan penelitian ini adalah Hasil penelitian menunjukkan bahwa ada pengaruh pemberian edukasi melalui video terhadap pengetahuan dan sikap tentang stunting pada mahasiswa Jurusan Kebidanan Poltekkes Kemenkes Makassar

ANALISIS KANDUNGAN ZAT BESI COOKIES SUBTITUSI TEPUNG JEWAWUT DAN TEPUNG IKAN TERI DALAM MENGATASI MASALAH ANEMIA GIZI BESI

ABSTRAK Basic Health Research Data (RISKESDAS) In 2013 the number of pregnant women with anemia was 37.1%, further discussed in the RISKESDAS data in 2018 the number of pregnant women with anemia increased to 48.1%. The program carried out by the government so far is the provision of Tablets Added Blood (TTD) for adolescent girls and pregnant women who cannot overcome the problem of anemia in pregnant women. Cake with the substitution of barley flour and anchovy flour is expected to increase the substance intake of pregnant women. This study aims to determine the efficacy and content of the substance of the substitution of barley flour and anchovy flour in overcoming the problem of iron nutrient anemia. This type of research is an experimental study with a post-test design research group design. This research is pre-experimental research with 3 variations of formulas and data analysis using the Friedman Test The best results of the cookie formula research are the concentration of 5%, laboratory test results of 5% reserve of cookie substances are 2.88mg / 100 gram, fulfilling 16% of the substance needs of women aged 18-49 years. Keywords: Cookies, iron content, barley flour, anchovy flou

Acceptability and Protein Levels of Bassang with Addition of Tempe

Bassang is a typical food of South Sulawesi consisting of glutinous corn, cornstarch, coconut milk and sugar which has a low protein content. Protein has an essential function in the body. Tempe is a food that contains high protein that is beneficial for the body. The aims of this study was to measure the acceptance and protein content of bassang with addition of tempe. The type of research was laboratory experimental research withresearch post test group design. Acceptance was assessed based on the results of a hedonic test of 30 panelists conducted at the Organoleptic Laboratory of the Department of Nutrition, Poltekkes, Ministry of Health, Makassar. Protein content was analyzed using themethod micro kjedhal at the Laboratory of Quality Control SMK SMTI Makassar. The data is presented in the form of tables and narratives. The results showed that the most preferred color was bassang with the addition of tempe with a concentration of 40%. The most preferredis aroma bassang with the addition of tempe with a concentration of 30%. The most preferred texture is bassang with the addition of tempe at a concentration of 30% and 40%. The most preferred taste is bassang with the addition of tempe with a concentration of 40%. The protein content of bassang with the addition of tempe was the best from the acceptability result, which was a concentration of 40% and the results showed that the protein content per 100 grams of material was 4.155 grams. The most preferred concentration is bassang with the addition of tempe with a concentration of 40%. The protein content of bassang with the addition of tempe is the best from the results of acceptance, which is a concentration of 40% and the results of the protein content per 100 grams of material are 4.155 grams

Supplementation of Zinc and the Amino Acid Cysteine towards the TNF-? Status, Calcium, and Anthropometry to the Stunting Infants after Being Given High Doses of Vitamin A

The growth of stunting infants can also be monitored through the anthropometric status, like theweight and the height. There are other indicators that can be used as the indicators of the growth of infant stunting; a biomarker of the bone growth, such as TNF-? and calcium. At the time of the matrix maturation, the bone cells of osteoblast forms the calcium ions as inorganic minerals that can increase the bone mass and speed up the addition height of the children. TNF-? is a pro inflammatory mediator, which is indispensable during the bone growth. Giving high doses of vitamin A has not effectively address the problem of the stunting infants so that the additions of other supplements are required, namely zinc and the amino acid cysteine. Cysteine ??amino acid speed up the hormone receptor transcription in the reaction of zinc finger protein (ZFP), induction of Transforming Growth Factor ? (TGF ?), and the formation of Cysteine ??Rich Intestinal Protein (CRIP) that are strongly associated with the presence of zinc. Supplementation of zinc and the amino acid cysteine was conducted over three (3) consecutive months to thestunting infants, who have obtained the high doses of vitamin A. Determination of TNF ? levels and calcium were performed in pre and post using Eliza Human TNF ? Kit and Eliza Human Calcium Kit. Anthropometry, which include weight and height measured every month. Result show that the provision of zinc and the amino acid cysteine ??to the stunting infants who have acquired high doses of vitamin A can affect the levels of TNF-? and calcium; and can improve the anthropometric status, which includes weight and height. Giving zinc and the amino acid cysteine ??is an alternative companion to the highdoses of vitamin A to help repairing the bone growth disorders to the infants stunting

DAYA TERIMA JAJANAN LOKAL BARONCONG DENGAN PENAMBAHAN WORTEL (DAUCUS CAROTA L)

The behavior of people who less consume vegetables and fruit can have a negative impact on health. The lack of appetite for vegetable consumption by the society made the researchers interested in making a combination of vegetables, namely carrots with local foods, namely Baroncong.This research aims to determine the acceptability of local baroncong snacks with the addition of carrots.This research is a pre-experimental study. The panelists from this study consisted of 30 Nutrition Department Students from Health Polytechnic Ministry of Health Makassar. Assessment based on taste aspects, color of aroma and texture of baroncong products with the addition of carrots 50%, 75%, 100% with the criteria of very like, like, dislike and very dislike.The results showed that the acceptability of baroncong with the addition of carrots in terms of taste was a concentration of 75%, which was very much as much as 46.7% and liked as much as 50%, the color aspect was 50% concentration consisting of 36.7% likes and likes as much as 53.3%, the aroma aspectis a concentration of 50% which consists of very much as much as 33.3% and likes as much as 63.3%, in terms of aspects of texture are concentrations of 50% and 75%, each of which consists of as much as 23.3% and likes as much as 63, 3%. Based on these data, Baroncong with the addition of carrots received is a concentration of 75%

GAMBARAN KEPUASAN PASIEN RAWAT INAP INTERNA PADA PELAYANAN MAKANAN DI RUMAH SAKIT UMUM DAERAH KOTA MAKASSAR

AbstractFood served in a hospital must be able to realize its quality so that it can be consumed by patients. One of the factors causing endless consumption of food is patient satisfaction in food service. The purpose of this study was to determine the description of inpatient satisfaction at food service at the Makassar City General Hospital. This type of research is observational research that uses a survey approach. It was conducted in Makassar City Hospital in March - May 2019. The sample in this study was 40 inpatient internals taken by purposive sampling according to the specified criteria. Data were collected using a questionnaire, data were processed using computers, primary data were analyzed descriptively based on frequency distribution. The results of this study showed that inpatients at the internal department of food service in Makassar City Hospital based on the aspect of taste generally expressed satisfaction on the morning menu (77.5%), and 22.5% who were not satisfied. Day and night menus generally satisfied patients (97.5%) based on taste, appearance (≥ 95%), texture aspects (aspek 95%), various aspects of the menu (≥ 95%). In general, patients are satisfied with food service at Makassar City Hospital, but there are still 22.5% of patients who are dissatisfied with the morning menu that is served. Keywords: patient satisfaction, food service