Nadimin Nadimin - Academia.edu (original) (raw)

Papers by Nadimin Nadimin

Media Gizi Pangan, Dec 19, 2023

Media Kesehatan Politeknik Kesehatan Makassar, Jun 28, 2023

Background. The level of social media usage, especially among teenagers, is very high. This can h... more Background. The level of social media usage, especially among teenagers, is very high. This can have an impact on the habit of consuming fast food and the nutritional status of teenagers. Objective. This study is a survey research conducted using a cross-sectional study design. The research sample was recruited online, with inclusive criteria of age 12-21 years, education level of junior high school, senior high school, and college, and residing in Makassar City. The frequency of social media usage was collected through an online questionnaire. The habit of consuming fast food was assessed using the Food Frequency Questionnaire (FFQ) form. Data analysis was performed using the Chi-Square test. Results. The research findings indicate that teenagers who frequently use social media generally have a low frequency of consuming fast food (36.4%). The most commonly used social media platform is Instagram (87.7%), with food-related information being frequently accessed (75.9%). The habit of consuming fast food is generally categorized as infrequent (56.5%). There is a significant relationship between the frequency of social media usage and the habit of consuming fast food (p=0.035). Conclusion. The frequency of social media usage influences the habit of consuming fast food among teenagers in Makassar City.

Media kesehatan politeknik kesehatan Makassar/Media Kesehatan Politeknik Kesehatan Makassar, Dec 17, 2023

Chronic Energy Deficiency (CED) is a nutritional problem for pregnant women that needs more atten... more Chronic Energy Deficiency (CED) is a nutritional problem for pregnant women that needs more attention. Riskesdas 2018 data shows the prevalence of CED pregnant women aged 15-49 years in Indonesia is 17.3%, in South Sulawesi province by 16.87%, and in Makassar City by 13.02%. The purpose of this study was to determine the effect of counseling on nutritional intake and body weight of CED pregnant women in the working area of the Tamalanrea Jaya Health Center in Makassar City. The research design used was pre-experimental with a one group pretest-postest design without a control group. The samples in this study were 10 pregnant women with upper arm circumference <23.5 cm who were selected by purposive sampling. Interventions in the form of nutrition counseling and provision of PMT were carried out 4 times for 2 weeks. Nutrient intake was obtained using the 24-hour recall method and body weight data was measured using a digital weight scale. Data analysis in this study used the Wilcoxon test. The results showed that the average nutritional intake of CED pregnant women both energy, protein, fat, and carbohydrates was low (< 60% RDA of pregnant women). The results of the analysis showed no effect of nutritional counseling on the nutritional intake of CED pregnant women, ranging from energy (p = 0.878), protein (p = 0.203), fat (p = 0.575), and carbohydrates (p = 0.508). The provision of counseling has an influence on the weight of pregnant women between before and after nutritional counseling (p = 0.012). The conclusion of this study is that nutritional counseling has not been able to increase nutrient intake until nutritional needs are met, but it can increase the weight of CED pregnant women.

Media Gizi Pangan, Jun 19, 2023

Nuggets are a food product that is widely liked by children and teenagers, but they have an imbal... more Nuggets are a food product that is widely liked by children and teenagers, but they have an imbalanced nutritional composition and lack vitamin A. Multinutrient flour (Tumiz) is a local functional food product that contains complete nutrients, including vitamins and minerals. The addition of specific ingredients to food can affect the quality of the food product during storage. This study aims to determine the shelf life and vitamin A content of nuggets with the addition of Tumiz. The research was conducted in a laboratory by comparing five types of nuggets made from five Tumiz formulations: 0% Tumiz concentration (X0), 20% Tumiz (X1), 25% Tumiz (X2), 30% Tumiz (X3), and 35% Tumiz (X5). Shelf life was evaluated based on sensory changes in color, aroma, and texture. Moisture content was measured at the beginning and end of storage (pre-post test design) using the Gravimetric method. Vitamin A content was analyzed using the Spectrophotometric method. Tumiz-enriched nuggets started to undergo color changes on the 13th day, while the color of the original nuggets did not change until the 15th day. The aroma of Tumiz-enriched nuggets began to change on the 5th day, whereas the original nuggets only changed on the 10th day. Texture changes in Tumiz-enriched nuggets started on the 5th day, while the original nuggets started to change on the 8th day.

Jurnal Kesehatan Manarang, Nov 17, 2022

Snack bar is a snack in the form of bars using the basic ingredients of cereal and nuts. Snack ba... more Snack bar is a snack in the form of bars using the basic ingredients of cereal and nuts. Snack bar is an option as a snack for children and teenagers because it has a soft texture and sweet taste and is not hard following children's tastes today. This study aimed to determine the receivability and content of protein and calcium snack bar substitution of anchovies and red bean flour. This study was apre-experimental study with the design of research making snack bar products with formulas of 10%, 15%, and 20% and red bean flour 20%, 30%, and 40%. The results of the hedonic test against the receiving power were analyzed using the Kruskal-Wallis test. Analysis of protein and calcium content is carried out on the best formula by the micro Kjeldahl method and the volumetric method. The receiving test showed that the most preferred anchovies and red bean flour substitution snack bar were Formula F1. Kruskal-Walis test results on aspects of colour, aroma, texture, and taste show a value of p = 0.00 (p<0.05), which means that there is a difference in preference for aspects of colour, aroma, texture and taste in snack bar substitution of anchovies and red bean flour. Based on the results of laboratory tests using the micro Kjeldahl method obtained the results of snack bar protein content substitution of anchovies and red bean flour 14.54 g/100 g and calcium content based on the results of laboratory tests using the volumetric method containing 561.5 mg/100g. Snack bar substitution of anchovies and red bean flour is most preferred by panelists from the aspect of colour, smell, texture and taste are the formula of F1. The protein content in the snack bar with the substitution of anchovies and red bean flour in formula F1 is 14.54g/100g, and calcium content is 561.5 mg/100g.

AcTion : Aceh nutrition journal, Nov 18, 2022

Local foodstuffs, including sago worms, contain high nutrients and are widely available in Indone... more Local foodstuffs, including sago worms, contain high nutrients and are widely available in Indonesia, but until now have not been optimally utilized. Through food technology efforts, substituting sago worm into flour is very good for developing local food biscuits. This study aims to analyze the effect of Local Functional Flour (TFL) substitution on biscuits' sensory quality and moisture content. The study used a completely randomized design (CRD) with a oneshot group design. The TFL formulation consisted of sago worm, soybean, mung bean, and carrot. The best biscuits were selected using the weighting method on the sensory aspects of color, texture, aroma, and taste. Statistical analysis used the Kruskal-Wallis test at 95% CI. The results showed that there was no effect of TFL substitution on the sensory quality of biscuits from the aspects of color (p= 0,086), texture (p= 0,818), aroma (p= 0,126), and taste (p= 0,516). Biscuits with the best sensory quality were with 20% local flour substitution. Textural changes occurred in the biscuits during storage using plastic packaging in the second week of storage. The water content of biscuits stored in plastic packaging increased by 2,12 to 2,53%. In conclusion, TFL substitution did not affect the sensory quality of biscuits. Biscuits' sensory quality and water content can be maintained through storage in watertight containers.

Media Gizi Mikro Indonesia

Latar belakang. Tepung multigizi (tumiz) adalah hasil olahan pangan lokal yang mengandung zat giz... more Latar belakang. Tepung multigizi (tumiz) adalah hasil olahan pangan lokal yang mengandung zat gizi lengkap sehingga dapat dimanfaatkan sebagai substitusi jajanan. Nuget merupakan jajanan kekinian yang banyak digemari oleh anak-anak dan remaja, tetapi kurang seimbang zat gizinya sehingga perlu disubstitusi dengan tumiz. Tujuan. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tumiz terhadap daya terima dan kadar gizi mikro nuget. Metode. Penelitian ini diawali dengan pengembangan nuget melalui substitusi tumiz dengan konsentrasi 0%, 20%, 25%, 30%, dan 35%, dilanjutkan dengan uji organoleptik untuk menilai daya terima dan analisis kadar zat gizi mikro pada setiap formula nuget. Analisis vitamin A menggunakan metode spektrometri dan vitamin C dengan metode titrasi iodometri. Analisis kadar kalsium, fosfor, besi, zink, dan selenium menggunakan metode atomic absorption spectrophotometric (AAS). Analisis daya terima menggunakan uji Kruskal Wallis dan analisis kadar gizi mikro...

Media Kesehatan Politeknik Kesehatan Makassar

Belakang . Kekurangan Energi Kronis (KEK) yang terjadi pada ibu hamil disebabkan oleh kurangnya a... more Belakang . Kekurangan Energi Kronis (KEK) yang terjadi pada ibu hamil disebabkan oleh kurangnya asupan gizi dan pengetahuan gizi sehingga perlu mendapatkan penyuluhan gizi.Objektif. Penelitian ini bertujuan untuk mengetahui pengaruh penyuluhan gizi terhadap asupan gizi dan berat badan ibu hamil KEK. Metode. Penelitian ini dilakukan dengan memberikan penyuluhan gizi selama dua minggu pada ibu hamil KEK. Sebelum dan sebelum intervensi dilakukan pengukuran asupan gizi, energi, protein, lemak, karbohidrat, dan berat badan. Metode recall 24 jam menentukan asupan nutrisi, timbangan digital menentukan berat badan, dan analisis data menggunakan uji-t dua sampel berpasangan.Hasil. Asupan zat gizi meningkat sebelum dan sebelum penyuluhan gizi yaitu energi 116 kkal, protein 10 gram, karbohidrat 24 gram, dan lemak 8 gram. Hasil analisis menunjukkan bahwa tidak terdapat perbedaan asupan gizi ibu hamil sebelum dan sebelum penyuluhan gizi, baik energi (p=0,514), protein (p=0,611), karbohidrat (p=0...

Otak-otak are foods made from Spanish mackerels that are quite expensive. Chub mackerels can repl... more Otak-otak are foods made from Spanish mackerels that are quite expensive. Chub mackerels can replace Spanish mackerel because it has an economical price and contains high protein nutrients. The addition of tempeh flour and carrots to the chub mackerel fish otak-otaks is expected to be able to meet the nutritional needs of toddlers stunting. This research aims to determine acceptance and assess levels of protein and vitamin A otak-otaks of chub mackerel with the addition of tempeh flour and carrots. This type of research is laboratory research with post test group design. The spanish mackerel otak-otaks that are sold in the market are compared to the chub mackerel otak-otaks without addition and the chub mackerel otak-otaks with the addition of tempeh flour and carrots. Acceptability was assessed based on the hedonic test results of 30 panelists, then analyzed the levels of protein and vitamin A. The results of the data were analyzed using Kruskal Wallis and Mann Whitney Test. The re...

Anemia is one of the public health nutritional problems, especially in pregnant women with hemogl... more Anemia is one of the public health nutritional problems, especially in pregnant women with hemoglobin levels less than 11.0 g/dL, due to iron deficiency which results in impaired red blood cell formation. Several factors that can cause anemia in pregnancy include the level of knowledge, economic status, and adherence to consumption of Fe tablets. The purpose of this study was to determine the relationship between knowledge and compliance of mothers taking iron tablets with the incidence of anemia in pregnancy. The type of research used is analytic observational research with a cross sectional study design. This research was conducted in 2 villages, namely Nisombalia Village and Bontomatenne Village, the working area of the Marusu Health Center, Maros Regency in April 2021. The technique for taking the subject of this research was purposive sampling with a total of 10 anemic pregnant women as subjects. The data was collected by interviewing the method of compliance with TTD consumpti...

Pendahuluan : Stunting adalah keadaan status gizi seseorang berdasarkan tinggi badan (TB) menurut... more Pendahuluan : Stunting adalah keadaan status gizi seseorang berdasarkan tinggi badan (TB) menurut umur (U) dengan nilai z-score <-2 SD. Stunting merefleksikan gangguan pertumbuhan sebagai dampak dari rendahnya status gizi dan kesehatan pada periode pre- dan post-natal. Tujuan penelitian adalah untuk mengetahui faktor-faktor yang berhubungan dengan kejadian stunting pada balita usia 24-59 bulan.Metode : Jenis penelitian yaitu penelitian observasioanl yang bersifat analitik dengan pendekatan case control retrospektif. Dilakukan dengan menentukan dahulu kelompok kasus yaitu kelompok kelompok anak balita yang stunting kemudian ditentukan kelompok pembanding (control) yang memiliki ciri yang sama (matching) dengan kelompok kasus. Data disajikan dalam bentuk tabel dan narasi.Hasil : Hasil penelitian menunjukkan, bahwa ada hubungan tinggi badan ibu dengan kejadian stunting (p=0,03), ada hubungan tingkat pendidikan ibu dengan kejadian stunting (p=0,02), ada hubungan tingkat pendapatan ke...

Chronic Energy Deficiency (KEK) is a condition of experiencing malnutrition, especially in energy... more Chronic Energy Deficiency (KEK) is a condition of experiencing malnutrition, especially in energy and protein that lasts a long time, causing health problems for pregnant women. Intrauterine Growth Retardation (IUGR) occurs due to nutritional deficiency where protein restriction causes growth retardation in the fetus. The adaptive responses that cause malnutrition occurring in utero has long-term consequences associated with adverse developmental health for both mother and child. The purpose of this research was to know the relationship of history of KEK in Mothers with Stunting Incidence in Toddlers in the Work Area of the Turikale Health Center, Maros Regency. This research is an analytical observational study with a cross sectional study design carried out in Pettuadae Village, Turikale District, Maros Regency in June 2021. There are two variables in this study, namely the independent variable, history of KEK and the dependent variable stunting. The collection of data on the hist...

Health Notions, Apr 30, 2018

Gorontalo Journal Of Nutrition And Dietetic, Feb 1, 2021

Media Gizi Pangan, 2018

Hypertension is a big problem, not only in western countries but also in Indonesia. Every year hy... more Hypertension is a big problem, not only in western countries but also in Indonesia. Every year hypertension or high blood pressure contributes to the deaths of nearly 9.4 million people due to heart disease and stroke and if combined these two diseases are the number one cause in the world.This study aims to analyze the relationship between sodium intake and nutritional status to the level of hypertension in outpatients in RSUD Makassar City. This study used cross sectional study design. The sample is outpatient of RSUD Makassar City. Data of sodium intake and nutritional status were obtained by recall 1x24 hours and anthropometry measurement, while blood pressure data were obtained from patient rekammedic data. The results showed that samples with normal sodium intake tended to have mild hypertension that was 12 people (85,7%) while sample with sodium intake was more likely to have moderate hypertension that is 12 people (75%). Samples of normal nutritional status with mild hyperte...

AcTion: Aceh Nutrition Journal, 2018

Generally, local snacks only have a high amount of carbohydrates and imbalanced nutrient compound... more Generally, local snacks only have a high amount of carbohydrates and imbalanced nutrient compounds. In addition, South Sulawesi has abundant snakehead fish (Channastriata) which was nutritions. The study aims to determine the acceptability of local snacks in South Sulawesi which substitute snakehead fish flour (SFF). This research is an experimental study using the static group comparison design and aimed to identify acceptability of the local nack with 0%, 5%, 10%, and 15%of SFF concentration. The result showed that preference in the color of local snacks with 5% of SFF was better than 0% of SFF, particularly in “BangkeKelapa”. There were no significant differences in acceptability of the texture throughout the concentration of SFF; Bolu (p=0.243), Bangke Sagu (p=0,204), and PutriSalju (p=0,198). Conversely, there was a significant correlation on the concentration of SFF in the aroma and taste of local Bolu, Bangke Sagu, Putri Salju, and Bangke Kelapa. In conclusion, the substituti...

Open Access Macedonian Journal of Medical Sciences

LATAR BELAKANG : Kasus COVID-19 di Indonesia mengalami peningkatan selama era New Normal COVID-19... more LATAR BELAKANG : Kasus COVID-19 di Indonesia mengalami peningkatan selama era New Normal COVID-19. Selain menerapkan protokol kesehatan, gizi seimbang untuk mendukung daya tahan tubuh sangat penting untuk mencegah dampak lanjutan dari kontraksi COVID-19. TUJUAN: Penelitian ini mengidentifikasi pola perilaku gizi seimbang sebelum dan selama penerapan konsep New Normal di Sulawesi Selatan. METODE : Survei potong lintang terhadap penduduk berusia 15 tahun ke atas yang tinggal di Provinsi Sulawesi Selatan dilakukan pada bulan November hingga Desember 2021 dengan menggunakan kuesioner online. Survei dilakukan melalui WhatsApp dengan menyebarkan tautan kuesioner. Pengolahan dan analisis data dilakukan dengan software SPSS v.16.0. Perbedaan pola gizi seimbang sebelum dan selama era New Normal dianalisis menggunakan uji Wilcoxon Signed-Rank dengan taraf signifikansi 0,05. HASIL : Kajian menunjukkan bahwa pola konsumsi masyarakat menurun secara signifikan selama penerapan konsep New Norma...

AcTion: Aceh Nutrition Journal

Stunting is caused by inadequate nutrient intake in children and low parental knowledge, so it is... more Stunting is caused by inadequate nutrient intake in children and low parental knowledge, so it is necessary to provide additional food and nutrition education for parents. This study aims to determine the effect of providing supplementary food of snakehead fish flour substitution (called PMT-Tibus) on the nutritional status of children under five stunted. The study design used a randomized pretest-posttest control design. The study was conducted in Makassar City in 2019, using a sample of 24 people in each group. Group-1 was given PMT-Tibus with online nutrition education, while group-2 was only given online nutrition education. PMT-Tibus is given every day while the mother’s nutrition education is conducted periodically for one month. Nutritional status data was collected using anthropometric methods—processing and analyzing data using SPSS. WAZ of group-1 was increased by 0,11 ± 0,28. Otherwise, the WAZ of group-2 was decreased by -0,11 ± 0,42. HAZ of group-1 and group-2 increased...

Media Gizi Pangan, 2019

Additional food should use inexpensive and reasonably-available local foodstuffs such as bran and... more Additional food should use inexpensive and reasonably-available local foodstuffs such as bran and mackerel. Bekatul has a nutrient producing nutrients that are high enough but not yet utilized optimally. While bloating is an essential source of protein and fatty acids that are essential for growth. This research aims to determine the quality of organoleptik Cookies add starch and pufferfish.Research using the design of group comparison design, comparing the quality of the original including Cookies (F1) and cookies replenishment of rice bran and pufferfish (F2). Organoleptik quality is assessed sensory based on the favorite level of panelist against the color, texture, aroma and flavor aspects. The favorite level is made in six levels ranging from dislikes to very very fond (score 1-6). Data analysis using the Mann Whitney U test.Panelis who liked the color of cookies F1 62.9% and cookies F2 57.1%, liked the texture of cookies F1 65.7% and cookies F2 65.7%. Panelist who likes to aro...