Lydia Fanny
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DETERMINAN PERILAKU INISIASI MENYUSUI DINI (IMD) PADA IBU HAMIL (7-9 BULAN) YANG BERSALIN DI RSKD IBU DAN ANAK SITI FATIMAH MAKASSAR Sarinah, Sarinah; Fanny, Lydia
Media Kesehatan Masyarakat Indonesia Vol 9, No 2: JUNI 2013
Publisher : Faculty Of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (240.91 KB) | DOI: 10.30597/mkmi.v9i2.450

Abstract

Praktik Inisisasi Menyusui Dini (IMD) di Indonesia kurang dari 1 jam setelah bayi lahir masih sangat rendah. Penelitian ini bertujuan mengetahui informasi yang didapatkan ibu hamil (7-9 bulan) tentang IMD, ASI dan kolostrum pada saat kunjungan antenatal care (ANC), pengetahuan ibu hamil tentang IMD, ASI dan kolostrum, sikap ibu hamil terhadap IMD, dukungan petugas kesehatan (bidan) terhadap IMD di kamar bersalin, praktik IMD pada ibu bersalin di RSKD Ibu dan Anak Siti Fatimah. Jenis penelitian, yaitu analitik observasional dengan desain cross sectional study. Teknik pengambilan sampel, yaitu purposive sampling dengan jumlah sampel 26 orang. Analisis data yang dilakukan adalah univariat dan bivariat dengan uji chi square dan uji phi. Hasil penelitian menunjukkan bahwa pada saat ANC semua ibu hamil tidak mendapatkan informasi tentang IMD, ASI, dan kolostrum. Ibu hamil yang memiliki pengetahuan cukup sebanyak 53,8%. Ibu hamil yang memiliki sikap positif terhadap IMD sebanyak 61,5%. Sebanyak 19,2% ibu hamil yang bersalin melaksanakan IMD. Disimpulkan bahwa pengetahuan dan sikap memiliki hubungan yang tidak bermakna (p=0,213 dan p=0,657) dan dukungan petugas kesehatan memiliki hubungan yang bermakna terhadap IMD (p<0,05).
Pemberian Kue Kering Tepung Ubi Jalar Ungu DenganTepung Tempe Terhadap Gula Darah Sewaktu Pada Penderita Diabetes Mellitus Type 2 Di Rumah Sakit dr. Tadjuddin Chalid Makassar Muslimin, Nurhayati; Fanny, Lydia; Manjilala, Manjilala
Media Gizi Pangan Vol 25, No 1 (2018): Januari 2018
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.381 KB) | DOI: 10.32382/mgp.v25i1.57

Abstract

Diabetes Mellitus (DM) is a collection of symptoms that arise in someone who has increased blood sugar levels (Glucose) due to lack of insulin hormone. The content in purple and tempe sweet potatoes has high amylose fiber content, and low IG improves insulin sensitivity, decreases glucose uptake rate, and is useful in controlling blood glucose so as to reduce the risk of complications in people with diabetes mellitus type 2 .This study aims to determine the effect of pastry cake flour sweet potato purple and tempe powder to blood sugar levels in patients with diabetes mellitus Type 2 in dr. Tajuddin Chalid Makassar.This study is an analytical study with Pre-Experiments by looking at blood glucose levels in the subjects who suffer from diabetes mellitus type 2 with the number of samples senbanyak 12 respondents. The result of data analysis of the effect of sweet potato pie cake and tempe powder to Diabetes Mellitus Type 2 patients was analyzed using SPSS with Wilcoxon test. The presentation of data is presented in tabular and narrative form.The results show Asymp.Sig (2-tailed) is 0.005. Because Asymp.Sig (2-tailed) is worth 0.005 which means There is effect of cake pastry sweet potato purple powder and tempe powder to blood sugar while in patient of Diabetes Mellitus Type 2 in dr. Tadjuddin Chalid Makassar.It is advisable to control blood sugar regularly at least once a month, physical exercise such as doing regular physical activity at least 3 times a week, and multiply the activities at home. Should counseling about Diabetes Mellitus type 2 Related to the recommended foodstuffs and is not recommended for people with Diabetes Mellitus (DM) type 2.
DAYA TERIMA KUE DONAT DAN PUKIS SUBSTITUSI TEPUNG UBI JALAR UNGU DAN TEPUNG KACANG HIJAU fanny, Lydia; Megawati, Megawati; Suaib, Fatmawaty
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 (37.603 KB) | DOI: 10.32382/mgp.v26i1.1008

Abstract

ABSTRACTOne of the problems which nutrition is still main in toddlers nutrition that is the problem a chronicle or called also stunting. Children suffer stunting due to lack of food intake and its diseases repeated especially of infection diseases which can increase metabolic needs and reduce appetite that has happened that abnormality in bodily form short although the genes into cells show the potential to grow. One way to solve the problem is stunting with consuming foods high in protein, local this research aims to review the receipt and macro nutrient analysis on the cake donuts and pukis with the substitution of flour sweet potato flour. purple and green beans. Resources i judged based on the panel against 30. hedonicThe results of the best nutritional value received analyzed the protein can use a method of micro kjedahl, fat soxhlet, analysis method and its luff schroll. carbohydrates analysis method. The research results show that the panel power received our foremost is f2 ( pukis ). Based on the aspect of the color of the most favored f2 ( pukis ) 73.3 %, as many as the aspect of the scent of f1 ( doughnuts ) 90 %, as many as the aspect of texture f2 ( pukis ) as much as 86.7 % and aspects of the f2 ( pukis ) 90 %. Nutritional content protein f1 ( doughnuts ) 8.43 %, as much as fat f1 ( doughnuts ) as much as 17.37 % and carbohydrates f1 ( doughnuts ) as much as 51.02 % while for nutritional content protein f2 ( pukis ) 7.37 %, as much as fat f2 ( pukis ) as much as 4.25 % and carbohydrates f2 ( pukis ) as much as 49.16 %. Keywords : Doughnut , green beans , pukis, sweet potato purple
ACCEPTABILITY OF CHEESE STICK WITH ADDITION OF WET ANCHOVY FLOUR (Stolephorus sp.) TO PRE-SCHOOL CHILDREN Assa, Risnawati; Hendrayati, Hendrayati; Fanny, Lydia
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 | DOI: 10.32382/mgp.v25i2.404

Abstract

The utilization of marine fisheries resources gives an important contribution to the economy and health. However, this utilization does not work well due to the complexity of the problems faced regarding technical, social, economic and environmental factors. The one effort to use itis by utilizing anchovy into wet anchovy flour (Stolephorus sp.) in the form of cheese stick snacks that contain enough protein and rich of calcium. This study aims to determine the acceptability of cheese stick with the addition of wet anchovy flour (Stolephorus sp.). This type of research is the pre-experimental with post test group design. The acceptance was assessed based on a hedonic test of 30 panelists. The results of the best acceptance powerare done by food weighing method for intake levels in pre-school children then presented in the form of tables and narratives. The results shows that the highest acceptability of panelists is against the cheese stick with the addition of 10% wet anchovy flour (Stolephorus sp.). The fact also reveals that as many as 80% of the panelists liked the flavor aspect, 70% of the panelists liked the color aspect, 73.33% of the panelists liked the aroma aspect, and 90% of the panelists liked the texture aspect. The results of research on consumer panelists convey that the acceptability of pre-school children with good categories is 53.33%. Therefore, it is recommended in making cheese stick with the addition of wet anchovy flour (Stolephorus sp.) is to use a concentration of 10% because it is preferred from the aspect of color, texture, aroma and taste, and compared with the standard or concentration of 0%.
Acceptance and Nutrient Macro Snack Bar Purple Yam and Cowpea Supu, Asniar Hardianti; Fanny, Lydia; Lestari, Retno Sri
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 | DOI: 10.32382/mgp.v25i2.387

Abstract

Nutritional problems in Indonesia are still a serious health problem, especially over nutrition and diabetes mellitus. One effort that can be done in the management of diabetes mellitus is to regulate the diet or diet properly which aims to prevent blood sugar from rising dramatically. This can be done by consuming foods that are low in the glycemic index by utilizing purple yam into flour in the form of a snack bar. Cowpea has a high protein and contains amino acids that are important to the body by considering the nutritional value, benefits and acceptability. This study aims to determine the acceptability and analysis of the macro nutrient content of purple yam snack bars (Dioscorea alata) and cowpea (Vigna unguiculata). The research design was pre-experimental with the design of one shot group design. Acceptance was assessed based on a hedonic test of 30 panelists. The results of the best acceptability were analyzed for protein nutritional value using the micro kjedahl method, soxhlet method fat analysis, and carbohydrate analysis of the luff schroll method. Then presented in the form of tables and narratives. The results showed that the highest acceptability of panelists against snack bars was formula 1 with 80% purple yam flour addition and 20% cowpea. Based on the highest color aspect is formula 4, the aroma and texture aspects of formula 1 and the flavor aspect of formula 3. The nutritional content of proteins, fats and carbohydrates are 2.008 grams, 4.916 grams and 9.71 grams respectively. It is recommended to test crispness and shelf life. It is better to test snack bars for people with diabetes mellitus to see whether there is an increase in blood sugar.
DAYA TERIMA DAN KANDUNGAN ZAT GIZI MIKRO SERABI YANG DIPERKAYA TEPUNG TEMPE DAN TEPUNG IKAN TERI (Stolephorus sp fanny, Lydia
Media Gizi Pangan Vol 26, No 2 (2019): Desember 2019
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (97.288 KB) | DOI: 10.32382/mgp.v26i2.1070

Abstract

ABSTRACT Children under five begin to have difficulty eating or just like snacks that are classified as empty calories and nutrition in general.  Therefore it is necessary to enrich local snacks as an alternative for handling nutritional problems.  One of the local snacks that can help improve nutritional problems is serabi with the addition of tempe flour and anchovy flour.  This study aims to determine the iron content of serabi with the addition of tempe flour and anchovy flour.  This research is a type of laboratory research in the field of food.  The serabi formula with the addition of formula concentrations of tempe flour and anchovy flour are F1 (10%: 5%), F2 (15%: 5%), and F3 (25%: 5%).  The method of analysis of iron content is AAS (Atomic Absorption Spectrophotometer).  The data obtained were analyzed by computer programs using the Friedman test.  The results showed that the iron content was highest at a concentration of 10%: 5%.  The addition of tempe flour and anchovy flour did not have a significant effect on color, aroma, texture and taste.  From the most preferred aspect of serabi color on the addition of tempe flour and anchovy flour the concentration of 10%: 5% while the most preferred aspects of texture, aroma and taste on the addition of tempe flour and anchovy flour concentration of 10%: 5%, 15%:  5%, and 25%: 5%.  It can be concluded that the addition of tempe flour and anchovy flour gives increased levels of iron in the serabi.  The addition of tempe flour and anchovy flour do not have a significant effect on color, aroma, texture and taste in all three concentrations.Keywords: Serabi, tempe flour, anchovy flour