Anemia among adolescent girls is remaining a public health problem in Indonesia. This study was a... more Anemia among adolescent girls is remaining a public health problem in Indonesia. This study was aimed to assess the association of balanced diet behavior and microcytic-hypochromic anemia among adolescent girls. A cross-sectional study has been conducted among 200 adolescent girls in five senior high schools in Maros regency on March to April 2015. Assessment of anemia was performed by Flow Cytometry and SLS-hemoglobin method, data of balanced diet behavior was collected using structured questionnaire. Data was analyzed by using chi- square test with SPSS software for windows. The prevalence of microcytic-hypochromic anemia was 19.5%. There were 41% subjects had low knowledge about balanced diet, more than a half (55.5%) had negative attitude to balanced diet, and 46.5% had a poor practice of balance diet. Knowledge and attitude about balanced diet had no association with microcytic- hypochromic anemia. In contrast, the practices of balanced diet had a significant association with m...
Foxtail millet (Setaria Italica) and flying fish (Hyrundicthysoxycephalus) are the most widely av... more Foxtail millet (Setaria Italica) and flying fish (Hyrundicthysoxycephalus) are the most widely available food in West Sulawesi province, potentially to be developed into functional food as they contain many nutrients and bioactive components which may be beneficial for health. This study aimed to explore the nutrients content of foxtail millet and flying fish cookies as a functional food and to evaluate organoleptic aspects of the product. Design of this study was pre-experimental. Wheat, foxtail millet and flying fish were used as the component of the flour. There are five treatments were employed in this study, which were presented in %: F1=70:25:5, F2=70:20:10, F3=70:15:15, F4=70:10:20, and F5=70:5:25. The organoleptic test performed to girl students from three senior high schools in Mamuju, West Sulawesi province by a hedonic method used five scores and analyzed by Kruskall-Wallis test (α=0.05). The panellists were considered to accept the product when the score was in between 3...
Current Research in Nutrition and Food Science Journal
Foxtail millet (Setaria Italica) and flying fish (Hyrundicthysoxycephalus) are the most widely av... more Foxtail millet (Setaria Italica) and flying fish (Hyrundicthysoxycephalus) are the most widely available food in West Sulawesi province, potentially to be developed into functional food as they contain many nutrients and bioactive components which may be beneficial for health. This study aimed to explore the nutrients content of foxtail millet and flying fish cookies as a functional food and to evaluate organoleptic aspects of the product. Design of this study was pre-experimental. Wheat, foxtail millet and flying fish were used as the component of the flour. There are five treatments were employed in this study, which were presented in %: F1=70:25:5, F2=70:20:10, F3=70:15:15, F4=70:10:20, and F5=70:5:25. The organoleptic test performed to girl students from three senior high schools in Mamuju, West Sulawesi province by a hedonic method used five scores and analyzed by Kruskall-Wallis test (α=0.05). The panellists were considered to accept the product when the score was in between 3...
Food safety is one of the people's concerns in buying and consuming food during the Covid-19 pand... more Food safety is one of the people's concerns in buying and consuming food during the Covid-19 pandemic. This requires culinary entrepreneurs to meet food safety standards in the food processing system. This study aims to determine the food service system carried out by culinary entrepreneurs during the Covid-19 pandemic and in the era of new normal in Makassar City. With a qualitative approach, 33 informants were selected purposively to be involved in this study which was distributed into 17 in-depth interviews and 3 FGDs. Data analysis was carried out in three stages, namely data reduction, data presentation, and conclusion or verification. This research found that culinary entrepreneurs applied health standards in their restaurants by providing handwashing facilities, barrier plastic, keeping tables/chairs apart, and requiring consumers to wear masks. Food processing requires food processors to use disposable plastic gloves and masks as well as tighter food packaging. It is concluded that culinary entrepreneurs have implemented safety and health standards in the food service system both in food processing and food packaging. It is highly recommended that culinary entrepreneurs perform routine cleaning and disinfecting at their restaurants so that efforts to prevent Covid-19 can be maximized, especially in the culinary business sector. Kata Kunci: Covid-19 Pandemi Keamanan pangan Pelayanan makanan Kualitatif Keamanan pangan menjadi salah satu perhatian masyarakat dalam membeli dan mengonsumsi makanan selama pandemi Covid-19. Hal ini menuntut pengusaha kuliner agar memenuhi standar keamanan pangan pada sistem pengolahan makanan. Penelitian ini bertujuan untuk mengetahui sistem pelayanan makanan yang dilakukan oleh pengusaha kuliner selama masa pandemi Covid-19 dan pada era kebiasaan baru di Kota Makassar. Dengan pendekatan kualitatif, sebanyak 33 informan dipilih secara purposive terlibat dalam penelitian ini yang terbagi ke dalam 17 wawancara mendalam dan 3 FGD. Analisis data dilakukan melalui tiga tahap yaitu tahap reduksi data, penyajian data, dan kesimpulan atau verifikasi. Penelitian ini menemukan bahwa pengusaha kuliner menerapkan standar kesehatan di rumah makan/restoran mereka dengan menyediakan fasilitas cuci tangan, pembatas plastik, menjaga jarak meja/kursi dan mewajibkan konsumen menggunakan masker. Proses pengolahan makanan dengan mewajibkan pengolah makanan menggunakan masker dan sarung tangan plastik sekali pakai serta pengemasan makanan yang lebih ketat. Berdasarkan hal tersebut disimpulkan bahwa pengusaha kuliner telah menerapkan standar keamanan dan kesehatan pada sistem pelayanan makanan baik pada proses pengolahan dan pengemasan makanan. Sangat direkomendasikan agar pengusaha kuliner melakukan pembersihan dan disinfektan secara rutin pada rumah makan/restoran mereka, agar upaya pencegahan Covid-19 lebih maksimal khususnya di sektor usaha kuliner.
Anemia among adolescent girls is remaining a public health problem in Indonesia. This study was a... more Anemia among adolescent girls is remaining a public health problem in Indonesia. This study was aimed to assess the association of balanced diet behavior and microcytic-hypochromic anemia among adolescent girls. A cross-sectional study has been conducted among 200 adolescent girls in five senior high schools in Maros regency on March to April 2015. Assessment of anemia was performed by Flow Cytometry and SLS-hemoglobin method, data of balanced diet behavior was collected using structured questionnaire. Data was analyzed by using chi- square test with SPSS software for windows. The prevalence of microcytic-hypochromic anemia was 19.5%. There were 41% subjects had low knowledge about balanced diet, more than a half (55.5%) had negative attitude to balanced diet, and 46.5% had a poor practice of balance diet. Knowledge and attitude about balanced diet had no association with microcytic- hypochromic anemia. In contrast, the practices of balanced diet had a significant association with m...
Foxtail millet (Setaria Italica) and flying fish (Hyrundicthysoxycephalus) are the most widely av... more Foxtail millet (Setaria Italica) and flying fish (Hyrundicthysoxycephalus) are the most widely available food in West Sulawesi province, potentially to be developed into functional food as they contain many nutrients and bioactive components which may be beneficial for health. This study aimed to explore the nutrients content of foxtail millet and flying fish cookies as a functional food and to evaluate organoleptic aspects of the product. Design of this study was pre-experimental. Wheat, foxtail millet and flying fish were used as the component of the flour. There are five treatments were employed in this study, which were presented in %: F1=70:25:5, F2=70:20:10, F3=70:15:15, F4=70:10:20, and F5=70:5:25. The organoleptic test performed to girl students from three senior high schools in Mamuju, West Sulawesi province by a hedonic method used five scores and analyzed by Kruskall-Wallis test (α=0.05). The panellists were considered to accept the product when the score was in between 3...
Current Research in Nutrition and Food Science Journal
Foxtail millet (Setaria Italica) and flying fish (Hyrundicthysoxycephalus) are the most widely av... more Foxtail millet (Setaria Italica) and flying fish (Hyrundicthysoxycephalus) are the most widely available food in West Sulawesi province, potentially to be developed into functional food as they contain many nutrients and bioactive components which may be beneficial for health. This study aimed to explore the nutrients content of foxtail millet and flying fish cookies as a functional food and to evaluate organoleptic aspects of the product. Design of this study was pre-experimental. Wheat, foxtail millet and flying fish were used as the component of the flour. There are five treatments were employed in this study, which were presented in %: F1=70:25:5, F2=70:20:10, F3=70:15:15, F4=70:10:20, and F5=70:5:25. The organoleptic test performed to girl students from three senior high schools in Mamuju, West Sulawesi province by a hedonic method used five scores and analyzed by Kruskall-Wallis test (α=0.05). The panellists were considered to accept the product when the score was in between 3...
Food safety is one of the people's concerns in buying and consuming food during the Covid-19 pand... more Food safety is one of the people's concerns in buying and consuming food during the Covid-19 pandemic. This requires culinary entrepreneurs to meet food safety standards in the food processing system. This study aims to determine the food service system carried out by culinary entrepreneurs during the Covid-19 pandemic and in the era of new normal in Makassar City. With a qualitative approach, 33 informants were selected purposively to be involved in this study which was distributed into 17 in-depth interviews and 3 FGDs. Data analysis was carried out in three stages, namely data reduction, data presentation, and conclusion or verification. This research found that culinary entrepreneurs applied health standards in their restaurants by providing handwashing facilities, barrier plastic, keeping tables/chairs apart, and requiring consumers to wear masks. Food processing requires food processors to use disposable plastic gloves and masks as well as tighter food packaging. It is concluded that culinary entrepreneurs have implemented safety and health standards in the food service system both in food processing and food packaging. It is highly recommended that culinary entrepreneurs perform routine cleaning and disinfecting at their restaurants so that efforts to prevent Covid-19 can be maximized, especially in the culinary business sector. Kata Kunci: Covid-19 Pandemi Keamanan pangan Pelayanan makanan Kualitatif Keamanan pangan menjadi salah satu perhatian masyarakat dalam membeli dan mengonsumsi makanan selama pandemi Covid-19. Hal ini menuntut pengusaha kuliner agar memenuhi standar keamanan pangan pada sistem pengolahan makanan. Penelitian ini bertujuan untuk mengetahui sistem pelayanan makanan yang dilakukan oleh pengusaha kuliner selama masa pandemi Covid-19 dan pada era kebiasaan baru di Kota Makassar. Dengan pendekatan kualitatif, sebanyak 33 informan dipilih secara purposive terlibat dalam penelitian ini yang terbagi ke dalam 17 wawancara mendalam dan 3 FGD. Analisis data dilakukan melalui tiga tahap yaitu tahap reduksi data, penyajian data, dan kesimpulan atau verifikasi. Penelitian ini menemukan bahwa pengusaha kuliner menerapkan standar kesehatan di rumah makan/restoran mereka dengan menyediakan fasilitas cuci tangan, pembatas plastik, menjaga jarak meja/kursi dan mewajibkan konsumen menggunakan masker. Proses pengolahan makanan dengan mewajibkan pengolah makanan menggunakan masker dan sarung tangan plastik sekali pakai serta pengemasan makanan yang lebih ketat. Berdasarkan hal tersebut disimpulkan bahwa pengusaha kuliner telah menerapkan standar keamanan dan kesehatan pada sistem pelayanan makanan baik pada proses pengolahan dan pengemasan makanan. Sangat direkomendasikan agar pengusaha kuliner melakukan pembersihan dan disinfektan secara rutin pada rumah makan/restoran mereka, agar upaya pencegahan Covid-19 lebih maksimal khususnya di sektor usaha kuliner.
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