Stunting is the condition of people’s nutrition status in the past through relation to the environment and social economic based on Z-score TB/U in <-2 SD. The causes of Stunting are nutrients intake and infection disease. South Sulawesi is in the third position with dangerous category after Papua and Maluku. Prevalance of stunting in south sulawesi about 38,9% ( shortest 15,8% and short 23,1% ) (Balitbangkes, 2013) The objective of the research is knowing the relation between nutrition status of pregrant woman (LILA) and born weight of infant aged 6-36 months with stunting process in Puskesmas Bontoa, Maros. The type of the research is observational design with “cross sectional study” the samples are all infants aged 6-36 months in Puskesmas Bontoa Maros. The sample methods using simple random sampling with Chi Square test. The result of the research describes that there are 95 respondents for category of pregnant women’s nutrition status (LILA),  28,4% for pregnant woman who experienced chronic energy deficiency. There are 14.7% babies born with low weight (BBLR)  and 49.5% infants that suffered stunting for category infant’s nutrition status based on TB/U Stunting. statistics test result shows that there are meaningful relation between pregnant woman’s nutrition status (LILA) with stunting of infant (p= 0.01) and born weight in infants with stunting (p=0.02). The suggestion for officers health need to increase PMT supply to pregnant woman to prevent the increasing number of pregnant woman who suffered chronic energy deficiency in Puskesmas Bontoa Maros

Mothers’ nutritional knowledge play an important role in nutritional status of children since mothers have responsibility to provide food for family, particularly for children. Although mothers have good knowledge in nutrition, but if their level of socioeconomic is low, it will affect to nutritional status of children.The aim of this research is to determine effect of mothers’ nutritional knowledge and socioecomic family on nutritional status of children aged 6 to 24 months at Tamalanrea Jaya public health center. The kind of this research is analityc research. Sample consists of 69 children aged 6 to 24 months and their mother are the respondents who are chosen by purposive sampling. The effect of variable is detected by chi-squared test and data is demonstrated by table and narration.Result of this research shows that there are influence of mothers’ nutritional knowledge and parents revenue with nutritional status of children aged 6 to 24 months which are explained by p-value = 0.002 < α = 0.05 and p-value = 0.026 < α = 0.05 respectively. However, level of mothers’ education and mothers’ job did not have influence to nutritional status of children aged 6 to 24 months which are proved by p-value = 0.587 > α = 0.05 and p-value = 0.69 > α = 0.05 respectively.This research is suggestible to mothers to improve their knowledge in nutritional problem by following nutritional counselling or reading nutrition books for increasing insight about nutritional problem

Stunting adalah masalah gizi kronis yang disebabkan oleh asupan zat gizi dalam jangka waktu lama, sehingga menyebabkan tidak terpenuhinya kebutuhan zat gizi.  Indonesia menduduki peringkat tertinggi kejadian stunting disbanding Negara Asia Tenggara lainnya. Prevalensi stunting di Indonesia cenderung meningkat. Riset kesehatan Dasar menunjukan prevalensi stanting 35.6%  tahun 2010  dan 37.2% tahun 2013 (Bapenas, 2011; MAC-Indonesia, 2014).Penelitian ini bertujuan untuk menganalisa  factor determinan pada kejadian stunting anak usia 12 sampai 60 bulan. Metode survey analitik jumlah sampel 155 anak stunting.Hasil penelitian menunjukan factor determinan kejadian stunting pada anak usia 12 sampai 60 bulan adalah asupan energy dan zat gizi makro seperti karbohidrat, protein dan lemak. Sedangkan asupan zat gizi mikro yang mempengaruhi kejadian stunting adalah asupan Vitamin A dan Zink.  Selain asupan praktek pemberian makan seperti konsistensi, frekwensi dan sarapan juga merupakan factor determinan kejadian stunting.            Pengetahuan gizi ibu  tentang ASI eksklusif dan Makanan Pendamping ASI meskipun bukan merupakan determinan kejadian stunting pada anak usia 12 sampai 60 bulan tetapi merupakan factor protektif

Obesity in Indonesia is still a serious health problem. The accelerating progress of The Times has resulted in unhealthy diet changes. One of the most common habits of ingesting high fat but low fiber. The bran is one of the high-fiber food items that can be used as a high fiber alternative food. One of a food products that can be served as food or a high fiber snack that is a biscuit in substitution. The study was intended to determine the effect of the substitution of the paste in the making of biscuits in the increase in fiber levels as high fiber snacks. Research design is an experiment with the posstest only design group. The fiber analysis uses the crude fiber method to measure the fiber level of the biscuit with a concentration of 0%, 10%, 20%, and 30%. Studies indicate that the higher the concentration of these added amounts to the higher the concentration of the fibers. Crackers with the highest fiber substitution 30% concentrations with a rate of 28.37%. Bran biscuits could be recommended for snacks or high fiber snacks. It is recommended to develop food products with beshed food and analyze other nutrients.

The availability of nutrients that a person needs can be met from other than main meals and snacks. One of the snacks orsnackswho is becomingtrendiscookies. Cookies generally contain high energy, fat and sodium but lack protein and iron as well as fiber. If cookies are used as a snack that can overcome nutritional problems, for example stunting toddlers, the snack besides containing enough energy also has high protein and iron content. Substitution is done to increase the nutritional value of a product. Sources of food that can be used as snacks that are rich in protein and iron include barley flour and mackerel flour. This manuscript is the result of research that aims to determine the acceptability and content of protein and iron incookieswith the substitution of barley flour and mackerel flour as an alternative healthy snack. This research is an experimental research. The manufacture of cookie products with the substitution of millet flour and mackerel flour was carried out at the Food Technology Laboratory and the acceptability test was carried out in the organoleptic laboratory of the Department of Nutrition, Poltekkes, Ministry of Health, Makassar. Cookies made as many as 4 (four) formulations. Analysis of protein content using the methodMicro Kjedhaland substanceairon using method spectrophotometer. Test resultsKruskal WallisOn acceptability, from the assessment of 25 untrained panelists, the formulation with a concentration of 15% millet flour and 5% mackerel flour was the favorite in the organoleptic test. Protein and iron content in 1 serving (40 g) contains 5.28 g protein and 2.86 mg iron. Further researchers can analyze other nutrients such as fat, folic acid, vitamin B6, vitamin B12, so that these cookies can be used as a snack in overcoming anemia, as well as consumer acceptance tests and shelf life tests. Keywords: Cookies, millet, puffer fish, protein, iron   Keywords: Cookies, Iron, Millet, Protein , Puffer fish