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All Journal Jurnal Gizi dan Pangan Jurnal Gizi dan Pangan Soedirman (JGPS) Amerta Nutrition PREPOTIF : Jurnal Kesehatan Masyarakat Jurnal Dunia Gizi International Journal of Health and Pharmaceutical (IJHP) Jurnal Ilmu Gizi dan Dietetik
Permatasari, Tyas
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Nursing Public Health Other

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The Hypertention and Mechanic's Lifestyle in Medan City and Its Relation to Nutritional Status: Kejadian Hipertensi dan Gaya Hidup Mekanik Bengkel di Kota Medan serta Kaitannya dengan Status Gizi Damanik, Kanaya Yori; Haryana, Nila Reswari; Sandy, Yatty Destani; Permatasari, Tyas
Amerta Nutrition Vol. 8 No. 2 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i2.2024.248-252

Abstract

Background: Lifestyle has a role in determining a person's nutritional status, such as eating habits, smoking habits, physical activity, and alcohol consumption. Mechanics tend not to pay special attention to health, especially in their lifestyle. In addition, the majority of mechanics have high blood pressure. Therefore, the authors were concerned about their nutritional status and its relationship with the affecting factors. Objectives: To analyze the correlation of age, lifestyle, and blood pressure with the nutritional status of repair shop mechanics. Methods: This study used a cross-sectional design on 70 mechanics at 12 motorcycle repair shops in 6 districts of Medan City. Age and lifestyle data were obtained from questionnaires, blood pressure data from direct measurements using a sphygmomanometer twice with a five-minute interval, and nutritional status data from anthropometric measurements. All collected data were analyzed using Spearman's Correlation with the Kolmogorov Smirnov's normality test. Results: The bivariate test showed a significant relationship between smoking (p=0.004, r=-0.342), physical activity (p=0.000, r=-0.484), sodium intake (p=0.000, r=0.570), and blood pressure (p=0.001, r=0.382) with the nutritional status of mechanics. Meanwhile, no significant relationship exists between age (p=0.255) and alcohol consumption habits (p=0.774) with mechanical nutritional status. Conclusions: Mechanical nutritional status negatively correlated with smoking and physical activity but positively correlated with sodium intake and blood pressure.
Prakiraan Produksi Ikan untuk Konsumsi Protein Hewani di Sumatera Utara: Forecasting Fish Production for Animal Protein Consumption in North Sumatra Permatasari, Tyas; Sukandar, Dadang
Jurnal Ilmu Gizi dan Dietetik Vol 2 No 2 (2023)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2023.2.2.141-148

Abstract

Sektor perikanan memiliki peranan dalam ketahanan, kedaulatan dan kemandirian pangan. Ikan sebagai pangan hewani memiliki potensi kandungan gizi yang dapat menurunkan permasalahan gizi. Sumatera Utara memiliki sumber daya perikanan yang melimpah. Tujuan dari penelitian ini adalah prakiraan (forecasting) terhadap besaran produksi ikan dengan pemenuhan protein hewani pada penduduk di Sumatera Utara. Metode yang digunakan adalah deskriptif kuantitatif dan pendekatan time series dengan menggunakan analisis data sekunder (ADS). Penelitian dilakukan pada bulan April-Mei 2023. Populasi yang digunakan dalam penelitian adalah seluruh data time series produksi ikan baik ikan laut ataupun perairan darat di Sumatera Utara tahun 2010-2022 dan data jumlah penduduk Indonesia tahun 2010-2022. Hasil prakiraan produksi perikanan pada tahun 2022 hingga 2025 terlihat fluktuatif namun cenderung meningkat. Rata-rata prakiraan produksi perikanan yakni 585.761 ton. Protein rata-rata yang bersumber dari ikan pada hasil produksi ikan di Sumatera Utara masih memenuhi 31% Angka Kecukupan Protein harian. Prakiraan penduduk yang terus meningkat memperlihatkan hasil bahwa ketersediaan ikan belum memenuhi konsumsi harian masyarakat Sumatera Utara.
KUALITAS TIDUR DAN ASUPAN ENERGI TERHADAP INDEKS MASSA TUBUH MAHASISWA DI KOTA MEDAN Destani Sandy, Yatty; Rukmana, Erni; Yori Damanik, Kanaya; Permatasari, Tyas
PREPOTIF : JURNAL KESEHATAN MASYARAKAT Vol. 7 No. 3 (2023): DESEMBER 2023
Publisher : Universitas Pahlawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/prepotif.v7i3.20949

Abstract

Indeks Massa Tubuh merupakan indikator yang digunakan dalam penilaian terhadap status gizi. Semakin tinggi Indeks Massa Tubuh, maka akan semakin berisiko untuk mengalami gizi lebih. Satu dari tujuh remaja Indonesia mengalami gizi lebih yang akan berdampak pada kesehatan, perkembangan psikososial, dan peningkatan risiko Penyakit Tidak Menular. Pola istirahat yang buruk dan pola makan yang tidak tepat menjadi salah satu penyebab masalah gizi remaja. Tujuan penelitian ini adalah untuk mengetahui hubungan kualitas tidur dan asupan energi terhadap Indeks Massa Tubuh mahasiswa di kota Medan. Desain penelitian ini adalah cross sectional. Populasi adalah seluruh mahasiswa aktif di kota Medan. Sampel terdiri dari 151 mahasiswa yang berasal dari empat Perguruan Tinggi dengan menggunakan teknik purposive sampling. Uji korelasi menggunakan rank spearman. Sebagian besar responden memiliki kualitas tidur yang buruk (81.5%). Asupan energi mahasiswa terbilang masih kurang (62.9%). Indeks Massa Tubuh mahasiswa memiliki persentase yang hampir sama, kategori normal 50.3% dan tidak normal (kurus dan gemuk) 40.7%. Hasil penelitian menunjukkan kualitas tidur tidak berhubungan secara signifikan dengan Indeks Massa Tubuh dengan p-value 0.188 (p>0.05). Sedangkan untuk asupan energi berhubungan secara signifikan dengan Indeks Massa Tubuh dengan p-value 0.000 (p<0.05). Asupan energi dan Indeks Massa Tubuh memiliki kekuatan hubungan yang cukup kuat, semakin tinggi asupan energi pada mahasiswa maka semakin tinggi pula Indeks Massa Tubuh mahasiswa tersebut.
ANALISIS PROKSIMAT HIDANGAN DARI IKAN MASAKAN MANDAILING Emilia, M.Si, Dr. Esi; Haryana, Nila Reswari; Pratiwi, Caca; Putri Lubis, Izmi Arisa; Permatasari, Tyas; Nurhayati, Ai
Jurnal Dunia Gizi Vol 7, No 2 (2024): Edisi Desember
Publisher : LPPM Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v7i2.6323

Abstract

Masakan Mandailing merupakan salah satu kuliner yang terkenal di Sumatera Utara dengan hidangan lauk pauknya sangat beragam, terutama hidangan dari ikan seperti gulai ikan sale. Namun informasi mengenai komposisi zat gizi kuliner Mandailing belum banyak di pelajari sampai saat ini. Tujuan : menganalisis proksimat hidangan ikan dari kuliner khas Mandailing. Metode : Penelitian yang digunakan dalam penelitian ini adalah penelitian kuantitatif. Penelitian ini dilaksanakan di Laboratorium Program Studi Gizi, Laboratorium Program Studi Tata Boga dan Laboratorium Kimia Universitas Negeri Medan. Sebanyak enam olahan dari ikan yang popular dan biasa dikonsumsi oleh Masyarakat Mandailing dipilih dalam penelitian ini untuk dianalisis. menggunakan analisis proksimat. Jenis analisis meliputi Kadar Air, Kadar Mineral dengan metode Pengabuan Kering (tanur), Kadar Protein dengan metode kjeldahl, dan Kadar Lemak dengan Metode Soxhlet, Kadar Karbohidrat dengan metode by different. Kadar air dalam hidangan ikan khas Mandailing ini ditentukan dengan metode pengeringan oven, kadar abu ditentukan dengan metode pengabuan kering menggunakan Tanur, kadar protein dilakukan dengan metode mikro Kjeldahl, kadar lemak dilakukan dengan Metode Soxhlet,  dan penentuan kadar karbohidrat dengan metode selisih atau by difference. Analisis data menggunakan analisis univariat untuk menggambarkan kandungan zat gizi yang diperoleh dari analisis proksimat. Hasil : Hasil analisis proksimat pada 6 hidangan ikan masakan khas Mandailing didapatkan bahwa lauk dengan kadar air terbesar adalah Ikan Asam Padeh (79,79,00% dari 100 gram). Lauk dengan kadar lemak dan protein tertinggi adalah sambal ikan salai (61,25% dari 100 gram dan 10,74% dari 100 gram). Kandungan mineral tertinggi pada rendang belut (5,28% dari 100 gram). Kandungan karbohidrat tertinggi adalah taco udang kacang panjang (6,33% dari 100 gram).
ONLINE FOOD CONSUMPTION DAN ASUPAN KALSIUM TERHADAP STATUS GIZI REMAJA DI KOTA MEDAN Sandy, Yatty; Permatasari, Tyas; Pratiwi, Caca; Damanik, Kanaya
Jurnal Gizi dan Pangan Soedirman Vol 7 No 1 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (286.176 KB) | DOI: 10.20884/1.jgipas.2023.7.1.8556

Abstract

Background: Adolescents are one of the age groups that are very important to pay attention to their health status, because at this age there is rapid growth and development both in terms of physical, mental and intellectual. Poor eating habits and lack of fulfillment of nutritional intake are one of the factors causing adolescent nutritional problems. Nutritional problems in adolescents have serious implications for health conditions, adolescents will be more at risk of developing degenerative diseases such as heart, diabetes, and hypertension. Objective: The purpose of this study was to see the relationship between online food consumption and calcium intake on the nutritional status of adolescents in the city of Medan. Method: The design of this study was cross sectional. The population is all teenagers in the city of Medan. The sample consisted of 139 people who were middle, high school and college teenagers. Results: The results showed a significant relationship between online food consumption and calcium intake with adolescent nutritional status (p<0.05). Conclusion: Adolescents with online food consumption habits are 2,487 times more likely to experience more nutrition. Likewise with calcium intake, adolescents who lack calcium intake will be at risk of experiencing more nutrition as much as 3,039 times. Keyword : Adolescent, calcium intake, nutritional status, online food.
Ash, Protein And Salinity Analysis Of Integrated Formulation Of Herbs And Spices In Typical Simalungun “Tinuktuk” North Sumatera-Indonesia Damanik, Marini; Rosmiati, Risti; Permatasari, Tyas; Aulia Surbakti, Tia; Ayuni, Syarifah
International Journal of Health and Pharmaceutical (IJHP) Vol. 3 No. 3 (2023): August 2023
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijhp.v3i3.177

Abstract

Tinuknuk is a special sauce from Simalungun Regency, North Sumatra Province, tinuktuk warms the body and is believed to be able to cure various internal diseases, especially to help post-natal recovery. This study aims to determine the optimal nutritional value of the main components, namely red ginger with black pepper in the ratio composition: 70:30%, 60:40%, 50:50%, 40:60%, and 30:70% using the method oven at a temperature of 105℃. Then the ash content, protein content, and salt content were tested. The results showed that the ash content was 6.98%, respectively; 6.91%; 6.90%; 6.84%, and 6.73%. The salt content is 0.57%, respectively; 0.57%; 0.57%; 0.57%, and 0.57%. The protein content was 10.43%, respectively; 10.93%; 12.43%; 11.81%, and 10.62%.
Students' Nutrition Knowledge and Teachers' Perceptions of Integrating Nutrition Messages into Junior High School Curriculum Emilia, Esi; Mulyana, Rachmat; Permatasari, Tyas; Pasca Rassy, Regania; Mutiara, Erli
Jurnal Gizi dan Pangan Vol. 17 No. 3 (2022)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (575.59 KB) | DOI: 10.25182/jgp.2022.17.3.149-156

Abstract

This study aimed to measure nutritional knowledge and observe teachers' perceptions of delivering nutrition messages through an e-module within the junior high school curriculum. This study was conducted at SMPN 35 Medan and employed the quasi-experimental approach, and a one-group pretest-posttest design was used. This study’s population was students in grades 7 and 8. The minimum sample size was 102 students after adding 10% of the total sample size. Teachers' perceptions were taken from four subject teachers. Data were collected using a questionnaire survey and an interview. A focus group discussion was conducted with the teachers to gather information about their perceptions of using an e-module to deliver nutrition messages at school. The data were analyzed using the Wilcoxon test. The results showed that the student's average total knowledge score before receiving the nutrition education intervention was 22.66. It increased to 26.48 after students received the intervention. Teachers used the e-module to deliver content learning about nutritional messages in schools and employed the e-module to deliver the relevant subject matters of nutrition messages at school. The teachers realized the importance of delivering nutrition messages to the students. The e-module could broaden the teachers’ horizons as they came to realize that nutrition messages could be delivered through various subjects. They initially believed that nutrition messages could only be taught in the subject of natural sciences. However, they discovered that nutrition messages could also be delivered in other subjects, such as mathematics, crafts, and physical education.
Co-Authors Ai Nurhayati Aulia Surbakti, Tia Ayuni, Syarifah Dadang Sukandar Damanik, Kanaya Damanik, Marini Destani Sandy, Yatty Emilia, Esi Erli Mutiara Erni Rukmana Haryana, Nila Reswari Izmi Arisa Putri Lubis Kanaya Yori Damanik Pasca Rassy, Regania Pratiwi, Caca Rachmat Mulyana Risti Rosmiati Sandy, Yatty Yatty Destani Sandy Yori Damanik, Kanaya