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All Journal JOURNAL OF HEALTHCARE TECHNOLOGY AND MEDICINE Majalah Kesehatan FKUB AcTion: Aceh Nutrition Journal J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Jurnal Biogenerasi Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Journal of Nutrition Science International Journal of Health Science (IJHS) MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation Polyscopia
Muliadi, Teuku
Department Of Nutrition, Faculty Of Public Health, Universitas Teuku Umar, Indonesia
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Journal : Journal of Nutrition Science

 1 
Descriptive of Knowledge of Hypertension Preventive in Adolescents Suci Eka Putri; Siti Maisyaroh Fitri Siregar; Adelina Irmayani Lubis; Laila Apriani Hasanah Harahap; Wardah Iskandar; Teuku Muliadi
Journal of Nutrition Science Vol 3, No 2 (2022): November, 2022
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v3i2.6573

Abstract

Hypertension is the highest cause of death in the world and one of the diseases that triggers other non-communicable diseases. There are several factors that influence the incidence of hypertension in adolescents, one of which is low knowledge about hypertension. Knowledge can influence the lifestyle of teenagers to be unhealthy. Individual actions or behavior are greatly influenced by cognitive or knowledge. The aim of this study was to see the level of knowledge about hypertension and prevention of hypertension in adolescents.The population in this study were students of Universitas Teuku Umar, with a sample of 282 respondents. The data were collected via 9-item hypertension knowledge questionnaire. The knowledge level was classified as follows: good (points average ≥18); sufficient (<18 points). The results showed that the frequency of good and sufficient levels of knowledge about hypertension was 74.5% and 25.5% each.
Relationship of Household Income, Age During Pregnancy and Low Birth Weight (LBW) Teuku Muliadi; Marniati Marniati; Cukri Rahma; Sufyan Anwar; Fikri Faidul Jihad; Laila Apriani Hasanah Harahap; Hanif Muchdatul Ayunda
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7401

Abstract

Low birth weight (LBW) is still a major problem in developing countries including Indonesia. The prevalence of LBW tends to decrease from 2013-2018, from 8.6% to 6.51%. Therefore, it is necessary to analyze the relationship between maternal age at pregnancy and household income with the incidence of low birth weight. The type of the study was analytic observational with quantitative method. The population in this study were all mothers who had children aged 6-24 months who resided in West Aceh District and met the inclusion and exclusion criteria by means of simple random sampling. The dependent variable of this study was LB W while the independent variables were maternal age during pregnancy and family income. The risk tendency for each variable was seen using the OR (odds ratio) value which used a Confidence Interval of 95%. The results showed that there was a significant relationship (p=0.049) between the two variables. The amount of household income influences the quality of the mother's health and nutrition intake during pregnancy impacts the weight and health of the child born.
The Effect of Adding Purple Yam Flour on the Organoleptic Properties of Biscuits Devita Annisa; Ichsan Affan; Aripin Ahmad; Teuku Muliadi; Eva Fitriyaningsih; Amelia Puteri Nur Azizah; Syuja Rafiqi Arifin
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7182

Abstract

Biscuit is a type of dry food that is popular among the community. In the making of biscuits, additional ingredients are added to increase nutritional value, such as the addition of purple yam tuber. Purple yam contains high levels of carbohydrates and calories. Its carbohydrate content has a high amylose level of 26.98-31.02%. One of the food products that can be made into a healthy snack with high fiber and nutritional value is biscuits. The aim of this study is to determine the effect of adding purple yam flour to the acceptability of biscuits as a high fiber snack. This study is experimental using a Completely Randomized Design (CRD) Non-Factorial with 3 treatments and 3 replications. To influence acceptability, sensory tests were conducted on taste, aroma, texture, and color using 25 panelists. The results showed that the acceptability of biscuits with the addition of purple yam flour from the color aspect was most preferred by panelists in treatment A (150 g) compared to B (125 g) and C (100). The addition of purple yam flour has no significant effect on taste, aroma, and texture, while there is a significant effect on color.
Co-Authors Adelina Irmayani Lubis Adityo Sendi Agustina, Dilla Ahmad Syafiq Alamsyah, T. Amelia Puteri Nur Azizah Ana, Lili Anwar, Sufyan Aripin Ahmad Aripin Ahmad, Aripin Ayu Afrilia Azwar Eddy Cokorda Istri Dharmayant Cukri Rahma Darmawan Darmawan Devita Annisa Dianah, Nova Dira Rulia Partisa Eka Putri, Suci Enda Silvia Putri Eva Fitriyaningsih Fikri Faidul Jihad Handayani, Ade Lia Hanif Muchdatul Ayunda Ichsan Affan Iskandar, Wardah Itza Mulyani Itza Mulyani Khairunnas Khairunnas Khairunnas Khairunnas Khairunnas Khairunnas Khairunnas, Khairunnas Laila Apriani Hasanah Harahap Maizat, Maizat Mardhiah Mardhiah MARNIATI Marniati Marniati Muhammad Iqbal Fahlevi Mulyani, Itza Nabela, Danvil Nailul Azmi NASRIANTI SYAM NASRIANTI SYAM, NASRIANTI Nofia, Lisa Nur Nadiah Nurhidaya Nurhidaya Pratiwi, Hernita Putri, Enda Silvia Putri, Fiona Putri, Suci Eka Rahma, Cukri Rahma, Cukri Ramadhaniah Ramadhaniah Redha Riska Fatwati Ridha Ilham Rina Wati Rinawati Rinawati Rinawati Rita Juniara Kasih Rona Arnisa Safrida Safrida Safrida Safrizal - Salmaza siti maisyaroh fitri siregar Sri Wahyuni Muhsin Suci Eka Putri Susy Sriwahyuni Syuja Rafiqi Arifin Wardah Iskandar Wardah Iskandar