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All Journal Gizi, Kesehatan Reproduksi dan Epidemiologi Kebijakan, Promosi Kesehatan dan Biostatiskik Lingkungan dan Kesehatan Kerja
Jumirah .
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(Protein Quality Analysis Of Mixed Rice-Banana “Awak” Ripe Flour Varied with African Catfish And Soybean Sprouts Flour) Isnatur Rahmi; jumirah .; albiner siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Protein quality is an important requirement in the manufacture of complementary feeding. Standard of complementary feeding quality was >70% casein quality. This experimental research aims to analyze the protein quality of mixed rice-banana ‘Awak’ ripe flour (Musa paradisiaca var. Awak) varied with African catfish (Clarias gariepinus) and soybean sprouts flour (Glycine max L.Merrill). This research used a Completely Randomized Design with three treatments were: whey protein powder, banana ‘Awak’ ripe flour mixed african catfish and soybean sprouts flour (TPLK) and mixed of  banana ‘Awak’ ripe flour and african catfish (TPL). Protein quality was calculating the value of Protein Efficiency Ratio (PER), Biological Value (BV) and Net Protein Utilization (NPU) of 18 male mices, 23 days old. This research was conducted in the Laboratory of Food Nutrition of Public Health Faculty, University of North Sumatera during October to December 2013. Further, analysis of feces and urine’s nitrogen of mice in Industry Standardization Research Center Medan (BARISTAND). Protein quality of TPLK and TPL from PER value were: 1.28 and 0.94. The results of analysis of variance (ANOVA) showed the PER value of TPLK and TPL doesn’t give a significantly different effect of the mice’s growth. The BV value were 17.33% and 14.47%, and the NPU value were 18.53%  and 16.22%. Based on PER, BV and NPU values showed that TPLK and TPL hasn’t met the standard of complementary feeding appropriate 224/Menkes/SK/II/2007. It’s suggested, making TPLK and TPL flour should be done at a time so reduce the drying process repeatedly that damage the nutritional content especially protein. Besides, need further research using rats to see the difference weight gain and PER value. Keywords: Protein quality, Banana “Awak”, African Catfish, Soybean Sprouts Flour.
HUBUNGAN PERILAKU GIZI IBU DENGAN STATUS GIZI ANAK USIA 12-59 BULAN DI PEMUKIMAN SEPANJANG REL KERETA API KELURAHAN GAHARU KECAMATAN MEDAN TIMUR TAHUN 2013 Tince Sitorus; Ernawati Nasution; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

ABSTRACTNutritional problems that occur currently requires many mothers can not ignore itbecause it can have a negative impact . Occurrence of malnutrition and malnutrition amongchildren under five affected by the lack of knowledge and attitude of mothers in the delivery ofthe energy consumption of protein closely related to the development of the child , and childnutritional adequacy .This study aims to determine the relationship of maternal nutrition knowledge andattitude to the consumption of energy and protein on the nutritional status of children under fivewho live in settlements cccalong the railroad tracks in Sub Eaglewood East District of Medan.This research is cross-sectional . Samples were mothers of children aged 12-59 months toddlersas many as 59 people. Analysis by chi square test with α< 0.05 the data.The results of the study found that knowledge of the relationship of energy consumption(p = 0.695), the relationship of knowledge to the protein intake (p = 0.015), the relationship withthe attitude of the energy consumption of protein (p = 0.04), the relationship of energyconsumption and nutritional status (p = 0.028), the association of protein intake with nutritionalstatus (p = 0.431) , the relationship of knowledge and nutritional status (p = 0.021), attitude ofrelationship with nutritional status (p = 0.009) .From the results of this study are expected to mothers or parents of children aged 12-59months , to pay more attention to the nutritional adequacy of the child , which is related to theconsumption of food in the food supply diverse , and also to the Ministry of Health to provide thefacilities and infrastructure for smooth action in the IHC maximum increase in health careKeywords : knowledge , attitude , energy consumption of protein, nutritional status
PENGUKURAN NILAI INDEKS GLIKEMIK COOKIES TEPUNG TALAS BELITUNG (Xanthosoma sagittifolium) Dian Fifit Sundari; Albiner Siagian; jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 4 (2014): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

One of the ways in treatment of  nutritional problems is by eating  through selection of setting the amount and type of carbohydrates that is appropriate to use the concept of the Glycemic Index (GI). GI is food levels according to their effect on blood glucose levels. Cocoyam (Xanthosoma sagittifolium) is a source of carbohydrate foods with a low glycemic index (GI = 50) and is often consumed by diabetics as a food substitute for rice. However, products of cocoyam such as cocoyam cookies have unknown glycemic index value. This study aimed to determined the glycemic index value of cocoyam cookies. This study was experimental study with 6 healthy subjects selected by purposive sampling method. Cocoyam used came from the district Hatonduhan. Measurement of glycemic index value performed by standard methods (Miller, 1996) with a food standard such as white bread. The portion of the test food and the standard food contained 50 g carbohydrate. The content of carbohydrates in cocoyam cookies was calculated by luff schroll method. GI was calculated by comparing the under kurve area of food test with food standard. Under kurve area of test food/ food standard was calculated by drawing horizontal and vertical lines thus forming wide awakes. Based on these calculations, the glycemic index value of cocoyam cocokies with white bread as a standard food is 79,9%. GI of cocoyam cookies included in high category (>70). It is recommended to further research to examine the glycemic index value of the other processed food that made from cocoyam (Xanthosoma sagittifolium). So it can add to list of foods that have an index glycemic value. Keywords : Glycemic index, cocoyam, cookies
KAJIAN KEAMANAN PANGAN JAJANAN ROTI DI TOKO ROTI KECAMATAN BINJAI KOTA DAN BINJAI UTARA TAHUN 2014 CHRISNA AYUNINGTIAS; Ernawati Nasution; jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Food safety is the things that make the food product is safe to eat , free from factors that can cause disease . The role of food safety is very important because food security is a prerequisite for a food , unsafe food can cause illness . The research was purposed determine to study food safety bread snacks bakery in Binjai City and North Binjai District. This is a descriptive study . Samples were taken was 60 of 20 snacks bread bakery. The research variabels were the completeness of the labeling, the characteristics of the bread and food additives. This research was an observasional method for labeling and completeness characteristics of bread and qualitative analysis of the use of food additives Test Kit . The results of observational studies labeling on bread snacks in the District of North Binjai and Binjai City that 65.0 % have included labels on packaging and general information listed on the label is the name and address of the production as well as the registration number . Observation of the characteristics of bread after 2 days showed 40.0 % experienced discoloration or moldy , 55.0 % have a hard texture , 40.0 % had a rancid aroma . Based on qualitative tests on food additives from 20 shows 16.7 % butter sandwich using dye methanyl Yellow , 37.5 % using the dye Rhodamine B , 45 % use the sweetener cyclamate and the entire snack bread using a preservative Potassium Bromate . Expected to Binjai City Health Department and the Agency for Drug and Food control , to be more active to provide counseling and guidance to manufacturers of food packaging products to meet the food labeling regulations and crack down on manufacturers who violate this regulation . Keywords        : food safety , bread snacks
Analisis Protein dan Energi pada MP-ASI campuran Tepung Beras, Pisang Awak dan Ikan Lele Rohana Dewi Adriani; Jumirah .; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The complimentary feeding can ensure the nutrient a baby requires in appropriate amounts for his growth and development. The complimentary feeding which is made of the mixed of rice flour, banana and catfish can fulfill baby’s nutrition need.  The aim of this research is to measure the proteins and energy contents of rice powder, awak bananas and catfish as a mixed complimentary food. This is an experimental research on mixed complimentary feeding of rice flour, awak bananas, and catfish. Its protein content was determined by Kjedahl method and the energy content was determined by calculating the protein, fat and carbohidrate. The result of this research showed that mixed complimentary feeding of rice powder, awak bananas, and catfish as its, serves 17,9 gram of protein, 400,8 Kkal of energy. The characteristic of mixed complimentary food of rice flour, bananas, and catfish has spesific scent, sweet flavour and smooth texture. The mixed complimentary feeding of rice flour, bananas, and catfish as its ingredients and ready to eat meals has already met the standart made by Indonesian Health Department 2007which makes it adequate as a good complimentary feeding for a 6-12-month baby. It is sugested to feed this kind of complimentary feeding to a baby as it can complete 100% protein and 50% energy needs of babies. Keywords : Protein, energy, complementary food of breastfeeding, rice flour, banana, catfish.
GAMBARAN POLA MAKAN PENDERITA DIABETES MELITUS RAWAT JALAN DI PUSKESMAS KOTANOPAN KABUPATEN MANDAILING NATAL TAHUN 2013 Marlina Nasution; Jumirah .; Muhammad Arifin Siregar
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The technological development make a change of public behavior and life style like food pattern unsuited with the body necessity and less activity until having an effect on improve the diabetes mellitus case. The objective of this research to know the food pattern of diabetes mellitus at Puskesmas Kotanopan Kabupaten Mandailing Natal. This study adopted descriptive survey with design method in cross sectional. The sample on the research known in total sampling involved 60 patients with diabetes mellitus as out-patient. The data used such as primary and secondary data. Primary data was taken by interview with questionnaire, in food recall and food frequency forms. Secondary data was taken from Puskesmas, such as general description and data of patient with diabetes mellitus. In research the characteristics of patient mostly aged 50-64 years old, female. In taken carbohydrate, protein and fat is certainty exceeding standard rate namely as recommended carbohydrate 48.4 %, protein 40,0 % and fat 61,7 % respectively. The meal time of those patient diabetes mellitus should more than 3 hours. Recommended to health care improve of service the information to patient with diabetes mellitus so as to more discipline admission of food pattern, and to the patient with diabetes mellitus so as comply food pattern as requested, so that they can develop good habits and focused on the health living. Keywords : type, total and meal hour, diabetes mellitus
ANALISIS BAHAYA DAN IDENTIFIKASI TITIK KRITIS PADA INDUSTRI RUMAH TANGGA PEMBUATAN TAHU CINA DAN TAHU SUMEDANG DI KELURAHAN SARI REJO KECAMATAN MEDAN POLONIA Rosalyn Sitinjak; Albiner Siagian; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Food secure is an important condition for food that will be consumed by society. Food insecurity can be happen on food processing process call critical point which is if uncontrolled can endanger society.   This research is observational survey with purpose to analize hazards and to know critical points in the making of Chinese Tofu and Sumedang Tofu at Kelurahan Sari Rejo, Kecamatan Medan Polonia. Data collecting done by observation and documentation Tofu making process.   The research result showing the existence of physic contamination such as sand and rotten soybean on Chinese Tofu and just rotten soybean found on Sumedang Tofu. Both of soybean soaking water containing E.coli. Undiscovered E.coli and also Salmonella on tofu. Curd material which is sulphate calcium exceed dose for making Chinese Tofu. Heavy metal (lead, copper, arsenic) at both of the tofu not exceed secure perimeter yet. Formalin positive at both of the tofu. Critical points at the making of Chinese Tofu are on soybean soaking, curd and printing. Critical point found for Sumedang Tofu processing process on soybean soaking.   Base of the observational result, producer expecting to using chemical material accords measuring, do not use harmfull chemical material. Utilizing clean water in production process and paying attention to equipment hygiene that is utilized and material those are utilized may not contaminate product that be endanger consumer.   Keywords: hazard analysis, critical point, Chinese Tofu, Sumedang Tofu, household food industry
HUBUNGAN KARAKTERISTIK KELUARGA DENGAN KASUS BALITA GIZI BURUK PADA KELUARGA PETANI KARET DI WILAYAH BINAAN WAHANA VISI INDONESIA AREA DEVELOPMENT PROGRAM KABUPATEN NIAS TAHUN 2013 Henrika Gulo; Evawany Y Aritonang; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Nutrition have important part in human life cycle. The low Index Of Human Development in Indonesia is influenced by the nutrition status and public health. It can be seen from the high infant mortality rates, and children under five, and also maternal mortality.   This research aims to know the relations between characteristics family with sever malnutrition case of children under five at rubber farmer family in the region's of Wahana Visi Indonesia Area Development Program in Nias in 2013. This research is observational by using case control design. Populations are all children under five, which sever malnutrition and those who not malnutrition in three distric in Kabupaten Nias which is the region’s of WVI ADP NIAS. Data analysis by using chi-square to find Odds Ratio (OR).   The result that there is a meaningful relation between mother’s knowledge with children under five malnutrition cases (p=0,003;OR=9,100), family income with children under five malnutrition (p=0,000;OR=0,037). Variable of mother education and children’s amount in family do not show any meaningful relation with children under five malnutrition cases.   WVI ADP Nias and the health center is expected, especially in Kabupaten Nias to improve health education, counseling about land use in order to maintain the availability of food and provide health counseling, especially to mothers of malnourished children on the importance of keeping nutrition for children stay healthy as well as its effects and consequences when children are not getting enough nutrition.   Keyword : Mother characteristic, family economy social level, children under five nutritional status.
HUBUNGAN POLA KONSUMSI PANGAN DAN STATUS SOSIAL EKONOMI KELUARGA DENGAN PERTUMBUHAN ANAK BARU MASUK SEKOLAH DI SD NEGERI NO.142442 KOTA PADANGSIDIMPUAN 2014 ade Irma Harahap; Evawany Y Aritonang; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The phase of school age is the most important in the next physical formation of kid. Physical qualities reflected from physical growth. Physical growth change will certainly seemed at the time of kid entered the age of school. The purpose of the research is to know the corelation between the food consumption patterns and social  economic of the family  with the growth of new kid entered the age of school  in elementary school padangsidimpuan no.142442. The type of research is descriptive using a cross sectional design. The population is all students in the first class of elementary school padang sidimpuan no.142442 . The sample as many as 54 of students taken with the technique of proportional sample.  Data about the consumption of food obtained through interviews directly to students who assisted by their mothers.  Data of the height of kid  measured with microtoise.  The growth of new kid entered school based  with  z-score height by age. Furthermore, to prove the hypothesis the chi-square test is used. The research showed 51,9 percent had height with short category,  40,7 percent normal and 7,4 percent kids were tall category. The analysis bivariat with chi-square test showing that there are significan  relationship between the level of family income(p = 0,037), kinds of food (p = 0,038),  the level of energy suffiency (p = 0,027) and the level of zinc suffiency (p = 0,044) with the growth of the new kid enter the school. There was not correlation with the variable of the level of mother’s educational, the level of mother’s occupation, the level of vitamin A sufficiency, the level of iodium sufficiency, the level of calcium sufficiency and the level of iron sufficiency with the growth of the new kid entered the school. It is hoped  the mothers provide multiform food being  for kids. Additionally, mothers should be pay attention to the level of nutrient sufficiency that will be consumed for a kid. Key words:  Food consumption pattern,  social economic of the family, the growth of new kid in school
SUBSTITUSI TEPUNG PISANG AWAK MASAK(Musa paradisiaca var. awak) DAN KECAMBAH KEDELAI (Glycine max ) PADA PEMBUATAN BISKUIT SERTA DAYA TERIMA vinni ardwifa; Jumirah .; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Tepung pisang awak masak (Musa paradisiaca var. awak) dan kecambah kedelai (Glycine max ) dapat diolah menjadi biskuit. Biskuit merupakan makanan yang disenangi semua kalangan usia termasuk balita. Biskuit memiliki bentuk yang menarik dan rasa yang manis.Tujuan penelitian ini adalah untuk mengetahui daya terima dan kandungan gizi dari biskuit yang disubstitusikan tepung pisang awak masak dan kecambah kedelai. Penelitian ini merupakan penelitian eksperimen dengan rancangan acak lengkap dengan dua faktor dan tiga perlakuan yaitu penambahan tepung pisang awak masak 40%, tepung kecambah kedelai 40% dan campuran tepung pisang awak masak dan kecambah kedelai masing – masing 20%. Uji daya terima biskuit substitusi tepung pisang awak masak dan kecambah kedelai dilakukan terhadap 30 ibu balita dan balita di posyandu Namogajah Kecamatan Medan Tuntungan dan analisis zat gizi dilakukan di Laboratorium Badan Riset dan Standarisasi Industri Medan. Hasil penelitian uji organoleptik terhadap warna, aroma, rasa, dan tekstur, biskuit oeleh 30 ibu balita yang paling disukai adalah biskuit dengan campuran tepung pisang awak masak 20% dan kecambah kedelai 20%. Daya terima pada anak balita menunjukkan semua balita menyukai ketiga perlakuan biskuit. Hasil analisis Kandungan gizi ketiga perlakuan mengandung karbohidrat sebesar 61,95%, 55,47%, 55,46%, protein sebesar 7,69%, 13,7%, 10,3%, lemak sebesar 22,4%, 24,3%, 25,9%. Disarankan kepada masyarakat agar dapat menjadikan biskuit substitusi tepung pisang awak masak dan kecambah kedelai sebagai alternatif makanan tambahan untuk balita.   Kata kunci: tepung pisang awak masak, kecambah kedelai, biskuit
Co-Authors ade Irma Harahap Annisa Ayu Rahma Asih Monica Astri Handayani Hutauruk Ceni Dwi Ananda CHRISNA AYUNINGTIAS Desy Permatasari Manurung Desy Tiara Dipa Dewita Wiliandia Sari DIAN ERVIANA Dian Fifit Sundari Dian Maulidta Dwi Yanti A Astuti epi susianti Erna Mutiara Ernawati Nasution Etti Sudaryati Eva Elisna Tanjung Evawany Y Aritonang evawany yunita Faradhiba Sandi Faradilla . Fitri Ardiani Gusmaini Ahmad Hasibuan Hadiah Kurnia Putri Hastaty HS Henrika Gulo Indah Maya Sari Nasution Isnatur Rahmi Lamria Sitompul lily meilani sidabutar Liza Meilida Nasution Lubis, Yusnina Maisyaroh Marlina Nasution Masria Sitompul Maya Kaswari Muhammad Arifin Siregar Nia Sylviana Junaz Nuansa Nungky Nismara Nurul Mawaddah nurwahyu utami Prof. Dr. Ir Albiner Siagian M.Si Purnawati Nainggolan Quin Dwi Jayanti Purba Ratih Lestari Ratna Juwita Sari Retno Ayu Widya Cipta Rika . Rini Puspa Sari risa amalia amalia Risky Malinda Rohana Dewi Adriani Rosalyn Sitinjak Rut Seylina Sinambela Saadah Hanim Parapat Siti Ardianti A Panjaitan siti sahara nasution Siti Sundari Putri Tengku Miranda Rizky Tengku Mirandan Rizky Tince Sitorus Vella Regalia vinni ardwifa winda melisa Yuni Hidayatun Siregar Zulhaida Lubis Zulia Avriska Daulay