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Gambaran Pola Makan Dan Dukungan Keluarga Penderita Diabetes Melitus Yang Menjalani Rawat Jalan Di RSU Dr. Pirngadi Medan Tahun 2015 Tengku Miranda Rizky; Ernawati Nasution; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Diabetes Melitus (DM) is a kind of degenerative disease which is still a public health problems in Indonesia. The risk factor which caused by DM disease is an unbalanced diet and individual factor which is family support to the DM patients. This research is to find out the describe of diet and family support for DM patients which are not hospitalized. This research is a survey research with cross sectional design with a sample is DM patients who is not hospitalized in RSU Dr.Pirngadi Medan as many as 100 persons were obtained by accidental sampling. The data which used is a primary data obtained through interview by using 24 hours food recall form, food frequency form and supporting family questioner, beside of primary data also using secondary data were obtained from medical records of RSU Dr.Pirngadi Medan. In research the characteristics of patient mostly aged 51-60 years old, female. Energy intake, carbohydrate, protein and cholesterol for DM patients generally falls in under category which is not appropriate. The meal time of those patient diabetes melitus should more than 3 hours. Family support is good 44% with an appropriate diet and lack of family support is 54,1% with a food pattern is not appropriate. Recommended to health care raise of service the information to patient with diabetes melitus so as to more discipline admission of food pattern, and to the patient with diabetes melitus so as comply food pattern as requested, so that they can develop good habits and focused on the health living. Key words : food pattern, family support, DM patient.

Gambaran Pola Makan Dan Dukungan Keluarga Penderita Diabetes Melitus Yang Menjalani Rawat Jalan Di RSU Dr. Pirngadi Medan Tahun 2015 Tengku Mirandan Rizky; Ernawati Nasution; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 5 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (721.807 KB)

Diabetes Melitus (DM) is a kind of degenerative disease which is still a public health problems in Indonesia. The risk factor which caused by DM disease is an unbalanced diet and individual factor which is family support to the DM patients. This research is to find out the describe of diet and family support for DM patients which are not hospitalized. This research is a survey research with cross sectional design with a sample is DM patients who is not hospitalized in RSU Dr.Pirngadi Medan as many as 100 persons were obtained by accidental sampling. The data which used is a primary data obtained through interview by using 24 hours food recall form, food frequency form and supporting family questioner, beside of primary data also using secondary data were obtained from medical records of RSU Dr.Pirngadi Medan. In research the characteristics of patient mostly aged 51-60 years old, female. Energy intake, carbohydrate, protein and cholesterol for DM patients generally falls in under category which is not appropriate. The meal time of those patient diabetes melitus should more than 3 hours. Family support is good 44% with an appropriate diet and lack of family support is 54,1% with a food pattern is not appropriate. Recommended to health care raise of service the information to patient with diabetes melitus so as to more discipline admission of food pattern, and to the patient with diabetes melitus so as comply food pattern as requested, so that they can develop good habits and focused on the health living. Key words : food pattern, family support, DM patient.

GAMBARAN PENGETAHUAN IBU TENTANG KONSUMSI SUMBER CASEIN, GLUTEIN DAN SUPLEMEN PADA ANAK AUTIS DI YAYASAN PEMBINAAN ANAK CACAT (YPAC) MEDAN TAHUN 2015 Dewita Wiliandia Sari; Ernawati Nasution; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2016): jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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The increase in the number of autism children throughout the world, including in Indonesia, needs serious attention in handling it. Autism can be recovered by early intervention, that is, by paying attention to providing food for autism children which cannot be separated from women’s behavior in providing food for autism children. The research used descriptive method with cross sectional design which was aimed to find out the description of women’s knowledge and the consumption of the source of casein, gluten, and supplement for autism children at fondation coaching disabled children (YPAC) Medan in 2015. The population was all women who had autism-school children and were under autism therapy at fondation coaching disabled children (YPAC) Medan and 25 of them were used as the samples. The data were gathered from the data of women’s knowledge and the data of consuming the source of casein, gluten, and supplement, by conducting interviews and questionnaires. The result of the research showed that women’s knowledge of consuming the source of casein, gluten, and supplement for autism children was in good category (56%). The consumption of the source of casein and gluten, for autism children was in bad category (80% and 70%), and the consumption of supplement for autism children was in bad category (80%). It is recommended that at fondation coaching disabled children (YPAC) increase counseling for parents, especially women about the consumption of the source of casein, gluten, and supplement for autism children. Parents should increase their knowledge of the need for nutrition in autism children so that they can give good food to their autism children. Keywords: Women’s Knowledge, Casein, Gluten, Supplement, Autism Children

ANALISIS ZAT GIZI DAN UJI DAYA TERIMA FLAKESTEPUNG PISANG BARANGAN MENTAH DAN TEPUNG TALAS Vella Regalia; Evawany Y Aritonang; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2016): jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Banana ‘barangan’ unripe flour and taro flour can be processed into flakes. Flakes is fast food favored all ages by children to the adults. Flakes has a unique shape. This research aims to determine the acceptability and nutritional content of flakes mixed of banana ‘barangan’ unripe and taro flour.The type of research was an experiment conducted by completely randomized design using three treatment, taro flour and banana ‘barangan’ unripe flour 2:1, 1:2, 1:1. Acceptability test of flakes banana ‘barangan’ unripe flour and taro flour by 30 student of faculty Public Health,University of North Sumatera, nutrient content analysis was tested in laboratory of Industrial Research and Standarization Agency Medan.The results of acceptability organoleptic test based on color, aroma, flavor and texture by 30 panelist showed the most preferred were flakes with of taro flour 25% and banana ‘barangan’ unripe flour 75%. The results of nutrient content analysis showed that three treatments had content carbohydrates 84,4%, 79,1%, 74,0%, content of protein 4,97%, 5,42%, 7,18% and fat 3,34%, 2,10%, 6,41%.It is recommended for people to take banana ‘barangan’ unripe flour and taro flour to become a flakes as alternative fast food to breakfast.Keywords: Banana ‘Barangan’ Unripe Flour, Taro Flour, Flakes, Acceptability, Nutrient Content

UJI DAYA TERIMA DAN NILAI GIZI BISKUIT YANG DIMODIFIKASI DENGAN TEPUNG BUAHPEPAYA (CARICA PAPAYA L.) Ceni Dwi Ananda; Jumirah .; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Food diversification efforts can be done by using local food. Papaya is one of the local food with high nutrients and their availability of papaya fruit tends to increase every year. Papaya processed into flour an effort to become snack food utilization. Biscuit flour papaya is a modification biscuit by adding flour papaya fruit and its contains nutrients needed by the body. The purpose of this study is to determine the acceptability biscuit of papaya flour, organoleptic analysis based on taste, aroma, color, and texture of biscuit papaya flour is determined using hedonic scale as well as to determine the nutrient content of papaya biscuit flour. This study is an experimental study. Biscuit flour papaya fruit consists of two factors, wheat flour and papaya flour with 3 treatments. Each treatment uses a combination of papaya flour and wheat flour as much as 10%: 90%, 20%: 80% and 30%: 70% by symbols A1, A2, and A3. Panelists in this study are 30 students of SDN NO. 060923 Medan. The results showed that the organoleptic test results biscuit papaya flour most preferred based flavors and aromas are biscuits flour papaya 10% with a score of respectively 98,8% and 98,8%, while the papaya biscuit flour most favored by color and texture are biscuits flour papaya 20% with respective scores of 98,8% and 90,0%. Based on analysis of the nutrient content of protein, crude fiber and calcium biscuit papaya flour which has the highest protein content is biscuits flour papaya 10% much as 6.91%, while the biscuit papaya flour which has the highest crude fiber content is biscuits flour papaya 20% as much as 4.26%, and biscuit papaya flour which has the highest calcium content is biscuit flour papaya 30% as much as 9,53 mg/kg It is advisable in order to carry out further research on papaya flour biscuit to improve the nutritional content and dissemination of information need to be made and received biscuits from papaya flour is used as a snack food for school children. As well as the need to do further research to see the content of micronutrients contained in papaya flour biscuit. Keyword: papaya Flour, Biscuit, Acceptability, Nutrient content

GAMBARAN POLA MAKAN, TINGKAT STRES, DAN KELUHAN GEJALA GASTRITIS (MAAG) PADA SALES PROMOTION GIRL (SPG) DI MATAHARI DEPARTEMEN STORE PLAZA MEDAN FAIR Risky Malinda; Etti Sudaryati; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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The emergence complaints of gastritis symptoms caused by many factors, among others is improper diet and stress levels of individual. Purpose of this research is described about eating pattern, stress levels, and complaints of gastritis symptoms on Sales Promotion Girls (SPG) in Matahari Department Store Plaza Medan Fair. Design of research using cross-sectional with 81 samples. Samples were determined by simple random sampling technique. The primary data such as diet pattern, complaints of gastritis symptoms, and stress level from each SPG were collected by direct interview method with structural questionnaire guidance. Method of data analysis used descriptive analysis supported by computerized frequency. The results showed that 86.4 % of SPG have complaints about gastritis symptoms. Most of them have good eating pattern but 82.8% of them have complaints about gastritis symptoms. Almost of SPG have bad eating schedule and 87.5% of them experienced with gastritis symptoms. Types of foods that consumed by SPG were risky foods that caused complaints gastritis symptoms such as fried foods, spicy, containing coconut milk and gassy. SPG with less energy intake, 83,9% of them have complaints about gastritis symptoms and SPG with less carbohydrate intake, 86,1% of them have complaints about gastritis symptoms too. Most of SPG have more protein and good fat intake. However, 86.5% SPG with more protein intake and 90.6% SPG with good fat intake also have complaints of gastritis symptoms. SPG only suffers stress level between mild and medium level. SPG with medium stress levels were 97.4% and suffers complaint of gastritis symptoms. SPG should try to manage their eating pattern properly while applying a good meal habit for each day, avoiding foods which can triggered gastritis symptoms, fulfil their nutrients needs, and manage their stress level well. Keywords : diet, stress level, complaints of gastritis symptoms, SPG

ANALISIS PENGGUNAAN ZAT PEWARNA SINTETIS, PENGAWET,PENYEDAP RASA PADA BEBERAPABUMBU GILINGYANG DIPASARKAN DI PUSAT PASAR TRADISIONAL KOTA MEDAN TAHUN 2016 Rut Seylina Sinambela; Evawany Y Aritonang; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Blended cooking spices is result of milling aromatic plants porridge which are consumed in form of mixed causine. It made is done by home industry, so the rule of use kind and content of food additives substance is not permanent yet. In general, it can last a maximum of four days until they rot. The purpose of this study was to determine the presence of food additives include synthetic coloring substance, preservatives, flavoring in varios blended cooking spices. This research was a descriptive survey using chromatography paper method to know whether there is or no the usage of synthetic coloring substance, the gravimetric method to know the dose of synthetic coloring substance, reaction of curcumin method to know whether there is or no the useage of borax, esterification methods to know whether there is or no the useage of sodium benzoate, the titration method to know the dose of sodium benzoate and non-aqueous titration method to know the presence and dose of useage of flavoring such as MSG (Monosodium Glutamate). The samples was taken by purposive that were 5 traditional market seller in Pusat pasar Traditional Medan which consist of 5 each. Based on the research showed that from those 25 item samples consisting of 5 kinds of blended cooking spices found 10 sample positif used sodium benzoate derived from two merchants, namely merchant II and V but only two samples that exceed specified dose that ground grilled pepper at 812 mg/kg and garlic milled at 828 mg/kg are derived from the merchant V. The overall of sample was not found to contain synthetic coloring substance, borax, MSG (Monosodium Glutamate). Therefore, the grilled chili and garlic milled which was coming from merchants V in Pusat Pasar are unsafe to consumed because it was not based on the health regulation by Minister of Health of RI No.033 in 2012. It is recommended to the Drug and Food Controlling Office (BPOM) Medan to do control and periodic evaluation of food products, especially product of home industry in traditional markets. People are suggested to avoid using blended cooking spices sold in the tradisional market. Key word: blended cooking spices, synthetic coloring substance, preservatives, flavoring

UJI DAYA TERIMA REMPEYEK KACANG HIJAU YANG DIMODIFIKASI DENGAN TEPUNG BELALANG KAYU (Melanoplus cinereus) Liza Meilida Nasution; Jumirah .; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Wood locust (Melanoplus cinereus) have only utilized a small portion of society with fried and served with warm rice when the protein content is very high. Wood locust flour can be used as ingredient in making peanut brittle to increase the nutrient content in it. Peanut brittle is a snack highly appreciated by the public. This research purpose to determine the acceptability test of peanut brittle green beans modified with the wood lacust flour. The type of research was an experiment conducted by completely randomized design using three factors and with three treatments, the treatmens are the addition of rice flour, locust flour and tapioca flour with treatments A1 (60%: 20%: 20%), A2 (60%: 25%: 15%), A3 ( 60%: 30%: 10%). The acceptability carried out on 30 panelists from Public Health Faculty. The results organoleptic test based on color, aroma and taste the most preferred is a peanut brittle with a mixture of locust wood flour 20% and tapioca flour20%. While the results of organoleptic test against the most preferred texture is peanut brittle with a mixture of locust wood flour 30% and tapioca flour 10%. Based on the analysis of variance, peanut brittle green beans locust flour modified with various levels of comparison gives a significantly different effect on the color, aroma and flavor. As for the texture characteristics do not give a significantly different effect on the resulting peanut brittle. It is recommended that peanut brittle green beans with modified wood locust flour can be used as a snack food on children or families because the cost of making is classified as cheap and can contribute to the protein that is large enough from the needs of daily to prevent protein deficiency. Keywords: Wood Locust Flour, Brittle, Acceptability

HUBUNGAN PENGETAHUAN GIZI, KONSUMSI PANGAN, AKTIVITAS FISIK DENGAN STATUS GIZI PADA SISWA SMP NEGERI 2 TANJUNG BALAI TAHUN 2016 Retno Ayu Widya Cipta; Zulhaida Lubis; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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In adolescence often appear a variety of nutritional problems due to wrong nutrition behavior, namely the imbalance between nutritional intake with the recommended dietary allowance. Nutritional problems that can occur in adolescents is malnutrition and obesity. It can be influenced by knowledge of nutrition, food consumption, and physical activity. The aimed of research to determine the relationship between nutrition knowledge, food intake, and physical activity with nutritional status on student / i in SMP Negeri 2 Tanjungbalai. This type of research is descriptive observational with cross sectional design. The sample was 88 students by using proportional random sampling technique. Data were obtained through interviews using questionnaires, forms a 24-hour recall and food frequency question, and the measurement of height and weighing. Data analise using chi square test. The results showed that students who were normal nutritional status 54,5%, thin nutritional status of 12,5%, and the nutritional status of obese amounted to 33,0%. Students nutrition knowledge related to nutritional status (p = 0,013). Consumption of food which includes an arrangement of foods was not associated with nutritional status (p = 0,161), while the consumption of food that includes energy sufficiency level (p = 0,016), the adequacy of carbohydrates (p = 0,004), the adequacy of protein (p = 0,005), and the amount of fat (p = 0,018) associated with nutritional status. Students' physical activity associated with nutritional status (p = 0,024). Suggested to the school to add to the subject matter of nutrition, activate extracurricular activities for students through the School Health Unit to educate about nutrition, and doing activities more beneficial to the students as regular exercise in order to maintain health. Keywodrs: Nutrition Knowledge, Food Consumption, Physical Activity, Nutritional Status, Junior High School Students

GAMBARAN PERILAKU SISWA/I SMA SWASTA GAJAH MADA MEDAN TENTANG LABEL INFORMASI NILAI GIZI PADA PRODUK MAKANAN KEMASAN TAHUN 2017 Indah Maya Sari Nasution; Albiner Siagian; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Adolescent are the group that started happy eating packaged food or snack with a frequency that often. Most snack consumed contain high salt and calories are certainly not good for the health of adolescent. But it is not supported by good behavior towards the use of nutrition label. Read the nutrition label is very important because it can know the nutrients contained in a food product. It can also limit the intake of sugar, salt, fat per day and limit the intake to stop munching a snack. The purpose of this research was to know the description of behavior of the students at SMA Swasta Gajah Mada Medan about nutrition label on packaged food product. This research was descriptive study with cross sectional design. The sample in this research were all students of class X and XI which amount to 90 students. The research was carried out by giving questionnaire to the students and filled in by the students to know about knowledge, attitude, and action towards nutrition label. Data already collected was presented in the form distribution of frequency table and analyzed descriptively. The results showed that the knowledge of students at SMA Swasta Gajah Mada Medan was the most in good category (62.2%). The attitude of students also more in good category (73,3%) and the action of students was the most in the sufficient category (67,8%). Therefore, it is expected that the Education Service of Medan collaboration with Public Health Service of Medan improve the socialization about the nutrition label and its use through the socialization of messages common nutrition balanced to the age of school children consumer so that the introduction obtained can be applied from an early age and become their habit until adulthood later. Additionally, actions of student in paying of nutrition label need to be enhanced with giving information about nutrition label, how to use it and remind students to always get used pay attention label and nutrition label on product packaged food that can be conveyed by the teacher through subject matter related to food nutrients. Keywords: behavior, senior high school student, nutrition label, packaged food

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