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POLA MAKAN, KECUKUPAN GIZI DAN STATUS GIZI BALITA PADA KELUARGA MISKIN DI PERUMNAS MANDALA, KELURAHAN KENANGAN BARU Chintya Nurul Aidina; Zulhaida Lubis; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 4 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Food patterns of under five years old in poor families consume staple food such as rice, side dishes, vegetables and fruits are very limited. This study aimed to determine food patterns, nutrition adequacy and nutritional status of children in poor families. The research was a descriptive survey, cross-sectional design. Sample in this study consisted of 65 children taken from 196 children. Respondents in this study were mothers of children under five. Collecting data on family characteristics obtained through interviews using a questionnaire, toddler food consumption data obtained through food recall and food frequency data using scales weight toddlers underfoot and data using microtoise toddler height. The results showed that the diet of children under five according to the type of food consumed staple is rice, side dishes are consumed eggs, and tempeh, vegetables are often consumed are spinach, and fruits consumed is papaya. Generally good level of energy consumption by 53,8%, good protein consumption level of 100%, and the rate of consumption of good fats 46,2%. Nutritional status (BB/U) are good at 92,3%, nutritional status (TB/U) are normal at 66,2% and nutritional status (BB/TB) are normal at 92,3%. Suggestions of this study was to local health officials are expected to focus more on education, especially for mothers of children under five in improving nutrition in particular on the provision of food within the household level which is very important to support improved nutrition of children under five. Keywords: food pattern, nutrition adequacy, nutritional status, children under five years old, poor families

GAMBARAN PENGETAHUAN DAN SIKAP DENGAN POSISI TAWAR KONSUMEN TENTANG PENGGUNAAN KEMASAN STYROFOAM SEBAGAI WADAH MAKANAN DI AMALIUN FOODCOURT TAHUN 2015 Putri Ramadhani S; Fitri Ardiani; Etti Sudaryati
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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Styrofoam packaging material was often used by traders and consumers as food packaging. It is a practical, inexpensive, pleasing to the eye and no leaking, make consumers forget the impact the dangers of Styrofoam packaging containing residues of styrene monomer that can act on greasy foods especially in hot conditions. Consumers can do the bargaining position of the Styrofoam packaging, by requiring exchange Styrofoam packaging with other packaging safer. The purpose of these study was to determine the description of the knowledge and attitude of consumers to act bargaining position when receiving packaging Styrofoam as food packaging. The research type was descriptive with cross sectional design which illustrate the knowledge and attitudes with the bargaining position of consumers on the use of Styrofoam as food packaging in Amaliun Foodcourt. This study population is consumers who buy food using styrofoam. The results of research showed that 65,0% and 82,5% of consumers have a good knowledge and attitudes about Styrofoam packaging, while consumers bargaining position of 12,5% good category. According to the level of knowledge and attitudes of consumers to the bargaining position 7,7% and 15,2% of consumers have a better bargaining position. The reason consumers do not make them lazy bargaining position to ask the exchange and traders did not have other types of packaging. Knowledge and attitudes of consumers not applied to the bargaining position of the Styrofoam packaging, to take preventive authors suggest to the Drug and Food Control Agency (BPOM) field should improve surveillance of food packaging that is circulating in the community. Key words: Bergaining Position, Styrofoam, Knowledge, Attitude, Consumer

POLA MAKAN, KECUKUPAN GIZI DAN STATUS GIZI BALITA PADA KELUARGA MISKIN DI PERUMNAS MANDALA, KELURAHAN KENANGAN BARU Chintya Nurul Aidina; Zulhaida Lubis; Fitri Ardiani
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 (161.249 KB)

Food patterns of under five years old in poor families consume staple food such as rice, side dishes, vegetables and fruits are very limited. This study aimed to determine food patterns, nutrition adequacy and nutritional status of children in poor families. The research was a descriptive survey, cross-sectional design. Sample in this study consisted of 65 children taken from 196 children. Respondents in this study were mothers of children under five. Collecting data on family characteristics obtained through interviews using a questionnaire, toddler food consumption data obtained through food recall and food frequency data using scales weight toddlers underfoot and data using microtoise toddler height. The results showed that the diet of children under five according to the type of food consumed staple is rice, side dishes are consumed eggs, and tempeh, vegetables are often consumed are spinach, and fruits consumed is papaya. Generally good level of energy consumption by 53,8%, good protein consumption level of 100%, and the rate of consumption of good fats 46,2%. Nutritional status (BB/U) are good at 92,3%, nutritional status (TB/U) are normal at 66,2% and nutritional status (BB/TB) are normal at 92,3%. Suggestions of this study was to local health officials are expected to focus more on education, especially for mothers of children under five in improving nutrition in particular on the provision of food within the household level which is very important to support improved nutrition of children under five. Keywords: food pattern, nutrition adequacy, nutritional status, children under five years old, poor families

SUBTITUSI TEPUNG PISANG AWAK (Musa paradisiaca var Awak) DAN IKAN LELE DUMBO (Clariasis garipinus) DALAM PEMBUATAN BISKUIT SERTA UJI DAYA TERIMANYA Rini Puspa Sari; Jumirah .; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 5 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Banana ‘awak’ ripe flour (Musa paradisiaca var. Awak) and dumbo catfish (Clarias Garapinus) can be processed into biscuit. Biscuit is one of additional food that can full fill the needs of toddler nutrient. Biscuits had sweet taste and interesting shape. This research purpose to determine the acceptability test and nutritional content of biscuits substitution banana ‘awak’ flour and dumbo catfish. The type of research was an experiment conducted by completely randomized design using two factors and with three treatments, the treatmens are the addition of banana ‘awak’ flour and dumbo catfish with treatments 25%:35%,35%:25%,and 30%:30%. The acceptability biscuit substitution banana ‘awak’ and dumbo catfish by 30 mothers and toddler in Posyandu Perumnas Simalingkar district of Medan Tuntungan, nutrient analysis was tested in laboratory of industrial research and standarization Agency Medan. The results organoleptic test based on color, aroma, flavor, and texture biscuit by thirty mothers panelist showed the most preferred are biscuit mixture of banana ‘awak’ flour 30% and dumbo catfish 30%. Acceptability of toddler showed that three treatments have been preferred by toddlers. The result of nutrional content analysis showed that three treatments has content of carbohydrates 67,74%, 71,77%, 69,69%, content of protein 12,00%, 9,01%, 10,25% and fat 14,15%, 13,00%, 13,70%. It is recommended for people to take subtitution of banana ‘awak’ ripe flour and african catfish biscuit as alternative additional food for todder. Keywords : Banana ‘Awak’ African Catfish, Biscuit, Acceptability

GAMBARAN KETERAMPILAN KADER DALAM PENGUKURAN BB DAN TB BERDASARKAN KARAKTERISTIK KADER DI WILAYAH KERJA PUSKESMAS LANGSA TIMUR PROVINSI ACEH TAHUN 2015 Nurainun .; Fitri Ardiani; Etti Sudaryati
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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There are any cadre of Posyandu who have not skill in measurement of weight and high of body of child under five in dacin balancing before weighing the child under five. This is influenced by any factors such as education, knowledge, duration to be a cadre and training followed by the cadre.This research aims to study an overview of skill of cadre in measure the weigh and high of body of child under five in Posyandu in the work area of Puskesmas Langsa Timur Province of Aceh.This research is a descriptive study by moment observation study. The data was collected by interview and observation when implement the Posyandu activities.Based on the research indicated that the skill of cadre in measurement of weight and height of child body under five was in poor skill category for 59 cadres (62.1%). The higher education was in the category of graduate of senior high school (SMA) for 46 cadres (48.4%). The cadre who has skill in measurement of weight and height of body with graduation of DIII/S1 is 11 persons (84. 62%). More of cadres have poor knowledge about the measurement of weight and height of body for 41 cadres (43.2%). The cadres who have skill in measurement of weight and height of body with good knowledge were 15 persons (60%). The cadres who never follow any training were 70 cadres (73.7%). The cadres who have skill in measurement of weight and height of body are cadres who have follow training for 24 persons (96%). More of cadres with the duration time to be cadres were > 3 years for 49 cadres (51.6%). The cadre who has skill in measurement of weight and height of body and has to be cadre during > 3 years was 23 persons (46.94%).It is suggested that Puskesmas design and hold training for cadres periodically to minimize the error in measurement that influence the nutrition status of child under five.Keywords : Characteristic of cadre, Skill of cadre in measurement of weight and Height of body

UJI DAYA TERIMA DAN NILAI GIZI BAKSO YANG BERBAHAN DASAR TEPUNG RUMPUT LAUT Rahmi .; Etti Sudaryati; Fitri Ardiani
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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Meatballs is a preferably snack food allcircles. Meatballs had interesting a spherical shape and savory flavor. This research aims to determine the acceptability test and iodine content and crude fiber of modified meatballs with Seaweed flour and tapioca flour. This experimen designt was completely randomized design with of two factors are Seaweed flour and tapioca flour with composition of 30%:10%, 20%:20%, 10%:30%. Test acceptability meatballs modified Seaweed flour and tapioca flour 30 students people of the Faculty of public health University North Sumatera and nutrient analysis was tested in laboratory of industrial research and standarization Agency Medan and Biochemistry Faculty Mathematics and Natural Sciences.The results organoleptic test based on color, aroma, flavor, and texture meatballs showed the most preferred are meatballs mixture of seaweed flour 20% and tapioca flour 20%. The result of nutrional content analysis showed that three treatments has content ofiodine 74,03 mg/kg, 49,79 mg/kg, 26,11 mg/kg and crude fiber 9,7%, 7,4%, 3,4%.Then suggested so that citizen can be meatballs modified with seaweed flour and tapioca flour as a food alternatives because it contains iodine and crude fiber required the body.Keywords: Meatballs, Seaweed flour, Tapioca flour, Acceptability test, Nutrient composition

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

GAMBARAN STATUS GIZI ANAK BARU MASUK SEKOLAH DASAR DAN PRESTASI BELAJAR SISWA DI KECAMATAN MEDAN SELAYANG TAHUN AJARAN 2016/2017 Ruth Apriyanti; Zulhaida Lubis; Fitri Ardiani
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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The attainment of human resources quality and competitivenesscan be achieved in a healthy society. Primary school age student are the future generation who can bring change to the nation. The new primary student requires an adjustment to school environment and food other than at home. The purpose of this study is to describe the prevalence of nutritional status thenew primary studentand student learning achievement in sub-district of Medan Selayang academic year 2016/2017. This research was a descriptive survey with cross-sectional design. The population was all new primary studentin sub-district of Medan Selayang academic year 2016/2017. The minimum sample as many as 128 students. Selected school were public elementary schools 066656 and 065011. The sampling method using a multi-stage randomsampling. The results showed that the new primary studentschool at 066656 students who have a Body Mass Index(BMI) by Age category of very underweight and less learning achievement there is 28.6%, the normal category and less learning achievement there is 19.4%. Most students at 066656 who have a BMI by Age category of underweight and adequate learning achievement 71.4%. At school 065011 merely on students with BMI by Age normal categories that have less learning achievement there is 6.7%. Students with BMI by Age, very underweight with adequate learn achievement 75%, and excellent 25%. The nutritional status ofHeight by Agethe new primary studentat 066656 students who have Height by Age categories severe stunting and high who has adequate learning achievement 100%. Students with Height by Age categorized stunting and less learning achievement respectively 50%. Students withHeight by Age at 065011 category of severe stunting and adequately learning achievement 100%. Stunting category and who has less learning achievement 8.3%, adequate 83,3%, and excellent 8.3%. The study descriptive in order that a healthy society, then every elementary school helped to control the role of community health centers new primary studentthrough the surveillance and the weighing and high school children to perform anthropometric measurements and do counseling through the school health. Keywords: New Primary Student, Nutritional Status, Learning Achievement

PEMANFAATAN KULIT PISANG RAJA (Musa textilia) SEBAGAI BAHAN BAKU PEMBUATAN KERUPUK, DAYA TERIMA DAN KANDUNGAN ZAT GIZINYA Richfa Yani; Albiner Siagian; Fitri Ardiani
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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Peel Plantains contain nutrients which are high enough especially vitamins and minerals so that can be used as food ingredients with processed into flour. Crackers are snacks which are favored by all age group. The research purpose know receptivity and nutrients from crackers with utilizing peel plantain flour. This research is experimental research in completely randomized design with increased peel plantain it 20%, 30% and 40%. Nutrients analyze in the Biochemical Laboratory of FMIPA USU and PPKS Laboratory, Medan. Receptivity test have been done on 30 college students FKM USU, Medan. Data which are collected to treated with manual and analyzed with descriptive analysis of percentage qualitative that is qualitative which are obtained from panelists to be into quantitative. And then to determining whether or not to different in crackers organoleptic then will be done test phase that are Bartlett test for population variances similarity test. ANOVAs test will be used when uniform variants. Duncan test looks to the organoleptic different on each treatment. The result Peel plantain flour that is 0,17gram. The result carbohydrate analysis per 100gram that are (40,10gram, 30,08gram and 36,14gram), fat per 100gram that are (27,15gram, 38,43gram, and 27,28gram), ash per 100gram that are (4,68gram, 4,8 gram and 5,64gram) and calcium per 100gram that are (0.05gram, 0,07gram, and 0,11gram). The organoleptic research result on aroma that are the more peel plantain flour then it is more disliked, the crackers flavor which are most liked that is A2 (30%:70%), the crackers texture which are disliked that is A1 (20%:80%). The increase to peel plantains don’t influence color it. It is suggested that the crackers be used as an alternative complementary food when eating. Other than that, it needs further research about the use food additive in order to make crackers more interesting, also it further research about the other nutritional on crackers. Key Word: Crackers, Snacks, Plantains

GAMBARAN KEBIASAAN KONSUMSI MAKANAN CEPAT SAJI (FAST FOOD), AKTIVITAS FISIK DAN STATUS GIZI PADA REMAJA DI SMA NEGERI 1 PADANGSIDIMPUAN Novita Fitriany Akbar Sagala; Fitri Ardiani; Zulhaida Lubis
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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Nutritional problems is one of a public health problems that has not been completely resolved, starting from under weight to the overweight. In the current era of globalization brought many changes including eating pattern such as eating fast food and physical activity.This study aimed looking for the description fast food consumption habits and physical activity with nutritional status on students of SMA Negeri 1 Padangsidimpuan. The design of research used a cross sectional method. The population in this study is all students in SMA Negeri 1 Padangsidimpuan as many as 658 people. with a sample of 87 people. Data obtained using food frequency and 24-hour food recall, physical activity data obtained using the recall activity and nutritional status measured by the BMI for age. Results of research showed that the highest student frequency of nutritional status distribution were fatness and obesity about 48,3%. The average energy intake, protein intake, fat intake, and carbohidrat intake were 30,30%, 28,08%, 49,18%, and 28,61%. Based on the nutritional status of fatness and obesity were 53,1% with mild activity, and there were also a normal nutiritional status were 39,2% with mild activity. Factors relate of nutritional status are fast food consumption habits and physical activity. Suggested to the students who are fatness, it would be better pay attention consumption habits and physical activity such as doing exercise in order to get the ideal weight. Keywords: Fast food, Physical Activity, Nutritional Status

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