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All Journal Gizi, Kesehatan Reproduksi dan Epidemiologi Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat TROPHICO: Tropical Public Health Journal
Fitri Ardiani
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Agriculture, Biological Sciences & Forestry Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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UJI DAYA TERIMA DAN KANDUNGAN ZAT GIZI DODOL DENGAN PENAMBAHAN TERUNG UNGU (Solanum melongena) DAN KULIT BUAH PEPAYA (Carica papaya L) Agnes Olivia Tampubolon; Albiner Siagian; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Dodol is classified into classes, prepared from fruits and prepared from flour such as rice flour and glutinous flour. During the time, the usage of eggplants on society just for vegetable, dishes and less of interest. There is various way to produce it becomes dodol. In general, society just threw up the papaya peel. Its underutilized even the nutrient content usefull for health. The purpose of this research is to know the acceptability and nutrient content of dodol with purple eggplant and papaya peel addition. The research conducted with experimental research using complete random design with to treatment. The addition of purple eggplant andpapaya peel with comparison 70%:30% (treatment A1) and comparison of 50%:50% (treatment A2). The hedonic test of dodol with purple eggplant and papaya peel addition made against 30 students of the Faculty of Public Health University of Sumatera Utara. The analysis of nutrient content held on research and Industry Standardization Laboratory Medan and Technology Laboratory Faculty of Agriculture University of Sumatera Utara. Organoleptic data analysed with Wilcoxon Signed-Ranks Test. The result of nutrient content analysis in dodol with purple eggplant and papaya peel addition on treatment A1 (70%:30%) contain carbohydrates 23,4%, fiber 1,23%, posfor 65,2 mg/100g and contain beta carotene 0,34 mg/100g. The result of nutrient content analysis for treatment A2 (50%:50%) contain carbohydrates 23,4%, fiber 1,02%, posfor 84,3 mg/100g and contain beta carotene 0,20 mg/100g. Based on organoleptic test on color, smell, taste, and texture its found that panelis preferred dodol with comparison (70%:30%). It is suggested for society to utilize purple eggplants and papaya peel in producing another kinds of dodo and can be used as a small business cental that increasing income and increasing the diversity of dodol processed products from vegetable ingredients and papaya peel. Keywords: Dodol, Eggplant, Papaya peel, Nutrient content, Hedonic test
GAMBARAN KETERSEDIAAN PANGAN, KECUKUPAN ENERGI PROTEIN DAN STATUS GIZI PADA BALITA (12-59 BULAN) DI PENGUNGSIAN GUNUNG SINABUNG TAHUN 2016 Dika Saraswati; Fitri Ardiani; Evawany Y Aritonang
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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Abstract

Children under five years are particularly vulnerable to problems of nutrition for children under five years require more nutrients. Natural disasters can threaten and interfere with people's lives like the eruption of Mount Sinabung which made them to flee so as to make people live within the limitations of the limited availability of food, for example. This causes stunted growth and development in infants that will affect physical endurance and intelligence so that it can have an impact on life in the future. This study aims to describe the availability of food, the number of energy and protein adequacy and nutritional status of infants in evacuation Sinabung. This research was a descriptive cross sectional design. Samples taken are entire populations that as many as 95 children under the age of 12-59 months. Data collected include food availability, energy consumption and protein, as well as nutritional status was analyzed by univariate to see the frequency distribution. The results showed that most of the nutritional status of children under five by BB / U in the category of less than 58,9%, TB / U in the category amounted to 65.2%, and weight / height within the normal ranges of 62.2%. Of 38.9% children who fulfilled the need for energy, and amounted to 75.8% children who fulfilled their protein requirements. The availability of food in the family of children in refugee camps in a state of mild hunger rate of 80.0% and in a state of famine was 20.0%. Expected their mothers raising awareness on health and nutritional needs are increased in children under five years and a concerted effort from the government to further increase the availability of food while in refugee camps in order to avoid food shortages. Keywords : Food Availability, Energy And Protein Adequacy, Nutritional Status Of Children Under Five Years
HUBUNGAN ASUPAN MAKANAN DENGAN KEJADIAN PREMENSTRUASI SINDROM PADA SISWI KELAS XI SMA NEGERI 1 PERBAUNGAN Mawaddatul Husna; Fitri Ardiani; Evawany Y Aritonang
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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Abstract

One of disturbanees related to menstruation is premenstruation syndrome which is all indication felt towards menstruation disturb dialy activities. Teenager’s low consumption of nutrient essense is one of the factors which causes premenstruation syndrome. This research was conducted to find out the relation of food consumption and premenstruation syndrome to students of XI of SMA Negeri 1 Perbaungan. Research design used is descriptive analytical research with cross sectional by interviewing and using questionaires conducted to students of XI of SMA Negeri 1 Perbaungan. Methods of data analysis based on chi-square test. From the research finding, it was found out that most of students with good consumption of calcium nutrient essense (41,4%), and low consumption of magnesium (55,7%), and more consumption of vitamin B6 (35,7%). Of to students, 40 students (57,1%) have premenstruation syndrome. There is no significant relation between the total of calcium and magnesium consumption and prementruation syndrome based on chi-square test with p(0,261) and p(0,317). There is significant relation between the consumption of vitamin B6 and premenstruation syndrome based on chi-square test with p(0,035). It’s suggested for students of XI to consume high magnesium nutrient essense food because most of the students are lacking of the nutrient essense and their continued research to look at the internal factors and external factors and also inhibiting nutrients associated with premenstruation syndrome. Keywords        : premenstruation syndrome, calcium, magnesium, vitamin B6
DAYA TERIMA COOKIES TEPUNG RIMPANG BUNGA TASBIH (Canna edulis Ker.) DAN TEPUNG IKAN PATIN (Pangansius hypopthalmus Melisa .; Etti Sudaryati; 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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Abstract

Beads flower (Canna edulis Ker.) was sweetless arrowroot with lower carbohydrate (22,6%). Catfish (Pangansius hypopthalmus) was one of incantations fish with upper protein. This research discussed of cookies formulated by Beads flower rhizome flour (Canna edulis Ker.) and Catfish flour (Pangansius hypopthalmus) as a selected nutrient-rich snack where maintain the nutrient status of the community. The aim of the research was to get ideal cookies with nutrient content and determine the most preferred by community. This research used organoleptic assessment using hedonic scale. The object consisted four cookies formulation with beads flower rhizome flour (75% and 80%) and catfish flour (20% and 25%). Two from the four samples added to wheat-flour (5%) as a comparison of organoleptic test. Instrument of data collect used panelist by incidental sampling. The method analysis of organoleptic used paired analysis of variance (Repeated ANOVA Test) and descriptive analysis by percentage. The results stated the acceptance panelist byscored mean cookies obtained the best treatment was showed from cookies2 with combination additionof beads flower rizhome flour 75%, catfish flour 20% and wheat-flour 5%.Cookies2 were preferably in terms of colour (4,2), flavor (4,6) and taste (4,8). Based on the analysis of varian paired (Repeated ANOVA Test) with5% value of significance level( p< 0,05 ) obtained there was the difference in quality among the samples in terms of colour, flavor, taste and texture. This recommended cookies 2 as cookies with ideal criteria for a supplementary snack selection to donate and maintain the nutrient status. Keywords: cookies, beads flower rhizome, catfish, organoleptic assessment
KANDUNGAN GIZI DAN DAYA TERIMA MI BASAH DENGANPENAMBAHAN TEPUNG IKAN GABUS (Channastriatasp) danSARI DAUN PANDAN WANGI(PandamusamarylifoliusRoxb) Arrahim ali Purnama; Zulhaida Lubis; 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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Abstract

Availability, processing restrictiveness, and potential nutrients contained in snakehead fish flour (Channa striata) and color and aroma of pandan leaves extract (Pandamus amarylifolius Roxh) can be utilized to create wet noodle. The wet noodle is expected to help improving nutritional status of children under five years old, particularly in Rundeng Subdistrict in Subulussalam City. The aim of this study was to create nutritious wet noodle with the addition of snakehead fish flour and pandan leaves extract which can be accepted by toddlers to adult. This research was an experimental research which used completely randomized design with 3 treatments ofsnakehead fish flour additions, which was 0%, 10% and 20% of total dough weight and 20% of the extract of pandan leaves for each treatment. Panelist in this research was 30 students of Public Health Faculty in Sumatera Utara University. Acceptance data test was analyzed with Kruskal Wallis`s test with significant level 5%. Nutrient analysis did in Laboratory of Industrial Research and Standardization Agency Medan. The characterization result of wet noodle showed that nutrient contentsof 100 g dough which was protein 4,64%, 5,86%, 6,34%, energy 101,9 kcal,108,43 kcal, 112,93 kcal, and iron 0,81 mg, 1,51 mg, 0,838 mg.The result of acceptability test showed that percentage of panelist acceptance of color, odor, taste, and texture was highest at 10% which was 86,67%, 86,67%, 82,22%, and 91,11% respectively. The result from acceptance test showed that the addition of snakehead fish flour did not have influence (p>0,05) on color, odor, taste, and texture of wet noodles. Wet noodle, with or without the addition of snakehead fish flour as similar are preferred by panelist. These noodles have little of energy, fats, and carbohydrate, but have much protein and enough of iron, so they can be consumed by toddlers to adult, especially for people who want to decrease their weight body. Keyword : Acceptability, Nutrient Content, Wet Noodles,Snakehead Fish Flour, Pandan Leaves Extract.
POLA KONSUMSI DAN KONTRIBUSI PEMBERIAN MAKANAN TAMBAHAN TERHADAP TINGKAT KECUKUPAN ENERGI DAN PROTEIN HARIAN SISWA-SISWI TK TUNAS BUANA KEBUN PULU RAJA KABUPATEN ASAHAN Ernada GABY TANIA TAMBUN; Evawany Y Aritonang; 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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Abstract

Preschoolers are in the golden period of growth and development, so they need food both in quality and quantity that meets nutritional requerment. Supplementary feeding is a program of feeding in the form of a snack or a full meal in small portions to improve the adequacy of nutrient intake and contributing to the needs of energy and protein a day. This research is a descriptive with cross-sectional research design that purpose to describe the adequacy of energy and protein levels of children and the contribution of supplementary feeding to energy and protein. The population of all students TK Tunas Buana Kebun Pulu Raja’s preschoolers. Number of the study subjects consist of 31 of 34 person that choosen by purposive sampling. All primary energy and protein consumption was known by using food recall method 24 hours twice on supplementary feeding’s day. The result of this study showed that consumption of food a day both from consumption at home as well as from supplementary feeding, 38,7% of them was in deficit category of energy adequacy and 35,5% of them was in less category, 6,5% of them was in less category of protein adequacy and 3,2% of them was in deficit category. Supplementary feeding contributed about 18,11% energy and 16,82% protein of students total daily intake. It is recommended the school to held the supplementary feeding program at least three times a week in accordance with the guidelines of school supplementary feeding program, advised parents to bring packed meal or choose nutritious snack to take children to school on a day without supplementary feeding. For parents, so more attention to major food consumption of children at home so that energy and protein needs of children are met. Keywords : Energy and protein adequacy, supplementary feeding, preschoolers
PENGARUH PENYULUHAN TENTANG SAYUR DAN BUAH DENGAN METODE CERAMAH DAN BERMAIN TEBAK RASA TERHADAP PENGETAHUAN DAN SIKAP DALAM KONSUMSI SAYUR DAN BUAH PADA SISWA SD NEGERI 067254 KECAMATAN MEDAN DELI TAHUN 2016 Iana Tresia A Sibagariang; Albiner Siagian; 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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Abstract

Vegetables and fruits have many benefits for health because containt vitamins, minerals, and fibers. But consumption of these food is still low for primary school student. It is because the wrong behaviour of children. To increase the consumption of vegetables and fruit, it need health promotion to controlling behavioral interventions such as knowledge and attitudes. The purpose of this research is to know influence of the nutritional extension with discourse and playing game guess the taste of vegetable and fruit methodson knowledge and attitude of primary school students in SD Negeri 067254 Medan. This study was quasi experimental study that used posttest only with control group. The sample of this study was 104 student who was taken from fourth and fifth grade. The extension was done by dividing the respondent into three experimental groups and one control group. The posttest result was analyzed with degree of deviation 5%. The result was showed that knowledge and attitudes for several student in the control group still low, while the groups that given discourse or playing method and both of the methods had good categories. Independent-sample t test showed that there was mean difference significant for control group with the three experimental group. Meanwhile, ANOVA One Way with Bonferroni Analysis to compare the better methods, there was different mean of the three methods, it was: discourse and playing method group. The suggestion from this research is for the readers can givenutritional extension specially about vegetables and fruits by discourseand playing game guess the taste of vegetables and fruis methods for primary school student. Keywords: nutritional extension, discourse method, playing games method, primary school student
ANALISIS PENGGUNAAN SAKARIN DAN SIKLAMAT PADA MANISAN BUAH YANG DIJAJAKAN DI PASAR RAME MEDAN Jeanny Zulyana; Albiner Siagian; 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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Abstract

Fruit candied is a kind of food which many people like to consume. In the production, producers often use artificial sweetener to replace with saccharin and cyclamate which compare to its sweetness and the cost give more benefit. However, refer to a research, if consuming these saccharin and cyclamate can cause migrain and for long term can cause cancer. The purpose of this research was to know the using of cyclamate and saccharin in the fruit candied and whether the content are fulfiilled the standard of quality. This was a descripitve observational research. The location was in Pasar Rame Medan. The data was gained from the analysis of cyclamate and saccharin by qualitative, with color test extraction and precipitation method, and by quantitative with spektrophotometri Nova and acid alkali titration method. Both were analyzed in Biochemical and Chemical of Food Laboratory, FMIPA USU. The results were compared with preservative sweetener according to SNI 01-6993-2004 about food addictive in artificial sweetener, qualified using based on food category . From the results of the research to 7 samples that being tested, fruit candied were contained cyclamate and saccharin as the artificial sweetener. The content of the artificial sweetener that being used also exceed the permitted level according to SNI 01-6993-2004 that is 500 mg/kg. Therefore, fruit candied which is sold at Pasar Rame Medan is not safe to be consumed. According to the fact, people have to be more aware in buying the fruit candied at Pasar Rame Medan. Beside that, the manufacturer also need to be warned not to use the artificial sweetener such as cyclamate and saccharin, that exceed the permitted level of usage because can harm the health of consumers and also break the law. Key Word  :  Artificial Sweetener, Saccharin, Cyclamate, Fruit Candied
KANDUNGAN GIZI DAN INDEKS BOLU KUKUS YANG TERBUAT DARI TEPUNG UBI JALAR DAN RUMPUT LAUT Wahidatul Ukhra Alamsyah; Zulhaida Lubis; 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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Abstract

Steamed sponge cake made from purple sweet potato flour and seaweed flour is an alternative food are subsituting wheat flour with purple sweet potatoes and seaweeds. The purpose of this study is to know the nutrient that contained in this steamed sponge cake and determine the glycemic index from steamed sponge cake and how the velocity raise blood sugar levels after eating the test food. This study was experimental study, namely to produce steamed sponge cake from purple sweet potato flour and seaweedwith the ratio of 50% purple sweet potato flour, 47,5 wheat flour, and 2,5% seaweed flour. Glycemic index value of steamed sponge cake made from purple sweet potato flour and seaweed flour  is analyzed by comparing the area under the curve of blood glucose response subjects The results of this study indicate that the glycemic index is based on the measurement of steamed sponge cake made purple sweet potato flour and seaweed by using a reference food such as white bread showed that the steamed sponge cake has a glycemic index value of 60 and his figure is included in the category of food that has a medium glycemic index value (55-70). The composition of nutrients in steamed sponge cake made purple sweet potato flour and seaweed are protein 11,48%, fat 4,51%, carbohydrate 49,78%, crude fiber 5,24%, and β-carotene 44,22 ppm. The energy content contained on that steamed sponge cake amounting to 285 kcal. This steamed sponge cake can be used for the alternative food as the prevention of degenerative disease and can be used as a snack food on children because the cost of making is classified as cheap and can contribute to carotene and crude fiber. Keywords : steamed sponge cake, purple sweet potato, seaweed flour, glycemic index
UJI DAYA TERIMA DAN NILAI GIZI BISKUIT YANG DIMODIFIKASI DENGAN TEPUNG UMBI DAHLIA(Dahlia Sp) Yolanisa Harahap; Fitri Ardiani; Evawany Y Aritonang
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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Abstract

Dahlia tuber is a plant that source of inulin and has a function as a prebiotic that is good for the digestive system, but  its use as a food are rare. One form of the use of dahlia tuber by processed into flour and used in making biscuit. The purpose of this research was aimed to determine the acceptability and nutrient content from a biscuit with addition of dahlia tuber flour. This study is an experimental study with two treatment that is biscuit with addition of dahlia tuber flour by 25% and 50%. Acceptability test of biscuit with addition of dahlia tuber flour was given to thirty panelist of students in Faculty of Public Health University of North Sumatera. Analysis carbohydrate content were tested in the laboratory of Industrial Research and Standardization Agency Medan and inulin content were tested in laboratory of PT. Saraswanti Indo Genetech Bogor. The results showed that organoleptic test based on flavor, aroma, color, and texture, the most preferred biscuit by panelists are biscuit with  addition of dahlia tuber flour by 25%. The addition of dahlia tuber flour in biscuits making increased the content of carbohydrate and inulin. The addition of dahlia tuber flour with different concentrations gave a significantly different effect on the flavor and aroma but does not give a different effect on color and texture of biscuit. It is suggested for people be able to make dahlia tuber biscuits as a snack food because it contains carbohydrate and inulin that required for body and beneficial for health. It also suggested to do other foods diversification from dahlia tuber as a food which is rich in nutrient content. Keyword: Biscuit, Dahlia Tuber, Acceptability Test, Inulin
Co-Authors Adelina Irmayani Lubis Agnes Olivia Tampubolon Aklima Zahra M Aritonang, Evawany Y. Arrahim ali Purnama Astri Handayani Hutauruk Bidari Armaya Chintya Nurul Aidina Devy Andriana Sardiana Dika Saraswati Dina Sartika Nasution Dwinta Julian Sasmi Ecia Meilonna Koka Elisa Efelinda siregar Emy Huriyati Ernada GABY TANIA TAMBUN Ernawati Nasution Ernawati Nasution Etti Sudaryati Eva Elisna Tanjung Evawany Y Aritonang Evawany Yunita Aritonang Fadhlan Mulia A Harahap Famy Bisyawqi Fitratur Rahmah Agustina, Fitratur Rahmah Iana Tresia A Sibagariang Ika Purnama Sari Purba Imaniar Hasibuan Irma Yulita Jeanny Zulyana Jumirah . karlina Listra Khoirani . Lisda Oktari Liza Meilida Nasution Maria Magdalena Manurung Mariana Siregar Mawaddatul Husna Melisa . Meyanta Sinaga Mhd.Arifin Siregar Misdar Aini Natalia Sihombing Nenny Rotua Cibro Nila Tuti Safitri Novita Fitriany Akbar Sagala novita siahaan Nur Arsi Nur Syakirah Nurainun . Prof. Dr. Ir Albiner Siagian M.Si Putri Ramadhani S Rahmawati Wardani Rahmi . Ranika Harahap Ria Solia Nainggolan Richfa Yani Rini Puspa Sari Ris Erdima Purba Roseni Ginting Ruth Apriyanti Sihombing, Hafifah Danea Rosa Suci Melfika Sudayarti, Erti Theresia Sarimauli Siregar Titin Herlina Wahidatul Ukhra Alamsyah Wiryatun Lestariana, Wiryatun Yolanisa Harahap Zulhaida Lubis