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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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Author-ID : 231238

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 ES KRIM DENGAN MODIFIKASI BUNGA ROSELLA(Hibiscus sabdariffa L) Irma Yulita; Fitri Ardiani; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.011 KB)

Rosella is one kind of the diversity in the plant world and potentially be a functional food because rosella contains gossypetin, anthocyanin and glycoside hibiscin, which is believed to be a diuretic (set of urine) and a choleretic effect (expenditure of bile by the liver). Rosella contain bioaktive compounds, namely antioxidant. The content that acts an antioxidants are vitamin C and flavonoids which consists of a flavonol and pigment anthocyanin. See the many benefits of rosella on the human body, need to be develop a processed food product from rosella where the product can be liked by many people and beneficial to health. One of the alternative result of processed from rosella that can be developed is rosella ice cream. The purpose of this research aims to know the acceptability and nutrient content of ice cream with a modification from rosella. This experiment design was completely randomized design with of two treatments are addition rosella composition of 10% and 20%. Test acceptability of ice cream with a modification from rosella made against 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 Faculty of Biochemistry Faculty Mathematics and Natural SciencesUniversity North Sumatera. The results of organoleptic test on color, aroma, texture, and flavor ice cream showed the most preferred are ice cream with a modification from rosella composition of 10%. Ice cream with a modified from rosella in two variation that give a real assessment of acceptance tests in terms of colour and flavor. However, it does not provide real assessment of acceptance tests in terms of aroma and texture. The result of nutrional content analysis showed that two treatments had vitamin C contents of 63,008 mg/kg and 70,4 mg/kg, and calcium 498 mg, dan 419 mg. It is suggested to the people be able to make of ice cream with a modification from rosella as an alterrnative food products because they contains vitamin C and calcium the body needsand need for sosialization to improve the peoples interest in cultivating rosella plant. Keywords : Rosella, Ice Cream, Acceptability test, Nutrient content

HUBUNGAN STATUS SOSIAL EKONOMI KELUARGA DAN KONSUMSI ZAT GIZI DENGAN STATUS GIZI ANAK DI SD NEGERI 094118 DESA MARUBUN LOKKUNG KECAMATAN DOLOK SILAU KABUPATEN SIMALUNGUN TAHUN 2015 Meyanta Sinaga; Evawany Y Aritonang; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (321.299 KB)

School-age children during growth and development often experience nutritional problems. Nutritional problems, especially malnutrition can inhibit the growth and development of school-age children. Optimal nutrition is necessary in school age children, because the impact is directly related to the achievement of qualified human resources.This study aimed to determine the relationship of the socioeconomic status of families and food intake of children with the nutritional status of elementary school children in SD Negeri 094118 Marubun Lokkung Kecamatan Dolok Silau Kabupaten Simalungun 2015. This reasearch use analitic observation method with cross sectional approach. The instrument used in this research are: 1. Scales, 2.Food Recall 2x24 hours. The technique of taking data is done through observation, interview, and documentation. The analysis of the research’s result done through chi square test.From the research result it is found that family’s income has related significant with children’s nutrition status (p=0.000). Where as the other variable such as parent’s education level, family’s members and child food intake have no meaningful relationship with children’s nutritional status (p>0,05). It is recommended that the school considers the shape and target of health and nutrition programs in improving the nutritional status of primary school and parents to pay more attention to their child's diet.Keywords: Socioeconomic Status, food intake, Nutritional Status, elementary school children

ANALISIS FAKTOR FAKTOR YANG MEMPENGARUHI KEJADIAN GIZI KURANG PADA ANAK BALITA DI WILAYAH KERJA PUSKESMAS SAITNIHUTA KECAMATAN DOLOKSANGGUL KABUPATEN HUMBANG HASUNDUTAN Natalia Sihombing; Albiner Siagian; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.356 KB)

Malnutrition may induce unavoidable bad consequences, where the worst manifestation can lead to death. The purpose of this study was to analyze the influence of risk factors on the incidence of malnutrition among under five children in Saitnihuta Health Center work area. This research used observasional method with cross sectional design. The sampling technique used the total population with the number of samples as many as 64 under nutrition childrens than 12-59 months of age. Data collection techniques using questionnaires and food recall form 24 hours. Data analysis technique using chi square analysis. The results, 89.1% under nutritious nutrition and 10.9% under severe nutrition. Mother knowledge variable with ρ-value (0.004)<0,05, family income with ρ-value (0,014)<0,05, completeness of immunization ρ-value (1,000)>0,05, exclusive breastfeeding with result ρ -value (0.030) <0.05, food intake with ρ-value (0.012)<0.05, infectious diseases with ρ-value (1,000)> 0.05. The conclusions of this research are the variables that affect the incidence of malnutrition among under five children in the working area of Saitnihuta Public Health Center were the level of family income, and food intake. Family income are the most influential variable on the incidence of malnutrition in children under five in Saitnihuta Health Center work area. Based on research results the result of the research, it is hoped to Saitnihuta Health Center to doing health education conseling in posyandu’s to pregnant mothers and to mothers who have under five children about nutrition intake in under five children. And to the local government are expected to further empower the community or develop infrastructure in improving family income and to mothers who have under five children are expected to be more actively participate in posyandu activities every month. Keywords: Under Nutrition, Food Intake, Exclusive Breastfeeding, Under five Children

PERILAKU MAKAN DAN AKTIVITAS FISIK IBU RUMAH TANGGAYANGKEGEMUKAN DAN OBESITAS DI KELURAHAN BUNGA TANJUNG KECAMATAN DATUK BANDAR TIMURKOTA TANJUNGBALAI Nur Arsi; Fitri Ardiani; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.567 KB)

Obesity ranks the fourth leading cause of death in the world. In Indonesia the prevalence of overweight people is 13.5% and the prevalence of obese people is 15,4%. North Sumatra is ranked eighth in obesity and low physical activity from 2007 to 2013. Tanjungbalai is ranked seventh in obesity and ranked fifth in terms of low physical activity. The purpose of this research is to know the description of eating behavior and physical activity of overweight and obese housewife in Kelurahan Bunga Tanjung Datuk Bandar Timur Tanjungbalai City. This research method is descriptive with cross sectional research design and sampling technique is done in total sampling that is counted 94 people,which is 56 people get overweight and 38 people get obesity, with the research population counted 1,510 people. The results showed that the level of knowledge of housewife about overweight and obesity in good category for 80 people (85,1%), attitudes of respondents also are in enough good for 94 people (100%), respondent action is in category Less for 90 people (95,7%), and physical activity of respondent is in light category for 81 person (86,2%), and no one context about behavior and physical activity of housewife about the overweight and obesity occured. From the results of research suggested to the relevant institutions for the prevention of overweight and obesity in housewives are more increased by doing counseling and counseling to housewives, then to housewives to be more active to find out information about balanced nutritious food and the need to perform physical ctivity such as on foot more than by transportation. Keywords : Eating Behavior, Housewife, Physical Activity, Overweight, Obesity

POLA MAKAN DAN UKURAN LINGKAR LENGAN ATAS (LILA) IBU HAMIL YANG MEMILIKI RISIKO PERSALINAN SECARA SECTIO CAESAREA DI PUSKESMAS STABAT KABUPATEN LANGKAT Nila Tuti Safitri; Fitri Ardiani; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.361 KB)

The labor risk by Sectio Caesarea is one of which can be caused by nutritional problems.Pregnant women with less or more nutritional status it can pose a number risks to the her fetus, pregnancy, and childbirth. So it’s necessary to control a good dietary habit and appropriate during her pregnancy. This research was aimed to know the description of dietary habit and the nutritional status of pregnant women who has a risk of delivery by Sectio Caesarea at Puskesmas Stabat Kabupaten Langkat. Type of this research was observational with cross sectional research design. This research was conducted in Puskesmas Stabat Kabupaten Langkat there was 42 pregnant women who had a risk of caesarean delivery was used total sampling technique. Assessment of food structure, calculate energy and protein consumption was conducted by using 24 hour food recall method. Measuring upper arm circumference of pregnant women which was used by the upper arm circumference tape. Data analysis was used descriptive analysis. The result of this research showed that most of the food composition of pregnant women 83,3 % was not complete, Energy consumption 57,1% was less category and Protein consumption 54.8% was good category. Pregnant women consumed rice as a main food. Most of pregnancies eat wet fish and tempe as side dish, spinach and kale as a vegetables, then banana and papaya as a fruit. Upper arm circumference 85,7% was normal category. It’s suggested to the pregnant woment who have nutritional status problem to be more careful about their food patterns and nutrisonal status during pregnancy, and to the health personnel that are public health center to provide nutrition counseling about diet settings to the pregnant women. And mobilize and improve the monitoring of nutritional status of pregnant women in their working area. Keywords: Food Pattern, Nutritional Status, Pregnant Women, Sectio Caesarea

UJI DAYA TERIMA MI YANG DISUBSTITUSI DENGAN AMPAS TAHU DAN BIT (Beta vulgaris) Rahmawati Wardani; Zulhaida Lubis; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.995 KB)

Communities in Indonesia consume noodles as an alternative food for rice. Noodles is a type of food made from wheat flour. Wheat flour is an imported commodity. Therefore, it is necessary to develop technique for production of noodles which are mannering to reducing take of wheat flour, for example by making use of tofu waste. Tofu waste is a byproduct of soybean processing to tofu. Based on its nutrient content,tofu waste are potential as a source of nutrition, which contains proteins and fiber. Beetroot used to as a natural dye for food which contains antioxidant and calium. The purpose of this research was to know acceptance of wet noodle including color, flavor, taste, and texture which is tested through a hedonic test. This research was an experimental research with 2 treatments of tofu waste substitutions, which was 20% and 30% of total dough weight and beetroot 10% for each treatment. Panelist in this research was 30 students of Public Health Faculty in Sumatera Utara University. Acceptance data test was analyzed with Wilcoxon Signed-Ranks. Nutrient wasanalyzedin Laboratory of Industrial Research and Standardization Agency Medan. The substitution of tofu waste and beetroot with different concentrations in making of wet noodles give a different effect on the color and flavor, but don’t give a different effect on the taste and texture of wet noodles. The characterization of wet noodle showed increasing nutrient with addition tofu waste. The experiment showed that wet noodle with the substitution of tofu waste-beetroot 20% : 10% was prefered by color and 30% : 10% was prefered by flavor, taste, and texture. It is suggestionedfor consumer to make wet noodles with substitusion of tofu waste and beetroot as an alternative food for rice. Keywords: AcceptanceTest, Wet Noodles, Tofu Waste, Beetroot

UJI DAYA TERIMA DAN KANDUNGAN GIZI KERUPUK IKAN NILA (Oreochoromis Niloticus) DAN KOLANG KALING Nur Syakirah; Zulhaida Lubis; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.844 KB)

Crackers in general is a snack food that contains fat, the frying process is a contributor of fat content in crackers. Sugar palm fruit that has a high enough fiber can be used as an additional material for the making of crackers, besides nile tilapia can also be used as additional material for making crackers to add nutrient content in it. Crackers is one of the preferred snack people. This research purpose was to determine the acceptability test and nutritional content of crackers with the addition of nile tilapia and palm fruit. The type of research was an experiment conducted by completely randomized design. There were 2 treatment, the first treatment with composition nile tilapia 50%, sugar palm fruit 10%, tapioca flour 40%, and second with composition the nile tilapia 10%, palm fruit 50% and tapioca flour 40%. Test acceptability crackers done to 30 people the panel are student of public health faculty of University Sumatera Utara Medan, nutrient analysis was analyzed in the Laboratory of Industrial Research and Standarization Agency Medan. Data was analyzed by using Wilcoxon test . The results research showed that based on color and texture , the crackers that preferred is with the nile tilapia starch 10 %, sugar palm friut 50 % with total score 334 and nutrition content crackers is proteins 5,22 % ,fiber 0,98%, fat 25,4% . While based on smell and teste that was aqually favorable. Crackers it suggested can be consumed as a snack food or food variation for familly, school children, and teenagers. Can contribute to the protein that is enough from the needs of daily to prevent protein deficiency Keywords: Nile Tilapia, Sugar Palm Fruit, Crackers, Acceptability, Nutrient Content

Pengaruh penggunaan akun kuliner di Media Instagram Terhadap Pola Makan Siswa SMK Negeri 2 Binjai Nasution, Ernawati; Ardiani, Fitri; Aritonang, Evawany Y.
TROPHICO: Tropical Public Health J. Vol. 4 No. 1 (2024): TROPHICO: Tropical Public Health Journal
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/trophico.v4i1.11805

Today's adolescent food consumption is inseparable from the eating habits of the adolescents themselves and the ease of access to food. The number of technological media that offer food through culinary accounts such as instagram, YouTube, WhatsApp, and others makes it easy to access the food offered on these media. The population in this study were students of SMK Negeri 2 Binjai with a sample size of 205 people. Data on the use of culinary accounts on instagram media which includes duration and frequency and student eating patterns were collected by means of interviews using the food recall form and the food frequency form. The research results show that199 people (97.1%) students whose types of food are not diverse. This non-variety food consumption was more common among female students at SMK Negeri 2 Binjai. The duration of using culinary accounts on instagram media in the low category is 126 (61.5%). However, the frequency of using culinary accounts on instagram is high, namely 107 (52.2%). The results of the Chi Square test also showed that there was a significant relationship between the duration of using culinary accounts on instagram media and students' eating patterns that were not good (p<0.05). Multivariat analysis also shows that there is a significant effect on the duration and frequency of using culinary accounts on instagram media on students' eating patterns that are not good. The variables that influence student eating patterns are the duration and frequency of using instagram media quinary accounts.

Hubungan konsumsi sugar sweetened beverages dan aktivitas fisik dengan rasio lingkar pinggang panggul siswa MAS Plus Al-Ulum Medan Sihombing, Hafifah Danea Rosa; Koka, Ecia Meilonna; Lubis, Zulhaida; Ardiani, Fitri
TROPHICO: Tropical Public Health J. Vol. 4 No. 2 (2024): TROPHICO: Tropical Public Health Journal
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/trophico.v4i2.18738

The waist-hip ratio (WHR) is the comparison between an individual's waist circumference and hip circumference. This ratio is frequently used in health research to assess body fat distribution and can indicate health risks associated with obesity. This study aims to evaluate the relationship between the consumption of sugar-sweetened beverages and physical activity with the waist-hip ratio among students of MAS Plus Al-Ulum Medan. This research employs a quantitative method with a cross-sectional approach. The results indicate that most students consume excessive amounts of sugar (â‰¥50 grams/day) and have low levels of physical activity. Bivariate analysis using Spearman's rank correlation showed a significant relationship between the consumption of sugar-sweetened beverages and WHR, with a strong and positive correlation. Additionally, there is a significant relationship between the level of physical activity and WHR, with a strong and inverse correlation. Students of MAS Plus Al-Ulum Medan are encouraged to reduce their consumption of sugar-sweetened beverages and increase their physical activity. Keywords: SSBâ€™s, physical activity, WHR, adolescents

Prevention of stunting in school children through the utilization of local food in the form of tamban fish (Spratelloides gracilis) and spinach at Rugemuk Village Labu beach district Nasution, Ernawati; Sudayarti, Erti; Ardiani, Fitri
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2019): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Tamban fish and spinach are one type of food that is beneficial to health. Aside from being a staple food, tamban fish have good nutritional content such as protein, fat, calcium, phosphorus, iron, vitamin A, vitamin B1 and vitamin C. Meanwhile, spinach contains fiber and antioxidants that are high enough to meet the body's needs. However, processed food based on tamban fish and spinach leaves until now is still lacking due to lack of consuming tamban fish because it has a lot of thorns and consumes less spinach because it doesn't like eating vegetables. So in this service, another method is introduced for the utilization of these two foodstuffs by processing them into meatballs from tamban fish and spinach in fulfilling nutritional intake, especially in children in preventing stunting. The method used in this training is counseling and practice which includes providing material with lectures through face to face, dialogue and questions and answers and discussion. The training that has been carried out provides understanding and skills to the people of the Rugemuk Village in Pantai Labu Subdistrict, in the use of tamban fish and spinach that are processed into fish flour as ingredients for making meatballs which are functional food, participants' responses when providing training and material about the content nutrition in tamban and spinach leaves and their use in other forms is quite positive. The participants were very enthusiastic during the training as seen from the many participants who asked. And the practice of making meatballs from tamban fish flour and spinach leaves carried out also succeeded in increasing the knowledge and skills of the participants in regards to processing tamban fish and spinach leaves. It is hoped that the active role of the participants in disseminating information about the use of tamban fish and spinach leaves which can be processed into fish meal as ingredients in making meatballs to other communities in their surroundings.

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

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