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All Journal Gizi, Kesehatan Reproduksi dan Epidemiologi Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Muara Sains, Teknologi, Kedokteran dan Ilmu Kesehatan
Evawany Y Aritonang
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FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN KEJADIAN KEKURANGAN ENERGI KRONIK (KEK) PADA IBU HAMIL DI PUSKESMAS LANGSA LAMA KOTA LANGSA TAHUN 2015 Lili Angriani Lubis; Zulhaida Lubis; Evawany Y Aritonang
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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Abstract

The pregnant woman with Chronic Energy Deficiency (CED) will birth a baby with low birth weight and risk of sudden mortality in prenatal. This condition, more of mother will died due to blooding and it will increase the mortality rate of neonate and mother. The objective of this research is to study factors related to the chronic energy deficiency event for pregnant woman, and this research was conducted at Puskesmas Langsa Lama, Langsa city. This research is analytic survey with cross sectional design. Sample in this research is 68 pregnant women, with questioner instrument to showed relationship of CED with pregnant woman with interview. The result of this research indicates that there was a correlation between knowledge and chronic energy deficiency incident that 29 pregnant woman with sufficiency knowledge with CED is 17.2 % while 21 of pregnant woman with low knowledge with CED is 76.2 %, with chi-square test (0.001). there is a correlation between income and CED incident to pregnant woman that indicates of 48 pregnant woman with the sufficient income with CED is 25 % and of 20 pregnant woman with low income and with CED 65 % with chi-square test (0.001). in addition, there is a correlation between the antenatal care assessment and CED incident to the pregnant woman. Of 24 pregnant women with antenatal care assessment with CED is 0%, while without assessment and with CED 48.0 % with chi-square test (0.001). It hope that the health staff at Langsa Lama Puskesmas can provide input and depiction about health condition ion provide the health extension and service for good nutrition supply for pregnant woman. It hopes to pregnant woman must be attention to their nutrition during the pregnancy. Keywords: Chronic Energy Deficiency (CED), Knowledge, Income, Antenatal Care
PENAMBAHAN BIT (BETA VULGARIS L.) SEBAGAI PEWARNA ALAMI TERHADAP DAYA TERIMA DAN KANDUNGAN ZAT GIZI KERUPUK MERAH Siti hairunnisa pohan; Evawany Y Aritonang; 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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Abstract

Red crackers is a lots of food consumed by the people of Indonesia as a complement to eat fried rice, fried noodle and others. Substance dye used in the manufacture of red crackers are often using the dye that banned such as rhodamine B. Beetroot Essence can be used as a natural dye on manufacture of the red crackers. This is an experimental research with two treatment, where is the treatment given is : the addition of beetroot essence 25 % (P1) and the addition of beetroot essence 50 % (P2). Data collection method conducted with organoleptic test by 30 not trained panelists, they are students from Faculty of Public Health University of Sumatera Utara. Data analysis of the organoleptic test result it was descriptive qualitative percentage. The result of this experimental showed that acceptability for crackers with the addition of beetroot essence 50 % (P2)  more preferred by the panelists in terms of aroma, color, flavor and texture, with a total score of each 90 (74,9 %), 98 (81,6 %), 91 (75,7 %), dan 95 (79,1 %). The laboratory test result showed the addition of beetroot essence 50 % contains of fiber higher 8,5 %, contains of protein higher 0,8750 % and contains of vitamin C higher 3,3 % . The addition of beetroot essence 25 % contains of fat higher 54,1 % and contains of moisture higher 0,24 %. Laboratory test result for ash, the addition of beetroot essence 25 % and 50 % contains the same result is 0,33 %. Efforts should be made to introduce more crackers with addition of beetroot essence as a natural dye that is safe to the public.   Keywords : Crackers, Beetroot Essence, Natural Dye
HUBUNGAN POLA MAKAN DENGAN KEJADIAN SINDROM DISPEPSIA PADA MAHASISWA FAKULTAS KESEHATAN MASYARAKAT UNIVERSITAS SUMATERA UTARA TAHUN 2015 Novita Kurniati Nasution; Evawany Y Aritonang; Ernawati Nasution
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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Abstract

The risk of disease caused by the wrong eat’s pattern or unhealthy these days tend to increase Most students experience a variety of diseases caused by the wrong diet, which are experiencing gastrointestinal disorders, such as dyspepsia. This research was conducted on the majority of students are 100 students in the Faculty of Public Health, University of North Sumatra. This study used a cross-sectional design with observational studies / observation moment. Collecting data through interviews using a questionnaire. This study aims to know the relationship diet and the incidence of dyspepsia syndrome in students of the Faculty of Public Health, University of North Sumatera. The result showed most students have irregular eating schedule as many as 61% of students. Most students consume food and drinks that irritating as many as 59% of students. from the 6% students at irregular eating schedule contained 84% of students who experience dyspepsia syndrome, whereas of the 39% students on a regular eating schedule contained 67% of students who did not experience dyspepsia syndrome. There is a relationship between eating schedule with the incidence of dyspepsia syndrome based on chi-square test with P = 0.001. from the 59% students who consume foods and beverages irritating there is 75% of the students who have dyspepsia syndrome and of the 41% students who consume this type of food that is not irritating contained 51% of students who did not experience dyspepsia syndrome. There is a significant relationship between the type of food and drink with the incidence of dyspepsia syndrome in public health university North Sumatra students, based on chi-square test with a P value = 0.008. It  is recommended that the Faculty of Public Health, University of North Sumatra can provide healthy cafeteria so students can set an eating schedule and reduce the consumption of food and beverages is irritating to avoid the syndrome of dyspepsia. Keywords: dietary habit, students, syndrome of dyspepsia
ANALISIS PEWARNA DAN PEMANIS BUATAN PADA SAUS CABAI BAKSO BAKAR DAN “SAUS GEJROT TAHU DANGDUT” YANG DIJAJAKAN DI KAWASAN USU TAHUN 2015 Febri Hakiki; Evawany Y Aritonang; Etti Sudaryati
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

Chili sauce and “saus gejrot” (spattered sauce) is a food processing product which popular among the students of USU (University of Sumatera Utara) because it is used in the students’ favorite snacks, grilled bakso (meat ball) and “tahu dangdut” (the name of a kind of tofu). Generally, the process of making the sauce added dyes and artificial sweeteners to get the maximum results with low production costs .          The research was a descriptive survey in order to find out whether or not there was coloring matter in chili sauce of grilled bakso and artificial sweetener in “saus gejrot” of “tahu dangdut” sold at USU in 2015 by conducting laboratory test qualitatively and quantitatively. The unit of analysis in this study are some of the chili sauce from 5 chili sauce used on grilled meatballs and some " saus gejrot " from 7 " saus gejrot " used to " tahu dangdut " in the USU 2015 . The result of the research showed that all samples got their license from the Department of Health through the PERMENKES RI No. 033/2012 on Food Additives. There are 4 of 5 portions the chili sauce were used artificial dyes with level that exceed the maximum limit used is 200 mg/kg. That is Tradisional chili sauce, Captain, Selera Kita and Sasa. The results of the examination 7 portions of “saus gejrot”, all of them used artificial sweetener, cyclamate with levels still below the maximum limit of use is 3 g/kg. Cyclamate levels are lowest for the “saus gejrot” sold at Pajus is 0,1328 g/kg and the highest levels of cyclamate sold at Pintu 1 is 0,2960 g/kg. It is recommended that the management of BPOM (Food and Drug Monitoring Agency), Medan, increase monitoring and supervision on the use of coloring matter and artificial sweetener in sauce products. The Health Service of Medan and the Health Service of North Sumatera should provide counseling for chili sauce and “saus gejrot” producers about impact the use of coloring matter and artificial sweetener as food additives. Keywords: Chili Sauce, “Saus Gejrot”, Artificial Sweetener, Cyclamate, USU
DAYA TERIMA NUGGET IKAN LELE YANG MEMANFAATKAN TEPUNG KACANG MERAH DAN KANDUNGAN GIZINYA Jenny Feby Andriani Tarigan; Evawany Y Aritonang; Etti Sudaryati
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

Technology of flouring is applied to the red bean into red bean flour in order to maintain its storability. Catfish is freshwater commodity with a good production but less utilized into various product. The combination of red bean flour and catfish can be processed into nuggets which could attract more people especially children. The purpose of this research is to find the acceptability of catfish nugget with red bean flour based on organoleptic analysis criterias including color, aroma, texture and flavor measured by the hedonic scale as well as to identify the level of nutrient contents of protein, fat, water, ash and carbohydrates. This is an experimental research, which consists of two factor, those are red bean flour and catfish using 3 different treatment. Each treatment using comparisons of red bean flour and catfish in amount 35% : 65%, 25% : 75% and 15% : 85% symbolized by A1, A2, A3. Panelists in this research are students of Elementary School 060929 Medan Johor of class VI A comprised 30 students. The result showed that the organoleptic test result of the nugget with red bean flour in treatment III (A3) that is most preffered by panelists, in terms of color, texture and flavor. Whereas for aroma criteria, nugget with red bean flour in treatment I (A1) is the most preffered by panelists. Based on the results of nutrient contents, nugget with the highest protein and water contents is contained in treatment A1 with each amount are 16,4474% and 36,457%, whereas the highest fat, ash and carbohydrate contents contained in treatment A3 with each amount are 29,7941%, 4,0877%, and 19,1318%. It is necessary to process more other ways catfish nugget with red bean flour to improve the acceptability as well as its quality in order to attract the consumer. Keywords:       Red bean, Catfish, Nugget, Nutrient content
UJI DAYA TERIMA AGAR-AGAR DADIH SUSU KERBAU Yusnina Maisyaroh Lubis; Jumirah .; 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

Dadih Buffalo milk  can be utilized in making of gelatin/jelly . This study aims to determine the acceptability of student in elementary school  towards Dadih buffalo milk’s gelatin. This study was an experimental research conducted using two treatment. Gelatin with addition of 700 gr dadih buffalo milk  and gelatin with addition of 900 gr dadih buffalo milk . Panellists in this research was 24 students in elementary school . Acceptance data test were analyzed by Friedman’s test. This research was conducted at DesaPangkat Kec.Lembah Sorik Marapi Kab.Mandailing Natal in March and April 2016. The results showed that the acceptance of students in elementary school  against the gelatin with addition of  700 gr dadih buffalo milk and addition of 900 gr dadih buffalo milk classified as they like it. However, based on assessment total scores, gelatin with addition of  700 gr  dadih buffalo milk has a high level of scores. In the case of selecting  a snack  foods, the consumers should recomend the gelatin with buffalo milks as an alternative healthy snack foods to fulfill/supply the good energy sufficiency for student in elementary school.  Still required the diversification of another food with addition of buffalo milk as a meal that have a rich nutrients. Keywords: Gelatin, Dadih Buffalo Milk, Acceptance Test.
FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN KEBIASAAN MEMBACA LABEL KEMASAN PANGAN PADA MAHASISWA FKM USU MEDAN 2015 Alvira Fransiska Ginting; Evawany Y Aritonang; Zulhaida Lubis
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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Abstract

Food label is any information about the food in the form of images, text, a combination of both, or other forms that are included in the packaging of food. The role of the labels on food products is vital in prouding educational advice for the community and into value added products. The labels will did consumers in selecting food products is needed. The study aims to determine the factors associated with the habit of reading food labels on students FKM USU Medan 2015. This research is an deskriptif using cross sectional design. This study population are reguler students S1 FKM USU 2012-2014. Samples were taken using the method of proportional strata totaling 92 people. Primary data was collected through interviews using a questionnaire with accidental sampling method and presented in the form of a frequency distribution table. The results showed that 68,5% of the students good knowledge, 55,4% had a moderate perception on food packaging labels, and 47,8% of students have a habit of being in reading food labels. Significantly, there is no relationship between the sexes with the habit of reading food labels (p = 0,223), there was no association with knowledge of the habit of reading the package of food labels label of food packaging (p = 0,195) and there is a correlation between the perception of the habit of reading the food label to label food packaging (p = 0,002). To the goverment in order to improve the dissemination label food packaging as well as provide insight into the importance of reading to the community about the benefits of reading the information on label of food packaging. Keywords: Label reading habits, gender, knowledge, perception
GAMBARAN KETAHANAN PANGAN RUMAH TANGGA PETANI PADI DI DESA MALIGAS TONGAH KECAMATAN TANAH JAWA KABUPATEN SIMALUNGUN Entywe Habeahan; Zulhaida Lubis; Evawany Y Aritonang
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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Abstract

The amount of the resulting rice production could not meet the availability of adequate food so that did not reflect the household food security. This study aimed to determine the food expenditures a month to the total household expenditure of farmers, energy and protein consumption of household rice farmers. The research was a descriptive survey, to describe the household food security situation of rice farmers. The samples in this study amounted 76 households  from takeable 359 household rice farmers who live in Maligas Tongah Village, Tanah Jawa sub-district, Simalungun district. The data collected was processed and presented in the form of a frequency distribution table which could then be analyzed descriptively. The results showed that the household food security conditions of rice farmers classified bad with vulnerable food 44,7%, household less food 5,3% and food insecurity  9,2%. The level of household food expenditure of rice farmers was 52,6% included high category. The average energy sufficiency level of household rice farmers the included enough category that was 85,5% while the average protein sufficiency level household rice farmers the included less category that was 98,7%. From these results it was suggested to farmers in order to improve the minimum level of dietary protein. The government was expected to provide counseling regarding the nutritional adequacy. Training for productive enterprises to increase household income. keywords: household food security, expenditure, food consumption
KONSUMSI YOGHURT DAN PERSEPSI PADA MAHASISWA FAKULTAS KESEHATAN MASYARAKAT UNIVERSITAS SUMATERA UTARA TAHUN ANGKATAN 2012-2015 Fattia Ramadhani; Evawany Y Aritonang; Ernawati Nasution
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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Abstract

To keep maintance body health, it must keep the amount of non pathogenic bacteria in the gut in order to stay balanced. The increasing number of bacteria in the gut, it will boost immunity to the disease. It caused by the good bacteria that  stimulate various factors prophylactic. Eating yoghurt is one effort in keeping it healty digestion. Yoghurt is one of functional food which fermented from milk by Using Lactic Acid Bacteria (LAB). Presence of Lactic Acid Bacteria in yoghurt provides a lot of benefits for health, which are rich in nutrients, increase the body’s immune response, maintain intestinal health, and etc. The purpose of this study was to analyze the concumption and perception of yoghurt drink on student. The study was conducted to faculty of public health in University student of North Sumatera  years generation 2012-2015. The research’s type used is descriptive with device of cross study sectional. The total samples were 96 students. Data collection methods include primary data are respondence characteristic of student (age, gender, pocket money), reseources, knowledge, perception, and consumption of yoghurt by using questionnaires, and secondary data collected from the data of the faculty of public health include population numbers and description of the faculty concerned. The results showed that Students who have a good knowledge derived mostly from friends and family. Result of research  Students who have a good knowledge  mostly have a good perception of yoghurt also is equal 90,3%. This study also showed that Student who have a good perception mostly have a good frekuensi of yoghurt is equal 50,0%. And The results showed that Student who have pocket money Rp40000-Rp50000 mostly yoghurt drink consumption frequency for one week. Based on the result of research suggested to student faculty of public health. to increase the frequency of yoghurt consumption, because consuming yoghurt regularly is able to give some positive effect for human’s health. Keywords : Consumption, Perception, Yoghurt, Student
UJI DAYA TERIMA SELAI KULIT JERUK MANIS (Citrus sinensis L) DAN NILAI GIZINYA Renita Debora Simanjuntak; Etti Sudaryati; Evawany Y Aritonang
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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Abstract

The waste of sweet orange peel getting from juice of the sweet orange can be added as one of the food stuff diversification which is easy to made and become interesting for public consumption, namely jam. Jam is semi-solid food stuff that have sweet taste and make public love it. Furthermore jam also can be consumed by people in all age groups. The aim of this research is to know the acceptance of public and nutrient contained from the sweet orange peel jam. This research was experiment that  involved 30 panelists from Public Health Study University of North Sumatera Utara Medan. Date of acceptance experiment is processed manually and analyzed by using descriptive analysis percentage. Nutrient analysis was tested in Laboratory of Industrial Research and Standardization Agency Medan (Laboratorium Balai Riset Dan Standardisasi Industri Medan) and Laboratory of Biochemistry/ KBM FMIPA USU Medan. The result of this experiment showed that based on organoleptic test on taste, scent, color and texture, panelists like the sweet orange peel jam with percentage of taste 90.0%, scent 79.9%, color 98.8%, and texture 94.4%. Based on laboratory test, the content of water 67.25%, content of ash 0.78%, content of protein 0.56%, content of calcium 0.67%, content of fat 0.35%, content of carbohydrate 31.06 % and content of vitamin C 29.60%. It is recommended for people to be able to utilize the sweet orange peel become kind of jam as an additional stuff and topical ingredient in bread. Keywords: Acceptance test, jam, sweet orange peel, nutrient content
Co-Authors ade Irma Harahap Aklima Zahra M Alvira Fransiska Ginting Athira Demitri christi gestarini Dahlia Ningsih Panggabean Debora Yossi Putri Pakpahan Destriana Annisa Desy Permatasari Manurung devi eni pohan DIAN ERVIANA Dika Saraswati Ega Karolina Entywe Habeahan Ernada GABY TANIA TAMBUN Ernawati Nasution Etti Sudaryati fannisa izzati Faradhiba Sandi Fattia Ramadhani Febri Hakiki Festiana Efendi Fitri Ardiani Gadis Siti Wilda Helena Sipahutar Henrika Gulo Hermi Nainggolan Ira Lauramoito Gultom Irma Handayani, Irma Jenny Feby Andriani Tarigan Jumirah . Lili Angriani Lubis lily meilani sidabutar Lubis, Yusnina Maisyaroh Manalu, Samuel MH Margaretha Pasaribu Marissa Anggraini Masria Sitompul Maulida Batubara Mauly Purba, Mauly Mawaddatul Husna Maya Sari Hasibuan Meyanta Sinaga Mhd.Arifin Siregar mira maharani Misdar Aini Muhammad Arifin Siregar Nasution, Dian Permata Nazrah Elida Pohan Novita Kurniati Nasution Nurmaida Sari Tanjung nyanyu mashitoh Olivia Turnip Panggabean, Sondang P Petti Siti Fatimah Prof. Dr. Ir Albiner Siagian M.Si Purba, Verany Melinda Putri Damanik Radita Olva Rahmi Sartika Daulay Rani Gavrila Renita Debora Simanjuntak Rince wenda Rut Seylina Sinambela Sarah Mutia Sarah Patumona Manalu Siska Marina Damanik Siti hairunnisa pohan Sri Masitoh Hasibuah Sri Rahayu Sanusi Suci Defayanti Suci Melfika Suharni M.Pd Susianita Pangaribuan TRESA DAMANIK Trisna Ratna Sari trisya maya ginting Trivo Sana Rajagukguk Usi Purnama Tari Vella Regalia Yolanisa Harahap Yosua Festus Sitorus Yuni Dewi Hastuti Zulhaida Lubis Zulia Avriska Daulay