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

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Abstract

Banana  ‘barangan’  unripe  flour  and  taro  flour  can  be  processed  into  flakes. Flakes is fast food favored all ages by children to the adults. Flakes has a unique shape. This  research  aims  to  determine  the  acceptability  and  nutritional  content  of  flakes mixed of banana ‘barangan’ unripe and taro flour.The  type  of  research  was  an  experiment  conducted  by  completely  randomized design using three treatment, taro flour and banana ‘barangan’ unripe flour  2:1,  1:2, 1:1.  Acceptability  test  of  flakes  banana  ‘barangan’  unripe  flour  and  taro  flour  by  30 student  of   faculty  Public  Health,University  of  North  Sumatera,  nutrient  content analysis  was  tested  in  laboratory  of  Industrial  Research  and  Standarization  Agency Medan.The results  of acceptability  organoleptic test based on color, aroma,  flavor and texture by 30 panelist showed the most preferred  were flakes with of taro flour 25% and banana ‘barangan’ unripe flour 75%. The results of nutrient  content analysis  showed that  three  treatments  had  content  carbohydrates  84,4%,  79,1%,  74,0%,  content  of protein 4,97%, 5,42%, 7,18% and fat 3,34%, 2,10%, 6,41%.It is recommended for people to take banana ‘barangan’ unripe flour and taro flour to become a flakes as alternative fast food to breakfast.Keywords:  Banana  ‘Barangan’  Unripe  Flour,  Taro  Flour,  Flakes,  Acceptability, Nutrient Content
ANALISIS PENGGUNAAN ZAT PEWARNA SINTETIS, PENGAWET,PENYEDAP RASA PADA BEBERAPABUMBU GILINGYANG DIPASARKAN DI PUSAT PASAR TRADISIONAL KOTA MEDAN TAHUN 2016 Rut Seylina Sinambela; Evawany Y Aritonang; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Blended cooking spices is result of milling aromatic plants porridge which are consumed in form of mixed causine. It made is done by home industry, so the rule of use kind and content of food additives substance is not permanent yet. In general, it can last a maximum of four days until they rot. The purpose of this study was to determine the presence of food additives include synthetic coloring substance, preservatives, flavoring in varios blended cooking spices. This research was a descriptive survey using chromatography paper method to know whether there is or no the usage of synthetic coloring substance, the gravimetric method to know the dose of synthetic coloring substance, reaction of curcumin method to know whether there is or no the useage of borax, esterification methods to know whether there is or no the useage of sodium benzoate, the titration method to know the dose of sodium benzoate and non-aqueous titration method to know the presence and dose of useage of flavoring such as MSG (Monosodium Glutamate). The samples was taken by purposive that were 5 traditional market seller in Pusat pasar Traditional Medan which consist of 5 each.                Based on the research showed that from those 25 item samples consisting of 5 kinds of blended cooking spices found 10 sample positif used sodium benzoate derived from two merchants, namely merchant II and V but only two samples that exceed specified dose that ground grilled pepper at 812 mg/kg and garlic milled at 828 mg/kg are derived from the merchant V. The overall of sample was not found to contain synthetic coloring substance, borax, MSG (Monosodium Glutamate). Therefore, the grilled chili and garlic milled which was coming from merchants V in Pusat Pasar are unsafe to consumed because it was not based on the health regulation by Minister of Health of RI No.033 in 2012. It is recommended to the Drug and Food Controlling Office (BPOM) Medan to do control and periodic evaluation of food products, especially product of home industry in traditional markets. People are suggested to avoid using blended cooking spices sold in the tradisional market. Key word:  blended cooking spices, synthetic coloring substance, preservatives,        flavoring
GAMBARAN POLA MAKAN, AKTIVITAS FISIK, DAN STATUS GIZI SISWA SEKOLAH DASAR LUAR BIASA (SDLB) NEGERI 057704 KWALA BINGAI KECAMATAN STABAT TAHUN 2016 Margaretha Pasaribu; Ernawati Nasution; 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

Primary student experiencing relatively rapid growth, and require nutrients in relatively large amounts. However, 80% of children with developmental disorders have trouble eating. Physical activity of children with intellectual disabilities is lower compared to normal children. There are differences in the nutritional status of children with disabilities with normal children. This study aimed to describe diet, physical activity and nutritional status of students 057704 SDLBN Kwala Bingai District of Stabat 2016. Type of research was observational with cross sectional design. This study was conducted to assess the food composition, calculate energy and protein consumption using 24-hour food recall and food frequency. Calculating physical activity and nutritional status of BMI/A and H/A students. The research sample were 62 people who are retarded and deaf students. The sampling technique was purposive sampling. Student’s body weight was measured by weights and body height was measured by microtoise. Data Analysis used descriptive analysis. The result of study showed in general,studentfood composition was 58,1% incomplete, .food energy consumption  61,3% relatively less, and 53,2% protein consumption quite well. Most students frequently eat fish and eggs as side dishes, cassava leaves and spinach as a vegetable,bananas and oranges as fruit. Students' physical activity 79,0% classified as mild. Students with BMI/A obese haveH/A short by 33,3% and 22,2% very short. Cooperate of the health service is health center with the school in order to provide nutrition education about feeding the child to the mother’s student. And to improve the monitoring of the nutritional status of students. Mother of students pay more attention to children’s food consumption and involve children in sports activities at school. Keywords: Diet,physical activity,nutritionalstatus,extraordinary primary srudent
GAMBARAN FREKUENSI KONSUMSI SUPLEMEN ERGOGENIK DAN UKURAN LINGKAR OTOT LENGAN ATAS PADA PESERTA FITNESS CENTER MEDAN SEHAT TAHUN 2016 Festiana Efendi; Evawany Y Aritonang; Ernawati Nasution
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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Abstract

Ergogenic supplements are usually only consumed by athletes and its use is limited. However, this time not only consumed by athletes, but also began to be consumed by fitness participants because they want to increase their muscle mass quickly. The purpose of this study is to describe the consumption of ergogenic supplements and Mid Upper Arm Muscle Circumference (MUAMC) of Medan Sehat fitness center’s participants.          This research was a descriptive with cross sectional design. The method was used is the survey method by interviewing respondents directly using a questionnaire and MUAMC measurements by measuring the triceps thickness and MUAC respondents. Total respondents are 100 participants from 130 Medan Sehat fitness center’s participants  which is selected by purposive sampling with criteria such as adults aged 18 until 60 years, have followed fitness for a minimum of 1 month, willing to become respondents and can communicate well, and not ill.         The results showed 100 fitness participants who are respondents in this study, more respondents who did not take ergogenic supplements that 65 people (65%) compared to respondents who take ergogenic supplements only 35 people (35%). Respondents who take ergogenic supplements, most of them take ergogenic supplements every day as many as 24 people (68.6%). There are 23 people (35.4%) of respondents who did not take ergogenic supplements has below normal MUAMC.         The use of ergogenic supplements of the fitness of participants is not required because their frequency and duration of exercise are not too heavy so that the fulfillment of nutrients can still be met from daily food intake. Fitness participants should consider whether taking ergogenic supplements important. Keywords: Ergogenic Supplements,MUAMC, Fitness Participant
GAMBARAN POLA PEMBERIAN ASI DAN MP-ASI, STATUS GIZI DAN GANGGUAN SALURAN PENCERNAAN PADA BAYI USIA 0-6 BULAN DI DESA SUNGAI PAUH KECAMATAN LANGSA BARAT KOTA LANGSA TAHUN 2016 Usi Purnama Tari; Ernawati Nasution; Evawany Y Aritonang
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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Abstract

Breast milk is the best food for the babys first and that is natural,contains a variety of nutrients needed in the process of growth and development of infants. Bananas crew is a type of banana that is often given mothers to babies as breast milk in Aceh, but is still found giving the crew improrer bananas and given to infants under 6 months. Feeding too early can cause gastrointestinal disturbances such as diarrhea, vomiting, constipation. The purpose of research is to determine the pattern of breastfeeding, complementary feeding (bananas crew), nutritional status and the incidence of gastrointestinal disorders in infants aged 0 - 6 months in Sungai Pauh District of Kuala Langsa Kota Langsa. This study was descriptive cross-sectional design. The study sample consisted of 32 infants aged 0-6 months. Data about the patterns of breastfeeding and complementary feeding (banana crew) as well as gastrointestinal disorders was obtained through interviews with the babys mother. Weight (BB) was obtained by weighing the baby and body length (PB) by measuring the length of the body. The data has been analyzed descriptively. The results showed that most infants in Sungai Pauh crew fed baanas to the granting of the most widely performed include morning and afternoon (57,1%), frequency of administration as much as ≤ 3 times or 2 times a day (66,7%), means granting crew bananas crushed and screened (61,9%),  giving total quantity of 1 piece (71,4%) and the age of first granted since 0 months (42,9%). Breasfeeding patterns that most people do consist of granting non-scheduled time (77,8%), the frequency of ≥ 8 times (81,5%) and duration of ≥ 15 minutes (81,5%). Most babies have normal nutritional status based index of BB/U, PB/U, BB/PB. Digestive tract disorders occur most commonly in infants under 6 months of age with digestive disorders such as constipation (50%). It is advisable for the health center in order to improve the provision of counseling about bananas crew for babies over 6 months in order to decrease gastrointestinal tract disorders, in addition to the extension of the customary “peucicap” to be carried out as a gesture of course that exclusive breastfeeding is reached.   Keywords: babies 0-6 months, breastfeeding patterns, patterns of giving MP-ASI (bananas crew), nutritional status, digestive tract disorders
UJI DAYA TERIMA DAN NILAI GIZI DONAT YANG DIMODIFIKASI DENGAN TEPUNG BIJI NANGKA DAN TEPUNG BAYAM Rahmi Sartika Daulay; Etti Sudaryati; Evawany Y Aritonang
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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Abstract

Food diversification efforts can be done by using local food. Jackfruit seeds and spinach are one of the local food with high nutrients. Jackfruit seeds and spinach processed into flour  an effort to become snack food utilization. This study is an experimental study. Donuts jackfruit seeds and spinach consists of three factors, wheat flour, jackfruit seeds flour, and spinach flour with 2 treatments. Each first treatment with symbols A1 uses a combination of jackfruit seeds flour,  spinach flour, and wheat flour as much as 10% : 6% : 84%, and the second treatment with symbols A2 uses a combination of jackfruit seeds flour,  spinach flour, and wheat flour as much as 6% : 10% : 84%. Panelists in this study are 30 students of SMPN 1 Padangsidimpuan. The results showed that the organoleptic test results donuts jackfruit seeds and spinach most preferred based taste, aroma, colour, and texture are donuts jackfruit seeds and spinach A1 with the category like. Based on analysis of the nutrient content of protein, iron, and calcium donuts jackfruit seeds and spinach which has the highest protein content is donuts A2 much as 10.1% per 100 gram, while the donuts jackfruit seeds and spinach which has the highest iron content is donuts A2 as much as 2.76 mg per 100 gram, and donuts jackfruit seeds and spinach which has the highest calcium content donuts A1 as much as 120.3 mg per 100 gram. It is advisable in order to carry out further research on donuts jackfruit seeds and spinach to improve the nutritional content and dissemination of information need to be made and received donuts from jackfruit seeds flour and spinach flour is used as a snack food for school children. As well as the need to do further research to see the content of nutrients contained in donuts jackfruit seeds and spinach. Keyword: Jackfruit seeds flour, Spinach flour, Donuts, Acceptability, Nutrient content
UJI DAYA TERIMA AGAR-AGAR KOMBINASI LIDAH BUAYA (Aloe vera L.)DENGAN DAUN AFRIKA SELATAN(Vernonia amygdalina Delile) Nazrah Elida Pohan; Evawany Y Aritonang; 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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Abstract

Plain agar-agar can be fortified with antioxidants to supply the needs of antioxidants for people with Aloe vera leaf and South Africa leaf. They arevery rich in antioxidants, but the taste are bitter, so that the people are reluctant to consume them. The purpose of this research is to know the acceptance test of agar-agar with combination of Aloe vera leaf andSouth Africa leaf based on an analysis organoleptic including color, smell, taste and texture. This research is experimental research in manufacture of agar-agar with a combination of Aloe vera leaf and South Africa  leaf  with three comparisons, that are A1(90 gramsAloe vera leaf, 3 gramsSouth Africa leaf and 7 grams agar-agar powder), A2 (89 gramsAloe vera leaf, 4 gramsSouth Africa  leaf and 7 grams agar-agar powder),  and A3 (88 gramsAloe vera leaf, 5 gramsSouth Africa  leaf and 7 grams agar-agar powder). Panelists in this research are students of the Public Health Faculty in University of Sumatra Utara as many as 30 people by using hedonic test and are analyzed by Anova test. The research results showed A1 has produced the dark brown color, unique smell and sweet taste of palm sugar and pandan leaf and the texture is dense solid gel. In A2 has produced rather young brown color, unique smell is slightly and taste is medium of palm sugar and pandan leaf and the dense texture. In A3 has produced rather greenish young brown color, unique smell and sweet taste of palm sugar and slightly bitter from the unique of South Africa leaf and dense texture. Results of hedonic tests which is conducted is obtained the highest percentage, that is A1 with a 81.1% color, 93.3% smell, 88.9 % taste and 86.7% texture. Wherease, by Anova test is obtained F-count (0,62 color; 4,69 smell; 9,95 flavour ;0,16 textures), which means no significant difference of color and texture of every treatment, but there are significant difference of  the smell and flavor of every treatment. It can be concluded that the agar-agar with a combination of Aloe vera leaf and South Africa leaf in the treatment A1 is more preferred by the panelists. So that, it is recommended that the people can consume it as snack. Keywords: Agar-agar,Aloe Vera Leaf, South Africa Leaf
GAMBARAN POLA KONSUMSI IBU MENYUSUI DAN KANDUNGAN Fe PADA AIR SUSU IBU DI KOTA BINJAI TAHUN 2016 Debora Yossi Putri Pakpahan; Etti Sudaryati; Evawany Y Aritonang
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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Abstract

Breast Milk became the best food in the child's early life and the right base to grow and develop optimally. One of the problems in nursing mothers is not optimal milk production that so many infant that need undernutrition, which lead to health problems in infants including iron deficiency. Iron needs for infants is highly dependent on the iron content in breast milk obtained from the consumption of foods and patterns by nursing mothers to be considered.This study aims to describe the pattern of consumption nursing mothers and the Fe content in breast milk in three sub-districts in the city that is North Binjai, East Binjai and West. This study was an observational cross-sectional design with clutser sampling. This study population is 1884 mothers breastfeeding babies with a sample of 60 people. The data collection by using the form method of 24 hours food recall and food frequency.The results of this reseach showed that the types of foods high in iron that often consumed by the respondents, tempeh, tofu, eggs and fish wet and type of foood low in iron that often consumed by the respondent is bread. The test results Fe content in breastmilk obtained with an average of 10.39 mg / ml and there are 60 respondents, it is as many as 34 people (56.7%) of respondents have classified the Fe content is below the average. There are 57 people (95%) of respondents with the level of consumption of iron is less. There are 33 people (57.9%) of respondents who has a consumption the level of consumption of iron lack the Fe content of breast milk classifield as below average. Mother suggested further increase the consumption of food sources of energy, protein and especially sources of iron with iron by utilizing resources of iron are available and diverse. Keywords: breast milk, food consumption, Fe content
GAMBARAN GAYA HIDUP DAN POLA KONSUMSI MAKANAN SERTA STATUS GIZI PADA SUPIR BUS MINI CV. SBI (SIBULUAN INDAH) DAN CV. FLORES TRAYEK MEDAN-SIBOLGA TAHUN 2016 Dahlia Ningsih Panggabean; Etti Sudaryati; Evawany Y Aritonang
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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Abstract

Developments in technology and industry has brought many changes in behavior include changes in lifestyle (smoking, drinking coffee and tea, and physical activity) and food consumption patterns. The bus driver is a group of people who require nutritional status and health conditions are optimal in order to carry out their work. Nutrition workers have an important role, both for the well-being and in order to improve discipline and productivity. This research a descriptive study using survey methods to describe the lifestyles and patterns of food consumption and nutritional status of the bus driver mini CV. SBI (Sibuluan Beautiful) and CV. Flores route Medan-Sibolga 2016. Total sample of 66 people. The data collection by using the from method of 24 hours food recall and food frequency. From the research, it known that the lifestyle of a bus driver among other habit of smoking category (80.3%) and the number of cigarettes smoked per day were considered moderate smokers (48.5%.), drinking coffee (86.4%) and category drinking tea (95.5%), a bus driver who drink coffee and tea on average three cups per day (37.9%) and (39.4%), and physical activity bus driver  classified in moderate activity (43.9% ). The level of energy consumption categorized as very high (50%), the level of protein consumption is categorized as very high (39.4%), while the rate of fat consumption categorized as high (54.5%). Based on the research results suggested to the bus driver for more attention to lifestyle (smoking, drinking coffee and tea, and physical activity) and eating foods that are nutritionally balanced according to the needs or the intake body Keywords: lifestyle, food consumption patterns, nutritional status, the bus driver.
ANALISIS KANDUNGAN NITRIT PADA SOSIS BERMEREK DAN TIDAK BERMEREK DI KOTA MEDAN 2016 Suci Defayanti; Ernawati Nasution; Evawany Y Aritonang
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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Abstract

The sausages are defined as food made from ground meat and spiced and wrapped in a casing into a cylindrical shape is symmetrical. Nitrite as a preservative is safe to use, but even safe to consider the safety limit its use in food so as not to cause a negative impact on human health. Permenkes No. 116 / Menkes / Per / X / limit the maximum use of nitrite preservatives in processed meat products in the amount of 125mg / kg. Nitrite preservatives can lead to some effects such as nausea, vomiting, headache,  low blood pressure, and muscle weakness. The purpose of this study is to determine the levels of nitrite contained in sausage meat products sold in raw materials burger place in the city of Medan, and then compared with the maximum levels of nitrites permitted refers to Permenkes No. 1168 / Menkes / Per / X / 1999. Samples were six sausage products from four different places namely Transmart Carefourr, Brastagi Supermarket, Pondok Indah Fruit Market and Tanjung Rejo Market. Determination of nitrite levels carried by visible spectrophotometry using a color reagent N- (1-naphthyl) ethylene diamine dihydrochloride at a wavelength of 537 nm maximum. The identification results showed all samples were determined to contain nitrite. Nitrite levels were obtained respectively in the sausage is sample code P1 amounted to 62.4 mg / kg, P2 amounted to 1467.36 mg / kg, P3 amounted to 158.88 mg / kg, P4 amounted to 329.92 mg / kg, amounting to P5 121.12 mg / kg, and sample code P6 amounted to 37.6 mg / kg Three samples did not meet the requirements based Permenkes No. 1168 / Menkes / Per / X / 1999, were sample with code P2, P3 and P4. To BPOM and Health Department had to inform the regulations on the use of food additives and dangers of the used of food additives on health. Keywords: Sausage, Nitrite, Determination of Levels
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