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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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HUBUNGAN KONSUMSI MAKANAN DENGAN KEJADIAN HIPERTENSI PADA LANSIA DI DESA MEKAR BAHALAT KECAMATAN JAWA MARAJA BAH JAMBI KABUPATEN SIMALUNGUN TAHUN 2016 Ira Lauramoito Gultom; 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

Hypertension is now a risk factor for morbidity and mortality for the elderly. Riskesdas 2013 mentioned that the prevalence of hypertension in Indonesia ranges from 25.8% and the incidence of this disease is more common in women (28.8%) and in the elderly group. In North Sumatra, the prevalence of hypertension is about 24.7% based on Riskesdas 2013. Data from Puskesmas in Mekar Bahalat village 2015 mentioned that the prevalence of hypertension in the elderly is about 21 people (8.8%). The purpose of this study was to determine and analyze the correlation between food consumption with the incidence of hypertension in the elderly in Mekar Bahalat village, District of Jawa Maraja Bah Jambi, Simalungun. This research type is an analytic observational study with cross sectional design. The population in this study were all elderly that aged ≥ 60 years in Mekar Bahalat village that totaling 120 people, and the samples are 55 respondents. This research was in Mekar Bahalat village, District of Jawa Maraja Bah Jambi, Simalungun in September 2015 to May 2016. The results of this research showed that the type of food detterents hypertension that often consumed by the respondents are corn, fresh water fish, tempeh, tomatoes, bananas, green beans and the type of food triggers hypertension that often consumed by the respondent are pork, salted fish, and biscuits. The results also showed that the variables were significantly related to the incidence of hypertension is variable fat (p = 0.025), sodium (p = 0.039) and fiber (p = 0.029), while the variable carbohydrate (p = 0.821) and protein (p = 0.189 ) is not significantly related to the incidence of hypertension. The advice can be given to people in Mekar Bahalat especially the elderly is to reduce the consumption of foods that high in sodium or salt, high fat, and also increase consumption of fruits and vegetables at affordable prices every day. Keywords: hypertension, the elderly, food consumption
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
ANALISIS KANDUNGAN ZAT PEMANIS (Siklamat dan Sakarin) PADA SELAI BUAH TIDAK BERMEREK YANG DIJUAL DI BEBERAPA PASAR TRADISIONAL KOTA MEDAN TAHUN 2016 nyanyu mashitoh; Evawany Y Aritonang; Albiner Siagian
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

Jam fruit is a refined products with the basic fruits with variously types that well known and many people like it. In the manufacturing procces, manufacturers often use artificial sweeteners to replace natural sweeteners. Artificial sweeteners are the most widely used is the cyclamate and saccharin because the price is much cheaper than the natural sweetener, it is very easy to find, so as to reduce production costs and provide more money for producers. In some studies it was found that the use of artificial sweeteners that do not qualify will cause carcinogenic diseases. This research is the descriptive survey to know the types of a sweetener as food additivies in jam fruit not branded in the traditional market town of Medan. The sample was taken by purposive sampling from Helvetia market, Pringgan market, Kampung Lalang market, Simpang Limun market and Aksara market. Analysis qualitative of cyclamate a sweetener to do with the deposition method and analysis of saccharine with extraction reagent colour test in Regional Health Laboratory, Medan . The results showed that in 15 samples of jams fruit that are five traditional market town of Medan containing no artificial sweeteners saccharin and one samples (6,7%) of jam fruit containing artificial sweetener cyclamate, samples from Kampung Lalang traditional markets. It is suggested to consumers so remain selective foods especially product jam fruits. Keywords  :  Fruits Jams, Cyclamate, Saccaharine, Artifical Sweeteners
PENGUKURAN INDEKS GLIKEMIK BUBUR CAMPURAN JAGUNG MANIS (Zea mays saccharata) DENGAN KACANG HIJAU (Vigna radiata) Radita Olva; Albiner Siagian; 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

Glycemic index is the level of food according to their effect on increase the blood glucose level. The implementation of glycemic index can be used as basis for selecting carbohydrate food source to enhance and to maintain health. Sweet corn is one of carbohydrate food source that often to processed into refined products, such as porridge. Corn porridge often combined with other food to produce porridge with various flavor. Corn mung bean porridge is one of refined food made by combination of sweet corn and mung bean that often consumed by people. However, the glycemic index of corn mung bean porridge is yet unknown. This study was experimental study with 8 healthy subjects. Corn mung bean porridge as a test meal was made with the ratio of 1:1. This study aimed to determine the glycemic index value of combination porridge of sweet corn (GI=86) and mung bean (GI=38), with the white bread as the reference food. The corn mung bean porridge contain some nutrients. Moisture content (wet based/wb) were 70,0%, ash content (wet based/wb) were 1,21%, protein content (wet based/wb) were 6,70%, fat content (wet based/wb) were 1,35%, carbohydrate content (wet based/wb) were 15,5% and dietary fiber content (wet based/wb) were 0,20%. The energy content contained on corn mung bean porridge amounting to 100,95 kcal. The results of this study indicate that based on the glycemic index calculation, combining sweet corn porridge (GI=86) with mung bean (GI=38) has been proven to lower the glycemic index of sweet corn porridge to 70%. It is included in the intermediate category (55–70), so that it may be consumed by healthy people or people with diabetes mellitus. It is recommended to do further research to measurement the glycemic index value of corn mung bean porridge with other ratio and more further research on the measurement of glycemic index value of other refined foods made from sweet corn (Zea mays saccharata) or mung bean (Vigna radiata) so that will add more list of food on the glycemic index table. Keywords : Glycemic index, porridge, sweet corn, mung bean
HUBUNGAN BERAT LAHIR DAN STATUS GIZI TERHADAP TINGKAT KECERDASAN INTELEKTUAL (IQ) PADA SISWA SD NEGERI 054901 SIDOMULYO KECAMATAN STABAT KABUPATEN LANGKAT Destriana Annisa; Albiner Siagian; 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 health and growth is something that really needs to be constantly concerned by many people. Children intellectual and physical development begins since the time they were born and can be affected by the birth weight and nutritional status. This study is designed with a cross sectional which aims to determine the relationship between the birth weights, nutritional status with the students intelligence level in SD Negeri 054901 Sidomulyo, Stabat. The samples are some of the students in grades 1-6 (75 students in total). Birth weight data obtained by giving the questionnaires to the respondents, which are the parents of the students, and the nutritional status of students carried out by anthropometric measurements (BMI/U), while the intelligence level of students measured with Colored Progressive Matrices (CPM) and Standard Progressive Matrices (SPM) IQ test. To analyze the data of the relationship between the birth weight and nutritional status with the intelligence level of the students Chi Square test is used, in which that Cl 95% and the value of α = 0,05. The results shows that from 75 students, 28 students (37,3%) have low birth weight, 26 students (34,7%) have wasting nutritional status, and most students (27 students/36%) have the intelligence level below the average. The data analysis demonstrates an association of birth weight (p=0,0001) and nutritional status (p=0,039) with a level of intelligence. From the analysis, it is concluded that there is a relationship between birth weight, nutritional status and intellectual intelligence level of the students (p=<0,05). This result shows that the children with normal birth weight will have a good intelligence level and the children with better nutritional status will have higher intelligence level. Based on this, it is expected that the school as a facilitator of education can improve the students’ nutrition supervision and services. Keywords: birth weight, nutritional status, intelligence level, school children
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
KANDUNGAN GIZI ROTI TAWAR BENGKUANG (Pachyrhizus erosus) Trisna Ratna Sari; Albiner Siagian; 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

The high consumption of white bread increased the need of wheat flour as the main ingredient of bread. The flour from wheat still can’t be cultivated in Indonesia. Bread with non-wheat flour, used the other commodities the raw material, yam that still limited as food and just a little in food industries. The technological based utilization of yam that already exist is yam flour. The purpose of this study is to know the nutrient that contained in yam white bread.  This study was experimental study. The method that used for testing the nutrient content is the oven method (water and ash), micro-kjeldahl (protein content), sooxhlet (fat), luff schoroll (carbohydrate) and the gravimetric method (crude fiber content). Tests conducted in the laboratory of nutrients Palm Research Center. Based on the test results on the nutritional value of yam white bread (40% yam flour and 60% wheat flour) amounting to 33,37% water, 2,34% ash, 11,98% protein, 11,60% fat, 67,67% carbohydrate and 3,42% crude fiber. The energy content contained on yam white bread amounting to 423 kcal. Yam white bread can be used for the alternative food as the prevention of degenerative diseases. However the food portion of the yam white bread should still be considered because yam white bread high in fat.   Keyword: Nutrient Content, Yam Flour, Yam White Bread
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
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

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Abstract

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
PEMANFAATAN TEPUNG BIJI NANGKA UNTUK PEMBUATAN KUE NASTAR DAN NILAI GIZINYA Yosua Festus Sitorus; Evawany Y Aritonang; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

To help reduce dependence on wheat flour and lower the selling price, the use of flour can be reduced by the use of other ingredients. Substitution of wheat is expected to guarantee the sustainability of production and simultaneously empower the potential of local resources such as jackfruit seeds. Utilization of jackfruit seeds is still relatively low. This can be seen from the public consumption of jackfruit seed itself, where the processed only consumed in the form of simple preparations such as boiled just like that. Though the utilization of jackfruit seeds can be developed again into a variety of processed products that are varied and more interesting. The reason for the selection of jackfruit seeds as raw material for making this nastar cake is because jackfruit seeds are superior when compared to other similar fruit seeds (Cempedak Seeds and Durian Seeds) in terms of nutritional value, ethics, and aesthetics as food raw materials. Jackfruit seed is very possible to be processed into flour because of the composition of large starch. There were two treatments applied in this study, the first nastar cake made with a 50 percent ratio of jackfruit flour to 50 percent wheat flour, the second a nastar cake made with a ratio of 70 percent jackfruit flour and 30 percent wheat flour. Then compared also the nutrients in it. Furthermore, receive power test to see the level of preference for each cake nastar. After tested through Laboratories research with test parameters determined sequentially in 100 grams of nastar cake with Comparison of jackfruit seed flour and wheat flour 50:50 and 70:30 value as follows: Carbohydrates as much as 40.1 grams and 40.9 grams, Fat As much as 20.0 grams and 19.5 grams, Protein A total of 5.71 grams and 6.09 grams, Fospor of 0.17 grams and 0.20 grams, Calcium as much as 45.9 mg and 30.3 mg. The use of jackfruit and wheat flour for making nastar cake with 50:50 and 70:30 Comparison has no significant difference from Color, Aroma, Texture and Flavor. However, most Panellists prefer the Nastar cake with jackfruit seed flour and 50:50 wheat flour instead of Nastar Cake with ground jackfruit flour and 70:30 flour. Keywords: Jackfruit Seed Flour, Nastar, Acceptance Test, Nutritional Value.
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