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Correlation among Sodium Intake, Fat Intake and Physical Activity with Prevalence of Hypertension in Young Adults at Arifin Achmad Regional Public Hospital, Riau Huzaipah, Annisa Amalia; Aritonang, Evawany Yunita; Lubis, Rahayu
Journal of Epidemiology and Public Health Vol. 5 No. 3 (2020)
Publisher : Masters Program in Public Health, Universitas Sebelas Maret, Indonesia

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Background: Hypertension is called the silent killer for it has high prevalence rate and is asymptomatic; thus, it needs to be early prevented. When blood pressure is high and uncontrollable, it may lead to complications. Today, hypertension is not only found in elderly, it is also found among young adults at age > 18 and it tends to increase annually as they frequently consume high sodium and high fat and lack of physical activities along with the development of technology. Developed technology has made everything easy to do without burning excessive energy. More researches on hypertension are conducted on elderly and only a few are conducted on young adults. The objective of this study is to discover the correlation among sodium intake, fat intake, and physical activity with prevalence of hypertension in young adults at Arifin Achmad Regional Public Hospital, Riau Province.Subjects and Method: This is an analytical observational study with case-control design that was carried out at Arifin Achmad Regional Public Hospital, Riau Province, Indonesia. A sample of 80 respondents divided into a case group with 40 respondents and control group with 40 respondents was selected by purposive sampling. The depen

NILAI GIZI DONAT YANG DIMODIFIKASI DENGAN JAGUNG DAN BAYAM Atina Travianita; Zulhaida Lubis; Evawany Yunita Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 5 (2013): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Food diversification efforts can be done using local food as food diversity. Donuts are usually made using wheat flour is imported foodstuffs, can be modified by making use of local foods such as corn and spinach. Donuts are modified with corn and spinach are also potentially contribute nutrients such as protein, fat, calcium, phosphorus, iron, vitamin A, vitamin B1, and vitamin C. This study aims to determine the acceptability test based on organoleptic properties include color, aroma, flavor, and texture are tested through hedonic test and nutritional content.This study is an experimental research making donuts with the addition of corn and spinach (spinach corn donuts) with different composition ratio of wheat flour, corn, and spinach (5:2,5:2,5, 5:3:2, and 5:2: 3).The results showed that the organoleptic test based on color, aroma, flavor, and texture, spinach corn donuts panelist is the most preferred donuts made with spinach corn 5:2,5:2,5 comparison. Based on the analysis of variance, the addition of corn and spinach with various levels of comparison in the manufacture of corn spinach donut gives a significantly different effect on flavor, aroma, color, and texture of the spinach corn donut generated.The addition of corn and spinach in making donuts increase the content of calcium, phosphorus, iron, vitamin A, vitamin B1, and vitamin C than regular donuts. Advised consumers to make donuts with the addition of corn and spinach as an alternative to reducing food consumption of wheat flour. Diversification also be carried out with the addition of other food as corn and spinach nutrient-rich food.Keywords : Dounut, corn-spinach, nutritive value

HUBUNGAN POLA KONSUMSI MAKANAN DAN KONSUMSI SUSU DENGAN TINGGI BADAN ANAK USIA 6-12 TAHUN DI SDN 173538 BALIGE Ria Solia Nainggolan; Evawany Yunita Aritonang; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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ABSTRACT Primary student is an investment the nation because children that age are the future generation. Nutrition becomes important for primary student because it can support the growth physically. Consumption of food and milk of children 6-12 years old can help the nutritional optimally to support the child's growth in height. The objective of this study was to know the relationship between food and milk consumption with body height of children 6-12 years old in SDN 173538 Balige (consist of 60 children as samples). Design of study was cross sectional study. The study was conducted by calculating the adequacy of energy, protein, and calcium from food and milk consumption of children using 24 hour food recall method. Child’s body height was measured by microtoise instrument. The result of study showed that in general, child's body height by age is 81.7% in normal category, 16,7% in short category, and 1,7% in stunting category. There was a significant relationship between the adequacy protein of food, the adequacy protein and calcium of milk with body height. While there was no relationship the adequacy energy and calcium of food and the adequacy energy of milk with body height. The school suggested to cooperate with Balige Health Center provide education to primary student about daily nutrition and benefits of drink milk for height growth. Parents should also pay more attention to children’s food consumption in terms of quantity. Keywords: Food consumption, milk consumption, body height, primary student

GAMBARAN KETERSEDIAAN PANGAN, KECUKUPAN ENERGI, DAN PROTEIN SERTA STATUS GIZI IBU HAMIL PASCAPENGUNGSIAN ERUPSI GUNUNG SINABUNG KABUPATEN KARO TAHUN 2014 Silvina Sri Hartati Manurung; Evawany Yunita Aritonang; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 4 (2014): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Pregnant women is one of the vulnerable groups in nutritional problems because pregnancyterm need a large number of nutrients. Natural disaster can affect the household food availablesuch as the eruption of Sinabung which is cause the destruction of agricultural that give impact inthe collapse of population economy. This is affect the nutritional status of pregnant women whennatural disaster occurs to leave the refugee. The purpose of this research is to find out thehousehold food available, the number of energy and protein adequacy and the nutritional status ofpregnant women post Sinabung’s eruption. This is a descriptive research with cross sectionaldesign. The 33 samples of this research are the whole population in 2nd and 3rd trimester range.This research takes the household food availabel, the number of energy and protein adequacy, andnutritional status data were analyzed by univariate to get the frequency distributions. The researchshows that most of the nutritional status of pregnant women based on Upper Arm Circle did nothave a high risk in Energy Chronic Malnutrition (<23,5 cm) is about 90,9%. Pregnant women foodavailable shows 54,5% in non adequate category and the adequacy of protein in pregnant womenshows 66,7% in non adequate category. The household food available shows only 45,5%household in a good level of food available, and the rest shows the households food available areinsecure because the economy of people is unstable yet caused of agriculture is not giving the cropsyet. It is required for the increase of pregnant women awareness in health nutritional needed whichis increased in the term of pregnancy and the centred effort from government to make sure the foodavailable in population in case of natural disaster ( eruption) which is affect the collapse ofagricultural and economical.Keywords: food available, energy and protein adequacy, nutritional status, post evacuation

Utilization of Imperfect Produce of Honey Guava to Improving the Economy and Welfare of Farmers Mahyuni, Eka Lestari; Aritonang, Evawany Yunita; Soeparno, Wahyu Sugeng Imam
Journal of Saintech Transfer Vol. 6 No. 1 (2023): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v6i1.10378

Huney guava (Syzygium aqueum) is a potential agricultural product of Secanggang District, Langkat Regency, which is generally sold in fresh fruits. The production of Guava in this area reaches 150 kg per farmer, with 25-30 kg of them remain unsold. This community service aims to disseminate knowledge and technology to farmers about processing honey guava fruit into chips with the trade name "KeJaM". This activity is expected to be a solution for farmers in processing unsold products into new products that can increase economic value, as well as reduce agricultural waste. In this activity, the community service activities team also provided honey herb processing equipment, namely a vacuum fryer and spinner, so that the honey guava chips produced still have the characteristic honey guava taste. KeJaM is a healthy snack which is expected to attract the interest of public in order to improve the economy and welfare of farmers.

Kepatuhan ibu hamil dalam mengonsumsi tablet Fe di Poli Kebidanan RSU Mitra Medika Medan Nurdin, Mona; Aritonang, Evawany Yunita; Anto, Anto
Jurnal Prima Medika Sains Vol. 1 No. 1 (2019): Desember
Publisher : Program Studi Magister Kesehatan Masyarakat Universitas Prima Indonesia

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Tablet Fe adalah suatu suplemen penambah darah yang sangat dibutuhkan oleh ibu hamil guna mencegah terjadinya anemia selama kehamilan. Berdasarkan catatan kunjungan ibu hamil di RSU Mitra Medika Medan dari bulan Januari sampai Desember 2017 terdapat sebanyak 862 kunjungan. Ibu yang berkunjung ke Poli Kebidanan pada umumnya mengalami anemia (27%), padahal petugas di Puskesmas dan rumah sakit selalu memberikan tablet Fe pada ibu hamil yang berkunjung. Tujuan penelitian ini adalah untuk menganalisis faktor-faktor yang berhubungan dengan kepatuhan ibu hamil dalam mengosumsi tablet Fe di Poli Kebidanan RSU Mitra Medika Medan. Jenis penelitian yang digunakan dalam penelitian ini adalah survei analitik, dengan pendekatan cross-sectional study. Populasi dalam penelitian ini sebanyak 123 orang dan yang diambil sebagai sampel penelitian dengan teknik accidental sampling sebanyak 62 orang. Hasil penelitian menunjukkan bahwa variabel yang memiliki hubungan terhadap kepatuhan ibu hamil dalam mengonsumsi tablet Fe di Poli Kebidanan RSU Mitra Medika Medan yaitu pengetahuan, dukungan suami, penyuluhan Fe, ketersediaan Fe, kepercayaan, dan sikap. Dari analisis regresi logistik diperoleh kesimpulan bahwa penyuluhan (p=0,021) merupakan variabel yang paling berpengaruh terhadap kepatuhan ibu mengonsumsi tablet Fe.

Correlation among Sodium Intake, Fat Intake and Physical Activity with Prevalence of Hypertension in Young Adults at Arifin Achmad Regional Public Hospital, Riau Huzaipah, Annisa Amalia; Aritonang, Evawany Yunita; Lubis, Rahayu
Journal of Epidemiology and Public Health Vol. 5 No. 3 (2020)
Publisher : Masters Program in Public Health, Universitas Sebelas Maret, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Background: Hypertension is called the silent killer for it has high prevalence rate and is asymptomatic; thus, it needs to be early prevented. When blood pressure is high and uncontrollable, it may lead to complications. Today, hypertension is not only found in elderly, it is also found among young adults at age > 18 and it tends to increase annually as they frequently consume high sodium and high fat and lack of physical activities along with the development of technology. Developed technology has made everything easy to do without burning excessive energy. More researches on hypertension are conducted on elderly and only a few are conducted on young adults. The objective of this study is to discover the correlation among sodium intake, fat intake, and physical activity with prevalence of hypertension in young adults at Arifin Achmad Regional Public Hospital, Riau Province.Subjects and Method: This is an analytical observational study with case-control design that was carried out at Arifin Achmad Regional Public Hospital, Riau Province, Indonesia. A sample of 80 respondents divided into a case group with 40 respondents and control group with 40 respondents was selected by purposive sampling. The depen

Komposisi Zat Gizi (Fe, Zn, dan Vitamin C) Tempe Yang Difortifikasi Yuliani, Lia; Aritonang, Evawany Yunita; Sudaryati, Etti
MAHESA : Malahayati Health Student Journal Vol 5, No 4 (2025): Volume 5 Nomor 4 (2025)
Publisher : Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/mahesa.v5i4.16809

ABSTRACT Tempeh, a fermented soybean food from Indonesia, is rich in protein, fiber, and healthy fats. However, it lacks essential nutrients like iron, zinc, and vitamin C. Fortifying tempeh with these nutrients can improve its nutritional value, especially in regions like Kabupaten Deli Serdang. The purpose of this study is to look at the nutritional content of iron, zinc and vitamin c in unfortified tempeh and fortified tempeh. The study utilized a factorial Complete Random Design (RAL) to compare the composition of fortified tempeh, a type of soybean, containing fortified iron, zinc, and vitamin C. The analysis was conducted at the Chem-Mix Pratama Laboratory in Jogyakarta.In accordance with SNI 3144:2015, both unfortified and fortified tempeh meet the moisture content standard of 6.5%. Optimal moisture content is crucial for preventing microorganism growth and maintaining tempeh's texture and taste. Fortified tempeh generally has lower moisture content, with iron-fortified tempeh having the least. Zinc-fortified tempeh has the highest dust content, while iron-fortified tempeh has the lowest. Iron-fortified tempeh also has the lowest phytate levels. Vitamin C content is highest in tempeh fortified with iron, zinc, and vitamin C.Fortified tempeh alters its nutritional content, affecting moisture, dust, phytate, fat, protein, vitamin C, iron, and zinc levels. Keywords: Tempeh, Nutrients, Fortification. ABSTRAK Tempe, makanan kedelai fermentasi dari Indonesia, kaya akan protein, serat, dan lemak sehat. Namun, ia kekurangan nutrisi penting seperti zat besi, seng, dan vitamin C. Memperkuat tempe dengan nutrisi ini dapat meningkatkan nilai gizinya, terutama di daerah seperti Kabupaten Deli Serdang. Tujuan penelitian ini adalah untuk melihat kandungan nutrisi zat besi, seng dan vitamin c pada tempe yang tidak difortifikasi dan tempe yang difortifikasi. Studi ini menggunakan Rancangan Acak Lengkap (RAL) untuk membandingkan komposisi tempe yang diperkaya, sejenis kedelai, yang mengandung zat besi, seng, dan vitamin C yang diperkaya. Analisis dilakukan di Laboratorium Chem-Mix Pratama di Jogyakarta. Sesuai dengan SNI 3144:2015, baik tempe unfortified maupun fortified memenuhi standar kadar air 6,5%. Kadar air yang optimal sangat penting untuk mencegah pertumbuhan mikroorganisme dan menjaga tekstur dan rasa tempe. Tempe yang diperkaya umumnya memiliki kadar air yang lebih rendah, dengan tempe yang diperkaya besi memiliki yang paling sedikit. Tempe yang diperkaya seng memiliki kandungan debu tertinggi, sedangkan tempe yang diperkaya besi i yang terendah. Tempe yang diperkaya besi juga memiliki kadar fitat terendah. Kandungan vitamin C tertinggi dalam tempe yang diperkaya dengan zat besi, seng, dan vitamin C. Tempe yang diperkaya mengubah kandungan nutrisinya, memengaruhi kadar kelembaban, debu, fitat, lemak, protein, vitamin C, zat besi, dan seng. Kata Kunci: Tempeh, Zat Gizi, Fortifikasi

How The Effect of Education After Level on COVID-19 Vaccination Status in the Community? Manalu, Sarah Patumona; Aritonang, Evawany Yunita; Nurfahasdi, Meutia; Rahayu, Silda Adi; Nadhira, Ade Citra
Tarbiyah : Jurnal Ilmiah Kependidikan Vol. 14 No. 1 (2025)
Publisher : Universitas Islam Negeri Antasari Banjarmasin, South Kalimantan, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18592/tarbiyah.v14i1.14573

The rapid global spread of COVID-19 requires practical prevention efforts, including vaccination. Public knowledge plays a crucial role in preventing transmission, and one factor influencing knowledge is education level. This study examines the relationship between educational attainment and COVID-19 vaccination status in Medan Tuntungan District. Using a cross-sectional design, the research involved 100 respondents from 68,000 individuals aged 18 and above. Data were collected through questionnaires and analyzed using univariate and bivariate methods. The results show no significant correlation between education level and COVID-19 vaccination status (p-value = 0.096). Several factors contribute to this, including widespread access to information through mass media and public campaigns and knowledge gained outside formal education. In conclusion, education level does not impact the COVID-19 vaccination status of the community in Medan Tuntungan District. The implication of these findings is the importance of a broader and more equitable communication strategy in vaccination campaigns, focusing on groups with high levels of education and covering groups with lower levels of education through easily accessible media.

Pengaruh Terapi Herbal Jus Tomat Terhadap Penurunan Tekanan Darah pada Penderita Hipertensi di Wilayah UPT Puskesmas Aek Natolu Toba Samosir Sijabat, Lia Mayang Sari; Tanjung, Riswani; Nasution, Siti Zahara; Aritonang, Evawany Yunita; Bukit, Evi Karota
Jurnal Ners Vol. 9 No. 3 (2025): JULI 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v9i3.47046

Hipertensi merupakan salah satu masalah kesehatan global yang berisiko menimbulkan komplikasi serius seperti penyakit jantung dan stroke, dll. Penanganan non-farmakologis, termasuk terapi herbal jus tomat menjadi suatu alternatif yang baik karena efek samping yang minimal Penelitian ini menggunakan metode penelitian Kuantitatif dengan desain penelitian Quasy-Experiment Pretest-Postest Non-Equivalen With Control Group. Penelitian ini dilaksanakan di wilayah UPT Puskesmas Aek Natolu Toba Samosir, dengan total sampel sebanyak 60 responden yang terdiri dari 30 kelompok intervensi dan 30 kelompok Kontrol yang dipilih dengan menggunakan Teknik simple random sampling, data yang telah dikumpulkan dianalisis dengan menggunakan uji statistic T-test. Terdapat perbedaan tekanan darah penderita hipertensi sebelum dan sesudah pada kelompok intervensi dan kelompok kontrol dengan dengan nilai P-Value sistol 0,000 dan P-Value diastole 0,000 dan nilai rerata selisih sistol kelompok kontrol dan intervensi adalah 13,73, pada diastol 4,69. Hal ini menunjukkan adanya pengaruh terapi herbal jus tomat terhadap penurunan tekanan darah pada penderita hipertensi. Terapi herbal jus tomat memiliki pengaruh yang signifikan dalam menurunkan tekanan darah pada penderita hipertensi. sehingga jus tomat ini dapat dipertimbangkan sebagai terapi tambahan non-farmakologis dalam manajemen hipertensi.

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