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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi dan Pangan Media Kesehatan Masyarakat Indonesia Gizi, Kesehatan Reproduksi dan Epidemiologi Lingkungan dan Kesehatan Kerja Jurnal Kesehatan Masyarakat Jurnal Kesehatan Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Kesehatan Prima Journal of Epidemiology and Public Health Amerta Nutrition Jurnal Kesehatan JCRS (Journal of Community Research and Service) JURNAL MUTIARA NERS Jurnal Muara Sains, Teknologi, Kedokteran dan Ilmu Kesehatan Contagion: Scientific Periodical Journal of Public Health and Coastal Health Journal of Telenursing (JOTING) Green Medical Journal Indonesian Journal of Global Health research Budapest International Research and Critics in Linguistics and Education Journal (Birle Journal) Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Dunia Gizi Jurnal Health Sains Jurnal Pangan, Gizi dan Kesehatan MAHESA : Malahayati Health Student Journal Devotion: Journal of Research and Community Service Britain International of Exact Sciences Journal (BIoEx Journal) JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) Formosa Journal of Applied Sciences (FJAS) TROPHICO: Tropical Public Health Journal Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary)
Zulhaida Lubis
Universitas Sumatera Utara
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PERILAKU KELUARGA PETANI DALAM PENGANEKARAGAMAN KONSUMSI PANGAN BERDASARKAN KARAKTERISTIK KELUARGA DI KELURAHAN BARU LADANG BAMBU KECAMATAN MEDAN TUNTUNGAN TAHUN 2015 Faradilla .; Jumirah .; Zulhaida Lubis
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

Diversification of food consumption is effort to stabilize consumption patterns to fit of Dietary Pattern Expectations. The purpose of this research is to determine behavior of farmers family in diversification of food consumption based on the characteristics of families in Baru Ladang Bambu District, Medan Tuntungan Subdistrict in 2015. This was a descriptive research with cross sectional study design. Population were a whole family of farmers in Baru Ladang Bambu District, Medan Tuntungan Subdistrict, sampling was done with the proportional random sampling were 63 farmers. Primary data were collected through interviews using a form of inventory method. The result showed that the diversification of food consumption majority of farm families with high category (≥6 food group), knowledge of the majority of the good category and the attitude of the majority of good category, while diversityfood consumption based on the characteristics of family farmers, land ownership is in the category of landless, education level housewife in junior high school category, income <Rp.2.037.000 and the number of family members ≤4 people. Based on the result of this research, expected to the subdistrict officer to make a cooperation with the Department of Agriculture and Food Security to further improve guidance to farm families with focus outreach efforts about diversification of food consumption. Keywords: family behavior, diversification of food, family characteristics
KARAKTERISTIK DAN DAYA TERIMA BUBUK INSTAN CAMPURAN TEPUNG KECAMBAH JAGUNG, TEPUNG TEMPE, DAN TEPUNG WORTEL SEBAGAI MAKANAN PENDAMPING ASI Siti Sundari Putri; Jumirah .; Zulhaida Lubis
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

Infants whose entering the age of 6-24 months need a complementary foods to fulfill their daily nutritional needs. Recommended complementary foods are coming from local food that was highly nutritious, easily obtainable, and cereal-based, such as corn, tempeh, and carrot. The purpose of this study was to determine the characteristics and acceptance of powdered instant from flour corn sprouts, tempeh flour, carrot flour as complementary foods. This study was experimental study, using a completely randomized design, with three factors and two treatment, instant powder of flour corn sprouts, tempeh flour, carrot flour with ratio 50%: 40%: 10% and 55%: 40%: 5%. The mixture was made base on the adequacy of infant required nutrients 6-12 months. Panelists in this study were 7-12 months infants whose accompanied by his mother as many as 30 people. Test by organoleptic test and acceptence test data was analyzed by independent t test. The results showed that the organoleptic test of the color, flavor, and texture of the most preferred was powdered instant of flour corn sprouts 55%, tempeh flour 40%, and flour carrot 10%. While both instant powder aroma less preffered. Based on the analysis, there are differences in color and texture on both the instant powder. It was suggested to consumers to pay attention to the portion size of instant powder and advised to consume a wide variety of foodstuffs. Keywords: complementary foods, corn sprouts flour, tempeh flour, carrot flour, acceptability test
DAYA TERIMA COOKIES SUBSTITUSI TEPUNG AMPAS TAHU DENGAN TEPUNG BERAS MERAH DAN NILAI GIZINYA Riris Manurung; Ernawati Nasution; Zulhaida Lubis
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

Tofu dregs flour with brown rice flour can be processed into a variety of food products one of them cookies that can contribute nutrients such as protein, fat, carbohydrates and fiber for the fourth nutrient content is an important component that is necessary for every human being. The purpose of this study was to determine the acceptability and nutrition facts of tofu dregs flour with brown rice flour as the main ingredient in the manufacture of cookies. This study was an experimental study of making cookies with the addition of tofu dregs flour with brown rice flour with different ratio of tofu dregs flour with brown rice flour (70% : 30% and 80% : 20%). Research on testing the acceptability and manufacture of cookies substitution held at the Faculty of Public Health, University of Sumatera Utara with panelists were 30 people, while nutrient analysis was tested in Laboratory of Industrial Research and Standarization Agency Medan. This type of research is an experiment using a completely randomized design. The data were analyzed descriptively percentage. Results of research organoleptic test on taste, scent, texture and colour of the cookies substituted with tofu dregs flour with brown rice flour at a ratio of 70% : 30% protein contributed 12.51%, 13.72% fat, carbohydrates 69.0% and 11.20% crude fiber in 100 grams of material. While the ratio of 80% : 20% protein contribute as much as 13.17%, 13.50% fat, carbohydrates 68.42% and 12.13% crude fiber in 100 grams of material. From the results of test Independent Sample Test can be seen a difference in the treatment that there is no difference in treatment effect on the flavor (0.325) ,scent (0.143) and colour (0.581) between cookies with a ratio of 70 % : 30 % and a ratio of 80 % : 20 %. While on the texture (0,004) between cookies ratio of 70 % : 30 % and a ratio of 80 % : 20 % there is a difference in treatment effect. Suggestions from this study is that people can make cookies tofu dregs flour with brown rice flour as a healthy snack alternative, inexpensive and can reduce waste pollution tofu waste. In addition, further research needs to be done related to the content of other nutrients in the cookies tofu Dregs Flour with brown rice flour. Keywords : Cookies, Tofu Dregs Flour, Brown Rice Flour.
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
POLA MAKAN, KECUKUPAN GIZI DAN STATUS GIZI BALITA PADA KELUARGA MISKIN DI PERUMNAS MANDALA, KELURAHAN KENANGAN BARU Chintya Nurul Aidina; Zulhaida Lubis; Fitri Ardiani
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 patterns of under five years old in poor families consume staple food such as rice, side dishes, vegetables and fruits are very limited. This study aimed to determine food patterns, nutrition adequacy and nutritional status of children in poor families. The research was a descriptive survey, cross-sectional design. Sample in this study consisted of 65 children taken from 196 children. Respondents in this study were mothers of children under five. Collecting data on family characteristics obtained through interviews using a questionnaire, toddler food consumption data obtained through food recall and food frequency data using scales weight toddlers underfoot and data using microtoise toddler height. The results showed that the diet of children under five according to the type of food consumed staple is rice, side dishes are consumed eggs, and tempeh, vegetables are often consumed are spinach, and fruits consumed is papaya. Generally good level of energy consumption by 53,8%, good protein consumption level of 100%, and the rate of consumption of good fats 46,2%. Nutritional status (BB/U) are good at 92,3%, nutritional status (TB/U) are normal at 66,2% and nutritional status (BB/TB) are normal at 92,3%. Suggestions of this study was to local health officials are expected to focus more on education, especially for mothers of children under five in improving nutrition in particular on the provision of food within the household level which is very important to support improved nutrition of children under five. Keywords:       food pattern, nutrition adequacy, nutritional status, children under five years old, poor families
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
PEMANFAATAN TEPUNG BUAH ALPUKAT (Persea americana Mill.) DALAM PEMBUATAN BOLU TERHADAP DAYA TERIMA DAN KANDUNGAN GIZINYA Nurhalis Siregar; Zulhaida Lubis; 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

Food diversification efforts can be done by using local food. Avocado is one of the local food that have many nutrients and its availability is quite promising because the production of avocado tend to increase every year. Avocado processed into flour as substitute the wheat flour in the manufacture of cake. Avocado flour cake is one of the food product that modified by adding flour avocado and contain nutrient that needed the body. The purpose of this research is to know the acceptability of avocado flour cake based organoleptic analysis the taste, smell, color, and texture of avocado flour cake that determined using hedonic scale and to know protein and fat of avocado flour cake. This research is experimental research. Manufacture of avocado flour cake consists of two factors, they are wheat flour and avocado flour cake with 3 treatments. Each treatment use combination of avocado flour cake and wheat flour as much as 10%: 90%, 20%: 80% and 30%: 70% with symbol A1, A2, and A3. Panelist in this research are students of the Fakultas Kesehatan Masyarakat Universitas Sumatera Utara as many as 30 people. The results showed that the organoleptic test results avocado flour cake which is most favored based color is treatment III (A3) with score 78.9%, while avocado flour cake most favored based smell, texture, and taste is treatment I (A1) with each score 81.1%, 83.3% and 87.8%. Based the results of analysis fat and protein of avocado flour cake that highest fat is treatment III (A3) as much as 428 mg, while avocado flour cake that highest protein is treatment II (A2) as much as 135,4 mg. Suggested in order to can be done further research towards making avocado flour cake to improve the quality of acceptability and its nutrient content. Keywords : Avocado Flour, Avocado Flour Cake, Acceptability, Nutrient Content
PENGARUH PENYULUHAN GIZI TENTANG MAKANAN BERAGAM BERGIZI SEIMBANG DAN AMAN MELALUI BUKU CERITA BERGAMBAR TERHADAP PENINGKATAN PENGETAHUAN DAN SIKAP ANAK SEKOLAH DASAR NEGERI 060895 MEDAN Rodhia Ramadhani; Albiner Siagian; 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

The increasing prevalence of malnutrition and overnutrition in Primary School student need a serious handling. One of the intervention isnutritional education using the media which interesting for Primary School student. Giving information about various nutritional balance and secure foods is one strategy to increase the knowledge and attitude of students to choose the various nutritional balanced and secured foods in their daily menus. The aim of this research to find out the effect of nutritional education through ilustrated story book to increase the knowledge and attitude of primary student of SDN 060895 Medan diet healthy. The type of this research is quasi experimental with one group pretest posttest design. Total sample are 71 children which fluently to reading. Treatment was giving infromation by ilustrated story books. Measurement was taken twice, before and after getting education nutrition.  Analysis of data using statistical test using Paired sample t- test for knowledge and Willcoxon for attitude with significant level of 95 %. The result showed that children given knowledge ilustrated story book pretest scores of elementary student in adequate category (15,5%) and posttest adequate category being  (76,1%). Attitude before intervention pretest category (45,1%) and after intervention posttest category (69%). Statistical analysis showed there were differences in knowledge and attitude scores after nutrition education through ilustrated story book (p = 0,000). The conclusion of this research there were the effect of nutritional education through illustrated story book for the primary school students knowledge and attitude about various nutritional, balanced, and secured food. Suggestions of this research was for the local health department to more attention about nutritional counseling in the school, and for the nutrition workers in community health centers to use illustrated story book to inform about various nutritional, balanced and secured to primary school student with more interesting concept. Keywords : balance diet, illustrated story book, knowledge,  attitude, primary school student.
KECUKUPAN ENERGI DAN PROTEIN SERTA STATUS GIZI SISWA SMP YANG MENDAPAT MAKAN SIANG DAN TIDAK MENDAPAT MAKAN SIANG DARI SEKOLAH DENGAN SISTEM FULLDAY SCHOOL Siti Nuraini Dongoran; Albiner Siagian; 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

The teaching learning process activity of the school applied the fullday school system is conducted in full day (less than 9 hours). The student who study in this school has the higher learning activity than student in the public school. Therefore, the fullday school provide the student with or without lunch. This research aims to compare the energy and protein sufficiency and nutrition status of students of fullday junior high school. So it review whether the lunch provided by full day school satisfy the nutrition requirement of the students. This research was conducted at two fullday schools in Medan. Of each school the sample is 58 students. The anthropology data was collected by do the measurement of weight and  height while the food intake data was collected by interview using recall form 24 hours for twice. The result of this research indicates the sufficiency of energy and nutrition status of the student in fullday school who get the lunch from school is better than student who did not obtain the lunch from school. While for protein sufficiency is contrary. But the lunch supplied by fullday school that provide the students with lunch did not fulfill the nutrition requirement of students. Therefore, the fullday school that provide the student with lunch and without lunch must consider the nutrition status of the student specially when student in the school. A good nutrition status will increase the body immune of student in order to preven any diseases for student and can learn effectively with the higher learning achievement. Keywords : energy sufficiency, protein sufficiency, nutritional status, lunch, junior high school student
HUBUNGAN PENGETAHUAN GIZI, KONSUMSI PANGAN, AKTIVITAS FISIK DENGAN STATUS GIZI PADA SISWA SMP NEGERI 2 TANJUNG BALAI TAHUN 2016 Retno Ayu Widya Cipta; Zulhaida Lubis; Jumirah .
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

In adolescence often appear a variety of nutritional problems due to wrong nutrition behavior, namely the imbalance between nutritional intake with the recommended dietary allowance. Nutritional problems that can occur in adolescents is malnutrition and obesity. It can be influenced by knowledge of nutrition, food consumption, and physical activity. The aimed of research to determine the relationship between nutrition knowledge, food intake, and physical activity with nutritional status on student / i in SMP Negeri 2 Tanjungbalai.                This type of research is descriptive observational with cross sectional design. The sample was 88 students by using proportional random sampling technique. Data were obtained through interviews using questionnaires, forms a 24-hour recall and food frequency question, and the measurement of height and weighing. Data analise using chi square test. The results showed that students who were normal nutritional status 54,5%, thin nutritional status of 12,5%, and the nutritional status of obese amounted to 33,0%. Students nutrition knowledge related to nutritional status (p = 0,013). Consumption of food which includes an arrangement of foods was not associated with nutritional status (p = 0,161), while the consumption of food that includes energy sufficiency level (p = 0,016), the adequacy of carbohydrates (p = 0,004), the adequacy of protein (p = 0,005), and the amount of fat (p = 0,018) associated with nutritional status. Students' physical activity associated with nutritional status (p = 0,024). Suggested to the school to add to the subject matter of nutrition, activate extracurricular activities for students through the School Health Unit to educate about nutrition, and doing activities more beneficial to the students as regular exercise in order to maintain health. Keywodrs: Nutrition Knowledge, Food Consumption, Physical Activity, Nutritional Status, Junior High School Students
Co-Authors Adelina Irmayani Lubis ADRY RIDHWANAH Almina Rospitaria Tarigan Alvira Fransiska Ginting angriani, riana - Apriyanti Sihole Ara, Maida Ayu Aritonang, Evawani Arrahim ali Purnama Asfriyati ,MKes Atikah Ulfa Atina Travianita Ayu Wulandari Cahya Elika Lubis Chairunny, Cici Chelsea Andini Marpaung Chintya Nurul Aidina Darmawan Siagian Denima Sakti Pulungan Destanul Aulia, SKM., MBA., M.Ec., Ph.D Devy Andriana Sardiana Dyanika Putri Ecia Meilonna Koka EKA PUTRI R RANGKUTI Elfalini Warnelis Eliani Sinaga Emma Bermila Bangun enita wahyuni nasution Entywe Habeahan Erna Mutiara Ernawati Nasution Etti Sudaryati Etty Sudaryati Evawany Aritonang Evawany Y Aritonang Evawany Y Aritonang Evawany Yunita Aritonang Evawany Yunita Aritonang Evi Sari Ariesta Fahrun Nisa Faradilla . Farah Marlinda Syam Fazidah Aguslina Siregar, Fazidah Aguslina FEBI DWI DESIYANA Fitri Ardiani Gadis Siti Wilda Ginting, Desni Oktavina Gusmaini Ahmad Hasibuan Hadiah Kurnia Putri Hastaty HS Herta Masthalina, Herta Heru Santosa Hondro, Helpianus Siswanto Ida Nurhayati Irianti, Evi Irma Handayani Irma Handayani, Irma Irma Yulita Juanita Juanita4 Jumirah . Jumirah Jumirah Jumirah Jumirah Karota, Evi Laila Apriani Hasanah Harahap Lenni Afriani Batubara Lili Angriani Lubis Lisparyanda Sihombing Lita Sri Andayani Lubis, Sri Novita Mahdiah Mahdiah Maida Ayu Ara Manalu, Meliana Oktafia Mariana Siregar Marissa Anggraini Maya Fitria Melisa Puspita Sari Mhd.Arifin Siregar Mike Fitria Mona Ivana Pintubatu Muhammad Arifin Siregar Munthe, Yanti Yanda Nababan, Agnes Sry Vera Nabila, Salsa Namora Lumongga Lubis, Namora Lumongga Nasution, Muharmansyah Nasution, Siti Saidah NASUTION, YULIA AFRINA Nasution, Zuraidah Nazrah Elida Pohan Nila Tuti Safitri Novita Fitriany Akbar Sagala novita siahaan Nur Amri Sari Harahap Nur Syakirah Nurhalis Siregar Nurmaini Nurmaini Pika Asyera br Sinulingga Pohan, Indah Zakia Prof. Dr. Ir Albiner Siagian M.Si Pujiati Purnama Sinaga Qonita Luthfia R.Kintoko Rochadi Rahayu Lubis Rahmawati Wardani Rani Ulfa Lubis Ranika Harahap Ratna Juwita Sari Ratna Zahara Retno Ayu Widya Cipta Ria Sutiani Riris Manurung RISANTI FEBRINE ROPITA Rodhia Ramadhani Ros Idah Rohna Berutu Ruth Apriyanti Santi Nurida Br Nainggolan Sarah Mutia Sihombing, Hafifah Danea Rosa Sinaga, Junita Sinulingga, Pika Asyera Siti Ardianti A Panjaitan Siti Nuraini Dongoran Siti Sundari Putri Siti Zahara Nasution, Siti Zahara Sitinjak, Irene Grececia Yohana Sri Erlina Sri Martauli Simbolon Sri Rahayu Sanusi Suhesti, Tri Suraya, Rani Syarifah Syarifah Syarifah Syarifah Syarifah, Syarifah Tanjung, Riswani Tarigan, Almina Rospitaria Tarigan, Almina Rospitaria Tasya Arida Tunggadewi, Gayatri Vicky Luvitasari Lumban Gaol Wahidatul Ukhra Alamsyah Wahyuni, Arlinda Sari Wilda Zulihartika Nasution yati oktaviani br keliat Yohana Tetty Gultom Yohana Tetty Gultom Yuliana Asnita Yuliana Diah