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All Journal Gizi, Kesehatan Reproduksi dan Epidemiologi Jurnal Al-Bayan: Media Kajian dan Pengembangan Ilmu Dakwah Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Ernawati Nasution
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Agriculture, Biological Sciences & Forestry Humanities Education Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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UJI DAYA TERIMA DAN NILAI GIZI BISKUIT YANG DIMODIFIKASI DENGAN TEPUNG KACANG MERAH PETTI SITI FATIMAH; Ernawati Nasution; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Red bean is one of the types of nuts that are potentially to be developed in a variety of industrial products food. Red Bean have a nutritional quality is not inferior to other types of nuts, but its utility becomes food hawker is still limited. Red bean flour can be processed to various food product that can give his nutrient contributing such as food hawker a schoolchild. One such product is the biscuit. The purpose of this research is to know the nutrient content and acceptability from a biscuit with addition of red bean flour. This research is a research experiment, that is the manufacture of biscuits with the addition of red bean flour by 10%, 17.5% and 25%. Panelists in this study are elementary school students of SDN 067097, as many as sixty people. Acceptance of test data obtained were analyzed by descriptive and nutrient value of protein and fiber is determined using the Kjeldhal Method and Gravimetry Method in the test in Research Agency and Industrial Standardization Laboratory Medan. The result showed that the acceptability of students elementary school against granting biscuit by the addition of flour red beans who favored is biscuit by the addition of 10 % The addition of flour red beans in making biscuits give increased amount of protein and fibers in biscuit The addition of flour red beans in making biscuits with wide variations give the influence of different real the assessment test acceptability both in terms of texture and flavor and the resulting nutritional biscuits Then it is advisable to socialization of information that can be made and received biscuits from red bean flour is primarily used as a additional food school children. Further research needs to be done to see the micro-nutrient content contained on red bean flour Keywords: Biscuits, Red Beans Flour, Acceptability Test, Elementary School
ANALISIS ENERGI DAN PROTEIN SERTA UJI DAYA TERIMA BISKUIT TEPUNG LABU KUNING DAN IKAN LELE IKA ROHIMAH; Etti Sudaryati; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 6 (2013): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Diversification program needs no introduction processed pumpkin and catfish to get new food alternatives . Yellow squash and catfish have the potential as a source of nutrients because it contains a number of macro-nutrients and micro-nutrients. The purpose of this study was to determine the nutrient content of energy and protein biscuits and test the acceptance of pumpkin flour and catfish organoleptic analysis covering the taste, aroma, color, and texture of the biscuit is determined by using a hedonic scale.This study is an experimental research making biscuits with the addition of pumpkin flour and catfish by 20 %, 30 %, and 40 %. Meanwhile, the protein content using the method Kjeldhal, fat extraction method, carbohydrate hydrolysis method, and energy by using the method of calculations carried out in the laboratory of Research and Standardization Agency for Industrial Field. Panelists in this study was the son of SD Negeri No. 067 097 Medan, as many as 30 people, FKM USU students as much as 30 people, and pregnant women at the Maternity Clinic as many as 30 people. The results showed that pumpkin flour biscuits and catfish has an energy content of 40% and a high protein and low in carbohydrates and fat. Based on the results of organoleptic test showed that the addition of flour biscuits with pumpkin and catfish include aroma, color, flavor, and texture are the most preferred and pumpkin flour biscuits catfish 20 % in primary school children. Advised the public to be able to make biscuits and pumpkin flour catfish as a food supplement for pregnant women and for children of primary school age and developmental growth. Also, further research needs to be done on making pumpkin flour biscuits and catfish to enhance the flavor and aroma that pregnant women like to eat pumpkin biscuit flour and catfish. Keywords :   Analysis, Energi and Protein, Biscuits, Pumpkin Flour Yellow, Catfish Meal, Power Accept
UJI DAYA TERIMA DAN NILAI GIZI BISKUIT YANG DIMODIFIKASI DENGAN TEPUNG KACANG MERAH PETTI SITI FATIMAH; Ernawati Nasution; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 6 (2013): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Red bean flour can be processed to various food product that can give his nutrient contributing such as food hawker a schoolchild, like the biscuit. The purpose of this research is to know the nutrient content and acceptability from a biscuit with addition of red bean flour. This research is a research experiment, that is the manufacture of biscuits with the addition of red bean flour by 10%, 17.5% and 25%. Panelists in this study are elementary school students of SDN 067097, as many as sixty people. Acceptance of test data obtained were analyzed by descriptive and nutrient value of protein and fiber is determined using the Kjeldhal Method and Gravimetry Method in the test in Research Agency and Industrial Standardization Laboratory Medan. The result showed that the acceptability of students elementary school against granting biscuit by the addition of flour red beans who favored is biscuit by the addition of 10 % The addition of flour red beans in making biscuits give increased amount of protein and fibers in biscuit The addition of flour red beans in making biscuits with wide variations give the influence of different real the assessment test acceptability both in terms of texture and flavor and the resulting nutritional biscuits Then it is advisable to socialization of information that can be made and received biscuits from red bean flour is primarily used as a additional food school children. Further research needs to be done to see the micro-nutrient content contained on red bean flour Keywords: Biscuits, Red Beans Flour, Acceptability Test, Elementary School  
UJI DAYA TERIMA DAN NILAI GIZI BROWNIES SINGKONG Elvina Novyanti Pulungan; Albiner Siagian; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 6 (2013): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Cassava is one of the food ingredients to support food diversification program. For it is necessary to introduce processed cassava product to get new food alternatives. Brownies made with cassava flour and cassava flour can add additional types of brownies that have been there in the market. This study is an experiment that is making brownies using 100% cassava flour and cassava flour addition of 50%. Panelists in this study were student school of public health University of North Sumatra as thirty people. Acceptability test data obtained were analyzed descriptively and nutritional value of carbohydrates was deretmined by hydrolysis methode and phosphor was determined by AAS method (atomic absorption spectrofotometri) and the method was tested in the laboratorty standardization agency for industrial research and medan. the results showed that student receive the test public health University of North Sumatraagainst brownies. The addition of cassava flour is preferred by the addition of 50% brownies. The addition of cassava flour in making brownies giving increasing amountd of carbohydrat and phosphor on the brownies. The addition of cassava flour in making brownies with a variety of different influence evident on the assessment test acceptability in terms of taste, aroma and texture and nutrient content of the resulting brownies. But did not give a significatly different efect on the color brownies. Then it is recommended that the public can make brownies cassava as food alternatives because it contains carbohydrates and phosphorus necessary body.Keyword : Brownies, Cassava, Nutrient Composition, Acceptability Test
GAMBARAN PENGETAHUAN DAN SIKAP WANITA USIA SUBUR YANG BELUM MENIKAH TENTANG TRADISI BADAPU DI WILAYAH KERJA PUSKESMAS SINGKIL KABUPATEN ACEH SINGKIL TAHUN 2013 eliana tarigan; Ernawati Nasution; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Aceh Singkil community has a tradition of eating certain foods taboo to implement the postpartum mother at Badapu tradition. Badapu tradition is a tradition passed down for generationsthat should be done by the post partum mother from body heat to do on the abstinence of somefoods. Because women of reproductive age who are unmarried will undergo a period of postpartum later, so it is necessary to know of how their knowledge and attitudes about Badaputradition.The study was a descriptive cross-sectional design. This study aims to describe theknowledge and attitudes of women of reproductive age who are not married on Badapu tradition inthe Community Health Centers Singkil. Population is women of reproductive age who areunmarried. Sampling was done by purposive sampling in 16 villages. Sample of 100 people selectedby proportional allocation. Collecting data on the characteristics, knowledge and attitudes throughinterviews using questionnaires. Data were analyzed descriptively and presented in a frequencydistribution table.The results showed that the majority of women of reproductive age who are not marriedhave a good knowledge of the tradition Badapu (93%) and have a good attitude about traditionBadapu (49%), while the correlation between knowledge and attitude of women of reproductive agehave no significant relationship (p> 0.904)There should be a counseling approach and performed by Nutrition Workers of CommunityHealth Centers and Midwive to provide the KIE of Nutrition and correct direction in implementingBadapu tradition.Keywords: Knowledge, Attitudes, Women of Reproductive Age, Badapu Tradition.
GAMBARAN PERILAKU KELUARGA DALAM PENYEDIAAN MAKAN PADA LANSIA DI DESA AEK NABARA TONGA KECAMATAN AEK NABARA BARUMUN KABUPATEN PADANG LAWAS Nurmaida Sari Tanjung; Ernawati Nasution; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The elderly need attention and support from family for adaptation on any changes and deterioration that happened in the aging process because family is the main support system for those elderly. The role of family is needed for those elderly in order to fulfill their nutrition intake. In order to fulfill elderly nutrition intake, family shall provide it and prepare food. This kind of study that used descriptive method with cross sectional design, that purpose to know the family’s behavior in providing food to the elderly and to know sufficiently nutrition level of elderly in Desa Aek Nabara Tonga Kecamatan Aek Nabara Barumun Kabupaten Padang Lawas. The primary data for this study were obtained by distributing questionnaires family characteristic, knowledge, behavior, food and nutrition intake preparation. The secondary data were obtained from general description of the Desa Aek Nabara Tonga. The result of this study showed that family knowledge level in supplying food for those elderly mostly categorized in moderate rate noted 86,8%, in supply food for the elderly is categorized shortage noted 73,9% and 26,1% is moderate. The family’s behavior in supplying the food mostly is categorized moderate note about 73,6%, but in supplying the food of the elderly shortage note 82,1% and 17,9% is categorized moderate in supplying the foods. In supplying food for the elderly most in shortage category noted 64,2%. The rate of sufficientcy nutrition mostly on defecient such as energy noted 52,8% . The rate of sufficiently to dissolve vitamin in fat mostly on moderate such as category vitamin A (88,7%), moderate vitamin D (83%). The rate of sufficiently to dissolve vitamin in water such as most in moderate C (90,6%). The sufficient rate of mineral mostly is categorized moderate calcium (50,9%), and most in shortage (49,1%). It is suggested to elderly family their consumption harvest such as vegetables and fruits shuld be priority for family’s requirement. Keywords : Family behavior, sufficient in nutrition, elderly.
HUBUNGAN PERILAKU GIZI IBU DENGAN STATUS GIZI ANAK USIA 12-59 BULAN DI PEMUKIMAN SEPANJANG REL KERETA API KELURAHAN GAHARU KECAMATAN MEDAN TIMUR TAHUN 2013 Tince Sitorus; Ernawati Nasution; Jumirah .
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

ABSTRACTNutritional problems that occur currently requires many mothers can not ignore itbecause it can have a negative impact . Occurrence of malnutrition and malnutrition amongchildren under five affected by the lack of knowledge and attitude of mothers in the delivery ofthe energy consumption of protein closely related to the development of the child , and childnutritional adequacy .This study aims to determine the relationship of maternal nutrition knowledge andattitude to the consumption of energy and protein on the nutritional status of children under fivewho live in settlements cccalong the railroad tracks in Sub Eaglewood East District of Medan.This research is cross-sectional . Samples were mothers of children aged 12-59 months toddlersas many as 59 people. Analysis by chi square test with α< 0.05 the data.The results of the study found that knowledge of the relationship of energy consumption(p = 0.695), the relationship of knowledge to the protein intake (p = 0.015), the relationship withthe attitude of the energy consumption of protein (p = 0.04), the relationship of energyconsumption and nutritional status (p = 0.028), the association of protein intake with nutritionalstatus (p = 0.431) , the relationship of knowledge and nutritional status (p = 0.021), attitude ofrelationship with nutritional status (p = 0.009) .From the results of this study are expected to mothers or parents of children aged 12-59months , to pay more attention to the nutritional adequacy of the child , which is related to theconsumption of food in the food supply diverse , and also to the Ministry of Health to provide thefacilities and infrastructure for smooth action in the IHC maximum increase in health careKeywords : knowledge , attitude , energy consumption of protein, nutritional status
PENGARUH PENYULUHAN MAKANAN BERGIZI BERAGAM SEIMBANG DAN AMAN DENGAN MENGGUNAKAN FLASH CARD DALAM MENINGKATKAN PENGETAHUAN DAN SIKAP ANAK KELAS 1 – 3 SD ISLAM TITI BERDIKARI KECAMATAN MEDAN LABUHAN TAHUN 2014 Syofia .; Albiner Siagian; 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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Abstract

The high rates of malnutrition and over nutrition in primary school students require serious handling. Giving information about various nutritional balanced and secure foods is to increase knowledge and attitude of students to choose the various nutritional balanced and secure foods in their everyday menus. The research’s purpose was to find out the influence of counceling on knowledge and attitude of students in Titi Berdikari Primary School of Medan Labuhan in 2014. The study was quasi experiment with one group pretest and posttest design. There were 80 students of population and 67 students of sample. Treatment was counseling in lecture method and gaming with flash cards. Measurements were taken twice, before and after getting counseling. Result was analyzed by paired t-test with confidence interval 95%. Result showed that the students’ knowledge increased from bad category (67,2%) to adequate category (94,0%). The students’ attitude increased from adequate category (70,2%) to good category (76,1%). The test results showed there were different score of knowledge and attitude after the counseling (p=0,000). The conclusion is the counseling with flash card has an influence on improving students’ knowledge and attitude about various nutritional balanced and secure foods, it is proved by the improvements of students’ knowledge and attitude about it. The suggestion is given to the local health department to pay more attention about nutrition counseling in school; and to the nutrition department in public health center and school to use the attractive-designed flash cards as a media for learning. Keywords: various nutritional balanced and secure foods; flash cards, primary school students
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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Abstract

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
KAJIAN KEAMANAN PANGAN JAJANAN ROTI DI TOKO ROTI KECAMATAN BINJAI KOTA DAN BINJAI UTARA TAHUN 2014 CHRISNA AYUNINGTIAS; Ernawati Nasution; jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Food safety is the things that make the food product is safe to eat , free from factors that can cause disease . The role of food safety is very important because food security is a prerequisite for a food , unsafe food can cause illness . The research was purposed determine to study food safety bread snacks bakery in Binjai City and North Binjai District. This is a descriptive study . Samples were taken was 60 of 20 snacks bread bakery. The research variabels were the completeness of the labeling, the characteristics of the bread and food additives. This research was an observasional method for labeling and completeness characteristics of bread and qualitative analysis of the use of food additives Test Kit . The results of observational studies labeling on bread snacks in the District of North Binjai and Binjai City that 65.0 % have included labels on packaging and general information listed on the label is the name and address of the production as well as the registration number . Observation of the characteristics of bread after 2 days showed 40.0 % experienced discoloration or moldy , 55.0 % have a hard texture , 40.0 % had a rancid aroma . Based on qualitative tests on food additives from 20 shows 16.7 % butter sandwich using dye methanyl Yellow , 37.5 % using the dye Rhodamine B , 45 % use the sweetener cyclamate and the entire snack bread using a preservative Potassium Bromate . Expected to Binjai City Health Department and the Agency for Drug and Food control , to be more active to provide counseling and guidance to manufacturers of food packaging products to meet the food labeling regulations and crack down on manufacturers who violate this regulation . Keywords        : food safety , bread snacks
Co-Authors ADRY RIDHWANAH Alam Bakti Angela Parapat Anna Tirawani Ambarita Asfriyati ,MKes Astri muliani Athira Demitri Ceni Dwi Ananda Chelsea Andini Marpaung CHRISNA AYUNINGTIAS citra chairannisa Desy Tiara Dipa devi eni pohan Dewita Wiliandia Sari Dhani Syahputra Bukit Dwi Yanti A Astuti Ega Karolina EKA PUTRI R RANGKUTI eliana tarigan Elvina Novyanti Pulungan elvira dewinta indria Erfyna Girsang Etti Sudaryati Etti Sudaryati Evawany Y Aritonang Evawany Yunita Aritonang Fattia Ramadhani FEBI DWI DESIYANA Festiana Efendi Fitratur Rahmah Agustina, Fitratur Rahmah Fitri Ardiani Hardianti Meliala Henny Afika IKA ROHIMAH Ina Sabrina Sitepu Irfan . Jenni Wati Ginting Jumirah . Khairani Ritonga Lisda Oktari Margaretha Pasaribu Martharia Panjaitan Maulida Batubara Maya Sari Hasibuan mira maharani Mutia Respati Nadia Chalida Nur Nadya Amelia Harahap Novita Kurniati Nasution Nuansa Nungky Nismara Nurhalis Siregar Nurmaida Sari Tanjung Nurul Mawaddah Petti Siti Fatimah Prof. Dr. Ir Albiner Siagian M.Si Putri Natalia Ratih Oktri Nanda retno galuh alfia rika rangkuti Rince wenda Riris Manurung Rohana Dewi Adriani Romaito Hasibuan Roseni Ginting Silvina Sri Hartati Manurung Siska Marina Damanik Siti Khadijah Nasution Sri Wahyuni Suci Defayanti Suharni M.Pd Syafiah Mukhlishoh Syofia . Tengku Miranda Rizky Tengku Mirandan Rizky Tesalonika R.M. Panggabean Theresya Vyrena Simorangkir Tince Sitorus Trivo Sana Rajagukguk Usi Purnama Tari Venny Vennesia Ginting Yosua Festus Sitorus Yuni Dewi Hastuti Yuni Hidayatun Siregar Zulhaida Lubis