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All Journal Gizi, Kesehatan Reproduksi dan Epidemiologi Jurnal Al-Bayan: Media Kajian dan Pengembangan Ilmu Dakwah Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Ernawati Nasution
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Humanities Education Health Professions Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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DAYA TERIMA BROWNIES TEPUNG BIJI KECIPIR DAN KANDUNGAN GIZINYA elvira dewinta indria; Ernawati Nasution; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Wing bean is a plant that started forgotten and not used. Wing bean only used as seed and the rest thrown away. Wing bean contain proteins that similar to soy bean’s proteins, amount 32,8 mg. Therefore, wing bean processed into brownies to make wing bean more used and increase the nutritional value of brownies. The aim of this researched were to know acceptable of wing beans’s brownies. The type of this researched were experiment using a completely randomized design. Panelists in this research are 30 people. Data received processed manually and analyzed by using descriptive analysis percentage. The result showed that the organoleptic test based on taste, scent, colour, and texture, the panelists like the wing bean’s brownies with percentage of taste 93,3 %, scent 82,3 %, colour 88,9 % and texture 96,7 %. Based on calculating using nutrisurvey of 100 gr material, obtained energy 289,5 kcal, protein 10,1 gr  carbohydrate 20,8 gr and fats 27,0 gr. The conclusion of this researched were the taste, scent, colour and texture of wing bean’s brownies liked. Wing bean’s brownies has advantages than wheat flour brownies, because the energy and carbohydrate is lower than wheat flour brownies and the protein is higher than wheat flour brownies. Suggestions of this research is the people can use the wing bean brownies as the alternative of meal that high protein and low carbohydrate. Moreover, it need future research to reduce the original scent of wing bean flour. Keyword : Acceptibility test, Brownies, Wing bean, Nutrient Content
PERILAKU KONSUMSI AIR MINUM PADA SISWA/SISWISMA NEGERI 3 MEDAN TAHUN 2015 Yuni Dewi Hastuti; Ernawati Nasution; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

In order to improve public health status, it is need to be implemented various health attemps community including monitoring the quality of drinking water consumed by the public. Water is the main component in the body. Body can survive for weeks without food, but only days whithout water. The water is indispensable because it helps the formation of chemicals that the body needs. Every time human beings will lose water throughyour breath, perspiration, urine and bowel movements. So, that the body is fungtioning normally, then lose water must be replaced with sufficient drinking water.                This study is a descriptive survey observasional with cross sectional designof drinking water consumption of the students SMA Negeri 3 at Medan. The population in this study are all students of class X and XI at Medan that is 1142 person. The sample is a portion of the population that is 93 person. Data collection forms using form questionnaires. Processing and analysis of data is done by manual and computer with SPSS.            The results showed that the level of knowledge of the students is a good knowledge category, 58,1 %. The attitude of the average students in the category of either the 81,7 %. The type of beverage consumed an beverage student is a type of drink Tea whit the amount of 32,3 %. The level of water consumption average student enough to be seen there are as many as 46,2 % of students with the amount of consumption of less category.            The results showed that the school in order to control and provide intensive appeal to the school cook shop manager as a provider of food and beverage snacks for more attention to the food and drinks to be sold students.  Keywords : attitude, drinking water consumption, Senior high school
GAMBARAN KONSUMSI SUMBER VITAMIN DAN MINERAL, STATUS GIZI, DAN KEJADIAN DISMENOREA PADA REMAJA PUTRI DI SMP SHAFIYYATUL AMALIYYAH TAHUN 2015 Fitratur Rahmah Agustina; Ernawati Nasution; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 4 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Dysmenorrhea is the complaining of pain comes from lower abdomen and when menstruation, the pain feel about 2 or 3 years after menarche. Dysmenorrhea incidence have ranges from 45% to 75% of all adolescents puberty and it lead to absenteeism from school or work environment. Nutritional status and intake of vitamins and minerals in adolescents need to be considered because it can affect the occurrence of complaints during menstruation, called dysmenorrhea. The purpose of this study was to see from the prespective of the consumption of vitamins and minerals, and nutritional status and the incidence of dysmenorrhea to adolescents in junior high school Shafiyyatul amaliyyah 2015. The type of research in this study is using desctriptive. The population of study was around the junior high school students Shafiyyatul amaliyyah with total 133 students. Samples taken as many as 44 students with simple random technique. Data collected by interview using a food recall form 24 form food frequency, weighing and height measurement. The survey results revealed that the incidence of dysmenorrhea most complaining by adolescents are at a moderate level as many as 21 people (47,7%). The intake of vitamin B6 is lacking in adolescents by 47,1% with moderate pain complaints. Intake of vitamin E were less in all adolescents in which 47,7% of the experienced moderate pain. The intake of calcium is less amounted to 50,0% of respondents with moderate pain complaints. The intake of zinc is less by 47,5% of respondents complaining of mild pain. Normal nutrition status of adolescents by 50,0% had mild pain complaints. Adolescents of Shafiyyatul amaliyyah junior high school sugested to consuming food sources that high of vitamins and minerals regularly, especially foods containing vitamin B6, vitamin E, calcium and zinc. Keywords: Consumption of vitamins and minerals, nutritional status, dysmenorrhea, adolescents
DAYA TERIMA BISKUIT DENGAN MODIFIKASI TEPUNG BIJI NANGKA, TEPUNG KACANG MERAH DAN TEPUNG PISANG SERTA KONTRIBUSINYA TERHADAP KECUKUPAN ENERGI, PROTEIN DAN ZAT BESI REMAJA citra chairannisa; Albiner Siagian; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 4 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

ABSTRACT Jackfruit seeds,red beans and banana flour can be processed into various food product which can give contribute nutrient, like energy, protein and iron. One of the product is biscuits. This study was aimed to determine the acceptability which comprised the color, flavor, taste and texture which were tested by hedonic test and the contribution to adequacy of the energy, protein, and iron. This was an experimental study on making biscuits by adding Jackfruit seeds, red beans and banana flour in different proportion of Jackfruit seeds, red beans and banana flour (7:4:4, 4:7:4 and 4:4:7). Organoleptic test of modified biscuits was given to thirty panelist of students in The Faculty of Public Health,University of Sumatera Utara. Analyzed was done descriptively. The results of this research showed that by organoleptic test of color, flavor and texture, biscuits with the addition of Jackfruit seeds, red beans and banana flour which made with 4:4:7proportion was the favored by the panelists. Based on the analysis of variance, the modification of Jackfruit seeds, red beans and banana flour in different proportion influenced different variety of taste, flavor and texture. The addition of Jackfruit seeds, red beans and banana flour on biscuit making increased the content of iron and protein. Consumption of five pieces A2 biscuits with addition Jackfruit seeds, red beans and banana flour contributes 15,7%, 14,7% and 18,7% adequacy of energy, protein and iron in 16-18 years adolescent boy and 19,8%, 16,5% , 10,8% adequacy of energy, protein and iron in 16-18 years adolescent girl. It is suggested for consumer to make biscuits with addition Jackfruit seeds, red beans and banana flour as an alternative health food to adequacy of the energy, protein and iron for adolescent. In addition it is necessary to do other foods diversification by added Jackfruit seeds, red beans and banana flour as a food which is rich in nutrient content
HUBUNGAN POLA MAKAN DENGAN KEJADIAN SINDROM DISPEPSIA PADA MAHASISWA FAKULTAS KESEHATAN MASYARAKAT UNIVERSITAS SUMATERA UTARA TAHUN 2015 Novita Kurniati Nasution; Evawany Y Aritonang; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2016): jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The risk of disease caused by the wrong eat’s pattern or unhealthy these days tend to increase Most students experience a variety of diseases caused by the wrong diet, which are experiencing gastrointestinal disorders, such as dyspepsia. This research was conducted on the majority of students are 100 students in the Faculty of Public Health, University of North Sumatra. This study used a cross-sectional design with observational studies / observation moment. Collecting data through interviews using a questionnaire. This study aims to know the relationship diet and the incidence of dyspepsia syndrome in students of the Faculty of Public Health, University of North Sumatera. The result showed most students have irregular eating schedule as many as 61% of students. Most students consume food and drinks that irritating as many as 59% of students. from the 6% students at irregular eating schedule contained 84% of students who experience dyspepsia syndrome, whereas of the 39% students on a regular eating schedule contained 67% of students who did not experience dyspepsia syndrome. There is a relationship between eating schedule with the incidence of dyspepsia syndrome based on chi-square test with P = 0.001. from the 59% students who consume foods and beverages irritating there is 75% of the students who have dyspepsia syndrome and of the 41% students who consume this type of food that is not irritating contained 51% of students who did not experience dyspepsia syndrome. There is a significant relationship between the type of food and drink with the incidence of dyspepsia syndrome in public health university North Sumatra students, based on chi-square test with a P value = 0.008. It  is recommended that the Faculty of Public Health, University of North Sumatra can provide healthy cafeteria so students can set an eating schedule and reduce the consumption of food and beverages is irritating to avoid the syndrome of dyspepsia. Keywords: dietary habit, students, syndrome of dyspepsia
GAMBARAN HIGIENE SANITASI PENGOLAHAN MAKANAN DAN KEJADIAN DIARE SERTA STATUS GIZI NARAPIDANA LAKI-LAKI USIA 18-20 TAHUN DI LEMBAGA PEMASYARAKATAN KELAS II A ANAK TANJUNG GUSTA MEDAN TAHUN 2015 retno galuh alfia; Etti Sudaryati; Ernawati Nasution
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 safety food for consumption basically is a meal which is processing with  concern on the principles of food hygiene and sanitation. If the food hygiene and sanitation come from bad food processing, so it will produce a source of disease transmission for those who consume and if health disfunction, it will eventually cause problems on nutritional status. The objective of this research is to describe the hygiene and sanitation of food processing, incidence of diarrhea and nutritional status of male prisoners aged 18-20 years in the Correctional Institution Class II A Children's Tanjung Gusta Medan 2015. This research was descriptive with the primary data were gathered by conducted interview/observation to food processing officers and prisoners, the while secondary data were gathered from the administration and the health care section Penitentiary Class II A Children's Tanjung Gusta Medan. The population includes 7 food processors officers and 135 prisoners. Samples were 7 food processing officers and 57 food prisoners. The results showed that the hygiene and sanitation of food processing in Correctional Institution Class II A Children's Tanjung Gusta were not good which is seen from the aspect of food handler officer, food processing place and supplies and equipment in food processing. Incidence of diarrhea in male prisoners aged 18-20 years in the last 1 month was 31 people (54.39%) from 57 samples. The nutritional status of prisoners based on the Body Mass Index (BMI) was showed that most of prisoners aged 18 years which is 5 people (55,56%) were included in thin category, 4 people (44,44%) were normal category and nothing is included  in the category of obese. Based on the results of the research, it is  suggested to officer to utilized more food processing facilities and also being informed about the importance of hygiene and sanitation in food processing. It is also needs to make an improvement of food processing  and complement the existing facilities to support hygiene and sanitation in food processing in place Penitentiary Class II A Children's Tanjung Gusta Medan. Keywords    : Hygiene and Sanitation Of Food Processing, The Incidence Of Diarrhea, Nutritional Status Of Inmates, Correctional Institution.
HUBUNGAN PENGETAHUAN, POLA MAKAN, DAN AKTIVITAS FISIK DENGAN KEJADIAN GIZI LEBIH PADA MAHASISWA FAKULTAS KESEHATAN MASYARAKAT UNIVERSITAS SUMATERA UTARA TAHUN 2015 Chelsea Andini Marpaung; Zulhaida Lubis; Ernawati Nasution
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

Nutrition problem has been the main of health problem in Indonesia. In the globalization era, Indonesia faces a double nutrition problems, they are the problem of malnutrition and over nutrition. As a developing country, cases of malnutrition have long existed in Indonesia, but with diet changing, economic progress, and lack of nutritional knowledge has made the increasing number of overnutrition in Indonesia. In FKM USU, student having overnutrition because of diet, knowledge dan physical activity. The aim of the research was looking for the relation among knowledge, diet, physical activity, and overnutrition on students of FKM USU. The design of research used a cross sectional method for looking the relation knowledge, diet, and physical activity on the incidence of overnutrition students of the Public Health Faculty, University of North Sumatera. The population in this study is all students in semester 3 until 7 at FKM USU as many as 1978 people, with a sample of 108 people. Results of research by chi-square test showed that the variables diet consists of the types of food that seen from the completeness food and number of meals as seen from the adequacy of fat significantly to the incidence of obesity related and nutritional status, p = 0.001 <0.005 and physical activity with p = 0.001 <0.005. Factors related to the occurrence of nutrition in students of FKM USU  the diet that is the type of food which is viewed by the completeness and adequacy fat meal and physical activity. FKM is advisable for adding some lecture meterials and having some discussion about overnutrition to increase student warning about it. Keywords: Diet, Knowledge, Overnutrition, Physical Activity
GAMBARAN STATUS GIZI DAN INFEKSI SALURAN PERNAFASAN AKUT (ISPA) PADA ANAK BALITA KELUARGA PEROKOK DI DESA PADANG BULAN KECAMATAN KOTANOPAN KABUPATEN MANDAILING NATAL TAHUN 2015 Siti Khadijah Nasution; Etti Sudaryati; Ernawati Nasution
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

Smoking is one of the unhealthy behaviour that can be harmfull and very disturbing of ourself and others around us especially for those who vulnarable groups such as children under five years. Exposure to ciggarete’s smoke affect occurance of ISPA, there where children under five who exposure cigarete’s  smoke take a high risk than unexposure cigarete’s smoke. Children under five years who got suffering Infectious disease could affected intake nutritional cannot absorbed body well so the nutritional status decreased. The aim of this research to describe nutritional status and ISPA on those household as smoker family in Desa Padang Kecamatan Kotanopan. The type of this research is descriptive with cross setional design. Total sample are 40 childeren under five years who taken from smoker family. Data was collected by interviews and questionnaires. The result showed that, nutritional status based on weight for age children under five years in Desa Padang Bulan Kecamatana Kotanopan there are (70%)  good nutrition and (30%)  malnutrition. Nutritional status based on height for age there are (82,5%) good nutrition and (17,5%) malnutrition. Nutritional status based on weight for age there are (75%) good nutritioan and (22,5%) thin. The conlusion of this research was the higher consumption smoking’s family and increasingly frequent expose of ciggarete smoke children under five years so could affected of nutrional status and ISPA of children under five years. It is Expecting of this research to parent’s children under five years are decrease to consume of cigarete and do not smoking in the house so as reduce exposure among children under five years. Keywords : Nutritional status, ISPA, Family’s Smoker, Children Under Five Years.
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.
KONSUMSI YOGHURT DAN PERSEPSI PADA MAHASISWA FAKULTAS KESEHATAN MASYARAKAT UNIVERSITAS SUMATERA UTARA TAHUN ANGKATAN 2012-2015 Fattia Ramadhani; Evawany Y Aritonang; 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

To keep maintance body health, it must keep the amount of non pathogenic bacteria in the gut in order to stay balanced. The increasing number of bacteria in the gut, it will boost immunity to the disease. It caused by the good bacteria that  stimulate various factors prophylactic. Eating yoghurt is one effort in keeping it healty digestion. Yoghurt is one of functional food which fermented from milk by Using Lactic Acid Bacteria (LAB). Presence of Lactic Acid Bacteria in yoghurt provides a lot of benefits for health, which are rich in nutrients, increase the body’s immune response, maintain intestinal health, and etc. The purpose of this study was to analyze the concumption and perception of yoghurt drink on student. The study was conducted to faculty of public health in University student of North Sumatera  years generation 2012-2015. The research’s type used is descriptive with device of cross study sectional. The total samples were 96 students. Data collection methods include primary data are respondence characteristic of student (age, gender, pocket money), reseources, knowledge, perception, and consumption of yoghurt by using questionnaires, and secondary data collected from the data of the faculty of public health include population numbers and description of the faculty concerned. The results showed that Students who have a good knowledge derived mostly from friends and family. Result of research  Students who have a good knowledge  mostly have a good perception of yoghurt also is equal 90,3%. This study also showed that Student who have a good perception mostly have a good frekuensi of yoghurt is equal 50,0%. And The results showed that Student who have pocket money Rp40000-Rp50000 mostly yoghurt drink consumption frequency for one week. Based on the result of research suggested to student faculty of public health. to increase the frequency of yoghurt consumption, because consuming yoghurt regularly is able to give some positive effect for human’s health. Keywords : Consumption, Perception, Yoghurt, Student
Co-Authors ADRY RIDHWANAH Alam Bakti Angela Parapat Anna Tirawani Ambarita 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 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