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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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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

Gambaran Pola Makan Dan Dukungan Keluarga Penderita Diabetes Melitus Yang Menjalani Rawat Jalan Di RSU Dr. Pirngadi Medan Tahun 2015 Tengku Miranda Rizky; Ernawati Nasution; Jumirah .
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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Diabetes Melitus (DM) is a kind of degenerative disease which is still a public health problems in Indonesia. The risk factor which caused by DM disease is an unbalanced diet and individual factor which is family support to the DM patients. This research is to find out the describe of diet and family support for DM patients which are not hospitalized. This research is a survey research with cross sectional design with a sample is DM patients who is not hospitalized in RSU Dr.Pirngadi Medan as many as 100 persons were obtained by accidental sampling. The data which used is a primary data obtained through interview by using 24 hours food recall form, food frequency form and supporting family questioner, beside of primary data also using secondary data were obtained from medical records of RSU Dr.Pirngadi Medan. In research the characteristics of patient mostly aged 51-60 years old, female. Energy intake, carbohydrate, protein and cholesterol for DM patients generally falls in under category which is not appropriate. The meal time of those patient diabetes melitus should more than 3 hours. Family support is good 44% with an appropriate diet and lack of family support is 54,1% with a food pattern is not appropriate. Recommended to health care raise of service the information to patient with diabetes melitus so as to more discipline admission of food pattern, and to the patient with diabetes melitus so as comply food pattern as requested, so that they can develop good habits and focused on the health living. Key words : food pattern, family support, DM patient.

Gambaran Pola Makan Dan Dukungan Keluarga Penderita Diabetes Melitus Yang Menjalani Rawat Jalan Di RSU Dr. Pirngadi Medan Tahun 2015 Tengku Mirandan Rizky; Ernawati Nasution; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 5 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (721.807 KB)

Diabetes Melitus (DM) is a kind of degenerative disease which is still a public health problems in Indonesia. The risk factor which caused by DM disease is an unbalanced diet and individual factor which is family support to the DM patients. This research is to find out the describe of diet and family support for DM patients which are not hospitalized. This research is a survey research with cross sectional design with a sample is DM patients who is not hospitalized in RSU Dr.Pirngadi Medan as many as 100 persons were obtained by accidental sampling. The data which used is a primary data obtained through interview by using 24 hours food recall form, food frequency form and supporting family questioner, beside of primary data also using secondary data were obtained from medical records of RSU Dr.Pirngadi Medan. In research the characteristics of patient mostly aged 51-60 years old, female. Energy intake, carbohydrate, protein and cholesterol for DM patients generally falls in under category which is not appropriate. The meal time of those patient diabetes melitus should more than 3 hours. Family support is good 44% with an appropriate diet and lack of family support is 54,1% with a food pattern is not appropriate. Recommended to health care raise of service the information to patient with diabetes melitus so as to more discipline admission of food pattern, and to the patient with diabetes melitus so as comply food pattern as requested, so that they can develop good habits and focused on the health living. Key words : food pattern, family support, DM patient.

GAMBARAN PENGETAHUAN IBU TENTANG KONSUMSI SUMBER CASEIN, GLUTEIN DAN SUPLEMEN PADA ANAK AUTIS DI YAYASAN PEMBINAAN ANAK CACAT (YPAC) MEDAN TAHUN 2015 Dewita Wiliandia Sari; Ernawati Nasution; Jumirah .
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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The increase in the number of autism children throughout the world, including in Indonesia, needs serious attention in handling it. Autism can be recovered by early intervention, that is, by paying attention to providing food for autism children which cannot be separated from women’s behavior in providing food for autism children. The research used descriptive method with cross sectional design which was aimed to find out the description of women’s knowledge and the consumption of the source of casein, gluten, and supplement for autism children at fondation coaching disabled children (YPAC) Medan in 2015. The population was all women who had autism-school children and were under autism therapy at fondation coaching disabled children (YPAC) Medan and 25 of them were used as the samples. The data were gathered from the data of women’s knowledge and the data of consuming the source of casein, gluten, and supplement, by conducting interviews and questionnaires. The result of the research showed that women’s knowledge of consuming the source of casein, gluten, and supplement for autism children was in good category (56%). The consumption of the source of casein and gluten, for autism children was in bad category (80% and 70%), and the consumption of supplement for autism children was in bad category (80%). It is recommended that at fondation coaching disabled children (YPAC) increase counseling for parents, especially women about the consumption of the source of casein, gluten, and supplement for autism children. Parents should increase their knowledge of the need for nutrition in autism children so that they can give good food to their autism children. Keywords: Women’s Knowledge, Casein, Gluten, Supplement, Autism Children

UJI DAYA TERIMA DAN NILAI GIZI BISKUIT YANG DIMODIFIKASI DENGAN TEPUNG BUAHPEPAYA (CARICA PAPAYA L.) Ceni Dwi Ananda; Jumirah .; 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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Food diversification efforts can be done by using local food. Papaya is one of the local food with high nutrients and their availability of papaya fruit tends to increase every year. Papaya processed into flour an effort to become snack food utilization. Biscuit flour papaya is a modification biscuit by adding flour papaya fruit and its contains nutrients needed by the body. The purpose of this study is to determine the acceptability biscuit of papaya flour, organoleptic analysis based on taste, aroma, color, and texture of biscuit papaya flour is determined using hedonic scale as well as to determine the nutrient content of papaya biscuit flour. This study is an experimental study. Biscuit flour papaya fruit consists of two factors, wheat flour and papaya flour with 3 treatments. Each treatment uses a combination of papaya flour and wheat flour as much as 10%: 90%, 20%: 80% and 30%: 70% by symbols A1, A2, and A3. Panelists in this study are 30 students of SDN NO. 060923 Medan. The results showed that the organoleptic test results biscuit papaya flour most preferred based flavors and aromas are biscuits flour papaya 10% with a score of respectively 98,8% and 98,8%, while the papaya biscuit flour most favored by color and texture are biscuits flour papaya 20% with respective scores of 98,8% and 90,0%. Based on analysis of the nutrient content of protein, crude fiber and calcium biscuit papaya flour which has the highest protein content is biscuits flour papaya 10% much as 6.91%, while the biscuit papaya flour which has the highest crude fiber content is biscuits flour papaya 20% as much as 4.26%, and biscuit papaya flour which has the highest calcium content is biscuit flour papaya 30% as much as 9,53 mg/kg It is advisable in order to carry out further research on papaya flour biscuit to improve the nutritional content and dissemination of information need to be made and received biscuits from papaya flour is used as a snack food for school children. As well as the need to do further research to see the content of micronutrients contained in papaya flour biscuit. Keyword: papaya Flour, Biscuit, Acceptability, Nutrient content

GAMBARAN POLA MAKAN, AKTIVITAS FISIK, DAN STATUS GIZI SISWA SEKOLAH DASAR LUAR BIASA (SDLB) NEGERI 057704 KWALA BINGAI KECAMATAN STABAT TAHUN 2016 Margaretha Pasaribu; Ernawati Nasution; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Primary student experiencing relatively rapid growth, and require nutrients in relatively large amounts. However, 80% of children with developmental disorders have trouble eating. Physical activity of children with intellectual disabilities is lower compared to normal children. There are differences in the nutritional status of children with disabilities with normal children. This study aimed to describe diet, physical activity and nutritional status of students 057704 SDLBN Kwala Bingai District of Stabat 2016. Type of research was observational with cross sectional design. This study was conducted to assess the food composition, calculate energy and protein consumption using 24-hour food recall and food frequency. Calculating physical activity and nutritional status of BMI/A and H/A students. The research sample were 62 people who are retarded and deaf students. The sampling technique was purposive sampling. Student’s body weight was measured by weights and body height was measured by microtoise. Data Analysis used descriptive analysis. The result of study showed in general,studentfood composition was 58,1% incomplete, .food energy consumption 61,3% relatively less, and 53,2% protein consumption quite well. Most students frequently eat fish and eggs as side dishes, cassava leaves and spinach as a vegetable,bananas and oranges as fruit. Students' physical activity 79,0% classified as mild. Students with BMI/A obese haveH/A short by 33,3% and 22,2% very short. Cooperate of the health service is health center with the school in order to provide nutrition education about feeding the child to the mother’s student. And to improve the monitoring of the nutritional status of students. Mother of students pay more attention to children’s food consumption and involve children in sports activities at school. Keywords: Diet,physical activity,nutritionalstatus,extraordinary primary srudent

UJI DAYA TERIMA DAN NILAI GIZI COOKIES YANG DIMODIFIKASI DENGAN TEPUNG BIJI NANGKA DAN PENAMBAHAN KUBIS MERAH Martharia Panjaitan; Albiner Siagian; 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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Jackfruit seed flour contains calcium and phosphorus. Red cabbage contains the pigment of anthocyanin. Red cabbage also contains calcium and phosphorus. If the jackfruit seed flour and red cabbage processed into foods, such as cookies, it can produce nutritious food. The purpose of this study was to determine the acceptability and nutritional value of the modified flourcookies jackfruit seeds and red cabbage. This study is an experiment of making cookies modifications from jackfruit seed flour and red cabbage with different composition ratio (15%: 5ml, 15%: 10ml, 25%: 5ml, and 25%: 10ml). Values of cookies nutrients is analyzed in the Laboratory Research Agency Medan Industrial Standards (phosphorus and calcium) and at the Center for Postharvest Research and Development Bogor Agricultural Testing Laboratory (anthocyanin) using spectrophotometry. Panelists in this research is public health student from University of North Sumatra as many as 30 people. Organoleptic test of the cookies using hedonic test methods.Acceptance test data were analyzed using Anova and Duncan. The content of nutrients (calcium, phosphorus, and anthocyanins) obtained in cookies B1K1 is 20.50 mg, 70 mg, 54.67 ppm, cookies B1K2 is 40.50 mg, 70 mg, 54.67 ppm, cookies B2K1 42.50 mg, 90 mg, 59.71 ppm, and cookies B2K2 is 50.6 mg, 90 mg, 59.75 ppm. The results showed that the organoleptic test for color, scent, taste and texture of the most preferred cookies panelists are cookies with the addition of 15% jackfruit seed flour and 5 ml of red cabbage. Based on the analysis of variance, the addition of jackfruit seed flour and red cabbage in making cookies with variations indicate a difference to the taste and texture of the cookies, but no difference in the color and scent of cookies. Suggestions from this research is that consumers can make jackfruit seed flour cookies with red cabbage essence as an alternative for healthy and cheap snacks. In addition, further research needs to be done related to the nutrient content of the other in jackfruit seed flour cookies with red cabbage essence. Keyword: Cookies, Jackfruit seed flour, red cabbage

GAMBARAN FREKUENSI KONSUMSI SUPLEMEN ERGOGENIK DAN UKURAN LINGKAR OTOT LENGAN ATAS PADA PESERTA FITNESS CENTER MEDAN SEHAT TAHUN 2016 Festiana Efendi; Evawany Y Aritonang; Ernawati Nasution
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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Ergogenic supplements are usually only consumed by athletes and its use is limited. However, this time not only consumed by athletes, but also began to be consumed by fitness participants because they want to increase their muscle mass quickly. The purpose of this study is to describe the consumption of ergogenic supplements and Mid Upper Arm Muscle Circumference (MUAMC) of Medan Sehat fitness center’s participants. This research was a descriptive with cross sectional design. The method was used is the survey method by interviewing respondents directly using a questionnaire and MUAMC measurements by measuring the triceps thickness and MUAC respondents. Total respondents are 100 participants from 130 Medan Sehat fitness center’s participants which is selected by purposive sampling with criteria such as adults aged 18 until 60 years, have followed fitness for a minimum of 1 month, willing to become respondents and can communicate well, and not ill. The results showed 100 fitness participants who are respondents in this study, more respondents who did not take ergogenic supplements that 65 people (65%) compared to respondents who take ergogenic supplements only 35 people (35%). Respondents who take ergogenic supplements, most of them take ergogenic supplements every day as many as 24 people (68.6%). There are 23 people (35.4%) of respondents who did not take ergogenic supplements has below normal MUAMC. The use of ergogenic supplements of the fitness of participants is not required because their frequency and duration of exercise are not too heavy so that the fulfillment of nutrients can still be met from daily food intake. Fitness participants should consider whether taking ergogenic supplements important. Keywords: Ergogenic Supplements,MUAMC, Fitness Participant

GAMBARAN POLA PEMBERIAN ASI DAN MP-ASI, STATUS GIZI DAN GANGGUAN SALURAN PENCERNAAN PADA BAYI USIA 0-6 BULAN DI DESA SUNGAI PAUH KECAMATAN LANGSA BARAT KOTA LANGSA TAHUN 2016 Usi Purnama Tari; Ernawati Nasution; Evawany Y Aritonang
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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Breast milk is the best food for the babys first and that is natural,contains a variety of nutrients needed in the process of growth and development of infants. Bananas crew is a type of banana that is often given mothers to babies as breast milk in Aceh, but is still found giving the crew improrer bananas and given to infants under 6 months. Feeding too early can cause gastrointestinal disturbances such as diarrhea, vomiting, constipation. The purpose of research is to determine the pattern of breastfeeding, complementary feeding (bananas crew), nutritional status and the incidence of gastrointestinal disorders in infants aged 0 - 6 months in Sungai Pauh District of Kuala Langsa Kota Langsa. This study was descriptive cross-sectional design. The study sample consisted of 32 infants aged 0-6 months. Data about the patterns of breastfeeding and complementary feeding (banana crew) as well as gastrointestinal disorders was obtained through interviews with the babys mother. Weight (BB) was obtained by weighing the baby and body length (PB) by measuring the length of the body. The data has been analyzed descriptively. The results showed that most infants in Sungai Pauh crew fed baanas to the granting of the most widely performed include morning and afternoon (57,1%), frequency of administration as much as ≤ 3 times or 2 times a day (66,7%), means granting crew bananas crushed and screened (61,9%), giving total quantity of 1 piece (71,4%) and the age of first granted since 0 months (42,9%). Breasfeeding patterns that most people do consist of granting non-scheduled time (77,8%), the frequency of ≥ 8 times (81,5%) and duration of ≥ 15 minutes (81,5%). Most babies have normal nutritional status based index of BB/U, PB/U, BB/PB. Digestive tract disorders occur most commonly in infants under 6 months of age with digestive disorders such as constipation (50%). It is advisable for the health center in order to improve the provision of counseling about bananas crew for babies over 6 months in order to decrease gastrointestinal tract disorders, in addition to the extension of the customary “peucicap” to be carried out as a gesture of course that exclusive breastfeeding is reached. Keywords: babies 0-6 months, breastfeeding patterns, patterns of giving MP-ASI (bananas crew), nutritional status, digestive tract disorders

PENGARUH PENYULUHAN GIZI TENTANG PENCEGAHAN OBESITAS DENGAN MEDIA FILM ANIMASI TERHADAP PENINGKATAN PENGETAHUAN DAN SIKAP ANAK SEKOLAH SD MUHAMMADIYAH 01 PEMATANGSIANTAR Ratih Oktri Nanda; Ernawati Nasution; Etti Sudaryati
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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The rapid development caused shifting in the lifestyle and diet of primary school students. Their physical activity is decreasing due to the use of technology and they tend to eat high in fat and carbohydrates meals that can lead to obesity. Based on those problem, nutrition counseling is made using an interesting media to deliver nutrition information easily, particularly in obesity prevention. This study aims to determine the effect of nutrition counseling on obesity prevention using animated movie media to increase the knowledge and attitude of SD Muhammadiyah 01 Pematangsiantar students. This research is a quasi-experimental design with pre- and post- test group design. Sampling was carried out with a purposive sampling method with a sample of 85 children with one treatment group. Data was collected by using questionnaires. Data analysis using the Wilcoxon test at 95% significance level.The results showed knowledge of students in pre-test scores on the category of less is 7,1% and 0,00% in post-test scores. The results also showed the attitude of students in pre-test score on the category of less is 15,3% and 0,00% in post-test scores. The result of statistical test showed an improvement in score of knowledge and attitude after watching the animated movie. The results of the analysis of differences in knowledge and attitude before and after the animated movie screening showed a significant difference (p.=0,000). The conclusion of this study is health counseling using animated movie increase the knowge and attitude of primary school on obesity prevention. The suggestion of this research is that the animated movie could be used by health workers to deliver information about obesity prevention to students and the school can used this animated movie to as a media to deliver nutrition information about obesity in the learning process. Keywords: animated movie, obesity prevention, knowledge, attitude, primary school children

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