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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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UJI DAYA TERIMA SELAI LABU KUNING (Cucurbita moshata) DAN KANDUNGAN GIZINYA Ina Sabrina Sitepu; Ernawati Nasution; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Pumpkin Jam is one of the innovative processed jams that contain high vitamin C from yellow pumpkin. Pumpkin jam can also be used as a source of daily carbohydrate needs. This research is an experimental research with complete randomized design with two treatment that is A1 with ratio of pumpkin and sugar by 60%: 40%, and A2 with pumpkin and sugar ratio equal to 70%: 30%. Pumpkin jam receipt test conducted on FKM USU students as many as 30 people and nutrient analysis of carbohydrate, fiber and vitamin C was done in Biochemistry Laboratory / KBM FMIPA USU. Based on Mann-Whitney test results, the differences in the treatment of each sample gave a significant effect on the color and texture, but did not affect the aroma and taste of pumpkin jam. The results of organoleptic tests on the color, aroma, taste and texture of pumpkin jam at both treatments included in the likes category. The results of nutrient analysis of pumpkin jam showed that the nutrient content in the pumpkin jars both A1 and A2 treatment each contributed daily nutritional needs of 10% and 9.3% of carbohydrates, Fiber by 5.8% and 17% and vitamins C at 29.2% and 31.3%. It is suggested to the community to be able to utilize the yellow pumpkin as the basic ingredient of making jam and consuming jam of pumpkin as one of the daily energy source.   Keywords: Acceptance  Test, Pumpkin Jam, Yellow Pumpkin, Nutritional Content.
UJI DAYA TERIMA SERTA KANDUNGAN GIZI YOGHURT DENGAN PEMANFAATAN SANTAN KELAPA (Cocos nucifera L) DAN BUAH KESEMEK (Dyospros kaki L) mira maharani; Evawany Y Aritonang; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Coconut milk and persimmon fruit can be processed into a variety of food products one of them yoghurt that can contribute nutrients such as protein, calsium, vitamine A, and chemical content (pH and total acid) and microbiological content of lactic acid bacteria. Those components, which are essential for every human being. The purpose of this study was to knowed and analize the acceptability and nutrition community to the utilization of coconut milk and persimmon fruit as a raw material for making yoghurt. This research is an experimental research using complete randomized design. making yogurt with the addition of coconut milk and persimmon fruit with composition ratio (50%: 50%) and (70%: 30%). Research on acceptance test and yoghurt was conducted at Public Health Nutrition Laboratory, Faculty of Public Health, University of Sumatera Utara with 30 panelists, while nutrient analysis, chemistry and microbiology of yogurt was done at Food Science and Technology Laboratory, Faculty of Agriculture (FP). The results of organoleptic test to taste, aroma, texture and color of coconut milk yoghurt and persimmon fruit at a ratio of 50%: 50% protein contributed 6.41%, calcium 0,30%, vitamine A 0,31%, and water content 32 %, chemical content in yoghurt is pH 5.0 and total acid 1,2% and microbiology content is total lactic acid bacteria (BAL) 19x107 cfu/ml in 100 gram of material. While in the ratio of 70%: 30% protein contributed 2.6%, calcium 0.24%, vitamine A 0.28%, and moisture content 25%, chemical content in yogurt that is pH 4.0 and total acid 0, 7% and microbiological content of total lactic acid bacteria (BAL) 16x107 cfu / ml in 100 grams of material. Suggestions from this study is that people to use coconut milk and persimmon fruit in making yoghurt as alternative healthy snack, and drinking milk substitute for society (Elderly, teenager and toddler) who is unable to digest lactose (lactose intolerance). Keywords: yoghurt, coconut milk, persimmon fruit, organoleptic test, nutrition composition
Hubungan Kebiasaan Konsumsi Seng dan Zat Besi dengan Kejadian Stunting pada Anak di SD Negeri No. 117504 Aek Pamingke Labuhan Batu Utara Tahun 2017 Theresya Vyrena Simorangkir; Ernawati Nasution; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Stunting is a failure to achieve optimal growth experienced since ancient times thus causing the achievement of growth that is not perfect. So this research aims to determine the correlation between zinc and iron consumption habit and stunting insidence in children of elementary school in SD Negeri No. 117504 Aek Pamingke Labuhan Batu Utara. Based on the initial survey established found 42% of students sustain stunting and students with the consumption of zinc and iron are in the good chategory only in the amount of 9%. This type of research is quantitative with cross sectional design and sample is 75 students. The data about student’s characteristic (age and sex), zinc and iron consumption habit obtained by using qustionarre, and stunting case data obtained by using  anthropometry measurement. Analysis correlation between independent variabel and dependent variabel using chi square test. Result showed the percentage proportion of stunting students is 44% and non-stunting students is 56%. From bivariate analysis result between zinc consumption habit with stunting incidence showed p value=0,022 and RP value=4,13. Result analysis between iron cinsumption with stunting incidence showed p value=0,006 and RP value=4,421. So can be observed meaningful correlation between zinc and iron consumption habit with incidence of stunting in children of the primary school. Then from the result can be concluded that consumption habit of zinc and iron relate to the stunting incidence in SD Negeri No. 117504 Aek Pamingke Labuhan Batu Utara. This result suggested to the school and parents in order to pay more attention to children food consumption, both at school and home, to reduce the risk of stunting in children. Keywords: Student, Stunting Insidence, Zinc and Iron Consumption.
PENGARUH PENAMBAHAN BONGGOL PISANG TERHADAP DAYA TERIMA DAN KANDUNGAN GIZI NUGGET AYAM Astri muliani; Ernawati Nasution; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Low nutrient status of one of them is caused by the tendency of people who like to eat fast food that generally contain less fiber. Banana hump is a functional food that has great benefits, but the level of consciousness to consume and use it is still low, though the banana tree is a plant that thrives in Indonesia. This food can be processed into additional ingredients in making chicken nuggets, one of the fast food that people love. Type of research is experiment. The power test receipt uses a complete randomized design study with organoleptic tests to see the panelist's preference for food. The subjects of acceptance test are 30 people who are college students of the Faculty of Public Health University of North Sumatra. The object of this research is chicken nuggets with the addition of 10%, 20% and 30% banana hump from the weight of the main ingredient. The nutritional content seen includes protein and fiber. Chicken nugget with the addition of banana hump has the highest 12.81% protein content found in chicken nugget with the addition of 10% banana hump and the highest coarse fiber found in chicken nugget with the addition of 30% banana hump that is equal to 6,60%. The results of the organoleptic test, the panelists prefer chicken nugget with the addition of 10% banana hump in color, smell and taste indicator which each has a score of 88.8%, 93.3%, 80% with criteria like, while for textures indicator panelists prefer chicken nuggets with the addition of 30% banana humps that have a score of 83.3% with criteria like. Chicken nugget with the addition of banana humps produced can be used as alternative food. Banana humps can be recommended for ingredients in chicken nuggets that have higher fiber content.  Keywords: Chicken Nugget, Banana hump, Acceptance, Nutrition Content. 
PENGARUH PENAMBAHAN TEPUNG CEKER AYAM RAS TERHADAP DAYA TERIMA DAN KANDUNGAN GIZI MUTIARA TAPIOKA (Tapioca Pearl) Anna Tirawani Ambarita; Etti Sudaryati; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Tapioca pearl is one of snacks in the form of beverage contents - small and chewy balls that are popular today especially among adolescents. Drinks for tapioca pearls are sweet, where snacks should contain nutrients, especially calcium and protein for growth in adolescence. One source of calcium and protein is chicken claws. Chicken claws can be utilized as flour and serve as an additive in making tapioca pearls.   This research type is experiment. The power test receipt uses a complete randomized design study with organoleptic test to see the panelist's preference level against the test food. Panel of power test receipt amounted to 30 people, namely students of the Faculty of Public Health University of North Sumatra. The object of this research is tapioca pearl (tapioca pearl) with chicken starch added 5%, 10%, and 15%. The nutrient content test is done at Food Technology Science Laboratory of University of Sumatera Utara and the content seen include calcium and protein.   The result of panelist organoleptic test liked the color, smell, flavor, and texture of tapioca pearls with the addition of chicken 5% chicken flour (A1), while for panelist flavor likes tapioca pearls with 10% (10%) chicken flour added (A2). Based on analysis of Kruskal Wallis test at 5% significant level (<0,05), there were difference of quality two of three treatment on color indicator. The highest nutrient content of protein and calcium is found in tapioca pearls with 15% (A3) chicken ketcher flour. Protein content was measured by Kjeldhal method and Calcium content was measured by permanganometric method.   Tapioca pearls with the addition of chicken chicken flour can be an alternative contents of beverages that are high in protein and high in calcium. Further research on the acceptance of tapioca pearls and beverages needs to be done.   Keywords: Tapioca Pearl (Tapioca Pearl), chicken claw, The Acceptability, Nutrition Content    
HUBUNGAN PENGETAHUAN DAN SIKAP DENGAN TINDAKAN IBU RUMAH TANGGA DALAM PENGGUNAAN BUMBU MASAK INSTAN DI KELURAHAN TANJUNG SARI KECAMATAN MEDAN SELAYANG KOTA MEDAN rika rangkuti; Etti Sudaryati; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The increasingly sophisticated technology and high consumerism attitude is closely associated with people's lives now. The information is very easily obtained from broadcast television and other mass media. The information gathered will influence public knowledge particularly housewives who spent much time watching television. Lifestyle with an increasing preoccupation causes housewife choose something more practical and faster in providing food in the household. The best option that is using the instant cooking spices because it is easy to get, cheap, and delicious taste. Instant cooking spices contain preservatives, food dyes, artificial sweeteners and MSG that can damage human health. The purpose of the study is to know the correlation of knowledge and attitudes with the practice of housewives in the use of the instant cooking spices in the village of Tanjung Sari Subdistrict Medan Selayang. The design of research is cross-sectional method. The population in this study is all the housewives in Tanjung Sari Subdistrict and the number of samples as many as 99 people who obtained by simple random sampling. Statistical tests used was Chi-Square. Results of research data obtained through interviews and questionnaires that include data filling the knowledge, the attitude and actions of the housewife in the use of instan cooking spices. The results of statistical tests show that the existence of a significant relationship between knowledge about instant cooking spices with the action of housewife (p < 0.05), as well as the attitude of housewife action against the use of instant cooking spices (p < 0.05).  Knowledge and attitudes of the housewife about instant cooking spices that good has correlation with the practice of a housewife in the use of the instant Cook spices that good. Employees of the Neighborhood through the mothers PKK in cooperation with health agencies in order to promote public awareness about the negative effects of the use of the instant Cook seasoning products.
PEMBUATAN MAYONES DENGAN MENGGUNAKAN MINYAK SAWIT MERAH (Red palm oil) DAN MINYAK ZAITUN (Olea europaea) SERTA UJI DAYA TERIMANYA Henny Afika; 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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Abstract

Red palm oil and olive oil can be utilized in making of mayonnaise. The purpose of the study was to determine acceptance of mayonnaise combined with red palm oil and olive oil involve color, aroma, taste, texture and nutrition contents. Research object in this study is mayonnaise combined with three different ratio of red palm oil and olive oil (red palm oil : olive oil 5%:95%; 10%:90%; 15%:85%). This study used experimental design with completely randomized design. Panellists in this study was 30 student of public health in University of Sumatera Utara. Hedonic test data analysis methods used descriptive analysis percentage and statistic tests used friedman test, whereas anlysis of nutrition content used spectrophotometer, HPLC, and GC conducted in PPKS Medan. The study conducted in april until june 2016. The result of this study showed that mayonnaise used red palm oil 15% and 85% preferably with characteristics such as very yellow, distinctive aroma mayonnaise, distinctive flavor mayonnaise, very creamy texture, and contains carotene 296 ppm and vitamin E 175,12 ppm. As a sauce, mayonnaise with red palm oil and olive oil is recommended as contribute daily intake of vitamin A and as one of preventions to vitamin A deficiencies. Keywords: Mayonnaise, Red Palm Oil, Olive Oil, Carotenoids, Vitamin E.
NILAI GIZI SELAI UBI JALAR DAN BELIMBING WULUH Dwi Yanti A Astuti; 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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Abstract

The sweet potato was the local food that rich nutrient of content and its amount has increased from year to the year but the sweet potato in Indonesia has not been considered as the important commodity to consumed in a suistainable way.  Blimbi was onest the fruit that spread a lot in  Indonesia  which the process is very seldom to be consumed because that fruit has an high acid  power taste and the short ability of saving relatively.  Jam was the favourite food for everyone from child until adult. Jams are generally made with additional ingredients such as sugar, butter, citric acid and fruits that is often made into jams generally like pineapples, strawberries, blue berries etc. This research aimed to know nutrient content with include Ca, P, and KH of jam that make from a mixture of sweet potatoes and bilimbi with comparison 50%:50% and 60%:40% with three different types of sweet potatoes. This research was a randomized experimental design were divided into three groups with two treatments there are A1(50%:50%), A2(60%:40%), B1(50%:50%), B2(60%:40%), C1(50%:50%), C2(60%:40%). The analysis of nutrient has done in The Industrial Laboratorium Research and Standarization Agency Medan. The analysis of nutrient content has done with methods of AAS for calcium, spectrophotometry for phosphorus, and luff schoorl for carbohydrates. The data were analyzed in a descriptive. The results showed the characteristics of jams in the third group to the aroma like jams and typical sweet potato, it tastes a bit sour and sweet, creamy and slightly rough texture, and color was different for the three types of sweet potatoes (white, orange, purple).The nutrient of content per 100 gram of carbohydrates A1(26,6 gr), A2(25,6gr), B1(27,8gr), B2(26,6gr), C1(27,4 gr), C2(27,9 gr), and phosphorus A1(15,44 mg), A2(18,03 mg), B1(21,81 mg), B2(29,06 mg), C1(9,63 mg), C2(8,80 mg), and calcium A1(15,40 mg), A2(16,47 mg), B1(20,25 mg), B2(24,06 mg), C1(5,9 mg), C2(7,87 mg). It was suggested to the consumer to more consume of the jam  sweet potato of orange than the other two types of sweet potatoes, and than as one of the alternative result of processing food having more nutrient content. Keywords        : sweet potato, bilimbi, jam, nutrient content.
HUBUNGAN POLA KONSUMSI JENIS MAKANAN YANG MENGANDUNG ZAT BESI PADA IBU MENYUSUI DENGAN KEJADIAN ANEMIA PADA BAYI 0 – 6 BULAN DI KOTA BINJAI TAHUN 2016 Venny Vennesia Ginting; 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

Anemia is a condition when the number of red blood cells or the amount of hemoglobin (the oxygen-carrying protein) in red blood cells is below normal. Anemia is one of the problems that contributed to the increase in infant mortality. Binjai is the one city that can be said that the baby gets food intake only from a mother's breast. The purpose of this study was to determine whether there is a relationship between the consumption patterns of foods that contain iron moms breastfeeding with anemia in infants in 3 sub-district with a number of the highest maternal and infant, that is East Binjai district, North Binjai district and Binjai district. This research was an observational with cross-sectional design. Total population of infants are 1697, with a samples size of 60 people. Sampling was done by cluster sampling techniques / sampling area. The data obtained from the study is the quantity of iron consumption and energy sufficiency daily moms breastfeeding. Methods of data collection is done by using the form food recall 2x24 hour and food frequency form. The relationship between the incidence of anemia and iron sufficiency level is taken by the Chi-square test with p <0.05. The results showed the kind of food that is often consumed foods low in iron by 95% and rarely consumed foods high in iron by 5%. Likewise with energy sufficiency level that is less fulfilled by 63.3% and were met by 23.3%. The results also show that there is not a relationship between the pattern of consumption of foods containing iron with the incidence of anemia in infants (p = 0.222). Based on the research results, it is recommended that mothers in order to further improve the consumption of energy, protein and iron by utilizing sources of iron are diverse and for the health center to be more longer in outreach / information related to the incidence of anemia in infants is mainly an extension of moms breastfeeding mothers about food which should be consumed day. Keywords: infants, the incidence of anemia, iron sufficiency
HUBUNGAN ASUPAN GIZI DAN KONSUMSI ROKOK DENGAN KADAR HEMOGLOBIN PADA REMAJA LAKI-LAKI USIA 15-18 TAHUN DI KELURAHANWEK I KECAMATAN PADANGSIDIMPUAN UTARA EKA PUTRI R RANGKUTI; Ernawati Nasution; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Haemoglobin is one of the compounds in red blood cells that function to transport oxygen into the cells of the body. Haemoglobin levels are used as the parameters determining status of anemia. Anemia is a condition in which the number of red blood cells or haemoglobin levels in the blood is less than normal. Causes of anemia can be various, such as lack of iron levels in the body, deficiency of folic acid, vitamin B12 deficiency, and so on. Adolescent age group is a phase of rapid growth so that at this time required a relatively larger amount of nutrients.This type of research was an analytical survey with cross sectional design. The population in this research were all adolescent boys aged 15-18 years who lived in Kelurahan Wek I, Kecamatan Padangsidimpuan Utara, sample was taken from 70 of 213 adolescent boys and taken by simple random sampling. Data obtained from the 24 hours recall form results to determine the nutrient intake and used the questionnaire sheet on the consumption of cigarettes, and by checking the blood directly used easy touch to determine the level of Hb in adolescents. Data analysis used chi-square test with a confidence level of 95 %.Research results obtained the levels of Hb <12 g/dl (anemia) on adolescent boys in Kelurahan Wek I, Kecamatan Padangsidimpuan Utara was 38,6%. The results of the analysis showed three variables that have a significant relationship with Hb levels in adolescents ie energy p = 0,029, Fe p = 0,022 and vitamin B12 p = 0,036.Expected to thelocalPuskesmas  to do counseling to the community especially the adolescent boys about the dangers of smoking and the importance of increasing the consumption ofnutritious foods to meet nutritional intake and reduce the numbers ofanemia in adolescents. Keywords :      Haemoglobin Levels, Nutrient Intake, Cigarettes Consumption, Adolescent Boy
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