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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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GAMBARAN POLA MAKAN DAN STATUS GIZI PADA PEKERJA BURUH PANEN (PENDODOS KELAPA SAWIT) PTPN IV UNIT AJAMU KECAMATAN PANAI HULU KABUPATEN LABUHANBATU TAHUN 2017 Khairani Ritonga; Ernawati Nasution; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.044 KB)

Abstract

Nutrition status is the state of a person or group of people caused by diatery habits, absorption and use of nutrients. The purpose of this research is to know the description of eating pattern and nutritional status of Harvest Workers PT. Perkebunan Nusantara IV Subdistrict Panai Hulu District Labuhanbatu Year 2017. The type of research is descriptive. Sampling was done by stratified random sampling with total sample of 67 workers. Data collection is done directly to harvest workers using structured questionnaires. Types of food, frequency of food, and amount of energy and nutrient intake were seen using 24-hour recall form and food frequency. The results showed that the diet of workers based on the type of food, 100% consume rice as staple food, 52.2% consume eggs, 99.1% consume kale, 53.73% consume oranges, 61.19% consume tea 68.68%. While eating based on the frequency of eating, most eating staple food with a frequency of 2-3 times / day, side dishes with frequency 4-6 times a week, vegetables with frequency 4-6 times a week, fruit with 1-3 times the frequency / Sunday. In energy consumption 67.12% of workers' needs. Similarly, carbohydrate consumption of 68.7% is sufficient. Protein consumption 58.2% is sufficient. Fat consumption 52,2% is sufficient Needs Nutritional status of workers based on body mass index found at 28.4% of nutritional status is less, 68.6% normal, and 3% with more nutritional status. Suggestions in this research for the company to conduct examination of workers harvest workers in the implementation of breakfast. Keywords : Dietary habits, Nutrition status, Harvest workers
PEMANFAATAN TEPUNG BIJI NANGKA UNTUK PEMBUATAN KUE NASTAR DAN NILAI GIZINYA Yosua Festus Sitorus; Evawany Y Aritonang; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (158.07 KB)

Abstract

To help reduce dependence on wheat flour and lower the selling price, the use of flour can be reduced by the use of other ingredients. Substitution of wheat is expected to guarantee the sustainability of production and simultaneously empower the potential of local resources such as jackfruit seeds. Utilization of jackfruit seeds is still relatively low. This can be seen from the public consumption of jackfruit seed itself, where the processed only consumed in the form of simple preparations such as boiled just like that. Though the utilization of jackfruit seeds can be developed again into a variety of processed products that are varied and more interesting. The reason for the selection of jackfruit seeds as raw material for making this nastar cake is because jackfruit seeds are superior when compared to other similar fruit seeds (Cempedak Seeds and Durian Seeds) in terms of nutritional value, ethics, and aesthetics as food raw materials. Jackfruit seed is very possible to be processed into flour because of the composition of large starch. There were two treatments applied in this study, the first nastar cake made with a 50 percent ratio of jackfruit flour to 50 percent wheat flour, the second a nastar cake made with a ratio of 70 percent jackfruit flour and 30 percent wheat flour. Then compared also the nutrients in it. Furthermore, receive power test to see the level of preference for each cake nastar. After tested through Laboratories research with test parameters determined sequentially in 100 grams of nastar cake with Comparison of jackfruit seed flour and wheat flour 50:50 and 70:30 value as follows: Carbohydrates as much as 40.1 grams and 40.9 grams, Fat As much as 20.0 grams and 19.5 grams, Protein A total of 5.71 grams and 6.09 grams, Fospor of 0.17 grams and 0.20 grams, Calcium as much as 45.9 mg and 30.3 mg. The use of jackfruit and wheat flour for making nastar cake with 50:50 and 70:30 Comparison has no significant difference from Color, Aroma, Texture and Flavor. However, most Panellists prefer the Nastar cake with jackfruit seed flour and 50:50 wheat flour instead of Nastar Cake with ground jackfruit flour and 70:30 flour. Keywords: Jackfruit Seed Flour, Nastar, Acceptance Test, Nutritional Value.
ANALISIS KANDUNGAN GIZI SINOLE TERI YANG DI TAMBAHKAN DENGAN IKAN TERI NASI DAN DAYA TERIMANYA Rince wenda; Ernawati Nasution; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.418 KB)

Abstract

Sago is one of the potential traditional sources that can be developed in food diversification supporting local and national food security. Anchovy is one of the marine living resources available in almost all Indonesian waters and is one of the leading export commodities from the fishery sub-sector. Sinole is a staple food in the likes of children and even adults, especially in eastern Indonesia And is one of the most popular and trendy cakes in Maluku and Papua. Sinole is generally made with additives such as sugar, coconut, and raw sago that can give a distinctive taste of sago itself. The purpose of this study was to determine the differences in acceptability and nutritional value including calcium, phosphorus and carbohydrate from the mixture of sago and anchovy with a ratio of 60%: 40% and 70%: 30% with one type of white sago. This research is an experimental research with randomized block design which is divided into two treatments: 60%: 40% and 70%; 30%. test and acceptance is done to 30 student papua who study at University of North Sumatra field and nutritional analysis done in laboratory of research city and standardization of field industry. The result of this research shows that the test of receipt of anchovy that has the best receptivity is sinole teri which is made from the mixture of sago and anchovy with ratio of 70% raw sago and 30% of the anchovy. Nutritional value per 100 grams of carbohydrates (26.6 grams), phosphorus (29.06 mg) and Calcium 20.25 mg).                Suggest to consumers to make sinole anchovy sago and anchovy to increase the varieties of the existing teri cinnamon as well as one of the alternative processed foods with more nutritional value. Keywords: sago,anchovy,sinole teri,receiving power,nutritional value.
GAMBARAN POLA MAKAN DAN KEJADIAN OBESITAS PADA MASYARAKAT SUKU GAYO DI DESA TITI PASIR KECAMATAN SEMADAM KABUPATEN ACEH TENGGARA TAHUN 2017 Nurul Mawaddah; Jumirah .; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.492 KB)

Abstract

Nutrition problem has been the main of health problem in Indonesia. In the globalization era, Indonesia faces a double nutrition problem, they are the problem of malnutrition and over nutritio. 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. one of the more nutritional problems is obesity. Based on the Aceh Province Health Profile 2015, the percentage of adult male population is obese as much as 17%, while the percentage of adult female population who are obese as much as 20%. The results of preliminary survey showed that from 66 adults in Titi Pasir Village, Semadam Subdistrict, there were 15.15% of people who were overweight, 74.24% were obese, and 10.60% were normal. This is related to eating habits in the Gayo ethnic population in Titi Pasir Village with a diet high in carbohydrate and fat consumption and consumption of foods that are not diverse.               The purpose of this study was to know the description of eating patterns and the incidence of obesity of Gayo ethnic in Titi Pasir Village Semadam District Southeast Aceh Year 2017. Type of research used is descriptive with cross sectional research design. The population in this study were Gayo ethnic adult population aged 19-44 years as many as 863 people with a sample of 90 people. The results showed that the diet of Gayo ethnic population based on food type 87.8% was not diverse, edequacy of energy in more category 75,6%, adequacy of carbohydrate in more category 57,8%, adequacy of protein in more category 82,2%, and adequacy of fat in more category 67,8%. Obesity status in Gayo ethnic population 67,8% with obesity and 32,2% without obesity. It is hoped that the Health Office of Southeast Aceh Regency, Sub-district Health Center, and health workers to do counseling about obesity problem and healthy and balanced diet with the aim of increasing knowledge and awareness about the impact of obesity that will cause degenerative diseases so that the prevalence of obesity decreases and improves public health status.   Key Words: Eating Patern, Obesity, Gayo Ethnic.
Hubungan Sikap dan Gaya Hidup Konsumsi Junk Food dengan Kejadian Overweight di SMA Kristen Immanuel Medan: Penelitian Tesalonika R.M. Panggabean; Alam Bakti; Ernawati Nasution; Dhani Syahputra Bukit
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 1 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 1 (Juli 2025 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i1.1688

Abstract

Attitudes and lifestyle related to food consumption play a key role in determining adolescents’ nutritional status, particularly concerning overweight. The rising trend of junk food consumption among teenagers in recent years has raised concerns about its physical and psychological health impacts. This study aimed to examine the relationship between attitudes and lifestyle related to junk food consumption and the incidence of overweight among students at Immanuel Christian Senior High School in Medan. Using a descriptive-analytic design with a cross-sectional approach, the study involved 56 students selected through total sampling. Data were collected via questionnaires (assessing attitudes, dietary patterns, physical activity, and snacking habits) and BMI measurements. Chi-square analysis revealed that most students had a moderate attitude toward junk food (69.6%), and a moderate lifestyle category was also dominant (87.5%). A significant association was found between attitudes toward junk food and overweight (p = 0.008), while no significant relationship was found between lifestyle and overweight (p = 0.108). These findings indicate that permissive attitudes toward junk food are significantly associated with increased risk of overweight. The results are expected to serve as a basis for schools and parents to strengthen health education and promote healthy eating habits among adolescents.
PEMANFAATAN BERAS MERAH DAN JAGUNG DALAM PEMBUATAN MIE SEBAGAI BAHAN PANGAN FUNGSIONAL Ernawati Nasution; Etti Sudaryati; Asfriyati
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 2 (2017): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (648.737 KB) | DOI: 10.32734/abdimastalenta.v2i2.2319

Abstract

Beras merah dan jagung sudah lama diketahui bermanfaat bagi kesehatan, selain sebagaipangan pokok. Namun beras merah dan jagung kurang populer sebagai makanan pokok masyarakatpadahal kedua jenis pangan ini merupakan pangan fungsional yang sangat berguna. Maka dikenalkancara lain untuk pemanfaatan kedua bahan ini dengan mengolahnya menjadi tepung beras merah dantepung jagung untuk pembuatan mie
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