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All Journal Gizi, Kesehatan Reproduksi dan Epidemiologi Journal of Maternal and Child Health International Journal of Nursing and Health Services (IJNHS) Menara Ilmu Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Jurnal Christian Humaniora Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Dunia Gizi TROPHICO: Tropical Public Health Journal Jurnal Manajemen Pariwisata dan Perhotelan Jurnal Mahasiswa Kreatif Sinar Kasih: Jurnal Pendidikan Agama dan Filsafat Jurnal Riset Multidisiplin dan Inovasi Teknologi Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)
Prof. Dr. Ir Albiner Siagian M.Si
Departemen Gizi Kesehatan Masyarakat FKM Universitas Sumatera Utara
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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ANALISIS KANDUNGAN ZAT PEMANIS (Siklamat dan Sakarin) PADA SELAI BUAH TIDAK BERMEREK YANG DIJUAL DI BEBERAPA PASAR TRADISIONAL KOTA MEDAN TAHUN 2016 nyanyu mashitoh; Evawany Y Aritonang; Albiner Siagian
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

Jam fruit is a refined products with the basic fruits with variously types that well known and many people like it. In the manufacturing procces, manufacturers often use artificial sweeteners to replace natural sweeteners. Artificial sweeteners are the most widely used is the cyclamate and saccharin because the price is much cheaper than the natural sweetener, it is very easy to find, so as to reduce production costs and provide more money for producers. In some studies it was found that the use of artificial sweeteners that do not qualify will cause carcinogenic diseases. This research is the descriptive survey to know the types of a sweetener as food additivies in jam fruit not branded in the traditional market town of Medan. The sample was taken by purposive sampling from Helvetia market, Pringgan market, Kampung Lalang market, Simpang Limun market and Aksara market. Analysis qualitative of cyclamate a sweetener to do with the deposition method and analysis of saccharine with extraction reagent colour test in Regional Health Laboratory, Medan . The results showed that in 15 samples of jams fruit that are five traditional market town of Medan containing no artificial sweeteners saccharin and one samples (6,7%) of jam fruit containing artificial sweetener cyclamate, samples from Kampung Lalang traditional markets. It is suggested to consumers so remain selective foods especially product jam fruits. Keywords  :  Fruits Jams, Cyclamate, Saccaharine, Artifical Sweeteners
PENGUKURAN INDEKS GLIKEMIK BUBUR CAMPURAN JAGUNG MANIS (Zea mays saccharata) DENGAN KACANG HIJAU (Vigna radiata) Radita Olva; Albiner Siagian; 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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Abstract

Glycemic index is the level of food according to their effect on increase the blood glucose level. The implementation of glycemic index can be used as basis for selecting carbohydrate food source to enhance and to maintain health. Sweet corn is one of carbohydrate food source that often to processed into refined products, such as porridge. Corn porridge often combined with other food to produce porridge with various flavor. Corn mung bean porridge is one of refined food made by combination of sweet corn and mung bean that often consumed by people. However, the glycemic index of corn mung bean porridge is yet unknown. This study was experimental study with 8 healthy subjects. Corn mung bean porridge as a test meal was made with the ratio of 1:1. This study aimed to determine the glycemic index value of combination porridge of sweet corn (GI=86) and mung bean (GI=38), with the white bread as the reference food. The corn mung bean porridge contain some nutrients. Moisture content (wet based/wb) were 70,0%, ash content (wet based/wb) were 1,21%, protein content (wet based/wb) were 6,70%, fat content (wet based/wb) were 1,35%, carbohydrate content (wet based/wb) were 15,5% and dietary fiber content (wet based/wb) were 0,20%. The energy content contained on corn mung bean porridge amounting to 100,95 kcal. The results of this study indicate that based on the glycemic index calculation, combining sweet corn porridge (GI=86) with mung bean (GI=38) has been proven to lower the glycemic index of sweet corn porridge to 70%. It is included in the intermediate category (55–70), so that it may be consumed by healthy people or people with diabetes mellitus. It is recommended to do further research to measurement the glycemic index value of corn mung bean porridge with other ratio and more further research on the measurement of glycemic index value of other refined foods made from sweet corn (Zea mays saccharata) or mung bean (Vigna radiata) so that will add more list of food on the glycemic index table. Keywords : Glycemic index, porridge, sweet corn, mung bean
GAMBARAN KONSUMSI SARAPAN PAGI, STATUS GIZI DAN TINGKAT PRESTASI BELAJAR ANAK SD NEGERI 124400 PEMATANGSIANTAR Cahaya Elisabet Rumapea; Etti Sudaryati; Albiner Siagian
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

Having breakfast is the important thing to do before starting an activity every day, it could contribute a nutrition about 15%-30% of daily needs. For the elementary student, having breakfast is important for physical growth and achievement increase in study. This study aims to look at the consumption of breakfast, nutritional status, and level of student achievement SDN 124400 Pematangsiantar. This study is a descriptive research with cross sectional study design. This study population was all of students SDN 124400 Pematangsiantar, there were 117 people. The Sampling technique is simple random sampling with sample were 54 people. This study was conducted from February to September 2016. Data was obtained by questionnaires to the students that were selected as respondents. Data analysis wa performed as univariate. The results of this study showed that 70% of all students of SDN 124400 Pematansiantar often do breakfast with a frequency was 6-7 times a week. Most of the students have donated breakfast to sufficent energy (55,6%), and protein (74,1%) in the category enough. Nutritional status based on BMI/U showed that majority of students are categorized as normal (64,8%). The level of student achievement is largely in good category ( 75,9%). Nutritional status based on the frequency of breakfast with often category largely into normal category, and nutritional status based on the contribution of energy and protein with sufficient category largely into normal category. Student achievement based on the frequency of breakfast with often category largely into good category and level of learning achievement based on the contribution of energy and protein in sufficient category largely into normal category. Consumption breakfast elementary school students based on the frequency of breakfast was good, but the nutritional adequacy breakfast on students are still largely lacking in nutitional status and level of learning achievement is lacking. For all the students are supposed to improve their breakfast habit and for all the parents to help their children in having breakfast. Keywords : Consumption of breakfast, nutritional status, academic achievement, elementary school student
HUBUNGAN BERAT LAHIR DAN STATUS GIZI TERHADAP TINGKAT KECERDASAN INTELEKTUAL (IQ) PADA SISWA SD NEGERI 054901 SIDOMULYO KECAMATAN STABAT KABUPATEN LANGKAT Destriana Annisa; Albiner Siagian; 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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Abstract

Children health and growth is something that really needs to be constantly concerned by many people. Children intellectual and physical development begins since the time they were born and can be affected by the birth weight and nutritional status. This study is designed with a cross sectional which aims to determine the relationship between the birth weights, nutritional status with the students intelligence level in SD Negeri 054901 Sidomulyo, Stabat. The samples are some of the students in grades 1-6 (75 students in total). Birth weight data obtained by giving the questionnaires to the respondents, which are the parents of the students, and the nutritional status of students carried out by anthropometric measurements (BMI/U), while the intelligence level of students measured with Colored Progressive Matrices (CPM) and Standard Progressive Matrices (SPM) IQ test. To analyze the data of the relationship between the birth weight and nutritional status with the intelligence level of the students Chi Square test is used, in which that Cl 95% and the value of α = 0,05. The results shows that from 75 students, 28 students (37,3%) have low birth weight, 26 students (34,7%) have wasting nutritional status, and most students (27 students/36%) have the intelligence level below the average. The data analysis demonstrates an association of birth weight (p=0,0001) and nutritional status (p=0,039) with a level of intelligence. From the analysis, it is concluded that there is a relationship between birth weight, nutritional status and intellectual intelligence level of the students (p=<0,05). This result shows that the children with normal birth weight will have a good intelligence level and the children with better nutritional status will have higher intelligence level. Based on this, it is expected that the school as a facilitator of education can improve the students’ nutrition supervision and services. Keywords: birth weight, nutritional status, intelligence level, school children
PENGARUH PENYULUHAN TENTANG SAYUR DAN BUAH DENGAN METODE CERAMAH DAN BERMAIN TEBAK RASA TERHADAP PENGETAHUAN DAN SIKAP DALAM KONSUMSI SAYUR DAN BUAH PADA SISWA SD NEGERI 067254 KECAMATAN MEDAN DELI TAHUN 2016 Iana Tresia A Sibagariang; Albiner Siagian; Fitri Ardiani
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

Vegetables and fruits have many benefits for health because containt vitamins, minerals, and fibers. But consumption of these food is still low for primary school student. It is because the wrong behaviour of children. To increase the consumption of vegetables and fruit, it need health promotion to controlling behavioral interventions such as knowledge and attitudes. The purpose of this research is to know influence of the nutritional extension with discourse and playing game guess the taste of vegetable and fruit methodson knowledge and attitude of primary school students in SD Negeri 067254 Medan. This study was quasi experimental study that used posttest only with control group. The sample of this study was 104 student who was taken from fourth and fifth grade. The extension was done by dividing the respondent into three experimental groups and one control group. The posttest result was analyzed with degree of deviation 5%. The result was showed that knowledge and attitudes for several student in the control group still low, while the groups that given discourse or playing method and both of the methods had good categories. Independent-sample t test showed that there was mean difference significant for control group with the three experimental group. Meanwhile, ANOVA One Way with Bonferroni Analysis to compare the better methods, there was different mean of the three methods, it was: discourse and playing method group. The suggestion from this research is for the readers can givenutritional extension specially about vegetables and fruits by discourseand playing game guess the taste of vegetables and fruis methods for primary school student. Keywords: nutritional extension, discourse method, playing games method, primary school student
KAJIAN PROSES PEMBUATAN BERAS ANALOG DARI TEPUNG KOMPOSIT DAN TEPUNG TULANG SAPI DENGAN PENAMBAHAN CARBOXYMETHYLCELLULOSE SERTA UJI HEDONIK Indah K Sihombing; Albiner Siagian; Posman Sibuea
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

Rice consumption of the Indonesian population is the highest compared with other countries. Rice consumption of Indonesia's population in 2014 was 114 kg / capita / year. The high consumption of rice resulted in high imports of rice. Food diversification program being promoted Ministry of Agriculture to reduce dependency paddy rice consumption led to new innovations, namely artificial rice. The research is experimental research with experimental design used was completely randomized design. Formulation A1 (composite flour 95% and flour bone cow 5%),  A2 (composite flour 90% and flour bone cow10%), A3 (composite flour 85% and  flour bone cow 15%). Thisresearch uses the hedonictest and proximate test to determine their nutritional content. Hedonic assessment on artificial rice include colour, aroma, texture, and flavor. Hedonic assessment conducted with the 30 panelists. Analysis of data is using descriptive analysis, paired analysis of variance (Repetead ANOVATest) and Friedman Test. on the third treatment artificial rice from processing of composite flour and flour bone cow was produce artificial rice approaching rice. The results of hedonic test based on colour, aroma, texture, and flavor on the third treatment is same that is rather like criteria. The results of Repeated ANOVA test for colour and Friedman test for aroma, texture, and flavor was produced p > 0,05, it means there is no significant difference between samples on the indicator of colour, aroma, texture, and flavor. Artifial rice 3 in a dish once ate as much as 100 grams or 150 grams of rice donated 449 kcal of  total energy.         Artificial rice is highly recommended because it can meet the daily nutritional requirements of individuals and suggested an option staple food.  Keywords: artificial rice, composite flour, flour bone cow, Hedonic assessment
ANALISIS PENGGUNAAN SAKARIN DAN SIKLAMAT PADA MANISAN BUAH YANG DIJAJAKAN DI PASAR RAME MEDAN Jeanny Zulyana; Albiner Siagian; Fitri Ardiani
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

Fruit candied is a kind of food which many people like to consume. In the production, producers often use artificial sweetener to replace with saccharin and cyclamate which compare to its sweetness and the cost give more benefit. However, refer to a research, if consuming these saccharin and cyclamate can cause migrain and for long term can cause cancer. The purpose of this research was to know the using of cyclamate and saccharin in the fruit candied and whether the content are fulfiilled the standard of quality. This was a descripitve observational research. The location was in Pasar Rame Medan. The data was gained from the analysis of cyclamate and saccharin by qualitative, with color test extraction and precipitation method, and by quantitative with spektrophotometri Nova and acid alkali titration method. Both were analyzed in Biochemical and Chemical of Food Laboratory, FMIPA USU. The results were compared with preservative sweetener according to SNI 01-6993-2004 about food addictive in artificial sweetener, qualified using based on food category . From the results of the research to 7 samples that being tested, fruit candied were contained cyclamate and saccharin as the artificial sweetener. The content of the artificial sweetener that being used also exceed the permitted level according to SNI 01-6993-2004 that is 500 mg/kg. Therefore, fruit candied which is sold at Pasar Rame Medan is not safe to be consumed. According to the fact, people have to be more aware in buying the fruit candied at Pasar Rame Medan. Beside that, the manufacturer also need to be warned not to use the artificial sweetener such as cyclamate and saccharin, that exceed the permitted level of usage because can harm the health of consumers and also break the law. Key Word  :  Artificial Sweetener, Saccharin, Cyclamate, Fruit Candied
PENGARUH PERMAINAN MONOPOLI GIZI (MONOGI) TENTANG POLA MAKAN SEIMBANG TERHADAP PENGETAHUAN DAN SIKAP SISWA SDN 060902 MANGUBUMI KOTA MEDAN TAHUN 2016 Syarifah Rizkia Putri; Albiner Siagian; Etti Sudaryati
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 balanced diet on elementary student are rarely fulfilled. They tend to only eat foods with few nutrients dominant, such as burgers are high in carbohydrates and fats that can cause obesity. With the existence of such problems, nutrition education made by interested media to facilitate the provision of nutritional information, especially in a balanced diet. The aim of this research is to find out the effect of nutritional monopoly games about balanced diet for the knowledge and attitude of elementary student of SDN 060902 Mangkubumi in Medan. The type of this research is quasi experimental with group pretest posttest design. Total population is 121 children and the number of samples is 35 children by dividing them into a treatment group. Analysis of data using statistical test of paired t-test, Wilcoxon test and independent sample t-test, the significant level of 95%. The results showed that children knowledge given nutritional monopoly games with pretest scores of elementary student in low category (14,37%) and posttest scores in low category (0.0%). The results also showed that the attitude of children given nutritional monopoly games with pretest scores of elementary student in bad category (34,3%) and posttest scores in bad category (5,7%). Statistical analysis showed there were enhancement in knowledge and attitude scores after given nutritional monopoly games. Results of the analysis of knowledge and attitude before and after given nutritional monopoly gamesfor a treatment group there was significant difference (p.=0.001). The conclusion of this research is nutritional monopoly games for elementary students increase the knowledge and attitude about balanced diet. Suggestions of this research is to implementing the nutritional monopoly games to the nutrition workers in community health centers picture as a media to inform about balanced diet. Keywords: nutritional monopoly games, balanced diet, knowledge, attitude, elementary student
KANDUNGAN GIZI ROTI TAWAR BENGKUANG (Pachyrhizus erosus) Trisna Ratna Sari; Albiner Siagian; 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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Abstract

The high consumption of white bread increased the need of wheat flour as the main ingredient of bread. The flour from wheat still can’t be cultivated in Indonesia. Bread with non-wheat flour, used the other commodities the raw material, yam that still limited as food and just a little in food industries. The technological based utilization of yam that already exist is yam flour. The purpose of this study is to know the nutrient that contained in yam white bread.  This study was experimental study. The method that used for testing the nutrient content is the oven method (water and ash), micro-kjeldahl (protein content), sooxhlet (fat), luff schoroll (carbohydrate) and the gravimetric method (crude fiber content). Tests conducted in the laboratory of nutrients Palm Research Center. Based on the test results on the nutritional value of yam white bread (40% yam flour and 60% wheat flour) amounting to 33,37% water, 2,34% ash, 11,98% protein, 11,60% fat, 67,67% carbohydrate and 3,42% crude fiber. The energy content contained on yam white bread amounting to 423 kcal. Yam white bread can be used for the alternative food as the prevention of degenerative diseases. However the food portion of the yam white bread should still be considered because yam white bread high in fat.   Keyword: Nutrient Content, Yam Flour, Yam White Bread
DAYATERIMA BUBUR BAYI INSTAN DENGAN PENAMBAHAN UMBI BIT (Beta vulgaris L) SERTA KANDUNGAN ZAT GIZI Yosephin Grace; Albiner Siagian; Etti Sudaryati
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

Beet (Beta vulgaris L) is one of the vegetables plants in Indonesia with high nutrients. Beet bulbs potentially contributes energy for humans especially infants (7-12 months). Instant baby’s porridge is one of the food products that can be made from beet bulbs. The purpose of this experiment was to determine acceptability based on organoleptic characters and to know nutrients content of instant baby’s porridge. This experiment used completely randomized design (RAL) with two treatments ; 15% and 30 % addition of beet bulbs to instant baby’s porridge. Test analysis of carbohydrate, protein, fat, crude fiber, ash and water were conducted at the Oil Palm Research (PPKS) Medan. Acceptability test is tested to 30 panelists. The results of organoleptic test were analyzed by Friedman test with 95 % confidence level. The result of nutrients content test of instant baby’s porridge with 15% addition of beet bulbsshowed levels of carbohydrate 61,97%; 11,80% protein, fat 3,62%; 3,46 % crude fiber; 3,20% ash and 4,56% water. The result of nutrients content test of instant baby’s porridge with 30% addition of beet  bulbs showed level of carbohiydrate 61,17%; 12,48% protein; 3,11% fat; 4,95% crude fiber; 4,64% ash and 4,74% water.The results of organoleptic tests showed the panelists prefer instant baby’s porridge with 15 % additon of beet bulbs than 30 % additon of beet bulbs. Based on analysis by Friedman test with 95% confidence level obtained the difference in quality in terms both instant baby’s poridge in terms of colour, flavor, taste and textur. Finally through this experiment, mothers should use instant baby’s porridge with 15% addition of beet bulbs becomes alternative  food for babies. Keyword : Instant baby’s porridge, beet bulbs, local food
Co-Authors Agnes Olivia Tampubolon Angela Parapat Asih Monica Asrika Sari Harahap Bethesda Simbolon Bidari Armaya Bisara L. Tobing Cahaya Elisabet Rumapea Cahya Elika Lubis christi gestarini Christina Simanjuntak citra chairannisa Dame Taruli Simamora Darmawan Siagian Destanul Aulia, Destanul Destriana Annisa Desty Adinda Devi Asna Sari Panggabean Dian Fifit Sundari Dina Sartika Nasution Donna Irawati Sidauruk eliana tarigan Eliani Sinaga Elisa Efelinda siregar Elisa Julianti Elmina Tampubolon Elvina Novyanti Pulungan elvira dewinta indria Emma Bermila Bangun Erfyna Girsang Ernawati Nasution Etti Sudaryati Evawany Y Aritonang Fahrun Nisa Famy Bisyawqi fannisa izzati Firmando, Harisan Boni Fitri Ardiani Fourgelina Tampubolon Gultom, Mesi Hanna Dewi Aritonang Harahap, Ica Fauziah Hardianti Meliala Henny Afika Heru Santosa Iana Tresia A Sibagariang Imelda - Simanjuntak Indah K Sihombing Indah Maya Sari Nasution Isnatur Rahmi Jeanny Zulyana Jenni Wati Ginting Jumirah . Jumirah Jumirah JUSPEN PERY SIMARMATA Karota, Evi Khoirani . Lamria Sitompul Lince Sihombing Lubis, Siti Basyariah Putri martha veronica sihombing Martharia Panjaitan Martua Sihaloho Melisa Puspita Sari Mentari Christ Riyandini Mery Silalahi Mhd.Arifin Siregar Mona Ivana Pintubatu Mona Sylvia Junita Muhammad Arifin Siregar Mutia Respati Nababan, Agnes Sry Vera Natalia Sihombing Nia Sylviana Junaz Nova Elvia Nur Arsi Nuranisa Nuranisa nurwahyu utami nyanyu mashitoh Posman Sibuea PURBA, DIAN Purba, Risma Oktoria Purnawati Nainggolan Putri Natalia Radita Olva Rani Ulfa Lubis Restu Samosir Ria Sutiani Richfa Yani Ris Erdima Purba RISANTI FEBRINE ROPITA Rodhia Ramadhani Roida Lumbantobing Rosalyn Sitinjak Rosanti Lisnawati Siagian roy charles marpaung Saadah Hanim Parapat Samosir, Taripar Aripin Siahaan, Juwita Verawati Siregar, Sri Henny Siti Nuraini Dongoran Sori M. Sarumpaet Sri Eka Wahyuni Sri Erlina Sri Wahyuni Sulastri . Suraya, Rani Syafiah Mukhlishoh Syarifah Rizkia Putri Syofia . Tasya Arida Theresia Sarimauli Siregar Theresya Vyrena Simorangkir Tienne A.U Nadeak Titin Herlina Tri Nanda Putri Trisna Ratna Sari Wilson Simanjuntak yati oktaviani br keliat Yohana Tetty Gultom Yohana Tetty Gultom Yosephin Grace Yulia K.S Sitepu Zulhaida Lubis