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All Journal Proceedings of the International Conference on Applied Science and Health Journal of Pharmaceutical and Sciences.
Donal Nababan
Sari Mutiara Indonesia University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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ANALYSIS OF NUTRITIONAL CONTENT OF TORBANGUN (Coleus amboinicus Lour) LEAF BISCUIT Donal Nababan
Proceedings of the International Conference on Applied Science and Health No. 3 (2018)
Publisher : Yayasan Aliansi Cendekiawan Indonesia Thailand (Indonesian Scholars' Alliance)

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Abstract

Background: One of the local food ingredients that can be utilized as a complementary food is a torbangun leaf. Torbangun leaf is usually consumed in the form of torbangun leaf soup or served as vegetables with main meal. Torbangun is rich in iron, vitamin C, energy, protein, fat that is very beneficial for infant growth and is widely available in the market with cheap price. Torbangunleaves, especially when made into powder, can be processed into a wide range of food products such as biscuit, but needs several intervention trials to search its long shelf life with high energy density. Methods: The purpose of this research is to study the formulation of torbangun leaf biscuit and to analyze the nutrient content in meeting the nutritional requirements of child stunting aged 12-18 months. Organoleptic test was conducted with 5 point hedonic rating test. This study used Anova test to see the mean difference in the assessment of leaf biscuits torbangun. Results: With the addition of 10% (A), 20% (B), and 30% (C) torbangun leaf powder in every 100 gr biscuit, the organoleptic test showed that biscuit with 20% of torbangun flour had the highest organoleptic score on taste, flavor, texture and color. The biscuit contents energy and protein similar to the commercial fortified (PMT) biscuit with high content of iron and calcium. Comparedwith the PMT biscuits, the torbangun leaf biscuit meets the energy criteria (at least 400 kcal/100gr) but slightly having lower protein (less than 8gr/100gr). However iron content of torbangun biscuit equals the upper range of the PMT biscuit (4-7.5 mf/100gr) and very high calcium content (almost 10 times higher than the PMT biscuit). Consclusions: The selected biscuits with 20% torbangun leaf powder will be used in the following intervention study promoting complementary food recommendation with fortified biscuits.
Pengaruh Pelatihan Keterampilan Dasar Posyandu Terhadap Pengetahuan : Studi Quasi Eksperimen pada Tenaga Kesehatan di Dinas Kesehatan Kota Medan Tahun 2024 Endang Kartini; Toni Wandra; Johansen Hutajulu; Donal Nababan; Frida Lina Tarigan
Journal of Pharmaceutical and Sciences JPS Volume 8 Nomor 4 (2025)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v8i4.1201

Abstract

The role of health workers as supporters and trainers in improving performance, providing motivation for Posyandu cadres to always be involved in all Posyandu activities. The level of knowledge of health workers in assessing basic Posyandu skills will greatly determine the quality of services provided. The formulation of the problem in this study through preliminary research conducted on health workers in 10 health centers in Medan City showed that the average value of their knowledge about Posyandu was 63.5 (target ≥ 70). This study aims to determine the effect of health worker training conducted by the Medan City Health Office. The study was conducted using a quasi-experimental method. The number of research samples was 30 people. The material provided was the latest concept and regulation on the integration of primary services at Posyandu. With interactive lecture training methods, group discussions, role play and field practice. The results showed that the mean pre-test value was 72.52 while the mean post-test value was 92.56, there was an increase in value of 29.81 and after being tested with Wilcoxon the p-value was <0.001. The results show that there is a significant difference in the knowledge of training participants about integrated health posts. Knowledge variables according to age, gender, education, work unit, length of service are not factors that influence the pre-test and post-test scores of health workers. It can be concluded that the training that has been given has increased the knowledge of health workers from the post-test assessment conducted. The results of this study are expected to be a medium for evaluating the implementation of basic competency training for integrated health posts for health workers so that the next training period can provide better results.
Co-Authors Endang Kartini Frida Lina Tarigan Hutajulu, Johansen Toni Wandra