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All Journal GIZI INDONESIA Jurnal Gizi Klinik Indonesia Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Jurnal Health Sains Shihatuna : Jurnal Pengabdian Kesehatan Masyarakat Jurnal Kesehatan Amanah
Novriani Tarigan
Politeknik Kesehatan Kementerian Kesehatan Medan
Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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MATERNAL AGE AT BIRTH AND LOW BIRTH WEIGHT (LBW) IN INDONESIA (ANALYSIS OF RISKESDAS 2018) Novriani - Tarigan; Rohani Retnauli Simanjuntak; Olwin Nainggolan
GIZI INDONESIA Vol 46, No 1 (2023): Maret 2023
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v46i1.694

Abstract

Low birth weight (LBW) is one of the health problems that cause long-term and short-term consequences to a child, mainly due to maternal age, which is determined by very young or old maternal age. This study aims to determine maternal age's effect on LBW in a larger population while controlling for factors such as maternal education and occupation, residence area, socioeconomic status, iron consumption during pregnancy, Maternal and Child Health (MCH) book, gestational age, and ANC K4. The data for this study were obtained from the Basic Health Research 2018, and the unit of analysis was mothers with children under the age of five. A risk factor model approach was adopted to determine the association between maternal age variables and the incidence of LBW using multiple logistic regression with complex samples. The risk of LBW for mothers aged 20 or 35 years compared to mothers aged 21-34 years was 1.342 (95%CI:1.165-1.546). The final model equation included confounding variables such as socioeconomic status, MCH card ownership, gestational age, complete ANC, and CED in mothers. As a result, thus very young or old women were also at risk of having LBW children. The final multivariate analysis showed that maternal age at delivery had a highly significant association with LBW in Indonesia. This makes it necessary to educate pregnant women in particular and all levels of society to minimize the risk of LBW by preventing early marriage or delivering a baby at a very old age. Keywords: LBW, maternal age, Riskesdas, Indonesia ABSTRAK Berat Badan Lahir Rendah (BBLR) merupakan salah satu masalah kesehatan yang menyebabkan konsekuensi jangka panjang dan jangka pendek pada seorang anak, terutama karena usia ibu,  yang ditentukan oleh usia ibu yang sangat muda atau tua. Penelitian ini bertujuan untuk mengetahui pengaruh usia ibu terhadap BBLR pada tingkat populasi yang lebih besar dan dikendalikan untuk beberapa karakteristik seperti pendidikan dan pekerjaan ibu, pendidikan dan pekerjaan ayah, daerah tempat tinggal, status sosial ekonomi, konsumsi zat besi selama kehamilan, kepemilikan buku KIA, usia kehamilan, dan ANC K4. Data yang digunakan diperoleh dari Riset Kesehatan Dasar 2018, dan unit analisisnya adalah ibu yang memiliki anak di bawah usia 5 tahun. Pendekatan model faktor risiko diadopsi untuk menentukan hubungan antara variabel usia ibu dan kejadian BBLR menggunakan regresi logistik berganda dengan kompleks sampel. Besarnya risiko ibu usia 20 atau 35 tahun untuk kejadian BBLR dibandingkan dengan usia ibu 21-34 tahun adalah 1,342 (95%CI: 1,165-1,546). Variabel perancu yang dimasukkan dalam persamaan model akhir adalah status sosial ekonomi, kepemilikan buku KIA, usia kehamilan, ANC lengkap, dan KEK pada ibu dengan demikian wanita usia sangat muda atau tua juga berisiko memiliki anak dengan BBLR. Hasil akhir analisis multivariat menunjukkan bahwa usia ibu saat melahirkan memiliki hubungan yang sangat signifikan dengan kejadian BBLR di Indonesia. Hal ini membuat perlu adanya edukasi bagi ibu hamil khususnya dan semua lapisan masyarakat untuk meminimalkan risiko BBLR dengan mencegah pernikahan dini atau melahirkan seorang bayi  di usia yang sangat tua.     Kata kunci:  BBLR, usia ibu, Riskesdas, Indonesia         
KONSUMSI AIR PUTIH DAN MINUMAN MANIS, SOFT DRINK/MINUMAN BERKARBONASI, MINUMAN BERENERGI, MIE INSTAN DAN MAKANAN OLAHAN PADA REMAJA Novriani Tarigan
Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Vol. 18 No. 1 (2023): Jurnal Ilmiah PANNMED Periode Januari - April 2023
Publisher : Poltekkes Kemenkes Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/pannmed.v18i1.1531

Abstract

The increasing prevalence of non-communicable diseases from year to year is related to the consumption of food and drinks. Drinks are anything that can be consumed and can quench thirst, usually in liquid form. Instant noodles are types of food that contain high fat and sodium, while processed foods (meat, chicken, fish) are foods that contain a lot of harmful food additives. The purpose of this study was to describe the consumption of water, sweet drinks, soft drinks/carbonated drinks, energy drinks, instant noodles and processed foods (meat, chicken, fish). This type of research is descriptive research, the data is collected using a semi FFQ (Food Frequency Questionnaire) questionnaire. Data analysis was univariate, namely the percentage and average weight of adolescent food and beverage consumption, then categorized. The results of this study are more water consumption in the less category, sweet drinks, soft drinks/carbonated drinks, energy drinks, instant noodles and processed foods (meat, chicken, fish) are in the rare category.
Pendidikan gizi dengan media animasi dalam upaya memperbaiki kadar hemoglobin dan asupan gizi ibu hamil anemia Novriani Tarigan; Sartini Bangun; Bernike Doloksaribu; Urbanus Sihotang
Jurnal Gizi Klinik Indonesia Vol 19, No 2 (2022): Oktober
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.70224

Abstract

Nutrition education with animated media to improve hemoglobin levels and nutritional intake of anemic pregnant womenBackground: The prevalence of anemia among pregnant women in 2018 increased compared to 2013. Anemic pregnant women need to receive nutrition education. Nutrition education requires media and various studies that report the success of nutrition education using various media. Objective: This study aimed to analyze the effect of animated media nutrition education on improving hemoglobin and nutrient intake of anemic pregnant women. Methods: The study was quasi-experimental with a pretest-posttest one-group design on 31 anemic pregnant women. Nutrition education media, namely animated videos, were prepared based on interviews with cadres and pregnant women. Hemoglobin levels, knowledge, attitudes, iron tablet consumption compliance, and nutrient intake were measured before and after being given animated media nutrition education. Results: The mean hemoglobin level of pregnant women after the intervention increased by 1.75 g/dl; knowledge score 3.52; behavior score 4.06; iron tablet consumption 28 grains; energy intake 574.62 Kcal; protein intake 19.46 g; vitamin C intake 25.98 mg; and iron intake 3.17 mg. Conclusion: Nutrition education intervention using animated video can improve hemoglobin level, knowledge, attitude, iron tablet consumption, and nutritional intake of pregnant women.
Formulation of Recipes and Organoleptic Properties of Tinuktuk as Simalungun Traditional Food Novriani Tarigan; Jansen Silalahi; Urbanus Sihotang
Jurnal Health Sains Vol. 5 No. 2 (2024): Jurnal Health Sains
Publisher : Syntax Corporation Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/jhs.v5i2.1228

Abstract

Tinuktuk is a traditional spice sauce of the  simalungun ethnic group. It is believed as a traditional health icon  To search the best formulation of ingredients', to search the best production process and to evaluate its organoleptics properties. The search for formulation ingredients is an exploratory qualitative study with participant observation method. The organoleptic test was carried out by fifty untrained panelists on a scale of 1 (dislike) to 5 (very like). Organoleptic values ​​including taste, aroma, texture and color Six formulations of tinuktuk, containing of 8 to 15 ingredients. Three kinds of production process:  first by mashing the fresh ingredients and then roasting them. The second process is mashing the rosated material. The third is a combination of both processes. These processes could be distingueished by the organoleptic values. The incremented values resulted from T5, T1, T3 formulations. T3 formula contains 15 ingredients use the third production process. This value could be taken as a reference for tinuktuk standard.
Perceptions of "Tinuktuk" The Traditional Food The Simalungun Ethnic, North Sumatra Novriani Tarigan
Jurnal Health Sains Vol. 5 No. 3 (2024): Journal Health Sains
Publisher : Syntax Corporation Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

In the Simalungun Batak community, known and commonly consumed is Tinuktuk. Tinuktuk is a local Simalungun cultural heritage that is usually given to Simalungun women who have just given birth so that they are strong and able to care for their babies and provide optimal breastfeeding. This study aims to determine the public's perception of tinuktuk. The data collection method is divided into two, namely the online method using social media researchers and the direct method carried out in 3 villages in Simalungun Regency. The results obtained showed that more than half of the respondents obtained tinuktuk by buying it, consuming tinuktuk in the form of chili sauce or mixing it with soup. That tinuktuk makes the body warm and fresh, shows that the combination of ingredients for tinuktuk synergistically functions as an antioxidant. Of the 10 questions regarding perceptions of tinuktuk, 80% of respondents agreed. Tinuktuk needs to be popularized and developed in a practical form to be consumed at any time. Further studies are needed on the bioactive compounds contained in tinuktuk.
Uji Sensori dan Uji Kadar Kimia Flakes Berbahan Dasar Tepung Porang (Amorphophallus muelleri) dan Tepung Kacang Hijau (Vigna Radiate) Herly Nainggolan; Novriani Tarigan; Elsa Grace Laura Sipahutar; Fransiskanes Marselia Tampubolon; Siti Hadijah Siregar
Jurnal Kesehatan Amanah Vol. 9 No. 1 (2025): Jurnal Kesehatan Amanah
Publisher : Universitas Muhammadiyah Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/jka.v9i1.836

Abstract

Background: Porang contain glucomannan. Glucomannan is a water-soluble fiber, and has low calories, so porang needs to utilize its nutritional value in food products. The addition of mung beans to flakes products will add nutritional value because they contain iron, vitamin C and zinc. Objective: The aim of the research was to determine the sensory value and chemical content (carbohydrate, protein, fat, water, ash, crude fiber and breakability) of porang flour flakes and mung bean flour. The research use experimental method with a completely randomized design (CRD) with 3 formulations, namely F1 (60%:40%), F2 (50%:50%), F3 (40%:60%). The parameters observed were sensory tests involving 50 panelists. Chemical content test methods include: carbohydrate by difference method, protein by Kjeldhal method, fat by Soxhlet method, content (water, ash and crude fiber) using the gravimetric method, breakability by tensile strength method. Sensory test data were analyzed using ANOVA and Chemical test data was quantitatively descriptively. Result: The F1 sensory test results showed a color value of 3.51, aroma 3.37, texture 3.33, taste 3.14. F2 shows a color value of 3.14, aroma 3.47, texture 3.46, taste 3.27. F3 shows a color value of 3.72, aroma 3.98, texture 3.76, taste 3.83. The average value of chemical test content (carbohydrates, protein, fat, water, ash, crude fiber and breakability) respectively is 74.85%, 9.35%, 4.76%, 6.64%, 4.39 %, 2.29%, and 12.16 N. Conclusion: Porang flour and mung bean flour have an influence on sensory tests (color, aroma, texture, taste) and chemical content tests (carbohydrate, protein, fat, water, ash, crude fiber, breakability).
Training on the Production of Catfish (Clarias sp.) Pempek Fortified with Tempe Flour (Rhizopus sp.) Urbanus Sihotang; Novriani Tarigan
Shihatuna : Jurnal Pengabdian Kesehatan Masyarakat Vol 6 No 1 (2026): April
Publisher : FKM UIN Sumatera Utara Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30829/shihatuna.v6i1.28138

Abstract

Snack foods are an inseparable part of the daily dietary pattern of school-aged children because they are practical, easily accessible, and affordable. However, most school snacks available have low nutritional quality, being high in carbohydrates and fats while low in protein and essential micronutrients. This condition may lead to excessive macronutrient intake and contribute to an increased risk of overnutrition and overweight. The objective of this community service activity was to improve mothers’ knowledge and skills in providing nutritious snack foods through the preparation of catfish pempek (Clarias sp.) with the addition of tempeh flour (Rhizopus sp.). The activity was conducted at the Nogorejo Village Community Hall, Galang Subdistrict, on July 31, 2025. The preparation stage included obtaining permits, coordinating with the PKK leader to determine participants and the schedule, developing leaflets, and conducting trial production of pempek in the food technology laboratory of the nutrition department. The implementation stage consisted of nutrition education on healthy snacks, explanation and demonstration of pempek preparation, product tasting, and preference evaluation. Participants included 30 PKK members, Posyandu cadres, mothers of toddlers, and mothers of school-aged children. The results showed high participant enthusiasm, demonstrated by a quiz of four questions that were all answered correctly. Evaluation indicated that all participants found the activity useful and satisfying. Sensory evaluation showed 100% acceptance of taste, aroma, and texture, although 10% disliked the aroma due to a fishy smell.
Co-Authors Annisa Mudrika Bernike Doloksaribu Elsa Grace Laura Sipahutar Fransiskanes Marselia Tampubolon Herly Nainggolan Jansen Silalahi Olwin Nainggolan Rohani Retnauli Simanjuntak Sartini Bangun Siti Hadijah Siregar Sudana Fatahillah Pasaribu Urbanus Sihotang Urbanus Sihotang Urbanus Sihotang