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All Journal Klinik: Jurnal Ilmiah Kedokteran dan Kesehatan NUTRIENT JURNAL GIZI Media Gizi Ilmiah Indonesia
Riris Oppusunggu
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Health Professions Medicine & Pharmacology Public Health

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PENGARUH PENAMBAHAN TEPUNG BIJI DURIAN TERHADAP MIE BASAH BIJI DURIAN SEBAGAI MAKANAN JAJANAN ANAK SEKOLAH Riris Oppusunggu
NUTRIENT Vol. 1 No. 2 (2021): Nutrient: Jurnal Gizi
Publisher : POLTEKKES KEMENKES MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/nutrient.v1i2.1168

Abstract

Elementary school children are one of the nutritionally vulnerable groups. This is because children are in a period of growth and development of bones, teeth, muscles and blood, so they need macronutrients such as energy, protein, fat and other nutrients. Noodles are a food that is very popular with the public, including toddlers and children. Its practical nature, relatively cheap price and easy way of serving it make this noodle product accessible to various levels of society. This study aims to determine the effect of adding durian seed flour to wet noodles as a snack for school children. This type of research is experimental, with a randomized experimental design used is a Completely Randomized Design (CRD) with 3 (three) treatments and 2 (two) repetitions. Data was collected by means of organoleptic tests, namely the color, texture, taste and aroma of durian seed wet noodles by 20 panelists. The results of the study were the color of wet noodles from durian seed flour was yellowish in color, chewy texture, taste was savory, aroma was fragrant. Overall, the wet noodles from durian seed flour that were most preferred by panelists were those who received treatment A with a ratio of wheat flour: seed flour. durian (90% : 10%). The conclusion is that the most preferred consumer acceptance of wet noodles is treatment A with 90% wheat flour and 10% durian seed flour.
MODEL PREDIKSI PENYEBAB ANEMIA PADA REMAJA PUTRI DI SMA NEGERI 1 KOTA TANJUNGBALAI Ratna Zuliandri; Haripin Togap Sinaga; Bernike Doloksaribu; Riris Oppusunggu
NUTRIENT Vol. 3 No. 1 (2023): Nutrient: Jurnal Gizi
Publisher : POLTEKKES KEMENKES MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/nutrient.v3i1.1558

Abstract

Anemia adalah keadaan kadar hemoglin pada seseorang tidak normal atau kurang, Faktor penyebab terjadinya anemia adalah kurangnya asupan zat besi dalam tubuh.Sedangkan faktor faktor lain yang berhubungan yaitu pendidikan orang tuanya, pengetahuan remaja terhadap anemia , pola konsumsi , pola menstruasi , serta kejadian infeksi pada remaja putri. Tujuan : Penelitian ini bertujuan Mengetahui model prediksi remaja putri yang menyebabkan terjadinya anemia . Metode : Desain penelitian ini bersifat observasional analitik dan rancangan yang digunakan cross sectional . Teknik pengambilan sampel dalam penelitian ini menggunakan purposive sampling sampel yang di gunakan dalam penelitian ini remaja putri sebanyak 35 org yang mana di periksa kadar Hb nya terdahulu menggunakan metode digital homeque dengan merk Easy touch, dan kuesioner. analisis yang di gunakan Multivariate untuk melihat variabel dominan dalam penelitian ini. Hasil penelitian : Penyebab paling dominan yang berhubungan dengan kejadian anemia pada remaja putri di SMA Negeri 1 Kota Tanjungbalai adalah variabel pola menstruasi dengan OR 24.715 dan nilai Value p=0.003 (<0.05). Kesimpulan : Penelitian ini menyimpulkan bahwa penyebab anemia paling dominan adalah pola menstruasi. Kata kunci : Anemia, Remaja putri, prediksi penyebab
Studi Literatur : Pengaruh Asi Eksklusif Dan Berat Badan Lahir Rendah (BBLR) Terhadap Kejadian Stunting Pada Balita Gita Shakinah Sitepu; Riris Oppusunggu; Sudana Fatahillah Pasaribu
Jurnal Ilmiah Kedokteran dan Kesehatan Vol 2 No 3 (2023): September : Jurnal Ilmiah Kedokteran dan Kesehatan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/klinik.v2i3.2157

Abstract

Stunting is a chronic nutritional problem that has long-term effects and reflects growth failure in children. According to the 2018 Indonesian Basic Health Research, the prevalence of stunting in toddlers was 30.8%. Factors that are related to the incidence of stunting consist of family factors and child factors. Family factors that can cause stunting include short mothers, caregiver education and economic status, child factors that can cause stunting, namely LBW, late initiation of early breastfeeding, non-exclusive breastfeeding, complementary breast milk foods that are not suitable in quality and quantity, poor micronutrient quality and infectious diseases.The aim of the research was to determine the effect of exclusive breastfeeding and low birth weight on the incidence of stunting in toddlers.This research method is a literature review by identifying 11 articles that have been selected according to the research objectives. Article selection was carried out by determining inclusion and exclusion criteria consisting of duplication, title, abstract and PICOS criteria. The databases used in searching for articles are Google Scholar, NELITI, and PubMed. Indonesian keywords are stunting in toddlers, exclusive breastfeeding, and low birth weight. The English keywords are Exclusive breastfeeding and Low Birth Weight, Stunting in toddlers or a combination of these keywords connected by AND/OR.The research results showed that, based on the search results of 11 scientific articles, 7 articles concluded that there was an influence of exclusive breastfeeding on the incidence of stunting with each p<0.05. Based on the search results of 11 scientific articles, 4 articles concluded that there was an influence of LBW on incidence of stunting with each p<0.05.
Pengaruh Penambahan Tepung Biji Durian Terhadap Daya Terima Mie Basah Tepung Biji Durian Nadia Syafira Hestu Wibawani; Riris Oppusunggu; Tiar Lince Bakara; Rumida
Media Gizi Ilmiah Indonesia Vol 1 No 1 (2023): FEBRUARI 2023
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/mgii.v1i1.1

Abstract

Noodles are very popular with the people of Indonesia because of their taste, texture and practical processing method and the price is relatively cheap so that they are easily accessible to the public. To determine the effect of adding durian seed flour as much as 10%, 20%, 30% in the manufacture of durian seed wet noodles on aspects of color, texture, taste, and flavor, as well as the level of consumer preference for wet noodles. This study was an experimental study using a completely randomized design (CRD) with three trials and two repetitions. The experiment was making wet noodles with the addition of 10%, 20% and 30% durian seed flour. The results showed that the panelists liked the color, texture, taste, and flavor of wet durian seed noodles using the addition of 10% durian seed flour.  The addition of different amounts of durian seed flour to the manufacture of durian seed wet noodles had a different effect on the color, texture, and aroma, but did not have a different effect on the taste of the durian seed wet noodles. The panelist's acceptance of the most preferred durian seed wet noodles was the experiment of adding 10% durian seed flour to 90% wheat flour.  
Co-Authors Bernike Doloksaribu Gita Shakinah Sitepu Haripin Togap Sinaga Nadia Syafira Hestu Wibawani Ratna Zuliandri Rumidah, Rumidah Sudana Fatahillah Pasaribu Tiar Lince Bakara