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Pengaruh Penyuluhan Gizi Tentang Obesitas Menggunakan Media Animasi terhadap Pengetahuan dan Sikap Pada Remaja di SMP Negeri 1 Lubuk Pakam Inggita Senosa Ginting; Abdul Hairuddin Angkat; Sudana Fatahillah Pasaribu; Wanda Lestari
Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 1 (2024): Januari : Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jikg.v2i1.2149

Obesity is a result of excessive energy consumption, this excess energy is stored in the body as fat, so that over time the body becomes heavier. This condition can be experienced by everyone, regardless of gender group or group of teenagers to adults. The aim of the research is to determine the effect of nutritional education about obesity using animation media on knowledge and attitudes in obese adolescents. This research was conducted at SMP Negeri 1 Lubuk Pakam. The research was conducted in May 2023 with quantitative methods using a Group Pre and Post Test design. Intervention in the form of counseling using animation media was given 3 times. The population in this study was class VIII, 319 students. The sample in this study was 32 obese students who met the criteria for being a sample. Data were collected using a knowledge and attitude questionnaire using a statistical test, namely the T-dependent test. The research results showed that the average knowledge of teenagers about obesity before counseling was 10.09, after being given counseling was 13.25 with a significant value of p=0.000. The average attitude score before being given counseling was 39.53, after being given counseling was 51.19 with a significant value of p=0.000. The conclusion of this research is that there is an influence of nutrition education about obesity using animation media on the knowledge and attitudes of teenagers at SMP Negeri 1 Lubuk Pakam. It is hoped that the school can play an active and creative role in providing health education about nutrition, especially about obesity in teenagers.

Hubungan Preferensi Makanan Asrama Dan Asupan Energi Dengan Status Gizi Siswa Asrama Dora Efriani Roito Tumangger; Emi Inayah Sari Siregar; Fauzi Romeli; Abdul Hairuddin Angkat
Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 2 (2024): April : Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jikg.v2i2.2847

The problem of adolescent nutritional status is related to meeting nutritional needs. Because adolescence occurs physical growth and body development. The imbalance in nutritional intake depends on the preference factor, level of satisfaction with food choices, which will influence the amount of energy intake consumed in adolescents. The aim is to determine the relationship between dormitory food preferences and energy intake with the nutritional status of boys at the RK Serdang Murni Private School Dormitory. This research was conducted in the RK Serdang Murni private school dormitory, Lubuk Pakam District, Deli Serdang Regency. The main research period was carried out in April 2023. The type of research was a quantitative observational approach using a cross sectional design. The population is all young men at the RK Serdang Murni private boarding school and a sample of the entire population of young men. From the research results, based on the nutritional status of young men, the nutritional status was 10.5% less, the status good was 76.3%, the status was over 10.5%, and the obesity status was 2.6%. Based on food preferences, namely the neutral category 28.9%, the like category 60.5%, and the very like category 10.5%, while the energy intake categories namely low energy intake 23.7%, moderate energy intake 57.9%, and good energy intake 18.4%. From the results of the Chi Square test, there was a relationship between young men's food preferences and nutritional status in the RK Serdang Murni private school dormitory with a value of p = 0.002 and there was a relationship between energy intake and nutritional status in the RK Serdang Murni private school dormitory with a value of p = 0.004.

Pengaruh Proses Blanching pada Pembuatan Tepung Terhadap Organoleptik Tepung Daun Pepaya Jepang (Cnidoscolus aconitifolius) Abdul Hairuddin Angkat; Katherine Angeline Tambunan; Wanda Lestari
Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 3 (2024): Juli : Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v2i3.3072

Japanese pepaya leaves have many benefits in the body, especially preventing anemia. Making Japanese pepaya leaf flour can encourage the emergence of various and practical processed products. One physical method for modifying flour is blanching. The aim of this research was to determine the effect of blanching on the organoleptic properties of Japanese pepaya leaf flour. This research was experimental with Randomized Control Design (RCD), with 3 treatments, namely making flour without blanching, making flour with water blanching and making flour with steam blanching and 2 repetitions. Data were collected using organoleptic tests which included color, taste and aroma of Japanese pepaya leaf flour by 20 panelists. The organoleptic test results showed that the most preferred color of Japanese pepaya leaf flour was treatment A with a value of (4.05) and p=0.00. In terms of aroma, treatment C was the most liked with a value of (4.1), p value = 0.00. Based on the taste of treatment C, it was liked with a value of (4.15) in the very, very like category and p = 0.00.

Pengaruh Penyuluhan Tentang Anemia Dengan Media Animasi Terhadap Pengetahuan Dan Sikap Siswi Di SMP Negeri 1 Lubuk Pakam Helen Yuniar Sihombing; Abdul Hairuddin Angkat; Sudana Fatahillah Pasaribu; Wanda Lestari
USADA NUSANTARA : Jurnal Kesehatan Tradisional Vol. 2 No. 1 (2024): Januari: USADA NUSANTARA
Publisher : Institut Nalanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47861/usd.v2i1.597

Anemia is a condition where the number of red blood cells or hemoglobin is less than normal or is also called anemia. Cases of anemia are most often found in teenage girls, due to insufficient nutritional intake, menstruation, and lack of knowledge. The research aims to determine the effect of education about anemia using animation media on knowledge and attitudes. The research was carried out at SMP Negeri 1 Lubuk Pakam in May 2023. The type of research was Quasi-Experimental research with a pretest and posttest design. The population of this study were all class VIII female students with a research sample of 36 female students. The results showed that there were differences in knowledge and attitudes before and after being given counseling about anemia with an average score before counseling of 8.28 and after counseling 13.22. Adolescents' attitudes before counseling were 21.94 and after counseling 33.44. The conclusion of this study found that there was an influence of counseling about anemia using animation media on the knowledge and attitudes of female students at SMP Negeri 1 Lubuk Pakam.

Karakteristik Kimia Permen Jelly Buah Naga dan Daun Kelor Wanda Lestari; Faras Anzely Sukma; Rika Fitri Ilvira; Sudana Fatahillah Pasaribu; Abdul Hairuddin Angkat
Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 4 (2024): Oktober: Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v2i4.3282

Jelly candy is a transparent and clear physical appearance, produced from a combination of fruit juices, gelling agents, or flavoring ingredients. Objectives; To determine the acceptability and chemical quality (calcium, potassium, vitamin C, and water content) of jelly candy made from dragon fruit and moringa leaves. Method; The research used a Completely Randomized Design (CRD) experiment with 5 treatments and 2 repetitions, resulting in 10 experimental designs. Acceptability testing was carried out by 30 moderately trained panelists. Data analysis used Kruskal Wallis and continued with the Bonferroni test. Results; results showed that the optimal formulation was 90 grams of dragon fruit and 10 grams of moringa flour, which was rated positively. The hedonic quality test revealed a purple color, a chewy texture, a flavor predominantly of dragon fruit with a slight taste of moringa leaves. The formulation contained 601 mg of calcium, 112 mg of potassium, 26.77% water, and 10.20 mg of vitamin C per 100 grams. Conclusion; The candy formulation with 90 grams of dragon fruit and 10 grams of moringa flour received a favorable rating, demonstrating a purple color, chewy texture, predominant dragon fruit flavor with a hint of moringa, and appropriate nutritional content.

ANALISIS MUTU FISIK DAN MUTU KIMIA OTAK–OTAK DENGAN IKAN TAMBAN (SPRATELLOIDES GRACILLIS) DAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA) SEBAGAI MAKANAN SELINGAN BALITA UNDERWEIGHT Ghina Fairuz Salsabila; Abdul Hairuddin Angkat
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 3 No 5 (2025): Oktober
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v3i5.1380

Snack foods, consumed between main meals, should be nutritious and of high quality. Processed products like otak-otak (a steamed fish cake) are a popular choice. Tamban fish and pumpkin flour are local ingredients rich in protein, carbohydrates, calcium, and iron, making them suitable for use in otak-otak. This study aimed to determine the sensory (organoleptic) and proximate chemical quality, as well as the calcium and iron content, of the developed otak-otak product. The research used a Completely Randomized Design (CRD) with three treatments and two replications. The treatments were as follows: A: 185g tamban fish + 60g pumpkin flour, B: 190g tamban fish + 65g pumpkin flour, C: 195g tamban fish + 55g pumpkin flour. Sensory quality was analyzed using the Kruskal-Walli’s test, while chemical quality was analyzed in a laboratory. The results showed that otak-otak B, with 190g of tamban fish and 65g of pumpkin flour, was the most preferred treatment. Its sensory test values were color (4.50), texture (4.36), taste (3.88), and aroma (3.74). The chemical analysis of this sample yielded the following values: ash content (1.47%), water content (61.74%), protein (9.3%), fat (14.3%), carbohydrates (25.8%), calcium (65.1%), and iron (2.18%). Based on the sensory and chemical analyses, treatment B was the most recommended by the panelists in terms of color, texture, aroma, taste, and overall chemical quality. Makanan ringan yang dikonsumsi di antara waktu makan utama sebaiknya bernutrisi dan berkualitas tinggi. Produk olahan seperti otak-otak merupakan pilihan yang populer. Ikan tamban dan tepung labu kuning adalah bahan lokal yang kaya akan protein, karbohidrat, kalsium, dan zat besi, sehingga sesuai untuk digunakan dalam pembuatan otak-otak. Penelitian ini bertujuan untuk mengetahui kualitas sensori (organoleptik) dan kimia proksimat, serta kandungan kalsium dan zat besi dari produk otak-otak yang dikembangkan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan dua ulangan. Perlakuan tersebut adalah: A: 185 g ikan tamban + 60 g tepung labu kuning, B: 190 g ikan tamban + 65 g tepung labu kuning, C: 195 g ikan tamban + 55 g tepung labu kuning. Kualitas sensori dianalisis menggunakan uji Kruskal-Wallis, sedangkan kualitas kimia dianalisis di laboratorium. Hasil penelitian menunjukkan bahwa otak-otak B, dengan komposisi 190 g ikan tamban dan 65 g tepung labu kuning, merupakan perlakuan yang paling disukai. Nilai uji sensori perlakuan ini adalah warna (4,50), tekstur (4,36), rasa (3,88), dan aroma (3,74). Analisis kimia sampel ini menghasilkan nilai kadar abu (1,47%), kadar air (61,74%), protein (9,3%), lemak (14,3%), karbohidrat (25,8%), kalsium (65,1%), dan zat besi (2,18%). Berdasarkan analisis sensori dan kimia, perlakuan B adalah yang paling direkomendasikan oleh panelis dalam hal warna, tekstur, aroma, rasa, dan kualitas kimia secara keseluruhan.

PENGARUH VARIASI PENAMBAHAN TEPUNG IKAN MUJAIR DAN TEPUNG DAUN PEPAYA JEPANG TERHADAP MUTU FISIK DAN MUTU KIMIA MIE MUJAYA SEBAGAI ALTERNATIF PENCEGAHAN ANEMIA PADA REMAJA PUTRI Lelita Solin; Abdul Hairuddin Angkat
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 3 No 5 (2025): Oktober
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v3i5.1388

Noodles are one of the most popular wheat flour-based processed foods. Tilapia is a source of animal protein rich in iron, while Japanese papaya leaves contain high levels of calcium and iron and can be used as a natural green coloring in food, making both potential ingredients for functional food products. This study aimed to determine the effect of varying additions of tilapia flour and Japanese papaya leaf flour on the physical quality—including color, aroma, texture, and taste—as well as the chemical quality, including ash content, moisture content, calcium, protein, and iron levels of mie mujaya. This research was experimental in nature, using a Completely Randomized Design (CRD) with three (3) treatments and two (2) replications: treatment A (25 g tilapia flour + 5 g papaya leaf flour), treatment B (30 g tilapia flour + 7 g papaya leaf flour), and treatment C (35 g tilapia flour + 9 g papaya leaf flour). The organoleptic test results showed that the most preferred mie mujaya was treatment C, with mean scores of 4.57 for color, 4.54 for texture, 4.53 for taste, and 4.59 for aroma, categorized as “extremely like.” It produced a slightly dark green color, chewy texture, savory taste derived from tilapia protein, and a distinctive tilapia aroma. The nutritional content analysis per 100 g of mie mujaya showed an ash content of 1.40%, moisture content of 71.79%, calcium of 156.71 mg, protein of 6.26%, and iron of 2.10 mg. Mie merupakan salah satu makanan olahan berbasis tepung terigu yang digemari masyarakat luas. Ikan mujair merupakan sumber protein hewani yang kaya zat besi, sedangkan daun pepaya Jepang mengandung kalsium dan zat besi yang tinggi dan dapat dijadikan pewarna hijau alami pada makanan, sehingga keduanya berpotensi sebagai bahan pangan fungsional. Tujuan penelitian untuk mengetahui pengaruh variasi penambahan tepung ikan mujair dan tepung daun pepaya Jepang terhadap mutu fisik meliputi warna, aroma, tekstur, dan rasa serta mutu kimia kadar abu, kadar air, kalsium, protein, dan zat besi mie mujaya. Penelitian ini bersifat eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 3 (tiga) perlakuan dan 2 (dua) kali pengulangan, yaitu: perlakuan A (25 gr tepung ikan mujair + 5 gr tepung daun pepaya), B (30 gr tepung ikan mujair + 7 gr tepung daun pepaya), dan C (35 gr tepung ikan mujair + 9 gr tepung daun pepaya). Hasil uji organoleptik yang diperoleh bahwa Mie mujaya yang paling disukai adalah perlakuan C yaitu nilai rata-rata warna sebesar 4,57, tekstur 4,54, rasa 4,53, dan aroma 4,59 dengan kategori amat sangat suka. Menghasilkan warna hijau sedikit pekat, tekstur yang kenyal, rasa gurih dihasilkan dari protein pada ikan mujair dan aroma khas ikan mujair. Hasil uji kandungan gizi per 100 gr mie mujaya yaitu kadar abu sebesar 1,40%, kadar air sebesar 71,79%, kalsium sebesar 156,71 mg, protein sebanyak 6,26%, dan zat besi sebesar 2,10 mg.

ANALISIS MUTU FISIK DAN MUTU KIMIA PADA BAKSO IKAN MUJAHIR (Oreochromis Mossambicus) DENGAN PENAMBAHAN DAUN KELOR (Moringa Oleifera) Kristina Gultom; Abdul Hairuddin Angkat
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 3 No 5 (2025): Oktober
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v3i5.1473

Abstract. Anemia is a public health problem that deserves attention, particularly among adolescent girls, and is often caused by iron deficiency, which can decrease concentration and productivity. Prevention efforts can be carried out through innovations in nutritious supplementary foods, such as tilapia fish meatballs enriched with moringa leaves. Tilapia (Oreochromis mossambicus) contains high levels of protein, potassium, and calcium, while moringa (Moringa oleifera) is rich in protein, carbohydrates, calcium, potassium, and iron. This study aims to determine the effect of adding tilapia and moringa leaves on the physical quality (color, aroma, texture, and taste) and chemical quality (ash content, moisture content, protein, fat, carbohydrates, calcium, and iron) of fish meatballs. The research was experimental, using a Completely Randomized Design (CRD) with three treatments and two replications, namely treatment A (60 g tilapia + 2 g moringa leaves), treatment B (60 g tilapia + 4 g moringa leaves), and treatment C (60 g tilapia + 6 g moringa leaves). The organoleptic results showed that the most preferred meatballs were treatment A, with average scores of 4.5 for color, 4.5 for aroma, 3.9 for texture, and 4.5 for taste. Nutritional analysis per 100 g of meatballs revealed moisture content of 55.97%, ash content of 3.05%, protein 11.71%, fat 6.43%, carbohydrates 22.84%, calcium 926.46 mg, and iron 1.84 mg. Abstrak. Anemia merupakan masalah Kesehatan Umum yang patut diperhatikan, masalah kesehatan pada remaja putri yang disebabkan oleh kekurangan zat besi, sehingga dapat menurunkan konsentrasi dan produktivitas. Pencegahan dapat dilakukan melalui inovasi makanan tambahan bergizi, seperti bakso Ikan mujair dengan penambahan daun kelor. Ikan mujair mengandung protein, kalium dan kalsium tinggi, sedangkan daun kelor kaya akan Protein, karbohidrat, kalsium, kalium, dan zat besi. Tujuan penelitian untuk mengetahui pengaruh penambahan ikan mujair (Oreochromis Mossambicus) dengan daun kelor (Moringa Oleifera) terhadap mutu fisik meliputi warna, aroma, tekstur dan rasa serta mutu kimia bakso kadar abu, kadar air, protein, lemak, karbohidrat, kalsium dan zat besi. Penelitian ini bersifat eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 3 (tiga) perlakuan dan 2 (dua) pengulangan, yaitu perlakuan A (60 gr ikan mujair + 2 gr daun kelor) B (60 gr ikan mujair + 4 gr daun kelor) dan C (60 gr ikan mujair + 6 gr daun kelor). Hasil organoleptik yang diperoleh bahwa bakso ikan mujair dengan daun kelor yang paling disukai adalah perlakuan A dengan nilai rata-rata warna 4,5, Aroma 4,5, tekstur 3,9, serta rasa 4,5. Hasil uji kandungan gizi per 100 gr bakso diperoleh kadar air 55,97%, kadar abu 3,05%, protein 11,71%, lemak 6,43, karbohidrat 22,84% kalsium 926,46% dan zat besi 1,84%.

PENGARUH MEDIA KOMIK TERHADAP PENGETAHUAN DAN SIKAP PEMILIHAN MAKANAN JAJANAN PADA ANAK SEKOLAH DASAR ISLAM SWASTA AS SHOLIHAH KOTA MEDAN Emi Inayah Sari Siregar; Abdul Hairuddin Angkat
Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Vol. 18 No. 3 (2023): Jurnal Ilmiah PANNMED Periode September- Desember 2023
Publisher : Poltekkes Kemenkes Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/pannmed.v18i3.1664

Introduction : Snacks have a role in providing energy and other nutritional intake for school-aged children. Snacks can contribute energy and other nutrients that are useful for children's growth. Children's knowledge and attitudes about choosing snacks are very important so that the snacks they choose are healthy snacks. Objective: to determine the influence of comic media on knowledge and attitudes towards choosing snacks among As Sholihah Primary School students. Design : quasi experimental, namely pre-test and post-test with control group design. The sample was four class student who were divided into 2 groups, each group consisting of 30 people, divided into groups with comic intervention and groups without treatment. Data analysis used the independent t-test to assess each variable, namely knowledge and attitudes towards choosing snack foods. Results : A significant difference was found in the average knowledge between the treatment group and the control group, with p-value = 0,012 < 0,05. Meanwhile, in the statistical test on the attitude category, the value obtained was p = 0,000 < 0,05. This means that there is a difference in the average score of students' attitudes regarding the choice of snacks between the treatment group and the control group. Conclusion : Counseling using comic media has an effect on increasing the knowledge and attitudes of As Sholihah Primary School students.

DETERMINAN KEJADIAN OBESITAS PADA ANAK SEKOLAH DASAR Abdul Hairuddin Angkat; Fauzi Romeli; Emi Inayah Sari Siregar; Wanda Lestari
Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Vol. 19 No. 2 (2024): Vol. 19 No. 2 (2024): Jurnal Ilmiah PANNMED Periode Mei - Agustus 2024
Publisher : Poltekkes Kemenkes Medan

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

Along with the rapid development of the times and technology, the nutritional problem in Indonesia is not only a problem of malnutrition but has also entered into a double nutritional problem, namely obesity in school children. There are many factors that influence obesity in school children. The aim of this research is to determine the determinants of obesity in elementary school children. This research uses an analytical observational method with a cross-sectional design. The sample for this research was 43 elementary school students. Obesity was dependent variable meanwhile knowledge, attitudes and junk food intake were independent variables. The sampling technique was purposive sampling. Data analysis with logistic regression test. The results show that knowledge, attitude and junk food intake has a significantly relationship with the incidence of obesity. The dominant determinant was knowledge. The conclusion is that there is a significant relationship between knowledge, attitude, and junk food intake with the incidence of obesity among elementary school children. It is required to analyze another factors related to the incidence of obesity in elementary school children.

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