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Journal SAGO Gizi dan Kesehatan
Published by Politeknik Kesehatan Kemenkes Aceh
ISSN : 27146464     EISSN : 2721558X     DOI : http://dx.doi.org/10.30867/gikes
Core Subject : Health,
Dentistry Health Professions Medicine & Pharmacology Nursing Public Health
Journal of SAGO Gizi dan Kesehatan (Nutrition and Health) is a peer-reviewed journal of a scientific nature contained in the Polytechnic of Health Ministry of Health of Aceh, who publish high quality of nutrition and health-related individuals, populations, groups and communities who are vulnerable to malnutrition and health and risk issues. The scope of the journal study associated issues of nutrition, food technology, nutrition and maternal and child health, environmental health, hygiene and sanitation, oral health, treatment of individuals/families and communities, and safety of medical drugs. The journal also seeks to raise awareness of the interrelationship between nutrition, exercise, physical activity, and lifestyle for improving health across the lifespan and to demonstrate how healthcare outcomes and policies can be improved with the adoption of a more nutrition-oriented approach. In this way, it aspires to provide an invaluable resource to nutrition and healthcare practitioners, as well as researchers and academics of nutrition studies. SAGO Gizi dan Kesehatan (Nutrition and Health) provides an initial rapid review of all submissions to determine suitability for external peer review. Authors can, if they wish, contact a member of the editorial board with potential submission ideas if they are in doubt as to whether or not they fit the scope or interests of the journal.
Arjuna Subject : Ilmu Sosial - Kesehatan (Ilmu Sosial)
Articles 32 Documents
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Search results for , issue "Vol 5, No 3A (2024): Agustus" : 32 Documents clear
Pengaruh media video, poster, dan cermin edukasi terhadap peningkatan pengetahuan dan sikap penjamah makanan konsumen: Tinjauan literatur sistematis Salma Luthfianti; Ratih Kurniasari; Eka Andriani
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1799

Abstract

Background:Food is a basic human necessity for survival. The existence of food handlers provides an important role in maintaining food quality.  Food consumed must meet safety standards so as not to pose a health risk. So knowledge about personal hygiene and food sanitation is needed to be key in preventing the risk of contamination. Food handlers should gain increased knowledge and behavior through education to prevent health risks caused by lack of knowledgeObjectives: This study aims to explore the influence of education related to hygiene and sanitation through the media of videos, posters, and educational mirrors on increasing knowledge and attitudes of food handlers.Methods: This study uses the SLR method of special research design sourced from google scholar and, Pubmed from the last 10 years using inclusion and exclusion criteria in this study following the approach of Population / Problem, Intervention, Comparison Outcome and Study design type (PICOS).Results: The results included three articles that assessed the effects of education using video communication media, posters, and educational mirrors on improving the knowledge and attitudes of food handlers. The installation of personal hygiene posters is effective in all age groups, while visual media such as videos have a significant positive impact with visual media having a positive impact on increasing one's knowledge by 75%-87%.Conclusion: Education through media through the media of videos, posters, and educational mirrors can help increase the knowledge and attitude of food handlers, support safety and hygiene in food provision KeywordsHygiene education, communication media, knowledge and attitudes of food handlers
Pengaruh kombinasi pijat oksitosin dan teknik marmet terhadap produksi ASI ibu postpartum primipara Tika Lubis; Linda Rofiasari
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1616

Abstract

Background: One of the causes of death is infection. Breast milk is the main food for newborn babies because it contains protective nutrients that can prevent infectious diseases in babies. One effort to improve the quality of breast milk is to stimulate the release of the hormone prolactin through oxytocin massage.Objective: To analyze the effect of a combination of oxytocin massage and the marmet technique on breast milk production in primiparous mothers.Method: This research design is quasi-experimental, using a one-group pre- and post-design research method and a sampling technique using consecutive sampling. The research was conducted in Bandung Regency on primiparous breastfeeding mothers. Univariate analysis to see the frequency and normality of the data (Shapiro Wilk test) and bivariate analysis for this study used a paired sample t test for 1 group with the Wilcoxon test to see the significance between before and after the intervention.Results: The results showed that the average breast milk production before the intervention was given was 24,22 ml, while after the intervention was given, it increased to 95,47 ml. So there was an increase in breast milk production of 71,25 ml after being given a combination of oxytocin massage and the marmet technique three times. The T-test results obtained a p-value of 0,000 < α (0,05), so it can be concluded that there is a significant difference in breast milk production before and after the intervention.Conclusion: There is a significant difference in breast milk production before and after the combination of oxytocin massage and the marmet technique. So, it is hoped that the smooth release of a mother's breast milk can increase the success of exclusive breastfeeding. 
Analisis kadar protein dan uji organoleptik pie susu substitusi tepung biji nangka Razita Lauzah Diningrum; Ruli Bahyu Antika
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1438

Abstract

Background: Jackfruit seed flour is flour derived from local food waste, namely jackfruit seeds with a higher protein level than low protein wheat flour, reaching 12,19g/100g while low protein wheat flour is only 9g/100g. The high protein level can be utilized in pastry products such as milk pie as an additional food innovation for pregnant women with CED.Objectives: To determine the effect of jackfruit seed flour substitution on protein level and organoleptic quality of milk pie.Methods: This research used quasi-experimental methode with a post test only control group design approach. Tests for protein level were carried out at the Food Analysis Laboratory of the Jember Polytechnic and organoleptic tests in the working area of the Tenggarang Health Center, Bondowoso Regency in June 2023. Data of protein level test were analyzed using Kruskal Wallis and the Mann Whitney-U test, while the organoleptic test results were analyzed using Friedman and the Wilcoxon Signed Rank test.Results: The results of the test for protein level found that the substitution of jackfruit seed flour had a significant effect on the protein content of milk pie (p = 0,16). The highest protein content was found in the treatment of 15% (X3) = 13,19%. The results of the organoleptic test revealed that the substitution of jackfruit seed flour had a significant effect on the organoleptic quality (p color = 0,000, aroma p = 0,000, texture p = 0,000, taste p = 0,000) of milk pie. The highest organoleptic test results for indicators: color = X0 (4,20), aroma = X0 (3,96), texture = X0 (3,88), and taste = X1 (3,96).Conclusion: Substitution of jackfruit seed flour had a significant effect on the protein content of the milk pie and had a significant effect on the organoleptic quality of the milk pie. The more substitutions, the protein content of the milk pie increases but decreases the organoleptic quality of the milk pie. KeywordsJackfruit seed flour, milk pie, pregnant women with CED
Analisis senyawa kimia dan uji antihiperglikemia daun petai cina (Leucaena leucocephala) dari kawasan geotermal Ie Seum Aceh Besar Noni Zakiah; Munira Munira; Berwi Fazri Pamudi; Muhammad Nasir; Frengki Frengki; Halimatussakdiah Halimatussakdiah
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1848

Abstract

Background: Hyperglycemia can cause serious complications due to the side effects of synthetic drugs used. Traditional medicines, such as petai cina, which contain secondary metabolite compounds like flavonoids, saponins, and steroids, have antidiabetic potential.Objectives: Hyperglycemia can cause serious complications due to the side effects of synthetic drugs used. Traditional medicines, such as petai cina, which contain secondary metabolite compounds like flavonoids, saponins, and steroids, have antidiabetic potential.Methods: This experimental research used a Completely Randomized Design (CRD) with 11 treatments: Na CMC, glibenclamide, and ethanol, ethyl acetate, and N hexane extracts of petai cina leaves at doses of 200 mg/kg BW, 400 mg/kg BW, and 600 mg/kg BW each. Each treatment was repeated five times.Results: Phytochemical screening showed that petai cina leaf extract contains phenolics, flavonoids, steroids, and saponins. GC-MS tests identified antidiabetic compounds such as phytol, squalene, and octacosanol. The antihyperglycemic test showed a significant decrease in blood sugar levels in rats after administration of petai cina leaf extract (P = 0,00). The decrease in blood sugar levels increased over time after the extract was given.Conclusion: Chinese petai leaf extract sourced from the Ie Seum Aceh Besar geothermal area exhibits an antihyperglycemic effect on male rats. KeywordsAntihyperglycemic, Leucaena leucocephala, geothermal, Diabetes, Traditional medicine
Perilaku makan dengan kejadian stunting pada balita: Studi cross-sectional di Kecamatan Nabire Papua Eka Cahyaningsih Wulandari; Ani Margawati; Ahmad Syauqy; Bagoes Widjanarko; Mohammad Zen Rahfiludin
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1798

Abstract

Background: Nabire is an area that has more stunting nutrition problems with a percentage of 17.1%. Feeding style by parents need to be considered because it will affect behavior and nutritional intake that support the growth and development of toddlers will provide opportunities for stunting.Objectives: The study aimed to measure the relationship of eating behavior based on parental feeding style with the incidence of stunting in toddlers aged 12 to 59 months in Nabire District, Papua.Methods: This study was conducted observational with cross-sectional design. Subjects were collected using purposive sampling method. Research has been conducted at Karang Tumaritis, Bumiwonorejo, Nabire Kota, and Siriwini Health Centers, in October-December 2023. The sample was 106 toddlers, ages 12-59 months who  were taken by non-probability sampling. Data collection on eating behavior based on Parental Feeding Style Questionnaire (PSFQ)  and toddler height or body length data measured through anthropometric measurement. Data were analyzed using Chi-square method CI 95%.Results: The results of the study found 46,2% of toddlers were stunted and most respondents (56,6%) had inappropriate eating behavior. The relationship test showed a significant relationship between the incidence of stunting and eating behavior based on parental feeding style (p=0,008 and OR 3,200;95%CI=1,422 – 7,201).Conclution: Eating behavior based on parental feeding style has a significant relationship with the incidence of stunting in toddlers.
Peningkatan daya terima dan efektivitas makanan tambahan untuk balita melalui formula sereal siap seduh Manuntun Rotua; Nathasa Weisdania Sihite
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1773

Abstract

Background: Wasting is a nutritional deficiency issue experienced by toddlers. Providing supplementary food is one effective way to improve the nutritional status of children. This cereal, made from tempeh flour and kepok bananas, is a suitable choice for enhancing the nutritional content of cereal, especially its protein.Objectives: The aim of this research was to determine the acceptability and nutritional content.Methods: The research design used a Completely Randomized Design (CRD) with one control (FO) and three formulas (F1, F2, and F3) with percentages of 10%, 25%, and 50%. Organoleptic testing was conducted at the Food Technology Laboratory of Poltekkes Kemenkes Palembang, while nutritional analysis was carried out at the Saraswanti Indo Genetech Laboratory in Bogor. The research was conducted from June to November 2023. Statistical analysis was performed using the Kruskal Wallis test followed by the Mann-Whitney test.Results: The selected cereal was F2 (tempeh flour 25 grams, banana flour 25 grams) with proximate test results per 100 grams (energy 498 Kcal, protein 21,2%, fat 24,91%, carbohydrates 47,3%, ash content 2,98%, moisture content 3,6%). There weredifferences in aroma, color, taste, texture, and aftertaste criteria (p-value<0,05). The three formulas (F1, F2, and F3) in taste criteria (p-value<0,05), while in aroma, color, texture, and aftertaste criteria, differences were found between only 2 formulas.Conclusion: The treatment formulas showed differences, especially in the taste criteria. F2 was selected as the preferred cereal formula through hedonik testing. Cereal F2 serves as an alternative supplementary food for toddlers with digestive problems or difficulty chewing, as it is practical, easy to serve, and cost-effective. 
Faktor risiko tingginya kadar kolesterol darah total pada penderita penyakit jantung koroner di Banda Aceh Silvia Wagustina; Eva Fitriyaningsih; Rosi Novita
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.2099

Abstract

Background: Acehnese people have a habit of consuming foods high in saturated fat such as goat curry containing fatty meat, brains, offal. This is due to full work activities, changes in lifestyle and increasing economy. If this diet continues, it can cause cholesterol in the blood to increase and over time will cause blockage in the walls of the heart blood vessels. If the coronary artery blood vessels are blocked, it will cause coronary heart disease.Objective: to determine the risk factors that cause blood cholesterol levels in patients with coronary heart disease.Methods: This research design is descriptive analytical with a cross-sectional approach. The sample is patients with coronary heart disease. The number of samples is 32 people. Sampling was done by purposive sampling. The types of data collected consist of primary data, namely the habit of consuming foods high in saturated fat and secondary data, namely total cholesterol levels. Data analysis in this study used the chi-square test. Data presentation is presented in tabular and textular forms.Result: 29 people have a habit of consuming foods high in saturated fat and high total cholesterol levels. The average consumption of saturated fat is 22,9 grams and cholesterol levels are 246,22 mg / dl. Where the highest fat consumption is 30 grams, the lowest is 8 grams and the highest total cholesterol level is 310 mg/dl, the lowest is 187 mg/dl. There is a relationship with p <0,05.Conclusion: Obesity, physical activity, habit of consuming saturated fat, habit of consuming simple carbohydrates and lack of fiber consumption are risk factors for high blood cholesterol levels in patients with coronary heart disease. 
Inovasi beras semar: Alternatif beras analog untuk manajemen glikemik bagi pasien diabetes melitus Arina Tina Salwa; Arina Rihadatulaisy Sabila; Afifah Salsabila; Arwani Arwani; Shobirun Shobirun; Suharto Suharto
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1816

Abstract

Background: Diabetes mellitus is a non-communicable disease with increasing prevalence. Diabetes management through diet is a challenge, especially due to limited safe and nutritious food options. Semar Rice was developed as a solution to provide healthy food alternatives for people with diabetes.Objectives: The purpose of this research is to create an innovative food product in the form of analog rice from a combination of purple sweet potato, cinnamon, and milkfish bones as an alternative food for people with diabetes mellitus.Methods: This study used Research and Development method with laboratory testing for nutritional analysis. The research was conducted at the Food Nutrition and Health Laboratory of XYZ University from January to March 2024. Organoleptic tests were conducted on 10 healthy respondents aged 20-23 years. Three formulations were tested, namely A (35:35:30), B (60:20:20), and C (40:30:30). The glycemic index was tested by measuring the respondents' blood glucose response after consumption of 100 grams of Semar Rice compared to white rice.Results: Laboratory test results showed that sample A contained 56.88% carbohydrate, 6.03% fat, 12.26% protein, 2.82% glucose, and 3.35% sucrose. Semar rice with a portion of 297.4 grams had a glycemic index of 82.20 and a glycemic load of 49.78, although there were variations in results because some respondents did not follow the blood sugar check procedure. The organoleptic test showed a score of aroma 3, taste and texture 3.1, and color 3.5. Semar rice also meets SNI 6128-2015 standards for moisture and carbohydrate content.Conclusion: The conclusion of this study showed that Beras Semar has a low index glycemic compared to white rice. After doing Index Glycemic Test to 10 respondents, the result appear if the respondent’s glucose level more stable after consume Beras Semar than White Rice. KeywordsAnalog rice, diabetes mellitus, alternative food
Risk factors for undernutrition in children under five (6-59) months based on child and parents characteristics Yuli Hartati; Podojoyo Podojoyo; Nurul Salasa Nilawati; Ahmad Sadiq
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1729

Abstract

Background: Malnutrition in children under five is influenced by various factors, including child and parent factors. This is because of the different characteristics of each research site.Objective: This study aimed to determine the risk factors for undernutrition in children under five years of age based on the characteristics of the child and parents.Methods: This study used a cross-sectional design with a sample size of 149 children. The sampling was performed using simple random sampling. The research location was the working area of the Taman Bacaan Palembang Community Health Center from May to August 2023. Data were processed bivariately and multivariately using chi-square statistical tests and logistic regression with a confidence level of 95%.Results: The results of the study showed that the risk factors based on child characteristics were birth weight (p= 0,013, OR = 2,778), exclusive breastfeeding (p= 0,024, OR= 2,216), complementary foods (p= 0,002, OR= 2,993), infectious diseases (p= 0,000, OR=10,440), colostrum administration (p= 0,004, Or= 3,682), and immunization (p=0,000, OR= 4,475). Based on parental characteristics, the risk factors for undernutrition were father's education (p= 0,000, OR= 3,907), mother's occupation (p= 0,000, OR= 0,099), family income (p= 0,006, OR= 3,560), and mother's nutritional knowledge (p= 0,000, OR=8,971). The most dominant factors were maternal nutritional knowledge () and maternal education (p=0,000, OR= 20,079).Conclusion: The risk factor for malnutrition in children was immunization (p= 0,000, OR= 14,598) and the characteristics of parents were maternal education (p=0,000, OR= 20,079), with the dominant causal factor being maternal nutritional knowledge.
Pengaruh media edukasi food model dua dimensi terhadap pemahaman label gizi dan pemilihan makanan sehat pada remaja Nur Khoiriyah; Mahfuzhoh Fadillah Heryanda
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1707

Abstract

Background: Poor food consumption behavior during adolescence can have an impact on health problems in adulthood. Improving understanding of nutrition label and healthy food choices through nutrition education is one effort to improve food consumption. Nutrition education can be carried out using various tools, one of which is two-dimensional food model.Objectives: To analyze the effect of nutrition education using two-dimensional food model on understanding of nutrition label and healthy food choices in adolescents.Methods: The design was quasi-experiment with intervention and control groups. The research was conducted at MTs Swasta Nurul Huda from August to September 2023 with 21 respondents in each treatment group. Data collected were respondent characteristics, understanding of nutrition label (knowledge, reading ability, and attitudes), and healthy food choices (knowledge and attitudes). Different tests were carried out between groups using the independent t-test and Mann-Whitney, and between baseline and endline using paired t-test and Wilcoxon test.Results: Knowledge and ability to read nutrition labels was significantly higher in the intervention group than in the control group (p=0,000 and p=0,005). However, attitudes towards nutrition labels did not differ significantly between treatment groups (p=0.193). knowledge and attitudes about healthy food choices were significantly higher in the intervention group than in the control group (p=0,000 and p=0,042).Conclusion: Nutrition education using two-dimensional food model media has an effect on nutrition label literacy skills and healthy food choices in adolescents

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