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Agus Hendra Al Rahmad
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Jln. Soekarno-Hatta Kampus Terpadu Poltekkes Kemenkes Aceh. Lampeuneurut, Kecamatan Darul Imarah. Aceh Besar 23352. Tlp: (0651)-46128; Fax: (0651)-46127. E-mail: sago.gikes@poltekkesaceh.ac.id
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INDONESIA
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 28 Documents
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Search results for , issue "Vol 6, No 1 (2025): April" : 28 Documents clear
Evaluasi kemampuan ekstrak batang jahe (zingiber officinale roscoe) sebagai larvasida alami terhadap nyamuk aedes aegypti Rahmayanti Rahmayanti; Siti Hadijah; Safridha Kemala Putri
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i1.2100

Abstract

Background: The spread of mosquitoes can be stopped by one of the ways, namely by eradicating mosquito nests and killing mosquito larvae. Ginger plants, especially ginger stems, are one of the local plants that can be used as natural larvicide. The active substances in ginger stems are essential oils, saponins, alkaloids and proteolytic enzymes.Objectives: To determine the ability of ginger stem extract (Zingiber officinale roscoe) as a natural larvicide against Aedes aegypti mosquitoes.Methods: This study is an experimental research conducted in the laboratory, carried out in July 2024. The sample used in this study was Aedes aegypti instar III mosquito larvae. The treatment involved five effective concentrations of ginger stem extract, namely 0,2%, 0,4%, 0,6%, 0,8%, and 1%, as well as a negative control group using distilled water. Each treatment group consisted of 25 larvae. Data analysis was carried out using the Aedes aegypti larval mortality percentage formula and Probit analysis to determine the LC50 value.Results: The results of the study showed that the average mortality of larvae at a concentration of 0,2% reached 2 (8%), at a concentration of 0,4% as many as 3 (12%), at a concentration of 0,6% recorded 4 (16%), at a concentration of 0,8% reached 6 (24%), and at a concentration of 1% recorded 11 (44%). In the negative control, no deaths were seen, and the results of the probit test showed an LC50 value of 1,132%, with a lower limit of 0,983% and an upper limit of 1,404%.Conclusion: Ginger stem extract (Zingiber officinale roscoe) is effective as a natural larvicide against Aedes aegypti mosquitoes with a maximum consumption of 1% achieving 44% mortality and an LC50 value of 1,13%.
Analisis perbedaan indeks glikemik dan beban glikemik pada berbagai jenis minuman kekinian: Peningkatan risiko metabolik Aisyah Luthfia Agung; Elvi Susanti; Diah Retno Wahyuningrum; Joko Cahyono
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i1.2163

Abstract

Background: Indonesia ranks third highest in consumption of contemporary drinks in Southeast Asia. It contains high sugar levels and if consumed excessively can significantly increase blood glucose. Glycemic Index (GI) and Glycemic Load (GL) are ways to determine the rising of blood sugar levels.Objectives: To determine the differences in glycemic index and glycemic load of various contemporary drinks.Methods: The type and design of the study used was quasi-experimental with non-equivalent control group design. Quasi-experimental is an experimental study consisting of a treatment group and a control group. Respondents were divided into 4 groups (control, boba, thai tea, and coffee latte) and consisted of 8 people in each group. Blood glucose examination was carried out through the capillary at minutes 0, 30, 60, 90, and 120 to assess the blood glucose response. Data were analyzed using the One Way Anova test and the Post Hoc Tukey follow-up test.Results: GI boba, thai tea, and coffee latte were respectively (62,20%; 69,,13%; 99,97%) and GL respectively (27,36%; 30,62%; 44,77%). Boba and Thai tea are classified as medium IG with high BG, while coffee latte is classified as high IG with high BG. A significant difference was shown between the IG of coffee latte and the control (0,008) and the BG of the three contemporary drinks with the control (0,000). Conclusion: There is no difference in meaning between GI and GL of the three types of contemporary drinks. It is recommended that contemporary drinks are not consumed every day.
Pengaruh intervensi pemberian makanan tambahan (PMT) berbasis menu lokal terhadap wasting pada balita di Sukoharjo Nur Lailatul Muhlishoh; Listiyani Hidayati; Muwakidah Muwakidah
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i1.2279

Abstract

Background: Supplementary feeding (PMT) is one of the interventions aimed at reducing the incidence of wasting among toddlers. The macronutrient content in PMT plays a role in improving toddlers' weight, thereby potentially reducing wasting rates. Objective: To determine the effect of PMT in reducing wasting rates among toddlers.Methods: This study used a pre-and-post design without a control group, involving 35 subjects selected through a multistage random sampling method. The intervention was conducted over 90 days from January to March 2024, using a 10-day menu cycle. Data on wasting toddlers were obtained from secondary data provided by the Sukoharjo District Health Office, measured using the Weight-for-Height (WHZ) indicator and analyzed using WHO Anthro. A wasting child is defined as having a WHZ score between -3 SD and <-2 SD, while severe wasting is defined as a WHZ score <-3 SD. Data analysis employed the Wilcoxon test for non-normally distributed data. Results: The study showed that the average WHZ score of toddlers before PMT was -2,4 SD, improving to -1,8 SD after the intervention. PMT increased the nutritional status of wasting and severely wasting toddlers to normal in 57,1% of cases. A significant difference was observed in the nutritional status of toddlers before and after PMT (P = 0,001).Conclusion: PMT is proven effective in reducing the prevalence of wasting among toddlers.
Pengaruh penambahan brokoli terhadap daya terima dan kadar vitamin C pada dimsum ayam Alfi Tiarisma; Abdul Hadi
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i1.2170

Abstract

Background: Dimsum contains nutrients such as high protein because the main ingredients for making dimsum come from animals, but low fiber and vitamin content. Broccoli as a local food can be utilized to add nutritional content such as vitamin C, etc. to dimsum.Objective: To determine the effect of broccoli addition on the acceptability and vitamin C content of chicken dim sum.Methods: This study is an experimental study using non factorial completely randomized design. The variables studied in this study were the chemical test of vitamin C using the iodometric method at the Faculty of Agriculture Laboratory, Syiah Kuala University and the organoleptic test by 30 panelists conducted at the Food Technology Laboratory of the Poltekkes Kemenkes Aceh on April 26, 2024. The data obtained were analyzed by ANOVA test. If there is a significant difference between treatments, it is continued with the Duncan test.Results: The addition of broccoli has an effect on taste (P = 0,004), texture (p = 0,009), and vitamin C content (p = 0,000). However, it has no effect on aroma (p = 0,681) and color (p = 0,092). Therefore, the results of the Duncan test on taste are not significantly different. the results of the Duncan test on the texture of F1 and F2 dimsum are not significantly different, in F2 and F3 are significantly different. In F1 and F3 significantly different. The results of the duncan test on vitamin C are significantly different.Conclusion: The addition of broccoli in dimsum has a significant effect on taste, texture, and vitamin C but has no effect on aroma and color.
Potensi dan risiko taburia hati ayam sebagai upaya pencegahan stunting dan defisiensi vitamin A pada balita Wahyu Vera Wardani; Risa Hadi; Nadiyah Rahma Fauziyah; Muhammad Zakaria
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i1.1875

Abstract

Background:  Chicken liver as a cheap and easily available source of protein requires research into its nutritional content and safety levels to support optimal growth for toddlers.Objectives: To analyze nutritional content (water content, ash content, protein content, fat content, carbohydrate content, beta carotene), metal contamination (Pb and Cu), microbial contamination (TPC) in fresh chicken liver samples and chicken liver powder.Methods: This research design is experimental. There are 2 samples for this research, namely fresh chicken liver samples and chicken liver powder. Chicken liver taburia is a sample of chicken liver that has undergone a boiling and drying process. This research used 3 repetitions. Sample preparation was carried out at the Food Processing Laboratory, Cirebon Muhammadiyah University on March 15 2024. The nutritional content that observed were water content, ash content, protein content, fat content, carbohydrate content, beta carotene, heavy metal contamination (Pb and Cu), microbial contamination (TPC). Analysis of nutrients and contaminants at Chem Mix Laboratory Yogyakarta on April 6 2024. The statistical test carried out was the independent t test. Results: All components of nutritional content analysis (moisture content, ash content, protein content, fat content, carbohydrate content, beta carotene), heavy metal contamination (Pb and Cu), microbial contamination (TPC) in fresh chicken liver samples and chicken liver taburia has a significant difference with p value = 0,000. Conclusion: Chicken liver powder has a higher nutritional content than fresh chicken liver (except water content). Heavy metal contamination (Pb and Cu), microbial contamination (TPC) in both samples were within safe limits.
The effectiveness of Fibraurea tinctoria as anticancer properties: A literature review Nabila Fatihah Raihana; A’immatul Fauziyah
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i1.2342

Abstract

Background: Cancer remains a leading cause of mortality globally, necessitating the exploration of natural compounds for therapeutic interventions. Fibraurea tinctoria Lour (FT), an indigenous herb in Asia, has shown potential anticancer properties, but its efficacy and mechanisms require further elucidation.Objectives: This review aims to synthesize existing literature on FT's anticancer effects, focusing on its bioactive components, mechanisms of action, and the quantitative impact of FT extracts on various cancer cell lines.Methods: A systematic literature search was conducted using Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) criteria across databases including Google Scholar, PubMed, and ScienceDirect, yielding six eligible studies from an initial pool of 321. These studies assessed both in vitro and in vivo effects, differing in extract types, dosages, and treatment durations.Results: FT extracts exhibited notable antitumor effects, with palmatine hydrochloride (PaH) demonstrating significant inhibitory activity against cancer cell proliferation. Quantitative data indicate that FT extracts can reduce cancer cell viability by 28-82.79%, with PaH-PDT emerging as a promising therapeutic strategy, effectively inducing apoptosis in multiple cancer cell lines.Conclusion:  FT extracts possess substantial anticancer potential, primarily through mechanisms involving DNA damage and apoptosis induction.
Pengembangan snack bar berbasis pangan lokal: analisis gizi dan optimasi formulasi Indah Purnama Sari; Ditia Fitri Arinda; Windi Indah Fajar Ningsih
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i1.2201

Abstract

Background: The development of nutritious snack bars is expected to provide a viable solution for offering popular snacks that meet the nutritional needs of adolescents. Therefore, the development of locally sourced snack bars like Puanchi Bar, which substitutes fish glue flour, becomes a promising solution to support government nutrition programs.Objectives: This study aims to analyze the nutritional content and formulation accuracy of three snack bar formulations. Methods: The research design used in this study is a laboratory experimental design with proximate tests, including analysis of protein content, fat content, moisture content, ash content, and carbohydrate content. The study was conducted from May to November 2023 in three laboratories, using three snack bar formulations: F3, F6, and F9. This research utilizes both secondary and primary data. Secondary data was obtained from previous studies, while primary data was obtained through laboratory testing. The data were analyzed using ANOVA, Duncan, and Kruskal-Wallis testsResults: The results showed that formulation F9 has the highest overall nutritional content, particularly in protein and minerals, with an average protein content of 5,10%, ash content of 2,48%, and moisture content of 5,66%, which are higher than F3 and F6. Meanwhile, formulations F3 and F6 excel in carbohydrate and fat content, with F3 and F6 having carbohydrate levels of 64,52% and 64,73%, respectively. The fat content of F3 and F6 is 27,8% and 24,5%, respectively. Formulation F9 is considered more suitable for fulfilling protein and mineral needs, but attention must be given to its moisture content, which could affect shelf life. On the other hand, F3 and F6 are superior in taste and energy but require adjustments to their fat content to maintain a balanced nutritional profile.Conclusion: Formulation F9 is more suitable for meeting protein and mineral needs, while F3 and F6 are better for providing energy and preferred taste. Each formulation has different potential depending on specific nutritional requirements.
Analisis mikrobiologis jajanan makanan di Kantin Pujasera Universitas Pattimura Ambon Eka Astuty; Andi Wahyuli; Farah Christina Noya
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i1.1956

Abstract

Background: Snack food is typically prepared and served in open spaces, such as in food courts or by the roadside, which makes it highly susceptible to bacterial contamination. If consumed in certain amounts, these bacteria can cause foodborne illnesses (foodborne diseases).Objective: This study aims to assess the quality of food sold at the Pujasera Canteen of Pattimura University, Ambon, based on microbiological parameters by calculating the Total Plate Count (TPC).Method: This research is a descriptive quantitative study with an observational approach. The samples used consisted of five types of snack foods: noodle with meatballs, egg noodles, chicken rice, fried tubers, and fried rice, which were randomly sampled from sales stands. The study was conducted in May 2024 at the Microbiology Laboratory of the Faculty of Medicine, Pattimura University. Statistical analysis was carried out by calculating the total colonies using the formula TPC (Total Plate Count).Results: The results showed the TPC values for sample A at 1 × 10^6 colonies/g, sample B at 2,5 × 10^7 colonies/g, sample C at 1,2 × 10^7 colonies/g, sample D at 7,3 × 10^7 colonies/g, and sample E at 4,6 × 10^4 colonies/g. Based on these values, four out of the five samples did not meet the criteria set by BPOM (Indonesia’s National Agency of Drug and Food Control), referring to SNI 7388:2009, as they exceeded the maximum microbial contamination limit of <1 × 10^5 colonies/g. Only one sample met the criteria.Conclusion: Four out of the five samples were categorized as having poor quality, as the microbial count exceeded the maximum contamination limit set by SNI. 

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