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Agus Hendra Al Rahmad
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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 350 Documents
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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. 
Pengaruh frekuensi menonton drama korea, kebiasan makan, dan pendidikan terhadap kualitas diet dan status gizi mahasiswa Politeknik Negeri Balikpapan Praseptia Gardiarini; Chardina Dianovita; Farida Farida
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1568

Abstract

Background: Korean drama is a type of entertainment that is popular with many groups, one of which is students.  The quality of a student's diet is related to what they consume, the frequency and adequacy of the food consumed. The nutritional status of students can vary due to their eating habits and daily patterns. It is necessary to know how much influence these factors have on students' nutritional status.Objective: This study aims to determine the influence of frequency of watching Korean dramas, eating habits, level of education on diet quality and nutritional status using path analysis.Method: This research used a quantitative descriptive design with a cross-sectional method, carried out for three months (July-September) 2022 at the Poltekba campus, involving 81 respondents, first-level and second-level culinary arts students, with samples taken using a purposive sampling technique. Data were analyzed using univariate tests to describe descriptive data and multivariate using path analysis to see the influence between variables.Results: The results stated that eating habits affect the quality of diet and nutritional status of students (p=0.03). While Korean dramas, and education significantly have no effect.Conclusion: Eating habits can directly influence diet quality, but korean dramas, education level and diet quality do not affect the nutritional status of students.KeywordsKorean Drama, Diet Quality, Path Analysis
Pengaruh ekstrak tempe kacang tunggak (Vigna Unguiculata (l.) Walp) terhadap kadar malondialdehid pada tikus putih yang diinduksi karbon tetraklorida Lola Ayu Istifiani; Irma Sarita Rahmawati; Rahma Micho Widyanto; Rahmi Nimas Sabrina
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1500

Abstract

Background: Free radicals that accumulate in the body can cause degenerative diseases, causing oxidative stress. One of the most damaging impacts of ROS is lipid peroxidation, which produces malondialdehyde (MDA). Consuming foods substantial in antioxidant content, such as Vigna unguiculata (L.) Walp tempeh, which contains antioxidants such as phenolics and flavonoids, can help to reduce MDA levels.Objectives: The aim of this study is to determine the effects of Vigna unguiculata (L.) Walp tempeh extract to reduce MDA levels in rats induced by carbon tetrachloride (CCl4).Methods: This study used a post test only control group design on male white rats (Rattus norvegicus) on male white rats (Rattus norvegicus) induced by CCl4. The research was conducted at the Biosciences Institute Laboratory and the Dietetics and Culinary Laboratory at Brawijaya University from September to October 2022. A sample of 25 male rats was divided into 5 groups, namely negative control, positive control, and the group induced by CCl4 with variations in the administration of cowpea tempeh ethanol extract, namely 3, 6, and 9% for 7 days. After that, the rats blood was taken to analyzed the rats MDA level using a spectrophotometer at a wavelength of 532 nm. Data analysis used One Way ANOVA and continued with post hoc Dunnett t (2-sided) test at 95% CI.Results: There were significant differences in MDA level between groups (p=0,04). MDA levels were significantly (p=0,04) higher in the K+, T1, and T3 groups than in the control group (2,227±0,595). Furthermore, the MDA level in the T2 group (2,838±0,076) was not statistically different from the normal group (p>0,05).Conclusion: This study has shown that administering rats with Vigna unguiculata (L.) Walp tempeh extract has the potential to decrease MDA levels in rats induced by CCl4.Keywords Vigna unguiculata (L.) Walp Tempeh, Oxidative stress, Carbon Tetrachloride, Malondialdehyde
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
Hubungan kualitas diet dengan kejadian stunting pada anak 2-5 tahun di Kota Bengkulu Imelda Sabilla; Betty Yosephin Simanjuntak; Tetes Wahyu
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1505

Abstract

Background: The quality of children's diet needs attention because it is often low in the nutrients needed to support growth. This means that the practice of poor quality diet given to children will provide an opportunity for stunting to occur.Objective: This study aims to determine the relationship between diet quality and the incidence of stunting in children aged 2-5 years at the Sawah Lebar Community Health Center, Bengkulu City in 2023.Method: Observational research with a cross sectional approach was conducted on 54 mothers of toddlers at the Sawah Lebar Community Health Center, Bengkulu City in May-June 2023. Sampling used a simple random sampling technique. The instrument of this research is the SQ-FFQ (semi quantitative food frequency questionnaire) questionnaire by asking about food ingredients consumed in the past month. Diet quality is divided into 4 categories, namely variety, adequacy, moderation and balance. Diet quality is low if less than ≤60 and height >60. The test used is the chi-square test with a significance level of α=0,05.Results: The results of this study show high levels of varied consumption and low levels of adequacy, moderation and overall balance that the majority (54,7%) have low diet quality. In contrast to the incidence of stunting, it shows that the majority (77,8%) have normal nutritional status (HFA). There is no relationship between diet quality and the incidence of stunting in children aged 2-5 years at the Sawah Lebar Community Health Center, Bengkulu City (p= 0,084).Conclusion: The majority of children have low diet quality, however the majority have normal nutritional status (HFA). The quality of diet in toddlers is not related to the incidence of stunting in children aged 2-5 years at the Sawah Lebar Community Health Center, Bengkulu City.  
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.
Preferensi pangan fungsional dan implikasinya terhadap kesehatan masyarakat: Tinjauan sistematis Risa Nur Amalia; Anita Rahmiwati; Nur Alam Fajar; Novrika Sari
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1654

Abstract

Background: Currently, there is an increase in public awareness and interest in consuming functional foods as part of a healthy lifestyle. People tend to be more interested in food products that not only meet basic nutritional needs but also provide additional health benefits, such as disease prevention. Understanding the complex factors that influence functional food preferences in society is very necessary to develop efforts to improve public health.Objective: To determine the determinants of functional food consumption preferences in society and their implications for efforts to improve public health.Method:  This research was prepared using a Systematic Review design with the Preferred Reporting Items for Systematic Reviews (PRISMA) approach. The data used as a reference for this research comes from international scientific publications in the PubMed, ScienceDirect, Emerald Insight and Taylor & Francis databases. The data search process was carried out using relevant keywords such as Functional Food, Consumption, Preferences, Public Health, Factor, and Determinant. This combination of keywords is applied using boolean operators. The articles collected are articles published in the 2019-2023 period.Results: A systematic review of a synthesis of 11 selected articles shows that functional food consumption preferences in society are influenced by various complex factors, including demographic aspects, food choice motives, living situations, economic factors, health perceptions, sensory, psychological and lifestyle characteristics. These preferences have significant implications for efforts to improve public health.Conclusion: Determinants of functional food consumption preferences include demographic aspects, food choice motives, living situations, economic factors, health perceptions, sensory, psychological characteristics and lifestyle.KeywordsFunctional food consumption, functional food preferences, public health
Efektivitas pembelajaran online basic life support terhadap peningkatan kemampuan penanganan kegawatdaruratan prehospital pada mahasiswa keperawatan di Kota Langsa Zulkarnaini Zulkarnaini; Nora Hayani; Elfida Elfida
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1480

Abstract

Background: An emergency is a dangerous situation that can cause disability or even death. Efforts can be made to provide basic life support to prevent injury or death of victims. The training aims to enable students to handle the correct handling of emergencies to save the victim.Objective: To measure the effectiveness of basic life support online learning on improving the ability to handle pre-hospital emergencies in nursing students in Langsa City.Methods: This quantitative study used a quasi-experimental design through a pre-test and post-test approach with a control group. The sample size was 50 people who were divided into two groups. The intervention group was carried out online learning while the control group was given a video tutorial. Data were collected using questionnaires and pre and post training practice tests. Data analysis used Dependent T-test and Independent T-test at 95% CI.Results: The results of the study in the intervention group and control group were that there were significant differences in the ability to handle pre-hospital emergencies of respondents (p = 0.000), and the ability of respondents (p = 0.000), and the online learning method of basic life support through zoom was better than learning through video tutorials (p = 0.000).Conclusion: Online basic life support training is more effective in improving prehospital emergency management skills than video training.
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. 

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