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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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Literatur review : Konsumsi teh hijau (Camellia sinensis) terhadap penurunan tekanan darah pada penderita hipertensi Azizah, Mulia Fadhilatul; Rahmiwati, Anita; Novrikasari, Novrikasari
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.1658

Abstract

Background: A patient is diagnosed with hypertension if their diastolic blood pressure regularly rises to 90 mmHg or higher on multiple examinations, and their systolic blood pressure regularly rises to 140 mmHg or higher. Tea is a functional food that has quite high antioxidant, anti-inflammatory, antimicrobial and anti-hypertensive content.Objectives: It is necessary to find out there is a connection between drinking green tea and lowering blood pressure in people with hypertension.Methods: This research uses a Systematic Literature Review with the PRISMA method. Protocol and SLR evaluation was carried out using the PRISMA method to select the research articles used. Articles obtained from Science Direct, PubMed, and Google Scholar. Keywords use English and Indonesian. Search terms in Indonesian included “green tea and blood pressure” OR “camellia sinensis and blood pressure” OR “green tea and hypertension” OR “camellia sinensis and hypertension”. Meanwhile, search terms in English include "Green Tea and blood pressure" OR "camellia sinensis and blood pressure" OR "green tea and hypertension" OR "camellia sinensis and hypertension". Based on an examination of the inclusion criteria for full text articles, open access, using quantitative methods, and publications released in 2019-2023, the final results were 7 articles used in this research.Results: It was found that consuming green tea can reduce blood pressure in people with hypertension. Regular tea consumption in hypertension sufferers can reduce systolic blood pressure by around −4,81 mmHg and reduce blood pressure by around −1,98 mmHg, with the recommendation of consuming 1-2 brews of green tea for 7 days.Conclusion: Giving green tea to people with hypertension can reduce blood pressure.
Pengembangan dan validasi nutrient rich food index sebagai alat ukur kualitas konsumsi pada mahasiswa Fakultas Ilmu Kesehatan Ekaningrum, Annisa Yuri
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.1721

Abstract

Background: The nutrient-rich food (NRF) index was developed as a nutrient profiling system that ranks foods based on their nutrient content. The NRF index was validated using the Healthy Eating Index (HEI) as the gold standard for evaluating adherence to dietary guidelines. In Indonesia, HEI was developed as a balance diet index (BDI).Objectives: This study aimed to analyze sociodemographic characteristics, consumption patterns, and determine which NRF is highly valid among students in the Health Science Faculty, Universitas Indonesia Maju.Methods: This study used cross-sectional study design. Simple random sampling involving 267 students was used. Data were analyzed using univariate and bivariate analysis. The NRF index was validated using the BDI3-60 as the gold standard.Results: The average energy intake is 1401,14 kilocalories, protein 610,16 g, fat 49,54 g, carbohydrate 194,13 g, vitamin A 105,97 microgram, dan vitamin C 34,7 mg. The food groups that had the most food items consumed by students were snacks. There was a significant relationship between NRF 9,3 (p=0,043) and NRF 11,3 (p=0,042) index scores and BDI3-60. Nevertheless, there was a very weak correlation coefficient for the relationship between NRF 6,3 (r=0,116), NRF 9,3 (r=0,123), and NRF 11,3 (r=0,124) with BDI3-60.Conclusion: There is significant correlation between Nutrient Rich Food (NRF) and the Index of Balanced Nutrition, but Nutrient Rich Food (NRF) shows a weak correlation with BDI3-60.KeywordsDiet quality, NRF index, student
Determinan manajemen diare pada balita di Indonesia Salma, Tazkiya Tsabita; Santik, Yunita Dyah Puspita
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.v5i2.1447

Abstract

Background: Diarrhea is ranked second as a cause of death in children under five with a mortality rate reaching 370.000 children in the world in 2019. The worst complication of diarrhea in children under five that is not treated immediately is dehydration which can lead to death. The impact when diarrhea in children under five is not treated besides it can cause dehydration complications can also interfere with child growth which is the main cause of malnutrition.Objectives: To find out the factors related to diarrhea management in children under fives in Indonesia.Methods: This study used a cross-sectional design with a sample of 1819 mothers who have children under five diarrhea with complete data. The study was conducted using secondary data from Indonesian Demographic Health Survey (IDHS) 2017 collected using questionnaires. Data were analyzed using Chi-Square bivariate test and logistic regression multivariate test. The results of statistical tests are categorized as significant if they have p<0,05.Results: The bivariate test showed variables of children under five sex (p=0,026), maternal occupation (p=0,040), and knowledge related to ORT (p=0,000) has a relationship with diarrhea management in children under fives. After controlling for other variables using logistic regression tests, the results showed the sex variable of children under fives with a value of p = 0,018 and PR = 1,43 (95% CI = 1,06-1,92), maternal working status with values p=0,028 and PR=1,38 (95% CI=1,04-1,85), and knowing/using ORT with values p=0,000 and PR=2,56 (95% CI= 1,61-4,18) being a variable that affects the management of diarrhea in children under fives.Conclusion: There is a relationship between the gender of the children under five, the working status of the mother, and knowledge or having used ORT and having a children under five with diarrhea has a relationship with the management of diarrhea in children under fives so it is necessary to intensify education and programs related to the management of diarrhea in children under fives to increase maternal knowledge.KeywordsDiarrhea, management, children under five, demograhic and health surveys
Uji aktivitas antibiofilm ekstrak daun kirinyuh (Chromolaena odorata l.) dari kawasan geotermal Ie Seum terhadap staphylococcus aureus Pamudi, Berwi Fazri; Munira, Munira; Nasir, Muhammad
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.1844

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
Color and texture analysis of glucomannan modified growol cookies for diabetic Puspaningtyas, Desty Ervira; Sari, Puspita Mardika; Styaningrum, Silvia Dewi; Sucipto, Adi; Rahmawati, Dwita Mukti; Lestari, Getha Puji
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.v5i2.1686

Abstract

Background: Foods high in dietary fiber can provide good glycemic control for diabetics. Growol cookies have been developed as a healthy snack high in dietary fiber.Objectives: Colors and texture examination of Growol cookies need to be done to see the potential for product development.Methods: There are five variants of cookies: negative control growol cookies (cookies A), positive control growol cookies (cookies B), inulin-modified growol cookies (cookies C), 3% glucomannan-modified growol cookies (cookies D), and 7% glucomannan-modified growol cookies (cookies E). Color and texture were examined in triplicate using a chromameter and texture analyzer. Difference tests were carried out using ANOVA and Kruskal-Wallis.Results: There was no difference in brightness among cookies, but there was a difference in the a-value which describes the red color (p=0,001), and the b-value which describes the yellow color among cookies (p=0,038). There were differences in hardness in the first bite (p=0,004) and second bite (p=0,005), cohesiveness (p=0,032), gumminess (p=0,005), fracture (p=0,001), springiness (p=0,035), crispiness peak (p=0,021), crispiness (p=0,005), and crunchiness (p<0,001) among cookies.Conclusion: Colors and textures of cookies B, cookies C, and cookies D tend to be similar to control cookies, so these cookies have the potential to be developed for diabetics.  
Efektifitas pemberian jahe, susu kedelai (soya) dan madu (jesoma) terhadap penurunan nyeri dismenore pada remaja putri Rofiasari, Linda; Lubis, Tika; Sare, Dewi Nurlaela; Gardenia, Meli Sandra
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.1645

Abstract

Background: Dysmenorrhea is discomfort that can occur when experiencing menstruation which can have an impact on disrupting physical activities.Objectives: The focus of this research is to determine the effect of ginger, soy milk and honey (Jesoma) on reducing dysmenorrhea pain complaints.Methods: The research method used was Quasi-experimental with a one group pre-post test design approach. Sampling in this study used a purposive sampling technique with the sampling criteria being ready to be respondents, female students who were still active and experiencing dysmenorrhea and not experiencing secondary dysmenorrhea. The number of samples in this research was 32 female students at SMK 1 Ketapang. The pre-test in this research was carried out before the treatment and the post-test was carried out after the research by giving ginger, soy milk and honey (Jesoma).Result : Data analysis used the Wilcoxon test with an error rate of <0,05. The statistical results obtained a p-value of 0,000, so there was an effect of giving ginger, soy milk and honey (Jesoma) on reducing dysmenorrhea pain. Conclusion: In order to obtain the best intervention method in reducing dysmenorrhea, researchers can then carry out laboratory tests to determine the content of ginger, soy milk and honey (Jesoma) and combine it with several methods to obtain the best method in reducing dysmenorrhea.
Formulasi biskuit tinggi protein berbasis tepung sorghum dengan penambahan tepung kacang merah sebagai PMT untuk balita Atmadja, Taufiq Firdaus Alghifari; Fikrinnisa, Rizka; A’yunin, Nur Arifah Qurota
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.v5i2.1550

Abstract

Background: Most of the biscuits used as additional food for toddlers in Indonesia are still made from wheat flour; therefore, it is necessary to develop a product made from local food that will reduce dependence on wheat flour. The current high consumption of rice has encouraged various food diversification efforts to avoid dependence on a single commodity. Biscuits combine sorghum with red bean flour to increase their protein content, so they can be an alternative, nutrient-dense complementary food for stunted toddlers.Objectives: This study aimed to determine the formulation and protein content of biscuits. This research consisted of making sorghum and red bean flour and biscuit formulations, as well as analyzing protein and food fiber levels.Methods: The experimental design used in this study was completely randomized Design (CRD). The research was conducted at the Basic Laboratory of the Faculty of Health Sciences, Siliwangi University, and the Food and Nutrition Laboratory, Faculty of Agricultural Technology, Gadjah Mada University. The comparison of the amount of ingredients from wheat flour, sorghum flour and red bean flour studied was F0 (wheat flour 80g), F1 (wheat flour 50g; sorghum flour 3g; red bean flour 10g), F2 (wheat flour 50g; sorghum flour 30g; flour red beans 15g), F3 (wheat flour 50g; sorghum flour 30g; red bean flour 20g) and F4 (wheat flour 80g; sorghum flour 30g) and each uses the same amount of ingredients, namely egg yolk 30g, margarine 60g, powdered sugar 40g and powdered milk 54g. Laboratory results were tested using one-way ANOVA and Duncan's advanced test, with a significance level of 0,05.Results: All formulas have significant differences based on the One Way Anova test and meet the quality of biscuits according to SNI 01-2973-2011. The best formulation with chemical test results is F3 with the highest protein content of 13,75%, water content of 4,71%, ash content of 2,43%, fat content of 26,4% and carbohydrate content of 52,7%.Conclusion: Sorghum and bean biscuits that combine sorghum with red bean flour increase the protein content of biscuits, making them an alternative nutrient-dense complementary food for stunted toddlers.KeywordsSorghum flour, red bean flour, biscuit, complementary food
Pengaruh pijat common cold terhadap gejala dan lama sembuh batuk pilek pada balita Ni Made Ariska Diah Pratiwi; Heru Subaris Kasjono; Siti Maimunah
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.v5i2.1440

Abstract

Background: Baby massage performed on babies aged 0-12 months is effective in relieving the pain of cough and cold symptoms, this is in accordance with the theory that baby massage therapy can increase endurance and relieve cough and cold symptoms in babies.Objective: The research aims to determine the effect of Common Cold massage on the symptoms and duration of recovery from coughs and colds in toddlers. Methods: Quasi experimental method (quasi experimental design), with pre test and post test design. The sample for this research consisted of 36 toddlers. The sampling technique uses purposive sampling technique. The research period is from April 2023 to May 2023. The research location is at Community Health Center One Negara. Data were collected using observation sheets with data analysis techniques using univariate (descriptive) and bivariate (Wilcoxon test) at 95% CI.Results: The average value before treatment was 3,08, including the severe category, while after treatment the average value was 2,00 including the moderate category. The research results obtained (p= 0,000), so it can be concluded that There is an effect of common cold massage on the symptoms and duration of recovery from coughs and colds in toddlers.Conclusion: There are differences in the effect of common cold massage on the symptoms and duration of recovery from coughs and colds in toddlers. Advice for mothers who have toddlers is to do a common cold massage for the child's cough and cold symptoms and do each movement for 15 minutes.Keywords Common Cold Massage, Long Heal Cold Cough
Hubungan asupan karbohidrat dan kadar glukosa darah terhadap VO2 Max pada atlet sepak bola non-elite Amirah Zulfa Hermawan Putri; Satwika Arya Pratama; Endang Sri Wahjuni; Cleonara Yanuar Dini
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.1718

Abstract

Background: Football athletes require good physical fitness to improve their performance. Aerobic endurance, commonly known as VO2 Max, is one of the components of physical fitness. Several factors can affect VO2 Max, including blood glucose and carbohydrate intake.Objectives: To identify the correlation between carbohydrate intake and blood glucose level on VO2 Max in non-elite football athletes at the Universitas Negeri Surabaya Football Club.Methods: The research method was quantitative, with a correlational and cross-sectional research design, which was held in March 2023. The study subjects were 34 athletes from the Universitas Negeri Surabaya Football Club. The instruments used to collect carbohydrate intake data were the SQ-FFQ form, blood glucose data collected by the Easy Touch GCU meter, and VO2 Max data collected by the MFT test. The data analysis in this study used Pearson's Product Moment correlation and Partial Correlation test at a significance level of 95% CI.Results: There was a significant correlation of carbohydrate intake on VO2 Max (p = 0,000 and r = 0,636), and there was a significant correlation of blood glucose on VO2 Max (p = 0,000 and r = 0,670). In addition, there was a significant correlation between carbohydrate intake and VO2 Max with blood glucose as a control variable (p = 0,000 and r = 0,634).Conclusion: There was a significant correlation with a positive correlation of carbohydrate intake and blood glucose on VO2 Max in non-elite athletes of Universitas Negeri Surabaya football club. The higher the carbohydrate intake and blood glucose level, the higher the VO2 Max level. 
Pencegahan stunting melalui edukasi gizi dan keterampilan kreasi pangan bergizi kepada ibu balita T Khairul Fadjri; Nunung Sri Mulyani; Teuku Jamni; Junaidi Junaidi
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.1731

Abstract

Background: The Golden Age period of children under five lasts from 0 months since the fetus in the womb until the age of 2 years. During this period, high protein intake is needed for the formation of the child's brain. Protein needs at that age must be met from animal protein, one of which is sourced from fish. One of the strategic alternatives in solving the problem of macro nutrition in toddlers is through nutrition education and assistance to improve the ability and awareness of families in preventing the risk of stunting in toddlers.Objectives: This study aims to improve the understanding and skills of mothers of toddlers in nutritious food processing in an effort to prevent stunting.Methods: This research study was conducted through training on nutritious food creation skills for mothers of toddlers with counseling and practice methods.Results: There was a significant increase in the insights and skills of activity participants regarding nutritious food creations, namely how to make nuggets made from mujair fish, insight into the potential of tilapia in preventing stunting before being given nutrition education in the form of counseling was 20%. Meanwhile, insight into the processing of fish food into nuggets and their mixed ingredients also increased by 40%. A significant increase also occurred in the participants' skills in how to make and create nuggets made from tilapia, these two indicators both increased by 80%.Conclusion: There was a significant increase in the insights and skills of the participants of the activity regarding nutritious food creations on how to make nuggets made from mujair fish.  

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