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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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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 pelatihan terhadap peningkatan pengetahuan dan keterampilan penjamah makanan dalam penyelenggaraan makanan Elfiana Elfiana; Suryana Suryana
Jurnal SAGO Gizi dan Kesehatan Vol 2, No 1 (2020): Juli - Desember
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v2i1.430

Abstract

Background: The organization of hospital meals aims to help and accelerate the patient's healing process, shorten the length of treatment and save on medical costs. The quality and taste of the food to be served can satisfy consumers or customers and the cost of providing services can be reduced to the lowest possible level and does not reduce the quality of service.Objectives: To find out the effect of training on increasing the knowledge of food handlers.Methods: The study used a Quasi-Experiment design with a one group pre-test and post-test approach. A sample of 13 handlers was taken according to the total population. This research was conducted at Kindergarten II Iskandar Muda Hospital, Banda Aceh, from February to March 2019. The research variable was the effect of training on increasing the knowledge and skills of food handlers in food management. Data analysis using T-test dependent.Results: Before being given food management training, the average knowledge was 24.77 and skills were 36.00. Meanwhile, after being given training, the average knowledge increased to 92.77 and skills to 113.69. Statistical results showed that the effect of training on increasing knowledge (p= 0.000) and also the skills of food handlers increased significantly (p= 0.000).Conclusion: The training that has been given to food handlers on food handling can improve knowledge for the better and improve the skills of handlers in carrying out food handling at the hospital.
Dampak kecemasan terhadap pemenuhan pola istirahat tidur pada pasien pre-operasi di ruang rawat inap RSUD Kota Langsa Kasad Kasad; Azwarni Azwarni; Nora Hayani
Jurnal SAGO Gizi dan Kesehatan Vol 1, No 1 (2019): Juli - Desember
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v1i1.303

Abstract

Background: Rest and sleep are basic needs of all people. Normally, everyone needs adequate rest and sleep. Factors that influence this pattern are feelings of anxiety. Fear of the unknown and surgical procedures will be the most common cause for inpatients to feel as a form of anxiety.Objectives: Study aims to measure the level of anxiety level relationship with the fulfillment of restful sleep patterns in patients with pre-surgery in the inpatient room of Langsa City Hospital.Methods: The study was used analytic research design with cross sectional approach. The population in this study were all pre-operative patients with a total sample of 43 respondents taken using accidental sampling techniques. Processing is done computerized with the stages of editing, coding, tabulating and cleaning. Data analysis used chi-square test with the desired confidence level of 95%. Research data is presented in tabular and textular forms.Results: Most of the patients (53.5%) had moderate anxiety level and amounted to only 30.2% who experience mild anxiety. Statistically significant correlation (p < 0.05) between the level of anxiety to the fulfillment of restful sleep patterns in patients with preoperative hospitalization diruang Hospital Langsa, with p = 0.001.Conclusion: Anxiety inpatients have a significant impact on fulfilling sleep rest patterns in pre-operative patients in the inpatient room of Langsa City Hospital. Suggestion, it is necessary to provide a specific explanation by nurses about the surgical actions to be performed pre-operative patients.
Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol Eva Fitriyaningsih
Jurnal SAGO Gizi dan Kesehatan Vol 2, No 2 (2021): Januari - Juni
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v2i2.667

Abstract

Background: Using young breadfruit to increase the breadfruit usability and economic value, one of the efforts is through the enrichment of the type of processed breadfruit products, breadfruit provides nutritional value that is beneficial to health, one of the help of breadfruit is increasing breadfruit for shredded products.Objectives: This study aims to find out how to improve young breadfruit 20%, 30%, 40% of the chemical properties (carbohydrate, protein, and fiber) of shredded tuna.Methods: This study used an experimental design with a non-factorial Completely Randomized Design (CRD) with three preparations and three repetitions. Then the chemical tests (carbohydrate, protein, and fiber) at the Laboratory of Animal Nutrition and Feed Technology of the Faculty of Agriculture, Syiah Kuala University, Banda Aceh.Results: The study results showed actual participation in young breadfruit 20%, 30%, and 40% of the chemical properties (carbohydrate, protein, and fiber) in shredded tuna with a p-value < 0.05.Conclusion: Agreeing that 20%, 30%, and 40% of young breadfruit were approved for shredded tuna's chemical properties (carbohydrate, protein, and fiber).
Pemanfaatan pewarna alami sebagai pengganti zat pewarna sintetis Rhodamin B pada es krim Junaidi Junaidi; Syahrizal Syahrizal
Jurnal SAGO Gizi dan Kesehatan Vol 1, No 2 (2020): Januari - Juni
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v1i2.412

Abstract

Background: Ice cream is a processed milk product that is made by freezing and mixing raw materials together. The making of ice cream uses additives that are developer ingredients, stabilizers and additional coloring agents.Purpose: The aim of this study was to determine the replacement of Rhodamin B as a food additive in ice cream.Method: This type of research is an experimental nature using a completely randomized design (CRD) which is a study of 3 treatments and 3 repetitions. The object of the study was ice cream which was sold by 3 ice cream vendors, with each trader taking ice cream samples. The research method is to use thin layer chromatography test followed by the development of research namely organoleptic testing and variance testing.Results: The results of the study showed that there was an influence on the acceptability of ice cream given the coloring of dragon fruit. While the color (p = 0.102) in making ice cream from durian fruit did not show a difference in acceptability in the formulations of 5%, 10%, and 15%.Conclusion: The most appropriate formulation for the acceptability of ice cream flavor is a 10% formulation with the addition of dragon fruit to the aroma, taste and texture. It is expected that consumers will be able to recognize food and beverages sold that contain Rhodamin B and for ice cream manufacturers it is better to use coloring from fruits in making ice cream so that
Faktor-faktor yang berhubungan dengan kejadian diabetes mellitus tipe-II pada pasien rawat jalan Cut Cahaya Rani; Nunung Sri Mulyani
Jurnal SAGO Gizi dan Kesehatan Vol 2, No 2 (2021): Januari - Juni
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v2i2.258

Abstract

Background: Diabetes Mellitus (DM) occurs due to hyperglycemia, abnormalities in carbohydrate, protein, and fat metabolism caused by decreased insulin secretion, or decreased insulin sensitivity or both, causing chronic microvascular, macrovascular, and neuropathic complications. Aceh ranks 8th in the prevalence of diabetes mellitus from all provinces in Indonesia at 2.6% and the national prevalence is 2.1%.Objective: This study aims to determine the factors associated with the incidence of type-II diabetes mellitus in outpatients.Methods: An analytical observational study with a cross-sectional design was conducted in 2019 in Banda Aceh. The sampling method is purposive sampling with a total of 96 samples, outpatients at the Meuraxa Hospital. Data collection that has been carried out includes data on age, gender, genetics, obesity, and diet. Chi-square test data analysis at 95% CI.Results: The results of this study have shown that people who are over 43 years of age suffer from type-II diabetes mellitus and people who are obese, have genetics, and have poor diet can suffer from type-II diabetes mellitus. There was a significant relationship between age, genetics, obesity, and diet with the incidence of type-II diabetes mellitus (p < 0.05), while gender did not have a significant relationship with the incidence of diabetes mellitus (p > 0.05).Conclusion: Obesity in patients with type II diabetes is age, genetic factors, and diet. Suggestion, it is necessary to continue counseling related to the causes of type-II diabetes mellitus in patients who visit the hospital.
Hubungan pengetahuan dan sikap terhadap kepatuhan diet diabetes mellitus pada pasien rawat jalan di RSU Kota Langsa Keumalahayati Keumalahayati; Supriyanti Supriyanti; Kasad Kasad
Jurnal SAGO Gizi dan Kesehatan Vol 1, No 1 (2019): Juli - Desember
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v1i1.306

Abstract

Background: Diabetes mellitus is a disease with abnormalities in glucose metabolism (a type of sugar monosaccharide in the body) of the human body. As a non-communicable disease, which lasts long or chronic and is characterized by high blood sugar levels. Healing in patients with diabetes mellitus is very closely related to adherence. Good compliance with patients depends on their knowledge and attitude in maintaining health status.Objectives: To measure the level of relationship between knowledge and attitudes of patients with diabetes mellitus to adherence to the diabetes mellitus diet in the outpatient ward of Langsa city hospital.Methods: Analytical research has been carried out using a cross-sectional design. Samples have been taken totaling 43 people, sampling by accidental sampling. Data collection was carried out by interview and observation using a structured questionnaire. Data processing was computerized and analyzed using the chi-square test at CI: 95%.Results: Showed that there was proportionate relationship between knowledge and diabetes mellitus diet adherence (p= 0.041), and the patient's attitude also show a relationship with diet adherence by diabetes mellitus patients in Langsa City Hospital (p= 0.021).Conclusion: The level of knowledge and attitude of patients in responding to the degree of health is not related to diet adherence carried out by patients with diabetes mellitus in Langsa City Hospital. Suggestions, it is necessary to increase by health workers in providing information on the adherence to the diabetes mellitus diet that is being carried out by people with diabetes mellitus in outpatients, to be implemented at home obediently and correctly.
Bakso daging sapi dengan penambahan rumput laut sebagai alternatif makanan tinggi serat dan yodium Irmalawati Irmalawati; Rosi Novita
Jurnal SAGO Gizi dan Kesehatan Vol 2, No 1 (2020): Juli - Desember
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v2i1.466

Abstract

Background: Seaweed is a low-level plant that has high nutritional value, such as protein, carbohydrates, fat, fiber and iodum. People really like the consumption of meatballs. The addition of seaweed to beef meatballs which increases the increase in better nutritional content with fiber and iodine content.Objectives: This study aims to develop a beef meatball formulation with the addition of seaweed as an alternative to foods high in fiber and iodine.Methods: The research design was an experiment through a completely randomized design. The time of the research was March 2019 and was carried out at the Food Technology Laboratory of the Nutrition Department and the Food Food Analysis Laboratory of the Faculty of Agriculture of Syiah Kuala. Panelists are trained nutrition alumni, totaling 25 people. Data were collected by interview, observation and checklist using an organoleptic questionnaire. Data were collected by interview and observation. The experimental formulations were FA = addition of 40% seaweed to beef meatballs, FB = 60% and FC = 80%. Statistical analysis using the Anova and Duncan test with 95% CI.Results: The results showed a significant effect of the addition of seaweed on the color (p= 0.000) and texture (p= 0.007) of beef meatballs. However, it had no effect on taste (p= 0.182) and aroma (p= 0.134). Chemically, seaweed meatball has a fiber content of 7.85% and an iodine content of 19.5%.Conclusion: The addition of seaweed to the manufacture of beef meatballs on the chemical properties of fiber and iodine has met SNI standards. The organoleptic results showed that the addition of seaweed had a significant effect on the color and texture of the beef meatballs, while the taste and aroma had no effect.
Pengaruh pemberian jus kurma (Dactilifera phoenix) pada ibu bersalin kala I terhadap durasi persalinan di wilayah kerja Puskesmas Langsa Baro Cut Mutiah
Jurnal SAGO Gizi dan Kesehatan Vol 1, No 1 (2019): Juli - Desember
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v1i1.285

Abstract

Background: Labor is a physiological process experienced by women through a series of natural processes starting from uterine contractions to be able to give birth to the fetus. Research shows that during normal delivery mothers are still allowed to eat and drink because there is no strong evidence that causes aspiration. Nutrition during labor as an energy source can be obtained from dates (Phoenix Dactilifera). Research shows dates have good nutritional value for carbohydrate-rich bodies and have been shown to influence the progress of labor and increase labor, and reduce postpartum hemorrhage.Objective: to prove whether there is an effect of the administration of date palm juice (Dactilifera Phoenix) to first-time mothers on the duration of labor in the Langsa Baro Health Center.Method: This research is a quasi experiment with a nonequivalent posttest only control group design approach. This research was conducted in the Work Area of the Langsa Baro Health Center from July 11 to September 22 2017 with the place of delivery in the Polindes. The number of samples for each group was 15 people in the intervention group and 15 people in the control group. To avoid drop outs, the number of samples is added by 10% (2 people) so that each group is 17 people. Data analysis Data normality test uses the Shapiro-Wilk test and Parametric Test uses the Independent T-Test for normal distribution data to look for differences in the average of the control group with treatment.Results: The results of the study with the data normality test with the Shapiro-Wilk test showed that the duration of labor in the two groups had a p-value of 0.247 (p> 0.05) meaning that the data were normally distributed. And the Independent T-Test shows the difference in the average duration of labor in the two groups. In the control group the average duration of labor was 12.09 while in the treatment group it was 11.23, showing no significant difference in the mean values in the two groups with p-value = 0.011. This shows that statistically the administration of date palm juice cannot accelerate the duration of labor.Conclusion: There were differences in the average duration of labor in the control and treatment groups. In the control group the average duration of labor was 12.09 hours and the treatment group was 11.23 hours. And the date palm juice did not significantly speed up the duration of labor (p-value = 0.011).
Dampak gawai dan status gizi pada remaja di SMK Negeri 1 Lhoknga dan Poltekkes Aceh 2019 Teuku Jamni
Jurnal SAGO Gizi dan Kesehatan Vol 1, No 2 (2020): Januari - Juni
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v1i2.417

Abstract

Background: Gadgets are also seen as a form of technological development that is used equally across all ages. the forms of devices used to communicate with adolescents are of course very many and varied. The use of gadgets in adolescents is associated with high, screen-time nutritional status, low activity levels, and causes eating patterns to be incompatible with recommendations so that in the long run it can affect nutritional status.Purpose: The purpose of this study was to analyze how much impact the device has and the nutritional status of adolescents.Method: The research method used is descriptive method, observational study design with cross-sectional design with research subjects adolescents aged 12-21 years, amounting to 200 samples consisting of polytechnic students, kindergarten semester 1 odd, nutritional, dental and sanitarian, and Lhoknga Vocational students. Data duration of the use of the device is obtained from a structured questionnaire that has been validated, nutritional status is determined based on the z-score body mass index of age (BMI / U), data collection techniques using questionnaires and supporting techniques are interviews and documentation.Results: The results showed a very high Gawai impact on adolescent gadgets (71%), the category of nutritional status with Skinny (Z-Score IMT / U <-2 to <3 SD) (94%). while eating patterns are not appropriate (55%). The results of the analysis show the impact between the use of devices and nutritional status (p < 0.05)Conclusion: The use of gadgets has a positive impact in improving the nutritional status of adolescents at SMK Negeri 1 Lhoknga and adolescents at the Poltekkes of the Ministry of Health in Aceh. Suggestions, conduct counseling on the wise use of devices, regulations and legal sanctions for device users, ethics for using devices in Sharia law, and using devices positively.
Pengaruh lama maserasi daun ketapang merah (Terminalia Catappa L.) terhadap daya hambat Staphylococcus aureus dan Escherichia coli Berwi Fazri Pamudi; Munira Munira; Rizky Amalia Saha; Muhammad Nasir
Jurnal SAGO Gizi dan Kesehatan Vol 2, No 2 (2021): Januari - Juni
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v2i2.664

Abstract

Background: Bengal Almond leaves (Terminalia catappa L.) contain alkaloids, saponins, tannins, polyphenols, quinones, flavonoids and triterpenoids that can function as antibacterial.Objectives: This research was conducted to determine the effect of maceration time of red ketapang leaves (Terminalia catappa L.) on the growth of Staphylococcus aureus and Escherichia coli. Methods: This study was experimental using a completely randomized design (CRD) consisting of 6 treatments, that P0 (aquades), P1 (red ketapang leaf extract with 1 day maceration time), P2 (2 days maceration) P3 (3 days maceration) , P4 (4 days maceration) and P5 (5 days maceration) with 4 replications.Results: Anova test showed that macerated red ketapang leaf extract significantly affected the growth of Staphylococcus aureus and Escherichia coli (p= 0.000). Duncan's further test showed that the largest inhibition zone diameter in Staphylococcus aureus was formed by P2 (2 days maceration time) which was 18.62 mm and there was no significant difference between treatments. Meanwhile, the largest inhibition zone diameter against Escherichia coli was formed by P1 (1 day maceration time) which was 20.25 mm and there was a significant difference between treatments. Conclusion: Ketapang red leaf extract with different maceration times can inhibit the growth of Staphylococcus aureus and Escherichia coli.

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