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Gizi, Kesehatan Reproduksi dan Epidemiologi
Published by Universitas Sumatera Utara
ISSN : -     EISSN : -     DOI : -
Core Subject : Health,
Health Professions
Jurnal Gizi Kesehatan Reproduksi dan Epidemiologi trebitan berkala yang dikelola oleh tim Departemen Gizi, Kesehatan Reproduksi dan Epidemiologi Fakultas Kesehatan Masyarakat Universitas Sumatera Utara. Jurnal ini merupakan hasil penelitian mahasiswa yang terbaru tentang Gizi, Kesehatan Reproduksi dan Epidemiologi.
Arjuna Subject : -
Articles 444 Documents
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UJI DAYA TERIMA AGAR-AGAR DADIH SUSU KERBAU Yusnina Maisyaroh Lubis; Jumirah .; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Dadih Buffalo milk  can be utilized in making of gelatin/jelly . This study aims to determine the acceptability of student in elementary school  towards Dadih buffalo milk’s gelatin. This study was an experimental research conducted using two treatment. Gelatin with addition of 700 gr dadih buffalo milk  and gelatin with addition of 900 gr dadih buffalo milk . Panellists in this research was 24 students in elementary school . Acceptance data test were analyzed by Friedman’s test. This research was conducted at DesaPangkat Kec.Lembah Sorik Marapi Kab.Mandailing Natal in March and April 2016. The results showed that the acceptance of students in elementary school  against the gelatin with addition of  700 gr dadih buffalo milk and addition of 900 gr dadih buffalo milk classified as they like it. However, based on assessment total scores, gelatin with addition of  700 gr  dadih buffalo milk has a high level of scores. In the case of selecting  a snack  foods, the consumers should recomend the gelatin with buffalo milks as an alternative healthy snack foods to fulfill/supply the good energy sufficiency for student in elementary school.  Still required the diversification of another food with addition of buffalo milk as a meal that have a rich nutrients. Keywords: Gelatin, Dadih Buffalo Milk, Acceptance Test.
DAYA TERIMA COOKIES SUBSTITUSI TEPUNG AMPAS TAHU DENGAN TEPUNG BERAS MERAH DAN NILAI GIZINYA Riris Manurung; Ernawati Nasution; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Tofu dregs flour with brown rice flour can be processed into a variety of food products one of them cookies that can contribute nutrients such as protein, fat, carbohydrates and fiber for the fourth nutrient content is an important component that is necessary for every human being. The purpose of this study was to determine the acceptability and nutrition facts of tofu dregs flour with brown rice flour as the main ingredient in the manufacture of cookies. This study was an experimental study of making cookies with the addition of tofu dregs flour with brown rice flour with different ratio of tofu dregs flour with brown rice flour (70% : 30% and 80% : 20%). Research on testing the acceptability and manufacture of cookies substitution held at the Faculty of Public Health, University of Sumatera Utara with panelists were 30 people, while nutrient analysis was tested in Laboratory of Industrial Research and Standarization Agency Medan. This type of research is an experiment using a completely randomized design. The data were analyzed descriptively percentage. Results of research organoleptic test on taste, scent, texture and colour of the cookies substituted with tofu dregs flour with brown rice flour at a ratio of 70% : 30% protein contributed 12.51%, 13.72% fat, carbohydrates 69.0% and 11.20% crude fiber in 100 grams of material. While the ratio of 80% : 20% protein contribute as much as 13.17%, 13.50% fat, carbohydrates 68.42% and 12.13% crude fiber in 100 grams of material. From the results of test Independent Sample Test can be seen a difference in the treatment that there is no difference in treatment effect on the flavor (0.325) ,scent (0.143) and colour (0.581) between cookies with a ratio of 70 % : 30 % and a ratio of 80 % : 20 %. While on the texture (0,004) between cookies ratio of 70 % : 30 % and a ratio of 80 % : 20 % there is a difference in treatment effect. Suggestions from this study is that people can make cookies tofu dregs flour with brown rice flour as a healthy snack alternative, inexpensive and can reduce waste pollution tofu waste. In addition, further research needs to be done related to the content of other nutrients in the cookies tofu Dregs Flour with brown rice flour. Keywords : Cookies, Tofu Dregs Flour, Brown Rice Flour.
KARAKTERISTIK PENDERITA RINOSINUSITIS KRONIK DI RUMAH SAKIT SANTA ELISABETH MEDAN TAHUN 2011-2015 Nova Sitinjak; Sori Muda Sarumpaet; Hiswani .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Chronic Rhinosinusitis is an inflammation of nasal mucosa and paranasal sinuses that can be detected by the history of symptoms which suffered more than 12 weeks, and suitable with two major criteria or one major criterion plus two minor criteria. According to H. Adam Malik Hospital Medan data in 2006 there are 40 cases of  Chronic Rhinosinusitis and 24 cases in 2009. The purpose of the study is to know the characteristic of the Chronic Rhinosinusitis patient at Santa Elisabeth Hospital Medan in 2011-2015. The design of this descriptive research was the case series and the sampling technique was total sampling. Population and sample were 163 cases from all of the Chronic Rhinosinusitis patient. The collected data were secunder data which analyzed with Chi-Square. The result showed the biggest proportion of the patients with Chronic Rhinosinusitis were in 26-35 years group (21,4%), male (55,8%), Bataknese (85,3%), Protestants (67,5%), entrepreneur (28,2%), complaint of major symptom is nasal congestion (92,6%), complaint for minor is headache (71,8%), rhinosinusitis inmaxillary sinus (92,0%), total sinus that involved in single rhinosinusitis (63,8%), there is no history diseases (84,7%), 100% no complications, surgery (65,6%), the average of the inpatien period was 5,41 days or 6 days and the condition after recovery (68,1%). The Chi-Square result showed that there were no significant difference between age (p = 0,157); gender (p = 0,315); complaint (p = 0,680); medical management (p = 0,071) from the patient of Chronic Rhinosinusitis with the total involved sinus and between gender (p = 0,196) from the patient of Chronic Rhinosinusitis with history diseases and there were significant difference between the history of the disease Chronic Rhinosinusitis patient with the total involved sinus (p = 0,001). The Chronic Rhinosinusitis suggested to keep their environment cleaner, use the mask when they are in pollution area, no smoking, to improve our health with consume food with good nutrition and for Hospital suggested to complete the datas about the Chronic Rhinosinusitis patient especially about the patients’ education. Keywords:       Chronic Rhinosinusitis, Characteristics, Santa Elisabeth Hospital
FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN KEBIASAAN MEMBACA LABEL KEMASAN PANGAN PADA MAHASISWA FKM USU MEDAN 2015 Alvira Fransiska Ginting; Evawany Y Aritonang; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 5 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Food label is any information about the food in the form of images, text, a combination of both, or other forms that are included in the packaging of food. The role of the labels on food products is vital in prouding educational advice for the community and into value added products. The labels will did consumers in selecting food products is needed. The study aims to determine the factors associated with the habit of reading food labels on students FKM USU Medan 2015. This research is an deskriptif using cross sectional design. This study population are reguler students S1 FKM USU 2012-2014. Samples were taken using the method of proportional strata totaling 92 people. Primary data was collected through interviews using a questionnaire with accidental sampling method and presented in the form of a frequency distribution table. The results showed that 68,5% of the students good knowledge, 55,4% had a moderate perception on food packaging labels, and 47,8% of students have a habit of being in reading food labels. Significantly, there is no relationship between the sexes with the habit of reading food labels (p = 0,223), there was no association with knowledge of the habit of reading the package of food labels label of food packaging (p = 0,195) and there is a correlation between the perception of the habit of reading the food label to label food packaging (p = 0,002). To the goverment in order to improve the dissemination label food packaging as well as provide insight into the importance of reading to the community about the benefits of reading the information on label of food packaging. Keywords: Label reading habits, gender, knowledge, perception
POLA MAKAN, KECUKUPAN GIZI DAN STATUS GIZI BALITA PADA KELUARGA MISKIN DI PERUMNAS MANDALA, KELURAHAN KENANGAN BARU Chintya Nurul Aidina; Zulhaida Lubis; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 5 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Food patterns of under five years old in poor families consume staple food such as rice, side dishes, vegetables and fruits are very limited. This study aimed to determine food patterns, nutrition adequacy and nutritional status of children in poor families. The research was a descriptive survey, cross-sectional design. Sample in this study consisted of 65 children taken from 196 children. Respondents in this study were mothers of children under five. Collecting data on family characteristics obtained through interviews using a questionnaire, toddler food consumption data obtained through food recall and food frequency data using scales weight toddlers underfoot and data using microtoise toddler height. The results showed that the diet of children under five according to the type of food consumed staple is rice, side dishes are consumed eggs, and tempeh, vegetables are often consumed are spinach, and fruits consumed is papaya. Generally good level of energy consumption by 53,8%, good protein consumption level of 100%, and the rate of consumption of good fats 46,2%. Nutritional status (BB/U) are good at 92,3%, nutritional status (TB/U) are normal at 66,2% and nutritional status (BB/TB) are normal at 92,3%. Suggestions of this study was to local health officials are expected to focus more on education, especially for mothers of children under five in improving nutrition in particular on the provision of food within the household level which is very important to support improved nutrition of children under five. Keywords:       food pattern, nutrition adequacy, nutritional status, children under five years old, poor families
GAMBARAN KETAHANAN PANGAN RUMAH TANGGA PETANI PADI DI DESA MALIGAS TONGAH KECAMATAN TANAH JAWA KABUPATEN SIMALUNGUN Entywe Habeahan; Zulhaida Lubis; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 5 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The amount of the resulting rice production could not meet the availability of adequate food so that did not reflect the household food security. This study aimed to determine the food expenditures a month to the total household expenditure of farmers, energy and protein consumption of household rice farmers. The research was a descriptive survey, to describe the household food security situation of rice farmers. The samples in this study amounted 76 households  from takeable 359 household rice farmers who live in Maligas Tongah Village, Tanah Jawa sub-district, Simalungun district. The data collected was processed and presented in the form of a frequency distribution table which could then be analyzed descriptively. The results showed that the household food security conditions of rice farmers classified bad with vulnerable food 44,7%, household less food 5,3% and food insecurity  9,2%. The level of household food expenditure of rice farmers was 52,6% included high category. The average energy sufficiency level of household rice farmers the included enough category that was 85,5% while the average protein sufficiency level household rice farmers the included less category that was 98,7%. From these results it was suggested to farmers in order to improve the minimum level of dietary protein. The government was expected to provide counseling regarding the nutritional adequacy. Training for productive enterprises to increase household income. keywords: household food security, expenditure, food consumption
KONSUMSI YOGHURT DAN PERSEPSI PADA MAHASISWA FAKULTAS KESEHATAN MASYARAKAT UNIVERSITAS SUMATERA UTARA TAHUN ANGKATAN 2012-2015 Fattia Ramadhani; Evawany Y Aritonang; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 5 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

To keep maintance body health, it must keep the amount of non pathogenic bacteria in the gut in order to stay balanced. The increasing number of bacteria in the gut, it will boost immunity to the disease. It caused by the good bacteria that  stimulate various factors prophylactic. Eating yoghurt is one effort in keeping it healty digestion. Yoghurt is one of functional food which fermented from milk by Using Lactic Acid Bacteria (LAB). Presence of Lactic Acid Bacteria in yoghurt provides a lot of benefits for health, which are rich in nutrients, increase the body’s immune response, maintain intestinal health, and etc. The purpose of this study was to analyze the concumption and perception of yoghurt drink on student. The study was conducted to faculty of public health in University student of North Sumatera  years generation 2012-2015. The research’s type used is descriptive with device of cross study sectional. The total samples were 96 students. Data collection methods include primary data are respondence characteristic of student (age, gender, pocket money), reseources, knowledge, perception, and consumption of yoghurt by using questionnaires, and secondary data collected from the data of the faculty of public health include population numbers and description of the faculty concerned. The results showed that Students who have a good knowledge derived mostly from friends and family. Result of research  Students who have a good knowledge  mostly have a good perception of yoghurt also is equal 90,3%. This study also showed that Student who have a good perception mostly have a good frekuensi of yoghurt is equal 50,0%. And The results showed that Student who have pocket money Rp40000-Rp50000 mostly yoghurt drink consumption frequency for one week. Based on the result of research suggested to student faculty of public health. to increase the frequency of yoghurt consumption, because consuming yoghurt regularly is able to give some positive effect for human’s health. Keywords : Consumption, Perception, Yoghurt, Student
HUBUNGAN PERILAKU KONSUMSI MAKANAN DENGAN STATUS GIZI PNS BAPPEDA KABUPATEN LANGKAT TAHUN 2015 Nia Sylviana Junaz; Jumirah .; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 5 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Food consumption behaviour is the factor which affect nutritional status. Bad food consumption behaviour and less physical activity causes disturbed body metabolism so that can cause nutritional status becomes unfavorable. Food consumption in working adults should be adjusted with bodi’s to determine requirement and employment. The purpose of this research was the correlation between food consumption behaviour with nutritional status of civil servants in the BAPPEDA Langkat District. Types of this research was analytic by cross sectional design. Population of this research was 46 people The samples taken as many as 46 people by total sampling methods. Knowledge and balanced nutrition attitude of civil servants indicated by using questionnaires, while food arrangements, food frequency and quantity of carbohydrate, protein and fat intake indicated by using 24 hour recall and food frequency’s form. While, to see the correlation between food consumption behaviour with nutritional status of civil servants in the BAPPEDA Langkat District was used Pearson correlation test with confidence level as many as 95%. The result of research showed that civil servants in the BAPPEDA Langkat District have knowledge and balanced nutrition attitude was in moderate category, each of whices was 58,7% and 50,0%. Food consumption based on food arrangements was incomplete category as many as 76,1%. Frequency of vegetables and fruits average consumption was rarely, each of whices was 59,6% and 69,0%. The quantity of carbohydrate, protein and fat intake that consumed by civil servants in the BAPPEDA Langkat District was over, each of whices was 58,7%, 56,5% and 50,0%. The result of pearson correlation test indicates that there was correlation between knowledge balanced nutrition with attitude (p=0,047), food consumption (food arrangements, quantity of carbohydrate, protein and fat ) with nutritional status, each of whices was (p=0,043, p=0,045, p=0,004  and p=0,001). Based on the result of research suggested to civil servants in order to increase consumption of fruits and vegetable for stay fitness and healthy. Key words : food consumption behaviour, nutritional status, civil servant
PEMANFAATAN TEPUNG BUAH ALPUKAT (Persea americana Mill.) DALAM PEMBUATAN BOLU TERHADAP DAYA TERIMA DAN KANDUNGAN GIZINYA Nurhalis Siregar; Zulhaida Lubis; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 5 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Food diversification efforts can be done by using local food. Avocado is one of the local food that have many nutrients and its availability is quite promising because the production of avocado tend to increase every year. Avocado processed into flour as substitute the wheat flour in the manufacture of cake. Avocado flour cake is one of the food product that modified by adding flour avocado and contain nutrient that needed the body. The purpose of this research is to know the acceptability of avocado flour cake based organoleptic analysis the taste, smell, color, and texture of avocado flour cake that determined using hedonic scale and to know protein and fat of avocado flour cake. This research is experimental research. Manufacture of avocado flour cake consists of two factors, they are wheat flour and avocado flour cake with 3 treatments. Each treatment use combination of avocado flour cake and wheat flour as much as 10%: 90%, 20%: 80% and 30%: 70% with symbol A1, A2, and A3. Panelist in this research are students of the Fakultas Kesehatan Masyarakat Universitas Sumatera Utara as many as 30 people. The results showed that the organoleptic test results avocado flour cake which is most favored based color is treatment III (A3) with score 78.9%, while avocado flour cake most favored based smell, texture, and taste is treatment I (A1) with each score 81.1%, 83.3% and 87.8%. Based the results of analysis fat and protein of avocado flour cake that highest fat is treatment III (A3) as much as 428 mg, while avocado flour cake that highest protein is treatment II (A2) as much as 135,4 mg. Suggested in order to can be done further research towards making avocado flour cake to improve the quality of acceptability and its nutrient content. Keywords : Avocado Flour, Avocado Flour Cake, Acceptability, Nutrient Content
UJI DAYA TERIMA SELAI KULIT JERUK MANIS (Citrus sinensis L) DAN NILAI GIZINYA Renita Debora Simanjuntak; Etti Sudaryati; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 5 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The waste of sweet orange peel getting from juice of the sweet orange can be added as one of the food stuff diversification which is easy to made and become interesting for public consumption, namely jam. Jam is semi-solid food stuff that have sweet taste and make public love it. Furthermore jam also can be consumed by people in all age groups. The aim of this research is to know the acceptance of public and nutrient contained from the sweet orange peel jam. This research was experiment that  involved 30 panelists from Public Health Study University of North Sumatera Utara Medan. Date of acceptance experiment is processed manually and analyzed by using descriptive analysis percentage. Nutrient analysis was tested in Laboratory of Industrial Research and Standardization Agency Medan (Laboratorium Balai Riset Dan Standardisasi Industri Medan) and Laboratory of Biochemistry/ KBM FMIPA USU Medan. The result of this experiment showed that based on organoleptic test on taste, scent, color and texture, panelists like the sweet orange peel jam with percentage of taste 90.0%, scent 79.9%, color 98.8%, and texture 94.4%. Based on laboratory test, the content of water 67.25%, content of ash 0.78%, content of protein 0.56%, content of calcium 0.67%, content of fat 0.35%, content of carbohydrate 31.06 % and content of vitamin C 29.60%. It is recommended for people to be able to utilize the sweet orange peel become kind of jam as an additional stuff and topical ingredient in bread. Keywords: Acceptance test, jam, sweet orange peel, nutrient content

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