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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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Gambaran Pola Makan Dan Dukungan Keluarga Penderita Diabetes Melitus Yang Menjalani Rawat Jalan Di RSU Dr. Pirngadi Medan Tahun 2015 Tengku Mirandan Rizky; Ernawati Nasution; Jumirah .
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

Diabetes Melitus (DM) is a kind of degenerative disease which is still a public health problems in Indonesia. The risk factor which caused by DM disease is an unbalanced diet and individual factor which is family support to the DM patients. This research is to find out the describe of diet and family support for DM patients which are not hospitalized. This research is a survey research with cross sectional design with a sample is DM patients who is not hospitalized in RSU Dr.Pirngadi Medan as many as 100 persons were obtained by accidental sampling. The data which used is a primary data obtained through interview by using 24 hours food recall form, food frequency form and supporting family questioner, beside of primary data also using secondary data were obtained from medical records of RSU Dr.Pirngadi Medan. In research the characteristics of patient mostly aged 51-60 years old, female. Energy intake, carbohydrate, protein and cholesterol for DM patients generally falls in under category which is not appropriate. The meal time of those patient diabetes melitus should more than 3 hours. Family support is good 44% with an appropriate diet and lack of family support is 54,1% with a food pattern is not appropriate. Recommended to health care raise of service the information to patient with diabetes melitus so as to more discipline admission of food pattern, and to the patient with diabetes melitus so as comply food pattern as requested, so that they can develop good habits and focused on the health living. Key words : food pattern, family support, DM patient.
GAMBARAN PENGETAHUAN IBU TENTANG KONSUMSI SUMBER CASEIN, GLUTEIN DAN SUPLEMEN PADA ANAK AUTIS DI YAYASAN PEMBINAAN ANAK CACAT (YPAC) MEDAN TAHUN 2015 Dewita Wiliandia Sari; Ernawati Nasution; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2016): jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The increase in the number of autism children throughout the world, including in Indonesia, needs serious attention in handling it. Autism can be recovered by early intervention, that is, by paying attention to providing food for autism children which cannot be separated from women’s behavior in providing food for autism children. The research used descriptive method with cross sectional design which was aimed to find out the description of women’s knowledge and the consumption of the source of casein, gluten, and supplement for autism children at fondation coaching disabled children (YPAC) Medan in 2015. The population was all women who had autism-school children and were under autism therapy at fondation coaching disabled children (YPAC) Medan and 25 of them were used as the samples. The data were gathered from the data of women’s knowledge and the data of consuming the source of casein, gluten, and supplement, by conducting interviews and questionnaires. The result of the research showed that women’s knowledge of consuming the source of casein, gluten, and supplement for autism children was in good category (56%). The consumption of the source of casein and gluten, for autism children was in bad category (80% and 70%), and the consumption of supplement for autism children was in bad category (80%). It is recommended that at fondation coaching disabled children (YPAC) increase counseling for parents, especially women about the consumption of the source of casein, gluten, and supplement for autism children. Parents should increase their knowledge of the need for nutrition in autism children so that they can give good food to their autism children. Keywords: Women’s Knowledge, Casein, Gluten, Supplement, Autism Children
GAMBARAN KETERAMPILAN KADER DALAM PENGUKURAN BB DAN TB BERDASARKAN KARAKTERISTIK KADER DI WILAYAH KERJA PUSKESMAS LANGSA TIMUR PROVINSI ACEH TAHUN 2015 Nurainun .; Fitri Ardiani; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2016): jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

There are any cadre of Posyandu who have not skill in measurement of weight and high of body of child under five in dacin balancing before weighing the child under five. This is influenced by any factors such as education, knowledge, duration to be a cadre and training followed by the cadre.This research aims to study an overview of skill of cadre in measure the weigh and high of body of child under five in Posyandu in the work area of Puskesmas Langsa Timur Province  of Aceh.This research is a descriptive study by moment observation study. The data was collected by interview and observation when implement the Posyandu activities.Based on the research indicated that the skill of cadre in measurement of weight and height of child body under five was in poor  skill category for 59 cadres (62.1%). The higher education was in the category of graduate of senior high school (SMA) for 46 cadres (48.4%).  The cadre who has skill in  measurement  of  weight  and  height  of  body  with  graduation  of  DIII/S1  is  11  persons  (84. 62%). More  of  cadres  have  poor  knowledge  about  the  measurement  of  weight  and  height  of  body  for  41 cadres (43.2%). The cadres who have skill in measurement of weight and height of body with good knowledge  were  15  persons  (60%).  The  cadres  who  never  follow  any  training  were  70  cadres (73.7%). The cadres who have skill in measurement of weight and height of body are cadres who have follow training for 24 persons (96%). More of cadres with the duration time to be cadres were > 3 years for 49 cadres (51.6%). The  cadre who has skill in measurement of weight and height of body and has to be cadre during > 3 years was 23 persons (46.94%).It is suggested that Puskesmas design and hold training for cadres periodically to minimize the error in measurement that influence the nutrition status of child under five.Keywords  :    Characteristic  of  cadre,  Skill  of  cadre  in  measurement  of  weight  and Height of body
UJI DAYA TERIMA DAN NILAI GIZI BAKSO YANG BERBAHAN DASAR TEPUNG RUMPUT LAUT Rahmi .; Etti Sudaryati; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2016): jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Meatballs  is a preferably  snack  food allcircles.  Meatballs  had interesting  a spherical shape and  savory flavor. This research  aims to determine the acceptability test and  iodine content and crude fiber of modified meatballs with Seaweed flour and tapioca flour. This  experimen  designt  was  completely  randomized  design  with  of  two  factors  are Seaweed flour and tapioca flour with composition of 30%:10%, 20%:20%, 10%:30%.  Test acceptability  meatballs modified Seaweed flour and tapioca flour  30  students people of the Faculty  of  public  health  University  North  Sumatera  and  nutrient  analysis  was  tested  in laboratory  of  industrial  research  and  standarization  Agency  Medan   and  Biochemistry Faculty Mathematics and Natural Sciences.The  results  organoleptic  test  based  on  color,  aroma,  flavor,  and  texture  meatballs showed  the  most  preferred  are  meatballs  mixture  of  seaweed  flour  20%  and  tapioca  flour 20%. The result of nutrional content analysis showed that three treatments has content ofiodine 74,03 mg/kg, 49,79 mg/kg, 26,11 mg/kg and crude fiber 9,7%, 7,4%, 3,4%.Then  suggested  so  that  citizen  can  be  meatballs  modified  with  seaweed  flour  and tapioca flour as a food alternatives because it contains iodine and crude fiber required the body.Keywords:  Meatballs,  Seaweed  flour,  Tapioca  flour,  Acceptability  test,  Nutrient composition
ANALISIS ZAT GIZI DAN UJI DAYA TERIMA FLAKESTEPUNG PISANG BARANGAN MENTAH DAN TEPUNG TALAS Vella Regalia; Evawany Y Aritonang; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2016): jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Banana  ‘barangan’  unripe  flour  and  taro  flour  can  be  processed  into  flakes. Flakes is fast food favored all ages by children to the adults. Flakes has a unique shape. This  research  aims  to  determine  the  acceptability  and  nutritional  content  of  flakes mixed of banana ‘barangan’ unripe and taro flour.The  type  of  research  was  an  experiment  conducted  by  completely  randomized design using three treatment, taro flour and banana ‘barangan’ unripe flour  2:1,  1:2, 1:1.  Acceptability  test  of  flakes  banana  ‘barangan’  unripe  flour  and  taro  flour  by  30 student  of   faculty  Public  Health,University  of  North  Sumatera,  nutrient  content analysis  was  tested  in  laboratory  of  Industrial  Research  and  Standarization  Agency Medan.The results  of acceptability  organoleptic test based on color, aroma,  flavor and texture by 30 panelist showed the most preferred  were flakes with of taro flour 25% and banana ‘barangan’ unripe flour 75%. The results of nutrient  content analysis  showed that  three  treatments  had  content  carbohydrates  84,4%,  79,1%,  74,0%,  content  of protein 4,97%, 5,42%, 7,18% and fat 3,34%, 2,10%, 6,41%.It is recommended for people to take banana ‘barangan’ unripe flour and taro flour to become a flakes as alternative fast food to breakfast.Keywords:  Banana  ‘Barangan’  Unripe  Flour,  Taro  Flour,  Flakes,  Acceptability, Nutrient Content
UJI DAYA TERIMA DAN NILAI GIZI BISKUIT YANG DIMODIFIKASI DENGAN TEPUNG BUAHPEPAYA (CARICA PAPAYA L.) Ceni Dwi Ananda; Jumirah .; Ernawati Nasution
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

Food diversification efforts can be done by using local food. Papaya is one of the local food with high nutrients and their availability of papaya fruit tends to increase every year. Papaya processed into flour  an effort to become snack food utilization. Biscuit flour papaya is a modification biscuit  by adding flour papaya fruit and its contains nutrients needed by the body. The purpose of this study is to determine the acceptability biscuit of papaya flour, organoleptic analysis based on taste, aroma, color, and texture of biscuit  papaya flour is determined using hedonic scale as well as to determine the nutrient content of papaya  biscuit flour. This study is an experimental study. Biscuit flour papaya fruit consists of two factors, wheat flour and papaya flour with 3 treatments. Each treatment uses a combination of papaya flour and wheat flour as much as 10%: 90%, 20%: 80% and 30%: 70% by symbols A1, A2, and A3. Panelists in this study are 30 students of SDN NO. 060923 Medan. The results showed that the organoleptic test results biscuit papaya flour most preferred based flavors and aromas are biscuits flour papaya 10% with a score of respectively 98,8% and 98,8%, while the papaya biscuit flour most favored by color and texture are biscuits flour papaya 20%  with respective scores of 98,8% and 90,0%. Based on analysis of the nutrient content of protein, crude fiber and calcium biscuit papaya flour which has the highest protein content is biscuits flour papaya 10% much as 6.91%, while the biscuit papaya flour which has the highest crude fiber content is biscuits flour papaya 20% as much as 4.26%, and biscuit papaya flour which has the highest calcium content is  biscuit flour papaya 30% as much as 9,53 mg/kg It is advisable in order to carry out further research on papaya flour biscuit  to improve the nutritional content and dissemination of information need to be made and received biscuits from  papaya flour is used as a snack food for school children. As well as the need to do further research to see the content of micronutrients contained in papaya flour biscuit. Keyword: papaya Flour, Biscuit, Acceptability, Nutrient content
GAMBARAN POLA MAKAN, TINGKAT STRES, DAN KELUHAN GEJALA GASTRITIS (MAAG) PADA SALES PROMOTION GIRL (SPG) DI MATAHARI DEPARTEMEN STORE PLAZA MEDAN FAIR Risky Malinda; Etti Sudaryati; Jumirah .
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

The emergence complaints of gastritis symptoms caused by many factors, among others is improper diet and stress levels of individual. Purpose of this research is described about eating pattern, stress levels, and complaints of gastritis symptoms on Sales Promotion Girls (SPG) in Matahari Department Store Plaza Medan Fair.   Design of research using cross-sectional with 81 samples. Samples were determined by simple random sampling technique. The primary data such as diet pattern, complaints of gastritis symptoms, and stress level from each SPG were collected by direct interview method with structural questionnaire guidance. Method of data analysis used descriptive analysis supported by computerized frequency.   The results showed that 86.4 % of SPG have complaints about gastritis symptoms. Most of them have good eating pattern but 82.8% of them have complaints about gastritis symptoms. Almost of SPG have bad eating schedule and 87.5% of them experienced with gastritis symptoms. Types of foods that consumed by SPG were risky foods that caused complaints gastritis symptoms such as fried foods, spicy, containing coconut milk and gassy. SPG with less energy intake, 83,9% of them have complaints about gastritis symptoms and SPG with less carbohydrate intake, 86,1% of them have complaints about gastritis symptoms too. Most of SPG have more protein and good fat intake. However, 86.5% SPG with more protein intake and 90.6% SPG with good fat intake also have complaints of gastritis symptoms. SPG only suffers stress level between mild and medium level. SPG with medium stress levels were 97.4% and suffers complaint of gastritis symptoms.   SPG should try to manage their eating pattern properly while applying a good meal habit for each day, avoiding foods which can triggered gastritis symptoms, fulfil their nutrients needs, and manage their stress level well.   Keywords : diet, stress level, complaints of gastritis symptoms, SPG
ANALISIS PENGGUNAAN ZAT PEWARNA SINTETIS, PENGAWET,PENYEDAP RASA PADA BEBERAPABUMBU GILINGYANG DIPASARKAN DI PUSAT PASAR TRADISIONAL KOTA MEDAN TAHUN 2016 Rut Seylina Sinambela; Evawany Y Aritonang; Jumirah .
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

Blended cooking spices is result of milling aromatic plants porridge which are consumed in form of mixed causine. It made is done by home industry, so the rule of use kind and content of food additives substance is not permanent yet. In general, it can last a maximum of four days until they rot. The purpose of this study was to determine the presence of food additives include synthetic coloring substance, preservatives, flavoring in varios blended cooking spices. This research was a descriptive survey using chromatography paper method to know whether there is or no the usage of synthetic coloring substance, the gravimetric method to know the dose of synthetic coloring substance, reaction of curcumin method to know whether there is or no the useage of borax, esterification methods to know whether there is or no the useage of sodium benzoate, the titration method to know the dose of sodium benzoate and non-aqueous titration method to know the presence and dose of useage of flavoring such as MSG (Monosodium Glutamate). The samples was taken by purposive that were 5 traditional market seller in Pusat pasar Traditional Medan which consist of 5 each.                Based on the research showed that from those 25 item samples consisting of 5 kinds of blended cooking spices found 10 sample positif used sodium benzoate derived from two merchants, namely merchant II and V but only two samples that exceed specified dose that ground grilled pepper at 812 mg/kg and garlic milled at 828 mg/kg are derived from the merchant V. The overall of sample was not found to contain synthetic coloring substance, borax, MSG (Monosodium Glutamate). Therefore, the grilled chili and garlic milled which was coming from merchants V in Pusat Pasar are unsafe to consumed because it was not based on the health regulation by Minister of Health of RI No.033 in 2012. It is recommended to the Drug and Food Controlling Office (BPOM) Medan to do control and periodic evaluation of food products, especially product of home industry in traditional markets. People are suggested to avoid using blended cooking spices sold in the tradisional market. Key word:  blended cooking spices, synthetic coloring substance, preservatives,        flavoring
GAMBARAN POLA MAKAN, AKTIVITAS FISIK, DAN STATUS GIZI SISWA SEKOLAH DASAR LUAR BIASA (SDLB) NEGERI 057704 KWALA BINGAI KECAMATAN STABAT TAHUN 2016 Margaretha Pasaribu; Ernawati Nasution; 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

Primary student experiencing relatively rapid growth, and require nutrients in relatively large amounts. However, 80% of children with developmental disorders have trouble eating. Physical activity of children with intellectual disabilities is lower compared to normal children. There are differences in the nutritional status of children with disabilities with normal children. This study aimed to describe diet, physical activity and nutritional status of students 057704 SDLBN Kwala Bingai District of Stabat 2016. Type of research was observational with cross sectional design. This study was conducted to assess the food composition, calculate energy and protein consumption using 24-hour food recall and food frequency. Calculating physical activity and nutritional status of BMI/A and H/A students. The research sample were 62 people who are retarded and deaf students. The sampling technique was purposive sampling. Student’s body weight was measured by weights and body height was measured by microtoise. Data Analysis used descriptive analysis. The result of study showed in general,studentfood composition was 58,1% incomplete, .food energy consumption  61,3% relatively less, and 53,2% protein consumption quite well. Most students frequently eat fish and eggs as side dishes, cassava leaves and spinach as a vegetable,bananas and oranges as fruit. Students' physical activity 79,0% classified as mild. Students with BMI/A obese haveH/A short by 33,3% and 22,2% very short. Cooperate of the health service is health center with the school in order to provide nutrition education about feeding the child to the mother’s student. And to improve the monitoring of the nutritional status of students. Mother of students pay more attention to children’s food consumption and involve children in sports activities at school. Keywords: Diet,physical activity,nutritionalstatus,extraordinary primary srudent
UJI DAYA TERIMA REMPEYEK KACANG HIJAU YANG DIMODIFIKASI DENGAN TEPUNG BELALANG KAYU (Melanoplus cinereus) Liza Meilida Nasution; Jumirah .; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
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Abstract

Wood locust (Melanoplus cinereus) have only utilized a small portion of society with fried and served with warm rice when the protein content is very high. Wood locust flour can be used as ingredient in making peanut brittle to increase the nutrient content in it. Peanut brittle is a snack highly appreciated by the public. This research purpose to determine the acceptability test of  peanut brittle green beans modified with  the wood lacust flour. The type of research was an experiment conducted by completely randomized design using three factors and with three treatments, the treatmens are the addition of rice flour, locust flour and tapioca flour with treatments A1 (60%: 20%: 20%), A2 (60%: 25%: 15%), A3 ( 60%: 30%: 10%). The acceptability carried out on 30 panelists from Public Health Faculty. The results organoleptic test based on color, aroma and taste the most preferred is a peanut brittle with a mixture of locust wood flour 20% and tapioca flour20%. While the results of organoleptic test against the most preferred texture is peanut brittle with a mixture of locust wood flour 30% and tapioca flour 10%. Based on the analysis of variance, peanut brittle green beans locust flour modified with various levels of comparison gives a significantly different effect on the color, aroma and flavor. As for the texture characteristics do not give a significantly different effect on the resulting peanut brittle. It is recommended that peanut brittle green beans with modified wood locust flour can be used as a snack food on children or families because the cost of making is classified as cheap and can contribute to the protein that is large enough from the needs of daily to prevent protein deficiency. Keywords: Wood Locust Flour, Brittle, Acceptability

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