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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 KONSUMSI IBU MENYUSUI DAN KANDUNGAN Fe PADA AIR SUSU IBU DI KOTA BINJAI TAHUN 2016 Debora Yossi Putri Pakpahan; Etti Sudaryati; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Breast Milk became the best food in the child's early life and the right base to grow and develop optimally. One of the problems in nursing mothers is not optimal milk production that so many infant that need undernutrition, which lead to health problems in infants including iron deficiency. Iron needs for infants is highly dependent on the iron content in breast milk obtained from the consumption of foods and patterns by nursing mothers to be considered.This study aims to describe the pattern of consumption nursing mothers and the Fe content in breast milk in three sub-districts in the city that is North Binjai, East Binjai and West. This study was an observational cross-sectional design with clutser sampling. This study population is 1884 mothers breastfeeding babies with a sample of 60 people. The data collection by using the form method of 24 hours food recall and food frequency.The results of this reseach showed that the types of foods high in iron that often consumed by the respondents, tempeh, tofu, eggs and fish wet and type of foood low in iron that often consumed by the respondent is bread. The test results Fe content in breastmilk obtained with an average of 10.39 mg / ml and there are 60 respondents, it is as many as 34 people (56.7%) of respondents have classified the Fe content is below the average. There are 57 people (95%) of respondents with the level of consumption of iron is less. There are 33 people (57.9%) of respondents who has a consumption the level of consumption of iron lack the Fe content of breast milk classifield as below average. Mother suggested further increase the consumption of food sources of energy, protein and especially sources of iron with iron by utilizing resources of iron are available and diverse. Keywords: breast milk, food consumption, Fe content
GAMBARAN GAYA HIDUP DAN POLA KONSUMSI MAKANAN SERTA STATUS GIZI PADA SUPIR BUS MINI CV. SBI (SIBULUAN INDAH) DAN CV. FLORES TRAYEK MEDAN-SIBOLGA TAHUN 2016 Dahlia Ningsih Panggabean; Etti Sudaryati; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Developments in technology and industry has brought many changes in behavior include changes in lifestyle (smoking, drinking coffee and tea, and physical activity) and food consumption patterns. The bus driver is a group of people who require nutritional status and health conditions are optimal in order to carry out their work. Nutrition workers have an important role, both for the well-being and in order to improve discipline and productivity. This research a descriptive study using survey methods to describe the lifestyles and patterns of food consumption and nutritional status of the bus driver mini CV. SBI (Sibuluan Beautiful) and CV. Flores route Medan-Sibolga 2016. Total sample of 66 people. The data collection by using the from method of 24 hours food recall and food frequency. From the research, it known that the lifestyle of a bus driver among other habit of smoking category (80.3%) and the number of cigarettes smoked per day were considered moderate smokers (48.5%.), drinking coffee (86.4%) and category drinking tea (95.5%), a bus driver who drink coffee and tea on average three cups per day (37.9%) and (39.4%), and physical activity bus driver  classified in moderate activity (43.9% ). The level of energy consumption categorized as very high (50%), the level of protein consumption is categorized as very high (39.4%), while the rate of fat consumption categorized as high (54.5%). Based on the research results suggested to the bus driver for more attention to lifestyle (smoking, drinking coffee and tea, and physical activity) and eating foods that are nutritionally balanced according to the needs or the intake body Keywords: lifestyle, food consumption patterns, nutritional status, the bus driver.
STATUS SOSIAL EKONOMI KELUARGA DAN POLA KONSUMSI MAKAN ANAK STUNTING DAN NORMAL DI SDN 157628 NAIPOSPOS BARAT 2 KECAMATAN SORKAM KABUPATEN TAPANULI TENGAH Denima Sakti Pulungan; Etti Sudaryati; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

School-age children are the group that can not be ignored in national development for school-age children, especially primary school children is the development resources. Lack of nutrients will cause malnutrition status. If there is no improvement in energy consumption and adequate protein, the body will eventually be susceptible to disease infection then this may affect the growth process of the child's height so that the child has a body that tend to be short. This study aims to determine the socioeconomic status of the family and child stunting and consumption patterns of normal elementary school children Naiposposbarat 2 157628 Sorkam Sub District of Tapanuli Tengah.            This research is a descriptive cross-sectional design. This research was conducted by calculating the adequacy of energy and protein, as well as the types of food from food consumption in children using a 24-hour food recall. Data collection is done by measuring the height of children as measured by tools microtoise, socioeconomic data interviews with questionnaires, and sheets FFQ.            The results showed in general, based on the child's height for age there are 58.3% of children are short-child category, 41.7% of children whose normal category. The adequacy of child stunting macro nutrients namely energy adequacy amounted to 61.2% classified as good, and the amount of protein of 59.2% belong to the deficit. Macro nutrient adequacy normal child that energy sufficiency 54.3% classified as good, and the amount of protein of 14.3% belong to the deficit. Most children have a mother Stunting secondary education as much as 57.1%. While a child whose height is normal to have a mother as much as 48.6% secondary education. But there are as many as 11.4% of children whose height is normal to have a mother who Bachelor (S1). In addition, as many as 59.2% stunting Children have a father working as a farmer, and have an income below the minimum wage as much as 89.8%.            Expected to families, especially mothers in order to provide a balanced nutritional intake so as to reduce the risk of stunting in children under five. In addition, the school suggested cooperation with attendant health centers to provide nutrition counseling school children as well as to the canteen to provide healthy snacks that contribute in adding to the nutrient intake of school children. Keywords: Stunting, Consumption Patterns, Socio-Economic Status
PENGARUH PENYULUHAN GIZI TENTANG PENCEGAHAN OBESITAS DENGAN MEDIA FILM ANIMASI TERHADAP PENINGKATAN PENGETAHUAN DAN SIKAP ANAK SEKOLAH SD MUHAMMADIYAH 01 PEMATANGSIANTAR Ratih Oktri Nanda; Ernawati Nasution; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The rapid development caused shifting in the lifestyle and diet of primary school students. Their physical activity is decreasing due to the use of technology and  they tend to eat high in fat and carbohydrates meals that can lead to obesity. Based on those problem, nutrition counseling is made using an interesting media to deliver nutrition information easily, particularly in obesity prevention. This study aims to determine the effect of nutrition counseling on obesity prevention using animated movie media to increase the knowledge and attitude of SD Muhammadiyah 01 Pematangsiantar students. This research is a quasi-experimental design with pre- and post- test group design. Sampling was carried out with a purposive sampling method with a sample of 85 children with one treatment group. Data was collected by using questionnaires. Data analysis using the Wilcoxon test at 95% significance level.The results showed knowledge of students in pre-test scores on the category of less is 7,1% and 0,00% in post-test scores. The results also showed the attitude of students in pre-test score on the category of less is 15,3% and 0,00% in post-test scores. The result of statistical test showed an improvement in score of knowledge and attitude after watching the animated movie. The results of the analysis of differences in knowledge and attitude before and after the animated movie screening showed a significant difference (p.=0,000). The conclusion of this study is health counseling using animated movie increase the knowge and attitude of primary school on obesity prevention. The suggestion of this research is that the animated movie could be used by health workers to deliver information about obesity prevention to students and the school can used this animated movie to as a media to deliver nutrition information about obesity in the learning process. Keywords: animated movie, obesity prevention, knowledge, attitude, primary school children
GAMBARAN PENGETAHUAN DAN POLA ASUH IBU DENGAN STATUS GIZI BADUTA DI WILAYAH KERJA PUSKESMAS MEDAN AMPLAS KOTA MEDAN Mutia Respati; Ernawati Nasution; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Good nutritional status was determined by feeding  with enough nutritional content. Feeding patterns must be adapted to the nutritional needs of infants, so that children can grow and develop normally, healthy and strong. The causes of poor nutritional status is at the food on the family, parenting, health care and environmental health. These factors strongly associated with the level of education, knowledge, and skills of the family. This study aims to determine the description of knowledge and mothers parenting with baby nutritional status in Medan Amplas Health Care Medan. This study was an descriptive study with cross sectional design. Data collection was done by direct interview to mothers who include data on baby nutritional status, data on mom’s parenting (feeding, environtmental sanitation, and health care) dan data on knowledge. Data analysis was performed using univariate, bivariate, using chi-square test. These results of the research showed that most of the mother has a good category in knowledge (74,1%). Good category in mothers parenting variable as 61,1%, good category in environtmental sanitation variable as 59,3% and good category in health care variable as 63,0%. There is a relationship of knowledge with baby nutritional status, for each indicator BB/PB (p=0,017) and BB/U (p=0,005). And there is no relationship of knowledge with nutritional status TB/U (p=0,277). There is a relationship of feeding with nutritional status, for each indicator BB/PB (p=0,024) and BB/U (p=0,001). And there is no relationship of feeding with nutritional status TB/U (p=0,855). There is a relationship of environtmental sanitation with nutritional status. There is a relationship of health care with nutritional status BB/PB (p=0,010) dan BB/U (p=0,000), and there is no relationship of health care with nutritional status TB/U with (p=0,065). Based on the results, this study was expected to be increase conseling about good mother’s parenting to babies and the health care providers for motivate healt cadres to distribute information to mothers about mother’s parenting to babies. Keywords: Knowledge, Mom‘s Parenting, Baby Nutritional Status.
DAYA TERIMA DAN KANDUNGAN GIZI SEREAL YANG DISUBSTITUSI DENGAN TEPUNG BUAH LINDUR (Bruguiera gymnorrizha) DAN TEPUNG JAGUNG (Zea mays) Erfyna Girsang; Ernawati Nasution; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
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Abstract

People’s still do not know that lindur (Bruguiera gymnorrizha)  can be processed into some variety of foods, such as cereals. The purpose of this research is to determine the people acceptibility and nutrient composition of cereals that was substituted with fruit flour lindur (Bruguiera gymnorrizha) and corn starch (Zea mays). This research was an experiment to produce cereals with the addition of lindur starch and corn starch with the comparison composition was (30% : 70%) and (40% : 60%). Research about cereals acceptibility test was held at the Public Health Faculty, University of North Sumatra, with 30 panelists and the analysis of cereals nutrient composition was carried out in the Laboratory of Industrial Standardization Research Board of Medan. Data analysis was processed using Wilcoxon Signed-Rank test and elaborated by percentage descriptive. Results of research using organoleptic test to color, aroma, flavor, and cereals texture that was substituted by lindur fruit flour and corn flour with composition 30% : 70% contributed 18.6% protein, 19,7 fat and 58,4 carbohydrate in 100 grams of ingredientsl. Composition of 40% : 60% contributed 18.0% protein, 20% fat and 53.1% carbohydrate in 100 grams of ingredients. Results of Wilcoxon Signed-Rank test showed that there are differences in acceptibility of color (0,001) and flavor (0.022). There are no differences in acceptibility of aroma (0.841) and texture (0,467)of cereals. This research suggests that for lindur can be used for producing cereals as a healthy snacks, low cost or cheap as well as being a substitution for flour that is always used for foods and rich in nutrient that is good for foods. Keywords: Cereals, Lindur Starch , Corn Starch, Acceptibility, Nutritient Composition
GAMBARAN KEBIASAAN MAKAN, AKTIVITAS FISIK,BODY IMAGE, DAN STATUS GIZI REMAJA PUTRI DI SMK NEGERI 2 SIBOLGA Desty Adinda; Etti Sudaryati; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The eating habits of adolescents now consume more calories in excess accompanied by a lack of physical activity causes many of the adolescents with overweight and obesity status. Adolescence is closely related with self-actualization. One was about body image in adolescents will greatly affect eating habits, actually selection of groceries and food frequency. This study aims to describe eating habits, physical activity, body image, the nutritional status of female adolescent in SMK Negeri 2 Sibolga. This type of research was observational with cross sectional design. This study was conducted by assess  the food frequency questionnaire, food type, calculate nutrient intake using a 24-hour food recall. Calculating physical activity with PAL and nutritional status with BMI / U. Body image was measured by using the method of Figure Rating Scale (FRS). The research sample were 90 people who the adolescent girls. Body weight was measured using scales student and student body height using microtoise. Data analysis used  descriptive analysis. The results of study showed most of eating habits of female adolescent in good categories as much as 98.0%, 63.3% female students the kind of food is not varied, 95,6% the energy consumption not correspond of RDA, 71,1% protein consumption not correspond of RDA, 87,8% the fat consumption not correspond RDA, and 91,1% the carbohydrate not correspond of RDA. Physical activity students 77.8% mild category. Negative of Body image is 56.7%. The nutritional status of students skinny 5.6%, 14.4% fat and 5.6% obese.             Students is expected to have paid more attention to his eating habits by adopting appropriate diet with Balanced Nutrition Guidelines. Schools should have a partnership with health centers to information disseminated regarding weight and height normal, so students not mistaken represent nutrition own status, so they do not have a negative body image. Keywords: Eating Habits, Physical Activity, Nutritional Status, Body Image, Female Adolescents
ANALISIS KANDUNGAN NITRIT PADA SOSIS BERMEREK DAN TIDAK BERMEREK DI KOTA MEDAN 2016 Suci Defayanti; Ernawati Nasution; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
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Abstract

The sausages are defined as food made from ground meat and spiced and wrapped in a casing into a cylindrical shape is symmetrical. Nitrite as a preservative is safe to use, but even safe to consider the safety limit its use in food so as not to cause a negative impact on human health. Permenkes No. 116 / Menkes / Per / X / limit the maximum use of nitrite preservatives in processed meat products in the amount of 125mg / kg. Nitrite preservatives can lead to some effects such as nausea, vomiting, headache,  low blood pressure, and muscle weakness. The purpose of this study is to determine the levels of nitrite contained in sausage meat products sold in raw materials burger place in the city of Medan, and then compared with the maximum levels of nitrites permitted refers to Permenkes No. 1168 / Menkes / Per / X / 1999. Samples were six sausage products from four different places namely Transmart Carefourr, Brastagi Supermarket, Pondok Indah Fruit Market and Tanjung Rejo Market. Determination of nitrite levels carried by visible spectrophotometry using a color reagent N- (1-naphthyl) ethylene diamine dihydrochloride at a wavelength of 537 nm maximum. The identification results showed all samples were determined to contain nitrite. Nitrite levels were obtained respectively in the sausage is sample code P1 amounted to 62.4 mg / kg, P2 amounted to 1467.36 mg / kg, P3 amounted to 158.88 mg / kg, P4 amounted to 329.92 mg / kg, amounting to P5 121.12 mg / kg, and sample code P6 amounted to 37.6 mg / kg Three samples did not meet the requirements based Permenkes No. 1168 / Menkes / Per / X / 1999, were sample with code P2, P3 and P4. To BPOM and Health Department had to inform the regulations on the use of food additives and dangers of the used of food additives on health. Keywords: Sausage, Nitrite, Determination of Levels
GAMBARAN PERILAKU DIET PENURUNAN BERAT BADAN ANGGOTA FITNESS CENTER NEW LIFE GYM LIPPOMALL MEDAN Syafiah Mukhlishoh; Albiner Siagian; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The society efforts to get the ideal body are more increase. This is evident from the number of people who signed up at the gym (fitness center) as a member and then applying a weight loss diet once during fitness training. But the results obtained from practicing fitness and weight loss dietary practices are not in line with expectations even dangerous to health. The purpose of this study was to representation the weight loss dietary behavior of the New Life Gym members in Lippomall Medan. The results showed that members of the New Life Gym knowledge about weight loss diet is quite as many as 48.2%. Member New Life Gym attitude about weight loss diet is good, that as much as 49.4%. Action / practice of weight loss diets member New Life Gym is good as many as 63.6%, this is evidenced by the many members of the New Life Gym healthy diet weight loss. There is no significant relationship between knowledge and attitude to weight loss diets action member New Life Gym. Fitness center members need to have a good knowledge before making a weight loss diet. A good knowledge about weight loss is necessary to make decisions kind of weight loss diet such as what should be done according to body weight or BMI member fitness center.  Keywords:       Dietary Behavior, Weight Loss, Fitness Center Members
PEMANFAATAN KULIT PISANG RAJA (Musa textilia) SEBAGAI BAHAN BAKU PEMBUATAN KERUPUK, DAYA TERIMA DAN KANDUNGAN ZAT GIZINYA Richfa Yani; Albiner Siagian; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Peel Plantains contain nutrients which are high enough especially  vitamins and minerals so that can be used as food ingredients with processed into flour. Crackers are snacks which are favored by all age group. The research purpose know receptivity and nutrients from crackers with utilizing peel plantain flour. This research is experimental research in completely randomized design with increased peel plantain it 20%, 30% and 40%. Nutrients analyze in the Biochemical Laboratory of FMIPA USU and PPKS Laboratory, Medan. Receptivity test have been done on 30 college students FKM USU, Medan. Data which are collected to treated with manual and analyzed with descriptive analysis of percentage qualitative that is qualitative which are obtained from panelists to be into quantitative. And then to determining whether or not to different in crackers organoleptic then will be done test phase that are Bartlett test for population variances similarity test. ANOVAs test will be used when uniform variants. Duncan test looks to the organoleptic different on each treatment. The result Peel plantain flour that is 0,17gram. The result carbohydrate analysis per 100gram that are (40,10gram, 30,08gram and 36,14gram), fat per 100gram that are (27,15gram, 38,43gram, and 27,28gram), ash per 100gram that are (4,68gram, 4,8 gram and 5,64gram) and calcium per 100gram that are (0.05gram, 0,07gram, and 0,11gram). The organoleptic research result on aroma that are the more peel plantain flour then it is more disliked, the crackers flavor which are most liked that is A2 (30%:70%), the crackers texture which are disliked that is A1 (20%:80%). The increase to peel plantains don’t influence color it. It is suggested that the crackers be used as an alternative complementary food when eating. Other than that, it needs further research about the use food additive in order to make crackers more interesting, also it further research about the other nutritional on crackers. Key Word: Crackers, Snacks, Plantains

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