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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 PERILAKU PENGRAJIN KERUPUK SINGKONG MERAH KHAS BANJAR KOBUN DALAM PENGGUNAAN RHODAMIN B PADA KERUPUK YANG DIPRODUKSI TAHUN 2017 siti sahara nasution; Jumirah .; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Crackers made from cassava are very easy to find, contained in various shapes, sizes, colors of interest, and a distinctive taste so popular for people, especially children. Industry competition forces manufactures to innovate on their products. However, still many snacks are suspected to use rhodamine B as food coloring. Based on the observations there are cassava crackers with striking red color that often found in the market and school area. The purpose of this research is to find out the description of knowledge and the attitude of crakers maker with the use of rhodamine B dye on the typical red cassava crackers Banjar Kobun. This research is descriptive with cross sectional design. Samples was red cassava crackers maker and sample unit was crackers. The results showed that the knowledge and attitude of craftsmen in the good category about the use of rhodamine B on cracker amounted to 73.3% and 66.7%. However, based on the results of cracker analysis conducted on rhodamin B is known all samples using dye indicated containing rhodamin B. Regional Health Office division of health promotion and National Agency of Drug and Food Control in North Sumatra are expected to make a building and color inspections regularly to red cassava crackers makers typical Banjar Kobun. The Crackers maker should be to use food grade dyes. Keywords : knowledge, attitude, rhodamine B, cassava, crackers maker
Hubungan Kebiasaan Konsumsi Seng dan Zat Besi dengan Kejadian Stunting pada Anak di SD Negeri No. 117504 Aek Pamingke Labuhan Batu Utara Tahun 2017 Theresya Vyrena Simorangkir; Ernawati Nasution; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Stunting is a failure to achieve optimal growth experienced since ancient times thus causing the achievement of growth that is not perfect. So this research aims to determine the correlation between zinc and iron consumption habit and stunting insidence in children of elementary school in SD Negeri No. 117504 Aek Pamingke Labuhan Batu Utara. Based on the initial survey established found 42% of students sustain stunting and students with the consumption of zinc and iron are in the good chategory only in the amount of 9%. This type of research is quantitative with cross sectional design and sample is 75 students. The data about student’s characteristic (age and sex), zinc and iron consumption habit obtained by using qustionarre, and stunting case data obtained by using  anthropometry measurement. Analysis correlation between independent variabel and dependent variabel using chi square test. Result showed the percentage proportion of stunting students is 44% and non-stunting students is 56%. From bivariate analysis result between zinc consumption habit with stunting incidence showed p value=0,022 and RP value=4,13. Result analysis between iron cinsumption with stunting incidence showed p value=0,006 and RP value=4,421. So can be observed meaningful correlation between zinc and iron consumption habit with incidence of stunting in children of the primary school. Then from the result can be concluded that consumption habit of zinc and iron relate to the stunting incidence in SD Negeri No. 117504 Aek Pamingke Labuhan Batu Utara. This result suggested to the school and parents in order to pay more attention to children food consumption, both at school and home, to reduce the risk of stunting in children. Keywords: Student, Stunting Insidence, Zinc and Iron Consumption.
PENGARUH PENAMBAHAN BONGGOL PISANG TERHADAP DAYA TERIMA DAN KANDUNGAN GIZI NUGGET AYAM Astri muliani; Ernawati Nasution; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Low nutrient status of one of them is caused by the tendency of people who like to eat fast food that generally contain less fiber. Banana hump is a functional food that has great benefits, but the level of consciousness to consume and use it is still low, though the banana tree is a plant that thrives in Indonesia. This food can be processed into additional ingredients in making chicken nuggets, one of the fast food that people love. Type of research is experiment. The power test receipt uses a complete randomized design study with organoleptic tests to see the panelist's preference for food. The subjects of acceptance test are 30 people who are college students of the Faculty of Public Health University of North Sumatra. The object of this research is chicken nuggets with the addition of 10%, 20% and 30% banana hump from the weight of the main ingredient. The nutritional content seen includes protein and fiber. Chicken nugget with the addition of banana hump has the highest 12.81% protein content found in chicken nugget with the addition of 10% banana hump and the highest coarse fiber found in chicken nugget with the addition of 30% banana hump that is equal to 6,60%. The results of the organoleptic test, the panelists prefer chicken nugget with the addition of 10% banana hump in color, smell and taste indicator which each has a score of 88.8%, 93.3%, 80% with criteria like, while for textures indicator panelists prefer chicken nuggets with the addition of 30% banana humps that have a score of 83.3% with criteria like. Chicken nugget with the addition of banana humps produced can be used as alternative food. Banana humps can be recommended for ingredients in chicken nuggets that have higher fiber content.  Keywords: Chicken Nugget, Banana hump, Acceptance, Nutrition Content. 
PENGARUH PENAMBAHAN TEPUNG CEKER AYAM RAS TERHADAP DAYA TERIMA DAN KANDUNGAN GIZI MUTIARA TAPIOKA (Tapioca Pearl) Anna Tirawani Ambarita; Etti Sudaryati; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Tapioca pearl is one of snacks in the form of beverage contents - small and chewy balls that are popular today especially among adolescents. Drinks for tapioca pearls are sweet, where snacks should contain nutrients, especially calcium and protein for growth in adolescence. One source of calcium and protein is chicken claws. Chicken claws can be utilized as flour and serve as an additive in making tapioca pearls.   This research type is experiment. The power test receipt uses a complete randomized design study with organoleptic test to see the panelist's preference level against the test food. Panel of power test receipt amounted to 30 people, namely students of the Faculty of Public Health University of North Sumatra. The object of this research is tapioca pearl (tapioca pearl) with chicken starch added 5%, 10%, and 15%. The nutrient content test is done at Food Technology Science Laboratory of University of Sumatera Utara and the content seen include calcium and protein.   The result of panelist organoleptic test liked the color, smell, flavor, and texture of tapioca pearls with the addition of chicken 5% chicken flour (A1), while for panelist flavor likes tapioca pearls with 10% (10%) chicken flour added (A2). Based on analysis of Kruskal Wallis test at 5% significant level (<0,05), there were difference of quality two of three treatment on color indicator. The highest nutrient content of protein and calcium is found in tapioca pearls with 15% (A3) chicken ketcher flour. Protein content was measured by Kjeldhal method and Calcium content was measured by permanganometric method.   Tapioca pearls with the addition of chicken chicken flour can be an alternative contents of beverages that are high in protein and high in calcium. Further research on the acceptance of tapioca pearls and beverages needs to be done.   Keywords: Tapioca Pearl (Tapioca Pearl), chicken claw, The Acceptability, Nutrition Content    
ANALISIS KEBIASAAN HUBUNGAN SEKSUAL KELOMPOK BERISIKO HIV (PADA LAKI-LAKI) TERHADAP HASIL TES HIV DI KLINIK IMS PUSKESMAS TELADAN TAHUN 2017 christina aprilia sitorus; Sori Muda Sarumpaet; Hiswani .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

ABSTRACTTransmission of HIV through sexual contact with infected people is the most common way arround 80%-90% total cases in the world. Based on data Department of Health, risk factor of AIDS transmission in 2015, with highest proportion is heterosexual (82,8%), followed by homosexual (7,4%). This rese- arch is aimed to analysing habits of sexual intercourse on hiv risk group (on men) and want to know the proportion of using condom to HIV test result in sexually transmitted infections clinic of Teladan Health Centre in 2017. This research is analitic with cross-sectional design. Sample consist of 85 people chosen by purposive sampling. Data collected by interviewed based on qu- estionnaire filling. Data bivariat analysis using Chi-square test and fisher’s with confidence interval 95% (α=0,05). The result shows that the highest proportion of risk group based on characteristics respondents are, age ≤40 years (90,6%), last education SMA/SMK (44,7%), occupation entrepreneur (32,9%), unmerried (83,5%), risk group LSL (51,8%), sexual intercourse type III (anal, anal-oral, anal-vaginal, anal-vaginal-oral) (67,1%), using condom risky category (71,8%) and test HIV positive (60,0%). The statistical test give significant differences among HIV test result ba-  sed on sexual intercourse (p=0,001 and p=0,008), give no significant differences among HIV test result based on marital status, risk group and using condom. It’s suggested to the NGO/health centre, more targeted to the productive age group, the IMS/VCT staff more often to give counseling about risky sexual beha- viour especially anal sex, preferably the risk group more often do self checking to IMS/VCT services and intersectoral relationship between health centre, religion and education to suppress HIV/AIDS transmission.Keywords : HIV, Risk Group, Sexual Intercourse, Health Centre  
ANALISA KANDUNGAN GIZI DAN DAYA TERIMA CRACKERS DENGAN PEMANFAATAN TEPUNG DAUN KELOR DAN TEPUNG IKAN LELE lily meilani sidabutar; Evawany Y Aritonang; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The problem of Protein Energi Malnutrition in children under five is a very difficult problem to overcome, the cause of malnutrition is basically a simple deficiency in food consumption. Tackling Protein Energi Malnutrition can be done by increasing protein intake. Withgiving of food, like crackers. But most crackers have carbohydrates while the protein content is relatively low. So make crackers by utilizing moringaleaves flourand catfish flour to improve the nutritional composition. Type of research was experiment. The study used a complete randomized design with a organoleptic test to see the panelist's preference level on the test food. Organoleptic test subjects amounted to 30 people students of FKM USU. The object of this study were crackers with moringaleaves flourand catfish flour treatment A1 (15gr and 50gr), A2 (20gr and 45gr) and A3 (25gr and 40gr) from the weight of the main ingredient. The nutrition content seen include fat, protein, iron, and calcium. Crackers with moringaleaves flourand catfish flour have the highest protein content of 16.0% found crackers with 25gr moringaleaves flour and 40gr catfish flour. The highest fats were found in crackers with 15gr moringaleaves flourand 50gr catfish flour which was 22.3%. The highest iron are crackers with 25gr moringaleaves flourand 40gr catfish flour which is big 10.4% while the highest calcium is 5.42% found in crackers with 25gr moringaleaves flourand 40gr catfish flour. The results of the organoleptic test, the panelists most liked crackers with moringaleaves flour15gr and 50gr catfish flour in color, aroma and taste indicator which each have a score of 88.8%, 79.9%, 85.5% with likes criteria, whereas for panelist textures most liked crackers with 25gr moringaleaves flourand 40gr catfish flour which has a score of 78.8% with the likes criteria. Crackers produced can be used as additional food. Moringa leaves and catfish can be recommended for ingredients in the manufacture of crackers that have protein content. Keywords: Crackers, Organoleptic Test, Moringa leaves, Catfish, Nutrient Content
UJI DAYA TERIMA DAN KANDUNGAN GIZI BISKUIT DENGAN PENAMBAHAN TEPUNG IKAN LELE DUMBO (Clarias gariepinus ) DAN DAUN BANGUN BANGUN (Coleus amboinicus Lour) Devy Andriana Sardiana; Zulhaida Lubis; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

ABSTRACT Dumbo catfish (Clarias gariepinus) and bangun bangun leaf (Coleus ambonicus Lour) can be processed  into  biscuit.  Biscuit  is  one  of additional food that can full fill the needs of  people nutrient. Biscuits  had sweet taste and interesting shape. This research purpose to determine the acceptability test and nutritional content of biscuits with the addition of  dumbo catfish and bangun bangun leaf. The   type   of   research   was   an   experiment   conducted   by   completely randomized design using two factors and with two treatments, the treatmens are the  addition  of  dumbo catfish and bangun bangun leaf with  treatments 10% : 20%, and 15% : 20%. The acceptability biscuit with the addition of  dumbo catfish and bangun bangun leaf by FKM USU students as much as 30 people, nutrient   analysis   was   tested   in laboratory of industrial research and standarization Agency Medan. The  results  organoleptic  test  based  on  color,  aroma,  flavor,  and  texture biscuit by thirty students panelist showed the most preferred are biscuit mixture of dumbo  catfish  15% and bangun bangun leaf 20%.  Acceptability  of  students showed  that  two treatments  have  been  preferred  by  people.  The  result  of  nutrional   content   analysis   showed   that   two treatments   has   content   of carbohydrates  54,8g, 55,3 g, content  of  protein 10,2g 11,3g content fat 21,6g 20,9g, content of calcium 397mmg, 362mmg and phosphor 327,6 mmg and 389,4 mmg. It is recommended for people to take of dumbo catfish and bangun bangun leaf biscuit as alternative additional food for people.As well as the need to do further research to see the content of nutrients contained in dumbo catfish and bangun bangun leaf biscuit. Keywords :Dumbo catfish, Bangun bangun leaf, Biscuit, Acceptability, Nutrient  content
UJI DAYA TERIMA DAN KANDUNGAN ZAT GIZI DODOL DENGAN PENAMBAHAN TERUNG UNGU (Solanum melongena) DAN KULIT BUAH PEPAYA (Carica papaya L) Agnes Olivia Tampubolon; Albiner Siagian; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Dodol is classified into classes, prepared from fruits and prepared from flour such as rice flour and glutinous flour. During the time, the usage of eggplants on society just for vegetable, dishes and less of interest. There is various way to produce it becomes dodol. In general, society just threw up the papaya peel. Its underutilized even the nutrient content usefull for health. The purpose of this research is to know the acceptability and nutrient content of dodol with purple eggplant and papaya peel addition. The research conducted with experimental research using complete random design with to treatment. The addition of purple eggplant andpapaya peel with comparison 70%:30% (treatment A1) and comparison of 50%:50% (treatment A2). The hedonic test of dodol with purple eggplant and papaya peel addition made against 30 students of the Faculty of Public Health University of Sumatera Utara. The analysis of nutrient content held on research and Industry Standardization Laboratory Medan and Technology Laboratory Faculty of Agriculture University of Sumatera Utara. Organoleptic data analysed with Wilcoxon Signed-Ranks Test. The result of nutrient content analysis in dodol with purple eggplant and papaya peel addition on treatment A1 (70%:30%) contain carbohydrates 23,4%, fiber 1,23%, posfor 65,2 mg/100g and contain beta carotene 0,34 mg/100g. The result of nutrient content analysis for treatment A2 (50%:50%) contain carbohydrates 23,4%, fiber 1,02%, posfor 84,3 mg/100g and contain beta carotene 0,20 mg/100g. Based on organoleptic test on color, smell, taste, and texture its found that panelis preferred dodol with comparison (70%:30%). It is suggested for society to utilize purple eggplants and papaya peel in producing another kinds of dodo and can be used as a small business cental that increasing income and increasing the diversity of dodol processed products from vegetable ingredients and papaya peel. Keywords: Dodol, Eggplant, Papaya peel, Nutrient content, Hedonic test
POLA PEMBERIAN MP-ASI DAN PERTUMBUHAN PADA BAYI USIA 6-8 BULAN DI WILAYAH KERJA PUSKESMAS SIMALINGKAR MEDAN DIAN ERVIANA; Jumirah .; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
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Abstract

In infancy when malnutrition can cause impaired the development of the physically, mental, social, and intellectual nature of the settled and continue to be taken until the child becomes adult. The aim of this research was to know the pattern of give Complementary Feeding and growth in infants age 6-8 months in Puskesmas Simalingkar Medan region working area. Types of this research was descriptive by cross sectional design. The samples were 61 baby by total sampling methode. The primary data were obtained through interviews using food recall 24-hour and questionnaire. The result showed that an average of give Complementary Feeding has been done well, types and forms of food given to infancy age 6-8 months, which was crushed food milk or porridge and porridge filter was 41,0%, ordinary soft or food porridge and team rice was 44,2% and solid food or family meal was 14,8%. The baby growth based on weight for age (W/A) the category  normal 52,6% the category is very low 19,7%. The baby growth based on lenght for age (L/A) the category normal 37,7%, category of very sort 8,2%, the baby weight for length (W/L) category normal 47,5%, the category of very thin 8,2 %. The baby’s growth based index antropometry (W/A), (L/A), and (W/L) in this research by the outline in normal category even though the pattern of given Complementary Feeding there is still not approriate.   Key Word : Complementary feeding, growth, baby age 6-8 month
GAMBARAN PERILAKU PEMBERIAN MAKANAN, STATUS GIZI DAN PENYAKIT INFEKSI PADA BAYI USIA 0-6 BULAN DI WILAYAH KERJA PUSKESMAS DATUK BANDAR KOTA TANJUNGBALAI TAHUN 2017 Gusmaini Ahmad Hasibuan; Jumirah .; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The most appropriate food for babies 0-6 months is breast milk. However, in practice there are still many who provide food other than breast milk. Early feeding can lead to infants more susceptible to disease, especially infectious diseases and in the long run can cause degenerative diseases. The purpose of this research was to know the description of mother’s feeding behaviour, nutritional status and infectious disease 0-6 months infansts in working area of Datuk Bandar Health Center Tanjungbalai city in 2017. The research type was survey with descriptive analysis and cross sectional design. Samples were 0-6 months baby as much 65 babies living in the working area of Datuk Bandar Health Center Tanjungbalai city, was obtained using proportional random sampling technique of 5 urban-villages. Data collection was done by direct interviews on mothers through  questionnaires. The results showed the behavior of infant feeding 0-6 months in the work area of Datuk Bandar Health Center based on mother knowledge 64,6% in good category, mother attitude 64,6% in less good category and mother action 90,8% in less good category. Nutritional status of infants aged 0-6 months based on WAZ 87.7% of infant in normal category. Based on the LAZ 52.3% of infants in normal category and 27.7% of infants stunting. While based on WLZ 46.2% of infants in normal category and 26% of obese, and 27.6% wasting. 52.3% of infants were exposed to respiratory infection and 64.6% were exposed to diarrhea. As many as 90.8% of mothers have provided food other than breast milk in infants aged 0-6 months. The reason the mother gave food other than breast milk were worries that breast milk was not enough and the child became thirsty (79.7%). It is recommended to Datuk Bandar Health Center staffs to do counseling about exclusive breastfeeding and proper infant feeding, counseling about the disadvantage if the baby is exposed to respiratory infection and diarrhea, measuring the length of the body so that the stunting problem can be overcome as early as possible and involving husbands role and community leader in order exclusive breastfeeding program can be complemented. Keywords: Feeding behaviour, Nutritional Status, Infectious Diseases, Infants 0-6 Months

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