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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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HUBUNGAN PENGETAHUAN DAN SIKAP DENGAN TINDAKAN IBU RUMAH TANGGA DALAM PENGGUNAAN BUMBU MASAK INSTAN DI KELURAHAN TANJUNG SARI KECAMATAN MEDAN SELAYANG KOTA MEDAN rika rangkuti; 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

The increasingly sophisticated technology and high consumerism attitude is closely associated with people's lives now. The information is very easily obtained from broadcast television and other mass media. The information gathered will influence public knowledge particularly housewives who spent much time watching television. Lifestyle with an increasing preoccupation causes housewife choose something more practical and faster in providing food in the household. The best option that is using the instant cooking spices because it is easy to get, cheap, and delicious taste. Instant cooking spices contain preservatives, food dyes, artificial sweeteners and MSG that can damage human health. The purpose of the study is to know the correlation of knowledge and attitudes with the practice of housewives in the use of the instant cooking spices in the village of Tanjung Sari Subdistrict Medan Selayang. The design of research is cross-sectional method. The population in this study is all the housewives in Tanjung Sari Subdistrict and the number of samples as many as 99 people who obtained by simple random sampling. Statistical tests used was Chi-Square. Results of research data obtained through interviews and questionnaires that include data filling the knowledge, the attitude and actions of the housewife in the use of instan cooking spices. The results of statistical tests show that the existence of a significant relationship between knowledge about instant cooking spices with the action of housewife (p < 0.05), as well as the attitude of housewife action against the use of instant cooking spices (p < 0.05).  Knowledge and attitudes of the housewife about instant cooking spices that good has correlation with the practice of a housewife in the use of the instant Cook spices that good. Employees of the Neighborhood through the mothers PKK in cooperation with health agencies in order to promote public awareness about the negative effects of the use of the instant Cook seasoning products.
HUBUNGAN KONSUMSI IKAN DENGAN TINGKAT KECUKUPAN PROTEIN ANAK BALITA PADA KELUARGA NELAYAN DI KELURAHAN PASIR BIDANG KECAMATAN SARUDIKKABUPATEN TAPANULI TENGAH Christina Simanjuntak; Albiner Siagian; Etti Sudaryati
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

Fish is the main source of protein for fisherman families. Kelurahan Pasir Bidang is one of the areas that majority the regions have livelihood as fisherman, either catching fisherman or working fisherman. Therefore, almost in every day they consume fish as side dishes including their toddler. The purpose of this research is to understand the relation of fish consumption and protein sufficiency rate of the toddler in the fisherman families in Kelurahan Pasir Bidang, Kecamatan Sarudik, Kabupaten Tapanuli Tengah. This research was observational with cross-sectional design. The population of toddlers are 281 toddlers, and the samples are 74 toddlers. Sampling technique was done by simple random sampling technique. Data which taken from the research are the quantity of fish consumption and the daily protein sufficiency. Data were collected with use the 2x24 hours food recall and food frequency method. The relation of fish consumption and protein sufficiency rate was taken by chi-square test with p<0,005. The result of the research showed the type of fish that frequently consumed is layang fish (sea food) about 97,5% and infrequently consumed is lele fish about 24,3%. Average of toddlers fish consumption is 97,5 grams with average of daily protein sufficiency is 21,45 grams. The result of the research also showed that there is the relation between the total of fish (gr) with the protein sufficiency rate of toddlers among aged 12-36 months (p=0,003) and also among aged 37-60 months (p=0,004). Based on the results of the research, it is suggested that the mothers who are responsible to prepare food in the household can more increase the fish protein consumption with use the source of fish protein that got from the fishermen, and to improve public knowledge about nutrition, especially about the consumption of fish and the contribution of the protein needs, is expected to the local health officer to give conseling to a lot of people. Keywords : toddler, fish consumption, protein sufficiency rate
GAMBARAN KETERSEDIAAN PANGAN, KECUKUPAN ENERGI PROTEIN DAN STATUS GIZI PADA BALITA (12-59 BULAN) DI PENGUNGSIAN GUNUNG SINABUNG TAHUN 2016 Dika Saraswati; Fitri Ardiani; 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

Children under five years are particularly vulnerable to problems of nutrition for children under five years require more nutrients. Natural disasters can threaten and interfere with people's lives like the eruption of Mount Sinabung which made them to flee so as to make people live within the limitations of the limited availability of food, for example. This causes stunted growth and development in infants that will affect physical endurance and intelligence so that it can have an impact on life in the future. This study aims to describe the availability of food, the number of energy and protein adequacy and nutritional status of infants in evacuation Sinabung. This research was a descriptive cross sectional design. Samples taken are entire populations that as many as 95 children under the age of 12-59 months. Data collected include food availability, energy consumption and protein, as well as nutritional status was analyzed by univariate to see the frequency distribution. The results showed that most of the nutritional status of children under five by BB / U in the category of less than 58,9%, TB / U in the category amounted to 65.2%, and weight / height within the normal ranges of 62.2%. Of 38.9% children who fulfilled the need for energy, and amounted to 75.8% children who fulfilled their protein requirements. The availability of food in the family of children in refugee camps in a state of mild hunger rate of 80.0% and in a state of famine was 20.0%. Expected their mothers raising awareness on health and nutritional needs are increased in children under five years and a concerted effort from the government to further increase the availability of food while in refugee camps in order to avoid food shortages. Keywords : Food Availability, Energy And Protein Adequacy, Nutritional Status Of Children Under Five Years
PEMBUATAN MAYONES DENGAN MENGGUNAKAN MINYAK SAWIT MERAH (Red palm oil) DAN MINYAK ZAITUN (Olea europaea) SERTA UJI DAYA TERIMANYA Henny Afika; Albiner Siagian; 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

Red palm oil and olive oil can be utilized in making of mayonnaise. The purpose of the study was to determine acceptance of mayonnaise combined with red palm oil and olive oil involve color, aroma, taste, texture and nutrition contents. Research object in this study is mayonnaise combined with three different ratio of red palm oil and olive oil (red palm oil : olive oil 5%:95%; 10%:90%; 15%:85%). This study used experimental design with completely randomized design. Panellists in this study was 30 student of public health in University of Sumatera Utara. Hedonic test data analysis methods used descriptive analysis percentage and statistic tests used friedman test, whereas anlysis of nutrition content used spectrophotometer, HPLC, and GC conducted in PPKS Medan. The study conducted in april until june 2016. The result of this study showed that mayonnaise used red palm oil 15% and 85% preferably with characteristics such as very yellow, distinctive aroma mayonnaise, distinctive flavor mayonnaise, very creamy texture, and contains carotene 296 ppm and vitamin E 175,12 ppm. As a sauce, mayonnaise with red palm oil and olive oil is recommended as contribute daily intake of vitamin A and as one of preventions to vitamin A deficiencies. Keywords: Mayonnaise, Red Palm Oil, Olive Oil, Carotenoids, Vitamin E.
HUBUNGAN KONSUMSI MAKANAN DENGAN KEJADIAN HIPERTENSI PADA LANSIA DI DESA MEKAR BAHALAT KECAMATAN JAWA MARAJA BAH JAMBI KABUPATEN SIMALUNGUN TAHUN 2016 Ira Lauramoito Gultom; Evawany Y Aritonang; Etti Sudaryati
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

Hypertension is now a risk factor for morbidity and mortality for the elderly. Riskesdas 2013 mentioned that the prevalence of hypertension in Indonesia ranges from 25.8% and the incidence of this disease is more common in women (28.8%) and in the elderly group. In North Sumatra, the prevalence of hypertension is about 24.7% based on Riskesdas 2013. Data from Puskesmas in Mekar Bahalat village 2015 mentioned that the prevalence of hypertension in the elderly is about 21 people (8.8%). The purpose of this study was to determine and analyze the correlation between food consumption with the incidence of hypertension in the elderly in Mekar Bahalat village, District of Jawa Maraja Bah Jambi, Simalungun. This research type is an analytic observational study with cross sectional design. The population in this study were all elderly that aged ≥ 60 years in Mekar Bahalat village that totaling 120 people, and the samples are 55 respondents. This research was in Mekar Bahalat village, District of Jawa Maraja Bah Jambi, Simalungun in September 2015 to May 2016. The results of this research showed that the type of food detterents hypertension that often consumed by the respondents are corn, fresh water fish, tempeh, tomatoes, bananas, green beans and the type of food triggers hypertension that often consumed by the respondent are pork, salted fish, and biscuits. The results also showed that the variables were significantly related to the incidence of hypertension is variable fat (p = 0.025), sodium (p = 0.039) and fiber (p = 0.029), while the variable carbohydrate (p = 0.821) and protein (p = 0.189 ) is not significantly related to the incidence of hypertension. The advice can be given to people in Mekar Bahalat especially the elderly is to reduce the consumption of foods that high in sodium or salt, high fat, and also increase consumption of fruits and vegetables at affordable prices every day. Keywords: hypertension, the elderly, food consumption
HUBUNGAN ASUPAN MAKANAN DENGAN KEJADIAN PREMENSTRUASI SINDROM PADA SISWI KELAS XI SMA NEGERI 1 PERBAUNGAN Mawaddatul Husna; Fitri Ardiani; 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

One of disturbanees related to menstruation is premenstruation syndrome which is all indication felt towards menstruation disturb dialy activities. Teenager’s low consumption of nutrient essense is one of the factors which causes premenstruation syndrome. This research was conducted to find out the relation of food consumption and premenstruation syndrome to students of XI of SMA Negeri 1 Perbaungan. Research design used is descriptive analytical research with cross sectional by interviewing and using questionaires conducted to students of XI of SMA Negeri 1 Perbaungan. Methods of data analysis based on chi-square test. From the research finding, it was found out that most of students with good consumption of calcium nutrient essense (41,4%), and low consumption of magnesium (55,7%), and more consumption of vitamin B6 (35,7%). Of to students, 40 students (57,1%) have premenstruation syndrome. There is no significant relation between the total of calcium and magnesium consumption and prementruation syndrome based on chi-square test with p(0,261) and p(0,317). There is significant relation between the consumption of vitamin B6 and premenstruation syndrome based on chi-square test with p(0,035). It’s suggested for students of XI to consume high magnesium nutrient essense food because most of the students are lacking of the nutrient essense and their continued research to look at the internal factors and external factors and also inhibiting nutrients associated with premenstruation syndrome. Keywords        : premenstruation syndrome, calcium, magnesium, vitamin B6
DAYA TERIMA COOKIES TEPUNG RIMPANG BUNGA TASBIH (Canna edulis Ker.) DAN TEPUNG IKAN PATIN (Pangansius hypopthalmus Melisa .; Etti Sudaryati; Fitri Ardiani
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

Beads flower (Canna edulis Ker.) was sweetless arrowroot with lower carbohydrate (22,6%). Catfish (Pangansius hypopthalmus) was one of incantations fish with upper protein. This research discussed of cookies formulated by Beads flower rhizome flour (Canna edulis Ker.) and Catfish flour (Pangansius hypopthalmus) as a selected nutrient-rich snack where maintain the nutrient status of the community. The aim of the research was to get ideal cookies with nutrient content and determine the most preferred by community. This research used organoleptic assessment using hedonic scale. The object consisted four cookies formulation with beads flower rhizome flour (75% and 80%) and catfish flour (20% and 25%). Two from the four samples added to wheat-flour (5%) as a comparison of organoleptic test. Instrument of data collect used panelist by incidental sampling. The method analysis of organoleptic used paired analysis of variance (Repeated ANOVA Test) and descriptive analysis by percentage. The results stated the acceptance panelist byscored mean cookies obtained the best treatment was showed from cookies2 with combination additionof beads flower rizhome flour 75%, catfish flour 20% and wheat-flour 5%.Cookies2 were preferably in terms of colour (4,2), flavor (4,6) and taste (4,8). Based on the analysis of varian paired (Repeated ANOVA Test) with5% value of significance level( p< 0,05 ) obtained there was the difference in quality among the samples in terms of colour, flavor, taste and texture. This recommended cookies 2 as cookies with ideal criteria for a supplementary snack selection to donate and maintain the nutrient status. Keywords: cookies, beads flower rhizome, catfish, organoleptic assessment
ANALISIS KANDUNGAN ZAT PEMANIS (Siklamat dan Sakarin) PADA SELAI BUAH TIDAK BERMEREK YANG DIJUAL DI BEBERAPA PASAR TRADISIONAL KOTA MEDAN TAHUN 2016 nyanyu mashitoh; Evawany Y Aritonang; Albiner Siagian
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

Jam fruit is a refined products with the basic fruits with variously types that well known and many people like it. In the manufacturing procces, manufacturers often use artificial sweeteners to replace natural sweeteners. Artificial sweeteners are the most widely used is the cyclamate and saccharin because the price is much cheaper than the natural sweetener, it is very easy to find, so as to reduce production costs and provide more money for producers. In some studies it was found that the use of artificial sweeteners that do not qualify will cause carcinogenic diseases. This research is the descriptive survey to know the types of a sweetener as food additivies in jam fruit not branded in the traditional market town of Medan. The sample was taken by purposive sampling from Helvetia market, Pringgan market, Kampung Lalang market, Simpang Limun market and Aksara market. Analysis qualitative of cyclamate a sweetener to do with the deposition method and analysis of saccharine with extraction reagent colour test in Regional Health Laboratory, Medan . The results showed that in 15 samples of jams fruit that are five traditional market town of Medan containing no artificial sweeteners saccharin and one samples (6,7%) of jam fruit containing artificial sweetener cyclamate, samples from Kampung Lalang traditional markets. It is suggested to consumers so remain selective foods especially product jam fruits. Keywords  :  Fruits Jams, Cyclamate, Saccaharine, Artifical Sweeteners
PENGUKURAN INDEKS GLIKEMIK BUBUR CAMPURAN JAGUNG MANIS (Zea mays saccharata) DENGAN KACANG HIJAU (Vigna radiata) Radita Olva; Albiner Siagian; 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

Glycemic index is the level of food according to their effect on increase the blood glucose level. The implementation of glycemic index can be used as basis for selecting carbohydrate food source to enhance and to maintain health. Sweet corn is one of carbohydrate food source that often to processed into refined products, such as porridge. Corn porridge often combined with other food to produce porridge with various flavor. Corn mung bean porridge is one of refined food made by combination of sweet corn and mung bean that often consumed by people. However, the glycemic index of corn mung bean porridge is yet unknown. This study was experimental study with 8 healthy subjects. Corn mung bean porridge as a test meal was made with the ratio of 1:1. This study aimed to determine the glycemic index value of combination porridge of sweet corn (GI=86) and mung bean (GI=38), with the white bread as the reference food. The corn mung bean porridge contain some nutrients. Moisture content (wet based/wb) were 70,0%, ash content (wet based/wb) were 1,21%, protein content (wet based/wb) were 6,70%, fat content (wet based/wb) were 1,35%, carbohydrate content (wet based/wb) were 15,5% and dietary fiber content (wet based/wb) were 0,20%. The energy content contained on corn mung bean porridge amounting to 100,95 kcal. The results of this study indicate that based on the glycemic index calculation, combining sweet corn porridge (GI=86) with mung bean (GI=38) has been proven to lower the glycemic index of sweet corn porridge to 70%. It is included in the intermediate category (55–70), so that it may be consumed by healthy people or people with diabetes mellitus. It is recommended to do further research to measurement the glycemic index value of corn mung bean porridge with other ratio and more further research on the measurement of glycemic index value of other refined foods made from sweet corn (Zea mays saccharata) or mung bean (Vigna radiata) so that will add more list of food on the glycemic index table. Keywords : Glycemic index, porridge, sweet corn, mung bean
PEMANFAATAN PATI JAHE MERAH (Zingiber Officinale Var Rubrum) SEBAGAI MODIFIKASI TEPUNG TERIGU DALAM PEMBUATAN KUE BAWANG DAN ANALISIS KANDUNGAN GIZINYA SERTA DAYA TERIMANYA OLEH MASYARAKAT Ratih Lestari; 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

Food diversification is the governments effort to realize food security. Hence, as an effort to support the food diversification program, so did the utilization of red ginger starch is by product from making instant red ginger as modified of wheat flour in making onions chips. The type of research was an experiment conducted by completely randomized design. There were 2 treatment, the first treatment with composition red ginger starch 30%, cassava flour 20%, wheat flour 50% and second with composition the red ginger starch 50% and wheat flour 50%. Test acceptability onions chips done to 30 people the panel are student of public health faculty of Sumatera Utara University Medan, nutrient analysis was analyzed in the Laboratory of Industrial Research and Standarization Agency Medan. Data was analyzed by using Wilcoxon test . The results research showed that based on color , aroma , texture , and flavor, the onions chips that preferred is with the red ginger starch 30 % : cassava flour 20 % : wheat flour 50 % with  total score 311. Nutrition content onions chips is carbohydrates 46,9 % , proteins 4,38 % , fat 40,6 % , calcium 50,2 mg / kg , and iron 38 mg / kg . Red ginger starch onions chips it suggested can be consumed as a snack food or food variation for familly, school children, and teenagers. In addition can also be consumed by pregnant women and a person who often motion sickness experienced travel experienced travel to reduce a feeling of nausea . Keywords: Red Ginger Starch, Onions Chips, Acceptability, Nutrient Content

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