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Gizi, Kesehatan Reproduksi dan Epidemiologi
Published by Universitas Sumatera Utara
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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.
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Articles 444 Documents
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ASUPAN ZAT GIZI MAKRO DAN SERAT SERTA STATUS GIZI PADA SISWA MADRASAH ALIYAH NEGERI 1 MEDAN TAHUN 2016 Qonita Luthfia; Etti Sudaryati; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Nutritional problem is the problem of an unbalanced food intake. Nationally, the obese prevalence of adolescents in Indonesia amounted to 10.8%, consisting of 7.3% fat, 3.5% are very overweight (obese) and the prevalence of underweight 11.1% consisting of a very thin 3.3% and 7.8% thin. Riskesdas data changes from 2010 to 2013 to the prevalence of obese adolescents are in 2010obese adolescents of 1.4% and in 2013 obese adolescents 7.3% . These data show that each year more and more teenagers are not balanced in regulating the diet. The purpose of this study was to determine the intake of macro-nutrients and fiber also the nutritional status of MAN 1 in 2016. This research included descriptive study conducted in Madrasah Aliyah Negeri 1 Medan, the results showed the samples taken amounted to 100 students by using stratified random sampling.Analisis data using frequency distributions and cross-tabulations. The results of this study indicate the nutritional status according to IMT / U on the students of Madrasah Aliyah Negeri 1 Medan the most category of fat 46%, and the least thin 20%, then the normal nutritional status, namely 34%, whereas there is no nutritional status of very thin and obesity. Energy intake is less than the limit of AKG is 44% , carbohydrate intake is less than AKG limit is 47%, protein intake is more than the AKG limit is 52%, fat intake is more than the AKG limit is 45% and fiber intake is less than the AKG limit  is 73% Required counseling for students about a balanced intake of nutrients so that the nutritional status of students is in the normal category. One of the efforts undertaken by schools is the provision of a healthy canteen. Keywords :the intake of macro nutrients, fibers, Nutritional Status
UJI DAYA TERIMA DAN NILAI GIZI BAKSO DENGAN SUBSTITUSI AMPAS KELAPA DAN BELUT Rika .; 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

Many people are afraid and very rare eat eel because of its disgusting and scary like a snake, although eel rich in nutrients. Therefore, it’s necessary to process the eels into favorite food, one of which is fish meatballs. Eels contains iron and fat is very high so that in making these meatballs added flour coconut pulp that contains a very high fiber, and added sago flour and wheat flour. This research was an experimental with a single treatment. The purpose of this research was to acceptance test covering the taste, aroma, color and texture are determined using hedonic scale and protein content by using Kjeldahl, crude fiber content by using extracted and iron content by using AAS. Panelists in this research were students of the Faculty of Public Health University of North Sumatra as many as 30 people. The results showed that the fish meatballs made from coconut pulp and eels have protein 7,91 %, crude fiber 0,30 % and iron 26,0 mg/kg. Meatballs organoleptic test results based on the assessment of taste and texture result with less like categories, while the aroma and color based on the assessment result with categories like. Use of eel and coconut pulp in making fish meatballs contribute protein, fiber and iron which is good compared with meatballs in general. It’s recommended that the eel and coconut pulp can be utilized in making meatballs as foods rich in iron and fiber and can reduce the environmental impact of the waste coconut pulp. Keyword : Fish Meatballs, Flour Coconut Pulp, Eel
UJI DAYA TERIMA DAN KANDUNGAN GIZI CRACKERS DENGAN SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas L.) DAN IKAN PATIN (Pangasius sp) Sri Martauli Simbolon; Zulhaida Lubis; 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

One effort to optimize intake of protein and vitamin A for preschoolers is food diversification by utilizing local food. Purple sweet potato and ‘patin catfish’ are local food rich in nutrients, especially protein and beta-carotene. Both of the local food can be used as ingredient subtitution crackers. Crackers is a snack highly appreciated by the public, include preschoolers. This research purpose to determine the acceptability test and nutrient compasition of crackers with substitution of purple sweet potato flour and patin catfish. The type of research was an experiment conducted by completely randomized design using two factors and two treatments, the treatmens are the addition of purple sweet potato flour and ‘patin catfish’ with treatments A1 (20%;15%) A2 (15%;20%). The acceptability carried out on 30 panelists from Public Health Faculty, nutrient analysis was tested in Laboratory of Pusat Penelitian Kelapa Sawit Medan. The results organoleptic test based on aroma, taste and texture the most preferred is crackers with a mixture of purple sweet potato flour 15% and ‘patin catfish’ 20%. While the results of organoleptic test against the most preferred color is crackers with a mixture of purple sweet potato flour 20% and ‘patin catfish’ 15%. Based on the analysis of Mann-Whitney test, both crackers gives a significantly different effect on the texture. As for the color, aroma, and taste characteristics do not give a significantly different effect on the resulting crackers.The result of nutrional content analysis showed that both treatments has content of protein by 10,32% and 14,28%. The carotene content of 27,40 ppm and 14,87 ppm. It is recommended that crackers with modified purple sweet potato flour and patin catfish 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 and carotene that is large enough from the needs of daily to prevent protein deficiency and vitamin A deficiency Keywords: Crackers, Purple Sweet Potato, Patin Catfish, Acceptability
PENGARUH PERMAINAN MONOPOLI GIZI (MONOGI) TENTANG POLA MAKAN SEIMBANG TERHADAP PENGETAHUAN DAN SIKAP SISWA SDN 060902 MANGUBUMI KOTA MEDAN TAHUN 2016 Syarifah Rizkia Putri; 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

The balanced diet on elementary student are rarely fulfilled. They tend to only eat foods with few nutrients dominant, such as burgers are high in carbohydrates and fats that can cause obesity. With the existence of such problems, nutrition education made by interested media to facilitate the provision of nutritional information, especially in a balanced diet. The aim of this research is to find out the effect of nutritional monopoly games about balanced diet for the knowledge and attitude of elementary student of SDN 060902 Mangkubumi in Medan. The type of this research is quasi experimental with group pretest posttest design. Total population is 121 children and the number of samples is 35 children by dividing them into a treatment group. Analysis of data using statistical test of paired t-test, Wilcoxon test and independent sample t-test, the significant level of 95%. The results showed that children knowledge given nutritional monopoly games with pretest scores of elementary student in low category (14,37%) and posttest scores in low category (0.0%). The results also showed that the attitude of children given nutritional monopoly games with pretest scores of elementary student in bad category (34,3%) and posttest scores in bad category (5,7%). Statistical analysis showed there were enhancement in knowledge and attitude scores after given nutritional monopoly games. Results of the analysis of knowledge and attitude before and after given nutritional monopoly gamesfor a treatment group there was significant difference (p.=0.001). The conclusion of this research is nutritional monopoly games for elementary students increase the knowledge and attitude about balanced diet. Suggestions of this research is to implementing the nutritional monopoly games to the nutrition workers in community health centers picture as a media to inform about balanced diet. Keywords: nutritional monopoly games, balanced diet, knowledge, attitude, elementary student
KANDUNGAN GIZI ROTI TAWAR BENGKUANG (Pachyrhizus erosus) Trisna Ratna Sari; 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

The high consumption of white bread increased the need of wheat flour as the main ingredient of bread. The flour from wheat still can’t be cultivated in Indonesia. Bread with non-wheat flour, used the other commodities the raw material, yam that still limited as food and just a little in food industries. The technological based utilization of yam that already exist is yam flour. The purpose of this study is to know the nutrient that contained in yam white bread.  This study was experimental study. The method that used for testing the nutrient content is the oven method (water and ash), micro-kjeldahl (protein content), sooxhlet (fat), luff schoroll (carbohydrate) and the gravimetric method (crude fiber content). Tests conducted in the laboratory of nutrients Palm Research Center. Based on the test results on the nutritional value of yam white bread (40% yam flour and 60% wheat flour) amounting to 33,37% water, 2,34% ash, 11,98% protein, 11,60% fat, 67,67% carbohydrate and 3,42% crude fiber. The energy content contained on yam white bread amounting to 423 kcal. Yam white bread can be used for the alternative food as the prevention of degenerative diseases. However the food portion of the yam white bread should still be considered because yam white bread high in fat.   Keyword: Nutrient Content, Yam Flour, Yam White Bread
HUBUNGAN POLA KONSUMSI JENIS MAKANAN YANG MENGANDUNG ZAT BESI PADA IBU MENYUSUI DENGAN KEJADIAN ANEMIA PADA BAYI 0 – 6 BULAN DI KOTA BINJAI TAHUN 2016 Venny Vennesia Ginting; Etti Sudaryati; 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

Anemia is a condition when the number of red blood cells or the amount of hemoglobin (the oxygen-carrying protein) in red blood cells is below normal. Anemia is one of the problems that contributed to the increase in infant mortality. Binjai is the one city that can be said that the baby gets food intake only from a mother's breast. The purpose of this study was to determine whether there is a relationship between the consumption patterns of foods that contain iron moms breastfeeding with anemia in infants in 3 sub-district with a number of the highest maternal and infant, that is East Binjai district, North Binjai district and Binjai district. This research was an observational with cross-sectional design. Total population of infants are 1697, with a samples size of 60 people. Sampling was done by cluster sampling techniques / sampling area. The data obtained from the study is the quantity of iron consumption and energy sufficiency daily moms breastfeeding. Methods of data collection is done by using the form food recall 2x24 hour and food frequency form. The relationship between the incidence of anemia and iron sufficiency level is taken by the Chi-square test with p <0.05. The results showed the kind of food that is often consumed foods low in iron by 95% and rarely consumed foods high in iron by 5%. Likewise with energy sufficiency level that is less fulfilled by 63.3% and were met by 23.3%. The results also show that there is not a relationship between the pattern of consumption of foods containing iron with the incidence of anemia in infants (p = 0.222). Based on the research results, it is recommended that mothers in order to further improve the consumption of energy, protein and iron by utilizing sources of iron are diverse and for the health center to be more longer in outreach / information related to the incidence of anemia in infants is mainly an extension of moms breastfeeding mothers about food which should be consumed day. Keywords: infants, the incidence of anemia, iron sufficiency
KANDUNGAN GIZI DAN INDEKS BOLU KUKUS YANG TERBUAT DARI TEPUNG UBI JALAR DAN RUMPUT LAUT Wahidatul Ukhra Alamsyah; Zulhaida Lubis; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (270.698 KB)

Abstract

Steamed sponge cake made from purple sweet potato flour and seaweed flour is an alternative food are subsituting wheat flour with purple sweet potatoes and seaweeds. The purpose of this study is to know the nutrient that contained in this steamed sponge cake and determine the glycemic index from steamed sponge cake and how the velocity raise blood sugar levels after eating the test food. This study was experimental study, namely to produce steamed sponge cake from purple sweet potato flour and seaweedwith the ratio of 50% purple sweet potato flour, 47,5 wheat flour, and 2,5% seaweed flour. Glycemic index value of steamed sponge cake made from purple sweet potato flour and seaweed flour  is analyzed by comparing the area under the curve of blood glucose response subjects The results of this study indicate that the glycemic index is based on the measurement of steamed sponge cake made purple sweet potato flour and seaweed by using a reference food such as white bread showed that the steamed sponge cake has a glycemic index value of 60 and his figure is included in the category of food that has a medium glycemic index value (55-70). The composition of nutrients in steamed sponge cake made purple sweet potato flour and seaweed are protein 11,48%, fat 4,51%, carbohydrate 49,78%, crude fiber 5,24%, and β-carotene 44,22 ppm. The energy content contained on that steamed sponge cake amounting to 285 kcal. This steamed sponge cake can be used for the alternative food as the prevention of degenerative disease and can be used as a snack food on children because the cost of making is classified as cheap and can contribute to carotene and crude fiber. Keywords : steamed sponge cake, purple sweet potato, seaweed flour, glycemic index
UJI DAYA TERIMA DAN NILAI GIZI BISKUIT YANG DIMODIFIKASI DENGAN TEPUNG UMBI DAHLIA(Dahlia Sp) Yolanisa Harahap; 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

Dahlia tuber is a plant that source of inulin and has a function as a prebiotic that is good for the digestive system, but  its use as a food are rare. One form of the use of dahlia tuber by processed into flour and used in making biscuit. The purpose of this research was aimed to determine the acceptability and nutrient content from a biscuit with addition of dahlia tuber flour. This study is an experimental study with two treatment that is biscuit with addition of dahlia tuber flour by 25% and 50%. Acceptability test of biscuit with addition of dahlia tuber flour was given to thirty panelist of students in Faculty of Public Health University of North Sumatera. Analysis carbohydrate content were tested in the laboratory of Industrial Research and Standardization Agency Medan and inulin content were tested in laboratory of PT. Saraswanti Indo Genetech Bogor. The results showed that organoleptic test based on flavor, aroma, color, and texture, the most preferred biscuit by panelists are biscuit with  addition of dahlia tuber flour by 25%. The addition of dahlia tuber flour in biscuits making increased the content of carbohydrate and inulin. The addition of dahlia tuber flour with different concentrations gave a significantly different effect on the flavor and aroma but does not give a different effect on color and texture of biscuit. It is suggested for people be able to make dahlia tuber biscuits as a snack food because it contains carbohydrate and inulin that required for body and beneficial for health. It also suggested to do other foods diversification from dahlia tuber as a food which is rich in nutrient content. Keyword: Biscuit, Dahlia Tuber, Acceptability Test, Inulin
DAYATERIMA BUBUR BAYI INSTAN DENGAN PENAMBAHAN UMBI BIT (Beta vulgaris L) SERTA KANDUNGAN ZAT GIZI Yosephin Grace; 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

Beet (Beta vulgaris L) is one of the vegetables plants in Indonesia with high nutrients. Beet bulbs potentially contributes energy for humans especially infants (7-12 months). Instant baby’s porridge is one of the food products that can be made from beet bulbs. The purpose of this experiment was to determine acceptability based on organoleptic characters and to know nutrients content of instant baby’s porridge. This experiment used completely randomized design (RAL) with two treatments ; 15% and 30 % addition of beet bulbs to instant baby’s porridge. Test analysis of carbohydrate, protein, fat, crude fiber, ash and water were conducted at the Oil Palm Research (PPKS) Medan. Acceptability test is tested to 30 panelists. The results of organoleptic test were analyzed by Friedman test with 95 % confidence level. The result of nutrients content test of instant baby’s porridge with 15% addition of beet bulbsshowed levels of carbohydrate 61,97%; 11,80% protein, fat 3,62%; 3,46 % crude fiber; 3,20% ash and 4,56% water. The result of nutrients content test of instant baby’s porridge with 30% addition of beet  bulbs showed level of carbohiydrate 61,17%; 12,48% protein; 3,11% fat; 4,95% crude fiber; 4,64% ash and 4,74% water.The results of organoleptic tests showed the panelists prefer instant baby’s porridge with 15 % additon of beet bulbs than 30 % additon of beet bulbs. Based on analysis by Friedman test with 95% confidence level obtained the difference in quality in terms both instant baby’s poridge in terms of colour, flavor, taste and textur. Finally through this experiment, mothers should use instant baby’s porridge with 15% addition of beet bulbs becomes alternative  food for babies. Keyword : Instant baby’s porridge, beet bulbs, local food
HUBUNGAN POLA MAKAN DAN AKTIVITAS FISIK DENGAN OBESITAS PADA GURU SMP NEGERI 3 TANJUNG MORAWA KECAMATAN TANJUNG MORAWA KABUPATEN DELI SERDANG TAHUN 2016 Rani Ulfa Lubis; Zulhaida Lubis; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.228 KB)

Abstract

Nutritient problem is one of society problem which is never complete to ward off in the world. Nutritient problem tackling has not been handled era of nutritient transition that increase obesity incident. Based on profil data of Indonesian healthy that experience in 2014 adult inhabitant percentage in North Sumatera provincereach percentage 18,09% in obesity. Eating behavior pattern with high energy supply and low out of put of energy can cause obesity problem. The objective of this research is to know the relationship between eating behavior and physical activity with obesity of SMP Negeri 3 Tanjung Morawa teacher in Tanjung Morawa subdistrict Deli Serdang district year 2016. Type of research isused quantitative research eith research design of cross sectional descriptive observasional. Population of this research is all teacher of SMP Negeri 3 Tanjung Morawa. Data is obtained by interview result by using Dietary History Method and direct measurement of body high and also body weighing. Data analize include univariate and bivariate analyze. Research result show that teacher frequency distribution of obesity about 61,9%. Kind of food relate with obesity (p=0,008; RP=5,000), energy sufficiency (p=0,001; RP=14,000), carbohydrate sufficiency (p=0,016; RP 0,529), fat sufficiency (p=0,049; RP=3,000) related with obesity. Protein sufficiency does not relate with obesity (p=0,100; RP=0,800). Physic activity relate with obesity (p=0,031; RP=1,717). Factors relate of obesity are kind of food, energy sufficiency, carbohydrate sufficiency, fat sufficiency and physic activity. Factor does not relate of besity is protein sufficiency (p=0,100; RP=0,800).Suggested to the teachers who are obese, it would be better to decrease body weight pay attention to food supply in daily life. Observing the changing of body weihgting by individual is very suggested. Routine sport to deciease body weight and keep body healthy. School should make routine schadule to sport for teacher or held sport competition with some kinds of sport to increase physical teacher activity. Keywords: Eating Pattern, Physical Activity, Teachers Obesity.

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