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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 PENGETAHUAN GIZI SEIMBANG, POLA MAKAN, RIWAYAT PENYAKIT, DAN SOSIAL EKONOMI KELUARGA ANAK STUNTINGDI SMP NEGERI 2 RANTAU SELATAN Sari, Melisa Puspita; Siagian, Albiner; Lubis, Zulhaida
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

Some of studies indicate that family sosio economic is the cause of stunting. The low income affect to capability of feeding and causing bad dietary habit. It had opportunities of stunting. This research aims to know description about knowledge of balance nutrition, the consumption pattern, history of diseases and family sosio economic in stunting students in SMP Negeri 2 Rantau Selatan. Types of study is an observational of cross sectional study design. This sample of research is all stunting students as many as 112 students and use total sampling method. Data for this study using 24 hours  food recall method and food frequency question form. This research held in July up to October 2017 in SMP Negeri 2 Rantau Selatan. This results showed the knowledge of balance nutrition of stunting students in good chategory but the consumption pattern is lack according to the food quantity based on macro nutrient and micro nutrient. According to the type of food, stunting students consump rices as staple food; fishes and eggs as side dishes; spinaches, kales, cassava leaves as vegetables. In great measure, stunting students don?t have history of diseases, and their mothers in well education but don?t have occupation . It causing low family income so the nutrtional adequacy  can?t be fulfilled. From the result of this research suggested to public health office that gives balance nutrtion counseling to society especially to low income family. Suggested to school to provide healthy canteen so the stunting students can improve their growth with good consumption of food. Keywords: Balance nutrition, consumption pattern, history of diseases, sosio economic statue, stunting, students in SMP Negeri 2 Rantau Selatan.
UJI DAYA TERIMA DAN KANDUNGAN GIZI KERUPUK IKAN NILA (OREOCHOROMIS NILOTICUS) DAN KOLANG KALING Syakirah, Nur; Lubis, Zulhaida; Ardiani, Fitri
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 in general is a snack food that contains fat, the frying process is a contributor of fat content in crackers. Sugar palm fruit that has a high enough fiber can be used as an additional material for the making of crackers, besides nile tilapia can also be used as additional material for making crackers to add nutrient content in it. Crackers is one of the preferred snack people. This research purpose was to determine the acceptability test and nutritional content of crackers with the addition of nile tilapia and palm fruit. The type of research was an experiment conducted by completely randomized design. There were 2 treatment, the first treatment with composition nile tilapia 50%, sugar palm fruit  10%, tapioca flour 40%, and second with composition the nile tilapia 10%, palm fruit 50% and tapioca flour 40%. Test acceptability crackers done to 30 people the panel are student of public health faculty of University Sumatera Utara 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 and  texture , the crackers that preferred is with the nile tilapia starch 10 %, sugar palm friut 50 % with total score 334 and nutrition content crackers is  proteins 5,22 % ,fiber 0,98%, fat 25,4% . While based on smell and teste that was aqually favorable. Crackers it suggested can be consumed as a snack food or food variation for familly, school children, and teenagers. Can contribute to the protein that is enough from the needs of daily to prevent protein deficiency Keywords: Nile Tilapia, Sugar Palm Fruit, Crackers,  Acceptability, Nutrient Content
GAMBARAN POLA MAKAN DAN KEJADIAN OBESITAS PADA MASYARAKAT SUKU GAYO DI DESA TITI PASIR KECAMATAN SEMADAM KABUPATEN ACEH TENGGARA TAHUN 2017 Mawaddah, Nurul; ., Jumirah; Nasution, Ernawati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Nutrition problem has been the main of health problem in Indonesia. In the globalization era, Indonesia faces a double nutrition problem, they are the problem of malnutrition and over nutritio. As a developing country, cases of malnutrition have long existed in Indonesia, but with diet changing, economic progress, and lack of nutritional knowledge has made the increasing number of overnutrition in Indonesia. one of the more nutritional problems is obesity. Based on the Aceh Province Health Profile 2015, the percentage of adult male population is obese as much as 17%, while the percentage of adult female population who are obese as much as 20%. The results of preliminary survey showed that from 66 adults in Titi Pasir Village, Semadam Subdistrict, there were 15.15% of people who were overweight, 74.24% were obese, and 10.60% were normal. This is related to eating habits in the Gayo ethnic population in Titi Pasir Village with a diet high in carbohydrate and fat consumption and consumption of foods that are not diverse.               The purpose of this study was to know the description of eating patterns and the incidence of obesity of Gayo ethnic in Titi Pasir Village Semadam District Southeast Aceh Year 2017. Type of research used is descriptive with cross sectional research design. The population in this study were Gayo ethnic adult population aged 19-44 years as many as 863 people with a sample of 90 people. The results showed that the diet of Gayo ethnic population based on food type 87.8% was not diverse, edequacy of energy in more category 75,6%, adequacy of carbohydrate in more category 57,8%, adequacy of protein in more category 82,2%, and adequacy of fat in more category 67,8%. Obesity status in Gayo ethnic population 67,8% with obesity and 32,2% without obesity. It is hoped that the Health Office of Southeast Aceh Regency, Sub-district Health Center, and health workers to do counseling about obesity problem and healthy and balanced diet with the aim of increasing knowledge and awareness about the impact of obesity that will cause degenerative diseases so that the prevalence of obesity decreases and improves public health status.   Key Words: Eating Patern, Obesity, Gayo Ethnic.
UJI DAYA TERIMA MI YANG DISUBSTITUSI DENGAN AMPAS TAHU DAN BIT (BETA VULGARIS) Wardani, Rahmawati; Lubis, Zulhaida; Ardiani, Fitri
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Communities in Indonesia consume noodles as an alternative food for rice. Noodles is a type of food made from wheat flour. Wheat flour is an imported commodity. Therefore, it is necessary to develop technique for production of noodles which are mannering to reducing take of wheat flour, for example by making use of tofu waste. Tofu waste is a byproduct of soybean processing to tofu. Based on its nutrient content,tofu waste are potential as a source of nutrition, which contains proteins and fiber. Beetroot used to as  a natural dye for food which contains antioxidant and calium. The purpose of this research was to know acceptance of wet noodle including color, flavor, taste, and texture which is tested through a hedonic test. This research was an experimental research with 2 treatments of tofu waste substitutions, which was 20% and 30% of total dough weight and beetroot 10% for each treatment. Panelist in this research was 30 students of Public Health Faculty in Sumatera Utara University. Acceptance data test was analyzed with Wilcoxon Signed-Ranks. Nutrient wasanalyzedin Laboratory of Industrial Research and Standardization Agency Medan. The substitution of tofu waste and beetroot with different concentrations in making of wet noodles give a different effect on the color and flavor, but don?t give a different effect on the taste and texture of wet noodles. The characterization of wet noodle showed increasing nutrient with addition tofu waste. The experiment showed that wet noodle with the substitution of tofu waste-beetroot 20% : 10% was prefered by color and 30% : 10% was prefered by flavor, taste, and texture. It is suggestionedfor consumer to make wet noodles with substitusion of tofu waste and beetroot  as an alternative food for rice. Keywords: AcceptanceTest, Wet Noodles, Tofu Waste, Beetroot
ANALISIS KANDUNGAN GIZI SINOLE TERI YANG DI TAMBAHKAN DENGAN IKAN TERI NASI DAN DAYA TERIMANYA wenda, Rince; Nasution, Ernawati; Aritonang, Evawany Y
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Sago is one of the potential traditional sources that can be developed in food diversification supporting local and national food security. Anchovy is one of the marine living resources available in almost all Indonesian waters and is one of the leading export commodities from the fishery sub-sector. Sinole is a staple food in the likes of children and even adults, especially in eastern Indonesia And is one of the most popular and trendy cakes in Maluku and Papua. Sinole is generally made with additives such as sugar, coconut, and raw sago that can give a distinctive taste of sago itself. The purpose of this study was to determine the differences in acceptability and nutritional value including calcium, phosphorus and carbohydrate from the mixture of sago and anchovy with a ratio of 60%: 40% and 70%: 30% with one type of white sago. This research is an experimental research with randomized block design which is divided into two treatments: 60%: 40% and 70%; 30%. test and acceptance is done to 30 student papua who study at University of North Sumatra field and nutritional analysis done in laboratory of research city and standardization of field industry. The result of this research shows that the test of receipt of anchovy that has the best receptivity is sinole teri which is made from the mixture of sago and anchovy with ratio of 70% raw sago and 30% of the anchovy. Nutritional value per 100 grams of carbohydrates (26.6 grams), phosphorus (29.06 mg) and Calcium 20.25 mg).                Suggest to consumers to make sinole anchovy sago and anchovy to increase the varieties of the existing teri cinnamon as well as one of the alternative processed foods with more nutritional value. Keywords: sago,anchovy,sinole teri,receiving power,nutritional value.
PEMANFAATAN TEPUNG BIJI NANGKA UNTUK PEMBUATAN KUE NASTAR DAN NILAI GIZINYA Sitorus, Yosua Festus; Aritonang, Evawany Y; Nasution, Ernawati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

To help reduce dependence on wheat flour and lower the selling price, the use of flour can be reduced by the use of other ingredients. Substitution of wheat is expected to guarantee the sustainability of production and simultaneously empower the potential of local resources such as jackfruit seeds. Utilization of jackfruit seeds is still relatively low. This can be seen from the public consumption of jackfruit seed itself, where the processed only consumed in the form of simple preparations such as boiled just like that. Though the utilization of jackfruit seeds can be developed again into a variety of processed products that are varied and more interesting. The reason for the selection of jackfruit seeds as raw material for making this nastar cake is because jackfruit seeds are superior when compared to other similar fruit seeds (Cempedak Seeds and Durian Seeds) in terms of nutritional value, ethics, and aesthetics as food raw materials. Jackfruit seed is very possible to be processed into flour because of the composition of large starch. There were two treatments applied in this study, the first nastar cake made with a 50 percent ratio of jackfruit flour to 50 percent wheat flour, the second a nastar cake made with a ratio of 70 percent jackfruit flour and 30 percent wheat flour. Then compared also the nutrients in it. Furthermore, receive power test to see the level of preference for each cake nastar. After tested through Laboratories research with test parameters determined sequentially in 100 grams of nastar cake with Comparison of jackfruit seed flour and wheat flour 50:50 and 70:30 value as follows: Carbohydrates as much as 40.1 grams and 40.9 grams, Fat As much as 20.0 grams and 19.5 grams, Protein A total of 5.71 grams and 6.09 grams, Fospor of 0.17 grams and 0.20 grams, Calcium as much as 45.9 mg and 30.3 mg. The use of jackfruit and wheat flour for making nastar cake with 50:50 and 70:30 Comparison has no significant difference from Color, Aroma, Texture and Flavor. However, most Panellists prefer the Nastar cake with jackfruit seed flour and 50:50 wheat flour instead of Nastar Cake with ground jackfruit flour and 70:30 flour. Keywords: Jackfruit Seed Flour, Nastar, Acceptance Test, Nutritional Value.
POLA MAKAN DAN UKURAN LINGKAR LENGAN ATAS (LILA) IBU HAMIL YANG MEMILIKI RISIKO PERSALINAN SECARA SECTIO CAESAREA DI PUSKESMAS STABAT KABUPATEN LANGKAT Safitri, Nila Tuti; Ardiani, Fitri; Lubis, Zulhaida
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The labor risk by Sectio Caesarea is one of which can be caused by nutritional problems.Pregnant women with less or more nutritional status  it can pose a number risks to the her fetus, pregnancy, and childbirth. So it?s necessary to control a good dietary habit and appropriate during her pregnancy. This research was aimed to know the description of dietary habit and the nutritional status of pregnant women who has a risk of delivery by Sectio Caesarea at Puskesmas Stabat Kabupaten Langkat. Type of this research was observational with cross sectional research design. This research was conducted in Puskesmas Stabat Kabupaten Langkat there was 42 pregnant women who had a risk of caesarean delivery was used total sampling technique. Assessment of food structure, calculate energy and protein consumption was conducted by using 24 hour food recall method. Measuring upper arm circumference of pregnant women which was used by the upper arm circumference tape. Data analysis was used descriptive analysis. The result of this research showed that most of the food composition of pregnant women 83,3 % was not complete, Energy consumption 57,1% was less category and Protein consumption 54.8% was good category. Pregnant women consumed rice as a main food. Most of pregnancies eat wet fish and tempe as side dish, spinach and kale as a vegetables, then banana and papaya as a fruit. Upper arm circumference 85,7% was normal category. It?s suggested to the pregnant woment who have nutritional status problem to be more careful about their food patterns and nutrisonal status during pregnancy, and to the health personnel that are public health center to provide nutrition counseling about diet settings to the pregnant women. And mobilize and improve the monitoring of nutritional status of pregnant women in their working area. Keywords: Food Pattern, Nutritional Status, Pregnant Women, Sectio Caesarea
PERILAKU MAKAN DAN AKTIVITAS FISIK IBU RUMAH TANGGAYANGKEGEMUKAN DAN OBESITAS DI KELURAHAN BUNGA TANJUNG KECAMATAN DATUK BANDAR TIMURKOTA TANJUNGBALAI Arsi, Nur; Ardiani, Fitri; Siagian, Albiner
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Obesity ranks the fourth leading cause of death in the world. In Indonesia the prevalence of overweight people is 13.5% and the prevalence of obese people is 15,4%. North Sumatra is ranked eighth in obesity and low physical activity from 2007 to 2013. Tanjungbalai is ranked seventh in obesity and ranked fifth in terms of low physical activity. The purpose of this research is to know the description of eating behavior and physical activity of overweight and obese housewife in Kelurahan Bunga Tanjung Datuk Bandar Timur Tanjungbalai City. This research method is descriptive with cross sectional research design and sampling technique is done in total sampling that is counted 94 people,which is 56 people get overweight and 38 people get obesity, with the research population counted 1,510 people. The results showed that the level of knowledge of housewife about overweight and obesity in good category for 80 people (85,1%), attitudes of respondents also are in enough good  for 94 people (100%), respondent action is in category Less for 90 people (95,7%), and physical activity of respondent is in light category for 81 person (86,2%), and no one context about behavior and physical activity of housewife about the overweight and obesity occured. From the results of research suggested to the relevant institutions for the prevention of  overweight and obesity in housewives are more increased by doing counseling and counseling to housewives, then to housewives to be more active to find out information about balanced nutritious food and the need to perform physical ctivity such as on foot more than by transportation. Keywords        : Eating Behavior, Housewife, Physical Activity, Overweight, Obesity
ANALISIS FAKTOR FAKTOR YANG MEMPENGARUHI KEJADIAN GIZI KURANG PADA ANAK BALITA DI WILAYAH KERJA PUSKESMAS SAITNIHUTA KECAMATAN DOLOKSANGGUL KABUPATEN HUMBANG HASUNDUTAN Sihombing, Natalia; Siagian, Albiner; Ardiani, Fitri
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Malnutrition may induce unavoidable bad consequences, where the worst manifestation can lead to death. The purpose of this study was to analyze the influence of risk factors on the incidence of malnutrition among under five children in Saitnihuta Health Center work area.   This research used observasional method with cross sectional design. The sampling technique used the total population with the number of samples as many as 64 under nutrition childrens than 12-59 months of age. Data collection techniques using questionnaires and food recall form 24 hours. Data analysis technique using chi square analysis.   The results, 89.1% under nutritious nutrition and 10.9% under severe nutrition. Mother knowledge variable with ?-value (0.004)<0,05, family income with ?-value (0,014)<0,05, completeness of immunization ?-value (1,000)>0,05, exclusive breastfeeding with result ? -value (0.030) <0.05, food intake with ?-value (0.012)<0.05, infectious diseases with ?-value (1,000)> 0.05.   The conclusions of this research are the variables that affect the incidence of malnutrition among under five children in the working area of Saitnihuta Public Health Center were the level of family income, and food intake. Family income are the most influential variable on the incidence of malnutrition in children under five in Saitnihuta Health Center work area. Based on research results the result of the research, it is hoped to Saitnihuta Health Center to doing health education conseling in posyandu?s to pregnant mothers and to mothers who have under five children about nutrition intake in under five children. And to the local government are expected to further empower the community or develop infrastructure in improving family income and to mothers who have under five children are expected to be more actively participate in posyandu activities every month.     Keywords: Under Nutrition, Food Intake, Exclusive Breastfeeding, Under five Children
GAMBARAN KEBIASAN MAKAN DAN INDEKS PRESTASI BELAJAR ANAK SD YANG MENGALAMI STUNTING DI SDN 040456 BERASTAGI TAHUN 2017 Pintubatu, Mona Ivana; Siagian, Albiner; Lubis, Zulhaida
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (347.889 KB)

Abstract

Stunting is a chronic malnutrition that the child's growth is not optimal and the body tends to be short. In addition to the incidence of stunting, eating habits are also a factor related to the learning achievement of school children. This study was conducted to describe the eating habits and learning achievement of primary school stunting children in SDN 040456 Berastagi. This study is a descriptive survey research with cross sectional design. The study was conducted by calculating the level of macro and micro nutritional adequacy using the method of food recall 24 hours, assessing the frequency of eating using Food Frequency Questionaire method on 72 stunting children. The Academic achievement seen from the report card last semester prior to this study. Then the data were analyzed descriptively. The results showed stunting children in SDN 040456 Berastagi rarely consume the animal protein that are also rich in minerals.Vegetables and fruits are rarely consumed, although they live in vegetable and fruit-producing areas. Macronutrient adequacy on average of stunting children classified deficit, and also for the sufficiency of micro nutrients. The academic achievement of stunting student in SDN 040456 Berastagi is good although with low nutritional adequacy level.      It is recommended that local health workers to provide nutritional counseling of school children, and that the mothers to increase consumption of  animal foods, vegetables and fruits to support the growth of childrens height in adolescence. Keywords: Eating Habits, Academic Achievement, Stunting, Primary School Children.

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