Jurnal Poltekkes Kemenkes Aceh
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Intervensi media video berpengaruh pada pengetahuan dan sikap remaja putri dalam mencegah kurang energi kronik
Get PDFCommunity-based interventions to overcome chronic energy malnutrition among women of childbearing age and pregnant women can be done with communication, education, and information. Video can be useful for education purpose. The goal of this study was to determine whether video may have different effect to knowledge and attitude on preventing energy malnutrition among teenage girls compared to food model intervention. The Research a quasi experiment with pre-post test with control group design was conducted in Tridadi Village, Sleman in May 2018. Teenage girls in intervention group were asked to view video specifically developed for the study. Knowledge and attitude on energy malnutrition was assessed right after the intervention. Data were analyzed using paired and independent t-test. The results a total of 54 teenage girls completed the study. The pretest average score on knowledge was 7,09 in the control group, and 7,70 in the intervention group. The pretest average score of attitudes was 24,11 in the control group and 25,00 in the intervention group. While the post test average score on knowledge was 7,37 in the control group and 8,44 in the intervention group. The average post test score of attitude was 26,70 in the control group and 28,38 in the treatment group. The results showed that video intervention has different effect on knowledge (p= 0,00) and attitude (p= 0,01) on chronic energy malnutrition prevention compared to education with food model. Conclusion, there are difference knowledge and attitude between video intervention group and food model education group on chronic energy malnutrition prevention among teenage girls. Intervensi melalui pendekatan komunitas untuk penanggulangan kekurangan energi kronis (KEK) pada wanita usia subur dan ibu hamil dapat dilakukan melalui komunikasi, informasi, dan edukasi. Intervensi video dapat menjadi alternatif pemecahan masalah tersebut khususnya untuk meningkatkan pengetahuan dan sikap pencegahan KEK pada remaja putri. Penelitian bertujuan untuk mengetahui perbedaan pengetahuan dan sikap remaja putri dalam pencegahan kurang energi kronik (KEK) antara yang diintervensi penyuluhan dengan media video dan dengan food model. Penelitian ini adalah eksperimen semu dengan menggunakan rancangan pre-post test with control group design. Penelitian dilaksanakan pada bulan Mei 2018. Remaja putri pada kelompok intervensi diberikan perlakuan menonton video yang sebelumnya telah dikembangkan untuk studi ini. Pengetahuan dan sikap dinilai setelah proses menonton video Analisis data menggunakan independent sample t- test. Hasil penelitian menunjukkan adanya pengaruh pemberian media video terhadap perubahan pengetahuan (p= 0,00) namun tidak pada sikap pencegahan kurang energi kronis (p= 0,01). Kesimpulan, terdapat perbedaan pengetahuan dan sikap remaja putri antara grup media video dan grup media food model dalam edukasi tentang pencegahan kurang energi kronik pada remaja putri
Peningkatan pengetahuan, sikap, dan tindakan ibu tentang kandungan iodium dalam garam konsumsi rumah tangga pada daerah pesisir dan pegunungan
Get PDFAceh Province in 2013 had 45,7% use of iodized salt in households, and slightly increased in 2015 by 57,9%. The low use of iodized salt is a factor in the lack of knowledge and behavior that is not in accordance with nutritional guidelines. Increasing iodized salt consumption is possible through the role of housewives through providing basic training. The research aims to increased mothers' knowledge, attitudes and actions about iodine content in household consumption salt through training. The research design is quasi-experiment, was conducted in coastal areas and highlands areas in Lhoknga District, at 2018, and samples were housewives as many as 54 people. The training uses practical methods and discussion, and interviews to collect data. Statistical analysis using the Repeated Measerud Anova and T-Independent. Results, iodized salt training can improve knowledge, attitude and practice (p 0,05), tindakan ibu-ibu belum bisa ditingkatkan pada minggu pertama (p> 0,05), dan signifikan peningkatannya minggu kedua dan ketiga (p< 0,01). Pelatihan pemeriksaan garam beryodium mempunyai efektifitas yang lebih baik (p< 0,01) dalam meningkatkan pengetahuan, sikap dan tindakan. Kesimpulan, pelatihan garam beryodium sangat baik dalam meningkatkan pengetahuan, sikap dan tindakan dibandingkan intervensi ceramah. Saran, perlu pemantauan dan pengawasan pemerintah melalui dinas kesehatan kabupaten terkait klaim pada kemasan garam beryodium yang mencantumkan garam dengan kadar yodium ≥ 30 ppm
Efek sitotoksik ekstrak buah kapulaga jawa (Amomum compactum Soland. Ex. Maton)
Get PDFBackground: In developed countries cancer is the second leading cause of death after cardiovascular disease. Cancer prevention can be done with synthetic or traditional medicine. However, synthetic treatments often cause side effects and of course require high costs. Java Cardamom (Amomum compactum Soland. Ex Maton) is a plant that contains antioxidants. Antioxidants can inhibit oxidation reactions by binding to free radicals and molecules that are very reactive so that cell damage can be prevented. Cardamom contains flavonoids which can induce cell death programs as well as tannins as free radical scavengers.Objectives: This study aims to determine the LC50 value of Java cardamom (Amomum compactum Soland. Ex Maton) on Artemia salina Leach.Methods: This study was an experimental study using a completely randomized design (CRD) using 180 artemia larvae which were divided into 6 treatment groups. Each group included 10 artemia larvae with varying concentrations of 500 ppm, 250 ppm, 100 ppm, 50 ppm, 10 ppm and 0 ppm (not given extract). Three repetitions were performed for each concentration.Results: The results showed from the observations obtained the LC50 value of Java cardamom extract is 26.60 ppm. So that the Java cardamom extract (Amomum compactum Soland. Ex Maton) has the potential as an anticancer (cytotoxic).Conclusion: Java cardamom extract (Amomum compactum Soland. Ex Maton) is active and can be developed as an anticancer compound
Pemanfaatan kedelai dan apel malang untuk pembuatan snack bar: kajian kadar lemak dan kadar karbohidrat
Get PDFSnack bars are light meals in a form of bar. This snack bar product needs development that can fulfill balanced nutrient, by utilizing the potential of local food namely soybeans and apples. This study was conducted to analyze the concentration effect of soy flour and the addition of apples to fat and carbohydrate levels in the snack bar. The study used a randomized block design with three treatments and nine replications. The treatments in this study were F1 (40 gr soy flour: 60 gr dried apples), F2 (50 gr soy flour: 50 gr dried apples) and F3 (60 gr soy flour: 40 gr dried apples). Fat level in this study was obtained by using the Weibull method, whereas for carbohydrate level using the By Difference method. Data obtained were statistically analyzed using two way ANOVA and DMRT at a 95% reliability level. The results showed that there was a significant effect (p <0,05) of soy flour concentration and the addition of apples to fat and carbohydrate levels in the snack bar. The higher the concentration of soy flour, the higher the fat level in the snack bar. The highest fat level was found in F3. The higher the addition of apples, the higher the carbohydrate level in the snack bar. The highest carbohydrate level was found in F1.Snack bar merupakan makanan ringan berbentuk batangan. Produk snack bar ini perlu pengembangan yang dapat memenuhi gizi seimbang, dengan memanfaatkan potensi pangan lokal yaitu kacang kedelai dan apel. Penelitian ini dilakukan untuk menganalisis pengaruh konsentrasi tepung kedelai dan penambahan apel terhadap kadar lemak dan kadar karbohidrat pada snack bar. Penelitian menggunakan Rancangan Acak Kelompok dengan tiga perlakuan dan sembilan kali ulangan. Perlakuan pada penelitian ini yaitu F1 (tepung kedelai 40 gr : apel kering 60 gr), F2 (tepung kedelai 50 gr : apel kering 50 gr) dan F3 (tepung kedelai 60 gr : apel kering 40 gr). Kadar lemak pada penelitian ini diperoleh dengan menggunakan metode Weibull, sedangkan untuk kadar karbohidrat menggunakan metode By Difference. Data yang diperoleh dianalisis secara statistik menggunakan two way anova dan DMRT pada tingkat kepercayaan 95%. Hasil penelitian menunjukkan terdapat pengaruh signifikan (p < 0,05) konsentrasi tepung kedelai dan penambahan apel terhadap kadar lemak dan kadar karbohidrat pada snack bar. Semakin tinggi konsentrasi tepung kedelai maka semakin tinggi kadar lemak pada snack bar. Kadar lemak tertinggi terdapat pada F3. Semakin tinggi penambahan apel maka semakin tinggi kadar karbohidrat pada snack bar. Kadar karbohidrat tertinggi terdapat pada F1
Pemanfaatan kulit buah naga merah (Hylocereus polyrhizus sp.) untuk memperpanjang umur simpan mie basah
Get PDFThe water content of wet noodles reaches 52%, so that the shelf life is short. Effort to extend the shelf life of wet noodles is using peel of red dragon fruit (Hylocereus polyrhizus sp.). The purpose of this study was to determine the effect of variation concentration of red dragon fruit peel solution to prolong shelf life of wet noodles, the level of preference, and knowing the pH value of wet noodles with the longest shelf life. This research is an experimental study using a post only group design. Before experiment, doing a test of preference for wet noodles. Measurement of pH was done by observing changes in physical quality in wet noodles. Analysis bivariate is one way ANOVA test. The results of this study showed the longest shelf life is 39 hours that obtained from the wet noodles that using 75% red dragon fruit peel solution. The hedonic test proves that wet noodles with the addition of dragon fruit peel are particularly preferred from color and texture. Using red dragon fruit peel solution can have an effect to increase the shelf life of wet noodles. However, the increasing concentration of the solution will affect the smell and taste of wet noodles which are unpleasant. It is recommended to add natural ingredients to remove odors and unpleasant taste in wet noodles. Kadar air mie basah mencapai 52% sehingga umur simpannya relatif singkat. Salah satu upaya untuk memperpanjang umur simpan mie basah yaitu dengan menggunakan bahan alami kulit buah naga merah (Hylocereus polyrhizus sp.). Tujuan dari penelitian ini untuk mengetahui pengaruh variasi konsentrasi larutan kulit buah naga merah terhadap umur simpan mie basah, tingkat kesukaan, serta mengetahui nilai pH pada mie basah dengan umur simpan terlama. Penelitian ini merupakan penelitian eksperimen dengan menggunakan desain post only group design. Sebelum penyimpanan dilakukan uji kesukaan terhadap mie basah. Pengukuran umur simpan pH dilakukan dengan cara mengamati perubahan kualitas fisik pada mie basah. Analisis bivariat menggunakan uji one way anova.Hasil dari penelitian ini menunjukkan mie basah dengan umur simpan terlama diperoleh dari penggunaan larutan kulit buah naga merah 75% selama 39 jam pada suhu ruang. Uji hedonik membuktikan mie basah dengan tambahan kulit buah naga sangat disukai terutama dari warna dan tekstur. Penggunaan larutan kulit buah naga merah dapat memberikan pengaruh terhadap peningkatan umur simpan mie basah. Akan tetapi, dengan konsentrasi larutan yang semakin meningkat akan mempengaruhi bau dan rasa pada mie basah yang menjadi langu. Disarankan dilakukan penambahan bahan alami untuk menghilangkan bau dan rasa langu pada mie basah
Pemberian informasi dasar Posyandu melalui kegiatan penyegaran kader dalam meningkatkan pengetahuan kader di Puskesmas Pelabuhan Sambas Kota Sibolga
Get PDFOne posyandu constraint is the frequent change of posyandu cadres. This study aimed to determine the effect of posyandu basic information presentation through cadre refresher to cadre knowledge in Puskesmas Pelabuhan Sambas, Sibolga Sambas Sub-district, Sibolga City. This pre experimental study was used a one group pretest-postest design and the study was conducted from March 2017. The number of posyandu cadres who become respondents were 51 people in Puskesmas Pelabuhan Sambas. Method of this study was lecture and active discussion using slide show power point media. The presentation of posyandu basic information was 1 time performed with 3 hours duration. Before and after presentation, respondents were given a pre and post test questions. The results showed the level of education (p=0,000) and long time as a cadre (p=-,002) was significantly to increased knowledfe of posyandu cadres related to basic information posyandu. The presentation of posyandu basic information was increased knowledge of posyandu cadres (p=0,000). Need to do re-research with a longer duration of intervention and with other variables. Salah satu kendala yang dihadapi dalam pelaksanaan Posyandu adalah sering terjadinya pergantian kader posyandu. Penelitian bertujuan untuk mengetahui hubungan pemberian informasi dasar posyandu melalui kegiatan penyegaran kader terhadap pengetahuan kader di Puskesmas Pelabuhan Sambas, Kecamatan Sibolga Sambas, Kota Sibolga. Penelitian pra eksperimental ini menggunakan rancangan one group pretest-posttest dan dilaksanakan pada bulan Maret 2017. Jumlah kader posyandu yang menjadi responden sebanyak 51 orang di Wilayah Kerja Puskesmas Pelabuhan Sambas. Pemberian informasi dasar posyandu dilakukan sebanyak 1 kali dengan durasi 3 jam dengan metode ceramah dan tanya jawab menggunakan media gambar pada slide show power point. Sebelum dan setelah pemberian informasi, responden diberi pertanyaan pretest dan posttest. Hasil penelitian membuktikan tingkat pendidikan (p=0,000) dan lama menjadi kader (p=0,002) secara signifikan berhubungan dengan peningkatan pengetahuan kader posyandu terkait informasi dasar posyandu. Pemberian informasi dasar posyandu secara signifikan dapat meningkatkan pengetahuan kader posyandu (p=0,000). Disarankan untuk melakukan penelitian dengan durasi intervensi lebih panjang dan dengan variabel lain
Perbandingan efektivitas penggunaan database makanan berbasis website, dekstop dan buku pada mahasiswa gizi di Indonesia
No full textUntil now, technology is growing where humans always update technological developments to get things easier and more efficient. One of them is in the database of food nutrient content, currently from the beginning covered in books and computers, experts develop an information media, such as in the form of online media in the form of websites. The purpose of this study is to compare the effectiveness of a website, desktop and book based food database. Research with analytic-comparative design with cross sectional approach was carried out on 415 active nutrition students throughout Indonesia taken using the snowball sampling method. The study was conducted in August-November 2018. Dependent variables are website, desktop, books and independent variables effective use of the food database. data were analyzed by Anova test and LSD Post-Hoc test. There was a significant difference in the effectiveness of database use of food nutrition (p= 0,001) with the average Website results (8,00 ± 1,09) higher than desktops (7,77 ± 1,26) and books (6.95 ± 1.64). The use of a Website-based food database is more effective than the desktop base and book base. Hingga saat ini teknologi semakin berkembang dimana manusia selalu mengupdate perkembangan teknologi untuk mendapatkan suatu hal yang lebih mudah dan efisisen. Salah satunya pada database kandungan gizi makanan, saat ini dari yang awal mulanya tercakup dalam buku dan komputer, para tenaga ahli mengembangkan sebuah media informasi, seperti dalam bentuk media online berupa website. Tujuan penelitian ini untuk mengetahui perbandingan efektivitas database makanan berbasis website, dekstop dan buku. Penelitian ini menggunakan desain analitik-komparatif dengan pendekatan cross sectional dilakukan pada 415 mahasiswa gizi aktif seluruh indonesia yang diambil menggunakan metode sampling snowball. Penelitian dilakukan pada bulan agustus-november 2018. Variabel dependen adalah website, dekstop, buku dan variabel independen efektiftas penggunaan database makanan. data dianalisis dengan uji Anova dan uji Post-Hoc LSD. Terdapat perbedaan yang signifikan pada efektivitas penggunaan database kandungan gizi makanan (p= 0,001) dengan hasil rata-rata website (8,00 ± 1,09) lebih tinggi dibandingkan dekstop (7,77 ± 1,26) dan buku (6,95 ± 1,64). Penggunaan database makanan berbasis website lebih efektif dibandingkan dengan basis dekstop dan basis buku
Hubungan pengetahuan dan sikap terhadap kepatuhan diet diabetes mellitus pada pasien rawat jalan di RSU Kota Langsa
Get PDFBackground: Diabetes mellitus is a disease with abnormalities in glucose metabolism (a type of sugar monosaccharide in the body) of the human body. As a non-communicable disease, which lasts long or chronic and is characterized by high blood sugar levels. Healing in patients with diabetes mellitus is very closely related to adherence. Good compliance with patients depends on their knowledge and attitude in maintaining health status.Objectives: To measure the level of relationship between knowledge and attitudes of patients with diabetes mellitus to adherence to the diabetes mellitus diet in the outpatient ward of Langsa city hospital.Methods: Analytical research has been carried out using a cross-sectional design. Samples have been taken totaling 43 people, sampling by accidental sampling. Data collection was carried out by interview and observation using a structured questionnaire. Data processing was computerized and analyzed using the chi-square test at CI: 95%.Results: Showed that there was proportionate relationship between knowledge and diabetes mellitus diet adherence (p= 0.041), and the patient's attitude also show a relationship with diet adherence by diabetes mellitus patients in Langsa City Hospital (p= 0.021).Conclusion: The level of knowledge and attitude of patients in responding to the degree of health is not related to diet adherence carried out by patients with diabetes mellitus in Langsa City Hospital. Suggestions, it is necessary to increase by health workers in providing information on the adherence to the diabetes mellitus diet that is being carried out by people with diabetes mellitus in outpatients, to be implemented at home obediently and correctly