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Arbie, Fitri Yani
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Journal : JOURNAL HEALTH AND NUTRITIONS

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HUBUNGAN KEAKTIFAN IBU DALAM KEGIATAN POSYANDU DENGAN STATUS GIZI PADA ANAK BALITA DI DESA PENTADIO BARAT KECAMATAN TELAGA BIRU KABUPATEN GORONTALO Arbie, Fitri Yani; Moputi, Salmaningsih
JOURNAL HEALTH AND NUTRITIONS Vol 2, No 1 (2016): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

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ABSTRACT The activity of the mother at each posyandu activity will certainly affect the nutritional status of her toddler child. Because one of the purposes of the Posyandu is to monitor the improvement of the nutritional status of the community, especially children under five and pregnant women. There is also the Research Objective, is to Know the Relationship of the Activity of Mothers in Posyandu Activities with Nutritional Status of Toddler Children in Pentadi Barat Village, Telaga Biaru District, Gorontalo Regency.Research Method, This type of research is an analytical survey with a cross sectional study design, and the population in this study were 352 people by getting a sample of as many as 79 people.As for the Research Results the level of activity of mothers in the posyandu activities included in the active category was only 17 people (21.5%), and those included in the inactive category were 62 people (78.5%), and the results of the study were categorized as good nutritional status there were 52 people (65.8%), and those included in the category of malnutrition status were 27 people (34.2%).The conclusion of this research after chi-square testing is that there are indigo x2 count
TINGKAT PENERIMAAN KONSUMEN TERHADAP BROWNIES KUKUS DENGAN PENAMBAHAN JAGUNG MANIS Hunowu, Febriyanti; Arbie, Fitri Yani
JOURNAL HEALTH AND NUTRITIONS Vol 4, No 2 (2018): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

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ABSTRACT Background: In general, sweet corn is only used as a staple food. For that we need a special approach, so that the sweet corn plant is known to benefit the community. The purpose of this study was to determine the level of consumer acceptance of steamed brownies by adding sweet corn through an organoleptic test which included color, aroma, texture, and taste with the addition of sweet corn 0 grams, 50 grams, 100 grams, 150 grams. Method: The method used in this study was an organoleptic test experiment with a hedonic scale approach whose results were processed using the effectiveness index test and hedonic test with 4 treatments. Untrained panelists as many as 40 people. Results: The results showed that organoleptic test with the highest level of acceptance was brownies without the addition of sweet corn 0 grams (0.194 Nh) to taste. Addition of sweet corn 50 grams (0.186 Nh) to color. Addition of sweet corn 100 grams Nh (0.176) to the texture. Addition of sweet corn 150 grams (0.171 nh) to color. Conclusion: Based on the effectiveness index test explains that the overall level of consumer acceptance in steamed brownies with the addition of sweet corn for the best rating is in the sample P0 or without the addition of sweet corn. Keywords: sweet corn, brownies, organoleptic test. ABSTRAK Latar belakang: Pada umumnya jagung manis hanya dimanfaatkan sebagai makanan pokok. Untuk itu perlu suatu cara pendekatan khusus, agar tanaman jagung manis dikenal manfaatnya oleh masyarakat. Tujuan penelitian ini untuk mengetahui tingkat penerimaan konsumen terhadap brwonies kukus dengan penambahan jagung manis melalui uji organoleptik yang meliputi warna, aroma, tekstur, dan rasa dengan penambahan jagung manis 0 gram, 50 gram, 100 gram, 150 gram. Metode: Metode yang digunakan pada penelitian ini adalah eksperimen uji organoleptik dengan pendekatan skala hedonik yang hasilnya diolah menggunakan uji indeks efektivitas dan uji hedonik dengan 4 perlakuan. Panelis tidak terlatih sebanyak 40 orang. Hasil: Hasil penelitian menunjukkan uji organoleptik dengan tingkat penerimaan yang paling tinggi adalah brownies dengan tanpa penambahan jagung manis 0 gram (Nh 0,194) pada rasa. Penambahan jagung manis 50 gram (Nh 0,186) pada warna. Penambahan jagung manis 100 gram Nh (0,176) pada tekstur. Penambahan jagung manis 150 gram (Nh 0,171) pada warna. Kesimpulan: Berdasarkan uji indeks efektivitas menjelaskan bahwa secara keseluruhan tingkat penerimaan konsumen pada brownies kukus dengan penambahan jagung manis untuk penilaian terbaik adalah pada sampel P0 atau tanpa penambahan jagung manis. Kata Kunci: jagung manis, brownies, organoleptik test
PERBEDAAN AKTIVITAS FISIK PADA ANAK OBESITAS DAN TIDAK OBESITAS DI SEKOLAH AL-ISLAH KOTA GORONTALO Arbie, Fitri Yani; Labatjo, Rahma; Hadi, Novian Swasono
JOURNAL HEALTH AND NUTRITIONS Vol 4, No 1 (2018): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

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ABSTRACT Background: Obesity at children may impact health negatively for instance coronary heart disease and hypertension. Number of obesity suffering at children keeps increasing as change of eating pattern and life style. Less physical activity can influence weight. Data of Riskesdas in 2010 shows that prevalence of obesity at babies in Gorontalo Province is 7,8%. Objective: it aims to investigate risk factor of physical activity on obesity at children of TK Al-Islah of Gorontalo City in 2017. Research Methodology: research design applies case control. Research samples are 50 children of pre-school. The research samples are divided into 25 children with normal nutritional status and 25 children with obesity nutritional status. Nutritional status is determined by calculation of z-score of IMT/U. Variable of physical activity is determined based on calculation of questionnaire result that is adapted from Baecke?s research. The research is conducted in TK Al-Islah, Kota Tengah, Gorontalo City. It is conducted from July to August 2017. Research finding: Physical activity at students of TK Al-Ishlah, Gorontalo City, physical activity category is good for 56,0%, less good physical activity is 44,0%. Good physical activity and not obesity is 80,0% while good physical activity and obesity is 32,0%. Less good physical activity and not obesity is 20,0% while less good physical activity and obesity is 68,0%. There is correlation of physical activity with students? nutritional status (IMT/U) at TK Al-Islah in 2017. Keywords: physical activity, obesity, school-aged children ABSTRAK Latar Belakang: Obesitas pada anak dapat berdampak negative bagi kesehatan. Contohnya penyakit jantung koroner dan hipertensi. Jumlah penderita obesitas pada anak semakin meningkat seiring perubahan pola makan dan gaya hidup. Gaya hidup yang kurang aktivitas fisik dapat mempengaruhi berat badan. Data dari Riskesdas 2010 menyatakan bahwa prevalensi obesitas pada balita di provinsi Gorontalo mencapai 7,8%. Tujuan: Diketahuinya faktor risiko aktivitas fisik terhadap obesitas pada anak di TK Al-Islah Kota Gorontalo tahun 2017. Metodologi Penelitian: Desain penelitian menggunakan case control. Sebanyak 50 anak pra sekolah dijadikan sampel penelitian. Sampel penelitian dibagi menjadi 25 anak dengan status gizi normal dan 25 anak berstatus gizi obesitas. Status gizi ditentukan berdasarkan perhitungan z-score IMT/U. Variabel aktivitas fisik ditentukan berdasarkan perhitungan dari hasil kuesioner yang diadaptasi dari penelitian Baecke. Penelitian bertempat di TK Al Islah Kota Tengah Kota Gorontalo. Penelitian dilakukan selama bulan Juli sampai dengan Agustus 2017. Hasil Penelitian: Aktivitas fisik pada siswa TK Al-Islah Kota Gorontalo, kategori aktivitas fisik baik 56,0% kategori aktivitas fisik kurang baik 44,0%. Aktivitas fisik baik dan tidak obesitas 80,0% aktivitas fisik baik dan obesitas 32,0%. Aktivitas fisik kurang baik dan tidak obesitas 20,0% dan aktivitas fisik kurang baik dan obesitas 68,0%. Ada hubungan aktivitas fisik dengan status gizi (IMT/U) siswa di TK Al-Islah tahun 2017. Kata Kunci: aktivitas fisik, obesitas, anak sekolah
GAMBARAN KONSUMSI ENERGI DAN PROTEIN PADA REMAJA DI SMA MUHAMMADIYAH BATUDAA KABUPATEN GORONTALO Nusi, Fitriani; Arbie, Fitri Yani
JOURNAL HEALTH AND NUTRITIONS Vol 4, No 2 (2018): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

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ABSTRACT Background: Nutritional consumption greatly influences a person's nutritional status which is the main capital for an individual's health. Nutritional intake that is wrong or not in accordance with needs will cause a variety of health problems including adolescents. This study aims to determine energy and protein consumption in adolescents at Batudaa Muhamadiyah High School Gorontalo District Method: This research method is descriptive survey. The study sample was 100 adolescents at Batudaa Muhamadiyah High School, Gorontalo District by recalling energy and protein intake in adolescents for 3 days using food recall. Results: The results of the study were 93% of adolescents had less energy intake and 7% had good energy intake. There were 42% of teenagers having less protein intake, 40% of teenagers having good protein intake, and 18% having more protein intake. Conclusion: The conclusion of the study is that energy and protein consumption in adolescents at Muhammadiyah Batudaa High School in Gorontalo Regency is still categorized as less than the Nutrition Adequacy Rate. Keywords: energy, adolescents, protein ABSTRAK Latar belakang: Konsumsi gizi sangat mempengaruhi status gizi kesehatan seseorang yang merupakan modal utama bagi kesehatan individu. Asupan gizi yang salah atau tidak sesuai dengan kebutuhan akan menimbulkan berbagai masalah kesehatan termasuk pada remaja. Penelitian ini bertujuan untuk mengetahui konsumsi energi dan protein pada remaja di SMA Muhamadiyah Batudaa Kabupaten Gorontalo Metode: Metode Penelitian ini bersifat survei deskriptif. Sampel penelitian sebanyak 100 remaja di SMA Muhamadiyah Batudaa Kabupaten Gorontalo dengan merecall asupan energi dan protein pada remaja dilakukan selama 3 hari meggunakan food recall. Hasil: Hasil penelitian sebanyak 93% remaja memiliki asupan energi kurang dan 7% memiliki asupan energi baik. Terdapat 42% remaja memiliki asupan protein kurang, 40% remaja memiliki asupan protein baik, dan 18% memiliki asupan protein lebih. Kesimpulan: Kesimpulan penelitian yaitu konsumsi energi dan protein pada remaja di SMA Muhammadiyah Batudaa Kabupaten Gorontalo masih termasuk kategori kurang dari Angka Kecukupan Gizi.
UJI DAYA TERIMA KONSUMEN TERHADAP COOKIES YANG DISUBSTITUSI TEPUNG BIJI NANGKA Adam, Mariyanti; Arbie, Fitri Yani
JOURNAL HEALTH AND NUTRITIONS Vol 4, No 2 (2018): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

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ABSTRACT Background: Generally, untapped jackfruit seeds are just wasted and eventually rot into garbage. One handling of the problem of jackfruit seeds is made of jackfruit seed flour as a substitute in making cookies, because cookies are processed foods that are often consumed by the public. The substitution of jackfruit seed flour in cookies on the level of consumer acceptance through organoleptic tests which includes taste, color, aroma and texture with the substitution of 0 grams, 50 grams, 100 grams and 150 grams. Method: The method used in this study is a type of experimental research and organoleptic test with 4 treatments, carried out in a culinary laboratory majoring in nutrition. The statistical analysis used was the effectiveness index test analysis.The purpose of this study is to find out how consumer acceptance of cookies substituted with 0 grams of jackfruit seed flour, 100 grams, 100 grams and 150 grams. Results: showed that the highest level of acceptance was for organoleptic taste test, namely by 100 gram substitution by 45%, color that is by 50 gram substitution by 37.5%, aroma ie by 50 gram substitution of (45%) and texture namely by 50 gram substitution of 55%. Conclusion: based on the test of the effectiveness of the consumer acceptance level of the highest cookies, namely the substitution of 100 grams with the variable weight of 3.798 and the lowest that is the substitution of 50 grams with a variable weight of 3.622. Keywords:organoleptic test, jackfruit seeds flour, cookies. ABSTRAK Latarbelakang: Pada umumnya biji nangka tidak dimanfaatkan hanya terbuang begitu saja dan lama-kelamaan membusuk menjadi sampah.Salah satu penanganan masalah biji nangka yaitu dibuat tepung biji nangka sebagai bahan substitusi dalam pembuatan cookies, karena cookiesmerupakan makanan olahan yang sering dikonsumsi oleh masyarakat. Substitusi tepung biji nangka pada cookies terhadap tingkat penerimaan konsumen melalui uji organoleptik yang meliputi rasa, warna, aroma dan tekstur dengan substitusi 0 gram, 50 gram, 100 gram dan 150 gram.Tujuan dari penelitian ini untuk mengetahui bagaimana daya terima konsumen terhadap cookiesyang disubstitusi tepung biji nangka.0 gram, 100 gram, 100 gram dan 150 gram. Metodepenelitian: Metode yang digunakan pada penelitian ini adalah jenis penelitian eksperimen dan uji organolpetik dengan 4 kali perlakuan, yang dilaksanakan di laboratorium kuliner jurusan gizi. Analisis statistik yang digunakan adalah analisis uji indeks efektivitas. Hasil penelitian: Tingkat penerimaan yang paling tinggi adalah untuk uji organoleptik rasa yaitu dengan substitusi 100 gramsebesar 45%, warna yaitu dengan substitusi 50 gram sebesar 37,5%, aroma yaitu dengan substitusi 50 gram sebesar 45% dan tekstur yaitu dengan substitusi 50 gram sebesar 55%. Kesimpulan, berdasarkan uji efektivitas bahwa tingkat penerimaan konsumen terhadap cookies yang paling tertinggi yaitu pada substitusi 100 gram dengan bobot varabel sebesar 3.798 dan terendah yaitu pada substitusi 50 gram dengan bobot variabel sebesar 3.622. KataKunci:ujiorganoleptik, tepungbijinangka, cookies.
HUBUNGAN PENGETAHUAN GIZI IBU DENGAN KEJADIAN STUNTING PADA ANAK BALITA DI DESA BUHU KECAMATAN TALAGA JAYA KABUPATEN GORONTALO Lukman, Salman; Arbie, Fitri Yani; Humolungo, Yulin
JOURNAL HEALTH AND NUTRITIONS Vol 3, No 1 (2017): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

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Stunting is a state where the body is very short to exceed -2 standard deviation (SD) under long or high lengths that becomes an international reference. Stunting describes a state of under-nutrition that has been running for a long time and requires time for the child to grow and recover (Gibney et al., 2013). This study aims to determine the relationship of mothers? nutritional knowledge with the incidence of stunting in children under five in Buhu Village Talaga Jaya District, Gorontalo District. Methods: analytical survey research with cross-sectional study design. Population:135 infants and 57 toddlers were obtained by using Proportional random sampling. The independent variable is mothers? nutrition knowledge and the dependent variable is stunting incident in the toddler. Data analysis: statistical test "Chi Square" (X2). Results: 38 mothers (66,7%) have good knowledge and 19 mothers (33,3%) have not. 29 toddlers (50,9%) are normal while 28 (49,1%) are stunted. The results of data analysis based on statistical test chi-squared with degrees of significance ? = 0.1 obtained the value of X2 count smaller and X2 table (0.877
Co-Authors Adam, Mariyanti Hadi, Novian Swasono Humolungo, Yulin Hunowu, Febriyanti Lukman, Salman Moputi, Salmaningsih Nusi, Fitriani Rahma Labatjo