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All Journal Jurnal Kesehatan Komunitas Sociality: Journal of Public Health Service
Paramita, Irma Susan
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Health Professions Public Health Social Sciences

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Kandungan Gizi serta Sensori Nugget Ikan Patin dengan Penambahan Tempe Sebagai Alternatif Makanan Tambahan Balita dalam Upaya Pencegahan Stunting Atasasih, Hesti; Paramita, Irma Susan; Rahayu, Dewi
Jurnal Kesehatan Komunitas Vol 9 No 3 (2023): Jurnal Kesehatan Komunitas
Publisher : LPPM Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/keskom.Vol9.Iss3.1432

Abstract

Malnutrition in toddlers can result in growth disturbances, development, and low-quality human resources. Indonesia ranks fifth in the prevalence of stunting in the world. SSGI data for 2021 the prevalence of stunting in the city of Pekanbaru is 11.4%. The highest prevalence of stunting under five cases was found in the Lima Puluh District at 7.29%. The Supplemental Feeding Program (PMT) is one of the efforts to overcome and prevent stunting, the type of food ingredients used as PMT can be local food ingredients, namely catfish, in Riau the commodity of catfish is higher than other fish. Indonesia is the largest soybean market in Asia with the largest tempe production in the world. The study aimed to determine the nutritional and sensory content of catfish meat nuggets added with tempeh, which can be used as a solution for providing additional food for toddlers to prevent stunting. the research used in this study was experimental with a completely randomized design (CRD). The stages of this research consisted of, 2 namely the preliminary research stage to analyze the addition of the amount of tempeh in each treatment and further research namely the implementation of sensory tests and proximate analysis. The results of the study found that the most preferred treatment was the addition of 70% tempeh both from the attributes of color, aroma, taste, and texture. The ingredients contained in the nuggets are carbohydrates at 22.2%, protein at 4.9%, fat at 10.7%, fiber at 5.5%, ash content 0.1%, and water content 52.8%. Fish nuggets based on SNI contain 5.0% protein, 15.0% fat, 2.5% ash content, and 60% moisture content.
Pendugaan Umur Simpan Nupate (Nugget Patin Tempe) Menggunakan Metode ASLT (Accelerated Shelf Life Test) dengan Pendekatan Arrhenius Atasasih, Hesti; Paramita, Irma Susan; Rahayu, Dewi
Jurnal Kesehatan Komunitas Vol 10 No 1 (2024): Jurnal Kesehatan Komunitas
Publisher : LPPM Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/keskom.Vol10.Iss1.1650

Abstract

Patin fish nuggets are a processed form of fish that is finely ground, mixed with a binder and spices, then steamed and molded. 12 Nuggets are often added to other food ingredients to increase nutritional value, one of which is tempeh. It is hoped that the nutritional content of catfish and tempeh can meet nutritional intake needs, especially protein so that they can be an alternative to highly nutritious processed foods, however, there are problems in their use, namely that these two food ingredients are easily damaged, so that they remain available in the community they can be made into processed foods. One way to see the quality of food is to calculate its shelf life. This research aims to estimate the shelf life of Nupate (Patin Tempe Nuggets) using the ASLT method, with the Arrhenius approach, namely assessing the shelf life of food ingredients using water content as a critical point. The research was carried out at the integrated laboratory of the Riau Ministry of Health Polytechnic. The research results showed that the selected formula was P3, and then the water content was tested using thermography. The result of measuring the water content is 40.43%, which means it meets the requirements of SNI 7758:2013, namely less than 60%, then stored at a temperature of -5, a temperature of -10, and a temperature of -15, the higher the storage temperature, the higher the water content. contained therein, the lower the storage temperature, the lower the water content in it. The shelf life at -5 is 4 months, -10 is 6 months and -15 is 8 months. The research suggestion is to carry out microbiological, and chemical tests and packaging and labeling processes.
The Relationship of Tea Consumption Habits with Incidences of Anemia in Adolescent Girls at Pekanbaru City Paramita, Irma Susan; Atasasih, Hesti; Afifah, Raida
Jurnal Kesehatan Komunitas Vol 10 No 2 (2024): Jurnal Kesehatan Komunitas
Publisher : LPPM Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/keskom.Vol10.Iss2.1883

Abstract

Anemia is a condition where there is a lack of red blood cells below normal, one of which is caused by consuming iron inhibitors such as tannins in tea. Tannins are known to inhibit the absorption of iron, especially the heme non-iron category. Drinking tea at the same time as eating can inhibit the absorption of Fe and thus affect hemoglobin levels. This study aims to determine the relationship between tea consumption habits and the incidence of anemia in young women at MTsN 3 Pekanbaru. This type of research is descriptive with a cross sectional design. The research sample of 64 female adolescent respondents was obtained using purposive sampling. Sampling used inclusion and exclusion criteria. Data on tea consumption habits was obtained using the SQ-FFQ (Semi-Quantitative Food Frequency) method and using a questionnaire. Hemoglobin level data was obtained by taking blood using the Diaspect device. The results of the study showed that 68,8% of respondents drank tea at the same time as eating, the percentage of respondents who consumed tea in the occasional category if the score was ≥ 10-14,9 with a frequency of 1-2x/week was 53,1% and the percentage of respondents who have a hemoglobin level of ≥12 g/dl with a category of no iron deficiency anemia of 65,5%.The conclusion of this studyis that there is no significant relationship between the habit of drinking tea and the incidence of anemia but there is a significant relationship between the time of tea consumption and the incidence of anemia in Adolescent girls. Keywords : Tea Consumption, Anemia incidence, Adolescent girls.
Evaluation of the Effectiveness of Sexuality Volunteer Cadre Training in Junior High School in Tombolo Pao, Gowa Berlian, Berlian; Paramita, Irma Susan; Syahrir, Sukfitrianty; Karini, Tri Addya
SAMATA JOURNAL OF PUBLIC HEALTH SCIENCE Volume 3, Issue 2, August 2024
Publisher : Program Studi Kesehatan Masyarakat UIN Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/sociality.v3i2.49742

Abstract

Indonesia is still a country with a large number of early marriage cases. The high number of cases shows that sexual education in preventing early marriage and improving adolescent reproductive health needs to be implemented. The training of volunteer sexuality cadres at SMPN 2 Tombolo Pao aims to increase students' knowledge and awareness of reproductive health and the dangers of early marriage. This program evaluation uses quantitative evaluation methods through pre and post-tests, observations, and interviews. The results of the analysis showed a significant increase in the knowledge of the cadres after the training. Interviews with the cadres indicated that this activity went well and that the cadres were able to educate their peers about the dangers of early marriage. However, the formation of an official cadre structure did not take place due to the constraints of preparing for exams and scout competitions. Observations showed that the physical intervention of installing posters at two strategic points was hampered by school renovations, so the posters were temporarily removed and will be reinstalled after the renovations are completed. The findings suggest that the sexuality volunteer cadre training is effective in increasing knowledge and information dissemination among students, although improvements are needed in the structural implementation and placement of educational materials in the school environment.
Co-Authors Afifah, Raida Atasasih, Hesti Berlian Berlian Dewi Rahayu Karini, Tri Addya Syahrir, Sukfitrianty