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All Journal Jurnal Teknologi Dan Industri Pangan GHIDZA: Jurnal Gizi dan Kesehatan JURNAL KEBIDANAN KESTRA (JKK) Jurnal Kesmas dan Gizi (JKG) Jurnal Pengmas Kestra (JPK)
Raini Panjaitan
Institut Kesehatan Medistra Lubuk Pakam
Agriculture, Biological Sciences & Forestry Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health

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SELEKSI ISOLAT BAKTERI ASAM LAKTAT ASAL TEMPE DAN TAPE SEBAGAI KANDIDAT PROBIOTIK Raini Panjaitan; Lilis Nuraida; Ratih Dewanti-Hariyadi
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (253.459 KB) | DOI: 10.6066/jtip.2018.29.2.175

Abstract

 Lactic acid bacteria (LAB) have been isolated from Indonesian fermented foods such as tempe and tape. Some lactic acid bacteria are known to have health benefits and as probiotics. The objective of this study was to evaluate the probiotic potential of lactic acid bacteria isolated from tempe and tape. LAB isolated from tape were evaluated for their tolerance towards low pH (pH 2.0) and 0.5% bile salt. LAB isolated from tape and tempe resistant to low pH and bile salt were then evaluated for their antimicrobial activities against pathogenic bacteria (E. coli ATCC 25922, S. typhimurium ATCC 14028, L. monocytoge-nes ATCC 7644, S. aureus ATCC 25923 and B. cereus ATCC 11778). The isolates were also tested for their adherence properties, consisting of hidrophobicity test using microbial adhesion to solvents (MATS) assay, autoaggregation as well as coaggregation between LAB and pathogens. The results of this study indicated that three isolates from tape (L. fermentum 1 BK2-5, L. fermentum 2 BK2-7, P. acidilactici NG6-4) showed good tolerance to pH 2.0 and 0.5% bile salt. L. fermentum S21209 isolated from tempe showed the strongest antimicrobial activity against the five pathogens tested. Based on the adhesion to xylene, L. fermentum 1 BK 2-5 was categorized as strong hydrophobic, followed by L. fermentum S21209 and L. fermentum TS4-5. Meanwhile, L. fermentum TS 4-5, L. fermentum S21209, L. fermentum 1 BK 2-5 and P. pentose-ceus 1 W2SR04 have the highest autoaggregation ability. L. fermentum S21209 also had the highest co-aggregation ability to the five pathogenic bacteria tested. The ability of LAB to coaggregate with all pathogens tested correlated with their strong antimicrobial properties. Based on the resistance toward low pH and bile salt, antimicrobial activity and adherence properties, L. fermentum S21209 from tempe and L. fermentum 1 BK 2-5 from tape are the most potential as probiotic candidates.
Effect Of Giving Date Drinks On The Increase In Hemoglobin In Pregnant Women With Anemia At Grandmed Lubuk Pakam Hospital Raini Panjaitan; Nadia Husna; Alberta Dameyanti Zega; Annisa Aulia
JURNAL KEBIDANAN KESTRA (JKK) Vol 4 No 1 (2021): Jurnal Kebidanan Kestra (JKK)
Publisher : Fakultas Kebidanan Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkk.v4i1.855

Abstract

Anemia is a disease associated with pregnant women. The incidence of anemia due to iron mineral deficiency. This studi aims to determine the effect of giving dates drink to increasing haemoglobin levels in pregnant women with anemia in Rumah Sakit Grandmed Lubuk Pakam. This research method is quasi experiment with pre and posttest design. The population in this study is pregnant women with anemia in Rumah Sakit Grandmed Lubuk Pakam. The sample is 38 people consisting. In the treatment group was given intervention dates drink as much as 240 ml every day for 10 days. From the result of this research the majority of haemoglobin levels increased.The average haemoglobin levels after giving dates drink of 10 mg/dl. The result of the analysis with T-test was obtained p Value 0,000, it can concluded that there is the effect of determine the effect of giving dates drink to increasing haemoglobin levels in pregnant women with anemia.
PENGARUH PEMBERIAN BOLU KUKUS DAUN KATUK TERHADAP PRODUKSI ASI DI WILAYAH KERJA RUMAH SAKIT GRANDMED LUBUK PAKAM Raini Panjaitan; Reno Irwanto; Nadia Husna; Andreais Boffil Cholilulloh
JURNAL KESMAS DAN GIZI (JKG) Vol. 3 No. 1 (2020): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v3i1.525

Abstract

Katuk leaves can increase breast milk production because it’s have polyhenols and steroids were instrumental in prolactin reflex to produce breast milk, and can stimulate the hormone oxytocin to stimulate spending and flow of breast milk. Breast milk production and expenditure is influenced by two hormones, prolactin and oxytocin.This studi aims to determine the effect of giving katuk leaves steamed sponge cake for breast milk production in Grandmed Hospital Lubuk Pakam. This research method is quasi experiment with pre and posttest design. The population in this study is breastfeeding mothers of infants 0-6 months in Grandmed Hospital Lubuk Pakam. The sample is 30 people consisting of 15 control and 15 treatment group. In the treatment group was given intervention katuk leaves steamed sponge cake as much as 100 grams (2pieces) every day for 30 days. From the result of this research average frequency of breastfeeding in the control group as 8.07 time and the treatment group times as much as 10.40. While the average duration of breastfeeding in the control group as much as 6.80 minutes and 9.74 minutes in the treatment group. The result of the analysis with T-test was obtained p Value 0,000, it can concluded that there is the effect of giving katuk leaves steamed sponge cake katuk for breast milk production.
PERBANDINGAN BERAT BADAN BAYI USIA 0-6 BULAN MELALUI INTERVENSI BOLU KUKUS DAUN KATUK (SAUROPUS ANDROGYNUS) DI WILAYAH KERJA RUMAH SAKIT GRANDMED LUBUK PAKAM Reno Irwanto; Raini Panjaitan; Marwita Pratiwi Nainggolan; Meriahta Br Girsang; Keleng Ate Ginting
JURNAL KESMAS DAN GIZI (JKG) Vol. 3 No. 1 (2020): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v3i1.538

Abstract

Growth is an increase, the development of weight and mass or cell size which can be seen from the increase in height, weight and head circumference. Lack of nutritional intake in the form of breastmilk for babies in the golden period (0-6 months) can interfere with infant growth and development and will also reduce the quality of human resources. The intervention of katuk leaf steamed sponge cake is expected to increase milk production which will affect the baby's weight gain. In the study, the total number used was 30 people and divided into 2 groups of respondents who had intervention or product intervention (control). The results showed that the maternal age data for the age group 19-29 was 56.7% and those aged 30-49 were 43.3%. The level of education of mothers who participated as respondents started from SD with the proportion of 26.7%, SMP 23.3%, SMA 36.7%, and PT 13.3% and the distribution of respondents 'occupations was 46.7% of the respondents' occupation, employees 36.7%, self-employed 6.7%, and 10% teachers, and the results of the intervention of katuk leaf steamed sponge on 15 respondents used showed changes in the baby's body with an average value of 0.873 while 15 control respondents showed body changes with an average value of 0.627 on the statistical test with a P value (0.00).
HUBUNGAN POLA MAKAN TERHADAP STATUS GIZI PASIEN RAWAT JALAN DIABETES MELITUS TIPE 2 DI WILAYAH KERJA RUMAH SAKIT GRANDMED LUBUK PAKAM Raini Panjaitan; Reno Irwanto; Andreais Boffil Cholilullah; Salmi Angraini
JURNAL KESMAS DAN GIZI (JKG) Vol. 3 No. 2 (2021): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v3i2.660

Abstract

Diabetes mellitus is a chronic disease characterized by hyperlycemia. Risk factors for type 2 diabetes mellitus due to intake of carbohydrates, fats and protein. This study aims to see the relationship between diet in the nutrient status of type 2 diabetes mellitus in out patient in Grandmed Hospital Lubuk Pakam. This research method is an observational description with cross-sectional design. The sample is patients type 2 diabetes mellitus in out patient in Grandmed Hospital Lubuk Pakam. The sample is 30 people. The instruments are Food Recall 24 Hours and analyzed by nutrition app Nutri Survey. The data analysis used in this study was the Chi-Square test (95% CI) From the result of this research showed that 44,6% of patients with excess carbohydrate intake with a p value of 0.000 ≤ α (0,05). this research showed that 49,0% of patients with excess fat intake with a p value of 0.000 ≤ α (0,05). this research showed that 38,0% of patients with excess protein intake with a p value of 0.000 ≤ α (0,05). The conclusion are that there is significant relationship between diet in the nutrient status of type 2 diabetes mellitus in out patient in Grandmed Hospital Lubuk Pakam and type 2 diabetes mellitus in out patient nutrient status characteristics categorized as obesity.
PENGARUH PEMBERIAN JUS BAYAM MERAH (AMARANTHUS GANGETICUS) TERHADAP PENINGKATAN KADAR HEMOGLOBIN PADA IBU HAMIL PENDERITA ANEMIA DI KLINIK SALMA KEC.PERBAUNGAN TAHUN 2020 Keleng Ate Ginting; Raini Panjaitan; Andreais Boffil Cholilullah; Anggi Isnani Parinduri; Resty Tri Yanti
JURNAL KESMAS DAN GIZI (JKG) Vol. 3 No. 2 (2021): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v3i2.663

Abstract

Anemia in pregnant women greatly affects iron deficiency, because in pregnancy the need for oxygen is higher, which triggers an increase in erythropoietin production (Cunninggham, 2016). (WHO, 2010), globally the prevalence of anemia in pregnant women worldwide is 41.8%. The prevalence of anemia in pregnant women in Indonesia increased compared to 2013, in 2013 as many as 37.1% of pregnant women were anemic while in 2018 it increased to 48.9% (Riskesdas, 2018). One alternative to meet iron needs can be done by consuming vegetables, one of which is red spinach. The aim is to determine the effect of giving red spinach juice on increasing hemoglobin levels in pregnant women with anemia at the Salma Clinic, Perbaungan district in 2020. The method of pre-experimental research was one group pretest-posttest study design. The population in this study were all 28 pregnant women. January to May 2020. Sampling using purposive sampling technique. To determine the differences in the production of Hb levels before and after intervention in pregnant women and Hb Check. The statistical test used in this study was the paired sample T-Test, if the p value was ≤ 0.05. The results of the analysis test using paired sample t-test in the experimental group obtained a value of p = 0.025 <(α = 0.05), it can be concluded that the hypothesis in this study was accepted, namely the effect of giving red spinach juice on pregnant women with anemia at the Salmah Perbaungan Clinic, Serdang Bedagai Regency
ANALYSIS OF INPATIENT NUTRITION SERVICES MANAGEMENT AT LUBUK PAKAM GRANDMED HOSPITAL Andreais Boffil Cholilullah; Ika Nur Saputri; Raini Panjaitan; Asrida .
JURNAL KESMAS DAN GIZI (JKG) Vol. 4 No. 2 (2022): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v4i2.1046

Abstract

Management of nutrition services in hospitals includes planning, organizing, implementing, monitoring, and evaluating. Management of nutrition services is very much needed by a hospital because without management the achievement of goals will be more difficult. This study aims to analyze the management of inpatient nutrition services at Grandmed Lubuk Pakam Hospital. This type of research is a mix method research with a concurrent embedded design. Data was collected through interviews, observation, and document review with reference to hospital nutrition guidelines (PGRS). From the results of the research that the planning, direction and control management process has been going well, the organizing management process is good enough, it's just that the existing nutritional needs are not in accordance with the Management standards and Hospital Nutrition Guidelines. This is supported by quantitative research that aims to describe the quality of inpatient nutrition services. From the results of the study, it can be seen that from 67 respondents, 37 (55.2%) respondents stated that they were sufficient for the quality of inpatient nutrition services.
Karakteristik Fisikokimia dan Organoleptik Food Bars Tepung Jahe dan Tempe Raini Panjaitan; Reno Irwanto; Jelita Manurung; Andreais Boffil Cholilluloh; Yolanda Pane
Ghidza: Jurnal Gizi dan Kesehatan Vol 6 No 1 (2022): July
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v6i1.365

Abstract

Salah satu bentuk bahan pangan yang dapat dikembangkan sebagai produk preventif pada masa pandemi adalah food bars yang terbuat dari tepung jahe dan tempe. Tujuan penelitian ini adalah untuk menghasilkan pangan fungsional yang kaya kandungan gizi dan dapat diterima konsumen dimasa pandemi Covid-19. Jenis penelitian adalah penelitian true experiment dengan desain penelitian Rancangan Acak Lengkap (RAL). Penelitian ini dilakukan dengan 3 taraf yaitu P1: tepung jahe 30% dan tempe 70%, P2: tepung jahe 40% dan tempe 60% dan P3: tepung jahe 50% dan tempe 50%. Karakterisasi tepung jahe dan produk food bars meliputi karakterisasi kimia dan organoleptik. Uji kadar air, protein, dan lemak menunjukkan bahwa semakin banyak proporsi tempe yang ditambahkan pada campuran maka kadar air, protein, dan lemak semakin banyak. Proporsi yang sama antara tepung jahe dan tempe menunjukkan peningkatan kandungan mineral. Semakin besar jumlah proporsi jahe maka kandungan karbohidrat semakin tinggi. Uji organoleptik berdasarkan parameter tekstur, warna, aroma dan rasa pada produk food bars tepung jahe dan tempe dikategorikan suka. Kesimpulan yang didapatkan dari penelitian ini berdasarkan uji organoleptik dan karakteristik kimia pada produk food bars tepung jahe dan tempe yang terpilih adalah perlakuan P3 yaitu 50% tepung jahe dan 50% tempe.
ACCEPTANCE OF WET NOODLES WITH THE ADDITION OF ANDALIMAN EXTRACT (ZANTHOXYLUM ACANTHOPODIUM DC) Raini Panjaitan; Jelita Manurung; Ratih Hasanah; Jhon Marthali Simamora
JURNAL KESMAS DAN GIZI (JKG) Vol. 5 No. 1 (2022): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v5i1.1405

Abstract

Mie basah merupakan salah satu makanan yang sangat populer dikalangan masyarakat Indonesia terutama di Sumatera Utara. Pada umumnya mie basah memiliki umur simpan yang pendek yaitu 24-36 jam pada suhu ruang. Andaliman adalah jenis rempah yang banyak digunakan di masyarakat Sumatera Utara dalam makanan dan memiliki sifat sebagai antimikroba baik dalam bentuk ekstrak maupun bubuk serta pemberi rasa getir. Tujuan penelitian ini untuk mengetahui daya terima terhadap pemberian konsentrasi ekstraksi andaliman yang ditambahkan pada mie basah. Jenis penelitian ini adalah penelitia true experiment dengan desain penelitian Rancangan Acak Lengkap (RAL). Tahap pertama pada penelitian ini adalah persiapan andaliman yang dicuci bersih dan dilanjutkan ekstraksi segar andaliman tanpa penyimpanan andaliman. Ekstrak andaliman diaplikasikan pada mie basah dengan perbandingan 10%, 20%, 30%, 40%, dan 50%. Mie basah tanpa ekstrak andaliman juga dibuat sebagai kontrol. pengujian uji penerimaan dengan metode uji Hedonik berdasarkan atribut tekstur, rasa, aroma, warna dan overall, dengan skor penilaian: (1) sangat tidak suka; (2) tidak suka; (3) netral; (4) suka; dan (5) sangat suka. Aplikasi ekstrak andaliman pada mie basah mentah dan matang mempengaruhi rendemen mie basah yaitu 161,5% mie basah mentah dan 173,1%. Mie basah andaliman mentah dan matang memiliki warna kuning kehijauan. Uji hedonik mie basah yang paling disukai panelis secara berdasarkan parameter tekstur, aroma, warna, rasa dan overall adalah atribut secara overall bahwa perlakuan P3 merupakan mie basah andaliman yang disukai oleh panelis. Hal ini didukung atribut warna dan rasa pada perlakuan P3 paling disukai oleh panelis.
PHYSICOCHEMICAL CHARACTERISTICS OF MARTABE DRINK [PURPLE PASSION FRUIT (PASSIFLORA EDULIS VAR. EDULIS SIMS) TAMARILLO (CHYPOMANDRA BETACEAE SENDT.)] Reno Irwanto; Raini Panjaitan; Nanda Triandita; Nela Eska Putri
JURNAL KESMAS DAN GIZI (JKG) Vol. 5 No. 2 (2023): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v5i2.1547

Abstract

Martabe drink is a drink made from purple passion fruit and Dutch eggplant. This drink can be found easily in North Sumatra. The content of purple passion fruit and Dutch eggplant is rich in nutritional compounds, especially micronutrients and bioactive compounds. This makes the martabe drink a functional drink that not only quenches thirst and is delicious but also good for health. The high content of micro compounds in the form of vitamins and minerals, as well as bioactive compounds (antioxidants), makes it susceptible to damage. Making a martabe drink in powder form is an effort to maintain the nutritional value and essential bioactive compounds. Instant powder drinks can also increase the shelf life, simplify the distribution process and increase the ease of increasing the economic value of passion fruit and Dutch eggplant. Martabe instant drink is made using the thin layer drying (TLD) technique. This technique was chosen because it can produce powdered drinks with a reasonably high yield without reducing the nutritional value during the process and is more effective and efficient. The study used a completely randomized design (CRD) consisting of four treatments and three replications with variations in the ratio of purple passion fruit and Dutch eggplant. The results showed that the yield values ranged from 65.98-82.39%, moisture content 3.02-3.18%, pH 3.77-3.87, vitamin C content 16.91-24.04 mg/100g, and antioxidant activity of 60.78-76.38 ?g/mL.
Co-Authors Adelina Sri Dewi Karo-Karo Agnes Tresya Nababan Alberta Dameyanti Zega Andreais Boffil Cholilluloh Andreais Boffil Cholilluloh Andreais Boffil Cholilullah Andreais Boffil Cholilullah Andreais Boffil Cholilulloh Anggi Isnani Parinduri Angraini, Salmi Annisa Aulia Asrida . Basyariah Lubis Cholilluloh, Andreais Boffil Damayanti, Erika Desri Meriahta Girsang Dian Novita Edarni Zebua Ginting, Desri Meriahta Ginting, Joe Chresnando Ginting, Raynald Ignasius Ginting, Wira Maria Ika Nur Saputri Irma Nurianti Jelita Manurung Jelita Manurung Jhon Marthali Simamora Keleng Ate Ginting Lilis Nuraida Manurung, Jelita Marwita Pratiwi Nainggolan Meriahta Br Girsang Mincu Manalu Munthe, Novita Br Ginting Nadia Husna Nadia Husna Nanda Triandita Nela Eska Putri, Nela Eska Nia Yolanda Fortuga Oktavariny, Raisha Rambey, Harris Rambey, Harrys Ratih Dewanti -Hariyadi Ratih Hasanah Reni Novia Reni Novia Reno Irwanto, Reno Resty Tri Yanti Risda Situmorang Salmi Angraini Sidi Mastiur Sitepu, Sari Desi Esta Ulina Sri Melda Br. Bangun Wira Maria Ginting Wira Maria Ginting Yessy Arisman Yolanda Pane Yuni Adelia