Obesity is a serious problem for teenagers and a global pandemic as well as the biggest chronic health problem for both advanced and developing countries. The purpose of this study is to prove the effect of counseling on lifestyle modification on obesity prevention. Design of Quasy Experiment Study "with pre-test and post-test given to the control group and modifying counseling group. Technique sample by random sampling and with formula proportional random sampling. The result showed that there was a change of normal nutrient status but there was no significant effect of counseling to modify the lifestyle to good nutrition status in treatment group (ρ=0,107) and control group (ρ = 0,081), there was change of nutrition pattern and good nutrition but there was no significant effect of counseling to modify the lifestyle to diet and good nutrition in the treatment group (ρ=0,001) and control group (ρ=0,060), physical activity no change and meaningful influence of counseling to modify lifestyle both in treatment group and control group with value (ρ=0,59). Conclusion found that lifestyle modification counseling can give enough change to nutrition status of student, diet and nutritional intake. Keywords : Obesity, lifestyle modification counseling

No abstract

Background: Flour is generally evaluated by physicochemical analysis of its constituents in order to determine its functional properties. The modification of flour is reflected in many of its physicochemical properties. Objective: In the present study, samples of elephant foot yam (Amorphophallus paeoniifolius) modified fermented flour were characterized based on physicochemical properties of starch, amylose, and amylopectin content, and also flour morphology. Methods: Various starters were applied (mocaf, Bimo-cf, and tape yeast) for 12h fermentation before being processed into flour to modify its properties. The physicochemical parameters of flours consist of whiteness index, pasting properties, foaming capacity, flour morphology, and proximate compositions. All data were taken in triplicate using completely randomized design. Result: All the starters were able to improve whiteness index (WI) of flour. There was a correlation between fat and protein content with pasting properties of native flour and modified fermented elephant foot yam (MoEFY) flours. Fermentation processes caused slight changes of flour pasting properties. The granule size of MoEFY flour became smaller than those in native elephant foot yam flour after fermentation, and granules were polyhedral with slightly pointed and protruding edges. Conclusion: The results suggested that fermentation by Bimo-cf starter within 12h could provide a greater extent of flour modification.

Penyakit tidak menular telah menjadi penyebab utama kematian secara global pada saat ini. Posbindu PTM merupakan suatu bentuk pelayanan yang melibatkan peran serta masyarakat melalui upaya promotif-preventif. Jenis penelitian adalah dengan pendekatan mixed methods dengan tujuan untuk mengetahui faktor yang memengaruhi terhadap pemanfaatan Posbindu PTM pada lansia di Wilayah Kerja Puskesmas Rantang Medan Kecamatan Medan Petisah dengan populasi penelitian adalah sebanyak 653 lansia dengan teknik sampel menggunakan accidental sampling sebanyak 87 lansia. Hasil penelitian menunjukkan bahwa pengetahuan memiliki sig-p 0,011 < 0,05, sikap sig-p 0,017 > 0,05, jarak tempuh sig-p 0,041 < 0,05, dukungan tenaga kesehatan sig-p 0,415 > 0,05 dan dukungan keluarga memilikisig-p 0,028 < 0,05. Kesimpulan ada pengaruh pengetahuan, sikap, jarak tempuh dan dukungan keluarga terhadap pemanfaatan Posbindu PTM pada lansia, sedangkan dukungan tenaga kesehatan tidak memiliki pengaruh terhadap pemanfaatan Posbindu PTM pada lansia. Penelitian ini diharapkan dapat menjadi bahan masukan atau informasi yang bermanfaat bagi Puskesmas, Dinas Kesehatan, maupun instansi lain terkait dengan pemanfaatan Posbindu PTM. Kata Kunci: Faktor yang Memengaruhi, Pemanfaatan Posbindu PTM, Lansi

Joruk is a traditional fishery product made by spontaneous fermentation process using lactic acid bacteria by salting method, followed by fermentation process. Hydrolysis of proteins with the pepsin and a combination of pepsin and trypsin enzymes by in vitro can produce bioactive peptides. The aims of this study were to investigate the change of soluble protein and lactic acid content in oci fish joruk (Rastrelliger kanagurta) and to determine the influence of the enzyme hydrolysis on the antioxidant activity of joruk. The raw material used in this highest study was the oci fish obtained from Gorontalo, Indonesia. The produced joruk was added with the concentration of palm sugar 10%, 20% and 30% then fermented for 8 days, 10 days and 12 days. Protein hydrolysis using the pepsin enzyme and a combination of pepsin and trypsin enzyme. The results showed that the addition of palm sugar and fermentation time can reduce soluble protein and increase the lactic acid content. The highest antioxidant activity was found in joruk hydrolysate that hydrolyzed by pepsin enzyme with the addition of 30% palm sugar and 12 days fermentation, with a value of 5.28%.

ABSTRAK   Program Indonesia Sehat merupakan salah satu program yang bertujuan untuk meningkatkan kualitas hidup manusia Indonesia, meningkatkan derajat kesehatan dan status gizi masyarakat melalui upaya kesehatan dan pemberdayaan masyarakat yang didukung dengan perlindungan finansial dan pemerataan pelayanan kesehatan. Adapun tujuan penelitian ini yaitu untuk menganalisis hubungan kebijakan Program Indonesia Sehat dengan Pendekatan Keluarga terhadap Angka Kematian Bayi (AKB). Jenis penelitian ini merupakan survei analitik dengan  rancangan cross sectional study. Penelitian dilakukan di Kecamatan Karang Baru Kabupaten Aceh Tamiang dengan menggunakan teknik Simple Random Sampling yaitu sebanyak 66  ibu yang memiliki balita. Untuk menganalisis data tersebut digunakan uji Chi Square dan regresi logistik. Berdasarkan hasil penelitian diketahui bahwa Angka Kematian Bayi (AKB) berhubungan dengan keluarga yang mengikuti Keluarga Berencana (p=0,020), ibu melakukan persalinan di fasilitas kesehatan (p=0,024), bayi mendapat imunisasi dasar lengkap (p=0,006), pemanfaatan (ASI) eksklusif (p=0,038), pemantauan pertumbuhan balita (p=0,000). Berdasarkan hasil penelitian, dapat disimpulkan bahwa faktor-faktor yang berhubungan dengan Angka Kematian Bayi (AKB) adalah keluarga yang mengikuti Keluarga Berencana, ibu melakukan persalinan di fasilitas kesehatan, bayi mendapat imunisasi dasar lengkap, pemanfaatan (ASI) eksklusif, pemantauan pertumbuhan balita

ABSTRACT This study aimed to determine the effect of oci fermentation time on total microbes, total lactic acid bacteria, water content, protein content, and pH value. The oci fish used are fresh oci fish from the fish market in Gorontalo, then fermented for 0, 3, 10 and 15 days. The research method used the experimental method through a complete randomized design pattern using variance analysis followed by the Duncan test. For 15 days fermented, the pH value, water content and microbial total decreased, but the protein content and the number of lactic acid bacteria increased. The bakasang of oci at the end of fermentation has a total lactic acid bacteria of 2.51x107 CFU/g, the water content of 65.56%, the protein content of 5.98%, and pH value of 6.0. Keywords: oci fish, fermentation, bakasang, lactic acid bacteria   ABSTRAK Tujuan penelitian ini adalah untuk menganalisa sifat kimia dan mikrobiologi bakasang ikan oci dengan lama fermentasi yang berbeda. Ikan oci yang digunakan adalah ikan oci segar dari pasar ikan di Gorontalo, lalu difermentasi selama 3, 10 dan 15 hari. Parameter pengamatannya meliputi sifat kimia yang terdiri dari kadar air, kadar protein, nilai pH. Sedangkan sifat mikrobiologi yang diamati yaitu total mikroba dan total bakteri asam laktat. Metode penelitian ini menggunakan rancangan acak lengkap dan analisis sidik ragam dilanjutkan dengan uji Duncan. Selama 15 hari difermentasi, nilai pH, kadar air dan total mikroba menurun, namun kadar protein dan jumlah bakteri asam laktat mengalami peningkatan. Bakasang ikan oci pada akhir fermentasi mempunyai total bakteri asam laktat 2,51x107 cfu/g, kadar air 65,56%, kadar protein 5,98%, dan nilai pH 6,0. Kata kunci: ikan oci, fermentasi, bakasang, bakteri asam laktat

<p><em>Acute Respiratory Infections (ARI) is one of the most infectious diseases and causes of death in children in developing countries. Based on the researchers' initial survey, it was found that the number of ARIs in Madat Community Health Center was 1971 people</em><em>. The </em><em>purpose of this study is to determine the factors associated with the implementation of the behavior of prevention of ISPA in infants in Madat District Health Center, East Aceh. T</em><em>he research design used in this study was Cross Sectional. The population in this study were 362 people and samples taken by accidental sampling were as many as 52 people. Data collection methods are primary data and secondary data. Data analysis used is binary logistic regression test.</em><em> </em><em>T</em><em>he results showed that knowledge had a sig-p value of 0.010 &lt;0.05, sig-p ventilation 0.002 &lt;0.05 and health services had a sig-p value of 0.010 &lt;0.05. Based on the overall influencing factors, the most dominant factor affecting ARI is ventilation with a B value (4,489).</em><strong><em> T</em></strong><em>he conclusion in this study is that there is the influence of knowledge, ventilation and health services with the application of community behavior in the prevention of ARI, while the variables of occupancy density and family history of women do not have an influence on community behavior in the prevention of ARI.</em><em></em></p><em>Keywords: behavior factors, disease prevention, acute respiratory, ISPA</em>