Background : Hypertension is a health issues that needs attention. Based on Riskesdas Data, prevalence of hypertension increased from 7,6% in 2007 to 9,5% in 2013. One of the treatments which can be done is by giving fruits that contain potassium and fiber.Objective : To determine the effect of melon fruit on the decrease systolic and diastolic blood pressure in patients with hypertension age 41-64 years.Method : This study used Quasi Experiment method with Pretest Posttest Control Group Design. The samples of study was determined by non randomized sampling technique consists of 11 treatments and 11 controls sampels.Results : There was significant difference in systolic and diastolic blood pressure between the treatment and control group (p<0,05). There was no effect of giving melon fruit to decrease systolic (p=0,071) and diastolic (p=0,042) blood pressure in patient hypertension with control variable of sodium, potassium, magnesium, calcium and fiber intake.Conclusion : Consumption of melon fruit for 9 days can reduce systolic blood pressure 14.82±5.759 mmHg and diastolic of 7.64±2.292 mmHg, although statistically insignificant. ABSTRAKLatar Belakang : Hipertensi merupakan masalah kesehatan yang perlu diperhatikan karena prevalensinya yang terus meningkat. Berdasarkan data Riskesdas, terjadi peningkatan hipertensi dari 7,6% tahun 2007 menjadi 9,5% pada tahun 2013. Upaya yang dapat dilakukan untuk membantu menurunkan tekanan darah yaitu dengan pemberian buah-buahan yang mengandung kalium dan serat seperti buah melon.Tujuan : Mengetahui pengaruh pemberian buah melon terhadap tekanan darah sistolik dan diastolik pada penderita hipertensi usia 41 -64 tahun.Metode : Penelitian ini termasuk penelitian eksperimen semu dengan desain penelitian pre dan post test control group design.Pengambilan sampel menggunakan teknik non randomized sampling untuk mendapatkan11 sampel perlakuan dan 11sampel kontrol.Hasil : Ada perbedaan tekanan darah sistolik dan diastolik sebelum dan sesudah pemberian buah melon (p<0,05) . Tidak ada hubungan antara pemberian buah melon terhadap tekanan darah sistolik (p=0,711) dan diastolik (p=0,442) pada penderita hipertensi usia 41-64 tahun di Wilayah Kerja Puskesmas Tlogosari Wetan yang dikontrol dengan asupan (kalium, natrium, magnesium, kalsium dan serat).Kesimpulan : Pemberian buah melon selama 9 hari mampu menurunkan tekanan darah sistolik sebesar 14,82±5,759 mmHg dan diastolik sebesar 7,64±2,292 mmHg, walaupun secara statistik tidak signifikan.Kata kunci : buah melon, tekanandarah, hipertensi PENDAHULUAN

Background: Consumption of vegetables and fruit among school age children is still low due to lack of knowledge and attitudes about vegetables and fruit. Nutrition education can be provided to increase knowledge and attitudes as early as possible. Nutrition education using puzzle media is expected to increase knowledge and form a positive attitude about vegetable and fruit consumption.Objective: To determine the effect of nutrition education using puzzle media towards knowledge and attitudes about vegetables and fruit in elementary school children.Methods: This was a quasi-experimental study with pretest-posttest control group design. Fourty elementary school children were divided into two groups. The treatment group received nutrition education using puzzle media and a control group received nutrition education without puzzle media. Knowledge and attitudes were assessed before and after the study based on scores. Data were analyzed using Paired T-Test and Independent Sample T-Test.Results: The average score od knowledge in the treatment group increase by 18.25 points and the control group scre increased by 12.25 points. The mean score of attitudes in the treatment group increased by 14.45 points and the control group (p=0.014) and the attitude scores between the treatment group and the control group (p=0.003)Conclusion: Nutrition education using puzzle media can increase knowledge and attitudes about vegetables and fruit in elementary school children.Keywords: Nutrition education; Puzzle media; Vegetable and fruit; Knowledge; Attitude.

<p><br />Diet rendah energi dan peningkatan aktivitas secara individual belum efektif dalam penurunan berat badan. Oleh karena itu, perlu dicari metode lain atau memodifikasi metode dengan membentuk kelompok peer group aktivitas. Tujuan penelitian ini menganalisis efektifitas aktivitas peer group terhadap kepatuhan aktivitas fisik, kepatuhan diet, penurunan berat badan dan persen lemak tubuh pada remaja overweight. Desain penelitian menggunakan Randomized Controlled Trial dengan rancangan eksperimental ulang pre-posttest control group design. Subjek penelitian adalah remaja putri overweight sebanyak 13 orang kelompok kontrol dan 13 orang kelompok perlakuan. Subjek dilakukan intervensi berupa jogging minimal 30 menit dan naik turun tangga sebanyak 10 kali per hari selama empat minggu. Ukuran kepatuhan diet diambil setiap minggu berdasarkan hasil recall 2x24 jam selama 4 minggu. Perbedaan kepatuhan aktivitas fisik dan kepatuhan diet diuji menggunakan Chi Square Test sedangkan perubahan berat badan dan persen lemak tubuh menggunakan ANOVA Repeated Measure Test. Ada perbedaan yang signifikan antara kepatuhan aktivitas fisik (p=0,000) dan penurunan berat badan (p=0,004) antara kelompok perlakuan dan kontrol namun tidak ada perbedaan yang signifikan antara kepatuhan diet (p&gt;0,05) dan penurunan persen lemak tubuh (p=0,382) antara kelompok perlakuan dan kontrol. Peer group efektif dalam meningkatkan aktivitas fisik dan menurunkan berat badan pada remaja overweight.</p>

Background: Several factors cause obesity in adolescence are the lack of consumption of vegetables, fruits and excessive consumption of fast food. Nutrition counseling about benefits of vegetables, fruits and the impact of fast food on obesity is an effort that would be increase consumption of vegetables, fruits and reduce consumption of fast food.Objective: To determine the effect of counseling with booklet media on consumption of vegetables, fruits and fast food in obese adolescents at SMP N 40 Semarang.Method: The type of research is a true experiment with randomized pre and post test control group design. The research subjects consisted of 15 intervention samples who took nutrition counseling treatment with booklet media and 15 control samples were only given booklet media without nutritional counseling. The data was analysed by Independent T Test and Mann Whitney.Results: Nutrition counseling with booklet increased vegetable consumption (0,37 portion) and decreased fast food consumption (1,09 portion) but the result were not significant in the statistical test (p 0.05). However, nutrition counseling with booklet significantly (p 0.05) increased fruit consumption (0,63 portion).Conclusion: Nutrition counseling with booklet increased consumption of vegetables and fruits, and also reduce consumption of fast food.

Background : Cholesterol one of the causes of heart disease that is more risky in overweight society. Corner heart disease cases in Semarang city caused by high cholesterol levels as much as 53%. Screening results in overweight elderly in the Bendan Duwur urban area was 29.25%. Efforts in lowering cholesterol is a high-fiber diet with one of the guava fruit. Objective: To know the effectiveness of giving guava juice to cholesterol levels. Method: This research type used quasi experiment design with early and last test group design. The subjects were had with simple random sampling obtained as many as 21 people divided equally in two treatment groups and one control.Guava juice of 200 grams / 100 ml for the first treatment group and 150 g / 100 ml for the second treatment group was given twice daily for 14 days. Cholesterol was got by blood test (strip-test). Analysis used multivariate test with Anova Repeated Measure. Results: There was a significant effect on guava juice on the decrease of cholesterol (p <0,04) and there was a difference in the decrease among treatment group that was 9,92 mg/dl. There was no significant effect of fat intake (p <0,994), carbohydrate intake (p <0,888) and level of physical activity (p <0,136) on cholesterol level. Conclusion: Guava juice dose of 150 grams / 100 ml of water is more effective in lowering total cholesterol levels.

Background : Communicable diseases is one of the health problems causing deaths in Indonesia. To handle the problem, the government formed Posbindu-PTM which is expected to detect as early as possible noncommunicable diseases. Posbindu-PTM is expected to solve the problem but its participation is still low. The success of Posbindu-PTM is influenced by various factors such as the level of knowledge, completeness of facilities and infrastructure and family support. Objective : To determine the determinant factors of community participation in posbindu-PTM in the work area of Puskesmas Leyangan, Semarang regency. Method : A recent survey of analytic research design it is the were cross sectional .Large in the entire household sample 107 and extraction of to be sampled taking proportionate random sampling .The data were drawn their level of participation , community knowledge , the completeness of the facilities and infrastructures and family encouragement uses a questionnaire .It is anticipated that analysis data using chi-square to bivariat and the regression of the logistics simple to multivariate. Result : Active community participation on Posbindu-PTM 67,3% and less active 32,7%. Bivariate analysis of the relationship between the knowledge level of the community and the participation of p = 0,000, the relation of facilities and infrastructure with participation p = 0,021 and family support relationship with participation p = 0,000. Multivariate analysis of knowledge level p = 0,000 (p value <0,05), completeness of facility and infrastructure p = 0,483 (p value> 0,05) and family support p = 0,162 (p value> 0,05). Conclusion: The factors that influence community participation in Posbindu-PTM in Leyangan Puskesmas are knowledge level, completeness of facilities and infrastructure and family support and the most dominant is the level of knowledge.

Latar Belakang: Perlu pengembangan modifikasi makanan tambahan dengan komposisi bahan berbasis F100.Tujuan: Mengetahui perbedaan kadar energi, protein dan lemak serta uji daya terima cookies berbasis F100 dengan substitusi tepung labu kuning dan tepung pisang.Metode: Jenis penelitian ini adalah penelitian eksperimen rancangan acak lengkap 1 faktorial. Konsentrasi substitusi tepung labu kuning dan tepung pisang 10%, 20%, 30% dan 0% sebagai kontrol dengan 3 kali ulangan. Kadar energi dengan menggunakan DKBM, kadar protein diuji dengan metode micro Kjeldahl dan kadar lemak dengan metode soxlet. Uji daya terima pada 25 panelis agak terlatih dan 20 balita usia 2-5 tahun. Perbedaan kadar protein dan lemak diuji dengan ANOVA dan uji lanjut LSD, Tukey HSD. Uji daya terima panelis agak terlatih diuji dengan Friedman. Perbedaan kadar energi dan uji daya terima pada balita dianalisis secara deskriptif.. Hasil: Kadar energi paling tinggi pada cookies dengan subtitusi tepung labu kuning konsentrasi 10% (100,73 kkal/100 gram) dan tepung pisang konsentrasi 10% (101,23/100 gram). Ada perbedaan kadar protein dan lemak cookies dengan substitusi tepung labu kuning (p=0,000) dan substitusi tepung pisang (p=0,000). Ada perbedaan daya terima panelis terhadap rasa (p=0,046), warna (p=0,000), tekstur (p=0,007) dan tidak ada perbedaan aroma (p=0,126) cookies substitusi tepung labu kuning. Tidak perbedaan terhadap rasa (p=0,984), warna (p=0,352), tekstur (p=0,758), aroma (p=0,680) cookies substitusi tepung pisang. Lebih dari 50% balita menghabiskan cookies substitusi tepung labu kuning konsentrasi 10%, 20% dan tepung pisang konsentrasi 30%.Kesimpulan: Konsentrasi substitusi tepung labu kuning 10%, 20% dan substitusi tepung pisang 30% dapat direkomendasikan sebagai alternatif makanan tambahan.1.    Nency Y, Arifin MT. Gizi Buruk, ancaman generasi yang hilang. 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AbstrakHasil monitoring dan evaluasi program pemeriksaan komprehensif balita gizi buruk di kota Semarang tahun 2014 menunjukkan balita tidak bisa menghabiskan PMT, salah satu penyebabnya adalah balita mengalami kebosanan, sehingga perubahan status gizi dan kenaikan berat badan yang diharapkan tidak bisa dicapai diharapkan tidak bisa dicapai sehingga perlu dipertimbangkan bentuk alternatif formula makanan untuk balita gizi buruk. Alternatif tersebut dengan pembuatan makanan dalam bentuk crackers dengan menggunakan bahan dasar formula WHO F100 dengan mensubsitusi tepung labu kuning. Penelitian Ria dan Yuwono (2016) bahwa crackers dengan bahan dasar modifikasi F100 dengan substitusi tepung labu kuning sebesar 10% dapat diterima oleh balita. Memberikan pelatihan pembuatan crackers modifikasi F100 dengan substitusi tepung labu kuning pada tenaga gizi pendamping gizi buruk di Rumah Gizi Kota Semarang. Metode pelatihan meliputi ceramah, praktek dan diskusi penilaian peserta yang meliputi rasa, aroma, warna dan tekstur Sebagian peserta (80%) mampu membuat crackers modifikasi F100 substitusi tepung labu kuning. Uji daya terima yang dilakukan oleh peserta terhadap warna 3,56, aroma 3,14, rasa 3,44 dan tekstur 3,12. Crackers modifikasi F100 dengan substitusi tepung labu kuning dapat digunakan sebagai salah satu alternatif makanan tambahan bagi balita gizi buruk. Kata kunci: Crackers modifikasi F100 ; tepung labu kuning Abstract [TRAINING DEVELOPMENT OF CRACKERS MODIFICATION F100 WITH SUBSTITUTE FLOUR PUMPKIN YELLOW FOR POWER NUTRITION COACH NUTRITION BAD]Results of the monitoring and evaluation of programs comprehensive examination malnutrition children in the city of Semarang, 2014 shows a toddler could not spend PMT, one reason is the toddler suffering from boredom, so that changes in nutritional status and the expected weight gain cannot be achieved is not expected to be achieved so as to consider alternative forms of formulas for children malnutrition. The alternative to the manufacture of food in the form of crackers by using basic ingredients WHO F100 formula with flour substitute pumpkin. Ria and Yuwono study (2016) that crackers with basic materials modification F100 with pumpkin flour substitution of 10% can be accepted by a toddler. Provide training on making crackers modified F100 with pumpkin flour substitution on energy malnutrition nutrition assistant at Home Nutrition Semarang. The training methods include lectures, practice and assessment discussion participants include taste, aroma, colour and texture Most participants (80%) were able to make modifications crackers F100 pumpkin flour substitution. Acceptance test conducted by the participants of the colour of 3.56, 3.14 aroma, flavour and texture 3.12 and 3.44. Crackers modified F100 with pumpkin flour substitution can be used as an alternative food supplement for children with malnutrition.