HEALTH COUNSELING ON HYPERTENSION DIET WITH HYPERTENSION PATIENTS IN SUGIHARJO VILLAGE, BATANG DISTRICT, DELI SERDANG DISTRICT AREA

Hipertensi merupakan faktor utama risiko jantung coroner, stroke, gagal jantung maupun gagal ginjal. Penyebab kejadian hipertensi tidaklah spesifik, namun hipertensi merupakan respon meningkatnya tekanan perifer. Adapun faktor-faktor penyebab terjadinya hipertensi yaitu usia, jenis kelamin, obesitas, merokok, genetik dan aktivitas fisik. Salah satu pencegahan dan pengendalian menurunkan kejadian hipertensi yaitu dengan mengatur asupan makanan sehari-hari sebagai terapi. Tujuan pengabdian masyarakat ini adalah untuk meningkatkan pengetahuan dan pemahaman bahwa pentingnya perilaku diet bagi penderita hipertensi di Desa Sugiharjo Kecamatan Batang Kuis. Pelaksanaan kegiatan ini dilakukan dengan tiga tahap terdiri dari tahap pertama dengan melakukan pelatihan kepada mahasiswa agar program yang dilakukan sesuai dan tepat sasaran. Untuk tahap kedua tim dosen dan mahasiswa melakukan penyuluhan kesehatan diet. Tahap ketiga dilakukan monitoring dan evaluasi bagi peserta. Hasil kegiatan pelatihan ini memberikan pengalaman belajar bagi mahasiswa, melatih rasa percaya diri, meningkatkan keterampilan mahasiswa dan menambah pengetahuan mahasiswa tentang penyuluhan diet hipertensi. Hasil evaluasi kegiatan menunjukkan bahwa tingkat pengetahuan peserta meningkat sebesar 45%. Berdasarkan kegiatan penyuluhan kesehatan ini dapat disimpulkan bahwa seluruh tim pengabdi masyarakat beserta peserta bekerja sama dengan baik. Hasil evaluasi menunjukkan bahwa tingkat pengetahuan peserta meningkat sebesar 45%. &nbsp

ACCEPTANCE OF WET NOODLES WITH THE ADDITION OF ANDALIMAN EXTRACT (ZANTHOXYLUM ACANTHOPODIUM DC)

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

PENGARUH PEMBERIAN BOLU KUKUS DAUN KATUK TERHADAP PRODUKSI ASI DI WILAYAH KERJA RUMAH SAKIT GRANDMED LUBUK PAKAM

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

PHYSICOCHEMICAL CHARACTERISTICS OF MARTABE DRINK [PURPLE PASSION FRUIT (PASSIFLORA EDULIS VAR. EDULIS SIMS) TAMARILLO (CHYPOMANDRA BETACEAE SENDT.)]

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

Socialization of Low-Salt Diet in Hypertension Patients within Puskesmas Karang Anyar

Hypertension is a type of non-communicable disease and is a health problem that often occurs in society and even around the world. The prevalence of hypertension can increase due to a lack of knowledge about the appropriate diet for hypertension sufferers. A low-salt diet is an appropriate diet for hypertension sufferers to regulate the amount of sodium intake in the body. This service activity aims to increase knowledge about low-salt diets. Method of implementing low salt diet outreach by the community service team using leaflet media. The leaflet was distributed to all activity participants. The number of participants in this PkM activity was 35 people. The implementation carried out by the PkM team consisted of lecturers and students from the Nutrition Study Program, Nursing Study Program, and Midwifery Study Program and collaborated with Karang Anyar Community Health Center partners. Based on the results of the activity, of the 35 participants who attended the service activity, the characteristics of the frequency of participants' blood pressure checks were obtained, the majority of participants had a history of grade II hypertension, 15 people (43.0%). Then there were 12 people in the level II hypertension category (34.2%), followed by the pre-hypertension category with 8 people (22.8%). Based on the results of socialization activities after carrying out before and after evaluations of increasing knowledge for 35 participants, that number was 23 (65.8%). This PkM activity concludes that a lack of knowledge about a low-salt diet is the cause of the high number of hypertension sufferers and a lack of knowledge about the types of food that are recommended and not recommended for hypertension sufferers. So educational programs are needed to increase public understanding about low-salt diets

Socialization of Low Purine Diet in Elderly Patients With Gout Arthiritis at Puskesmas Batang Kuis

Gout arthritis is a disease caused by impaired purine metabolism resulting in excessive uric acid (hyperuricemia). It is said to be hyperuricemia if the uric acid level is more than 6.0 mg/dl in women and 7.0 mg/dl in men, which is measured based on blood serum. To overcome the problem of hyperuricemia, it is necessary to apply a low-purine diet, especially for elderly people with gout arthritis. The goal of a low-purine diet is to prevent monosodium urate crystals from accumulating in the joints. The implementation method used by the PkM team in collaboration with Puskesmas Batang Kuis partners and elderly people with gout arthritis consists of 4 stages. Based on the results of the activities of the 41 community service participants, frequency characteristics were obtained based on the uric acid value of the elderly at the Puskesmas Batang Kuis, namely the majority of gout categories in the elderly, namely the 7.6-9.0 category, as many as 25 people (61%). From the results of the activity it was also found that the number of elderly women with gout arthritis was more (28 people) while there were 13 men. The results of an evaluation of the increase in knowledge of 41 participants showed that the majority of elderly knowledge was categorized as good as many as 27 people (66%) participants with good knowledge. The low knowledge and understanding and awareness of the elderly regarding a low purine diet is the cause of the high number of gout arthritis sufferers. So we need a program that educates and raises public awareness and needs to monitor diet in the elderly

CHARACTERISTIC ORGANOLEPTIC, AND PROTEIN CONTENT OF COOKIES FROM MOCAF FLOUR WITH ADDITION LOMEK FISH FLOUR

The problem of wasting still occurs quite frequently in Indonesia so efforts are needed to overcome this so that it does not cause detrimental impacts in both the short and long term. One effort that can be made is by providing food that is high in protein originating from local food ingredients such as mocaf flour and lomek fish flour. One product that can be developed from this material was cookies. Therefore, in this research, researchers will develop a cookies product from mocaf flour with the addition of lomek fish flour. The aim of this research was to determined the organoleptic characteristics and protein content of cookies products made from mocaf flour with the addition of lomek fish flour. The research design used was a Completely Randomized Design (CRD). In this research, cookies product manufacturing, organoleptic testing, determination of the selected formula, and analysis of protein content were carried out. The organoleptic test results showed that the color, taste and texture attributes showed significantly different results (p-value<0.005) while the aroma attributes showed results that were not significantly different (p-value>0.005). The organoleptic test results show that formula 2 was preferable compared to formulas 1 and 3, especially in terms of taste attributes. Based on this, formula 2 was selected as the selected formula. Formula 2 contains 21.0 grams of protein per 100 grams of product and can be claimed as a high-protein product. This product requires further research related to organoleptic testing for the target group, complete proximate and amino acid content, and product shelf life

KNOWLEDGE, NUTRITION BEHAVIOR CONDUCT TOWARD INCIDENCE OF HYPERTENSION IN SUGIHARJO VILLAGE BATANG KUIS SUB-DISTRICT

Hipertensi identik dengan kenaikan tekanan darah sistolik dan diastolik yang mengakibatkan gangguan pada pembuluh darah, sehingga suplai oksigen dan zat gizi pada darah terhambat ke seluruh tubuh. tujuan untuk mengetahui pengetahuan dan perilaku gizi seimbang terhadap kejadian hipertensi di Desa Sugiharjo, Kecamatan Batang Kuis. Pada penelitian ini menggunakan jenis penelitian survei analitik dengan desai cross sectional. Adapun populasi yang digunakan adalah masyarakat penderita hipertensi yang berusia 30-60 tahun. Skrining dilakukan pada 135 responden dengan mengisi lembar observasi, mengukur tekanan darah, sehingga diperoleh 35 subjek hipertensi. Hasil karakteristik responden diperoleh jenis kelamin perempuan sebanyak 22 orang (62,9%), kategori umur terdiri dari 30-50 tahun sebanyak 18 orang (51,4%), mayoritas responden lulusan SD sebanyak 17 orang (48,6%), kategori pre hipertensi sebanyak 19 orang (54,3%), tingkat pengetahuan dengan kategori kurang 13 orang (37,1%), karakteristik perilaku gizi seimbang mayoritas masih kurang yaitu sebanyak 28 orang (80,0%) dan analisis perilaku gizi seimbang  dengan kejadian hipertensi kategori baik dari 7 orang responden pre hipertensi sebanyak 19 orang (57,1%) nilai p-value 0,048. Terdapat hubungan antara pengetahuan dan perilaku gizi seimbang dengan kejadian hipertensi di desa Sugiharjo

EFFECTS OF SODIUM INTAKE AND SMOKING HABITS ON THE BLOOD PRESSURE OF CORONARY HEART PATIENTS AT GRANDMED LUBUK PAKAM HOSPITAL

Coronary heart disease (CHD) is a type of degenerative disease that causes death. The risk factor for CHD is high blood pressure which causes the workload of the heart pump to become heavy. The incidence of increased blood pressure is a factor of sodium intake and smoking habits. The aim of this research is to determine the relationship between sodium intake and smoking habits on the blood pressure of coronary heart patients in hospitals. Granmed Lubuk Pakam. The type of research used is quantitative research with a cross sectional design. The population in this study were patients suffering from coronary heart disease at Grandmed Lubuk Pakam Hospital. The sample used in this research was 47 respondents. The results show that the distribution based on the age category is the majority aged 38-48 years (44.7%), the gender category of CHD patients is the majority male (70.2%), the majority education category is high school graduates (55.3%), the pressure category The majority of patients' blood levels were pre-hypertensive and grade 1 hypertension (27.7%), respondents' sodium intake was high (55.3%), respondents had moderate smoking habits (42.6%). Based on the results of statistical analysis, it was found that there was a significant relationship between sodium intake and the blood pressure of CHD patients (p-value = 0.003) as well as the relationship between smoking habits (p-value = 0.030) and the blood pressure of coronary heart patients.ing habits (P-value = 0.030) with blood pressure in coronary heart patients

SOSIALISASI PEMBERIAN DAUN TORBANGUN UNTUK MENINGKATKAN PRODUKSI ASI TERHADAP IBU NIFAS DI RUMAH SAKIT GRANDMED LUBUK PAKAM

  Abstrak   Pemberian ASI eksklusif memiliki peran yang sangat besar terhadap pertumbuhan dan perkembangan pada bayi terutama pada periode 0-24 bulan. Masalah yang timbul pada ibu nifas kegagalan dalam menyusui. Salah satu penyebab kejadian kegagalan menyusui adalah kurangnya informasi pengetahuan tentang ASI dan sumber bahan pangan dapat meningkatkan produksi ASI. Pelaksanaan sosialisasi pengabdian masyarakat ini telah dilaksanakan selama tiga hari di Rumah Sakit Grandmed Lubuk Pakam. Tujuan kegiatan sosialisasi ini adalah untuk meningkatkan produksi ASI ibu nifas melalui pemberian daun torbangun. Ibu menyusui diberikan 1 porsi daun torbangun rebus selama tiga hari. Pada hari pertama tim pelaksana melakukan edukasi dan diskusi tentang manfaat daun torbangun untuk meningkatkan produksi ASI. Berdasarkan kegiatan sosialisasi ini diperoleh  para peserta mendapat informasi dan pengetahuan tentang manfaat ASI dan pemanfaatan daun torbangun terhadap peningkatan produksi ASI. Dari hasil sosialisasi selama tiga hari bahwa ibu nifas dapat menyusui bayi dengan rata-rata 11,6 menit dengan lama menyusui paling lama adalah 17 menit setiap kali menyusui.   Kata kunci : Daun torbangun, air susu ibu, ibu nifas     Abstract   Exclusive breastfeeding has a very big role in the growth and development of infants, especially in the period 0-24 months. Problems that arise in postpartum mothers are failure to breastfeed. One of the causes of breastfeeding failure is the lack of information about breastfeeding and food sources that can increase breast milk production. The implementation of this community service socialization has been carried out for three days at Grandmed Lubuk Pakam Hospital. The purpose of this outreach activity is to increase breast milk production for postpartum mothers through the provision of torbangun leaves. Breastfeeding mothers were given 1 portion of boiled torbangun leaves for three days. On the first day, the implementation team conducted education and discussion about the benefits of torbangun leaves to increase breast milk production. Based on this socialization activity, participants got information and knowledge about the benefits of breastfeeding and the use of torbangun leaves to increase breast milk production. From the results of socialization for three days that postpartum mothers can breastfeed their babies with an average of 11.6 minutes with the longest breastfeeding time is 17 minutes each time.   Keywords: torbangun leaves, breast milk, postpartu