AbstrakProporsi Diabetes Melitus di Indonesia pada Riskesdas 2013 sebesar 6,9%. Provinsi Maluku Utara Proporsi DM sebesar 1,2% dengan jumlah perkiraan penderita DM di atas usia 14 tahun sebesar 8.617 orang (Kemenkes RI, 2014). Studi menunjukkan bahwa menurunkan angka HbA1C dapat menunda atau mencegah komplikasi kronis. Studi tersebut menunjukkan bahwa menjaga kadar HbA1C dalam kadar normal dapat meningkatkan peluang seseorang untuk tetap sehat. Mengetahui hubungan antara konsumsi ikan terhadap kadar HbA1C pada masyarakat Kota Ternate. Penelitian ini bersifat deskriptif analitik dengan disain penelitian cross sectional dengan subjek penelitian 30 orang yang dipilih secara random. Konsumsi Ikan dinilai secara 4 bulan terakhir dengan metode FFQ. HbA1C dinilai dengan pemeriksaan laboratorium. Berdasarkan hasil pemeriksaan kadar HbA1C pada sampel diabetisi sebagian besar berada pada DM tidak terkontrol sebanyak 24 sampel (80%) sedangkan paling terendah berada pada DM terkontrol baik sebanyak 2 sampel (2,67%). Hasil uji statistik menggunakan korelasi dari spearmen, didapatkan nilai p= 0.772 > α (0.05). Hasil tersebut memberikan gambaran bahwa tidak ada hubungan antara tingkat konsumsi ikan dengan kadar HbA1C. Dapat disimpulkan bahwa tingkat konsumsi ikan pada diabetisi rata-rata lebih dari standar porsi perhari per setiap kali makan dan tidak terdapat hubungan tingkat konsumsi ikan dengan kadar HbA1C. Kata kunci: Konsumsi Ikan ; HbA1C ; Diabetes Melitus Abstract [FISH CONSUMPTION TO THE LEVELS Of HBA1C ON DIABETES IN TERNATE CITY]The proportion of Diabetes Mellitus in Indonesia at Riskesdas 2013 amounting to 6.9%. North Maluku province the proportion amounted to DM 1.2% estimated number of sufferers with DM over the age of 14 years of 8,617 people (Kemenkes RI, 2014). Studies show that lowering HbA1C numbers can delay or prevent chronic complications. The study shows that maintaining normal levels of HbA1C levels can increase the chances of a person to stay healthy. Knowing the relationship between HbA1C levels against fish consumption in the community of the city of Ternate. The research is descriptive analytic with cross sectional research design to the subject research of 30 people chosen at random. Fish consumption was assessed in 4 months with FFQ method. HbA1c was assessed by laboratory examination. Based on the results of examination of the samples in the HbA1C levels diabetes largely uncontrolled DM are on as many as 24 samples (80.00%) while the lowest is at least DM well controlled as much as 2 sample (2.67%). The results of statistical tests using correlation of spearmen, obtained a value of p = α > 0772 (0.05). The results give an idea that there is no relationship between the level of consumption of fish with HbA1C levels. It can be concluded that the level of fish consumption on diabetes average more than standard servings each day of meal and there is no relationship of the level of fish consumption with HbA1C levels.

Dyspepsia is a collection of complaints / clinical symptoms consist of pain in the upper abdomen persistent or relapsing. In 2004, dyspepsia ranks 15th on the list of 50 diseases with the highest hospitalization respondents in Indonesia with a proportion of 1.3% and ranks 35th of the 50 leading causes of death. From the research, it was found that of the 171 public hospitals in Indonesia, there are 40% of respondents stated that the food provided does not meet the nutritional adequacy. Other studies mention of 10 Hospitals in Jakarta, as many as 797 respondents (43%) stated that the quality of food served poorly. Based on research conducted at the General Hospital of dr. H. Chasan Boesoirie Ternate In 2010, the prevalence of dyspepsia incidence rate for inpatient 512 respondents (11%), outpatient 571 respondents (12.27%). While in 2011 the rate of prevalence of dyspepsia to hospitalization 752 respondents (18%) and outpatient 961 respondents (23%). This type of research is penilitian deskiptif corelational analytic approach to study and look at the relationship between diet and nutritional status of compliance. This research was conducted in respondents Dyspepsia in hospital outpatient dr.H.Chasan Boesoirie Ternate for 3 months, ie from July to September 2013. The population in this study were all respondents in the hospital outpatient dyspepsia. dr. H. Chasan Boesoirie Ternate. (100%) of the respondents of people with dyspepsia do not adhere to the recommended diet. Most respondents of people with dyspepsia have a normal nutritional satus based (IMT) (55.6%). There is a significant association between diet and nutritional status of compliance with rhit value 0.518> 0.38 rtabel singnifikan at the level of 0.001 <0.5.

AbstrakLimbah produk tanaman perkebunan seperti tempurung, ranting dan kayu belum tersentuh teknologi sehingga memberikan peluang untuk pengembangan teknologinya. Salah satu alternatif pengolahan adalah pirolisis sehingga menghasilkan asap cair yang dapat berfungsi sebagai pengawet dan memberikan nilai tambahan bagi petani. Tujuan penelitian yaitu mensintesis asap cair dari tempurung biji pala dan mengetahui karakteristik kimianya sebagai bahan pengawet makanan alami. Metode pelaksanaannya adalah proses pembakaran tempurung biji pala dalam wadah pirolisa selanjutnya dilakukan proses kondensasi kemudian tampung asap cair dan tar yang dihasilkan, selanjutnya dilakukan destilasi dengan menggunakan arang aktif dan diuji kandungan kimia asap cair. Hasil proses pembakaran 10 kg tempurung biji pala adalah 180cc asap cair dan tergolong sangat kecil jika dibandingkan asap cair dari tempurung kelapa. Hal ini diduga karena peralatan yang masih perlu diperbaiki. Berdasarkan hasil uji kandungan kimia, diperoleh kandungan fenol pada asap cair tempurung biji pala sebanyak 0,69% dan kandungan asam 0,15%. senyawa fenol yang bersifat antioksidan dapat menghambat kerusakan pangan. Berdasarkan hasil uji kandungan benzopiren, tidak ditemukan dalam asap cair yang telah dilakukan destilasi, sehingga asap cair ini aman digunakan sebagai pengawet alami bahan pangan. Kata kunci: Tempurung biji pala ; Asap cair ; Karakteristik Kimia Abstract [SYNTHESIS OF LIQUID SMOKE FROM SHELL BEANS NUTMEG CHEMICAL CONTENT AND CHARACTERISTICS]The waste products of the plant plantation such as shell, twigs and wood untouched technology thus providing opportunities for the development of the technology. One alternative is the processing of pyrolysis to produce liquid smoke which can be useful as a preservative and gives additional value for farmers. Research objectives i.e. synthesis of liquid smoke from shell beans nutmeg and knowing its chemical characteristics as natural food preservatives. The method of implementation is the process of burning the nutmeg seed shell in the container next pyrolysis condensation Process is performed then capacity of liquid smoke and tar produced by distillation, then use Microsoft Active charcoal and tested chemical content of liquid smoke. The results of the process of burning the nutmeg seed shell 10 kg is 180cc liquid smoke and is very small if compared to liquid smoke from a coconut shell. This is allegedly due to equipment that still need to be improved. Based on the chemical content of test results, obtained the content of phenols on liquid smoke nutmeg seed shell as much as 0.69% and 0.15% acid content. phenolic compounds antioxidants can inhibit consequential damage food. The result of benzopiren content test results, not found in the liquid smoke that has distillation, so this safe liquid smoke is used as a natural preservative food.

Hospital nutrition services are part of a complete health service. Each hospital provides nutritional services, not only providing food for patients and staff, but the most important thing is the provision of food that meets the needs of human metabolism for recovery during treatment. Food waste is the amount of food that is not eaten or not consumed by the patient. The purpose of this study was to determine the type of food and the amount of leftover food that was not consumed by patients who received regular food at the Jailolo Hospital. The type of research used is descriptive with sampling using purposive sampling as many as 20 respondents. The results showed that of the 20 respondents using the Comstock method, the average patient leftover food left a lot (> 20%) in the staple food type 40%, animal side dishes 35%, vegetable side dishes 30%, vegetables 30% and fruit 40%.  Based on the results of the study, it can be concluded that most of the respondents still left a lot of food and it is recommended for nutrition installations to improve the quality and taste of the food served so that there is no more food left.

Background: Overweight and obesity issue occur in Municipal Police Officers in Ternate (Polres Ternate). A pilot study has been done in Polres Ternate and found that there were 70 cases of overweight Police Officers. According to the attending health care profession, the treatment of those overweight cases had been done through exercise but without diet management. This is an experimental study with pre- and post-test in both control and intervention group. Population in this study was 70 Overweight Municipal Police Officers in Ternate (Polres Ternate). The sample size in this study was 30 respondents which were were randomly selected and divided into 15 in each of intervention and control group. Intervention group was given papaya juice while control group was given placebo for 60 days. The results show that there was significant different body weight between before and after intervention in intervention group but there was non-significant different body weight between before and after intervention in control group. There was non-significant different body weight between intervention group and control group after intervention. Body weight loss happened in intervention group which caused by papaya juice administration together with the education and motivation of the respondents. Nevertheless, there was no significant different between intervention group and control group after intervention.