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The Effect of Giving Chicken Liver Flour and Mung Bean Flour Pie on Hemoglobin Levels in Anemic Adolescent Girls Gusti Cantika Amanda Putri; Ahmad Sadiq; Yunita Nazarena; Eliza; Yulianto; Sartono; Podojoyo
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.13689

Abstract

Background: Anemia remains a significant public health problem, particularly among adolescent girls in Indonesia. This condition is characterized by low hemoglobin levels in the blood, which can impair concentration, reduce productivity, and negatively affect reproductive health. One strategy to address this problem is through interventions using locally available food sources, such as pais formulated from chicken liver flour (a source of heme iron) and mung bean flour (a source of non-heme iron). To enhance iron absorption, the intervention was fortified with vitamin C derived from orange topping. Objective: This study aims to analyze the effect of Pikhaya consumption on improving hemoglobin levels among anemic female students at SMA Muhammadiyah 1 Palembang. Methods: A quasi-experimental design with a two-group pretest–posttest approach was employed. A total of 50 tenth-grade students were selected as participants and assigned into two groups: the intervention group (provided with an 80 g pai per day for 10 consecutive days, accompanied by nutrition education) and the comparison group (received nutrition education only). Results: The mean hemoglobin level in the intervention group increased from 9.57 g/dL (pre-intervention) to 10.76 g/dL (post-intervention), with a mean difference of 1.19 g/dL. Statistical analysis revealed a significant difference between the intervention and comparison groups (p-value = 0.000; α < 0.05). Conclusion: The administration of pikhaya has been proven effective in increasing hemoglobin levels among anemic adolescent girls at SMA Muhammadiyah 1 Palembang.
The Effect of Giving Chicken Liver Flour and Mung Bean Flour Pie on Hemoglobin Levels in Anemic Adolescent Girls Gusti Cantika Amanda Putri; Ahmad Sadiq; Yunita Nazarena; Eliza; Yulianto; Sartono; Podojoyo
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.13689

Abstract

Background: Anemia remains a significant public health problem, particularly among adolescent girls in Indonesia. This condition is characterized by low hemoglobin levels in the blood, which can impair concentration, reduce productivity, and negatively affect reproductive health. One strategy to address this problem is through interventions using locally available food sources, such as pais formulated from chicken liver flour (a source of heme iron) and mung bean flour (a source of non-heme iron). To enhance iron absorption, the intervention was fortified with vitamin C derived from orange topping. Objective: This study aims to analyze the effect of Pikhaya consumption on improving hemoglobin levels among anemic female students at SMA Muhammadiyah 1 Palembang. Methods: A quasi-experimental design with a two-group pretest–posttest approach was employed. A total of 50 tenth-grade students were selected as participants and assigned into two groups: the intervention group (provided with an 80 g pai per day for 10 consecutive days, accompanied by nutrition education) and the comparison group (received nutrition education only). Results: The mean hemoglobin level in the intervention group increased from 9.57 g/dL (pre-intervention) to 10.76 g/dL (post-intervention), with a mean difference of 1.19 g/dL. Statistical analysis revealed a significant difference between the intervention and comparison groups (p-value = 0.000; α < 0.05). Conclusion: The administration of pikhaya has been proven effective in increasing hemoglobin levels among anemic adolescent girls at SMA Muhammadiyah 1 Palembang.
The Effect of Giving Chicken Liver Flour and Mung Bean Flour Pie on Hemoglobin Levels in Anemic Adolescent Girls Gusti Cantika Amanda Putri; Ahmad Sadiq; Yunita Nazarena; Eliza; Yulianto; Sartono; Podojoyo
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.13689

Abstract

Background: Anemia remains a significant public health problem, particularly among adolescent girls in Indonesia. This condition is characterized by low hemoglobin levels in the blood, which can impair concentration, reduce productivity, and negatively affect reproductive health. One strategy to address this problem is through interventions using locally available food sources, such as pais formulated from chicken liver flour (a source of heme iron) and mung bean flour (a source of non-heme iron). To enhance iron absorption, the intervention was fortified with vitamin C derived from orange topping. Objective: This study aims to analyze the effect of Pikhaya consumption on improving hemoglobin levels among anemic female students at SMA Muhammadiyah 1 Palembang. Methods: A quasi-experimental design with a two-group pretest–posttest approach was employed. A total of 50 tenth-grade students were selected as participants and assigned into two groups: the intervention group (provided with an 80 g pai per day for 10 consecutive days, accompanied by nutrition education) and the comparison group (received nutrition education only). Results: The mean hemoglobin level in the intervention group increased from 9.57 g/dL (pre-intervention) to 10.76 g/dL (post-intervention), with a mean difference of 1.19 g/dL. Statistical analysis revealed a significant difference between the intervention and comparison groups (p-value = 0.000; α < 0.05). Conclusion: The administration of pikhaya has been proven effective in increasing hemoglobin levels among anemic adolescent girls at SMA Muhammadiyah 1 Palembang.
Pengaruh Pemberian Onde-Onde Ubi Ungu Isi Hati Ayam dengan Penambahan Tepung Kacang Hijau pada Siswi Anemia SMAN 1 Liwa, Lampung Barat 2025 Ryan Agusta; Afriyana Siregar; Sartono; Eliza
Journal of Dietetics Science Vol. 1 No. 2 (2025): Journal of Dietetics Science
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v1i2.5291

Abstract

Anemia is a pressing health problem worldwide, especially in developing countries like Indonesia. This condition occurs when the hemoglobin (Hb) level in the blood is below normal, disrupting the oxygen transport process to body tissues. The aim was to determine the effect of giving purple sweet potato onde-onde on increasing hemoglobin in students of SMA 1 Liwa, West Lampung 2025 who suffer from anemia. This study used a quasi-experimental design with a pretest-posttest control group design. The subjects were 60 female adolescents suffering from anemia at SMA 1 Liwa, West Lampung 2025 who were divided into treatment and comparison groups. The treatment group was given purple sweet potato onde-onde twice a day, each time giving 60 grams for 10 consecutive days. The data collected included hemoglobin levels, macronutrient intake, and iron, and were analyzed using appropriate statistical tests. Results The average hemoglobin level before treatment was 10.85 g/dl and after treatment was 11.94 g/dl with an average decrease of 1.090 g/dl. The results of the paired t-test showed a p-value of 0.001 (<0.05) which indicates that there is an effect of giving purple sweet potato onde-onde filled with chicken liver with the addition of green bean flour on increasing hemoglobin levels in students of SMA 1 Liwa, West Lampung 2025 who suffer from anemia. There is an effect of giving purple sweet potato onde-onde on increasing hemoglobin in students of SMA 1 Liwa, West Lampung 2025 who suffer from anemia.
Co-Authors Afriyana Siregar Ahmad Sadiq Eliza Gusti Cantika Amanda Putri Nazarena, Yunita Podojoyo Ryan Agusta Yulianto