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Eka Nenni Jairani
Program Studi Gizi, Fakultas Kesehatan Masyarakat, Institut Kesehatan Helvetia, Medan
Health Professions Immunology & microbiology Medicine & Pharmacology Neuroscience Nursing Public Health

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Hubungan Pola Makan dan Kepatuhan Mengonsumsi Tablet Tambah Darah dengan Kejadian Anemia Pada Ibu Hamil di UPTD Puskesmas Kauko Yulita Yulita; Agnes Sry Vera Nababan; Eka Nenni Jairani; Elda Puput Julriang Zebua
Journal of Nursing and Health Science Vol. 3 No. 1 (2023): Edisi Oktober
Publisher : Sekolah Tinggi Ilmu Kesehatan Pertamedika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58730/jnhs.v3i1.239

Abstract

Background : In Indonesia, anaemia is a public health issue that requires attention due to its dietary deficiencies. The low compliance of pregnant women with taking blood supplement pills is one of the reasons of anaemia in pregnant women. Pregnant women's noncompliance with taking blood supplement pills may indicate how severe their anaemia will be. In addition, a poor diet that results in insufficient consumption of foods high in iron is one of the reasons of anaemia during pregnancy. Objective : This study is to ascertain the association between the occurrence of anaemia in pregnant women at the UPTD Public Health Centre in Kauko and diet and adherence to using blood supplement tablets. Mehods : This kind of study used a cross-sectional design and quantitative methodology. 74 pregnant women in all were sampled using this approach. Chi-square analysis was done on the data. Result : At Unit of Kauko Community Health Centre, Gunungsitoli District, Gunungsitoli City, the study's findings demonstrated a link between food and the prevalence of anaemia in pregnancy, with the chi-square test yielding a value of (p = 0.00). At Kauko Community Health Centre, Gunungsitoli District, Gunungsitoli City, there was a correlation between the occurrence of anaemia in pregnant women and their adherence to taking blood supplement pills; the chi-square test results yielded a value of (p = 0.00). Conclusion : It was concluded that the incidence of anaemia in pregnant women was correlated with diet and compliance with taking blood supplement pills throughout pregnancy. It was advised that the Kuko Community Health Centre in Gunungsitoli District step up community education, particularly for expectant mothers, on the significance of dietary modifications and the use of blood supplement pills
Uji Organoleptik dan Uji Kimia Hard Candy Pisang Ambon (Musa Acuminata Candenvish Subgroub) dengan Penambahan Jeruk Lemon (Citrus Lemon L.) Eka Nenni Jairani; Yulita Yulita; Mulia Ikhsania
Journal of Nursing and Health Science Vol. 3 No. 3 (2024): Edisi Juni
Publisher : Sekolah Tinggi Ilmu Kesehatan Pertamedika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58730/jnhs.v3i3.240

Abstract

Pendahuluan; Hard candy atau permen keras adalah permen bertekstur keras dengan permukaan yang bening dan juga mengkilat. Hard candy adalah kudapan atau makanan ringan yang dibuat dari campuran gula dan terkadang ditambahkan bahan tambahan seperti buah-buahan atau bahkan rempah rempah yang bentuknya beraneka ragam. Tujuan; untuk mengetahui daya terima dan mutu kimia (kalium, vitamin c kadar air dan kadar abu) dari Hard candy pisang ambon dan jeruk lemon. Bahan dan Metode ; penelitian menggunakan eksperimen Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 2 pengulangan sehingga menghasilkan 8 rancangan percobaan. Pengujian daya terima dilakukan oleh 25 orang panelis agak terlatih. Pengujian mutu kimia dilakukan di Laboratorium Pengembangan Teknologi Kimia Industri Medan. Analisis data menggunakan Kruskal Wallis dan dilanjutkan uji Bonferroni. Hasil; penelitian menunjukkan F1 merupakan formulasi terbaik dengan nilai rata-rata uji hedonik 3,48 perbandingan pisang ambon dan jeruk lemon (50:50) dengan kategori agak suka. Kesimpulamn; Hasil uji mutu hedonik dengan nilai rata-rata 3,38 dengan kategori warna oren kecoklatan , aroma agak beraroma pisang dan jeruk, rasa sedikit manis dan sedikit asam, dan tekstur agak keras. Kandungan gizi F1 dalam 100 gram kalium 6,7417mg/100g, vitamin c 291,0204mg/100g, kadar air 0,8513%, kadar abu 11,6865%. Pada penelitian selanjutnya diharapkan untuk mengurangi suhu dan lama pemasakan Hard candy karena lamanya pemasakan dengan suhu tinggi akan meninggal after test pahit pada hard candy dan diharapkan pada penelitian selanjutnya membuat perbandingan pemberian sirup glukosa
Co-Authors Elda Puput Julriang Zebua Mulia Ikhsania Nababan, Agnes Sry Vera Yulita, Yulita