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All Journal Human Care Journal Maternal Child Health Care Journal
Medhyna, Vedjia
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PENGARUH PEMBERIAN ESSENTIAL OIL BAWANG MERAH TERHADAP SUHU TUBUH BAYI PASCA DEMAM IMUNISASI DPT Medhyna, Vedjia
HUMAN CARE JOURNAL Vol 9, No 3 (2024): Human Care Journal
Publisher : Universitas Fort De Kock

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32883/hcj.v9i3.3280

Abstract

Imunisasi yang wajib diberikan kepada bayi diantaranya adalah Diphtheria Pertusis Tetanus (DPT). Imunisasi ini menimbulkan demam. Penanganan demam dapat dilakukan secara farmakologis dan non farmakologis. Penelitian ini bertujuan Untuk mengetahui Apakah Esensial Oil Bawang Merah dapat Menurunkan Suhu Tubuh Bayi Pasca Demam Imunisasi DPT di wilayah kerja Puskesmas Tigo Baleh Kota Bukitinggi Tahun 2024. Jenis penelitian ini Quasi Eksperimen dengan Desain penelitian Non Equivalent Control Group Design. Penelitian dilaksanakan pada bulan Februasi - April 2024, Di Wilayah Kerja Puskesmas Tigo Baleh Kota Bukittinggi Tahun 2024 dengan populasi 1,664 bayi dan sampel 30 kelompok intervensi, 30 kelompok control positif dan 30 kelompok control negatif. Pengumpulan data menggunakan lembar observasi. Analisis data meliputi analisis univariat dan analisis bivariat menggunakan one way anova. Hasil penelitian menunjukkan bahwa mean dan standar deviasi suhu tubuh pada kelompok bayi dengan esensial oil bawang merah sebesar 36,73+0,179. Mean dan standar deviasi pada kelompok kontol positif sebesar 36,52+0,131. Mean dan standar deviasi pada kelompok kontrol negativ sebesar 36,92+0,158. Ada perbedaan yang signifikan suhu tubuh bayi saat demam pasca imunisasi sebelum dan sesudah diberikan perlakuan pada kelompok intervensi, kelompok kontrol positif dan kelompok kontrol  negative dengan p = 0,000. Artinya ada pengaruh pada masing-masing kelompok. Disimpulkan bahwa terdapat perbedaan yang signifikan antara pemberian esensial oil bawang merah dengan kelompok control positif dan control negative terhadap suhu tubuh bayi pasca demam imunisasi DPT di wilayah kerja puskesmas tigo baleh kota bukittinggi 2024. Maka dari itu diharapkan kepada semua pihak untuk dapat menerapkan terapi non farmakologi terhadap suhu tubuh pada bayiKata Kunci : Essential Oil Bawang Merah, Suhu Bayi, Demam, Imunisasi
UJI ORGANOLEPTIK PADA ES KRIM DADIH SEBAGAI INOVASI MAKANAN SELINGAN SEHAT UNTUK BALITA Rifdi, Febriniwati; Medhyna, Vedjia; Kesuma, Diajeng
Maternal Child Health Care Vol 5, No 3 (2023): Maternal Child Health Care
Publisher : Universitas Fort de Kock Bukittinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32883/mchc.v5i3.2822

Abstract

Based on data from the Indonesian Nutrition Status Study (SSGI) in 2021, it was found that the prevalence rate of nutritional status of underweight toddlers had increased from 16.3% to 17%. One of the direct causes of influencing factors is nutritional intake. Curd is a fermented processed product or traditional yogurt typical of Minangkabau West Sumatra that contains probiotics, is highly nutritious, easy to digest, so that it has an impact on increasing the body weight of toddlers. The purpose of the study was to conduct organoleptic tests on curd-based ice cream as a healthy snack innovation. Research type Experiment. The sample in the study were 20 toddlers aged 2-5 years and 20 mothers of toddlers, taken using purposive sampling technique. Data analysis includes univariate analysis with organoleptic tests. The results showed that organoleptic tests found that 55% of respondents really like curd-based ice cream, 50% like the color of ice cream, 60% really like the aroma of ice cream, 55% like the soft texture of ice cream, 55% stated a sweet taste in curd-based ice cream. The conclusion in this study is that toddlers like curd-based ice cream and can help meet daily nutritional needs in toddlers aged 2-5 years. It is hoped that all parties, especially those who have toddlers, will take advantage of curd processing innovations so that highly nutritious traditional foods can be recognized and consumed by children so that they can preserve traditional foods while being useful in improving nutritional status in toddlers.Keywords         : Curd, Toddlers, Weight, Organoleptic
Co-Authors Kesuma, Diajeng Rifdi, Febriniwati