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All Journal Journal of Saintech Transfer Journal of Telenursing (JOTING)
Oppusunggu, Riris
Politeknik Kesehatan Kemenkes Medan
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MANAGEMENT OF BLOOD HEMOGLOBIN LEVEL THROUGH THE CONSUMPTION OF LEMURU FISH STICK AS A SNACK FOOD IN YOUNG WOMEN SUFFERING FROM ANEMIA IN SMA NUSANTARA LUBUK PAKAM DISTRICT Oppusunggu, Riris
Journal of Saintech Transfer Vol. 2 No. 2 (2019): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.334 KB) | DOI: 10.32734/jst.v2i2.4068

Abstract

Anemia is a condition where a person's hemoglobin (Hb) level in the blood is lower than normal. Adolescent girls are one group at risk of suffering from anemia. The main cause of anemia in young women is lack of iron intake, chronic blood loss during menstruation. The aim of this community service is to increase the knowledge of young women, especially those suffering from anemia, about the management of blood hemoglobin levels and to increase the knowledge of young women in understanding the procedure to make lemuru fish stick as a snack to increase the hemoglobin levels of young women in Nusantara Lubuk Pakam. The Community Service activities consists of counseling about anemia, counseling about lemuru fish sticks, examination of hemoglobin levels, demonstration of making products of lemuru fish sticks to increase blood hemoglobin levels to overcome anemia. The result of the activity is an increase in the knowledge of young women in understanding the procedure for making stick fish as a snack to increase hemoglobin levels.
The Application of Providing Analysis Based on Durian Seeds to Improve Protein Intake and Hemoglobin Levels of School Children Oppusunggu, Riris
Journal of Saintech Transfer Vol. 3 No. 2 (2020): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v3i2.4288

Abstract

School-age children are at high risk of anaemia, because of their low haemoglobin levels due to lack of iron intake. Anaemia causes pain and death, inhibits brain development, motor, mental, intelligence and physical growth, decreased physical abilities, pale faces which will reduce enthusiasm and learning achievement of school children. The purpose of this study was to determine the effect of giving lemuru fish sausage made from durian seeds on protein intake and haemoglobin levels in children with anaemia. This type of research is a quasi-experimental, namely the pre-test design and post-test experiment. Lemuru fish sausage made from durian seeds was given every day for 30 days to 30 school-age children in SD Negeri Jati Sari Lubuk pakam City, Deli Serdang Residence. Measurement of Haemoglobin and food consumption (energy, protein, vitamin C and iron) was carried out before and after the intervention. The results showed that most of the intake of energy, vitamin C and iron in school children was in the <100% category. The mean Haemoglobin before the intervention was 10.9 g / dl; after the intervention, the mean Haemoglobin was 12.1 g / dl. The mean increase in hemoglobin 1.2 g / dl was statistically significant (p-value = 0.000). It has been recommended to increase the time to intervene and use iron status indicators in other studies.
Pemberian Abon Belut (Monopterus albus) terhadap Asupan Protein, Fe dan Kadar Hemoglobin Penderita TB Paru Oslida Martony; Riris Oppusunggu
Journal of Telenursing (JOTING) Vol 4 No 2 (2022): Journal of Telenursing (JOTING)
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/joting.v4i2.4236

Abstract

This study aims to determine the effect of giving shredded eel on the intake of protein, Fe and hemoglobin levels of patients with pulmonary tuberculosis. The method used is a quasi-experimental design with one group pre and post-test design. The research sample was taken using a total sampling technique. The results showed that the average intake of protein, Fe and Hb levels after administration of shredded eel obtained a p-value of 0.000 and the significance value of each intake level was 0.000, 0.000, 0.001. In conclusion, there is a significant effect between the provision of shredded eel on the intake of protein, Fe and hemoglobin levels in patients with pulmonary TB. Keywords: Shredded Eel, Fe, Hemoglobin, Protein
Nutrional Counseling and “Sukahitu “Cookies Making Demonstration: An Alternative to Promote Blood Hemoglobin Increase in Women of Reproductive Age and Pregnant Women in Belawan II Village, Medan Belawan District Oppusunggu, Riris
Journal of Saintech Transfer Vol. 6 No. 2 (2023): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v6i2.14135

Abstract

Anemia poses a significant risk for women of reproductive age and pregnant women, impacting both their health and the quality of future generations. This condition can adversely affect the growth and development of the fetus, leading to potential complications during pregnancy and childbirth. In severe cases, it may even result in maternal and newborn mortality. The purpose of this community service activity was to enhance the knowledge of women of reproductive age and pregnant women through nutritional counseling and demonstrations on making "sukahitu" cookies, which serve as an alternative for increasing blood hemoglobin levels. “Sukahitu” cookies, made from katuk (Sauropus androgynus) leaf flour and mung bean flour, were provided daily for 30 days to 35 women of reproductive age and pregnant women in Belawan II Village, Medan Belawan District. Knowledge regarding intake, anemia, and hemoglobin was measured before (pretest) and after the intervention (posttest). The results of the activity indicate that the average pretest score is 77.1%, and the posttest score is 91.4%. There is an average increase of 14.28% in knowledge about anemia. It is recommended to regularly conduct nutrition and anemia counseling for women of reproductive age and pregnant women, along with providing hemoglobin-rich foods like “sukahitu” cookies to effectively prevent anemia.
Co-Authors Oslida Martony