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All Journal Jurnal Kesehatan JURNAL GIZI DAN KESEHATAN
Maria Magdalena Meilina Rahmawati
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Health Professions Materials Science & Nanotechnology Public Health Other

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The Correlation Between Calcium and Iron Intake with Dysmenorrhea in Female Adolescents in SMA Negeri 1 Ambarawa Maria Magdalena Meilina Rahmawati; Sugeng Maryanto; Purbowati
JURNAL GIZI DAN KESEHATAN Vol 13 No 1 (2021): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v13i1.104

Abstract

Dysmenorrhea is pain in the stomach that comes from uterine cramps and occurs during menstruation. Menstrual pain or dysmenorrhea can have an impact on learning activities in adolescents. The incidence of dysmenorrhea in Central Java reaches 56%. Calcium and iron intake are factors that can affect the incidence of dysmenorrhea. The research objective was to determine the correlation between calcium and iron intake and the incidence of dysmenorrhea in female adolescents at SMA Negeri 1 Ambarawa. This study is a descriptive correlation study with a cross sectional approach. The population was 501 students of SMA Negeri 1 Ambarawa. There were 87 subjects taken by proportional random sampling. Collecting data using UPAT (Universal Pain Assessment Tool) and FFQ (Food Frequency Questionnaire). The data were analyzed using kendals’tau control test (α = 0.05). Research results female adolescent calcium intake is 92.0% less, 6.9% good, and 1.1% more. The iron intake of female adolescent was 96.6% less, 2.3% good, and 1.1% more. The incidence of dysmenorrhea in female adolescent was 44.8% mild pain, 28.7% moderate pain, 8.0% severe pain, 5.7% very severe pain, and 12.6% no pain. There is a correlation between calcium intake and the incidence of dysmenorrhea (p = 0.008). There is a correlation between iron intake and the incidence of dysmenorrhea (p = 0.005).
Formulasi Cookies Berbahan Dasar Tepung Tempe dan Tepung Bayam Merah untuk PMT Balita Maria Dolorosa Peni Sogen; Oktavina Permatasari; Ariani Damayanti; Maria Magdalena Meilina Rahmawati
Jurnal Kesehatan Vol 10 No 3 (2022): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-kes.v10i3.353

Abstract

Health problems, especially diet, are a problem in almost all countries. In Indonesia, the prevalence of nutrition is a serious problem and has not been fully addressed. Data from the Basic Health Survey (Riskesdas) in 2018 revealed that the prevalence of undernourished children under five was 11.4% and the prevalence of malnourished children was 3.8%. One of the efforts to increase the weight of toddlers is through the provision of supplementary food (PMT) which contains high protein and high calories. One type of PMT that meets these needs is by providing fortified cookies. Cookies with fortified tempeh flour and red spinach flour can be an alternative in giving PMT. This study aims to determine the right formulation in the manufacture of PMT Toddler cookies with the basic ingredients of tempeh flour and red spinach flour. This type of qualitative research with experimental methods. The study used a completely randomizesd design (CRD). The cookie formulation is divided into four formulations, namely F1 (control formulation), F2, F3, and F4. The treatment carried out in this study was the difference in the composition of the raw materials used and tested for the characteristics of cookies. The four formulations were tested for preference by semi-trained panelists, namely mothers who had toddlers as many as 30 panelists. The conclusion in this study was that the panelists preferred F3 cookies based on the parameters of taste, color, and texture. Cookies F3 are cookies with a substitution of 50% tempeh flour and 10% red spinach flour
Co-Authors Ariani Damayanti Maria Dolorosa Peni Sogen Permatasari, Oktavina Purbowati Sugeng Maryanto