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All Journal Jurnal Riset Kesehatan Poltekkes Depkes Bandung Jurnal Gizi dan Dietetik
Dadang Rosmana
Poltekkes Kemenkes Bandung
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Journal : Jurnal Gizi dan Dietetik

 1 
STATUS GIZI IBU SAAT HAMIL, BERAT BADAN BAYI LAHIR DAN PEMBERIAN ASI EKSKLUSIF TERHADAP KEJADIAN STUNTING Dadang Rosmana; Rita Yuliani; Gurid PE Mulyo; Roro Nur Fauziyah; Agustina Indri Hapsari
Jurnal Gizi dan Dietetik Vol. 1 No. 1 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

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Abstract

Stunting is a condition where height or body length is less than age. The causes of stunting are maternal nutritional status during pregnancy, low birth weight and exclusive breastmilk. The prevalence of stunting in Sumedang regency in 2020 is 12.51%. The purpose of this study was to determine the relationship between the maternal nutritional status during pregnancy, birth weight and exclusive breastmilk with stunting in Puskesmas Jatinunggal, Sumedang. The type of research is analysis observation with cross sectional with a sample of 64 toddler, purposive sampling as the sampling technique. The type of data used is secondary data as maternal nutritional status during pregnancy, birth weight, exclusive breastmilk, height for age. The results showed 25 toddlers were stunted (39.1%), 18 mothers during pregnancy who experienced chronic energy deficiency (28.1%),15 toddlers who experienced LBW (23.4%), not exclusive breastfeeding 24 toddlers (37.5%). Bivariate results there was no relationship between nutritional status during pregnancy and the incidence of stunting (p 0.528). There is a relationship between birth weight and the incidence of stunting (p 0.00). There is a relationship between exclusive breastfeeding and the incidence of stunting (p 0.00). The most influential variable on the incidence of stunting is the birth weight of the baby. LBW provides 21,330 opportunities to cause stunting.
PENGARUH PEMBERIAN MAKANAN TAMBAHAN SIOMAY TELUR IKAN TERHADAP PENINGKATAN KADAR HAEMOGLOBIN PADA SISWA ANEMIA USIA SEKOLAH DASAR Dadang Rosmana; Umi Mahmudah
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1247

Abstract

Anemia is a condition where the level of hemoglobin (Hb) in the blood is less than normal. Iron nutritional anemia (AGB) is the most common anemia. Of the total cases of anemia, 50% are caused by iron deficiency. The contribution of food at school which is quite large in fulfilling children's daily needs has the potential to meet children's nutritional needs. Fish egg dumplings are an alternative to this program. This fish dumpling is rich in iron content, which in 50 grams contains energy of 231.6 Kcal, 10.3 grams of protein and 25,20 mg of Fe. The research design used a quasy experiment pre test – post test to compare blood hemoglobin levels in the intervention group and the control group. The sample is elementary school age children totaling 20 per group. The total sample is 40 during the 2 months of the intervention. The research locations were at the As Salam Orphanage in the South Cijerah Cimahi area, the Nurul Khusna Orphanage in the Leuwigajah South Cimahi area and the Al Badru Orphanage in North Cimahi, Cimahi City, West Java Province, which was held from November to December 2020. The data collected was sample characteristics, blood hemoglobin levels, deworming medication. Hemoglobin level data were analyzed bivariat using the dependent t statistical test to determine the difference in z scores before and after the intervention. The analysis of hemoglobin levels showed that there was a significant difference in average Hb levels in the case group (12.55) and the control group (11.33) with a p value <0.05, (p = 0.020).
ANALISIS MUTU CHURROS DAUN KELOR DAN TEPUNG KACANG MERAH SEBAGAI ALTERNATIF MAKANAN SELINGAN BAGI REMAJA PUTRI ANEMIA Tisa Rahma; Witri Priawantiputri; Dadang Rosmana; Agustina Indrihapsari; Fred Agung Suprihartono
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1248

Abstract

Salah satu masalah yang sering terjadi pada remaja putri adalah anemia yang dapat dicegah dengan meningkatkan asupan makanan tinggi zat besi dan protein. Daun kelor merupakan salah satu pangan lokal tinggi zat besi, sedangkan kacang merah tinggi dalam kandungan protein. Tujuan dari penelitian ini adalah untuk mengetahui adanya pengaruh formulasi daun kelor dan tepung kacang merah terhadap sifat organoleptik serta kandungan zat gizi (zat besi dan protein) pada churros. Desain penelitian ini adalah eksperimental dengan tiga perlakuan yaitu perbandingan daun kelor dan tepung kacang merah 25%:75%, 50%:50%, dan 75%:25%. Sampel diujikan kepada 30 panelis agak terlatih. Analisis data sifat organoleptik menggunakan uji non parametrik Kruskall Wallis menunjukkan tidak ada perbedaan yang nyata pada tingkat kesukaan panelis terhadap seluruh aspek organoleptik (warna, aroma, rasa, tekstur, overall) churros (p>0.05). Hasil uji laboratorium, terhadap formula terbaik menunjukkan bahwa 1 porsi churros (40 gr) formula (50% :50%) dapat memenuhi kecukupan zat besi selingan remaja sebanyak 114%, sedangkan kecukupan selingan protein masih belum terpenuhi karena hanya memenuhi 54% dari kecukupan protein selingan remaja. Produk ini dapat menjadi makanan selingan bagi remaja putri, namun perlu dilakukan pengembangan produk lebih lanjut untuk menyempurnakan formulasi dan menambah kandungan protein agar memenuhi kebutuhan protein selingan remaja.
Co-Authors ,Nia Fatimah Nurjanah Agustina Indri Hapsari Dea Intania Gustiani Fred Agung Suprihartono Gurid PE Mulyo Irmawartini Irmawartini Nia Fatimah Nurjanah Osman Syarief Rita Yuliani Roro Nur Fauziyah Roro Nur Fauziyah Tisa Rahma Umi Mahmudah Witri Priawantiputri