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All Journal Jurnal Pengolahan Pangan International Journal of Health, Economics, and Social Sciences (IJHESS) Jurnal Kolaboratif Sains Journal of Health and Nutrition Research Journal of Public Health and Pharmacy
Ayu Lestari
Universitas Muhammadiyah Palu
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Analysis of Vitamin A, C and Iron (Fe) Levels in Moringa Leaf-Based Pudding Reski Zulhijjani; Nur Afni; Ayu Lestari
Journal of Public Health and Pharmacy Vol. 2 No. 3 (2022)
Publisher : Pusat Pengembangan Teknologi Informasi dan Jurnal Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jphp.v2i3.3893

Abstract

Moringa Oleifera is a tropical plant that is easy to grow in trofical areas such as Indonesia. Moringa plant are shrubs with a height of 7-11 meters and thrive from lowlands to an altitude of 700m above sea level. Moringa plants can be used as a whole from the roots, leaves, fruit, flowers and seeds. The high nutritional value in moringa leaves can be used to meet the nutritional needs of nursing mothers and toddlers in their infancy. Moringa leaves contain high carbohydrates, protein, iron, calcium, vitamin C, Vitamin A, and potassium Moringa leaves can be consumed directly as a vegetable or as a food fortification. This research was conducted at the Chemistry Laboratory, Faculty Of Mathematics and natural sciences, Tadulako university. This type of research is a laboratory experimental using a completely randomized design (CRD) which is based on the analysis of levels of vitamins A C and iron (fe) in Moringa leaves pudding with 2 formulations. The results of the analysis of the laboratory tast of the content: analysis of levels of vitamin A vitamin C, iron (fe) with the Spectrophotometric Method. The results of the research show that moringa leaf pudding without sugar and using sugar obtained levels of vitamin A withour sugar (7,7890mg / 100g), levels of vitamin A using sugar (8,120mg / 100g), levels of vitamin C without sugar (26,827mg / 100g), levels of vitamin C using sugar (28,270mg / 100g) levels of iron (fe) without sugar (0.568mg / 100g), levels of iron (fe) use sugar (0.693mg / 100g). This research suggests that people can consume Moriga leaves/ Moriga Leaf pudding, because vitamin A, vitamin C and iron (fe) are quite high and good for health.
Relationship of Knowledge, Energy Intake and Family Income with Nutritional Status of the Elderly in Lambara Village, Tawaeli District, Palu City Moh. Andika Candra; Abdul Hakim Laenggeng; Ayu Lestari
Journal of Public Health and Pharmacy Vol. 2 No. 3 (2022)
Publisher : Pusat Pengembangan Teknologi Informasi dan Jurnal Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jphp.v2i3.3894

Abstract

The nutritional problem that can arise after the disaster is the worsening nutritional status of community groups, especially for the elderly group. Energy intake that is not in accordance with the needs of the elderly caused by food assistance that is often delayed, unsustainable and limited local food availability can worsen the existing condition. The problem is even more complex with the lack of family income and lack of knowledge in food preparation. The purpose of this study was to determine the relationship between knowledge, energy intake and family income with the nutritional status of the elderly after the disaster in Lambara Village, Tawaeli District, Palu City. This type of research is analytic with a cross sectional approach which aims to determine the relationship between the independent variables (knowledge, energy intake and family income) with the dependent variable of the nutritional status of the elderly being studied at the same time. The population in this study were all advanced residents in Lambara Village totaling 117 people. A sample of 32 respondents was calculated using the Slovin formula using the proportional random sampling technique. The results showed that there was no significant relationship between knowledge and nutritional status of the elderly (H0 accepted, P = 0.273 > 0.05), there was a significant relationship between energy intake and nutritional status of the elderly (H0 rejected, P = 0.007 < 0.05). and there was a significant relationship between family income and the nutritional status of the elderly (H0 rejected, P = 0.009 > 0.05). It is hoped that elderly family members will continue to provide support and attention to the health conditions of the elderly and supervise when serving food that is in accordance with the physiological conditions and nutritional needs of the elderly.
Co-Authors Abdul Hakim Laenggeng Budiman Budiman Febriana Himawati Finta Amalinda Firmansyah Firmansyah Jamaludin M Sakung Magfira Moh. Andika Candra Moh. Andika Candra Mohammad Zulkarnain Novi Inriyanny Suwendro Nur Afni Putri Maharani Sukirman Reski Zulhijjani Sadli Syam Siti Nur Halimah Sitti Munawaroh Sri Ulfiani Maskur Sudirman Sudirman Widyawaty Zian Fazilah