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Andreais Boffil Cholilullah
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Health Professions Nursing Public Health

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SOSIALISASI PEMBERIAN BOLU KUKUS DAUN KATUK UNTUK MENINGKATKAN PRODUKSI ASI PADA IBU MENYUSUI DI PUSKESMAS PANTAI CERMIN KABUPATEN SERDANG BEDAGAI Raini Panjaitan; Reno Irwanto; Nadia Husna; Wira Maria Ginting; Desri Meriahta Girsang; Andreais Boffil Cholilullah
JURNAL PENGMAS KESTRA (JPK) Vol 1 No 1 (2021): Jurnal Pengmas Kestra (JPK)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (383.98 KB) | DOI: 10.35451/jpk.v1i1.705

Abstract

Abstrak Pemberian air susu ibu secara eksklusif merupakan pilihan terbaik untuk bayi yang baru lahir hingga usia 2 tahun. Masalah yang timbul pada ibu menyusui adalah produksi jumlah ASI yang tidak maksimal. Salah satu penyebab masalah tersebut adalah asupan gizi yang rendah sehingga banyak bayi yang kebutuhan gizinya kurang terpenuhi. Pelaksanaan sosialisasi pengabdian masyarakat ini telah dilakukan selama empat hari di Puskesmas Pantai Cermin. Tujuan kegiatan ini adalah untuk meningkatkan produksi ASI ibu menyusui melalui pemberian bolu kukus daun katuk. Ibu menyusui diberikan 1 porsi bolu kukus daun katuk yang terdiri dari 3 potong yang masing-masing beratnya 15 gram selama empat hari. Pada hari pertama tim pelaksana melakukan edukasi tentang ASI melalui ceramah dan diskusi serta memperkenalkan produk bolu kukus daun katuk dilanjutkan dengan demonstrasi pembuatan bolu kukus daun katuk dan pemberian bolu kukus daun katuk kepada peserta. Pemberian bolu kukus daun katuk dilanjutkan hingga hari ke empat dan lembar observasi tentang frekuensi menyusui dibagikan setiap hari. Berdasarkan sosialisasi ini didapatkan hasil bahwa ibu menyusui mengalami peningkatan frekuensi menyusui dalam 24 jam. Disimpulkan bahwa produk bolu kukus daun katuk efektif meningkatkan produksi ASI. Abstract Exclusive breastfeeding was the best choice for newborns up to 2 years of age. The problem that arises in breastfeeding mothers was the production of the amount of milk that was not optimal. One of the causes of this problem was low nutritional intake so that many babies had less nutritional needs. This community service outreach has been carried out for four days at the Pantai Cermin Health Center. The purpose of this activity was to increase breastfeeding production of breastfeeding mothers through the provision of katuk leaf steamed sponge. Breastfeeding mothers are given 1 serving of katuk leaf steamed sponge, which consists of 3 pieces, each pieces was 15 grams for four days. On the first day, the implementation team conducted education about breast milk through lectures and discussions and introduced the katuk leaf steamed sponge product, followed by a demonstration of making katuk leaf steamed sponge and giving katuk leaf steamed sponge to the participants. The distribution of katuk leaf steamed sponge was continued until the fourth day and the observation sheet on the frequency of breastfeeding was distributed every day. Based on this socialization, it was found that breastfeeding mothers had an increasing of the frequency of breastfeeding within 24 hours. It was concluded that the katuk leaf steamed sponge product was effective in increasing breast milk production. Abstract Exclusive breastfeeding was the best choice for newborns up to 2 years of age. The problem that arises in breastfeeding mothers was the production of the amount of milk that was not optimal. One of the causes of this problem was low nutritional intake so that many babies had less nutritional needs. This community service outreach has been carried out for four days at the Pantai Cermin Health Center. The purpose of this activity was to increase breastfeeding production of breastfeeding mothers through the provision of katuk leaf steamed sponge. Breastfeeding mothers are given 1 serving of katuk leaf steamed sponge, which consists of 3 pieces, each pieces was 15 grams for four days. On the first day, the implementation team conducted education about breast milk through lectures and discussions and introduced the katuk leaf steamed sponge product, followed by a demonstration of making katuk leaf steamed sponge and giving katuk leaf steamed sponge to the participants. The distribution of katuk leaf steamed sponge was continued until the fourth day and the observation sheet on the frequency of breastfeeding was distributed every day. Based on this socialization, it was found that breastfeeding mothers had an increasing of the frequency of breastfeeding within 24 hours. It was concluded that the katuk leaf steamed sponge product was effective in increasing breast milk production.
PROMOSI KESEHATAN DENGAN PEMBERIAN JUS BAYAM MERAH (AMARANTHUS GANGETICUS) DALAM MENCEGAH ANEMIA PADA IBU HAMIL Keleng Ate Ginting; Raini Panjaitan; Andreais Boffil Cholilullah
JURNAL PENGMAS KESTRA (JPK) Vol 1 No 1 (2021): Jurnal Pengmas Kestra (JPK)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.063 KB) | DOI: 10.35451/jpk.v1i1.710

Abstract

During pregnancy anemia often occurs, anemia is a term that is often used for a decrease in hemoglobin (Hb) levels. Anemia during pregnancy can increase the risk of death during childbirth, give birth to babies with low birth weight, miscarriage and increase the risk of premature birth. Health promotion activities through the provision of red spinach juice can be used as an alternative in socializing the prevention and treatment of anemia in pregnant women. The purpose of implementing community service is to maintain the health quality of pregnant women so that they are not at risk of anemia during pregnancy through health promotion and providing simple treatment through the provision of red spinach juice. This community service was carried out for two days at the Salma clinic, Perbaungan District. On the first day of the activity, starting from registration, checking hemoglobin levels before giving red spinach juice, delivering material, demonstration of making red spinach juice and giving red spinach juice. On the second day of implementation, checking hemoglobin levels to see changes in hemoglobin levels after giving spinach juice. red. The results of the examination of hemoglobin levels showed that the mean hemoglobin level before administration of red spinach juice to pregnant women was 10.30 and after administration of 10.89 with a median value before administration of 10.15 and after administration of 10.75, SD value before administration of 0. ,6 and the SD value after administration was 0.5 with a minimum hemoglobin level before administration of 10 and after administration of 10, the maximum hemoglobin level before administration was 12 and after administration was 13. Keywords: Health Promotion; Red Spinach; Hemoglobin Level; Anemia
Co-Authors Desri Meriahta Girsang Keleng Ate Ginting Nadia Husna Raini Panjaitan Reno Irwanto Wira Maria Ginting