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Radella Hervidea, Radella
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Hubungan asupan protein hewani, IMT/U, dan waktu tidur dengan kadar hemoglobin pada remaja putri di SMA Rahmawati, Manda Ayu; Puteri, Hidayatusy Syukrina; Astuti, Dewi Woro; Hervidea, Radella
Holistik Jurnal Kesehatan Vol. 19 No. 6 (2025): Volume 19 Nomor 6
Publisher : Program Studi Ilmu Keperawatan-fakultas Ilmu Kesehatan Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/hjk.v19i6.1360

Abstract

Background: Anemia is a common nutritional problem in adolescent girls, especially during periods of rapid growth. One of the main factors causing anemia is low intake of animal protein, which contains heme iron and plays a vital role in hemoglobin formation. Adolescent girls have higher iron requirements, putting them at higher risk of anemia if their diets are inadequate. Purpose: To determine the relationship between animal protein intake, BMI/Age, sleep time, and hemoglobin levels in high school adolescent girls. Method: This study used a quantitative approach with a cross-sectional design. The subjects were 87 tenth- and eleventh-grade adolescent girls selected using a total sampling technique. Data on animal protein intake were collected using a semi-quantitative Fast Response Questionnaire (FFQ), and hemoglobin levels were measured using a digital hemoglobin meter. Data were analyzed using the Spearman Rank test with a significance level of 0.05. Results: The majority of respondents (91.9%) had insufficient animal protein intake. 30.2% of respondents had mild anemia, and 4.7% had moderate anemia. Statistical test results showed a significant relationship between animal protein intake and hemoglobin levels (p < 0.05). Conclusion: There is a significant relationship between animal protein intake and hemoglobin levels in adolescent girls. Suggestion: Education on balanced nutrition is important to increase awareness and improve eating habits in adolescents to prevent anemia.   Keywords: Adolescent Girls; Anemia; Animal Protein; Hemoglobin.   Pendahuluan: Anemia merupakan salah satu masalah gizi yang umum terjadi pada remaja putri, terutama di masa pertumbuhan yang pesat. Salah satu faktor utama penyebab anemia adalah rendahnya asupan protein hewani, yang mengandung zat besi heme dan berperan penting dalam pembentukan hemoglobin. Remaja putri memiliki kebutuhan zat besi yang lebih tinggi, sehingga berisiko lebih besar mengalami anemia apabila pola makan tidak mencukupi. Tujuan: Untuk mengetahui hubungan asupan protein hewani, IMT/U, waktu tidur dengan kadar hemoglobin pada remaja putri di SMA. Metode: Penelitiian menggunakan pendekatan kuantitatif dengan desain cross sectional. Subjek penelitian berjumlah 87 remaja putri kelas X dan XI yang dipilih menggunakan teknik total sampling. Data asupan protein hewani dikumpulkan melalui kuesioner semi kuantitatif FFQ, dan kadar hemoglobin diukur menggunakan alat digital hemoglobin meter. Data dianalisis menggunakan uji Spearman Rank dengan tingkat signifikansi 0.05. Hasil: Sebagian besar responden memiliki asupan protein hewani dalam kategori kurang (91.9%). Sebanyak 30.2% responden mengalami anemia ringan, dan 4.7% mengalami anemia sedang. Hasil uji statistik menunjukkan adanya hubungan yang signifikan antara asupan protein hewani dengan kadar hemoglobin (p < 0.05). Simpulan: Terdapat hubungan yang signifikan antara asupan protein hewani dengan kadar hemoglobin pada remaja putri. Saran: Pentingnya edukasi gizi seimbang untuk meningkatkan kesadaran dan pola makan remaja dalam mencegah anemia.   Kata Kunci: Anemia; Hemoglobin; Protein Hewani; Remaja Putri.
Pengembangan biskuit tinggi serat dengan substitusi tepung alpukat sebagai makanan selingan pada balita yang mengalami konstipasi Hervidea, Radella; Gladisia, Aura Dita; Astuti , Dewi Woro
JOURNAL OF Qualitative Health Research & Case Studies Reports Vol 5 No 5 (2025): October Edition 2025
Publisher : Published by: Indonesian Public Health-Observer Information Forum (IPHORR) Kerjasama dengan Persatuan Perawat Nasional Indonesia (PPNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56922/quilt.v5i5.1416

Abstract

Background: Constipation, commonly referred to as constipation, is a symptom characterized by hard stools that are difficult to pass. The high fiber content in avocados provides benefits for digestive health because their insoluble fiber and healthy fats aid bowel movements and form a soft gel to facilitate bowel movements and help maintain good stool consistency. Purpose: To determine the formulation and nutritional content of biscuits with avocado flour substitution. Method: The study used a Completely Randomized Design (CRD) with four treatment levels: 0%, 25%, 50%, and 75%, among 25 participants. Results: The nutritional content of biscuits with avocado flour substitution with the best formulation (F3) after proximate testing was 8.69% protein, 9.62% fat, 74.43% carbohydrate, 3.13% fiber, 3.91% water, and 3.34% ash. Conclusion: The best biscuit formulation with avocado flour substitute is F3, with a formulation of 50% teru flour + 50% avocado flour. Suggestion: When processing with avocados, it is recommended to use fruit with a lower water content, firm flesh, and perfect ripeness.   Keywords: Avocado Flour; Biscuits; Fiber.   Pendahuluan: Konstipasi atau biasa disebut sembelit merupakan suatu gejala yang ditandai dengan feses yang keras sehingga sulit dikeluarkan. Kandungan serat yang tinggi pada alpukat memberikan manfaat bagi kesehatan pencernaan karena seratnya yang tidak larut dan lemak baik membantu pergerakan usus serta membentuk gel yang lembut untuk memperlancar buang air besar dan membantu menjaga konsistensi feses yang baik. Tujuan: Untuk mengetahui formulasi dan kandungan gizi biskuit dengan substitusi tepung alpukat. Metode: Penelitian menggunakan metode percobaan Rancangan Acak Lengkap (RAL) dengan 4 taraf perlakuan yaitu 0%, 25%, 50%, dan 75% kepada 25 partisipan. Hasil: Kandungan gizi pada biskuit dengan substitusi tepung alpukat dengan formulasi terbaik (F3) setelah dilakukan uji proksimat diperoleh hasil protein 8.69%, lemak 9.62%, karbohidrat 74,43%, serat 3.13%, kadar air 3.91%, dan kadar abu 3.34%. Simpulan: Formulasi biskuit dengan substitusi tepung alpukat yang terbaik adalah F3 dengan formulasi 50% tepung terigu + 50% tepung alpukat. Saran: pengolahan menggunakan alpukat, disarankan menggunakan buah yang kadar airnya lebih rendah, daging buahnya padat, dan tingkat kematangannya sempurna.   Kata Kunci: Biskuit; Tepung Alpukat; Serat.
Co-Authors A.A. Ketut Agung Cahyawan W Adelia Adelia, Adelia Adhi Nurhartanto, Adhi Ahsana, Nur Fauzun Ai Kustiani Ameliyah, Rantika Yesi Astuti , Dewi Woro Astuti, Dewi Woro Atikah Adyas Aulia, Alvina Dhea Dewi Dewi Endang Nurcahyani Gladisia, Aura Dita Janah , Widya Miftakhul Jayadi, Ajib Martha Lulus Lande, Martha Lulus Nathasa Khalida Dalimunthe Nur Aisah Nuri Aslami Nurul Aziza, Nurul Puteri, Hidayatusy Syukrina Putri, Laura Oktika Rahmadhani, Heni Rahmawati, Manda Ayu Rumana, Nova Mega Saleh, Asep Jalaludin Sefrita, Dea Sephia, Sephia Susanto, G. Nugroho Susanto, G. Nugroho Sutyarso Sutyarso Trisia, Dina Wati, Indah Rahma Widiastuti, Endang Linirin Widiastuti, Endang Linirin