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UJI DAYA TERIMA FORMULASI KUE SEMPRIT DENGAN PENAMBAHAN HATI AYAM DAN TEPUNG KACANG KEDELAI Srirekha Mutiasyahrain; Yulianto; Afriyana Siregar
NUTRIENT Vol. 3 No. 1 (2023): Nutrient: Jurnal Gizi
Publisher : POLTEKKES KEMENKES MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/nutrient.v3i1.1621

Abstract

Anemia adalah suatu kondisi di mana jumlah sel darah merah atau konsentrasi hemoglobin di dalamnya lebih rendah dari biasanya. Salah satu upaya untuk mengatasi anemia adalah dengan melalui pendekatan inovasi produk kaya zat besi yang menyehatkan yaitu kue semprit dengan penambahan hati ayam dan tepung kacang kedelai. Tujuan penelitian ini untuk mengetahui daya terima kue semprit dengan penambahan hati ayam dan tepung kacang kedelai. Jenis penelitian ini adalah eksperimen dan uji friedman dengan desain RAL menggunakan SPSS. Diketahui dari uji statistik bahwa ada hubungan formulasi kue semprit dengan penambahan hati ayam dan tepung kacang kedelai terhadap daya terima dari segi warna, tekstur, dan rasa (p<0,05). Namun dari kategori aroma tidak ada hubungan formulasi (p>0,05). Kesimpulannya panelis lebih menyukai F1 dari semua kategori (warna, aroma, tekstur, dan rasa) dibandingkan dengan F2 dan F3.
The Effect of Chicken Liver and Red Spinach Nuggets on Increasing Hemoglobin Levels in Anemic Adolescent Girls Ana Mawaddah; Ahmad Sadiq; Nurul Salasa Nilawati; Yulianto; Eliza
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.13609

Abstract

Background: Anemia caused by iron deficiency is a common medical condition experienced by adolescent girls. Providing high-protein and iron-rich foods, such as chicken liver nuggets and red spinach, can serve as an alternative snack for individuals with anemia, given in a portion of 120 grams per day. Purpose: This study aims to determine the effect of administering chicken liver nuggets and red spinach on the increase in hemoglobin levels in anemic adolescent girls at SMA Negeri 19 Palembang. Methods: This study employed a quasi-experimental design using a two-group pretest-posttest approach. The sample consisted of 50 anemic adolescent girls, divided into two groups. The treatment group received chicken liver and red spinach nuggets, while the control group received commercial chicken nuggets, through simple random sampling. The intervention was conducted over 10 days. Data analysis was performed using paired t-tests and independent t-tests to assess significant differences between groups. Results: The mean hemoglobin level in the treatment group before the intervention was 10.98 g/dL, which increased to 12.99 g/dL after the intervention, with an increase of 2 g/dL. Based on the independent t-test, there was a significant difference in the mean hemoglobin level between the treatment and control groups, amounting to 1.23 g/dL and a p-value of 0.000 (<0.05). Conclusion: The administration of chicken liver nuggets and red spinach significantly increases hemoglobin levels in anemic adolescent girls at SMA Negeri 19 Palembang.
The Effect of Giving Chicken Liver Flour and Mung Bean Flour Pie on Hemoglobin Levels in Anemic Adolescent Girls Gusti Cantika Amanda Putri; Ahmad Sadiq; Yunita Nazarena; Eliza; Yulianto; Sartono; Podojoyo
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.13689

Abstract

Background: Anemia remains a significant public health problem, particularly among adolescent girls in Indonesia. This condition is characterized by low hemoglobin levels in the blood, which can impair concentration, reduce productivity, and negatively affect reproductive health. One strategy to address this problem is through interventions using locally available food sources, such as pais formulated from chicken liver flour (a source of heme iron) and mung bean flour (a source of non-heme iron). To enhance iron absorption, the intervention was fortified with vitamin C derived from orange topping. Objective: This study aims to analyze the effect of Pikhaya consumption on improving hemoglobin levels among anemic female students at SMA Muhammadiyah 1 Palembang. Methods: A quasi-experimental design with a two-group pretest–posttest approach was employed. A total of 50 tenth-grade students were selected as participants and assigned into two groups: the intervention group (provided with an 80 g pai per day for 10 consecutive days, accompanied by nutrition education) and the comparison group (received nutrition education only). Results: The mean hemoglobin level in the intervention group increased from 9.57 g/dL (pre-intervention) to 10.76 g/dL (post-intervention), with a mean difference of 1.19 g/dL. Statistical analysis revealed a significant difference between the intervention and comparison groups (p-value = 0.000; α < 0.05). Conclusion: The administration of pikhaya has been proven effective in increasing hemoglobin levels among anemic adolescent girls at SMA Muhammadiyah 1 Palembang.
The Effect of Chicken Liver and Red Spinach Nuggets on Increasing Hemoglobin Levels in Anemic Adolescent Girls Ana Mawaddah; Ahmad Sadiq; Nurul Salasa Nilawati; Yulianto; Eliza
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.13609

Abstract

Background: Anemia caused by iron deficiency is a common medical condition experienced by adolescent girls. Providing high-protein and iron-rich foods, such as chicken liver nuggets and red spinach, can serve as an alternative snack for individuals with anemia, given in a portion of 120 grams per day. Purpose: This study aims to determine the effect of administering chicken liver nuggets and red spinach on the increase in hemoglobin levels in anemic adolescent girls at SMA Negeri 19 Palembang. Methods: This study employed a quasi-experimental design using a two-group pretest-posttest approach. The sample consisted of 50 anemic adolescent girls, divided into two groups. The treatment group received chicken liver and red spinach nuggets, while the control group received commercial chicken nuggets, through simple random sampling. The intervention was conducted over 10 days. Data analysis was performed using paired t-tests and independent t-tests to assess significant differences between groups. Results: The mean hemoglobin level in the treatment group before the intervention was 10.98 g/dL, which increased to 12.99 g/dL after the intervention, with an increase of 2 g/dL. Based on the independent t-test, there was a significant difference in the mean hemoglobin level between the treatment and control groups, amounting to 1.23 g/dL and a p-value of 0.000 (<0.05). Conclusion: The administration of chicken liver nuggets and red spinach significantly increases hemoglobin levels in anemic adolescent girls at SMA Negeri 19 Palembang.
The Effect of Giving Chicken Liver Flour and Mung Bean Flour Pie on Hemoglobin Levels in Anemic Adolescent Girls Gusti Cantika Amanda Putri; Ahmad Sadiq; Yunita Nazarena; Eliza; Yulianto; Sartono; Podojoyo
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.13689

Abstract

Background: Anemia remains a significant public health problem, particularly among adolescent girls in Indonesia. This condition is characterized by low hemoglobin levels in the blood, which can impair concentration, reduce productivity, and negatively affect reproductive health. One strategy to address this problem is through interventions using locally available food sources, such as pais formulated from chicken liver flour (a source of heme iron) and mung bean flour (a source of non-heme iron). To enhance iron absorption, the intervention was fortified with vitamin C derived from orange topping. Objective: This study aims to analyze the effect of Pikhaya consumption on improving hemoglobin levels among anemic female students at SMA Muhammadiyah 1 Palembang. Methods: A quasi-experimental design with a two-group pretest–posttest approach was employed. A total of 50 tenth-grade students were selected as participants and assigned into two groups: the intervention group (provided with an 80 g pai per day for 10 consecutive days, accompanied by nutrition education) and the comparison group (received nutrition education only). Results: The mean hemoglobin level in the intervention group increased from 9.57 g/dL (pre-intervention) to 10.76 g/dL (post-intervention), with a mean difference of 1.19 g/dL. Statistical analysis revealed a significant difference between the intervention and comparison groups (p-value = 0.000; α < 0.05). Conclusion: The administration of pikhaya has been proven effective in increasing hemoglobin levels among anemic adolescent girls at SMA Muhammadiyah 1 Palembang.
The Effect of Chicken Liver and Red Spinach Nuggets on Increasing Hemoglobin Levels in Anemic Adolescent Girls Ana Mawaddah; Ahmad Sadiq; Nurul Salasa Nilawati; Yulianto; Eliza
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.13609

Abstract

Background: Anemia caused by iron deficiency is a common medical condition experienced by adolescent girls. Providing high-protein and iron-rich foods, such as chicken liver nuggets and red spinach, can serve as an alternative snack for individuals with anemia, given in a portion of 120 grams per day. Purpose: This study aims to determine the effect of administering chicken liver nuggets and red spinach on the increase in hemoglobin levels in anemic adolescent girls at SMA Negeri 19 Palembang. Methods: This study employed a quasi-experimental design using a two-group pretest-posttest approach. The sample consisted of 50 anemic adolescent girls, divided into two groups. The treatment group received chicken liver and red spinach nuggets, while the control group received commercial chicken nuggets, through simple random sampling. The intervention was conducted over 10 days. Data analysis was performed using paired t-tests and independent t-tests to assess significant differences between groups. Results: The mean hemoglobin level in the treatment group before the intervention was 10.98 g/dL, which increased to 12.99 g/dL after the intervention, with an increase of 2 g/dL. Based on the independent t-test, there was a significant difference in the mean hemoglobin level between the treatment and control groups, amounting to 1.23 g/dL and a p-value of 0.000 (<0.05). Conclusion: The administration of chicken liver nuggets and red spinach significantly increases hemoglobin levels in anemic adolescent girls at SMA Negeri 19 Palembang.
The Effect of Giving Chicken Liver Flour and Mung Bean Flour Pie on Hemoglobin Levels in Anemic Adolescent Girls Gusti Cantika Amanda Putri; Ahmad Sadiq; Yunita Nazarena; Eliza; Yulianto; Sartono; Podojoyo
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.13689

Abstract

Background: Anemia remains a significant public health problem, particularly among adolescent girls in Indonesia. This condition is characterized by low hemoglobin levels in the blood, which can impair concentration, reduce productivity, and negatively affect reproductive health. One strategy to address this problem is through interventions using locally available food sources, such as pais formulated from chicken liver flour (a source of heme iron) and mung bean flour (a source of non-heme iron). To enhance iron absorption, the intervention was fortified with vitamin C derived from orange topping. Objective: This study aims to analyze the effect of Pikhaya consumption on improving hemoglobin levels among anemic female students at SMA Muhammadiyah 1 Palembang. Methods: A quasi-experimental design with a two-group pretest–posttest approach was employed. A total of 50 tenth-grade students were selected as participants and assigned into two groups: the intervention group (provided with an 80 g pai per day for 10 consecutive days, accompanied by nutrition education) and the comparison group (received nutrition education only). Results: The mean hemoglobin level in the intervention group increased from 9.57 g/dL (pre-intervention) to 10.76 g/dL (post-intervention), with a mean difference of 1.19 g/dL. Statistical analysis revealed a significant difference between the intervention and comparison groups (p-value = 0.000; α < 0.05). Conclusion: The administration of pikhaya has been proven effective in increasing hemoglobin levels among anemic adolescent girls at SMA Muhammadiyah 1 Palembang.
Co-Authors Afriyana Siregar Ahmad Sadiq Ana Mawaddah Eliza Gusti Cantika Amanda Putri Nazarena, Yunita Nurul Salasa Nilawati Podojoyo Sartono Srirekha Mutiasyahrain