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All Journal Media Penelitian dan Pengembangan Kesehatan GIZI INDONESIA Amerta Nutrition Journal of Saintech Transfer Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Jurnal Health Sains Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Media Informatika Journal of Educational Innovation and Public Health
Urbanus Sihotang
Politeknik Kesehatan, Jurusan Gizi, Kemenkes Medan
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Efektivitas Kombinasi Tablet Tambah Darah dengan Jeruk Manis dalam Meningkatkan Kadar Hemoglobin: The Effectiveness of Combining Iron Supplementation with Sweet Orange in Increasing Hemoglobin Levels Sihotang, Urbanus; Sinaga, Nora Martis; Nasution, Erlina
Amerta Nutrition Vol. 9 No. 3 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i3.2025.412-418

Abstract

Background: Iron (Fe) deficiency is the leading cause of anemia worldwide due to the impact on hemoglobin (Hb) production. Meanwhile, several nutrients, including protein, iron, copper (Cu), zinc (Zn), vitamin A, and vitamin C, influence Hb levels. Objective: This study aimed to evaluate the effectiveness of iron supplementation combined with sweet orange in increasing Hb levels. Methods: A quasi-experimental pretest-posttest design was used with a total of 45 menstruating female students from Grades 8 and 9 as participants. These individuals were divided into two groups, one group received iron supplements (TTD) alone, while the other was given TTD combined with 130 grams of sweet orange, providing 63.7 mg of vitamin C, for 12 weeks. Hb levels before and after the intervention were measured using the Easy Touch GCHb device. An independent t-test was used for statistical analysis. Results: The results showed that the combination of TTD and vitamin C from sweet orange was significantly more effective in increasing Hb levels in adolescents compared to TTD alone (p-value=0.001). Conclusions: The combination of TTD and sweet orange was more effective in increasing Hb levels. These results provide valuable insights for government programs aimed at improving adolescent iron supplementation by incorporating vitamin C-rich food sources, such as sweet orange, to enhance iron absorption.
Formulation of Recipes and Organoleptic Properties of Tinuktuk as Simalungun Traditional Food Tarigan, Novriani; Silalahi, Jansen; Sihotang, Urbanus
Jurnal Health Sains Vol. 5 No. 2 (2024): Jurnal Health Sains
Publisher : Syntax Corporation Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/jhs.v5i2.1228

Abstract

Tinuktuk is a traditional spice sauce of the  simalungun ethnic group. It is believed as a traditional health icon  To search the best formulation of ingredients', to search the best production process and to evaluate its organoleptics properties. The search for formulation ingredients is an exploratory qualitative study with participant observation method. The organoleptic test was carried out by fifty untrained panelists on a scale of 1 (dislike) to 5 (very like). Organoleptic values ​​including taste, aroma, texture and color Six formulations of tinuktuk, containing of 8 to 15 ingredients. Three kinds of production process:  first by mashing the fresh ingredients and then roasting them. The second process is mashing the rosated material. The third is a combination of both processes. These processes could be distingueished by the organoleptic values. The incremented values resulted from T5, T1, T3 formulations. T3 formula contains 15 ingredients use the third production process. This value could be taken as a reference for tinuktuk standard.
Co-Authors Efendi S Nainggolan Effendy Nainggolan Erlina Nasution Erlina Nasution Erlina Nasution, Erlina Fitri, Nabilah Arisya Ginta Siahaan Hany Putri Hidayat Jansen Silalahi Lita, Putri Ragel Mincu Manalu Olwin Nainggolan Sinaga, Nora Martis