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Dewi, Apiska Prima
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Public Health

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Journal : JURNAL ILMU KEBIDANAN

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Hubungan Kadar HB dan Junk Food dengan Kejadian Disminorea Pada Remaja Putri Herman, Hernianti; Dewanti, Ritma; Ishak, Syamsopyan; Rate, Suherman; Dewi, Apiska Prima
Jurnal Ilmu Kebidanan Vol 14, No 2 (2024): Jurnal Ilmu Kebidanan
Publisher : Sekolah Tinggi Ilmu Kesehatan Adila Bandar Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54444/jik.v14i2.157

Abstract

Background; Dysmenorrhea is a problem that occurs in women of reproductive age which has an impact on reducing women's productivity and quality of life, such as absence from school, activity restrictions, decreased academic performance, sleep disorders, mood disorders. Purpose; This research was to determine the relationship between hemoglobin levels and junk food with the incidence of dysmenorrhea in female girls. Methods: ; This research was conducted at STIKES Adila Bandar Lampung with 30 female respondents from the Undergraduate Nutrition Study Program. Data collection was carried out by checking hemoglobin levels, frequency of consumption of junk food and desminorrhea levels. Results: Based on the Pearson Correlation test, the research results show hemoglobin levels with a p value of 0.442 > 0.05 with a Pearson correlation value of -0.146 and the junk food variable with a p value of 0.012 < 0.05 with a Pearson correlation value of 0.451. Conclusion So it can be concluded that there is no clear linear relationship between hemoglobin levels and the incidence of dysmenorrhea, but there is a positive linear correlation between consumption of junk food and the incidence of dysmenorrhea.
Brownies Pisang Sebagai Pangan Funsional Pencegahan Masalah Gizi Pada Ibu Hamil Rate, Suherman; Ishak, Syamsopyan; Dewanti, Ritma; Dewi, Apiska Prima
Jurnal Ilmu Kebidanan Vol 14, No 1 (2024): Jurnal Ilmu kebidanan
Publisher : Sekolah Tinggi Ilmu Kesehatan Adila Bandar Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54444/jik.v14i1.151

Abstract

Background: bananas can be used as an alternative staple food because of their high carbohydrate content. Objective: This research aims to find a formulation for making brownies from banana flour and analyze its acceptability and nutritional content. Methods: This research uses a laboratory experimental method with diversified treatment of banana flour in brownies to produce this most preferred product using a hedonic test, then a proximate analysis test is carried out on each sample compared with the control. The method used was a Completely Randomized Design (CRD) method with three repetitions in testing the nutritional content. Results: there is an effect of nutrition education on nutritional knowledge in female adolescents with p = 0.000. Conclusion: There is a significant difference in treatments F1, F2, F3, and F4 with banana flour substitution. There were real differences in the treatment of F1, F2, F3, and F4 on water content, ash content, protein content, fat content, crude fiber content, and carbohydrate content in brownies with banana flour substituted. The potential for banana flour to become a functional food raw material is very high.
Co-Authors Dewanti, Ritma Herman, Hernianti Ishak, Syamsopyan Rate, Suherman