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Journal : Proceeding International Health Conference

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The Effect of Integrated Nutrition Services on the Bodyweight of Underweight Children in Tanah Garam Health Center Coverage Area, Solok City, West Sumatera Umar, Hermita Bus; Dianti, Nova; John Amos; Gusnedi; Zulferi
proceedinginternational Vol. 3 (2023): Proceeding International Health Conference, 1th July 2023
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v3i.15

Abstract

Being underweight in children under five in Indonesia is still high. Integrated nutrition service is one of the innovative programs to overcome the underweight problem among under-five children. This study aims to determine the effect of integrated nutrition services on the bodyweight of underweight under-five children in Tanah Garam Health Center, Solok City. The study used a pre-experimental one-group pretest-posttest design. As the study subject, we recruited 30 healthy underweight children (WAZ -2<x<-3SD). Data collection includes body weight before and after the 10-days intervention. The body weight difference was analyzed using the dependent t-test. There was a significant change in children's weight as seen from the increase in the weight for age Z score (WAZ) after the provision of integrated nutrition service (P<0.05). About 76% of the subjects had bodyweight improvement. The mean body weight increase from baseline to end line was 0,25±1,17 kg, while the WAZ increased from -2.32 to -2.12 The implementation of integrated nutrition service could potentially improve the bodyweight of underweight children. It is recommended that all healthy underweight children participate in implementing the program.
The Potential of Dadih as a Functional Food in Disaster Preparedness Gusnedi; Habibi, Nur Ahmad; Sartika, Wiwi; Ismanilda; Amalia, Suci
proceedinginternational Vol. 4 (2024): Proceeding International Conference 1th February 2024
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v4i.47

Abstract

Dadih is a traditional food from West Sumatra made through a 48-hour fermentation process in bamboo. It exhibits a diverse range of nutritional content and active compounds. This research aimed to evaluate dadih from Padang Panjang as a potential functional food for emergency situations. The method involved testing dadih to determine its nutritional content, antioxidant activity, and shelf life. The research results indicated that dadih has a relatively good protein content at 7.55% and an antioxidant activity of 142.49±0.25 mg/kg, falling into the moderate category. Furthermore, dadih boasts an excellent shelf life, lasting up to 6 days at room temperature and 30 days in the refrigerator. In conclusion, based on its nutritional content, antioxidant activity, and shelf life, dadih is considered a suitable candidate for a functional food in emergency conditions.
Co-Authors Abdul Gafar, Abdul Amos, John Andrafikar Ayu Mardian Deharnita Dianti, Nova Hasneli Hayati, Neni Fitra Hermita Bus Umar Ismanilda Marza, Firwandri Minarni Nur Ahmad Habibi Safyanti Suci Amalia Tintin Dwi Sumarni, Tintin Dwi Wiwi Sartika Yusra, Aini Zulferi Zulfikri