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All Journal Indonesian Journal of Human Nutrition Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist)
Emi Inayah
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Health Professions Medicine & Pharmacology Nursing Public Health

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FAKTOR – FAKTOR YANG MEMPENGARUHI KEJADIAN ANEMIA PADA REMAJA PUTRI SMP ISTIQLAL DELITUA Abdul Hairuddin Angkat; Fauzi Romeli; Emi Inayah; Wanda Lestari
Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Vol. 20 No. 1 (2025): Jurnal Ilmiah PANNMED Periode Januari - April 2025
Publisher : Poltekkes Kemenkes Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/pannmed.v20i1.2257

Abstract

One of the health problems that often occurs in adolescents, especially adolescent girls, is anemia. This is caused by a lack of nutritional intake that affects the nutritional status of adolescents. Anemia is a condition in which hemoglobin and erythrocyte levels are lower than normal. The purpose of this study was to determine the factors associated with the incidence of anemia in adolescent girls at Istiqlal Delitua Junior High School. This research was conducted at Istiqlal Delitua Junior High School. The research was conducted in January 2024. Type of quantitative research with cross-sectional design. The population of adolescent girls in classes VII and VIII amounted to 51 students with a sample of 37 students. The sample technique used simple random sampling. The research instrument was a questionnaire and Hb checker (Easy Touch GCHb). Data analysis is univariate, bivariate and multivariate. The results showed that there was a relationship between breakfast habits and the incidence of anemia in adolescent girls obtained p=0.022 < (0.05), the relationship between nutritional knowledge and the incidence of anemia in adolescent girls in adolescent girls obtained p=0.002 < (0.05), and the relationship between gadget use activities with the incidence of anemia in adolescent girls obtained p=0.034 < (0.05). Based on the final model of multivariate analysis, the variable that has the greatest influence on the incidence of anemia is the breakfast variable.
Organoleptic Assessment and Chemical Content of Mullet Cheese Sticks for Infectious Diseases Siahaan, Ginta; Leni Astria; Mahdiah; Sri Heriyanto; Emi Inayah
Indonesian Journal of Human Nutrition Vol. 12 No. 1 (2025)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2025.012.01.10

Abstract

Infectious diseases are a global health problem and significantly contribute to mortality rates in Indonesia, including typhoid, HIV AIDS, hepatitis, pulmonary tuberculosis, and malaria in certain areas. According to the WHO in 2022, 84.2 million people have been infected with HIV, and around 40.1 million people have died. In Indonesia, the HIV prevalence in 2021 was 36,902 cases. An appropriate nutritional diet can prevent disease progression and complications, one of which is by providing high-protein snacks from mullet such as Keibel Sticks. This study aims to evaluate the organoleptic properties and analyze the chemical quality of Keibel Sticks, including zinc, albumin, iron content, and color characteristics as an alternative snack for people with infectious diseases. A Completely Randomized Design (CRD) was used, consisting of three treatments and two repetitions. The experimental units, which consisted of formulations A, B, and C, differed in main ingredient compositions and were then organoleptically tested by 60 panelists. Data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test, and results were presented descriptively in tables. The findings showed that formulation B, consisting of 50 g of mullet fish flour, 50 g of tapioca flour, and 75 g of cheese, was the most preferred. This formulation contained 1.085 mg of zinc (0.9% RDA contribution), 3.91 g of albumin, and 0.072 g of iron (8% RDA contribution). Keibel Sticks had a light yellow-brown color, a distinctive fish aroma, a dense and crunchy texture, and a savory flavor.  
Co-Authors Abdul Hairuddin Angkat Fauzi Romeli Ginta Siahaan Leni Astria Mahdiah Sri Heriyanto Wanda Lestari