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All Journal AcTion: Aceh Nutrition Journal Journal of Applied Nutrition and Dietetic
Arifin, Syuja’ Rafiqi
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Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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The Effect of Whatsapp-Based Nutrition Education on Anemia Knowledge and Attitudes Among Female Adolescents In Pidie District Nurzinah, Risa; Al Rahmad, Agus Hendra; Arifin, Syuja’ Rafiqi
JAND: Journal of Applied Nutrition and Dietetic Vol. 5 No. 2 (2025): December 2025
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v5i2.952

Abstract

Anemia remains a major public health concern in Indonesia, affecting individuals across all age groups, particularly women and adolescents. According to Basic Health Research (2018), anemia prevalence among women is 48.9%. In Pidie Regency, the prevalence of Iron Deficiency Anemia (IDA) remains high, largely due to low compliance with iron supplement consumption among adolescents. This study aimed to analyze the effect of WhatsApp-based nutrition education on knowledge and attitudes regarding anemia among female adolescents. This quasi-experimental study applied a one-group pretest–posttest design with a non-probability quota sampling method. A total of 42 female adolescents participated. Data were collected using validated structured questionnaires administered before and after the intervention. Nutrition education was delivered through WhatsApp media, focusing on anemia prevention and management. Paired t-test was employed to analyze differences between pretest and posttest scores. Results showed a significant improvement in knowledge, with a mean increase of 10.47 points from baseline (p = 0.000). Attitude scores also improved significantly, with a mean increase of 1.19 points (p = 0.001, t = 3.89, SD = 1.40). Overall, the average knowledge improvement reached 10.5 points after the intervention. In conclusion, WhatsApp-based nutrition education proved effective in enhancing both knowledge and attitudes about anemia among female adolescents. This digital health promotion approach offers an accessible, cost-effective, and practical strategy that can be adopted by nutritionists and health workers to strengthen education programs and encourage positive behavior change for anemia prevention.
Effects of moringa leaf powder substitution on organoleptic characteristics, iron, and vitamin C of calamansi orange gummy candy Salwa, Nabila; Ahmad, Aripin; Fitriyaningsih, Eva; Novita, Rosi; Arifin, Syuja’ Rafiqi; Nuraskin, Cut Aja
AcTion: Aceh Nutrition Journal Vol 10, No 4 (2025): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i4.2816

Abstract

Gummy candy is widely consumed but generally low in micronutrients. Fortification with local ingredients rich in iron and vitamin C may improve its nutritional value. This study aimed to determine the effects of substituting moringa (Moringa oleifera) leaf powder solution on the organoleptic characteristics, iron content, and vitamin C levels of calamansi orange gummy candy. This experimental study employed a Completely Randomized Design and was conducted at the Food Laboratory, Department of Nutrition, Poltekkes Kemenkes Aceh, with chemical analyses performed at BSPJI Banda Aceh from November to December 2024. Three formulations with 30%, 40%, and 50% moringa leaf powder solution were prepared in triplicates. The organoleptic acceptance (color, taste, aroma, and texture) was evaluated using a hedonic test by 30 semi-trained panelists. Iron content was analyzed using atomic absorption spectrophotometry, and vitamin C content was determined by titration. Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (α = 0.05). The results showed that the substitution significantly affected the iron and vitamin C content (p < 0.001). Iron levels increased significantly with higher substitution levels (0.16 ± 0.01, 0.21 ± 0.00, and 0.26 ± 0.02 mg per 25 g; Duncan a < b < c). Vitamin C levels also differed significantly, with the 30% formulation showing higher values than the 40% and 50% formulations (3.31 ± 0.00 mg vs. 3.10 ± 0.01 mg and 3.03 ± 0.00 mg per 25 g, respectively; Duncan a > b = b). In conclusion, substitution with moringa leaf powder solution improves the micronutrient content of calamansi gummy candy, with the 50% formulation providing the highest iron content.
Co-Authors Agus Hendra Al Rahmad Aripin Ahmad, Aripin Cut Aja Nuraskin Fitriyaningsih Fitriyaningsih Nurzinah, Risa Rosi Novita, Rosi Salwa, Nabila