International Journal of Health, Engineering and Technology
International Journal of Health, Engineering and Technology (IJHET) is to provide research media and an important reference for the progress and dissemination of research results that support high-level research in the field of Health, Engineering and technology. Original theoretical work and application-based studies, which contribute to a better understanding of all areas of Health, Engineering and Technology , the journal publishes articles six times a year in May, July, September, November, January and March. Scope: International Journal of Health, Engineering and Technology (IJHET) is to provide a research medium and an important reference for the advancement and dissemination of research results that support high-level research in the fields of Health, Engineering and Technology Research. Original theoretical work and application-based studies, which contributes to a better understanding all fields of Health, Engineering and Technology Research. Healt : Clinical Nutrition, Community Nutrition, Institutional Nutrition, Food Technology, Food Security, Pediatric Physiotherapy, Geriatric Physiotherapy, Cardiovascular and Pulmonary Physiotherapy, Musculoskeletal Physiotherapy, Sports Physiotherapy, Public Health, Community Sanitation, Environmental Health, Nursing, Biology, Medicine, Pharmacy. Engineering : The field of mechanical Engineering include expertise in energy conversion, construction machinery, manufacturing and materials. The field of Electrical Engineering which includes skills power engineering, telecommunications engineering and information, as well as control and instrumentation. The field of Chemical Engineering which includes expertise in the field of new and renewable energy, the environment field. The field of Civil Engineering which includes expertise in the fields of structural, geotechnical, transportation and water. The field of Metallurgical Engineering which includes expertise in extraction, manufacturing and characterization of materials. The field of Industrial Engineering which includes enterprise management system, working system and the ergonomics and manufacturing systems. Technology: Open Source Application, Information Management, Information System, IT & Social Impact, Geographical Information System, Web Engineering, Database Design & Technology, Data Warehouse, Network Security, Data Mining, Computer Architecture Design, Mobile Programming.
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The Effect Of Purple Sweet Potato Processed Product Innovation On The Nutritional Status And Hemoglobin Levels Of Pregnant Women In Mongeudong Village, Lhokseumawe City
Cut Linar;
Muammar Muammar;
Devi Aprianti;
Wahyuni Wahyuni;
Myrna Lestari AB;
Hernita Hernita
International Journal of Health Engineering and Technology Vol. 4 No. 5 (2026): IJHESS JANUARY 2026
Publisher : CV. AFDIFAL MAJU BERKAH
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DOI: 10.55227/ijhet.v4i5.575
Food innovations based on local ingredients have the potential to improve the nutritional status and health of pregnant women. One of the local foods rich in nutrients is purple sweet potato, which contains complex carbohydrates, iron, and antioxidants. This study aims to analyze the effect of purple sweet potato product innovations on the nutritional status and hemoglobin levels of pregnant women in Mongeudong Village, Lhokseumawe City. This study used a quasi-experimental design with a pretest–posttest approach without a control group. The sample consisted of 34 pregnant women in their second and third trimesters selected using a total sampling technique. Nutritional status data were measured using BMI/MUI and hemoglobin levels were measured using a digital Hb device. Data analysis included univariate and bivariate analyses using paired t-tests. The results showed an increase in the nutritional status of pregnant women from 44.1% to 67.6% after the intervention. In addition, the proportion of pregnant women with normal hemoglobin levels increased from 41.2% to 70.6%. The statistical test results showed a significant effect of purple sweet potato product innovations on nutritional status (p = 0.002) and hemoglobin levels of pregnant women (p = 0.001). The conclusion of this study shows that the innovation of processed purple sweet potato products is effective in improving the nutritional status and hemoglobin levels of pregnant women