Efficacy of Micronutrient Supplementation from Local Food of Bada Fish (Stolephorus Insularis) on the Status of Anemia Among Adolescents in Padang City

The objective of this study was to determine the effectiveness of functional supplementary food formulas of the bada fish flour against the levels of adolescent Hb in the city of Padang, West Sumatra Province. This research is a continuation of the previous research – preparing additional food products for anemia (FUMIA) based on local food ingredients of bada fish in the form of cookies. The research design used was the One Group Free Post T by conducting an efficacy test on the FUMIA formula intervention with a duration of intervention of 21 days. The results showed an increase in the average Hb level of the subjects before being given an intervention of 0.35 mg%, but not significantly different. For further research, it is necessary to increase the number of subjects/research samples and the implementation of longer interventions and the provision of interventions accompanied by the provision of foods containing high vitamin C so that iron absorption is better

PERILAKU MAKAN DAN KEJADIAN ANEMIA PADA MAHASISWI

This study aims to determine the relationship of eating behavior with the incidence of anemia at the college level II Nutrition Study Program DIII Poltekkes Ministry of Health of the Republic of Indonesia Padang. This research is analytic with cross sectional design, which is in Poltekkes Kemenkes RI Padang in 2016. The research population is the second grader of Nutrition Study Program DIII Poltekkes Kemenkes RI Padang with the number of sample 48 people and taken by simple random. example. The incidence of anemia at the college level II DIII Nutrition Study Program is 50%, more than half female students have frequency of consumption of heme iron source, non heme iron, less. More than half of female students had a non-diverse source of non-haemed sources. Most students lacked protein intake, more than half had less vitamin C. There was a significant relationship between the frequency and amount of iron sources with the occurrence of anemia, but on iron sources there was no significant association. Means between the frequency and amount of nonheme iron sources with the occurrence of anemia, there was no significant association between the types of nonheme iron sources and the occurrence of anemia. There is a significant relationship between protein intake and vitamin C with the incidence of anemia. Expected to increase consumption of foods high in iron, especially the source of iron heme and non heme iron and accompanied by eating food sources of vitamin C.

The Effectivity of Tomato and Guava Combination Juice and Guava Juice Administration on Blood Glucose Level in Patients with Type II Diabetes Mellitus

This study aims to determine the effectivity of tomato and guava juice combination with guava juice on blood glucose levels of patients with type II diabetes mellitus in the work area of Kuranji Padang Health Center in 2019. This quasi-experimental study used a pretest-posttest design with a control group. The population of this study was all patients with type II diabetes mellitus in the working area of Kuranji Health Center, Padang City. Sampling is done by purposive sampling. The number of samples was 24 people, divided into treatment groups and a control group. The data obtained were analyzed by two different dependent tests and an independent t-test. The results of statistical tests showed that there were significant differences between the average decrease in fasting blood glucose levels of respondents who were given tomato and guava combination juice with respondents who were given guava juice (p = 0,026). People with diabetes mellitus are expected to consume tomato and guava combination juice as a form of complementary therapy

Efficacy of Micronutrient Supplementation From Local Food of Bada Fish (Stolephorus Insularis) on the Status of Anemia Among Adolescents in Padang City

The objective of this study was to determine the effectiveness of functional supplementary food formulas of the bada fish flour against the levels of adolescent Hb in the city of Padang, West Sumatra Province. This research is a continuation of the previous research – preparing additional food products for anemia (FUMIA) based on local food ingredients of bada fish in the form of cookies. The research design used was the One Group Free Post T by conducting an efficacy test on the FUMIA formula intervention with a duration of intervention of 21 days. The results showed an increase in the average Hb level of the subjects before being given an intervention of 0.35 mg%, but not significantly different. For further research, it is necessary to increase the number of subjects/research samples and the implementation of longer interventions and the provision of interventions accompanied by the provision of foods containing high vitamin C so that iron absorption is better

Pengaruh Subtitusi Tepung Kacang Hijau terhadap Mutu Organoleptik dan Kadar Protein Beras Rendang

Beras Rendang is one of the traditional food from West Sumatra, originating from the city of Payakumbuh. It is made with glutinous rice, which has low protein content. Substitution glutinous rice flour with mung bean flour as a protein source in Beras Rendang is expected to increase the protein content. The aim of this study is to determine the utilization of mung bean flour in the production of Beras rendang in terms of organoleptic quality and protein content. The research design used was an experimental design with a Completely Randomized Design (CRD) consisting of 4 treatments with 2 replications. The products were tested for organoleptic quality and protein content. Data analysis was performed descriptively and using a comparative test The organoleptic test data and protein content were analyzed descriptively. The results of the organoleptic test showed an overall preference of the panelists towards the color, aroma, texture, and taste, with an average score of 3.1. The best substitution of mung bean flour in terms of organoleptic quality for Beras rendang was found in treatment P1, using 100 grams of mung bean flour. The protein content in the best treatment (P1) was 8.9 grams. Substitution mung bean flour can increase the protein content, but it also affects the taste, color, texture, and aroma of the product. Therefore, other techniques are needed to improve the quality of the product

Review Potensi Pemanfaatan Protein Hewani Hidrolisat untuk Penanganan Stunting

Stunting is a priority nutritional problem that must be resolved immediately because it can have an impact on an individual's quality of life in the future. Providing animal protein in the form of protein hydrolyzate is considered to be a breakthrough to overcome this problem. The complete amino acid content in protein hydrolyzate can influence the signaling of the mechanistic target of rapamycin complex 1 (mTORC1) which can improve individual growth and development. Protein hydrolyzate can be prepared chemically, microbiologically, and enzymatically. Protein hydrolyzate has a good level of safety and quality when used to intervene in stunting problems. This product can also be given alone or in combination with other ingredients through nutrification in various products. Therefore the use of protein hydrolyzate has the potential to be used as a product to overcome stunting problem