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Percik, edisi IV, 2010, hal. 32-33
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Indeks Artikel Jurnal-Majalah Pusat Informasi Kesehatan Masyarakat
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Lucie Widowati ... [et al.]
MPPK Vol.29, No.2
Jakarta : Balitbangkes Kemenkes RI, 2019
Indeks Artikel Jurnal-Majalah Pusat Informasi Kesehatan Masyarakat
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Lucie Widowati ... [et al.]
CDF-No.15
Jakarta : [s.n.] :
1993
Indeks Artikel Jurnal-Majalah Pusat Informasi Kesehatan Masyarakat
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CDK Vol.36, No.7 (2009)
Jakarta : Kalbe Farma, 2009
Indeks Artikel Jurnal-Majalah Pusat Informasi Kesehatan Masyarakat
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Lucie Widowati, Pudjiastuti, Ani Isnawati
CDF-No.13
Jakarta : [s.n.] :
1992
Indeks Artikel Jurnal-Majalah Pusat Informasi Kesehatan Masyarakat
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Lu'ai Hana' Adilah; Pembimbing: Ahmad Syafiq; Ratu Ayu Dewi Sartika, Triyanti, Dodik Briawan ; Annis Catur Adi
Abstrak:
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Anemia merupakan keadaan dimana kadar hemoglobin lebih rendah dari normal. Penelitian ini bertujuan untuk mengetahui pengaruh konsumsi tablet zat besi (fe) dan kombinasi tablet zat besi (fe) dengan kapsul serbuk daun kelor (Moringa oleifera) terhadap perubahan kadar hemoglobin ibu hamil anemia di Puskesmas Sisir, Kota Batu, Jawa Timur. Penelitian ini merupakan penelitian kuantitatif dengan desain quasi eksperimen dengan pendekatan pretest dan post test design. Terdapat 34 orang partisipan yang mengikuti penelitian ini, kemudian dibagi menjadi 2 kelompok masing-masing 17 responden. Kelompok eksperimen menerima Tablet zat besi (Fe) dan kapsul serbuk daun kelor dan kelompok kontrol menerima tablet zat besi (Fe). Analisis data perubahan kadar hemoglobin menggunakan uji T-Test berpasangan. Berdasarkan hasil penelitian rata-rata kadar Hb pada kelompok kontrol sebelum perlakuan adalah 9.93 g/dl dan kadar Hb sesudah perlakuan adalah 12,79 g/dl. Rata—rata kadar Hb pada kelompok eksperimen sebelum diberikan perlakuan adalah 10,01 g/dL dan kadar Hb setelah diberikan perlakuan adalah 13,15 g/dL. Terdapat pengaruh konsumsi kapsul serbuk daun kelor pada ibu hamil terhadap perubahan kadar hemoglobin di Puskesmas Sisir, Kota Batu, Jawa Timur (p-value < 0,05).
Anemia is a condition where hemoglobin levels are lower than normal. This study aims to determine the effect of consumption of iron (Fe) tablets and a combination of iron (Fe) tablets with Moringa leaf powder capsules on increasing hemoglobin levels of anemic pregnant women at the Sisir Health Center, Batu City, East Java. This research is quantitative research with quasi-experimental design with pretest and post test design approaches. There were 34 participants who participated in this study, then divided into 2 groups of 17 respondents each. The experimental group received iron tablets (Fe) and moringa leaf powder capsules and the control group received iron (Fe) tablets. Analysis using the T-Test. Based on the results of the study, the average Hb level before being given Fe tablets and Moringa leaf powder capsules was 10.01 g/dl and Hb levels after being given Fe tablets and Moringa leaf powder capsules were 13.15 g/dl. The average Hb level before Fe tablets was 9.93 g/dl and Hb levels after Fe tablets were 12.79 g/dl. There is an influence in the consumption of Moringa leaf powder capsules in pregnant women on increasing hemoglobin levels at the Sisir Health Center, Batu City, East Java (p-value < 0.05).
T-7468
Depok : FKM-UI, 2026
S2 - Tesis Pusat Informasi Kesehatan Masyarakat
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Misnadiarly
616.92 MIS d
Jakarta : Pustaka Populer Obor, 2009
Buku (pinjaman 1 minggu) Pusat Informasi Kesehatan Masyarakat
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Sumayyah; Pembimbing : Siti Arifah Pudjonarti; Penguji: Trini Sudiarti, Damar Wiraputra
Abstrak:
Mengingat angka kejadian gizi buruk dan anak pendek di Indonesia serta minimnya alternatif makanan untuk anak autisme, maka penulis ingin membuat cookies non-terigu berprotein tinggi dengan memanfaatkan bahan produksi pangan Indonesia, yaitu tepung ikan teri, tepung daun kelor, dan tepung mocaf. Penelitian ini merupakan penelitian eksperimental laboratorium dengan metode rancangan acak lengkap. Panelis dalam penelitian ini adalah 45 mahasiswa FKM UI. Hasil penelitian menunjukkan bahwa cookies yang paling disukai panelis adalah cookies 144 yang memiliki kandungan tepung mocaf sebesar 34.0% ,tepung ikan sebesar 8.5%, dan tepung daun kelor sebesar 8.5%. Penelitian membuktikan adanya perbedaan signifikan terkait penilaian warna,aroma, after taste, dan keseluruhan cookies (p < 0,05) namun tidak pada variabel tekstur, dan rasa (p > 0,05). Berdasarkan hasil uji laboratarium, cookies 144 memiliki kandungan gizi yaitu energi 415,82 kkal; air 11,04 gram; abu 3,483 gram; lemak 14,78 gram; protein 11,80 gram; dan karbohidrat 58,90 gram. Penambahan tepung mocaf, tepung ikan teri, dan tepung daun kelor meningkatkan jumlah protein, lemak, karbohidrat, kadar air, dan kadar abu.
Kata kunci: Cookies, Protein, tepung mocaf, tepung ikan teri, dan tepung daun kelor
The incidence of malnutrition and short children in Indonesia increase and the lack of alternative food for children with autism, hence the authors want to make highprotein non-wheat cookies by utilizing Indonesian food production which is mocaf flour, anchovy fish flour, and moringa flour. This research is an experimental research that using completely randomized design method. Panelists for hedonic test in this research are 45 students from Faculty of Public Health UI. The results showed that cookies most favored panelists were cookies 144 which contained mocaf flour by 34.0%, fish flour by 8.5%, and moringa flour by 8.5%. Studies have shown significant differences in color, aroma, after taste, and overall cookies (p 0.05). Based on laboratorium analysis, the nutrient contents of cookies 144 are 415,82 kcal of energy; 11,04 gram of water; 3,483 gram of ash; 14,78 gram of fat; 11,80 gram of protein; and 58,90 gram of carbohydrate. The addition of mocaf flour, fish flour, and moringa flour can improve the content of protein, fats, carbohydrate, water, and ash.
Keywords : Cookies, Protein, mocaf flour, anchovy fish flour, and moringa flour.
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Kata kunci: Cookies, Protein, tepung mocaf, tepung ikan teri, dan tepung daun kelor
The incidence of malnutrition and short children in Indonesia increase and the lack of alternative food for children with autism, hence the authors want to make highprotein non-wheat cookies by utilizing Indonesian food production which is mocaf flour, anchovy fish flour, and moringa flour. This research is an experimental research that using completely randomized design method. Panelists for hedonic test in this research are 45 students from Faculty of Public Health UI. The results showed that cookies most favored panelists were cookies 144 which contained mocaf flour by 34.0%, fish flour by 8.5%, and moringa flour by 8.5%. Studies have shown significant differences in color, aroma, after taste, and overall cookies (p 0.05). Based on laboratorium analysis, the nutrient contents of cookies 144 are 415,82 kcal of energy; 11,04 gram of water; 3,483 gram of ash; 14,78 gram of fat; 11,80 gram of protein; and 58,90 gram of carbohydrate. The addition of mocaf flour, fish flour, and moringa flour can improve the content of protein, fats, carbohydrate, water, and ash.
Keywords : Cookies, Protein, mocaf flour, anchovy fish flour, and moringa flour.
S-9367
Depok : FKM UI, 2017
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Ari Christina, Mizam Ari Kurniyati
JIKMH Vol.02, No.02
Malang : Stikes Widyagama Husada, 2014
Indeks Artikel Jurnal-Majalah Pusat Informasi Kesehatan Masyarakat
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Medika, No.10, th XXXIII, Oktober, 2007, hal. 654-656
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Indeks Artikel Jurnal-Majalah Pusat Informasi Kesehatan Masyarakat
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