Analisis Risiko Anemia Pada Ibu Hamil

Dewi, Gusti Kumala; Istianah, Isti; Septiani, Septiani

doi:10.36590/jika.v4i1.223

Cited by 3 publications

(2 citation statements)

References 8 publications

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“…Conversely, if protein intake is insufficient, it can increase the risk of anemia. This is in line with research conducted by Dewi et al . (2022) showing that pregnant women at risk of anemia are those whose protein intake is deficient, namely 57.3%, compared to pregnant women whose protein intake is normal (17.3%) and more (18.7%), with a p-value of 0.000.…”

Section: Levels Of Nutritional Adequacy and Bioavailability Of Iron W...supporting

confidence: 94%

Levels Of Nutritional Adequacy And Bioavailability Of Iron With The Incident Of Anemia In Pregnant Women In Gorontalo City

Ismula,

Kadir,

Ischak

2024

IJHMR

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The level of adequate nutrition and iron availability in pregnant women can cause anemia, and inadequate food intake during pregnancy can affect Hb levels. The research formulation is about the incidence of anemia in pregnant women and whether there is a relationship between the level of adequate nutrition of energy, protein, vitamin A, vitamin C, iron, and bioavailability and the incidence of anemia in pregnant women. This research aims to analyze the level of adequacy and bioavailability of iron with the incidence of anemia in pregnant women. This type of observational research uses a cross-sectional design. This research was carried out at 10 Community Health Centers in Gorontalo City. The sample in this study consisted of 165 pregnant women using cluster random sampling techniques with bivariate analysis using the Chi-square test and multivariate analysis using the multinominal logistic regression test. The results of data analysis on the prevalence of anemia in pregnant women were 52.7%. The relationship between the level of nutritional adequacy and the incidence of anemia in pregnant women is energy ( P value = 0.029 ≤ α = 0.05), protein (P value = 0.045 ≤ α = 0.05), vitamin A ( P value = 0.108 ≥ α = 0 .05), vitamin C ( P value = 0.003 ≤ α = 0.05), Iron ( P value = 0.004 ≤ α = 0.05), bioavailability ( P value = 0.016 ≤ α = 0.05). There is a relationship between adequate levels of the nutrients energy, protein, vitamin C, iron, and iron bioavailability with the incidence of anemia in pregnant women, and there is no relationship between adequate levels of the nutrient vitamin A and the incidence of anemia in pregnant women. Pregnant women increase their need for good nutrition during pregnancy to prevent anemia.

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Section: Levels Of Nutritional Adequacy and Bioavailability Of Iron W...supporting

confidence: 94%

Levels Of Nutritional Adequacy And Bioavailability Of Iron With The Incident Of Anemia In Pregnant Women In Gorontalo City

Ismula,

Kadir,

Ischak

2024

IJHMR

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“…Beberapa permasalahan yang muncul pada saat proses hamil berakibat pada kematian ibu disebabkan oleh komplikasi baik yang terjadi selama, setelah kehamilan bahkan pada saat persalinan. Hampir 75% dari semua kematian ibu disebbakan oleh komplikasi uatama berupa perdarahan (Dewi et al, 2022).…”

Section: Pendahuluanunclassified

The Effectiveness of Giving Moringa Oleifera Formulation to Increase Hemoglobin Levels in Pregnant Women

Usman

Umar

Ruslang

2022

JIKA

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Pregnancy accompanied by anemia was still a public health problem in Indonesia in recent years. This study aimed to determine the effectiveness of the formulation of Moringa oleifera on increasing hemoglobin levels in pregnant women. This type of research was quasy experimental with the One-Group Pre-Post test approach. The study was conducted for 6 months in Parepare City with a total sample of 33 pregnant women. Data was collected by measuring hemoglobin levels 2 times and filling out a questionnaire. Data analysis used paired sample t-test. The results showed that 33 subjects had hemoglobin levels of 10,86 mg/dl before treatment and after being given the formulation, the subjects' hemoglobin levels were 12,25 mg/dl with p value = 0,002. Based on the results of the study, it can be concluded that the administration of Moringa leaf formulation is effective in preventing the incidence of anemia in pregnant women.

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Camilan fungsional sus khi-yam: uji organoleptik dan kimia produk sus kering kacang hijau dan bayam untuk pencegahan anemia

Jairani,

Fatahillah,

Sari

2024

JPS

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Latar Belakang: Anemia adalah kondisi dimana kadar hemoglobin dalam darah lebih rendah dari batas normal. Anemia dapat dicegah dengan mengonsumsi bahan makanan tinggi protein, zat besi dan vitamin C. Kacang hijau (Vigna Radiata) dan bayam hijau (Amaranthus Hybridus L.) merupakan bahan makanan yang tinggi zat besi dan vitamin C, yang berperan penting dalam pembentukan hemoglobin. Sus kering merupakan camilan yang disukai semua kalangan. Penambahan tepung kacang hijau dan tepung bayam dalam pembuatan sus kering bertujuan untuk menjadikan sus kering sebagai camilan sehat untuk mencegah anemia. Tujuan: Penelitian bertujuan untuk mengetahui hasil uji organoleptik dan kimia dari sus kering kacang hijau dan bayam (Sus Khi-Yam). Metode: Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan (F1, F2, dan F3) dan 2 kali pengulangan sehingga menghasilkan 6 unit percobaan. Uji organoleptik dilakukan dengan melibatkan 40 orang panelis tidak terlatih. Uji kimia dilakukan untuk menganalisis kandungan zat besi, antioksidan, vitamin C, kadar serat dan kadar abu.Hasil: Uji organoleptik menunjukkan bahwa warna yang paling disukai panelis adalah perlakuan F1 dengan skor kesukaan 3,55. Untuk aroma, perlakuan F2 menjadi perlakuan yang disukai panelis dengan dengan skor kesukaan 3,40. Rasa yang paling disukai panelis juga terdapat pada perlakuan F2 dengan skor 3,50. Sementara itu, tekstur dari ke tiga perlakuan tidak menunjukkan perbedaan yang signifikan terhadap tingkat kesukaan panelis. Uji kimia menunjukkan bahwa perlakuan F2 memiliki kandungan serat, zat besi, dan antioksidan yang lebih tinggi dibandingkan dengan perlakuan lainnya. Kesimpulan: Penerimaan panelis terhadap camilan Sus Khi-Yam untuk semua perlakuan (F1, F2 dan F3) dapat diterima, namun camilan Sus Khi-Yam terbaik menurut panelis dari segi warna yaitu pada perlakuan F1, camilan Sus Khi-Yam terbaik menurut panelis dari segi tekstur yaitu pada perlakuan F3 dan camilan Sus Khi-Yam terbaik menurut panelis dari segi rasa dan aroma yaitu pada perlakuan F2. Perlakuan F2 memiliki kandungan serat, zat besi, dan antioksidan yang lebih tinggi dibandingkan perlakuan lainnya.

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Analisis Risiko Anemia Pada Ibu Hamil

Cited by 3 publications

References 8 publications

Levels Of Nutritional Adequacy And Bioavailability Of Iron With The Incident Of Anemia In Pregnant Women In Gorontalo City

Levels Of Nutritional Adequacy And Bioavailability Of Iron With The Incident Of Anemia In Pregnant Women In Gorontalo City

The Effectiveness of Giving Moringa Oleifera Formulation to Increase Hemoglobin Levels in Pregnant Women

Camilan fungsional sus khi-yam: uji organoleptik dan kimia produk sus kering kacang hijau dan bayam untuk pencegahan anemia

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