Stunting is a condition of chronic growth failure experienced by toddlers that can cause children to experience difficulties in achieving optimal growth and development according to their age. Stunting can be minimized if the factors that affect stunting in the region can be controlled properly. Many factors are thought to influence the incidence of stunting, one of which is food security. If food insecurity occurs in a household, this can increase the proportion of stunting events that are increasing which can directly increase the national stunting incidence rate and will continue to be a major health problem in Indonesia. Indonesia. The purpose of this study was to analyze the relationship between household food security and household social factors with the incidence of stunting. The research was conducted in Palembang City, precisely at the 11 Ilir Health Center in Palembang. The research method used is a cross-sectional design. The determination of the research sample was carried out by purposive sampling based on the inclusion and exclusion criteria of the sample that had been determined in this study. The research sample was toddlers aged 0 – 59 months totaling 40 people. Analysis of the data used is chi-square with = 0.05. In this study, it was found that there was a significant relationship between household food security (p = 0.031), and household size (p = 0.000) with the incidence of stunting, while for the variable mother's age (p = 0.393) and mother's education level (p = 0.283) is known to have no significant relationship with the incidence of stunting. Household food security is directly related to the incidence of stunting, families in households who are not food insecure tend to have children under five who are classified as stunting, this is due to the lack of nutritional intake received both in terms of quantity and quality and does not meet the nutritional adequacy standard for stunting toddlers. It is hoped that to reduce the incidence of stunting, the government needs to add a local food-based work program in reducing the incidence of stunting.
Anemia gizi besi merupakan masalah gizi mikro terbesar di Indonesia. Berdasarkan data Riset Kesehatan Dasar (Riskesdas) 2013, prevalensi anemia secara nasional pada semua kelompok umur sebesar 21,7%. Faktor yang melatarbelakangi tingginya prevalensi anemia di negara berkembang adalah keadaan sosial, perilaku, kurangnya asupan zat besi dan pengetahuan tentang anemia. Kegiatan pengabdian masyarakat yang dilakukan adalah meningkatkan pengetahuan, sikap dan keterampilan kader posyandu terhadap pencegahan anemia pada pengunjung posyandu. Metode yang digunakan adalah dengan melakukan edukasi dan pelatihan melalui penyuluhan dan demonstrasi pembuatan makanan bergizi (Puding Kajoji) sebagai alternatif pencegahan anemia kepada 20 orang kader posyandu di wilayah kerja Puskesmas Puntikayu. Hasil pengabdian ini menunjukkan bahwa ada rata-rata peningkatan pengetahuan sebesar 1 poin, sikap sebesar 0,95 poin dan keterampilan dalam membuat salah satu produk makanan (Puding Kajoji) untuk mencegah anemia sebesar 2 poin.
The incidence of hypercholesterolemia in Indonesia is increasing daily, caused by a sinful lifestyle, lack of physical activity, and high consumption of foods high in fat. Patients with hypercholesterolemia have a cholesterol intake from food consumed by 46%. Related to these problems, we need a technology that can make it easier for people to manage the consumption of foods high in cholesterol by utilizing the sophistication of Smartphones. So researchers are interested in designing an application, "Food Cholesterol Detect", to detect early consumption of foods high in cholesterol. The system testing scenario is carried out using the system testing method of Black Box Testing. Trials on Users were conducted to assess the website-based Food Cholesterol Detect Application's appearance and the information presented. As for the test results, all of these website systems run well, and the test results on users, namely an average rating of 3-3.5 (good), and users feel helped by this application.
According to BPOM (2006), soymilk is an emulsion product that is extracted from boiled and ground soybeans with the addition of water. Soymilk is a food product that has several advantages including being cheaper than cow's milk and high nutritional value. The process of making soymilk will affect the quality produced. Soaking soybeans aims to soften the cellular structure of soybeans so that they are easy to grind, provide better dispersion and suspension of soybean solids at the time of extraction and make it easier to peel the soybean skin and result in mold that can ferment soybeans without skin. The research design used was factorial completely randomized design (RALF) with two treatment factors and three replications. The first factor is the immersion temperature (A) consisting of A1 = 30 ° C, A2 = 50 ° C. The second factor is the immersion time (B) consisting of B1 = 9 hours, B2 = 12 hours and B3 = 15 hours. The data obtained were analyzed using the Analysis of Variance (ANOVA) statistical test at a 5% level of confidence using version 9 of the SAS (Statistical Analysis System) program. The treatment that had a significant effect was followed by the Duncan Multiple Range Test (DMRT) difference test. The laboratory examination results showed that the average value of total dissolved solids of soymilk 10.33-15.67% (SNI TPT min 11.50%); the average pH value of soymilk is 6.03-7.02 (SNI pH 6.5-7.0); and soymilk total protein average value 1.07-1.50% (SNI protein min 1.0%). A1B1 treatment (30 ° C, 9 hours) is the best treatment because it meets SNI standards for soybean juice (pH 7.02; TPT 15.67%; protein 1.27%)
Background: Osteoporosis is a disease characterized by reduced bone mass (density) and changes in the micro-architecture of bone tissue so that bone strength decreases and bone fragility increases (Menkes RI, 2008). Calcium intake is one of the determining factors in bone mass formation and has an effect on bone density (Setyawati et.al, 2013; Tusmantoyo et. al, 2014). The low BMI is related to the low achievement of peak bone mass and high bone mass loss (Ensrud et al, 2007). Objective: To analyze the relationship of calcium intake and Body Mass Index (BMI) to bone density Method: An epidemiological study that is observational analytic using a cross sectional study design. Independent variables: Calcium intake and Body Mass Index (BMI), dependent variable: Bone Density.Results: There was a significant correlation of respondents' calcium intake with bone mineral density (p = 0.029). Respondents with less calcium intake (<80% AKG) risk 3,877 times experiencing abnormal bone mineral density (DMT) compared with respondents with good calcium intake (≥ 80% AKG). There was no significant relationship of body mass index (BMI) of respondents with bone mineral density (p = 0.309). Conclusions: There was a significant relationship between respondents' calcium intake and bone mineral density. Calcium intake is a risk factor for low bone density.
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