Test of Acceptance and Iron Content of Dimsum "Lori" as an Alternative Snack to Prevent Anemia in Adolescent Girls

Rena Vionita Ardana; Ani Intiyati; Nur Hatijah; Taufiqurrahman; Fahmi Hafid; Shivania Kathiresan

doi:10.36568/jone.v2i3.286

Authors

Rena Vionita Ardana Politeknik Kesehatan Kementerian Kesehatan Surabaya https://orcid.org/0009-0004-6830-0592
Ani Intiyati Politeknik Kesehatan Kementerian Kesehatan Surabaya https://orcid.org/0009-0001-4992-8649
Nur Hatijah Politeknik Kesehatan Kementerian Kesehatan Surabaya https://orcid.org/0000-0002-8438-5934
Taufiqurrahman Politeknik Kesehatan Kementerian Kesehatan Surabaya https://orcid.org/0000-0002-9854-2427
Fahmi Hafid Politeknik Kesehatan Kementerian Kesehatan Surabaya https://orcid.org/0000-0002-1508-3094
Shivania Kathiresan Department of Healthcare Professional, Faculty of Health and Life Sciences, Management and Science University, Malaysia https://orcid.org/0000-0003-1061-9416

DOI:

https://doi.org/10.36568/jone.v2i3.286

Keywords:

Anemia, Adolescent Girls, Anchovies, Moringa flour

Abstract

Anemia is a problem today, if it’s not treated it will have a bad effect. Anemia can be prevented by consuming animal protein foods that are high iron content, namely anchovies with a content of 3.9mg/100g and vegetables that have a high in iron content, namely Moringa leaves. The aim is to determine the acceptability and iron levels of Dimsum Lori as an alternative snack to prevent anemia for Adolescents Girls. Methods, experimental research. There are 3 formulations, namely the formulation ratio between chicken meat: anchovy: moringa leaf flour, namely 100g:0g:0g, 0g:97g:3g, 0g:94g:6g. Acceptance test as many as 25 people, somewhat trained category. Test for iron levels, ICP-OES method. Data analysis technique, Kruskal Wallis statistical test and continued with the Man Whitney test. Research results, acceptability test F1; 3.86 (likes), F2; 3.37 (likes), and F3; 3.03 (regular). The results of the iron content test of the control formulation; 1.96mg/100g. Meanwhile, the most preferred formulation; 2.32mg/100g. In conclusion, the dimsum treatment formulation meets the needs of Fe in one snack of 2.3mg (F2); 2.5mg (F3) of the RDA requirement for Adolescents Girls for one snack of 1.27mg.

References

Nadhiroh SR, Micheala F, Tung SEH, Kustiawan TC. Association between maternal anemia and stunting in infants and children aged 0–60 months: A systematic literature review. Nutrition [Internet]. 2023 Nov;115:112094. Available from: https://linkinghub.elsevier.com/retrieve/pii/S0899900723001235

Azupogo F, Saeed N, Wemakor A, Addae HY, Boah M, Brouwer ID. Moderate-to-severe household food insecurity is associated with depression among adolescent girls in northern Ghana: a cross-sectional analysis. BMJ Nutr Prev Heal [Internet]. 2023 Jun;6(1):56–64. Available from: https://nutrition.bmj.com/lookup/doi/10.1136/bmjnph-2022-000523

Jaleel A, Arlappa N, Ramakrishna KS, Sunu P V., Jayalakshmi G, Neeraja G, et al. Examining the Triple Burden of Malnutrition: Insights from a Community-Based Comprehensive Nutrition Survey among Indigenous Tribal Children (0–19 Years) in the Western Ghats Hills of India. Nutrients [Internet]. 2023 Sep 15;15(18):3995. Available from: https://www.mdpi.com/2072-6643/15/18/3995

Silitonga HTH, Salim LA, Nurmala I, Wartiningsih M, Raga AD. The association between social support with compliance of IFA supplement intake among adolescent girls in Sidoarjo, Indonesia. Nutr Health [Internet]. 2023 Oct 10; Available from: http://journals.sagepub.com/doi/10.1177/02601060231206310

Ma J, Huang J, Zeng C, Zhong X, Zhang W, Zhang B, et al. Dietary Patterns and Association with Anemia in Children Aged 9–16 Years in Guangzhou, China: A Cross-Sectional Study. Nutrients [Internet]. 2023 Sep 25;15(19):4133. Available from: https://www.mdpi.com/2072-6643/15/19/4133

Pai RD, Chong YS, Clemente-Chua LR, Irwinda R, Huynh TNK, Wibowo N, et al. Prevention and Management of Iron Deficiency/Iron-Deficiency Anemia in Women: an Asian Expert Consensus. Nutrients [Internet]. 2023 Jul 13;15(14):3125. Available from: https://www.mdpi.com/2072-6643/15/14/3125

Widyanthini DN, Widyanthari DM. Analisis Kejadian Anemia pada Remaja Putri di Kabupaten Bangli, Provinsi Bali, Tahun 2019. Bul Penelit Kesehat. 2021;49(2):87–94.

Rahmawati PS, Adi AC. Daya Terima dan Zat Gizi Permen Jeli dengan Penambahan Bubuk Daun Kelor (Moringa Oleifera). Media Gizi Indonesia. 2017;11(1):86.

Shara F, Wahid I, Semiarti R. Hubungan Status Gizi dengan Kejadian Anemia pada Remaja Putri di SMAN 2 Sawahlunto Tahun 2014. J Kesehat Andalas. 2017;6(1):202.

Riyanti. Pendampingan Konselor Sebaya Dalam Pencegahan Anemia Remaja Putri. J Kebidanan. 2018;Volume 3,:62–8.

Harahap NR. Faktor- Faktor Yang Berhubungan Dengan Kejadian Anemia Pada Remaja Putri. Nurs Arts. 2018;12(2):78–90.

Youn HY, Kim DH, Kim HJ, Jang YS, Song KY, Bae D, et al. A Combined In Vitro and In Vivo Assessment of the Safety of the Yeast Strains Kluyveromyces marxianus A4 and A5 Isolated from Korean Kefir. Probiotics Antimicrob Proteins [Internet]. 2023 Feb 16;15(1):129–38. Available from: https://link.springer.com/10.1007/s12602-021-09872-7

Lalithadevi B, Krishnaveni S, Gnanadurai JSC. A Feasibility Study of Diabetic Retinopathy Detection in Type II Diabetic Patients Based on Explainable Artificial Intelligence. J Med Syst [Internet]. 2023 Aug 8;47(1):85. Available from: https://link.springer.com/10.1007/s10916-023-01976-7

Man Y, Kucukal E, Liu S, An R, Goreke U, Wulftange WJ, et al. A microfluidic device for assessment of E-selectin-mediated neutrophil recruitment to inflamed endothelium and prediction of therapeutic response in sickle cell disease. Biosens Bioelectron [Internet]. 2023 Feb;222:114921. Available from: https://api.elsevier.com/content/abstract/scopus_id/85144638621

Ardhanareswari NP. Daya Terima dan Kandungan Gizi Dim Sum Yang Disubstitusi Ikan Patin (Pangasius Sp.) dan Pure Kelor (Moringa oleifera) Sebagai Snack Balita. Ardhanareswari Media Gizi Indones. 2019;14(2):123–-131.

Putri IG. Jenis-Jenis Dimsum. 2022;(September):9–33.

Apriany R, Sari NI, Dahlia. Karakteristik mutu kulit dim sum hakau yang difortifikasi dengan tepung rumput laut (. J Kuliner2018. 2018;4(1):1–12.

Wahyudi. Kajian Substitusi Ikan Teri Terhadap Sifat Kimia dan Organoleptik Masin Udang Rebon (sambal khas sumbawa). Univ Muhammadiyah Mataram. 2021;

Angelina C, Swasti YR, Pranata FS. Peningkatan Nilai Gizi Produk Pangan Dengan Penambahan Bubuk Daun Kelor (Moringa oleifera): Review. J Agroteknologi. 2021;15(01):79.

Hamidiyah A, Ningsih DA, Fitria L. Pengaruh Fortifikasi Kelor Terhadap Organoleptik Nugget. Conf Innov Appl Sci Technol (CIASTECH 2019). 2019;2(Ciastech):151–8.

Suhaemi, Husmaini, E. Yerizal, N. Yessirita. Pemanfaatan Daun Kelor (Moringa oleifera) dalam Fortifikasi Pembuatan Nugget. J Ilmu Produksi dan Teknol Has Peternak. 2021;9(1):49–54.

Engel. Daya Terima Brownies Dengan Penambahan Tepung Daun Kelor dan Tepung Sagu. Paper Knowledge . Toward a Media History of Documents. 2021.

Enny Aryanny, Iriani Iriani RI. Pemanfaatan Daun Kelor di Kelurahan Karah. 2022;2(2):24–30.

Abraham M. Studi Penerimaan Konsumen Terhadap Dimsum Ikan Patin (Pangasius hypophthalmus) Yang Difortifikasi Dengan Alga Hijau Biru (Spirulina). Appl Microbiol Biotechnol. 2020;2507(1):1–9.

Negara JK, Sio AK, Rifkhan R, Arifin M, Oktaviana AY, Wihansah RRS, et al. Aspek mikrobiologis, serta Sensori (Rasa, Warna,Tekstur, Aroma) Pada Dua Bentuk Penyajian Keju yang Berbeda. J Ilmu Produksi dan Teknol Has Peternak. 2016;4(2):286–90.

Novriani Tarigan OSN. Daya Terima Dimsum Ikan Bulan-Bulan (Megalops Cyprinoides) Dengan Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera). Pros Semin Nas Teknol Pangan. 2021;9–17.

Fitria L. Fortifikasi Bubuk Daun Kelor (Moringa Oleifera) Sebagai Sumber Zat Besi Terhadap Karakteristik Organoleptik Spring Roll Ikan Lele Lokal. Skripsi. 2020;1(2):274–82.