Hubungan Besar Keluarga, Pendapatan Keluarga dan Peran Tenaga Kesehatan dengan Penerapan Kadarzi di Wilayah Kerja Puskesmas Pondok Tinggi
DOI:
https://doi.org/10.36565/prosiding.v1i1.36Keywords:
income, family size, KADARZI, role of health officersAbstract
Nutritional problems in Indonesia are still high, the main cause is the low public awareness of efforts to improve nutrition. The period of the first 2 years of life is a critical period because at this time there is very rapid growth and development. The presence of nutritional disorders at this time is permanent and cannot be reversed even though nutritional needs can be met in the next period of life. The design of this research is quantitative with a cross sectional, the research sample is 81 families taken by proportional sampling technique. Data was collected by direct interviews with respondents using a questionnaire about Kadarzi, observing KMS books. Data analysis includes univariate analysis, bivariate analysis with chi-square. Aunivariate analysis of most of the respondents had families with small categories (70.4%), high incomes (59.3%), active health workers (69.1%), and families who had low levels of energy (61.7%). The chi-squere test shows that there is a relationship between family size and the application of KADARZI (0.002), there is a relationship between family income and the application of KADARZI (0.001), there is a relationship between the role of health workers and the application of KADARZI (0.001).It can be concluded that there is a significant relationship between family size, family income, and the role of health workers in the application of KADARZI.
References
AL-Hassan, A.A. dan M. H. Norziah. (2017). Effect of transglutaminase induced crosslinking on the properties of starch/gelatin films. Food Packaging and Shelf Life 13: 15-19.
Association of Official Analtical Chemist (AOAC), (1995). Official Methods of Analysis of Analysis. Washington DC : Association of Official Analytical Chemists Inc.
Astuti. (2012). Analisa Kadar Abu. https://astutipage.wordpress.com/tag/kadarabu/ . Diakses 6 Januari 2020.
Sundari, D (2015). Pengaruh proses pemasakan terhadap komposisi zat gizi bahan pangan sumber protein. Media litbangkes, Vol. 25 (4) : 235-242.
Dinas Ketahanan Pangan Banten Diversifikasi pangan melalui Dinas Ketahanan Pangan (2021).
Hadi, Syamsul. Isi Buku (Strategi Kebijakan, Produksi Kedelai Dan Pemanfaatannya). (2018): 1-150
Handayani, M. (2018). Pengambilan Keputusan Dalam Pemilihan Pangan Lokal Olahan Dan Pola Konsumsi Pangan Rumah Tangga Di Kabupaten Pringsewu.
Ida Widaningrum, (2015). Teknologi Pembuatan Tahu yang Ramah Lingkungan (Bebas Limbah),Jurnal Dedikasi: 14-21.
Kementrian Kesehatan RI. (2018). Profil Kesehatan Indonesia 2017. Jakarta:
Kemenkes RI. Diakses pada tanggal 31 Januari 2019 dari http://www.depkes.go.id/resources/download/pusdatin/profil-kesehatan-
indonesia/Profil-Kesehatan-Indonesia-tahun-2017.pdf
Kementerian Kesehatan Indonesia (2018). Tabel Komposisi Pangan Indonesia. Jakarta (ID):Kementerian Kesehatan RI.
Muchtadi, T.R.,. (2010). Teknologi Proses Pengolahan Pangan. ALFABETA,
CV. IPB. Bogor.
Mulyantini, N.G.A. (2010). Ilmu Manajemen Ternak Unggas. Gadjah Mada University Press. Yogyakarta.
Narantaka, A. (2012). Budidaya Ayam Broiler Komersial. Yogyakarta.
Nurapriani, R. (2010). Optimasi Formulasi Brownis Panggang Tepung Komposit Berbasis Talas, Kacang Hijau Dan Pisang.Skripsi. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Nuzulyanti, Suriati, dan A . Daud (2019). Kajian Penerapan Faktor yang Mempengaruhi Akurasi Penentuan Kadar Air Metode Thermogravimetri. Jurnal Politeknik Pertanian Negeri Pangkajene Kepulauan.Vol.24 (02).
Probosari, E. (2019). Pengaruh Protein Diet Terhadap Indeks Glikemik. Journal of Nutrition and Health. 7(1): 33-39.
Prayitno, A.H., F. Miskiyah, A.V. Rachmawati, T.M. Baghaskoro, B.P. Gunawan dan Soeparno (2009). Karakteristik β-Caroten dari labu kuning (Curcubita moschata). Buletin Peternakan 33(2): 111-118.
Radiati, Ani, dan Sumarto Sumarto (2015).Analisis Sifat Fisik, Sifat Organoleptik, Dan Kandungan Gizi Pada Produk Tempe Dari Kacang Non-Kedelai. Jurnal Aplikasi Teknologi Pangan 5.1.
Ruiz-Capillas, C., M. Triki, A.M. Herrero, L.R. Salas and F.J. Colmenero (2012). Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics. Meat Science Jurnal 92(2): 144-150.
Sarwono, Bambang (2010).Usaha Membuat Tempe Dan Oncom. Pt Niaga Swadaya.
Santoso, A. Serat Pangan (Dietary Fiber) Dan Manfaatnya Bagi Kesehatan. Magistra No. 75. ISSN : 0215-9511.
Siregar, N. S. (2014). Karbohidrat. Jurnal Ilmu Keolahragaan Vol. 13 (2). Hal : 38 – 44.
Sutardi, Derry (2014). Swasembada Kedelai, HBP dan BM Harus Dinaikkan.
Jakarta: Radarpena.
Sukesi dan Shinta (2011). Diversifikasi Pangan Sebagai Salah Satu Strategi Peningkatan Gizi Berkualitas di Kota Probolinggo (Studi Kasus di Kecamatan Kanigaran). SEPA : Vol. 7 (2) : 85 – 90.
Warisno dan Dahana, Kres (2010). Meraup Untung Dari Olahan Kedelai..Jakarta : PT. Agro Media Pustaka.
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).