EFEKTIVITAS PEMBERIAN SOSIS HATI AYAM DAN TEPUNG MOCAF TERHADAP PENINGKATAN HEMOGLOBIN PADA REMAJA PUTRI DI SMAN 11 PALEMBANG

Latar Belakang : Anemia adalah suatu keadaan jumlah sel darah merah atau kadar hemoglobin di dalam darah lebih rendah dari nilai normal menurut kelompok umur dan jenis kelamin. Inovasi pangan berbasis lokal seperti sosis hati ayam dan tepung mocaf menjadi alternatif solusi peningkatan kadar hemoglobin karena mengandung zat besi sehingga dapat membantu meningkatkan kadar hemoglobin. Tujuan Penelitian : Mengetahui efektivitas pemberian sosis hati ayam dan tepung mocaf terhadap peningkatan kadar hemoglobin pada remaja putri di SMAN 11 Palembang. Metode Penelitian : Penelitian menggunakan desain quasi-experimental dengan pendekatan pretest-posttest with control group. Sampel terdiri dari 60 siswi yang dibagi ke dalam kelompok intervensi dan kontrol. Kelompok intervensi diberikan sosis hati ayam dan tepung mocaf selama 21 hari, sementara kelompok kontrol mendapatkan sosis wortel. Data dikumpulkan melalui pengukuran kadar hemoglobin dan food recall 1x24 jam, lalu dianalisis dengan menggunakan uji statistik yang sesuai. Hasil Penelitan : Rata-rata kadar hemoglobin sebelum pada kelompok perlakuan 10,57 g/dL dan sesudah 12,14 g/dL dengan rata-rata peningkatan 1,57 g/dL. Hasil uji t regresi linear berganda yang menunjukkan bahwa asupan energi 0,027 dan asupan fe 0,048 sehingga adanya efektivitas pemberian sosis hati ayam dan tepung mocaf terhadap peningkatan hemoglobin. Kesimpulan : Sosis hati ayam dan tepung mocaf memiliki efektivitas meningkatkan kadar hemoglobin pada remaja putri. Produk ini dapat meningkatkan kadar hemoglobin.

Background: Anemia is a condition in which the number of red blood cells or the level of hemoglobin in the blood is lower than the normal value for a person's age and gender. Local food innovations such as chicken liver and mocaf (modified cassava flour) sausage offer alternative solutions for improving hemoglobin levels due to their iron content, which can help increase hemoglobin levels. Objective: To determine the effectiveness of chicken liver and mocaf sausage in increasing hemoglobin levels among adolescent girls at SMAN 11 Palembang. Method: This study employed a quasi-experimental design with a pretest-posttest control group approach. The sample consisted of 60 female students divided into intervention and control groups. The intervention group received chicken liver and mocaf sausage for 21 days, while the control group was given carrot sausage. Data were collected through hemoglobin level measurements and a 1x24-hour food recall, then analyzed using appropriate statistical tests. Results: The average hemoglobin level in the intervention group increased from 10.57 g/dL to 12.14 g/dL, with an average increase of 1.57 g/dL. Multiple linear regression test results showed energy intake (p = 0.027) and iron intake (p = 0.048) had significant effects, indicating that chicken liver and mocaf sausage contributed to the increase in hemoglobin levels. Conclusion: Chicken liver sausage and mocaf flour are effective in increasing hemoglobin levels in female adolescents. This product can help improve hemoglobin levels.