Pengaruh pemberian kue semprong mangat pada balita gizi kurang di Kecamatan Tewang Sangalang Garing Kabupaten Katingan

Natalia, Helsa (2022) Pengaruh pemberian kue semprong mangat pada balita gizi kurang di Kecamatan Tewang Sangalang Garing Kabupaten Katingan. Skripsi, PROGRAM STUDI SARJANA TERAPAN GIZI DAN DIETETIKA, POLTEKKES KEMENKES PALANGKA RAYA.

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Abstract

Gizi memegang peranan penting dalam kehidupan manusia sebab masalah gizi masih menjadi masalah utama kesehatan masyarakat. Balita merupakan salah satu kelompok yang rentan terhadap masalah gizi tersebut. Berdasarkan data Riskesdas tahun 2018 melaporkan prevalensi gizi kurang secara nasional berada pada 17,7% dan data SSGBI (Studi Status Gizi Balita Indonesia) tahun 2019 prevalensi balita gizi kurang di Indonesia mengalami penurunan 1,5% menjadi 16,29%. Data Riskesdas tahun 2018 diketahui bahwa prevalensi balita gizi kurang di Kalimantan Tengah sebesar 21,81% dimana Katingan menduduki peringkat ke-5 tertinggi diantara 14 kabupaten dan kota lainnya yaitu dengan prevalensi balita kurang 21,13% (Kemenkes, 2018).

Tujuan yang ingin dicapai dari penelitian ini adalah untuk mengetahui pengaruh pemberian Kue Semprong “Mangat” pada Balita Gizi Kurang di Kecamatan Tewang Sangalang Garing Kabupaten Katingan yang dilakukan pada Januari s/d April 2022.

Jenis penelitian ini adalah Quasi Eksperimental dengan rancangan penelitian yang dipilih adalah non equivalent control group design dimana responden berjumlah 30 responden terbagi kedalam dua kelompok, 15 responden kelompok kontrol dan 15 responden kelompok perlakuan. Teknik pengumpulan data melalui lembar observasi / kontrol, dimana kemudian data yang diperoleh dianalisis oleh peneliti yang dijelaskan secara kuantitatif. Analisis Bivariat menggunakan Paired T-Test untuk melihat kenaikan BB awal dan akhir serta untuk melihat perubahan status gizi dan Independent Sample T-Test untuk melihat perbedaan antara sampel yang diteliti dengan sampel kelompok kontrol.

Hasil penelitian didapatkan bahwa terdapat pengaruh pemberian Kue Semprong “Mangat” yang berbahan utama dari tepung pisang ambon, tepung beras hitam dan ikan belida terhadap kenaikan berat badan serta peningkatan status gizi balita gizi kurang, serta adanya perbedaan status gizi setelah pemberian Kue Semprong “Mangat” yang berbahan utama dari tepung pisang ambon, tepung beras hitam dan ikan belida pada kelompok perlakuan dengan status gizi sampel balita yang diberi kue semprong biasa.

Nutrition plays an important role in human life because nutritional problems are still a major public health problem. Toddlers are one of the groups that are vulnerable to these nutritional problems. Based on the 2018 Riskesdas data, the prevalence of undernutrition nationally was at 17.7% and the SSGBI (Studi Status Gizi Balita Indonesia) data in 2019 the prevalence of undernourished children under five in Indonesia decreased by 1.5% to 16.29%. Riskesdas data in 2018 shows that the prevalence of undernourished children under five in Central Kalimantan is 21.81% where Katingan is ranked 5th highest among 14 other regencies and cities with a prevalence of under-five children less than 21.13% (Ministry of Health, 2018).

The purpose of this study was to determine the effect of giving the "Mangat" Semprong Cake to Undernourished Toddlers in Tewang Sangalang Garing District, Katingan Regency which was carried out from January to April 2022.

The type of this research was Quasi Experimental with the chosen research design is non-equivalent control group design in which 30 respondents were divided into two groups, 15 were the control group and 15 were the treatment group. The data collection technique was through observation / control sheets, where then the data obtained were analyzed by researchers who explained quantitatively. Bivariate analysis using Paired T-Test to see the initial and final weight gain and to see changes in nutritional status. And Independent Sample T-Test to see the difference between the sample studied and the control group sample.

The results of the study found that there was an effect of giving Semprong "Mangat" Cake with main ingredients from ambon banana flour, black rice flour and belida fish on weight gain and increased nutritional status of undernourished children under five, as well as differences in nutritional status after giving "Mangat" Semprong Cake. The main ingredients are ambon banana flour, black rice flour and belida fish in the treatment group with the nutritional status of a sample of toddlers who were given the ordinary semprong cake.

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