Edukasi Pemanfaatan Olahan Pangan Labu Kuning “cucurbita moschata” Substitusi Tepung Daun Kelor “moringa oleifera” Pencegahan Anemia  Remaja Sekolah Menengah Pertama (SMP) Di Kabupaten Minahasa Tenggara

Phembriah S Kereh; Ana B Montol; Nonce N Legi; Anita Lontaan; Daniel Robert; Fitriyani Otoluwa

Phembriah S Kereh Politeknik Kesehatan Kementerian Kesehatan Manado
Ana B Montol Politeknik Kesehatan Kementerian Kesehatan Manado
Nonce N Legi Politeknik Kesehatan Kementerian Kesehatan Manado
Anita Lontaan Politeknik Kesehatan Kementerian Kesehatan Manado
Daniel Robert Politeknik Kesehatan Kementerian Kesehatan Manado
Fitriyani Otoluwa Politeknik Kesehatan Kementerian Kesehatan Manado

Keywords: Yellow pumpkin, Moringa leaves, Anemia

Abstract

Processed pumpkin (Cucurbita moschata) is a type of creeping vegetable plant from the Cucurbitaceae family, which belongs to the type of annual plant which after fruiting will die immediately. Pumpkin is a potential source of pro vitamin A, including a type of vegetable plant that can be used for various types of food such as donuts, lunkhead, compote, sweets and so on. Pumpkin (waluh) has complete nutritional content such as carbohydrates, protein, vitamins. Due to its high carotene content with complete nutritional content, pumpkin can be processed into food that is rich in nutrients and the price is affordable for the community. So far, pumpkin processed products are still limited. Pumpkin processing into processed is one alternative to increase the economic value of the pumpkin, in addition to diversifying pumpkin processed products (Ardhayanti, 2011).

Moringa leaves that are dried into powder have more nutritional content than when this plant is in the form of raw leaves (Zubaydah, 2018). The results of the study by Ponomban et al (2013) showed that consuming Moringa leaf powder supplements with a dose of 500 mg which was consumed twice a day as much as two pills at a time in pregnant women who suffered from anemia there was an increase in Haemogblin from 14 respondents (40%) Hb levels rose 1gr/dl, 19 respondents (54%) Hb levels increased by 2gr/dl and 2 respondents (6%) increased by 3 gr/dl. The results of research from Yulianti (2016) which gave Moringa leaf extract to 30 samples of the treatment group and control group of young women showed that in the treatment group there was a change in Hb levels of 16 people (53%) with an increase in Hb levels of 1.5-2.0 gr/dl after being given intervention. Based on the above background, it is necessary to develop local Moringa leaf food with various products to become functional food that has long-term benefits in preventing anemia in adolescents.