PENGARUH PEMBERIAN CEMILAN PUDING CAMPURAN DAUN KATUK DAN DAUN KELOR TERHADAP PENINGKATAN PRODUKSI ASI PADA IBU POSTPARTUM
DOI:
https://doi.org/10.32807/jmu.v7i2.216Abstract
Latar Belakang: Produksi ASI yang tidak cukup merupakan faktor penghambat berhentinya praktik pemberian ASI eksklusif. Upaya meningkatkan produksi ASI bisa melalui pendekatan farmakologi dan non farmakologi. Salah satu pendekatan non-farmakologi yang terbukti memiliki efek laktogogum adalah campuran daun katuk dan daun kelor dalam bentuk olahan cemilan puding. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian cemilan puding campuran daun katuk dan kelor terhadap peningkatan produksi ASI pada ibu postpartum.
Metode Penelitian : Disain penelitian menggunakan one group pretest-posttest design. Jumlah sampel sebanyak 30 orang, pengambilan sampel menggunakan purposive sampling. Instrumen penelitian menggunakan kuesioner. Data dianalisis menggunakan uji paired sample t-test .
Hasil Penelitian : Produksi ASI ibu sebelum diberikan cemilan puding didapatkan sebagian besar masuk kategori cukup. Setelah mengkonsumsi cemilan puding sebagian besar ibu produksi ASInya meningkat. Hasil uji statistik didapatkan nilai p= 0,000 (p<0.05), yang berarti terdapat pengaruh pemberian cemilan puding campuran daun katuk dan kelor terhadap produksi ASI pada ibu postpartum.
Kesimpulan : pemberian cemilan puding campuran daun katuk dan kelor dapat meningkatkan produksi ASI pada ibu postpartum.
Kata kunci: cemilan puding, daun katuk, daun kelor, produksi ASI
THE EFFECT OF THE MIXTURE OF KATUK AND MORINGA LEAVES PUDDING ON INCREASING BREAST MILK PRODUCTION IN POSTPARTUM MOTHERS Abstract Background: Insufficient breast milk production is inhibiting factor leading to the discontinuation of exclusive breastfeeding. Increasing breast milk production can be achieved through pharmacological and non-pharmacological approaches. Non-pharmacological approach proven to have a lactogogument effect is the use of a mixture of katuk (savory) leaves and moringa leaves in a processed form, such as a pudding snack. This study aimed to determine the effect of providing a pudding snack mixed with katuk (savory) and moringa leaves on increasing breast milk production in postpartum mothers. Research Methods: The study used a one-group pretest-posttest design. The sample size was 30, with purposive sampling used. The research instrument used a questionnaire. Data were analyzed using a paired sample t-test. Research Results: Most mothers' breast milk production before the pudding snack was found to be sufficient. After consuming the pudding snack, most mothers' breast milk production increased. The statistical test results showed a p-value of 0.000 (p<0.05), indicating that providing a mixed pudding snack of katuk and moringa leaves significantly increased breast milk production in postpartum mothers. Conclusion: Providing a pudding snack of katuk and moringa leaves can increase breast milk production in postpartum mothers.
Keywords: pudding snack, katuk leaves, moringa leaves, milk production
Keywords: pudding snack, katuk leaves, moringa leaves, milk production
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