Skrining Anemia dan Pelatihan Pembuatan Susu Kedelai (Soymilk) sebagai Upaya Meningkatkan Kadar Hemoglobin pada Lansia
Keywords:
anemia, susu kedelai, hemoglobinAbstract
Anemia is a condition of low levels of erythrocytes in the blood which is characterized by decreased levels of hemoglobin and is most often experienced by the elderly. Soy milk is an important alternative for human nutrition and is suitable for iron fortification to reduce anemia. The purpose of this community service activity is for early detection of anemia in the elderly and nutritional fulfillment in the elderly to prevent anemia. The method used is the lecture and discussion method. The number of participants was 30 people and was held in Bangetayu Wetan Village RT 05 RW 05, Genuk District, Semarang City, Central Java Province. The results of this activity were 30 residents who were checked for hemoglobin levels with the results that 28 residents had hemoglobin levels >12 g/dl and 2 residents had hemoglobin levels <12 g/dl. In the soy milk training activity, more than 70 percent of the residents already understand the procedure for making soy milk.
ABSTRAK
Anemia adalah suatu keadaan rendahnya kadar eritrosit di dalam darah yang ditandai dengan menurunnya kadar hemoglobin dan paling sering dialami oleh lansia. Susu kedelai merupakan alternatif penting untuk nutrisi manusia dan cocok untuk fortifikasi zat besi untuk mengurangi anemia. Tujuan kegiatan pengabdian masyarakat ini adalah untuk deteksi dini adanya anemia pada lansia dan pemenuhan nutrisi pada lansia untuk mencegah anemia. Metode yang digunakan adalah metode ceramah dan diskusi. Jumlah peserta sebanyak 30 orang dan dilaksanakan di Desa Bangetayu Wetan RT 05 RW 05, Kecamatan Genuk, Kota Semarang, Provinsi Jawa Tengah. Hasil kegiatan ini sebanyak 30 warga yang di periksa kadar hemoglobin dengan hasil 28 warga kadar hemoglobinnya >12 gr/dl dan 2 warga kadar hemoglobinya <12 gr/dl. Pada kegiatan Pelatihan susu kedelai lebih 70 persen warga sudah memahami tata cara pembuatan susu kedelai.
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