EFFECT OF PROCESSED CHICKEN FEET CONSUMPTION IN INCREASING BLOOD CALCIUM LEVELS AMONG FEMALE ADOLESCENTS

Nunung Mulyani; Etin Rohmatin; Ir Ir Khairiyah Prapahlawanti; Dita Eka Mardiani; Dede Gantini; Yulia Herliani; Laila Putri Suptiani; Muhamad Sahlan; Bayu Irianti

doi:10.22159/ijap.2024.v16s3.07

EFFECT OF PROCESSED CHICKEN FEET CONSUMPTION IN INCREASING BLOOD CALCIUM LEVELS AMONG FEMALE ADOLESCENTS

Nunung Mulyani, Etin Rohmatin, Ir Ir Khairiyah Prapahlawanti, Dita Eka Mardiani, Dede Gantini, Yulia Herliani, Laila Putri Suptiani, Muhamad Sahlan, Bayu Irianti

Department of Chemical Engineering

Research output: Contribution to journal › Article › peer-review

Abstract

Objective: This study aims to examine the effect of processed chicken feet consumption for a month in increasing blood calcium levels among female adolescents. Methods: This study was carried out using a quasi-experimental method by measuring blood calcium levels before and after the daily consumption of 100 grams of processed chicken feet for a month. Furthermore, the sample population comprised 105 female adolescents who met the inclusion and exclusion criteria. Blood calcium measurement was performed using the OCP direct colorimetric lab test, data processing used the Intention to Treat (ITT) method, and data analysis was carried out using the Wilcoxon test (α=5%). Results: A significant difference was observed between blood calcium levels before and after the consumption of processed chicken feet over 1 mo, with an average increase of 1.10 mg/Dl. Conclusion: Based on the results, blood calcium levels experienced an increase of 1.01 mg/Dl, equivalent to the consumption of a 500 mg/day calcium tablet.

Original language	English
Pages (from-to)	40-43
Number of pages	4
Journal	International Journal of Applied Pharmaceutics
Volume	16
Issue number	Special Issue 3
DOIs	https://doi.org/10.22159/ijap.2024.v16s3.07
Publication status	Published - Aug 2024

Keywords

Adolescents
Macronutrients
Malnutrition
Pre-marriage
Pregnancy

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.22159/ijap.2024.v16s3.07

Cite this

Mulyani, N., Rohmatin, E., Prapahlawanti, I. I. K., Mardiani, D. E., Gantini, D., Herliani, Y., Suptiani, L. P., Sahlan, M., & Irianti, B. (2024). EFFECT OF PROCESSED CHICKEN FEET CONSUMPTION IN INCREASING BLOOD CALCIUM LEVELS AMONG FEMALE ADOLESCENTS. International Journal of Applied Pharmaceutics, 16(Special Issue 3), 40-43. https://doi.org/10.22159/ijap.2024.v16s3.07

@article{70e20c9c3ad74d138ae3a25601ab6c0e,

title = "EFFECT OF PROCESSED CHICKEN FEET CONSUMPTION IN INCREASING BLOOD CALCIUM LEVELS AMONG FEMALE ADOLESCENTS",

abstract = "Objective: This study aims to examine the effect of processed chicken feet consumption for a month in increasing blood calcium levels among female adolescents. Methods: This study was carried out using a quasi-experimental method by measuring blood calcium levels before and after the daily consumption of 100 grams of processed chicken feet for a month. Furthermore, the sample population comprised 105 female adolescents who met the inclusion and exclusion criteria. Blood calcium measurement was performed using the OCP direct colorimetric lab test, data processing used the Intention to Treat (ITT) method, and data analysis was carried out using the Wilcoxon test (α=5%). Results: A significant difference was observed between blood calcium levels before and after the consumption of processed chicken feet over 1 mo, with an average increase of 1.10 mg/Dl. Conclusion: Based on the results, blood calcium levels experienced an increase of 1.01 mg/Dl, equivalent to the consumption of a 500 mg/day calcium tablet.",

keywords = "Adolescents, Macronutrients, Malnutrition, Pre-marriage, Pregnancy",

author = "Nunung Mulyani and Etin Rohmatin and Prapahlawanti, {Ir Ir Khairiyah} and Mardiani, {Dita Eka} and Dede Gantini and Yulia Herliani and Suptiani, {Laila Putri} and Muhamad Sahlan and Bayu Irianti",

note = "Publisher Copyright: {\textcopyright} 2024 The Authors.",

year = "2024",

month = aug,

doi = "10.22159/ijap.2024.v16s3.07",

language = "English",

volume = "16",

pages = "40--43",

journal = "International Journal of Applied Pharmaceutics",

issn = "0975-7058",

publisher = "Innovare Academics Sciences Pvt. Ltd",

number = "Special Issue 3",

}

TY - JOUR

T1 - EFFECT OF PROCESSED CHICKEN FEET CONSUMPTION IN INCREASING BLOOD CALCIUM LEVELS AMONG FEMALE ADOLESCENTS

AU - Mulyani, Nunung

AU - Rohmatin, Etin

AU - Prapahlawanti, Ir Ir Khairiyah

AU - Mardiani, Dita Eka

AU - Gantini, Dede

AU - Herliani, Yulia

AU - Suptiani, Laila Putri

AU - Sahlan, Muhamad

AU - Irianti, Bayu

PY - 2024/8

Y1 - 2024/8

N2 - Objective: This study aims to examine the effect of processed chicken feet consumption for a month in increasing blood calcium levels among female adolescents. Methods: This study was carried out using a quasi-experimental method by measuring blood calcium levels before and after the daily consumption of 100 grams of processed chicken feet for a month. Furthermore, the sample population comprised 105 female adolescents who met the inclusion and exclusion criteria. Blood calcium measurement was performed using the OCP direct colorimetric lab test, data processing used the Intention to Treat (ITT) method, and data analysis was carried out using the Wilcoxon test (α=5%). Results: A significant difference was observed between blood calcium levels before and after the consumption of processed chicken feet over 1 mo, with an average increase of 1.10 mg/Dl. Conclusion: Based on the results, blood calcium levels experienced an increase of 1.01 mg/Dl, equivalent to the consumption of a 500 mg/day calcium tablet.

AB - Objective: This study aims to examine the effect of processed chicken feet consumption for a month in increasing blood calcium levels among female adolescents. Methods: This study was carried out using a quasi-experimental method by measuring blood calcium levels before and after the daily consumption of 100 grams of processed chicken feet for a month. Furthermore, the sample population comprised 105 female adolescents who met the inclusion and exclusion criteria. Blood calcium measurement was performed using the OCP direct colorimetric lab test, data processing used the Intention to Treat (ITT) method, and data analysis was carried out using the Wilcoxon test (α=5%). Results: A significant difference was observed between blood calcium levels before and after the consumption of processed chicken feet over 1 mo, with an average increase of 1.10 mg/Dl. Conclusion: Based on the results, blood calcium levels experienced an increase of 1.01 mg/Dl, equivalent to the consumption of a 500 mg/day calcium tablet.

KW - Adolescents

KW - Macronutrients

KW - Malnutrition

KW - Pre-marriage

KW - Pregnancy

UR - http://www.scopus.com/inward/record.url?scp=85203584642&partnerID=8YFLogxK

U2 - 10.22159/ijap.2024.v16s3.07

DO - 10.22159/ijap.2024.v16s3.07

M3 - Article

AN - SCOPUS:85203584642

SN - 0975-7058

VL - 16

SP - 40

EP - 43

JO - International Journal of Applied Pharmaceutics

JF - International Journal of Applied Pharmaceutics

IS - Special Issue 3

ER -

EFFECT OF PROCESSED CHICKEN FEET CONSUMPTION IN INCREASING BLOOD CALCIUM LEVELS AMONG FEMALE ADOLESCENTS

Abstract

Keywords

UN SDGs

Access to Document

Other files and links

Fingerprint

Cite this