The Effect Of Nutritional Consumption And Hb Content On Work Productivity In Informal Workers In The Sweet Potato Processing Industry In Pegajahan Village, Pegajahan District, Serdang Bedagai Regency, 2013

Feb 27, 2025 by ADMIN 206 views

The Effect of Nutrition Consumption and Hb Levels on Work Productivity of Female Informal Workers in the Sweet Potato Processing Industry

Introduction

The informal sector in Indonesia has experienced a significant increase in the number of female workers in recent years. According to statistical data, 51.60% of the total workers in the province are women. However, previous studies have shown that 35% of female workers in Indonesia suffer from iron anemia, which resulted in a decrease in work productivity by up to 20%. This condition is also found in female workers in Pegajahan Village, Serdang Bedagai Regency, where energy, protein, and iron intake are relatively low. More worrying, 6 female workers have Hb levels below 12 gr%.

The importance of nutritional intake and Hb levels for work productivity cannot be overstated. Adequate nutrition is essential for maintaining physical and mental health, which in turn affects work productivity. Iron deficiency anemia is a common nutritional disorder that affects millions of people worldwide, including female workers in the informal sector. The consequences of iron deficiency anemia can be severe, including decreased work productivity, fatigue, and decreased cognitive function.

The Importance of Nutritional Intake and Hb Levels for Work Productivity

To understand the impact of nutritional intake and HB levels on work productivity, analytical descriptive research was conducted in 2013. This study involved 51 informal female workers in the sweet potato processing industry in Pegajahan Village. This study aims to analyze the relationship between nutritional consumption (energy, protein, and iron) and HB levels with work productivity.

The research design used in this study was a cross-sectional study, which involved collecting data from a sample of female workers in the sweet potato processing industry. The data collection tools used in this study included a questionnaire, which was used to collect data on nutritional intake and HB levels, and a work productivity assessment tool, which was used to assess work productivity.

Research Result

The results of the Chi-Square analysis show that there is no significant relationship between energy consumption and protein and Hb levels. However, there is a significant relationship between iron intake and Hb levels. This suggests that iron intake is an important factor in determining Hb levels.

Furthermore, the results show that energy consumption, protein, and HB levels have a significant relationship with work productivity. Meanwhile, no significant relationship was found between iron intake and work productivity. This suggests that energy consumption, protein, and HB levels are important factors in determining work productivity, but iron intake is not a significant factor.

Further Analysis

Logistics regression analysis shows that informal female workers with good Hb levels have a 9-time chance to have good work productivity compared to female workers with low HB levels. This suggests that Hb levels are an important factor in determining work productivity.

The average nutritional consumption and Hb levels are found low, namely energy: 1885.58 kcal, protein: 49.71 gr, Fe: 25.13 mg and Hb levels: 11.38 gr%. This suggests that female workers in the sweet potato processing industry have inadequate nutritional intake and low Hb levels.

Recommendations and Conclusions

The results of this study indicate that nutritional intake, especially iron, and HB levels have an important role in determining the work productivity of informal workers in the sweet potato industry. Therefore, it is important to increase nutritional intake and HB levels of female workers in this sector.

The results of this study also suggest that health workers need to do counseling about the importance of consumption of food sources of energy, protein, and iron. Counseling also needs to include factors that inhibit food absorption. It is necessary to check HB levels regularly, especially in female workers who experience a decrease in work productivity.

Suggestion

Health workers need to do counseling about the importance of consumption of food sources of energy, protein, and iron.
Counseling also needs to include factors that inhibit food absorption.
It is necessary to check HB levels regularly, especially in female workers who experience a decrease in work productivity.

The Next Step

This study provides an important understanding of the relationship between nutritional intake, HB levels, and work productivity in informal female workers in the sweet potato processing industry. However, further research is needed to understand other factors that influence work productivity, such as working conditions, education levels, and access to health services.

In conclusion, this study highlights the importance of nutritional intake and HB levels for work productivity in informal female workers in the sweet potato processing industry. The results of this study suggest that health workers need to do counseling about the importance of consumption of food sources of energy, protein, and iron, and that it is necessary to check HB levels regularly, especially in female workers who experience a decrease in work productivity.

Limitations of the Study

This study has several limitations. Firstly, the study was conducted in a single village, which may not be representative of other villages in the region. Secondly, the study only included female workers in the sweet potato processing industry, which may not be representative of other industries. Finally, the study only measured nutritional intake and HB levels, and did not measure other factors that may influence work productivity.

Future Research Directions

Future research should aim to understand other factors that influence work productivity, such as working conditions, education levels, and access to health services. Additionally, future research should aim to develop interventions that can improve nutritional intake and HB levels in informal female workers in the sweet potato processing industry.

Conclusion

Q: What is the significance of this study?

A: This study is significant because it highlights the importance of nutritional intake and Hb levels for work productivity in informal female workers in the sweet potato processing industry. The results of this study suggest that health workers need to do counseling about the importance of consumption of food sources of energy, protein, and iron, and that it is necessary to check HB levels regularly, especially in female workers who experience a decrease in work productivity.

Q: What are the main findings of this study?

A: The main findings of this study are:

There is no significant relationship between energy consumption and protein and Hb levels.
There is a significant relationship between iron intake and Hb levels.
Energy consumption, protein, and HB levels have a significant relationship with work productivity.
Logistics regression analysis shows that informal female workers with good Hb levels have a 9-time chance to have good work productivity compared to female workers with low HB levels.
The average nutritional consumption and Hb levels are found low, namely energy: 1885.58 kcal, protein: 49.71 gr, Fe: 25.13 mg and Hb levels: 11.38 gr%.

Q: What are the implications of this study?

A: The implications of this study are:

Health workers need to do counseling about the importance of consumption of food sources of energy, protein, and iron.
Counseling also needs to include factors that inhibit food absorption.
It is necessary to check HB levels regularly, especially in female workers who experience a decrease in work productivity.
Interventions should be developed to improve nutritional intake and HB levels in informal female workers in the sweet potato processing industry.

Q: What are the limitations of this study?

A: The limitations of this study are:

The study was conducted in a single village, which may not be representative of other villages in the region.
The study only included female workers in the sweet potato processing industry, which may not be representative of other industries.
The study only measured nutritional intake and HB levels, and did not measure other factors that may influence work productivity.

Q: What are the future research directions?

A: Future research should aim to understand other factors that influence work productivity, such as working conditions, education levels, and access to health services. Additionally, future research should aim to develop interventions that can improve nutritional intake and HB levels in informal female workers in the sweet potato processing industry.

Q: What are the recommendations for health workers?

A: Health workers should:

Do counseling about the importance of consumption of food sources of energy, protein, and iron.
Include factors that inhibit food absorption in counseling.
Check HB levels regularly, especially in female workers who experience a decrease in work productivity.

Q: What are the recommendations for policymakers?

A: Policymakers should:

Develop policies to improve nutritional intake and HB levels in informal female workers in the sweet potato processing industry.
Provide access to health services and education for female workers in the sweet potato processing industry.
Develop interventions to improve working conditions and education levels for female workers in the sweet potato processing industry.

Q: What are the recommendations for female workers in the sweet potato processing industry?

A: Female workers in the sweet potato processing industry should:

Eat a balanced diet that includes food sources of energy, protein, and iron.
Check HB levels regularly.
Seek counseling from health workers about the importance of nutritional intake and HB levels.

Q: What are the recommendations for researchers?

A: Researchers should:

Conduct further research to understand other factors that influence work productivity.
Develop interventions to improve nutritional intake and HB levels in informal female workers in the sweet potato processing industry.
Conduct research to understand the impact of working conditions, education levels, and access to health services on work productivity.