Pengaruh Roti Fungsional Dadih terhadap Kenaikan Berat Badan Ibu Hamil di Padang, Indonesia: a Randomized Controlled Trial
The Impact of Dadih Functional Bread on Gestational Weight Gain for Pregnant Women in Padang, Indonesia: a Randomized Controlled Trial
Latar Belakang: Kenaikan berat badan saat hamil berhubungan dengan tumbuh kembang janin dan hasil kehamilan. Probiotik mungkin memiliki efek positif pada kenaikan berat badan kehamilan. Dadih adalah makanan tradisional Sumatera Barat yang mengandung 108 CFU/ml probiotik.
Tujuan: Penelitian ini bertujuan untuk melihat efek roti fungsional dadih terhadap pertambahan berat badan kehamilan.
Metode: Desain penelitian ini adalah Randomized Controlled Trial (RCT) dengan double blinds dengan usia kehamilan 12-20 minggu pada 88 ibu hamil. Data dianalisis menggunakan uji T Independen, General Liniar Model (GLM) repeated measures, dan Analysis of Covariance (ANCOVA).
Hasil: Rata-rata kenaikan berat badan kehamilan secara signifikan 2 kg lebih besar untuk kelompok intervensi dibandingkan dengan kelompok kontrol (7,3±2,6 kg vs 5,4±3,8 kg). Gestational Weight Gain (GWG) dalam kelompok intervensi melebihi kenaikan berat badan yang disarankan per bulan. Hasil analisis menunjukkan bahwa kenaikan berat badan ada perbedaan pada 4 kali pengukuran pada kedua kelompok. Ada perbedaan yang signifikan dalam kenaikan berat badan rata-rata antara kontrol intervensi dan kelompok kontrol (p-value<0,001).
Kesimpulan: Suplementasi roti fungsional dadih selama 3 bulan secara signifikan mempengaruhi kenaikan berat badan kehamilan. Makanan tambahan dari produk olahan dadih dapat dipertimbangkan untuk mendukung gizi saat kehamilan dalam rangka meningkatkan status gizi ibu hamil.
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