The Big Secret in the Combination of Fermented Sweet Potato Leaves from Indonesia
DOI:
https://doi.org/10.36568/jone.v4i4.775Keywords:
Adolescent health, Fermented beverage, Nutritional status, Sweet potato leavesAbstract
Sweet potato leaves (Ipomoea batatas L.) are a locally available source of bioactive compounds with potential benefits for adolescent health. Fermentation with Lactobacillus spp. may enhance the bioavailability and biological activity of these compounds. This study aimed to evaluate the effects of a fermented sweet potato leaf beverage on nutritional status and selected health indicators among Indonesian adolescents. A quasi-experimental study using a pretest–posttest design was conducted among 40 adolescents at SMK Negeri 6 Kuningan, West Java, Indonesia. Participants consumed the fermented sweet potato leaf beverage for one month. Following the intervention, the proportion of adolescents with normal nutritional status increased from 60% to 65%. The proportion reporting insomnia decreased from 62.5% to 0%, while the proportion reporting regular bowel movements increased from 47.5% to 77.5%. These findings suggest that fermented sweet potato leaf beverages may offer a locally sourced and sustainable approach to promoting adolescent health. Further research is needed to establish their effectiveness in community-based nutrition programs.
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