Relationship between Water Hardness and Incidence of Stunting in Brati District, Central Java


Bara Kharisma, Victoria Sari, Amelia Khasanah

 

Brati Public Health Center, Grobogan, Central Java

 

ABSTRACT

 

Background: The incidence of stunting in Indonesia is still relatively high, especially in Grobogan Regency, which is 31.1% and the first rank of the highest stunting incidence rate in Central Java. One of the indirect causes of stunting is the factor of water, sanitation, and hygiene (WASH). Grobogan Regency has reliefs of limestone mountains which affect the high levels of groundwater hardness, especially in the northern part, namely Brati District. This study aimed to see a causal relationship as well as statistically from the incidence of stunting with the hardness level of drinking water sources in Brati District.

Subjects and Methods: This study was an analytic observational study with a case control design. The study was conducted in Brati Public health center, 2019. A sample of 43 as case population and 43 samples as control population was selected by purposive sampling. The dependent variable was incidence of stunting in children under five. The independent variable was hardness level of drinking water sources. The data were analysed using chi-square test.

Results: Level of drinking water hardness had a significant relationship (OR= 0.30; 95% CI= 0.104 to 0.878; p= 0.045). Meanwhile, the relationship between stunting and drinking water pH (OR= 1.00; 95% CI= 0.061 to 16.521; p= 1,000) and boiled water (OR= 1.32; 95% CI= 0.567 to 3.091; p = 0.660).

Conclusion: The higher the hardness level of drinking water consumed is related to the incidence of stunting in the working area of Brati public health center, Grobogan Regency.

Keywords: stunting, water hardness, pH

Corresponden: Bara Kharisma. Brati public health center. Jl. Raya Purwodadi-Kudus no 20, Kronggen, Brati district, 58153, central java. Email: barakharisma95@gmail.com. Mobile: 085780044184.

DOI: https://doi.org/10.26911/the7thicph.02.19

Share this :

View PDF