Hubungan Asupan Protein Nabati Dan Hewani Dengan Kadar Ureum Dan Kreatinin Pada Penderita Gagal Ginjal Kronik Dengan Hemodialisis Rawat Jalan Di RSUP Dr. Soeradji Tirtonegoro Klaten

Pendahuluan. Gagal Ginjal Kronik (GGK) merupakan perkembangan gagal ginjal yang progresif dan lambat (biasanya berlangsung selama beberapa tahun) dan bersifat irreversible. Salah satu faktor yang mempengaruhi tingkat morbiditas dan mortalitas penderita GGK dengan hemodialisis adalah uremia atau peningkatan kadar ureum dan kreatinin dalam darah yang memiliki hubungan dengan asupan makanan terutama makanan sumber protein, baik protein nabati maupun hewani. Tujuan. Penelitian ini bertujuan untuk mengetahui hubungan antara asupan protein nabati dan hewani dengan kadar ureum dan kreatinin pada penderita gagal ginjal kronik dengan hemodialisis rawat jalan di RSUP Dr. Soeradji Tirtonegoro Klaten. Metode Penelitian. Jenis penelitian yang digunakan adalah penelitian observasional analitik dengan pendekatan cross sectional. Teknik pengambilan subyek menggunakan consecutive sampling dengan jumlah subyek penelitian sebanyak 22 subyek. Asupan protein nabati dan hewani diperoleh dengan menggunakan metode recall 3 x 24 jam, sedangkan kadar ureum dan kreatinin diperoleh dengan metode spektrofotometrik. Uji korelasi yang digunakan adalah uji pearson product moment. Hasil. Asupan protein nabati yang adekuat pada penderita GGK dengan hemodialisis rawat jalan di RSUP Dr. Soeradji Tirtonegoro Klaten hanya 4,5% dan protein hewani 27,3%. Asupan protein nabati yang tidak adekuat sebesar 95,5% dan protein hewani sebesar 72,7%. Sebagian besar pasien memiliki kadar ureum normal (63,6 %) dan kadar kreatinin tinggi (86,4 %). Kesimpulan. Tidak ada hubungan asupan protein nabati dan hewani dengan kadar ureum dan kreatinin pada penderita gagal ginjal kronik dengan hemodialisis rawat jalan di RSUP Dr. Soeradji Tirtonegoro Klaten

The Effect of Healthy Breakfast Education with Islamic Comic Media on The Level of Knowledge of Elementary School Students

The aims of this study was to look at the effect of healthy breakfast education with Islamic Comic Media on the level of knowledge of elementary school students. This study was a quasi-experimental type with pre-posttest control group design. The sampling was simple random method as many as 64 students, group A was given islamic comic media (n=32) and group B as control of the group (n=32). Nutrition knowledge level were obtained from filling out questionnaires. The influence of nutritional education media on increasing knowledge in both groups analyzed by Wilcoxon test, and continued with the Mann Whitney test. The results of the analysis showed that there was a significant increase in the level of knowledge in islamic comic group (p = 0,000). There is the influence of giving Islamic comic about healthy breakfast to elementary school-age students' knowledge

Asupan Kalsium dan Fosfor Berkaitan dengan Karies Gigi pada Anak Sekolah

This study aims to determine the relationship between calcium and phosphorus intake with dental caries of school children. This study was an observational study with a cross sectional design. The sampling technique used purposive sampling, with a total sample of 96 subjects. This research was conducted in Madrasah Ibtidaiyah Nurussalam, Ngawi starting from April - May 2019. Data on dental caries status (DMF-T index) was obtained by dental examination by a dentist. Data on calcium and phosphorus intake were obtained by direct interviews regarding the amount and type of intake using the Semi-Quantitative Food frequency Quesionaire (SQFFQ) form and the 24 hour food recall form. Calcium and phosphorus data were processed using Nutrisurvey software and the Indonesian Food Composition Table (TKPI). Chi-square statistical tests were used to analyze the relationship between calcium and phosphorus intake and dental caries. The majority of MI students who experience caries are aged 10 and 11 years. Calcium and phosphorus intake of subjects was classified as inadequate (77,1% and 59,4%). There was a significant relationship between calcium intake with dental caries p = 0,031 (0,05) and phosphorus intake with dental caries p = 0,029 (0,05). Adequate intake of calcium and phosphorus can reduce the risk of dental caries in children. Penelitian ini bertujuan untuk mengetahui hubungan antara asupan kalsium dan fosfor dengan karies gigi anak sekolah. Penelitian ini adalah penelitian observasional dengan desain cross sectional. Tehnik pengambilan sampel menggunakan purposive sampling, dengan jumlah sample sebanyak 96 subjek. Penelitian ini dilakukan di Madrasah Ibtidaiyah Nurussalam, Ngawi mulai dari bulan April - Mei 2019. Data status karies gigi (indeks DMF-T) diperoleh dengan melakukan pemeriksaan gigi oleh dokter gigi. Data asupan kalsium dan fosfor diperoleh dengan wawancara langsung mengenai jumlah dan jenis asupan menggunakan form Semi-Quantitative Food frequency Quesionaire (SQFFQ) dan form food recall 24 hours. Data kalsium dan fosfor diolah menggunakan software Nutrisurvey dan Tabel Komposisi Pangan Indonesia (TKPI). Uji statistik Chi-square digunakan untuk menganalisis hubungan anatar asupan kalsium dan fosfor dengan karies gigi. Mayoritas Siswa MI yang mengalami karies adalah usia 10 dan 11 tahun. Asupan kalsium dan fosfor subjek masih tergolong kurang (77,1% dan 59,4%). Terdapat hubungan yang signifikan antara asupan kalsium dengan karies gigi p=0,031 (0,05) dan asupan fosfor dengan karies gigi p=0,029 (0,05). Asupan kalsium dan fosfor yang cukup dapat menurunkan resiko karies gigi pada anak.

Hubungan Asupan Vitamin E dan Vitamin C dengan Kadar Kolesterol Total pada Pasien Hiperkolesterolemia

AbstractThis study aims to determine the correlation between vitamin E and vitamin C intake with total cholesterol levels in the hypercholesterolemic patient. The research design was cross-sectional type with 30 samples whose diagnosed with hypercholesterolemia in January 2019 at Tlogosari Kulon Health Center, Semarang. The intake of vitamin E and vitamin C was obtained using a semi-quantitative food frequency questionnaire (SQFFQ). Total cholesterol data were collected from the result of the patient’s blood test with cholesterol levels above 200 mg/dl. The analysis used was univariate and bivariate analysis to determine the correlation between the intake of vitamin E and vitamin C with total cholesterol levels. The bivariate analysis used the Spearman Rank. The average intake of vitamin C and E of respondents is classified as less, namely 34.51 mg and 0.12 mg in a day. There was no significant correlation between vitamin E intake and total cholesterol levels (p-value =0.13 ), there was no significant correlation between vitamin C intake and total cholesterol levels (p-value =0.39). Vitamin E and vitamin C intake are not related to total cholesterol levels in hypercholesterolemic patients. AbstrakPenelitian ini bertujuan untuk mengetahui hubungan antara asupan vitamin E dan vitamin C dengan kadar kolesterol total pada pasien yang mengalami Hiperkolesterolemia. Desain penelitian adalah cross sectional dengan (n=30) yang baru didiagnosa Hiperkolesterol pada bulan Januari 2019 di Puskesmas Tlogosari Kulon Semarang. Asupan vitamin E dan vitamin C diperoleh dengan menggunakan semi quantitative food frequency questionnaire (SQFFQ). Data kolesterol total diperoleh dari hasil tes laboratorium kimia darah pasien dengan kadar kolesterol di atas 200 mg/dl. Analisis yang digunakan adalah analisis univariat dan bivariat untuk mengetahui hubungan antara asupan vitamin E dan vitamin C dengan kadar kolesterol total. Analisis univariat yang digunakan adalah uji normalitas dan bivariat adalah uji Spearman Rank. Rata-rata asupan vitamin C dan E responden tergolong kurang, yaitu 34,51 mg dan 0,12 mg per hari. Tidak ada hubungann signifikan antara asupan vitamin E dengan kadar kolesterol total (p-value =0,13 ), tidak ada hubungan signifikan antara asupan vitamin C dengan kadar kolesterol total (p-value =0,39). Asupan vitamin E dan vitamin C tidak berhubungan dengan kadar kolesterol total pada pasien Hiperkolesterolemia

Comparation of Antihypertensive Effect of Goldenberry, Cucumber, and Combination Juice Against Systolic Blood Pressure on Rats Induced 8% NaCl

This study was a true experimental study using the randomized controlled group method with a pre-post test design. The Sprague-Dawley rats were divided into 4 groups (5 rats/group): K (+) Captopril 0,45 mg/200 g BW, goldenberry juice 1,8 ml/200 g BW (P1), cucumber juice 1,8 ml/200 g BW (P2), and 1,8 ml/200 g BW (P3, combination juice 50%:50%). Systolic blood pressure measured by blood pressure analyzer with the tail-cuff method. The result of systolic blood pressure analyzed by Paired t-Test to determine the mean difference of systolic blood pressure before and after 8% NaCl induction. One Way ANOVA test followed by Post Hoc Duncan to determine the mean difference of systolic blood pressure between groups. Goldenberry, cucumber, and combination juice have a significant effect of reducing systolic blood pressure in hypertension with p = 0,000 (0,05). Goldenberry juice was the most effectively on reducing systolic blood pressure in hypertension with 42.21%

Hubungan Asupan Vitamin E dan Vitamin C dengan Kadar Kolesterol Total pada Pasien Hiperkolesterolemia

AbstractThis study aims to determine the correlation between vitamin E and vitamin C intake with total cholesterol levels in the hypercholesterolemic patient. The research design was cross-sectional type with 30 samples whose diagnosed with hypercholesterolemia in January 2019 at Tlogosari Kulon Health Center, Semarang. The intake of vitamin E and vitamin C was obtained using a semi-quantitative food frequency questionnaire (SQFFQ). Total cholesterol data were collected from the result of the patient’s blood test with cholesterol levels above 200 mg/dl. The analysis used was univariate and bivariate analysis to determine the correlation between the intake of vitamin E and vitamin C with total cholesterol levels. The bivariate analysis used the Spearman Rank. The average intake of vitamin C and E of respondents is classified as less, namely 34.51 mg and 0.12 mg in a day. There was no significant correlation between vitamin E intake and total cholesterol levels (p-value =0.13 ), there was no significant correlation between vitamin C intake and total cholesterol levels (p-value =0.39). Vitamin E and vitamin C intake are not related to total cholesterol levels in hypercholesterolemic patients. AbstrakPenelitian ini bertujuan untuk mengetahui hubungan antara asupan vitamin E dan vitamin C dengan kadar kolesterol total pada pasien yang mengalami Hiperkolesterolemia. Desain penelitian adalah cross sectional dengan (n=30) yang baru didiagnosa Hiperkolesterol pada bulan Januari 2019 di Puskesmas Tlogosari Kulon Semarang. Asupan vitamin E dan vitamin C diperoleh dengan menggunakan semi quantitative food frequency questionnaire (SQFFQ). Data kolesterol total diperoleh dari hasil tes laboratorium kimia darah pasien dengan kadar kolesterol di atas 200 mg/dl. Analisis yang digunakan adalah analisis univariat dan bivariat untuk mengetahui hubungan antara asupan vitamin E dan vitamin C dengan kadar kolesterol total. Analisis univariat yang digunakan adalah uji normalitas dan bivariat adalah uji Spearman Rank. Rata-rata asupan vitamin C dan E responden tergolong kurang, yaitu 34,51 mg dan 0,12 mg per hari. Tidak ada hubungann signifikan antara asupan vitamin E dengan kadar kolesterol total (p-value =0,13 ), tidak ada hubungan signifikan antara asupan vitamin C dengan kadar kolesterol total (p-value =0,39). Asupan vitamin E dan vitamin C tidak berhubungan dengan kadar kolesterol total pada pasien Hiperkolesterolemia

Nutritional Value and Sensory Properties of Brown Rice Flour Cookies with Green Spinach (Amaranthus Tricolor L.) Incorporation as Gluten-Free Food Alternative

Cookies is one of the wheat-based snack product with increasing rate of consumption by years. Wheat flour used in Indonesia is fully imported. Local crop product such as brown rice flour with respective nutritional aspect can be utilized for wheat substitution. Addition of spinach as green leafy vegetable with numerous nutrients gives more functional value to the product.  This research aimed to investigate the acceptability (sensory properties) and nutritional content of brown rice flour cookies with the addition of green spinach. Four formulations made with ratio of brown rice and green spinach which were 100:0, 90:10, 85:15, 80:20. There were significant differences in protein, fat, and carbohydrate content among the four cookies samples There were significant differences in color appearance and taste between all samples. The best treatment is at the ratio of brown rice flour 90: green spinach 10, containing moisture content of 3.83%; ash content 1.48%; protein content 10.97%; fat content 31%; carbohydrates 52.7%; and crude fiber content of 17.3%