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PENGARUH PEMBERIAN PUTIH TELUR TERHADAP KADAR KOLESTEROL TOTAL PASIEN TB PARU Arza, Putri Aulia; Ilham, Dezi; Irmarahayu, Agneta
Jurnal Kesehatan - STIKes Prima Nusantara Vol 11, No 2 (2020): JURNAL KESEHATAN
Publisher : STIKes Prima Nusantara Bukittinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35730/jk.v11i2.424

Abstract

Latar Belakang: TBC masih menjadi masalah kesehatan utama di Asia Tenggara dan menyebabkan morbiditas dan mortalitas.Tujuan: Tujuan dari penelitian ini adalah untuk menilai efektivitas ekstra putih telur dengan asupan madu pada kadar kolesterol totalMetode: Penelitian ini merupakan randomized controlled trial menggunakan metode quasi experimental dengan desain penelitian control group pre-test post-test. Dilakukan di Rumah Sakit M. Zein Pesisir Selatan pada tahun 2018. Teknik pengambilan sampel menggunakan purposive sampling dan 32 pasien dialokasikan untuk intervensi (n = 16) dan kelompok kontrol (n = 16). Kedua kelompok menerima diet protein tinggi energi tinggi, kelompok intervensi menerima ekstra putih telur dan madu selama 7 hari. Data dianalisis menggunakan paired sample t test untuk menganalisis perbedaan sebelum-sesudah dalam total Kolesterol). Tes Wilcoxon Sign Rank digunakan untuk menilai perbedaan dalam dua kelompok.Hasil: Berdasarkan hasil penelitian pada kelompok perlakuan, ditemukan bahwa ada efek member tambahan putih telur dan madu pada kadar kolesterol total pada pasien TB paru. Sedangkan pada kelompok kontrol tidak ada efek memberikan tambahan putih telur dan madu pada kadar kolesterol total pada pasien TB paru.Kesimpulan: Ekstra putih telur dan madu secara efektif dapat menurunkan kadar kolesterol total
MAKANAN TAMBAHAN UNTUK BALITA DARI VARIASI KACANG KEDELAI (GLYCINEMAX (L) MERRIL) DAN KACANG MERAH (VIGNA ANGULARIS) Selistio, Dian; Nurhamidah, Nurhamidah; Ilham, Dezi
Sainstek : Jurnal Sains dan Teknologi Vol 12, No 1 (2020)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31958/js.v12i1.2062

Abstract

Malnutrition is a health problem that is a problem that must be resolved and needs special treatment. Handling malnutrition cases one which is by providing additional food in the form soy oat snack bars and kidney beans. The purpose of this study was to determine the effect of developing soybean and red bean oat snack bar. This research is an experimental research that is research with the substitution of soybeans and kidney beans then the effect is seen on the organoleptic quality with the SPSS test anova and seen its nutrient content in the laboratory of Unand. Research Results: 1) The highest organoleptic test is treatment A. 2) The oat snack bar produced the highest carbohydrate content in treatment A as much as 58.48%, protein content 5.8%, and calories 38.98 kcal, the highest fat content in treatment B is 22.75%, the highest water content in treatment C is 32.9%. 3) The best formulation on oat soybean and red bean oat snack bars with several binding ingredients for color, taste, aroma, and texture as well as nutrients is treatment A (30 g soybeans: 50 g kidney beans). Development of Snack Bar Oat soybeans and kidney beans at Treatment A is an Oat Snack Bar has a high nutrient content and good color, taste, aroma, and texture.
PENGARUH PEMBERIAN PUTIH TELUR TERHADAP KADAR KOLESTEROL TOTAL PASIEN TB PARU Arza, Putri Aulia; Ilham, Dezi; Hermaiyan, Lelen
Jurnal Kesehatan - Institut Kesehatan Prima Nusantara Bukittinggi Vol 11, No 2 (2020): Jurnal Kesehatan
Publisher : STIKes Prima Nusantara Bukittinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35730/jk.v11i2.497

Abstract

Latar Belakang: TBC masih menjadi masalah kesehatan utama di Asia Tenggara dan menyebabkan morbiditas dan mortalitas.Tujuan: Tujuan dari penelitian ini adalah untuk menilai efektivitas pemberian putih telur dan madu terhadap kadar kolesterol total pasien TBMetode: Penelitian ini merupakan randomized controlled trial menggunakan metode quasi experimental dengan desain penelitian control group pre-test post-test. Dilakukan di Rumah Sakit M. Zein Pesisir Selatan pada tahun 2018. Teknik pengambilan sampel menggunakan purposive sampling dan 32 pasien dialokasikan untuk intervensi (n = 16) dan kelompok kontrol (n = 16). Kedua kelompok menerima diet protein tinggi energi tinggi, kelompok intervensi menerima ekstra putih telur dan madu selama 7 hari. Data dianalisis menggunakan paired sample t test untuk menganalisis perbedaan sebelum-sesudah dalam total Kolesterol). Tes Wilcoxon Sign Rank digunakan untuk menilai perbedaan dalam dua kelompok.Hasil: Berdasarkan hasil penelitian pada kelompok perlakuan, ditemukan bahwa ada efek pemberian tambahan putih telur dan madu pada kadar kolesterol total pada pasien TB paru. Sedangkan pada kelompok kontrol tidak ada efek memberikan tambahan putih telur dan madu pada kadar kolesterol total pada pasien TB paru.Kesimpulan: Ekstra putih telur dan madu secara efektif dapat menurunkan kadar kolesterol total pasien TB Background: Tuberculosis remains a major health problem in South-East Asia and causes of morbidity and mortality.Objective: The purpose of this research was to assess the effectivity of egg white extra with honey intake on Total cholesterol levelsMethods: A single blind randomized controlled trial was conducted at DR. M. Zein hospital in 2018. Sampling technic used purposive sampling and 32 patients were allocated to intervention (n = 16) and control (n = 16) groups. Both groups received high energy high protein diet, the intervention group received an oral egg white extract with honey for 7 days. Data were analyzed using paired sample t test to analyze before-after differences in total Cholesterol). Wilcoxon Sign Rank test was used to assess the differences in two groups.Results: Based on the results of research in the treatment group, it was found that there was an effect of giving extra egg white and honey to the levels of total cholesterol in pulmonary TB patients. Whereas in the control group there was no effect of giving extra egg whites and honey on the levels of total cholesterol in pulmonary TB patientsConclusion: Extra egg whites and honey effectively could decrease total cholesterol TB Patients
HUBUNGAN PENGETAHUAN IBU, DUKUNGAN KELUARGA DAN ASUPAN DENGAN KEJADIAN STUNTING PADA BALITA DI WILAYAH KERJA PUSKESMAS ANAK AIR KOTA PADANG Nova, Maria; Ilham, Dezi
Ensiklopedia of Journal Vol 4, No 1 (2021): Vol 4 No. 1 Edisi 2 Oktober 2021
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v4i1.576

Abstract

Stunting is a chronic malnutrition problem as a result of lack of nutritional intake for a long time, so that it has an impact on the growth of children who have a height that is lower or shorter than the standard age. working area of  the Water Children Health Center in 2021. This type of research is observational with a cross sectional design. The total population is 3,221 people, the research sample is 97 people using stratified random sampling technique. The data collected includes height with a digital height measuring device (digital wireless), Questionnaire, SQ FFQ. Data analysis using SPSS 20 using the Chi-Square test. The results of statistical tests showed stunting toddlers had low maternal knowledge 36.1%, less family support 36.1%, carbohydrate intake was less 74.2%, protein intake was less 59.8%, fat intake was 94.8%. The results of the bivariate analysis showed a significant relationship between the incidence of stunting and carbohydrate intake (P=0.019), protein intake (P=0.013), there was no significant relationship between the incidence of stunting and maternal knowledge (P=0.537), family support (P=1.00 ), fat intake (P=1.00). Mothers are expected to pay more attention to the food consumed by toddlers, not only providing foods that are liked by toddlers but also providing varied foods so that the nutritional needs of toddlers can be met. Keywords: Mother's knowledge, Family support, Macro intake 
MUTU GIZI DAN MUTU ORGANOLEPTIK BISKUIT KOMBINASI TEPUNG TEMPE DAN TEPUNG LABU KUNING (CUCUBITA MOSCHATA) SEBAGAI MAKANAN TAMBAHAN PENDERITA TBC Ilham, Dezi; Harleni, Harleni; Masri, Erina
Ensiklopedia of Journal Vol 4, No 1 (2021): Vol 4 No. 1 Edisi 2 Oktober 2021
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v4i1.834

Abstract

Tempe and pumpkin are widely available in West Sumatra. Tempe contains high protein and pumpkin contains very high iron ( Fe) and vitamin C. The purpose of this study was to determine the nutritional quality and organoleptic quality of biscuits with a combination of tempeh flour and pumpkin flour (Cucurbita Moschata) as an additional food for TB patients. This research is an experimental study using a completely randomized design (CRD) with four treatments. Treatment by combining tempe and pumpkin which is used as flour in making biscuits. The treatment and comparison of the amount of tempeh flour and pumpkin flour were A (150 g: 0 g), B (150 g: 50 g), C (150 g: 100 g), and D (150 g: 150 g). The results of this study indicate the color preference test, the average preference value of the panelists ranges from 2.78-3.02, the preference test the average aroma value is 2.68-2.98, for the preference test the texture average value is 2.66- 2.7 and the preference test for the average taste value of 2.62-2.72. Test for protein content ranged from 21.71% - 25.90%, test for iron (fe) levels 28.81 mg/kg – 36.62% mg/kg, test levels of vitamin C 0% - 1.28%. Biscuits with sample code A are biscuits with the best treatment in terms of color, aroma and taste, while in terms of texture the best treatment is biscuits with code until C. The nutritional quality test has the highest protein content in treatment D, namely 25.90%, iron content test The highest (Fe) in treatment C was 36.62 mg/kg, and the highest level of vitamin C was tested in treatment D, which was 1.28%.Keywords: Biscuits, Tempe, Pumpkin.