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All Journal ARTERI : Jurnal Ilmu Kesehatan International Journal of Healthcare and Information Technology
Arisanty Nursetia Restuti
Politeknik Negeri Jember
Computer Science & IT Electrical & Electronics Engineering Health Professions Medicine & Pharmacology Nursing Public Health

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Efek Tepung Ubi Jalar Ungu Terhdap Kadar LowDensity Lipoprotein (LDL) Tikus Putih Jantan Galur Wistar Model Obesitas Vindi Atikatus Zuhro; Arisanty Nursetia Restuti; Adhiningsih Yulianti; Arinda Lironika
ARTERI : Jurnal Ilmu Kesehatan Vol 4 No 1 (2022): November
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/arteri.v4i1.258

Abstract

Obesity is a nutritional problem caused by the accumulation of excess fat than needed. The purpose of this study was to determine the effect of purple sweet potato flour on HDL levels in obese male rats. This research is a True Experimental with pre-posttest control group. Samples were 24 male wistar rats weighing 200-300 grams. Samples were taken randomly in groups (K-), rats were fed with rat bio and water ad libitum. Group (K+), rats were induced with high fat diet ad libitum and given66% fructose drink ad libitum. (P) rats were induced by ad libitum high-fat diet and given ad libitum drinking of 66% fructose and 4.5 g of purple sweet potato flour intervention. Examination of HDL levels using the CHOD-PAP method. The results of One Way Anova Test Analysis (p>0.05)before treatment between groups there was no significant difference in LDL levels. And then after treatment there was no significant difference in LDL levels between groups. However, there was a decrease in LDL levels between treatement by 4 mg/dl. It can be concluded that purple sweet potato flour did not significantly reduce LDL levels in obese rats.
Hospimeal: Website Based Nutrition Care Process Digitalization Arisanty Nursetia Restuti; Miftahul Jannah; Muhammad Iqbal
International Journal of Healthcare and Information Technology Vol. 1 No. 2 (2024): January
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/ijhitech.v1i2.4590

Abstract

The nutrition Care Process (NCP) is a systematic approach or standard to provide comprehensive nutritional care for patients or clients. NCP consists of 4 interrelated steps, namely nutrition assessment, nutrition diagnosis, nutrition intervention, nutrition monitoring and nutrition evaluation. Implementation of NCP in many health services facilities face some barriers because of using manual NCP, such as human error, time-consuming, and incomplete documentation. Digitalization of NCP has proven to be beneficial in terms of efficiency of time and provision of electronic data to improve patient services. This study aimed to develop Hospimeal as a website-based Nutrition Care Process (NCP). The development of the web-based NCP application carried out in this study used the waterfall method. The stages of the waterfall method are need analysis, study of literature and data retrieval, system requirements, system planning, system implementation and testing, digitalization of NCP management in website. Digitalization of Standardized Nutrition Care Process (NCP) management can be developed in the form of a website called Hospimeal. This website provides nutritional care to patients/clients starting from nutrition assessment, nutrition diagnosis, nutrition intervention, nutrition monitoring, and nutrition evaluation. The Hospimeal website can be operated by the relevant nutritionist/dietitian. At the beginning of the display there is a Login menu which can be used by nutrition-ists/dietitians to enter the website
Co-Authors Adhiningsih Yulianti Arinda Lironika Miftahul Jannah Muhammad Iqbal Vindi Atikatus Zuhro