Article Per Year (5 Year)
p-Index From 2019 - 2024
0.408
P-Index
This Author published in this journals
All Journal Media Kesehatan Politeknik Kesehatan Makassar
Susyani Susyani
Jurusan Gizi Poltekkes Kemenkes Palembang
Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Efektivitas Pemberian Puding Kacang Kedelai Dan Rumput Laut Terhadap Kadar Kolesterol Total Pasien Hiperkolesterolemia Di Puskesmas Sekip Palembang Susyani Susyani; Mika Erlanita Samosir; Manuntun Rotua
Media Kesehatan Politeknik Makassar Vol 18 No 2 (2023): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v18i2.64

Abstract

Hypercholesterolemia is a condition when blood cholesterol levels increase above the normal range (200 mg/dL). Patients with hypercholesterolemia can benefit from reducing risk factors in a number of ways, one of which is by incorporating dietary fiber-based products into the diet. It is known the effect of giving soy bean pudding and seaweed on total cholesterol levels of hypercholesterolemia patients at Sekip Palembang Health Center. This type of research is a quantitative research with a quasi experimental design. The data that has been collected, then analyzed using Friedmant Test analysis, univariate analysis, bivariate analysis, and multivariate analysis. Proximate analysis results of F3 high fiber pudding with 85.55% moisture content, 3.36% ash content, 0.86% fat content, 0.91% protein content, 9.32% carbohydrate content, 7.07 dietary fiber content gram, vitamin C content 4.00 mg, and chemical analysis results niacine content 6.08 mg. The results of the qualitative test of Flavonoids with a sample concentration of 100 g = 100000 µg/ml. There was a significant difference in total cholesterol levels before and after, namely in the treatment group with a p-value 0.05, which was 0,711. Soybean and seaweed pudding containing low fat, high fiber, vitamin C, high niacine and Flavonoids can reduce total cholesterol levels in hypercholesterolemic patients at the Sekip Palembang Health Center. Keywords : Hypercholesterolemia, pudding, soybean flour and seaweed flour, total cholesterol levels
Efektivitas Pemberian Puding Kacang Kedelai Dan Rumput Laut Terhadap Kadar Kolesterol Total Pasien Hiperkolesterolemia Di Puskesmas Sekip Palembang Susyani Susyani; Mika Erlanita Samosir; Manuntun Rotua
Media Kesehatan Politeknik Kesehatan Makassar Vol 18 No 2 (2023): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v18i2.64

Abstract

Hypercholesterolemia is a condition when blood cholesterol levels increase above the normal range (200 mg/dL). Patients with hypercholesterolemia can benefit from reducing risk factors in a number of ways, one of which is by incorporating dietary fiber-based products into the diet. It is known the effect of giving soy bean pudding and seaweed on total cholesterol levels of hypercholesterolemia patients at Sekip Palembang Health Center. This type of research is a quantitative research with a quasi experimental design. The data that has been collected, then analyzed using Friedmant Test analysis, univariate analysis, bivariate analysis, and multivariate analysis. Proximate analysis results of F3 high fiber pudding with 85.55% moisture content, 3.36% ash content, 0.86% fat content, 0.91% protein content, 9.32% carbohydrate content, 7.07 dietary fiber content gram, vitamin C content 4.00 mg, and chemical analysis results niacine content 6.08 mg. The results of the qualitative test of Flavonoids with a sample concentration of 100 g = 100000 µg/ml. There was a significant difference in total cholesterol levels before and after, namely in the treatment group with a p-value 0.05, which was 0,711. Soybean and seaweed pudding containing low fat, high fiber, vitamin C, high niacine and Flavonoids can reduce total cholesterol levels in hypercholesterolemic patients at the Sekip Palembang Health Center. Keywords : Hypercholesterolemia, pudding, soybean flour and seaweed flour, total cholesterol levels
Co-Authors Manuntun Rotua Mika Erlanita Samosir