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All Journal Jurnal Ilmiah Kesehatan Anakes: Jurnal Ilmiah Analis Kesehatan
Nugroho, Heru Purwanto
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Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Gambaran Kadar Kolesterol Pada Penderita Hipertensi di RSUD Pasar Rebo Jakarta Timur Rahayu, Cahyawati; Nugroho, Heru Purwanto; Utami, Widha Maulitia Sekar
Anakes : Jurnal Ilmiah Analis Kesehatan Vol. 10 No. 1 (2024): ANAKES: Jurnal Ilmiah Analis Kesehatan
Publisher : Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/anakes.v10i1.2130

Abstract

Hypertension or high blood pressure is often referred to as the "silent killer" because it usually does not cause any complaints. Hypertension is thesingle largest contributor to heart disease, kidney failure and stroke in Indonesia. About 70% of cholesterol in the blood is synthesized in the liver,while the rest comes from food intake. The purpose of this study was to determine the description of cholesterol levels in patients with hypertension.This study used a descriptive method with a research sample of 64 data on hypertensive patients who performed cholesterol tests. Data collection was carried out at Pasar Rebo East Jakarta Regional Hospital in the period November 2022-April 2023. The results obtained 24 (37.5%) peoplehave abnormal cholesterol levels, with an age range of 65-74 years as many as 9 (14.1%) people and female gender as many as 15 (39.5%) people. Stage 2 hypertension with abnormal cholesterol levels 21 (52.5%) people. Based on the above results, it can be concluded that 24 (37.5%) peoplehave abnormal cholesterol levels, with an age range of 65-74 years as many as 9 (14.1%) people and female gender as many as 15 (39.5%)people. Stage 2 hypertension with abnormal cholesterol levels 21 (52.5%) people. The conclusion is that of the 64 people with hypertension, 40 people had normal cholesterol levels and 24 people had abnormal cholesterol levels. Keywords: Cholesterol, Hypertension, Hypertensive Patients
Gambaran Skala Kepositifan IgM Salmonella typhi dengan Jumlah Leukosit Pada Penderita Demam Tifoid di RSUD Pasar Rebo Jakarta Nugroho, Heru Purwanto; Suhara, Intan Ryatni; Fauziah, Prima Nanda; Latifah, Imas
Anakes : Jurnal Ilmiah Analis Kesehatan Vol. 10 No. 1 (2024): ANAKES: Jurnal Ilmiah Analis Kesehatan
Publisher : Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/anakes.v10i1.2182

Abstract

Typhoid fever is an acute systemic infectious disease caused by the Gram negative bacterium Salmonella typhi. Typhoid fever is still a global health problem for the world community, especially in developing countries. This study aims to determine thedescription of Salmonella typhi IgM positivity scale in typhoid fever sufferers at Pasar Rebo Jakarta Hospital. Investigations that can be carried out for the diagnosis of typhoid fever are the Salmonella typhi IgM serological test which is performed to detect acute typhoid fever through specific detection of serum IgM antibodies to Salmonella typhi antigen O9 lipopolysaccharide. The results showed that 100 people (59.2%) had positive Salmonella typhi IgM examination results and the normal leukocyte count examination results were 47 people (0.278%). The results of the leukocyte count in typhoid fever patients with leukopenia were 20 people (0.118%), the results of patients with normal leukocytes were 70 people (0.414%) and the results of patients with leukocytosis were 10 people (0.059%). The conclusion obtained in this study was to see the scale of Salmonella typhi IgM positivity with the number of leukocytes in patients with typhoid fever at Pasar Rebo Hospital,Jakarta. Therefore further research is needed with a larger number of samples that can affect the results of the Salmonella typhi IgM examination. Keywords : Typhoid fever, Leukocyte count, IgM Salmonella typhi
Gambaran Kadar Elektrolit Darah (Natrium, Kalium, Klorida) Pada Pasien Balita Usia 0-5 Tahun dengan Diare Akut Di RSAB Harapan Kita Jakarta Nurdiani, Catu Umirestu; Sari, Indah Novitha Fitria; Nugroho, Heru Purwanto
Anakes : Jurnal Ilmiah Analis Kesehatan Vol. 10 No. 2 (2024): ANAKES: Jurnal Ilmiah Analis Kesehatan
Publisher : Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/anakes.v10i2.2368

Abstract

Diarrhea is an increase in the frequency of defecation, which is characterized by a stool consistency that is thinner than usual. Viruses, bacteria, and parasites can cause diarrhea. Diarrhea is the second most common cause of death in toddlers. The main cause of death in toddler diarrhea is severe dehydration due to excessive fluid loss. Laboratory tests on diarrhea patients include blood electrolyte tests including sodium, potassium, and chloride. This quantitative research is conducted with secondary data obtained from medical records and then processed. The study was conducted on all 64 patients aged 0-5 years with acute diarrhea at RSAB Harapan Kita. The results showed that based on gender, it was dominated by males with the highest abnormal electrolyte levels in chloride at 34 people (53.13%) with the lowest chloride value of 81 mmol/L and the highest chloride value of 125 mmol/L. Based on age, most diarrhea patients were found to occur in toddlers (1-5 years) with the highest abnormal electrolyte levels in chloride at 29 people (45.31%) with the lowest chloride value of 81 mmol/L and the highest chloride value of 114 mmol. /L. The research that has been carried out can conclude that in patients suffering from diarrhea, the average value of the patient's sodium and potassium levels is normal, while the chloride levels are high. It is hoped that it is important for parents of diarrhea sufferers to always maintain a clean environment to prevent diarrhea and immediately go to the nearest doctor or hospital when the body shows symptoms such as fever and continuous defecation.   Keywords: Diarrhea, Sodium, Potassium, Chloride
Karakteristik Sifat Fisik, Nilai Gizi serta Mikrobiologi Soyghurt Fauziah, Prima Nanda; Latifah, Imas; Manikam, Ratna Mutu; Masdianto, Masdianto; Nugroho, Heru Purwanto
Jurnal Ilmiah Kesehatan Vol 16 No 2 (2024): Jurnal Ilmiah Kesehatan
Publisher : Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/jik.v16i2.2414

Abstract

Soyghurt merupakan produk fermentasi dari susu kedelai. Salah satu bakteri yang digunakan untuk memfermentasi susu kedelai adalah Lactobacillus bulgaricus. L. bulgaricus merupakan salah satu bakteri asam laktat (BAL) atau probiotik yang memiliki manfaat bagi kesehatan tubuh manusia dan merupakan salah satu bahan baku susu yang paling banyak digunakan sehingga dapat dikonsumsi di seluruh dunia. Bakteri ini merupakan Lactobacillus pertama yang diumumkan sebagai bakteri yang mampu memfermentasi susu dan berbagai produk fermentasi lainnya. Bakteri ini telah terbukti aman digunakan serta memiliki efek probiotik yang dapat mengatasi kondisi intoleransi laktosa. Produk fermentasi berbasis tanaman saat ini mengalami perkembangan yang cukup besar, sebagai hasil dari evolusi kebiasaan konsumen, dalam konteks umum transisi pangan. Hal ini memerlukan penelitian dan pengembangan, dan dengan demikian pengetahuan ilmiah, untuk memungkinkan transisi tersebut, termasuk pengembangan susu kedelai yang difermentasi dengan penambahan bakteri L. bulgaricus atau dikenal dengan sebutan soyghurt. Tujuan dari penelitian ini adalah untuk mengetahui nilai gizi, karakteristik sifat fisik dan kimia dari susu kedelai yang difermentasi dengan Lactobacillus bulgaricus. Penelitian ini menggunakan metode eksperimental di Laboratorium Kimia dan Mikrobiologi dan uji mutu hedonik untuk menilai aroma, rasa dan warna dari soyghurt dengan rancangan acak lengkap (RAL) monofaktorial 11 perlakuan konsentrasi soyghurt dan 3 kali pengulangan. Hasil penelitian menunjukkan bahwa kandungan nilai gizi susu kedelai per 100 g memiliki energi sebesar 322,6 kkal, protein 15,7 g, lemak 9,9 g, karbohidrat 42,1 g, serat 7,5 g, kolesterol 0 mg dan sodium 1 mg, sedangkan soyghurt per 100 g memiliki energi sebesar 617,6 kkal, protein 54 g, lemak 14,5 g, karbohidrat 80,3 g, serat 28,5 g, kolesterol 0 mg, sodium 51 mg, dan kalium 2000 mg. Soyghurt pada konsentrasi 60% memiliki rasa, warna dan aroma yang banyak disukai oleh panelis. Fermentasi susu kedelai dengan L. bulgaricus dapat meningkatkan nilai protein dan lemak pada susu kedelai, serta memberikan rasa yang lebih enak.
Co-Authors Alislam, Mochamad Arief Ellis Susanti Latifah, Imas Masdianto, Masdianto Nurdiani, Catu Umirestu Pangastuti, Anggita Permata, Kamilia Gulin Prima Nanda Fauziah Rahayu, Cahyawati Ratna Mutu Manikam Sari, Indah Novitha Fitria Suhara, Intan Ryatni Utami, Widha Maulitia Sekar