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Narda Widiada
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Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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Effectiveness of LPK Composite Flour as an Additive in the Formula of Enteral Diabetes Mellitus on Blood Glucose Levels of Type 2 Diabetes Mellitus Patients Narda Widiada
Health Notions Vol 2, No 10 (2018): October
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (94.971 KB) | DOI: 10.33846/hn.v2i10.420

Abstract

Diabetes Mellitus (DM) is a group of metabolic diseases, more than 90-95% are Type 2 DM. Commercial enteral DM formulas such as diabetasol are quite expensive and there is a need for enteral DM formulas made from local foods that have the potential to be antihyglycemic and antidiabetic. Development of local food based enteral DM formulas with the addition of composite flour Labu Kuning, Kepok Banana and Green Beans (LPK). The food has a low glycemic index so that it can be used to control blood glucose levels in DM patients. The study was conducted to determine the effectiveness of LPK composite flour in the enteral DM formula for blood glucose levels in type 2 DM patients. Quasi experimental research, with a pre-post test with control group design. The treatment group was given FDM-LPK and the control group was given diabetasol, each 60 g per serving then measured blood glucose level 2 hours postprandial. Interventions are given for 5 consecutive days. The number of research subjects was 60 people consisting of 30 treatment people and 30 control people. Blood glucose in type 2 DM patients after 2 jpp in the treatment group and the control group showed a high average value (above 200 mg / dL). The treatment group ranged from 283.83 ± 103.62 mg / dL, while the control group ranged from 359.87 ± 134.43 mg / dL. On the second day there was a significant decrease in blood glucose levels (p 0.05). The provision of FDM-LPK by adding 85 g of LPK composite flour was effective to reduce blood glucose levels 2 jpp in type 2 DM patients. Reduction of blood glucose level of 2 jpp was 18.56%. Keywords: LPK composite flour, FDM-LPK, Diabetes mellitus, Blood glucose
Characterization of Indigenous Lactic Acid Bacteria (LAB) from the wild horse milk of Bima Narda Widiada
Health Notions Vol 2, No 9 (2018): September
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hn.v2i9.400

Abstract

The wild horse milk are milk result of pressing out from laktasi horse which its wild life in free nature. The horse milk do not destroy during depository at room temperature. In the wild horse milk of Bima have been identified six species indigenous Lactic Acid Bacteria (LAB) (Widiada, 2006). The aims of the research is to know characteristic from indigenous Lactic Acid Bacteria result of isolation from wild horse milk of Bima. Examination of characteristic are done by fenotifik characterization. The result of research showed that species indigenous Lactic Acid Bacteria pertained LAB species with homofermentatif ferment pattern. The LAB species can grow goodness at temperature 37oC, media with NaCl 3,5% and 6,5% and also can grow at low pH (pH 4,5) and high pH (pH 9,6), except Lc. lactis subsp lactis do not grow at pH 9,6.
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