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All Journal Jurnal Kesehatan Jurnal Keperawatan Silampari Jurnal Kesehatan Saelmakers PERDANA (JKSP) Jurnal Abdimas Musi Charitas
Hotman Sinaga
Universitas Katolik Musi Charitas
Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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Journal : Jurnal Kesehatan

 1 
THE DIFFERENCES IN THE RESULTS OF POSTPRANDIAL BLOOD GLUCOSE LEVEL EXAMINATION IN STUDENTS WHO WERE GIVEN INTAKE OF PACKAGE RICE AND SRIKAYA JAM BREAD Hotman Sinaga; Ferasdisa Aditama; Rosnita Sebayang
Jurnal Kesehatan Vol 15 No 1 (2022): JURNAL KESEHATAN
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/kesehatan.v15i1.14148

Abstract

According to the WHO in 2013, postprandial blood glucose examination and Oral Glucose Tolerance Test (TTGO) must use 75 grams of glucose dissolved in 250 ml. But in some laboratories when performing postprandial blood glucose test do not use 75 grams of glucose as recommended by WHO. Anyone use other substitutes such as package rice, which is complemented with side dishes, bread with srikaya jam, sweet tea, and bread with sweet tea. The type of study used is pre-experiment with Pretest and Posttest One Group. From a total subject 26 people. Subjects were asked to fast 10-12 hours, then blood was taken for fasting blood glucose levels. Subjects were divided into two groups, namely the group who received intake package rice and the group that received intake of srikaya jam bread. Subjects were asked to fast 2 hours. The average postprandial blood glucose level of packaged rice intake was 92.2 mg / dL while the average postprandial blood glucose level ofsrikaya jam bread intake was 91.5 mg / dL. No significant differences in the results of postprandial blood glucose level examination given the intake of packaged rice and srikaya bread with values (sig 2 tailed) 0.876> 0.025.
Co-Authors Feradisa Aditama Ferasdisa Aditama Ian Kurniawan Maria Nur Aeni Nur Aeni Mustika Sari Hutabarat Rosnita Sebayang Yuana Idawati