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masruroh, eny -

STIKes Hutama Abdi Husada Tulungagung

Author-ID : 3494077

Humanities Dentistry Education Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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HUBUNGAN TINGKAT PENGETAHUAN TENTANG DIABETES MELLITUS DENGAN PERILAKU MENGONTROL GULA DARAH PADA PASIEN RAWAT JALAN DI PUSKESMAS KAUMAN KABUPATEN TULUNGAGUNG Eny masruroh; Aesthetica Islamy
Jurnal Penelitian Sekolah Tinggi Ilmu Kesehatan Nahdlatul Ulama Tuban Vol. 4 No. 1 (2022): JURNAL PENELITIAN
Publisher : Institut Ilmu Kesehatan Nahdlatul Ulama Tuban

Diabetes mellitus (DM) is a chronic disease that requires long-term health care. Understanding the disease is very important in efforts to control disease behavior so that patients can live longer with a good quality of life. This study aims to determine the relationship between knowledge about DM and behavior to control blood sugarThe type of research is correlational analytic with a cross sectional approach. The research instrument was in the form of a questionnaire. The population is DM patients at the Kauman Public Health Center, Tulungagung Regency. Samples were taken by purposive sampling technique of 30 respondents. Data were analyzed by Spearman Rho test. The results showed that (50%) of respondents had knowledge in the good category, and (60%) of respondents had good behavior about controlling blood sugar. Spearman Rho statistical test results obtained P Value = 0.000 <0.05 so H1 is accepted, which means that there is a relationship between Knowledge about DM and Blood Sugar Control Behavior. It can be concluded that the knowledge of DM patients about the disease is very influential on behavior in controlling blood sugar so that health promotion efforts must continue to be improved in order to maintain health and quality of life.

PENGARUH KONSUMSI REBUSAN DAUN SALAM SEBAGAI ANTIINFLAMASI TERHADAP NYERI SENDI OSTEOARTHRITIS : The Effect Of Consumption Bay Leaf Boiled As An Anti-Inflammatory Against Osteoarthritis Joint Pain Anis Murniati; Eny Masruroh; Suciati; Yan Fuana
Jurnal Penelitian Sekolah Tinggi Ilmu Kesehatan Nahdlatul Ulama Tuban Vol. 6 No. 1 (2024): JURNAL PENELITIAN
Publisher : Institut Ilmu Kesehatan Nahdlatul Ulama Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47710/jp.v6i1.374

Osteoarthritis (OA) is a joint disorder that affects all parts of the joint, especially cartilage, can have an impact on articular structural damage and loss of synovial joint function as well as causing chronic pain and requires treatment that has minimal side effects and cheap, so research on bay leaves has been carried out as an alternative solution. The research aims to determine the impact of consuming boiled bay leaves as an anti-inflammatory in reducing osteoarthritis pain. Quasi-experimental research design, use pretest posttest group design approach. Pain measurement uses the NRS scale. Samples were taken with a total sampling of 38 osteoarthritis sufferers in Wates Village. Data analysis using the Wilcoxon sign rank test with an interpretation error rate of α = 0.05. The result was that almost half of the respondents, 17 people (44.7%) experienced a decrease in the pain scale to mild pain after being given the consumption of bay leaf decoction with a P value = 0.000, meaning that there was an effect of consuming bay leaf decoction on reducing pain in osteoarthritis patients. Bay leaf bioled has effects on reducing pain in osteoarthritis sufferers because bay leaves contain tannins, flavonoids, alkaloids and essential oils, while flavonoids play an active role as anti-inflammatory by inhibiting transcription factors such as NF-κB. Inhibition of NFκB is part of the activity of flavonoids in inflammatory responses. This is similar to transcription factor and activation protein-1 (AP-1). Keywords: Anti-Inflammatory; Bay Leaf Boiled; Osteoarthritis; Pain

PENGARUH KONSUMSI REBUSAN DAUN SALAM SEBAGAI ANTIINFLAMASI TERHADAP NYERI SENDI OSTEOARTHRITIS : The Effect Of Consumption Bay Leaf Boiled As An Anti-Inflammatory Against Osteoarthritis Joint Pain Eny Masruroh; Suciati; Yan Fuana; Anis Murniati
Jurnal Penelitian Vol 6 No 1 (2024): JURNAL PENELITIAN
Publisher : Institut Ilmu Kesehatan Nahdlatul Ulama Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47710/jp.v6i1.374

Osteoarthritis (OA) is a joint disorder that affects all parts of the joint, especially cartilage, can have an impact on articular structural damage and loss of synovial joint function as well as causing chronic pain and requires treatment that has minimal side effects and cheap, so research on bay leaves has been carried out as an alternative solution. The research aims to determine the impact of consuming boiled bay leaves as an anti-inflammatory in reducing osteoarthritis pain. Quasi-experimental research design, use pretest posttest group design approach. Pain measurement uses the NRS scale. Samples were taken with a total sampling of 38 osteoarthritis sufferers in Wates Village. Data analysis using the Wilcoxon sign rank test with an interpretation error rate of α = 0.05. The result was that almost half of the respondents, 17 people (44.7%) experienced a decrease in the pain scale to mild pain after being given the consumption of bay leaf decoction with a P value = 0.000, meaning that there was an effect of consuming bay leaf decoction on reducing pain in osteoarthritis patients. Bay leaf bioled has effects on reducing pain in osteoarthritis sufferers because bay leaves contain tannins, flavonoids, alkaloids and essential oils, while flavonoids play an active role as anti-inflammatory by inhibiting transcription factors such as NF-κB. Inhibition of NFκB is part of the activity of flavonoids in inflammatory responses. This is similar to transcription factor and activation protein-1 (AP-1). Keywords: Anti-Inflammatory; Bay Leaf Boiled; Osteoarthritis; Pain

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