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Journal : Proceeding International Health Conference

The Relationship of Knowledge and Eating Patterns with The Incident of Hypertension in Pre-Elderly Aysah, Feby; Bus Umar, Hermita; Yuniritha, Eva; Kasmiyetti; Sartika, Wiwi
proceedinginternational Vol. 4 (2024): Proceeding International Conference 1th February 2024
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v4i.37

Abstract

The incidence of hypertension is always increasing due to many factors. This study aims to determine the relationship between knowledge and diet with the incidence of hypertension in the elderly in Jorong Sikabu Hilir, Ulakan Tapakis District, Padang Pariaman Regency.This study used a cross-sectional design, the research sample was all pre-elderly people in Jorong Sikabu Hilir, Ulakan Tapakis District, Padang Pariaman Regency, totaling 42 people. Data collection uses the SQ-FFQ form and questionnaire. Data analysis using Chi Square with a confidence level of 95%. The results of the research found that 54.8% of respondents had hypertension, 52.4% had poor knowledge and 57.1% had poor eating patterns. Statistically there is a significant relationship (p=0,032) between knowledge and the incidence of hypertension, there is a significant relationship between diet (p=0,035) and the incidence of hypertension. It is hoped that the puskesmas will emphasize more on knowledge about the link between hypertension and cardiovascular disease and the community, especially the pre elderly population (45-54 years) will better maintain their diet and consume foods high in potassium and maintain an ideal body weight to prevent the occurrence of hypertension.
The Potential of Dadih as a Functional Food in Disaster Preparedness Gusnedi; Habibi, Nur Ahmad; Sartika, Wiwi; Ismanilda; Amalia, Suci
proceedinginternational Vol. 4 (2024): Proceeding International Conference 1th February 2024
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v4i.47

Abstract

Dadih is a traditional food from West Sumatra made through a 48-hour fermentation process in bamboo. It exhibits a diverse range of nutritional content and active compounds. This research aimed to evaluate dadih from Padang Panjang as a potential functional food for emergency situations. The method involved testing dadih to determine its nutritional content, antioxidant activity, and shelf life. The research results indicated that dadih has a relatively good protein content at 7.55% and an antioxidant activity of 142.49±0.25 mg/kg, falling into the moderate category. Furthermore, dadih boasts an excellent shelf life, lasting up to 6 days at room temperature and 30 days in the refrigerator. In conclusion, based on its nutritional content, antioxidant activity, and shelf life, dadih is considered a suitable candidate for a functional food in emergency conditions.