Abdul Hadi
Jurusan Gizi, Politeknik Kesehatan Kemenkes Aceh

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Faktor Risiko Terjadinya Penyakit Jantung Koroner pada Pasien Rumah Sakit Umum Meuraxa Banda Aceh Iskandar Iskandar; Abdul Hadi; Alfridsyah Alfridsyah
AcTion: Aceh Nutrition Journal Vol 2, No 1 (2017): AcTion Vol 2 No 1 Tahun 2017
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (753.248 KB) | DOI: 10.30867/action.v2i1.34

Abstract

Coronary Heart Disease (CHD) is the number one killer in Indonesia. The mortality rate due to CHD 17.05% of total deaths. Risk factors can be modified ie: dyslipidemia, diabetes mellitus, stress, infection, smoking habits, poor diet, lack of movement, Obesity. Unavoidable risk factors are age, sex, and family history. The purpose of this research is to know the factors related to CHD. Methods Analytical observational studies with Cossectional designs were conducted in July 2015. Data were collected by interviews and measurements of IMT and blood lipid profiles. Subjects were CHD patients as case group and non-CHD as comparison group was taken by con cement sampling by matching. Analysis of Univariate, bivariate and multivariate data. The result was that subjects with BMI ≥25 m2 had 2.7 times higher risk of CHD (CI 1.04-7.3). Physical passive activity has no effect on CHD (P 0.27). Smoking does not pose a significant risk to CHD 1.8 (CI 0.84-3.7). While consuming high fat there is a significant relationship with CHD (p: 0,29> 0,05). The most influential factors for CHD are cholesterol and triglyceride levels in the blood. The conclusion of BMI and blood lipid profile has an effect on CHD. The most influential factors are cholesterol and blood triglyceridesKeywords: Physical activity, BMI, HDL and LDL, cholesterol, CHDPenyakit Jantung Koroner (PJK) merupakan pembunuh nomor satu di Indonesia. Angka kematian karena PJK 17,05% dari total kematian. Faktor risiko dapat dimodifikasi yaitu: dislipidemia, diabetes melitus, stres, infeksi, kebiasaan merokok, pola makan yang tidak baik, kurang gerak, Obesitas. Faktor risiko tidak dapat dicegah adalah usia, sex, serta riwayat keluarga. Tujuan penelitian untuk mengetahui faktor yang berhubungan dengan PJK.  Metode penelitian observasional analitik dengan rancangan cross sectional dilaksanakan bulan Juli 2015. Data dikumpulkan dengan wawancara dan pengukuran IMT dan profil lipid darah. Subjek adalah pasien PJK sebagai kelompok kasus dan non PJK sebagai kelompok pembanding diambil secara concecutive sampling dengan matching. Analisis data univariate, bivariate dan multivariate. Hasilnya subjek yang mempunyai IMT ≥25 m2 mempunyai Risiko 2,7 kali lebih tinggi terkena PJK (CI; 1,04-7,3). aktifitas pasif fisik tidak mempunyai berpengaruh terhadap PJK (P; 0,27). Merokok tidak mempunyai risiko secara bermakna terhadap PJK 1,8 (CI; 0,84-3,7). Sedangkan Mengkonsumsi lemak tinggi ada hubungan yang bermakna dengan PJK (p; 0,29 > 0,05). Faktor yang paling berpengaruh terhadap PJK adalah kadar kolesterol dan trigliserida dalam darah. Kesimpulan IMT dan profil lipid darah mempunyai pengaruh terhadap PJK. Faktor yang paling berpengaruh adalah kolestetol dan trigliserida darah.Kata kunci: Aktifitas fisik, IMT, HDL dan LDL, kolesterol, PJK  
Potential iriadiation of Asam Keumamah as an emergency food alternative Abdul Hadi; Wiqayatun Khazanah; Andriani Andriani; Ampera Miko; Husna Husna
AcTion: Aceh Nutrition Journal Vol 8, No 4 (2023): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v8i4.1078

Abstract

Emergency food is safe and highly nutritious processed food for disaster victims. It is hoped that the various food product assistants provided after the disaster will be able to meet the needs, but some of the food cannot be stored for a long time. This study aimed to determine the potential of irradiated Asam Keumamah as an alternative to emergency food. The experimental study used a completely randomized design to irradiate five doses of Asam Keumamah stored for 30 days. Asam Keumamah was processed in the Food Technology Laboratory, Nutrition Department of the Aceh Polytechnic, in 2022. Data were collected through laboratory examinations including irradiation, total bacteria, and proximate tests. Statistical analysis was performed using ANOVA, Kruskal-Wallis, and Duncan’s tests at 95% CI. The results showed that an irradiation dose of 0-20 kGy had no significant effect on the total bacteria and approximate levels of irradiated Asam Keumamah (p>0,05). Irradiation doses of 30, 40, and 50 kGy significantly affected the fat and carbohydrate levels in Asam Keumamah (p< 0,05). In conclusion, irradiated and vacuumed Asam Keumamah lasts longer; therefore, it can be recommended as an alternative post-disaster emergency food source.