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All Journal JURNAL MEDIA KESEHATAN JPP Jurnal Kesehatan Poltekkes Palembang PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN
Terati Terati
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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PENGARUH KONSELING DIET RENDAH PURIN DAN TINGGI OMEGA-3 TERHADAP KADAR ASAM URAT PASIEN GOUT RAWAT JALAN DI RUMAH SAKIT dr. A.K. GANI PALEMBANG TAHUN 2015 Muzakar Muzakar; Terati Terati; Mulizha Mulizha
Publikasi Penelitian Terapan dan Kebijakan Vol 1 No 1 (2018): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v1i1.76

Abstract

Hyperuricemia is an increased concentration of uric acid in the blood as a trigger gout. Consumption of a balanced diet, limiting consumption of purine and choose food sources of omega-3 which helps reduce the pain of gout is an ef ort right diet for patients. In order to accelerate the healing process, to change the behavior of the patient to be able to cope with gout can be done by using the media leaflet nutritional counseling. The purpose of this study was to determine the ef ect of counseling low-purine diet and high in omega-3 against uric acid levels in gout patients dr. AK Gani Palembang.This type of research is a quasi-experimental research. In the entire study population of gout patients who seek treatment at the hospital dr. AK Gani Palembang. Samples numbered 40 people, divided into two groups: the treatment and comparison drawn by purposive sampling sampling techniques eksidental. Analysis and data processing is computerized statistical paired t test.Results of univariate analysis showed the characteristics of respondents as many as 76% of respondents were female and the majority of respondents aged 46-55 years (35%). On the results of the analysis of the intake of macro and micro nutrients in the comparison group showed only on energy intake largely classified as good (55%), while the energy treatment group (60%), fat (65%), omega-3 (55%), and purine (80%) has been quite good.Results of bivariate analysis showed an average reduction in uric acid levels before and after a low-purine diet counseling in the amount of 2.01 mg / dL. It can be concluded that there is a low-purine diet counseling influences and high in omega-3s to decrease uric acid levels in gout patients with p = 0.004.
PENGARUH PEMBERIAN PUDING NANAS REBUSAN DAUN SIRSAK TERHADAP PENURUNAN KADAR ASAM URAT PADA PASIEN HIPERURISEMIA DI PUSKESMAS SOSIAL Jihan Sekar Ayu; Hana Yuniarti; Sriwiyanti Sriwiyanti; Eliza Eliza; Terati Terati
JURNAL MEDIA KESEHATAN Vol 15 No 2 (2022): Jurnal Media Kesehatan Poltekkes Kemenkes Bengkulu Volume 15 No 2 Desember 2022
Publisher : Politeknik Kesehatan Kemenkes Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33088/jmk.v15i2.812

Abstract

Problems : Hyperuricemia caused because of an increasing uric acid in the blood which exceeds the normal limit, which is more than 7.0 mg/dl in men and 6.0 mg/dl in women. The prevalence of hyperuricemia in Indonesia is 7.3%, in South Sumatra it is 6.48%. One of the non-pharmacological treatments that can be given to patients with hyperuricemia is giving pineapple and soursop leaves pudding. The Aim Of The Research: The goal of this study is to see if giving pineapple and soursop leaves to hyperuricemic patients lowers their uric acid level. Research Method : this study uses a quasi – experimental design pretest and posttest with a control group. This study took place in Palembang’s Sosial Public Health Center from January to April 2022. In this study, the sample was chosen via random sampling selection, with a total of 39 respondents in the comparison and treatment group. The independent sample t-test and paired sample t-test were used to analyze the data. The Result : with average difference p - value of uric acid levels between the comparison group and the treatment group (p- value = 0.000). The independent sample t-test resulted in a p-value = 0.000. Conclusion : This means that giving pineapple and soursop leaves pudding has an effect on lowering levels of uric acid in hyperuricemic patients, with the average difference in uric acid level of the comparison group being lower than the treatment group.
UJI DAYA TERIMA NUGGET PANGGANG DENGAN SUBTITUSI JAMUR TIRAM, WORTEL, DAN TEPUNG JAGUNG SEBAGAI PRODUK SNACK SEHAT SUMBER SERAT Bifadhlika Alya; Imelda Telisa; Terati Terati
JPP JURNAL KESEHATAN POLTEKKES PALEMBANG Vol 18 No 1 (2023): JPP (Jurnal Kesehatan Poltekkes Palembang)
Publisher : POLITEKNIK KESEHATAN KEMENKES PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jpp.v18i1.1310

Abstract

Background: Indonesia has a high prevalence of obesity. One of the efforts that can be done to overcome the problem of obesity is through an innovative approach to products rich in healthy dietary fiber. The types of food that can be increased in availability are oyster mushrooms, carrots, and corn flour. Methods: This research is an experimental study using a non-factorial Completely Randomized Design (CRD) with 3 corn flour substitution formulations F1 (50 g), F2 (60 g), F3 (70 g). Organoleptic test research subjects were 30 panelists. Results: Based on the results of organoleptic tests (color, aroma, taste, and texture) showed that the acceptance of baked nuggets with oyster mushroom, carrot and corn flour substitutions was the most preferred F1 with 159.54 kcal energy, 5.25% protein, 2.22 fat. %, 29.64% carbohydrates, and 11.59% dietary fiber in 100 grams. Fried test showed a relationship between color, aroma, taste, and texture. Conclusion: Based on the results of the research, it can be concluded that baked nuggets with the substitution of oyster mushrooms, carrots and corn flour can be used as an alternative source of fiber snacks. To supply the needs of energy, protein, fat, carbohydrates and fiber in snacks, teenagers can consume 3 pieces of baked nuggets with substitutions of oyster mushrooms, carrots and corn flour, which is 120 grams a day.
Co-Authors Bifadhlika Alya Eliza Eliza Hana Yuniarti Imelda Telisa Jihan Sekar Ayu Mulizha Mulizha Muzakar Muzakar Sriwiyanti Sriwiyanti