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All Journal Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Jurnal Abdimas Kesehatan
Tri Ardianti Khasanah
Program Studi Gizi, Fakultas Ilmu Kesehatan dan Teknologi, Universitas Binawan
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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HUBUNGAN TINGKAT STRES DAN ASUPAN NATRIUM DENGAN TEKANAN DARAH PADA PASIEN HIPERTENSI: Relationship Between Stress Level and Sodium Intake with Blood Pressure in Hypertensive Patients Tri Ardianti Khasanah
Jurnal Pangan Kesehatan dan Gizi Universitas Binawan Vol. 2 No. 1 (2021): Desember 2021
Publisher : Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Binawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.21 KB)

Abstract

Hipertensi merupakan masalah yang besar dan serius di dunia. Selain prevalensinya yang tinggi dan cenderung meningkat, juga karena tingkat keseriusan penyakit ini yang menyebabkan timbulnya penyakit lain seperti jantung, stroke, gagal ginjal, bahkan kematian mendadak. Salah satu faktor yang mempengaruhi tingkat morbiditas dan mortalitas penderita hipertensi adalah tingkat stres dan asupan natrium. Penelitian ini bertujuan untuk mengetahui hubungan antara tingkat stres dan asupan natrium terhadap tekanan darah pada pasien hipertensi rawat jalan RSUD Dr. Moewardi di Surakarta.Jenis penelitian yang digunakan adalah penelitian observasional analitik dengan pendekatan cross sectional. Teknik pengambilan subyek menggunakan consecutive sampling dengan jumlah subyek penelitian sebanyak 32 subyek. Tingkat stres diperoleh dengan kuesioner Holmes Rating Scale, sedangkan asupan natrium diperoleh dengan metode Recall 3x24 jam yang tidak berturut - turut. Uji korelasi yang digunakan adalah uji Pearson Product Moment. Pasien hipertensi rawat jalan RSUD Dr. Moewardi di Surakarta yang mengalami stres ringan 50%, stres sedang 40,6%, dan stres berat 9,4%. Seluruh pasien hipertensi rawat jalan RSUD Dr. Moewardi di Surakarta memiliki asupan natrium cukup. Sebesar 71,9% pasien hipertensi yang memiliki tekanan darah sistolik tak terkendali dan sebesar 81,2% pasien hipertensi yang memiliki tekanan darah diastolik tak terkendali. Tidak ada hubungan tingkat stres dan asupan natrium dengan tekanan darah pada pasien hipertensi rawat jalan RSUD Dr. Moewardi di Surakarta.
Pemberdayaan Kelompok Perempuan dalam Pembuatan Makanan Pendamping ASI di Desa Sukanagalih, Cianjur Lina Agestika; Angga Rizqiawan; Ernie Halimatushadyah; Ratnayani Ratnayani; Tri Ardianti Khasanah
Jurnal Abdimas Kesehatan (JAK) Vol 5, No 3 (2023): November
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v5i3.635

Abstract

.Malnutrition among underfive children is closely related to adequate intake in the first 1000 days of life; starting with breastfeeding and complementary foods. Failure to meet food intake in children over the age of two can result in irreversible growth retardation. This community service activity was carried out in Sukanagalih Cianjur Village in August 2023. This activity empowered women's groups to increase knowledge about complementary foods and make local-based recipes for complementary foods. Community service activities began with a local food survey in the surrounding environment, implementation of a nutrition education program, and a demonstration of the process of cooking complementary foods for breast milk, followed by a group competition for mothers and recording of all recipes made by the community. From 40 participants, knowledge of 22 mothers who took part in the activity, were assessed through a pre-posttest questionnaire. The pre and post test results were collected and analyzed using the Wilcoxon test by considering the distribution of the data. The results showed that there was an increase in mother's knowledge regarding the processing and nutritional content of good Complementary Food for under-five with a median score of 75 to 80 (p-value: 0.039). Participants also started to feel confident with their recipe creations to improve the nutritional status of children around the village. The food ingredients in the recipe are also easy to obtain so they have the potential to be used for the monthly cycle complementary food menu at Posyandu
Co-Authors Agestika, Lina Angga Rizqiawan Halimatushadyah, Ernie Ratnayani