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All Journal GHIDZA: Jurnal Gizi dan Kesehatan Amerta Nutrition
Kaswari, Sutomo Rum Teguh
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Pengaruh Pemberian Edamame Rebus (Glycine Max (L) Merrill) sebagai Camilan Sehat terhadap Penurunan Tekanan Darah Penderita Hipertensi Abdul Halif, Novi Ramadhanif; Sulistyowati, Etik; Kaswari, Sutomo Rum Teguh; Mustafa, Annasari
Ghidza: Jurnal Gizi dan Kesehatan Vol. 8 No. 2 (2024): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v8i2.1358

Abstract

Diet yang tepat untuk hipertensi yakni melalui pengaturan asupan makanan. Konsumsi makanan yang kaya akan kalium, serat, asam folat, isoflavon, kalsium, dan magnesium mampu menurunkan tekanan darah. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian kacang edamame rebus terhadap penurunan tekanan darah penderita hipertensi di Puskesmas Dinoyo. Hanya 13 dari 24 responden dalam sampel penelitian yang dipilih berdasarkan kriteria inklusi dan eksklusi menggunakan jenis penelitian pre-eksperimental dan rancangan one group pretest-postest. Pengumpulan data dilakukan dengan cara wawancara menggunakan formulir Food Recall 2x24 Jam, penggunaan garam dapur, dan identitas responden. Intervensi dalam penelitian ini adalah memberikan edamame rebus tanpa garam atau penyedap rasa sebanyak 5 porsi dalam 1 minggu (40 gram/hari) hanya sekali makan di waktu selingan. Analisis data menggunakan uji paired sample t test dan uji wilcoxon dengan tingkat signifikansi 95%. Hasil penelitian menunjukkan terjadi peningkatan rerata asupan Na (2131,5 mg), K (1416,8 mg), Ca (231,6 mg), Mg (212,9 mg), dan Serat (10,4 gram) responden setelah diberikan intervensi walaupun masih tergolong kurang serta pemberian edamame rebus memengaruhi penurunan tekanan darah sistolik dan diastolik responden dengan nilai p-value masing-masing 0,025 dan 0,002. Edamame rebus mampu menurunkan tekanan darah yakni dari 159/100 mmHg menjadi 147/87 mmHg. Disarankan untuk menambahkan sampel kontrol dan variasi bentuk atau jenis intervensi berbahan dasar edamame.
Restriction of Rice Portion and Pre-Meal Fruit with HbA1c Levels and Abdominal Fat for Diabetics in Malang City: Pembatasan Porsi Nasi dan Konsumsi Buah Sebelum Makan dengan Kadar HbA1c dan Lemak Perut Penderita Diabetes Mellitus Tipe-2 di Kota Malang Dwipajati, Dwipajati; Kaswari, Sutomo Rum Teguh
Amerta Nutrition Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i1.2024.58-66

Abstract

Background: Glycemic control is the basis for managing diabetes to prevent chronic complications in diabetes.HbaA1c levels reaching ≤7% is an indicator of achieving good glycemic control. The 3J principles (right type, amount, and schedule) in the pillars of meal management are not easy to apply, causing diabetes to have difficulty achieving glycemic targets. Objectives: Analyzing rice portion restriction and pre-meal fruit with HbA1c levels and abdominal fat in people with diabetes in Malang City. Methods: Experimental study type 'randomized controlled trial' with pre-posttest control group design involved 16 people with diabetes who were active in Prolanis activities at the Malang city health center. Respondents were randomly divided into 2 groups. HbA1c levels were taken 2 times, before and after the intervention. The t test and paired t test with a pvalue<0.05 were used to test the effect of the intervention on HbA1c levels, abdominal fat and abdominal circumference in people with diabetes for 3 months. Results: Both forms of intervention can reduce HbA1c levels in diabetic patients. Limiting the portion of rice significantly reduced HbA1c levels (p=0.003) and visceral fat levels. However, determining the amount of rice with added pre-meal fruit did not significantly decrease visceral fat and abdominal circumference (p>0.05). Conclusions: Limiting the portion of rice eaten by itself or combining it with pre-meal fruit may help diabetics lower their HbA1c levels.
Co-Authors Abdul Halif, Novi Ramadhanif Annasari Mustafa Dwipajati, Dwipajati Etik Sulistyowati