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All Journal Journal of Noncommunicable Diseases Prevention and Control
Venny Patricia
The Polytechnic of Health of Banten
Biochemistry, Genetics & Molecular Biology Health Professions Medicine & Pharmacology Nursing Public Health

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Potential of Analog Meatballs Made from Tempeh and Seaweed as An Alternative Food for Hypertension Patients Firdaus Syafii; Hasmar Fajriana; Ahmad Yani; Venny Patricia
Journal of Noncommunicable Diseases Prevention and Control Vol. 1 No. 2 (2023): Journal of Noncommunicable Diseases Prevention and Control
Publisher : Hypertension Prevention and Control Research Center, The Polytechnic of Health of Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61843/jondpac.v1i2.601

Abstract

This study aims to determine the effect of the formulation of the use of tempeh and seaweed on the organoleptic properties of meatball analogues. The formulation used in this study was based on the ratio of differences in the use of tempeh and seaweed. The design used in this study was a complete randomized design (RAL). The factors used in this study were 5 formulations with a ratio of tempeh and seaweed, namely F1 (100: 0), F2 (90: 10), F3 (80: 20), F4 (75: 25), and F5 (70: 30). The parameters measured in this design are hedonic tests (favorability levels) which include taste, aroma, color, texture, and over all attributes. Based on the results of hedonic test analysis on 5 formulas using the ANOVA test, it shows that the difference in the ratio of tempeh and seaweed in the formulation of making analog meatballs has a significant effect on the sensory attributes of taste, aroma, texture, and overall (p<0.05) and has no real effect on color attributes (p>0.05). The F3 formulation with tempeh and seaweed ratio (80:20) in the manufacture of analog meatballs gives different values and is the formula that has the most preferred acceptance rate based on the attributes of taste (4.24), aroma (4.23), and texture (3.97), and overall (4.36). Meatball analogue with the most preferred formula of the results of this study can be used as an alternative food for consumption by people with hypertension
Calcium Profile of Chronic Kidney Disease Patients Undergoing Hemodialysis Ahmad Yani; Desiana Wahyu Kuswardani; Citra Trisna; Venny Patricia
Journal of Noncommunicable Diseases Prevention and Control Vol. 2 No. 1 (2024): Journal of Noncommunicable Diseases Prevention and Control
Publisher : Hypertension Prevention and Control Research Center, The Polytechnic of Health of Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61843/jondpac.v2i1.713

Abstract

Chronic kidney disease (CKD) is a condition of progressive kidney deterioration, which is characterized by a decrease in the estimated glomerular filtration rate that lasts for more than three months. One of the therapies needed to maintain the quality of life of CKD sufferers is hemodialysis. One of the functions of hemodialysis is to regulate electrolyte levels in the blood, including calcium. Low calcium levels in the blood (hypocalcemia) can trigger the release of calcium minerals from the bones, which ultimately makes the bones brittle. So, it is essential to monitor the blood calcium levels of CKD sufferers so as not to worsen the sufferer's condition. This study used secondary data, and the research instrument used in this research was the patient's medical record. Sampling was carried out using the purposive sampling method. The inclusion criteria set were patients with CKD who underwent hemodialysis and had complete medical record data, including age, gender, length of time undergoing hemodialysis, and examination data in the form of blood calcium levels. The data included in this study came from 68 patients with CKD who underwent hemodialysis and had their blood calcium levels checked. Based on the research results, the prevalence of CKD was more significant in men (58.82%), and as many as 92.65% of the total respondents experienced hypocalcemia. Cases of hypocalcemia occurred more frequently in male patients (52.94%), in the 46-65 year age group (55.88%), and in patients who had undergone hemodialysis for 4-12 months (45.59%). Hypocalcemia sufferers need to pay attention to their nutritional intake to keep their blood calcium levels at a safe level.
Co-Authors Ahmad Yani Citra Trisna Desiana Wahyu Kuswardani Firdaus Syafii Hasmar Fajriana