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Suraning Wulandari, Tri
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Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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EFEKTIVITAS PEMBERIAN REBUSAN DAUN SIRSAK (ANNONA MURICATA L) UNTUK MENURUNKAN NYERI AKUT PADA GOUT ARTHITIS sabiila, esa faticha; Parmilah, Parmilah; Suraning Wulandari, Tri
JURNAL KESEHATAN KARTIKA Vol. 20 No. 2 (2025)
Publisher : Faculty of Health Science and Technology, University of Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jkkes.v20i2.449

Abstract

Background : Gout arthritis is a metabolic disorder caused by the deposit and accumulation of uric acid in the joints which is characterized by inflammation and stiffness so that it causes pain and pain in the joint area. Gout arthritis pain arises due to the accumulation of monosodium crystals in the veins so that inflammation and swelling occur and then pain occurs. If acute pain is not treated immediately, it will increase the intensity of pain and interfere with daily activities. Non-pharmacological methods such as pain management using a multi-disciplinary approach, namely herbal using soursop leaf decoction.can be used to overcome acute pain problems. Soursop leaves (Annona Muricata L) contain tannin, resin and crytallizable mogostine compounds that are able to overcome joint pain and reduce swelling in gout arthritis sufferers. Objective : to determine the effectiveness of giving soursop leaf decoction to reduce acute pain in gout athritis. Method : case study on 2 female respondents who suffered from gout arthritis with complaints of pain, swelling and heat in the joints. Result : after 7 days of intervention with a frequency of 2 times a day in the morning and evening, there was a decrease in the level of pain from a scale of 6 down to 1-2. Conclusion : the administration of soursop leaf decoction can reduce acute pain in gout arthritis patients.
upaya penyelesaian masalah risiko cedera pada ibu melalui pemberian telur ayam kampung untuk meningkatkan kadar hemoglobin ibu hamil trimester II pertiwi, bekti mutia; Parmilah, Parmilah; Suraning Wulandari, Tri
JURNAL KESEHATAN KARTIKA Vol. 20 No. 3 (2025): : Jurnal Kesehatan Kartika
Publisher : Faculty of Health Science and Technology, University of Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jkkes.v20i3.448

Abstract

Background: Anemia in pregnant women during the second trimester is one of the causes of increased risk of injury and complications during pregnancy. Non-pharmacological intervention efforts by providing high-iron foods, such as boiled eggs, are considered effective and easy to implement. Objective: The aim of the study is to determine the effect of consuming boiled eggs on the increase in hemoglobin levels in pregnant women during the second trimester with mild anemia. Method: The research method uses a case study of two pregnant women who experienced anemia with complaints of weakness, pale appearance, anemic conjunctiva, dizziness, and hemoglobin levels below 10.0 g/dL. The intervention was conducted by providing one boiled egg daily for seven days andbhemoglobin levels were measured using a tool easy touch. Results: The analysis showed that after the intervention for 7 days, with the frequency of giving one boiled egg each day, the hemoglobin levels of the pregnant women increased from 9.0 g/dL to 12.4 g/dL and from 9.4 g/dL to 14.4 g/dL. Conclusion: This finding indicates that the consumption of boiled chicken eggs has the potential to increase hemoglobin levels and can be an alternative simple, affordable, and safe nutritional intervention for pregnant women with anemia. It is recommended that health workers consider this approach in nutrition promotion and anemia prevention during pregnancy.
Co-Authors Parmilah, Parmilah pertiwi, bekti mutia sabiila, esa faticha