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Izuddin, yana_180483
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Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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PENGARUH PEMBERIAN PUDING GLIPO TERHADAP PERUBAHAN GLUKOSA DARAH PADA PASIEN DIABETES MELITUS RUMAH SAKIT TIMAH PANGKALPINANG Izuddin, yana_180483; yuliana, yuliana; sadiq, ahmad
JURNAL SVASTA HARENA RAFFLESIA Vol 4 No 1 (2025): SHR Volume 4, Nomor 1, Juni 2025
Publisher : Poltekkes Kemenkes Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33088/shr.v4i1.995

Abstract

The prevalence of diabetes mellitus, a long-term disease characterized by elevated blood sugar levels, is increasing every year. When the pancreas stops producing enough insulin, it causes diabetes mellitus. Our aim at Bakti Timah Hospital Pangkalpinang was to find out how diabetics react to Glipo pudding in terms of fluctuations in their blood glucose levels. Research with an experimental design is what is meant by this. A paired t-test (dependent t-test) was used in the analysis of this data. The findings of the dependent t-test, which measures statistical differences, showed a mean difference of -21.5 mg/dL with a p-value of 0.05 (<0.05) between the treatment and comparison groups for the mean change in blood glucose levels. This indicates that the administration of flour pudding has an effect on blood glucose levels in patients with type 2 diabetes mellitus caused by soybean and purple sweet potato. Conclusion: Soybean flour and purple sweet potato pudding is high in energy and carbohydrates and changes blood glucose levels in diabetes mellitus patients at Bakti Tin Pangkalpinang Hospital.
PENGARUH PEMBERIAN SNACK BAR ALMORA TERHADAP PERUBAHAN KADAR KOLESTROL PEGAWAI DI UPTD PUSKESMAS SIDO MULYO KABUPATEN BANYUASIN Izuddin, yana_180483
JURNAL SVASTA HARENA RAFFLESIA Vol 4 No 2 (2025): Volume 4 Nomor 2 Desember 2025
Publisher : Poltekkes Kemenkes Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33088/shr.v4i2.1104

Abstract

Hypercholesterolemia is a lipid metabolism disorder characterized by an increase in total blood cholesterol levels, which is defined as total cholesterol above 200 mg/dL, low-density lipoprotein (LDL) above 160 mg/dL, and high-density lipoprotein (HDL) below 40 mg/dL. One of the necessary treatments to maintain stable cholesterol levels in individuals with hypercholesterolemia is the intake of fiber from legumes such as almonds, rolled oats, and red beans, which are processed into Almora Snack Bars and are known to help reduce cholesterol levels. Research Objective: reduction of cholesterol levels among employees at the Sido Mulyo Community Health Center in Banyuasin Regency. Research Method: The study used a quasi-experimental design with a two-group pretest-posttest approach and employed random sampling involving 60 respondents, all employees of the Sido Mulyo Health Center. Employees with high cholesterol levels were given Almora Snack Bars as a morning snack and tested using appropriate statistical methods. Research Results: The results of the paired t-test analysis showed a p-value of less than 0.05 for total cholesterol, LDL, HDL, and triglyceride levels in the treatment group, indicating significant differences before and after the intervention. The independent t-test also showed significant reductions in total cholesterol, LDL, HDL, and triglyceride levels (p-value < 0.05). Conclusion: The administration of 50 grams of Almora Snack Bar daily for 14 days had a significant effect on Change in cholesterol levels levels among the employees of the Sido Mulyo Community Health Center in Banyuasin Regency..
Co-Authors Sadiq, Ahmad Yuliana Yuliana