Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
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All Journal Journal of Community Nutrition Intervention
Resti Kusumarini Samben
Department of Nutrition and Dietetics, Poltekkes Kalimantan Timur, Indonesia
Agriculture, Biological Sciences & Forestry Health Professions Medicine & Pharmacology Nursing Public Health

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The Effect of Mung Bean (Phaseolus radiatus L.) Beverage with Red Ginger (Zingiber officinale var. rubrum) Addition on Total Cholesterol Levels in Female Hypercholesterolemia Patients at Gunung Sari Ilir Public Health Center Riana Angelina; Rif’atul Amini; Resti Kusumarini Samben
Journal of Community Nutrition Intervention Vol. 1 No. 1 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jcni.v1i1.1198

Abstract

This study aims to analyze the effect of administering a mung bean beverage supplemented with red ginger on total cholesterol levels in female patients with hypercholesterolemia. The study utilized a quasi-experimental design with a non-equivalent control group approach. A total of 30 respondents were divided into two groups: treatment and control. The treatment group received the mung bean beverage with red ginger (250 ml) every morning for 14 days, while the control group received no intervention. Total cholesterol levels were examined using the Point of Care Testing (POCT) method before and after the intervention. Statistical analysis was performed using the paired t-test and the independent t-test. The results showed a significant decrease in total cholesterol levels in the treatment group from 240.33 ± 24.84 mg/dL to 207.07 ± 31.24 mg/dL (p = 0.000), with a mean difference of 33.27 mg/dL. Conversely, the control group experienced an increase in total cholesterol levels from 246.47 ± 28.65 mg/dL to 256.53 ± 27.51 mg/dL (p = 0.083). The independent t-test showed a significant difference between the two groups post-intervention (p = 0.000). The consumption of mung bean beverage with the addition of red ginger is effective in lowering total cholesterol levels in female patients with hypercholesterolemia. This intervention has the potential to be developed as a local food-based nutritional strategy for controlling dyslipidemia in primary health care
The Relationship Between Dietary Adherence and Random Blood Glucose Levels in Type 2 Diabetes Mellitus Patients at Malinau Regional General Hospital, North Kalimantan Serfina Serfina; Resti Kusumarini Samben; Maurizka Pitria Putranti
Journal of Community Nutrition Intervention Vol. 1 No. 2 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jcni.v1i2.1230

Abstract

Type 2 diabetes mellitus (T2DM) is a significant chronic disease characterized by insulin resistance and impaired insulin secretion. It is a leading cause of microvascular and macrovascular complications, including blindness, kidney failure, and cardiovascular disease. Records from Malinau Regional General Hospital in North Kalimantan documented 2,300 cases, a 23% increase from 2022 to 2024. One key strategy in T2DM management is dietary intervention, which plays a critical role in maintaining stable blood glucose levels. This study aimed to analyze the relationship between dietary adherence and random blood glucose levels among patients with T2DM at Malinau Regional General Hospital. An analytical cross-sectional survey design was employed, involving 34 outpatients with T2DM selected by convenience sampling. As accidental sampling is a form of convenience sampling, it inherently introduces selection bias, which serves as a limitation of this study. Dietary adherence was assessed using a questionnaire based on the MMAS-8 and the 2021 PERKENI guidelines. Random blood glucose levels were categorized as normal (< 200 mg/dL) or high (\ge 200 mg/dL). The results showed that patients who adhered to dietary recommendations were more likely to have normal random blood glucose levels (p < 0.001), indicating a significant association between dietary adherence and glycemic control.
Co-Authors Maurizka Pitria Putranti Riana Angelina Rif’atul Amini Serfina Serfina