Peranan Jus Jambu Biji Merah Terhadap Kadar Asam Urat pada Penderita Hiperurisemia - Yuniarti Diana; Gurid Pramintarto Eko Mulyo; Osman Syarief; Mira Mutiyani; Syafitri Sukmawati (Poltekkes Kemenkes Bandung, 2019)
Pengendalian hiperurisemia dapat dilakukan dengan mengonsumsi makanan yang mengandung vitamin C. Jus jambu biji merah merupakan salah satu produk yang mengandung vitamin C yang baik untuk penderita hiperurisemia. Tujuan penelitian ini untuk mengetahui pengaruh pemberian jus jambu biji merah terhadap kadar asam urat pada penderita hiperurisemia di wilayah kerja puskesmas pasirkaliki kota cimahi. Desain penelitian yang digunakan adalah Quasi Eksperimen dengan sampel purposive sampling. Sampel berjumlah 14 orang. Sampel diberikan jus jambu biji merah, dengan jumlah jambu biji merah yang diberikan sebanyak 200 gr selama 7 hari berturut-turut. Data yang dikumpulkan meliputi kadar asam urat dari hasil pengukuran sebelum intervensi dan sehari setelah intervensi. Hasil penelitian yang didapat, ada pengaruh pemberian jus jambu biji merah penurunan terhadap kadar asam urat sebanyak 0,31 mg/dl (p=0,021) pada penderita hiperurisemia. Berdasarkan hasil penelitian, mengonsumsi jus jambu biji merah dapat dijadikan alternatif untuk menurunkan kadar asam urat pada penderita hiperurisemia. Kata kunci: Hiperurisemia, Kadar Asam Urat, Jus Jambu Biji Merah, Vitamin C ABSTRACT Control of hyperuricemia can be done by consuming foods that contain vitamin C. Red guava juice is one product that contains vitamin C which is good for patients with hyperuricemia. The purpose of this study was to determine the effect of guava red juice on uric acid levels in patients with hyperuricemia in the work area of ​​Pasirkaliki health center in Cimahi City. The research design used was Quasi Experiment with a purposive sampling sample. The sample is 14 people. Samples were given red guava juice, with the amount of red guava given as much as 200 gr for 7 consecutive days. The data collected included uric acid levels from the measurement results before the intervention and the day after the intervention. The results of the study obtained, there was an effect of the administration of red guava juice decreased to uric acid levels as much as 0.31 mg / dl (p = 0.021) in patients with hyperuricemia. Based on the results of the study, consuming red guava juice can be used as an alternative to reduce uric acid levels in patients with hyperuricemia. Key words: Hyperuricemia, Uric acid levels, Guava Juice, Vitamin C