Angka kematian akibat Diabetes Mellitus (DM) meningkat setiap tahunnya. Oleh karena itu, edukasi dan implementasi program pencegahan DM perlu dikembangkan di masyarakat. Program pemberdayaan masyarakat (PKM) ini bertujuan untuk mendukung Gerakan Masyarakat Hidup Sehat (GERMAS). Kegiatan program terbagi menjadi dua program, seperti Webinar Nasional “Cegah Diabetes Mellitus dengan Terapi Rutin Berjemur Pagi” dan dilanjutkan dengan pelaksanaan Program Terapi Berjemur Pagi yang dilaksanakan di Desa Jumputrejo RT 028 RW 009 Sukodono Kecamatan, Kabupaten Sidoarjo, Jawa Timur. Webinar Nasional diikuti oleh 141 peserta dan kegiatan sunbathing therapy pada pagi hari diikuti oleh 26 peserta. Materi Webinar Nasional meliputi (1) Mengenali gejala awal DM, (2) Pola makan sehat untuk mencegah DM, dan (3) Peran terapi berjemur untuk mencegah DM. Berdasarkan evaluasi hasil pemahaman materi mencapai skor rata-rata 74,54. Kegiatan rutin berjemur di pagi hari menunjukkan penurunan kadar glukosa darah yang diperiksa menggunakan Point of Care Testing (POCT) dari rata-rata 163 mg/dl pada hari 1 menjadi 141 mg/dl dengan tingkat keberhasilan program sekitar 73% peserta. Kegiatan edukasi dan implementasi terapi berjemur di pagi hari guna pencegahan DM mampu meningkatkan kesadaran untuk melakukan Gerakan Masyarakat Hidup Sehat (GERMAS)
This study aims to determine whether substitution of wheat flour with red bean flour in the manufacture of wet noodles, resulting in wet noodles that are not only high in carbohydrates but also contain protein and natural antioxidant compounds. Addition of red bean flour with different percentage gives a real effect on water content, ash content, protein content, fat content, akrbohidrat content, and the elasticity of wet noodles. Parameters of nutrients analyzed have mean that is in accordance with SNI about nutrition content in wet noodles. The proportion of red bean flour in wet noodle making preferred by consumers based on favorite test is on P2 and P3 samples with red bean flour added 10% and 20%.
Lactobacillus and Bifidobacterium are two genera of gram-positive bacteria that are widely used as probiotic products to improve the composition of the intestinal microbiota but until now the difference in the number of these bacteria in patients with type 2 diabetes mellitus and healthy people in Asia remains unclear. This study conducted a systematic review to analyze the differences in the number of Lactobacillus and Bifidobacterium bacteria in patients with type 2 diabetes and healthy people in Asia. The results showed that the number of Lactobacillus bacteria was higher in patients with type 2 diabetics than in healthy people. The number of Bifidobacterium bacteria in patients with type 2 diabetes tended to be lower than in healthy people, although there was some literature stating that there was no difference in the number of Bifidobacterium bacteria in patients with type 2 diabetes and in healthy people. Further research on the profile of Lactobacillus and Bifidobacterium bacteria per type (species) specifically in people with type 2 diabetes and healthy people of various ethnicities in Indonesia is needed to identify dysbiosis in people with type 2 diabetes and determine specific microbiota therapy for people with type 2 diabetes.
This study aims to determine whether substitution of wheat flour with red bean flour in the manufacture of wet noodles, resulting in wet noodles that are not only high in carbohydrates but also contain protein and natural antioxidant compounds. Addition of red bean flour with different percentage gives a real effect on water content, ash content, protein content, fat content, akrbohidrat content, and the elasticity of wet noodles. Parameters of nutrients analyzed have mean that is in accordance with SNI about nutrition content in wet noodles. The proportion of red bean flour in wet noodle making preferred by consumers based on favorite test is on P2 and P3 samples with red bean flour added 10% and 20%.
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