Background: Pulmonary Tuberculosis (TB) is a chronic infectious disease caused by Mycobacterium tuberculosis with a treatment period of 6 months to more than one year. The prevalence of pulmonary TB in Indonesia in 2013 was 40% and in South Sumatra in 2018 was 40%. The management of pulmonary TB patients involves several things, namely adequate rest, anti-tuberculosis drug (ATD) therapy, and adequate food intake (sufficient) to recover the patients' pulmonary TB. Purpose in this study investigated the relationship between energy and protein intake, iron, and vitamin C with Hemoglobin (Hb) status in pulmonary TB patients. Method: The type of research used is an observational analytic study with a cross sectional research design with a sample size of 50 human subjects. Participants were selected according to the inclusion criteria and interviewed using a prepared questionnaire. Participants' food intake was obtained using a 24-hour food recall method for 3 days. Body weight, height, and blood pressure were measured. Blood samples were taken to determine the participants' hemoglobin levels Result: There was no relationship between the Hb value and energy intake (p = 0.658) and protein (p = 0.357), while there was a relationship between the Hb value and iron intake (p = 0.012) and vitamin C (p = 0.001). Conclusion: The results of statistical tests showed a relationship between the Hb value with iron and vitamin C intake, while the energy and protein intake had no relationship with the Hb level in pulmonary TB patients.
Penyakit TB Paru (Tuberkulosis) termasuk penyakit infeksi kronis yang disebabkan oleh Mycobacterium tuberculosis dengan masa pengobatan 6 bulan hingga lebih dari1 tahun. Menurut laporan WHO tahun 2013, Indonesia memiliki prevalensi ketiga TB setelah India dan Cina, dengan hampir 700.000 kasus, dan angka kematian masih tinggi pada 27/100.000 penduduk. Berdasarkan Riskesdas tahun 2018, prevalensi TB paru di Provinsi Sumatera Selatan sebesar 40%. Dan berdasarkan data profil kesehatan Kabupaten Banyuasin, perkembangan TB Paru yang diamati selama kurun waktu tiga tahun dari tahun 2017 s/d 2019 diketahui prevalensi sebesar 74% (2017), 41% (2018), 32% (2019). Metode yang digunakan dalam pengabdian ini adalah training/pelatihan dan pengajaran kepada pasien TB Paru di Puskesmas Betung Kota. Alasan memilih topik dikarenakan hasil penelitian terdahulu yang dilakukan oleh Muzakar sebagian besar responden memiliki asupan energi, protein, zat besi, dan vitamin C yang kurang. Hasil pengabmas yaitu meningkatnya pengetahuan dan asupan zat gizi peserta TB Paru yang dapat dilihat dari hasil penyuluhan, leaflet dan recall pasien dan menambah keterampilan dan pengetahuan manfaat Tempe Telur Goreng Tepung Dan Jus Jambu Biji dalam upaya memenuhi asupan zat gizi energi, protein, zat besi dan vitamin C pada pasien TB Paru di Puskesmas Betung Kota Rimba Asam.
Introduction: Hyperuricemia is a condition in which uric acid level exceed normal limits, caused either by lower excretion, higher synthesis, or both. Guava is high in vitamin C and Cinnamon contains cinnamaldehyde compounds which can reduce uric acid levels. The study aimed to determine the effect of giving guava pudding with cinnamon water on uric acid level of hyperuricemic patients at Puskesmas Basuki Rahmat Palembang. Materials and Methods: This study was conducted in 2 phases. The first phase used non-factorial complete design and the second phase used quasi experiment study with pre-test and post-test with two group. Population in this study were all outpatients with hyperuricemia at Puskesmas Basuki Rahmat Palembang. The study sample was selected by purposive sampling with thirty samples in the treatment group and thirty samples in the control group. Results: showed the best pudding formulation is F2. Based on result of data analyze using paired sample t-test, there was effect between the treatment done and uric acid level of hyperuricemic patients (p=0,000). The independent t-test result indicated that there was significant comparison between the average of uric acid levels in treatment and control groups (p=0,042). Conclusion: Guava pudding with cinnamon water has effect in decreasing uric acid level of hyperuricemic patient.
Background: Gout is a failure of purine metabolism that causes an increase in the concentration of uric acid in the blood. The prevalence of gout in Indonesia in 2018 was 7.3% and in South, Sumatra was 62.4%. One of the non-pharmacological management of gout is by giving pineapple and corn pudding. Purpose: This study was to determine the effect of pineapple and corn pudding on the decrease in blood uric acid levels in hyperuricemia patients. Method: The type of research is a quasi-experiment with a pretest and posttest control group design. This research was conducted from January to February 2021 at the Puskesmas Sosial Palembang City. The research sample was selected by accidental sampling with a total sample of treatment and comparison groups of each of 30 respondents. Result: Data analysis using paired sample t-test and independent sample t-test with the difference in the average value of uric acid levels of the treatment group 0.7 mg / dl (p-value = 0.011) and the comparison group 0.44 mg / dl (p-value = 0.049). While the results of the independent sample t-test are p-value = 0.003. Conclusion: Statistical test results showed that there was an effect of pineapple and corn pudding on the decrease in blood uric acid levels in hyperuricemia patients with differences in the average difference in blood uric acid levels in the treatment group higher than the comparison group.
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