{"title":"THE EFFECTIVENESS OF CORK FISH (Channa Striatus) AND EGG WHITE SNACK TO IMPROVE BLOOD ALBUMIN LEVEL AND BODY WEIGHT IN TUBERCULOSIS PATIENTS","authors":"Tri Marta Fadhilah, E. Sari","doi":"10.14710/jnc.v10i4.29138","DOIUrl":null,"url":null,"abstract":"Background: The tuberculosis morbidity rate in Bekasi area based on data from the Republic of Indonesia Ministry of Health has reached 101 people per 100,000 population in 2012. Indonesia’s Ministry of Health showed that tuberculosis patients have less economic status poor nutritional status. Patients with tuberculosis need foods that contain lots of protein and albumin such as cork fish and chicken egg white without yolk to speed up the repair of cells and tissues damaged by Mycobacterium Tuberculosis bacteria. Objective: The study was conducted to determine the increase in blood albumin levels and body weight in patients with tuberculosis by giving cork fish and egg white snacks. Methods: Analysis of the data used was a paired t-test for increases in blood albumin levels and bodyweight of the treatment group before and after giving snacks and an unpaired t-test for increases in blood albumin levels and bodyweight of tuberculosis patients between the treatment and the control group. Results: The study showed the most characteristics of tuberculosis patients ismale, age range 26-30 years, elementary-junior high school education level, labor work, income <Rp. 1,500,000,00, and the number of dependents of families consist of 4-6 people. Data analysis of blood albumin levels in the control group was significantly different from the treatment group before and after with a value of P = 0.002 which means that there was an increase in blood albumin levels and in the results of weight gain the control group was significantly different from the treatment groups before and after with a value of P = 0.004 means there is a significant increase in body weight for 15 days after being given snack. Conclusion: There was an increase in blood albumin levels and body weight in patients with tuberculosis after treatment for 15 days.","PeriodicalId":16594,"journal":{"name":"Journal of Nutrition College","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Nutrition College","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14710/jnc.v10i4.29138","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
Abstract
Background: The tuberculosis morbidity rate in Bekasi area based on data from the Republic of Indonesia Ministry of Health has reached 101 people per 100,000 population in 2012. Indonesia’s Ministry of Health showed that tuberculosis patients have less economic status poor nutritional status. Patients with tuberculosis need foods that contain lots of protein and albumin such as cork fish and chicken egg white without yolk to speed up the repair of cells and tissues damaged by Mycobacterium Tuberculosis bacteria. Objective: The study was conducted to determine the increase in blood albumin levels and body weight in patients with tuberculosis by giving cork fish and egg white snacks. Methods: Analysis of the data used was a paired t-test for increases in blood albumin levels and bodyweight of the treatment group before and after giving snacks and an unpaired t-test for increases in blood albumin levels and bodyweight of tuberculosis patients between the treatment and the control group. Results: The study showed the most characteristics of tuberculosis patients ismale, age range 26-30 years, elementary-junior high school education level, labor work, income
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