Jurnal Ilmiah Kesehatan (JIKA)最新文献_第10页

Giving of Diethylnitrisamine and Carbon Tetrachloride on Histological Appearance of Rat Kidney (Rattus Norvegicus) 二乙基硝基胺和四氯化碳对褐家鼠肾组织形态的影响

Jurnal Ilmiah Kesehatan (JIKA) Pub Date : 2022-04-30 DOI: 10.36590/jika.v4i1.242

Almas Dwi Khairana, R. Raissa, W. Riawan, S. Suharti, H. Susanto, Aulanni’am Aulanni’am

{"title":"Giving of Diethylnitrisamine and Carbon Tetrachloride on Histological Appearance of Rat Kidney (Rattus Norvegicus)","authors":"Almas Dwi Khairana, R. Raissa, W. Riawan, S. Suharti, H. Susanto, Aulanni’am Aulanni’am","doi":"10.36590/jika.v4i1.242","DOIUrl":"https://doi.org/10.36590/jika.v4i1.242","url":null,"abstract":"Diethylnitrosamine (DEN) is a metabolic product of various foods and beverages in which there are preservatives in the form of nitrate and nitrite. Nitrosamines are found in various products such as alcoholic beverages, processed meats, cigarettes, and cosmetic products. DEN is toxic and carcinogenic to organs such as the liver, lungs, kidneys, skin, stomach, and blood. In addition to giving DEN compounds, there are also CCl4 compounds as tumor promoter agents known as genotoxic substances that can increase the risk of genetic errors and stimulate cells to become malignant neoplasms. Administration of DEN and CCl4 induction can damage various organs of the body, one of which is the kidney. In a healthy body, angiogenesis plays a role in wound healing and the formation of new tissue. However, angiogenesis also contributes to carcinogenesis or the uncontrolled growth of cancer cells, and is malignant when the body is contaminated with toxic substances. Therefore, to determine the effect of the administration of DEN and CCl4 observations were made using the immunohistochemical method, to see differences in the histology of the kidneys of experimental animals, the positive control group, and the negative control group based on the VEGF angiogenesis factor. From these results, there are significant differences. In the negative group, there was no necrosis and high-value VEGF expression, but in the positive group, there was necrosis and a decrease in the value of VEGF expression compared to the negative control group.","PeriodicalId":408003,"journal":{"name":"Jurnal Ilmiah Kesehatan (JIKA)","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125452503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sensory Characteristics and Nutrient Content of Food Bar with Flour and Pumpkin Seed Substitution 面粉和南瓜籽替代食品棒的感官特性和营养成分

Jurnal Ilmiah Kesehatan (JIKA) Pub Date : 2022-04-30 DOI: 10.36590/jika.v4i1.271

M. Amalia, N. Nuryani, B. Santoso

{"title":"Sensory Characteristics and Nutrient Content of Food Bar with Flour and Pumpkin Seed Substitution","authors":"M. Amalia, N. Nuryani, B. Santoso","doi":"10.36590/jika.v4i1.271","DOIUrl":"https://doi.org/10.36590/jika.v4i1.271","url":null,"abstract":"The development of snack bar products from fruit and pumpkin seeds can provide health benefits. The purpose of this study was to assess the sensory characteristics and nutritional value of a food bar with flour and pumpkin seeds substitution. The research method used a completely randomized design with 3 treatments with different formulations of pumpkin flour and pumpkin seeds. Parameters observed included color, aroma, taste, texture, and proximate tests including moisture, protein, fat, ash, and carbohydrate content. The data from the level of preference test variables would be analyzed using the t-test. The results showed the organoleptic analysis of the highest color at F4 (2,55), preferred aspect taste at F1 (3,48), aroma at F1 (3,55), and texture at F2 (3,84). Proximate analysis was showed the highest in water content at F2 (20,14%), the ash content in F4 (2,77 g), protein content in F1 (18,65 g), fat content in F1 (22,48 g), the fiber content in F2, and carbohydrate content in F4 (42,15 g). The conclusion that there were significant differences in the sensory test of color, taste, and aroma from four food bar formulas with flour and pumpkin seed substitution, while the density (texture) of the food bar formulas was not significantly different from each other.","PeriodicalId":408003,"journal":{"name":"Jurnal Ilmiah Kesehatan (JIKA)","volume":"197 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127939334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Associated Factors Work Fatigue on Farmers 农民劳动疲劳的相关因素

Jurnal Ilmiah Kesehatan (JIKA) Pub Date : 2022-04-30 DOI: 10.36590/jika.v4i1.240

Ade Wira Listrianti Latief, Sri Novianti Bahar, R. Maharja, Rostati Rostati, Muhammad Irsyad

引用次数: 0

Lakuto on Blood Glucose Level in Type 2 Diabetes Mellitus Lakuto对2型糖尿病患者血糖水平的影响

Jurnal Ilmiah Kesehatan (JIKA) Pub Date : 2022-04-30 DOI: 10.36590/jika.v4i1.232

E. Eliza, Darlita Aprilianti, Yunita Nazarena, Terati Terati, Sumarman Sumarman

{"title":"Lakuto on Blood Glucose Level in Type 2 Diabetes Mellitus","authors":"E. Eliza, Darlita Aprilianti, Yunita Nazarena, Terati Terati, Sumarman Sumarman","doi":"10.36590/jika.v4i1.232","DOIUrl":"https://doi.org/10.36590/jika.v4i1.232","url":null,"abstract":"Diabetes Mellitus is a chronic disease characterized by hyperglycemia and glucose intolerance in the blood because the pancreas is unable to produce insulin. The risk factors that led to diabetes mellitus are reversible and irreversible. The study was aimed at recognizing the effect that pumpkin and tomato pudding (lakuto) have on decreasing blood glucose levels in type 2 diabetesmellitus in Puskesmas Padang Selasa Palembang. It is a quantitative research using quasi-experiment design with pretest and posttest with two groups design. The subjects were mostly 61-70 years old and female. Average levels of blood glucose before treatment are 329,33 mg/dl in the treatment group and 314,07 mg/dl in the control groups. Whereas the average blood glucose level after treatment was 301,43 mg/dl in the treatment group and 304,00 mg/dl in the control groups. The result showed the effects of pumpkin and tomato pudding (lakuto) on blood glucose levels in diabetes mellitus type 2 in Puskesmas Padang Selasa Palembang (p-value=0,000). This suggests that pumpkin and tomato pudding (lakuto) may lower blood glucose levels in patients with type 2 diabetes mellitus.","PeriodicalId":408003,"journal":{"name":"Jurnal Ilmiah Kesehatan (JIKA)","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130952000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Sleep Quality, Stress Level, Physical Activity, and Food Consumption with Nutritional Status 睡眠质量、压力水平、体力活动和食物消耗与营养状况

Jurnal Ilmiah Kesehatan (JIKA) Pub Date : 2022-04-30 DOI: 10.36590/jika.v4i1.238

Nurhidayah Syarifuddin, D. Briawan, Tiurma Sinaga

引用次数: 1

Dukungan Keluarga dengan Pengetahuan dan Sikap pada Penderita Hipertensi 家庭支持高血压患者的知识和态度

Jurnal Ilmiah Kesehatan (JIKA) Pub Date : 2022-04-30 DOI: 10.36590/jika.v4i1.224

Agus Susanto, Heni Purwantiningrum

{"title":"Dukungan Keluarga dengan Pengetahuan dan Sikap pada Penderita Hipertensi","authors":"Agus Susanto, Heni Purwantiningrum","doi":"10.36590/jika.v4i1.224","DOIUrl":"https://doi.org/10.36590/jika.v4i1.224","url":null,"abstract":"Hipertensi merupakan penyakit yang ditandai dengan kenaikan tekanan darah di atas normal. Penyakit ini memerlukan tindakan pengobatan secara berkelanjutan dan perubahaan perilaku yang lebih sehat. Faktanya banyak penderita hipertensi tidak patuh minum obat ataupun enggan untuk memperbaiki pola makan dan gaya hidup. Beberapa faktor penyebabnya adalah berhubungan dengan kurangnya dukungan keluarga, tingkat pengetahuan dan sikap penderita hipertensi. Penelitian ini bertujuan untuk menganalisis tentang dukungan keluarga, pengetahuan dan sikap penderita hipertensi dalam mengobati penyakit hipertensi. Penelitian ini adalah penelitian cross-sectional yang dilaksanakan di Kota Tegal. Sampel penelitian adalah sebesar 200 penderita hipertensi yang telah didiagnosis lebih dari enam bulan dan telah menjalani terapi hipertensi secara medis. Data penelitian dikumpulkan dengan menggunakan instrumen kuesioner. Penyajian data dilakukan secara deskriptif dan tabulasi silang. Temuan lapangan menunjukkan bahwa 87% subjek berasal dari keluarga yang mendukung, 48% memiliki pengetahuan yang kurang baik dan 77% memiliki sikap yang sangat baik. Nilai p dari uji statistik korelasi dukungan keluarga dengan pengetahuan dan sikap adalah 0,000 dan 0,007. Hasil temuan lapangan tersebut menunjukkan ada hubungan signifikan antara dukungan keluarga dengan pengetahuan dan sikap penderita hipertensi (nilai p=<0,05). Dukungan keluarga memiliki peran penting dalam meningkatkan pengetahuan dan pembentukan sikap penderita hipertensi.","PeriodicalId":408003,"journal":{"name":"Jurnal Ilmiah Kesehatan (JIKA)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130467834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengetahuan Gizi dan Persepsi terhadap Perilaku Konsumsi Makanan Pemicu Kanker 营养知识和对食品消费行为的感知导致癌症

Jurnal Ilmiah Kesehatan (JIKA) Pub Date : 2022-04-30 DOI: 10.36590/jika.v4i1.214

Indah Ditasari, Ditia Fitri Arinda

引用次数: 0