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BukuPengaruh Sarapan Bubur Sumsum Terhadap Kadar Gula Darah Penderita Diabetes Melitus Tipe 2 di Rumah Sakit Atma Jaya Pluit
Bibliografi
Author: MARAKATA, NITYASEWAKA ; Djaya, Prissilia Nanny (Advisor); Djuartina, Tena (Advisor)
Topik: DIABETES MELLITUS; diabetes mellitus; bubur sumsum; fasting blood glucose; 2 hours post prandial blood glucose; diabetes melitus; bubur sumsum; gula darah puasa; gula darah 2 jam post prandial
Bahasa: (ID )    
Penerbit: Fakultas Kedokteran Unika Atma Jaya     Tempat Terbit: Jakarta Utara    Tahun Terbit: 2015    
Jenis: Theses - Karya Tulis Ilmiah Kedokteran (KTI-FK)
Fulltext: KTI Nitya.pdf (1.95MB; 29 download)
Ketersediaan
  • Perpustakaan FK
    • Nomor Panggil: KTI-FK-918
    • Non-tandon: tidak ada
    • Tandon: 1
 Lihat Detail Induk
Abstract
Background. The increased of people with type 2 diabetes mellitus in Indonesia is very fast. Traditional food can be used as substitute for breakfast in people with type 2 diabetes mellitus in Indonesia, one of the traditional food often eat in Indonesia is Bubur Sumsum.
Method. The research design used is a pre and post experimental quantitive research. The samples are 30 people with type 2 diabetes mellitus whom hospitalized
at Atma Jaya Hospital Pluit for at least 3 days. The participants will be measured for their fasting glucose levels, then given bubur sumsum as breakfast and then their blood glucose levels are going to be measured again for 2 hours post prandial blood glucose levels. The collection of this experiment data will take 3 days.
Result. The average fasting blood glucose levels are 152,70 ± 32,574 annd theis average on 2 hours post prandial blood glucose levels are 162,20 ± 29,154. There is no significant change as the results of this statistical research between fasting blood glucose level and 2 hours post prandial blood glucose level after taking bubur sumsum with p = 0,241.
Conclusion. Bubur sumsum can be use as substitute for breakfast in people with type 2 diabetes mellitus without making significant change on blood glucose level.
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