Artikel Ilmiah : I1I018002 a.n. WULAN SARJIATIN
| NIM | I1I018002 |
|---|---|
| Namamhs | WULAN SARJIATIN |
| Judul Artikel | PENGARUH PEMBERIAN YOGURT SUSU KACANG HIJAU TERHADAP IMT DAN KADAR HDL PADA WANITA OBESITAS |
| Abstrak (Bhs. Indonesia) | Latar Belakang: Obesitas berhubungan dengan IMT dan HDL, semakin tinggi IMT maka semakin rendah HDL. Yogurt susu kacang hijau dilaporkan kaya akan kandungan antioksidan fenolik, tinggi protein, dan tinggi serat. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian yogurt susu kacang hijau terhadap IMT dan kadar HDL pada wanita usia subur yang obesitas. Metodologi: Jenis penelitian ini adalah true-experimental dengan rancangan pre post test Control group design. Subjek penelitian adalah wanita usia subur obesitas dengan IMT≥27 kg/m² dan tidak melaksanakan diet khusus, yang diambil secara simple random sampling sebanyak 20 orang dan dibagi menjadi 2 kelompok secara simple randomization. Pandemi Covid-19 mengakibatkan adanya drop out sehingga jumlah subjek penelitian menjadi 12 orang. Kelompok perlakuan diberi yogurt susu kacang hijau 200 ml selama 30 hari, kelompok kontrol diberi yogurt susu skim. Pengukuran antropometri untuk penentuan IMT dan pengukuran kadar HDL dilakukan sebelum dan sesudah intervensi dengan metode CHOD-PAP. Asupan makan subjek diperoleh dengan metode food recall 4x24 jam. Analisis statistik menggunakan Paired t-test,Independen sample t-test. Hasl Penelitian: Kelompok perlakuan mengalami kenaikan kadar HDL yang bermakna (p=0,035) sebesar 9,78 ± 7,00 mg/dl. Secara statistik, terdapat perubahan kadar HDL antara kelompok perlakuan dan kontrol yang bermakna (p=0,011). Kesimpulan: Terdapat kenaikan kadar HDL yang bermakna setelah pemberian yogurt susu kacang hijau 200 ml selama 30 hari |
| Abtrak (Bhs. Inggris) | Background: Obesity is associated with BMI and HDL, the higher of the BMI, the lower of the HDL. Mung bean milk yogurt is reported to be rich in phenolic antioxidants, high in protein, and high in fiber. This study aims to determine the effect of giving mung bean milk yogurt on BMI and HDL levels in obese women of childbearing age. Methods: This type of research is true-experimental with a pre post-test control group design. The subjects of the study were obese women with a BMI of ≥27 kg / m² and did not carry out a special diet, which were taken by simple random sampling of 20 people and divided into 2 groups by simple randomization. The Covid-19 pandemic resulted in a dropout, bringing the number of research subjects to 12. The treatment group was given 200 ml mung bean milk yogurt for 30 days, the control group was given skim milk yogurt. Anthropometric measurements for BMI determination and HDL level measurement were carried out before and after the intervention using the CHOD-PAP method. The subject's food intake was obtained by the 4x24 hour food recall method. Statistical analysis using Paired t-test, Independent sample t-test. Results: The treatment group experienced a significant increase in HDL levels (p=0.035) of 9.78 ± 7.00 mg/dl. Statistically, there were significant differences in changes in HDL levels between the treatment and control groups (p = 0.011). Conclusion: There was a significant increase in HDL levels after giving Mung bean milk yogurt 200 ml for 30 days |
| Kata kunci | Yogurt susu kacang hijau, IMT, HDL, Wanita Obesitas |
| Pembimbing 1 | Dr. Ir. Hery Winarsi, MS |
| Pembimbing 2 | Afina Rachma S. S.Gz., M.Sc |
| Pembimbing 3 | |
| Tahun | 2020 |
| Jumlah Halaman | 11 |
| Tgl. Entri | 2020-08-26 15:00:07.494428 |