Pengaruh Pemberian Susu Kedelai Terhadap Kadar Glukosa Darah pada Diet
Pasien Diabetes Mellitus di Rumah Sakit Dr. Saiful Anwar Malang.
ABSTRAK
Kata kunci : Pengaruh, Susu Kedelai, Diabetes Mellitus, Kadar Glukosa Darah
ABSTRACT
Carolina, Anitha.2006. The Affect of Soy Milk Extending in Nursery Room to The
Blood Glucose Level in The Patient of Diabetes Mellitus Diet in dr.Syaiful
Anwar Hospital Malang. Thesis. Medical Faculty Brawijaya University
Malang. Lecture: 1) Dr. Umi Kalsum, MKes. 2) Annasari Mustafa, SKM,
MSc
Aim of this research is to study about the affect of soy milk extending to
the blood glucose level to the patient of diabetes mellitus diet in dr.Syaiful Anwar
Hospital Malang. The patients whom have been hold in medicine treatment and
diet is compared with one who treats with medicine, diet and soymilk extending in
the decrease of glucose level in their blood. It is an experimental research by
using Quasy Experiment Design, and we use The Non Randomized Control
Group, the diabetes mellitus patient have choose by using Non Probability
Sampling Method that is by Consecutive Sampling then we divide it into two
group, that is group for medicine therapy + diet + extending soymilk treatment (n
= 5 person) and control group or consideration group who have medicine therapy
and diet treatment (n = 5 person). The variable that is note in this research is
glucose level in fasting period and in two-hour post pradial. In this research our
sample is woman, 3 person and men is seven, have age range from 40 – 70
years old and most of them is lack of nutrient and normal status. All of them are
treated with DM diet, and the energy standard is 1700 calorie. The average of
consumption in control group and treated group is in average and fine level
especially for the energy, protein, fat and carbohydrate, and fiber level. The
decrease of blood glucose in fasting period in treated group (16.40 ± 7.64) higher
than the control group (-6.00 ± 2.74) and there are some tangible differences in
the both group (P = 0.02), for the blood glucose in two hour post pradial for the
treated group (-46.60 ± 27.31) higher than control group (-10.20 ± 3.11) and there
are tangible difference in these group (P = 0.01). Suggestion for the next
research to extend this research is the need of study about the affect of
fermentation product extending from soymilk such as soygurt to the decrease
level of blood glucose, due to the increase of nutrition content in fermentation
product. And it also needs a study with many samples in wide range of time to
clarify this research result.
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