Jus Jambu Merah dan Jeruk Siam Menurunkan Trigliserida pada Wanita Dislipidemia

Annisaa Catur Pekerti, Fuadiyah Nila Kurniasari, Inggita Kusumastuty -

Abstract


Dislipidemia merupakan salah satu faktor risiko dari penyakit degeneratif. Salah satu terapi non farmakologi untuk menangani dislipidemia adalah mengonsumsi makanan tinggi serat. Buah jambu dan jeruk siam merupakan bahan makanan tinggi serat yang dapat menurunkan trigliserida. Penelitian ini bertujuan untuk mengetahui perbedaan kadar trigliserida wanita dengan dislipidemia yang diberikan jus jambu merah dan jeruk siam dibanding kelompok kontrol. Penelitian ini merupakan studi quasi experimental menggunakan desain pre-post test control group design yang dilakukan terhadap pasien dislipidemia wanita usia 50-57 tahun di Puskesmas Cisadea Kota Malang. Responden dipilih secara non probability sampling yang dibagi dalam dua kelompok yaitu kelompok kontrol (n=16) yang hanya diberi konseling gizi dan kelompok perlakuan (n=16) yang diberi konseling gizi serta jus jambu  merah yang dibuat dari 273 g buah dan 1 buah jeruk siam (130 g) dengan kandungan serat 21,5 g selama 14 hari. Hasil penelitian menunjukkan terdapat penurunan trigliserida antara sebelum dan sesudah perlakuan (dari 221,56 ± 60,02 mg/dl menjadi 194,93 ± 50,23  mg/dl dengan p=0,005). Kesimpulan terdapat perbedaan kadar trigliserida yang signifikan sebelum dan sesudah perlakuan selama 14 hari pada kelompok perlakuan.

Kata kunci: dislipidemia, trigliserida, jus jambu merah, buah jeruk siam

Abstract

Dyslipidemia is a risk factor of degenerative diseases. One of the non-pharmacological therapies to treat dyslipidemia is to consume foods high in fiber. Guava and Mandarin orange are high fiber foods that can reduce triglycerides. This study aims to determine differences in triglyceride levels of women with dyslipidemia given red guava juice and orange fruit compared to the control group. This study was a quasi-experimental study using a pre-test post-test control group design conducted on female patients with dyslipidemia aged 50-57 years at Cisadea Health Center in Malang, East Java. Respondents were selected using a non-probability sampling and divided into two groups, namely the control group (n=16) who were given nutritional counseling and the treatment group (n=16) who were given nutritional counseling and guava juice made from 273 g of guava and 1 orange fruit (130 g) containing a fiber content of 21.5 g for 14 days. The results showed a decrease in triglycerides between before and after treatment (from 221.56±60.02 mg/dl to 194.93±50.23 mg/dl with p=0.005). In short, there were significant differences in triglyceride levels before and after 14 days in the treatment group.

Keywords: dyslipidemia, triglyceride, guava juice, mandarin orange


Keywords


dislipidemia, trigliserida, jus jambu merah, buah jeruk siamange

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DOI: http://dx.doi.org/10.21776/ub.ijhn.2019.006.01.1

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