Pengaruh Pemberian Yoghurt dan Soyghurt terhadap Konsistensi Feses Pasien Penyakit Ginjal Kronik dengan Hemodialisis

Enik Guntiyastutik, Sugiarto Sugiarto, Adi Magna Patriadi Nuhrawangsa

Abstract


Abstrak

Peningkatan kadar urea darah pada pasien penyakit ginjal kronis (PGK) dapat menyebabkan terjadinya disbiosis mikrobiota usus yang ditandai dengan penurunan bakteri sakarolitik dan peningkatan bakteri proteolitik yang menyebabkan semakin lamanya waktu transit feses dan terjadinya konstipasi. Penelitian ini bertujuan untuk menganalisis pengaruh pemberian yoghurt dan soyghurt terhadap konsistensi feses pasien PGK dengan hemodialisis. Rancangan penelitian yang digunakan dalam penelitian ini adalah randomized control trial. Penelitian menggunakan 3 kelompok yaitu kontrol, intervensi yoghurt dan intervensi soyghurt. Subjek penelitian adalah 34 orang pasien PGK dengan hemodialisis, dengan kriteria inklusi: PGK stage 5, laki laki dan perempuan, usia 40-60 tahun, tidak mendapatkan terapi antibiotika selama minimal 21 hari, dan menjalani hemodialisis 2x/minggu. Data yang diperiksa dari responden adalah konsistensi feses pada awal dan akhir intervensi dengan menggunakan Bristol Tool Scale . Data ditabulasi dan dianalisis menggunakan Kruskall-Wallis dan Wilcoxon dengan SPSS for Windows. Pemberian yoghurt dan soyghurt selama 30 hari pada pasien PGK dengan hemodialisis  melunakkan konsistensi feses secara bermakna, tetapi tidak ada perbedaan yang bermakna antara pemberian yoghurt dan soyghurt terhadap perubahan konsistensi feses. Sehingga dapat disimpulkan pemberian yoghurt atau soyghurt sama-sama memberikan efek terhadap perubahan konsistensi feses pasien PGK dengan hemodialisis.

 Kata kunci: penyakit ginjal kronis, hemodialisis, yoghurt, soyghurt

 Abstract

The increase of blood urea level in patients with Chronic Kidney Disease (CKD) may lead to gut microbiota dysbiosis indicated by saccholytic bacteria reduction and proteolytic bacteria addition, which causes a longer transit time of feces and constipation. This study aimed to analyze the effect of yoghurt and soyghurt administration on the fecal consistency in CKD patients with hemodialysis. This study used Randomized Control Trial design. The study used three groups, namely control, yoghurt intervention, and soyghurt intervention. The research subjects were 31 patients with CKD who underwent hemodialysis at RSUD dr. Saiful Anwar Malang under the following criteria: stage five of CKD, male or female, aged 40-60 years, did not get antibiotic therapy for 21 days, and underwent hemodialysis 2 times/week. Data examined from respondents were the consistency of feces at the beginning and the end of the intervention used Bristol Tool Scale. Data were tabulated and analyzed using Kruskal-Wallis dan Wilcoxon test with SPSS for Windows. Administration of yoghurt and soyghurt for 30 days in CKD patients improved the fecal consistency of CKD patients with hemodialysis to be softer. In conclusion, both yoghurt and soyghurt could give the same effect on the fecal consistency of CKD patients with hemodialysis.

Keywords: Chronic Kidney Disease, hemodialysis, yoghurt, soyghurt


Full Text:

PDF

References


Morimoto K, Tominaga Y, Agatsuma Y, Miyamoto M, Kashiwagura S, Takahashi A, et al. Intestinal Secretion of Indoxyl Sulfate as A Possible Compensatory Excretion Pathway in Chronic Kidney Disease. Biopharm Drug Dispos. 2018; 39 (7): 328–334.

Antza C, Stabouli S, Kotsis V. Gut Microbiota in Kidney Disease and Hypertension. Pharm Res. 2018; 130: 198–203.

Salmean YA, Zello GA, Dahl WJ. Foods with Added Fiber Improve Stool Frequency in Individuals with Chronic Kidney Disease with No Impact on Appetite or Overall Quality of Life. BMC Res Not. 2013; 6 (1): 510-515.

Vaziri ND, Wong J, Pahl M, Piceno YM, Yuan J, DeSantis TZ, et al. Chronic Kidney Disease Alters Intestinal Microbial Flora. Kidney Int. 2012; 83 (2): 308–315.

Araujo R, Soares-silva I, Sampaio-maia B. The Microbiome In Chronic Kidney Disease Patients Undergoing Hemodialysis and Peritoneal Dialysis. Pharmacol Res. 2018; 130: 143-151.

Sircana AA, De Michieli F, Parente R, Framarin L, Leone N, Berrutti M, et al. Gut Microbiota, Hypertension, and Chronic kidney Disease. Pharmacol Res. 2018; 144: 390-408.

Mishima E, Fukuda S, Mukawa C, Yuri A, Kanemitsu Y, Matsumoto Y, et al. Evaluation of the Impact of Gut Microbiota on Uremic Solute Accumulation by A CE-TOFMS-Based Metabolomics Approach. Kidney Int. 2017; 92 (3): 634–645.

Vandeputte D, Falony G, Vieira-Silva S, Tito RY, Joossens M, Raes J. Stool Consistency is Strongly Associated with Gut Microbiota Richness and Composition, Enterotypes and Bacterial Growth Rates. Gut microbiota. 2016; 65 (1): 57–62.

Pei M, Wei L, Hu S, Yang B, Si J, Yang H, Zhai J. Probiotics, Prebiotics and Synbiotics for Chronic Kidney Disease : Protocol for A Systematic Review and Meta-Analysis. BMJ Open. 2018; 8: e020863.

Pato U. Potensi Bakteri Asam Laktat yang diisolasi dari Dadih untuk Menurunkan Potensi Bakteri Asam Laktat yang diisolasi dari Dadih untuk Menurunkan Risiko Penyakit Kanker. Agritech. 2016; 24 (1): 1-8.

Ali AA. Beneficial Role of Lactic Acid Bacteria in Food Preservation and Human Health: A Review. Res J Microbiol. 2010; 5: 1213-1221.

Rui X, Zhang Q, Huang J, Li W, Chen X, Jiang M, Dong M. Does Lactic Fermentation Influence Soy Yogurt Protein Digestibility: A Comparative Study Between Soymilk and Soy Yogurt at Different pH. J Sci Food Agric. 2019; 99 (2): 861–867.

Sakai A, Nuimura T, Fujita K, Nagai H, Lamsal D. Climate Regime of Asian Glaciers Revealed by GAMDAM Glacier Inventory. The Cryosphere. 2015; 9: 865-880.

Vitetta L, Gobe G. Uremia and chronic kidney disease : The Role of the Gut Microflora and Therapies with Pro- And Prebiotics. Moll Nutr Food Res. 2013; 57 (5): 824–832.

Shima T, Amamoto R, Kaga C, Kado Y, Sasai T, Watanabe O, et al. Association of Life Habits and Fermented Milk Intake with Stool Frequency, Defecatory Symptoms, and Intestinal Microbiota in Healthy Japanese Adults. Benef Microbes. 2019;10 (8): 841–854.

Mínguez Pérez M, Benages Martínez A. The Bristol Scale-A Useful System to Assess Stool Form?. Rev Esp Enferm Dig. 2009; 101 (5): 305-11.

Claudina I, Pangestuti DR, Kartini A. Hubungan Asupan Serat Makanan dan Cairan dengan Kejadian Konstipasi Fungsional pada Remaja di SMA Kesatrian 1 Semarang. Jurnal Kesehatan Masyarakat (e-Journal). 2018; 6 (1): 486–495.




DOI: http://dx.doi.org/10.21776/ub.ijhn.2020.007.01.1

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.