Pemberian ekstra jus putih telur terhadap kadar albumin dan Hb pada penderita hipoalbuminemia
Abstract: Hospitals
malnutrition has been reported to occur in almost 40% of patients hospitalized.
Hypoalbuminemia is one of sign of malnutrition. Hypoalbuminemia can be resolved
with intravenous albumin and a high albumin diet can be done by administering
an extra egg white (albumin) on diet. By feeding in the form of a refreshing
juice will hopefully can increase the food intake, which is expected to help
improve albumin and hemoglobin (Hb) in blood level.
Objective: The aim of this research is knowing the effect of egg white
juice of the albumin and Hb levels in patients hipoalbumin.
Method: This type of research is experimental approach with
pretest-posttest control group design. While the treatment effect assessed from
differences in measurement results (albumin and Hb level) between the 2 groups.
The study was conducted in Sardjito and P. Senopati Bantul Hospital. The treatment group will be given a hospital
standard diet and given extra egg white juice 3x/day for 7 consecutive days. The
control group was given a hospital standard diet and extra egg white as a side
dish. Data were analyzed using t-test with 95% CI.
Results: The mean of albumin increase in the treatment group was higher
(0.5215 ± 1.6852) than the control group (0.007 ± 0.4522) (p=0.001). The mean
of Hb increase in treatment group (1.685 ± 1.5898) was higher than the control
group (0.929 ± 2.3169), but not statistically significant (p=0.163).
Conclusion: Giving extra egg white juice 3x/day for 7 days it can be used
as an alternative to high-protein diets, they are inexpensive (low cost) and
easily administered to the patient, and can increase in albumin levels.
Keywords: egg white;
hemoglobin; hypoalbuminemia
Penulis: Nurul Huda Syamsiatun
Kode Jurnal: jpkesmasdd150764
