Antari, I.G.A. Bintang (2021) HUBUNGAN KONSUMSI LEMAK DAN NATRIUM DENGAN TEKANAN DARAH PENDERITA STROKE YANG MENJALANI RAWAT INAP DI BRSUD TABANAN. Masters thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2021.
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Abstract
Stroke merupakan keadaan terjadinya gangguan neurologis yang bersifat lokal atau umum yang timbul secara mendadak sehingga suplai darah ke jaringan otak berhenti dan dapat menyebabkan fungsi otak menjadi hilang/rusak. Faktor-faktor yang dapat menyebabkan terjadinya stroke seperti umur, stres, asupan lemak, asupan natrium dan riwayat makan penderita. Penelitian ini bertujuan untuk mengetahui hubungan konsumsi lemak dan natrium dengan tekanan darah penderita stroke yang menjalani rawat inap di BRSUD Tabanan. Jenis penelitian yang digunakan adalah penelitian deskriptif dengan rancangan cross sectional study dengan metode wawancara langsung kepada pasien. Penelitian dilakukan pada bulan Mei 2021 dengan jumlah sampel sebanyak 26 orang penderita stroke yang di rawat inap di BRSUD Tabanan. Data yang dikumpulkan meliputi data konsumsi lemak dan natrium, dan tekanan darah sampel. Hubungan konsumsi lemak dan natrium dengan tekanan darah dianalisis menggunakan uji korelasi rank spearman (α=0,05). Hasil penelitian menunjukkan ada hubungan konsumsi lemak dan natrium dengan tekanan darah penderita stroke yang menjalani rawat inap di BRSUD Tabanan. Ada hubungan konsumsi lemak jenuh dengan tekanan darah penderita stroke yang menjalani rawat inap di BRSUD Tabanan dengan hasil uji rank spearman 0,020 ( p<0,05). Tidak ada hubungan antara konsumsi lemak tak jenuh dengan tekanan darah penderita stroke yang menjalani rawat inap di BRSUD Tabanan dengan hasil uji rank spearman -0,038 ( p>-0,05). Kata kunci :Konsumsi Lemak, Natrium, Tekanan Darah penderita stroke Stroke is a condition of local or general neurological disorders that arise suddenly so that the blood supply to brain tissue stops and can cause brain function to be lost/damaged. Factors that can cause stroke such as age, stress, fat intake, sodium intake and eating history of the patient. This study aims to determine the relationship between consumption of fat and sodium with blood pressure of stroke patients who are hospitalized at BRSUD Tabanan. The type of research used isdescriptive research with cross sectional study design with direct interview method to patients. The research was conducted on May 2021 with The number of samples was 26 people with stroke who were treated hospitalization at BRSUD Tabanan. The data collected includes data on consumption of fat and sodium, and blood pressure of the sample. The relationship between fat and sodium consumption with blood pressure was analyzed using the Spearman rank correlation test (α=0.05). The results showed that there was a relationship between fat and sodium consumption with blood pressure of stroke patients who are hospitalized at BRSUD Tabanan. There is a relationship between consumption of saturated fat and blood pressure of stroke patients undergoing hospitalization at BRSUD Tabanan with the Spearman rank test result of 0.020 (p<0.05). There is no relationship between consumption of unsaturated fats and blood pressure of stroke patients undergoing hospitalization at BRSUD Tabanan with the Spearman rank test result -0.038 (p>-0.05). Keywords: Consumption of Fat, Sodium, Blood Pressure of stroke patients
Item Type: | Thesis (Masters) |
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Uncontrolled Keywords: | Kata kunci :Konsumsi Lemak, Natrium, Tekanan Darah penderita stroke |
Subjects: | Q Science > QH Natural history > QH301 Biology |
Divisions: | Jurusan Gizi > Prodi D4 |
Depositing User: | I.G.A.Bintang Antari |
Date Deposited: | 04 Aug 2022 07:26 |
Last Modified: | 04 Aug 2022 07:26 |
URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/8755 |
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