Perbedaan Kadar Trigliserida Sebelum Dan Setelah Mengkonsumsi Sosis

Rahmawati, Yulia Dewi (2020) Perbedaan Kadar Trigliserida Sebelum Dan Setelah Mengkonsumsi Sosis. Undergraduate thesis, Universitas Katolik Musi Charitas Palembang.

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Abstract

Background :Triglycerides are fats in the blood formed by glycerol esterification and three fatty acids carried by serum lipoproteins. One of the foods people often consume is sausages. Sausages are a food product made from meat that has been ground and refined. The causative factor is increased levels of triglycerides in the blood, namely the consumption of high fats (high-fat diets) that can lead to increased levels of triglycerides. Therefore, this study was conducted to treat consuming foods containing high fats to find out the difference in triglyceride levels before and after. Method :This study is pre-experimental laboratorik with a comparison of static group comparasion group. The sample was taken by Accidental sampling of 30 people. Before taking blood, respondents were asked to fast for 12 hours. Furthermore, respondents consumed sausages. Then fast for 2 hours and then take blood again to be examined. Result :In the results of this study with the title of difference in triglyceride levels before and after consuming sausages obtained average blood triglyceride levels before consuming sausages of 103.38 mg/dL and after consuming sausages of 113.79 mg/dL. Based on paired T-Test test with 95% confidence level shows results there is a meaningful difference in both treatments, namely p (0.001). Conclusion :Based on this study it is concluded that there are significant differences in triglyceride levels before and after consuming sausages.

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