Perbedaan Kadar Trigliserida Sebelum Dan Setelah Mengkonsumsi Bihun

Aritonang, Fyvin Phatarina (2020) Perbedaan Kadar Trigliserida Sebelum Dan Setelah Mengkonsumsi Bihun. Undergraduate thesis, Universitas Katolik Musi Charitas Palembang.

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Abstract

Background : One of the foods often consumed by people is vermicelli, such as corn vermicelli. Corn vermicelli itself contains carbohydrates. Information on the nutritional value of corn vermicelli on the packaging contains a total fat of 0 grams, cholesterol 0 grams, protein 0 grams, carbohydrates as much as 55 grams of Nutrient Adequacy (AKG) 17%, dietary fiber 4 grams in AKG 14%, sugar 0 grams, and sodium 115 mg from AKG 8%. Carbohydrate intake can also increase triglyceride levels because when carbohydrate intake increases the formation of pyruvate and acetyl-KoA also increases asehinga leads to an increase in the formation of as-am fats from Acetyl-KoA. These fatty acids will be esterified with triphosphate resulting from glycolysis to triglycerides. Methods : This study is pre-experimental laboratorik with a comparison of static group comparasion group. The sample used is students of the Faculty of Health Sciences UKMC Palembang. The sample was taken by Accidental sampling of 30 people. The tools used are Byosystem A-15 with Biochemistry Control Serum Control Material Lv.1 and Lv.2 performed for 21 consecutive days. Before taking blood, respondents were first asked to fast for 12 hours, then taken blood for samples before being treated. After taking blood, the respondent was then told to consume vermicelli. After consuming vermicelli, respondents were expected to fast for 1.5 hours and not do physical activity for blood collection after treatment. Results: In the results of this study with the title of difference in triglyceride levels before and after consuming vermicelli obtained average blood triglyceride levels before consuming vermicelli of 93.09 mg/dL and after consuming vermicelli at 85.85 mg/dL. it is stated that there is no meaningful difference in the results of the examination of triglyceride levels before and after consuming vermicelli gravy with a value of p=0.097 (p>0.05). Conclusion : Based on this study it was concluded that there was no meaningful difference after consuming vermicelli against triglyceride levels.

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