Pemberian Kacang-Kacangan terhadap Perubahan Asam Urat pada Mahasiswi di Asrama Mahasiswa Universitas Muhammadiyah

Abstract

Nuts are a food source of protein with high nutritional value (20-25 g
/ 100 g), vitamin B (thiamin, riboflavin, niacin, folic acid), minerals
(Ca, Fe, P, K, Zn, Mg, etc.), and fiber but contain moderate and high
purines, causing uric acid levels in the blood to rise. The purpose of
this study: to determine the effect of the provision of nuts on gout
changes in students in the Kudus University student dormitory.
Research methods: the type of research used is a quasi experiment with
the pretest posttest control group design data analysis using t test, the
instrument of giving nuts using SOP. The population in the study was
196 female students sample 32 students with purposive sampling
technique consisting of 16 female students of the intervention group
and 16 female students of the control group. The results of the study
with paired t test in the intervention group showed that the average
level of uric acid prior to treatment was 3.08 mg / dl. after treatment
3.83 mg / dl. The mean difference between the before and after
measurements is 0.77. The statistical test results obtained 0,000, it can
be concluded that there is a significant difference between uric acid
levels before and after treatment in the intervention group, while the
independent t-test results obtained the average levels of uric acid in
the intervention group who received the treatment of nuts are 3.83 mg
/ dl, while for the control group is 3.26 mg / dl. Statistical test results
obtained p value = 0.016 means that there are significant differences
in the average levels of uric acid in the intervention and control groups
after treatment.