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Pengaruh Suplementasi Modisco Putih Telur Terhadap Perubahan Kadar Albumin pada Pasien Bedah dengan Hypoalbuminemia di RSUP Dr. Kariadi Semarang (The Changes in Albumin Levelof Hypoalbuminemic Subjects Undergoing Surgery Receiving White Egg Supplementation in Dr. Kariadi Hospital Semarang
Background : High protein foods may increase and maintain albumin level. White Egg Modisco (MPT) is a high calorie high protein pudding which is used to increase the intake of energy and protein in malnourished patients. The aim of the study is to analyze the changes of albumin level in hypoalbuminemic subjects undergoing surgery who receiving MPT.
Methods : A Quasi Experimental study was conducted in hypoalbuminemic patients in surgery ward Dr Kariadi Hospital, Semarang during August-September 2009 and February-March 2010. Subjects were obtained using purposive sampling, comprising of 20 subjects in intervention group and 20 subjects in control group. Inclusion criteria were age 21 s/d 60 years old, able to consume oral diet, without signs of liver and renal insufficiency. Subjects underwent surgery before 5 days of treatment were excluded. Data collected were subject characteristics, albumin level before and after intervention. Independent t test and paired t test were used to analyze data.
Results : The mean of albumin before treatment in intervention group was 2.5 mg/dl ± 0.22 and 2.4 mg di ± 0.55 in control group. Albumin level in the fifth day of treatment in intervention and control group were 2.70 mg/dl ± 0.47 and 2.2 mg/dl ± 0.53 respectively. There was a statistically significant difference in the changes of albumin level before and after treatment in the intervention group, but not in control group. The changes in of albumin level in intervention and control group was statistically significant (p=0.002).
Conclusion : There was a significantly difference in the changes of albumin level in subjects who receive anddo not receive MPT.
Keywords: hypoalbuminemia, MPT, surgery.
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