Low Phosphorus and Protein-Based Snack Bar Processed Products of Brown Rice for Sufferers Chronic Kidney Disease

Chronic kidney disease (CKD) causes metabolic disorders such as hyperphosphatemia. Limiting phosphorus and protein intake is one option, but egg whites and brown rice snack bars are another. This study aimed to compare CKD patients' mean blood urea levels before and after intervention at Prabum...
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Autor*in:	Armiyani Armiyani [verfasserIn] Susyani Susyani [verfasserIn] Imelda Telisa [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Indonesisch

Erschienen:	2021

Schlagwörter:	blood urea level brown rice chronic kidney disease phosphorus snack bar

Übergeordnetes Werk:	In: Jurnal Ilmu dan Teknologi Kesehatan - Poltekkes Kemenkes Jakarta III, 2022, 9(2021), 1, Seite 71-86
Übergeordnetes Werk:	volume:9 ; year:2021 ; number:1 ; pages:71-86

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.32668/jitek.v9i1.597

Katalog-ID:	DOAJ083371176

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520			\|a Chronic kidney disease (CKD) causes metabolic disorders such as hyperphosphatemia. Limiting phosphorus and protein intake is one option, but egg whites and brown rice snack bars are another. This study aimed to compare CKD patients' mean blood urea levels before and after intervention at Prabumulih City Hospital in South Sumatra. This study employs a two-stage quasy design. The first stage of making snack bars was organoleptic tests with Friedman test analysis. In Phase II, patients are given snack bars, and their blood urea levels are measured using t-dependent tests. Purposive sampling was used to select CKD patients from a group of up to 13. The best formula for the brown rice snack bar was formula 3 with 225 kcal energy, 3.46 g protein, 12.68 g fat, 24.26g carbohydrate, 38.92 g phosphorus, and a Phosphorus-Protein ratio of 11.24 mg/g. The mean blood urea levels of CKD patients differed statistically (p-value 0.000). With its low protein and low phosphorus-to-protein ratio, the snack bar's formula can lower blood urea levels in CKD patients. So this snack bar can be used as CKD diet food.
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source	In Jurnal Ilmu dan Teknologi Kesehatan 9(2021), 1, Seite 71-86 volume:9 year:2021 number:1 pages:71-86
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callnumber-first	R - Medicine
author	Armiyani Armiyani
spellingShingle	Armiyani Armiyani misc R855-855.5 misc blood urea level misc brown rice misc chronic kidney disease misc phosphorus misc snack bar misc Medical technology Low Phosphorus and Protein-Based Snack Bar Processed Products of Brown Rice for Sufferers Chronic Kidney Disease
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topic_title	R855-855.5 Low Phosphorus and Protein-Based Snack Bar Processed Products of Brown Rice for Sufferers Chronic Kidney Disease blood urea level brown rice chronic kidney disease phosphorus snack bar
topic	misc R855-855.5 misc blood urea level misc brown rice misc chronic kidney disease misc phosphorus misc snack bar misc Medical technology
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title	Low Phosphorus and Protein-Based Snack Bar Processed Products of Brown Rice for Sufferers Chronic Kidney Disease
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title_full	Low Phosphorus and Protein-Based Snack Bar Processed Products of Brown Rice for Sufferers Chronic Kidney Disease
author_sort	Armiyani Armiyani
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author_browse	Armiyani Armiyani Susyani Susyani Imelda Telisa
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title_sort	low phosphorus and protein-based snack bar processed products of brown rice for sufferers chronic kidney disease
callnumber	R855-855.5
title_auth	Low Phosphorus and Protein-Based Snack Bar Processed Products of Brown Rice for Sufferers Chronic Kidney Disease
abstract	Chronic kidney disease (CKD) causes metabolic disorders such as hyperphosphatemia. Limiting phosphorus and protein intake is one option, but egg whites and brown rice snack bars are another. This study aimed to compare CKD patients' mean blood urea levels before and after intervention at Prabumulih City Hospital in South Sumatra. This study employs a two-stage quasy design. The first stage of making snack bars was organoleptic tests with Friedman test analysis. In Phase II, patients are given snack bars, and their blood urea levels are measured using t-dependent tests. Purposive sampling was used to select CKD patients from a group of up to 13. The best formula for the brown rice snack bar was formula 3 with 225 kcal energy, 3.46 g protein, 12.68 g fat, 24.26g carbohydrate, 38.92 g phosphorus, and a Phosphorus-Protein ratio of 11.24 mg/g. The mean blood urea levels of CKD patients differed statistically (p-value 0.000). With its low protein and low phosphorus-to-protein ratio, the snack bar's formula can lower blood urea levels in CKD patients. So this snack bar can be used as CKD diet food.
abstractGer	Chronic kidney disease (CKD) causes metabolic disorders such as hyperphosphatemia. Limiting phosphorus and protein intake is one option, but egg whites and brown rice snack bars are another. This study aimed to compare CKD patients' mean blood urea levels before and after intervention at Prabumulih City Hospital in South Sumatra. This study employs a two-stage quasy design. The first stage of making snack bars was organoleptic tests with Friedman test analysis. In Phase II, patients are given snack bars, and their blood urea levels are measured using t-dependent tests. Purposive sampling was used to select CKD patients from a group of up to 13. The best formula for the brown rice snack bar was formula 3 with 225 kcal energy, 3.46 g protein, 12.68 g fat, 24.26g carbohydrate, 38.92 g phosphorus, and a Phosphorus-Protein ratio of 11.24 mg/g. The mean blood urea levels of CKD patients differed statistically (p-value 0.000). With its low protein and low phosphorus-to-protein ratio, the snack bar's formula can lower blood urea levels in CKD patients. So this snack bar can be used as CKD diet food.
abstract_unstemmed	Chronic kidney disease (CKD) causes metabolic disorders such as hyperphosphatemia. Limiting phosphorus and protein intake is one option, but egg whites and brown rice snack bars are another. This study aimed to compare CKD patients' mean blood urea levels before and after intervention at Prabumulih City Hospital in South Sumatra. This study employs a two-stage quasy design. The first stage of making snack bars was organoleptic tests with Friedman test analysis. In Phase II, patients are given snack bars, and their blood urea levels are measured using t-dependent tests. Purposive sampling was used to select CKD patients from a group of up to 13. The best formula for the brown rice snack bar was formula 3 with 225 kcal energy, 3.46 g protein, 12.68 g fat, 24.26g carbohydrate, 38.92 g phosphorus, and a Phosphorus-Protein ratio of 11.24 mg/g. The mean blood urea levels of CKD patients differed statistically (p-value 0.000). With its low protein and low phosphorus-to-protein ratio, the snack bar's formula can lower blood urea levels in CKD patients. So this snack bar can be used as CKD diet food.
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title_short	Low Phosphorus and Protein-Based Snack Bar Processed Products of Brown Rice for Sufferers Chronic Kidney Disease
url	https://doi.org/10.32668/jitek.v9i1.597 https://doaj.org/article/f22a790ab37140ab935e31419cfb196e https://ejurnal.poltekkesjakarta3.ac.id/index.php/jitek/article/view/597 https://doaj.org/toc/2338-9095 https://doaj.org/toc/2338-9109
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