PENGARUH PAPARAN PERASAN WORTEL TERHADAP KADAR ASAM URAT PADA LANSIA
Abstrak
Asam urat merupakan produk akhir metabolisme asam nukleat purin. Asam urat disaring oleh glomerulus dan disekresikan melalui tubulus distal ke urin, kebanyakan asam urat direabsorbsi di tubulus proksimal dan digunakan kembali. Asam urat tidak larut dalam plasma dan pada konsentrasi yang tinggi akan disimpan pada sendi dan jaringan, menyebabkan inflamasi yang menyakitkan. Salah satu yang dapat menurunkan hiperurisemia adalah wortel. Pembasaan urin melalui makanan salah satunya wortel dapat mempercepat pengeluaran asam urat melalui urin. Wortel mengandung antioksidan tinggi seperti karotenoid seperti β-carotene. Wortel memiliki sifat diuretik, senyawa penyeimbang N, dan efektif untuk eliminasi asam urat. Vitamin A dalam wortel terbukti bias menurunkan kadar asam urat karena vitamin A dalam wortel akan diubah menjadi asam retinoat dan xanthin oleh xantin oksidase, sehingga tidak akan ada pembentukan asam urat. Penelitian ini bertujuan untuk Mengetahui pengaruh intervensi esktrak wortel terhadap kadar asam urat pada lansia di Wilayah kerja Puskesmas Cipageran Kota Cimahi yang diintervensi selama 30 hari. metode quasi eksperimen pre post one group design. Pengambilan data dilakukan dengan cara mengukur kadar asam urat lansia, kemudian melakukan intervensi pemberian ekstrak air wortel kepada lansia dengan asam urat di wilayah kerja puskesmas Cipageran Cimahi dan mengukur kembali kadar asam urat setelah dilakukan intervensi. Analisa data univariat dengan uji mean dan bivariat dengan t test. Hasil rata-rata kadar asam urat sebelum diberikan ekstrak wortel adalah 7,6 mg/dL dengan standar deviasi 0,417 mg/dL dan standar eror 0,07 mg/dL, sedangkan rata-rata kadar asam urat sesudah diberikan perasan wortel adalah 6,7 mg/dL dengan standar deviasi 0,967 mg/dL dan standar error 0,182 mg/dL. Hasil uji statistik didapatkan pValue=0,001. Dari hasil penelitian dapat disimpulkan bahwa kadar asam urat dapat diturunkan akibat pengaruh intervensi ekstrak wortel.
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