Pemberian ekstra jus putih telur terhadap kadar albumin dan Hb pada penderita hipoalbuminemia

Nurul Huda Syamsiatun(1*), Tri Siswati(2)

(1) Jurusan Gizi Politeknik Kesehatan Kementerian Kesehatan Yogyakarta
(2) Jurusan Gizi Politeknik Kesehatan Kementerian Kesehatan Yogyakarta
(*) Corresponding Author


Background: Hospitals malnutrition has been reported to occur in almost 40% of patients hospitalized. Hypoalbuminemia is one of sign of malnutrition. Hypoalbuminemia can be resolved with intravenous albumin and a high albumin diet can be done by administering an extra egg white (albumin) on diet. By feeding in the form of a refreshing juice will hopefully can increase the food intake, which is expected to help improve albumin and hemoglobin (Hb) in blood level.

Objective: The aim of this research is knowing the effect of egg white juice of the albumin and Hb levels in patients hipoalbumin.

Method: This type of research is experimental approach with pretest-posttest control group design. While the treatment effect assessed from differences in measurement results (albumin and Hb level) between the 2 groups. The study was conducted in Sardjito and P. Senopati Bantul Hospital. The  treatment group will be given a hospital standard diet and given extra egg white juice 3x/day for 7 consecutive days. The control group was given a hospital standard diet and extra egg white as a side dish. Data were analyzed using t-test with 95% CI.

Results: The mean of albumin increase in the treatment group was higher (0.5215 ± 1.6852) than the control group (0.007 ± 0.4522) (p=0.001). The mean of Hb increase in treatment group (1.685 ± 1.5898) was higher than the control group (0.929 ± 2.3169), but not statistically significant (p=0.163).

Conclusion: Giving extra egg white juice 3x/day for 7 days it can be used as an alternative to high-protein diets, they are inexpensive (low cost) and easily administered to the patient, and can increase in albumin levels.


egg white; hemoglobin; hypoalbuminemia

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