PERBEDAAN KADAR KOLESTEROL TOTAL SEBELUM DAN SESUDAH PEMBERIAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) PADA KADER PKK KELURAHAN DANUKUSUMAN

Nanda, Febri Winata (2020) PERBEDAAN KADAR KOLESTEROL TOTAL SEBELUM DAN SESUDAH PEMBERIAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) PADA KADER PKK KELURAHAN DANUKUSUMAN. Diploma thesis, Sekolah Tinggi Ilmu Kesehatan Nasional.

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Abstract

Coronary heart disease (CHD) is a disease caused by a buildup of cholesterol plaque. Coronary heart disease is the leading cause of death in both developed and developing countries. Various factors including high fat food intake, lack of exercise, obesity, and menopause can cause an increase in cholesterol levels. This study aims to determine total cholesterol levels before and after the administration of white oyster mushrooms to PKK cadres in Danukusuman Village.. This type of research is an experimental analytic with the Pretest and Postest without Control approach. The cholesterol examination method used is CHODPAP (Cholesterol Oxidase - Aminoantypirin Peroxidase). Using a photometer RAL Clima MC-15. The time of the study will be from November 2019 to May 2020. Data were analyzed using a computer with Statistical Product and Service Solution (SPSS) 16. Hypothesis testing used was Mann-withney. The results of the research analysis showed significant results with a significance value (p), namely 0,000 α = 0.05. So it can be concluded that there is an influence of total cholesterol levels before and after the administration of white oyster mushroom (Pleurotus ostreatus) to the PKK cadres of Danukusuman village.

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