THE EFFECTIVENESS OF CORK FISH (Channa Striatus) AND EGG WHITE SNACK TO IMPROVE BLOOD ALBUMIN LEVEL AND BODY WEIGHT IN TUBERCULOSIS PATIENTS

Abstract

Background: The tuberculosis morbidity rate in Bekasi area based on data from the Republic of Indonesia Ministry of Health has reached 101 people per 100,000 population in 2012. Indonesia’s Ministry of Health showed that tuberculosis patients have less economic status poor nutritional status. Patients with tuberculosis need foods that contain lots of protein and albumin such as cork fish and chicken egg white without yolk to speed up the repair of cells and tissues damaged by Mycobacterium Tuberculosis bacteria. Objective: The study was conducted to determine the increase in blood albumin levels and body weight in patients with tuberculosis by giving cork fish and egg white snacks. Methods: Analysis of the data used was a paired t-test for increases in blood albumin levels and bodyweight of the treatment group before and after giving snacks and an unpaired t-test for increases in blood albumin levels and bodyweight of tuberculosis patients between the treatment and the control group. Results: The study showed the most characteristics of tuberculosis patients ismale, age range 26-30 years, elementary-junior high school education level, labor work, income