PENGARUH SARAPAN TELUR AYAM REBUS TERHADAP KADAR GULA DARAH SEWAKTU PADA PASIEN DIABETES MELITUS TIPE 2
DOI:
https://doi.org/10.52943/jikeperawatan.v12i2.2447Keywords:
Type 2 Diabetes Mellitus, Boiled Chicken Eggs, Random Blood Glucose Level, High-Protein Breakfast, Glycemic ControlAbstract
Type 2 Diabetes Mellitus (T2DM) is a chronic metabolic disorder characterized by impaired insulin action, insufficient insulin production, or a combination of both, resulting in elevated blood glucose levels. The increasing prevalence of this disease has become a significant public health concern worldwide. In addition to pharmacological treatment, effective diabetes management requires appropriate dietary modifications. A high-protein breakfast has been reported to improve glycemic control by slowing glucose absorption and enhancing satiety. Boiled chicken eggs are a readily available, affordable, and low-carbohydrate source of high-quality protein, making them a potential dietary option for individuals with diabetes. This study aimed to analyze the effect of consuming boiled chicken eggs as a breakfast meal on random blood glucose levels among patients with Type 2 Diabetes Mellitus. A quantitative approach with a one-group pretest-posttest pre-experimental design was employed. The study involved 40 participants selected through purposive sampling based on predetermined inclusion criteria. The intervention consisted of consuming boiled chicken eggs as breakfast for seven consecutive days. Random blood glucose levels were measured using a glucometer before and after the intervention. Data were analyzed using the Wilcoxon Signed Rank Test. The findings revealed that prior to the intervention, most participants were classified in the diabetes category, accounting for 21 individuals (52.5%). Following the intervention, the majority of participants shifted to the prediabetes category, with 24 individuals (60.0%). Statistical analysis demonstrated a p-value of 0.008 (p < 0.05) and a Z-score of -2.653, indicating a significant difference between pre-intervention and post-intervention random blood glucose levels. These results suggest that consuming boiled chicken eggs as part of breakfast may contribute to reducing random blood glucose levels among patients with Type 2 Diabetes Mellitus.
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