Pengaruh Penambahan Bubuk MCT (Medium Chain Triglyceride) dalam Makanan Enteral Komersial terhadap PaCO2 dan PaO2 Darah Pasien Kritis di RSUP Dr. Kariadi Semarang

Authors

  • Dwi Supriyatin

DOI:

https://doi.org/10.36408/mhjcm.v2i2.103

Abstract

Latar belakang : Prosentase pasien yang meninggal di ruang ICU
RSUP Dr. Kariadi dalam 4 bulan 24,23% dari total pasien, dengan
proporsi sebesar 8,86% mengalami komplikasi gagal nafas.
Kebutuhan metabolik tubuh yang tidak terpenuhi mengakibatkan
pulmonary system terganggu yang diperankan oleh eliminasi CO2
dan oksigenasi darah. Pemberian total kalori dari karbohidrat
merugikan karena menyebabkan peningkatan CO2. Pemberian
kalori bentuk lemak memberikan keseimbangan energi dan dapat
menurunkan insiden dan beratnya efek samping akibat pemberian
glukosa jumlah besar. MCT (medium chain triglyceride)
merupakan asam lemak lebih cepat terhidrolisis, lebih lengkap
dan lebih cepat terserap. Penelitian ini bertujuan untuk
mengetahui pengaruh penambahan bubuk MCT dalam makanan
enteral komersial terhadap PaCO2 dan PaO2 darah pada pasien
kritis

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Published

2014-10-02

How to Cite

1.
Supriyatin D. Pengaruh Penambahan Bubuk MCT (Medium Chain Triglyceride) dalam Makanan Enteral Komersial terhadap PaCO2 dan PaO2 Darah Pasien Kritis di RSUP Dr. Kariadi Semarang. Medica Hospitalia J. Clin. Med. [Internet]. 2014 Oct. 2 [cited 2024 Nov. 22];2(2). Available from: http://medicahospitalia.rskariadi.co.id/medicahospitalia/index.php/mh/article/view/103

Issue

Vol. 2 No. 2 (2014): Med Hosp; Mei 2014

Section

Original Article

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