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Bloso Fish (Glossogobius giuris sp.) Biscuit in Increasing Albumin Levels in Tuberculosis Patients

Jurnal Kesehatan Masyarakat · Vol. 20 No. 3 (2025) · hlm. 418–424

DOI
10.15294/kemas.v20i3.16407
ISSN
2355-3596, 1858-1196
Terbit
2025-03-25
Penerbit
Universitas Negeri Semarang in collaboration with Ikatan Ahli Kesehatan Masyarakat Indonesia (IAKMI Tingkat Pusat) and Jejaring Nasional Pendidikan Kesehatan (JNPK)
Bahasa
eng

Abstrak

Tuberculosis is a major global health threat. Tuberculosis patients frequently suffer hypoalbuminemia. Protein-rich foods like Bloso fish (Glossogobius giuris sp.) can improve patient outcomes by elevating albumin levels and nutritional status. This study aims to evaluate the impact of Bloso biscuit on albumin levels in Tuberculosis patients. This study used a cross-over randomized controlled trial design. Sixty participants were divided into two groups: the treatment group consuming Bloso biscuits and the control group consuming non-Bloso biscuits. Each group was monitored for four weeks, and albumin levels were checked before and after biscuit administration. The formula consists of 15% bloso fish flour, 35% low protein flour, 20% margarine, 7% butter, 10% cheese, 8% egg yolk, 3% cornstarch, and 1% sugar. The study statistically analyzed the albumin level in Tuberculosis patients. This study found that most patients were female (55%) and aged 26-35 (41.7%). The baseline albumin levels in both groups were 4.5 g/dL. The average albumin level in the treatment group increased to 5.07 mg/dL. Based on statistical tests, Bloso fish biscuits significantly increased albumin levels in the treatment group (p<0.05). We concluded that giving Bloso biscuits can increase albumin levels in Tuberculosis patients.

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  • Politeknik Kesehatan Kemenkes Semarang
  • Universitas Pekalongan
  • Kementerian Kesehatan Republik Indonesia
  • Diponegoro University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
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Rekan penulisOrganisasiArtikel bersama
Rr. Vita Nur LatifUniversitas Pekalongan1
Florentina MelaniUniversitas Pekalongan1
Nurjazuli NurjazuliDiponegoro University1
Iqbal ArdiansyahKementerian Kesehatan Republik Indonesia1
Army MitasariKementerian Kesehatan Republik Indonesia1
Naila AfnaniyaAfiliasi tidak diketahui1
Bahri BahriAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/kemas/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Bloso Fish (Glossogobius giuris sp.) Biscuit in Increasing Albumin Levels in Tuberculosis Patients</dc:title>
	<dc:creator xml:lang="en">Anwar, M. Choiroel</dc:creator>
	<dc:creator xml:lang="en">Santjaka, Aris</dc:creator>
	<dc:creator xml:lang="en">Makruf, Fauzan</dc:creator>
	<dc:subject xml:lang="en">Albumin Levels</dc:subject>
	<dc:subject xml:lang="en">Bloso Fish</dc:subject>
	<dc:subject xml:lang="en">Tuberculosis</dc:subject>
	<dc:description xml:lang="en">Tuberculosis is a major global health threat. Tuberculosis patients frequently suffer hypoalbuminemia. Protein-rich foods like Bloso fish (Glossogobius giuris sp.) can improve patient outcomes by elevating albumin levels and nutritional status. This study aims to evaluate the impact of Bloso biscuit on albumin levels in Tuberculosis patients. This study used a cross-over randomized controlled trial design. Sixty participants were divided into two groups: the treatment group consuming Bloso biscuits and the control group consuming non-Bloso biscuits. Each group was monitored for four weeks, and albumin levels were checked before and after biscuit administration. The formula consists of 15% bloso fish flour, 35% low protein flour, 20% margarine, 7% butter, 10% cheese, 8% egg yolk, 3% cornstarch, and 1% sugar. The study statistically analyzed the albumin level in Tuberculosis patients. This study found that most patients were female (55%) and aged 26-35 (41.7%). The baseline albumin levels in both groups were 4.5 g/dL. The average albumin level in the treatment group increased to 5.07 mg/dL. Based on statistical tests, Bloso fish biscuits significantly increased albumin levels in the treatment group (p&amp;lt;0.05). We concluded that giving Bloso biscuits can increase albumin levels in Tuberculosis patients.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang in collaboration with Ikatan Ahli Kesehatan Masyarakat Indonesia (IAKMI Tingkat Pusat) and Jejaring Nasional Pendidikan Kesehatan (JNPK)</dc:publisher>
	<dc:date>2025-03-25</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/kemas/article/view/16407</dc:identifier>
	<dc:identifier>10.15294/kemas.v20i3.16407</dc:identifier>
	<dc:source xml:lang="en">Jurnal Kesehatan Masyarakat; Vol. 20 No. 3 (2025); 418-424</dc:source>
	<dc:source>2355-3596</dc:source>
	<dc:source>1858-1196</dc:source>
	<dc:source>10.15294/kemas.v20i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/kemas/article/view/16407/3000</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Jurnal Kesehatan Masyarakat</dc:rights>
</oai_dc:dc>