Analisis Kadar Gula Darah Puasa Metode POCT Berdasarkan Kebiasaan Sarapan Pada Pekerja Produksi Cream Meses

Analysis of Fasting Blood Sugar Levels Using the POCT Method Based on Breakfast Habits Among Cream Sprinkles Production Workers

Abstract

Breakfast habits are one of the factors that can affect blood glucose levels. Among production workers, working hours starting at 7:00 a.m. make some workers unable to have breakfast, which may affect fasting blood glucose levels. This study aimed to analyze differences in fasting blood glucose levels measured using the Point of Care Testing (POCT) method based on breakfast habits among Cream Meses production workers at PT Multi Star Rukun Abadi. This study used an observational analytical design with a cross-sectional approach. The sample consisted of 32 respondents selected using purposive sampling. Breakfast habit data were collected through questionnaires, while fasting blood glucose levels were measured using capillary blood samples with the POCT method. Data were analyzed using the Independent Samples t-test. The results showed that the average blood glucose level among workers who regularly had breakfast was 90.17 mg/dL, while those who did not regularly have breakfast had an average level of 140.63 mg/dL. There was a significant difference in fasting blood glucose levels based on breakfast habits (p < 0.001). It can be concluded that workers who regularly had breakfast had lower fasting blood glucose levels than workers who did not regularly have breakfast.