Literature Review: Relationship between Depression Level and Physical Activity with Hypertension in the Elderly

Downloads
Background: Depression is one of the most common mental health problems faced by the elderly among many others. Depression, anxiety, and other negative emotions are important factors in the onset, development, and worsening of hypertension, which can make blood pressure fluctuations difficult to control, accelerate the course of the disease, and reduce the quality of life of hypertensive patients.
Objectives: To determine the relationship between the level of depression and hypertension in the elderly.
Methods: This study applied a literature review approach using various databases such as Pubmed, ScienceDirect, and Google Scholar. After the screening process, six journals relevant to the topic under investigation were found.
Results: There were 6 articles that showed a significant association between depression and the incidence of hypertension in the elderly, highlighting the importance of taking psychological factors into account in their health management.
Conclusions: It can be concluded that there is a relationship between depression and the incidence of hypertension in elderly.
Agustia, F.C., Subardjo, Y.P. dan Sari, H.P. (2017) “Pengembangan Biskuit Mocaf-Garut dengan Substitusi Hati Sebagai Alternatif Biskuit Tinggi Zat Besi untuk Balita,” Jurnal Gizi Pangan, 12(2), hal. 129–138. Tersedia pada: https://doi.org/10.25182/jgp.2017.12.2.129-138.
Amalia, A. dan Tjiptaningrum, A. (2016) “Diagnosis dan Tatalaksana Anemia Defisiensi Besi,” Majority, 5(5), hal. 166–169.
Annisa, S.N. dan Suryaalamsah, I.I. (2023) “Formulasi Cookies dari Tepung Hati Ayam dan Tepung Kedelai Sebagai Makanan Sumber Zat Besi Pencegah Anemia Pada Remaja Putri,” Muhammadiyah Journal of Nutrition and Food Science, 4(1), hal. 14–27. Tersedia pada: https://doi.org/10.24853/mjnf.4.1.14-27.
Ayuningtyas, I.N. et al. (2022) “Analisis Asupan Zat Besi Heme dan Non Heme , Vitamin B 12 dan Folat serta Asupan Enhancer dan Inhibitor Zat Besi Berdasarkan Status,” Journal of Nutrition College, 11(2), hal. 171–181. Tersedia pada: https://doi.org/10.14710/jnc.v11i2.32197.
Fauziah, A., Fajri, R. dan Hermanto, R.A. (2019) “Daya Terima dan Kadar Zat Besi Nugget Hati Ayam dengan Kombinasi Tempe sebagai Pangan Olahan Sumber Zat Besi,” Journal of Holistic and Health Sciences, 3(2), hal. 65–74. Tersedia pada: https://doi.org/10.51873/jhhs.v3i2.48.
Fitriany, J. dan Saputri, A.I. (2018) “Anemia Defisiensi Besi,” Jurnal Averrous, 4(1), hal. 1–14. Tersedia pada: https://doi.org/10.29103/averrous.v4i2.1033.
Kamaruddin, M. et al. (2022) “Nilai Gizi dan Daya Terima Cookies dengan Penambahan Bayam Merah dan Hati Ayam sebagai Upaya Pencegahan Anemia pada Remaja Putri,” Jurnal Gizi dan Kesehatan, 2(1), hal. 31–37. Tersedia pada: https://doi.org/10.36086/jgk.v2i1.
Kusnadi, K., Tivani, I. dan Amananti, W. (2016) “Analisa Kadar Vitamin Dan Mineral Buah Carica Dieng (Carica Pubescens Lenne) dengan Menggunakan Spektrofotometri UV-VIS dan AAS,” Jurnal Ilmiah Farmasi, 5(2), hal. 81–87. Tersedia pada: https://doi.org/10.30591/pjif.v5i2.384.
Listiani, I., Wijaningsih, W. dan Rahmawati, A.Y. (2022) “Pengaruh Formulasi Nugget Kacang Merah dan Hati Ayam Terhadap Kadar Zat Besi, Kekerasan, dan Organoleptik,” Darussalam Nutrition Journal, 6(2), hal. 93–101. Tersedia pada: https://doi.org/10.21111/dnj.v6i2.7464.
Lutfiah, A.N., Adi, A.C. dan Atmaka, D.R. (2021) “Modifikasi Kacang Kedelai (Glycine Max) dan Hati Ayam Pada Sosis Ayam Sebagai Alternatif Sosis Tinggi Protein dan Zat Besi,” Amerta Nutrition, 5(1), hal. 75–83. Tersedia pada: https://doi.org/10.20473/amnt.v5i1.2021.75-83.
Malichati, A.R. dan Adi, A.C. (2018) “Kaldu Ayam Instan dengan Substitusi Tepung Hati Ayam sebagai Alternatif Bumbu untuk Mencegah Anemia,” Amerta Nutrition, 2(1), hal. 74–82. Tersedia pada: https://doi.org/10.20473/amnt.v2i1.2018.74-82.
Masthalina, H., Laraeni, Y. dan Dahlia, Y.P. (2015) “Pola Konsumsi (Faktor Inhibitor Dan Enhancer Fe) Terhadap Status Anemia Remaja Putri,” Jurnal Kesehatan Masyarakat, 11(1), hal. 80–86. Tersedia pada: https://doi.org/10.15294/kemas.v11i1.3516.
Mutiasyahrain, S., Yulianto dan Siregar, A. (2023) “Uji Daya Terima Formulasi Kue Semprit dengan Penambahan Hati Ayam dan Tepung Kacang Kedelai,” Jurnal Gizi, 3(1), hal. 46–53. Tersedia pada: https://doi.org/10.36911/nutrient.v3i1.1621.
Permatasari, N. et al. (2020) “Pengembangan Biskuit MPASI Tinggi Besi dan Seng dari Tepung Kacang Tunggak (Vignia Unguiculata L.) dan Hati Ayam,” Jurnal Pangan dan Gizi, 10(2), hal. 33–48. Tersedia pada: https://doi.org/10.26714/jpg.10.2.2020.33-48.
Putri, W.S. (2021) Pengaruh Penambahan Tepung Hati Ayam dan Tepung Pucuk Labu Kuning Pada Sosis Ayam Terhadap Kadar Hemoglobin Remaja Putri di Yayasan Ma’had Tahfidz Syuhratul Islam, Kecamatan Gelumbang. Universitas Sriwijaya. Tersedia pada: https://doi.org/10.1128/AAC.03728-14.
Rahayuningtyas, A. dan Kuala, S.I. (2016) “Pengaruh Suhu dan Kelembaban Udara Pada Proses Pengeringan Singkong (Studi Kasus : Pengering Tipe RAK),” Jurnal Penelitian dan Pengabdian Masyarakat, 4(1), hal. 99–104. Tersedia pada: https://doi.org/10.29313/ethos.v0i0.1663.
Rakhman, D.P. dan Adi, A.C. (2023) “Daya Terima dan Kandungan Gizi Mi Kremes Substitusi Mocaf (Modified Cassava Flour), Hati Ayam dan Biji Labu Kuning untuk Mencegah Anemia,” Jurnal Media Gizi Kesehatan Masyarakat, 12(1), hal. 314–321. Tersedia pada: https://doi.org/10.20473/mgk.v12i1.2023.314-321.
RI, K. (2017) Tabel Komposisi Pangan Indonesia. Jakarta.
Rohmalia, D. dan Dainy, N.C. (2023) “Daya Terima dan Kandungan Gizi Mie Basah Berbasis Tepung Hati Ayam dan Tepung Talas Bogor,” Muhammadiyah Journal of Nutrition and Food Science, 4(1), hal. 1–13. Tersedia pada: https://doi.org/10.24853/mjnf.4.1.1-13.
Santosa, H. et al. (2016) “Pemanfaatan Hati Ayam Sebagai Fortifikan Zat Besi dalam Bubur Bayi Instan Berbahan Dasar Ubi Jalar Ungu (Ipomoea Batatas L.),” Jurnal Inovasi Teknik Kimia, 1(1), hal. 27–34. Tersedia pada: https://doi.org/10.31942/inteka.v1i1.1641.
Setyandari, R. dan Margawati, A. (2017) “Hubungan Asupan Zat Gizi dan Aktivitas Fisik dengan Status Gizi dan Kadar Hemoglobin Pada Pekerja Perempuan,” Journal of Nutrition College, 6(1), hal. 61. Tersedia pada: https://doi.org/10.14710/jnc.v6i1.16894.
Sitepu, M.A. et al. (2022) “Mempelajari Karakteristik Pengeringan Lapis Tipis Jeroan Ayam,” Jurnal Agricultural Biosystem Engineering, 1(3), hal. 319–330. Tersedia pada: https://doi.org/10.23960/jurnal%20abe.v1i3.6323.
Tenrirawe, A.N.M. et al. (2022) “Analisis Gizi Bakso Hati Ayam dan Daun Kelor: Sumber Fe Remaja Putri,” The Journal of Indonesian Community Nutrition, 11(1), hal. 27–37.
Yosditia, B.E. et al. (2023) “Asupan Sumber Zat Besi dan Konsumsi Tablet Tambah Darah serta Kadar Hemoglobin,” Nutriology : Jurnal Pangan, Gizi, Kesehatan, 04(22), hal. 26–32. Tersedia pada: https://doi.org/10.30812/nutriology.v4i1.2895.
Zaman, A.T.N., Agustia, F.C. dan Aini, N. (2019) “Pengembangan Biskuit untuk Ibu Hamil Anemia Menggunakan Mocaf-Garut yang Disuplementasi Daun Kelor dan Hati Ayam,” Jurnal Gizi Pangan Soedirman, 3(1), hal. 26–37. Tersedia pada: https://doi.org/10.20884/1.jgps.2019.3.1.1486.
Copyright (c) 2024 Ines Aulia

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Media Gizi Kesmas by Unair is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
1. The journal allows the author(s) to hold the copyright and to retain the publishing right of the article without restrictions.
2. The legal formal aspect of journal publication accessibility refers to Creative Commons Attribution-Share-Alike (CC BY-SA).
3. The Creative Commons Attribution-Share-Alike (CC BY-SA) license allows re-distribution and re-use of a licensed work on the conditions that the creator is appropriately credited and that any derivative work is made available under "the same, similar or a compatible license”. Other than the conditions mentioned above, the editorial board is not responsible for copyright violations.