PENGARUH PENYIMPANAN TERHADAP KADAR HEMOGLOBIN PADA PACK RED CELL YANG DISIMPAN 1 DAN 2 MINGGU DI UDD PMI KOTA MEDAN

Sophia Indriani Nasution, Sophia Indriani Nasution (2021) PENGARUH PENYIMPANAN TERHADAP KADAR HEMOGLOBIN PADA PACK RED CELL YANG DISIMPAN 1 DAN 2 MINGGU DI UDD PMI KOTA MEDAN. Skripsi thesis, Universitas Perintis Indonesia.

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Abstract

Blood transfusion is an activity of transferring donor blood to the recipient or recipient. Blood transfusions are needed as a medical effort to improve the condition of anemia. In the process of storing blood, it must be maintained at a temperature of 2°C - 6°C with the aim of maintaining the ability of the blood to deliver oxygen, at least depleting dextro, and reducing the growth of bacteria that contaminate the stored blood. The longer the blood is stored, the more red blood cells are destroyed because the stored blood for too long will experience a shift in the oxygen dissociation curve to the left. The purpose of this study was to determine how the effect of storage on the levels of hemoglobin in pack red cells stored for one and two weeks at UDD PMI Medan. Methods This research is descriptive analysis research, with a cross-sectional or cross-sectional research design to look for risk factor relationships. Where this study also aims to describe or provide an overview of changes in hemoglobin levels based on the processing of components from Whole Blood into Pack Red cells which are stored for one and two weeks at UDD PMI Medan City. Results showed that the average hemoglobin level of blood before being stored was 13.8 g/dL, the hemoglobin level after being processed into Pack Red Cells was stored for one week the average value was 12.5g/dL and stored again for two weeks and the average value was 13.8 g. /dL. Conclusion of thisstudy is that there is a decrease in hemoglobin levels by 1.3 g/dL and an increase intwoweek storage by 1.3 g/dL. Suggestion Processing blood from Whole Blood into Packed red cells, the amount of processing and daily exp

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