Abstract:
The aim of this study is to identify the comparative effectiveness of cleaning the colon to the client by giving porridge and soy sauce on the client without giving soy porridge preparation for colonoscopy action. The design of the research is is the analytical study design Quasi-Experiment with Design posttest research design. The research the Awal Bros hospital Pekanbaru, involving 30 respondents (15 respondents as a control and 15 respondents as the experiment). The sampling method was purposive sample. Measuring tool used is the observation sheet. The analysis is used univariate and bivariate. The results showed that the group giving soy pulp obtained BPPS the average 7.8, while for the group without giving soy pulp obtained BPPS the average 8.20. The results of the statistical test using the Mann Whitney test in the group treated without the pulp slurry of soy sauce and ketchup with a 95% confidence level, it is known that there is no significant difference between the colonoscopy BPPScale clients by providing soy porridge without giving pureed sauce. Thereby granting soy porridge perceived as more effective than without giving pureed sauce. The results of this study recommend nurses to apply slurry preparation colonoscopy patients without ketchup.
