Short-Term Dehydration Status Based on The Type of Drinking Water Consumed by Workers Exposed to High Temperatures

Abstract

Background: The process of making tofu in the home industry has the risk of exposing high heat to the environment. This heat comes from the process of boiling soybeans in high temperatures and for a long time. The heat that exposes workers will encourage excessive sweating and cause dehydration. Dehydration is a condition experienced by the body when losing fluids. The body needs fluids containing electrolytes to replace electrolytes lost due to dehydration. For this reason, it is necessary to supplement drinking water to overcome dehydration by choosing drinks that have the potential to reduce dehydration, namely those that have high electrolytes, including mineral water and isotonic beverage. The purpose of the study was to determine the effect of the type of drinking water on dehydration status in tofu industry workers. Method: Quasi-experimental with time series design. the sampling technique, used a total of 40 workers using inclusion and exclusion criteria. The provision of mineral water and isotonic beverage were given on different days with a break of one day. Drinking water was given for 3.5 hours of work, with an intensity of 200 ml every 30 minutes. Measurement of dehydration status using urine color standards and subjective complaints of dehydration. Measurement of dehydration status was performed after administration of the intervention. Data analysis used the Friedman test. Results: Dehydration status on pre-treatment, 100% of workers were dehydrated, after giving mineral water as many as 97.2% of workers were dehydrated while after giving isotonic beverage as much as 85.8% were dehydrated. The Friedman test showed a value of p = 0.001. Conclusion: There is a significant effect of the type of water on dehydration status.