THE EFFECT OF THE PROCESSING AND STORAGE OF THROMBOCYTE CONCENTRATE ON THE ACIDITY (PH) LEVELS AND THE AMOUNT OF PLATEROMBOCITES.

Research background In order to maintain good quality of platelet concentrate based on pH level and platelet count, it is necessary to store it at 22 ± 2°C for 3 - 5 days in vitro. The aim of this research was to determine the effect of the processing and shelf life of thrombocyte concentrate on pH levels and platelet counts. The purpose of this research is to determine the effect of the processing and shelf life of platelet concentrate on pH levels and platelet counts. The research design was quasi-experiment pre and posttest group design. The first group is platelet concentrate which is processed through whole blood and the second group is platelet concentrate which is processed through thrombopheresis. Each group was stored for 0 days, 3 days and 5 days, after which each storage period was checked for pH levels and Platelet Count. The results showed that there was no significant decrease in the pH level of the thrombocyte concentrate which was processed from whole blood during a storage period of 0 days, a storage period of 3 days and a storage period of 5 days with a p value of 0.06, while the pH level of the thrombocyte concentrate which was processed from thrombopheresis experienced a significant increase in p value of 0.00. There was a significant increase in the number of platelets in the thrombocyte concentrate which was processed from whole blood during a storage period of 0 days, a storage period of 3 days and a storage period of 5 days with a p value of 0.00, whereas in the thrombocyte concentrate which was processed from thrombopheresis it decreased significantly with a p value of 0.00. It was concluded that the shelf life and the processing of platelet concentrates affect the pH level and the number of platelets [ABSTRACT FROM AUTHOR]