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Please use this identifier to cite or link to this item: https://repository.uksw.edu/handle/123456789/22366
Title: Gambaran Kualitas Pangan Penderita Diabetes Melitus Tipe 2 di Salatiga
Authors: Megawati, Gabriel Setya Sukma
Keywords: diabetes militus tipe 2;tingkat kecukupan gizi;kualitas bahan pangan
Issue Date: Dec-2021
Abstract: Pendahuluan : Pengelolaan konsumsi pada penderita DM tipe 2 di masyarakat perkotaan memiliki tantangannya yang serius. Mereka sering diperhadapkan dengan makanan dengan ragam yang sempit, dengan kadar karbohidrat sederhana yang tinggi, atau dengan kadar serat yang rendah. Penelitian ini bertujuan guna mengetahui kualitas pangan yang dikonsumsi penderita DM tipe 2 di daerah Tegalrejo Salatiga. Metode : Penelitian observasi pendekatan potong-lintang ini dilaksanakan dengan partisipan penderita DM tipe 2 yang berdomisili di kelurahan Tegalrejo Kota Salatiga, Jawa Tengah. Partisipan sebanyak 81 orang yang sudah memenuhi kriteria inklusi dan eksklusi. Data primer yang dikumpulkan terdiri dari antropometri, biokimia darah, dan data konsumsi pangan. Data antropometri dan biokimia darah diperoleh dengan pengukuran secara langsung. Data konsumsi pangan dikumpulkan melalui metode Recall 3x24jam dan SQ-FFQ. Data sekunder terdiri dari catatan pemeriksaan atau pasien yang memeriksakan diri di Puskesmas Tegalrejo dari tahun 2016 – 2018 dan kegiatan Puskesmas. Data wawancara recall 3x24jam diolah dengan menggunakan perhitungan tingkat kecukupan gizi sedangkan data wawancara SQ-FFQ diolah dengan metode Alternate Healthy Eating Index (AHEI)– 2010. Hasil : Responden penelitian ini berkisar antara umur 30-83 tahun. Nilai antropometri terkhusus RLPP responden rata-rata beresiko tinggi menderita PTM (56 responden;69%). Perhitungan tingkat kecukupan energi responden didapat tingkat kecukupan energi responden sebesar 31±9%, karbohidrat 26±8%, lemak 23±14%, protein 36±9%. Berdasarkan hasil perhitungan AHEI didapat bahwa kualitas pangan yang dikonsumsi responden sudah baik atau bagus. Kesimpulan: Pemilihan bahan pangan yang kurang tepat dan kurangnya konsumsi sayur dan buah responden apabila tidak di perbaiki dapat menjadi penyebab kualitas pangan yang dikonsumsi menurun.
Introduction : Management of consumption in patients with Type 2 DM in urban communities has serious challenges. They are often confronted with foods that are narrow in variety, high in simple carbohydrates, or low in fiber. This study aims to determine the quality of food consumed by type 2 DM patients in the Tegalrejo area of Salatiga. Methods: This cross-sectional observational study was conducted with participants with type 2 DM who live in the Tegalrejo sub-district, Salatiga City, Central Java. There were 81 participants who had met the inclusion and exclusion criteria. The primary data collected consisted of anthropometry, blood biochemistry, and food consumption data. Anthropometric and blood biochemical data were obtained by direct measurement. Food consumption data was collected through the 3x24hour Recall method and SQ-FFQ. Secondary data consists of records of examinations or patients who checked themselves at the Tegalrejo Health Center from 2016 – 2018 and Puskesmas activities. The 3x24 hour recall interview data was processed using the calculation of the nutritional adequacy level, while the SQ-FFQ interview data was processed using the Alternate Healthy Eating Index (AHEI)–2010 method. Results: Respondents in this study ranged between the ages of 30-83 years. Anthropometric values, especially RLPP, respondents are on average at high risk of suffering from PTM (56 respondents; 69%). Calculation of the respondent's energy adequacy level obtained the respondent's energy adequacy level of 31±9%, carbohydrates 26±8%, fat 23±14%, protein 36±9%. Based on the results of the AHEI calculation, it was found that the quality of the food consumed by the respondents was good or good. Conclusion: Inappropriate selection of food ingredients and the respondent's lack of consumption of vegetables and fruit if not corrected can cause the quality of the food consumed to decrease.
URI: https://repository.uksw.edu/handle/123456789/22366
Appears in Collections:T1 - Nutrition Science

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