Please use this identifier to cite or link to this item: https://repository.uksw.edu//handle/123456789/27472
Title: Kebiasaan Budaya Makan pada Nelayan dengan Hipertensi di Kabupaten Kepulauan Talaud
Authors: Manapode, Citra Elgifti
Keywords: Budaya Makan;Hipertensi;Nelayan
Issue Date: 4-Nov-2022
Abstract: Pekerjaan sebagai nelayan biasanya membuat seseorang akan mengkonsumsi ikan laut setiap harinya. Konsumsi ikan laut pada waktu lama berpotensi meningkatkan resiko penyakit hipertensi. Selanjutnya, budaya makan seseorang pun dipengaruhi kebiasaan makan pada masyarakat tempat tinggalnya, termasuk nelayan di Desa Sereh Kecamatan Lirung Kabupaten Kepulauan Talaud. Tujuan penelitian adalah mengeksplorasi kebiasaan budaya makan pada nelayan denganhipertensi di Desa Sereh Kecamatan Lirung Kabupaten Kepulauan Talaud. Penelitian ini menggunakan metode kualitatif dengan pendekatan deskriptif. Lokasi penelitian di Desa Sereh. Pengambilan data dilakukan pada Oktober-November2021. Kriteria partisipan ialah penduduk Desa Sereh dengan usia 38 sampai 53 tahun, suku Talaud, berprofesi sebagainelayan atau istri dari nelayan, nelayan ini didiagnosa memiliki hipertensi oleh dokter atau tenaga kesehatan di Puskesmas Lirung dan partisipan berjumlah lima orang. Hasil penelitian mendapatkan empat tema. Pertama penggunan layanan kesehatan, partisipan yangmemiliki penyakit penyerta selain hipertensi lebih sering berobat untuk kesehatannya. Kedua, aktivitas fisik dengan bekerja nelayan. Bagi partisipan mereka tidak berolahraga, padahal pekerjaan nelayan termasuk aktifitas berat. Ketiga, kepercayaan terhadap makanan. Makanan ialah sumber energi dan empat sehat lima sempurna sebagai kepercayaan partisipan. Makanan yang sering dikonsumsi ialah nasi, pisang, ubi dan bete, ikan cakalang, ikan batu, tongkol, goropa,anak tuna, tude, ikan malalugis, sayur kankung, sayur ganemo (gnetum gnemon), dan terong. Keempat, budaya pengolahan makanan pada warga pesisir. Ikan dimasakan dengan digoreng sous, panggang/dibakar, garo rica dan woku (kuah kuning), sedangkan sayur di masak berkuah dengan santan, atau di tumis. Kesimpulan partisipan memahami kunjungan ke puskesmas dilakukan bila telah sakit, makanan yang sering dikonsumsi rutin ialah ikan laut, aktifitas dilakukan dengan bekerja, dan cara pengolahan bervariasi dan lebih dominan dengan dimasak bersantan
Work as a fisherman usually makes a person consume sea fish every day. Consumption of marine fish for a long time has the potential to increase the risk of hypertension. Furthermore, a person's eating culture is also influenced by the eating habits of the people he lives in, including fishermen in Sereh Village, Lirung District, Talaud Islands Regency. The purpose of the study was to explore the eating habits of fishermen with hypertension in Sereh Village, Lirung District, Talaud Islands Regency. This study uses a qualitative method with a descriptive approach. The research location is in the village of Sereh. Data collection was carried out in October-November 2021. The criteria for participants were residents of Sereh Village aged 38 to 53 years, the Talaud tribe, by profession as a fisherman or the wife of a fisherman, this fisherman was diagnosed with hypertension by a doctor or health worker at the Lirung Health Center and five participants person. The results of the study get four themes. First, the use of health services, participants who have comorbidities other than hypertension are more likely to seek treatment for their health. Second, physical activity by working fishermen. For the participants they do not exercise, even though the work of fishermen is a strenuous activity. Third, trust in food. Food is a source of energy and four healthy five perfect as participants believe. The foods that are often consumed are rice, bananas, sweet potatoes and bete, skipjack fish, stone fish, tuna, goropa, tuna, tude, malalgis fish, kale, vegetables ganemo (gnetum gnemon), and eggplant. Fourth, the culture of food processing in coastal residents. Fish is cooked with fried sous, grilled/grilled, garo rica and woku (yellow gravy), while vegetables are cooked in a sauce with coconut milk, or stir-fried. The conclusion of the participants understood that visits to the puskesmas were carried out when they were sick, the food that was often consumed routinely was sea fish, activities were carried out by working, and the processing method was varied and more dominant by cooking with coconut milk.
URI: https://repository.uksw.edu//handle/123456789/27472
Appears in Collections:T1 - Nursing

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