Aqsari, RiztiMedisa (2015) Hubungan Asupan Natrium pada Bumbu Bernatrium dengan Tekanan Darah Wanita Usia Subur Suku Madura di Kecamatan Kedungkandang Kota Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Hipertensi merupakan masalah global kesehatan masyarakat yang memicu penyakit degeneratif, salah satunya pada wanita usia subur (WUS). Satu dari sekian banyak faktor penyebab hipertensi ialah konsumsi sumber natrium berlebih, contohnya dari bumbu masak: garam, vetsin, kecap. Penelitian ini bertujuan mengetahui hubungan antara asupan natrium pada bumbu bernatrium di hari libur dan hari biasa dengan tekanan darah WUS suku Madura di Kecamatan Kedungkandang Kota Malang. Dilakukan metode observasional dan pendekatan cross sectional pada WUS usia 18-44 tahun bersuku Madura selama bulan Februari-Juni 2014. Sebanyak 66 sampel dipilih menggunakan purposive sampling. Data tekanan darah diperoleh dari dua kali pengukuran, sedangkan sampel garam, vetsin dan kecap didapatkan melalui weighed food record pada satu hari biasa dan satu hari libur. Analisis berat sampel dan kandungan natrium menggunakan software Nutrisurvey 2007. Berdasarkan uji korelasi Spearman, diperoleh hubungan positif antara berat garam dengan tekanan diastolik (p= 0,028, r=0,271) serta antara kandungan natrium garam dengan tekanan diastolik (p= 0,027, r=0,272) pada hari biasa. Sedangkan untuk vetsin dan kecap tidak ditemukan hubungan antara berat dan kandungan natriumnya dengan tekanan darah. Disarankan menggunakan metode weighed food record lebih dari dua hari dan Semi-quantitative Food Frequency Questionnaire untuk mengetahui frekuensi konsumsi bumbu bernatrium dalam jangka waktu lebih lama.
English Abstract
Hypertension becomes global public health problem which triggers degenerative diseases in reproductive age women. One of many causes of hypertension is excess consumption of sodium source, such as: salt, MSG, soy sauce. This study determines the correlation between sodium intake on seasoning containing sodium in weekday and weekend with blood pressure of Madurese reproductive age women in Kedungkandang, Malang. Observational method and cross-sectional approach was conducted during February to June 2014 to 18-44 years old Madurese reproductive age women. A total of 66 participants selected using purposive sampling. Blood pressure data obtained from twice measurement, while weighed food record on weekday and weekend was performed to collect samples of salt, MSG and soy sauce. Weight and sodium content was analyzed with Nutrisurvey 2007. Based on Spearman correlation test, there were positive correlation between salt weight (p= 0,028, r=0,271) and sodium content of salt (p= 0,027, r=0,272) with diastolic blood pressure on weekday. As for MSG and soy sauce were not found correlation between weight and sodium content with blood pressure. There are suggested to use weighed food record more than two days and Semi-quantitative Food Frequency Questionnaire to determines frequency of seasoning containing sodium consumption on longer period.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2015/633/051505440 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 24 Aug 2015 15:13 |
| Last Modified: | 19 Oct 2021 09:14 |
| URI: | http://repository.ub.ac.id/id/eprint/125424 |
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