Kamilah, Isy and Dr. Nurul Muslihah, SP, M.Kes and Intan Yusuf Habibie, S.Gz., M.Sc. (2022) Perbedaan Preferensi Makan pada Orang Dewasa Berdasarkan Karakteristik Sosiodemografi Selama Pandemi COVID-19. Sarjana thesis, Universitas Brawijaya.
Abstract
Preferensi makanan dapat mempengaruhi status kesehatan dan status gizi, serta dapat mempengaruhi dan dipengaruhi oleh pola konsumsi dan kebiasaan makan sehari-hari. Kejadian pandemi COVID-19 mempengaruhi pola konsumsi makanan pada kelompok masyarakat, terutama pada masyarakat usia dewasa. Penelitian ini bertujuan untuk melihat perbedaan preferensi makan pada orang dewasa selama pandemi COVID-19 berdasarkan katakteristik sosiodemografi usia, jenis kelamin, tingkat pendidikan dan pekerjaan. Penelitian observasional analitik dengan rancangan penelitian cross�sectional dilakukan kepada 249 responden usia 26-50 tahun yang dipilih secara acak menggunakan survei online melalui Google Form. Instrumen yang digunakan adalah kuesioner Food Preference Questionnaire yang telah diadaptasi dan disesuaikan dengan kondisi di Indonesia. Hasil penelitian menunjukkan bahwa preferensi makanan orang dewasa cenderung sangat suka untuk kategori sayur (49.5%) dan buah (45.8%). Untuk kategori lauk hewani (39.8%) dan makanan tinggi lemak (40.2%) cenderung agak suka. Untuk kudapan (38.2%) dan sumber karbohidrat (37.3%) cenderung biasa. Sementara untuk kategori jerohan, orang dewasa yang memiliki preferensi biasa dan sangat suka sama, yaitu 26.1%. Dari hasil analisis diketahui bahwa terdapat perbedaan pada preferensi makan kategori sayur berdasarkan jenis kelamin, kategori sumber karbohidrat berdasarkan pekerjaan, dan kategori sayur dan jerohan berdasarkan pendidikan (p = 0.033; 0.023; 0.028; 0.009). Berdasarkan jenis kelamin, tidak terdapat perbedaan preferensi makan pada kategori buah, lauk hewani, kudapan, sumber karbohidrat, jerohan, dan makanan tinggi lemak (p = 0.961; 0.766; 0.932; 0.122; 0.082; 0.857). Berdasarkan usia, tidak terdapat perbedaan preferensi makan pada semua kategori makanan (p = 0.122; 0.228; 0.380; 0.098; 0.375; 0.260; 0.971). Berdasarkan pekerjaan, tidak terdapat perbedaan preferensi makan pada kategori sayur, buah, lauk hewani, kudapan, jerohan dan makanan tinggi lemak (p = 0.187; 0.485; 0.825; 0.407; 0.174; 0.666). Berdasarkan pendidikan, tidak terdapat perbedaan preferensi makan pada kategori buah, lauk hewani, kudapan, sumber karbohidrat dan makanan tinggi lemak (p = 0.281; 0.728; 0.279; 0.781; 0.410).
English Abstract
Food preferences can affect health status and nutritional status, and can influence and be influenced by consumption patterns and daily eating habits. The COVID-19 pandemic has affected food consumption patterns in community groups, especially in adults. This study aims to look at differences in eating preferences in adults during the COVID-19 pandemic based on sociodemographic characteristics of age, gender, education level and occupation. Analytical observational research with a cross-sectional research design was conducted on 249 respondents aged 26-50 years who were randomly selected using an online survey through Google Form. The instrument used is the Food Preference Questionnaire, which has been adapted to conditions in Indonesia. The results showed that adult food preferences tend to be very fond of the vegetable (49.5%) and fruit (45.8%) categories. For the category of animal side dishes (39.8%) and high-fat foods (40.2%) tend to like somewhat. For snacks (38.2%) and carbohydrate sources (37.3%) tend to be ordinary. As for the offal category, adults have ordinary and very consensual preferences, which is 26.1%. From the results of the analysis, it is known that there are differences in the eating preferences of the vegetable category by gender, the category of carbohydrate sources by occupation, and the category of vegetables and offal based on education (p = 0.033; 0.023; 0.028; 0.009). By gender, there were no differences in eating preferences in the categories of fruit, animal side dishes, snacks, carbohydrate sources, offal, and high-fat foods (p = 0.961; 0.766; 0.932; 0.122; 0.082; 0.857). By age, there was no difference in eating preferences in all food categories (p = 0.122; 0.228; 0.380; 0.098; 0.375; 0.260; 0.971). Based on employment, there were no differences in eating preferences in the categories of vegetables, fruits, animal side dishes, snacks, offal and high-fat foods (p = 0.187; 0.485; 0.825; 0.407; 0.174; 0.666). Based on education, there was no difference in eating preferences in the categories of fruit, animal side dishes, snacks, carbohydrate sources and high-fat foods (p = 0.281; 0.728; 0.279; 0.781; 0.410).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052216 |
| Uncontrolled Keywords: | preferensi makan, dewasa, sosiodemografi, COVID-19,food preference, adult, sociodemographic, COVID-19. |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 07 Jun 2023 03:11 |
| Last Modified: | 07 Jun 2023 03:11 |
| URI: | http://repository.ub.ac.id/id/eprint/201055 |
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