MAKANAN DAN MINUMAN YANG MENJADI PEMICU DARI SINDROM DISPEPSIA

Dhito Dwi Pramardika; Lilis Khusnul Fatimah; Meityn Disye Kasaluhe

doi:10.26753/jikk.v18i2.907

MAKANAN DAN MINUMAN YANG MENJADI PEMICU DARI SINDROM DISPEPSIA

Dhito Dwi Pramardika, Lilis Khusnul Fatimah, Meityn Disye Kasaluhe

= https://doi.org/10.26753/jikk.v18i2.907

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Abstract

Faktor makanan sering disebutkan menjadi pemicu dari sindrom dispepsia. Sementara makanan seperti apakah yang dapat memicu sindrom tersebut masih sedikit yang membahas terutama makanan dan minuman yang dikonsumsi oleh orang Indonesia. Sementara angka prevalensi dispepsia di Indonesia sebesar 49.75%. Kemudian di Indonesia juga banyak memiliki jenis makanan dan minuman yang beragam. Berdasarkan hal tersebut, penelitian ini bertujuan untuk menjelaskan jenis makanan dan minuman yang dapat menjadi pemicu sindrom dispepsia terutama di Kabupaten Kutai Kartanegara. Adapun makanan dan minuman yang menjadi variabel dalam penelitian ini seperti makanan pedas, makanan asam, cokelat, teh, kopi, minuman bersoda, gorengan, susu dan daging. Metode yang digunakan dengan pendekatan explanatory yang dilakukan pada 136 responden dengan teknik total sampling. Data jenis makanan dikumpulkan melalui survey konsumsi makanan sementara data dispepsia melalui rekam medik. Data tersebut kemudian dianalisis dengan menggunakan uji Chi-Square dan regresi logistik berganda. Hasil peneltian ini yaitu sebesar 69,1% mengalami sindrom dispepsia. Jenis makanan gorengan, cokelat dan minuman bersoda merupakan pemicu dari sindrom dispepsia. Kemudian minuman bersoda merupakan faktor dominan pemicu sindrom dispepsia. Dapat disimpulkan bahwa perlu dilakukan pengaturan jenis makanan dan minuman terutama dalam mengurangi dan membatasi jumlah konsumsi dari makanan gorengan, cokelat dan minuman bersoda.

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