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Jesslyn Metta Santi; Pembimbing: Nurul Dina Rahmawati; Penguji: Ahmad Syafiq, Khoirul Anwar
Abstrak:
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Fast food adalah jenis makanan yang sudah diolah atau dimasak dalam waktu singkat dan disajikan cepat atas dasar pesanan, dalam kondisi yang masih panas, dan dapat dibawa pergi untuk dikonsumsi di jalan. Fast food ditandai dengan kandungan gizi yang tidak seimbang, dimana sebagian besar mengandung kalori, lemak, gula dan garam yang relatif tinggi, tetapi kandungan serat rendah. Saat ini, industri fast food telah berkembang pesat di seluruh dunia, termasuk di Indonesia. Hal ini dapat mempengaruhi pola makan remaja akibat peningkatan frekuensi konsumsi fast food. Remaja sedang mengalami perubahan dalam pola gaya hidup, seperti perilaku makan yang berubah dan pilihan makanan yang dikonsumsi cenderung tidak sehat, yaitu makanan yang tinggi gula, garam, dan lemak. Dibuktikan dari WHO (2020) yang menyatakan bahwa 80% remaja di seluruh dunia sering mengonsumsi fast food dan Nilsen (2009) menyatakan 69% masyarakat Indonesia sering mengonsumsi fast food. Penelitian ini bertujuan untuk mengetahui faktor-faktor yang berhubungan dengan konsumsi fast food pada mahasiswa Fakultas Kesehatan Masyarakat Universitas Indonesia angkatan 2023. Penelitian ini dilakukan dengan metode cross-sectional yang melibatkan 151 responden. Pengambilan data dilakukan pada bulan Maret – April 2024 dengan metode simple random sampling. Hasil penelitian menujukkan bahwa 76,2% responden mengonsumsi fast food dengan frekuensi sering (≥ 3 kali/minggu). Hasil analisis uji bivariat menunjukkan adanya perbedaan signifikan antara uang saku untuk membeli fast food (p-value 0,007; OR 3,111), emotional eating (p-value 0,025; OR 3,821), jarak kampus ke gerai fast food (p-value 0,002; OR 3,600), promosi fast food (p-value 0,042; OR 2,445), dan paparan media sosial instagram (p-value <0,001; OR 28,8) dengan konsumsi fast food. Namun, tidak terdapat perbedaan signifikan antara jenis kelamin (p-value 0,370), uang saku keseluruhan (p-value 0,331), pengetahuan gizi dan fast food (p-value 1,000), peer group (p-value 0,344), online food delivery (p-value 1,000), dan jarak tempat tinggal ke gerai fast food (p-value 0,685). Setelah mengetahui hasil penelitian, diharapkan mahasiswa dapat mengonsumsi makanan yang lebih sehat dan membatasi penggunaan media sosial dan pengaruh iklan serta promosi fast food.
Fast food is a type of food that has been processed or cooked in a short time and that is served quickly on order basis, in a still hot condition, and can be taken away to be eaten in the street. Fast food is characterized by unbalanced nutritional intake, which is mostly high in calories, fat, sugar and salt, but low in fiber. Currently, the fast food industry has grown rapidly around the world, including in Indonesia. This may affect adolescents' diet due to increased frequency of fast food consumption. Adolescents are experiencing changes in lifestyle patterns such as changing dietary behavior and food choices that are consumed which are often unhealthy, such as foods that contain high amounts of sugar, salt, and fat. Evidenced by WHO (2020) which states that 80% of adolescents around the world often consume fast food and Nilsen (2009) states that 69% of people in Indonesia often consume fast food. This study aims to determine factors related to fast food consumption among students of the Faculty of Public Health, University of Indonesia class of 2023. This research was conducted using a cross-sectional method involving 151 respondents. Data collection was carried out from Maret – April 2024 using the simple random sampling. The results showed that 76,2% of respondents consumed fast food frequently (≥ 3 times/week). The results of the bivariate test analysis showed that there is a significant difference between pocket money to buy fast food (p-value 0,007; OR 3,111), emotional eating (p-value 0,025; OR 3,821), campus distance to fast food outlets (p-value 0,002; OR 3,600), fast food promotion (p-value 0,042; OR 2,445), dan of social media instagram exposure (p-value <0,001; OR 28,8) dengan konsumsi fast. However, it is no significant difference between gender (p-value 0,370), total pocket money (p-value 0,331), nutrition and fast food knowledge (p-value 1,000), peer group (p-value 0,344), online food delivery (p-value 1,000), dan residential distance to fast food outlets (p-value 0,685). After knowing the research results, it is hoped that college students can eat healthier foods and limit the use of social media and the influence of advertisements and fast food promotions.
S-11729
Depok : FKM UI, 2024
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Alya Dzihni Nafisah; Pembimbing: Wahyu Kurnia Yusrin Putra; Penguji: Triyanti, Eti Rohati
S-12123
Depok : FKM UI, 2025
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Roza Armelia Hasye; Pembimbing: Ratu Ayu Dewi Sartikap; Penguji: Kusharusupeni, Edith H Sumedi
S-5338
Depok : FKM-UI, 2008
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Yasmin Tsabita; Pembimbing: Nurul Dina Rahmawati; Penguji: Siti Arifah Pujonarti, Khoirul Anwar
Abstrak:
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Berbagai masalah gizi yang timbul pada mahasiswa dapat disebabkan karena adanya perubahan gaya hidup terutama pola makan. Tidak jarang mahasiswa melewatkan waktu makan yang nantinya akan berpengaruh pada kesehatan dan performanya baik secara akademik maupun non akademik. Penelitian ini bertujuan untuk mengetahui faktor-faktor yang berhubungan dengan kebiasaan meals skipping pada mahasiswa Fakultas Kesehatan Masyarakat Universitas Indonesia angkatan 2021-2024. Penelitian ini dilakukan dengan metode cross-sectional yang melibatkan 152 responden. Pengambilan data dilakukan pada bulan Mei melalui pengisian kuesioner secara online. Sebagian besar mahasiswa FKM UI memiliki kebiasaan meals skipping (78,3%). Berdasarkan hasil uji bivariat didapatkan hubungan yang signifikan antara variabel status tempat tinggal mahasiswa (p-value = 0,029), uang saku (p-value = 0,003), dan tingkat stres (p-value = 0,032) terhadap kebiasaan meals skipping. Setelah mengetahui hasil penelitian, mahasiswa diharapkan dapat lebih memperhatikan waktu makan utamanya, menyimpan dan menyiapkan bahan makanan agar mudah disajikan, mengatur pengeluaran dengan lebih baik, dan melakukan konseling apabila merasa stres.
Various nutritional problems experienced by college students can be caused by lifestyle changes, especially in eating patterns. It is common for students to skip meals, which can subsequently affect their health and performance, both academically and non-academically. This study aims to identify factors related to meals skipping habits among students of the Faculty of Public Health, Universitas Indonesia, batch 2021-2024. A cross-sectional method was used involving 152 respondents. Data collection was conducted in May through online questionnaires. The majority of respondents have meals skipping habit (78,3%). Bivariate analysis showed significant associations between meals skipping habits and variables such as student living arrangement (p-value = 0.029), pocket money (p-value = 0.003), and stress level (p-value = 0.032). Based on these findings, students are expected to pay more attention to their meals, make meal prep for easy serving, manage their expenses better, and seek counseling if they experience stress.
S-11944
Depok : FKM-UI, 2025
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Hannah Silvia; Pembimbing: Siti Arifah Pujonarti; Penguji: Diah Mulyawati Utari, ingrid S. Surono
Abstrak:
Penelitian ini bertujuan untuk mengetahui faktor-faktor yang berhubungandengan konsumsi pangan probiotik pada mahasiswi Program Studi Gizi FakultasKesehatan Masyarakat Universitas Indonesia tahun 2011. Penelitian ini adalahpenelitian kuantitatif dengan menggunakan desain studi cross sectional danpengambilan sampel dilakukan dengan cara sampel jenuh pada mahasiswiProgram Studi Gizi seluruh angkatan. Hasil penelitian menunjukkan konsumsiterakhir pangan probiotik pada > 4 minggu lalu sebesar 37,4%, disusul olehresponden yang mengonsumsi pangan probiotik pada < 2 minggu lalu yakni34,6%, konsumsi 2-4 minggu lalu sebesar 27,9%. Pihak yang menganjurkankonsumsi adalah inisiatif sendiri yakni 86,3%, sebagian besar mengakumerasakan manfaat dari konsumsi probiotik yakni 56,9%, tidak melihatsaran/petunjuk pemakaian produk yakni sebesar 72,1%, dan respondenmengkonsumsi dua merek produk pangan probiotik sebesar 50,3%. Rata-rata skorpengetahuan responden mengenai probiotik adalah 38,84 poin dari skor maksimal80 poin. Sebanyak 44,7% memiliki uang saku Rp.0-Rp 500.000, memiliki skoraktivitas fisik 0,7184, tidak memiliki riwayat konstipasi dalam satu bulan terakhirsebesar 83,1%, dan memiliki rata-rata frekuensi keterpaparan media promosimengenai probiotik sebanyak 29,15 kali dalam satu bulan.Hubungan yang bermakna hanya ditemui pada variabel aktivitas fisik(p=0,016), sedangkan variabel lainnya tidak memiliki hubungan yang signifikanyakni hubungan konsumsi pangan probiotik sebagai variabel dependent denganpengetahuan (p=0,173), besar uang saku (p=0,695), riwayat konstipasi dalam satubulan terakhir (p=0,915), dan media promosi probiotik (p=0,833) sebagai variabelindependen. Dibutuhkan penelitian lanjutan pada kelompok usia yang berbedadengan penambahan variabel penelitian seperti kebiasaan makan.Kata kunci: pangan probiotik
This study aims to determine the factors associated with the consumptionof probiotic foods in female students of Nutrition Program of Public HealthFaculty at the University of Indonesia in 2011. This study is a quantitative studyusing cross-sectional study design and sampling is done by saturated sampling ofstudents at Nutrition Program Study throughout the year. The result showed finalconsumption of probiotic foods in > 4 weeks ago are 37,4%, followed byrespondents who consumed probiotic foods at < 2 weeks ago are 34,6%,consumption of 2-4 weeks ago are 27,9%. Students that promote the consumptiontheir own initiative are 86,3%, most claim to feel the benefits of probiotic foodsconsumption are 56,9%, did not see a suggestion/user of products are 72,1%, andthe respondents consume two brands of probiotic food products are 50,3%. Anaverage score of knowledge about probiotics is 38,84 points from 80 maximumpoints. A total of 44,7% had an allowance (per month) of Rp.0-Rp.500.000, anaverage score of physical activity are is 0,7184, no history of constipation in thepast month are 83,1%, and has an average 29,15 time in a month of exposure tomedia promotion of probiotics.A significant association was only found on the variable of physicalactivity (p=0,016), whereas other variables had no significant relationship whichis the relationship of food consumption of probiotic foods as a dependent variablewith knowledge, (p=0,173), large pocket money (p=0,695), history of constipationin the past month (p=0,915), and media promotion (p=0,833) as independentvariables. Further research is needed in different age groups with the addition ofthe study variables such as eating habit.Key words: probiotic foods
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This study aims to determine the factors associated with the consumptionof probiotic foods in female students of Nutrition Program of Public HealthFaculty at the University of Indonesia in 2011. This study is a quantitative studyusing cross-sectional study design and sampling is done by saturated sampling ofstudents at Nutrition Program Study throughout the year. The result showed finalconsumption of probiotic foods in > 4 weeks ago are 37,4%, followed byrespondents who consumed probiotic foods at < 2 weeks ago are 34,6%,consumption of 2-4 weeks ago are 27,9%. Students that promote the consumptiontheir own initiative are 86,3%, most claim to feel the benefits of probiotic foodsconsumption are 56,9%, did not see a suggestion/user of products are 72,1%, andthe respondents consume two brands of probiotic food products are 50,3%. Anaverage score of knowledge about probiotics is 38,84 points from 80 maximumpoints. A total of 44,7% had an allowance (per month) of Rp.0-Rp.500.000, anaverage score of physical activity are is 0,7184, no history of constipation in thepast month are 83,1%, and has an average 29,15 time in a month of exposure tomedia promotion of probiotics.A significant association was only found on the variable of physicalactivity (p=0,016), whereas other variables had no significant relationship whichis the relationship of food consumption of probiotic foods as a dependent variablewith knowledge, (p=0,173), large pocket money (p=0,695), history of constipationin the past month (p=0,915), and media promotion (p=0,833) as independentvariables. Further research is needed in different age groups with the addition ofthe study variables such as eating habit.Key words: probiotic foods
S-7664
Depok : FKM-UI, 2013
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Rabiatul Adawiyah; Pembimbing: Asih Setiarini; Penguji: Siti Arifah Pudjonarti, Adhi Dharmawan
Abstrak:
Hipertensi merupakan faktor risiko penyakit kardiovaskuler. Penelitian inibertujuan untuk mengetahui faktor-faktor yang berhubungan dengan hipertensi.Penelitian ini juga melibatkan 83 responden yang merupakan karyawankependidikan FKM UI dan dilakukan pada bulan April sampai Juni 2017.Variabel dependen pada penelitian ini adalah hipertensi, sedangkan variabelindependennya adalah umur, jenis kelamin, riwayat hipertensi keluarga, indeksmasa tubuh (IMT), konsumsi makanan tinggi natrium, konsumsi makanan tinggilemak, aktifitas fisik, kebiasaan merokok, dan stres.Hipertensi diukur dengan melihat nilai tekanan darah menggunakantensimeter, indeks masa tubuh (IMT) diukur dengan pengukuran berat badan dantinggi badan yang kemudian dihitung menggunakan rumus, konsumsi makanantinggi natrium dan lemak menggunakan wawancara 24-hours food recall, aktifitasfisik menggunakan Global Physical Activity Questionnaire (GPAQ), dan stresdiukur menggunakan Self Reporting Questionnaire (SRQ), sedangkan variabellain seperti umur, jenis kelamin, riwayat hipertensi keluarga dan kebiasaanmerokok diukur menggunakan kuesioner yang diisi sendiri oleh responden.Penelitian ini menggunakan desain studi cross-sectional. Sebanyak 26,5%karyawan mengalami hipertensi (≥140/90 mmHg).Dari beberapa variabel yang diuji, terdapat hubungan yang bermaknaantara umur, jenis kelamin, konsumsi tinggi natrium, dan konsumsi tinggi lemak,dengan kejadian hipertensi. Berdasarkan hasil penelitian, karyawan disarankanuntuk menjaga asupan dengan mengurangi konsumsi makanan tinggi natrium danlemak.
Kata Kunci:Hipertensi, umur, jenis kelamin, riwayat hipertensi keluarga, IMT, konsumsitinggi natrium dan lemak, aktifitas fisik, merokok, dan stres.
Hypertension is an independent risk factor for cardiovascular disease. Thepurpose of this study is to identify factors related with hypertension. A total of83 employees education of FKM UI were included in this study, and alsoconducted in April to June 2017. Dependen variable in this study is hypertension,and the independent variables is age, gender, family history of hypertension,body mass index (BMI), high sodium intake, high fat intake, physical activity,smoking habits, and stress.Hypertension measured by looking at blood pressure value using atensimeter, body mass indeks (BMI) was measured by measurement of bodyweight and height than calculated using the formula, high sodium and high fatintake was measured using 24-hours food recall, physical activity measured usingGlobal Physical Activity Questionnaire (GPAQ), and stress measured using SelfReporting Questionnaire (SRQ). The other variables such as age, sex, familyhistory of hypertension, and smoking habits were measured using questionnaireself-written by responden. The design of this study used a cross-sectional study.The prevalence of hypertension was 26,5% (≥140/90 mmHg).From the tested variables, there were significant related of age, gender,high sodium intake, and high fat intake with hypertension. The results suggest thatemployees education servants to reduce high sodium and fat foods consumption.
Keywords:Hypertension, age, gender, family history of hypertension, BMI, high sodiumintake, high fat intake, physical activity, smoking, and stress.
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Kata Kunci:Hipertensi, umur, jenis kelamin, riwayat hipertensi keluarga, IMT, konsumsitinggi natrium dan lemak, aktifitas fisik, merokok, dan stres.
Hypertension is an independent risk factor for cardiovascular disease. Thepurpose of this study is to identify factors related with hypertension. A total of83 employees education of FKM UI were included in this study, and alsoconducted in April to June 2017. Dependen variable in this study is hypertension,and the independent variables is age, gender, family history of hypertension,body mass index (BMI), high sodium intake, high fat intake, physical activity,smoking habits, and stress.Hypertension measured by looking at blood pressure value using atensimeter, body mass indeks (BMI) was measured by measurement of bodyweight and height than calculated using the formula, high sodium and high fatintake was measured using 24-hours food recall, physical activity measured usingGlobal Physical Activity Questionnaire (GPAQ), and stress measured using SelfReporting Questionnaire (SRQ). The other variables such as age, sex, familyhistory of hypertension, and smoking habits were measured using questionnaireself-written by responden. The design of this study used a cross-sectional study.The prevalence of hypertension was 26,5% (≥140/90 mmHg).From the tested variables, there were significant related of age, gender,high sodium intake, and high fat intake with hypertension. The results suggest thatemployees education servants to reduce high sodium and fat foods consumption.
Keywords:Hypertension, age, gender, family history of hypertension, BMI, high sodiumintake, high fat intake, physical activity, smoking, and stress.
S-9540
Depok : FKM UI, 2017
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Dinda Syalwa; Pembimbing: Diah Mulyawati Utari, Asih Setiarini; Penguji: Trini Sudiarti, Fajrinayanti
Abstrak:
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Fast food modern adalah makanan cepat saji yang berasal dari luar negeri, umumnya berasal dari negara barat, atau jenis fast food dalam negeri yang memiliki karakteristik menyerupai fast food luar negeri, contohnya fried chicken, french fries, pizza, dan lain-lain. Umumnya fast food modern memiliki kandungan gizi yang tidak seimbang, yaitu tinggi kalori, lemak, protein, dan garam. Frekuensi konsumsi fast food modern yang berlebihan akan berdampak buruk bagi kesehatan remaja, di antaranya overweight dan obesitas yang kemudian akan berisiko menimbulkan berbagai penyakit degeneratif di masa mendatang. Penelitian ini bertujuan untuk mengetahui faktor-faktor yang berhubungan dengan frekuensi konsumsi fast food modern pada remaja di SMA Negeri 38 Jakarta tahun 2024. Variabel dependen dalam penelitian ini, yaitu frekuensi konsumsi fast food modern. Sementara variabel independennya adalah jenis kelamin, pengetahuan gizi dan fast food, preferensi fast food, sikap terhadap fast food, pendidikan terakhir ayah, pendidikan terakhir ibu, pekerjaan ayah, pekerjaan ibu, pengaruh peer group, penggunaan layanan Online Food Delivery (OFD), uang saku, serta pengaruh media sosial. Metode penelitian ini adalah kuantitatif dengan desain studi cross-sectional. Pengambilan data dilakukan pada bulan Mei tahun 2024 kepada 160 siswa-siswi kelas X dan XI SMA Negeri 38 Jakarta yang sesuai dengan kriteria inklusi dan eksklusi. Data dikumpulkan melalui pengisian angket secara daring (online). Data yang telah diperoleh selanjutnya dianalisis secara univariat dan bivariat menggunakan uji chi-square. Hasil penelitian ini menunjukkan bahwa sebagian besar, yaitu sebanyak 80% remaja mengonsumsi fast food modern dengan frekuensi sering (≥ 3 kali/minggu). Hasil penelitian juga menunjukkan bahwa terdapat hubungan yang bermakna antara preferensi fast food (p-value = 0,036; OR = 2,534; 95% CI = 1,128 - 5,691), pendidikan terakhir ayah (p-value = 0,000; OR = 10,290; 95% CI = 2,983 – 35,495), pendidikan terakhir ibu (p-value = 0,007; OR = 3,824; 95% CI = 1,474 – 9,918), pengaruh peer group (p-value = 0,018; OR = 2,778; 95% CI = 1,248 – 6,183), uang saku (p-value = 0,040; OR = 2,459; 95% CI = 1,115 – 5,426), dan pengaruh media sosial (p-value = 0,048; OR = 2,434; 95% CI = 1,086 – 5,455) dengan frekuensi konsumsi fast food modern pada remaja. Oleh karena itu, disarankan agar para remaja membatasi frekuensi konsumsi fast food modern (< 3 kali/minggu) dan beralih ke pola hidup yang lebih sehat dengan mengonsumsi makanan yang bergizi seimbang, yaitu mengandung karbohidrat, protein, lemak, serta sayur dan buah yang cukup. Selain itu, para remaja juga disarankan untuk membatasi konsumsi gula, garam, dan lemak.
Modern fast food is a type of fast food that originates from foreign countries, typically from Western countries, or a type of domestic fast food that has characteristics resembling foreign fast food, such as fried chicken, french fries, pizza, and others. Generally, modern fast food has an unbalanced nutritional content, being high in calories, fat, protein, and salt. Excessive consumption of modern fast food can negatively impact adolescent health, leading to issues like overweight and obesity, which in turn increase the risk of various degenerative diseases in the future. This study aims to identify factors associated with the frequency of modern fast food consumption among adolescents at SMA Negeri 38 Jakarta in 2024. The dependent variable in this study is the frequency of modern fast food consumption. The independent variables are gender, nutrition and fast food knowledge, fast food preference, attitude towards fast food, father's latest education, mother's latest education, father's occupation, mother's occupation, peer group influence, use of Online Food Delivery (OFD) services, pocket money, and social media influence. This research method is quantitative with a cross-sectional study design. Data collection was conducted in May 2024 on 160 students from grades X and XI at SMA Negeri 38 Jakarta who met the inclusion and exclusion criteria. Data was collected through online questionnaires. The collected data was then analyzed univariately and bivariately using the chi-square test. The results of this study indicate that the majority, 80% of adolescents, consume modern fast food frequently (≥ 3 times/week). The study also reveals significant relationships between fast food preference (p-value = 0,036; OR = 2,534; 95% CI = 1,128 - 5,691), father's latest education (p-value = 0,000; OR = 10,290; 95% CI = 2,983 – 35,495), mother's latest education (p-value = 0,007; OR = 3,824; 95% CI = 1,474 – 9,918), peer group influence (p-value = 0,018; OR = 2,778; 95% CI = 1,248 – 6,183), pocket money (p-value = 0,040; OR = 2,459; 95% CI = 1,115 – 5,426), and social media influence (p-value = 0,048; OR = 2,434; 95% CI = 1,086 – 5,455) with the frequency of modern fast food consumption among adolescents. Therefore, it is recommended that adolescents limit their frequency of modern fast food consumption (< 3 times/week) and switch to a healthier lifestyle by consuming nutritionally balanced foods, which contains adequate amounts of carbohydrates, protein, fat, as well as vegetables and fruits. Additionally, adolescents are also advised to limit their intake of sugar, salt, and fat.
S-11723
Depok : FKM UI, 2024
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Nadya; Pembimbing: Wahyu Kurnia Yusrin Putra; Penguji: Kusharisupeni Djokosujono, Nur Afiyah
Abstrak:
Kualitas hidup merupakan persepsi individu terhadap hidupnya. Kualitas hidupmerupakan bagian dari kesejahteraan, yang merupakan komponen kesehatan yangpositif. Tujuan penelitian ini adalah untuk mengetahui faktor-faktor yang berhubungandengan kualitas hidup terkait kesehatan dengan menggunakan desain penelitian cross-sectional. Responden penelitian adalah 105 orang tenaga kependidikan FakultasKesehatan Masyarakat Universitas Indonesia (FKM UI) pada tahun 2018. Datadianalisis menggunakan uji korelasi dan uji t independen. Hasil analisis menunjukkansebagian besar (88,6%) tenaga kependidikan FKM UI memiliki kualitas hidup terkaitkesehatan yang baik, dengan skor rata-rata 77,49±11,88. Responden terdiri dari 41perempuan dan 64 laki-laki berumur 40,65±9,69 tahun. Status gizi (p=0,879); kualitasdiet komponen variasi (p=0,157) dan adekuasi (p=0,561); sarapan (p=0,780); merokok(p=0,080); jenis kelamin (p=0,449); kebugaran (p=0,520), dan umur (p=0,869) tidakberhubungan dengan kualitas hidup terkait kesehatan. Aktivitas fisik (p=0,017); durasitidur (p=0,044); dan penyakit kronis (p=0,010) berhubungan dengan kualitas hidupterkait kesehatan.Kata kunci:Kualitas hidup terkait kesehatan, tenaga kependidikan, FKM UI.
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S-9790
Depok : FKM-UI, 2018
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Ismiyati Nur Fadhilah; Pembimbing: Asih Setiarini; Penguji: Triyanti, Fajrinayanti
Abstrak:
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Premenstrual Syndrome (PMS) merupakan kumpulan gejala fisik, psikologis, dan perilaku yang terjadi secara berulang selama fase luteal siklus menstruasi, atau sekitar 7-14 hari sebelum menstruasi, dan umumnya mereda saat dimulainya menstruasi. Sebuah studi meta-analisis yang dilakukan di Asia melaporkan prevalensi premenstrual syndrome pada kelompok mahasiswi mencapai 50,3%. Penelitian ini bertujuan untuk mengetahui faktor-faktor yang berhubungan dengan kejadian premenstrual syndrome pada mahasisiwi Fakultas Kesehatan Masyarakat Universitas Indonesia tahun 2026. Penelitian ini menggunakan pendekatan kuantitatif dengan desain studi cross-sectional. Data dikumpulkan dalam dua tahap, yaitu secara daring (tahap 1) dan luring (tahap 2) yang diikuti 130 responden. Sebanyak 54,6% responden mengalami gejala berat premenstrual syndrome, sedangkan 45,4% mengalami gejala ringan. Analisis bivariat menunjukkan bahwa terdapat hubungan yang signifikan antara riwayat keluarga, tingkat stres, dan usia menarche dengan kejadian premenstrual syndrome. Sementara itu, diketahui bahwa obesitas sentral serta frekuensi konsumsi makanan dan minuman manis, asin, berlemak, dan berkafein tidak memiliki hubungan yang signifikan dengan kejadian premenstrual syndrome. Untuk meminimalisasi kejadian premenstrual syndrome, dibutuhkan intervensi edukatif mengenai pentingnya manajemen stres dan perbaikan gaya hidup.
Premenstrual Syndrome (PMS) is a cluster of physical, psychological, and behavioral symptoms that recur during the luteal phase of the menstrual cycle, or approximately 7–14 days before menstruation, and generally subside at the onset of menstruation. A meta-analysis conducted in Asia reported a prevalence of premenstrual syndrome among female college students reaching 50.3%. This study aims to identify factors associated with the occurrence of premenstrual syndrome among female students at the Faculty of Public Health, University of Indonesia in 2026. This study employs a quantitative approach with a cross-sectional study design. Data were collected in two phases, online (Phase 1) and in-person (Phase 2), involving 130 respondents. A total of 54.6% of respondents experienced severe premenstrual syndrome symptoms, while 45.4% experienced mild symptoms. Bivariate analysis showed a significant association between family history, stress levels, and age at menarche with the occurrence of premenstrual syndrome. Meanwhile, it was found that central obesity and the frequency of consumption of sweet, salty, fatty, and caffeinated foods and beverages were not significantly associated with the occurrence of premenstrual syndrome. To minimize the occurrence of premenstrual syndrome, educational interventions regarding the importance of stress management and lifestyle improvements are needed.
S-12409
Depok : FKM-UI, 2026
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Vinny Nurhamiza; Pembimbing: Kusharisupeni Djokosujono; Penguji: Asih Setiarini, Cesilia Meti Dwiriani
Abstrak:
Food Insecurity Experience adalah keterbatasan yang dialami oleh individu maupun kelompok untuk mendapatkan makanan yang aman dan bergizi secara teratur yang diiringi oleh pengalaman berupa ketidakpastian mengenai makanan yang akan dapat dikonsumsi sehari-harinya. Food insecurity dapat berdampak pada penurunan kesejahteraan, kekurangan gizi spesifik, hingga kelaparan. Kelompok mahasiswa sebagai individu dewasa termasuk kelompok rentan terhadap risiko food insecurity. Penelitian ini menelaah adanya hubungan melalui pengukuran beda proporsi food insecurity pada mahasiswa S1 FMIPA di Universitas Indonesia berdasarkan jenis kelamin, pendapatan pribadi, cooking self-efficacy, tingkat pengetahuan gizi, uang saku, alokasi biaya makan, pemilihan makanan meliputi: kepentingan persepsi sehat, kepentingan persepsi harga, dan kepentingan persepsi aksesibilitas. Penelitian dilakukan dengan metode kuantitatif menggunakan desain studi cross-sectional, pada bulan Maret hingga Juni 2021. Partisipan penelitian terdiri dari 134 mahasiswa dengan metode purposive sampling melalui pengisian kuesioner secara daring. Hasil Penelitian menemukan bahwa sebanyak 64,9% responden mengalami food insecurity. Hasil analisis bivariat juga menunjukkan bahwa terdapat hubungan yang signifikan pada food insecurity experience dengan cooking self-efficacy (p-value 0,046), uang saku (p-value 0,006), alokasi besaran biaya makan (p-value 0,045), pemilihan makanan: kepentingan persepsi harga (p-value 0,001).
Food Insecurity Experience is a limitation experienced by individuals and groups to get safe and nutritious food on a regular basis accompanied by an experience in the form of uncertainty about the food that will be able to be consumed daily. Food insecurity can have an impact on decreased well-being, specific malnutrition, and hunger. The group of students as adult individuals is a vulnerable group to the risk of food insecurity. This study examines the relationship through measuring the different proportions of food insecurity in undergraduates students at the Faculty of Mathematics and Sciences of Universitas Indonesia based on gender, personal income, cooking self-efficacy, nutritional knowledge level, allowance, allocation of food costs, food preferences including: perceives of health, perceives of price, and perceives of accessibility. The study was conducted using quantitative methods using a cross-sectional study design, from March to June 2021. The research participants consisted of 134 college students with the purposive sampling method through filling out an online questionnaire. The results of the study found that as many as 64,9% of respondents experienced food insecurity. The results of the bivariate analysis also showed that there was a significant relationship in food insecurity experience with cooking self-efficacy (p-value 0.,46), allowance (p-value 0,006), allocation of food costs (p-value 0.045), food preferences: perceives of price (p-value 0,001).
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Food Insecurity Experience is a limitation experienced by individuals and groups to get safe and nutritious food on a regular basis accompanied by an experience in the form of uncertainty about the food that will be able to be consumed daily. Food insecurity can have an impact on decreased well-being, specific malnutrition, and hunger. The group of students as adult individuals is a vulnerable group to the risk of food insecurity. This study examines the relationship through measuring the different proportions of food insecurity in undergraduates students at the Faculty of Mathematics and Sciences of Universitas Indonesia based on gender, personal income, cooking self-efficacy, nutritional knowledge level, allowance, allocation of food costs, food preferences including: perceives of health, perceives of price, and perceives of accessibility. The study was conducted using quantitative methods using a cross-sectional study design, from March to June 2021. The research participants consisted of 134 college students with the purposive sampling method through filling out an online questionnaire. The results of the study found that as many as 64,9% of respondents experienced food insecurity. The results of the bivariate analysis also showed that there was a significant relationship in food insecurity experience with cooking self-efficacy (p-value 0.,46), allowance (p-value 0,006), allocation of food costs (p-value 0.045), food preferences: perceives of price (p-value 0,001).
S-11036
Depok : FKMUI, 2022
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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