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Gumanti Cita Murni; Pembimbing: Siti Arifah Pujonarti; Penguji: Kusnidar Achmad, Muhamad Nasir
S-6537
Depok : FKM-UI, 2011
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Raisya Azhar Fairuz; Pembimbing: Trini Sudiarti; Penguji: Ratu Ayu Dewi Sartika, Khoirul Anwar
Abstrak:
Sarapan merupakan kegiatan makan dan minum yang dilakukan antara bangun pagi hingga pukul 9 pagi untuk mewujudkan hidup sehat, aktif, dan produktif. Sarapan merupakan waktu makan paling penting dalam sehari karena menyediakan energi untuk beraktivitas. Penelitian serupa sebelumnya di SMAN 3 Depok didapatkan sebanyak 77,1% siswa memiliki kebiasaan sarapan tidak baik. Kebiasaan melewatkan sarapan dapat menimbulkan dampak lapar dan lemas pada siswa sekolah sehingga mengganggu performa akademiknya selama kegiatan pembelajaran di sekolah. Penelitian ini bertujuan untuk mengetahui gambaran dan faktor-faktor yang berhubungan dengan kebiasaan sarapan pada siswa/i SMA Negeri 14 Depok. Desain penelitian yang digunakan adalah cross-sectional dengan teknik pengambilan sampel secara purposive sampling. Jumlah responden yang terkumpul adalah 129 responden yang berasal dari siswa/i kelas 10 dan 11 tahun ajaran 2023/2024. Data dikumpulkan menggunakan kuesioner dalam bentuk google form dan formulir FFQ yang diisi secara mandiri oleh responden. Hasil penelitian menunjukkan sebanyak 78,3% responden memiliki kebiasaan sarapan tidak baik. Terdapat hubungan antara pengetahuan sarapan (p-value = 0,004; OR=4,380; 95% CI 1,683 – 11,396), sikap terhadap sarapan (p-value = 0,001; OR=6,625; 95% CI 2,144 – 20,473), ketersediaan sarapan (p-value = 0,001; OR=4,714; 95% CI 1,885 – 11,790), dan pengaruh orang tua (p-value = 0,007; OR=4,049; 95% CI 1,514 – 10,826) dengan kebiasaan sarapan. Siswa/i dengan pengetahuan sarapan rendah, sikap negatif terhadap sarapan, ketersediaan sarapan tidak selalu, dan orang tua yang tidak berpengaruh lebih berisiko memiliki kebiasaan sarapan tidak baik. Sedangkan variabel yang tidak berhubungan dengan kebiasaan sarapan siswa/i SMAN 14 Depok adalah jenis kelamin, uang saku, citra tubuh, kualitas tidur, makan larut malam, dan waktu masuk sekolah.
Breakfast is an eating and drinking activity carried out between waking up to 9 am to achieve a healthy, active, and productive life. Breakfast is the most important meal to provides energy for activities. Previous research at SMAN 3 Depok found that about 77,1% of students had bad breakfast habits. Skipping breakfast can cause feelings of hunger and weakness in school students, thus disrupting ther academic performance during learning activities at school. This study aims to determine the overview and factors related to breakfast habits among students at SMA Negeri 14 Depok. The research design used was cross-sectional with purposive sampling technique. The number of respondents collected was 129 who came from student in grades 10 and 11 for the 2023/2024 academic year. Data collection was carried out using google form questionnaire and FFQ forms which were filled out independently by respondents. The research results showed that 78,3% of respondents had a bad breakfast habits. There is a relationship between breakfast knowledge (p-value = 0.004; OR=4.380; 95% CI 1.683 – 11.396), attitude towards breakfast (p-value = 0.001; OR=6.625; 95% CI 2.144 – 20.473), breakfast availability (p-value = 0.001; OR=4.714; 95% CI 1.885 – 11.790), and parental influence (p-value = 0.007; OR=4.049; 95% CI 1.514 – 10.826) with breakfast habits. Students with low breakfast knowledge, negative attitudes towards breakfast, occasional availability of breakfast, and parents who are not influential are more at risk of having bad breakfast habits. Meanwhile, variables that are not related to breakfast habits of SMAN 14 Depok students are gender, pocket money, body image, sleep quality, late-night eating, and school start time.
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Breakfast is an eating and drinking activity carried out between waking up to 9 am to achieve a healthy, active, and productive life. Breakfast is the most important meal to provides energy for activities. Previous research at SMAN 3 Depok found that about 77,1% of students had bad breakfast habits. Skipping breakfast can cause feelings of hunger and weakness in school students, thus disrupting ther academic performance during learning activities at school. This study aims to determine the overview and factors related to breakfast habits among students at SMA Negeri 14 Depok. The research design used was cross-sectional with purposive sampling technique. The number of respondents collected was 129 who came from student in grades 10 and 11 for the 2023/2024 academic year. Data collection was carried out using google form questionnaire and FFQ forms which were filled out independently by respondents. The research results showed that 78,3% of respondents had a bad breakfast habits. There is a relationship between breakfast knowledge (p-value = 0.004; OR=4.380; 95% CI 1.683 – 11.396), attitude towards breakfast (p-value = 0.001; OR=6.625; 95% CI 2.144 – 20.473), breakfast availability (p-value = 0.001; OR=4.714; 95% CI 1.885 – 11.790), and parental influence (p-value = 0.007; OR=4.049; 95% CI 1.514 – 10.826) with breakfast habits. Students with low breakfast knowledge, negative attitudes towards breakfast, occasional availability of breakfast, and parents who are not influential are more at risk of having bad breakfast habits. Meanwhile, variables that are not related to breakfast habits of SMAN 14 Depok students are gender, pocket money, body image, sleep quality, late-night eating, and school start time.
S-11755
Depok : FKM UI, 2024
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Alya Karina Putri Wahyu; Pembimbing: Triyanti; Penguji: Ratu Ayu Dewi Sartika, Nur Qoyimah
Abstrak:
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Penelitian ini bertujuan untuk mengetahui hubungan konsentrasi belajar dengan beberapa faktor. Pada penelitian ini, konsentrasi belajar adalah variabel dependen, sedangkan kebiasaan sarapan, sumber makan siang, kualitas diet, asupan zat gizi (energi, karbohidrat, protein, lemak, zat besi, seng, vitamin B12, vitamin C, dan Iodium), serta stres akademik adalah variabel independen. Penelitian merupakan penelitian kuantitatif desain cross-sectional. Pengambilan data dilakukan pada bulan April 2026 kepada 151 siswa-siswi kelas VII, VIII, dan IX yang dipilih menggunakan metode simple random sampling. Data diperoleh melalui pengisian kuesioner secara langsung di sekolah tersebut. Data yang diperoleh dianalisis secara univariat dan bivariat menggunakan chi-square. Hasil menunjukkan bahwa 54.7% responden memiliki konsentrasi belajar rendah. Hasil juga menunjukkan bahwa kebiasaan sarapan, sumber makan siang, kualitas diet, asupan energi dan asupan karbohidrat berhubungan dengan konsentrasi belajar pada siswa. Peneliti menyarankan sekolah untuk memberikan edukasi gizi kepada siswa, himbauan agar siswa melakukan sarapan sebelum sekolah, dan mendukung orang tua untuk mengikuti program katering sekolah. Peneliti juga menyarankan pemerintah untuk membuat program kolaboratif dengan sekolah, puskesmas, dan komunitas mahasiswa gizi terkait edukasi gizi seimbang.
This study aimed to examine the relationship between learning concentration and several associated factors. In this study, learning concentration was the dependent variable, while breakfast habits, lunch source, diet quality, nutrient intake (energy, carbohydrates, protein, fat, iron, zinc, vitamin B12, vitamin C, and iodine), and academic stress were the independent variables. This quantitative study employed a cross-sectional design. Data collection was conducted in April 2026 among 151 students in grades VII, VIII, and IX, who were selected using a simple random sampling method. Data were obtained through the administration of questionnaires directly at the school. The collected data were analyzed using univariate and bivariate analyses with the chi-square test. The results showed that 54.7% of respondents had low learning concentration. The findings also indicated that breakfast habits, lunch source, diet quality, energy intake, and carbohydrate intake were significantly associated with learning concentration among students. The researchers recommend that schools provide nutrition education to students, encourage students to eat breakfast before attending school, and support parents in participating in the school catering program. Furthermore, the researchers suggest that the government develop collaborative programs involving schools, community health centers (puskesmas), and nutrition student communities to promote balanced nutrition education.
S-12305
Depok : FKM-UI, 2026
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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