PENGARUH TINGKAT KONSUMSI LEMAK TERHADAP KADAR LIPIDA DARAH (STUDI PADA PASIEN PJK RAWAT JALAN DI RS PANTI WILASA CITARUM TAHUN 2004

DWIANI, RENATA (2004) PENGARUH TINGKAT KONSUMSI LEMAK TERHADAP KADAR LIPIDA DARAH (STUDI PADA PASIEN PJK RAWAT JALAN DI RS PANTI WILASA CITARUM TAHUN 2004. Undergraduate thesis, Diponegoro University.

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Abstract

Hasil SKRT (1995) melaporkan bahwa penyakit jantung merupakan penyebab kematian utama penduduk di atas usia 35 tahun. Hampir pada seluruh kasus, kematian disebabkan karena penyumbatan pembuluh darah oleh kolesterol. Faktor risiko eksternal dari penyakit jantung koroner meliputi konsumsi lemak, kolesterol berlebihan, obesitas, kurang aktifitas fisik, merokok, minum alkohol, diabetes, hiperlipidemia, hipertensi, status gizi. Penelitian ini bertujuan untuk mengetahui pengaruh tingkat konsumsi lemak terhadap kadar lipida darah pada pasien penyakit jantung koroner (PJK) rawat jalan di RS Panti Wilasa Citarum Semarang tahun 2004. Penelitian ini merupakan peneltian observasional dengan jenis explanatory research. Desain penelitian yang digunakan adalah case control dengan kelompok kasus (PJK dan hiperkolesterolemia), dan kelompok kontrol (PJK dan normokolesterolemia)masing-masing 35 orang. Uji statistik yang digunakan untuk mengetahui hubungan dan besar risiko dua jenis variabel adalah uji chi square, sedangkan uji regresi linier untuk mengetahui pengaruh antara variabel bebas terhadap variabel terikat. Hasil yang diperoleh adalah : (a)umur responden yang terbanyak baik pada kelompok kasus (68,6%) dan kontrol (74,3%) adalah pada kelompok umur 46-60 tahun. Pekerjaan responden yang terbanyak sebagai Pegawai Negeri Sipil (PNS) baik pada kelompok kasus (48,6%) dan kontrol (65,7%). Seluruh responden (100%) baik dari kelompok kasus dan kontrol berstatus gizi baik, (b)ada hubungan antara tingkat konsumsi lemak (lemak total, lemak jenuh, lemak tak jenuh, dan kolesterol) dengan kadar kolesterol total darah (p>0,05), (c)tingkat konsumsi lemak (lemak total, lemak jenuh, lemak tak jenuh, dan kolesterol) merupakan faktor risiko terhadap besarnya kadar kolesterol total darah, (d)ada pengaruh tingkat konsumsi lemak (lemak total, lemak tak jenuh, kolesterol) terhadap kadar lipida darah (kolesterol total, LDL, HDL, trigliserida) (p<0,05), (e)tidak ada pengaruh tingkat konsumsi lemak jenuh terhadap kadar lipida darah (kolesterol total, LDL, HDL, trigliserida) (p>0,05). Berdasarkan kesimpulan di atas maka penulis menyarankan agar institusi kesehatan hendaknya memberikan informasi dan pengetahuan tentang makanan sumber lemak dan kolesterol, agar masyarakat terhindar dari penyakit jantung koroner, hiperkolesterolemia dan hiperlipidemia. Kata Kunci: tingkat konsumsi lemak, lipida darah, penyakit jantung koroner THE INFLUENCE OF FAT CONSUMPTION LEVEL TO THE LIPID CONTENT AT THE BLOOD (A STUDY TO THE CORONARY HEART DISEASE OUTPATIENTS AT PANTI WILASA CITARUM HOSPITAL SEMARANG THE YEAR OF 2004) The result of SKRT (1995) reported that the heart disease was the primary cause of death of people more than 35 years old of age. Almost all cases were caused by blood vessel obstruction by cholesterol. The external risk factors of coronary heart disease (CHD) including fat consumption, redundance of cholesterol, obesity, lack of physical activities, smoking, alcohol, diabetic, hyperlipidemia, hypertension, and nutrition status. This research aim to obtain the influence of fat consumption level to the blood lipid content of the outpatients at Panti Wilasa Citarum Hospital Semarang in the year of 2004. This research is an observational research in the way of an explanatory research. The design of the research that is used is case control with the case group (CHD and hypercholesterolemia) and control group (CHD and normocholesterolemia) which comprises 35 people each. Statistical test which is used to find out the correlation and the measurement of risk between two kinds of variables is chi square, while to find out the the correlation between dependent and independent variables is by multiple regression test. The results are : (a)The most of respondent's ages both of case group (68,6%) and control group (74,3%) are in group of 46-60 years old. The most of respondent's job are the government employee both of case group (48,6%) and control group (65,7%). All respondent's (100%) both of case group and control group have a good nutrient status, (b)There is a correlation between fat consumption level (total fat, saturated fat, unsaturated fat, cholesterol) with the blood total cholesterol level (p<0,05), (c)Fat consumption level (total fat, saturated fat, unsaturated fat, cholesterol) are the risks factor to the amount of blood total cholesterol level, (d)There is an effect of fat consumption level (total fat, unsaturated fat, cholesterol) to the blood lipid level (total cholesterol, LDL, HDL, triglyceride)(p>0,05), (e)There is no effect of saturated fat consumption level to the blood lipid level (total cholesterol, LDL, HDL, triglyceride)(p>0,05). From the above conclusion, the writer suggest that the health institutes should give an information and knowledge about foods that become the source of fat and cholesterol, in order to make the people can be avoided from coronary heart disease, hypercholesterolemia, and hyperlipidemia. Keyword: fat consumption level, blood lipid, coronary heart disease

Item Type:Thesis (Undergraduate)
Subjects:R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions:Faculty of Public Health > Department of Public Health
ID Code:10627
Deposited By:admin FKM undip
Deposited On:14 May 2010 09:28
Last Modified:14 May 2010 09:28

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