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Indonesian Journal of Human Nutrition, Juni 2018, Vol

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Indonesian Journal of Human Nutrition, Juni 2018, Vol 1 Indonesian Journal of Human Nutrition, Juni 2018, Vol. 5 No. 1, hlm. 1 - 10 OPEN ACCESS Indonesian Journal of Human Nutrition P-ISSN 2442-6636 E-ISSN 2355-3987 www.ijhn.ub.ac.id Artikel Hasil Penelitian Kadar Lemak Jajanan Mahasiswa Fakultas Kedokteran Universitas Brawijaya Harun Al Rasyid1*, Sony Agung Santoso2, Mita Permatasari Araminta3 1 Departemen Ilmu Kesehatan Masyarakat dan Kedokteran Pencegahan Fakultas Kedokteran Universitas Brawijaya 2 Departemen Biokimia-Biomolekuler Fakultas Kedokteran Universitas Brawijaya 3 Program Studi Sarjana Kedokteran Fakultas Kedokteran Universitas Brawijaya *Alamat korespondensi: [email protected] Diterima: Maret 2018 Direview: April 2018 Dimuat: Juni 2018 Abstrak Lemak banyak ditemukan dalam makanan sehari-hari termasuk jajanan. Mahasiswa termasuk kelompok yang sering mengonsumsi jajanan. Konsumsi jajanan dengan kadar lemak tinggi dapat meningkatkan risiko penyakit tidak menular seperti hipertensi. Penelitian ini bertujuan untuk mengetahui kadar lemak total pada jajanan yang sering dikonsumsi oleh mahasiswa Fakultas Kedokteran Universitas Brawijaya. Penelitian potong lintang ini dilakukan dengan mengumpulkan 32 sampel jajanan yang dipilih dengan non random sampling. Sampel jajanan ini terdiri dari delapan kelompok yaitu kentang goreng, weci, batagor, siomay, taiwan street snacks, roti bakar, batagor, cilok dan jasuke. Kadar lemak total pada jajanan diukur menggunakan metode proksimat. Hasil uji one way ANOVA menunjukkan ada perbedaan yang bermakna pada delapan kelompok jajanan yang diteliti (p < 0,001). Rerata kadar lemak total tertinggi ditemukan pada kelompok kentang goreng (7,97 g dalam 100 g makanan) dan terendah pada cilok (0,27 g dalam 100 g makanan). Kadar lemak total pada kentang goreng tidak berbeda dengan batagor, weci, dan taiwan street snacks. Kata kunci: lemak total, jajanan, mahasiswa Abstract Fat is found in many everyday foods including snacks. University students include groups who often consume snacks. Consumption of snacks with high-fat content may increase the risk of non- communicable diseases such as hypertension. This study aims to determine the total fat content in snacks that are often consumed by students of the Faculty of Medicine Universitas Brawijaya. This cross-sectional study was conducted by collecting 32 samples of snack consisting of eight snack groups, namely fried potatoes, weci, batagor, siomay, taiwan street snacks, bread toast, batagor, cilok, and jasuke. Fat content in snacks is measured using proximate methods. One way ANOVA test results showed that there were significant differences in eight snack groups studied (p < 0.001). The highest mean fat content was found in the group of french fries (7.97 g in 100 g of food) and the lowest in cilok (0.27 g in 100 g of food). Fat content in french fries is no different from batagor, weci, and taiwan street snacks. Keywords: total fat, snack, university students 1 DOI: http://dx.doi.org/10.21776/ub.ijhn.2018.005.01.1 2 Indonesian Journal of Human Nutrition, Juni 2018, Vol. 5 No. 1, hlm. 1 - 10 PENDAHULUAN kebutuhan mereka [6]. Selain itu, salah Makanan merupakan salah satu ke- satu alasan mahasiswa untuk konsumsi butuhan utama setiap manusia. Makanan jajanan ialah lebih hemat waktu. yang bergizi dan aman merupakan kunci Salah satu kandungan gizi jajanan penting untuk mendukung kehidupan dan adalah lemak. Lemak banyak dijumpai menyokong kesehatan yang baik. Salah dalam makanan sehari-hari baik nabati satu jenis makanan yang sering dikon- maupun hewani. Lemak merupakan sum- sumsi adalah jajanan. Konsumsi jajanan ber energi padat menghasilkan 9 kkal saat ini menjadi perhatian global karena untuk setiap gramnya. Nilai ini lebih dari identik dengan makanan yang tinggi dua kali lipat energi yang diperoleh dari lemak, gula dan garam sehingga dapat karbohidrat [8]. Penambahan lemak dalam menimbulkan masalah kesehatan jika di- makanan seperti dengan cara digoreng konsumsi berlebihan [1]. dapat menambah rasa lezat makanan dan Menurut Kementerian Kesehatan memperkuat rasa dari bahan makanan Republik Indonesia [2] jajanan adalah lainnya [9]. makanan dan minuman yang diolah oleh Asupan jajanan yang berlebihan pengrajin makanan di tempat penjualan dapat menyebabkan terjadinya kelebihan atau disajikan sebagai makanan siap asupan energi. Jika asupan lemak pada santap untuk dijual bagi umum selain jajanan 20% atau lebih dari total asupan yang disajikan jasa boga, rumah makan lemak per hari maka risiko untuk terjadi atau restoran dan hotel. Jajanan juga di- obesitas menjadi 3,7 kali lebih besar [10]. definisikan sebagai makanan dan atau Asupan lemak yang berlebihan juga me- minuman yang dikonsumsi di antara nimbulkan peningkatan risiko hipertensi waktu makan makanan utama [3]. Jajanan [11]. biasanya dapat langsung dikonsumsi tanpa Di Indonesia masalah hipertensi dan proses pengolahan atau persiapan lebih obesitas masih tergolong tinggi. Data lanjut [4]. Riset kesehatan dasar tahun 2013 menun- Kebiasaan konsumsi jajanan ter- jukkan bahwa angka kejadian hipertensi di golong tinggi di kalangan mahasiswa Indonesia sebesar 26,5% [12]. Angka pre- [5,6]. Penelitian perilaku konsumsi jajan- valensi ini lebih rendah daripada tahun an mahasiswa di Indonesia masih sangat 2007 yang mencapai 31,7% [13]. Preva- terbatas jika dibandingkan dengan pene- lensi obesitas pada usia dewasa di litian pada anak sekolah yang lebih Indonesia pada tahun 2013 sebesar 15,4% banyak dilakukan. Penelitian yang meng- [12]. Angka ini lebih tinggi jika diban- ambil sampel mahasiswa berasal dari dingkan dengan prevalensi obesitas pada delapan negara ASEAN (Indonesia, Laos, tahun 2007 dan 2010. Myanmar, Malaysia, Thailand, Filipina, Berdasarkan hasil survei pada 45 Thailand, dan Singapura) mendapatkan mahasiswa Fakultas Kedokteran Univer- bahwa kejadian obesitas pada mahasiswa sitas Brawijaya, terdapat 8 jajanan yang berhubungan dengan frekuensi konsumsi sering dikonsumsi mahasiswa yaitu jajanan [7]. Neslisah dan Emine [5] me- taiwan street snacks, kentang goreng, nyebutkan bahwa mahasiswa cenderung batagor, weci, siomay, cilok, roti bakar, memiliki asupan gizi yang tidak sesuai dan jasuke (jagung susu keju). Hasil dengan kebutuhannya karena mempunyai survei perilaku mahasiswa tentang kon- kebiasaan mengganti konsumsi makanan sumsi jajanan akan dipublikasikan pada utama dengan jajanan. Hal yang menjadi artikel yang berbeda. Informasi kandung- permasalahan adalah mahasiswa belum an zat gizi jajanan yang sering dikonsumsi tentu dapat memilih jajanan yang dapat mahasiswa, khususnya kadar lemak, memberikan nilai gizi yang sesuai dengan masih terbatas. Jajanan tersebut biasa di- DOI: http://dx.doi.org/10.21776/ub.ijhn.2018.005.01.1 Harun, dkk., Kadar Lemak Jajanan Mahasiswa Fakultas ... 3 sajikan tanpa kemasan yang dilengkapi Kelompok jajanan yang diteliti dengan informasi kandungan gizi. Oleh dapat dideskripsikan sebagai berikut: karena itu, penelitian ini bertujuan untuk - 1 porsi kentang goreng berbentuk mengetahui kadar lemak total delapan batang yang disajikan dengan bubuk jajanan yang ditemukan di sekitar Univer- perasa BBQ dan saus mayonaise. sitas Brawijaya. Hasil dari penelitian ini - 1 porsi batagor (bakso tahu goreng) diharapkan dapat memberi manfaat praktis dengan bumbu kacang tanpa telur rebus berupa rekomendasi kepada mahasiswa dan kentang. agar dapat lebih berhati-hati dalam me- - 1 porsi weci yang terdiri dari 1 biji milih dan mengonsumsi jajanan. weci (di daerah lain dikenal dengan istilah bakwan sayur, ote–ote atau METODE PENELITIAN bala–bala). Rancangan/desain Penelitian - 1 porsi taiwan street snacks yaitu fillet Penelitian ini dilakukan dengan pen- dada ayam berbalut tepung yang di- dekatan potong lintang (cross-sectional). goreng, disajikan dalam bentuk potong- Pada penelitian ini terdapat delapan (8) an kecil dengan bumbu perasa. kelompok jajanan yang diteliti. Penelitian - 1 porsi siomay yang terdiri dari 3 biji dilakukan pada bulan Agustus-September siomay dengan bumbu kacang tanpa 2017. kentang, tahu atau sayuran yang biasa- nya menjadi pelengkap. Sumber data - 1 porsi roti bakar yaitu 2 lapis roti Data yang digunakan dalam peneli- tawar yang diberi olesan margarin dan tian ini merupakan data primer yang di- meses coklat di bagian tengahnya peroleh dari hasil analisis laboratorium kemudian dipanggang. jajanan yang menjadi sampel penelitian. - 1 porsi jasuke yaitu jagung pipil kukus yang diberi susu kental manis dan Sasaran Penelitian (populasi/sampel/ serutan keju. subjek penelitian) - 1 porsi cilok seharga Rp 5.000,00 tanpa Metode pengambilan sampel jajanan saus apapun. dilakukan dengan cara convenience sampling (non-random). Delapan kelom- Pengembangan Instrumen dan Teknik pok jajanan yang diteliti adalah kentang Pengumpulan Data goreng, batagor, weci, taiwan street Seluruh sampel jajanan dikumpul- snacks, siomay, roti bakar, jasuke (jagung kan oleh peneliti dari para penjual jajanan. susu keju), dan cilok. Setiap kelompok Pembelian sampel makanan dilakukan jajanan terdiri dari 4 sampel makanan secara bertahap. Sampel makanan yang yang berasal dari 4 penjual jajanan ber- dibeli kemudian ditimbang dengan meng- beda sehingga jumlah total sampel se- gunakan timbangan makanan digital dan banyak 32 buah. Jajanan diperoleh dari dicatat beratnya. Sampel makanan yang penjual yang berlokasi di dalam kampus sudah ditimbang selanjutnya diblender Universitas Brawijaya seperti kantin dan disimpan dalam kontainer plastik Fakultas Kedokteran, kantin vokasi, dan yang sudah diberi label penanda. Sampel kantin koperasi mahasiswa UB. Selain
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