Perpustakaan Terpadu

ABSTRAK LAILIYAH IMRO’ATUL MUFIDAH. 2020. Pemilihan Jenis Bahan Makanan, Tingkat Konsumsi Energi dan Protein serta Kadar Kreatinin pada Pasien Penyakit Ginjal Kronik dengan Hemodialisis di RS Tk. II dr. Soepraoen Kota Malang. Pembimbing : Sutomo Rum Teguh Kaswari dan Endang Sutjiati. Asupan makanan baik pada pasien Penyakit Ginjal Kronis (PGK) dengan hemodialisis (HD) sulit terpenuhi, salah satunya karena sindroma uremia. Gangguan fungsi ginjal, gangguan metabolisme, dan asupan tidak adekuat dapat mengakibatkan defisiensi berbagai vitamin dan mineral. Asupan energi dan protein dibawah nilai rekomendasi tidak dapat mempertahankan keseimbangan nitrogen netral. Proporsi protein yang tidak adekuat menyebabkan kreatinin tinggi. Tujuan penelitian ini menganalisis pemilihan jenis bahan makanan, menghubungkan tingkat konsumsi energi dan protein dengan kadar kreatinin pasien PGK HD rawat jalan di RS Tk. II dr. Soepraoen Malang. Jenis penelitian ini adalah observasional analitik dengan pendekatan Cross Sectional. Penelitian dilakukan pada Desember 2019 – Januari 2020 di RS Tk. II dr. Soepraoen Malang. Jumlah sampel 15 pasien PGK HD menggunakan teknik purposive sampling. Karakteristik subjek, asupan energi dan protein, pemilihan jenis bahan makanan diperoleh dengan wawancara, 2x24 jam food recall, 5x24 jam food record, dan FFQ. Kadar kreatinin diperoleh dari data hasil pemeriksaan lab. Hasil penelitian ini menunjukkan rata-rata tingkat konsumsi energi dan protein (7 hari) dalam kategori tidak adekuat (< 80%). Jenis bahan makanan yang sering dikonsumsi adalah bahan makanan sumber natrium, kalium, fosfor, dan kalsium dengan rata-rata frekuensi 1 - 6x/minggu (kadang-kadang). Ada hubungan antara tingkat konsumsi energi dan protein dengan kadar kreatinin dimana pasien dengan tingkat konsumsi energi dan protein yang tidak adekuat memiliki kadar kreatinin tinggi. Perlu adanya pemantauan terhadap asupan energi dan protein untuk mencegah malnutrisi serta memperhatikan pemilihan jenis bahan makanan sumber natrium, kalium, fosfor, dan kalsium untuk mencegah terjadinya hipernatremia, hiperkalemia, dan hipokalsemia. Kata kunci : tingkat konsumsi, energi, protein, jenis bahan makanan, kreatinin.

ABSTRACT LAILIYAH IMRO'ATUL MUFIDAH. 2020. Selection of Foodstuffs, Levels of Energy and Protein Consumption, and Creatinine Levels in Patients of Chronic Kidney Disease with Hemodialysis at Hospital Level II dr. Soepraoen Malang. Advisors : Sutomo Rum Teguh Kaswari and Endang Sutjiati. Good intake in Chronic Kidney Disease (CKD) with hemodialysis (HD) patients is difficult to fulfill, one of which is due to uremia syndrome. Kidney function disorders, metabolic disorders, and inadequate intake causes deficiency of various vitamins and minerals. Energy and protein intake are below the recommended value cannot maintain a neutral nitrogen balance. Inadequate proportion of protein causes high creatinine. The purpose of this study was to analyze the selection of foodstuffs, correlate the level of energy and protein consumption to creatinine levels of outpatient CKD HD patients at hospital level II dr. Soepraoen Malang. The study design was analytic observational with a cross sectional approach. The study was conducted on December 2019 - January 2020 at hospital level II dr. Soepraoen Malang. Data were collected from 15 patients of CKD HD, who were selcted using a purposive sampling method. Subject characteristics, selection of foodstuffs, energy and protein intake were obtained by interview, 2 x 24 hour food recall, 5 x 24 hour food record, and FFQ. Creatinine levels were obtained from laboratory examination results. The results of this study indicate that the average level of energy and protein consumption (7 days) was inadequate category (< 80%). Foodstuffs that often consumed are food sources of sodium, potassium, phosphorus, and calcium with an average frequency of 1 - 6x / week (sometimes). There is a correlation between the level of energy and protein consumption with creatinine levels that patients with inadequate levels of energy and protein consumption have high creatinine levels. It is necessary to monitor the intake of energy and protein to prevent malnutrition and pay attention the selection food sources of sodium, potassium, phosphorus, and calcium to prevent hypernatremia, hyperkalemia, and hypocalcemia. Keywords : consumption levels, energy, protein, foodstuffs, creatinine.