PERBANDINGAN KADAR HEMOGLOBIN PADA KELOMPOK VEGETARIAN DAN NON-VEGETARIAN DI KOTA DENPASAR
| Main Authors: | Heryanto, Andrean, Wihandani, Desak Made, Wiryanthini, Ida Ayu Dewi |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Udayana
, 2021
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| Online Access: |
https://ojs.unud.ac.id/index.php/eum/article/view/74268 https://ojs.unud.ac.id/index.php/eum/article/view/74268/39868 |
Daftar Isi:
- ABSTRAK Penyakit metabolisme yang berkembang pesat, menyebabkan peningkatan kesadaran pola hidup sehat pada masyarakat saat ini. Salah satu contoh penerapan pola hidup sehat di bidang makanan adalah penerapan pola hidup vegetarian. Vegetarian memiliki risiko kekurangan asupan vitamin B12, kalsium, vitamin D, seng, zat besi, dan asam lemak ?-3 rantai panjang yang banyak diperoleh dari makanan hewani. Kurangnya asupan zat besi pada vegetarian menyebabkan terganggunya pembentukan hemoglobin pada kelompok vegetarian. Penelitian ini bertujuan untuk membandingkan kadar hemoglobin antara kelompok vegetarian dan non-vegetarian. Penelitian ini memerlukan total 54 responden, yang terbagi menjadi dua kelompok yaitu 27 kelompok vegetarian dan 27 kelompok non-vegetarian. Sampel tersebut diseleksi menggunakan kriteria eksklusi dan inklusi. Penelitian dilakukan secara cross sectional. Pengukuran nilai Hb menggunakan alat HemoCue, dan dilakukan sekali ukur. Pengolahan data dilakukan menggunakan SPSS ver. 22.0. Hasil penelitian menunjukan rerata hemoglobin pada kelompok vegetarian 13,852 g/dl dan pada kelompok non-vegetarian 13,611 g/dl. Kemudian uji statistik Mann-Whitney Test, ditemukan nilai p = 0,060. Hasil test menunjukan kadar hemoglobin pada kelompok vegetarian dan non-vegetarian tidak berbeda signifikan. Kata Kunci : Hemoglobin, Vegetarian, Non-Vegetarian
- ABSTRACT Metabolic diseases that are growing rapidly, causing an increase in awareness of healthy lifestyles in today's society. One example of applying a healthy lifestyle in the field of food is the adoption of a vegetarian lifestyle. Vegetarians are at risk of being deficient in intake of vitamin B12, calcium, vitamin D, zinc, iron, and long-chain ?-3 fatty acids obtained from animal foods. The lack of inclusion of antibiotics in vegetarians causes interference with the formation of hemoglobin in the vegetarian group. This study aims to compare hemoglobin levels between vegetarian and non-vegetarian groups. This study requires a total of 54 respondents, which are divided into two groups, namely 27 vegetarian groups and 27 non-vegetarian groups. The sample was selected using exclusion and inclusion criteria. The study was conducted cross sectionally. Measurement of Hb value using the HemoCue tool, and carried out once measured. Data processing was performed using SPSS ver. 22.0. The results showed an average hemoglobin in the vegetarian group 13,852 g / dl and in the non-vegetarian group 13,611 g / dl. Then the Mann-Whitney Test statistic test, found the value of p = 0.060. Test results showed hemoglobin levels in the vegetarian and non-vegetarian groups were not significantly different. Keywords : Hemoglobin, Vegetarian, Non-Vegetarian