Update Artikelilmiah: 41767

FEBBI NUZULA ROSMASITA

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Latar Belakang: Dispepsia fungsional merupakan gejala umum yang banyak terjadi pada mahasiswa, seperti nyeri perut, mual, muntah, kembung, dan mudah kenyang, yang penyebabnya belum jelas. Faktor risikonya meliputi makanan dan minuman iritatif, ketidakteraturan pola makan, serta tingkat stres. Tujuan penelitian ini mengetahui hubungan antara keteraturan makan, pola konsumsi gorengan,
tingkat stres terhadap sindrom dispepsia fungsional pada mahasiswa Universitas Jenderal Soedirman.
Metodologi: Desain penelitian ini adalah analitik observasional melalui pendekatan cross sectional. Jumlah sampel sebanyak 110 mahasiswa aktif Universitas Jenderal Soedirman angkatan 2019 dan 2020 yang dipilih menggunakan teknik purposive sampling. Instrumen yang digunakan yaitu kuesioner kriteria Rome IV untuk dispepsia fungsional, kuesioner keteraturan makan, kuesioner FFQ untuk pola konsumsi gorengan, dan kuesioner PSS untuk tingkat stres. Data dianalisis menggunakan uji chi square dan Kolmogorov-Smirnov.
Hasil Penelitian: Terdapat hubungan yang signifikan antara keteraturan makan (p=0,024) terhadap dispepsia fungsional. Tidak terdapat hubungan yang signifikan antara pola konsumsi gorengan (p=0,983) dan tingkat stres (p=0,835) terhadap dispepsia fungsional.
Kesimpulan: Terdapat hubungan yang signifikan antara keteraturan makan terhadap dispepsia fungsional serta tidak terdapat hubungan yang signifikan antara pola konsumsi gorengan dan tingkat stres terhadap dispepsia fungsional pada Mahasiswa Universitas Jenderal Soedirman.

Kata kunci: dispepsia fungsional, gorengan, keteraturan makan, tingkat stres.

Abtrak (Bhs. Inggris)

Background: Functional dyspepsia is a common gastrointestinal symptom experienced by students, characterized by symptoms such as abdominal pain, nausea, vomiting, bloating, and early satiety, with unclear causes. Risk factors for functional dyspepsia include irritating foods and beverages, irregular eating patterns, and stress levels. The aim of this study was to investigate the relationship between eating regularity, fried food consumption pattern, and stress levels with functional dyspepsia syndrome among students of Jenderal Soedirman University.
Methodology: This study employed an analytical observational design with a cross-sectional approach. The sample consisted of 110 active students from Jenderal Soedirman University, batches 2019 and 2020, selected through purposive sampling technique. The instruments used were the Rome IV criteria questionnaire for functional dyspepsia, eating regularity questionnaire, FFQ for fried food consumption pattern, and PSS for stress level assessment. Data were analyzed using chi-square test and Kolmogorov-Smirnov test.
Research Findings: There was a significant relationship between eating regularity (p=0.024) and functional dyspepsia. However, no significant relationship was found between fried food consumption pattern (p=0.983) and stress levels (p=0.835) with functional dyspepsia.
Conclusion: Eating regularity is significantly associated with functional dyspepsia, while there is no significant relationship between fried food consumption pattern and stress levels with functional dyspepsia on students of Jenderal Soedirman University.

Keywords: functional dyspepsia, fried food, eating regularity, stress level

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