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Ida Royani
Universitas Medan Area
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Journal : Jurnal Kesehatan

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Relationship between Irritative Food Consumption and Dyspepsia Syndrome Among Medical Students at The University of Muslim Indonesia Yudistira, Amanda Tasya Reghinaa Putri; Royani, Ida; Yuniati, Lisa; Safitri, Asrini; Hidayati, Prema Hapsari
Jurnal Kesehatan Vol 18, No 2 (2025): Jurnal Kesehatan
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jk.v18i2.7102

Abstract

Pendahuluan: Dispepsia adalah istilah yang digunakan untuk menggambarkan sekumpulan gejala pada saluran pencernaan, termasuk nyeri pada perut bagian atas (epigastrium), mual, muntah, dan perut kembung. Tujuan: Mengetahui hubungan antara konsumsi makanan yang bersifat iritatif dengan sindrom dispepsia pada mahasiswa Fakultas Kedokteran Universitas Muslim Indonesia angkatan 2022. Metode: Penelitian ini merupakan penelitian observasional analitik dengan desain potong lintang (cross-sectional). Populasi penelitian adalah seluruh mahasiswa preklinik angkatan 2022 yang berjumlah 385 orang, dan sampel dipilih menggunakan metode total sampling berdasarkan kriteria inklusi dan eksklusi, sehingga diperoleh 283 responden. Variabel independen adalah konsumsi makanan iritatif, sedangkan variabel dependen adalah sindrom dispepsia. Data dikumpulkan menggunakan kuesioner sindrom dispepsia (berdasarkan kriteria Rome IV) dan Food Frequency Questionnaire (FFQ) untuk makanan iritatif. Analisis data dilakukan secara univariat dan bivariat dengan uji Chi-square pada tingkat signifikansi 5%. Hasil: Dari 283 mahasiswa Fakultas Kedokteran Universitas Muslim Indonesia angkatan 2022 yang menjadi responden, diketahui bahwa 34,6% mengalami dispepsia, dengan 24,7% sering mengonsumsi makanan pedas dan 13,8% mengonsumsi makanan asam. Kesimpulan: Analisis statistik menggunakan uji korelasi Chi-square menunjukkan tidak terdapat hubungan yang signifikan antara konsumsi makanan iritatif dengan sindrom dispepsia pada mahasiswa Fakultas Kedokteran Universitas Muslim Indonesia angkatan 2022. Diperlukan edukasi mengenai pola makan sehat dan faktor risiko lain yang dapat memicu dispepsia, serta penelitian lebih lanjut dengan mempertimbangkan faktor psikologis dan gaya hidup.   Introduction: Dyspepsia is a term used to describe a group of symptoms in the digestive tract, including pain in the upper abdomen (epigastrium), nausea, vomiting, and bloating. This study aims to determine the relationship between the consumption of irritating foods and dyspepsia syndrome among medical students at the Faculty of Medicine, University of Muslim Indonesia, Class of 2022. Method: This study is an analytical observational study with a cross-sectional design. The study population consisted of all preclinical students of the 2022 cohort, totaling 385 individuals, and the sample was selected using total sampling based on inclusion and exclusion criteria, resulting in 283 respondents. The independent variable was irritating food consumption, while the dependent variable was dyspepsia syndrome. Data were collected using a dyspepsia syndrome questionnaire (based on Rome IV criteria) and a Food Frequency Questionnaire (FFQ) for irritating foods. Data analysis was performed using univariate and bivariate analysis with a Chi-square test at a significance level of 5%. Results: showed that out of 283 medical students at the University of Muslim Indonesia, class of 2022, who participated in the study, 34.6% experienced dyspepsia, with 24.7% frequently consuming spicy foods and 13.8% consuming acidic foods. Conclusion: Statistical analysis using the Chi-square correlation test found no significant association between irritating foods and dyspepsia syndrome among medical students at the University of Muslim Indonesia, class of 2022. Education on healthy eating patterns and other risk factors that can trigger dyspepsia is needed, along with further research considering psychological factors and lifestyle.
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