<![CDATA[Background: Dyspepsia is a collection of complex gastrointestinal symptoms that are often encountered in daily clinical practice. This condition is characterized by a series of symptoms related to the gastroduodenal digestive tract, such as pain or burning sensation in the upper abdominal area (epigastrium), a feeling of fullness after eating (postprandial fullness), or feeling full quickly (early satiety). Purpose: To determine the factors associated with the occurrence of dyspepsia. Methods: Quantitative research with an observational analytical survey design and a cross-sectional approach. The population in this study were dyspepsia patients who visited the Kotabumi I Health Center and was carried out on January 4-January 15, 2025. The sample in this study amounted to 114 respondents. Data analysis used univariate and bivariate analysis. Bivariate analysis used the chi square test which was used to analyze the correlation between categories with categories with the provision that if p, 0.05 then there is a correlation between the independent and dependent variables. Results: Most respondents experienced dyspepsia as many as 77 respondents (67%) and those who did not experience it were 37 respondents (32%). Based on the results of statistical tests, there is a relationship between diet and the incidence of dyspepsia syndrome p-value 0.000 or p-value <0.05, there is a relationship between stress levels and the incidence of dyspepsia syndrome dyspepsia p-value 0.000 or p-value <0.05, there is a relationship between NSAID use and the incidence of dyspepsia syndrome dyspepsia p-value 0.000 or p-value <0.05, there is a relationship between irritating foods and drinks dyspepsia p-value 0.001 or p-value <0.05. Conclusion: There is a significant relationship between diet, stress levels, use of NSAIDs, irritating foods and drinks and the incidence of dyspepsia syndrome. Keywords: Diet; Dyspepsia; Stress Pendahuluan: Dispepsia merupakan kumpulan gejala gastrointestinal (gastrointestinal symptoms) yang kompleks dan sering dijumpai dalam praktik klinis sehari-hari. Kondisi ini ditandai dengan rangkaian gejala yang terkait dengan saluran pencernaan gastroduodenal, seperti nyeri atau sensasi terbakar di daerah perut atas (epigastrium), perasaan kenyang setelah makan (postprandial fullness), atau cepat merasa kenyang (early satiety). Tujuan: Untuk mengetahui faktor-faktor yang berhubungan dengan kejadian dispepsia. Metode: Penelitian kuantitatif dengan rancangan survey analitik observasional dan pendekatan cross-sectional. Populasi dalam penelitian ini adalah pasien dispepsia yang berkunjung ke Puskesmas Kotabumi I dan dilaksanakan pada tanggal 4 januari-15 januari 2025. Sampel dalam penelitian ini berjumlah 114 responden. Analisis data menggunakan analisis univariat dan bivariat. Analisa bivariat menggunakan uji chi square yang dimanfaatkan untuk menganalisis korelasi antar kategori dengan kategorik dengan ketentuan jika p,0.05 maka terdapat korelasi antara variabel independen dengan dependen. Hasil: Sebagian besar responden mengalami dispepsia sebanyak 77 responden (67%) dan yang tidak mengalami responden sebanyak 37 responden (32%). Berdasarkan hasil uji statistik, terdapat hubungan antara pola makan dengan kejadian sindrom dispepsia p-value 0.000 atau p-value <0.05, terdapat hubungan antara tingkat stress dengan kejadian sindrom dispepsia dispepsia p-value 0.000 atau p-value <0.05, terdapat hubungan antara penggunaan NSAID dengan kejadian sindrom dispepsia dispepsia p-value 0.000 atau p-value <0.05, terdapat hubungan antara makanan dan minuman iritatif dispepsia p-value 0.001 atau p-value <0.05. Simpulan: Terdapat hubungan bermakna antara pola makan, tingkat stress, penggunaan NSAID, makanan dan minuman iritatif dengan kejadian sindrom dispepsia. Kata Kunci : Dispepsia; Pola Makan; Stress]]>
