Hubungan Riwayat Atopi pada Keluarga dengan Sensitisasi Alergen Protein Kedelai pada Balita

SITI KURNIAWATI S AREY, dr. Sumadiono, Sp.A(K); dr. Agung Triono, Sp.A(K)

2019 | Skripsi | S1 KEDOKTERAN

Latar Belakang: Kedelai dikenal masyarakat karena gizinya yang banyak terutama protein yang mencapai 40%. Kedelai merupakan bahan dasar makanan yang amat popular di Indonesia. Makanan-makanan seperti susu kedelai, tempe, tahu, kecap sering diberikan kepada bayi dan anak-anak. Konsumsi susu protein kedelai lebih menjadi pilihan utama pengganti susu sapi daripada penggunaan susu ekstensif hidrolisat dengan alasan lebih ekonomis dan rasanya yang lebih bisa diterima. Akan tetapi, pada beberapa penderita alergi susu sapi juga ternyata dapat mengalami sensitisasi susu kedelai. Tujuan: Mengkaji hubungan Riwayat Atopi pada Keluarga dengan Sensitisasi Protein Kedelai pada Balita. Metodologi: studi yang digunakan adalah potong lintang (cross sectional) secara observasional. Total subjek penelitian berjumlah 83 orang anak yang memiliki risiko alergi yang dinilai dengan kartu deteksi dini alergi IDAI. Pengambilan data dilakukan di Poli Anak bagian Alergi dan Immunologi Rumah Sakit Umum Pusat (RSUP) Dr. Sardjito, Sleman dan tiga tempat praktik bidan mandiri di kabupaten Kulonprogo. Hasil: Terdapat 4 subjek (5,3%) memiliki riwayat atopi keluarga risiko tinggi, 52 subjek (68,4 %) memiliki risiko sedang dan 20 subjek (26,3%) memiliki risiko rendah. 10 subjek (13,2%) sensitisasi positif terhadap alergen protein kedelai sebanyak. Sedangakan subjek yang memiliki hasil negatif sensitisasi alergen protein kedelai sebesar 66 subjek (86,8%). Kesimpulan: Tidak terdapat hubungan antara riwayat atopi keluarga dengan sensitisasi alergen protein kedelai.

Background: Soybeans are known to the public because their nutrition is more centered on protein which reaches 40%. Soybean is a basic food ingredient that is very popular in Indonesia. Foods like soy milk, tempeh, tofu, soy sauce are often given to babies and children. Consumption of milk protein is more of a choice for milk better than the use of hydrolyzate supplementary milk because it is more economical and more acceptable. However, some time ago someone also had a problem. Objective: To examine the relationship between family history and the sensitivity of soybean protein in toddlers. Methodology: The study was used cross sectional. The number of research subjects issued by 83 children who were at risk of allergies was issued with an early detection card for IDAI. Data retrieval was carried out at the Poly Alergy and Immunologgy Departement of Pediatric of the Central General Hospital (RSUP) Dr. Sardjito, Sleman and three practice sites for independent midwives in Kulonprogo district. Results: There were 4 subjects (5.3%) had a lower risk, 52 subjects (68.4%) had moderate risk and 20 subjects (26.3%) had a low risk. 10 subjects (13.2%) were sensitized positively to soy protein allergens as much. Whereas subjects with negative protein sensitization from soy allergens were 66 subjects (86.8%). Conclusion: There is no relationship between family history of atopy and sensitivity of soy protein allergens.

Kata Kunci : riwayat atopi, sensitisasi, protein kedelai