HUBUNGAN IKLIM KERJA DENGAN ASUPAN CAIRAN DAN STATUS HIDRASI TENAGA PEMASAK KATERING DI YOGYAKARTA

NADIA TIARASARI, Dr. dr. Lientje Setyawati K Maurits, MS. SpOk

2014 | Skripsi | GIZI KESEHATAN

Latar Belakang : Perubahan gaya hidup masyarakat kota besar yang mengandalkan kepraktisan menyebabkan makin meningkatnya jumlah perusahaan katering, termasuk di Yogyakarta. Namun masih banyak dapur katering yang belum memperhatikan ergonomi lingkungan kerjanya. Tenaga pemasak katering yang sering terpapar iklim kerja dapur yang panas akan berpotensi untuk mengalami kekurangan cairan karena pengeluaran cairan yang berlebih dan bila tidak segera diganti dengan asupan cairan yang cukup akan menyebabkan volume plasma menurun yang berhubungan dengan status hidrasi sehingga menyebabkan penurunan kemampuan fisik dan kognitif pekerja, namun masalah ini masih sering diabaikan. Tujuan : Mengetahui hubungan antara iklim kerja dengan asupan cairan dan status hidrasi tenaga pemasak katering di Yogyakarta Metode : Penelitian observasional cross sectional dengan subjek seluruh populasi tenaga pemasak di empat katering yang memenuhi kriteria inklusi. Pengukuran iklim kerja menggunakan Indeks Suhu Basah dan Bola (ISBB) questemp 36. Asupan cairan diperoleh dari pencatatan pada formulir 3-days fluid spesific dairy. Serta status hidrasi diukur dengan penilaian warna dan berat jenis urin setelah bekerja. Pengambilan data dilakukan selama 3 hari. Hasil penelitian dianalisis menggunakan uji korelasi Rank Spearman. Hasil : Nilai ISBB rata-rata 29,24 ± 0,21 o C melebihi nilai ambang batas yang disarankan. Asupan cairan rata-rata tenaga pemasak katering 2548,13 ± 755,78 ml. Terdapat 60% tenaga pemasak mengalami dehidrasi berdasar penilaian warna dan 64% berdasar penilaian berat jenis. Terdapat hubungan signifikan antara iklim kerja dengan asupan cairan dan antara asupan cairan dengan status hidrasi (p<0,05), namun tidak terdapat hubungan antara iklim kerja dengan status hidrasi (p>0,05). Kesimpulan : Terdapat hubungan antara iklim kerja dengan asupan cairan dan antara asupan cairan dengan status hidrasi. Namun tidak terdapat hubungan langsung antara iklim kerja dengan status hidrasi.

Background : A change in urban lifestyle that relies on practicality cause theincreasing number of catering companies, including in Yogyakarta. Therefore, there are still many catering kitchens that have not been paying attention to ergonomic work environment. Kitchen workers that are often exposed to the heat of the kitchen work climate will potentially experience a shortage of fluid due to excessive sweat loss. If it is not immediately replaced with adequate fluid intake, it will cause the plasma volume decreased and related to hydration status, that causing the cognitive and physical capabilities of workers decline, but this problem is still often ignored. Aim : Discover the relations between work climate to fluid intake and hydration status of catering kitchen workers in Yogyakarta Method : A cross sectional observational study with the whole kitchen workers population in four caterings that meet the criteria as the subject. The work climate measurements used Wet Bulb Globe Temperature (WBGT) questemp 36. Fluid intake was obtained from the record using 3-days fluid spesific diary form. As well as, hydration status was measured by an assessment of urine’s color and spesific gravity after work. The data collection was done in 3 days. The results of the study were analyzed using Spearman Rank correlation test. Result : The average of WBGT value which was on 29.24 ± 0.21°C exceeded the recommended threshold value. The average fluid intake catering kitchen workers were 2548.13 ± 755.78 ml. There was 60% dehydrated kitchen workers based on the judgment of color, and 64% by urine spesific gravity assessment. There was a significant relationship between the work climate withthe fluid intake and the fluid intake withthe hydration status (p <0.05), but there was no relationship between the work climate with the hydration status (p> 0.05). Conclusion : There is a relationship between working climate with fluid intake and fluid intake with hydration status. But there is no direct relationship between working climate with hydration status.

Kata Kunci : Latar Belakang : Perubahan gaya hidup masyarakat kota besar yang mengandalkan kepraktisan menyebabkan makin meningkatnya jumlah perusahaan katering, termasuk di Yogyakarta. Namun masih banyak dapur katering yang belum memperhat