STATUS GIZI VEGETARIAN PADA KOMUNITAS VEGETARIAN DI YOGYAKARTA (Kajian pada Lacto-ovo Vegetarian dan Vegan terhadap Status IMT, Hemoglobin, Feritin, dan Protein)

LUSIA ANGGRAINI, Prof. Dr. Wiryatun Lestariana, Apt.

2015 | Tesis | S2 Kesehatan Masyarakat/KIA

Latar Belakang : Pola makan vegetarian telah menjadi pola makan yang mulai banyak dipilih masyarakat seiring dengan meningkatnya pengetahuan masyarakat akan manfaat pola makan berbasis nabati untuk mengurangi risiko terhadap penyakit degeneratif. Pola makan vegetarian rentan kekurangan asupan beberapa zat gizi yaitu protein, zat besi , seng, dan vitamin B12 yang berpengaruh pada status gizi. Tujuan Penelitian: Penelitian ini bertujuan untuk mengetahui asupan zat gizi dan status gizi vegetarian di komunitas vegetarian Yogyakarta. Metode Penelitian : Penelitian ini merupakan penelitian observasional dengan rancangan cross sectional. Penelitian ini dilakukan terhadap pelaku pola konsumsi vegetarian yang bertempat tinggal di Yogyakarta yang memenuhi kriteria inklusi. Asupan zat gizi diukur dengan metode Food Frequensi Questionnaire (FFQ), dan status gizi dinilai berdasarkan status indeks masaa tubuh (IMT), kadar serum feritin, serum protein, dan kadar hemoglobin. Data dianalisis dengan uji t , uji korelasi, dan regresi linear ganda. Hasil Penelitian : Rata-rata asupan energi, lemak, seng, vitamin B6, dan vitamin B12 lebih tinggi pada laktoovo vegetarian , sedangkan kelompok vegan lebih tinggi asupan karbohidrat,protein, zat besi, asam folat, dan vitamin C. Beberapa asupan gizi kurang dari 80% AKG yaitu asupan energi, karbohidrat, seng, asam folat, dan vitamin B12. Terdapat perbedaan bermakna asupan vitamin B12 antar kedua kelompok. IMT vegan lebih rendah daripada laktoovo vegetarian. Kadar serum protein laktovo vegetarian lebih tinggi, sedangkan kadar serum feritin dan kadar hemoglobin vegan lebih tinggi. Terdapat perbedaan bermakna kadar serum protein dan kadar hemoglobin pada kedua kelompok. Terdapat hubungan bermakna asupan zat besi dengan kadar hemoglobin pada vegetarian. Kesimpulan : Pola diet laktoovo vegetarian dan vegan dapat memenuhi sebagian besar kebutuhan gizi dan memiliki status gizi yang baik , namun perlu diperhatikan kualitas dan kuantitas makanan serta perencanaan diet yang baik agar dapat memenuhi semua kecukupan gizi terutama makanan sumber seng, asam folat, dan vitamin B12. Kata Kunci :

Background : Vegetarian diet has become a popular diet among people. The information about the benefits of going plant-based as opposed to the risks of degenerative illnesses is widespread and publicly eligible. However, the diet is known sensitive the lack of some nutrients such as protein, iron,zinc and B12, which has the implication on one's nutritional status. Objective: The study is aimed at identifying nutrient intake and nutritional status vegetarians and the influential factors among vegetarians in Yogyakarta. Method: The study is an observational one with a cross sectional design. It is conducted on vegetarians living in Yogyakarta, which, as methodologically required, involves 102 respondents. The nutritional intake is measured through Food Frequency Questionnaire (FFQ), and the nutritional status through the Body Mass Index status, ferritin serum level, protein serum level and hemoglobin level. The data are analysed using t test independent, Pearson correlation and multiple linear regression. Results : The mean intake of energy, fat, zinc, vitamin B6, and vitamin B12 is higher in lactoovo vegetarian while vegan is the higher intake of carbohydrates, protein, iron, folic acid, and vitamin C. Some nutritional intake of less than 80% of AKG is the intake of energy, carbohydrates, zinc, folic acid, and vitamin B12. There are significant differences of the intakes of vitamin B12 between both groups. The vegan’s IMT is lower than lactoovo vegetarian. Lactoovo vegetarian’s protein serum levels are higher, however serum levels of vegan’s ferritin and hemoglobin are higher. There are significant differences in serum levels of protein and hemoglobin levels in both groups. There is a significant relation between the intake of iron and hemoglobin levels in vegetarians. Conclusions: Lactoovo vegetarian diet and vegan diet can fulfill the nutritional adequacy, but the things that need to keep in mind are the quality and quantity of food and a good diet plan in order to comply all the nutritional adequacy especially food sources of zinc, folic acid, and vitamin B12.

Kata Kunci : Vegetarian, asupan zat gizi,serum protein, feritin, hemoglobin, IMT