Hubungan Asupan Protein, Zat Besi (Fe), dan Kualitas Diet dengan Kadar Hemoglobin pada Mahasiswi Program Studi S-1 Gizi Universitas Negeri Surabaya (Analisis Data Sekunder)

The Relationship Between Protein Intake, Iron (Fe) Intake, and Diet Quality with Hemoglobin Levels Among Female Undergraduate Nutrition Students at Universitas Negeri Surabaya (A Secondary Data Analysis)

Anemia adalah kondisi dimana tubuh mengalami kekurangan sel darah merah sehat maupun ketika sel darah merah tidak berfungsi dengan baik. Penelitian ini bertujuan untuk menganalisis hubungan antara asupan protein, zat besi (Fe), dan kualitas diet berdasarkan skor Diet Quality Index-International (DQI-I) dengan kadar hemoglobin pada mahasiswi Program Studi S-1 Gizi Universitas Negeri Surabaya. Penelitian ini merupakan penelitian kuantitatif yang menggunakan pendekatan observasional analitik dengan desain penelitian cross-sectional. Sampel penelitian diambil dengan menggunakan teknik cluster random sampling sehingga didapatkan sampel sebanyak 106 responden. Instrumen yang digunakan untuk pengambilan data asupan makanan adalah 3 days non-consecutive food record dan kadar hemoglobin responden dinilai dengan menggunakan alat pengukur kadar hemoglobin dengan merk Easy Touch. Data yang telah dihimpun kemudian diuji menggunakan uji hubungan Pearson-Correlation. Berdasarkan hasil uji hubungan Pearson-Correlation, didapatkan nilai signifikansi dan korelasi protein (p=0,465; r=0,072), zat besi (p=0,671; r=0,042), dan kualitas diet (p=0,311; r=0,099) terhadap kadar hemoglobin mahasiswi Program Studi S-1 Gizi Universitas Negeri Surabaya. Dengan hasil tersebut, maka dapat disimpulkan bahwa tidak terdapat hubungan yang signifikan antara asupan protein, zat besi (Fe), dan kualitas diet terhadap kadar hemoglobin mahasiswi Program Studi S-1 Gizi Universitas Negeri Surabaya. Dari hasil penelitian ini, disarankan untuk mempertimbangkan faktor lain yang dapat menjadi faktor pemicu terjadinya anemia seperti faktor infeksi, kebiasaan konsumsi teh, kopi, atau zat penghambat penyerapan zat gizi lainnya ataupun aktivitas fisik dan status menstruasi. 

Anemia is a condition in which the body lacks healthy red blood cells or when red blood cells do not function properly. This study aims to analyze the relationship between protein intake, iron (Fe) intake, and diet quality based on the Diet Quality Index-International (DQI-I) score and hemoglobin levels among undergraduate students of the Nutrition Science Program at State University of Surabaya. This research is a quantitative study using an observational analytic approach with a cross-sectional design. The sample was selected through cluster random sampling, resulting in a total of 106 respondents. The instrument used to assess dietary intake was a 3-day non-consecutive food record, and the respondent’s hemoglobin levels were measured using a hemoglobin meter (Easy Touch). The collected data were analyzed using the Pearson correlation test. Based on the results of the Pearson correlation analysis, the significance values and correlation coefficients were as follows: protein (p = 0.465; r = 0.072), iron (p = 0.671; r = 0.042), and diet quality (p = 0.311; r = 0.099) in relation to hemoglobin levels among students of the Nutrition Science Program at State University of Surabaya. These results indicate that there is no significant relationship between protein intake, iron intake, or diet quality and hemoglobin levels in this population. It is recommended that future research consider other potential factors contributing to anemia, such as infections, the habitual consumption of tea, coffee, or other nutrient absorption inhibitors, as well as physical activity and menstrual status.