SURVEI TINGKAT KONSUMSI DAN ANALISIS KANDUNGAN ASAM LEMAK JAJANAN GORENGAN DI FAKULTAS KEDOKTERAN UNIVERSITAS GADJAH MADA

• Main Authors: , SASI KIRANA, , dr. Muhammad Robikhul Ikhsan, M.Kes, Sp.Pd.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2013
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/122074/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62173
• Institution: Universitas Gadjah Mada

Background : Cardiovascular disease especially heart disease is the first rank of death cause in Indonesia. Based on Riskesdas 2007, shows that the national prevalence pf heart disease is 7,2 %. Ischemic heart disease has proportion 5,1 % from the death causes in Indonesia. Heart disease has proportion 4,6% from all of deaths. Many scientific data show that degenerative diseases like heart disease, diabetes, tumor, and cancer due to free radical mostly from foods and beverages which are consumed in daily. Palm oil that used for frying affects taste savory, it makes Indonesia people are so familiar with frying foods. Purpose : To determine the frequency of frying foods consumption and fatty acids analysis contained on frying foods in Medical Faculty, Gadjah Mada University. Methods : This research using cross sectional model, which analysis using Chi-Square test. Population of respondents are the students of Medical Faculty Gadjah Mada. Choosing respondents using purposive technique sampling. Instrument that used for survey is Survey of Frying Foods Consumption Questionare. Result : 60% students of Medical Faculty Gadjah Mada University consume frying foods with frequency <4 times a week. Fatty Acids analysis shows that extrapolation of saturated and unsaturated for samples are tempe goreng tepung IKM (4,36 g), tempe goreng tepung kantin putri (3,74 g), bakwan kantin putri (2,16 g), tahu isi kantin putri (0,34 g), tahu kentucky (1,61 g) then unsaturated fatty acids in tempe goreng tepung IKM (7,704 g), tempe goreng tepung kantin putri (6,27 g), bakwan kantin putri (3,21 g), tahu isi kantin putri (2,72 g), tahu kentucky (1,61 g) Conclusions : Rates of consumption of frying foods in Medical Faculty is <4 times a week so we can categorize as rare in consumption. The highest content of saturated fatty acid is in tempe goreng tepung IKM (4,36 g) then the lowest saturated fat contained in tahu isi kantin putri (0,34 g). The highest unsaturated fatty acid contained in tempe goreng IKM (7,704 g) and the lowest contained in tahu kentucky.(1,61 g).