EFEKTIFITAS MAKANAN TABU TERHADAP STATUS GIZI PADA IBU HAMIL

Sari

Abstract: Abstinence from food is not only sourced from the environment but people's trust in a place about food that must be consumed by pregnant women and adherence to the elders in the surrounding environment. This study aims to determine the effect of taboo food on nutritional status in pregnant women which are expected to be considered as early as possible iron deficiency. The study was conducted in Jeneponto Regency, namely in the Tamalatea Health Center and Bangkala Health Center. This study used a quantitative research method, with analytic observational type and crosssectional study design with a sample of 79 pregnant women who met the research criteria. The results showed that of 79 pregnant women have 44 pregnant women who still apply taboo food practices (55.7%), 34 pregnant women (77.3%) of whom have good nutritional status and 10 pregnant women (22.7%) experience malnutrition. Literally there is no influence of taboo food on nutritional status in pregnant women. This is because pregnant women who apply taboo food protein sources such as squid and shrimp replace other protein sources of food such as fish, chicken and meat, so that the nutritional source is fulfilled.

Abstrak: Pantangan makanan bukan hanya bersumber dari lingkungan melainkan kepercayaan masyarakat disuatu tempat mengenai makanan yang harus dikonsumsi oleh ibu hamil serta kepatuhan terhadap sesepuh yang ada diliingkungan sekitar.Penelitian ini bertujuan untuk mengetahui pengaruh makanan tabu terhadap status gizi pada ibu hamil yang diharapkan dapat dijadikan pertimbangan untuk mendeteksi sedini mungkin terjadinya anemia defisiensi besi.Penelitian dilaksanakan di Kab.Jeneponto yaitu di Puskesmas Tamalatea dan Puskesmas Bangkala .Penelitian ini menggunakan metode penelitian kuantitatif, dengan jenis observasional analitik dan rancangan cross sectional study dengan jumlah sampel 79 ibu hamil yang memenuhi kriteria penelitian.Hasil penelitian menunjukkan bahwa dari 79 ibu hamil terdapat 44 ibu hamil yang masih menerapkan praktek makanan tabu (55,7%), 34 ibu hamil (77,3%) diantaranya memiliki status gizi yang baik dan 10 ibu hamil (22,7%) mengalami gizi kurang. Secarastatistik tidak ada pengaruh makanan tabu terhadap status gizi pada ibu hamil. Hal ini dikarenakan ibu hamil yang menerapkan makanan tabu sumber protein seperti cumi dan udang mengganti makanan sumber protein lain seperti ikan, ayam dan daging, sehingga sumber zat gizinya terpenuhi.