ABSTRAK
PENGARUH PEMBERIAN MAKANAN TAMBAHAN TINGGI PROTEIN DAN TINGGI KARBOHIDRAT DI ANTARA DUA WAKTU MAKAN TERHADAP ASUPAN KALORI DAN INTERVAL WAKTU MAKAN BERIKUTNYA
Yenny Saputra, 2010 Pembimbing : Dr. Iwan Budiman, dr., MS., MM., MKes., AIF
Latar belakang. Obesitas merupakan masalah global yang multifaktor dan snacking dipercaya berperan di dalamnya. Pengaturan pola asupan makan dapat menjadi langkah pencegahan dimana mengkonsumsi makanan yang tinggi protein diusulkan sebagai salah satunya. Tujuan. Penelitian ini dilakukan untuk menilai pengaruh pemberian makanan tambahan tinggi protein dan tinggi karbohidrat dan kaitannya dengan obesitas. Di samping itu juga dapat dilihat bahwa makanan tinggi protein memberikan rasa kenyang lebih lama dibandingkan makanan tinggi karbohidrat. Metode. Desain penelitian yang digunakan adalah prospektif eksperimental sungguhan, dimana 15 orang laki-laki mengikuti 3 sesi pemberian makan (sesi tanpa makanan tambahan, sesi makanan tambahan tinggi protein, sesi makanan tambahan tinggi karbohidrat) dan di setiap sesi dihitung jumlah asupan kalori pada makan malam serta interval waktu dari makan siang ke makan malam tersebut. Hasil. Tidak ada perbedaan jumlah asupan kalori antara makan siang dan makan malam pada semua sesi dan pemberian kedua jenis makanan tambahan ini memperpanjang interval waktu makan berikutnya, dengan makanan tinggi protein lebih panjang daripada karbohidrat (Mean = 525,20 menit; p < 0,02** berbeda sangat nyata). Kesimpulan. Makanan tambahan yang dikonsumsi dalam keadaan tidak lapar tidak berpengaruh terhadap asupan kalori pada makan berikutnya dan terbukti bahwa makanan tinggi protein memberikan rasa kenyang lebih lama daripada karbohidrat. Kata kunci : snacking, makanan tambahan, asupan kalori, obesitas, interval waktu makan, makanan tinggi protein, makanan tinggi karbohidrat.
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ABSTRACT
THE INFLUENCE OF HIGH-PROTEIN AND HIGH-CARBOHYDRATE SNACKS THAT CONSUMED BETWEEN MEALS TO THE CALORIES INTAKE AND INTERVAL TIME OF THE NEXT MEAL
Yenny Saputra, 2010 Tutor : Dr. Iwan Budiman, dr., MS., MM., MKes., AIF
Background. Nowadays obesity has been a multifactorial-global-issues and snacking may play a role in it. Consuming high-protein food is believed to be a prevention way as one method of food intake regulation. Objective. In this study, we assessed the influence of a high-protein and highcarbohydrate snacks that were consumed in a nonhungry state, thereby investigating ways that snacking could be involved in the etiology of obesity and the high-protein snack prolonged the intermeal interval time than carbohydrate in compared. Methods. We used a prospective true experimental design method; requiring 15 young men attended 3 sessions (nonsnack session, high-protein snack, highcarbohydrate snack) and in each session we measured the calories intake on the next meal (dinner) and the interval time from lunch until the dinner. Results. The results proved that there was no difference of calories intake between lunch and dinner for all session. And we found that the intermeal interval time is longer in high-protein snack session than high-carbohydrate session (Mean=525.20 minutes; p<0.02** highly significant). Conclusion. At the end of this study we concluded that a snack which is consumed in a nonhungry state has no effect on the calories intake of the next meal, which is evidence that snacking plays a role in obesity and a high-protein food has better satiating effect than high-carbohydrate. Keywords : snacking, snacks, calories intake, obesity, intermeal interval time, high-protein food, high-carbohydrate food.
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DAFTAR ISI
Halaman JUDUL ..................................................................................................................... i LEMBAR PERSETUJUAN.................................................................................... ii SURAT PERNYATAAN....................................................................................... iii ABSTRAK ............................................................................................................. iv ABSTRACT ...............................................................................................................v KATA PENGANTAR ........................................................................................... vi DAFTAR ISI ........................................................................................................ viii DAFTAR TABEL .................................................................................................. xi DAFTAR GAMBAR ............................................................................................ xii DAFTAR LAMPIRAN ........................................................................................ xiii
BAB I. PENDAHULUAN 1.1 Latar Belakang .............................................................................................1 1.2 Identifikasi Masalah .....................................................................................2 1.3 Tujuan Penelitian .........................................................................................2 1.4 Manfaat Penelitian .......................................................................................2 1.4.1 Manfaat Akademis ..............................................................................2 1.4.2 Manfaat Praktis ...................................................................................2 1.5 Kerangka Pemikiran .....................................................................................3 1.6 Hipotesis .......................................................................................................3
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BAB II. TINJAUAN PUSTAKA 2.1 Pengaturan Asupan Makanan........................................................................5 2.1.1 Pusat Lapar dan Kenyang....................................................................6 2.1.2 Pusat Saraf Lain untuk Makan ............................................................8 2.1.3 Faktor yang Mempengaruhi Asupan Makanan ...................................9 2.2 Pengosongan Lambung ..............................................................................16 2.3 Karbohidrat ................................................................................................16 2.3.1 Pencernaan Karbohidrat ....................................................................17 2.3.2 Penyerapan Karbohidrat ....................................................................18 2.3.3 Metabolisme Karbohidrat..................................................................21 2.3.3.1 Glikogenesis dan Glikogenolisis ...........................................21 2.3.3.2 Glikolisis ...............................................................................22 2.3.3.3 Siklus Asam Sitrat .................................................................24 2.3.4 Produksi Energi .................................................................................26 2.3.5 Sintesis dan Penguraian Glikogen .....................................................27 2.4 Protein dan Asam Amino ...........................................................................29 2.4.1 Pencernaan Protein ............................................................................29 2.4.2 Penyerapan Protein............................................................................30 2.4.3 Metabolisme Asam Amino ...............................................................31 2.5 Metabolisme Energi ...................................................................................34 2.5.1 Faktor-faktor yang Mempengaruhi Kecepatan Metabolisme ...........34 2.5.2 Kalori.................................................................................................36 2.5.3 Energi yang Terdapat Dalam Makanan.............................................36 2.6 Proses Makan dan Snacking .......................................................................36 2.6.1 Snacking ............................................................................................37 2.7 Obesitas ......................................................................................................38 2.7.1 Body Mass Index (BMI) ....................................................................38 2.7.2 Asupan Energi dan Obesitas .............................................................40 2.7.3 Hubungan Snacking dengan Obesitas ...............................................40 2.7.4 Bentuk Tubuh ....................................................................................41
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BAB III. BAHAN DAN METODE PENELITIAN 3.1 Alat dan Bahan Penelitian ..........................................................................43 3.1.1 Alat Penelitian ....................................................................................43 3.1.2 Bahan Penelitian.................................................................................43 3.2 Subjek Penelitian (SP)............................................................................... 44 3.3 Ukuran Sampel ...........................................................................................44 3.4 Metode Penelitian.......................................................................................44 3.4.1 Desain Penelitian...............................................................................44 3.4.2 Variabel Penelitian ............................................................................45 3.4.3 Definisi Operasional Variable Penelitian ..........................................45 3.4.4 Batasan Penelitian .............................................................................46 3.5 Prosedur Penelitian.....................................................................................46 3.6 Waktu dan Tempat Penelitian ....................................................................49 3.6.1 Waktu Penelitian ...............................................................................49 3.6.2 Tempat Penelitian..............................................................................49
BAB IV. HASIL DAN PEMBAHASAN 4.1 Hasil dan Pembahasan................................................................................50 4.2 Pengujian Hipotesis Penelitian...................................................................55
BAB V. KESIMPULAN DAN SARAN 5.1 Kesimpulan ................................................................................................57 5.2 Saran...........................................................................................................58
DAFTAR PUSTAKA ...........................................................................................59 LAMPIRAN ..........................................................................................................61 RIWAYAT HIDUP ..............................................................................................65
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DAFTAR TABEL
Halaman Tabel 2.1 Faktor yang Mempengaruhi Kecepatan Metabolisme ...........................35 Tabel 2.2 BMI Penduduk Asia Dewasa..................................................................39 Tabel 4.1 Asupan Kalori pada Makan Malam .................................................................. 50 Tabel 4.2 Interval Waktu dengan Uji One Way ANOVA ................................................. 52 Tabel 4.3 Analisis Multiple Comparison (LSD) .............................................................. 53
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DAFTAR GAMBAR
Halaman Gambar 2.1
Pengaruh Perubahan Masukan Makanan dan Lesi Hipotalamus Ventromedial terhadap Masukan Makanan Spontan dan Berat Badan ....................................................................................................... 6
Gambar 2.2
Efek Lesi Hipotalamik terhadap Nafsu Makan ......................................... 7
Gambar 2.3
Pendengalian Umpan Balik pada Penyimpanan Lemak oleh Leptin ....... 13
Gambar 2.4
Spesifisitas Substrat Enzim yang Berperan dalam Pencernaan Karbohidrat, dan Heksosa yang Menjadi Hasil Akhir ............................ 18
Gambar 2.5
Mekanisme Transpor Glukosa melalui Epitel Usus Halus ...................... 19
Gambar 2.6
Proses Absorpsi ...................................................................................... 20
Gambar 2.7
Glikogenesis dan Glikogenolisis ............................................................. 22
Gambar 2.8
Glikolisis ................................................................................................ 23
Gambar 2.9
Siklus Krebs............................................................................................ 25
Gambar 2.10 Metabolisme Asam Amino 1 ................................................................... 32 Gambar 2.11 Metabolisme Asam Amino 2 ................................................................... 33 Gambar 2.12 Tipe-tipe Bentuk Tubuh Berdasarkan Distribusi Lemak.......................... 42
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DAFTAR LAMPIRAN
Halaman Lampiran 1. Surat Pernyataan Persetujuan Subjek Penelitian ...............................61 Lampiran 2. Foto Penelitian ...................................................................................62 Lampiran 3. ANOVA ..............................................................................................64
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