HUBUNGAN STATUS GIZI, KADAR ALBUMIN, KADAR HB, DAN JENIS KELAMIN TERHADAP LAMA MENDERITA PENYAKIT HEPATITIS C PADA PASIEN DEWASA-LANSIA DI RS FATMAWATI [ANALISIS DATA SEKUNDER]

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Published: Jun 30, 2025
DOI: https://doi.org/10.36457/pgm.v48i1.832
Keywords:
nutritional status, age, gender, time of suffering hepatitis C
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Gilang Eko Nugroho
Potiteknik Kesehatan Kementerian Kesehatan Jakarta II
Pritasari Pritasari
Potiteknik Kesehatan Kementerian Kesehatan Jakarta II
Iskari Ngadiarti
Potiteknik Kesehatan Kementerian Kesehatan Jakarta II

Abstract

Hepatitis C is currently one of the leading causes of chronic liver disease. The prevalence of hepatitis C in Indonesia was 0.5 percent in 2022. This study aimed to determine the relationship between hepatitis C duration and nutritional status (BMI), albumin, hemoglobin, and gender. This research used a cross-sectional design with a total sample of 32 people, based on secondary data (patient medical records from January 2023 to December 2024). Data collected included length of illness, nutritional status, albumin and Hb values, and gender. Data were analyzed descriptively and analytically. The results showed that most respondents were adults (56.3%), had hepatitis C for ≤6 months (59.4%), had normal nutritional status (59.4%), and had hypoalbuminemia (53.1%), anemia (56.3%), and were male (59.4%). Nutritional status (BMI) was significantly associated with time since hepatitis C infection (p=0.018), but not with albumin levels (p=0.310), Hb levels (p=0.556), or gender (p=0.873). Therefore, attention to eating behavior, especially meeting optimal nutritional needs, is very necessary to control hepatitis C from worsening.

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Nugroho, G. E., Pritasari, P., & Ngadiarti, I. (2025). HUBUNGAN STATUS GIZI, KADAR ALBUMIN, KADAR HB, DAN JENIS KELAMIN TERHADAP LAMA MENDERITA PENYAKIT HEPATITIS C PADA PASIEN DEWASA-LANSIA DI RS FATMAWATI [ANALISIS DATA SEKUNDER]. Penelitian Gizi Dan Makanan (The Journal of Nutrition and Food Research), 48(1), 27–32. https://doi.org/10.36457/pgm.v48i1.832
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Vol. 48 No. 1 (2025): Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
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