Gambaran Kadar Kolesterol Total pada Mahasiswa yang Mengkonsumsi Mie Instan di Universitas Abdurrab

Overview of Total Cholesterol Levels in Students Consuming Instant Noodles at Abdurrab University

Abstract

Cholesterol is a lipid that plays important roles in the body, but high levels can cause various health problems, including atherosclerosis and cardiovascular disease. Consuming high-saturated-fat, low-fiber instant foods, such as instant noodles, can affect blood cholesterol levels. Instant noodle consumption among students tends to increase due to practicality, affordability, and ease of preparation. However, instant noodles generally contain saturated fat, sodium, and food additives that can raise blood cholesterol levels when consumed in excess. This study aims to determine the picture of total cholesterol levels in students at Abdurrab University. The research design is descriptive, with a cross-sectional approach. The study sample was selected using purposive sampling, comprising 30 students who consume instant noodles at least twice a week. Total cholesterol levels were examined using the CHOD-PAP enzymatic method. The research method used in this study is CHOD-PAP, which uses venous blood or serum samples. The study found that 17 respondents had normal total cholesterol levels, 6 had moderate levels, and 7 had high levels. It can be concluded that respondents with high total cholesterol levels frequently consume instant noodles when staying up late, more than 3 to 4 times. In contrast, respondents with normal cholesterol levels do not frequently consume instant noodles, only once a week.