GAMBARAN KADAR ASAM URAT PADA PENGONSUMSI TUAK DI DESA BEKTIHARJO, KECAMATAN SEMANDING, KABUPATEN TUBAN

Jaya Nita Pratya Putri Dewi; Edy Haryanto; Ratno Tri Utomo

Authors

Jaya Nita Pratya Putri Dewi Teknologi Laboratorium Medis, Politeknik Kesehatan Kementerian Kesehatan Surabaya
Edy Haryanto Teknologi Laboratorium Medis, Politeknik Kesehatan Kementerian Kesehatan Surabaya
Ratno Tri Utomo Teknologi Laboratorium Medis, Politeknik Kesehatan Kementerian Kesehatan Surabaya

Keywords:

Asam Urat, Konsumsi Tuak, Hiperurisemia, Point of Care Testing (POCT)

Abstract

ABSTRACT

Tuak is a traditional fermented alcoholic beverage containing ethanol that is still widely consumed by local communities. Information regarding serum uric acid levels among tuak consumers at the community level remains limited, highlighting the need for baseline evidence to support the early detection and prevention of hyperuricemia. The ethanol content in tuak may increase uric acid production while inhibiting its renal excretion. This study aimed to describe serum uric acid levels among tuak consumers in Bektiharjo Village, Semanding District, Tuban Regency. This study employed a descriptive quantitative method with a cross-sectional design. The sample consisted of 42 male tuak consumers selected using purposive sampling. Serum uric acid levels were measured using the Point of Care Testing (POCT) method with an Easy Touch device and capillary blood samples, while the data were analyzed descriptively. The results showed a mean serum uric acid level of 6.33 mg/dL, ranging from 3.2 to 11.3 mg/dL. A total of 31 respondents (73.81%) had normal serum uric acid levels, whereas 11 respondents (26.19%) had elevated uric acid levels. Elevated uric acid levels were more frequently observed among respondents aged ≥50 years, those who had consumed tuak daily for more than five years, and those working as farmers or laborers. These findings indicate that long-term tuak consumption may increase the risk of hyperuricemia in specific population groups and provide baseline evidence to support community-based screening and health education programs for hyperuricemia prevention.

ABSTRAK

Tuak merupakan minuman tradisional hasil fermentasi yang mengandung etanol dan masih dikonsumsi oleh masyarakat. Data mengenai gambaran kadar asam urat pada pengonsumsi tuak di tingkat masyarakat masih terbatas sehingga diperlukan sebagai dasar deteksi dini dan upaya pencegahan hiperurisemia. Kandungan etanol dalam tuak dapat meningkatkan pembentukan asam urat serta menghambat ekskresinya melalui ginjal. Penelitian ini bertujuan untuk mengetahui gambaran kadar asam urat pada pengonsumsi tuak di Desa Bektiharjo, Kecamatan Semanding, Kabupaten Tuban. Penelitian ini menggunakan metode kuantitatif deskriptif dengan desain cross sectional. Sampel penelitian terdiri atas 42 responden laki-laki yang dipilih menggunakan teknik purposive sampling. Pemeriksaan kadar asam urat dilakukan menggunakan metode Point of Care Testing (POCT) dengan sampel darah kapiler, sedangkan data dianalisis secara deskriptif. Hasil penelitian menunjukkan rata-rata kadar asam urat sebesar 6,33 mg/dL dengan rentang 3,2–11,3 mg/dL. Sebanyak 31 responden (73,81%) memiliki kadar asam urat normal dan 11 responden (26,19%) memiliki kadar asam urat tinggi. Kadar asam urat tinggi lebih banyak ditemukan pada responden berusia ≥50 tahun, mengonsumsi tuak setiap hari selama lebih dari lima tahun, serta bekerja sebagai petani dan buruh. Temuan ini menunjukkan bahwa konsumsi tuak jangka panjang berpotensi meningkatkan risiko hiperurisemia pada kelompok tertentu dan dapat menjadi dasar pelaksanaan skrining serta edukasi kesehatan untuk pencegahan hiperurisemia di masyarakat.

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