Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Indonesian Journal of Thousand Literacies
Arina Nurul Ihsani
Universitas Salakanagara
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Perbandingan Metode Pengolahan Kukus, Rebus, dan Goreng Terhadap Nilai Indeks Glikemik Singkong Sebagai Alternatif Karbohidrat Pengganti Nasi Putih Arina Nurul Ihsani; Chindy Amir; Conita Afriani
Indonesian Journal of Thousand Literacies Vol. 2 No. 12 (2024): Indonesian Journal of a Thousand Literacy
Publisher : Nindikayla Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57254/ijtl.v2i12.73

Abstract

The increasing prevalence of diabetes mellitus in Indonesia has prompted the need for healthier alternative carbohydrate sources with a lower glycemic index (GI) than white rice. Cassava is a local food with potential as an alternative carbohydrate source. However, processing methods such as boiling, steaming, and frying can affect starch structure and blood glucose response, thus impacting the food's glycemic index.Objective:To compare the glycemic index values ​​of steamed, boiled, and fried cassava as an alternative carbohydrate source to replace white rice.Methods:This was an observational analytical study with a cross-sectional design. The sample consisted of 10 healthy adult respondents aged 17–25 years selected using consecutive sampling. Respondents fasted for 10–12 hours prior to the examination. Blood glucose levels were measured using a finger prick test at 0, 15, 30, 45, 60, 90, and 120 minutes after consuming the test foods (fried, steamed, and boiled cassava) equivalent to 50 g of carbohydrates and a reference food containing 50 g of pure glucose. The glycemic index (GI) was calculated based on the ratio of the area under the curve (IAUC) between the test foods and the reference foods.Results:The results showed that the processing method influenced the blood glucose response and glycemic index of cassava. Fried cassava had a glycemic index of 14.63 (low category), steamed cassava 43 (low category), and boiled cassava 83 (high category). Fried cassava had the lowest GI, while boiled cassava had the highest.Conclusion:Processing method influenced the glycemic index of cassava. Frying and steaming methods resulted in lower glycemic index values ​​than boiling. Therefore, the selection of cassava processing methods needs to be considered in efforts to control blood glucose levels.
MODEL MANAJEMEN PELAYANAN GIZI KOMPLEMENTER TERINTEGRASI DALAM UPAYA PENINGKATAN STATUS GIZI MASYARAKAT Arina Nurul Ihsani; Chindy Amir; Conita Afriani
Indonesian Journal of Thousand Literacies Vol. 1 No. 5 (2023): Indonesian Journal of a Thousand Literacy
Publisher : Nindikayla Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57254/ijtl.v1i5.82

Abstract

Nutritional problems remain a significant public health issue in Indonesia, particularly among vulnerable groups such as infants, toddlers, pregnant women, and breastfeeding mothers. Various nutritional indicators indicate a persistently high burden of malnutrition, despite a downward trend in recent years. The national prevalence of stunting among toddlers was recorded at 19.8% in 2024, although still higher than the national target of <14% at the end of the 2024–2029 National Medium-Term Development Plan (RPJMN). Wasting and underweight also remain challenges, at approximately 7.4% and 16.8%, respectively, in children under five. Furthermore, anemia and chronic energy deficiency in pregnant women continue to contribute to the risk of low birth weight.Complementary nutrition services, as a nutritional intervention strategy, play a crucial role in meeting additional nutritional needs through planning, organizing, implementing, monitoring, and evaluating. The implementation of integrated service management involving cross-sectoral collaboration, community empowerment, and utilization of local food resources increases service effectiveness and program coverage. The use of an integrated approach also significantly increased energy and protein intake in malnourished toddlers in a quasi-experimental study (n=140), showing significant increases in energy (difference-in-differences [DID] = 405.53 kcal; p<0.001) and protein (DID = 4.62 g; p<0.001). This model has the potential to improve the nutritional status of the community sustainably if implemented consistently and in a coordinated manner.
Co-Authors Chindy Amir Conita Afriani