Article Per Year (5 Year)
p-Index From 2021 - 2026
7.28
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan Media Kesehatan Masyarakat Indonesia Jurnal Berkala Epidemiologi Jurnal NERS Jurnal Media Gizi Indonesia (MGI) Jurnal Biometrika dan Kependudukan (Journal of Biometrics and Population) The Indonesian Journal of Public Health Jurnal Ilmiah Universitas Batanghari Jambi Journal of Public Health for Tropical and Coastal Region JURNAL PENDIDIKAN TAMBUSAI Amerta Nutrition Jurnal Kesmas dan Gizi (JKG) Canrea Journal: Food Technology, Nutritions, and Culinary Journal Adi Husada Nursing Journal Jurnal Layanan Masyarakat (Journal of Public Service) Jurnal Psikiatri Surabaya (Surabaya Psychiatry Journal) Media Gizi Kesmas Jurnal Pengabdian Masyarakat dalam Kesehatan Jurnal Kesehatan Tambusai Cermin Dunia Kedokteran Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Pengabdian Masyarakat E-Amal: Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi Ilmiah
Farapti Farapti
Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat Universitas Airlangga, Surabaya,Indonesia
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 74 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 74 Documents
Search

 2   3   4   5   6 
HUBUNGAN ASUPAN LEMAK DENGAN LEMAK VISERAL PADA LANSIA DI GRIYA WERDHA SURABAYA Salsabila Rahma Kusumadewi; Farapti Farapti
Jurnal Kesehatan Tambusai Vol. 4 No. 4 (2023): DESEMBER 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jkt.v4i4.20382

Abstract

Obesitas merupakan kondisi ketika terjadi penumpukan lemak berlebih yang diakibatkan karena ketidakseimbangan asupan energi (energy intake) dengan energi yang digunakan (energy expenditure) dalam waktu lama. Obesitas sentral merupakan suatu jenis obesitas dimana lemak disimpan pada bagian pinggang dan rongga perut serta bentuk tubuh menyerupai buah apel, dimana obesitas sentral terjadi akibat penumpukan lemak pada bagian abdomen yang utamanya diakibatkan karena lemak viseral yang berlebih. Asupan lemak merupakan salah satu faktor yang dapat memengaruhi peningkatan lemak viseral pada tubuh, dikarerenakan asupan lemak yang berlebih akan disimpan dalam jaringan lemak. Penelitian ini dilakukan dengan tujuan untuk mengetahui hubungan antara asupan lemak dengan lemak viseral di Griya Werdha Surabaya, dengan lansia sebagai subjek dikarenakan lansia termasuk dalam kelompok usia yang rentan mengalami akumulasi lemak viseral akibat penuaan. Jumlah sampel yang diperoleh adalalah 65 orang lansia dengan teknik pengambilan sampel yakni simple random sampling dan desain penelitian cross sectional. Pengumpulan data asupan lemak dilakukan dengan menggunakan food record dan pengumpulan data lemak viseral dilakukan dengan menggunakan bioelectrical impedance analysis. Berdasarkan hasil penelitian, 30,8% lansia memiliki lemak viseral yang terkategori berlebih. Kemudian berdasarkan hasil uji statistik menggunakan korelasi Pearson, didapatkan P value sebesar 0,001 yang bermakna terdapat korelasi positif antara asupan lemak dengan lemak viseral pada lansia di Griya Werdha Surabaya.
GAMBARAN KANDUNGAN NATRIUM PADA BUMBU INSTAN VARIAN RAWON DI SURABAYA : SURVEI PASAR Nur Fadhilah Eryanti; Farapti Farapti
Jurnal Kesehatan Tambusai Vol. 4 No. 4 (2023): DESEMBER 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jkt.v4i4.20384

Abstract

Tingginya konsumsi natrium dalam makanan yang melebihi anjuran dikaitkan dengan kejadian hipertensi dan penyakit kardiovaskular. Kejadian hipertensi yang tidak dapat dikontrol dapat menyebabkan peluang seseorang terkena serangan jantung. Pengurangan jumlah asupan natrium dalam makanan menjadi perhatian penting bagi setiap individu. Salah satu bahan makanan yang pemakaiannya sering digunakan yaitu bumbu instan. Kandungan natrium dalam bumbu instan di Indonesia dapat bervariasi tergantung pada merek dan jenis bumbu, namun secara umum diketahui bahwa kandungan natriumnya tinggi. Untuk mengetahui kandungan natrium pada bumbu instan perlunya dilakukan analisis kandungan natrium dalam produk bumbu instan yang saat ini merupakan salah satu bumbu yang sering digunakan dalam rumah tangga. Penelitian ini bertujuan untuk menganalisis kandungan natrium pada berbagai merek produk rawon yang tersedia di supermarket maupun pasar di Surabaya. Penelitian ini dilakukan menggunakan metode survey pasar dengan menganalisis kandungan natrium dari 18 merek bumbu instan yang tersedia di Surabaya yang dilakukan mulai dari Maret hingga April 2023. Informasi tentang kandungan natrium dikumpulkan dari informasi nilai gizi dan uji laboratorium dengan metode AAS. Hasil penelitian menunjukkan dari 18 merek bumbu instan yang tersedia di pasar, hanya terdapat 5 yang memiliki informasi nilai gizi pada kemasannya dan rata-rata kandungan natrium pada delapan produk bumbu instan rawon mencapai 739,125 mg per porsi sehingga dapat mencukupi 56,58% dari kebutuhan natrium harian yang dianjurkan.
Hubungan Ambang Rasa Asin dengan Kejadian Hipertensi pada Remaja di Surabaya: Hubungan Ambang Rasa Asin dengan Kejadian Hipertensi pada Remaja di Surabaya Qayra Syifadhiya; Farapti Farapti
Amerta Nutrition Vol. 7 No. 4 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i4.2023.487-493

Abstract

Background: Hypertension is a condition where arterial blood pressure is constantly high and influenced by various factors. High blood pressure in adolescent years increases the risk of hypertension in adulthood. The taste sensitivity which affects the food intake can be observed by conducting the salty taste threshold test. Objectives: This study was conducted to observed the association between the salty taste threshold and the incidence of hypertension in adolescents in Surabaya. Methods: This study used a cross-sectional design and simple random sampling technique for subjects. Primary data were collected through a questionnaire for subject characteristics and salty taste threshold using 3-AFC method with 5 different sodium concentration. The association between the salt taste threshold and hypertension was tested using correlation spearmann. Results: The results of this study were 4.2% of male respondents had both high salty taste threshold and were classified as hypertension. The results of the association test between high salty taste threshold and hypertension in adolescent boys showed a p-value of 0.027 (r=0.320) for systolic blood pressure and a p-value of 0.003 (r=0.422) for diastolic blood pressure. Conclusions: There is significant association between the salty taste threshold and hypertension.
Association between Physical Activity Frequency and Hypertension Incidence among Indonesian Adults based on Indonesian Family Life Survey Wave 4 and 5 Ardiani, Safirah Dina; Farapti, Farapti; Isaura, Emyr Reisha
Journal of Public Health for Tropical and Coastal Region Vol 6, No 3 (2023): Journal of Public Health for Tropical and Coastal Region
Publisher : Faculty of Public Health, Universitas Diponegoro, Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jphtcr.v6i3.20937

Abstract

Introduction: Hypertension incidence among adults in Indonesia increase every year. Many factors affect blood pressure, such as lifestyle which include diet and physical activity. This research aimed to analyse the association between physical activity frequency and hypertension incidence in Indonesia.Methods : This study used secondary data from Indonesian Family Life Survey Wave 4 and 5 held in 2007 and 2014, respectively from 257 adults. The subjects in this study had completed data on blood pressure, socioeconomic, and physical activity in both waves. The hypertension incidence was assessed using health practitioners’ diagnosis. Data analysis was conducted in logistic regressions.Results: There were differences in age, education level, systolic blood pressure (SBP), diastolic blood pressure (DBP), hypertension stage, and physical activities frequencies between IFLS4 data (2007) and IFLS5 data (2014) of the same subjects, with the p-values of <0.001. All of the physical activity frequencies (walk, moderate and vigorous) has no correlation with systolic blood pressure. The vigorous physical activity was positively correlated with diastolic blood pressure in both unadjusted (p=0.029) and adjusted analysis (p=0.017). Conclusion: The frequency of physical activity (walk, moderate, and vigorous) was not correlated to systolic blood pressures, but vigorous physical activity was positively correlated to diastolic blood pressure. For hypertension prevention, vigorous physical activity need to be reduced into moderate activities. 
Food Waste and Food Service Satisfaction among Older Adults in Nursing Homes Farapti, Farapti; Elkarima, Edna; Sari, Dianis Wulan; Winarno, Didik Dwi
Media Gizi Indonesia Vol. 18 No. 3 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i3.244-250

Abstract

Food waste and food service satisfaction can be used of a good food service management. Nursing homes are an institution that also provides food service. This study aims to identify and analyze the association between food waste and food service satisfaction among older adults in the nursing home in Surabaya, Indonesia. A cross-sectional study was conducted on 63 older adults. The 3x24-hour visual Comstock method was used to identify food waste and food service satisfaction was assessed using a questionnaire adapted from the RFSQ (Resident Foodservice Satisfaction Questionnaire) and FoodEx-LTC (Food Expectations-Long-Term Care). Data were analyzed descriptively and inferentially using the Chi-square test. The association between food waste and older adults' food service satisfaction is insignificant (p=0.115). The majority of the older adults (71.4%) were satisfied with the food service and the average of food waste was relatively low (≤20%). However, some menus still had >20% leftovers. It is important to investigate older adults' acceptability and preferences of each menu to minimalize food waste. Menu cycle planning needs to be evaluated periodically and well-designed to meet the nutritional needs of the residents.
Ketersediaan dan Perilaku Konsumsi Makanan Jajanan dengan Status Gizi pada Anak Sekolah Dasar Muhimah, Himatul; Farapti, Farapti
Media Gizi Kesmas Vol 12 No 1 (2023): MEDIA GIZI KESMAS (JUNI 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i1.2023.575-582

Abstract

Background: The nutrition problem in school-age children is still a major concern in almost all the world. Epidemiological studies show that the availability of high-energy snack foods, high levels of fat, sugar and sodium are closely related to the increased risk of the occurrence of nutrition problems, especially over nutrition. Objectives: The purpose of this review literature is to describe the relationship between the availability and consumption behavior of snack foods and how they contribute to nutritional status. Methods: The method uses in writing this literature review is to review international journal articles taken from various sorces such as Medline NCBI, Embase, Google Scholar with a critical appraisal process. Discussion: The result of the average eating behavior for school children depends on the available food availability. Consumption of energy-dense foods such as foods and beverages that are high in calories, high in fat, high in sugar tend to experience an increase in calories and cause overnutrition or obesity. Conclusions: Intervention is needed through nutrition education related to children's eating consumption behavior and monitoring of snack foods available at school.
Tinjauan Literatur Metode Penilaian Hidrasi pada Populasi Lansia: Kelebihan dan Kekurangan Putri, Sheila Amara; Farapti, Farapti
Media Gizi Kesmas Vol 12 No 2 (2023): MEDIA GIZI KESMAS (DECEMBER 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i2.2023.1145-1152

Abstract

Background: The elderly population is vulnerable to hydration problems, which can have adverse effects on their health. Accurate and reliable hydration assessment methods are crucial for effective detection, monitoring, and management of hydration status in the elderly. However, there is currently no consensus on the optimal method. Objectives: This literature aims to analyze the hydration assessment methods used in the elderly population and evaluate their strengths and limitations. Methods: This study gathered data from relevant literature and research articles obtained from journals in databases such as PubMed, Google Scholar, and Science Direct. Articles were searched using keywords such as Hydration Assessment, Hydration Markers, and (elderly OR older). Data sources included publications from official websites and research journals. The literature review process involved selecting the review topic, searching for relevant articles, and analyzing and synthesizing the available literature. Discussion: Several hydration assessment methods in the elderly include biochemical parameters, clinical signs and symptoms, bioimpedance analysis (BIA), and ultrasonography. However, no single method can provide a comprehensive picture of dehydration status in the elderly. Conclusions: When selecting an appropriate assessment method, factors such as assessment goals, strengths, limitations, sensitivity, specificity, cost, equipment availability, ease of use, and time required need to be considered. By considering these factors, researchers can choose the most suitable hydration assessment method for the elderly population, thereby obtaining accurate and relevant information for proper management and care.
Analisis Sisa Makanan untuk Mengevaluasi Kecukupan Asupan pada Lansia dan Menerapkan Pengendalian Mutu Manajemen Pelayanan Makanan di Panti Jompo Surabaya: Food Waste Assessment to Evaluate Adequacy Intake among Elderly and to Apply Quality Control of Food Service Management in Nursing Home Farapti, Farapti; Rasyidah, Amira Farah; Kusumadewi, Salsabila Rahma; Dewi, Yulis Setiya; Hasanatuludhhiyah, Nurina; Winarno, Didik Dwi
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.416-423

Abstract

Background: Malnutrition is still common among the elderly, and meal provision has an important role in combating this issue. One of the meal provision programs is done by providing adequate quantity and quality of intake in nursing homes. Having less food waste can reflect to which extent intake and quality standards are applied in institutional food services. Objectives: This study aims to examine food waste as a factor in evaluating the adequacy of food intake and quality control in the food service management of nursing institutions. Methods: This study was conducted on 65 elderly at Surabaya Nursing Homes in 2023. Observations on the menu they had were carried out to determine the adequacy of their food intake. The Visual Comstock 7x hours method was used to assess the adequacy of food intake. Then, the food waste limit of 20% became a quality control in food service management. Results: The adequacy of nutritional intakes in the studied Surabaya nursing homes in terms of energy, carbohydrates, fiber, sodium, and potassium were 77.26%, 66.24%, 37.14%, 165.36%, and 27.17% of recommended daily allowance, respectively. This means that both the adequacy of the intake and the type of menu the elderly consumed are still below the standards. Food waste of more than 20% was identified from menus made of papaya, tongkol rica (spicy mackerel tuna), ote-ote (vegetable fritter), rice, green bean compote, sour vegetable soup, skipjack tuna balado (chili pepper skipjack tuna), and melon. Conclusions: The adequacy of food intake that the elderly consumed did not meet daily needs and recommendations. Apart from that, some menus still had >20% leftovers. The menu options need to be diversified to reach the recommended nutritional intake.
Ambang Rasa Manis dan Kadar Glukosa Darah Puasa Pada Remaja di Surabaya Indonesia: Sweet Threshold and Fasting Blood Glucose Levels in Adolescents at Surabaya Indonesia Rosalinda, Silvia; Farapti, Farapti; Sari, Afifah Nurma; Shanthi, Dhandapani
Amerta Nutrition Vol. 8 No. 4 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i4.2024.625-631

Abstract

Background: Diabetes mellitus (DM) is a degenerative disease characterized by elevated blood glucose levels (hyperglycemia). Based on Riskesdas 2018, the prevalence of diabetes mellitus diagnosed by doctors among the Indonesian population aged 15-24 years was 0.1%. The increase in blood glucose levels can be caused by high sugar consumption triggered by a high sweet taste threshold. Objectives: This study was conducted to investigate a relationship between the sweet threshold and fasting blood glucose levels in adolescents at Surabaya Indonesia. Methods: This cross-sectional study included  97 individuals selected through simple random sampling. The sweet taste threshold was carried out using three-alternative forced-choice (3-AFC) method. The sweet threshold was categorized as high if the sample could only answer <4 questions, while the normal category was defined as those who could answer >4 questions. Blood glucose measurements were performed by medical personnel using a glucometer, with a fasting blood glucose level of >100mg/dL considered high. Analysis was carried out using the Chi Square statistical test. Results: The results indicated that 12.4% of the respondents had a high sweet taste threshold, while 10.3% of the respondents had high fasting blood sugar levels. The results showed that there was no relationship between the sweet taste threshold and fasting blood glucose levels (p-value = 0.210). Conclusions: There is no relationship between the sweet taste threshold and fasting blood sugar levels in adolescents at Pondok Pesantren Subulussalam Surabaya. Respondents with high GDP levels should undergo further examination to facilitate early intervention and promote healthier lifestyles. Keywords: Taste Threshold, Diabetes Mellitus, Fasting Blood Glucose Level, Adolescent
The Difference of Iron Level Based on the Cooking Time and Methods Applied on the Tempeh and Beef Liver: An Experimental Study Prasetyo, Aghnaita Firda; Farapti, Farapti; Isaura, Emyr Reisha
Media Gizi Indonesia Vol. 17 No. 2 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i2.159-167

Abstract

Iron deficiency is a common cause of anemia, so it is necessary to consume adequate food sources of iron to prevent anemia. One way that can be used to fulfill iron intake is by minimize the loss of iron in the cooking process. Beef liver and tempeh are the common iron food sources in Indonesia. This study aimed to analyze the effect of cooking methods and cooking times on the iron levels of beef liver and tempeh. This study was an experimental. There are three cooking methods used in this study: boiling, boiling + stirring, and steaming, and two cooking times were applied for each treatment: 10 and 15 minutes. We were measured the iron level using the Atomic Absorption Spectroscopy (AAS) method. The study results showed that boiling decreased the iron content of tempeh and beef liver by a range of 22.43-34.61%, boiling+stirring decreased the iron content by a range of 42.24-49.64%, and steaming decreased the iron content by a range of 11.93-19.09%. Based on cooking time, cooking for 15 minutes showed a higher reduction in iron content than cooking for 10 minutes. However, cooking methods and cooking times significantly affect the iron level of beef liver and tempeh while steaming for 10 minutes has the highest iron level.
Co-Authors Abd Nasir, Ammar Daniel Abdul Aziz, Saidatul Afzan Adiningsih, Sri Adnan, Airil Haimi Mohd Afifah Nurma Sari Afifah Nurma Sari Afshan, Kamar Ali Iqbal Tawakal Alzha Adila Harisina Amelliya Nur Heriyana Ananda Zahrah Sectio Nugraheny Annis Catur Adi Annisaa Wulida Furqonia Aprilia Kusumawardhani Ardiani, Safirah Dina Arifah Astri, Nur Astutik, Erni Aulia, Ines Aziz, Saidatul Afzan Abdul Bahasuan, Yasmin Halim Bella Putri Lanida Bibit Mulyana Christiwan, Chyntia Apris Chusnul Fadilla Cintadea Herviana Daud, Zulfitri ‘Azuan Mat Delia Galina Putri Desy Dwi Anugraheni Devi Puspasari Dewi, Hikmiyah Harisma Dhandapani, Shanthi Diani Zafira Dianis Wulan Sari Dominikus Raditya Atmaka Elkarima, Edna Emyr Reisha Ishaura Endah Budi Permana Putri Fadilla, Chusnul Fathrizqita Aghnia Raudhany febriyanti, anggy Fifin Triana Enita Setyaningsih Fika Kharisyanti Firda Prasetyo, Aghnaita Fitria, Anisah Nur Fitrotul 'Aini, Nauvila Furqonia, Annisaa Wulida Galang Panji Islamy Hadina Habil Hari Basuki Notobroto Hari Basuki Notobroto Haryana, Nila Reswari HENI RACHMAWATI I Gusti Agung Putu Mahendra Ira Nurmala Isaura, Emyr Reisha Islamiah, Warda Eka Issa, Zuraini Mat Jamhari Jamhari Jassey, Babucarr Jayanti Dian Eka Sari, Jayanti Dian Junaida Astina Kalpana, Chinnappan Ambrose Karindra, Nisrina Auliyah Laras Kuppusamy, Balu Kurniawan, Harun Kusumadewi, Salsabila Rahma Lailatul Muniroh Lucia Yovita Hendrati Mahmud Aditya Rifqi Majid, Hazreen Abdul Martina Puspa Wangi Mat Issa, Zuraini Maulani, Sifa Merryana Adriani Misbahatul Mar’ah Has, Eka Muhimah, Himatul Muji sulistyowati Muthmainnah Muthmainnah Nashiruddin Habibie, Aziz Nizamuddin, Mohammad Nazrin Nor, Norfezah Md Norfezah Md Nor Nur Fadhilah Eryanti Nurina Hasanatuludhhiyah Nurul Fitriyah Nurul Fitriyah Nurul Ratna Mutu Manikam Nuthathai Sutthiwong Oddi Marmara Maryam Oktaviani, Elma Mutiara Parlindungan Siregar Permatasari, Fitiara Indah Pradana, Meisya Ayu Prafena, Priskila Kris Prasasti Destyarahmawati Herdian Prasetyo, Aghnaita Firda Prasodjo, Regita Adjeng Pratiwindya Sudarsiwi, Neisya Priambudi, Dicky Andhyka Puspasari, Devi Putri Hersya Maulia Putri, Sheila Amara Putriliana, Salma Chesa Qayra Syifadhiya Rachmah, Qonita Rahmadiana, Wahyu Ramadhina, Kayla Lalintang Rasyidah, Amira Farah Retty Anisa Damayanti Rifqi, Niken Yunia Rosalinda, Silvia Safraji, Hosniyah Firdausiyah Salsabila Meivitama Arsanti Salsabila Rahma Kusumadewi Salsabila, Annisa Clara Salsabila, Qizza Sari, Afifah Nurma Sari, Dianis Wulan Savitri Sayogo Savitri Sayogo Savitri Sayogo Shah, Dianna Suzieanna Mohamad Shanthi, Dhandapani Shanty Oktavia Siti Rahayu Nadhiroh Sri Sumarmi Stephens, Moses Tende Swaminathan, Mukundhan Syafira Kandinasti Tanuwijaya, Gracia Tiksna Setya Waratmaja Tri Sutanti Puji Hartati Trias Mahmudiono Tyas, Laila Wahyuning Winarno, Didik Dwi Wizara Salisa Yuli Puspita Devi Yulis Setiya Dewi Zean, Gabriel Zulkarnain, Zahra Aillsa