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All Journal Jurnal Gizi dan Pangan Media Kesehatan Masyarakat Indonesia Journal of Innovation and Applied Technology 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 Jurnal Ilmiah Kesehatan Masyarakat E-Amal: Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi Ilmiah
Farapti Farapti
Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat Universitas Airlangga, Surabaya,Indonesia
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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.
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.
The Correlation between Food Security with Stunting Toodler from Fisherman Family Islamiah, Warda Eka; Nadhiroh, Siti Rahayu; Putri, Endah Budi Permana; Farapti, Farapti; Christiwan, Chyntia Apris; Prafena, Priskila Kris
Media Gizi Indonesia Vol. 17 No. 1SP (2022): Media Gizi Indonesia (National Nutrition Journal) Special Issue: Internation
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i1SP.83-89

Abstract

The food insecurity problem is closely related to poverty. One of the communities belonging to the lower middle class in Indonesia is Fishermans. Stunting toddler is one of the chronic nutritional problems caused by low access to and affordability of food. Food and nutrition security is a unity, where nutrition is a very important element in improving the life quality of the population. The purpose of this study was to analyze the relationship between family characteristics, toddler characteristics, and food security with the incidence of stunting in toddlers. This research is included in the cross-sectional study design. The research sample was 87 fisherman households in the Ngemplakrejo Village, Pasuruan City, which were randomly selected using simple random sampling. Data were analyzed using chi-square correlation tests. The results showed that the stunting prevalence was still high at 43.7%. In addition, families in the category of severe food insecurity were also found, namely 16.1%. Based on the study results, there was a relationship between household food expenditure (p=0.027), birth body length (p=0.027), exclusive breastfeeding history (p=0.034) and household food security (p=0.000) with stunting in toddlers. The conclusion of this study is stunting in toddlers can occur due to factors such as family characteristics, toddler characteristics, and food security. This study recommends increasing in food security by paying attention to the adequacy of family food needs through coping strategy, household expenditure by prioritizing toddler nutrition and increasing household food security by providing training and skills in diversification of catch products and productive businesses.
Understanding spices and herbs as source food of potassium (macromineral): How does the cooking method influence it? Farapti, Farapti; Firda Prasetyo, Aghnaita; Furqonia, Annisaa Wulida; Majid, Hazreen Abdul
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1052

Abstract

Population studies reported that most of the world's population consume an amount of potassium that falls below the recommended intake levels. The most prominent source of potassium are fruits, vegetables, and nuts. However, there is still limited study that shows spices and herbs (SH) contain high potassium. Potassium is a nutrient that is intimately linked to diet quality; however, the cooking process of SH frequently results in a reduction of its nutrient. This study is a literature review based on an electronic database concerning the nutritional content and the effect of cooking on the content of macromineral’s in SH. The data presented in this study were derived from Indonesian and United States food composition databases. The study found that SH mostly contains potassium in the category of medium to very high, as well as low sodium. The highest potassium content is found in turmeric, which is 2,080 mg/100 g. SH have long been used for culinary and medicinal purposes that require cooking methods, although the cooking process (dry heat cooking and moist heat cooking) affects the micromineral content in SH, especially moist heat cooking (steaming, blanching, and boiling), which significantly reduces potassium content. A comprehensive review of the extant literature in the field has confirmed that SH contains high potassium content and cooking process can decrease its potassium content. It is necessary to conduct further experimental research to prove potassium content of SH and the effect of other cooking processes on macromineral content in SH.
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 anggy febriyanti Anisah Nur Fitria Annis Catur Adi Annisaa Wulida Furqonia Aprilia Kusumawardhani Ardiani, Safirah Dina Astutik, Erni Atika Anif Prameswari Aziz Nashiruddin Habibie Aziz, Saidatul Afzan Abdul Azmy, Ulul Bella Putri Lanida Bibit Mulyana Christiwan, Chyntia Apris Chusnul Fadilla Cintadea Herviana Damai Arum Pratiwi Daud, Zulfitri ‘Azuan Mat Delia Galina Putri Desy Dwi Anugraheni Devi Puspasari Dewi, Hikmiyah Harisma Dhandapani, Shanthi Diani Zafira Dianis Wulan Sari Dicky Andhyka Priambudi Dominikus Raditya Atmaka Elkarima, Edna Emyr Reisha Ishaura Endah Budi Permana Putri Fadilla, Chusnul Fathrizqita Aghnia Raudhany Fermeza, Ratu Dien Prima Fifin Triana Enita Setyaningsih Fika Kharisyanti Firda Prasetyo, Aghnaita Fitri Firdausil Ma&#039;wah Fitrotul 'Aini, Nauvila Furqonia, Annisaa Wulida Galang Panji Islamy Hadina Habil Hadyandiono, Chrisna Nur Hari Basuki Notobroto Hari Basuki Notobroto Harun Kurniawan Haryana, Nila Reswari HENI RACHMAWATI Himatul Muhimah Hosniyah Firdausiyah Safraji I Gusti Agung Putu Mahendra Ines Aulia 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 Kayla Lalintang Ramadhina Koesoemo, Rizki Fitryasari Patra Kuppusamy, Balu 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 Muji sulistyowati Muthmainnah Muthmainnah Neisya Pratiwindya Sudarsiwi Nizamuddin, Mohammad Nazrin Nor, Norfezah Md Norfezah Md Nor Nur Arifah Astri 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 Puspasari, Devi Putri Hersya Maulia Putriliana, Salma Chesa Qayra Syifadhiya Qizza Salsabila Rachmah, Qonita Rahmadiana, Wahyu Rasyidah, Amira Farah Retno Adriyani Retty Anisa Damayanti Rifqi, Niken Yunia Rosalinda, Silvia Safaryna, Alifia M Salsabila Meivitama Arsanti Salsabila Rahma Kusumadewi Salsabila, Annisa Clara Sari, Afifah Nurma Savitri Sayogo Savitri Sayogo Savitri Sayogo Shah, Dianna Suzieanna Mohamad Shanthi, Dhandapani Shanty Oktavia Sheila Amara Putri 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 Yasmin Halim Bahasuan Yuli Puspita Devi Yulis Setiya Dewi Zaenal Abidin Zahra Aillsa Zulkarnain Zean, Gabriel