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All Journal Argipa (Arsip gizi dan Pangan)
Nur Setiawati Rahayu
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Health Professions Medicine & Pharmacology Public Health

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HUBUNGAN POLA KONSUMSI GLUTEN DAN KASEIN, KEPATUHAN DIET GLUTEN FREE CASEIN FREE (GFCF) DENGAN PERILAKU AUTIS DI RUMAH AUTIS BEKASI Wahyu Permata Sri Tunggal Djati; Ahmad Faridi; Nur Setiawati Rahayu
ARGIPA (Arsip Gizi dan Pangan) Vol 2 No 2 (2017)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.422 KB)

Abstract

The prevalence of autism children is increasing, around 2013, it is estimated that peoplewith autism in the world reach 1 per 160 children or around 0.3%. There are two types ofprotein that need to be avoided by children with autism, namely gluten and casein. Thegeneral objective of this study was to determine the relationship between gluten and caseinconsumption patterns, compliance of the Gluten Free Casein Free (GFCF) diet with autisticbehavior in Autism Home, Bekasi. The subject of the study was autism children at the BekasiAutism House, which numbered 25 children. The study was conducted using a cross sectionaldesign. Data collection on gluten and casein consumption patterns and GFCF dietarycompliance using Food Frequency Questionnaire (FFQ), while data on autistic behavior werecollected using the CARS2-ST ST (Childhood Autism Rating Scale 2 – Standard Version) questionnaire. The results showed that more than half the number of samples had a rare pattern of consumption of gluten and casein. As many as 88% of the samples did not adhereto the GFCF diet and 76% of the samples had severe autistic behavior. The chi-square testresults showed that there was a correlation between gluten consumption patterns and GFCFdiet compliance with autism behavior (p-value <0.05).
Formulation of high potassium and fiber snack bar based on seaweed, kepok banana, and mocaf flour as an alternative snack for hypertension patients Indah Kusumaningrum; Nur Setiawati Rahayu
ARGIPA (Arsip Gizi dan Pangan) Vol 3 No 2 (2018)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.563 KB) | DOI: 10.22236/argipa.v3i2.2465

Abstract

Hypertension is a case that affects many elderly people, this disease can interfere with the functioning of other organs, especially vital organs such as the heart and kidneys. According to prevalence data, hypertension patients in Indonesia were 26.5 percent. Patients exposed to this case at the age of ≥18 years were 25.8% and patients who have normal blood pressure and take hypertension medication were 0.7% (Riskesdas, 2013). Hypertension sufferers are advised to reduce sodium and saturated fat intake and increase potassium intake. Seaweed and kepok banana are foods that have high potassium content. Seaweed and mocaf also have high fiber content. So that these materials can potentially be developed into raw materials for making alternative food products for people with hypertension. The research was conducted in two stages, the first phase of the research was seaweed extraction and the manufacture of kepok banana flour. The second phase of the study was a formulation of fortified snack bar with composite flour (seaweed flour, kepok banana flour, and mocaf) obtained in the first stage. Then sensory analysis included hedonic test. The most preferred formula for panelists was formula 3, both in aroma, taste, and texture with a mixture of 75% composite flour and nutritional content in 100 grams containing calories around 307.70 kcal. The content of fiber per 100 gram of snack bar was about 8.44 gram and potassium was and 430.11 mg. Keywords: Snack Bar, Hypertension, Composite Flour, High Dietary Fiber, High Potassium
Hubungan Kualitas Makanan dan Tingkat Stres dengan Sisa Makanan Lunak pada Pasien Rawat Inap di Rumah Sakit Karya Medika Tambun Sifa Balaga; Sri Iwaningsih; Nur Setiawati Rahayu
ARGIPA (Arsip Gizi dan Pangan) Vol 6 No 1 (2021)
Publisher : UHAMKA PRESS

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Abstract

Food waste is the volume or percentage of food that is not consumed and discarded as waste and is an impotant indicator to evaluate the effectiveness of food management and food service, as well as food patients food intake. Many factors cause food waste in patients in hospitals, incluiding psychological condition, age, type of disease, appearance of food, taste of food, etc. This study aims to determine the relationship betweenfood quality and stress levels with soft food waste in hospitalized patients in Karya Medika hospitals. This study was analytical with a cross sectional design. Sampling using purposive sampling technique consisting of 32 patient who received soft food. Data taken includes patient characteristic, food quality data, patient stress level data and patient soft food waste data. Processing data in this study using software with Chi Square. The results showed that the average residual food of respondents was as much as 12,7%. Statistical test results showed that there was no relationship (p = 0,152) between the appearance of food with leftovers from soft food. There was a relationship between food taste (p = 0,047) and stress level (p = 0,023) with soft food waste at Karya Medika Tambun Hospital . Keywords: food waste, food appereance, taste of food, stress levels.
Co-Authors Ahmad Faridi INDAH KUSUMANINGRUM Sifa Balaga Sri Iwaningsih Wahyu Permata Sri Tunggal Djati