cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Debby Endayani Safitri
Contact Email
debby_endayani@uhamka.ac.id
Phone
+62858-8334-0813
Journal Mail Official
argipa@uhamka.ac.id
Editorial Address
Kampus UHAMKA Limau lantai 3, Jalan Limau II, Kramat Pela, Kebayoran Baru, Jakarta Selatan.
Location
Kota adm. jakarta timur,
Dki jakarta
INDONESIA
Argipa (Arsip gizi dan Pangan)
Published by Universitas Muhammadiyah Prof. Dr. Hamka
ISSN : 25022938     EISSN : 2579888X     DOI : https://doi.org/10.22236/argipa.v4i2
Core Subject : Health,
Health Professions Medicine & Pharmacology Public Health
ARGIPA (The Archive in Food and Nutrition), is a Scientific Journal Publisher which disseminates the knowledge and scientific nutritional science research in the field of Clinical Nutrition, Community Nutrition, Food Service Management, and Food Science. ARGIPA is also collaborating with experts in receiving articles to be reviewed and is written in both Indonesia or English. All of the issues require containing a new aspect or information in nutritional science research.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 6 Documents
 1 
Search results for , issue "Vol 10 No 1 (2025)" : 6 Documents clear
Daya terima sensori sprinkle berbahan dasar ikan gabus, kacang hijau dan labu kuning untuk mencegah stunting pada balita Lusiana, Sanya Anda; Sirait, Rosmaida; Kadiwaru, Since; Rosmiati, Risti
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 1 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i1.14478

Abstract

Stunting remains a significant nutritional challenge in Indonesia, particularly in Papua, where the prevalence reached 24.8% in 2023. Developing nutrient-rich local food products is one approach to combating stunting. This study aimed to evaluate the sensory acceptability of sprinkles made from snakehead fish, mung beans, and pumpkin as a preventive measure against stunting in toddlers. The sprinkle product was formulated using various combinations of snakehead fish flour, mung beans, and pumpkin, and its acceptability was assessed through hedonic testing by semi-trained panelists. The results indicated that the F25 formula (45 g snakehead fish, 30 g mung beans, 10 g pumpkin) received the highest score for taste attributes and was selected as the preferred formula. This formula is expected to be further developed as a functional food product that can contribute to the prevention of stunting in toddlers in Indonesia by increasing protein intake and other essential nutrients.
Potensi Es Krim Klorofil Daun Suji (Plomele angustifolia) sebagai Pangan Fungsional Nugraheni, Oktina; Mustofa, Akhmad; Jokopriyambodo, Wahyu; Puyanda, Irvia Resti
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 1 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i1.15448

Abstract

Ice cream is one of the dairy products favored by all because of its sweet and delicious taste for dessert. Suji leaves are plants that are spread in Indonesia, chlorophyll in suji leaves can be used as a natural colorant and source of antioxidants. The purpose of this study was to determine the physical and chemical properties of ice cream with the addition of suji leaf chlorophyll extract. This study used a completely randomized design (CRD) with 2 factors, namely the first factor of adding chlorophyll extract (A1 = 0.1%, A2 = 0.15%, A3 = 0.2%) of suji leaves and the second factor of adding full cream milk powder with various brands (B1, B2, and B3). The parameters measured were overrun, melting speed, color, total sugar, soluble protein, total fat, antioxidant activity, and total chlorophyll. The results showed that the best formulation based on the highest antioxidant activity was A2B3 formulation with antioxidant activity of 52.61%, total fat 6.71%, soluble protein 37.96 mg BSA/ml, total sugar 1,649.76 mg glucose/ml, total chlorophyll 0.93 mg/L, color (L*: 71.84; a*: -8.54; b*: 9.80), overrun 13.48%, and melting speed 16 minutes. Ice cream with the addition of suji leaf chlorophyll extract has a potential as functional food
Hubungan status anemia, status gizi, dan faktor stres dengan siklus menstruasi pada remaja putri di Fakultas Kesehatan Masyarakat Universitas Ahmad Dahlan Amanda, Baiq Haura Resti; Utami, Nurul Putrie
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 1 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i1.17416

Abstract

Adolescent girls are vulnerable to various health problems, one of which is menstrual cycle disturbances, affecting 11.7% of this population. These disturbances can be physiologically caused by several factors, such as anemia, nutritional status, and stress levels. This study aimed to identify the risk factors associated with menstrual cycle irregularities, focusing on anemia, nutritional status, and stress among students at the Faculty of Public Health, Universitas Ahmad Dahlan (FKM UAD). This research employed an observational approach with a cross-sectional design. A total of 100 participants were selected using purposive sampling. The instruments and tools used included the Easy Touch GcHb device, a body fat analyzer, the DASS-42 questionnaire, and a menstrual cycle questionnaire. The data were analyzed using the Chi-square statistical test. The results showed that 23% of the subjects experienced menstrual cycle irregularities. Additionally, 22% were found to be anemic, 64% had a normal nutritional status, and 79% of the subjects were classified as experiencing stress. The Chi-square analysis revealed a statistically significant association between anemia and menstrual cycle irregularities (p=0.024; OR: 3.16). However, no significant association was found between nutritional status or stress levels and menstrual cycle irregularities (p=0.913; p=0.388, respectively). In conclusion, anemia was found to be associated with menstrual cycle irregularities among adolescent girls at FKM UAD. Meanwhile, nutritional status and stress levels were not significantly associated with menstrual cycle disturbances.
Karakteristik bakso tempe dengan penambahan tepung kulit bawang merah (Allium cepa L.) sebagai pangan fungsional Setiawan, Sia, Clarissa Eleora; Dewi, Lusiawati
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 1 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i1.18270

Abstract

As public awareness of the importance of health continues to grow, the demand for functional food products is also increasing. Red onion skins, often discarded as waste, are rich in antioxidants, while tempeh serves as a high-quality source of plant-based protein. These two local ingredients hold great potential for the development of diversified meatball products, appealing to a wide range of consumers, including vegetarians. This study aimed to evaluate the characteristics of tempeh-based meatballs enriched with red onion skin flour, focusing on consumer-preferred formulations, nutritional value, and functional food potential. A Completely Randomized Design (CRD) was employed with four treatment groups (0 g, 1.5 g, 3 g, and 4.5 g of red onion skin flour) and three replications. The addition of red onion skin flour significantly affected the color of the tempeh meatballs (p < 0.05). The optimal formulation was identified as F3, which contained 3 grams of red onion skin flour. This formulation received the highest average sensory scores: color (3.88), aroma (3.28), taste (3.44), and texture (3.24). Furthermore, the best formulation met the Indonesian National Standard (SNI 01-3820-2014) and demonstrated promising nutritional and functional properties, including antioxidant activity of 41.06%, protein content of 16.92%, moisture content of 35.82%, and ash content of 1.14%.
Telaah pustaka kebiasaan makan di Benua Asia termasuk Indonesia: Implikasi terhadap status gizi, epigenetik dan kesehatan Wityadarda, Carissa; Amanda, Nadia; Immanuella, Ester Hanantika; Nurfadhilah, Andisa Alfani; Anita, Meliana Tri; Rahardianti, Syifha Nur Sallyima; Febrianti, Tamara Denisa; Siregar, Sarah Damayanti; Kinasih, Teresa Ester Sekar; Morin, Abigael Lauce; Dewi, M Falah Putra; Berliana , Yuli
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 1 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i1.18295

Abstract

Dietary habits in Asia, including Indonesia, are shaped by culture, tradition, and the ongoing influence of modernization. Modernization has led to a shift from traditional diets toward the consumption of processed foods high in calories, fats, and sugars, increasing the risk of degenerative diseases such as obesity, diabetes, and cardiovascular disorders. These dietary changes also affect nutritional status and can influence gene expression through epigenetic mechanisms and genetic variation among individuals. This  tudy aims to examine dietary patterns in Asian populations and their implications for nutritional status and health through the lens of epigenetics, nutrigenomics, and nutrigenetics. This study employed a narrative literature review using a qualitative-descriptive approach. Scientific articles were gathered through Google Scholar in October 2024 using a combination of English and Indonesian keywords such as “eating habits in Asia”, “Asian dietary pattern”, “Indonesian food culture”, “epigenetics and nutrition”, “nutrigenomics in Asia”, and “nutrigenetics population”. The process involved four systematic steps: article identification, selection based on inclusion and exclusion criteria, data extraction, and thematic analysis based on geographic regions. The results show that culture and modernization significantly influence dietary patterns in Asia. Additionally, bioactive compounds found in traditional Asian foods have the potential to modulate gene expression, and genetic variations among populations may lead to different responses to the same dietary intake. This review highlights the importance of culturally tailored nutrition education and the need for population-based nutrigenetic research.
Pemanfaatan buah campolay (Pouteria campechiana) dalam meningkatkan kualitas wajit cililin Wikanta, Wiwi; Juniawan, Mulya Fitrah; Mardiyah, Siti
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 1 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i1.18653

Abstract

Wajit Cililin is one of the traditional foods typical of the Cililin Region in West Java. The making of wajit can be varied by adding fruits, such as Campolay Fruit. The use of Campolay Fruit (Pouteria campechiana) in making wajit has never been done before. The purpose of this study was to determine the organoleptic value and nutritional content of Wajit Cililin with the addition of Campolay Fruit (Pouteria campechiana). The study was conducted using an experimental method at the East Java Health Laboratory (Labkesda) and the Medical Laboratory Technology Lab, Muhammadiyah University of Surabaya. Organoleptic data were collected from 20 panelist selected by accidental sampling consisting of men and women aged 17-65 years. Organoleptic and nutritional data were analyzed descriptively. The results showed that panelist really liked the organoleptic in treatment III (wajit with the addition of 200 g Campolay fruit) with an average value of 3.31 (very much like). The nutritional content showed an increase in the addition of 200 g of Campolay Fruit with nutritional values ​​including Calories, Carbohydrates, Fat, Protein, Calcium, β-Carotene, and Vitamin C respectively, namely 262.47 Kcal, 50.62 mg, 5.15 mg, 3.41 mg, 642.85 mg, 1,600 ppm, and 17.5 mg. The results of this study can be concluded that the use of Campolay Fruit (Pouteria campechiana) can improve the quality of Wajit Cililin, both in terms of organoleptic value and nutritional content.

Page 1 of 1 | Total Record : 6

 1 

Filter by Year

2025 2025


Reset
Filter By Issues
All Issue Vol 10 No 2 (2025) Vol 10 No 1 (2025) Vol 9 No 2 (2024) Vol 9 No 1 (2024) Vol 8 No 2 (2023) Vol 8 No 1 (2023) Vol 7 No 2 (2022) Vol 7 No 1 (2022) Vol 6 No 2 (2021) Vol 6 No 1 (2021) Vol 5 No 2 (2020) Vol 5 No 1 (2020) Vol 4 No 2 (2019) Vol 4 No 1 (2019) Vol 3 No 2 (2018) Vol 3 No 1 (2018) Vol 2 No 2 (2017) Vol 2 No 1 (2017) Vol 1 No 2 (2016) Vol 1 No 1 (2016) More Issue