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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 2 No 2 (2017)" : 6 Documents clear
PENGETAHUAN GIZI IBU, POLA MAKAN, ASUPAN ZAT GIZI DAN STATUS GIZI ANAK DENGAN AUTISM SPECTRUM DISORDER (ASD) Redy Sopiandi
ARGIPA (Arsip Gizi dan Pangan) Vol 2 No 2 (2017)
Publisher : UHAMKA PRESS

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Abstract

Implementation of gluten-free casein-free diet considered to alleviate the condition ofchildren with autism. However, this diet began to be associated with a risk of overweight inchildren with Autism Spectrum Disorder (ASD). The general objective of this study was todetermine the relationship between maternal nutritional knowledge, diet, energy intake andmacro-nutrients with the nutritional status of children with autism in the School of CitraAnindya Bintaro, South Tangerang. In this study, the method used was the cross sectionaldesign. Sampling method with purposive sampling with the total number of subjects were 32.Data analysis technique with Chi-Square statistical test. Based on this research, there wassignificant correlation (p<0,05) between diet, energy intake, and fat intake with nutritionalstatus of autism children. There was no significant correlation (p>0,05) between maternalnutritional knowledge, protein intake and carbohydrate intake with nutritional status ofchildren with autism.
PENGARUH EDUKASI GIZI TERHADAP PENGETAHUAN GIZI, SIKAP, DAN POLA MAKAN PADA PASIEN DIABETES TIPE 2 DI PUSKESMAS KECAMATAN CIRACAS Nindy Apriliani Putri; Pritasari Pritasari
ARGIPA (Arsip Gizi dan Pangan) Vol 2 No 2 (2017)
Publisher : UHAMKA PRESS

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Abstract

A good diet is a key factor in the handling of patient with Diabetes Mellitus (DM).Selection of the right foods can help controlling blood sugar. Consumption of foods with highfiber and low glycemic index can help controlling blood glucose levels in diabetic patients.Education is a way to improve the life quality of patients with DM. In this study, the methodused was the pre-experimental design with one group pre-test post-test and given nutritioneducation to patients with nutritional counseling using booklet media “High Fiber Diet andLow Glycemic Index” was expected can change the nutritional knowledge, attitude, and dietin patients with DM. Sampling method with purposive sampling with the total number ofsubjects were 66. Data analysis techniques with statistical test paired T-test. Based on thisresearch, it was known that there were significant differences in nutritional knowledge,attitudes, and a diet based on amount of the fiber intake and glycemic index food mix (p<0.01) between pre and post intervention of nutrition education.
HUBUNGAN ASUPAN ZAT GIZI, POLA MAKAN DAN PENGETAHUAN GIZI DENGAN STATUS GIZI SANTRI DI PONDOK PESANTREN YATIM AT-THAYYIBAH SUKABUMI Endah Nurwulan; Muhammad Furqan; Debby Endayani Safitri
ARGIPA (Arsip Gizi dan Pangan) Vol 2 No 2 (2017)
Publisher : UHAMKA PRESS

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Abstract

Nutritional problems are complex that are influenced by direct and indirect factors.Nutrition intake, food pattern, and nutritional knowledge are factors that affect nutritionindirectly. Adolescents require good nutrition intake because at that time they areexperiencing growth both physically and physiologically, so inadequate intake will lead toslow growth. This study aimed to determine the relationship between nutrient intake, foodpattern, and nutritional knowledge with the nutrition status of santri at the At-ThayyibahIslamic Orphan Boarding School in Sukabumi. The study design in this study was crosssectional and the sampling technique used was purposive sampling with a total of 76 subjectsaged 13-18 years. From this study there was no significant relationship between nutrientintake (p> 0.05), diet (p> 0.05) and nutritional knowledge (p> 0.05) with nutritional status.
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

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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).
KERAGAMAN KONSUMSI PANGAN SEBAGAI FAKTOR RISIKO STUNTING PADA BALITA USIA 6-24 BULAN Mira Wantina; Leni Sri Rahayu; Indah Yuliana
ARGIPA (Arsip Gizi dan Pangan) Vol 2 No 2 (2017)
Publisher : UHAMKA PRESS

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Abstract

Stunting is a problem of chronic undernourishment caused by the intake of nutrientsquality and food diversity. The purpose of this research is to know the relationship diversityof food consumption with stunting on toddler age 6-24 months. The methodology used isdescriptive qualitative approach. The design in this study was a crosssectional study. Thesample in this research totalled 82 toddlers aged 6-24 months. Data collection was conductedin the village of Cimayang. Data analysis technique used was chi square. The results showedthere was a relationship between parenting, complementary feeding breast milk, hygiene andsanitation practices, and the diversity of food consumption with stunting on toddler age 6-24months (p-value 0.015). The more food consumption diversity, will be the better quality ofnutrition value. Education about the diversity of food consumption is needed, especially tomothers with toddlers.
PEMANFAATAN SARI KELAPA SAWIT (ELAEIS GUINENSIS JACQ) PADA PEMBUATAN COOKIES SEBAGAI MAKANAN TINGGI PRO VITAMIN A (β-KAROTEN) Innaddinnulillah Innaddinnulillah; Mira Sofyaningsih
ARGIPA (Arsip Gizi dan Pangan) Vol 2 No 2 (2017)
Publisher : UHAMKA PRESS

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Abstract

Beta-carotene in the recipes modification such as biscuits and noodles usually use grainypalm oil and red palm oil. The utilization of beta-carotene in the form of palm extract to modify therecipes of making cookies has not been done. This study aimed to produce high provitamin A (β-carotene) cookies using palm juice. The treatment of research was the comparison of margarine andpalm juice in the cookies: F0 (1:0), F1 (1:1) F2 (1:3) F3 (0:1). The determination of the best palmjuice cookies was by using hedonic test with semi-trained panelists. Data analysis used theANOVA test, if the p-value was <0.05 the test was continued by Duncan test. The childrenacceptance to the best palm juice cookies compared to control cookies were analyzed by Friedmantest. The result of this research the addition of water in making the best palm juice showed 100 ml / 500 grams of palm fruit. ANOVA test results the addition of palm juice was significantly affectedon the quality of the color and texture of cookies. At the same time, there was no significant effect onthe quality of taste and aroma of cookies. The results of ANOVA test to hedonic test was theaddition of palm juice gave a significant effect on the acceptance of color, aroma, taste, and textureof cookies. The best formula was cookies with formula 1 (1:1) which had a high average of 3,8 onhedonic test. The best palm juice cookies with 30 grams of serving size contain 152 kcal energy,8,16 grams fats, 1,84 grams protein, 18 grams carbohydrates, and 4020 μg β-carotene per serving.The cookies can be claimed as high β-carotene cookies.

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