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Debby Endayani Safitri
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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 3 No 1 (2018)" : 6 Documents clear
MIKROENKAPSULASI EKSTRAK KULIT BUAH NAGA MERAH DENGAN TEKNIK SPRAY DRYING Mira Sofyaningsih; Iswahyudi Iswahyudi
ARGIPA (Arsip Gizi dan Pangan) Vol 3 No 1 (2018)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (323.223 KB) | DOI: 10.22236/argipa.v3i1.2376

Abstract

The use of synthetic food coloring and food coloring that are prohibited, because they have an adverse effect on health, is still prevalent in food and beverage production. Red dragon fruit skin which has been a waste can be used for the production of natural dyes because the proportion of the skin is quite large and contains anthocyanin pigments. The purpose of this study was to study the microencapsulation method of red dragon fruit peel extract using maltodextrin DE10-12 with spray drying technique. The spray drying process was carried out at an inlet temperature of 150-160ºC and outlet temperature of 70-80ºC and DE10-12 maltodextrin concentration of 10, 15, and 20%. From the results of the study, it was known that the concentration of 20% has the highest yield (40.59%), the lowest water content (4.67%), and the highest brightness level (76.77). Keywords: Lightness, Microencapsulation, Moisture Content, Red Dragon Fruit Skin, Yield
ANALISIS KANDUNGAN ZAT GIZI MAKRO DAN DAYA CERNA PATI SNACK BAR TUJOGUNG (TEPUNG UBI JALAR ORANYE DAN JAGUNG) SEBAGAI ALTERNATIF MAKANAN SELINGAN PENDERITA DIABETES TIPE 2 Ika Rahmawati
ARGIPA (Arsip Gizi dan Pangan) Vol 3 No 1 (2018)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.211 KB) | DOI: 10.22236/argipa.v3i1.2445

Abstract

Diabetes mellitus is a group of symptoms that arise in a person experiencing an increase in blood glucose levels. Blood glucose levels can be controlled through the consumption of foods with low glycemic index and food with slowly digestible starch. The purpose of this research was to know the influence of the use of orange sweet potato flour and corn in the processing of snack bar towards macronutrients and slowly digestible starch for diabetics type 2. This research used a randomized experimental design (CRD) one variable. This research used orange sweet potato flour and corn with three ratios (25:75, 30:70, and 35:65). Hedonic test and hedonic quality test with semi-trained panelists were used to determine the selected products. Data analysis using a nonparametric test of Kruskal-Wallis resulted that the usage of the orange sweet potato flour and corn influenced the hedonic quality and hedonic of the snack bar (p<0,05). The chosen formula was a snack bar with formula 1 (25:75), which had the mean value of hedonic and hedonic quality of 3,4 and 3,7 respectively. The results of the chemical analysis of the selected snack bar were 53,4% moisture content, 2,1% ash levels, 9,3% protein, 8% fat content, and 27,3% carbohydrates. The selected snack bars continued digestible starch of 22,5%, this value was classified into the slowly digestible starch. Keywords: Corn, Orange Sweet Potato, Snack Bar, Starch Digestibility, Type 2 Diabetes
PENGARUH INTERVENSI PENYULUHAN GIZI DENGAN MEDIA ANIMASI TERHADAP PERUBAHAN PENGETAHUAN DAN SIKAP TENTANG ANEMIA PADA REMAJA PUTRI Sutrio Syakir
ARGIPA (Arsip Gizi dan Pangan) Vol 3 No 1 (2018)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (175.106 KB) | DOI: 10.22236/argipa.v3i1.2446

Abstract

Iron deficiency anemia is the most common problem in Indonesia. One of attempt to overcome the problem of anemia is through education using the animation so that the message will be longer and better to be remembered because it used more sense and a stronger impression. This research objective was to measure the influence of nutrition education with animation media on knowledge and attitude change about anemia of adolescence girls at high school in Bandar Lampung. This research was conducted at high school girls in Bandar Lampung City in May-September 2017. This research used Pre-experimental with a one-group pretest-posttest design. Paired t-test was done by analyzing the variable of knowledge and attitude, which is measured before and after given nutrition counseling with animation media. Data were collected using questionnaire and research subjects were 300 subjects. The results showed there was a change of knowledge and attitude score after the intervention was done by using animation media (p<0,05). Keywords: Knowledge, Attitude, Anemia, Animation Media
ASUPAN KARBOHIDRAT DAN PROTEIN BERHUBUNGAN DENGAN STATUS GIZI ANAK SEKOLAH DI SYAFANA ISLAMIC SCHOOL PRIMARY, TANGERANG SELATAN TAHUN 2017 Mutia Sari Parinduri; Debby Endayani Safitri
ARGIPA (Arsip Gizi dan Pangan) Vol 3 No 1 (2018)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.253 KB) | DOI: 10.22236/argipa.v3i1.2447

Abstract

Nutritional status in elementary student has influenced by the amount of nutrient intake. Many factors are influencing the nutritional status which were direct factors (nutrient intake and infectious diseases) and indirect factors (food safety, childcare patterns, healthy environment, and access to health services). This study aimed to determine the relationship between the consumption of fast food, calorie beverages, and nutrient intake with nutritional status of elementary student in Syafana Islamic School Primary conducted in October-November 2017. The study design was a cross-sectional with 175 subjects. Places and subjects were selected with proportional random sampling. Data were collected through anthropometric measurements, FFQ, recall 2 x 24 hours, and self-administered questionnaire. Questionnaires were given to subjects to know of characteristics student (gender and pocket money), fast food consumption, calorie beverages, and nutrient intake (energy and macronutrients), and nutritional status. Data were tested using statistical test chi-square. The result of the chi-square statistic test showed that was relation between carbohydrate intake (p<0.05) and protein intake (p<0.05) with nutritional status. There was no relationship between fast food consumption, calorie beverages (p>0.05), energy intake (p>0.05), and fat intake (p>0.05) with nutritional status.
Pemanfaatan Rumput Laut (Eucheuma cottonii) Menjadi Roti Tinggi Serat dan Yodium Puti Anggraini
ARGIPA (Arsip Gizi dan Pangan) Vol 3 No 1 (2018)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (222.306 KB) | DOI: 10.22236/argipa.v3i1.2921

Abstract

Vegetable and fruit consumption of Indonesian was still very low. This low consumption causes a lack of sufficient fiber to be recommended especially in the adult group. Seaweed is a local food that contains high fiber and iodine that is suitable to be used as processed food as an alternative to daily fiber intake. This study aimed to identify the utilization of seaweed into refined flour-based food with high-fiber and iodine. The levels used were 10% (931), 20% (875), and 30% (108), followed by an organoleptic test in semi-trained panelists to get the best bread formula. The yield of seaweed flour was 4,5% with the fineness level of 80 mesh. This study was an experimental utterly randomized design (CRD). Data was analyzed using ANOVA followed by Duncan’s Multiple Range Test. The best bread was then analyzed for proximate, total dietary fiber, and iodine. Dietary food fiber was analyzed using HPLC method. The results showed the most preferred seaweed bread was bread with 10% seaweed flour and 90% wheat flour. Final score for hedonic test was 32,33 and the results of the measurement of the overrun is 88,69%. The ANOVA test showed that there was a significant difference (p<0,05) on the texture, aroma, flavor, and color of seaweed flour bread with control bread. The total dietary fiber content was 12,56 grams/100 grams (12,56%) which had fulfilled the claim of high fiber (>6g/100g). The iodine content was obtained at 549,93 ppb or 54,99 mcg/100 grams and had fulfilled the claim of high iodine(>45mcg/100g).
Association between characteristic of breakfast menu with energy and macronutrient intake in Cadet of Sekolah Tinggi Penerbangan Indonesia Siti Hadianti
ARGIPA (Arsip Gizi dan Pangan) Vol 3 No 1 (2018)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (426.97 KB) | DOI: 10.22236/argipa.v3i1.2922

Abstract

Food intake compliance of STPI’s cadet has been provided by the dormitory manager. However, based on observations, there are complaints from the cadets about the taste of food on the breakfast menu that is often tasteless, its appearance looks pale and variations of food that has not been expected. The purpose of this study was to determine the relationship between appearance, taste, and variation of breakfast menu with energy and macronutrient intake of a cadet from Department of Aviation STPI Curug-Tangerang. Research conducted in February to March 2015. Design in this study was cross-sectional with 73 samples taken by simple random sampling. The result of statistical tests, using fisher's exact, showed no relationship between appearance, taste, and variation of breakfast food menu with energy and macronutrient intake.

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