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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 2 (2018)" : 6 Documents clear
Asupan energi dan konsumsi makanan ringan berhubungan dengan kejadian gizi lebih pada remaja di SMA Islam AL-AZHAR 1 Jakarta Waode Nurhafiza Indah Mukhlisa; Leni Sri Rahayu; Mohammad Furqan
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 (193.794 KB) | DOI: 10.22236/argipa.v3i2.944

Abstract

Overweight can be one of some reasons that cause non-infectious diseases. It is caused by there is no balancing between their energy intake, snack and flavored drink consumption. This study aims to determine the relation of energy intake, consuming some snacks and sweet drinks with the case of overweight in adolescents was aged between 16-18 years old at SMA Islam Al-Azhar 1 Jakarta. This research used cross-sectional design with proportionate stratified random sampling. Number of subjects in this study was 120 adolescents, mostly boys. The result of this study showed most of subjects were having nutritional excess status overweight (50,8%), excessive energy intake (60%), excessive snack consumption(52,5%), and appropriate flavored drink consumption (55,8%). Chi-square test showed there was a relation between energy intake (p<0,05) and snack consumption (p<0,05) with overweight. There was no relation between flavored drink consumption with overweight (p>0,05).
The effect of food label literacy education on high school students’ knowledge Debby Endayani Safitri; 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 (157.306 KB) | DOI: 10.22236/argipa.v3i2.1667

Abstract

Nutrition fact is one of the packaged food label components that can show the nutritional content of food. The ability to read food labels is expected to increase the awareness of school children about the nutritional content of packaged foods so that students become more selective in choosing food and drinks. This study aimed at measuring the changing in the student’s nutrition knowledge after given the intervention. This study used pre-experimental design (one-group pretest-posttest design) held in June 2018. Subjects were 159 students of 7th and 8th grade of Teratai Putih Global Islamic High School. Data was tested by paired t-test to know the difference of subject’s knowledge after and before intervention. The subject’s scores were improving from 1.03 to 2.11. There was difference of knowledge between pre and post intervention (p<0,01).
Penggunaan Tepung Daun Kelor pada Pembuatan Crackers Sumber Kalsium Yustika Fahreina Mazidah; Indah Kusumaningrum; Debby Endayani Safitri
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 (241.374 KB) | DOI: 10.22236/argipa.v3i2.2462

Abstract

Moringa oleifera is one of the green vegetables rich in nutrients and began to be developed in processed food products. The purpose of this study was utilize Moringa oleifera leaves as processed foods that can be consumed as snack by teenagers, helping to fulfill their nutritional needs. This study used a randomized experimental design one factorial with two repetitions. The substitution level of Moringa Leaf flour in the making of crackers were F0 (100:0), F1 (90:10), F2 (85:15), and F3(80:20). The best Moringa leaf crackers was determined by hedonic test with semi-trained panelists. Analysis of data used Kruskall Wallis test, followed by Mann Whitney test. It was known that the higher level of Moringa leaves flour substitution the lower level of panelists’s acceptance (color, texture, flavor, and aroma). The selected product was F1, had a brownish-green color, crispy texture, unbitter taste, and normal aroma. This cracker, per 100 g, contained energy 456.1 kcal, 67.1 g of carbohydrates, 8.9 g proteins, 16.9 g fats, 3.05 mg irons, and 324 mg calcium. The selected crackers can be claimed as snack of calcium source. Keywords: Moringa Oleifera, Moringa Leaf Flour, Moringa Leaves Crackers, Calcium, Iron.
Compliance of iron tablets consumption related to anemia status in pregnant women in Cikarang Health Center Bekasi Fiqriah Ayu Awalamaroh; Leni Sri Rahayu; Indah Yuliana
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 (201.45 KB) | DOI: 10.22236/argipa.v3i2.2464

Abstract

Anemia in pregnancy is one of the national problems that reflects the value of the socio-economic welfare of the community which also influences the quality of human resources. Factors that can influence the emergence of anemia among pregnant women include socioeconomic, knowledge, frequency of antenatal care visits, maternal age, distance of pregnancy, parity, infectious diseases, lack of consumption of iron, folic acid, vitamin B12, chronic bleeding, nutritional status, diet, compliance to consume Fe tablets, impaired absorption of iron in the body, and gestational age. The purpose of this study was to determine the association of food sources of Fe consumption, compliance to consume Fe Tablets and knowledge about anemia with anemia status in pregnant women. This research used cross sectional design. The number of samples in this study were 51 pregnant women with gestational age ≥ 36 weeks. Analysis of this research data used Fisher’s Exact. The results of statistical tests showed that there was a significant relationship between compliance to consume Fe tablet adherence to taking Fe tablets (p=0,000) and anemia status in pregnant women gestational age ≥ 36 weeks. Meanwhile, the consumption of Fe (p > 0,05) and knowledge about anemia (p > 0,05) had no significant relationship with anemia status in pregnant women ≥ 36 weeks. Thus, the level of compliance with Fe tablet consumption needs to be maintained and improved. Pregnant women still need to be educated about anemia, the effects and food sources of Fe that should be consumed during pregnancy, so that the level of knowledge can increase. Keywords: Anemia, Compliance of Iron Tablet Consumption, Knowledge, Pregnant Women
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
Sensitivity and specificity of waist to height ratio in obesity Tysa Runingsari
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 (178.482 KB) | DOI: 10.22236/argipa.v3i2.3632

Abstract

The most recommended obesity measurement is using the Body Mass Index (BMI) method as a gold standard in predicting obesity and the risk of illness. Another alternative method which can also be used is Waist-to-Height Ratio (WHtR). Somehow, lack of sensitivity and specificity data comparison between WHtR and BMI is still remaining unknown. Therefore, the purpose of this study was to determine the sensitivity (Se) and specificity (SP) WHtR and BMI against the risk of obesity in adults. The design of this study was cross sectional. The subjects of the study were Nutrition Sciences students of Diponegoro University which amounted to 50 people with age range 19-39 years. The sampling technique used was purposive sampling. The data obtained then tested normality with Kolmogorov-Smirnov test which then continued with sensitivity test and specificity by using Receiver Operator Characteristic Curve (ROC). The results of this study showed a sensitivity value of 100% and a specificity of 59,52% for the measurement of the Waist-to-Height Ratio (WHtR). The AUC value of this WHtR indicated that the WHtR measure was very good (0,960) to detect the risk of obesity. WHtR has excellent ability and is as good as BMI in detecting obesity. The WHtR method can be used as an alternative method used in classifying obesity, especially central obesity. Keywords: BMI, Sensitivity and Specificity, WHtR

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