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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 4 No 2 (2019)" : 6 Documents clear
Factors related to feeding of formula milk in infant 0-6 months in West Pamulang, Southern Tangerang City Osa Marfina Lova; Debby Endayani Safitri; Indah Yuliana
ARGIPA (Arsip Gizi dan Pangan) Vol 4 No 2 (2019)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (217.582 KB) | DOI: 10.22236/argipa.v4i2.1012

Abstract

Infant mortality according to WHO is caused by multifactors, one of which is the failure of exclusive breastfeeding. One of the factors causing failure in exclusive breastfeeding is formula feeding. This study uses a cross-sectional design to find out the factors related with the formula feeding of the infants aged 0-6 months. The subjects of this study were mothers who had babies aged 6-12 months with total number of 101 people. The factors studied were knowledge, age, occupation, education, number of children, access to information, family income, family support, childbirth assistance and the place of delivery. The results showed that there was a relationship between knowledge, age, access to information, family income, and family support with the formula feeding of the infants aged 0-6 months. Keywords: Exclusive breastfeeding, Formula Milk
The relationship of body shape perception, eating disorders, nutritional knowledge and food intake with nutritional status adolescent girls in Ayodya Pala Digahayu Ismayanti
ARGIPA (Arsip Gizi dan Pangan) Vol 4 No 2 (2019)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.83 KB) | DOI: 10.22236/argipa.v4i2.3829

Abstract

Youth groups who work as dancers are prone to malnutrition. The leaner body shape is considered to make it easier to move so that teens tend to limit food intake in order to achieve ideal body shape. The purpose of this study was to determine the relationship of perceptions of body shape, eating disorders, nutritional knowledge, and food intake with nutritional status in adolescent girls in Ayodya Pala. This research was conducted in May 2019 at the Ayodya Pala. The research was a cross-sectional study. This study used a total sampling technique, which means that the total population was the subject of research. The result showed that 58% of subjects had poor nutritional status, 50,8% of subjects had negative perceptions of body shape, 57,1% of subjects had eating disorders, 55,6% of subjects had less knowledge of nutrition. More than 50% of subjects were lack of energy and macronutrient intake. In conclusion, there was a significant relationship (p=0,000) between body shape perception, eating disorders, nutritional knowledge, and food intake with nutritional status. Keywords: Body Shape Perception, Food Intake, Eating Disorders, Nutritional Knowledge, Nutritional Status
Association of sodium and potassium intake, nutritional status, and physical activity with blood pressure in diabetes mellitus patients in Pesanggrahan District Health Center Ade Dwi Pangestu
ARGIPA (Arsip Gizi dan Pangan) Vol 4 No 2 (2019)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.722 KB) | DOI: 10.22236/argipa.v4i2.3875

Abstract

Diabetic patients have a 1,5 to 3 times higher risk of developing hypertension compared to non-diabetics. The proportion of hypertension in Indonesia in patients with DM is 51.8%. This study aims to determine the relationship between sodium and potassium intake, nutritional status, and physical activity with the incidence of blood pressure in DM patients in Pesanggrahan District Health Center. The study design used was cross-sectional, with a sample of 99 patients obtained from the purposive sampling method. The results showed that the average patient was 57 years old, female, and had been suffering from diabetes for five years. The average sodium and potassium intake are 2401 mg and 1460 mg respectively. The proportion of diabetic patients at the Pesanggrahan District Health Center who had high blood pressure was 83,8% and 78,8% of patients have central obesity, while 75,8% fall into the category of low physical activity. Based on the chi-square test, there is a significant relationship (p=0,000) between sodium intake, nutritional status, and physical activity with systolic blood pressure. There was a significant relationship between sodium intake, nutritional status, and physical activity with diastolic blood pressure (p= 0,000, 0,023, and 0,000). Keywords: blood pressure, diabetes mellitus, nutrient intake, nutritional status, physical activity
PEMANFAATAN TEPUNG PISANG KEPOK PUTIH DAN TEPUNG KACANG HIJAU DALAM PEMBUATAN CRISPY COOKIES SEBAGAI SNACK SUMBER SERAT DAN RENDAH NATRIUM Rahma Agniya Nugraha
ARGIPA (Arsip Gizi dan Pangan) Vol 4 No 2 (2019)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (580.907 KB) | DOI: 10.22236/argipa.v4i2.4037

Abstract

ABSTRAK Pola konsumsi masyarakat yang cenderung senang mengonsumsi makanan tinggi kalori, tinggi lemak, tinggi natrium, dan rendah serat dapat menjadi pemicu kejadian hipertensi. Pisang kepok putih dan kacang hijau merupakan pangan lokal yang banyak dibudidayakan di Indonesia dan bahan yang potensial dalam pembuatan snack sumber serat dan rendah natrium bagi penderita hipertensi. Tujuan penelitian ini adalah melakukan pemanfaatan tepung pisang kepok putih dan tepung kacang hijau dalam pembuatan crispy cookies sumber serat dan rendah natrium. Penelitian ini menggunakan rancangan acak lengkap (RAL). Terdapat 3 perlakuan penggunaan tepung pisang kepok putih dan tepung kacang hijau, yaitu dengan perbandingan 1 : 9, 2 : 8, 3 : 7. Analisis data menggunakan uji Anova, bila p-value <0,05 dilanjutkan dengan uji Duncan. Hasil uji sidik ragam pada uji mutu hedonik menunjukkan bahwa tidak ada perbedaan yang nyata penggunaan tepung pisang kepok putih dan tepung kacang hijau terhadap mutu aroma, rasa, dan tekstur crispy cookies. Hasil uji sidik ragam pada uji hedonik menunjukan bahwa tidak ada perbedaan yang nyata penggunaan tepung pisang kepok putih dan tepung kacang hijau terhadap aroma dan rasa, namun terdapat perbedaan pada tekstur crispy cookies. Berdasarkan penilaian uji organoleptik didapatkan produk crispy cookies terpilih yaitu F2 dengan perbandingan penggunaan tepung pisang kepok dan tepung kacang hijau 2 : 8. Produk crispy cookies terpilih dalam 100 gram mengandung energi 401,8 kkal, protein 18,7 g, lemak 9,2 g, karbohidrat 61 g, serat 6,8 g dan natrium 137,7 mg. Kata Kunci: crispy cookies, tepung pisang kepok putih, tepung kacang hijau, hipertensi
Relationship between macronutrient intake and physical activity with fitness on employees in Pandeglang Hospital Silvia Dwi Rahmawati
ARGIPA (Arsip Gizi dan Pangan) Vol 4 No 2 (2019)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (321.034 KB) | DOI: 10.22236/argipa.v4i2.4163

Abstract

ABSTRACT Physical fitness is the ability of one's body to do daily work without causing significant fatigue. Several factors related to fitness are nutritional status, level of physical activity, intake of macro nutrients, genetic makeup, age, sex, health status. The purpose of this study was to analyze the relationship between the level of energy sufficiency and macro nutrients, the level of physical activity with the level of fitness in Pandeglang District Hospital employees. The study design was cross sectional with 75 respondents and used a chi-square analysis test. There is no relationship between the level of energy sufficiency (p-value 1,000) the level of protein sufficiency (p-value 1,000), the level of fat sufficiency (p-value 1,000), the level of carbohydrate adequacy (p-value 0.768) with the fitness level of employees of Pandeglang District Hospital. There is a relationship between physical activity (p-value 0,000) with the fitness level of employees of Pandeglang District Hospital. Employees who have a sufficient level of energy and macro nutrients are on average have a less fitness level. Employees who have a mild level of physical activity tend to have less fitness. So it is necessary to monitor food intake, and the level of physical activity on employees. Keywords: Macro Nutrition Intake, Physical Activity, Fitness Level
Relationship between nutritional status, food intake, and sleep quality with blood pressure of member of Posbindu Mawar Kelurahan Kebayoran Lama Selatan Ropika Agatha
ARGIPA (Arsip Gizi dan Pangan) Vol 4 No 2 (2019)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.999 KB) | DOI: 10.22236/argipa.v4i2.4164

Abstract

Hypertension is a disease that affects many older adults, with prevalence increasing every year. Hypertension is caused by nutritional status, diet, and less effective sleep quality. The purpose of this study was to determine the relationship between nutritional status, food intake, and sleep quality, with blood pressure in the age group > 45 years in Posbindu Mawar, Kebayoran Lama Selatan. This study used a cross-sectional method with a sample of 47 people taken by the total sampling technique. Weight and height data were taken by anthropometric measurements, blood pressure data were taken using a Sphygmomanometer, dietary data were taken by interview using the Semi-Quantitative Food Frequency Questionnaire Form and sleep quality data were taken using The Pittsburgh Sleep Quality Index (PSQI) Questionnaire. Data analysis techniques used the Chi-Square test. This research resulted in high blood pressure (72.7%), poor sleep quality (61.7%), and normal nutritional status (44.7%). The results showed that sodium intake and sleep quality were related to blood pressure (p<0.05). Whereas nutritional status, fat intake, and potassium intake were not related to blood pressure (p>0.05). Based on this research, the advice given is to provide counseling about balanced nutritional eating patterns, weight monitoring so that nutritional status remains controlled and education about psychological health that is often experienced by the elderly and elderly such as anxiety, depression, and sleep disorders. Keywords: Elderly, Food Pattern, Hypertension, Nutritional Status, Sleep Quality

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