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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 8 Documents
 1 
Search results for , issue "Vol 6 No 1 (2021)" : 8 Documents clear
Hubungan Kualitas Makanan dan Tingkat Stres dengan Sisa Makanan Lunak pada Pasien Rawat Inap di Rumah Sakit Karya Medika Tambun Sifa Balaga; Sri Iwaningsih; Nur Setiawati Rahayu
ARGIPA (Arsip Gizi dan Pangan) Vol 6 No 1 (2021)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Food waste is the volume or percentage of food that is not consumed and discarded as waste and is an impotant indicator to evaluate the effectiveness of food management and food service, as well as food patients food intake. Many factors cause food waste in patients in hospitals, incluiding psychological condition, age, type of disease, appearance of food, taste of food, etc. This study aims to determine the relationship betweenfood quality and stress levels with soft food waste in hospitalized patients in Karya Medika hospitals. This study was analytical with a cross sectional design. Sampling using purposive sampling technique consisting of 32 patient who received soft food. Data taken includes patient characteristic, food quality data, patient stress level data and patient soft food waste data. Processing data in this study using software with Chi Square. The results showed that the average residual food of respondents was as much as 12,7%. Statistical test results showed that there was no relationship (p = 0,152) between the appearance of food with leftovers from soft food. There was a relationship between food taste (p = 0,047) and stress level (p = 0,023) with soft food waste at Karya Medika Tambun Hospital . Keywords: food waste, food appereance, taste of food, stress levels.
Kepatuhan konsumsi tablet Fe, tingkat kecukupan konsumsi Fe dan vitamin B12 berkaitan dengan anemia pada ibu hamil Norhasanah Husaini; Nor Arpianti Eka Wardani
ARGIPA (Arsip Gizi dan Pangan) Vol 6 No 1 (2021)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v6i1.5917

Abstract

Anemia is a common nutritional problem in pregnant women, which can have an impact on morbidity and mortality in pregnant women and fetuses. Anemia is closely related with intake of nutrients such as iron and vitamin B12 which are essential for the formation of blood hemoglobin (Hb) for the oxygen supply from blood cells to tissues. The purpose of this study is to analyze the relationship of iron supplementation, adequacy of Fe consumption and vitamin B12 with anemia based on Hb levels. The research method uses cross sectional design for pregnant women as many as 80 people. The collection of compliance data in consuming iron was carried out using questionnaires, intake data was collected by food frequency method, while anemia data was collected by looking at secondary data. Analysis of relationships between variables using pearson chi square statistical test. The results showed significant relationship between compliance in consuming Fe tablets, adequacy levels of Fe and vitamin B12 with anemia (p<0.05). There is a need for motivation in fulfilling the nutritional adequacy of pregnant women, because the role of nutrition during pregnancy is so important, so that a good pregnancy, and optimal health for both mother and fetus can be realized.
The level of food insecurity prevalence in Universitas Sultan Ageng Tirtayasa (Untirta) Banten AMID Covid-19 Nani Maryani; Fitria Hasanah; Dwi Ratnasari; Eva Johan
ARGIPA (Arsip Gizi dan Pangan) Vol 6 No 1 (2021)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v6i1.6164

Abstract

Disease pandemic has a dramatic impact on global socio-economic, such as the current COVID-19 pandemic. Global food insecurity prevalence has increased as the impact of the pandemic and Indonesia is not an exception. In this research, we assessed food insecurity prevalence among civitas academics of Untirta, Banten. We used 8-items of Food Insecurity Experiencing Scale (FIES) that is globally used by FAO to measure food insecurity in many countries. The data was analyzed using Rash Model approach with free open access software R. A number of 12,8% of the respondents was categorized as moderate food insecurity and 3,8% was severe food insecurity. Among three groups of civitas academics, the students were the most vulnerable group to moderate food insecurity, the lecturers were the most secure group, and the staffs were the most diverse group from secure to severe food insecurity. There was no correlation between food insecurity with social demographic factors such as gender, age, and education background. Students who experience moderate food insecurity should be given an intervention by the university and government to address this issue as students is our hope for better future of the nation. This research gives insight into food security among civitas academics in light of COVID-19 pandemic.
The relationship of nutrition knowledge, nutrition status, and level of understanding with the behavior of reading nutrition labels Alfi Nur Akhfa
ARGIPA (Arsip Gizi dan Pangan) Vol 6 No 1 (2021)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v6i1.6196

Abstract

The purpose of this study was to identify and to analyze the relationship between nutrition knowledge, nutrition status, and level of understanding with University Muhammadiyah Prof Dr Hamka (UHAMKA). This study used a cross-sectional method with total sample of 133 students. The results showed that there was a relationship between nutrition knowledge, nutrition status, and level of understanding with the behavior of reading nutrition labels. Further research is needed to examine other factors that can influence the behavior of reading nutrition labels.
KEBIASAAN SARAPAN PADA WANITA DI WILAYAH PERKOTAAN: HUBUNGANNYA DENGAN INDEKS MASSA TUBUH DAN PERSEN LEMAK TUBUH Rini Oktaviani; Debby Endayani Safitri; Yuli Dwi Setyowati
ARGIPA (Arsip Gizi dan Pangan) Vol 6 No 1 (2021)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v6i1.6253

Abstract

Breakfast is an activity of eating food in the morning. Skipping breakfast will lead to snack craving, which impact on excessive calorie intake then cause overweight. Women and men with a high percent body fat will experience a higher inflammatory process than women and men with a normal percent body fat. This study aims to determine the relationship between breakfast habits and percent body fat in adult women in urban areas. This study used a cross-sectional design with the criteria of the research subjects being women aged 19-25 years with low physical activity categories. This research was conducted in September-October 2020 when Large-Scale Social Restrictions were being implemented because the research site was in the red zone due to Covid-19. The research sample was 90 women, data collection on breakfast habits was obtained using a food recall questionnaire. Based on the results of the study, it can be concluded that breakfast habits are related to percent body fat (p<0.05), but not related to BMI (p>0.05), so it is recommended to get used to breakfast and eat a more diverse breakfast.
Faktor-faktor yang berhubungan dengan status anemia pada remaja putri di Kampung Cariu Tangerang Syifa Hana Fauziyah; Nur Setiawati Rahayu
ARGIPA (Arsip Gizi dan Pangan) Vol 6 No 1 (2021)
Publisher : UHAMKA PRESS

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Abstract

Anemia is an indicator of poor health status. Anemia attacks a half billion of fertile women in the world and it is a nutritional problem that affects millions of people in various developing countries. Many factors that lead to anemia, some factors among them are intake of protein, vitamin C, vitamin B12, and iron, knowledge related to anemia and menstrual period. The purpose of this research was to analyze the relationship between intake of protein, vitamin C, vitamin B12, and iron, the knowledge about anemia, and menstruation to anemia status in adolescent girls in Kampung Cariu, Desa Tobat, Kecamatan Balaraja, Kabupaten Tangerang. The quantitative methodology used was cross sectional. The data taken in this research were hemoglobin levels, intake of protein, vitamin C, vitamin B12, and iron using the SQ-FFQ form, the knowledge about anemia and menstruation using a questionnaire. The sampling technique in this study was total sampling (44 subjects). The results showed there was a relationship between vitamin C intake and anemia status and there were no relationships between intake of protein, vitamin B12, iron, the knowledge about anemia, and menstruation with anemia status among young women in Kampung Cariu.
Correlation of protein, vitamin c and iron intake with pre-hemodialysis hemoglobin level in chronic renal failure patients Andreyas Andreyas; Deri Andika Putra
ARGIPA (Arsip Gizi dan Pangan) Vol 6 No 1 (2021)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v6i1.6730

Abstract

Chronic Kidney Disease (CKD) is a kidney damage that causes the kidneys to be unable to remove toxins and waste products from the blood, characterized by protein in the urine and a decrease in the glomerular filtration rate, lasting more than 3 months. The study found the relationship between protein, vitamin C, and iron intake with pre-hemodialysis hemoglobin levels in patients with chronic renal failure in RSUD Harapan dan Doa in the city of Bengkulu. The research design used in this study was observational analytic with cross-sectional approach. Research conducted by approaching, observing, or collecting data at the same time was taken at the same time. The results showed that there was a significant relationship between vitamin C intake (p=0.001), there was a significant relationship between iron intake (p=0.002), there was no significant relationship between protein intake (p=0.013) in RSUD Harapan dan Doa Bengkulu in 2020. Subjects with adequate intake had an impact on positive impact on hemoglobin levels. This is in line with the fact that protein, vitamin C, and iron intake help to increase hemoglobin levels and help to reduce intake while undergoing hemodialysis therapy. It can be concluded that adequate protein, vitamin C, and iron intake are important factors for increasing hemoglobin levels in chronic renal failure patients undergoing hemodialysis.
PENGARUH SUBSTITUSI TEPUNG KULIT MELINJO (Gnetum gnemon L.) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TORTILLA CHIPS TINGGI SERAT Iswahyudi Iswahyudi; Nenden Apriliyanti; Imas Arumsari
ARGIPA (Arsip Gizi dan Pangan) Vol 6 No 1 (2021)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v6i1.6753

Abstract

Melinjo peel is a local food ingredient that is easily found in the community and has the potential to be developed into high-fiber snacks. The aim of this research was to produce high-fiber tortilla chips that are chemically and organoleptically acceptable. This study used a completely randomized design (CRD) with one factorial and two replications. Factors in the study were the addition of melinjo peel flour to substitute corn which consisted of 3 levels of F1 (20%), F2 (30%), F3 (40%), and F0 (0%) as a control. The analysis consisted of proximate analysis (moisture content, ash content, protein, fat, carbohydrates), total energy, fiber content and organoleptic tests (hedonic test and hedonic quality) using 50 panelists. Data of proximate test, total energy and fiber content were analyzed using the ANOVA test followed by Duncan's Mutliple Test (95% significance). Data of organoleptic test were analyzed using the Kruskal Wallis test and followed by the Mann Whitney test (95% significance). The results showed that the addition of melinjo peel flour to substitute corn had a significant effect on fiber content (p<0,05), but had no significant effect on moisture content, ash content, protein, fat, carbohydrates and total energy (p>0,05). The results of the organoleptic test showed that the addition of melinjo peel flour to substitute corn had a significant effect on the level of preference for color and aroma as well as on taste quality and color quality (p<0,05). F2 (70%: 30%) is the formula for the selected tortilla chips with the nutritional content in 100 g of the ingredients, namely 413.46 kcal of energy, 84.44 g of carbohydrates, 4.56 g of fat, 8.65 g of protein, and 47.59 g of fiber.

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