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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 10 Documents
 1 
Search results for , issue "Vol 7 No 2 (2022)" : 10 Documents clear
HUBUNGAN ASUPAN ZAT GIZI MAKRO DENGAN STATUS GIZI REMAJA PUTRI DI SMK N 05 KOTA PALEMBANG Indah Yuliana; Dian Safriantini; Mona Lestari
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 2 (2022)
Publisher : UHAMKA PRESS

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

Abstract

Currently, Indonesia has a triple burden of nutritional problems, namely stunting, wasting and obesity as well as micronutrient deficiencies such as anemia. This study aims to analyze the relationship between intake of macronutrients and nutritional status based on BMI. This study uses a cross sectional design. Data collection was carried out in September-October 2021 in Palembang with a sample of 129 young women selected by purposive sampling. The variables to be examined in this study were the nutritional status of female adolescents based on BMI, while energy, protein, fat and carbohydrate intake was measured using the semi-quantitative food frequency questionnaire method. Data analysis used the Chi Square test to see the relationship between variables. The results of the analysis showed that there was a relationship between protein intake and the nutritional status of female adolescents (p<0.05), while energy, carbohydrate and fat intake were not related to nutritional status (p> 0.05). This proves that protein intake is very important for young women to support growth.
ASUPAN GIZI DAN FUNGSI KOGNITIF LANSIA WANITA DI POSLANSIA SUBADRA KECAMATAN DRAMAGA KABUPATEN BOGOR Nunung Cipta Dainy; Rosyanne Kushargina; Fauza Rizqiya
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 2 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i2.8177

Abstract

Alzheimer's disease is one of the leading causes of dementia caused by a progressive decline in cognitive function. In Indonesia, the incidence of Alzheimer's disease increases from year to year. Nutritional intake and physical activity are associated with a reduced risk of Alzheimer's disease. The objectives are to describe the intake of macronutrients, micronutrients, and cognitive function of the elderly and to analyze the relationship between intake of macronutrients and micronutrients with cognitive function. The research design used cross-sectional. The subject was 60 older women who met the inclusion criteria. The data collected in primary data include characteristics, intake of macronutrients, and micronutrients (fiber, folic acid, vitamin B12) using 24-hour Food Recall; cognitive function data using the Short Portable Mental Status Questionnaire depression level data using the Geriatric Depression Scale questionnaire. The relationship between nutritional intake and cognitive function was analyzed using the Spearman correlation test. The average intake of macronutrients except for fat and micronutrients of the subjects was in the lower category. There was a significant relationship between fiber and folic acid intake with cognitive function.  As many as 53.33% of the elderly have a normal cognitive function, and the rest (46.67%) have impaired cognitive function, ranging from mild to severe. There is a significant relationship between fiber and folic acid intake with cognitive function. Fiber and folic acid intake must be increased to prevent cognitive decline in the elderly.
PERSENTASE RENDEMEN DAN SIFAT SENSORIS NATA DE CASSAVA DENGAN LAMA FERMENTASI DAN PENAMBAHAN EKSTRAK KECAMBAH KACANG HIJAU YANG BERBEDA Aan Sofyan; Ega Mukti Wandani
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 2 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i2.9369

Abstract

Nata is a food product that is widely known by the public, but nata is commonly made using coconut water which is fermented by the bacterium Acetobacter xylinum. It needs to be a diversification process of making nata by utilizing other substrates, namely cassava extract. This study aims to determine the effect of fermentation time and the addition of mung bean sprout extract on the yield, as well as the sensory properties of nata de cassava. The research method used is experimental research with a research design in the form of a completely randomized design (CRD). There were two types of treatment in this study, namely variations in fermentation time of 9, 11, and 13 days, and variations in the addition of mung bean extract sprout of 0.75%, 1%, and 1.25%. The results showed that the highest yield was 86.2% in the 9-day fermentation treatment with the addition of 0.75% mung bean extract, while the lowest yield was 12.1% at the 13-day fermentation time with the addition of mung bean sprout extract 1. 25%. The best sensory properties of nata de cassava as a whole were at 11 days of fermentation with the addition of 1% mung bean sprout extract. This study concludes that there is no effect of fermentation time and the addition of different green bean sprout extracts on the nata  de cassava yield.
Peran nutrasetikal dalam tatalaksana diabetes melitus type 2: mini review Tri Kusuma Agung Puruhita; Debby Endayani Safitri; Nur Setiawati Rahayu
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 2 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i2.9411

Abstract

Diabetes mellitus Type 2 (DMT2) is a metabolic syndrome disease characterized by high blood glucose levels. DMT2 increases the risk of complications that lead to death. One of the modifiable risk factors to reduce the incidence and severity of diabetes is diet. Intake of bioactive compounds in the diet can reduce the risk of developing DMT2. There are many food ingredients, which contain bioactive components, to help maintain blood sugar levels such as bitter melon, fenugreek, ginseng, cinnamon, and saffron. This review was conducted with the aim of providing an overview of the various bioactive components in foodstuffs and their mechanism of action in the management of DMT2. This review was conducted by analyzing various journal databases such as Pubmed and scholar with the keywords nutraceutical and DMT2. Based on the reviews that have been carried out, it was found that several types of food such as bitter melon, ginseng, cinnamon, fenugreek, and saffron have benefits in reducing the risk of developing DMT2 by maintaining blood sugar levels.
The The Association Between Diet Satisfaction and Hospital Length of Stay in Ischaemic Stroke Patients at National Brain Centre Hospital Prof.Dr.dr Mahar Mardjono Jakarta Fatma Silviani; Diah Mulyawati Utari; Rodlia; Zulaikhah Atyas Permatasari
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 2 (2022)
Publisher : UHAMKA PRESS

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

Abstract

Ischaemic stroke patients tend to be malnourished. Diet satisfaction based on food waste can be used to evaluate food intake in hospitalized patients. A previous study found that there was a correlation between food waste and hospital length of stay. The aim of the study was to explore the association between diet satisfaction and hospital length of stay in ischaemic stroke patients at National Brain Centre Hospital Prof.Dr.dr Mahar Mardjono Jakarta. Design of the study was cohort retrospective. The study recruited 103 ischaemic stroke patients aged from 18 to 59 years old. Data was analysed by using chi-square test. The percentage of ischaemic stroke patients who had prolonged length-of-stay or >5 days was 34%. The proportion of low food waste was higher in patients who stayed at hospital ≤5 days (70%) than >5 days (30%). It may conclude that most patients with a short-hospitalized length of stay had low food waste.  High food waste was a risk factor for hospital length of stay (RR=1.59, CI: 0.927-2.742), but the correlation between diet satisfaction based on food waste and hospital length of stay was not significant (p=0.112).
Meal satisfaction analysis of patients at RSUD dr. H. Abdul Moeloek Lampung province Usdeka Muliani; Andi Eka Yunianto; Sutrio
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 2 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i2.10266

Abstract

Patient eating satisfaction is an indicator of the success of organizing food in the hospital. One way to evaluate the success of organizing a patient's meal is from the remaining food. Currently, there are many hospitals with leftover food from patients that exceed the established standards. The aim of the study was to analyze the food satisfaction of inpatients with leftovers at hospital of dr. H. Abdul Moeloek, Lampung Province. This type of analytic observational research with a cross sectional design. The number of samples in this study were 66 people. The chi-square test was used to analyze the relationship between patient satisfaction and food waste. There is a relationship between taste (p=0.000), time of distribution (p=0.028), and the appearance of the waitress (p=0.028) and food waste, and there is no relationship between the completeness of cutlery and food waste (p=0.095). This study shows that there is a significant relationship between the taste, time of distribution, and the appearance of the waiter with leftovers, but not the completeness of cutlery. It is recommended that the Nutrition Installation of dr. H. Abdul Meoloek Hospital conduct an evaluation to improve the taste of food, the right time of distribution, the appearance of better waiters.
HUBUNGAN ANTARA PENGETAHUAN DAN PERILAKU GIZI SEIMBANG DENGAN STATUS GIZI PADA REMAJA DI WILAYAH KABUPATEN TANGERANG TAHUN 2021 Inggit Sekar Rayipratiwi; Leni Sri Rahayu; Fitria Fitria
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 2 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i2.8139

Abstract

Nutritional status is the nutritional state of a person due to nutrients that enter and leave so that they can find out whether they have normal or problematic nutrition (malnutrition). Nutritional problems are defined are stunting, wasting, and obesity as well as deficiencies of micronutrients such as anemia. Nutritional status can be influenced by several factors. Among the factors that influence nutritional status are knowledge and behavior of balanced nutrition. This study aimed to determine the relationship between knowledge and behavior of balanced nutrition with the nutritional status of adolescents in the Tangerang Regency in 2021. This research is a quantitative study with a cross-sectional research design with a total sample of 110 people obtained from the purposive sampling method. A knowledge and behavior of balanced nutrition variables using a questionnaire. The results showed that there was a significant relationship between balanced nutritional behavior and adolescent nutritional status and there was no relationship between nutritional knowledge and adolescent nutritional status, so it is expected that adolescents in the Tangerang District in 2021 to improve balanced nutritional behavior such as eating a variety of foods, regularly consuming vegetables and fruits, as well as using digital media to find out what to pay attention to in measuring weight and height, as well as how to calculate the nutritional status of adolescents.
PEMANFAATAN TEPUNG BIT (Beta vulgaris) DALAM PEMBUATAN BAKPAO ISI BULGOGI SEBAGAI MAKANAN SELINGAN SUMBER ZAT BESI DAN TINGGI SERAT PANGAN Gita Ayu Nurwada Chalifaturrachim; Mira Sofyaningsih
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 2 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i2.10735

Abstract

Beets are an abundant food ingredient in Indonesia, containing iron and dietary fiber which can prevent anemia and heart disease, reduce obesity, and reduce the risk of diabetes mellitus. The abundant use of wheat flour necessitates the import of wheat-based flour which does not grow in Indonesia, so beets which are processed into flour can reduce dependence on wheat flour while providing natural coloring. Bakpao is one of the snacks that are easy to consume and are liked by all ages. This research includes the manufacture of beetroot flour and the formulation of bakpao filled with bulgogi with the addition of beetroot flour F0 (0%), F1 (25%), F2 (30%), F3 (35%), and F4 (40%) with a completely randomized design (RAL) one treatment. The analysis carried out in this study included organoleptic analysis using a hedonic test involving 50 consumer panelists and chemical analysis (moisture content, ash content, carbohydrates, protein, fat, iron, and fiber) of selected bulgogi filled buns. Data analysis used the Kruskall Wallis test, if the p-value < 0.05 then continued with the Man Whitney test. The selected bulgogi stuffed bun was formulation 1 with a value of 18.916. The nutritional content of the selected formulation (F1) per 100 g has a water content of 42.33 g, ash content 1.90 g, protein 12.02 g, fat 7.89 g, carbohydrates 35.86 g, total energy 262.53 kcal, energy from fat 71.01 kcal, iron 4.49 mg, and dietary fiber 7.61 g. The bakpao filled with bulgogi produced can be claimed as a source of iron and high in dietary fiber.
HUBUNGAN ASUPAN ZAT GIZI MAKRO DENGAN STATUS GIZI REMAJA PUTRI DI SMK N 05 KOTA PALEMBANG Yuliana, Indah; Safriantini, Dian; Lestari, Mona
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 2 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i2.7989

Abstract

Currently, Indonesia has a triple burden of nutritional problems, namely stunting, wasting and obesity as well as micronutrient deficiencies such as anemia. This study aims to analyze the relationship between intake of macronutrients and nutritional status based on BMI. This study uses a cross sectional design. Data collection was carried out in September-October 2021 in Palembang with a sample of 129 young women selected by purposive sampling. The variables to be examined in this study were the nutritional status of female adolescents based on BMI, while energy, protein, fat and carbohydrate intake was measured using the semi-quantitative food frequency questionnaire method. Data analysis used the Chi Square test to see the relationship between variables. The results of the analysis showed that there was a relationship between protein intake and the nutritional status of female adolescents (p<0.05), while energy, carbohydrate and fat intake were not related to nutritional status (p> 0.05). This proves that protein intake is very important for young women to support growth.
The The Association Between Diet Satisfaction and Hospital Length of Stay in Ischaemic Stroke Patients at National Brain Centre Hospital Prof.Dr.dr Mahar Mardjono Jakarta Silviani, Fatma; Utari, Diah Mulyawati; Rodlia; Permatasari, Zulaikhah Atyas
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 2 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i2.10475

Abstract

Ischaemic stroke patients tend to be malnourished. Diet satisfaction based on food waste can be used to evaluate food intake in hospitalized patients. A previous study found that there was a correlation between food waste and hospital length of stay. The aim of the study was to explore the association between diet satisfaction and hospital length of stay in ischaemic stroke patients at National Brain Centre Hospital Prof.Dr.dr Mahar Mardjono Jakarta. Design of the study was cohort retrospective. The study recruited 103 ischaemic stroke patients aged from 18 to 59 years old. Data was analysed by using chi-square test. The percentage of ischaemic stroke patients who had prolonged length-of-stay or >5 days was 34%. The proportion of low food waste was higher in patients who stayed at hospital ≤5 days (70%) than >5 days (30%). It may conclude that most patients with a short-hospitalized length of stay had low food waste.  High food waste was a risk factor for hospital length of stay (RR=1.59, CI: 0.927-2.742), but the correlation between diet satisfaction based on food waste and hospital length of stay was not significant (p=0.112).

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