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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
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Search results for , issue "Vol 8 No 2 (2023)" : 8 Documents clear
HUBUNGAN JENIS DIET, DAYA TERIMA, SISA MAKANAN DAN KEPUASAN PASIEN RAWAT INAP DI RS X JAKARTA Haerani, Rini Siti; Ronitawati, Putri
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 2 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i2.11292

Abstract

The patient's acceptance of the food served during medication in the hospital is an indicator of the success of hospital services. According to the Ministry of Health of the Republic of Indonesia in 2013, hospital food service was unsuccessful if the patient's plate waste was >20% because the standard said plate waste ≤20% was used as an indicator of nutrition services for every hospital in Indonesia. The study aimed to determine the relationship between the type of diet, food acceptability, plate waste, and patient satisfaction at X Hospital in Jakarta. This research used a descriptive method which is observational and cross-sectional. This study was conducted on 62 patients for 12 days. During the study, the highest treatment diet which is received by the patient is a balanced diet of about 40.3%. This hospital found that plate waste and food acceptability are classified as good, about 77.4%. The food components that are served by the hospital consist of animal protein, plant-based protein, vegetables, and fruit. The results showed that plate waste consisted of 14.2% of rice, 14.2% of animal protein, 8.4% of plant-based protein, 24.9% of vegetables, and 5% fruit. The results of bivariate analysis using the chi-square statistical test indicated no relationship between the type of diet and food acceptability with patient satisfaction. Besides, the statistical test revealed a significant relationship between plate waste and patient satisfaction at X Hospital Jakarta.
Aktivitas antioksidan dalam olahan makanan terfortifikasi tepung daun kelor (moringa oleifera) sebagai upaya pencegahan stunting Widowati, Hesty; Budiandari, Rahmah Utami; Hanum, Sri Mukhodim Faridah; Kartikasari, Dwi Ajeng
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 2 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i2.11599

Abstract

Moringa (Moringa Oleifera) is a food that has a million health benefits. The high content of nutritional value and bioactive compounds in Moringa can be used as an alternative food ingredient that can overcome and prevent malnutrition and stunting in children under five. The purpose of this study was to determine differences in antioxidant levels in foods made from moringa leaves (moringa nuget and moringa pudding). This study used a two-factor nested design. Factor 1 was the type of processed moringa, namely (P1) chicken nuget and (P2) pudding and the second factor was the concentration of the addition of moringa (K1) the addition of 5% moringa, (K2) the addition of 10% moringa, (K3) the addition of 15% moringa. So that 6 treatments were obtained and repeated 4 times so that 24 experimental units were obtained. The research method uses nested method analysis with α of 5%. Data analysis used Minitab 17 and Microsoft Excel 2013 software. The results of the analysis showed P 1.00 > 0.05, meaning that the effect was not significant on the antioxidant levels of processed moringa products. The IC50 value of each processed moringa nuget and pudding showed that the higher the antioxidant value was inversely proportional to the antioxidant activity. It can be concluded that in processed nuget, the best antioxidant activity was at a highest concentration of 15%, while in Moringa pudding at a lowest concentration of 5%.
POTENSI IKAN LELE (CLARIAS GARIEPINUS) DAN LABU KUNING (CUCURBITA MOSCHATA) SEBAGAI FORMULA ENTERAL DIABETES MELLITUS Hartati, Yuli; Erian, Chika; Telisa, Imelda; Meilina, Ayu; Podojoyo, Podojoyo; Faridi, Ahmad
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 2 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i2.11902

Abstract

Diabetes Mellitus is a non-communicable disease whose incidence rate is still quite high in Indonesia. Currently, the availability of enteral diabetes mellitus formulas derived from local food is still small. Meanwhile, the price of commercial enteral formula is quite expensive. Whereas local food has the potential as anti-diabetic and anti-hyperglycemia. Pumpkin and catfish are local food ingredients that have the potential to be alternative enteral formulas for people with diabetes mellitus. Yellow pumpkin contains antioxidants that play a role in reducing blood sugar. Catfish as a source of energy and protein needed by diabetes mellitus patients. The purpose of this study was to determine the acceptability of enteral diabetes mellitus formula based on pumpkin flour and catfish meal. This study used a quasi-experimental, with a non-factorial Completely Randomized Design (CRD) trial design by making 3 diabetes mellitus formulas. The acceptability of the three formulations obtained an average ranking score in Formula 1 of 2.32, Formula 2 of 1.73, and Formula 3 of 1.93. The results of the proximate analysis of Formula 1 had carbohydrate content of 64.85%, protein of 16.50%, dietary fiber of 4.69%, ash of 4.32%, water 4.53%, total energy 413.60 kcal/100g, energy from fat 88.20 kcal/100g and total fat content 9.80%. Enteral formula based on pumpkin and catfish flour has the potential as enteral food for Diabetes Mellitus patient.
Kandungan Asam Amino Tempe Kedelai Lokal Indonesia dan Tempe Kedelai Impor Widiany, Fery Lusviana; Metty, Metty; Widaryanti, Rahayu; Azizah, Shafira Nur
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 2 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i2.11913

Abstract

Tempeh can potentially be used as a functional food, because it has high nutritional content. The types of tempeh sold on the Indonesian market include local soybean tempeh and imported soybean tempeh. Many people do not understand the differences between these two types of tempeh. This research was conducted to analyze the differences in amino acid content in local soybean tempeh and imported soybean tempeh. This experimental research was carried out in 2022 at the Dietetics and Culinary Laboratory at Respati University, Yogyakarta and the Saraswanti Laboratory, Bogor, Indonesia. The independent variable was variation of local soybean tempeh and imported soybean tempeh, while the dependent variable was amino acid content. Data were statistically analyzed using the Independent T-Test. The results of the analysis of the differences in amino acid content of local soybean tempeh and imported soybean tempeh for all types of amino acids showed a p-value <0.05. Methionine as a limiting amino acid in local soybean tempeh and imported soybean tempeh. In conclusion, there is a significant difference in amino acid levels between local soybean tempeh and imported soybean tempeh.
Karakteristik Fisik, Kimia dna Organoleptik Puanchi Bar : Snack Bar Berbasis Pangan Lokal dengan Variasi Formulasi Tepung Ikan Gabus Fitri, Ika Rahma; Arinda, Ditia Fitri; Sari, Indah Purnama; Ningsih, Windi Indah Fajar; Ramadhani, Ira Dewi
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 2 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i2.12243

Abstract

In order to achieve quality standards that are fit for consumption, food quality evaluation evaluates the quality of food ingredients that have undergone processing or cooking. A snack bar called Puanchi Bar was created by using local ingredients in its production, including red mold rice, snakehead fish, and puan sugar. The study was conducted to ensure that Puanchi Bar is practical and complies with established criteria. A laboratory test employing tools and a triangle test are utilized in the physical and chemical characteristic tests to determine whether or not there is a difference between the three formulations. Tests were carried out on 3 selected formulas namely F3, F6, and F9. In the texture and color tests there were insignificant differences but in the moisture content and ash content there were significant differences in the three formulations. In testing conducted in laboratories, Puanchi Bar F3 was shown to have the best texture, color, moisture content, and ash content while still meeting the criteria. Based on aroma, texture, and color factors, the Puanchi Bar F3 formula was the most distinctive and popular among the 18 panelists, according to the findings of the triangle test. It may be said that Puanchi Bar F3 is the best formula in terms of physical characterization, chemical characterization, and the result of the triangle test.
PENAMBAHAN PUREE LABU KUNING (Cucurbita moschatta duch) DALAM PEMBUATAN SERABI BERAS MERAH (Oryza nivara) Putri, Devina Aulia; Fadhilah, Tri Marta
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 2 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i2.12494

Abstract

Vitamin A is the most important nutrient. One of the efforts to help overcome the problem of vitamin A deficiency (VAD) in the community that can be done is to develop local food products or snacks. The development of snacks that can be done is making serabi innovation. Serabi is a traditional market snack originating from Indonesia. This study aims to analyze organoleptic, acceptability, β-carotene levels and SNI quality (water content, ash content, fat content and sugar content) in red rice serabi products with the addition of pumpkin puree. Quantitative research method called experimental research design, with the dependent variable is physical, chemical, organoleptic, and hedonic properties and the independent variable is the variation of serabi formulation consisting of F1 = 50g; F2 = 40g; F3 = 30g for brown rice flour, F1 = 50g; F2 = 60g; F3 = 70g for pumpkin puree.  Statistical test results for organoleptic tests showed significant differences (p-value <0.05) in color indicators. The highest hedonic test results were in formula F3 with a total percentage of 88.82% (very like). The test results of β-Carotene content were highest in F3 at 88.78 mg, highest water content in F2 at 44.30%, highest ash content in F1 at 2.84%, highest fat content in F3 at 14.42%, highest sugar content in F3 at 14.32%. This research shows that red rice serabi with the addition of pumpkin puree can be accepted by the public.
PENGARUH PENAMBAHAN PEKTIN DARI KULIT PISANG KAPAS (Musa acuminata Colla) TERHADAP MUTU SELAI LEMBARAN MANGGA HARUMANIS (Mangifera indica L.) Tuslinah, Lilis; Rahmawati, Sita; Fathurohman, Mochamad
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 2 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i2.12664

Abstract

Pectin is a polymer of D-galacturonic acid linked by α-1,4 glycosidic bonds. Pectin is widely used in the pharmaceutical, food, and beverage industries as a gelling agent and stabilizing agent. This study aims to utilize cotton banana skin waste as an alternative source of pectin and determine the levels of pectin added to make the best quality fragrant mango slice jam. Pectin from cotton banana peels was obtained by extraction using HCl solvent with a pH of 2.5 at 100°C for 120 minutes. The yield obtained was 8.67%. The pectin obtained was analyzed to meet the quality requirements for pectin, namely water content 9.85%, ash content 6.73%, equivalent weight 6,460.485 mg, methoxyl content 2.85%, galacturonic content 75.73%, degree of esterification 21.4 % and spectrum analysis Fourier Transform Infrared (FTIR) and the best slice jam product was obtained with the addition of 1.5% pectin. Then the slice jam was analyzed, and the results obtained were 17.55% water content, 84.56% texture analysis, 70% total dissolved solids, and hedonic tests on the organoleptic of slice jam, namely color, aroma, taste, and texture, which, in general, the subject liked fruit slice jam fragrant mango with the addition of 1.5% pectin from cotton banana peels.
The potency of edamame (Glycin max (L) Merrill) as high dietary fiber instant pudding Siregar, Maruli; Arvianti, Made Dinda; Sofyaningsih, Mira
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 2 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i2.12844

Abstract

Edamame contains high levels of dietary fiber that has the potential to lower cholesterol levels. This potential can be further developed by processing it into a food product in the form of pudding, which is a popular dessert that has been part of culinary traditions throughout the world for centuries.This study aimed to utilize edamame flour in the manufacture of high-fiber instant pudding that can be well received by the panelists. This study used a Completely Randomized Design (CRD) with the addition of 3 levels of edamame flour (F1 50%, F2 60%, and F3 70%), and control F0 (0%). Organoleptic test using hedonic test and hedonic quality test with 50 consumer panelists. The results of the Kruskal Wallis test showed that the addition of edamame flour in making edamame instant pudding had a significant effect on the level of preference (hedonic) and hedonic quality (p<0.05). The instant pudding formulation selected was F1 with nutritional content per 100 g, namely water content 2.72%, ash 2.03%, protein 13.10%, fat 1.37%, carbohydrates 80.78%, energy 387.85 kcal, energy from fat 12.33 kcal, dietary fiber 40.08%, sodium 0.13%, cholesterol 8.93%, and saturated fatty acids 0.34%. The nutritional content per serving of 5 mg cholesterol, 0 g saturated fat, and 1 g total fat has met the requirements for high fiber claims.

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