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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 139 Documents
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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.
The Perbedaan pengetahuan gizi, status gizi, dan produktivitas kerja pada tenaga kesehatan dan non-kesehatan : Indonesia Laras Sitoayu; Leyrina Rizky Utami; Lintang Purwara Dewanti; Putri Ronitawati; Yulia Wahyuni
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 1 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i1.7258

Abstract

Nutrition for female workers has an important role, both for welfare and in order to increase discipline and productivity. Female workers are very prone to nutritional problems because the characteristics of female workers are different from that of male workers. This study aimed to determine the differences in nutritional knowledge, nutritional status and work productivity of female health workers (nakes) and female non-health workers (non-nakes) at RSIA Sammarie Basra, East Jakarta. This type of research is a quantitative study with adesign cross sectional. Subjects were 62 people consisting of 31 female nakes and 31 female non-nakes who were taken using the two difference test technique independent mean. Data collection was carried out by means of questionnaires and anthropometric measurements. Data analysis used independent t-test. Results: the average nutritional knowledge of the subjects was 62,65 (sufficient), nutritional status was 24,7 (normal), work productivity was 107,94 (sufficient). The significant variables were knowledge of nutrition and nutritional status; and the non-significant variable was work productivity. Conclusion: there were differences in nutritional knowledge and nutritional status for female health workers and female non-health workers, but there was no significant difference in work productivity for female health workers and female non-health workers at RSIA SamMarie Basra
Hubungan pengetahuan gizi, konsumsi makanan cepat saji, asupan zat gizi makro, dan aktivitas fisik dengan status gizi pada remaja : English Tiyas Ayu; Anna Fitriani; Rahmatika Nur Aini
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 1 (2022)
Publisher : UHAMKA PRESS

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

Abstract

Nutritional status, a description of consumption for a long time, can be in the form of undernutrition status, normal nutrition status, or overnutrition status. Many factors can influence adolescent nutritional status, including eating-sleep habits that contribute to an energy imbalance between calorie intake and energy expenditure, physical activity and inactive behavior, energy, macronutrient intake, frequency of fast food, genetics, intake, and body image. The purpose of this study was to see the relationship between balanced nutrition knowledge, frequency of fast food consumption, energy intake, protein, fat, carbohydrates, and physical activity with nutritional status in adolescents. The study was conducted in the region RW 05 Bintaro, South Jakarta in July - August 2020. The methodology used quantitative and cross-sectional. Data in this study was secondary data and primary data with the sampling technique, namely purposive sampling. The analysis technique used the fisher exact test and spearman correlation. The results of the study showed no significant relationship between nutritional knowledge, energy, macronutrient intake, and physical activity with nutritional status and there is no correlation between the frequency of fast food consumption and nutritional status.
PEMANFAATAN TEPUNG KACANG TUNGGAK (Vigna unguiculata) DAN TEPUNG BIJI SAGA POHON (Adenanthera pavonina Linn) DALAM PEMBUATAN FLAKES Iswahyudi Iswahyudi; Yulia Shandy Khoirunissa; Imawati Eka Putri
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 1 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i1.7768

Abstract

Cowpea and tree saga seeds are local food ingredients whose utilization is still limited and not widely known by the public. The purpose of this study was to produce flakes based on cowpea flour and tree saga seeds which were chemically and organoleptically acceptable. This study used a completely randomized design (CRD) with one factor and two replications. The treatment factor in this study was the proportion of cowpea flour and tree saga seed flour with various formulation levels, namely F1 (50:15), F2 (45:20) and F3 (40:25). Organoleptic test was carried out using 50 panelists. Chemical analysis carried out included water content, ash content, protein, fat, carbohydrates, energy and calcium in the overall formulation as well as analysis of crude fiber content in the selected formulation. Data analysis was performed using ANOVA and Kruskall Wallis tests. If the p-value <0.05, it was continued with Duncan and Mann Whitney test at 95% significance level. The results showed that the substitution of cowpea flour and saga tree seed flour in making flakes had a significant effect on the level of preference for color, taste and overall as well as the quality of color, taste, aroma, and texture. The results of chemical analysis showed that the substitution of cowpea flour and saga tree seed flour in making flakes had a significant effect on water content, ash content, protein, fat, carbohydrates, energy and calcium. The selected flakes were F1 (50:15) with nutritional content per 100 g of ingredients, namely energy 428.88 kcal, carbohydrates 70.41 g, protein 16.35 g, fat 9.09 g, calcium 173.04 mg and crude fiber 1.04 g.
Perbedaan pola makan pasien diabetes melitus (DM) dan non-DM di Pusat Layanan Kesehatan Masyarakat Kota Surakarta Siti Zulaekah; Imelda Anggraini; Yumailita Setiawati; Yuli Kusumawati
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 1 (2022)
Publisher : UHAMKA PRESS

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

Abstract

An unhealthy diet is one of the risk factors for non-communicable diseases (PTM), especially diabetes mellitus (DM) and hypertension. The application of a healthy lifestyle is the management of DM with the application of medical nutrition therapy. This study aimed to analyze the differences in energy intake, carbohydrates, cholesterol, glycemic load of food consumed between DM and non-DM patients at Chronic Disease Management Program (CDMP) in the Surakarta Primary Health Center (PHC). This observational study was conducted with a case control design. The samples were 32 DM patients and 32 non-DM patients participating in CDMP at the Jayengan, Penumping, Sibela, Pucang Sawit, Gajahan, and Manahan PHC. The samples were taken by consecutive sampling. Dietary data including energy intake, carbohydrates, cholesterol and glycemic load consumed by subjects during the last three months were obtained through direct interviews using the Semi Quantitative Food Frequency Questionnaire (SQ-FFQ) form and analyzed using the Nutri Survey 2007 program. Analysis of differences in energy intake, carbohydrates and cholesterol in both groups using the Independent T-Test. The results showed that the diet pattern in the DM group has the sufficient energy intake (40.6%), most of the carbohydrate intake in the DM group was excessive (87.5%). Cholesterol intake in the DM group was as recommended (50%), in the DM group, the consumption of the glycemic load was high (97.3%). There were differences in energy intake and glycemic load between DM and non-DM patients at the Surakarta City Health Center. On the other hand, there were no differences in carbohydrate and cholesterol intake between DM and non-DM CDMP patients.
Hubungan kualitas tidur dengan pola makan mahasiswa Fildzah Badzlina; Mega Puspa Sari
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 1 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i1.7944

Abstract

College students are prone to have poor sleep quality. This can cause eating disorders in students which can increase the incidence of obesity. The purpose of this study was to determine the relationship between student sleep quality and eating habits as a preventative measure to increase the incidence of obesity. This study was an observational quantitative study with a cross-sectional approach. The subjects of this study were 107 students of the University of Muhammadiyah Prof. DR. Hamka (UHAMKA) with purposive sampling technique. Sleep quality data was taken using the Pittsburgh Sleep Quality Index (PSQI) questionnaire using the google form which was distributed to all students of the UHAMKA in September 2021. The data analysis carried out was the Man Whitney Test because the data were not normally distributed. The results showed that there was a significant relationship between sleep quality and fast food consumption habits. However, there is no relationship between sleep quality and fruit consumption, vegetable consumption, and consumption of sweetened foods and beverages. This study extends previous research regarding the relationship between poor sleep quality and the frequency of fast food consumption in college students.
Keragaman dan kualitas konsumsi pangan pada remaja usia 15–17 tahun Andra Vidyarini; Elia Nur Ayunin
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 1 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i1.7951

Abstract

Nutritional problems in adolescents have increased from year to year and one of the causes is the low diversity and quality of consumption. The diversity and quality of consumption can be seen through the Individual Dietary Diversity Score and the Healthy Eating Index. This study was cross-sectional by looking at the diversity and quality of consumption of adolescents aged 15-17 years. The total subjects in this study amounted to 70 teenagers. This research was conducted online via google form and the results were analyzed using chi-square. The results showed that the diversity of the subject's food consumption was in the diverse and very diverse category with an average of 6. However, the quality was still not good whereas it was still in the bad and moderate categories with an average of 12,93. Analysis of the relationship between diversity and quality of food consumption showed that consumption diversity had a significant relationship with the quality of food consumption. These results indicated that the more diverse the food consumed, the better the quality of food consumption.
Potensi saponin pada kacang-kacangan sebagai pangan fungsional pencegah penyakit diabetes melitus tipe-2 Naufal Muwaffaq; Mustika Nuramalia Handayani
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 1 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i1.8000

Abstract

Type 2 Diabetes Mellitus is a chronic disease that cannot be cured but has the potential to be prevented and controlled. Diabetes is the 9th leading cause of death in the world. The management of Type-2 Diabetes Mellitus can be done non-pharmacologically using natural compounds, one of which is saponins obtained from nuts. Saponins acts as inhibitors of the activity of the α-glucosidase enzyme which functions to convert carbohydrates into glucose so that glucose absorbed by the small intestine can be blocked. This study aims to determine the potential of saponins from nuts. This research method is literature study of 78 articles and filtered about 15 articles with the keywords saponin content in nuts. The results of this study prove that there is potential for saponins found in nuts and the greatest potential for saponins is found in soybeans (glycine max), navy beans (phaseolus vulgaris), and red beans (phaseolus vulgaris).
Konsumsi makanan jajanan berpengaruh terhadap obesitas sentral pada mahasiswa berbasis pesantren Lulu' Luthfiya; Hafidhotun Nabawiyah
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 1 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i1.8087

Abstract

The prevalence of central obesity at the age above 15 years was 31%. Adolescent girls are a group at risk for central obesity. One of the factors that influence the incidence of central obesity is the pattern of snack food consumption. This study aimed to determine the relationship between the pattern of snack food consumption including frequency, energy, and fat intake on central obesity. The study design was case control, using the OR statistical test with a 95% confidence level. The research sample was taken by purposive sampling in each group of 36 subjects, calculated using the hypothesis test for an odd ratio formula. Dietary data were obtained through interviewing using the SQ FFQ questionnaire. Central obesity data obtained by measuring the circumference of the abdomen. Data analysis used chi square test. The results of the analysis showed that there was a relationship between the frequency of snack food consumption (p = 0.013 ; OR = 6.15), energy intake of snacks (p = 0.017; OR = 5.63) and fat intake of snacks (p = 0.001; OR = 10.9) against central obesity. It could be concluded that snack food consumption pattern has an effect on central obesity.
HUBUNGAN TINGKAT STRES DAN FREKUENSI KONSUMSI FAST FOOD TERHADAP KEJADIAN DYSMENORRHEA PADA REMAJA SMK KESEHATAN FAHD ISLAMIC SCHOOL DI KABUPATEN BEKASI Tasya Putri Iranti; Afrinia Eka Sari Sari
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 1 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i1.10624

Abstract

The women who have experienced menstruation, there is a chance of dysmenorrhea. Dysmenorrhea tends to occur more frequently and more intensely, when accompanied by stressful conditions and having the habit of consuming fast food. This study aims to determine the relationship between stress levels and the frequency of fast food consumption on the incidence of dysmenorrhea. This research is a quantitative study with a cross-sectional design. The research sample are student of SMK Kesehatan Islamic School aged 15-17 years with a total of 260 respondents and used the consecutive sampling technique method. Based on the results of the analysis using the Chi-Square test, it was shown that the p-value = 0.008 (p<0.05) with an OR value (95% CI) = 2.308 for the relationship of stress levels with dysmenorrhea events and also obtained a p-value value = 0.001 (p<0.05) with an OR value (95% CI) = 3,933 for the relationship of the frequency of fast food consumption with the incidence of dysmenorrhea. The conclusion of this study is that there is a significant relationship between stress levels having 2.705 times chance and the frequency of fast food consumption having 3.600 times chance of the incidence of dysmenorrhea.

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