cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Debby Endayani Safitri
Contact Email
debby_endayani@uhamka.ac.id
Phone
+62858-8334-0813
Journal Mail Official
argipa@uhamka.ac.id
Editorial Address
Kampus UHAMKA Limau lantai 3, Jalan Limau II, Kramat Pela, Kebayoran Baru, Jakarta Selatan.
Location
Kota adm. jakarta timur,
Dki jakarta
INDONESIA
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 158 Documents
 12   13   14   15   16 
Formulasi wonton ikan patin (Pangius sp.) dan bayam hijau organik (Amaranthus hybridus l.) sebagai PMT pada balita gizi kurang di Puskesmas Tambakrejo Putu Mahayani; Fitria Dhenok Palupi
ARGIPA (Arsip Gizi dan Pangan) Vol 11 No 1 (2026)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v11i1.20293

Abstract

Malnutrition is a condition characterized by inadequate nutrient intake, particularly energy and protein, which commonly affects children under five years of age. The direct causes of malnutrition include insufficient consumption of nutritious foods and the presence of infectious diseases. One potential nutritional intervention is the provision of supplementary food (PSF) based on locally available ingredients that are both acceptable and nutritionally adequate. This study developed PSF using patin fish and organic green spinach processed into dumplings as a high-protein alternative. This study aimed to determine the best formulation and analyze the sensory acceptability of dumplings made from patin fish and organic green spinach. An experimental study with a Completely Randomized Design (CRD) was conducted, consisting of one control group (F0) and three treatment groups (F1, F2, and F3) with varying proportions of ingredients. Organoleptic evaluation was conducted using a hedonic test involving 30 mothers of toddlers as untrained panelists. The assessment covered color, aroma, texture, and taste. The results showed that the F1 formulation achieved the highest average scores across all parameters, namely color (3.27), aroma (3.27), texture (3.27), and taste (3.53). The Kruskal-Wallis test indicated significant differences across all parameters (p<0.05). Further analysis using the Mann-Whitney test confirmed that F1 was significantly different from the other treatments. In conclusion, the best formulation was F1, containing 15 grams of patin fish and 10 grams of organic green spinach, which demonstrated the highest sensory acceptability and potential as a locally based supplementary food for toddlers.
Kajian kualitatif praktik hygiene dan sanitasi pangan jajanan sekolah dalam konteks kejadian keracunan makanan Tsaltsa Najwa Fitria; Asti Dewi Rahayu Fitrianingsih; Ahdiyatul Fauza; Delita Septia Rosdiana
ARGIPA (Arsip Gizi dan Pangan) Vol 11 No 1 (2026)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v11i1.20360

Abstract

Food poisoning remains a public health problem among elementary school–aged children, particularly due to suboptimal hygiene and sanitation practices associated with school snacks. The food poisoning incident at SDN 1 Cimerang underscored the need for qualitative research to understand the practices and perceptions of the actors involved. This study aimed to explore hygiene and sanitation practices related to school snack foods in the context of a food poisoning incident. A qualitative case study approach was employed. Informants were selected purposively and classified as key informants (the school principal), main informants (snack vendors), and supporting informants (students in grades IV–VI), involving a total of 14 informants. Data were collected through in-depth interviews, observations, and documentation, and were thematically analyzed using NVivo 12. The findings indicated that personal hygiene practices among students and snack vendors remain suboptimal. Observational data revealed that all vendors did not use aprons (100%) and lacked standard waste disposal facilities (100%), while some served food in open conditions (57%). In addition, students frequently consumed snacks without washing their hands and tended to purchase snacks outside the school premises. Although supervision and guidance efforts have been undertaken by the school, they have not been optimal due to limitations in written regulations, resources, and cross-sectoral coordination. This study highlights the importance of strengthening school-based hygiene and sanitation practices through clear regulations, continuous education, and the provision of adequate sanitation facilities to prevent food poisoning incidents among school children.
Analisis faktor risiko terjadinya picky eater pada balita (2-5 tahun) di Desa Sumuradem, Kecamatan Sukra, Kabupaten Indramayu Mutiara Hikmah Aprilia; Muhammad Duddy Satrianugraha Wahidin; Imam Syakhruddin
ARGIPA (Arsip Gizi dan Pangan) Vol 11 No 1 (2026)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v11i1.20644

Abstract

Picky eating is a common eating behavior problem in toddlers that can affect their nutritional status and growth. This condition is influenced by maternal characteristics and parenting patterns. This study aims to examine the effects of parity, maternal occupation, exclusive breastfeeding, complementary feeding (MP-ASI), gadget use, and sensory sensitivity on picky eating among children aged 2–5 years. A quantitative study with a cross-sectional design was conducted involving 93 mothers with children aged 2–5 years who attended the Posyandu in Sumuradem Village, Sukra District, Indramayu. Data were analyzed using the Chi-Square test with a significance level of 0.05. Significant factors associated with picky eating were parity (p=0.001), maternal occupation (p=0.006), complementary feeding (MP-ASI) (p=0.023), gadget use (p=0.002), and exclusive breastfeeding (p=0.011). Sensory sensitivity showed no significant effect (p=0.935). The most dominant factor was parity, followed by maternal occupation and complementary feeding. Parity, maternal occupation, and complementary feeding are the main factors influencing picky eating among toddlers aged 2–5 years. Promotive and preventive interventions should focus on improving maternal knowledge of child feeding and providing policy support for working mothers.
Hubungan antara pengetahuan gizi, body image, tingkat stres, dan Korean wave terhadap pola makan sehat siswi SMA Negeri 1 Jakarta Audrey Aurelia; Laras Sitoayu; Idrus Jus'at
ARGIPA (Arsip Gizi dan Pangan) Vol 11 No 1 (2026)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v11i1.20680

Abstract

The problem of overweight and obesity among adolescents is increasing globally, including in Indonesia, and one of the contributing factors is diet. Healthy eating habits are influenced by various internal and external factors, including nutritional knowledge, body image perceptions, stress levels, and exposure to the Korean wave. Korean wave refers to the influence of Korean popular culture, which includes food trends, eating habits, beauty standards, and lifestyles spread through mass media and social media, which have the potential to influence food preferences, eating behaviors, and adolescents' perceptions of healthy eating patterns. This study aimed to examine the relationships among nutritional knowledge, body image, stress levels, the Korean wave, and healthy eating patterns among female students at SMA Negeri 1 Jakarta using a quantitative cross-sectional design. The sample size for this study was determined using G-Power software, resulting in 51 female students as subjects. Data were collected through questionnaires and analyzed using Pearson's correlation test. The results showed significant relationships between nutritional knowledge (p=0.042; r=0.287), body image (p=0.021; r=0.323), stress levels (p=0.002; r=0.421), and healthy eating patterns. Meanwhile, the Korean Wave showed no significant relationship (p=0.149; r=0.205). The three variables, namely nutritional knowledge, body image, and stress levels, were related to healthy eating patterns, with stress levels having the strongest correlation. These findings emphasize the importance of a multidimensional approach to shape healthy eating behaviors among adolescent girls.
Klappertart berbasis buah siwalan dan tepung ganyong sebagai variasi makanan modern: Potensi dan tantangan Elma Sulistiya; Novi Indah Permata Sari; Heni Adhianata; Filias Kusuma
ARGIPA (Arsip Gizi dan Pangan) Vol 11 No 1 (2026)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v11i1.21311

Abstract

Klappertart is a traditional Indonesian dessert from Manado, originally made from coconut, milk, eggs, and wheat flour. Innovation using local ingredients is needed to enhance nutritional value and support national food diversification. This review aims to examine the potential and challenges of developing klappertart based on siwalan fruit (Borassus flabellifer) and canna flour (Canna edulis) as a functional, and sustainable food variation. Siwalan fruit, a local palm commodity, contains natural sugars, dietary fiber, and bioactive compounds such as phenolics and flavonoids that act as natural antioxidants. Canna flour is a non-gluten starch source rich in complex carbohydrates and resistant starch, contributing to digestive health. The combination of these ingredients can produce klappertart with a soft texture, unique flavor, and improved functional properties. However, several challenges remain, including raw material standardization, product stability, and shelf-life optimization. This review highlights the need for applied research, formulation innovation, and policy support to strengthen the development of siwalan–canna klappertart as a modern food product based on Indonesia’s local resources.
Hubungan konsumsi makanan junk food dan tingkat depresi pada remaja dan dewasa muda Waviq Aziza; Tri Siswati; Weni Kurdanti
ARGIPA (Arsip Gizi dan Pangan) Vol 11 No 1 (2026)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v11i1.21565

Abstract

Depression among adolescents and young adults is often associated with psychosocial stress and unhealthy lifestyles, including poor dietary patterns such as frequent junk food intake. This study aimed to analyze the correlation between junk food consumption and depression levels among adolescents and young adults in Argosari Village, Bantul. This study was a cross-sectional investigation conducted among 64 adolescents and young adults, selected using purposive sampling. Junk food consumption was assessed with a Food Frequency Questionnaire (FFQ), while depression levels were measured using the Beck Depression Inventory II (BDI-II). The data were analyzed using the Chi-square test. The results showed that most subjects consumed junk food quite frequently (40.6%), followed by rarely (35.9%), and frequently (23.4%). The distribution of depression levels was as follows: minimal (34.4%), mild (37.5%), moderate (21.9%), and severe (6.3%). Bivariate analysis showed that adolescents and young adult who rarely consumed junk food mostly experienced minimal or mild depression (82.6%), while those with frequent consumption had higher proportions of moderate to severe depression (50%). The Chi-square test confirmed a significant correlation between junk food consumption and depression levels (p=0.042). The conclusion is that higher junk food consumption was significantly associated with higher levels of depression among adolescents and young adults. These findings highlight the importance of promoting balanced dietary habits as part of adolescent and young adult mental health prevention strategies.
Crust pie berbasis sorgum dengan isian dadih: Formulasi dan karakteristik produk pangan fungsional Annisa Nabilla; Helmizar Helmizar; Susmiati Susmiati
ARGIPA (Arsip Gizi dan Pangan) Vol 11 No 1 (2026)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v11i1.21730

Abstract

Dadih, a traditional fermented buffalo milk product, is known as a natural source of probiotic lactic acid bacteria (LAB), while sorghum is a locally available cereal rich in dietary fiber and resistant starch that can act as a prebiotic. This study aimed to isolate and identify LAB from dadih and to incorporate both dadih and sorghum flour into a synbiotic crust pie formulation. The research consisted of two stages: a descriptive–exploratory study to characterize LAB and an experimental study using a Completely Randomized Design with four crust pie formulations (F0–F3). LAB isolation was carried out through Total Plate Count, macroscopic and microscopic observations, Gram staining, catalase testing, fermentation type identification, as well as tolerance assays for acidic pH and bile salts. Sensory evaluation was conducted with 24 semi trained panelists, and proximate analysis followed AOAC (2012) procedures. The results showed that dadih contained LAB ranging from 1,2 × 10⁹ to 2,4 × 10⁹ CFU/g, exhibiting morphological and physiological characteristics consistent with the genus Lactobacillus. Isolates DK2 and DK4 demonstrated high viability under acidic and bile salt conditions, indicating strong probiotic potential. Substitution of sorghum flour significantly affected the sensory attributes of the crust pie (p<0,05), with formulation F3 receiving the highest preference for texture. Proximate analysis revealed that increasing sorghum levels reduced moisture content while increasing ash, protein, and carbohydrate levels. These findings indicate that combining dadih and sorghum produces a synbiotic crust pie based on local ingredients, offering potential as a functional food product.
Hubungan pengetahuan dan kepatuhan membaca label pangan dengan obesitas pada pegawai Di Kota Yogyakarta Odillia Embun Wenniar Pramesti; Hildagardis Meliyani Erista Nai; Ruth Surya Wahyu Setyaning
ARGIPA (Arsip Gizi dan Pangan) Vol 11 No 1 (2026)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v11i1.22679

Abstract

The prevalence of obesity among Civil Servants in Yogyakarta has reached 32.0%. In general, obesity is influenced by four factors: life style or behavior, individual factors, social factors, and environmental factors. The purpose of this study was to assess the relationship between knowledge and compliance with food label reading and obesity among civil servants working in government offices at the Yogyakarta City Hall Complex. The study used a quantitative method with a cross-sectional design. The sample size of 117 people was selected using cluster random sampling. Knowledge of food labels and compliance with reading packaged food labels were collected through interviews using a questionnaire. Obesity was assessed using the Body Mass Index indicator using secondary data for employee weight and height data. Bivariate analysis using the Lambda test showed that there was no relationship between food label knowledge and obesity in Civil Servants (p=0.668). In addition, there was a relationship between compliance with reading food labels (p=0.0001), energy intake levels (p=0.001), and physical activity (p=0.048) with obesity in Civil Servants. There was no relationship between food label knowledge and obesity and there was a relationship between compliance with reading food labels and obesity in Civil Servants. Employees are advised to increase compliance with reading food labels and physical activity, as well as having a good level of energy intake as an effort to prevent obesity.

Page 16 of 16 | Total Record : 158

 12   13   14   15   16 

Filter by Year

2016 2026


Reset
Filter By Issues
All Issue Vol 11 No 1 (2026) Vol 10 No 2 (2025) Vol 10 No 1 (2025) Vol 9 No 2 (2024) Vol 9 No 1 (2024) Vol 8 No 2 (2023) Vol 8 No 1 (2023) Vol 7 No 2 (2022) Vol 7 No 1 (2022) Vol 6 No 2 (2021) Vol 6 No 1 (2021) Vol 5 No 2 (2020) Vol 5 No 1 (2020) Vol 4 No 2 (2019) Vol 4 No 1 (2019) Vol 3 No 2 (2018) Vol 3 No 1 (2018) Vol 2 No 2 (2017) Vol 2 No 1 (2017) Vol 1 No 2 (2016) Vol 1 No 1 (2016) More Issue