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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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The effect of food label literacy education on high school students’ knowledge Debby Endayani Safitri; Nur Setiawati Rahayu
ARGIPA (Arsip Gizi dan Pangan) Vol 3 No 2 (2018)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.306 KB) | DOI: 10.22236/argipa.v3i2.1667

Abstract

Nutrition fact is one of the packaged food label components that can show the nutritional content of food. The ability to read food labels is expected to increase the awareness of school children about the nutritional content of packaged foods so that students become more selective in choosing food and drinks. This study aimed at measuring the changing in the student’s nutrition knowledge after given the intervention. This study used pre-experimental design (one-group pretest-posttest design) held in June 2018. Subjects were 159 students of 7th and 8th grade of Teratai Putih Global Islamic High School. Data was tested by paired t-test to know the difference of subject’s knowledge after and before intervention. The subject’s scores were improving from 1.03 to 2.11. There was difference of knowledge between pre and post intervention (p<0,01).
PENGETAHUAN GIZI IBU, POLA MAKAN, ASUPAN ZAT GIZI DAN STATUS GIZI ANAK DENGAN AUTISM SPECTRUM DISORDER (ASD) Redy Sopiandi
ARGIPA (Arsip Gizi dan Pangan) Vol 2 No 2 (2017)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (193.412 KB)

Abstract

Implementation of gluten-free casein-free diet considered to alleviate the condition ofchildren with autism. However, this diet began to be associated with a risk of overweight inchildren with Autism Spectrum Disorder (ASD). The general objective of this study was todetermine the relationship between maternal nutritional knowledge, diet, energy intake andmacro-nutrients with the nutritional status of children with autism in the School of CitraAnindya Bintaro, South Tangerang. In this study, the method used was the cross sectionaldesign. Sampling method with purposive sampling with the total number of subjects were 32.Data analysis technique with Chi-Square statistical test. Based on this research, there wassignificant correlation (p<0,05) between diet, energy intake, and fat intake with nutritionalstatus of autism children. There was no significant correlation (p>0,05) between maternalnutritional knowledge, protein intake and carbohydrate intake with nutritional status ofchildren with autism.
PENGARUH EDUKASI GIZI TERHADAP PENGETAHUAN GIZI, SIKAP, DAN POLA MAKAN PADA PASIEN DIABETES TIPE 2 DI PUSKESMAS KECAMATAN CIRACAS Nindy Apriliani Putri; Pritasari Pritasari
ARGIPA (Arsip Gizi dan Pangan) Vol 2 No 2 (2017)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (201.373 KB)

Abstract

A good diet is a key factor in the handling of patient with Diabetes Mellitus (DM).Selection of the right foods can help controlling blood sugar. Consumption of foods with highfiber and low glycemic index can help controlling blood glucose levels in diabetic patients.Education is a way to improve the life quality of patients with DM. In this study, the methodused was the pre-experimental design with one group pre-test post-test and given nutritioneducation to patients with nutritional counseling using booklet media “High Fiber Diet andLow Glycemic Index” was expected can change the nutritional knowledge, attitude, and dietin patients with DM. Sampling method with purposive sampling with the total number ofsubjects were 66. Data analysis techniques with statistical test paired T-test. Based on thisresearch, it was known that there were significant differences in nutritional knowledge,attitudes, and a diet based on amount of the fiber intake and glycemic index food mix (p<0.01) between pre and post intervention of nutrition education.
HUBUNGAN ASUPAN ZAT GIZI, POLA MAKAN DAN PENGETAHUAN GIZI DENGAN STATUS GIZI SANTRI DI PONDOK PESANTREN YATIM AT-THAYYIBAH SUKABUMI Endah Nurwulan; Muhammad Furqan; Debby Endayani Safitri
ARGIPA (Arsip Gizi dan Pangan) Vol 2 No 2 (2017)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.102 KB)

Abstract

Nutritional problems are complex that are influenced by direct and indirect factors.Nutrition intake, food pattern, and nutritional knowledge are factors that affect nutritionindirectly. Adolescents require good nutrition intake because at that time they areexperiencing growth both physically and physiologically, so inadequate intake will lead toslow growth. This study aimed to determine the relationship between nutrient intake, foodpattern, and nutritional knowledge with the nutrition status of santri at the At-ThayyibahIslamic Orphan Boarding School in Sukabumi. The study design in this study was crosssectional and the sampling technique used was purposive sampling with a total of 76 subjectsaged 13-18 years. From this study there was no significant relationship between nutrientintake (p> 0.05), diet (p> 0.05) and nutritional knowledge (p> 0.05) with nutritional status.
HUBUNGAN POLA KONSUMSI GLUTEN DAN KASEIN, KEPATUHAN DIET GLUTEN FREE CASEIN FREE (GFCF) DENGAN PERILAKU AUTIS DI RUMAH AUTIS BEKASI Wahyu Permata Sri Tunggal Djati; Ahmad Faridi; Nur Setiawati Rahayu
ARGIPA (Arsip Gizi dan Pangan) Vol 2 No 2 (2017)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.422 KB)

Abstract

The prevalence of autism children is increasing, around 2013, it is estimated that peoplewith autism in the world reach 1 per 160 children or around 0.3%. There are two types ofprotein that need to be avoided by children with autism, namely gluten and casein. Thegeneral objective of this study was to determine the relationship between gluten and caseinconsumption patterns, compliance of the Gluten Free Casein Free (GFCF) diet with autisticbehavior in Autism Home, Bekasi. The subject of the study was autism children at the BekasiAutism House, which numbered 25 children. The study was conducted using a cross sectionaldesign. Data collection on gluten and casein consumption patterns and GFCF dietarycompliance using Food Frequency Questionnaire (FFQ), while data on autistic behavior werecollected using the CARS2-ST ST (Childhood Autism Rating Scale 2 – Standard Version) questionnaire. The results showed that more than half the number of samples had a rare pattern of consumption of gluten and casein. As many as 88% of the samples did not adhereto the GFCF diet and 76% of the samples had severe autistic behavior. The chi-square testresults showed that there was a correlation between gluten consumption patterns and GFCFdiet compliance with autism behavior (p-value <0.05).
KERAGAMAN KONSUMSI PANGAN SEBAGAI FAKTOR RISIKO STUNTING PADA BALITA USIA 6-24 BULAN Mira Wantina; Leni Sri Rahayu; Indah Yuliana
ARGIPA (Arsip Gizi dan Pangan) Vol 2 No 2 (2017)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.45 KB)

Abstract

Stunting is a problem of chronic undernourishment caused by the intake of nutrientsquality and food diversity. The purpose of this research is to know the relationship diversityof food consumption with stunting on toddler age 6-24 months. The methodology used isdescriptive qualitative approach. The design in this study was a crosssectional study. Thesample in this research totalled 82 toddlers aged 6-24 months. Data collection was conductedin the village of Cimayang. Data analysis technique used was chi square. The results showedthere was a relationship between parenting, complementary feeding breast milk, hygiene andsanitation practices, and the diversity of food consumption with stunting on toddler age 6-24months (p-value 0.015). The more food consumption diversity, will be the better quality ofnutrition value. Education about the diversity of food consumption is needed, especially tomothers with toddlers.
PEMANFAATAN SARI KELAPA SAWIT (ELAEIS GUINENSIS JACQ) PADA PEMBUATAN COOKIES SEBAGAI MAKANAN TINGGI PRO VITAMIN A (β-KAROTEN) Innaddinnulillah Innaddinnulillah; Mira Sofyaningsih
ARGIPA (Arsip Gizi dan Pangan) Vol 2 No 2 (2017)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.744 KB)

Abstract

Beta-carotene in the recipes modification such as biscuits and noodles usually use grainypalm oil and red palm oil. The utilization of beta-carotene in the form of palm extract to modify therecipes of making cookies has not been done. This study aimed to produce high provitamin A (β-carotene) cookies using palm juice. The treatment of research was the comparison of margarine andpalm juice in the cookies: F0 (1:0), F1 (1:1) F2 (1:3) F3 (0:1). The determination of the best palmjuice cookies was by using hedonic test with semi-trained panelists. Data analysis used theANOVA test, if the p-value was <0.05 the test was continued by Duncan test. The childrenacceptance to the best palm juice cookies compared to control cookies were analyzed by Friedmantest. The result of this research the addition of water in making the best palm juice showed 100 ml / 500 grams of palm fruit. ANOVA test results the addition of palm juice was significantly affectedon the quality of the color and texture of cookies. At the same time, there was no significant effect onthe quality of taste and aroma of cookies. The results of ANOVA test to hedonic test was theaddition of palm juice gave a significant effect on the acceptance of color, aroma, taste, and textureof cookies. The best formula was cookies with formula 1 (1:1) which had a high average of 3,8 onhedonic test. The best palm juice cookies with 30 grams of serving size contain 152 kcal energy,8,16 grams fats, 1,84 grams protein, 18 grams carbohydrates, and 4020 μg β-carotene per serving.The cookies can be claimed as high β-carotene cookies.
MIKROENKAPSULASI EKSTRAK KULIT BUAH NAGA MERAH DENGAN TEKNIK SPRAY DRYING Mira Sofyaningsih; Iswahyudi Iswahyudi
ARGIPA (Arsip Gizi dan Pangan) Vol 3 No 1 (2018)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (323.223 KB) | DOI: 10.22236/argipa.v3i1.2376

Abstract

The use of synthetic food coloring and food coloring that are prohibited, because they have an adverse effect on health, is still prevalent in food and beverage production. Red dragon fruit skin which has been a waste can be used for the production of natural dyes because the proportion of the skin is quite large and contains anthocyanin pigments. The purpose of this study was to study the microencapsulation method of red dragon fruit peel extract using maltodextrin DE10-12 with spray drying technique. The spray drying process was carried out at an inlet temperature of 150-160ºC and outlet temperature of 70-80ºC and DE10-12 maltodextrin concentration of 10, 15, and 20%. From the results of the study, it was known that the concentration of 20% has the highest yield (40.59%), the lowest water content (4.67%), and the highest brightness level (76.77). Keywords: Lightness, Microencapsulation, Moisture Content, Red Dragon Fruit Skin, Yield
ANALISIS KANDUNGAN ZAT GIZI MAKRO DAN DAYA CERNA PATI SNACK BAR TUJOGUNG (TEPUNG UBI JALAR ORANYE DAN JAGUNG) SEBAGAI ALTERNATIF MAKANAN SELINGAN PENDERITA DIABETES TIPE 2 Ika Rahmawati
ARGIPA (Arsip Gizi dan Pangan) Vol 3 No 1 (2018)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.211 KB) | DOI: 10.22236/argipa.v3i1.2445

Abstract

Diabetes mellitus is a group of symptoms that arise in a person experiencing an increase in blood glucose levels. Blood glucose levels can be controlled through the consumption of foods with low glycemic index and food with slowly digestible starch. The purpose of this research was to know the influence of the use of orange sweet potato flour and corn in the processing of snack bar towards macronutrients and slowly digestible starch for diabetics type 2. This research used a randomized experimental design (CRD) one variable. This research used orange sweet potato flour and corn with three ratios (25:75, 30:70, and 35:65). Hedonic test and hedonic quality test with semi-trained panelists were used to determine the selected products. Data analysis using a nonparametric test of Kruskal-Wallis resulted that the usage of the orange sweet potato flour and corn influenced the hedonic quality and hedonic of the snack bar (p<0,05). The chosen formula was a snack bar with formula 1 (25:75), which had the mean value of hedonic and hedonic quality of 3,4 and 3,7 respectively. The results of the chemical analysis of the selected snack bar were 53,4% moisture content, 2,1% ash levels, 9,3% protein, 8% fat content, and 27,3% carbohydrates. The selected snack bars continued digestible starch of 22,5%, this value was classified into the slowly digestible starch. Keywords: Corn, Orange Sweet Potato, Snack Bar, Starch Digestibility, Type 2 Diabetes
PENGARUH INTERVENSI PENYULUHAN GIZI DENGAN MEDIA ANIMASI TERHADAP PERUBAHAN PENGETAHUAN DAN SIKAP TENTANG ANEMIA PADA REMAJA PUTRI Sutrio Syakir
ARGIPA (Arsip Gizi dan Pangan) Vol 3 No 1 (2018)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (175.106 KB) | DOI: 10.22236/argipa.v3i1.2446

Abstract

Iron deficiency anemia is the most common problem in Indonesia. One of attempt to overcome the problem of anemia is through education using the animation so that the message will be longer and better to be remembered because it used more sense and a stronger impression. This research objective was to measure the influence of nutrition education with animation media on knowledge and attitude change about anemia of adolescence girls at high school in Bandar Lampung. This research was conducted at high school girls in Bandar Lampung City in May-September 2017. This research used Pre-experimental with a one-group pretest-posttest design. Paired t-test was done by analyzing the variable of knowledge and attitude, which is measured before and after given nutrition counseling with animation media. Data were collected using questionnaire and research subjects were 300 subjects. The results showed there was a change of knowledge and attitude score after the intervention was done by using animation media (p<0,05). Keywords: Knowledge, Attitude, Anemia, Animation Media

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