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Debby Endayani Safitri
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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 147 Documents
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ASUPAN KARBOHIDRAT DAN PROTEIN BERHUBUNGAN DENGAN STATUS GIZI ANAK SEKOLAH DI SYAFANA ISLAMIC SCHOOL PRIMARY, TANGERANG SELATAN TAHUN 2017 Mutia Sari Parinduri; Debby Endayani Safitri
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 (218.253 KB) | DOI: 10.22236/argipa.v3i1.2447

Abstract

Nutritional status in elementary student has influenced by the amount of nutrient intake. Many factors are influencing the nutritional status which were direct factors (nutrient intake and infectious diseases) and indirect factors (food safety, childcare patterns, healthy environment, and access to health services). This study aimed to determine the relationship between the consumption of fast food, calorie beverages, and nutrient intake with nutritional status of elementary student in Syafana Islamic School Primary conducted in October-November 2017. The study design was a cross-sectional with 175 subjects. Places and subjects were selected with proportional random sampling. Data were collected through anthropometric measurements, FFQ, recall 2 x 24 hours, and self-administered questionnaire. Questionnaires were given to subjects to know of characteristics student (gender and pocket money), fast food consumption, calorie beverages, and nutrient intake (energy and macronutrients), and nutritional status. Data were tested using statistical test chi-square. The result of the chi-square statistic test showed that was relation between carbohydrate intake (p<0.05) and protein intake (p<0.05) with nutritional status. There was no relationship between fast food consumption, calorie beverages (p>0.05), energy intake (p>0.05), and fat intake (p>0.05) with nutritional status.
Penggunaan Tepung Daun Kelor pada Pembuatan Crackers Sumber Kalsium Yustika Fahreina Mazidah; Indah Kusumaningrum; Debby Endayani Safitri
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 (241.374 KB) | DOI: 10.22236/argipa.v3i2.2462

Abstract

Moringa oleifera is one of the green vegetables rich in nutrients and began to be developed in processed food products. The purpose of this study was utilize Moringa oleifera leaves as processed foods that can be consumed as snack by teenagers, helping to fulfill their nutritional needs. This study used a randomized experimental design one factorial with two repetitions. The substitution level of Moringa Leaf flour in the making of crackers were F0 (100:0), F1 (90:10), F2 (85:15), and F3(80:20). The best Moringa leaf crackers was determined by hedonic test with semi-trained panelists. Analysis of data used Kruskall Wallis test, followed by Mann Whitney test. It was known that the higher level of Moringa leaves flour substitution the lower level of panelists’s acceptance (color, texture, flavor, and aroma). The selected product was F1, had a brownish-green color, crispy texture, unbitter taste, and normal aroma. This cracker, per 100 g, contained energy 456.1 kcal, 67.1 g of carbohydrates, 8.9 g proteins, 16.9 g fats, 3.05 mg irons, and 324 mg calcium. The selected crackers can be claimed as snack of calcium source. Keywords: Moringa Oleifera, Moringa Leaf Flour, Moringa Leaves Crackers, Calcium, Iron.
Compliance of iron tablets consumption related to anemia status in pregnant women in Cikarang Health Center Bekasi Fiqriah Ayu Awalamaroh; Leni Sri Rahayu; Indah Yuliana
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 (201.45 KB) | DOI: 10.22236/argipa.v3i2.2464

Abstract

Anemia in pregnancy is one of the national problems that reflects the value of the socio-economic welfare of the community which also influences the quality of human resources. Factors that can influence the emergence of anemia among pregnant women include socioeconomic, knowledge, frequency of antenatal care visits, maternal age, distance of pregnancy, parity, infectious diseases, lack of consumption of iron, folic acid, vitamin B12, chronic bleeding, nutritional status, diet, compliance to consume Fe tablets, impaired absorption of iron in the body, and gestational age. The purpose of this study was to determine the association of food sources of Fe consumption, compliance to consume Fe Tablets and knowledge about anemia with anemia status in pregnant women. This research used cross sectional design. The number of samples in this study were 51 pregnant women with gestational age ≥ 36 weeks. Analysis of this research data used Fisher’s Exact. The results of statistical tests showed that there was a significant relationship between compliance to consume Fe tablet adherence to taking Fe tablets (p=0,000) and anemia status in pregnant women gestational age ≥ 36 weeks. Meanwhile, the consumption of Fe (p > 0,05) and knowledge about anemia (p > 0,05) had no significant relationship with anemia status in pregnant women ≥ 36 weeks. Thus, the level of compliance with Fe tablet consumption needs to be maintained and improved. Pregnant women still need to be educated about anemia, the effects and food sources of Fe that should be consumed during pregnancy, so that the level of knowledge can increase. Keywords: Anemia, Compliance of Iron Tablet Consumption, Knowledge, Pregnant Women
Formulation of high potassium and fiber snack bar based on seaweed, kepok banana, and mocaf flour as an alternative snack for hypertension patients Indah Kusumaningrum; 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 (223.563 KB) | DOI: 10.22236/argipa.v3i2.2465

Abstract

Hypertension is a case that affects many elderly people, this disease can interfere with the functioning of other organs, especially vital organs such as the heart and kidneys. According to prevalence data, hypertension patients in Indonesia were 26.5 percent. Patients exposed to this case at the age of ≥18 years were 25.8% and patients who have normal blood pressure and take hypertension medication were 0.7% (Riskesdas, 2013). Hypertension sufferers are advised to reduce sodium and saturated fat intake and increase potassium intake. Seaweed and kepok banana are foods that have high potassium content. Seaweed and mocaf also have high fiber content. So that these materials can potentially be developed into raw materials for making alternative food products for people with hypertension. The research was conducted in two stages, the first phase of the research was seaweed extraction and the manufacture of kepok banana flour. The second phase of the study was a formulation of fortified snack bar with composite flour (seaweed flour, kepok banana flour, and mocaf) obtained in the first stage. Then sensory analysis included hedonic test. The most preferred formula for panelists was formula 3, both in aroma, taste, and texture with a mixture of 75% composite flour and nutritional content in 100 grams containing calories around 307.70 kcal. The content of fiber per 100 gram of snack bar was about 8.44 gram and potassium was and 430.11 mg. Keywords: Snack Bar, Hypertension, Composite Flour, High Dietary Fiber, High Potassium
Pemanfaatan Rumput Laut (Eucheuma cottonii) Menjadi Roti Tinggi Serat dan Yodium Puti Anggraini
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 (222.306 KB) | DOI: 10.22236/argipa.v3i1.2921

Abstract

Vegetable and fruit consumption of Indonesian was still very low. This low consumption causes a lack of sufficient fiber to be recommended especially in the adult group. Seaweed is a local food that contains high fiber and iodine that is suitable to be used as processed food as an alternative to daily fiber intake. This study aimed to identify the utilization of seaweed into refined flour-based food with high-fiber and iodine. The levels used were 10% (931), 20% (875), and 30% (108), followed by an organoleptic test in semi-trained panelists to get the best bread formula. The yield of seaweed flour was 4,5% with the fineness level of 80 mesh. This study was an experimental utterly randomized design (CRD). Data was analyzed using ANOVA followed by Duncan’s Multiple Range Test. The best bread was then analyzed for proximate, total dietary fiber, and iodine. Dietary food fiber was analyzed using HPLC method. The results showed the most preferred seaweed bread was bread with 10% seaweed flour and 90% wheat flour. Final score for hedonic test was 32,33 and the results of the measurement of the overrun is 88,69%. The ANOVA test showed that there was a significant difference (p<0,05) on the texture, aroma, flavor, and color of seaweed flour bread with control bread. The total dietary fiber content was 12,56 grams/100 grams (12,56%) which had fulfilled the claim of high fiber (>6g/100g). The iodine content was obtained at 549,93 ppb or 54,99 mcg/100 grams and had fulfilled the claim of high iodine(>45mcg/100g).
Association between characteristic of breakfast menu with energy and macronutrient intake in Cadet of Sekolah Tinggi Penerbangan Indonesia Siti Hadianti
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 (426.97 KB) | DOI: 10.22236/argipa.v3i1.2922

Abstract

Food intake compliance of STPI’s cadet has been provided by the dormitory manager. However, based on observations, there are complaints from the cadets about the taste of food on the breakfast menu that is often tasteless, its appearance looks pale and variations of food that has not been expected. The purpose of this study was to determine the relationship between appearance, taste, and variation of breakfast menu with energy and macronutrient intake of a cadet from Department of Aviation STPI Curug-Tangerang. Research conducted in February to March 2015. Design in this study was cross-sectional with 73 samples taken by simple random sampling. The result of statistical tests, using fisher's exact, showed no relationship between appearance, taste, and variation of breakfast food menu with energy and macronutrient intake.
Perbedaan Persepsi Citarasa, Asupan Energi dan Zat Gizi Makro Sebelum dan Sesudah Modifikasi Lauk Nabati di Panti Asuhan Al-Ikhwaniyah Tangerang Selatan Dini Puspita Sari
ARGIPA (Arsip Gizi dan Pangan) Vol 4 No 1 (2019)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.909 KB) | DOI: 10.22236/argipa.v4i1.3286

Abstract

Lauk nabati adalah semua bahan makanan yang bersumber dari protein nabati; fungsi protein sebagi zat pembangun tubuh, karena protein merupakan bahan pembentuk jaringan baru. Asupan zat gizi pada anak yang tinggal di asrama lebih rendah dibandingkan dengan anak yang tidak tinggal di asrama, perlu adanya pengkajian tentang tingkat konsumsi anak yang tinggal di asrama. Pada konsumsi lauk nabati di Panti Asuhan Al-Ikhwaniyah Tangerang Selatan sangat rendah karena masih banyak lauk nabati yang tidak dikonsumsi atau sisa makanan pada lauk nabati banyak. Penelitian ini bertujuan untuk melihat perbedaan persepsi citarasa dan daya terima lauk nabati sebelum dan sesudah dimodifikasi. Jumlah responden penelitian sebanyak 34 orang anak Panti Asuhan Al-Ikhwaniyah yang memenuhi kriteria inklusi. Hasil penelitian adalah terdapat perbedaan persepsi citarasa lauk nabati tempe dengan aspek rasa p=0.000 (nilai p<0.05), aspek Aroma dengan nilai p=0.000 (nilai p<0.05) dan aspek warna dengan nilai p=0,002 (nilai p<0.05), sedangkan untuk lauk nabati tahu terdapat perbedaan persepsi citarasa lauk nabati tempe dengan aspek rasa p=0.000 (nilai p<0.05)), aspek Aroma dengan nilai p=0.000 (nilai p<0.05) dan aspek warna dengan nilai p=0,001 (nilai p<0.05). Terdapat perbedaan asupan energi p=0.000 (nilai p<0.05), asupan karbohidrat dengan nilai p=0.000 (nilai p<0.05), asupan protein dengan nilai p=0,001 (nilai p<0.05) dan asupan lemak dengan nilai p=0,-17 (nilai p<0.05). Memodifikasi lauk nabati secara signifikan dapat menaikkan kesukaan dan dapat menaikkan asupan zat gizi pada anak-anak.
Adequate nutrition intake to improve nutritional status of hemodialysis patient using dialysis malnutrition scores Nursyifa Rahma Maulida
ARGIPA (Arsip Gizi dan Pangan) Vol 4 No 1 (2019)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.68 KB) | DOI: 10.22236/argipa.v4i1.3585

Abstract

Peningkatan pasien penyakit ginjal kronik dengan hemodialisa (PGK-HD) dari tahun 2013 sampai 2015 di Indonesia ditampilkan sebesar 32,04%. Malnutrisi Energi Protein (MEP) yang erat kaitannya dengan asupan zat gizi merupakan indikator penting dalam mencegah komplikasi. Dialysis Malnutrition Scores (DMS) diperkenalkan sebagai metode penilaian status gizi dengan sensitifitas dan spesifisitas yang cukup dalam pendeteksian dini, dimana sebelumnya hal ini belum digunakan di Rumah Sakit Islam Jakarta (RSIJ) Cempaka Putih. Sehingga penelitian ini bertujuan untuk melihat korelasi antara kecukupan asupan energi, protein, natrium dan cairan terhadap status gizi berdasarkan DMS. Desain studi potong lintang dilakukan dan didapatkan 35 subjek dengan metode consecutive. Kuesioner terstruktur untuk DMS yang terdiri dari 7 komponen dilakukan oleh tenaga kesehatan, begitu juga dalam pengukuran interdialytic weight gain (IDWG). Asupan zat gizi diambil dengan metode recall 2x24 jam. Hasil penelitian menunjukkan bahwa terdapat korelasi yang signifikan antara asupan energi (r=-0.391; p<0.005) dan protein (r=-0.467, p<0.005) dengan status gizi berdasarkan DMS. Asupan natrium dan cairan tidak memiliki korelasi terhadap status gizi berdasarkan total skor DMS. Tetapi korelasi positif yang signifikan ditujukan pada asupan energi, protein, natrium, dan kalium terhadap IDWG (p<0.05). Penelitian sebelumnya menemukan bahwa peningkatan IDWG menyebabkan berbagai komplikasi pada fungsi ginjal, begitu juga dengan Malnutrisi Energi Protein (MEP) dapat memengaruhi kualitas hidup pasien PGK-HD. Subjek dengan asupan yang tidak adekuat memiliki dampak pada pemecahan protein sebagai pengganti energi. Hal ini menyebabkan sisa metabolisme dari protein meningkat dan memengaruhi fungsi ginjal. Sehingga dapat disimpulkan bahwa asupan energi, protein, natrium, dan cairan yang adekuat merupakan faktor penting untuk meningkatkan status gizi berdasarkan DMS pada pasien PGK-HD. Kata kunci: Asupan Gizi, Dialysis Malnutrition Scores, Interdialytic Weight Gain, Hemodialisis
Sensitivity and specificity of waist to height ratio in obesity Tysa Runingsari
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 (178.482 KB) | DOI: 10.22236/argipa.v3i2.3632

Abstract

The most recommended obesity measurement is using the Body Mass Index (BMI) method as a gold standard in predicting obesity and the risk of illness. Another alternative method which can also be used is Waist-to-Height Ratio (WHtR). Somehow, lack of sensitivity and specificity data comparison between WHtR and BMI is still remaining unknown. Therefore, the purpose of this study was to determine the sensitivity (Se) and specificity (SP) WHtR and BMI against the risk of obesity in adults. The design of this study was cross sectional. The subjects of the study were Nutrition Sciences students of Diponegoro University which amounted to 50 people with age range 19-39 years. The sampling technique used was purposive sampling. The data obtained then tested normality with Kolmogorov-Smirnov test which then continued with sensitivity test and specificity by using Receiver Operator Characteristic Curve (ROC). The results of this study showed a sensitivity value of 100% and a specificity of 59,52% for the measurement of the Waist-to-Height Ratio (WHtR). The AUC value of this WHtR indicated that the WHtR measure was very good (0,960) to detect the risk of obesity. WHtR has excellent ability and is as good as BMI in detecting obesity. The WHtR method can be used as an alternative method used in classifying obesity, especially central obesity. Keywords: BMI, Sensitivity and Specificity, WHtR
Asupan Buah dan Sayur, Asupan Lemak, Aktivitas Fisik Berhubungan dengan Rasio Ldl/Hdl Orang Dewasa Ahmad Cipta Pratama; Debby Endayani Safitri
ARGIPA (Arsip Gizi dan Pangan) Vol 4 No 1 (2019)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.31 KB) | DOI: 10.22236/argipa.v4i1.3780

Abstract

Coronary heart disease (cardiovascular) is caused by an abnormal LDL/HDL ratio. LDL and HDL are components of cholesterol which are essential for each cell. The purpose of this research was to know the relationship fat intake, fruit and vegetable intake, and physical activity with LDL/HDL ratio. This study used a cross-sectional method and subjects were selected through accidental sampling with 86 subjects. The results of the chi-square statistic test showed that there were relationships between fruit and vegetable intake, fat intake, and physical activity with LDL/HDL ratio. Keywords: Coronary Heart Disease, Fat Intake, Fruit and Vegetable Intake, LDL/HDL Ratio, Physical Activity

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