ARGIPA (Arsip Gizi dan Pangan)

The relationship between natrium intake adherence and drug consumption to blood pressure of hypertensive patients in Cibeber Public Health Center Cilegon City

Lukiah, Lina Agestika, Renan Prasta Jennie — Mon, 03 Jun 2024 00:00:00 +0700

Hypertension is one of the most common and chronic non communicable diseases. Continuous hypertension can disrupt blood flow in the kidneys, heart and brain. Efforts used to treat hypertension are pharmacological therapy (anti-hypertension drugs) and non-pharmacological therapy (one of which is reducing sodium consumption). This study aims to determine the relationship between intake natrium adherence and drug consumption on blood pressure of hypertensive patients in the Cibeber Community Health Center, Cilegon City. This study used an analytic observational method with a cross sectional design. The sampling technique used consecutive sampling techniques with a subject size of 77 people. The instruments used were the 2x24 hour food recall and Morisky Medication Adherence Scale (MMAS-8). The results of the spearman rank analysis test concerning the relationship between intake natrium adherence and blood pressure, namely not having a significant. There is realtioship between intake natrium adherence and systolic blood pressure is a p-value of 0,426 (p>0,05) while the relationship between intake natrium adherence and diastolic blood pressure is 0,303 (p>0,05). The results of the spearman rank analysis test regarding the relationship between intake natrium adherence to drug consumption and pressure, namely having a significant. The relationship between drug comsumption adherence and systolic blood pressure is a p-value of 0,001 (p<0,05) while the p-value of the relationship between drug comsumption adherence and diastolic blood pressure is 0,009 (p<0,05).

Nutrition content and fiber in Gayam (Inocarpus fagifer) Flour

Nur Setiawati Rahayu, Debby Endayani Safitri, Ahmad Sulaeman, Budi Setiawan — Mon, 03 Jun 2024 00:00:00 +0700

Gayam is one of the foodstuffs in the legume group typical of Indonesia, the less varied processing makes gayam less popular. Nowadays, people are starting to consume plant-based foods, because they are considered to have more health benefits. This makes gayam an opportunity to be reintroduced to the wider community. This study aims to analyze the nutritional content of gayam which has gone through the grinding process to see its potential as a local food ingredient that can provide health benefits. This research uses an experimental laboratory study design with a completely randomized design and sample testing is done in duplicate. The result of this study is gayam that has gone through the process of pressing and sieving with a density level of 80 mess has a carbohydrate content of 74.59%, protein 9.49%, fat 3.62% and fiber 13.79%. When compared to other types of flour on the market, such as rice bran flour, corn flour and other legume flour, gayam has a higher fiber content, thus making gayam a potential functional food ingredient.

Development of tempe products high in iron and protein with substitution of chicken liver flour to improve iron deficiency anemia

Mohammad Zainul Ma'arif, Yuniars Renowening, Himmatunnisak Mahmudah — Mon, 03 Jun 2024 00:00:00 +0700

Iron deficiency can interfere with the formation of hemoglobin, causing iron deficiency anemia. If iron deficiency anemia continues during pregnancy, it can increase the risk of giving birth to a baby with stunting and anemia. This study aimed to develop a food product high in iron and protein by substituting chicken liver flour with soybean tempeh to produce a tempeh product that can be used as an alternative food to improve iron deficiency anemia. This study used a completely randomized design. The treatment in this study consisted of four levels of chicken liver flour substitution (F1=5%, F2=10%, F3=15%, and F4=20%) in making tempeh. Hedonic quality test data were statistically analyzed using the Mann–Whitney test. The data on iron level using the Atomic Absorption Spectrophotometry (AAS) method and protein level using the Kjeldahl method were statistically analyzed using the one-way ANOVA test and continued with the Tamhanes test. The results of this research show that the substitution of chicken liver flour produces products with iron and protein levels at the level of 10% (1.330 mg/100 g; 18.76 g/100 g), 15% (5.355 mg/100 g; 21.36 g/100 g) and 20% (3.089 mg/100 g; 25.31 g/100 g) respectively which were higher than the control group (p<0.05). The highest iron levels were obtained in group F3 with an iron level of 5.355 mg/100, and the highest protein levels were obtained in group F4 with a protein level of 21.36 g/100 g. Based on the hedonic quality test, the substitution of chicken liver flour reduced the quality of tempeh in several parameters, namely non-white color, pungent aroma, and tasteless taste typical of tempeh, compared to the control group (p<0.05). The substitution of chicken liver flour with concentrations of 10%, 15%, and 20% can increase iron and protein levels in tempe products.

Effect of kombucha tea fermentation from green tea and red dragon fruit skins on antioxidant activity and organoleptic

Chiara Elvira Salsabilah, Septy Handayani — Mon, 03 Jun 2024 00:00:00 +0700

About 30-35% of red dragon fruit presented in the form of fruit skin is rarely used by the community and thrown away as waste. It can have the potential to be a source of natural antioxidants due to its high antioxidant activity. This study included the antioxidant activity and organoleptic tests of kombucha tea from green tea and red dragon fruit skin based on fermentation time. The time used was F1= 1 day, F2 = 3 days, F3 = 5 days, F4 = 7 days by design Quasi-Experimental. Red dragon fruit skin samples were obtained from plantation of Cemoro Hamlet, Songgon District, Banyuwangi Regency and there were 30 untrained panelists (19-23 years) as organoleptic test samples. The concentration used in making kombucha tea is 50 g of green tea and 15 g of red dragon fruit skin extract (30% of 50 g of green tea). Testing of antioxidant activity using the DPPH method and analyzed using One Way ANOVA. The organoleptic test used the hedonic method and the data were analyzed using Friedman then proceed with Wilcoxon Sign Rank Test. The results of the research on the antioxidant activity of each sample have an average of F1= 64,34%; F2= 65,9%; F3= 65,8% and F4= 65,17%. Of the four samples there was no significant difference, so there was no sample with the most optimum activity. The most preferred by the panelists is F1. Thus, the best formulation recommended is F1 with antioxidant activity of 64,34%.

Precede-proceed model in determining ultra-processed food consumption patterns among urban young adults

Ummatul Fitri, Imas Arumsari, Luthfiana Nurkusuma Ningtyas — Mon, 03 Jun 2024 00:00:00 +0700

Frequent consumption with large portions of ultra-processed food could increase the risk of death from degenerative diseases, which can be understood through the PRECEDE-PROCEED model theory in determining factors that influence ultra-processed food consumption patterns in adolescents. This research aimed to determine the relationship between knowledge related to ultra-processed food, exposure to food product advertisements, and peer influence with the consumption patterns of ultra-processed food among young adults. The independent variables in this study were knowledge related to ultra-processed food, exposure to food product advertisements, and peer influence, while the dependent variable was the consumption pattern of ultra-processed food. The research method employed was quantitative research with a cross-sectional design. Data were collected through interviews and questionnaire completion from 158 subjects. Sampling was determined using accidental sampling techniques. Data analysis in this study was conducted with bivariate analysis using chi-square statistical tests. The results indicated that 83.5% of the subjects consumed ultra-processed food frequently, with the analysis yielding a p-value of 0.204 for knowledge related to ultra-processed food, a p-value of 0.203 for exposure to food product advertisements, and a p-value of 0.135 for peer influence. It can be concluded that there was no significant difference in proportions between knowledge related to ultra-processed food, exposure to food product advertisements, and peer influence on the consumption pattern of ultra-processed food among university students.

Effect of education and diet programs on changes in body mass index (BMI) and abdominal circumference in adult obesity

Leni Sri Rahayu, Ony Linda — Mon, 03 Jun 2024 00:00:00 +0700

Obesity is a major risk factor for the emergence of degenerative diseases. Screening results for UHAMKA lecturers and education staff in 2021 showed that 31.1% and 57.2% were obese based on Body Mass Index (BMI) and waist circumference (WC). This study aims to analyze the effect of nutritional education and diet programs on weight loss, BMI, and WC. This is experimental research One Group Pretest Posttest Design. The intervention provided was nutritional education and a diet program in the form of reducing energy by 500 kcal/day and providing lunch for 6 consecutive days. The variables measured were body weight, BMI, WC, knowledge, attitudes, and behavior of balanced nutrition. Attitude and behavior variables on balanced nutrition were assessed using a questionnaire. A 24-hour recall was carried out to see the subjects' eating patterns before and after the intervention. The statistical tests used were the Wilxocon test and Paired t test to see differences in BMI, WC, attitudes, and behavior on balanced nutrition before and after the intervention. The research results showed that there was an average reduction in body weight, BMI, and WC. The results of statistical tests using the paired t test showed that there was a significant difference in WC before and after the intervention (p=0.000). Female subjects showed significant differences in body weight, BMI, and WC. It was found that there was an increase in knowledge scores, attitudes, and behavior of balanced nutrition. Education and diet programs influenced changes in the nutritional status of subjects.

Formulation of snakehead fish nuggets with substitution of red bean composite flour and carrot flour as functional food

Anissa Richa Almayda, Bahriyatul Ma’rifah, Arwin Muhlishoh — Mon, 03 Jun 2024 00:00:00 +0700

Obesity a non-communicable disease closely related to excessive oxidative stress due to an imbalance between prooxidants and antioxidants. Snakehead fish nuggets substituted with red bean composite flour and carrot flour are an alternative food as an effort to prevent this and increase fish consumption. This research aims to determine the effect of substitution of red bean composite flour and carrot flour on the organoleptic properties, nutritional content and antioxidants of snakehead fish nuggets as a functional food. This type of research is experimental using a Completely Randomized Design with four treatments and two repetitions of each treatment, namely the ratio of snakehead fish meat: red bean flour: carrot flour, F0 (250g: 0g: 0g), F1 (200g: 45g: 5g), F2 (175g : 65g : 10g), and F3 (150g : 85g : 15g). Data on nutritional and antioxidant content were analyzed using the ANOVA test and Duncan's advanced test. Organoleptic test data were analyzed using the Kruskal-Wallis test and the Mann-Whitney test. The results of this research are that there is an effect of substitution of red bean composite flour and carrot flour on the hedonic test and hedonic quality, nutritional content and antioxidant content, but it has no effect on the hedonic quality of aftertaste and protein. The best treatment is F3 with nutritional content, namely, 55.02% water; ash 1.99%; protein 13.40%; fat 1.61%; carbohydrates 27.99%, and antioxidants 28.46%; and has met 7.5% of the RDA for obese adults (19-49 years) and claims to protein source based on the general category NLR.

The relationship of the time sequence of eating fruit, vegetables, and sleep quality on blood sugar and blood pressure in type 2 diabetes mellitus patients

Mutiara, Dwie Soelistyorini, Dwipajati Dwipajati — Thu, 06 Jun 2024 00:00:00 +0700

Type 2 diabetes mellitus is the most common type that occurs in society, around 80% of 90% of all diabetes mellitus cases. Modifying the order in which you eat fruit and vegetables can control blood sugar levels. Apart from diet, diabetes sufferers need to pay attention to the quality of their sleep so that blood sugar can be controlled well. Poor sleep quality can affect balance and increase blood pressure. The aim of this study was to determine the relationship between the timing of eating fruit and vegetables and sleep quality on blood sugar and blood pressure in patients with type 2 diabetes mellitus. This study used an analytical observational research design with a cross sectional method with a total of 35 subjects. The statistical analysis test used the Spearman correlation test with a confidence level of 95% (α<0,05). The result of research on the relationship between the order of time to eat fruit and vegetables and blood sugar was p-value=0,27. Then, for the relationship between sleep quality and blood sugar, the result was p-value=0,121, sleep quality with systolic and diastolic blood pressure, the results were p-value=0,561, and p-value= 0,137. There was no significant relationship between the order of time to eat fruit and vegetables on blood sugar and sleep quality on blood sugar and blood pressure.

The relationship of calorie intake, physical activity, sedentarian behavior, and smartphone addiction with the incident of overweight in adolescents at SMAN 3 Rangkasbitung

Rei Shinta, Anna Fitriani — Sat, 15 Jun 2024 00:00:00 +0700

Overweight is a condition of a person's weight that exceeds normal weight, which is caused by excess fat accumulation. Some factors that can cause overweight are excess calorie intake, low physical activity, high sedentary behavior, and smartphone addiction. The purpose of the study was to see the relationship between calorie intake, physical activity, sedentary patterns, and smartphone addiction to the incidence of overweight in adolescents at SMAN 3 Rangkasbitung. This type of research used a cross-sectional research design. The research subjects amounted to 92 students at SMAN 3 Rangkasbitung. Overweight data was taken by anthropometric measurements of body weight and height. The calory intake data in this research was obtained through interviews with food recall questionnaires 2x24 hours, data physical activity with Global Physical Activity Questionnaire (GPAQ), sedentary patterns with Adolescent Sedentary Activity Questionnaire (ASAQ), and smartphone addiction data with Smartphone Addiction Scale short version questionnaire (SAS SV). The types of data analysis used are univariate and bivariate. Results from bivariate analysis using chi-square showed a significant relationship between calorie intake with overweight, physical activity with overweight, sedentary behavior with overweight, smartphone addiction with overweight, and smartphones addiction with sedentary behavior. Calorie intake, physical activity, sedentary behavior, and smartphone addiction are related to the incidence of overweight and smartphone addiction is related to sedentary behavior.