Zobrazeno 1 - 10
of 139
pro vyhledávání: '"Farapti Farapti"'
Autor:
Farapti Farapti, Amira Farah Rasyidah, Salsabila Rahma Kusumadewi, Yulis Setiya Dewi, Nurina Hasanatuludhhiyah, Didik Dwi Winarno
Publikováno v:
Amerta Nutrition, Vol 8, Iss 3, Pp 416-423 (2024)
Latar Belakang: Malnutrisi sering terjadi pada lansia dan manajemen penyelenggaraan makanan memiliki peran penting dalam menyediakan asupan bagi lansia di panti jompo. Minimalisasi sisa makanan dapat menggambarkan asupan maksimal dan standar kualitas
Externí odkaz:
https://doaj.org/article/90e48ea0fd1740cdb927a9120c5fb999
Autor:
Farapti Farapti, Sheila Amara Putri, Annisaa Wulida Furqonia, Purwo Sri Rejeki, Muhammad Miftahussurur
Publikováno v:
JMIR Research Protocols, Vol 13, p e56869 (2024)
BackgroundHypertension increases with age, often due to high sodium (Na) and low potassium (K) intake. Reducing salt and increasing K intake is challenging, especially for older adults due to taste preferences. Culinary herbs and spices, rich in K, o
Externí odkaz:
https://doaj.org/article/6a04df642a964cf8a7e706bd5092c56d
Autor:
Farapti Farapti, Afifah Nurma Sari, Muji Sulistyowati, Saidatul Afzan Abdul Aziz, Zuraini Mat Issa, Norfezah Md Nor
Publikováno v:
Jurnal Ners, Vol 19, Iss 2, Pp 134-143 (2024)
Introduction: The association between obesity and hypertension in adolescents necessitates the identification of potential predictors at an early stage. This study aimed to examine the association of sex and place of residence with nutritional status
Externí odkaz:
https://doaj.org/article/2a20a35931274b9f98071f2450671379
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-10 (2024)
Abstract Healthy eating habits are essential to prevent childhood obesity. Children’s eating habits are influenced by many factors, such as taste sensitivity and taste preferences. This study aimed to analyze the correlation between taste sensitivi
Externí odkaz:
https://doaj.org/article/2dbac0f73dca4084b2ae6dad72f4d931
Autor:
Annis Catur Adi, Heni Rachmawati, Emyr Reisha Ishaura, Farapti Farapti, Wizara Salisa, Mohammad Fahmi Rasyidi, Nuthathai Sutthiwong
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 13, Iss 1, Pp 11-16 (2024)
Wild foods are a source of nutrients. Garlic is a plant that contains some bioactive components. Fermented garlic can be used as a raw food material to formulate healthy food. Eating functional foods, such as Pastilles which include fermented garlic,
Externí odkaz:
https://doaj.org/article/3e1a05fbe8534a06a5a5bd51a5ebcfd7
Publikováno v:
NFS Journal, Vol 34, Iss , Pp 100162- (2024)
Background: Low-salt dietary management is a strategy for maintaining the health of the elderly. However, the elderly face the challenge of reducing salt consumption because of taste changes associated with aging. Objective: This study aimed to evalu
Externí odkaz:
https://doaj.org/article/a68db8cbffe94e0c956d4ac5744e8eea
Autor:
Qayra Syifadhiya, Farapti Farapti
Publikováno v:
Amerta Nutrition, Vol 7, Iss 4, Pp 487-493 (2023)
Latar Belakang: Hipertensi adalah keadaan dimana tekanan darah arteri terus-menerus tinggi dan dipengaruhi berbagai faktor. Tekanan darah tinggi pada masa muda meningkatkan risiko hipertensi pada masa dewasa. Sensitivitas rasa mempengaruhi asupan mak
Externí odkaz:
https://doaj.org/article/06d4d7a9f9a548889a19ccd9dc5c48fb
Autor:
Delia Galina Putri, Farapti Farapti
Publikováno v:
Amerta Nutrition, Vol 7, Iss 3, Pp 326-335 (2023)
Latar Belakang: Lansia memiliki resiko penyakit degeneratif seperti stroke, hipertensi, jantung koroner dan lainnya. Lansia mengalami penurunan kemampuan makan karena perubahan fisiologis, sehingga pembuatan snack padat gizi diperlukan untuk mengatas
Externí odkaz:
https://doaj.org/article/0198a88e65a84714834186c1eaffad7b
Publikováno v:
Amerta Nutrition, Vol 7, Iss 3, Pp 459-467 (2023)
Latar Belakang: Konsumsi garam dunia melebihi hingga 200% dari rekomendasi harian. Obesitas merupakan masalah kesehatan terbesar ketiga didunia. Berbagai penelitian mulai menggali mekanisme potensial hubungan antara asupan natrium dengan peningkatan
Externí odkaz:
https://doaj.org/article/77bc4ec9d0f54d749694fd42be200fe0
Autor:
Annis C. Adi, Ali I. Tawakal, Mohammad F. Rasyidi, Wizara Salisa, Farapti Farapti, Heni Rachmawati
Publikováno v:
Foods and Raw Materials, Vol 11, Iss 2, Pp 206-2014 (2023)
Organic waste is a problem the cocoa industry has to handle. The industry produces a lot of cocoa bean husk, also called Criollo cocoa husk. Cocoa bean husk is an underutilized cocoa waste that contains bioactive components in the form of phenols and
Externí odkaz:
https://doaj.org/article/27c6c268ca564dfba911a6e12f7cee05