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Hubungan Kualitas Diet, Indeks Massa Tubuh (IMT), Dan Kualitas Tidur dengan Kejadian Hipertensi Pada Dewasa Anisa Asriyani; Sophia Rose; Bahriyatul Ma'rifah; Arwin Muhlishoh
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.13192

Background: Breast cancer is the most prevalent cancer in Indonesia and the leading cause of cancer-related mortality. Low hemoglobin levels are a common negative prognostic factor in cancer patients, influenced by chemotherapy, nutritional status, and deficiencies in hemoglobin-forming nutrients. Objective: This study aimed to examine the association between protein, iron, and vitamin C intake, nutritional status, and frequency of chemotherapy with hemoglobin levels in breast cancer patients, and to assess differences in the consumption of nutrient-rich food sources between patients with low and normal hemoglobin levels at Dharmais Cancer Hospital, Jakarta. Methods: A cross-sectional design was applied from 11 November to 6 December 2024 involving 90 purposively selected respondents. Data were collected through interviews using a semi-quantitative food frequency questionnaire (SQ-FFQ). Correlation analyses were performed using Pearson and Spearman tests, while differences were analyzed using the Mann–Whitney test. Results: Most respondents were in early elderly age (45–59 years). A significant and strong correlation was found between protein, iron, and vitamin C intake and hemoglobin levels (p=0.0001), while nutritional status (p=0.090) and frequency of chemotherapy (p=0.222) were not significantly associated with hemoglobin levels. Significant differences were found in the consumption of chicken (p=0.006), chicken liver (p=0.006), tempeh (p=0.046), spinach (p=0.010), guava (p=0.000), and papaya (p=0.032) between patients with low and normal hemoglobin levels. Conclusion: Indicating that protein, iron, and vitamin C intake were associated with hemoglobin levels, while nutritional status and chemotherapy frequency were not.

Cookies Based on Sorghum Flour and Moringa Leaf Flour as a High Iron and Protein Source Supplementary Feeding (PMT) for Pregnant Women with Chronic Energy Deficiency (CED) and Anemia Bahriyatul Ma'rifah; Arbian Revaldo Tauresta; Dewi Kusumawati
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.14129

Background: Pregnant women with chronic energy deficiency (CED) have a 2.76-fold higher risk of developing anemia. Iron requirements can be met through supplementary feeding products formulated from iron-rich ingredients, such as sorghum flour and moringa leaf flour. Objective: To analyze the moisture content, ash content, macronutrient composition (protein, fat, and carbohydrates), micronutrient content (iron), and organoleptic properties of cookies formulated from sorghum flour and moringa leaf flour. Methods: This experimental study employed a Completely Randomized Design (CRD) with three formulations based on different ratios of sorghum flour to moringa leaf flour, i.e F1 (85 g : 15 g), F2 (80 g : 20 g), and F3 (75 g : 25 g). Data were analyzed using the Kruskal–Wallis test and One-Way ANOVA, followed by Duncan’s multiple range test. Results: The nutritional contents of F1–F3 were as follows: moisture 10.56–12.61%, ash 2.92–3.19%, protein 17.10–18.25%, fat 11.67–12.57%, carbohydrates 41.25–55.72%, and iron 10.49–13.29%. The best formulation, F3, had a brown color, moderately pleasant taste, less aromatic smell, non-crispy mouthfeel, and a fairly strong aftertaste. Each 60 g serving of F3 contained 242.56 kcal energy, 10.93 g protein, 7.24 g fat, 33.43 g carbohydrates, and 7.97 mg iron. Conclusion: F3 cookies met the standards for supplementary feeding products for pregnant women. However, their energy and fat contents were still below the recommended values and the Indonesian National Standard (SNI) for cookies. Each 60 g serving (4 pieces) contributed 10–15% of the Recommended Dietary Allowance (RDA) for pregnant women in the second trimester aged 19–29 years and could be classified as high in iron (39.09% NRV) and a source of protein (23.96% NRV).

Cookies Based on Sorghum Flour and Moringa Leaf Flour as a High Iron and Protein Source Supplementary Feeding (PMT) for Pregnant Women with Chronic Energy Deficiency (CED) and Anemia Bahriyatul Ma'rifah; Arbian Revaldo Tauresta; Dewi Kusumawati
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.14129

Background: Pregnant women with chronic energy deficiency (CED) have a 2.76-fold higher risk of developing anemia. Iron requirements can be met through supplementary feeding products formulated from iron-rich ingredients, such as sorghum flour and moringa leaf flour. Objective: To analyze the moisture content, ash content, macronutrient composition (protein, fat, and carbohydrates), micronutrient content (iron), and organoleptic properties of cookies formulated from sorghum flour and moringa leaf flour. Methods: This experimental study employed a Completely Randomized Design (CRD) with three formulations based on different ratios of sorghum flour to moringa leaf flour, i.e F1 (85 g : 15 g), F2 (80 g : 20 g), and F3 (75 g : 25 g). Data were analyzed using the Kruskal–Wallis test and One-Way ANOVA, followed by Duncan’s multiple range test. Results: The nutritional contents of F1–F3 were as follows: moisture 10.56–12.61%, ash 2.92–3.19%, protein 17.10–18.25%, fat 11.67–12.57%, carbohydrates 41.25–55.72%, and iron 10.49–13.29%. The best formulation, F3, had a brown color, moderately pleasant taste, less aromatic smell, non-crispy mouthfeel, and a fairly strong aftertaste. Each 60 g serving of F3 contained 242.56 kcal energy, 10.93 g protein, 7.24 g fat, 33.43 g carbohydrates, and 7.97 mg iron. Conclusion: F3 cookies met the standards for supplementary feeding products for pregnant women. However, their energy and fat contents were still below the recommended values and the Indonesian National Standard (SNI) for cookies. Each 60 g serving (4 pieces) contributed 10–15% of the Recommended Dietary Allowance (RDA) for pregnant women in the second trimester aged 19–29 years and could be classified as high in iron (39.09% NRV) and a source of protein (23.96% NRV).

Cookies Based on Sorghum Flour and Moringa Leaf Flour as a High Iron and Protein Source Supplementary Feeding (PMT) for Pregnant Women with Chronic Energy Deficiency (CED) and Anemia Bahriyatul Ma'rifah; Arbian Revaldo Tauresta; Dewi Kusumawati
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.14129

Background: Pregnant women with chronic energy deficiency (CED) have a 2.76-fold higher risk of developing anemia. Iron requirements can be met through supplementary feeding products formulated from iron-rich ingredients, such as sorghum flour and moringa leaf flour. Objective: To analyze the moisture content, ash content, macronutrient composition (protein, fat, and carbohydrates), micronutrient content (iron), and organoleptic properties of cookies formulated from sorghum flour and moringa leaf flour. Methods: This experimental study employed a Completely Randomized Design (CRD) with three formulations based on different ratios of sorghum flour to moringa leaf flour, i.e F1 (85 g : 15 g), F2 (80 g : 20 g), and F3 (75 g : 25 g). Data were analyzed using the Kruskal–Wallis test and One-Way ANOVA, followed by Duncan’s multiple range test. Results: The nutritional contents of F1–F3 were as follows: moisture 10.56–12.61%, ash 2.92–3.19%, protein 17.10–18.25%, fat 11.67–12.57%, carbohydrates 41.25–55.72%, and iron 10.49–13.29%. The best formulation, F3, had a brown color, moderately pleasant taste, less aromatic smell, non-crispy mouthfeel, and a fairly strong aftertaste. Each 60 g serving of F3 contained 242.56 kcal energy, 10.93 g protein, 7.24 g fat, 33.43 g carbohydrates, and 7.97 mg iron. Conclusion: F3 cookies met the standards for supplementary feeding products for pregnant women. However, their energy and fat contents were still below the recommended values and the Indonesian National Standard (SNI) for cookies. Each 60 g serving (4 pieces) contributed 10–15% of the Recommended Dietary Allowance (RDA) for pregnant women in the second trimester aged 19–29 years and could be classified as high in iron (39.09% NRV) and a source of protein (23.96% NRV).

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