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p-Index From 2021 - 2026
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All Journal AcTion: Aceh Nutrition Journal
Ahmad Syauqy
Department of Nutrition, Faculty of Medicine, Diponegoro University, Semarang
Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Effect of SOYDRA pudding (soybean and red dragon fruit) on blood pressure in patients with hypertension Annisa Khaira Ummah; Ahmad Syauqy; Diana Nur Afifah
AcTion: Aceh Nutrition Journal Vol 10, No 3 (2025): September
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i3.2626

Abstract

Hypertension is a major risk factor for cardiovascular diseases and remains the leading cause of mortality globally. Non-pharmacological interventions using local functional foods are promising alternatives for blood pressure management. SOYDRA pudding, a novel combination of soymilk and red dragon fruit, contains bioactive compounds such as flavonoids, isoflavones, and dietary fiber, which are known to have antihypertensive properties. This study aimed to evaluate the effect of SOYDRA pudding as a dietary intervention on blood pressure in patients with grade 1 hypertension. A randomized crossover trial was conducted from September to November 2024 at the outpatient clinic of the Arosuka Hospital, West Sumatra. Thirty-two participants aged 40–60 years with grade 1 hypertension were included in this study. The intervention consisted of consuming SOYDRA puddings twice daily (2 × 150 g/day) along with nutritional education over a 30-day period. Blood pressure measurements were performed before and after the intervention. Data were analyzed using the dependent t-test and Wilcoxon test. Results, there was a statistically significant reduction in systolic blood pressure from 146,3 ± 6,2 mmHg to 132,5 ± 5,9 mmHg (p = 0,000) and in diastolic blood pressure from 92,7 ± 4,8 mmHg to 84,1 ± 4,2 mmHg (p = 0,000) after the 30-day intervention. In conclusion, the administration of the SOYDRA pudding at a dose of 2 × 150 g/day for 30 days significantly reduced both systolic and diastolic blood pressure in patients with hypertension. These findings highlight the potential of functional food-based dietary strategies in non-pharmacological hypertension management.
Association of dietary patterns with hemoglobin levels among pregnant women in Asahan Regency Tika Andriani; Fitriyono Ayustaningwarno; Ahmad Syauqy
AcTion: Aceh Nutrition Journal Vol 11, No 2 (2026): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v11i2.2745

Abstract

Anemia during pregnancy is a serious public health issue that can adversely affect both mothers and fetuses. Dietary patterns play a crucial role in determining the hemoglobin levels in pregnant women. In Indonesia, anemia among pregnant women remains highly prevalent, affecting approximately 48.9% of them.  This study aimed to analyze the association between dietary patterns and hemoglobin levels in pregnant women. This study employed a cross-sectional design with a purposive sampling technique, involving 170 pregnant women in Asahan Regency from April to May 2025. Dietary data were collected using a semi-quantitative food frequency questionnaire (SQ-FFQ), and hemoglobin levels were measured using a hematology analyzer. Multivariate regression analysis was performed to examine the association between each dietary pattern and the hemoglobin level. Dietary patterns high in both animal and plant protein were significantly associated with increased hemoglobin levels in pregnant women (95% CI: 12.02–12.7; p<0.001). Conversely, consumption of diets high in sugar and fat was significantly associated with decreased hemoglobin levels (95% CI: 11–11.8; p<0.001). In conclusion, diets rich in animal and plant proteins are positively associated with higher hemoglobin levels in pregnant women. These findings highlight the importance of protein-based nutritional interventions in preventing anemia during pregnancy.
Co-Authors Annisa Khaira Ummah Diana Nur Afifah Fitriyono Ayustaningwarno Tika Andriani