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All Journal Jurnal Gizi dan Dietetik
Nuniek Widyaningrum
Jurusan Gizi Poltekkes Kemenkes Bandung
Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Public Health Social Sciences

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PENGEMBANGAN TEPUNG UBI UNGU DAN SUSU KACANG KEDELAI SEBAGAI ALTERNATIF SNACK PUDING BAGI PENDERITA DIABETES MELITUS TIPE 2 Marianawati Saragih; F. Agung Suprihartono; Roro Nur Fauziyah; Nuniek Widyaningrum; Jedya Lucas A. Purba
Jurnal Gizi dan Dietetik Vol. 5 No. 1 (2026): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v5i1.4728

Abstract

Type 2 diabetes mellitus is a chronic metabolic disorder that requires a regular dietary regimen, including the selection of low-sugar snacks that align with daily energy requirements. Snacks for individuals with diabetes should contribute 10–15% of total energy needs, equivalent to 120–180 kcal from a 1200-kcal diet. The availability of low-sugar snack products remains limited, indicating the need for innovations using local food ingredients that are safe for consumption. Purple sweet potato flour and soy milk contain fiber, anthocyanins, and plant-based protein and are naturally low in sugar, making them suitable as ingredients for diabetes-friendly snacks. This study aimed to develop a low-sugar pudding snack made from purple sweet potato flour and soy milk with the addition of sugar-free fla, and to assess its organoleptic properties, combined nutritional composition, and production cost. The best formulation (F3) contained 65.27 kcal, 2.41 g protein, 1.0 g fat, 11.6 g carbohydrates, 1.2 g fiber, and 0.18 g sugar per 100 g. The sugar-free fla contributed an additional 73 kcal, 9.06 g protein, 5.14 g fat, and 2.32 g carbohydrates. The total energy of the product was approximately 138 kcal per serving, meeting the recommended energy criteria for snacks for individuals with type 2 diabetes. Sensory evaluation indicated that F3 was the most preferred formulation. The production cost per serving was IDR 6,050. In conclusion, this low-sugar pudding with sugar-free fla is a nutritious, safe, and energy-appropriate snack alternative for individuals with type 2 diabetes mellitus
FORMULASI YOGHURT SQUEEZE FREEZE-DRIED TAPE KETAN HITAM DAN DAN KACANG ALMOND SEBAGAI ALTERNATIF MAKANAN SELINGAN BAGI PENDERITA DIABETES MELITUS TIPE 2 Allya Puspalina Nursito; Roro Nur Fauziyah; Agus Sulaeman; Nuniek Widyaningrum; Mona Fitria
Jurnal Gizi dan Dietetik Vol. 5 No. 1 (2026): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v5i1.4732

Abstract

Type 2 Diabetes Mellitus is a chronic metabolic disorder characterized by high blood glucose levels due to insulin resistance. High-fiber and antioxidant food intake such as anthocyanins has been shown to be beneficial in controlling blood glucose levels. Black sticky rice tape and almonds are potential sources of fiber and anthocyanins. Food product innovation in the form of yoghurt squeeze from both ingredients was developed as an alternative functional snack for people with Type 2 DM. This study aims to determine the formulation of freeze-dried black sticky rice tape and almonds on organoleptic properties, anthocyanin levels and fiber. The research design was an experimental study with a Completely Randomized Design (CRD). The research method used a hedonic test to determine organoleptic properties, differential pH for the anthocyanin test and enzymatic gravimetry for the dietary fiber test. The yoghurt squeeze formulation was based on the proportion of freeze-dried black sticky rice tape and almonds 30%:70%; 40%:60%; and 50%:50%. The results of the Kruskal Wallis test showed significant differences in color, taste, texture and overall. The results of organoleptic testing showed that the preferred product was 50%:50%. The results of nutritional analysis showed anthocyanin levels of 5.94 mg/100g and fiber levels of 4.54 grams/100 grams, meeting 181% and 118% of the nutritional adequacy for snacks. Further research is expected to be carried out to determine the effectiveness of freeze-dried yogurt squeeze black sticky rice tape and almonds on samples with Type 2 Diabetes Mellitus.
Fried Fish Ball “Patilo” Based on Catfish and Cowpea Flour as an Alternative Snack to Prevent Anemia in Adolescent Girls Sarah Dzakirah Arham; Umi Mahmudah; Surmita; Nuniek Widyaningrum
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i2.4297

Abstract

Adolescent girls are one of the groups most vulnerable to iron deficiency anemia. Inadequate protein and iron intake is one of the contribute factors to anemia. Snack food are needed to help meet the daily nutritional requitments of adolescent girls. Catfish and cowpea flour are food ingredients rich in protein and iron. The combination of these two ingredients can be processed into a snack product such as Fried Fish Balls, which serve as an alternative snack as a source protein and iron. This study aimed to determine the effect of cathfish and cowpea flour formulations on the characteristics of “Patilo” Fried Fis Balls. This experimental study used a Completely Randomized Design (CRD) with cathfish and cowpea flour formulations of 90%:10%, 80%:20%, and 65%:35%, and an organoleptic assessment using a hedonic test was conducted with 30 semi-trained panelists. The hedonic test results showed significant differences (p<0,05) in color, taste, aroma, texture, and overall acceptance. Formula 1 was identified as the most preferred by the panelists. Proximate analysis revealed the nutritional value per serving (150 g) and its contribution to daily recommended intake: energy 209,83 kcal (10,4%), protein 16,78 g (27,2%), fat 2,16 g (3,2%), carbohydrates 30,79 g (10,5%) and iron 1,83 mg (14,4%). Additional fat incorporation may be needed to improve the product’s fat content.
Co-Authors Agus Sulaeman Allya Puspalina Nursito F. Agung Suprihartono Jedya Lucas A. Purba Marianawati Saragih Mona Fitria Roro Nur Fauziyah Sarah Dzakirah Arham Surmita Umi Mahmudah