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Jedya Lucas A. Purba
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
Pengaruh Pemberian Puding Kurma Susu Rendah Lemak Terhadap Penurunan Tekanan Darah Pada Penderita Hipertensi Anisa Dwi Rachmawati; Gurid Pramintarto Eko Mulyo; Yenny Moviana; Yohannes Willihelm Saleky; 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.v5i1.4730

Abstract

Potassium and calcium have the potential to lower hypertension. Food sources of potassium and calcium are found in foods such as dates and low-fat milk, which are often made into pudding. This study aimed to determine the effect of low-fat milk and date pudding on lowering blood pressure in hypertensive patients in the Pasirkaliki Community Health Center (Puskesmas) area in Cimahi. The design used was a quasi-experimental two-group pretest-posttest with control group design. The study subjects were 30 hypertensive patients aged 26–65 years. They were divided into a treatment group, given 240 g of pudding daily, with 120 g each in the morning and evening, and a control group, given DASH diet education once for 7 consecutive days. The sampling technique used purposive sampling. The results showed a decrease in systolic blood pressure in the treatment group, with an average of 132.66 mmHg to 129.6 mmHg, a decrease of 3.06 mmHg, but the decrease was not significant (p=0.104), and an increase in diastolic blood pressure, with an average of 84.6 mmHg to 85.86 mmHg, a decrease of 1.26 mmHg, indicating a non-significant increase (p=0.504). In the control group, there was an increase in systolic blood pressure, with an average of 132.86 mmHg to 135.33 mmHg, a 2.47 mmHg increase, but this increase was not significant (p=0.396), and a decrease in diastolic blood pressure, with an average of 85.66 mmHg to 84.6 mmHg, indicating a non-significant decrease (p=0.575). The results showed no significant difference in the reduction of systolic (p=0.107) and diastolic (p=0.433) blood pressure between the treatment and control groups. It is recommended that longer-term interventions be conducted, taking into account the dosage.
Co-Authors Anisa Dwi Rachmawati F. Agung Suprihartono Gurid Pramintarto Eko Mulyo Marianawati Saragih Nuniek Widyaningrum Roro Nur Fauziyah Yenny Moviana Yohannes Willihelm Saleky