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Agus Sulaeman
Jurusan Gizi Poltekkes Kemenkes Bandung
Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Public Health Social Sciences

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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.
Formulasi Cookies Tepung Pisang Raja dan Tepung Kacang Merah sebagai Makanan Selingan Pencegahan Balita Stunting Audy Zahra Aprilia; Agus Sulaeman; Witri Priawantiputri; Judiono; Widi Hastuti; Gurid Pramintarto Mulyo
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.v5i1.4733

Abstract

Stunting is a chronic malnutrition condition that impairs child growth and development, commonly caused by nutrient deficiency during the first 1,000 days of life. According to the 2023 Indonesian Health Survey (SKI), 15.8% of children under five were stunted and 5.7% severely stunted. Efforts to reduce stunting include providing supplementary foods rich in protein and zinc, such as cookies formulated with nutrient-dense flours. This study aimed to determine the effect of plantain flour and red bean flour formulations with added catfish flour on the quality of cookies. An experimental design with a Completely Randomized Design (CRD) one-factor model was applied using three treatments: F1 (70%:30%), F2 (50%:50%), and F3 (30%:70%). Sensory evaluation was conducted with 30 semi-trained panelists, and nutrient content was analyzed for protein (Kjeldahl), fat (Soxhlet), carbohydrates (by difference), and zinc (ICP-OES). The results showed formulation F2 was the most preferred by panelists. Kruskal-Wallis analysis revealed significant effects of formulation differences on taste (p=0.006) and overall acceptance (p=0.049). Nutritional composition per 40 g serving was 172.05 kcal energy, 5.82 g protein, 5.74 g fat, 24.27 g carbohydrates, and 0.58 mg zinc, meeting product claims of high protein and zinc source. The estimated selling price per serving was IDR 4,766. Further research is recommended to evaluate the clinical effects of these cookies on improving the nutritional status of stunted children.
Co-Authors Allya Puspalina Nursito Audy Zahra Aprilia Gurid Pramintarto Mulyo Judiono Mona Fitria Nuniek Widyaningrum Roro Nur Fauziyah Widi Hastuti Witri Priawantiputri