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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Pangan dan Gizi Jurnal Media Gizi Indonesia (MGI) Jurnal Sains dan Teknologi Pangan AGRITEKNO, Jurnal Teknologi Pertanian Amerta Nutrition JURNAL GIZI DAN KESEHATAN Jurnal Pengabdian Masyarakat dalam Kesehatan Nasuwakes : Jurnal Kesehatan Ilmiah Journal of Applied Nutrition and Dietetic
Junita, Dini
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Other

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Analisis Kandungan Gizi Dan Daya Terima Puding Modisco III Dengan Penambahan Sari Kacang Hijau (Vigna radiata L.) Salsabila, Haura; Junita, Dini
NASUWAKES: Jurnal Kesehatan Ilmiah Vol. 18 No. 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Modisco is a liquid food high in calories and protein. Some toddlers do not like Modisco because it tastes bad and the shape is less attractive, one of the efforts that can be done by modifying the pudding with the addition of mung bean juice. Mung beans contain nutrients including: protein, fiber, healthy fats, carbohydrates and are rich in vitamins that are beneficial for the growth and development of toddlers. The aim is to determine the effect of mung bean juice addition on the nutritional content and acceptability of Modisco III pudding. This research is experimental with a completely randomized design. Data processing used ANOVA and Duncan's further test. The variables studied were organoleptic test and chemical test on Modisco pudding. The result of this research are Modisco pudding with the addition of 40 g mung bean juice is preferred in terms of aroma (3.61), flavor (3.61), and texture (3.76). The results of chemical test analysis on water content, ash content, and fiber content were highest in the addition of 30 g mung bean juice, fat content, protein content, and carbohydrate content were highest in the addition of 50 g mung bean juice. Conclusion the addition of mung bean juice has a significant effect on organoleptic properties with a significant level (p value <0.05) on aroma and taste, but has no significant effect with a significant level (p value>0.05) on color and texture. In chemical tests that have a significant effect with a significant level (p value <0.05), there are water content, ash content, fat content, protein content, fiber content, and carbohydrate content.
Komponen gizi, aktivitas antioksidan dan karakteristik sensori bubuk fungsional labu kuning (Cucurbita moschata) dan tempe Junita, Dini; Setiawan, Budi; Anwar, Faisal; Muhandri, Tjahja
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (371.823 KB) | DOI: 10.25182/jgp.2017.12.2.109-116

Abstract

The aim of this research was to determine the nutrient content, antioxidant activity and the sensory characteristics of functional powder from pumpkin (Cucurbita moschata) and tempeh. The formula was consists of 15% pumpkin flesh powder, 35% pumpkin seed powder, and 50% powder tempeh. The nutritional component was determined by proximate and spectrophotometric analysis, DPPH (2,2-diphenyl-1-picrylhidrazyl) assay for antioxidant activity, and the sensory characteristics was analyzed by 39 semi-trained panelists using 3 types of beverage i.e water, orange juice and milk. The results showed that the functional powder contained 6.84±0.09% moisture, 3.18±0.02% ash, 35.15±0.07% fat, 30.15±0.35% protein, 20.85±0.35% carbohydrate, 3.86±0.02% crude fiber, 308.85±0.55 ppm total carotene, 515.00 ppb chromium, and 4.59% total sugar. Antioxidant activity of functional powder was 6765.88 ppm. According to the panelists, orange juice has the best sensory characteristics. This functional powder qualified for diabetic, futhermore investigate needed to improve the sensory characteristics and nutritional interactions.
Influence of Celery Leaf Substitution on the Sodium and Potassium Composition of a Functional Cucumber Powder Drink for Hypertension Management Ramadhani, Nurul Putri; Junita, Dini
JAND: Journal of Applied Nutrition and Dietetic Vol. 5 No. 2 (2025): December 2025
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v5i2.928

Abstract

Functional beverages innovatively formulated from natural ingredients such as cucumber (Cucumis sativus L.) and celery (Apium graveolens L.) contain abundant bioactive compounds with antihypertensive properties, offering a nutritious and safe alternative to support the prevention and management of hypertension. This study aimed to determine the effect of celery extract powder substitution on the organoleptic properties and the sodium and potassium contents of functional cucumber powder drinks. This experimental research employed a non-factorial Completely Randomized Design (CRD) consisting of three treatments and three replications. The parameters tested included acceptability (color, taste, aroma, and texture) through hedonic testing by semi-trained panelists, as well as sodium and potassium analysis conducted at the Center for Standardization and Industrial Services. Data were analyzed using ANOVA, followed by Duncan’s test when significant differences were observed. The highest mean scores for color and aroma were obtained in treatment P (50% celery: 50% cucumber), for taste in treatment R (60% celery: 40% cucumber), and for texture in treatment N (40% celery: 60% cucumber), with all treatments categorized as “slightly liked.” Treatment N (40% celery: 60% cucumber) showed the lowest sodium content (3.85 mg/200 ml, 0.25% RDA) and the highest potassium content (24.21 mg/200 ml, 0.51% RDA). Substitution of celery leaf powder in treatments N, P, and R had no significant effect on color, taste, aroma, or texture, but significantly affected sodium and potassium levels. The formulation in treatment N (40% celery: 60% cucumber) demonstrated the greatest potential as a functional beverage for hypertension management.
Effect of Leaflet-Based Counseling on Knowledge and Attitudes Toward Iron Tablet Use Among Pregnant Women in West Aceh, Indonesia Wahyu, Yudha Ramadhar; Junita, Dini
JAND: Journal of Applied Nutrition and Dietetic Vol. 5 No. 2 (2025): December 2025
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v5i2.1048

Abstract

The Indonesian government has implemented various efforts to reduce anemia among pregnant women, including the provision of 90 iron supplement tablets (Tablet Tambah Darah, TTD) during pregnancy. Counseling is one of the strategies used to improve maternal knowledge and awareness regarding the importance of iron tablet consumption. This study aimed to determine the effect of leaflet-based counseling on pregnant women’s knowledge and attitudes toward iron tablet consumption at the Seuneubok Village Health Center, Johan Pahlawan Subdistrict, West Aceh Regency. This quantitative study employed a quasi-experimental design. A total sample of 23 pregnant women was selected using purposive sampling. The study was conducted in Seuneubok Village in October 2023. Knowledge and attitude data were collected using questionnaires, and data analysis was performed using a paired t-test. The average knowledge score increased by 9.0 points from pretest to posttest, while the average attitude score increased by 7.26 points. The results showed a significant difference in both knowledge and attitudes before and after the intervention (p = 0.000 for both outcomes). These findings indicate that counseling using leaflets effectively improves knowledge and attitudes regarding iron supplement tablet (TTD) consumption among pregnant women at the Seuneubok Village Health Center.
Co-Authors Agus Hendra Al Rahmad Budi Setiawan Bustami Bustami Dari, Dini W Dari, Dini Wulan Faisal Anwar Fajarna, Farah Masruroh, Luluk Alfiatul Nunung Sri Mulyani Rahmadhani, Sri Ramadhani, Nurul Putri Riski Amelia, Riski Rosyanne Kushargina Salsabila, Haura Suryana Suryana Tjahja Muhandri Wahyu, Yudha Ramadhar Yunianto, Andi Eka Zuhra, Nabila