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All Journal Jurnal Gizi dan Pangan Soedirman (JGPS) Argipa (Arsip gizi dan Pangan) Jurnal SOLMA SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Informasi Kesehatan Indonesia (JIKI) Amerta Nutrition Jurnal Ilmiah Kesehatan (JIKA) Ahmar Metakarya: Jurnal Pengabdian Masyarakat Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Gemakes: Jurnal Pengabdian Kepada Masyarakat Journal of Global Nutrition
Dwipajati, Dwipajati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Sorghum Feeding on the Nutritional Status of Body Fat Percentage in Patients with Type 2 Diabetes melitus Zahra, Hanifah Umi; Dwipajati, Dwipajati; Palupi, Fitria Dhenok
Jurnal Ilmiah Kesehatan (JIKA) Vol. 7 No. 2 (2025): Volume 7 Nomor 2 Agustus 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v7i2.1165

Abstract

Dietary management is essential in treating diabetes melitus, with recommendations to limit carbohydrate intake and increase fiber consumption. Modifying both the amount and type of food supports blood glucose control. Sorghum, a local cereal with a low glycemic index of 41 and high fiber content, also contains antidiabetic phenolic compounds, including phenolic acids, flavonoids, and tannins. This study aimed to evaluate the impact of sorghum as an alternative staple food on body mass index (BMI) and body fat percentage in individuals with type 2 diabetes mellitus in Mulyorejo village, Malang City. The study also assessed the relationship between the order of fruit and vegetable consumption, sleep quality, blood glucose, and blood pressure in these patients. An experimental pre-post test control group design was used with 32 subjects. Statistical analysis employed the Wilcoxon difference test at a 95% confidence level (p-value < 0,05). Sorghum intervention significantly reduced BMI (p-value = 0,021 in both groups). For body fat percentage, the p-value was 0,377 in the control group and 0,026 in the treatment group. In summary, incorporating sorghum using the T model plate approach may help reduce BMI and body fat percentage.
Co-Authors Abdulloh, Zaid Annisa Rizky Maulidiana Astuti, Erlina Diah, Maria Indri Hapsari Izzati, Zannuba Arifah Kaswari, Sutomo Rum Teguh Komalyna, I Nengah Tanu Kurniasari, Fitriana Lukky jayadi Mabas, N. Sahila Sukma W. P. Maulidiyah, Nurfitri Laili MIFTAHUL JANNAH Naya Ernawati Palupi, Fitria Dhenok Pertami, Sumirah Budi Puryani, Maria Gracia Putu Novita Shanti, Karina Muthia Soelistyorini, Dwie Syaharani, Mutiara Salsabila Trisnanto, Puguh Yudho Tyas, Maria Ciptaning Vikrullogic, Vinie Balqis Athaya Widajati, Endang Yohanes Kristianto Zahra, Hanifah Umi