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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Bulletin of Electrical Engineering and Informatics Journal of Consumer Science Jurnal Media Gizi Indonesia (MGI) JOURNAL OF HEALTHCARE TECHNOLOGY AND MEDICINE Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Amerta Nutrition Journal of Education, Humaniora and Social Sciences (JEHSS) Jurnal Bidang Ilmu Kesehatan Poltekita : Jurnal Ilmu Kesehatan Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Jurnal Prima Medika Sains Jurnal Aisyah : Jurnal Ilmu Kesehatan Jurnal Health Sains Devotion: Journal of Research and Community Service Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Pusat Inovasi Masyarakat Journal of Health and Nutrition Research Jurnal Ilmu Gizi dan Dietetik Excellence Promotor: Jurnal Mahasiswa Kesehatan Masyarakat
Nasution, Zuraidah
Poltekkes Kemenkes Medan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Education Electrical & Electronics Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Pengembangan Produk Pie Kacang Merah Tinggi Kalsium Menggunakan Tepung Kepala Ikan Lele dan Tepung Chia Seeds Rimbawan, Rimbawan; Nasution, Zuraidah; Riana, Nidya Ulfah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 8 No. 1 (2024)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2024.8.1.10880

Abstract

This study aims to develop a pie product substituting wheat flour with composite flour from catfish head flour and chia seeds flour as an alternative high-calcium product. The experimental design used was a completely randomized design with four percentages of wheat flour substitution with composite flour (100:0%, 93:7%, 86:14%, 79:21%). The analysis used was organoleptic test (acceptance test), physical analysis (color and texture), nutritional profile analysis (proximate, calcium, and calcium bioavailability). Data were analyzed using One-Way ANOVA and independent sample T-test. The level of pie hardness, ash content, protein, fat, calcium and calcium bioavailability increased along with the increasing use of composite flour, but carbohydrate content decreased. Substitution of wheat flour with composite flour tended to decrease panelist’s preference for pie color, but did not affect panelist’s assessment of aroma, texture, taste, and overall acceptance. Substitution (86:14%) of wheat flour with composite flour was chosen as the best formula with the results of nutritional content of 13.98% water content, 2.94% ash content, 11.47% protein, 25.57% fat, 46.04% carbohydrate, and calcium content of 541.13 mg/100 grams. The results of this study indicate that substitution of wheat flour with a mixture of catfish head flour and chia seeds flour in pies can provide an alternative product of high calcium. Penelitian ini bertujuan untuk mengembangkan produk pie substitusi tepung terigu dengan tepung komposit dari tepung kepala ikan lele dan tepung chia seeds sebagai alternatif produk tinggi kalsium. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan empat persentase substitusi tepung terigu dengan tepung komposit (100:0%, 93:7%, 86:14%, 79:21%). Analisis yang digunakan adalah uji organoleptik (uji penerimaan), analisis fisik (warna dan tekstur), analisis kandungan gizi (proksimat, kalsium, dan bioavailabilitas kalsium). Data dianalisis menggunakan One-Way ANOVA dan independent sample T-test. Tingkat kekerasan pie, kadar abu, protein, lemak, kalsium dan bioavailabilitas kalsium meningkat seiring dengan peningkatan penggunaan tepung komposit, tetapi kadar karbohidrat menurun. Substitusi tepung terigu dengan tepung komposit cenderung menurunkan kesukaan panelis terhadap warna pie, tetapi tidak memengaruhi penilaian panelis terhadap aroma, tekstur, rasa, dan penerimaan keseluruhan. Substitusi (86:14%) tepung terigu dengan tepung komposit dipilih sebagai formula terbaik dengan hasil kandungan gizi sebesar 13,98% kadar air, 2,94% kadar abu, 11,47% protein, 25,57% lemak, 46,04% karbohidrat, dan kandungan kalsium sebesar 541,13 mg/100 gram. Hasil penelitian ini menunjukkan substitusi tepung terigu dengan campuran tepung kepala ikan lele dan tepung chia seeds pada pie dapat memberikan produk alternatif tinggi kalsium.
Physicochemical and Sensory Properties of Plant-Based Milk Alternative Produced from Pigeon Pea and Soybean Azra, Jeallyza Muthia; Nurdiani, Reisi; Nasution, Zuraidah; Aries, Muhammad; Sutiari, Ni Ketut
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.2.167

Abstract

The popularity of plant-based milk alternatives (PBMA) has been growing due to environmental concerns and health benefits. This study aimed to develop and evaluate a novel PBMA formulation combining pigeon pea and soybean at three different ratios (40:60, 50:50, and 60:40), focusing on their physicochemical characteristics, sensory properties, and antioxidant activity. In this study, significant differences (p<0.05) were found in the physicochemical properties of the samples, while sensory acceptability showed no significant differences (p>0.05). Increasing the proportion of pigeon pea resulted in a lower level of ash, protein, fat, color, viscosity, and pH, while the content of moisture, carbohydrate, and soluble solids increased. The formulations contained 91.84‒92.39% moisture; 0.09‒0.12% ash; 0.80‒1.48% protein; 0.81‒1.04% crude fat; and 5.52‒5.91% carbohydrate. Additionally, they had lightness values of 59.74‒68.57; greenness/redness values of -0.53‒0.68; yellowness values of 6.60‒8.13; viscosities of 11.42‒12.50 cP; soluble solids of 6.00‒9.00 °Brix; and pH of 6.69‒6.72. The sensory evaluation ranged from “neither like nor dislike” to “slightly like” (5.24–5.97 on a 9-point scale), indicating moderate acceptability across all formulations. Despite being acknowledged as having a beany aroma, the panelists identified sweet and creamy notes with low bitterness in the sample, contributing to a relatively pleasant flavor. Furthermore, the 50:50 pigeon pea-to-soybean formulation contained daidzein as the predominant isoflavone and demonstrated high antioxidant activity (91.90% DPPH inhibition). These findings suggest that the developed PBMA is a promising functional beverage with good nutritional and sensory qualities.
Phytochemical evaluation and antidiabetic potential (In silico) of corn silk (Zea mays L.) and jasmine (Jasminum sambac) Bohari, Bohari; Rimbawan, Rimbawan; Nasution, Zuraidah; Handharyani, Ekowati
AcTion: Aceh Nutrition Journal Vol 10, No 4 (2025): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i4.2931

Abstract

Diabetes mellitus is a significant global health challenge, necessitating the exploration of novel therapeutics from natural sources for its treatment. This study aimed to identify the bioactive compounds in a combinatorial methanolic extract of corn silk (Zea mays L.) and jasmine flowers (Jasminum sambac) and predict their antidiabetic potential. The extract was analyzed using Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS). The identified compounds were evaluated in silico via molecular docking simulations against key antidiabetic protein targets: Glucagon-Like Peptide 1 (GLP-1), Insulin-like Growth Factor 1 (IGF-1), Glucose Transporter 4 (GLUT4), alpha-glucosidase, and superoxide dismutase (SOD). The analysis focused on the binding energy (ΔG). A total of 44 metabolites were identified in this study. Molecular docking results indicated that rothindin exhibited the highest binding affinity for GLUT4, with a binding energy of -9.9 kcal/mol. Rothindin and Chlorogenic Acid also showed significant potential as modulators of GLUT4 and α-glucosidase, respectively. In conclusion, the combined extract contains bioactive compounds, particularly roxindin and chlorogenic acid, which demonstrate significant in silico potential as antidiabetic agents.
The effect of soybean substitution with pigeon peas (cajanus cajan) on physical characteristics, antioxidant properties, nutrient content, and sensory characteristics of tempe Widyastuti, Rini; Setiawan, Budi; Nasution, Zuraidah; Astawan, Made
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 6, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(6).467-482

Abstract

ABSTRAK Latar Belakang: Kacang gude (Cajanus cajan) memiliki kandungan komponen bioaktif yang tinggi, namun pemanfaatannya dalam produk fermentasi seperti tempe masih terbatas. Tujuan: Penelitian ini bertujuan untuk mengevaluasi pengaruh substitusi kedelai dengan kacang gude terhadap sifat fisik, komponen bioaktif, kandungan gizi, bioaksesibilitas mineral, dan sifat sensori tempe. Metode: Tempe dibuat dengan variasi rasio kacang gude dan kedelai (F1: 60:40, F2: 50:50, F3: 40:60) menggunakan rancangan acak lengkap (RAL) dengan tiga ulangan. Sifat fisik yang dianalisis meliputi pertumbuhan miselium, daya iris, analisis warna dan rendemen. Komponen bioaktif meliputi analisis total kandungan flavonoid, fenolik, serta dengan metode penghambatan DPPH. Kandungan gizi dianalisis yakni kandungan serat total dan kandungan zat besi serta bio aksesibilitasnya. Sifat sensoris tempe dianalisis dengan uji hedonik menggunakan 35 panelis semi terlatih untuk memperoleh formula yang paling banyak disukai. Selanjutnya dilakukan uji deskriptif dengan metode konsensus pada formula terpilih.Hasil:  Semua formula tempe berhasil dikembangkan yang ditunjukkan dengan sifat fisik yang baik, termasuk pertumbuhan miselium, warna putih, dan tekstur yang kompak. Tempe substitusi kacang gude menunjukkan penurunan kecerahan dan  peningkatan daya iris seiring bertambahnya proporsi kacang gude. Selain itu terdapat peningkatan kandungan total flavonoid, fenolik serta antioksidan seiring peningkatan kandungan kacang gude. Analisis kandungan gizi menunjukkan terjadi penurunan signifikan kandungan serat total pada F3 (40:60). Kadar zat besi (Fe) antar formula tidak menunjukkan perbedaan yang signifikan, namun bioaksesibilitas Fe menurun signifikan seiring peningkatan rasio kacang gude. Uji kesukaan menunjukkan penurunan signifikan pada F3 (40:60), sehingga formula F2 (50:50) dipilih untuk uji deskripsi. Tempe substitusi kacang gude segar memiliki aroma fermentasi yang dominan, namun proses penggorengan dapat mengurangi intensitasnya. Kesimpulan: Penelitian ini menunjukkan bahwa substitusi kedelai dengan kacang gude berpotensi meningkatkan nilai fungsional tempe, khususnya potensi antioksidan dengan tetap mempertahankan penerimaan sensori, sehingga berpotensi sebagai bahan alternatif yang dapat dikembangkan pada pembuatan tempe.  KATA KUNCI: antioksidan; fermentasi; kacang gude; kedelai; tempe  ABSTRACTBackground: Pigeon pea (Cajanus cajan) recognized for its high content of bioactive compounds; however, its application in fermented products, such as tempeh, remains underexplored. Objectives: This study aimed to evaluate the impact of substituting soybeans with pigeon peas on the bioactive components, mineral bioaccessibility, and sensory properties of tempeh. Methods: A completely randomized design (CRD) with three replications was employed, using different soybean-to-pigeon pea ratios: F1(60:40), F2(50:50), F3 (40:60).. The physical properties analyzed included mycelial growth, cutting force, color analysis, and yield. Bioactive components evaluated through total phenolic and flavonoid content, and antioxidant activity using the DPPH radical scavenging assay. Nutritional analysis covered total dietary fiber, iron content, and their bioaccessibility. Sensory evaluation involved a hedonic test with 35 semi-trained panelists to determine the most preferred formulation, followed by a descriptive sensory analysis using the consensus method.  Results: All tempeh formulas were successfully developed, exhibiting good physical properties, including mycelium growth, white color, and compact texture. The tempeh samples demonstrated decreased lightness and increased cutting force with the addition of pigeon peas. The results indicated that increasing the proportion of pigeon peas significantly enhanced total antioxidant activity, total phenolic content, and flavonoid levels (p < 0.05). Nutrient analysis showed total fiber content significantly decreased in F3 (40:60). Iron (Fe) levels remained consistent across formulations (8.55 to 8.92 mg/100 g); however, Fe bioaccessibility significantly declined with higher pigeon pea ratios. The acceptance test revealed a notable decrease in acceptability for F3 (40:60), leading to the selection of F2 (50:50) for descriptive analysis.  Fresh tempe substituted pigeon peas exhibited a dominant fermentation aroma, which was subsequently mitigated by the frying process.  Conclusions: These findings suggest that soybean substitution with pigeon peas can enhance the functional value of tempeh, especially its antioxidant potential, without compromising sensory quality, presenting a promising alternative for further tempeh development.  KEYWORD: antioxidants, fermentation, pigeon pea, soybean, tempeh  Article submitted on May 08, 2025; Articles revised on May 26, 2025; Articles received on August 08, 2025; Articles available online on November 28, 2025
Faktor Predisposisi Ibu Usia Remaja Terhadap Pemberian ASI Eksklusif pada Bayi di Kecamatan Luahagundre Maniamolo Kabupaten Nias Selatan Y. Fau, Sumardiani; Nasution, Zuraidah; J. Hadi, Anto
Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Vol. 2 No. 3 (2019): September 2019
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (794.114 KB) | DOI: 10.56338/mppki.v2i3.802

Abstract

Salah satu permasalahan rendahnya cakupan ASI Eksklusif adalah masih tingginya angka ibu usia remaja yang rentan belum memiliki kesiapan fisik, mental dan pengetahuan untuk melahirkan dan menyusui. Penelitian ini merupakan penelitian survey dengan desain cross sectional studi yang bertujuan untuk menganalisis factor predisposisi dengan pemberian ASI Eksklusif ibu usia remaja pada bayi di Kecamatan Luahagundre Maniamolo Kabupaten Nias Selatan tahun 2019. Populasi adalah seluruh ibu usia remaja yang memiliki bayi usia 6-12 bulan di Kecamatan Luahagundre Maniamolo Kabupaten Nias Selatan dengan teknik pengambilan sampel secara total sampel sebanyak 96 ibu usia remaja. Hasil penelitian menunjukkan 20,8 % ibu usia remaja memberikan ASI Eksklusif di Kecamatan Luahagundre Maniamolo. Hasil uji chi square menunjukkan variabel pengetahuan (p=0,004), sikap (p=0,001), keyakinan (p=0,001), dukungan tenaga kesehatan (p=0,001), dukungan suami / keluarga (p=0,001), dan pengaruh media sosial (p=0,001) yang berarti seluruh variabel mempunyai hubungan dengan pemberian ASI Eksklusif ibu usia remaja pada bayi. Hasil uji regresi logistik berganda menunjukkan variabel keyakinan paling berhubungan dengan pemberian ASI Eksklusif ibu remaja pada bayi. Kesimpulan di peroleh bahwa factor predisposisi berhubungan dengan pemberian ASI eksklusif pada bayi.
Potensi Schotel Jakunre dengan Taste Andaliman Berbahan Pangan Lokal untuk Penderita Diabetes Mellitus: Potential of Schotel Jakunre with Andaliman Taste Made from Local Food Ingredients for Diabetes Mellitus Sufferers Doloksaribu, Bernike; Nasution, Zuraidah; Siahaan, Ginta; Rumida, Rumida; Nugraha, Muhammad Atha
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.371-387

Abstract

Background: In 2021, there were 19.5 million cases of diabetes mellitus, and it is predicted to rise to 28.6 million by 2045. Dietary modifications are necessary to prevent complications or the worsening of diabetes mellitus. An alternative can be using local food ingedients, rich in bioactive compounds and antioxidants, by combining food from job's tears, pumpkin that has been gound, with additional andaliman spices to enhance the flavor, called Schotel Jakunre. Objectives: Knowing the analysis of the physical and chemical quality of Jakunre Schotel as an alternative staple food for diabetes mellitus patients. Methods: The experimental research was conducted using a Completely Randomized Design (CRD) with 2 replications. The physical quality test of Schotel Jakunre products was carried out organoleptically, including texture, taste, aroma, and colour, also using a colour reader with a panel of 60 semi-trained participants. Analysis was done using ANOVA, followed by Duncan's test. The selected Schotel Jakunre formulation was tested for GI levels, total antioxidants, fiber, flavonoids, and zinc. Results: The acceptance test showed that treatment E, consisting of 300 g of jawawut flour, 100 g of pumpkin flour, and 100 g of small shrimp, was selected. Schotel Jakunre had a slightly brownish yellow colour, refreshing aroma, soft texture, and savory taste. Schotel Jakunre contained a GI of 61.52%, total antioxidants of 76.74 mg, fiber 6.67 g, flavonoids 7.75 mg, and zinc 0.3285 mg. Conclusions: Jakunre casserole with characteristics of slightly brownish yellow colour, soft texture and savory taste, as well as the fresh aroma typical of andaliman, contains high total antioxidants, fiber, flavonoids, and zinc. Additionally, it has a relatively low glycemic index, making the Jakunre casserole recommended for diabetes patients.
Co-Authors Abdurrahman, Naufal Hafiz Aida Fitria Aini, Mayang Nur Amirah, Asriwati Anisa Amalia Anisah, Iis Anna Vipta Resti Mauludyani Annisa, Risva Fadhilah Anto Anto, Anto Arifin, Egi Barnas Armenia Eka Putriana Bohari Bohari Budi Setiawan C Hanny Wijaya Cantika, Aulia Dwi Dian Lestari Maizs Doloksaribu, Bernike Duma Jerriyah Harahap Dwicahyu, Ade Indah Egayanti, Yusra Ekayanti , Ikeu Ekowati Handharyani Eny Palupi Erwany, Lela Eva Susanti Evi Irianti Evy Damayanthi Fajriaty, Deannisa Firza, Ahmad Ginta Siahaan Hadi Riyadi Hafni, Seri Hanna Sriyanti Saragih Herlinawati Hubairoh, Hubairoh Ida Nurhayati Ida Nurhayati Ika Susanti Ikeu Ekayanti Irianti, Evi J. Hadi, Anto J. Hadi, Anto Jitasari Tarigan Khaerul Fadly Kharisma Tamimi Liza Wahyuni Liza Wahyuni, Liza Lutfiani, Rizka MADE ASTAWAN MAHDIAH Mahdiah Mahdiah Mappeaty Nyorong Mardhiyyah, Yunita Siti Mira Dewi Muhammad Aries Muhammad, Iman Nadzifatussya'diyah, Nadzifatussya'diyah Nadzifatussya’diyah Nasir, Syifa Qolbiyah Nasution, Ramadhani Syafitri Nazilla, Erla Maybi Ngena Ria Ni Ketut Sutiari Noris, Putri Syahrani Roma Noviana, Astrid Nugraha, Muhammad Atha Nurjannah Nurjannah Nurnahayati, Cut Prihatini, Syafrina Puspo Edi Giriwono Putri, Adinda Sekar Damar Rachmawati Rajuwi, Seftianti Rapida Saragih Rasyidi, Mohammad Arif Ratna Zahara Reisi Nurdiani, Reisi Riana, Nidya Ulfah Riantika, Herpina Rimbawan , Rini Widyastuti Rosliani, Rosliani Rumida, Rumida Safira AS, Zahra Safitri, Indira Nur Salsabila, Dhea Marliana Samsider Sitorus Sari, Donna Permata Sari, Eny Kurnia Sari, Syafriani Tio Sibero, Jitasari Tarigan Sri Anna Marliyati SUROYO, RAZIA BEGUM Sutrisna, Aang Tambunan, Ruth Diana Taruli Asi Tarigan, Jitasari Tetty Herta Doloksaribu Wibisono, Himawan Haryo Willyanti, Wardah Wulan, Mayang Y. Fau, Sumardiani Yuniati Yuniati Zulhaida Lubis