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Formulasi Biskuit sebagai Makanan Tambahan Balita Gizi Kurang menggunakan Tepung Tempe Winarti, Pramita Ayu; Kristianto, Yohanes; Setyobudi, Sugeng Iwan; Palupi, Fitria Dhenok
Media Gizi Kesmas Vol 13 No 1 (2024): MEDIA GIZI KESMAS (JUNE 2024)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v13i1.2024.352-361

Administration of food supplement to under nutrition children is important as an effort to overcome the problem. Tempe is a potential local food since it contains abundant of protein, dissolved nitrogen, free fatty acids, and have high digestibility. The purpose of this study was to produce biscuit using tempeh as food supplement. The experiments were carried out using a completely randomized design (CRD). Biscuit formulation was carried out by changing the proportion of wheat flour: tempeh flour (b/b) with levels of P0 = 100:0, P1 = 70:30, P2 = 60:40, and P3 = 50:50 respectivley. Protein, fat, ash and water content of biscuits were determined respectively by kjeldahl, soxhlet and gravimetric methods. The nutritional content of biscuits was compared with SNI and food supplement standards. The colour of the biscuits were analyzed using the colour difference ratio (CDR) method. Biscuit qualities were also assessed based on sensory tests. The results showed that tempeh flour significantly increased protein and ash content. The use of tempeh flour has no significant effect on the energy content, levels of carbohydrates, fat, water, and colour of the biscuits. The formula of P3 meets SNI the requirements for biscuits and food supplement standard requirements with an energy content of 473 Kcal, 16.8 gr protein, 20.3 gr fat, 55.8 gr carbohydrates, 1.3 gr ash, and 5.8 gr water for 100 grams of the product. The use of tempeh flour in the biscuit formulation increased the PST and PER scores, and only slightly decreased the SAA, NPU and digestibility scores. Tempeh biscuits from the best treatment can be used as PMT for handling malnutrition with a serving size of 30-40 grams and given once per day.

Formulasi Nugget Ikan Tongkol dan Tempe Kedelai Sebagai Makanan Selingan untuk Pencegahan Anemia Mukaromah, Latifatul; Palupi, Fitria Dhenok; Setyobudi, Sugeng iwan
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.12532

Background: Anemia is a common health problem among adolescent girls, with a prevalence reaching 42% in East Java. One of the prevention strategies is increasing the intake of foods rich in protein, iron, and vitamins that support hematopoiesis. Skipjack tuna, as a source of heme iron, and tempeh, a fermented soybean product high in iron, have the potential to be developed into nutritious snacks such as nuggets to increase acceptability and consumption among adolescents. Objective: This study aimed to determine the best formulation of skipjack tuna and soybean tempeh nuggets based on nutritional quality and sensory acceptability. Methods: This research employed a Completely Randomized Design (CRD) with three skipjack tuna: tempeh ratios: P1 (100:30), P2 (100:50), and P3 (100:70). A hedonic test was conducted involving 25 semi-trained panelists. Data analysis used the Kruskal–Wallis test followed by the Mann–Whitney post-hoc test. Nutrient composition was calculated using TKPI and Nutricheck. Results: The resulting nuggets were characterized by a slightly bitter taste, golden-yellow color, slightly beany aroma, and chewy texture. The nutritional content per 100 g ranged from 467.52–494.32 kcal energy, 16.80–19.57 g protein, 20.41–21.58 g fat, 55.59–57.39 g carbohydrates, and 3.34–3.87 mg iron. The best formulation was P1, with the highest total score (0.644), an iron content of 1.67 mg per serving, and the highest taste acceptability. Conclusion: The best formulated nuggets meet (P1) the recommended nutrient intake for adolescent girls aged 13–15 years, contributing approximately 10% of the daily requirement based on the 2019 Recommended Dietary Allowances (RDA).

Pengaruh Ekstrak Pegagan (Centella asiatica) terhadap Ekspresi IL-1β pada Tikus Diabetes Melitus Tipe 2 Palupi, Fitria Dhenok; Annisa Avelia
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.14128

Background: Type 2 diabetes mellitus (T2DM) is characterized by chronic hyperglycemia and low-grade inflammation that disrupts cytokine production, including interleukin-1β (IL-1β), which plays a key role in β-cell function and survival. Objective: This study aimed to investigate the effect of Centella asiatica ethanol extract on IL-1β expression in streptozotocin–nicotinamide (STZ-NA)–induced type 2 diabetes mellitus (T2DM) rat models. Method: The study employed a randomized post-test-only controlled group design involving 48 male Wistar rats, which were randomly allocated into six experimental groups, including two control groups. Observations and outcome measurements were conducted on days 28 and 35. Treatments included Centella asiatica extract at doses of 300, 600, and 1200 mg/kgBW and metformin as a comparison. IL-1β expression was assessed using immunohistochemistry and scored using the Immunoreactive Score (IRS). Data were analyzed using the Kruskal–Wallis and Mann–Whitney tests. Results: Results showed that STZ-NA induction decreased IL-1β expression compared with normal controls. Administration of Centella asiatica extract significantly influenced IL-1β expression (p < 0.05). The 1200 mg/kgBW dose restored IL-1β expression to levels comparable with the normal control and metformin groups, especially at 35 days. Conclusion: In conclusion, Centella asiatica ethanol extract improves impaired cytokine production in T2DM rats, and the 1200 mg/kgBW dose for 35 days demonstrates the strongest effect in normalizing IL-1β expression.

Formulasi Nugget Ikan Tongkol dan Tempe Kedelai Sebagai Makanan Selingan untuk Pencegahan Anemia Mukaromah, Latifatul; Palupi, Fitria Dhenok; Setyobudi, Sugeng iwan
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.12532

Background: Anemia is a common health problem among adolescent girls, with a prevalence reaching 42% in East Java. One of the prevention strategies is increasing the intake of foods rich in protein, iron, and vitamins that support hematopoiesis. Skipjack tuna, as a source of heme iron, and tempeh, a fermented soybean product high in iron, have the potential to be developed into nutritious snacks such as nuggets to increase acceptability and consumption among adolescents. Objective: This study aimed to determine the best formulation of skipjack tuna and soybean tempeh nuggets based on nutritional quality and sensory acceptability. Methods: This research employed a Completely Randomized Design (CRD) with three skipjack tuna: tempeh ratios: P1 (100:30), P2 (100:50), and P3 (100:70). A hedonic test was conducted involving 25 semi-trained panelists. Data analysis used the Kruskal–Wallis test followed by the Mann–Whitney post-hoc test. Nutrient composition was calculated using TKPI and Nutricheck. Results: The resulting nuggets were characterized by a slightly bitter taste, golden-yellow color, slightly beany aroma, and chewy texture. The nutritional content per 100 g ranged from 467.52–494.32 kcal energy, 16.80–19.57 g protein, 20.41–21.58 g fat, 55.59–57.39 g carbohydrates, and 3.34–3.87 mg iron. The best formulation was P1, with the highest total score (0.644), an iron content of 1.67 mg per serving, and the highest taste acceptability. Conclusion: The best formulated nuggets meet (P1) the recommended nutrient intake for adolescent girls aged 13–15 years, contributing approximately 10% of the daily requirement based on the 2019 Recommended Dietary Allowances (RDA).

Pengaruh Ekstrak Pegagan (Centella asiatica) terhadap Ekspresi IL-1β pada Tikus Diabetes Melitus Tipe 2 Palupi, Fitria Dhenok; Annisa Avelia
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.14128

Background: Type 2 diabetes mellitus (T2DM) is characterized by chronic hyperglycemia and low-grade inflammation that disrupts cytokine production, including interleukin-1β (IL-1β), which plays a key role in β-cell function and survival. Objective: This study aimed to investigate the effect of Centella asiatica ethanol extract on IL-1β expression in streptozotocin–nicotinamide (STZ-NA)–induced type 2 diabetes mellitus (T2DM) rat models. Method: The study employed a randomized post-test-only controlled group design involving 48 male Wistar rats, which were randomly allocated into six experimental groups, including two control groups. Observations and outcome measurements were conducted on days 28 and 35. Treatments included Centella asiatica extract at doses of 300, 600, and 1200 mg/kgBW and metformin as a comparison. IL-1β expression was assessed using immunohistochemistry and scored using the Immunoreactive Score (IRS). Data were analyzed using the Kruskal–Wallis and Mann–Whitney tests. Results: Results showed that STZ-NA induction decreased IL-1β expression compared with normal controls. Administration of Centella asiatica extract significantly influenced IL-1β expression (p < 0.05). The 1200 mg/kgBW dose restored IL-1β expression to levels comparable with the normal control and metformin groups, especially at 35 days. Conclusion: In conclusion, Centella asiatica ethanol extract improves impaired cytokine production in T2DM rats, and the 1200 mg/kgBW dose for 35 days demonstrates the strongest effect in normalizing IL-1β expression.

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

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.

Formulation and nutritional evaluation of kepilor instant cereal (soybean sprout, plantain banana, and moringa leaves) as functional food for type 2 diabetes mellitus Palupi, Fitria Dhenok; Hapsari, Indri; Wattiheluw, Muhammad Hasan
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.3191

Background:Type 2 diabetes mellitus (T2DM) is a global health problem with a continuously increasing prevalence and is strongly influenced by dietary patterns, particularly high energy intake, excessive simple sugars, and low fiber intake, which contribute to elevated postprandial glycemic responses. Effective management requires low-glycemic, nutrient-dense dietary interventions; however, commonly consumed processed foods, including instant cereals, often have high glycemic impacts. Therefore, the development of functional foods based on local ingredients such as plantain banana, soybean, and moringa leaves offers a promising strategy to support glycemic controlObjectives: This study aimed to formulate and evaluate an instant cereal based on plantain banana flour, soybean sprout flour, and moringa leaf flour (kepilor) that meets the dietary requirements for diabetes mellitus.Methods: This study employed a Completely Randomized Design (CRD) with three levels of plantain flour substitution (20%, 30%, and 40%), each conducted in triplicate. The parameters analyzed included organoleptic properties, yield, energy values, nutrient compositions, and energy densities. Nutrient composition was determined using standard methods (gravimetric, dry ashing, micro-Kjeldahl, Soxhlet, and carbohydrate by difference). Organoleptic evaluation was conducted using a 9-point hedonic scale with 30 semi-trained panelists, and the best treatment was determined using an effectiveness index test with 10 other trained panelists. Data were analyzed using ANOVA or Kruskal-Wallis test with p < 0.05Results: The results showed that formulation variations did not significantly affect protein, fat, carbohydrate, and fiber contents (p>0.05), with values ranging from 5.57–5.65 g, 2.83–2.90 g, 17.92–18.12 g, and 0.21–0.29 g per serving, respectively. However, significant differences were observed in total energy (119.40–120.63 kcal), energy density (0.597–0.603 kcal/mL), and taste (p<0.05), with taste being the only sensory attribute significantly affected by formulation. The formulation containing 30% plantain banana flour (T2) was identified as the best treatment, providing 120.63 kcal per serving, 5.65 g protein, 2.90 g fat, 17.98 g carbohydrates, 0.29 g fiber, and an energy density of 0.603 kcal/mLConclusion: In conclusion, kepilor instant cereal has potential as a low-energy-density functional snack suitable for the dietary management of individuals with diabetes mellitus.

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