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All Journal Jurnal Gizi dan Dietetik Media Penelitian dan Pengembangan Kesehatan Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Isdiany, Nitta
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Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences

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ASUPAN ORAL INADEKUAT, PERUBAHAN NILAI LABORATORIUM, PERILAKU SALAH TENTANG MAKANAN PADA PASIEN CHRONIC KIDNEY DISEASE Mahesa Dwipayani, Ni Kadek; Fadhilah, Zulfa Rizki; Isdiany, Nitta
Jurnal Gizi dan Dietetik Vol. 2 No. 2 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i2.1738

Abstract

Background: Chronic Kidney Disease (CKD) is a disease that attacks the kidneys and the condition gradually worsens, becomes chronic or persistent, and lasts a long time. The prevalence of chronic kidney disease cases in Indonesia according to basic health research (Riskesdas) in 2018 was 0.38%. Hypertension is one of the risk factors often found in kidney failure. Prolonged increase in blood pressure in arterioles and glomeruli will cause sclerosis of blood vessels. Case: Mr.U aged 50 years experienced nutritional problems inadequate oral intake, changes in urea and creatinine values, and wrong behavior about food during hospitalization patient's medical diagnosis are CKD and hypertension. Results and Discussion: Providing an initial low protein diet of 0.6 and then at the end of treatment to high energy high protein on HD 1.2 gr/kg ideal body weight in a soft form adapted to the patient's ability has purpose to increase patient intake. The dietary requirements given at the beginning of the intervention were energy 2047.5 kcal, protein 35.1 g, fat 68.25 g, carbohydrates 323.5 g. The results of monitoring and evaluation showed that during observation on the third day, the patient's energy intake reached 75%. The results of urea and creatinine also decreased, physical/clinical showed reduced tightness but still experienced post-hemodialysis nausea. Collaboration was carried out together with doctor, nutritionists, nurses, and waiters. During the intervention, education, and counseling were also provided regarding the patient's eating arrangements. Conclusion: the intervention provided can overcome some of the patient's nutritional problems.
PENGARUH PEMBERIAN JUS BUAH NAGA MERAH DAN BIJI CHIA TERHADAP KADAR KOLESTEROL TOTAL PENDERITA HIPERKOLESTEROLEMIA Putri, Bernatara Aulia; Moviana, Yenny; Isdiany, Nitta; Saleky, Yohannes Willihelm
Jurnal Gizi dan Dietetik Vol. 2 No. 2 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i2.1834

Abstract

Hypercholesterolemia is the main cause of atherosclerosis. Dragon fruit juice and chia seeds is a product that rich in antioxidants, high in fiber, and a source of vitamin B and vitamin C so it can help reduce total cholesterol levels. The purpose of this study was to determine the effect of red dragon fruit juice and chia seeds on total cholesterol levels in hypercholesterolemic patients. This research design used a quasi-experimental two-group pre-post test. Samples were taken by purposive sampling of 32 samples which were divided into two groups. The intervention group was given 215 ml of red dragon fruit juice and chia seeds for 7 days and nutrition education, while the control group was given nutrition education. This research was conducted in February-March in the working area of the Pasirkaliki Health Center. The data collected included age, sex, medical history, education, occupation, weight, height, intake of fat, fiber and cholesterol, and total cholesterol levels. The results showed that there was a significant difference in the average cholesterol levels before and after the intervention group was given (p<0.05). In the control group there was no significant difference in the mean cholesterol levels before and after the intervention (p>0.05). There was a significant difference between the average total cholesterol level in the intervention group and the total cholesterol level in the control group (p<0.05) with an average reduction of 23.25 mg/dl. Samples are advised to consume red dragon fruit juice and chia seeds because these products are effective for lowering cholesterol levels.
PEMBERIAN JUS STROBERI DAN EDUKASI DAPAT MENURUNKAN KADAR KOLESTEROL TOTAL PENDERITA HIPERKOLESTEROLEMIA Bachtiar, Nadia Shefiana; Isdiany, Nitta; Hapsari, Agustina Indri; Moviana, Yenny
Jurnal Gizi dan Dietetik Vol. 3 No. 1 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i1.2182

Abstract

Salah satu faktor resiko yang kuat untuk penyakit kardiovaskular adalah hiperkolesterolemia. Menurut Riskesdas 2013, prevalensi hiperkolesterolemia penduduk Indonesia usia >15 tahun yaitu 35,9% (30% untuk laki-laki dan 39,6% untuk wanita). Salah satu terapi non-farmakologis untuk hiperkolesterolemia adalah mengonsumsi asupan serat, vitamin C, antioksidan, dan fitosterol yang terdapat pada buah stroberi dalam jumlah yang tinggi. Tujuan penelitian untuk mengetahui pengaruh pemberian jus stroberi (Fragaria x ananassa) terhadap kadar kolesterol total pasien hiperkolesterolemia di wilayah kerja Puskesmas Cimahi Utara. Jenis penelitian ini adalah quasy eksperimen with control group dimana kelompok perlakuan diberikan jus stroberi dan edukasi diet hiperkolesterolemia sedangkan kelompok kontrol hanya diberikan edukasi diet hiperkolesterolemia. Teknik purposive sampling digunakan untuk pengambilan sampel penelitian. Sampel penelitian ini terdiri dari 26 orang dengan masing masing 13 orang pada kelompok perlakuan dan kontrol. Alat ukur yang digunakan adalah tes kolesterol Easy Touch GCU. Analisis data yang digunakan merupakan paired sample t-test dan uji Mann Withney diperoleh selisih nilai rerata kadar kolesterol total pada kelompok perlakuan sebesar -16,230 mg/dL sedangkan pada kelompok kontrol sebesar 2,5385. Hasil uji statistik p 0,004 (p≤0,05) maka Ha diterima, berarti terdapat pengaruh jus stroberi terhadap kadar kolesterol total pasien hiperkolesterolemia secara signifikan. Saran kepada penderita hiperkolesterolemia sebaiknya mengonsumsi jus stroberi dan menerapkan diet hiperkolesterolemia untuk menurunkan kadar kolesterol total.
PENGARUH PEMBERIAN ES KRIM KURMA TERHADAP TEKANAN DARAH KELOMPOK DEWASA PENDERITA PRE-HIPERTENSI Nursanti, Firda Aulia; Isdiany, Nitta; Moviana, Yenny; Saleky, Yohannes Willihelm
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.1928

Abstract

Pre-hypertension is an early sign of hypertension. Patients with pre-hypertension have twice the risk of developing hypertension. Potassium and calcium are nutrients that can help lower blood pressure, one of which is dates and milk. The purpose of this study was to determine the effect of date ice cream administration in reducing blood pressure in patients with pre-hypertension. The research design used was a quasi experimental one group pre and post test. The intervention given was date ice cream made from 50 grams of Tunisian dates honey, 75 ml of high fat milk and 25 ml of skim milk which was given to 15 samples. The results of the bivariate test showed that there was a decrease in systolic blood pressure after the intervention of date ice cream with a p value <0.05 with an average decrease in systolic blood pressure of 11.1 mmHg and in diastolic blood pressure was 4.8 mmHg. In an effort to prevent pre-hypertension and hypertension, the community can be advised to consume foods that contain potassium and high calcium, one of which is date ice cream.
SOSIS “LEBOYA” IKAN LELE DUMBO DAN TEPUNG KACANG KEDELAI ALTERNATIF MAKANAN SELINGAN SUMBER PROTEIN DENGAN GLUTEN FREE CASEIN FREE UNTUK ANAK AUTISM SPECTRUM DISORDER Indriani, Wini; Isdiany, Nitta; Gumilar, Mulus; Priawantiputri, Witri
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2717

Abstract

The World Health Organization (WHO) reports that approximately one in 160 children worldwide has Autism Spectrum Disorder. (ASD) According to a 2016 report from the Centers for Disease Control and Prevention, about 1 in 54 children in the United States is diagnosed with an autism spectrum disorder. The Central Bureau of Statistics currently in Indonesia there are around 270.2 million with a growth ratio of autistic children around 3.2 million children. One of the interventions provided is dietary therapy with gluten and casein free. Giving children with autism foods that contain gluten and casein will be one of the triggers for the emergence of aggressive attitudes in the brain. One alternative to gluten-free and casein-free protein sources is Leboya Sausage, which is dumbo catfish sausage with soybean flour that can be made independently or in groups by utilizing food ingredients that are easy to find and can be used as a source of protein for children with Autism Spectrum Disorder. The purpose of this study was to determine the effect of dumbo catfish formulation with soy bean flour on organoleptic properties, energy, protein, fat and carbohydrate content and price of leboya sausage. This research design is experimental and the sample in organoleptic testing is 30 moderately trained panelists. The results of the study on the organoleptic properties of the three formulas showed significant differences with p (0.005) < α (0.05) in texture, significant differences with (0.038) < α (0.05) in overall and no significant differences in taste, aroma and color with p > 0.05. F1 is the best formula that panelist likes. The results of the proximate test obtained nutritional values/100 grams, namely ash content 2.2%, energy from fat 82.8 kcal, total fat content 9.2, water content 60.1%, total energy 196.7 kcal, carbohydrates 18.14 grams and protein 10.32 grams with a unit price of serving (60 grams) which is Rp. 2,292. . Key words: Autism Spectrum Disorder, Dumbo Catfish, Soy Bean Flour.
PENGARUH PEMBERIAN JUS KUBIS MERAH (Brassica oleracea var. capitata L) TERHADAP KADAR GLUKOSA DARAH PADA TIKUS PUTIH (Rattus norvegicus) DIABETES MELITUS Zulkarnaen, Ratu Bella Cyantika; Mulyo, Gurid Pramintarto Eko; Judiono, Judiono; Isdiany, Nitta; Hastuti, Widi; Purba, Jedya Lucas A.
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2775

Abstract

Diabetes mellitus is a disease that threatens global health which is characterized by increased blood glucose levels. Natural treatment is needed to maintain stable blood glucose levels in diabetes mellitus sufferers. Red cabbage (Brassica oleracea var. capitata L) is a vegetable that contains quite high levels of antioxidants and can be used to lower blood glucose levels. This study aims to determine the effect of giving red cabbage juice on blood glucose levels in white rat with diabetes mellitus. The research design was a true experimental laboratory with a pre and post test control group. A sample of 24 male white rats was divided into 4 groups, namely negative control group (K-), positive control group (K+), treatment group 1 (P1), and treatment group 2 (P2). Data analysis used the Dependent t test and the Kruskal-Wallis test with the Mann-Whitney test with a significance level of p<0.05. The results of the Dependent t test showed the effect of the intervention on the four groups (p<0.05). The results of the Kruskal-Wallis test showed that the four groups were different (p<0.05). The results of the Mann-Whitney test showed significant differences in each group comparison (p<0.05). Giving red cabbage juice at a dose of 1.8 gr/200 grBW and a dose of 3.6 gr/200 gBW for 14 days had an effect on blood glucose levels when rats were induced by 45 mg/kgBW of streptozotocin. It is hoped that there will be further research regarding the effect of giving red cabbage juice on fasting blood glucose levels in humans with diabetes mellitus and further research using flavonoids from red cabbage extract.
ANALISIS MUTU BISKUIT TEPUNG IKAN PATIN (PANGASIUS SP.) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS) SEBAGAI MP-ASI INSTAN TINGGI PROTEIN UNTUK ANAK (1-2 TAHUN) Sanjaya, Dandi; Hastuti, Widi; Fitria, Mona; Rahmat, Mamat; Isdiany, Nitta; Pusparini, Pusparini
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1055

Abstract

Riskesdas 2018 shows 4.5% of 1-2 year old children experience poor nutritional status. The reason is the low quality of MP-ASI and inappropriate parenting. Local foods such as catfish and red beans can be made MP-ASI. Catfish is a freshwater fish with high protein (12-17.5%) and low fat (0.9-1.2%) with a production of 437,111 tons. Red beans are a source of vegetable protein (22%) with a production of 67,876 tons. The catfish and red beans were made into flour, then formulated as MP-ASI biscuits. This study aims to determine the organoleptic properties (color, aroma, taste, texture, and overall) and nutritional content (energy, protein, fat, carbohydrates and iron) of MP-ASI biscuits. The design of this research is an experimental study. Product quality analysis includes organoleptic properties, macronutrients, and iron. Organoleptic test using hedonic test on 3 biscuit formulations with a ratio of catfish flour and red bean flour, namely F1 (35%: 65%), F2 (40%: 60%) and F3 (45%: 65%). The results of the organoleptic test by 30 panelists showed that the best formula was F1 with an average score of color (5.7), aroma (5.3), taste (5.1), texture (5.4), and overall (5.5). ). Each serving of MP-ASI biscuits (50 g) contains 173.2 kcal of energy, 30.4 g of carbohydrates, 4.7 g of protein, 3.5 g of fat and 0.07 mg of iron (Fe). The selling price per serving weighing 50 g (5 pieces) is Rp. 4.237. This MP-ASI biscuit can be used as a snack for children (1-2 years), but it has a slightly fishy and slightly unpleasant aroma and a slightly hard texture, so it is hoped that it can be improved in future research.
FORMULASI DAN ANALISA KUALITAS SPORT DRINK BERBASIS STROBERI DAN MULBERRY SEBAGAI SUMBER ANTIOKSIDAN ATLET ENDURANCE Luthfi, Alifah; Surmita, Surmita; Saleky, Yohannes Willihelm; Rosmana, Dadang; Isdiany, Nitta
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 1 (2023): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v2i1.1285

Abstract

Endurance athletes potentially have dehydration because the activity that carried out continuously for a long time.The activity can increase oxygen consumption that may lead to the production of free radicals that have a bad effect for health .To neutralize free radicals in the body , athletes need to consume antioxidant .Research aims to asses the differences in formulation of strawberries and mulberry organoleptic ( color, aroma , taste and viscosity) in the sports drink and also potassium, sodium , antioxidant activity and osmolality content in selected sports drinks . Design research used is experimental. Based on statistical tests, there are no significant differences of the formulation on the color , aroma , taste and viscosity. Test the preferences by the 30 disciplinary shows that F3 (75% strawberries: 25% mulberry) is most favored with average score color ( 5.8 ), aroma ( 5.8 ), taste ( 5.37 ) and viscosity ( 5.67 ). In 1 kg sport of drink (F3) containing 704.9 mg sodium, 165 mg potassium, antioxidant activity ( ic50 ) 1323.34 ppm and osmolality 327 mOsmol / kg.
PENGEMBANGAN FORMULA ENTERAL “NUTRIGRAIN” BERBASIS TEPUNG MULTIGRAIN BAGI PASIEN DIABETES MELITUS Meila Asty, Milla; Gumilar, Mulus; Isdiany, Nitta; Moviana, Yenny
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.3254

Abstract

Enteral feeding is a nutritional therapy given to unconscious patients or dysphagia. Nutrigrain is a powder enteral formula based on multigrain flour (soybean, mung bean, brown rice, hanjeli, and sesame) as a source of protein with complex carbohydrates, antioxidants, and fiber to control blood sugar. The purpose of this study was to determine the effect of legume (soybean and mung bean) and cereal (brown rice, hanjeli, and sesame) formulations on the quality of enteral formula. The design of this study was an experiment involving 30 moderately trained panelists on organoleptic testing. The data normality test used Shapiro-Wilk, and the result was that the data was not normally distributed, so the data analysis used the Kruskal-Wallis test. Statistical testing shows that there was an effect of legume and cereal formulations on the quality of enteral formula from the aspects of taste (p=0.002), aroma (p=0.020), and consistency (p=0.023). The aspects of color (p=0.06) and overall (p=0.068) showed no effect of different formulations. The second formula (50% legumes: 50% cereals) was the best formula with an average hedonic score of 6.0. The laboratory test results show energy 268 kcal, calorie density of 1,3 kcal/ml, protein 12,19 grams, fat 6,97 grams, carbohydrates 39,18 grams, fiber 5,19 grams, and antioxidant activity (IC50) 1609,11 ppm per serving. The flow-ability test result is 0,10 ml/second. Nutrigrain product price per serving size is Rp. 13,873,-. Microbiological testing and product shelf life in the laboratory are recommended and need a reformulation to increase antioxidant activity. Key words: diabetes mellitus, enteral formula, multigrain, antioxidant activity
PENGEMBANGAN PRODUK “PUKHI” PUDING UBI UNGU DAN KACANG HIJAU SEBAGAI SNACK PASIEN DIABETES MELLITUS TIPE 2 Nirma Maretasari; Fitria, Mona; Isdiany, Nitta; Suparman, Suparman
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.3306

Abstract

The 2023 Indonesian Health Survey (SKI) showed that the prevalence of diabetes mellitus (DM) diagnosed by doctors in Indonesia was 2.2%.  Dietary regulation, particularly the intake of nutritious snacks that are high in fibre, low in sugar, and possess a low glycaemic index, is crucial for the prevention and management of type 2 diabetes mellitus.  Purple sweet potatoes and mung beans are local foods rich in complex carbohydrates, low glycaemic index, vegetable protein, fibre, and antioxidants.  This study aims to evaluate the impact of purple sweet potato and mung bean formulations on the quality of the snack "PUKHI" (purple sweet potato and mung bean custard), focusing on organoleptic properties and nutritional value.  The experimental study design employed three formulations: F1 (75%:25%), F2 (65%:35%), and F3 (55%:45%).  Organoleptic evaluations were conducted by 15 semi-trained panellists, revealing that F2 received the highest overall score (average 6.1).  The Kruskal-Wallis test indicated no impact of various purple sweet potato and mung bean formulations on taste, colour, texture, and overall quality; however, a significant variation in scent was observed.  The nutritional composition of the optimal formula (F2) per 150 grammes comprised 162.8 kcal of calories, 7 g of protein, 4.1 g of fat, 27.3 g of carbohydrates, and 4.2 g of fibre, aligning with the requirements of DM patients.  The cost per serving was IDR 5,366, representing a 46.6% reduction compared to commercial items. This product is recommended as a snack for diabetes mellitus patients and can be further refined to improve taste and texture.
Co-Authors Agus Sulaeman Agustina Indri Hapsari Bachtiar, Nadia Shefiana Dandi Sanjaya Dwipayani, Ni Kadek Mahesa Fadhilah, Zulfa Rizki Fattonah, Anissa Fauziyah, Roro Nur gumilar, mulus Gurid Pramintarto Eko Mulyo Hamumeha, Abigail Diwa Hastuti, Widi Indriani, Wini Judiono Judiono Luthfi, Alifah Mahesa Dwipayani, Ni Kadek Mamat Rahmat Meila Asty, Milla Mona Fitria Nirma Maretasari Nursanti, Firda Aulia Pratiwi, Nur Febrianty Putri Purba, Jedya Lucas A. Pusparini Pusparini Putri, Bernatara Aulia Rosmana, Dadang Saleky, Yohannes Willihelm Suparman Suparman Surmita, Surmita Syara, Rani Witri Priawantiputri Yenny Moviana, Yenny Zulkarnaen, Ratu Bella Cyantika