Article Per Year (5 Year)
p-Index From 2020 - 2025
3.11
P-Index
This Author published in this journals
All Journal Jurnal Sehat Mandiri Jurnal Riset Kesehatan Poltekkes Depkes Bandung Jurnal Gizi dan Dietetik Media Penelitian dan Pengembangan Kesehatan Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
gumilar, mulus
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search
Journal : Jurnal Gizi dan Dietetik

 1 
FORMULASI DAN ANALISIS MUTU ES KRIM BEKATUL BERAS MERAH (Oryza sativa L) DAN JAMBU KRISTAL (Psidium guajava) SEBAGAI SUMBER MAKANAN TINGGI SERAT DAN VITAMIN C BAGI ANAK SEKOLAH DASAR Nursalma, Hasna Khairunnisa; Gumilar, Mulus; Judiono, Judiono; Fitria, Mona
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.v2i2.1799

Abstract

chool-age children are vulnerable to nutritional deficiencies of fiber and vitamin C because they consume less vegetables and fruit. One effort to prevent fiber and vitamin C deficiency is making ice cream products that contain high levels of fiber and vitamin C where the additional ingredients are obtained from brown rice bran and crystal guava. The aim of this research is to determine the effect of red rice bran and crystal guava formulations on the quality of ice cream products including organoleptic properties, fiber content and vitamin C levels. This study used one-factor completely randomized design with 3 formulations of brown rice bran and guava crystals namely F1 (15%:85%), F2 (25%:75%) and F3 (35%:65%). The research method used the hedonic test to determine the organoleptic properties, enzymatic gravimetry for the fiber test and iodimetri titration for the vitamin C test. Formula F1 (15%:85%) was the best formula that contains 5.19 g of fiber and 38.4 mg of vitamin C, thus fullfilled a daily requirements of fiber and vitamin C for elementary school children approximately 20% and 80% in one serving (80 g). The Kruskall Wallis test revealed that there was an effect of different formulations of red rice bran and crystal guava ice cream on the color, taste and overall of the ice cream (p<0.05). The production cost of F1 ice cream is IDR 3,000/80 g. Red rice bran and crystal guava ice cream products should be subjected macronutrient analysis in the laboratory using proximate testing.
HUBUNGAN PENGETAHUAN DAN SIKAP MAKANAN TABU TERHADAP ASUPAN ZAT BESI IBU HAMIL DI PUSKESMAS CILEUNGSI Zulkarnain, Kirana Athaya; Priawantiputri, Witri; Gumilar, Mulus; Saleky, Yohannes Willihelm
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.v3i1.2180

Abstract

Latar belakang: Anemia merupakan masalah gizi yang paling sering terjadi pada ibu hamil. Ibu hamil dengan usia kehamilan trimester 2 dan 3 berisiko lebih tinggi mengalami anemia; salah satu penyebabnya adalah kekurangan zat besi. Asupan zat besi pada ibu hamil dipengaruhi oleh pengetahuan dan sikap ibu terhadap makanan tabu karena beberapa makanan tabu merupakan sumber zat besi, seperti daging, jeroan, ayam, udang, dan bayam. Tujuan penelitian ini adalah untuk menggambarkan asupan zat besi, pengetahuan, dan sikap makanan tabu, serta hubungan antara pengetahuan dan sikap makanan tabu terhadap asupan zat besi ibu hamil di Puskesmas Cileungsi. Metode: studi cross-sectional. Populasi penelitian adalah seluruh ibu hamil yang memeriksakan kehamilannya di Puskesmas Cileungsi. Metode pengambilan sampel yang digunakan adalah purposive sampling dengan jumlah sampel 56 orang. Hasil: Hasil penelitian menunjukkan bahwa 44 sampel memiliki asupan zat besi yang kurang (78,6%), 29 memiliki pengetahuan kurang (51,8%), dan 41 memiliki sikap cukup (73,2%). Tidak ada hubungan pengetahuan makanan tabu dengan asupan zat besi pada ibu hamil (p=0,748 > 0,05). Tidak ada hubungan sikap makanan tabu dengan asupan zat besi pada ibu hamil (p=1.000 > 0.05). Kesimpulan: Tidak ada hubungan antara pengetahuan dan sikap makanan tabu dan asupan zat besi pada ibu hamil di Puskesmas Cileungsi. Penelitian selanjutnya diharapkan dapat memberikan edukasi gizi mengenai makanan tabu bagi ibu hamil.
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.
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
Development of V-Chata Enteral Formula Based on Mung Bean Flour (Vigna Radiata) and Yellow Pumpkin Flour (Cucurbita Moschata) for Type 2 Diabetes Mellitus Patients Damayanti, Risya; Moviana, Yenny; Pusparini, Pusparini; Gumilar, Mulus; Purba, Jedya Lucas. A.
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.v4i1.3303

Abstract

Nutrition therapy for diabetes mellitus uses enteral nutrition (orally or using a tube) or parenteral nutrition according to the patient's condition. Enteral formulas generally use commercial products that are relatively expensive. The development of V-Chata is expected to be an alternative by using local food ingredients, affordable prices, practical processing, and durability. The study aimed to determine the effect of different formulations of mung bean flour and pumpkin flour on organoleptic properties, flowability, macronutrient, fiber, antioxidant activity, and price. This research design was an experimental that to analyze effect of formulation of mung bean flour and pumpkin flour in formula 1(F1 - 90%:10%), F2 (85%:15%), and F3 (80%:20%) respectively. The result showed that no difference among F1, F2, and F3 for aroma and consistency aspects (p-value> 0.05). But there were difference  for color, taste, and overall aspcets (p-value <0.05). Mann-Whitney test results showed that no difference between F1 and F2 for color, taste, and overall aspects. But there was a significant difference between F1 and F3 and F2 and F3. The best enteral formula based on the organoleptic properties test is F1. The flowability of the enteral formula was 4.21 seconds to drain 50 ml in NGT tube 16 Fr. Proximate analys showed energy content 245 kcal, protein 13 g, fat 3 g, carbohydrates 40 g, and fiber 5,48 g per 250 ml serving, meet enteral feeding criteria.  Antioxidant activity test results (IC50) showed weak antioxidants. The price per serving is lower 23% than the commersial.
Co-Authors Aeni, Muna Nur Agus Sulaeman Agustina Indri Hapsari Alvionita, Dinda Amanah, Ninda Risti Andrafikar, Andrafikar Damayanti, Risya Fauziyah, Roro Nur Fred Agung Suprihartono, Fred Agung Gurid PE Mulyo Handayani, Marni Hernawati Hernawati Indriani, Wini Isdiany, Nitta Judiono Judiono MAHMUDAH, UMMI Mamat Rahmat Maryati Dewi, Maryati Meila Asty, Milla Mona Fitria Nur Fauziah Nur Fitriani, Melia Nurhotimah, Enung Nursalma, Hasna Khairunnisa Pratiwi, Nur Febrianty Putri Purba, Jedya Lucas. A. Purnawan, Asep Iwan Pusparini Pusparini Saleky, Yohannes Willihelm Suparman Suparman Winara, Zahra Witri Priawantiputri Yenny Moviana, Yenny Zulkarnain, Kirana Athaya