Article Per Year (5 Year)
p-Index From 2020 - 2025
2.976
P-Index
This Author published in this journals
All Journal Jurnal Sehat Mandiri 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 Public Health Social Sciences

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
ES KRIM LABU KUNING DAN PISANG KEPOK SEBAGAI ALTERNATIF JAJANAN SEHAT UNTUK ANAK SD Winara, Zahra; Fitria, Mona; Sulaeman, Agus; Gumilar, Mulus
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.v2i1.1297

Abstract

As a fiber, vitamin, and minerals source, the body needs vegetable and fruit consumption for optimal growth and development. Adding pumpkin and kepok banana to ice cream is a food product development intended to increase product quality as an alternative to high β-carotene and nutritious fiber snacks. The level of β-carotene and fiber in pumpkin and kepok banana are quite high, with 1569 mcg beta-carotene and 2.7 g fiber per 100 g of pumpkin and 2.4 mcg β-carotene and 5.7 g fiber per 100 g of kepok banana. This study aims to assess the effect of pumpkin and kepok banana formulations on organoleptic properties, β-carotene levels, and fiber content of the ice cream. This research is an experimental study employing a completely randomized design (CRD) with one factor, namely the formulation of pumpkin and kepok banana at a ratio of 65%:35%, 50%:50%, and 35%:65%. Observations on the quality of ice cream comprised organoleptic testing with hedonic tests by 30 panelists with modest training, analysis of β-carotene content using HPLC method, and analysis of dietary fiber content using enzymatic gravimetric method. Using the Kruskal-Wallis test, organoleptic test data were analyzed statistically. The pumpkin and kepok banana formulation had a significant effect on the flavor and overall quality of the ice cream (p<0.05). Pumpkin and kepok banana ice cream in a ratio of 35%:65%. One serving (50 ml) of pumpkin and kepok banana ice cream provides 30.59% of β-carotene and 10.52% of their daily fiber requirements. Key words: Pumpkin, Kepok Banana, Ice Cream, Snacks, β-carotene, Fiber.
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.
MODIFIKASI NASTAR “BIONSTAR” BERBASIS TEPUNG UBI UNGU DAN TEPUNG ALMOND UNTUK PENDERITA DIABETES MELITUS TIPE 2 Hernawati, Hernawati; Suprihartono, Fred Agung; Gumilar, Mulus; Fitria, Mona
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 4 No. 1 (2025): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT [IN PRESS]
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v4i1.3282

Abstract

In 2021, the International Diabetes Federation (IDF) reported that 537 million adults worldwide were living with diabetes mellitus, with a projected increase of 45% to 783 million by 2045. Indonesia ranks fifth among the ten countries with the highest number of cases. Low-glycemic index snacks can help slow the rise in blood glucose levels in diabetic patients. Modifying nastar using purple sweet potato flour and almond flour is expected to produce a high-fiber, low-glycemic snack suitable for individuals with type 2 diabetes. Purple sweet potato is rich in fiber and anthocyanins, while almond flour has a low glycemic index and contains polyunsaturated fatty acids (PUFA). This study aimed to determine the effect of purple sweet potato flour and almond flour formulation on the quality of nastar, including organoleptic properties, nutritional value, fiber content, and cost. The study used an experimental design with three formulations: F1 (80%:20%), F2 (70%:30%), and F3 (60%:40%). Organoleptic tests assessed color, aroma, taste, texture, and overall preference using 30 semi-trained panelists. Proximate tests were conducted to measure energy, protein, fat, carbohydrate, and fiber contents. Data were analyzed using the Kruskal-Wallis test.The results showed no significant differences (p > 0.05) in organoleptic attributes among the formulations. Formula F1 was the most preferred. Each 54 g serving of Bionstar contained 213 kcal energy, 3.54 g protein, 13.09 g fat, 20.39 g carbohydrates, and 1.32 g fiber, with a cost of IDR 6,883.4. It is recommended to add high-fiber ingredients such as legumes to improve fiber content.
Co-Authors Agus Sulaeman Agustina Indri Hapsari Alvionita, Dinda Amanah, Ninda Risti Andrafikar, Andrafikar Damayanti, Risya Fauziyah, Roro Nur Fred Agung Suprihartono, Fred Agung 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 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