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Effect of Brown Rice and Oyster Mushrooms Food Formulation on Blood Sugar and Lipid Profiles of Diabetics Kristianto, Yohanes; Sulistyowati, Etik; Sofiani, Siska Dwi
Indonesian Journal of Human Nutrition Vol. 11 No. 1 (2024)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2024.011.01.7

Foods play an important role in managing diabetes. Brown rice and oyster mushrooms are prospective foods for diabetics due to their low glycemic index and high b-glucan content respectively. This study aimed to determine the impact of food for special dietary use (FSDU) developed with brown rice and oyster mushrooms on the blood sugar and lipid profile of diabetics. The research was conducted using a quasi-experimental design on purposively selected 32 subjects. The subjects were equally assigned into one group receiving the FSDU and the other for commercial formula. The energy and nutrient intakes, blood sugar, and lipid profile were then compared. The results showed that most subjects were female, over 50 years old, and had been living with diabetes for more than five years. The energy intake of the FSDU group and the commercial formula was not significantly different (p > 0.05). However, the FSDU group had higher intakes of protein, carbohydrates, fiber, magnesium, and sodium than those of the commercial group (p < 0.05). Brown rice and oyster mushrooms contributed significantly to fiber intake. Blood glucose levels decreased insignificantly, while LDL increased significantly in the FSDU group. The fasting blood glucose, 2-hour post-prandial blood glucose, HbA1C, and HDL levels of the groups after treatment were not statistically different (p > 0.05). The FSDU formula could be proposed as an alternative to commercial products with the advantage of better nutrient content.

Effect of Brown Rice and Oyster Mushrooms Food Formulation on Blood Sugar and Lipid Profiles of Diabetics Kristianto, Yohanes; Sulistyowati, Etik; Sofiani, Siska Dwi
Indonesian Journal of Human Nutrition Vol. 11 No. 1 (2024)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2024.011.01.7

Foods play an important role in managing diabetes. Brown rice and oyster mushrooms are prospective foods for diabetics due to their low glycemic index and high b-glucan content respectively. This study aimed to determine the impact of food for special dietary use (FSDU) developed with brown rice and oyster mushrooms on the blood sugar and lipid profile of diabetics. The research was conducted using a quasi-experimental design on purposively selected 32 subjects. The subjects were equally assigned into one group receiving the FSDU and the other for commercial formula. The energy and nutrient intakes, blood sugar, and lipid profile were then compared. The results showed that most subjects were female, over 50 years old, and had been living with diabetes for more than five years. The energy intake of the FSDU group and the commercial formula was not significantly different (p > 0.05). However, the FSDU group had higher intakes of protein, carbohydrates, fiber, magnesium, and sodium than those of the commercial group (p < 0.05). Brown rice and oyster mushrooms contributed significantly to fiber intake. Blood glucose levels decreased insignificantly, while LDL increased significantly in the FSDU group. The fasting blood glucose, 2-hour post-prandial blood glucose, HbA1C, and HDL levels of the groups after treatment were not statistically different (p > 0.05). The FSDU formula could be proposed as an alternative to commercial products with the advantage of better nutrient content.

PENGARUH DIETARY APPROACHES TO STOP HYPERTENSION (DASH) DIET TERHADAP ASUPAN KALIUM DAN NATRIUM PENDERITA HIPERTENSI (STUDI LITERATUR) Rohmah, Zulfa; Endang Widajati; Etik Sulistyowati
HARENA : Jurnal Gizi Vol 3 No 3 (2023): HARENA: Jurnal Gizi (Agustus 2023)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/harena.v3i3.3182

Latar Belakang: Hipertensi merupakan silent killer di mana gejala dapat bervariasi pada setiap individu dan memiliki gejala hampir sama dengan penyakit lainnya sehingga beberapa kasus tidak dapat diketahui penyebabnya dengan pasti. Salah satu manajemen hipertensi adalah non-farmakologi. Beberapa cara untuk melakukan pengobatan non-farmakologi dapat dilakukan dengan mengontrol pola makan, mengurangi asupan garam, meningkatkan konsumsi kalium dan magnesium, serta melakukan aktivitas fisik. Salah satu cara untuk mengatur pola makan bagi penderita hipertensi adalah dengan menerapkan diet DASH (Dietary Approaches to Stop Hypertension). Penelitian ini bertujuan untuk mengetahui pengaruh diet DASH terhadap konsumsi kalium dan natrium penderita hipertensi. Metode: Jenis penelitian ini menggunakan studi literatur dengan desain traditional review. Jumlah jurnal yang direview ada tujuh. Pengumpulan data dilakukan dengan mengambil jurnal yang memuat data tentang asupan kalium dan natrium pasien hipertensi. Hasil dari penelitian ini menunjukkan bahwa dari tujuh jurnal yang dianalisis, semuanya menunjukkan perubahan asupan kalium sebelum dan sesudah intervensi. Dari tujuh jurnal yang dianalisis, empat penelitian menunjukkan adanya penurunan yang signifikan terhadap asupan natrium setelah diberikan intervensi.

The Development of "EKA-DM" Enteral Nutrition Formula Based on Edamame and Cinnamon for Type 2 Diabetes Mellitus Hamidatuzzahroh, Ifda Kurnia; Kristianto, Yohanes; Sulistyowati, Etik
Journal of Global Nutrition Vol 5 No 1 (2025)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v5i1.120

The prevalence of Type 2 Diabetes Mellitus (T2DM) in Indonesia tends to increase. One approach to managing diabetes in hospitals is administering of specialized formulas. This study aims to develop an enteral formula based on edamame flour and cinnamon powder (EKA-DM) for T2DM. The composition of the enteral formula ingredients was determined using a trial-and-error design by adjusting the weights of the components to achieve nutritional content that meets dietary requirements. The resulting formula was then evaluated regarding viscosity, osmolarity, NGT tube flowability, hedonic quality, and CDR color tests. Data analysis was conducted using univariate and bivariate approaches. The developed enteral formula “EKA-DM” in 1000 ml, provides 1013.59 kcal, with an energy density of 1.01 kcal/ml, 43.51 grams of protein, 52.79 grams of fat, 103.24 grams of carbohydrates, and 35.94 grams of dietary fiber. The viscosity and osmolarity of the formula were 10.00 mPa’s and 380 mOsm/L. Hedonic testing showed a significant difference in the taste of the enteral formula (p=0.045). The best formula, according to the panelists, was F3, with an edamame flour:cinnamon powder ratio of 65:35. Future studies are recommended to assess the formula’s glycemic index and shelf life.

Konsumsi Diet Tinggi Lemak Tinggi Fruktosa dalam Jangka Panjang Menurunkan Sensitivitas Insulin dan Merusak Pulau Langerhans pada Tikus Sprague Dawley: Long-Term Consumption of High-Fat-High-Fructose Diet Decreased Insulin Sensitivity and Damaged the Islets of Langerhans on Sprague Dawley Rats Kurniawati, Adelya Desi; Kuswandari, Luh Shanti; Hidayanti, Alfiani; Kusumastuty, Inggita; Sulistyowati, Etik; Handayani, Dian
Amerta Nutrition Vol. 9 No. 3 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i3.2025.469-478

Background: Obesity is linked to the rising incidence of type 2 diabetes, with excessive dietary fat intake being one of the primary causes. The development of fat animal models has been discovered to be a standard experimental strategy based on replicating human behaviour in food consumption. Objectives: This study aims to investigate how long-term consumption of a high-fat, high-fructose (HFHF) diet affects the indicators of diabetes mellitus in Sprague Dawley (SD) rats, such as insulin sensitivity, by measuring the HOMA-IR, counting beta cells, and analyzing the histology of the pancreas. Methods: This experiment was conducted with 36 male SD rats in normal and HFHF groups. The normal groups had a modified AIN-93 M, while the HFHF group received a high-fat diet with 30% fructose-based water. Feed and beverage intakes were monitored every 24 hours to calculate daily caloric consumption (energy intake) for 17 weeks. Results: The results demonstrated a significant difference between the normal and HFHF groups in the HOMA-IR levels (insulin sensitivity) and number of pancreatic beta cells (p-value<0.05). This implied that following 17 weeks of HFHF intake, the HOMA-IR level of insulin sensitivity was reduced. However, the islet of Langerhans in pancreatic histopathology seemed damaged in the HFHF rats, as evidenced by the changes in their shape and lower beta cell number. Conclusions: Consuming the HFHF diet over an extended period increased glucose level, decreased insulin sensitivity, and damaged pancreatic histopathology.

Qualities of Diabetic Food Developed from Brown Rice and Oyster Mushroom Sulistyowati, Etik; Kristianto, Yohanes; Handayani, Dian; Kusumastuty, Inggita; Videlia, Videlia; Kuncoro, Safiratuz Zahra ‘Aisy
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.10

The prevalence of diabetes mellitus has been increasing. This study aimed to develop Food for Special Dietary Use (FSDU) for individuals with diabetes. Different combinations of food ingredients were added to the basic formula, consisting of brown rice and mushroom flour in a ratio of 70% and 11%. The combinations used in the formulation were F1 = 9% moringa and fish flour, F2 = 10% carrot and fish flour, F3 = 11% moringa and tempeh flour, and F4 = 12% tempeh flour. The results showed that the FSDU contained energy, fat, and fiber ranging from 391.33–404.33 Kcal, 5.53–7.75 g, and 4.22–7.60 g per 100 g product, respectively. These values were slightly higher than the respective value of a commercial product. The panelists expressed positive acceptance of the developed FSDU products, with F2 chosen as the most preferred. The developed FSDU exhibited lower scores for feeling of hunger, desire to eat, and prospective food consumption compared to the commercial product. The product provided a feeling of fullness similar to the commercial counterpart. In conclusion, the FSDU based on brown rice and oyster mushroom with an additional 10% carrot fish flour would be the most preferred option for further use as FSDU for diabetics.

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