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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia JURNAL PANGAN Abdimas Galuh : Jurnal Pengabdian Kepada Masyarakat Jurnal Pusat Inovasi Masyarakat Jurnal Gizi dan Kuliner Jurnal Ilmu Gizi dan Dietetik
Muhammad Aries
Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor, Bogor 16680, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Intervention with Purple Okra Pudding and Supplement to Improve Antioxidant Status in Healthy Adults Evy Damayanthi; Mira Dewi; Muhammad Aries; Zuraidah Nasution
Jurnal Gizi dan Pangan Vol. 19 No. 1 (2024)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2024.19.1.31-40

Abstract

This research aimed to analyze the potency of purple okra-based products in improving the antioxidant status of healthy adults. Thirty adults with high body fat percentages were allocated into three groups: the first group was treated with 100 g of purple okra pudding/day, the second group was provided with a purple okra extract supplement that contained 3.80 g of extract/day, and the third group was a control group. The intervention was carried out for 28 days. All subjects were exposed to nutrition education, and data on their characteristics, food intake, and physical activity level were collected. The results showed that purple okra pudding and supplement had antioxidant activity of 0.39 and 455.39 mg AEAC/g extract, IC50 of 543.79 and 71.78 ppm, and total phenol of 6.21 and 24.49 mg GAE/g extract, respectively. There were significant differences among subject groups in energy, protein, and fat intake as well as physical activity level. The group treated with purple okra pudding showed a significantly higher ΔSOD after the intervention, most probably due to the role of antioxidants contained in purple okra in upregulating antioxidant defense. In contrary, there was a declining trend of ΔSOD in the group treated with purple okra extract supplement. The different effects observed between the two groups might be due to the different phenol contents between the two intervention products. This study showed that purple okra has the potential as a functional food and health supplement in improving the antioxidant status of healthy adults with high body fat percentages as indicated by a higher change of SOD level (0.08 u/mL) in comparison to the control (-0.07 u/mL).
Formulation of Chicken Nuggets with the Addition of Chicken Liver as a Product Rich in Iron and Vitamin A for Adolescent Females Himawan Haryo Wibisono; Muhammad Aries; Zuraidah Nasution
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.52-54

Abstract

The purpose of this study was to develop chicken nuggets with the addition of chicken liver and analyze their nutritional content. Nugget with 10% chicken substituted with chicken liver was the selected formulation. The nutrient profile of the selected nugget formula was: 56.8 g/100 g moisture, 1.46 g/100 g ash, 14.66 g/100 g protein, 6.5 g/100 g fat, 12.92 g/100 g carbohydrates, 16.39 mg/100 g iron, and 760.16 RE /100 g vitamin A. One serving of the selected nugget formula is equivalent to 100 g (4 pieces) that contribute 168 kcal energy. The selected formulations have met the claims for low fat, high in iron and vitamin A, and source of protein.
Development of Iron- and Vitamin A-Rich Dim Sum from Gourami (Osphronemus goramy) and Chicken Liver for Women of Reproductive Age Adinda Sekar Damar Putri; Muhammad Aries; Zuraidah Nasution
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.55-57

Abstract

This study aims to develop and investigate the nutritional value of gourami dim sum products with chicken liver substitution. The research phase includes formulation and nutrient content analysis. Based on the results, one serving of selected formula of gourami dim sum can provide 6.4% to 7.1% of the energy requirement. The dim sum can be claimed as a low in fat and high in iron and vitamin A product.
Perubahan Konsumsi Pangan Nabati pada Orang Dewasa di Pulau Jawa Sehubungan Pandemi Covid-19: Changes in the Plant Food Consumption of Woman and Man in Java Related to the Covid-19 Pandemi Putri Rialdi, Athifah; Hardinsyah, Hardinsyah; Aries, Muhammad
Jurnal Ilmu Gizi dan Dietetik Vol 2 No 1 (2023)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2023.2.1.9-15

Abstract

The Covid-19 pandemic has caused restrictions on the mobility of people and goods and reduced people's access and purchasing power to fulfillment of basic needs, including food. This study aims to analyze changes in the consumption of plant foods by women and men in Java related to the Covid-19 pandemic. The research design used is an online cross-sectional survey using google forms through the Kudata and social media. The total number of final subjects was 2040 adults consisting of 1773 women and 267 men. The consumption of plant foods is grouped into staple foods, legumes, vegetables, and fruit. Changes in vegetable food consumption are differences in the amount of each plant food group consumed based on the subject's perception qualitatively (increase, not change, or decrease) during the pandemic compared to before the pandemic. The Mann-Whitney test was applied to analyze changes in plant food consumption. The results showed that there was a significant increase in both women's and men’s (p<0.01) consumption of plant food groups, including staple foods, legumes, vegetables, and fruit. The highest increase in consumption of plant foods for each food group was rice, soybean, spinach, and banana respectively. The lowest increase in consumption of plant foods for each food group was corn, red bean, cucumber, apple, and pear respectively.
Analisis Ketersediaan Serta Situasi dan Kebutuhan Konsumsi Pangan Hewani Kabupaten Pangandaran : The Analysis of Availability, Situation and Consumption Needs of Animal-based Food in Pangandaran District Firdaus, Robby Akmal; Heryatno, Yayat; Aries, Muhammad
Jurnal Ilmu Gizi dan Dietetik Vol 2 No 2 (2023)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2023.2.2.109-116

Abstract

Availability of sufficient food can affect consumption and nutritional adequacy. Regions with high food availability will provide better nutritional adequacy and food consumption diversity. The direct cause of nutritional problems was the lack of food consumption. Lack of nutritional intake, especially those sourced from animal food, was one of the direct causes of increasing nutritional problems in an area. This research aimed to analyze the availability, situation and animal food consumption needs in Pangandaran District. This research used descriptive explanatory and prospective study design while the data was secondary data from related officials in Pangandaran district. The results showed that Pangandaran district in 2019 had the availability of animal food production, which was 46.5 g/cap/day. The contribution of the energy adequacy level (TKE) from the availability of animal food production was 29.4% and the contribution to the protein adequacy level (TKP) from the availability of animal food production was 42.6%. TKE and TKP from animal food consumption were 106.5% and 167.4% with score of desirable dietary pattern (PPH) was 24. To achieve the ideal PPH score, the target for animal food consumption in 2020-2024 is expected to have a declining growth rate of 1.25% per year. To meet the consumption target, it is necessary to have a growth rate of -0.25% per year to fulfill the need for animal food consumption in the same period. If the animal food consumption needs are only fulfilled from production, then there is still a gap in sufficed the animal food consumption needs of around 32.9 kg/cap/year or 14.53 thousand tons/year.
Intensitas Pembelian Makanan Online Tidak Berpengaruh Signifikan terhadap Kualitas Diet dan Status Gizi Mahasiswi IPB: The Intensity of Online Food Purchasing Not Significantly Affected the Diet Quality and Nutritional Status of IPB’s Female Students Sardi, Lorita Amanda; Aries, Muhammad
Jurnal Ilmu Gizi dan Dietetik Vol 2 No 4 (2023)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2023.2.4.255-263

Abstract

Meningkatnya intensitas penggunaan aplikasi pesan antar makanan online tidak hanya memberikan dampak positif namun juga dampak negatif pada gaya hidup dan kesehatan. Sistem penggunaan aplikasi yang memberikan akses sebesar-besarnya dapat berdampak pada tidak terkontrolnya jenis dan jumlah makanan yang dibeli. Penelitian ini bertujuan menganalisis hubungan intensitas pembelian makanan secara online dengan kualitas diet serta status gizi mahasiswi IPB. Penelitian ini dilakukan pada Februari-Maret 2023 dengan menggunakan desain penelitian cross sectional, melibatkan 95 subjek mahasiswi aktif IPB yang dipilih secara purposive sampling. Pengumpulan data dilakukan melalui wawancara dan self-administered secara online. Data antropometri diperoleh melalui pengukuran langsung. Analisis data menggunakan Microsoft Excel 2010 dan IBM SPSS Statistics 21. Tidak terdapat hubungan yang signifikan antara intensitas pembelian makanan secara online dengan kualitas diet dan status gizi (p>0,05). Mahasiswi disarankan untuk memperhatikan pola makannya dengan mengonsumsi makanan sesuai prinsip gizi seimbang dan memperhatikan variasi, kecukupan, serta mengurangi konsumsi makanan berdensitas energi tinggi untuk menjaga kualitas diet dan status gizi.
PETIS: Pendampingan Intensif untuk Anak Sehat dalam Mengatasi Masalah Stunting di Kelurahan Tukmudal, Cirebon Aries, Muhammad; Pamungkas, Pandu; Agung, Sangaji Permono; Nusaibah, Nusaibah; Banupa, Zoraya Nurafifa; Alsyah, Aurelia Vania; Iskandar, Allamah Shabrina; Wahyuni, Silvia Sry; Muhammad, Mirza Hafiz; Ramadhina, Rakanita Faatihah
Jurnal Pusat Inovasi Masyarakat Vol. 6 No. 2 (2024): Oktober 2024
Publisher : Direktorat Pengembangan Masyarakat Agromaritim, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jpim.6.2.166-175

Abstract

Stunting represents a chronic nutritional problem that persists at a high prevalence (8%) in Cirebon. Intensive Mentoring Program for Healthy Children (PETIS) was implemented in Tukmudal, Cirebon, with the objective of addressing the issue of stunting. This program involves five stunted children selected by accident from two Posyandu with the highest prevalence of stunting. The methodology employed encompassed a range of techniques, including anthropometric measurements, 24-hour recall interviews to assess children's feeding practices, nutrition education, and supplementary feeding. Nutritional education was conducted in stages over a period of three weeks, with different topics addressed each week. These included balanced nutrition patterns, motor development, and clean and healthy living behavior (PHBS). The results of this programme demonstrate that intensive nutrition education can enhance mothers' awareness of the importance of a balanced diet and clean living behavior in stunting prevention. Furthermore, the mentoring programme succeeded in encouraging the growth of children's BW and PB/TB. However, dietary modifications among children remain constrained. Therefore, a more comprehensive and sustainable strategy is essential to achieve optimal nutritional advancement.
Potensi Kerugian Ekonomi Akibat Stunting pada Balita di Provinsi Sumatera Barat Tahun 2022: Potential Economic Losses due to Stunting at Underfive Years Old Children in West Sumatera Province in 2022 Zahra, Alifa; Aries, Muhammad
Jurnal Ilmu Gizi dan Dietetik Vol 3 No 4 (2024)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2024.3.4.312-326

Abstract

Indonesia has the potential for huge economic losses from stunting. This study aims to analyze the potential economic losses (decrease in productivity and healthcare cost) and the handling budget of stunting, as well as their comparison in the lowland and highland of West Sumatera Province in 2022. This research is a type of quantitative descriptive research with cross-sectional approaches and financial projection concepts to make estimates. The research results show that the estimated potential economic losses due to the decrease in productivity and healthcare costs of stunting in the lowland of West Sumatera Province in 2022 are of Rp291.00 billion–Rp1,310.00 billion (0.13%-0.59% GRDP) and Rp500.00 billion–Rp705.00 billion (0.23%-0.32% GRDP), whereas in the highland are Rp79.00 billion–Rp355.00 billion (0.13%-0.57% GRDP) and Rp135.00 billion–Rp190.00 billion (0.21%-0.30% GRDP). The magnitude of economic losses attributable to decreased productivity is influenced by the prevalence of stunting and the number of births, while the cost of treatment associated with stunting is determined by the prevalence of stunting and the number of stunted toddlers. Furthermore, the potential for greater economic losses per capita due to decreased productivity in lowland areas is also attributed to the higher GRDP per capita in those regions.
Peningkatan Pengetahuan Gizi, Body Image, Kesehatan Reproduksi, dan Cegah Pernikahan Dini pada Siswa dan Guru SMAN 1 Pandeglang Dina, Resa Ana; Dewi, Mira; Nurdin, Naufal Muharam; Aries, Muhammad; Yudha, Eka Purna; Afwan, Fahrian Aif; Mahira, Hafshah Ayna; Rahman, Nazwa Aulia; Almira, Bellinda
Abdimas Galuh Vol 7, No 1 (2025): Maret 2025
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v7i1.16696

Abstract

Masa remaja merupakan fase terjadinya perkembangan fisik serta psikis yang pesat. Asupan gizi yang sesuai sangat penting untuk menunjang proses pertumbuhan remaja. Body image sebagai bentuk manifestasi dari asupan makanan juga sangat diperhatikan oleh remaja. Remaja juga perlu mendapatkan pengetahuan terkait kesehatan reproduksi dan pencegahan pernikahan dini mengingat remaja juga berada di fase perkembangan seksual. Sebagai upaya dalam merespon hal tersebut, dilakukan kegiatan edukasi terkait gizi, body image, kesehatan reproduksi, dan pencegahan pernikahan dini. Pelaksanaan kegiatan edukasi dilakukan di SMAN 1 Pandeglang, Provinsi Banten, sebagai provinsi dengan prevalensi pernikahan dini dan stunting yang masih tinggi. Selain siswa, sasaran kegiatan ini adalah guru yang berperan sebagai fasilitator siswa. Tujuan kegiatan ini adalah meningkatkan pengetahuan siswa dan guru SMAN 1 Pandeglang terkait gizi, body image, kesehatan reproduksi, dan pencegahan pernikahan dini. Konsep kegiatan ini adalah training of trainer dengan metode ceramah dan diskusi interaktif. Sebagai upaya membangun program yang berkelanjutan, dibuat modul aktivitas serta poster yang menjadi panduan siswa dalam menerapkan materi edukasi yang sudah diberikan. Secara keseluruhan, terjadi peningkatan pengetahuan peserta kegiatan sebelum dan sesudah pemberian edukasi baik pada siswa (p=0,002) maupun guru (p=0,025). Secara rinci, terdapat perbedaan yang signifikan untuk tingkat pengetahuan gizi remaja (p=0,033), kesehatan reproduksi (p=0,001), dan pencegahan pernikahan dini (p=0,000) pada siswa antara sebelum dan sesudah mengikuti kegiatan. Sementara itu pada guru yang menjadi peserta kegiatan, perbedaan yang signifikan ditemukan pada tingkat pengetahuan gizi remaja (p=0,011) dan pencegahan pernikahan dini (p=0,026).
Persepsi Konsumen terhadap Serbuk Minuman Tempeuntuk Kesehatan (Consumer Perceptions of Tempe Drink Powder for Health) Astawan, Made; Laut, Bimaris Tranoya; Aries, Muhammad
JURNAL PANGAN Vol. 34 No. 1 (2025): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v34i1.844

Abstract

         Meningkatnya angka kematian akibat penyakit kardiovaskular telah meningkatkan kesadaran masyarakat akan pentingnya menjalani gaya hidup sehat. Tren ini mendorong industri pangan untuk memproduksi makanan maupun minuman yang lebih sehat. Serbuk Minuman Tempe (SMT) merupakan salah satu produk olahan tempe yang berpotensi menurunkan kadar kolesterol dan menjaga tekanan darah tetap normal. Akan tetapi, studi terkait persepsi konsumen terhadap manfaat kesehatan SMT masih terbatas. Penelitian ini bertujuan untuk mengevaluasi persepsi konsumen terhadap SMT dengan metode survei menggunakan instrumen kuesioner. Data dianalisis secara kuantitatif menggunakan statistik deskriptif untuk menggambarkan karakteristik dan persepsi konsumen. Analisis chi-kuadrat dan korelasi Rank Spearman digunakan untuk mengidentifikasi hubungan antara karakteristik responden dan variabel penelitian. Hasil penelitian menunjukkan persepsi konsumen terhadap SMT sangat positif, ditandai dengantingginya minat konsumen untuk mencoba serta kesediaan mereka membayar lebih mahal untuk produk tersebut. Responden juga menyukai atribut rasa, aroma, tekstur, dan warna SMT, serta menilai sertifikasi produk sebagai aspek yang sangat penting. Karakteristik umur memiliki hubungan positif dengan minat mencoba produk SMT (Rs=0,171). Tingkat pendidikan berhubungan positif dengan preferensi tempat pembelian (Rs=0,171), sementara tingkat pengetahuan berhubungan positif dengan manfaat SMT (Rs=0,208). Selain itu, rentang pendapatan memiliki hubungan signifikan terhadap harga produk per kemasan (Rs=0,256). Hasil ini menunjukkan bahwa potensi pasar SMT yang menjanjikan sebagai produk kesehatan.             The increasing mortality rate due to cardiovascular disease has raised public awareness of the importance of living a healthy lifestyle. This trend has encouraged the food industry to produce healthier food and beverages. Tempe Drink Powder (TDP) is a processed tempe product that can potentially lower cholesterol levels and maintain normal blood pressure. However, studies on consumer perceptions of TDP’s health benefits remain limited. This study aimed to evaluate consumer perceptions of TDP using a survey method with a questionnaire instrument. Data were analyzed quantitatively using descriptive statistics to describe consumer characteristics and perceptions. Chi-square analysis and Spearman’s Rank correlation were used to identify relationships between respondent characteristics and research variables. The results showed that consumer perception of TDP were positive, marked by high consumer interest and willingness to pay more for the product. Respondents also liked TDP’s taste, aroma, texture, and color attributes and considered product certification a highly important aspect. Age characteristics positively correlated with interest in trying TDP products (Rs = 0.171). Educational level was positively related to purchase place preference (Rs=0.171), while knowledge level was positively related to perceived benefits of TDP (Rs=0.208). In addition, income range had a significant relationship with product price per pack (Rs=0.256). These results indicated that the TDP market potential is promising as a health product.
Co-Authors Abdel Rahim Salaby Adinda Sekar Damar Putri Afwan, Fahrian Aif Agung, Sangaji Permono Almira, Bellinda Alsyah, Aurelia Vania Ammar Abiyu Bassam Anna Vipta Resti Mauludyani Anny Nila Syauqiyyah Asya Oktiani Banupa, Zoraya Nurafifa Cesilia M Dwiriani Drajat Martianto Eka Purna Yudha Evy Damayanthi Fany Octaviana Fauziah Nurulhaq Firdaus, Robby Akmal Gina Oktaviani Sabrina Hadi Riyadi Hardinsyah Hendratno Tuhiman Himawan Haryo Wibisono Himawan Haryo Wibisono Ida Ayu Putu Sri Widnyani Ika Puspa Windardi Iskandar, Allamah Shabrina Laut, Bimaris Tranoya MADE ASTAWAN Mahira, Hafshah Ayna Mira Dewi Mira Dewi Mufidah Ghina Zahro Muhammad Sabilal Muhajirin Muhammad Zaidan Ahsan Muhammad, Mirza Hafiz Nadya Karunia Putri Nasution, Zuraidah Naufal Muharam Nurdin Nia Imaniar Nunuk Januwati Nurdiani2, Reisi Pamungkas, Pandu Putri Rialdi, Athifah Rahman, Nazwa Aulia Ramadhina, Rakanita Faatihah Resa Ana Dina Rimbawan , Rizki Mauludin Sardi, Lorita Amanda Shabah, Zia Mu’tazzah Sofie Dehan Fahlevie Sri Devi Verdiyanto Ramadhan Wahyuni, Silvia Sry Yayat Heryatno Yusra Egayanti Zahra, Alifa Zuraidah Nasution