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All Journal JURNAL GIZI INDONESIA Journal of Nutrition College agriTECH VITASPHERE Jurnal Media Gizi Indonesia (MGI) Medical Laboratory Technology Journal Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Amerta Nutrition Jurnal Aisyah : Jurnal Ilmu Kesehatan Sports Medicine Curiosity Journal Journal of Global Nutrition Poltekita: Jurnal Ilmu Kesehatan
Fitriyono Ayustaningwarno
Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Jl. Prof. H. Soedarto, SH, Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Effect of Leunca Fruit (Solanum nigrum L.) on Oxidative Stress in rats fed a High Fat High Sucrose Diet Nurdin, Nurhanifah Muthmainnah; Muis, Siti Fatimah; Anjani, Gemala; Noer, Etika Ratna; Ayustaningwarno, Fitriyono
Poltekita: Jurnal Ilmu Kesehatan Vol. 18 No. 3 (2024)
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v18i3.3818

Abstract

Decreased levels of superoxide dismutase (SOD) and increased levels of malondialdehyde (MDA) are markers of oxidative stress and indicate obesity. Leunca fruit (Solanum Nigrum L) is a plant that contains antioxidants that can reduce the level of oxidative stress in obesity. The purpose of this study was to determine the effect of leunca fruit administration on SOD and MDA levels in obese rats. This type of research is true experimental with a post-test-only research design where 30 male Sprague Dawley rats were divided into five groups consisting of 2 control groups K(-) and K(+) and three treatment groups (P1, P2, P3). Groups K+, P1, P2, and P3 were fed a high-fat and sucrose diet (21% lard, 34% sucrose). The K (-) control group is a group of healthy rats that only receive standard feed without being given leunca fruit. Group K (+) is a group of obese rats without leunca fruit. Leunca fruit was given for six weeks at a dose of 0.8g (P1), 1.6g (P2), and 2.4g (P3). Serum SOD levels were measured by ELISA method and MDA levels were measured by TBARS method. Statistical analysis using One Way Anova test. Administration of leunca fruit with graded doses can significantly increase SOD activity p=0.000 (p<0.05) and can significantly reduce MDA levels in obese rats in each treatment group p=0.000 (p<0.05). Leunca fruit with a dose of 2.4g/BB rat is the most effective dose to increase SOD levels and reduce MDA levels. The limitation of this study that there is no weighing of the remaining rat feed at each meal, so that the percentage of rat intake is was unknown.
SENSORY ANALYSIS OF INSTANT COMPLEMENTARY FOOD WITH FERMENTED EGG FLOUR SUBSTITUTION AS A SOURCE OF PROTEIN AND SELENIUM IN STUNTING CHILDREN Dewi, Sonia Kurnia; Fadhila, Farah Rosyihana; Nuryanto; Margawati, Ani; Sugiharto; Rustanti, Ninik; Ayustaningwarno, Fitriyono
Media Gizi Indonesia Vol. 20 No. 2 (2025): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v20i2.95-106

Abstract

Childhood stunting is a health problem associated with chronic malnutrition, particularly inadequate protein and selenium intake. Fermented egg flour was chosen because the fermentation process can increase the bioavailability of protein and selenium. This study aimed to develop and evaluate the sensory quality of instant complementary food formulated with fermented egg flour as a source of protein and selenium. The nutritional composition of this formulation has been reported in a previous study; therefore, this research specifically focuses on its sensory evaluation. The sensory test was conducted using a 9-scale hedonic method on the parameters of taste, aroma, texture, and color involving 66 semi-trained panelists (nutrition students). The research method used a completely randomized design (CRD) with four formulations: F0 (control) and F1, F2, and F3 as treatments with 10, 15 and 20% fermented eggs, respectively. Data analysis used one-way ANOVA and Kruskal-Wallis tests (p<0.05). The test results showed that the substitution of fermented egg flour had a significant effect on panelists' preferences in the aspects of color, taste, and aroma but not significant in texture; the protein content from 20.56% to 20.59%, 21.68%, and 22.54%, along with an increase in energy content from 417 kcal to 419 kcal, 427 kcal, 431 kcal in instant complementary food. However, higher fermented egg flour proportions reduced acceptance due to a fishy aroma. 
Effect of leunca (Solanum nigrum) on inflammatory status in rats induced by high-fat and high-sucrose diet Gunawan, Sekar Ayu Putri; Muis, Siti Fatimah; Anjani, Gemala; Noer, Etika Ratna; Ayustaningwarno, Fitriyono
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 13, No 2 (2025): June
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.13.2.99-104

Abstract

Background: Consumption of foods that are high in calories over a long period of time is a cause of obesity and can increase proinflammatory cytokines. Leunca fruit contains various phytochemicals that act as anti-inflammatory, antioxidant, and antiobesity but not many people utilize leunca fruit as daily food.Objective: To analyze the effect of leunca fruit on TNF-α and IL-6 levels in rats induced by high fat and sucrose diet (HFSD).Methods: The research design was Randomized Post Test Only Control Group Design. The sample was 30 male Sparague Dawley rats and divided into 5 groups, namely group K1 which was given standard feed, group K2 which was induced by HFSD, group P1 which was induced by HFSD and leunca 0.8g/200gBW, group P2 which was induced by HFSD and leunca 1.6g/200gBW, and group P3 which was induced by HFSD and leunca 2.4g/200gBW. The research was conducted at the Nutrition Laboratory of the Center for Food and Nutrition Studies of Gadjah Mada University (PSPG PAU UGM) Yogyakarta in January-March 2024. Testing TNF-α and IL-6 levels through rat blood serum using the ELISA method. Data were analyzed by ANOVA and Post Hoc test.Results: There was a significant difference in TNF-α and IL-6 levels between experimental groups (p=0.00). The levels of TNF-α and IL-6 in the P1, P2, and P3 groups that received HFSD + leunca were lower than in the K2 group that received HFSD only.Conclusion: Leunca fruit can reduce proinflammatory cytokine levels (TNF-α and IL-6) in HFSD-induced rats.
Potensi Bahan Baku Produk Pangan Darurat di Asia Tenggara: Potential Raw Materials for Emergency Food Products in Southeast Asia Resti, Nina; Ayustaningwarno, Fitriyono; Anjani, Gemala; Syauqy, Ahmad; Nuryanto, Nuryanto; Chasanah, Ekowati; Purwani, Endang Yuli; Zhu, Fan; Afifah, Diana Nur
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.362-376

Abstract

Background: The occurrence of natural disaster in Southeast Asia due to its location along the Asia Pacific Ring of Fire is high. The consequences of the natural disasters on various aspects, like that social, financial, and food security can be large. This initiative promotes the development of emergency food products to address the daily nutritional requirements of natural disaster victims, ensuring their survival. The specified standard is 2,100 kcal/day, emphasizing a balanced distribution of macronutrients (40-50% carbohydrates, 35-45% fat, and 10-15% protein). Objectives: This literature review explored the potential raw materials for emergency food products in the Southeast Asia. Methods: This review utilized databases from Google Scholar and PubMed websites, employing specific keywords for each identified category to gather the latest literature. The literature obtained was 10 article. Discussions: This review explores solutions to the challenges posed by natural disasters in Southeast Asia, focusing on the potential use of locally available resources as raw materials for emergency food products. Raw materials, including Fish Hydrolyzate Protein (FPH), offer numerous benefits due to their bioactive contents, such as antioxidant, antihyperglycemic, antimicrobial, antitumor, ACE inhibitor activity, calcium binding, and anticoagulant properties, particularly beneficial for vulnerable groups. The review also delves into the elimination of raw materials, the nutritional content of various types of emergency food products, and innovative solutions for emergency food products in Southeast Asia. Conclusions: The potential raw materials identified have the capability to yield innovative emergency food products with both excellent physicochemical quality and health potential.
Antibacterial Potential of Curcuma Mangga Kombucha: The Effect of Fermentation Duration on Activity Against Escherichia coli and Salmonella typhi Ratna, Ratna; Anjani, Gemala; Nur Afifah, Diana; Ayustaningwarno, Fitriyono; Rustanti, Ninik
Medical Laboratory Technology Journal Vol. 11 No. 1 (2025): June
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31964/mltj.v11i1.636

Abstract

Kombucha is a fermented beverage known for its various health benefits, including antibacterial activity. This study aims to evaluate the antibacterial potential of mango ginger (Curcuma mangga)-based kombucha against Escherichia coli and Salmonella typhi, as well as to analyze the effect of fermentation duration on the physicochemical properties of kombucha. Fermentation was conducted for 5, 7, 10, and 14 days, with total acidity, pH, and antibacterial activity measurements using the well diffusion method. The results showed total acidity increased as fermentation progressed, while pH decreased. Antibacterial tests demonstrated that mango ginger kombucha exhibited inhibitory activity against Escherichia coli and Salmonella typhi, with the largest inhibition zones observed on day 10 of fermentation (8.2 mm for Escherichia coli and 9.2 mm for Salmonella typhi). Although its inhibitory effect was moderate compared to the positive control (ciprofloxacin), these findings suggest the potential of mango ginger kombucha as a functional beverage with antibacterial properties. Further research is needed to identify the active compounds responsible for its antimicrobial activity and to optimize the fermentation process to enhance its effectiveness.
Potential of Fermented Eggs For Stunting Prevention: Literature Review Fadhila, Farah Rosyihana; Nuryanto, Nuryanto; Ayustaningwarno, Fitriyono; Sugiharto, Sugiharto; Rustanti, Ninik; Margawati, Ani
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.25638

Abstract

Stunting is a condition of malnutrition that hampers children's physical growth due to inadequate nutritional intake. This condition impacts health, cognitive development, and increases the risk of diseases. The primary causes of stunting include insufficient nutrition, infections, food security, childcare practices, healthcare services, and sanitation. The prevalence of stunting in Indonesia reached 21.6% in 2022. The government has issued Presidential Regulation No. 72 of 2021 to accelerate stunting reduction. To explore the potential of fermented eggs as a nutritional intervention to prevent stunting, this study aims to identify the nutritional benefits of fermented eggs, assess the enhancement of nutrient bioavailability through fermentation, and evaluate the effectiveness of fermented eggs in improving children's nutritional status. This literature review gathers and analyses studies related to the nutritional impact of fermented eggs. Fermentation enhances the digestibility and bioavailability of proteins, fats, and micronutrients such as B vitamins, folate, and iron. This process breaks down complex proteins and fats into simpler, more absorbable forms. Fermented eggs present a potential solution for preventing stunting by improving digestibility and nutrient bioavailability while providing beneficial probiotics that support overall health. Given their nutritional profile, fermented eggs can serve as an effective and sustainable nutritional intervention.
Physicochemical and Sensory Quality of Noodle with Taro and Gembus Flour Ayustaningwarno, Fitriyono; Velicia, Velicia; Christanto, Monica Lemuela; Indriyanti, Risa; Wijayanti, Hartanti Sandi; Rahadiyanti, Ayu; Afifah, Diana Nur; Rustanti, Ninik; Anjani, Gemala; Ayu, Azzahra Mutiara
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.98089

Abstract

Consuming low glycemic index (GI) foods is crucial for managing glycemic control in people with diabetes mellitus (DM). Meanwhile, taro (Colocasia esculenta L. Schott) flour, recognized for low GI and resistant starch content, along with gembus flour, rich in fiber and protein, are potential substitutes in the formulation of dried noodle designed for DM diets. This study aimed to investigate five formulations namely F0 to F4 with varying percentages of taro and gembus flour using a completely randomized design. The parameters analyzed include energy content, proximate composition (carbohydrates, protein, fat, moisture, ash), dietary fiber, resistant starch, starch digestibility (using Kjeldahl, Soxhlet, and AACC 66-50 methods), as well as cooking quality. Statistical analysis used Kruskal-Wallis, Mann-Whitney, and one-way analysis of variance (ANOVA) with post-hoc tests to assess differences. Organoleptic quality was evaluated using hedonic and Just About Right (JAR) scales, while GI and glycemic load (GL) were determined by comparing glucose response curves. The results showed that higher gembus flour content reduced energy content, carbohydrates, starch digestibility, and GL, while increasing protein, fat, ash, dietary fiber, resistant starch, and cooking loss. The optimal formulation, F4 (20% taro flour, 20% gembus flour), was favored due to the balanced nutritional profile indicated by lower levels of carbohydrates and fat with higher levels of protein and fiber, as well as consumer preference. In conclusion, substituting taro and gembus flour in dried noodle significantly impacts nutritional composition, cooking quality, organoleptic attributes, and glycemic response, making both suitable alternatives for managing DM dietary needs.
Physical and Proximate Analysis of Instant Vegan Baby Complementary Foods by Freeze Drying Method Samsudar, Anindya Niken; Ayustaningwarno, Fitriyono; Wijayanti, Lilis
Journal of Global Nutrition Vol 5 No 2 (2025)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v5i2.158

Abstract

The 2023 SKI data shows that conventional complementary feeding is still inappropriate for the 6-11 month age group. Foods high in sugar still make up a large part of commercial complementary foods. The purpose of this study was to determine the effects of cold-processed vegan instant complementary foods made from local ingredients, including various types of tomatoes, mushrooms, and seaweed, on infants aged 9-11 months. The study utilized experimental methods with physical test parameters such as water solubility, water absorption, viscosity, and color, as well as proximate tests such as fat content, protein content, water content, ash content, carbohydrate content, and total calories. The research was conducted with one sampling and three tests. The addition of tomatoes, mushrooms, and nori had a significant effect (p<0.050) on protein content (p=0.027), carbohydrate content (p=0.001), total calories (p=0.000), absorbency (p=0.030), viscosity (p=0.000), and color a* (p=0.003) and color b* (p=0.050). The addition of tomato, mushroom, and nori did not have a significant effect (p>0.005) on fat content (p=0.066), ash content (p=0.051), water content (p=0.301), solubility (p=0.107), and L* color (p=0.422). The addition of tomatoes, mushrooms, and seaweed to instant vegan complementary foods has a significant effect on the following parameters: protein content, carbohydrate content, total calories, water absorption, viscosity, and color a* and color b*. The addition of tomatoes, mushrooms, and seaweed to instant vegan complementary foods did not have a significant effect on the following parameters: fat content, ash content, water content, solubility, and L* color.
Co-Authors A Fahmy Arif Tsani Adriyan Pramono Ahmad Syauqy Ajeng, Dhea Ani Margawati Anjani, Gemala Annisa Sekar L Ayu Rahadiyanti Ayu, Azzahra Mutiara Bakhtiar Rudini Binar Panunggal Christanto, Monica Lemuela Dayita Asri Kanaka, Dayita Asri Deny Yudi Fitranti Deny Yudy Fitranti Dewi, Sonia Kurnia Diana Nur Afifah, Diana Nur Durotul Jauhariah Ekowati Chasanah Endang Yuli Purwani, Endang Yuli Etika Ratna Noer Eveline Sugiharto Fadhila, Farah Rosyihana Fajrani, alifiaA muktiM Fillah Fithra Dieny Fillah Fitra Dieny Gunawan, Sekar Ayu Putri Hartanti Sandi Wijayanti Ida Kristiana Imandira P.A.N Indriyanti, Risa Ira Roza Milinda Kadi Kusumastuti Kristanti Novita Sari Kristiana, Ida Kurniawati Kurniawati Kurniawati, Dewi Marfu’ah Lilis Endang Wijayanti, Lilis Endang Liri Handayani Mardiana, Zahra Aulia MARTHA ARDIARIA Maulana, Reza Achmad Mega Ariyani Mumpuni, Ocka Febrian Nina Sakinah Ninik Rustanti Novita Sabuluntika Nur Afifah, Diana Nur Indah Kurniawati Nurdin, Nurhanifah Muthmainnah Nuryanto Nuryanto Nuryanto Prapsiwi Dwi Mumpuni Rachma Purwanti Rahardiyanti, Ayu Rahayu, Gita Riski Rahmawati, Eka Rina Ratna Ratna Resti, Nina S. Sugiharto Samsudar, Anindya Niken Selma Avianty Selma Avianty Septian Hari Pratama, Septian Hari Siti Fatimah Muis Sugiharto Teddy Wahyu Nugroho Teddy Wahyu Nugroho, Teddy Wahyu Tsani, A. Fahmy Arif Velicia, Velicia Verina Permatasari Hakim Zhu, Fan