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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi dan Pangan Amerta Nutrition Pontianak Nutrition Journal (PNJ) Pasundan Food Technology Journal (PFTJ) Jurnal Sains Indonesia Jurnal Sains Boga Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Journal Of Applied Food And Nutrition Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Gizi dan Kuliner Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Ilmu Gizi dan Dietetik Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Seminar Nasional Pariwisata dan Kewirausahaan (SNPK) Journal of Indonesia Applied Nutrition
Nurhidayati, Vieta Annisa
Program Studi Manajemen Industri Jasa Makanan Dan Gizi, Sekolah Vokasi, Institut Pertanian Bogor
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ORGANOLEPTIC TEST OF EUTABEN OF EOMUK PRODUCTS BASED ON BENENG TARO (XANTHOSOMA UNDIPES) Martini, Rina; Rizkiriani, Annisa; Harahap, Sarah Aulia; Maisyaroh, Siti Nur; Pratiwi, Nisrina Mulia; Nurhidayati, Vieta Annisa; Nuraeni, Ani
Pasundan Food Technology Journal (PFTJ) Vol 12 No 1 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i1.22306

Abstract

Food diversification can be applied using local foods such as tubers like Talas Beneng. Talas Beneng is one of the local foods with a fairly high protein content. Talas Beneng which is processed into semi-finished products in the form of flour can be used as an alternative substitute for wheat flour. One of the utilization of beneng taro flour is by making EuTaBen products by substituting talas beneng flour in eomuk to create sustainable food. The purpose of this study was to determine the sensory acceptance of talas beneng eomuk, to determine the nutritional content that contributes most to talas beneng eomuk, and to determine the most preferred ingredient composition of talas beneng eomuk. The method used is the experimental method by making 3 formulas. Formula 1 (using 300g mackerel and 45g talas beneng flour), formula 2 (using 300g mackerel and 45g talas beneng flour), and formula 3 (using 300g mackerel, 45g talas beneng flour, 15g tapioca flour). The instrument used was a questionnaire which was analyzed by organoleptic test through hedonic test involving 30 panelists. The test results were analyzed using the Kruskall-Wallis non-parametric test and the Mann-Whitney follow-up test with a 95% confidence level (α=0.05). The results showed that the Eomuk Talas Beneng product using 300g mackerel and 30g talas beneng flour with the addition of tapioca flour was better than the other products.
Efektivitas Pop-up Book Aplikatif sebagai Media Edukasi tentang Hipertensi pada Siswa SMP Islam Al-Mustarih Kota Bogor: The Effectiveness of Using an Applied Pop-up Book as an Educational Medium to Teach Students at Al-Mustarih Islamic Junior High School in Bogor City about Hypertension Ahmad, Azkiya Musfirah; Nurhidayati, Vieta Annisa
Jurnal Ilmu Gizi dan Dietetik Vol 4 No 2 (2025)
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.2025.4.2.142-150

Abstract

Hipertensi merupakan salah satu penyebab utama kematian di dunia dan telah menunjukkan prevalensi yang cukup tinggi di Indonesia, termasuk pada kelompok usia muda. Penelitian ini bertujuan untuk mengevaluasi efektivitas dan tingkat penerimaan media edukasi pop-up book aplikatif dalam meningkatkan pengetahuan dan perilaku gizi siswa SMP sebagai upaya preventif terhadap hipertensi. Penelitian menggunakan desain kuasi-eksperimen one-group pre-test dan post-test yang melibatkan 64 siswa SMP Islam Al-Mustarih Kota Bogor. Intervensi dilakukan melalui ceramah dan penggunaan media pop-up book. Hasil uji Wilcoxon menunjukkan adanya peningkatan signifikan pengetahuan gizi siswa setelah intervensi (p<0,001), dengan n-gain percent 67% yang dikategorikan cukup efektif dalam meningkatkan pengetahuan gizi subjek. Selain itu, tingkat penerimaan siswa terhadap media sangat tinggi, yaitu sebesar 92,2%. Kesimpulannya, media pop-up book aplikatif efektif dan diterima dengan baik sebagai sarana edukasi gizi preventif terhadap hipertensi pada remaja.
Peningkatan Pengetahuan Ibu tentang Pencegahan Stunting melalui Workshop Edukasi Gizi Terintegrasi di Kelurahan Mulyaharja Kota Bogor: Improving Mothers' Knowledge on Stunting Prevention through Integrated Nutrition Education Workshop in Mulyaharja Sub-district, Bogor City Dwinugraha, Ksatriadi Widya; Martini, Rina; Nurhidayati, Vieta Annisa
Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jppmi.v4i2.986

Abstract

Stunting masih menjadi masalah kesehatan prioritas di Indonesia dengan prevalensi 21,5% pada tahun 2023. Kegiatan pengabdian masyarakat ini bertujuan meningkatkan pengetahuan ibu tentang pencegahan stunting melalui pendekatan edukasi gizi terintegrasi di Kelurahan Mulyaharja, Kota Bogor. Workshop dilaksanakan pada September 2025 dengan menyampaikan tiga materi kunci: risiko Kurang Energi Kronis pada ibu hamil, penilaian status gizi balita, dan imunisasi balita. Metode pelaksanaan menggunakan ceramah interaktif, demonstrasi, dan praktik langsung dengan media leaflet edukasi tri-fold. Peserta terdiri dari 23 orang yang meliputi 18 ibu balita dan 5 kader posyandu. Evaluasi dilakukan melalui pre-test dan post-test menggunakan kuesioner 20 soal. Hasil menunjukkan peningkatan pengetahuan yang signifikan (p<0,05) dengan rata-rata skor pre-test 60,87±15,71 meningkat menjadi 74,13±19,58 pada post-test, atau peningkatan sebesar 21,8%. Peningkatan tertinggi secara deskriptif terjadi pada materi penilaian status gizi balita, namun perbedaannya dengan materi lain tidak signifikan. Media leaflet interaktif terbukti efektif sebagai alat edukasi praktis yang mudah dipahami dan dapat digunakan berkelanjutan. Workshop ini berhasil meningkatkan kapasitas ibu dalam pencegahan stunting melalui pendekatan komprehensif dan partisipatif.
ENERGI DAN ZAT GIZI DALAM PENYELENGGARAAN MAKANAN DI TAMAN KANAK-KANAK DAN PERBANDINGANNYA TERHADAP SUBJEK TANPA PENYELENGGARAAN MAKANAN Nurhidayati, Vieta Annisa; Martianto, Drajat; Sinaga, Tiurma
Jurnal Gizi dan Pangan Vol. 12 No. 1 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (392.764 KB) | DOI: 10.25182/jgp.2017.12.1.69-78

Abstract

The purpose of this study is to calculate the contribution of nutrient availability in kindergarten food service to the fulfillment of energy and nutrient requirements as well as to analyze the difference in energy and nutrient adequacy level of food consumption in a day between samples with and without food service. The study used comparative cross sectional study design with total of 80 samples that were divided into two groups by with and without food service. Consumption data of the samples were collected with a food recall method. Nutrients that meet the standards adequacy of nutrients in the menu was just calcium by 64.6% of availability. There was no difference in the level of adequacy of energy, protein, fat, carbohydrates, calcium, and vitamin C in both groups (p>0.1), but differences in the level of adequacy of iron in both groups (p<0.1) was found.
ANALISIS BUSINESS MODEL CANVAS PADA USAHA KULINER 21ST CENTURY SANDWICH Ni Kadek Indah Oktavia Murniadi; Azkiya Musfirah Ahmad; Vieta Annisa Nurhidayati
Seminar Nasional Pariwisata dan Kewirausahaan (SNPK) Vol. 3 (2024): APRIL
Publisher : Sahid University Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/snpk.vol3.2024.204

Abstract

Analisis business model canvas (BMC) ini bertujuan untuk membuat rencana bisnis yang matang untuk meningkatkan sustainability atau keberlanjutan usaha kuliner 21st Century Sandwich yang beroperasi di Cilibende, Kota Bogor. Penelitian ini dilakukan dengan metode deskriptif dan pendekatan kualitatif. Hasil analisis menunjukkan bahwa rencana bisnis dari usaha 21st Century Sandwich masih perlu dilakukan evaluasi dan perubahan untuk mendapatkan hasil yang maksimal. Hasil analisis menunjukkan bahwa brand 21st Century Sandwich dapat bersaing dan memperluas pasar dengan cara meningkatkan kualitas produk melalui jalinan kemitraan dengan supplier, menjaga komunikasi dengan customer, dan menerapkan strategi pemasaran digital. Melalui analisis 9 elemen BMC, brand 21st Century Sandwich akan lebih mudah mengetahui kelebihan dan kekurangan dalam strategi usaha agar visi dan misi brand tersebut semakin terarah.
ANALISIS STRATEGI PEMASARAN STP DAN 4P PADA USAHA WONTON Aisyah Putri Nabila; Narandita Zahra; Ratisya Karina Gumanti Peyoh; Satrio Utomo; Rosyda Dianah; Vieta Annisa Nurhidayati
Seminar Nasional Pariwisata dan Kewirausahaan (SNPK) Vol. 3 (2024): APRIL
Publisher : Sahid University Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/snpk.vol3.2024.241

Abstract

WONCHILL’s adalah perusahaan perorangan atau milik sendiri yang bergerak pada penjualan produk makanan yaitu wonton. Penelitian ini menggunakan teknik analisis deskriptif dengan pendekatan kualitatif yang bertujuan untuk menjelaskan strategi pemasaran segmentasi pemasaran, targeting dan positioning serta analisis marketing mix dengan memperhatikan setiap variabel dari STP perusahaan agar proses marketing yang dilakukan dapat tepat sasaran dan efisien. Penelitian ini bertujuan agar perusahaan semakin mengenal peluang pasarnya sehingga dapat mendorong kinerja untuk mengembangkan usaha.
Urban-Rural Differences in Food Beliefs and Practices in Indonesia: A Qualitative Study Annisa Utami Seminar; Vieta Annisa Nurhidayati; Ali Khomsan; Hadi Riyadi; Anna Vipta Resti Mauludyani; Anna Fatchiya; Bernatal Saragih; Abdul Rahim; Made Darawati
Media Publikasi Promosi Kesehatan Indonesia Vol. 9 No. 4 (2026)
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/mppki.v9i3.8828

Abstract

Introduction: Food beliefs and cultural practices have a significant influence on food choices, recommendations, and taboos, with variations shaped by the context of ecological, social, and local knowledge. Rural populations generally adhere to long-established traditional practices, whereas urban environments undergo more rapid dietary transitions driven by globalization and the commercial food industry. This cultural framework shapes individual interpretations of nutritional information, often leading to the rejection of health messages that contradict established belief systems. In Indonesia, considerable ethnic and geographical diversity gives rise to culturally embedded diets that can impact nutritional status; however, the dynamic interactions between food choices, recommendations, and taboos remain insufficiently studied. To address this gap, a qualitative study that explores regional variations in food beliefs and practices in Indonesia, focusing on urban–rural differences across diverse socio-ecological settings was conducted. Methods: In-depth interviews with 28 respondents and focus group discussions with 42 respondents were conducted in four provinces (West Java, Central Sulawesi, East Kalimantan, and West Nusa Tenggara) under the Socio-ecological Model (SEM) framework to investigate how dietary choices, food recommendations, and food taboos are shaped. The study was conducted in 2022. Ethical approval was obtained and all participants provided consent. Results: The findings reveal three main insights: (1) a paradoxical decoupling between dietary diversity and nutritional outcomes, wherein greater dietary diversity in Eastern Indonesia does not directly correlate with better nutrition outcomes; (2) food recommendations for mothers and infants vary, with urban areas favoring commercial products and rural areas relying more on local knowledge; and (3) food taboos persist across regions, particularly in rural Eastern Indonesia, often affecting infant and maternal nutrition. Conclusion: This study contributes to a nuanced, culture-sensitive framework to inform health communication and nutrition policies in Indonesia. These findings highlight the need for culturally sensitive and context specific nutrition policies.
Development of an Iron-Enriched Ekado as a Potential Food-Based Strategy for Anemia Prevention among Adolescent Girls Annisa Rizkiriani; Firda Zavia Nabila; Ceasandra Ratu Syahtika; Alicia Siti Amanah; Ghina Noer Calliesna Putri; Ani Nuraeni; Vieta Annisa Nurhidayati
Journal of Indonesia Applied Nutrition (JIAN) Vol. 1 No. 1 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jian.v1i1.1313

Abstract

Iron deficiency anemia remains a major nutritional concern among adolescents, with a disproportionately higher prevalence in adolescent girls. Developing iron dense food products that are both nutritionally valuable and organoleptically acceptable represents a practical food based strategy to address this issue. This study aimed to formulate an ekado product incorporating chicken meat, chicken liver, and tofu as sources of iron and protein, and to evaluate its sensory acceptability and nutrient composition. A Completely Randomized Design was applied with three formulation variants F1 (43% chicken meat, 35% chicken liver, 22% tofu), F2 (50% chicken meat, 17% chicken liver, 33% tofu), and F3 (33% chicken meat, 17% chicken liver, 50% tofu). Sensory evaluation was conducted by 31 semi-trained panelists using a hedonic scale to assess color, texture, taste, and aroma. Statistical analysis was performed using the Kruskal Wallis test followed by the Mann Whitney post hoc test. The findings indicated that formulation F2 achieved significantly higher scores for color, texture, and taste (p < 0.05), while also obtaining the highest mean score for aroma, although the difference was not statistically significant. Nutrient analysis per serving (84 g) of F2 revealed an energy content of 408 kcal, 14.8 g protein, 35 g fat, 10 g carbohydrates, and 4.1 mg iron. This iron content contributes approximately 27.3% of the recommended daily iron intake for adolescent girls Based on these results, F2 was identified as the optimal formulation and demonstrates potential as a food based alternative to support adequate daily iron intake among adolescent girls.
Bun Cheese Sausage: Protein Source Snack Made From Mackerel And Bogor Taro Flour Substitution Ani Nuraeni; Aqilla Faiza Hidayat; Shabrina Dhiya Qurraru Aini; Qonitah Hafshah; Annisa Rizkiriani; Vieta Annisa Nurhidayati
Journal of Indonesia Applied Nutrition (JIAN) Vol. 1 No. 1 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jian.v1i1.1325

Abstract

Teenagers, especially school children, are very vulnerable to various nutritional problems caused by unhealthy diets. Moreover, eating patterns in teenagers are very easily influenced by the surrounding environment. As we know, it is currently easy to find snacks that are high in sodium, high in sugar, and high in saturated fat, which can have bad consequences for the health of children and teenagers in the future. For this reason, it is necessary to develop nutritious food products that favor local food ingredients. Mackerel provides essential nutrients and is a source of high protein with lower saturated fat content compared to other animal protein sources. This research aims to develop sausage from mackerel with talas flour as an added value of local food. Mackerel sausage with taro flour is made by mixing mackerel with various ingredients such as taro flour, tapioca flour, egg white, garlic, then steamed until cooked. The results showed that mackerel sausage has a soft texture and savory taste that is liked by various groups, especially children and teenagers. Processing mackerel into sausage can also increase the consumption of this food and encourage a healthy diet. Mackerel sausage is one of the food product developments that should be further developed to support a healthy diet, especially in children and teenagers.
Sensory Characteristics and Nutritional Composition of Ice Cream Made from Black Rice Bran and Beneng Taro Flour Nurhidayati, Vieta Annisa; Utami, Mia Mustika Hutria; Dwinugraha, Ksatriadi Widya; Ramadhan, Hafidz Nawawi
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 3 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.3.601-609

Abstract

Sensory-oriented formulation of functional ice cream using cereal- and tuber-based ingredients represents a potential strategy to increase dietary fiber intake without reducing consumer acceptability. This study aimed to evaluate the sensory characteristics and nutritional composition of ice cream formulated with black rice bran and beneng taro flour at different ratios. A completely randomized design was applied with three formulations: F1 (70%:30%), F2 (80%:20%), and F3 (90%:10%) of black rice bran to beneng taro flour. Sensory evaluation was conducted by 35 semi-trained panelists using 5-point hedonic and hedonic quality scales assessing appearance, color, aroma, texture, taste, mouthfeel, and melting rate. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test, and the best formulation was selected using the Weighted Sum Method. Proximate and total dietary fiber analyses were performed using standard analytical methods to determine macronutrient content per serving. The results indicated that F3 (90% black rice bran and 10% beneng taro flour) achieved significantly higher texture preference in hedonic testing and superior aroma quality compared with some other formulations, while maintaining acceptable overall liking. The selected formulation provided approximately 63 kcal per 50 g serving, containing 2.1 g protein, 1.3 g total fat, 10.6 g carbohydrates, and 3.1 g dietary fiber, contributing about 9.9% of daily fiber requirements. In conclusion, black rice bran–beneng taro flour ice cream, particularly at a 90%:10% ratio, demonstrates potential as a fiber-enriched functional product with acceptable sensory properties.
Co-Authors Abdul Rahim Ahmad, Azkiya Musfirah Aisyah Putri Nabila Ali Khomsan Alicia Siti Amanah Amelia, Ria Andika Ghea Prameswari Ani Nuraeni Ani Nuraeni Ani Nuraeni Anna Fatchiya Anna Fatchiya Anna Vipta Resti Mauludyani Annisa Rizkiriani Annisa Rizkiriani Aqilla Faiza Hidayat Astari Riski Azkiya Musfirah Ahmad Bernatal Saragih cahya chita Ceasandra Ratu Syahtika Chandra Agam Maulana Chandra Elsa Marlina Della Modesty Dianah, Rosyda Drajat Martianto Dwi Lestari, Fanisa Dwinugraha, Ksatriadi Widya Endah Ayu Andari Fanisa Dwi Lestari Fikri Khair Naqli Firda Zavia Nabila Firman Muhammad Basar Ghina Noer Calliesna Putri Hadi Riyadi Harahap, Sarah Aulia Intan Permatasari , Siti Made Darawati Maisyaroh, Siti Nur Murniadi, Ni Kadek Indah Oktavia Mutiara Ramadanti, Lisya Nadiah, Husna Narandita Zahra Ni Kadek Indah Oktavia Murniadi Nisa Wafa Delyani Nisrina Nailina Nurmahmudi, Muhammad Prasetya, Guntari Pratiwi, Nisrina Mulia Qonitah Hafshah Ramadhan, Hafidz Nawawi Ratisya Karina Gumanti Peyoh Rina Martini Rizkiriani, Annisa Satrio Utomo Seminar, Annisa Utami Shabrina Dhiya Qurraru Aini Siti Munawarah Sundari Putri, Feny Syahidah Endrini An Najihah Tarisa Azzajela Syefani Tiurma Sinaga Utami, Mia Mustika Hutria Yulia Kurnia Ningsih