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All Journal Jurnal Gizi dan Pangan Jurnal Kesehatan Masyarakat Althea Medical Journal Nexus Kedokteran Komunitas Nexus Biomedika Jurnal Media Gizi Indonesia (MGI) Journal of Maternal and Child Health MAGNA MEDICA: Berkala Ilmiah Kedokteran dan Kesehatan Nusantara Science and Technology Proceedings Journal of Health and Nutrition Research Media Penelitian dan Pengembangan Kesehatan
Ratih Puspita Febrinasari
Faculty of Medicine, University of Sebelas Maret
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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Journal : Nusantara Science and Technology Proceedings

 1 
Acceptability and Nutritional Value of Mackerel Fish Nugget with Additions of Moringa Leaves Flour for Stunting Children Under-Five Years in West Nias Regency Haruni, Diah Sekar; Nuhriawangsa, Adi Magna Patriadi; Febrinasari, Ratih Puspita
Nusantara Science and Technology Proceedings The 1st International Conference Muhammadiyah Yogyakarta – Hospital & Healthcare Management
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4209

Abstract

Stunting is one of a nutritional problems. Mackerel contains high protein which is important for growth. Moringa leaves contain high calcium and iron to overcome stunting. However, these two ingredients are very low in utilization as food ingredients so food diversification is carried out by making nuggets that are popular with children. The goal of this study was to determine the acceptability and nutritional value of mackerel nuggets with the addition of moringa leaf flour for stunting children in West Nias Regency. This type of research was experimental with organoleptic and proximate test. The treatment is moringa flour addition of 3%, 5%, 7%. Data were analyzed with One Way ANOVA followed by Duncan's and using Kruskal Wallis followed by the Mann-Whitney test if the data did not meet one of the conditions for the Anova test. The hedonic test results showed that there was a significant difference in aroma (p=0.033), taste (p=0.001), and texture (p=0.043) but no effect on color (p=0.639). The nutritional value test results showed that there was an effect of moringa leaf addition on the moisture content (p=0.016), ash (p=0.001), protein (p=0.001), fat (p=0.001), carbohydrate (p=0.024), calcium (p=0.001), and iron (p=0.001) of mackerel nuggets. Moringa flour addition influenced the liking of aroma, taste, and texture but had no effect on aroma and was well received by children's panelists in the category of “like” with F1 with the highest acceptance. Moringa flour addition influenced the protein, calcium, and iron levels with the highest levels in F3.
Formulation of Soygurt Mung Bean with Date Juice as Adjuvant Therapy for Diabetes Mellitus Jannah, Miftakhul; Rahardjo, Setyo Sri; Febrinasari, Ratih Puspita
Nusantara Science and Technology Proceedings The 1st International Conference Muhammadiyah Yogyakarta – Hospital & Healthcare Management
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4210

Abstract

One innovative nutritional therapy approach for diabetic mellitus (DM) is modulating the gut microbiota by administering probiotics. Soygurt is a probiotic functional food made from fermenting soy milk with lactic acid bacteria (LAB), which includes bioactive peptides and antioxidants. The use of soybean, mungbean, and date juice as sweeteners is expected to increase the product's physicochemical quality as well as the presence of lactic acid bacteria, maximizing its benefits as a functional meal for DM. This study was an experiment that used a completely randomized design with three treatment formulas comparisons of soybeans and mungbean's (% : %) as follows F1 (25:75), F2 (50:50), and F3 (75:25). Protein content was determined using the biuret method, fat content was identified using the mojonieur method, the reduced sugar content was analyzed using the Nelson Smogyi method, crude fiber content was identified using the gravimetric, and LAB were determined using the Total Plate Count (TPC). The best formula was continued for clinical trials on animals. The result of F3 produced protein of 5.46%, fat of 2.36%, reduced sugar of 4.66%, crude fiber of 3.81%, and a pH of 4.139. The lactic acid bacteria (LAB) count in F1 was 1.9 x 108 CFU/mL. It concluded that soygurt mung bean with date juice can potentially control blood glucose levels due to its high protein and low-fat content.
Scoping Review: Potential of Bekul Fruit (Ziziphus jujube Mill.) as an Antidiabetic Agent in Patients with Type 2 Diabetes Mellitus Windayani, Komang; Dirgahayu, Paramasari; Febrinasari, Ratih Puspita
Nusantara Science and Technology Proceedings The 1st International Conference of Health Institut Kesehatan Mitra Bunda 2024
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4301

Abstract

Diabetes mellitus is a metabolic disorder characterized by high blood glucose (hyperglycemia) caused by damage or abnormalities in insulin production. Pharmacological therapy used as a treatment for diabetes mellitus in some patients has adverse side effects on the body, thus encouraging exploration to use natural ingredients as an alternative therapeutic source in reducing blood glucose. Therefore, a thorough review is needed to summarize scientific data and investigate the potential use of natural ingredients bekul fruit (Ziziphus jujube Mill.) in its role as an antidiabetic agent. This study used a scoping review with 4 databases: Pubmed, ScienceDirect, DOAJ and Google Scholar. The results of the scoping review of 5 scientific articles found that bekul fruit (Ziziphus jujube Mill.) is proven to have bioactive content that is rich in antioxidants such as phenolic/polyphenolic compounds (ferulic acid, caffeic acid, chlorogenic acid), flavonoids (quercetin, rutin, catechin), phytosterols, and inulin which have the potential as antidiabetic agents with different mechanisms of action in reducing blood glucose levels. Conclusion: bekul fruit (Ziziphus jujube Mill.) has the potential to be an alternative nutraceutical diet therapy in patients with diabetes mellitus.
Co-Authors . Suyatmi . Widardo A.A. Ketut Agung Cahyawan W Adi Magna Patriadi Nuhriawangsa Akhmad Azmiardi Ali, Agni Shalha Anshari, Shafira Yasmine Asaduddin, Aiman Hilmi Asih Anggraini Bachnas, Muhammad Adrianes Binti Maulina Brian Wasita Dedi Febriandaru DIAN LESTARI Didik Gunawan Tamtomo Dilma’aarij, Dilma’aarij Dyonisa Nasirochmi Pakha Hamka, Dwi Wulandari Aaas Hanif Mustikasari Harioputro, Dhani Redhono Haruni, Diah Sekar Indarta, Ardhia Fefrine Laksmi Wardhani, Tri Martya Ningrum Lilik Wijayanti MIFTAKHUL JANNAH Mustiqa Febriniata Nur Hafidha Hikmayani Paramasari Dirgahayu Rahardjo, Setyo Sri Rio Nanda Pratama Riris Arizka Wahyu Kumala, Riris Arizka Wahyu RR. Ella Evrita Hestiandari Satwika, Ariq Ratya Shinta Shinta Solikah, Tri Agusti Vitri Widyaningsih Widardo . Windayani, Komang Yulia Lanti Retno Dewi