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All Journal Jurnal Gizi dan Pangan JURNAL GIZI INDONESIA JURNAL SISTEM INFORMASI BISNIS Journal of Nutrition College Journal of Biomedicine and Translational Research agriTECH Jurnal Media Gizi Indonesia (MGI) Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Medical Laboratory Technology Journal AcTion: Aceh Nutrition Journal Journal of Applied Food Technology Journal of Health and Nutrition Research Poltekita: Jurnal Ilmu Kesehatan
Ninik Rustanti
Program Studi Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Semarang 50275
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

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KADAR SERAT, AKTIVITAS ANTIOKSIDAN, AMILOSA DAN UJI KESUKAAN MI BASAH DENGAN SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) BAGI PENDERITA DIABETES MELITUS TIPE-2 Nintami, Ayudya Luthfia; Rustanti, Ninik
Journal of Nutrition College Vol 1, No 1 (2012): Oktober 2012
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.317 KB) | DOI: 10.14710/jnc.v1i1.679

Abstract

Latar Belakang : Peningkatan konsumsi pangan tinggi serat, antioksidan dan amilosa diharapkan dapat menanggulangi Diabetes Melitus (DM) tipe 2. Tepung ubi jalar ungu merupakan bahan pangan tinggi serat, aktivitas antioksidan dan amilosa. Mi basah yang disubstitusi tepung ubi jalar ungu diharapkan mampu menjadi pangan alternatif diet tinggi serat, antioksidan dan amilosa. Tujuan: Menganalisis pengaruh substitusi tepung ubi jalar unguterhadap kadar serat, aktivitas antioksidan, amilosadan uji kesukaan mi basah. Metode : Metode merupakan penelitian eksperimental dengan rancangan acak lengkap satu faktor dengan menggunakan 4 perlakuan substitusi (0,10,20 dan 30%). Analisis statistik dari kadar serat, aktivitas antioksidan dan amilosa menggunakan uji One Way ANOVA sedangkan uji kesukaan menggunakan uji Friedman dengan dilanjutkan dengan uji Wilcoxon. Hasil :Perbedaan persentase substitusi tepung ubi jalar ungu berpengaruh secara nyata terhadap peningkatan kadar total serat dan aktivitas antioksidan, akan tetapi tidakberpengaruh secara nyata terhadap kadar amilosa. Kadar serat tertinggi pada mi basah dengan substitusi 30% yaitu 1,4% per 100 g dan kadar serat terendah pada mi basah tanpa substitusi tepung ubi jalar ungu yaitu 0,66% per 100 g. Aktivitas antioksidan tertinggi pada mi basah dengan substitusi tepung ubi jalar ungu 30% yaitu 7,51% per 100 g dan kadar amilosa tertinggi pada mi basah tanpa substitusi yaitu 10% per 100 g. Substitusi tepung ubi jalar ungu berpengaruh nyata terhadap tekstur dan warna, tetapi tidak berpengaruh nyata terhadap rasa dan aroma mi basah. Simpulan:Substitusi tepung ubi jalar ungu secara bermakna meningkatkan kadar serat dan aktivitas antioksidan, akan tetapi tidak berpengaruh secara bermakna terhadap kadar amilosa mi basah. Berdasarkan kadar serat, aktivitas antioksidan, amilosa serta uji kesukaan mi basah yang direkomendasikan yaitu mi basah dengan substitusi tepung ubi jalar ungu 30%.
NUTRIENT CONTENT, PROTEIN DIGESTIBILITY, AND ACCEPTABILITY OF SUBSTITUTING TEMPEH GEMBUS NUGGETS WITH TILAPIA FISH Ina Susanti; Diana Nur Afifah; Hartanti Sandi Wijayanti; Ninik Rustanti
Media Gizi Indonesia Vol. 16 No. 2 (2021): JURNAL MEDIA GIZI INDONESIA (National Nutrition Journal)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i2.139-149

Abstract

Nuggets are protein rich food that is widely; consumed in Indonesia because of its good taste and easy preparation. The substitution of tilapia fi sh in tempeh gembus nugget act as a healthy alternative composition which contain high protein, fi ber, but low in fat. Therefore, this research was aimed to determine the eff ect of substitution of tilapia fi sh on the nutrient content, protein digestibility, and acceptability of tempeh gembus nuggets to obtain a formulation in accordance with the Daily Value (DV) 2150 kcal. A randomized experimental study was carried out on tilapia fi sh in substitution of 0%, 20%, 40%, 80%, and 100%. The protein, fat, carbohydrate, water, ash, and dietary fi ber content analysis were determined using the Kjeldahl, Soxhlet, carbohydrate diff erence, gravimetric, dry ash, and enzymatic-gravimetric methods. Furthermore, the protein digestibility was conducted by in vitro method, while the organoleptic tests were determined using hedonic tests. The organoleptic data was statistically analysed using ANOVA and Friedman tests. The substitution of tilapia fi sh increased the content of protein, water, and dietary fi ber while decreasing fat, carbohydrates, ash, and protein digestibility. The most preferred tempeh gembus nugget formulation by panelists was 80% substitution treatment of tilapia fi sh. In conclusion, the recommended formulations are the substitution of 40% and 80% of tilapia fi sh considering the nutrient content, protein digestibility and acceptability.
Total Lactic Acid Bacteria, Antioxidant Activity, and Acceptance of Herbal Soyghurt with Addition of Red Ginger (Zingiber officinale var Rubrum) Ninik Rustanti; Agung Dwi Prasetyo
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 3, No 1 (2019)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2019.3.1.3371

Abstract

This study aims to determine the effect of red ginger on total lactic acid bacteria, antioxidant activity and acceptance of herbal soyghurt. This study used the addition of red ginger concentration of 0%, 2% and 4% in soyghurt. The total lactic acid bacteria were calculated using Total Plate Count (TPC) method and antioxidant activity test was analyzed by DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The acceptance testing was performed by hedonic test. The addition of red ginger affected antioxidant activity and acceptance test in terms of taste, flavor, and color. The highest antioxidant activity in soyghurt with 4% red ginger is 11.36 ± 1.73%. The addition of red ginger has no effect on the total lactic acid bacteria and soyghurt texture. Soyghurt with 2% red ginger is the best of the acceptance test. It has an antioxidant activity of 10.68 ± 1.13%, and the total lactic acid bacteria 5.00 ± 5.29 x 1016 CFU/ml.
Fortifikasi NaFeEDTA pada cookies ubi jalar kuning sebagai produk alternatif untuk menanggulangi anemia defisiensi besi Aulia, Salma Shafrina; Rustanti, Ninik; Fitranti, Deny Yudi
Jurnal Gizi dan Pangan Vol. 12 No. 3 (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 (358.464 KB) | DOI: 10.25182/jgp.2017.12.3.161-168

Abstract

The aims of the study were to analyze iron content, beta carotene content and organoleptic test of orange fleshed sweet potato cookies which had been fortified with NaFeEDTA. This reaserch used experimental method with one factor completely randomized design of iron with 100 ppm, 150 ppm and 200 ppm of NaFeEDTA. Analysis of iron content was conducted using Atomic Absorption Spectrophotometry and analysis of beta carotene was conducted by using spectrophotometry. Then, organoleptic test was conducted using hedonic test. The result of iron content in cookies is 27.97 ppm-53.42 ppm while beta caroten is 83.40 ppm-129.72 ppm. Organoleptic test results in terms of color, aroma, and texture, the fortified cookies were as well-liked as the control ones; taste, however, the panel found the fortified cookies more preferable. The highest level of iron content, beta carotene content and organoleptic test were orange fleshed sweet potato cookies fortified with 200 ppm NaFeEDTA.
Short Chain Fatty Acid Concentrations in the Cecum of Obese Rats after Giving Dangke (Fermented Milk) from Enrekang Magfirah, Ariel; Diana Nur Afifah; Endang Sri Lestari; Pramono, Adriyan; Rustanti, Ninik
Poltekita: Jurnal Ilmu Kesehatan Vol. 18 No. 4 (2024)
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v18i4.3774

Abstract

Obesity is one of the main causes of metabolic syndrome. This incident is triggered by an imbalance in the intestinal microbiota, resulting in inflammation, impaired tissue function and insulin resistance. Lactic acid bacteria, which are probiotics capable of balancing the gut microbiota, are present in fermented milk. The purpose of this study is to evaluate the variations in SCFA concentrations following dangke administration. The method in this research was a true experimental design, specifically a completely randomized, post test only design with a control group. This study used thirty male Sprague Dawley rats were split up into five equal groups, obesity intervention (X1, X2 and X3), obese control (P1), and health control (P0). A high fat sucrose diet (HFSD) was used to promote obesity in P1, X1, X2 and X3, whereas (P0) served as a healthy control group. Additionally, the X1, X2, and X3 groups received doses of L-Bio at 0,018 g/200 g body weight, dangke at 1,8 g/200 g bodyweight, and dangke at 3,6 g/200 g bodyweight, respectively for 28 days. Data were analyzed statistically with One Way Anova test and significant data (<0.05) were further tested using Bonferroni Post Hoc test.  The result of this study showed the highest SCFA Acetate, Propionat, Butirat, and Total of SCFA (P0> X3> X2> X1, P1) (p=0.000). The conclusion of this study found that giving a dose of 3.6 g/ 200 g body weight of dangke could elevate SCFA levels thereby, dangke can enhance obesity management by boosting the synthesis of SCFA.
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. 
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.
The Effects of Fermented Buffalo Milk (Dadih) Fortified with Red Dragon Fruit and Selenium on Adiponectin and Tumor Necrosis Factor-Alpha Levels in Obese Rats Wulandari, Fitri; Rustanti, Ninik; Pramono, Adriyan
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.v11i1.639

Abstract

The increasing prevalence of obesity and its associated complications necessitates the exploration of functional foods as therapeutic interventions. This study aimed to analyze the effects of fermented buffalo milk (dadih) fortified with red dragon fruit (Hylocereus polyrhizus) and selenium on adiponectin and Tumor Necrosis Factor-Alpha (TNF-α) levels in obese rats. This experimental study employed a pretest-posttest control group design involving 20 Wistar rats divided into four groups: K1 (healthy control), K2 (obese control), P1, and P2 (obese intervention). K2, P1, and P2 were in obesity conditions induced by a high-fat-fructose diet (HFFD) for 28 days, and K1 was a healthy control group. Furthermore, dadih only and dadih fortified with red dragon fruit and selenium at 1.8 g/200 g body weight/day were administered to P1 and P2 groups, respectively. Treatment using dadih fortified with red dragon fruit and selenium significantly reduced weight gain (p=0.000) compared to K2 and P1. In addition, the P2 group showed increased adiponectin levels and decreased TNF-α levels (p=0.000) compared to the K2 and P1 groups. A strong negative correlation was found between adiponectin levels and TNF-alpha and body weight, while TNF-alpha and body weight showed a strong positive correlation. To conclude, fortifying dadih with red dragon fruit and selenium is more effective in improving the metabolic condition of obese rats compared to non-fortified dadih. This fortification significantly enhances adiponectin levels and reduces TNF-alpha levels. These findings suggest that functional food fortification could be a promising approach for managing obesity-related inflammation and metabolic disorders in humans, highlighting the potential application of dadih in dietary interventions.
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.
Selenium-Fortified Red Dragon Fruit Dadih Improves Obesity Markers in Rats Induced by a High-Fat, High-Fructose Diet Safitri, Ulan; Wulandari, Fitri; Mukarromah, Tsamaroh Azzah; Rustanti, Ninik; Pramono, Adriyan
Journal of Health and Nutrition Research Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i2.443

Abstract

Obesity is a growing global health problem linked to metabolic disorders. Functional foods have emerged as a potential non-pharmacological approach to support obesity management. Dadih, a traditional Indonesian fermented buffalo milk product, contains probiotics but has limited antioxidant capacity. This study aimed to evaluate the effects of selenium-fortified red dragon fruit dadih on obesity markers namely body weight and Lee Index and its functional characteristics in rats induced with a high-fat, high-fructose diet (HFFD). A true experimental design with randomized controlled groups was conducted using 24 male Sprague-Dawley rats divided into four groups: healthy control (K−), obesity control (K+), dadih (Di), and selenium-fortified red dragon fruit dadih (Di+). After 28 days of HFFD induction, Di and Di+ groups received 2 mL /200 g BW/day of dadih for 28 days. At the end of the intervention, the Di+ group exhibited significantly moderated body weight gain (from 278.4 ± 3.36 g to 316.6 ± 2.40 g, p = 0.000) and the lowest Lee Index (296.1), compared to Di (329.8 ± 2.58 g to 316.6 ± 2.40 g, Lee Index: 299.0) and K+ (281.2 ± 2.58 g to 364.4 ± 3.50 g, Lee Index: 343.4). Functional analysis showed that Di+ had higher lactic acid bacteria (7.7 × 10⁸ CFU/g) and antioxidant activity (19.54%) than Di. These findings demonstrate that the combination of probiotics, red dragon fruit bioactives, and selenium synergistically improved metabolic regulation. In conclusion, selenium-fortified red dragon fruit dadih improved the functional quality of the product and showed potential to regulate obesity markers. This formulation offers a promising functional food innovation for obesity management and warrants further clinical investigation.
Co-Authors Adriyan Pramono Agung Dwi Prasetyo Agung Dwi Prasetyo, Agung Dwi Andriana Murdi Hastuti Ani Margawati Anjani, Gemala Annisa Istiqomah, Annisa Armelinda, Nyoman Putri Ari Aryu Candra Aulia, Salma Shafrina Avisha, Rosita Nur Ayu Rahadiyanti Ayu, Azzahra Mutiara Ayudya Luthfia Nintami Christanto, Monica Lemuela Deny Yudi Fitranti Dewi Marfu’ah Kurniawati Dewi, Sonia Kurnia Dhiyas, Ardhanareswari Dian Estiningtyas Dian Isti Cahyani, Dian Isti Diana Nur Afifah, Diana Nur Elvizahro Leiyla Endang Sri Lestari Endang Sri Lestari Etika Ratna Noer Fadhila, Farah Rosyihana Fala, Etika Nurul Febriandina, Kharisma Dwi Firdha Ayu Trianie Fitri Wulandari Fitriyono Ayustaningwarno Hajar Surya Wardani Hardaning Ausiea Marantha Hartanti Sandi Wijayanti Hestin Rahmawati Ina Susanti Indah Mega Astuti Indriyanti, Risa Latifah Nur Aisiyah Magfirah, Ariel Maria Annisa Primawestri Marsella Temala Dewi MARTHA ARDIARIA Mukarromah, Tsamaroh Azzah Mursid Tri Susilo Muthia Fauzan Nafsih, Vifin Zakiahtin Nissa, Choirun Nur Afifah, Diana Nur Ahmad Habibi Nur Ilaika Zulfa Nurul Alam Sayekti Nuryanto Nuryanto . Nuryanto Nuryanto Oky Dwi Nurhayati Puspadani, Nurlina Rachma Purwanti Ramayani, Gita Ratih Paramastuti Ratna Ratna Rayyani Zaena Dini Resmi Unggul Pratiwi, Resmi Unggul Rozanah, Ishmah S. Sugiharto Safitri, Ulan Sidhin, Syaharani Sinaga, Millennia Dorais Sinthika, Euodia Sugiharto Suryaningrum, Trisna Ulil Albab Utami Harjantini, Utami Velicia, Velicia Yustitie, Normasari