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All Journal Mimbar PGSD Undiksha AcTion: Aceh Nutrition Journal Jurnal Ilmu Gizi : Journal of Nutrition Science World Nutrition Journal Jurnal Pengabmas Masyarakat Sehat Jurnal Pengabmas Masyarakat Sehat
Gusti Ayu Dewi Kusumayanti
Poltekkes Kemenkes Denpasar
Chemistry Decision Sciences, Operations Research & Management Dentistry Education Energy Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Pengembangan Brownies Zenin Sebagai Pangan Fungsional Berbasis Lokal Untuk Pencegahan Stunting Gusti Ayu Dewi Kusumayanti; Hijrah Asikin; Nursalim -
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 14 No. 4 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i4.4289

Abstract

Stunting remains a major chronic nutritional problem in Indonesia and requires intervention through the provision of supplementary feeding (PMT). This study aimed to develop Zenin Brownies as a functional food based on local ingredients to help prevent stunting. The brownies were formulated by substituting wheat flour with mung bean flour, pumpkin seed flour, Ambon banana, and cashew nuts. The study was conducted experimentally with three treatment formulations (P1, P2, P3), involving organoleptic testing by 30 panelists and laboratory analysis of protein, calcium, and zinc content. The results showed that treatment P2 had the highest acceptance rate (90%) with average scores for color 4.00; aroma 4.00; texture 4.13; taste 4.13; and overall acceptance 4.10. The nutritional content per 100 g of P2 included 13.11 g of protein, 16,926.59 ppm of calcium, and 46.7 ppm of zinc. Meanwhile, per portion (50 g), it contained 174.54 kcal of energy, 6.56 g of protein, 9.59 g of fat, 17.73 g of carbohydrates, and 0.95 g of dietary fiber. P2 was selected as the best formulation due to its favorable sensory attributes, high nutritional value, and potential as an innovative, locally sourced, and nutritious supplementary food product.
Penambahan Bubuk Bunga Rosella (Hisbiscus Sabdariffa) Terhadap Karakteristik Minuman Instan Kunyit Putih (Curcuma Zedoaria) Ni Putu Putri Maharani; Anak Agung Nanak Antarini; Gusti Ayu Dewi Kusumayanti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 2 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v15i2.4395

Abstract

White turmeric instant drink is a ready-to-eat herbal product that is practical, dissolves easily, and has a long shelf life. However, the negative perception of its bitter taste has led to low public interest, especially the millennial generation. Innovation is needed to make the product more attractive and desirable. One innovation effort is to add rosella flower powder (Hibiscus sabdariffa), which contains anthocyanins as a natural colorant and has a sour taste that can suppress the bitter taste of white turmeric. This study aims to determine the effect of adding rosella flower powder on the organoleptic characteristics of white turmeric instant drink. The research was conducted experimentally using a Randomized Group Design (RAK) with three treatments (P1 = 2%, P2 = 4%, P3 = 6%) and three replications. Organoleptic tests were conducted on taste, aroma, color, texture, and overall acceptance by 30 panelists. The results showed that the best treatment was obtained in P3 (6%), with the highest level of liking in color (83.3%), taste (71.1%), aroma (68.9%), texture (61.1%), and overall acceptance (60%). Whereas P2 and P1 are less desirable with P2 value of color (48.9%), taste (48.9%), aroma (47.9%), texture (50.0%), overall acceptance (47.8%) and P1 color (43.3%), taste (40.0%), aroma (45.6%), texture (45.6%), overall acceptance (42.2%). The addition of rosella powder can improve the sensory quality and attractiveness of white turmeric instant drink.
Relationship Between Food Taste, Acceptance and Waste Among Inpatients Emilia Ina; Juni Gressilda Louisa Sine; Gusti Ayu Dewi Kusumayanti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 3 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v15i3.5281

Abstract

Background: Food waste is a longstanding issue in hospitals across Indonesia. Excessive food waste may contribute to inadequate nutritional intake among patients during hospitalization and hinder the recovery process. Objective: This study aimed to determine the relationship between food taste, food acceptability, and food waste among inpatients at Ruteng Regional General Hospital. Methods : This analytical observational study used a cross-sectional design and was conducted in March 2026 with 45 respondents. Inclusion criteria were inpatients aged ≥18 years, receiving regular meals or porridge, fully conscious and able to communicate, and hospitalized for at least 48 hours. Independent and dependent variables were measured simultaneously. Data were collected through interviews using questionnaires and direct weighing of leftover food from breakfast, lunch, and dinner over one day. Data were analyzed using univariate and bivariate analyses. Results: Bivariate analysis using the chi-square test followed by Fisher’s exact test showed no significant relationship between food taste and food waste (p = 1.000; p > 0.05). Conclusions: Similarly, no significant relationship was found between food taste and food acceptability (p = 1.000). However, a significant relationship was found between food acceptability and food waste (p = 0.000; p < 0.05). Keyword             : food taste; food acceptability; food waste
Co-Authors Anak Agung Nanak Antarini Anak_Agung Made Kartika_Dewi Desak Putu Sukraniti Emilia Ina Hapsari, Bella Amanda Hertog Nursanyoto Hijrah Asikin I Gede Iswara Pranidhana Putra I Putu Suiraoka I Wayan Ambartana, I Wayan I Wayan Juniarsana Ida Bagus Setia Darma Juni Gressilda Louisa Sine Ketut Lilik Arwati Komang Novia Frilly Permata Sari Lely Cintari Made Dewantari Melina Permana Sari Nelly Agustina Pratiwi Ni Kadek Pingky Pebriana Ni Komang Wiardani Ni Made Ayu Ratih Sukarini Ni Made Dewantari Ni Nengah Murniasih Ni Putu Diah Arisani Ni Putu Putri Maharani Ni Wayan Sri Santika Dewi Nia Ainiyah Nursalim - Pande Putu Sri Sugiani, Pande Putu Sri Pande_Putu Sri Sugiani