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All Journal AcTion: Aceh Nutrition Journal Jurnal Riset Kesehatan Poltekkes Depkes Bandung Jurnal Gizi dan Dietetik Jurnal Pengabdian Masyarakat Kesehatan Indonesia Media Penelitian dan Pengembangan Kesehatan Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Gurid PE Mulyo
Poltekkes Kemenkes Bandung
Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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Journal : Jurnal Gizi dan Dietetik

 1 
HUBUNGAN TINGKAT STRES DAN EATING DISORDER DENGAN STATUS GIZI Yuri Aini Qalbya; Yohannes Willihelm Saleky; Nitta Isdiany; Gurid PE Mulyo
Jurnal Gizi dan Dietetik Vol. 1 No. 1 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

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Abstract

Majority of teenagers are stressed out due to the condition of social environment, which eventually triggers the occurrence of abnormal eating behaviors known as eating disorder. This behavior affects the nutritional status of adolescents. Studies in 2020 and 2014 found that there were 67.8% female adolescents with eating disorder and 49,5% with moderate to severe stress. Data from RISKESDAS 2018 show that there was 8.2% underweight adolescents. This study aims to identify the relationship of stress level and eating disorder with nutritional status of the students. This is a Cross Sectional study with the of 67 people taken with the Simple Random Sampling technique. Instruments used were Depression Anxiety Stress Scale questionnaire to determine stress levels, the Eating Disorder Diagnosis Scale questionnaire to determine the level of Eating Disorder and anthropometric measurements to determine nutritional status. Data were analyzed by using Chi-square Test with SPSS program. The results shows that there was 23.8% repondents with underweight. Most of the respondentst (67.2%) were normal and only 9% was overweight. This study also found that 26.9% of respondents were stressed and 73.1% of respondents did not experience stress. There were also 19.4% respondents with bulimia nervosa, 10.4% respondents with EDNOS and 1.5% respondents with Binge Eating Disorder. No significant relationship was found between stress and eating disorder, as well as between eating disorder and nutritional status (p-value: 0.420 and 0.196). It is important for the adolescents to control their stress and diet in order to control their nutritional status.
STATUS GIZI IBU SAAT HAMIL, BERAT BADAN BAYI LAHIR DAN PEMBERIAN ASI EKSKLUSIF TERHADAP KEJADIAN STUNTING Dadang Rosmana; Rita Yuliani; Gurid PE Mulyo; Roro Nur Fauziyah; Agustina Indri Hapsari
Jurnal Gizi dan Dietetik Vol. 1 No. 1 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

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Abstract

Stunting is a condition where height or body length is less than age. The causes of stunting are maternal nutritional status during pregnancy, low birth weight and exclusive breastmilk. The prevalence of stunting in Sumedang regency in 2020 is 12.51%. The purpose of this study was to determine the relationship between the maternal nutritional status during pregnancy, birth weight and exclusive breastmilk with stunting in Puskesmas Jatinunggal, Sumedang. The type of research is analysis observation with cross sectional with a sample of 64 toddler, purposive sampling as the sampling technique. The type of data used is secondary data as maternal nutritional status during pregnancy, birth weight, exclusive breastmilk, height for age. The results showed 25 toddlers were stunted (39.1%), 18 mothers during pregnancy who experienced chronic energy deficiency (28.1%),15 toddlers who experienced LBW (23.4%), not exclusive breastfeeding 24 toddlers (37.5%). Bivariate results there was no relationship between nutritional status during pregnancy and the incidence of stunting (p 0.528). There is a relationship between birth weight and the incidence of stunting (p 0.00). There is a relationship between exclusive breastfeeding and the incidence of stunting (p 0.00). The most influential variable on the incidence of stunting is the birth weight of the baby. LBW provides 21,330 opportunities to cause stunting.
EFEKTIVITAS PENDIDIKAN GIZI DENGAN APLIKASI BERBASIS ANDROID TERHADAP PENGETAHUAN SERTA KONSUMSI SAYUR DAN BUAH REMAJA Salsabilla Fauziah; Surmita Surmita; Witri Priawantiputri; Mira Mutiyani; Umi Mahmudah; Gurid Mulyo
Jurnal Gizi dan Dietetik Vol. 2 No. 1 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i1.1283

Abstract

One of many eating behavior problems is the lack of vegetables and fruit consumption. The lack of knowledge decrease personal ability in implementing the nutritional information in daily life. Nutrition Education is one of the effort to overcome the vegetable and fruit consumption problem. This study aims to see the effect of Nutrition Education using Android based application "My Food Record" media for the vegetable and fruit consumption and knowledge to the teenager in SMPN 8 Cimahi. The study design was Quasi-Experimental using pretest and posttest with control group of purposive sampling, each group consist of 20 people. The average score of Vegetable and fruit knowlede achieved before intervention is 40.33 and after intervention is 48.00. The average vegetable consumption per day before intervention is 108.93gr while after intervention is 123.12gr. In addition, the average fruit consumption per day before intervention is 294.23gr and after intervention is 341.86gr. T-test and Wilcoxon test show there is a significant effect on Vegetable and Fruit Knowledge (p=0.000 and 0.0008), meanwhile there is no significant effect on the Vegetable (p=0.600 and 0.811) and Fruit (p=0.802) consumption on both groups. The result of independent test, T-test and Mann Whitney shows no significant different of average vegetable and fruit knowledge (p=0.348), vegetable consumption (p=0.477), and fruit consumption (p=0949). The nutrition Education is able to increase the vegetable and fruit knowledge and consumption eventhough it is not statistically significant. Nutrition education of fruit and vegetable using this android based application needs a continuation to achieve the knowledge upgrade and positive behavior change.
EGG ROLL TAPE KETAN HITAM BUAH NAGA SEBAGAI ALTERNATIF MAKANAN SELINGAN TINGGI SERAT DAN ANTIOKSIDAN Ladytanesia Ervita Bela Sukowati; Roro Nur Fauziyah; Yenny Moviana; Agustina Indri Hapsari; Gurid Pramintarto Eko Mulyo
Jurnal Gizi dan Dietetik Vol. 2 No. 1 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i1.1295

Abstract

Egg Roll based on fermented glutinous black rice and dragon fruit is a snack product high in fiber and antioxidants. The purpose of this study is to determine the three best formulations and to determine the effect of different balances on the preferences levels, fiber content, anthocyanin, and antioxidant activity.  The design of this study is an experimental with Completely Randomized Design (CRD). The research method uses hedonic test for preference level, enzymatic gravimetry for fiber, differential spectrophotometry for anthocyanins, and Uv-Vis DPPH spectrophotometry for antioxidant activity. This study involved 30 moderately trained panelists who were students of the Department of Nutrition, Poltekkes, Ministry of Health, Bandung. The data were analyzed using the Kruskal Wallis Test and continoud with the Man Whitney Test. The results of the hedonic test show that formula 1 with a balance of 30% fermented glutinous black rice: 70% dragon fruit has the highest level of preference in aspects of color, taste, aroma, texture, and overall. The results of the Kruskal Wallis test show that there are differences in aspects of color, taste, aroma, texture, and overall. The highest fiber is found in formula 3 which is 6.31 g/100g. The highest anthocyanin is found in formula 3 which is 22.64 mg/100g. The antioxidant activity of IC 50 is 186.15 ppm. This product can be developed as a snack source of fiber and antioxidants.
ANALISIS KUALITAS BOBA (TAPIOCA PEARL) DAUN KATUK (Sauropus Androgynus) DAN KACANG HIJAU (Vigna Radiata l.) SEBAGAI ALTERNATIF SELINGAN KAYA PROTEIN DAN ZAT BESI BAGI REMAJA ANEMIA Alifia Citra Ayu Utari; Yenny Moviana; Judiono Judiono; Widi Hastuti; Roro Nur Fauziyyah; Gurid Pramintarto Eko Mulyo
Jurnal Gizi dan Dietetik Vol. 2 No. 1 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i1.1305

Abstract

Anemia can be said to be one of the health problems faced by many Indonesian teenagers, based on the 2018 RISKESDAS data, it can be seen that there is a trend of increasing prevalence of anemic teenagers, namely there are 32% of teenagers in Indonesia who experience anemia. One form of anemia prevention is to increase the intake of foods high in iron and increase the nutritional content of food products. Katuk leaves contain 6,4 g protein and 3,5 mg iron and green beans contain 22,9 g protein and 7,5 iron. Katuk leaves and mung beans can be processed into boba. This study aims to determine the organoleptic quality (color, aroma, taste, texture and overall), protein and iron content of katuk leaf and mung beans boba. The design of this study is experimental. The analyzed quality of boba was organoleptic, protein and iron content. The organoleptic tests were carried out on three balances of katuk leaves and green beans using hedonic tests, namely F1 (70%:30%), F2 (50%:50%) and F3 (30%:70%). Organoleptic test results conducted by 30 quitewell-trained panelists showed the best formula of organoleptic was F1. In 100 gr of boba katuk leaves dan mug beans content 1,65% protein and 1,36 iron. Boba katuk leaves and mung beans can be used as alternative snacks for anemic teenagers.
FORMULASI ONDE KETAWA BERBAHAN TEPUNG UBI UNGU (Ipomoea batatas L.) DAN TEPUNG MOCAF (Modified Cassava Flour) SEBAGAI SELINGAN TINGGI SERAT: Indonesia Fadlila, Fithny Aufia; Agus, Sulaeman; Roro Nur, Fauziyah; Mulyo, Gurid Pramintarto Eko
Jurnal Gizi dan Dietetik Vol. 2 No. 2 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i2.1797

Abstract

Onde Ketawa made from purple sweet potato flour and mocaf flour is a high-fiber food product. The purpose of this study was to determine the formulation of purple sweet potato flour and mocaf flour on the quality of onde ketawa as a food interlude that contains high fiber so that it can be given to Diabetes Mellitus patients. The design in this study was experimental with a completely randomized design (RAL). The research method used was hedonic test for liking level and gravimetric enzymatic for food fiber content test. This study involved 30 moderately trained panelists. The data analysis used was Kruskal Wallis then continued with the Mann Whitney test. The hedonic test results showed that formula 2 with a balance of 50% purple sweet potato flour: 50% mocaf flour had the highest level of liking in the aspects of color, taste and overall. The results of the Kruskal Wallis test showed that there were differences in the aspects of taste and overall. The fiber contained in formula 2 is 10.6 grams per 100 grams. Further research needs to be done to determine the IG value of onde ketawa products.
BEAN FLAKES BERBAHAN DASAR TEPUNG KACANG HIJAU DAN TEPUNG KACANG KEDELAI SEBAGAI ALTERNATIF SARAPAN SUMBER PROTEIN DAN TINGGI SERAT Insania, Kamila; Mulyo, Gurid Pramintarto Eko; Judiono, Judiono; Rosmana, Dadang; Fitria, Mona
Jurnal Gizi dan Dietetik Vol. 3 No. 1 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i1.2181

Abstract

Salah satu upaya untuk mewujudkan hidup yang lebih sehat, aktif, dan produktif adalah dengan memenuhi kebutuhan gizi melalui konsumsi sarapan yang bergizi. Tepung kacang hijau dan tepung kacang kedelai dapat dimanfaatkan sebagai bahan utama pembuatan sereal bean flakes tinggi protein dan serat sebagai makanan sarapan. Setiap 100 g, kacang hijau mengandung 22,9 g protein dan 7,5 g, sedangkan kacang kedelai mengandung 30,2 g protein dan 2,9 g serat.  Penelitian ini bertujuan untuk mengetahui pengaruh formulasi tepung kacang hijau dan tepung kacang kedelai terhadap sifat organoleptik, kandungan protein, dan serat bean flakes. Desain penelitian adalah studi eksperimental dengan tiga perlakuan formulasi tepung kacang hijau: tepung kacang kedelai, yaitu F1 (25%:75%), F2 (50%:50%), dan F3 (75%:25%). Sifat organoleptik dianalisis menggunakan uji hedonik oleh 30 orang panelis agak terlatih, analisis protein dengan metode mikro Kjeldahl, dan analisis serat pangan dengan metode enzimatik gravimetrik. Hasil uji Kruskal Wallis menunjukkan terdapat pengaruh formulasi tepung kacang hijau dan tepung kacang kedelai terhadap aspek warna, tekstur, dan overall (p<α=0,05). Berdasarkan tingkat kesukaan yang paling unggul adalah produk bean flakes F3 dengan rata-rata tingkat kesukaan overall 5,5. Bean flakes mengandung 12,5 g protein dan 9,2 g serat dalam satu porsi (65 g). Produk ini diharapkan dapat dikembangkan sebagai alternatif sarapan yang mengandung protein dan serat.
PENGARUH PEMBERIAN JUS KUBIS MERAH (Brassica oleracea var. capitata L) TERHADAP KADAR GLUKOSA DARAH PADA TIKUS PUTIH (Rattus norvegicus) DIABETES MELITUS Zulkarnaen, Ratu Bella Cyantika; Mulyo, Gurid Pramintarto Eko; Judiono, Judiono; Isdiany, Nitta; Hastuti, Widi; Purba, Jedya Lucas A.
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2775

Abstract

Diabetes mellitus is a disease that threatens global health which is characterized by increased blood glucose levels. Natural treatment is needed to maintain stable blood glucose levels in diabetes mellitus sufferers. Red cabbage (Brassica oleracea var. capitata L) is a vegetable that contains quite high levels of antioxidants and can be used to lower blood glucose levels. This study aims to determine the effect of giving red cabbage juice on blood glucose levels in white rat with diabetes mellitus. The research design was a true experimental laboratory with a pre and post test control group. A sample of 24 male white rats was divided into 4 groups, namely negative control group (K-), positive control group (K+), treatment group 1 (P1), and treatment group 2 (P2). Data analysis used the Dependent t test and the Kruskal-Wallis test with the Mann-Whitney test with a significance level of p<0.05. The results of the Dependent t test showed the effect of the intervention on the four groups (p<0.05). The results of the Kruskal-Wallis test showed that the four groups were different (p<0.05). The results of the Mann-Whitney test showed significant differences in each group comparison (p<0.05). Giving red cabbage juice at a dose of 1.8 gr/200 grBW and a dose of 3.6 gr/200 gBW for 14 days had an effect on blood glucose levels when rats were induced by 45 mg/kgBW of streptozotocin. It is hoped that there will be further research regarding the effect of giving red cabbage juice on fasting blood glucose levels in humans with diabetes mellitus and further research using flavonoids from red cabbage extract.
DEVELOPMENT OF A HIGH BCAA (BRANCHED-CHAIN AMINO ACIDS) ENTERAL FORMULA BASED ON TEMPE FLOUR (Rhizopus Oryzae) AND WHEY PROTEIN ISOLATE FOR PATIENTS WITH LIVER CIRRHOSIS Prativi, Afina; Saleky, Yohannes Wilihelm; Suparman, Suparman; Hapsari, Agustina Indri; Mulyo, Gurid; Agung, Fred
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.2724

Abstract

Liver cirrhosis is the main cause of morbidity and mortality in chronic liver disease in the world. Conditions that occur in liver cirrhosis include decreased liver function, malnutrition due to inadequate oral intake and impaired absorption which is exacerbated by hypermetabolism and hepatic encephalopathy due to ammonia accumulation, causing a decrease in blood plasma BCAAs. Providing BCAA supplementation provides positive results in patients with liver cirrhosis. This study developed an innovative high-BCAA enteral formula based on tempeh flour and whey protein isolate (Hepatolate).The aim of this study was to evaluate organoleptic properties, nutrient and BCAA content of this product. The research design was experimental, utilizing a completely randomized design with three treatments, conducted at the RSUP Dr. Hasan Sadikin Bandung. The organoleptic properties were tested by 20 semi-trained panelists, and proximate analysis was performed at the Saraswanti Indo Genetech in Padang. The results indicated no significant differences in the organoleptic quality regarding color (p=0.610), aroma (p=0.400), taste (p=0.384), and texture (p=0.067. The best formula being third formulation. Serving size The optimal of Hepatolate is 250 ml, containing 214.42 kcal, 12.05 grams of protein, 4.39 grams of fat, 21.70 grams of carbohydrates, and 3.69 grams of BCAA. The selling price for the best Hepatolate product per serving is IDR 8.899,-. Future research is recommended to assess consumer acceptability, shelf life, and further improvements in the formulation, particularly regarding carbohydrate content.
Co-Authors Aeni, Muna Nur agung, fred Agus, Sulaeman Agustina Indri Hapsari Alifia Citra Ayu Utari Almunawa, Iqlima Amanda Kania Diandini Aprilia, Neneng Athifah, Taqiyyah Dadang Rosmana Dadang Rosmana Dife Nur Tiara Fadlila, Fithny Aufia Farah, Muthia fred agung Futri Handayani Gaga Irawan Nugraha gumilar, mulus hanifa zakiah muslimah Hastuti, Widi Henni Djuhaeni Hilman, Asep Fithri Iip Saripah, Iip Insania, Kamila Iryanti . Isdiany, Nitta Judiono Judiono Judiono Judiono Kamsatun, Kamsatun Karina, Sa’diah M. Ladytanesia Ervita Bela Sukowati MAMAT RAHMAT Marbun, Rosmida M. Meilinasari, Meilinasari Mira Mutiyani Mira Mutiyani Mita Andriani Usmaran Mona Fitria mulus gumilar Mustofa Kamil, Mustofa Nadhifa Aisyah Amalia Rachmi Naftalia, Vanny Hanifah Nitta Isdiany Nur, Andieni Nurhilma, Zya Nurhotimah, Enung Osman Syarief Osman Syarief Prativi, Afina Purba, Jedya Lucas A. Pusparini Pusparini Pusparini Pusparini Rabbani, Fairuz Dhia Rita Yuliani Rizza Umamah Roro Nur Fauziyah Roro Nur Fauziyyah Roro Nur, Fauziyah Rosmana, Dadang Saleky, Yohannes Wilihelm Salsabilla Fauziah Seni Rahayu Seni Rahayu Setawati, Shafi Shafira Dwiana Fitriani Sofi Siti Selviyanti Sri Wisnu Wardani Suparman Suparman Surmita Surmita SUSY HERMANINGSIH Syafitri Sukmawati Tita Ratna Sari Umi Mahmudah Widartika Widartika Widi Hastuti Widi Hastuti Witri Priawantiputri Yenny Moviana, Yenny Yohannes Willihelm Saleky Yuniarti Diana Yuri Aini Qalbya Yuswandi, Sheninna Chandika Galuh Zidnie Silmi Kaffah Zulkarnaen, Ratu Bella Cyantika