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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 Pramintarto Eko Mulyo
Poltekkes Kemenkes Bandung, Bandung, Indonesia
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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Pengaruh Pemberian Puding Kurma Susu Rendah Lemak Terhadap Penurunan Tekanan Darah Pada Penderita Hipertensi Anisa Dwi Rachmawati; Gurid Pramintarto Eko Mulyo; Yenny Moviana; Yohannes Willihelm Saleky; Jedya Lucas A. Purba
Jurnal Gizi dan Dietetik Vol. 5 No. 1 (2026): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v5i1.4730

Abstract

Potassium and calcium have the potential to lower hypertension. Food sources of potassium and calcium are found in foods such as dates and low-fat milk, which are often made into pudding. This study aimed to determine the effect of low-fat milk and date pudding on lowering blood pressure in hypertensive patients in the Pasirkaliki Community Health Center (Puskesmas) area in Cimahi. The design used was a quasi-experimental two-group pretest-posttest with control group design. The study subjects were 30 hypertensive patients aged 26–65 years. They were divided into a treatment group, given 240 g of pudding daily, with 120 g each in the morning and evening, and a control group, given DASH diet education once for 7 consecutive days. The sampling technique used purposive sampling. The results showed a decrease in systolic blood pressure in the treatment group, with an average of 132.66 mmHg to 129.6 mmHg, a decrease of 3.06 mmHg, but the decrease was not significant (p=0.104), and an increase in diastolic blood pressure, with an average of 84.6 mmHg to 85.86 mmHg, a decrease of 1.26 mmHg, indicating a non-significant increase (p=0.504). In the control group, there was an increase in systolic blood pressure, with an average of 132.86 mmHg to 135.33 mmHg, a 2.47 mmHg increase, but this increase was not significant (p=0.396), and a decrease in diastolic blood pressure, with an average of 85.66 mmHg to 84.6 mmHg, indicating a non-significant decrease (p=0.575). The results showed no significant difference in the reduction of systolic (p=0.107) and diastolic (p=0.433) blood pressure between the treatment and control groups. It is recommended that longer-term interventions be conducted, taking into account the dosage.
SIFAT ORGANOLEPTIK SNACK BAR TEPUNG SUKUN KACANG MERAH PENDERITA DIABETES MELITUS TIPE II Wina Nabila Turohim; Fred Agung Suprihartono; Gurid Mulyo; Ramanda Alfika; Hervina Sahrul Nasution; Enung Nurhotimah
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 5 No. 1 (2026): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v5i1.4905

Abstract

Background: Diabetes mellitus type II is a chronic metabolic disease that requires dietary management, including low glycemic index and high-fiber snacks to help control blood glucose levels. Objective: This study aimed to determine the organoleptic properties of a snack bar made from breadfruit flour and red bean flour with dried apple topping as a snack for type II diabetes mellitus patients. Methods: This experimental study used three formulations: F1 (20%:80%), F2 (40%:60%), and F3 (10%:90%) breadfruit to red bean flour ratios. Hedonic testing was conducted by 30 semi-trained panelists using a 1-7 scale. Nutritional content was calculated using the Indonesian Food Composition Table (TKPI) 2019 and USDA data, and the estimated glycemic index was calculated using the overall glycemic index formula. Results: Formula F3 (10%:90%) had the highest overall acceptance (mean score 5.67) and was most preferred for taste, aroma, and texture. Nutritional content per serving of F3 was 165 kcal energy, 8.2 g protein, 5.3 g fat, 22.3 g carbohydrate, and 5.9 g fiber. The estimated glycemic index of all three formulas was low (<55). Conclusion: The snack bar with 10% breadfruit and 90% red bean flour was the most acceptable, had low glycemic index and high fiber, and was suitable as a snack for type II diabetes mellitus patients.
Pengembangan Produk Snack Bar sebagai Makanan Selingan Sumber Kalium dan Antosianin untuk Hipertensi Fahira Diva Kirani; Gurid Pramintarto Eko Mulyo; Raden Roro Nur Fauziyah; Nitta Isdiany
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (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.v4i2.4298

Abstract

High blood pressure or hypertension is one of the main risk factors for cardiovascular disease. Hypertension can be prevented and treated through non-pharmacological interventions with the DASH diet. One of the principles of the DASH diet is to consume foods high in potassium and bioactive compounds, namely anthocyanins. This study aims to develop a functional snack bar product made from red bean flour as a source of potassium and purple sweet potato flour as a source of anthocyanins, and to evaluate its chemical, sensory, and acceptance characteristics in hypertensive patients. The study used three formulations, F1: 105 g red bean flour : 45 g purple sweet potato flour; F2: 90 g : 60 g; F3: 75 g : 75 g. The analyses conducted included proximate tests (moisture, ash, fat, protein, carbohydrate content), functional content tests (potassium and anthocyanin), and organoleptic tests by semi-trained panelists and hypertensive patients using a hedonic scale. The organoleptic test results showed that there were no significant differences in color, aroma, texture, taste, or overall appearance. Formula 3 was the most preferred formula by the panelists. The proximate test results showed an energy content of 266.3 kcal, protein 5 g, fat 8.7 g, carbohydrates 42 g, potassium content 461.3 mg, and anthocyanin 0.3 mg per serving. Based on these results, the modified snack bar has the potential to be a high-potassium functional food and a source of anthocyanin for hypertensive patients.
Faktor-Faktor yang Berkaitan dengan Kepuasan Rasa pada Makanan Katering Haji dan Implikasinya bagi Kesehatan Suratman, Dadang; Mulyo, Gurid Pramintarto Eko
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 18 No 1 (2026): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/juriskesbdg.v18i1.3300

Abstract

Background: Large-scale Hajj catering requires efficiency without compromising taste quality. The use of ready-to-use spice paste improves efficiency and consistency but may affect sensory quality. Taste satisfaction is also influenced by food handlers’ perception and experience. Objective: This study aimed to analyze factors associated with taste satisfaction in Hajj catering, including the use of ready-to-use spice paste, perceived importance of its use, and work experience of food handlers. Methods: A cross-sectional design with a quantitative approach supported by qualitative data was used. Data were collected through questionnaires from 31 catering staff selected by purposive sampling and semi-structured interviews. Analysis was performed using Fisher’s Exact test and Odds Ratio (OR) (α=0.05). Results: The use of ready-to-use spice paste and the perceived importance of its use were significantly associated with taste satisfaction (p<0.05). Perceived importance of spice paste use showed the strongest association with taste satisfaction (OR=9.90; 95% CI: 1.80–54.00). Work experience was not significantly associated with taste satisfaction (p>0.05). Most respondents reported moderate satisfaction with meal taste. Qualitative findings showed that chefs performed flavor fine-tuning to maintain sensory quality despite the use of ready-to-use spice paste. Conclusion: Taste satisfaction in Hajj catering meals is influenced by technical and perceptual factors related to spice paste use. Maintaining sensory quality through flavor adjustment remains important to support food acceptance. Further studies using direct health indicators are needed to confirm the health implications.
Co-Authors Aeni, Muna Nur agung, fred Agus, Sulaeman Agustina Indri Hapsari Alifia Citra Ayu Utari Almunawa, Iqlima Alya Nur Ramadhan, Intan Amanda Kania Diandini Anisa Dwi Rachmawati Aprilia, Neneng Athifah, Taqiyyah Dadang Rosmana Dadang Rosmana Dife Nur Tiara Enung Nurhotimah Fadlila, Fithny Aufia Fahira Diva Kirani Farah, Muthia fred agung Fred Agung Suprihartono Futri Handayani Gaga Irawan Nugraha gumilar, mulus Hadinata, Fatmah hanifa zakiah muslimah Hastuti, Widi Henni Djuhaeni Hervina Sahrul Nasution Hilman, Asep Fithri Iip Saripah Insania, Kamila Iryanti . Isdiany, Nitta Jedya Lucas A. Purba Judiono Judiono Judiono Judiono Kamsatun Kamsatun Karina, Sa’diah M. Ladytanesia Ervita Bela Sukowati MAMAT RAHMAT Mangkawa, Seprini Annavony Marbun, Rosmida M. Meilinasari, Meilinasari Mira Mutiyani Mira Mutiyani Miskye, Reehan Mita Andriani Usmaran Mona Fitria mulus gumilar Mustofa Kamil Nadhifa Aisyah Amalia Rachmi Nafisah, Nadiya Tun Naftalia, Vanny Hanifah Nitta Isdiany Nur, Andieni Nurhilma, Zya Nurhotimah, Enung Osman Syarief Osman Syarief Prativi, Afina Purba, Jedya Lucas A. Purnawan, Asep Iwan Pusparini Pusparini Pusparini Pusparini Qodriah, Dila Laila Rabbani, Fairuz Dhia Raden Roro Nur Fauziyah Ramanda Alfika Restu Dwi Lestari, Filia Rita Yuliani Rizza Umamah Roro Nur Fauziyah Roro Nur Fauziyyah Roro Nur, Fauziyah Rosmana, Dadang Saleky, Yohannes Wilihelm Saleky, Yohannes Willihelm Salsabilla Fauziah Seni Rahayu Seni Rahayu Setawati, Shafi Shafira Dwiana Fitriani Sofi Siti Selviyanti Suparman Suparman Suratman, Dadang Surmita Surmita Surmita, Surmita SUSY HERMANINGSIH Syafitri Sukmawati Tita Ratna Sari Umi Mahmudah Wardani, Sri Wisnu Widartika Widartika Widi Hastuti Widi Hastuti Wina Nabila Turohim Witri Priawantiputri Yassifa, Aliva Khayra Yenny Moviana Yenny Moviana, Yenny Yohannes Willihelm Saleky Yohannes Willihelm Saleky Yuliati Dewi, Yusrina Yuniarti Diana Yuri Aini Qalbya Yuswandi, Sheninna Chandika Galuh Zahirah, Siti Zahra Zidnie Silmi Kaffah Zulkarnaen, Ratu Bella Cyantika