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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Manajemen dan Agribisnis Media Gizi dan Keluarga JURNAL GIZI INDONESIA Media Kesehatan Masyarakat Indonesia Jurnal Penelitian Tanaman Industri Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Indonesian Journal of Human Nutrition agriTECH JFA (Jurnal Fisika dan Aplikasinya) Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Planta Tropika Jurnal Media Gizi Indonesia (MGI) Warta IHP (Warta Industri Hasil Pertanian) GIZI INDONESIA Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) Kuttab: Jurnal Ilmu Pendidikan Islam Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Edukasi Islami: Jurnal Pendidikan Islam Amerta Nutrition EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Jurnal Penelitian Tanaman Industri (Littri) Diversity: Disease Preventive of Research Integrity Jurnal Pusat Inovasi Masyarakat Journal of Health and Nutrition Research Berita Kedokteran Masyarakat Jurnal Rekayasa Lampung (JRL) Vifada Management and Social Sciences International Journal of Economics, Accounting, and Management Halal Studies and Society Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Jurnal Sinergi Manajemen Arsip Keilmuan Gizi (AKG) Journal Malnutrition, Public Health and Local Wisdom Nutrition
Ahmad Sulaeman
Departement Of Community Nutrition, Faculty Of Human Ecology, IPB University, Bogor, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Analysis of differences in viscosity of coconut milk and milk Nur Setiawati Rahayu; Ahmad Sulaeman; Budi Setiawan; Mukhlidah Hanun Siregar
Arsip Keilmuan Gizi (AKG) Vol. 2 No. 1 (2025): Volume 2 Nomor 1 Maret 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/akg.v2i1.1225

Abstract

A viscosity or viscosity test is a measurement method to see a liquid product's viscosity level. In the process of making food products, liquids are used as additional ingredients to bind other ingredients or as a way to cook food. The viscosity level of the liquid used during the cooking process or when making the product affects the quality of the product. Recently, there have been many modification processes in food and cooking techniques, starting from modifying the use of liquids such as replacing coconut milk with milk, or vice versa. Therefore, researchers are interested in studying whether these two materials can replace each other in terms of their viscosity. This research was carried out in the IPB University food experiment laboratory using laboratory experimental methods, and viscosity testing using a Brookfield brand viscometer with spindle no. 1 and a speed of 100 rpm. The test results will be analyzed using a paired t-test to see whether there are differences between each sample. Based on the analysis, it was found that skim milk (F2) was not significantly different from coconut milk F7 (400g grated coconut: 800ml water). So it can be concluded that coconut milk F7 can be replaced by milk F2 in terms of viscosity.
Harnessing the power of lemon (Citrus limon) for hypertension: A systematic review of clinical evidence Jayadi, Yusma Indah; Sulaeman, Ahmad; Palupi, Eny; Dewi, Mira; Hardinsyah, Hardinsyah
Diversity: Disease Preventive of Research Integrity Volume 6, Issue 2, February 2026
Publisher : Program Studi Kesehatan Masyarakat UIN Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/diversity.v6i2.62425

Abstract

Hypertension prevalence and its cardiometabolic complications continue to rise, yet evidence syntheses have not clearly mapped how lemon (Citrus limon) intervention form, dose, and duration relate to blood pressure and biomarker responses, limiting translation into practical dietary guidance. This PRISMA 2020 systematic review synthesized evidence on lemon interventions for systolic/diastolic blood pressure (SBP/DBP) and biomarkers in hypertensive or elevated-blood-pressure populations. Searches of Scopus and PubMed, supplemented by ScienceDirect, relevant platforms, and Google Scholar, were conducted in December 2024–January 2025. Randomized controlled trials of lemon juice, extracts, peel preparations, or essential-oil aromatherapy versus placebo/usual care/other citrus/no intervention were eligible; multi-ingredient regimens containing lemon were extracted but interpreted separately. Screening and extraction used Rayyan, and quality was assessed using the Effective Public Health Practice Project (EPHPP) domains. Thirteen studies met criteria; heterogeneity in formulations, dosing, and outcome reporting precluded meta-analysis, so narrative synthesis was applied. Fresh lemon juice and lemon extracts showed the consistent SBP/DBP reductions, especially with higher doses and durations ≥2–4 weeks, whereas short-term or low-dose regimens more often yielded null results; aromatherapy and peel-powder capsules showed mixed effects. Certainty was limited to moderate due to risk of bias and diversity of interventions. Lemon may be considered a dietary adjunct in lifestyle management, not a replacement for antihypertensive therapy, and may be communicated through halalan thayyiban self-care framing.
Association of Contribution and Adequacy Levels of Energy and Nutrients from Supplementary Foods with Perceived Breast Milk Sufficiency among Lactating Mothers in a Stunting Prevention Program Hafika Yunisari Pradina; Katrin Roosita; Ahmad Sulaeman; Hardinsyah Hardinsyah; Stefanus Indrayana
Journal of Health and Nutrition Research Vol. 5 No. 1 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i1.457

Abstract

Maternal nutrition intake, as well as nutritional status, influence breast milk production and nutrient content. To reduce stunting, the GAS KIPAS Stunting Program (Gerakan Anak Sehat – Kolaborasi Inklusif Pengusaha Indonesia Atasi Stunting) provided high-nutrient supplementary foods for lactating mothers. This program was implemented in several priority locations. This study analyzed the associations between contribution and the adequacy levels of energy and nutrients from supplementary foods with perceived breast milk sufficiency. Secondary data were obtained from the 2023 GAS KIPAS Stunting Program. This study used a one-group pretest–posttest pre-experimental design without a control group. Nutritional intake of supplementary foods was obtained using the Comstock method. Statistical analyses included the Wilcoxon signed-rank test and Spearman's rank correlation. The results showed no significant association between the energy and nutrient contribution of supplementary foods and perceived breast milk sufficiency. However, calcium adequacy level showed a significant positive correlation (r=0.38; p=0.039). During lactation, mothers require increased micronutrient intake to support maternal health and infant development. Conclusion: Providing supplementary foods for lactating mothers does not directly affect mothers’ perceptions. These findings suggest that a larger sample size, measurement of milk production volume, and a 24-hour food recall may be needed to optimize intervention outcomes in supporting exclusive breastfeeding as a stunting prevention
Evaluation of macro nutrient, fatty acid and microbiology aspect of mackerel tuna crackers Sukma Elida; Hardinsyah Hardinsyah; Eny Palupi; Ahmad Sulaeman
AcTion: Aceh Nutrition Journal Vol 10, No 3 (2025): September
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i3.2465

Abstract

Stunting is a health issue related to chronic malnutrition over 1000 days of life.  Fulfilling the nutritional needs of pregnant women through fish consumption has been recommended in several studies. In Indonesia, mackerel tuna is a popular fish type at affordable prices. We developed mackerel tuna crackers as a nutritional product innovation for pregnant women made from mackerel tuna meat, eggs, and various spices. This product was developed as a food supplement for pregnant women. This study aimed to evaluate the macronutrients, fatty acids, and microbiological aspects of the product. Laboratory analyses were performed at the Integrated Laboratory of the IPB University. The results showed that the protein content of the product was highest in formula 1 (39,71%), meeting 54% of the protein requirement of pregnant women according to the IOM 2005 recommendation and 44,12% protein requirement of pregnant women according to AKG 2019. The total omega-3 content was highest in formula 2 (1,18%), and the total omega-6 content was highest in formula 3 (10,78%). The results of the microbiological test showed that all product samples were safe according to SNI 7988:2009. Further studies on the efficacy of mackerel tuna crackers as a nutritional intervention in pregnant women are urgently required.
Analysis hedonic and sensory profile of gayam flour-based velva (Inocarpus fagifer) as a local food product inovation Nur Setiawati Rahayu; Ahmad Sulaeman; Budi Setiawan; Mokhamad Fakhrudin
AcTion: Aceh Nutrition Journal Vol 10, No 2 (2025): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i2.2435

Abstract

Velva is a cold and sweet food made from vegetable and fruit puree, in this study the making of velva was modified by using gayam flour to increase the fiber content. Gayam is a local food ingredient that is abundant and has high nutritional and fiber content. This study aimed to determine the sensory attributes that appear and the selected velva products based on panelist assessments. This study was conducted at the IPB Dramaga Campus between June and December 2024. Quantitative Descriptive Analysis (QDA) was used to assess the sensory profile, whereas hedonic testing was conducted using a survey. Panelists for the QDA analysis used trained panelists who had gone through a series of selections; thus, eight trained panelists were obtained for hedonic testing using 35 semi-trained panelists. The results of the QDA test were analyzed descriptively, and the results of the hedonic test were tested using ANOVA. Based on the analysis, the results obtained were significantly different for each sensory attribute of the velva product; the highest difference was in the taste attribute with an F value of 11,22 and a p value of 0,000. Conclusion: Sample A3K2 was a Velva product with the best sensory profile and acceptance by the respondents
Enhancing SMEs Competitiveness through ICT Adoption: A Case Study of Gunung Puntang Coffee Nike Yosephine; Ahmad Sulaeman; Sapta Raharja
International Journal of Economics Accounting and Management Vol. 2 No. 3 (2025): IJEAM - September 2025
Publisher : PT. INOVASI TEKNOLOGI KOMPUTER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60076/ijeam.v2i3.1566

Abstract

This paper aims to examine the level, influencing factors, and effectiveness of Information and Communication Technology (ICT) adoption in enhancing the competitiveness of Gunung Puntang coffee SMEs. A quantitative research design was employed using survey data from coffee SMEs in Gunung Puntang. The analysis was conducted with SPSS regression to evaluate the influence of individual, organizational, technological, and external environmental factors on ICT adoption and competitiveness. The results indicate that ICT adoption significantly contributes to improving market access, operational efficiency, and brand visibility of coffee SMEs. However, adoption remains constrained by low digital literacy, limited financial resources, and inadequate infrastructure. The novelty of this study lies in formulating holistic and context-specific strategies to enhance ICT adoption in Gunung Puntang coffee SMEs. The study proposes strategic directions emphasizing the enhancement of ICT literacy through training, coupled with improved access to digital infrastructure, particularly stable internet connectivity. These strategies are expected to optimize ICT adoption among SMEs and strengthen their competitiveness in the growing West Java coffee market.
Chemical Characteristics, Glycemic Index, and Glycemic Load of Instant Potato Cream Soup with Quail Egg Flour, Tempeh, Soy Protein Isolate Wulan Dari, Dini; Sulaeman, Ahmad; Setiawan, Budi; Nasution, Zuraidah
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i2.46581

Abstract

Managing blood glucose levels by selecting foods with a low glycemic index (GI) and glycemic load (GL) is important in preventing and controlling metabolic diseases such as diabetes mellitus. This study aimed to determine the chemical characteristics, GI, and GL of four instant potato cream soup formulations using quail egg flour, tempeh, and soy protein isolate (ISP) as additives. Adding these ingredients aims to increase the product's nutritional content and modify its glycemic response. This study used an experimental design with a complete randomized design (CRD). The results showed that adding tempeh, ISP, and quail egg flour increased the products' protein and dietary Fiber proportion. The GI values of the four products were low. High GI values were found in the control formulation (SK0) and SK1 (tempeh addition). Formulations with the addition of ISP (SK2) and SK3, as well as tempeh, ISP, and quail egg flour, produced medium-category GL and have the potential to support more effective blood glucose management. In conclusion, this modification has potential in the development of innovative functional food products based on natural ingredients that are healthier and suitable for blood sugar management, as well as supporting the prevention of metabolic diseases.
Sari Varietas Daun Ubi Jalar Berpotensi sebagai Minuman Fungsional Antihipertensi Ika Puspa Windardi; Eny Palupi; Ahmad Sulaeman
Journal Malnutrition, Public Health and Local Wisdom Nutrition Vol. 1 No. 2 (2026): Journal Malnutrition, Public Health and Local Wisdom Nutrition
Publisher : PT Bukuloka Literasi Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65307/jmphlwn.v1i2.264

Abstract

This study aims to analyze the potential of sweet potato leaf extracts from several varieties as an antihypertensive functional beverage. The study used an experimental method with a completely randomized design to evaluate the effect of sweet potato leaf varieties (Sukuh, AC, Ungu, and Cilembu) on the organoleptic characteristics and nutritional analysis of sweet potato leaf extracts. The analyses included an organoleptic test (acceptance test using a 1–9 scale) and chemical analyses (proximate composition, potassium content, and DPPH antioxidant activity). Data were analyzed using one-way ANOVA. Panelists preferred Cilembu sweet potato leaf extract to the other varieties, but there were no differences in preference for color, aroma, taste, and viscosity. The highest potassium content was found in Sukuh sweet potato leaf extract (72.27 mg/200 mL), while Ungu sweet potato leaf extract had the highest antioxidant activity (840.92 mg/100 g AEAC). The nutritional contributions of the beverage per serving (200 mL) to energy, protein, fat, carbohydrate, and potassium requirements were 3.66%, 2.09%, 1.18%, 5.63%, and 1.22%, respectively, of the RDA for adult women aged 19–29 years. The results indicate that sweet potato leaf extract has potential as an antihypertensive functional beverage. Keywords: antihypertensive, functional beverage, sweet potato leaves
Determinants of BSI Gold Savings Use among Micro Customers :: an Extended Theory of Planned Behavior Lukman Setiawan; Ahmad Sulaeman; Warcito Warcito
Vifada Management and Social Sciences Vol. 4 No. 2 (2026): July - December
Publisher : Yayasan Vifada Cendikia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70184/vtjmy076

Abstract

Purpose: This study examines the determinants of BSI Gold Savings usage among micro-business customers by extending the Theory of Planned Behavior (TPB). It investigates the effects of financial literacy on attitude, subjective norm, and perceived behavioral control (PBC), as well as the influence of these TPB constructs, intention, and business liquidity on actual usage behavior. Research Method: A quantitative explanatory survey was conducted among 185 active micro-financing customers of BSI Jakarta Kebon Jeruk Area selected through purposive sampling. Data were collected using 25 reflective indicators measured on a four-point Likert scale and analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM) with SmartPLS 4. Results and Discussion: Financial literacy positively affects attitude (β=0.442), subjective norm (β=0.562), and PBC (β=0.623). Attitude, subjective norm, and PBC positively influence intention, while intention is the strongest predictor of actual behavior (β=0.684). Business liquidity also significantly affects actual behavior (β=0.224). The model explains 72.3% of intention and 69.3% of behavior. Implications: BSI should strengthen financial education, community-based engagement, behavioral activation, and gradual asset-building strategies while considering customers’ working-capital liquidity. Originality: This study extends TPB by integrating financial literacy as a cognitive background factor and business liquidity as a contextual financial condition to explain the intention–behavior gap among micro-business customers.  
Co-Authors - Ismanto -, Sulistiani Ade Chandra Iwansyah Agus Wijaya Soehadi Agustin, Arin Tria Ahmad Muthi Abdillah Akhiruddin Maddu Ali Khomsan Alida Harahap Andi Sofyan Hasdam Anggar Pamungkas Annisa, Aulia Ascobat, Purwantyastuti Astari Apriantini Aulia, Salma Shafrina Bachti Alisjahbana Bachti Alisjahbana BUDI SETIAWAN Budi Setiawan Cassandra Permata Nusa Clara M Kusharto Clara M Kusharto Clara M. Kusharto Dadang Supriatna Darodjat, Darodjat Dewanti Putri Pratiwi Dian Wulandari Drajat Martianto Edi S Mudjajanto Eka Andriani, Eka Ekowati Handharyani Eliza Halim Eny Palupi Erna Puspasari Evy Damayanthi Faisal Anwar Fajriaty, Deannisa Fikri, Al Mukhlas Fitri Filianty Fitriyah, Holif H. Pasaribu, Fachriyan Hadi Riyadi Hafika Yunisari Pradina Hana Fitria Navratilova Hardinsyah Hasim Hidayah Dwiyanti Hidayat Syarief Hidayati, Anggi Puspa Nur I Gusti Bagus Wiksuana I MADE ARTIKA I Wayan Teguh Wibawan Ika Puspa Windardi Ikeu Ekayanti Ikeu Tanziha Indra Kusuma Ismanto, - Jeallyza Muthia Azra Kailaku, Sari Intan Karina Rahmadia Ekawidyani Katrin Roosita Kusno Kusno Kusumaningrum, Indah Kusumawaty, Nila Laily, Noer Larasati Khairunnisa Leily Amalia Liana Verdini Lina Lasminingrum Lingga Kusuma Lukman Setiawan M Jevi Rachman M, Makhful MADE ASTAWAN Mahani Mahani Maigoda, Tonny Cortis Mansur Jauhari Maria, Maya Maya, Sofya Mazarina Devi Mega Pramudita Rahayu Moh. Hasan Machfoed Mokhamad Fakhrudin Muhamad Rizal Martua Damanik Musa Hubeis Muslich Muslich, Muslich Nasution, Zuraidah Naufal Muharam Nurdin Nike Yosephine Nino Yayah Sadiyyah Noorwati Sutandyo Nur Heni Sri Palupi Nur Setiawati Rahayu Nur Setiawati Rahayu Nurbani Kalsum Nurfina Yudasari Permono Adi Putro Ploeger, Angelika Priyono, Harim Puspita, Winny Putri, Pingkan Permata Qurratu Aini Rahayu, Nur Setiawati Ratih Putri Damayati Restuti, Ratna Dwi Rianto Setiabudy Rimbawan Rimbawan Rinanda Dwi Saputri Rini Purnawati Rizal Damanik Rizka Febriana Rousmala Dewi Ruhiyat, Dadang Safitri, Debby Endayani Sapta Raharja SARI INTAN KAILAKU SARI INTAN KAILAKU, SARI INTAN Setiawan, Budi Setiawan, Budi Setiawan, Budi Sinaga, Tiurma Sri Anna Marliyati Sri Estuningsih Stefanus Indrayana Sugeng Widodo Suhartono Suhartono Sukma Elida Sulistiani - Suparman Hardinsyah, Suparman Suparman Suparman Supriatna, Dadang Syartiwidya, Syartiwidya Tiurma Sinaga Ujang Sumarwan Uswah, Fathimah V Prihananto V. Prihananto Warcito Wiwi Febriani Wulan Dari, Dini Yahdiana Harahap Yulia Irdawati Yusma Indah Jayadi Zakiyah Zakiyah Zuraidah Nasution