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All Journal JURNAL GIZI INDONESIA Jurnal Teknologi Informasi dan Ilmu Komputer Jurnal Dinamika Penelitian Industri AcTion: Aceh Nutrition Journal JURNAL TEKNIK INFORMATIKA DAN SISTEM INFORMASI Amerta Nutrition Holistik Jurnal Kesehatan Jurnal Ilmiah Keperawatan Sai Betik Jurnal Kesehatan JURNAL ILMIAH OBSGIN : Jurnal Ilmiah Ilmu Kebidanan & Kandungan PREPOTIF : Jurnal Kesehatan Masyarakat JATI (Jurnal Mahasiswa Teknik Informatika) JOURNAL OF INFORMATION SYSTEM MANAGEMENT (JOISM) Jurnal Aisyah : Jurnal Ilmu Kesehatan Science Midwifery Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Ilmu Komputer dan Sistem Informasi (JIKOMSI) Jurnal Nuansa Akademik: Jurnal Pembangunan Masyarakat JTECS : Jurnal Sistem Telekomunikasi Elektronika Sistem Kontrol Power Sistem dan Komputer Jurnal Informatika, Komputer dan Bisnis (JIKOBIS) Al-Mu'awanah Bulletin of Information Technology (BIT) Kontribusi: Jurnal Penelitian dan Pengabdian Kepada Masyarakat Jurnal Ilmiah Kesehatan (JIKA) EXPLORER JKKI : Jurnal Kedokteran dan Kesehatan Indonesia JOMPA ABDI: Jurnal Pengabdian Masyarakat The Indonesian Journal of Computer Science Research Nusantara of Engineering (NOE) Jurnal: International Journal of Engineering and Computer Science Applications (IJECSA) JSITIK: Jurnal Sistem Informasi dan Teknologi Informasi Komputer Prosiding SEMNAS INOTEK (Seminar Nasional Inovasi Teknologi) Jurnal Pengabdian Kesehatan Beguai Jejama Jurnal Pengabdian Masyarakat Nusantara Journal of Dietetics Science
Arie Nugroho, Arie
Jurusan Gizi Poltekkes Kemenkes Tanjungkarang
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Journal : journal of dietetics science

 1 
Kajian Pembuatan Cupcake dengan Penambahan Tepung Bayam Merah dan Tepung Ikan Teri sebagai Alternatif Makanan Selingan Tinggi Zat Besi dan Kalsium bagi Ibu Hamil Indriyani, Reni; Merita Putri; Nugroho, Arie; Sejati, Nawasari Indah Putri
Journal of Dietetics Science Vol. 1 No. 1 (2025): Journal of Dietetics Science
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v1i1.4929

Abstract

Cupcake is a snack as a side dish so the nutritional content is limited, it needs other alternatives such as the addition of other food ingredients to increase the nutritional content. The nutritional value of cupcakes can be increased by adding red spinach flour and anchovy flour which have high iron and calcium content. The purpose of this study was to Hetermine the organoleptic properties (color, taste, aroma, texture and overall acceptance) and iron and calcium content of cupcakes with the addition of red spinach flour and the most preferred anchovy flour. The method used is descriptive with one repetition in making the product. Based on the organoleptic test, it was found that the most preferred cupcake with the addition of red spinach flour and anchovy flour was formula 1 with the addition of red spinach flour and anchovy flour as much as 8%. The results of the iron analysis of cupcakes with the addition of red spinach flour and anchovy flour using TKPI amounted to 1.28 mg, while based on laboratory tests the iron content was found to be 8.7 mg. It is necessary to conduct a shelf life best to determine the shelf life of the cupcake can be consumed. When mixing melted butter, it must be ensured that it is evenly mixed so that the cupcake expands perfectly.
Korelasi Asupan Zat Gizi Makro terhadap IMT pada Lansia Peserta Prolanis Sutrio, Sutrio; Nugroho, Arie; Putri, Sefanadia
Journal of Dietetics Science Vol. 2 No. 1 (2026): Journal of Dietetics Science (In Progress)
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v2i1.5638

Abstract

Optimal nutritional status is a primary indicator of successful chronic disease management within the Program Pengelolaan Penyakit Kronis (Prolanis). This study aimed to analyze the association between macronutrient intake (energy, protein, fat, carbohydrates, fiber, and cholesterol) and Body Mass Index (BMI) among Prolanis participants. A cross-sectional observational study was conducted on 42 elderly subjects, with a majority being female (69%) and aged 60–70 years (61.9%). Dietary intake was assessed using a 24-hour recall method and analyzed using Pearson/Spearman correlation and linear regression tests. The results revealed that 66.7% of subjects had never received nutritional counseling. Statistical analysis showed a significant positive correlation (p<0.05) between BMI and the intake of energy (r=0.517), protein (r=0.537), fat (r=0.747), carbohydrates (r=0.391), and fiber (r=0.671). No significant correlation was found between cholesterol intake and BMI (p=0.538). Regression analysis identified fat intake as the most dominant factor influencing BMI (B=0.949; p=0.002). In conclusion, macronutrient and fiber intake are closely associated with the nutritional status of the elderly, with fat identified as the primary determinant of BMI among Prolanis participants. Strengthening routine nutritional counseling programs is recommended to prevent nutritional issues in elderly patients with chronic diseases.
Co-Authors Abdullah Abdullah Abunizar, Lutfi Adam, Rizal Syihab Saputra Adinda Juwita Sari Affandy Affandy Agung Pramono, Agung Aidina Ristyawan Aidina Ristyawan, Aidina Amarya, Theo Krisna Ameliya, Putri Anggreini, Emi Annisa, Viviane Antun Rahmadi Ardio, Gletser Yustitito Ariansyah, Damas Baik Arie, Theo Yan ARMYANTO, JODI Aswita Amir Bella Novita Muktiari Bertalina Bertalina Bertalina Ny Dwi Fajarsari, Gesti Dwi Harini DWI HARINI Endang Sri Wahyuni Erna Daniati Farhan Gagat Retnanto Febrina, Binta Setya Ferdian Ahmat Felmidi Ferianto, Risky Hardhono Susanto Henityastama, Milinian Tree Multi Hermawan Nur Wahiid Hery Widijanto Indriyani, Reni Irawati, Elsa Kusdalinah Kusdalinah Lestari, Afifah Kurnia Martha Irene Kartasurya Maulana, Wildan Arya Merita Putri Mufattan, Ahmad Mugiati Mugiati Muhammad Fikri Pratama Muhammad Najibulloh Muzaki Muhammad, Hasman Zhafiri Mulyani, Roza Ningrum, Dea Yuliana Ayu Ningrum, Dila Ayu Tri Suhesti Novika , Yulia Nurhapy, Dwiki Nurhindarto, Aris Nuri Aslami Ny, Bertalina P, Anggi Yuniar Pradhana, Akmal Hisyam Pramadya, Reza Candra Pranata, Dava Adistyan Pratama, Aldi Pratiwi, Amali Rica Qibtiyah, Siti Mariyatul Rahmadi, Antun Ratih Kumalasari Niswatin Rauf Tamim Rebia, Rina Afiani Reka Ainul Khasanah Retno Mayangsari, Dwi Ricardus Anggi Pramunendar Rina Firliana Rini Indriati Rino Adi Kurniawan Roza Mulyani Sakin, Kharisma Sari, Vivi Anggun Permata Sejati, Nawasari Indah Putri Siswahyudianto Soeleman, M. Arief Sucipto Sucipto Sucipto Sudarmi Sudarmi Sunarto Sunarto Sutrio Sutrio Sutrio Teguh Andriyanto Teguh Andriyanto, Teguh Tuti Hidayah Usdeka Muliani Utama, Hastari Vresti Rahma Dewi Wardani, Anita Sari Wibowo, Rizky Wiranata, Hadi Yahya, Taufik Nur Yunianto, Andi Eka Zahra, Afifah Az Zalfa, Darina