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All Journal Medikora: Jurnal Ilmiah Kesehatan Olahraga Indonesian Journal of Human Nutrition Jurnal Media Gizi Indonesia (MGI) GIZI INDONESIA Jurnal Gizi Klinik Indonesia Amerta Nutrition Journal of Saintech Transfer Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Jurnal Dunia Gizi
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A Daya Terima Dan Kandungan Fitokimia ( Antioksidan, Serat, Indeks Glikemik, Dan Vitamin C) Pada Minuman Sehat Mar'ke Billar Sebagai Alternatif Pencegahan Obesitas: Daya Terima dan Uji Kandungan Fitokimia (Antioksidan, Serat, Indeks Glikemik, dan Vitamin C) pada Minuman Sehat Mar'ke Bilar sebagai Alternatif Pencegahan Obesitas Siahaan, Ginta; Tarigan, Novriani; Siregar, Ice Ratnalela
Amerta Nutrition Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 3rd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2SP.2023.224-231

Abstract

Background: Obesity is a multifactorial disease that occurs due to excessive storage of fat tissues. The World Health Organization (WHO) states that obesity and overweight are risk factors for the fifth cause of death in the world. A nutritional status monitoring initiated by the Directorate of Community Nutrition of the Indonesian Ministry of Health in 2018 showed that the percentage of the obese adult population aged >18 years was 28.5%, and the 2018 Basic Health Research found 21.8% of the population. Obesity can be prevented by consuming fruits and tubers that are high in fiber, vitamin C, antioxidants, and low glycemic index (GI) value. Objectives: This study aims to determine the acceptability and phytochemical test of antioxidant, fiber, glycemic index, and vitamin C of Mar'ke Bilar, a healthy drink. Methods: Experimental research was conducted using a complete randomized design (CRD) consisting of three treatments and two repetitions. Antioxidant, vitamin C, fiber, and GI levels were assessed afterward. Results: The organoleptic test results show the highest acceptability obtained in formulation 2 consisting of 30 ml passion fruit, 50 ml persimmon, 50 ml purple sweet potato, and 70 ml water. Formulation 2 contained 39.73 mg/ml antioxidant, 4.0 g fiber, 62% GI, and 56.81 mg vitamin C. This means that Mar'ke Bilar can be used as an alternative to obesity prevention. Conclusions: Formulation 2 is the selected formulation in which the drink is purplish pink, not too thick, watery, refreshingly sweet, and slightly sour with a total antioxidant content of 39.73 mg/ml, 4.0 g of fiber, GI of 62%, and vitamin C of 56.81 mg.
Lekamer Fortir Cookies as Snack Alternative for Malnourished Toddlers Bakara, Tiar Lince; Rumida, Rumida; Nasution, Erlina; Siahaan, Ginta
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.4

Abstract

Cookies serve as an alternative snack option and an additional food source for toddlers. These cookies are widely enjoyed due to their taste, soft, and crunchy texture. This study aimed to analyze the chemical and organoleptic quality of Lekamer Fortir cookies, made from local food ingredients consisting of catfish, forte, oyster mushrooms, and red beans. This study used ANOVA test and analyzed the chemical, physical, and sensory quality of cookies, exploring their potential to prevent malnutrition. The selected cookies, formula D, consisted of 40 grams of red bean flour, 10 grams of oyster mushroom flour, 40 grams of catfish flour, and 10 grams of tempeh formula flour. Organoleptic test results showed an average score of 3.79, indicating a strong preference. Further examination of the nutritional composition of Formula D revealed that carbohydrates, protein, fat, and fiber were below 100% of the 2019 Recommended Daily Allowance (AKG) requirement. In contrast, calcium, zinc, and iron (Fe) content exceeded 100% of the 2019 AKG requirement. The results of the panelists’ preference for cookies using red bean flour, catfish flour, white oyster mushroom flour, and forte showed no significant differences in color, texture, and taste in each sample.
Organoleptic Assessment and Chemical Content of Mullet Cheese Sticks for Infectious Diseases Siahaan, Ginta; Leni Astria; Mahdiah; Sri Heriyanto; Emi Inayah
Indonesian Journal of Human Nutrition Vol. 12 No. 1 (2025)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2025.012.01.10

Abstract

Infectious diseases are a global health problem and significantly contribute to mortality rates in Indonesia, including typhoid, HIV AIDS, hepatitis, pulmonary tuberculosis, and malaria in certain areas. According to the WHO in 2022, 84.2 million people have been infected with HIV, and around 40.1 million people have died. In Indonesia, the HIV prevalence in 2021 was 36,902 cases. An appropriate nutritional diet can prevent disease progression and complications, one of which is by providing high-protein snacks from mullet such as Keibel Sticks. This study aims to evaluate the organoleptic properties and analyze the chemical quality of Keibel Sticks, including zinc, albumin, iron content, and color characteristics as an alternative snack for people with infectious diseases. A Completely Randomized Design (CRD) was used, consisting of three treatments and two repetitions. The experimental units, which consisted of formulations A, B, and C, differed in main ingredient compositions and were then organoleptically tested by 60 panelists. Data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test, and results were presented descriptively in tables. The findings showed that formulation B, consisting of 50 g of mullet fish flour, 50 g of tapioca flour, and 75 g of cheese, was the most preferred. This formulation contained 1.085 mg of zinc (0.9% RDA contribution), 3.91 g of albumin, and 0.072 g of iron (8% RDA contribution). Keibel Sticks had a light yellow-brown color, a distinctive fish aroma, a dense and crunchy texture, and a savory flavor.  
Snack bar Jawawut, Pisang Kepok, Ikan Belanak (Japisbell): Cemilan Sehat untuk Penderita Diabetes MelitusSnack bar Jawawut, Pisang Kepok, Ikan Belanak (Japisbell): Cemilan Sehat untuk Penderita Diabetes Melitus: Japisbell Snack bar (Millet, Kepok Banana, Mullet Fish): a Healthy Snack for Diabetes Mellitus Sufferers Siahaan, Ginta; Angkat, Abdul Hairuddin; Inayah, Emi; Fanny, Lydia; Hardianti, Khanaya Annisa
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.358-370

Abstract

Background: Diabetes mellitus (DM) is a metabolic disease that requires dietary adjustments, including snacking. Local foods such as millet seeds, kepok banana, and mullet fish have the potential to become snack alternatives in the form of Japisbell snack bars. Objectives: Analyzing organoleptic tests and chemical quality tests on Japisbell snack bars as an alternative snack for diabetes mellitus sufferers. Methods: The experimental research used a Completely Randomized Design (CRD) with 4 treatment formulations and 2 replications. Organoleptic tests were conducted by 60 semi-trained panelists using a hedonic scale. Color testing was also conducted using the CIE Lab system. Chemical quality analysis included GI, fiber, total antioxidants, flavonoids, and zinc. Data processing was analyzed using Kruskal-Wallis and Mann-Whitney. Results: Acceptability based on organoleptic test was found that treatment D, with a composition of 30 gs of millet, 70 g of kepok banana, and 20 g of mullet fish, was categorized as very preferred. Color testing reinforced with the CIE Lab system showed the position of L* 37.8; a* 4.4; b* 12.2, which describes a dark brown color. The selected treatment was examined, then found GI 58.03, fiber 6.67%, flavonoids 9.50 mg/100 g, zinc 4.0 mg/100 g, and total antioxidants 38.89 ppm. Conclusions: Acceptability of Japisbell snack bar formulation D with a composition of 30 g of millet, 70 g of kepok banana and 20 g of mullet with the characteristics of dark brown color, crunchy texture, savory taste and cake aroma with a relatively low GI content, high fiber and flavonoids and zinc, as well as a very strong total antioxidant content so that it has the potential as a snack for people with diabetes mellitus.
Potensi Schotel Jakunre dengan Taste Andaliman Berbahan Pangan Lokal untuk Penderita Diabetes Mellitus: Potential of Schotel Jakunre with Andaliman Taste Made from Local Food Ingredients for Diabetes Mellitus Sufferers Doloksaribu, Bernike; Nasution, Zuraidah; Siahaan, Ginta; Rumida, Rumida; Nugraha, Muhammad Atha
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.371-387

Abstract

Background: In 2021, there were 19.5 million cases of diabetes mellitus, and it is predicted to rise to 28.6 million by 2045. Dietary modifications are necessary to prevent complications or the worsening of diabetes mellitus. An alternative can be using local food ingedients, rich in bioactive compounds and antioxidants, by combining food from job's tears, pumpkin that has been gound, with additional andaliman spices to enhance the flavor, called Schotel Jakunre. Objectives: Knowing the analysis of the physical and chemical quality of Jakunre Schotel as an alternative staple food for diabetes mellitus patients. Methods: The experimental research was conducted using a Completely Randomized Design (CRD) with 2 replications. The physical quality test of Schotel Jakunre products was carried out organoleptically, including texture, taste, aroma, and colour, also using a colour reader with a panel of 60 semi-trained participants. Analysis was done using ANOVA, followed by Duncan's test. The selected Schotel Jakunre formulation was tested for GI levels, total antioxidants, fiber, flavonoids, and zinc. Results: The acceptance test showed that treatment E, consisting of 300 g of jawawut flour, 100 g of pumpkin flour, and 100 g of small shrimp, was selected. Schotel Jakunre had a slightly brownish yellow colour, refreshing aroma, soft texture, and savory taste. Schotel Jakunre contained a GI of 61.52%, total antioxidants of 76.74 mg, fiber 6.67 g, flavonoids 7.75 mg, and zinc 0.3285 mg. Conclusions: Jakunre casserole with characteristics of slightly brownish yellow colour, soft texture and savory taste, as well as the fresh aroma typical of andaliman, contains high total antioxidants, fiber, flavonoids, and zinc. Additionally, it has a relatively low glycemic index, making the Jakunre casserole recommended for diabetes patients.
Co-Authors Akmal, Ahmad RI Angkat, Abdul Hairuddin Bakara, Tiarlince Dini Lestrina Doloksaribu, Bernike Efendi S Nainggolan Effendi Nainggolan, Effendi Emi Inayah Erlina Nasution Erlina Nasution Erlina Nasution, Erlina Farida Farida Ginting, Riska S Hanna Sriyanti Saragih Hardianti, Khanaya Annisa Hutauruk, Grace Natalia Putri Inayah, Emi Karimah, Ummu A Kasmiyeti Kasmiyeti Kasmiyeti, Kasmiyeti Leni Astria Lydia Fanny Mahdiah MAHDIAH Manurung, Aprianti Mincu Manalu Nasution, Zuraidah Ngena Ria Nugraha, Muhammad Atha Panjaitan, Nuriani Pasaribu, Sudana Fatahillah Riris Oppusungu Roy Ferdi Siallagan Rumida, Rumida Rumidah, Rumidah Saskiyanto Manggabarani Sihombing, Loika Sinaga, Surya E P Siregar, Ice Ratnalela Sitepu, Yunki Alwina Br Sitorus, Eunike G Sri Heriyanto Tiar Lince Bakara Tiarlince Bakara Urbanus Sihotang Veronica, Gloria Agustini Yuni Ghretella Agrisalita Sinaga YUSNITA YUSNITA Yusnita Yusnita