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All Journal Journal of Consumer Science Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Amerta Nutrition Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Health and Nutrition Research
Zuraidah Nasution
Department Of Community Nutrition, Faculty Of Medicine And Nutrition, IPB University, Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Kandungan Gizi dan Manfaat Air Kelapa terhadap Metabolisme Diabetes: Kajian Naratif: Nutritional Content and Benefits of Coconut Water for the Diabetes Metabolism: a Narrative Review Jeallyza Muthia Azra; Budi Setiawan; Zuraidah Nasution; Ahmad Sulaeman; Sri Estuningsih
Amerta Nutrition Vol. 7 No. 2 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2.2023.317-325

Abstract

Background: Coconut water is one of the natural food products that is widely available around the world. This commodity provides nutritional content that could increase rehydration status and improve health. The application of coconut water to health, including improving type 2 diabetes metabolism, has gotten research interest in recent years. Objectives: This narrative review paper aimed to summarize several articles about the nutritional content and the mechanism of the potential bioactive component in coconut water to improve type 2 diabetes metabolism. Methods: This study design was a narrative review of several articles from five databases search: PubMed/MEDLINE, Scielo, PsycINFO, Microsoft Academic, and Google Scholar. Discussion: Coconut water includes several biologically active components such as protein, amino acid, fatty acid, mineral, vitamin, and phenolic compounds. The recent discovery of nutrient content, especially antioxidant properties, and arginine in coconut water, signifies a good potential in improving type 2 diabetes mellitus. Antioxidant and arginine altered blood glucose, glycated hemoglobin, serum creatinine, blood urea, albumin, albumin/globulin ratio, liver function enzyme, lipid profile, antioxidant status, and lipid peroxidation without any significant hepatocellular damage. Arginine enhanced the nitric oxide synthase activity in the liver and arginine levels in the plasma. In mammals, the arginine-nitric oxide system, which includes AMPK, cGMP, PGC-1α, and PI3K, can maintain blood glucose homeostasis, increase insulin sensitivity, and prevent diabetes-induced oxidative stress. Conclusion: Coconut water can help to improve metabolism in type 2 diabetes mellitus conditions through antioxidant activity and arginine content.
Antioxidative properties of purple okra (abelmoschus esculentus l. moench) pudding Fadilah, Nadya Rizki; Damayanthi, Evy; Nasution, Zuraidah
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 12 ISSUE 1, 2024
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2024.1(1).19-30

Abstract

ABSTRAK Latar Belakang: Stres oksidatif merupakan gangguan keseimbangan pro-oksidan dan antioksidan dalam tubuh yang dapat mengarah pada perkembangan penyakit tidak menular. Pada kondisi stres oksidatif, antioksidan eksogen yang berasal dari asupan makanan sangat dibutuhkan untuk mempertahankan fungsi seluler. Okra ungu telah banyak diteliti karena senyawa antioksidannya yang melimpah, seperti flavonoid, yang lebih tinggi dibandingkan dengan okra hijau. Komponen bioaktif pada okra ungu dapat dimanfaatkan dalam bentuk pangan fungsional salah satunya puding karena okra menghasilkan mucilago yang dapat berperan sebagai gelling agent dalam memperbaiki tekstur makanan karena memiliki sifat hidrokoloid.Tujuan: Penelitian ini bertujuan untuk mengembangkan puding okra ungu varietas zahira hasil biofortifikasi sebagai pangan fungsional dan menganalisis kandungan zat gizi, sifat antioksidatif, dan karakteristik mikrobiologinya. Metode: Penelitian ini merupakan penelitian eksperimen laboratorium. Pembuatan puding okra ungu menggunakan metode blanching dan perebusan. Metode analisis terdiri dari AOAC, BPOM, dan SNI untuk uji proksimat, DPPH untuk uji aktivitas antioksidan, AlCl3 untuk uji kandungan total flavonoid, dan HPLC untuk uji kandungan kuersetin, serta metode cawan tuang untuk uji mikroba. Hasil: Puding okra ungu memiliki kadar air 92,86 g/100 g, kadar abu 0,4 g/100 g, lemak total <0,02 g/100 g, protein 0,91 g/100 g, karbohidrat 5,84 g/100 g, serta energi 26,98 kkal/100 g. Sifat antioksidatif yang teridentifikasi pada puding okra ungu adalah aktivitas antioksidan sebesar 53,66% inhibisi, total flavonoid 31,66±0,92 mg QE/g ekstrak, dan 1,01±0,04 mg/g ekstrak terduga turunan kuersetin. Karakteristik mikrobiologi puding okra ungu telah memenuhi standar BPOM untuk batas maksimal cemaran mikroba pada pangan olahan. Kesimpulan: Puding okra ungu yang diformulasikan menujukkan potensi sebagai pangan fungsional dengan sifat antioksidatif. KATA KUNCI: antioksidan; kuersetin; pangan fungsional; puding Okra ungu     ABSTRACTBackgrounds: Oxidative stress is a disturbance in the balance of pro-oxidants and antioxidants in the body that can lead to the development of NCDs. In the condition of oxidative stress, exogenous antioxidants coming from dietary intake are needed to maintain cellular function. Purple okra has been widely studied for its abundant antioxidant compounds, such as flavonoids, which were higher compared to green okra. The bioactive components in purple okra can be utilized in the form of functional food, one of which is pudding since it produced mucilage that can act as a gelling agent in improving food texture because it has hydrocolloid properties. Objectives: This study aimed to develop biofortified zahira variety purple okra pudding as a functional food and analyze its nutrient content, antioxidative properties, and microbiological characteristics. Methods: This study was a laboratory experimental study. The making of purple okra pudding used blanching and boiling method. The analysis methods consisted of AOAC, BPOM, and SNI for the proximate test, DPPH for the antioxidant activity test, AlCl3 for the total flavonoid content test, and HPLC for quercetin content, as well as pour plate method for microbial tests.Results: Purple okra pudding has a water content of 92.86 g/100 g, ash of 0.4 g/100 g, total fat of <0.02 g/100 g, protein of 0.91 g/100 g, carbohydrate of 5.84 g/100 g, as well as energy of 26.98 kcal/100 g. Antioxidative properties identified in purple okra pudding were 53.66% inhibition of antioxidant activity, 31.66±0.92 mg QE/g extract of total flavonoid, and 1.01±0.04 mg/g extract of suspected quercetin derivative. Microbiological characteristics of purple okra pudding were in accordance with BPOM standards for maximum limits of processed food microbial contamination.Conclusions: The formulated purple okra pudding showed its potential as a functional food with antioxidative properties. KEYWORDS: antioxidant; functional food; purple okra pudding; quercetin
The effect of soybean substitution with pigeon peas (cajanus cajan) on physical characteristics, antioxidant properties, nutrient content, and sensory characteristics of tempeh Widyastuti, Rini; Setiawan, Budi; Nasution, Zuraidah; Astawan, Made
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 6, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.0(0).%p

Abstract

ABSTRAK Latar Belakang: Kacang gude (Cajanus cajan) memiliki kandungan komponen bioaktif yang tinggi, namun pemanfaatannya dalam produk fermentasi seperti tempe masih terbatas. Tujuan: Penelitian ini bertujuan untuk mengevaluasi pengaruh substitusi kedelai dengan kacang gude terhadap sifat fisik, komponen bioaktif, kandungan gizi, bioaksesibilitas mineral, dan sifat sensori tempe. Metode: Tempe dibuat dengan variasi rasio kacang gude dan kedelai (F1: 60:40, F2: 50:50, F3: 40:60) menggunakan rancangan acak lengkap (RAL) dengan tiga ulangan. Sifat fisik yang dianalisis meliputi pertumbuhan miselium, daya iris, analisis warna dan rendemen. Komponen bioaktif meliputi analisis total kandungan flavonoid, fenolik, serta dengan metode penghambatan DPPH. Kandungan gizi dianalisis yakni kandungan serat total dan kandungan zat besi serta bio aksesibilitasnya. Sifat sensoris tempe dianalisis dengan uji hedonik menggunakan 35 panelis semi terlatih untuk memperoleh formula yang paling banyak disukai. Selanjutnya dilakukan uji deskriptif dengan metode konsensus pada formula terpilih.Hasil:  Semua formula tempe berhasil dikembangkan yang ditunjukkan dengan sifat fisik yang baik, termasuk pertumbuhan miselium, warna putih, dan tekstur yang kompak. Tempe substitusi kacang gude menunjukkan penurunan kecerahan dan  peningkatan daya iris seiring bertambahnya proporsi kacang gude. Selain itu terdapat peningkatan kandungan total flavonoid, fenolik serta antioksidan seiring peningkatan kandungan kacang gude. Analisis kandungan gizi menunjukkan terjadi penurunan signifikan kandungan serat total pada F3 (40:60). Kadar zat besi (Fe) antar formula tidak menunjukkan perbedaan yang signifikan, namun bioaksesibilitas Fe menurun signifikan seiring peningkatan rasio kacang gude. Uji kesukaan menunjukkan penurunan signifikan pada F3 (40:60), sehingga formula F2 (50:50) dipilih untuk uji deskripsi. Tempe substitusi kacang gude segar memiliki aroma fermentasi yang dominan, namun proses penggorengan dapat mengurangi intensitasnya. Kesimpulan: Penelitian ini menunjukkan bahwa substitusi kedelai dengan kacang gude berpotensi meningkatkan nilai fungsional tempe, khususnya potensi antioksidan dengan tetap mempertahankan penerimaan sensori, sehingga berpotensi sebagai bahan alternatif yang dapat dikembangkan pada pembuatan tempe.  KATA KUNCI: antioksidan; fermentasi; kacang gude; kedelai; tempe  ABSTRACTBackground: Pigeon pea (Cajanus cajan) recognized for its high content of bioactive compounds; however, its application in fermented products, such as tempeh, remains underexplored. Objectives: This study aimed to evaluate the impact of substituting soybeans with pigeon peas on the bioactive components, mineral bioaccessibility, and sensory properties of tempeh. Methods: A completely randomized design (CRD) with three replications was employed, using different soybean-to-pigeon pea ratios: F1(60:40), F2(50:50), F3 (40:60).. The physical properties analyzed included mycelial growth, cutting force, color analysis, and yield. Bioactive components evaluated through total phenolic and flavonoid content, and antioxidant activity using the DPPH radical scavenging assay. Nutritional analysis covered total dietary fiber, iron content, and their bioaccessibility. Sensory evaluation involved a hedonic test with 35 semi-trained panelists to determine the most preferred formulation, followed by a descriptive sensory analysis using the consensus method.  Results: All tempeh formulas were successfully developed, exhibiting good physical properties, including mycelium growth, white color, and compact texture. The tempeh samples demonstrated decreased lightness and increased cutting force with the addition of pigeon peas. The results indicated that increasing the proportion of pigeon peas significantly enhanced total antioxidant activity, total phenolic content, and flavonoid levels (p < 0.05). Nutrient analysis showed total fiber content significantly decreased in F3 (40:60). Iron (Fe) levels remained consistent across formulations (8.55 to 8.92 mg/100 g); however, Fe bioaccessibility significantly declined with higher pigeon pea ratios. The acceptance test revealed a notable decrease in acceptability for F3 (40:60), leading to the selection of F2 (50:50) for descriptive analysis.  Fresh tempe substituted pigeon peas exhibited a dominant fermentation aroma, which was subsequently mitigated by the frying process.  Conclusions: These findings suggest that soybean substitution with pigeon peas can enhance the functional value of tempeh, especially its antioxidant potential, without compromising sensory quality, presenting a promising alternative for further tempeh development.  KEYWORD: antioxidants, fermentation, pigeon pea, soybean, tempeh  Article submitted on May 08, 2025; Articles revised on May 26, 2025; Articles received on August 08, 2025; Articles available online on November 28, 2025
Fishbone Flour Derived from Indian Mackerel (Rastrelliger Kanagurta) to Improve the Calcium and Protein Content of Fish Sausage Alvin Wijaya; Deannisa Fajriaty; Zamzahaila Mohd Zin; Zuraidah Nasution
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2026.13.1.22

Abstract

Sausages are widely consumed animal-based food products valued for their convenience and desirable sensory properties. Fish sausages are increasingly popular; however, despite being derived from fish, they often have limited calcium content. This study investigated the effect of incorporating fishbone flour derived from Indian mackerel (Rastrelliger kanagurta) on the protein and calcium content of fish sausages. Fishbone flour was produced via acid extraction and incorporated into sausage formulations containing 100 g of fish meat, with three levels of addition: 0, 2.5, and 5 g. The optimal formulation was determined based on sensory evaluation, physical characteristics, and nutrient composition analysis. The results indicated that the formulation containing 2.5 g of fishbone flour provided the best overall quality and acceptability. This sausage formulation contained 64.24 g of moisture, 1.97 g of ash, 13.04 g of protein, 3.96 g of fat, 16.80 g of carbohydrates, and 165.19 mg of calcium per 100 g of product. A typical serving size equivalent to two sausages provides approximately 93 kcal. The addition of fishbone flour significantly increased the calcium content without compromising sensory quality. The resulting mackerel sausage formulation can potentially meet the nutritional criteria for labeling as a source of protein and calcium. These findings demonstrate the potential of fishbone flour from Indian mackerel as a functional ingredient to improve the nutritional value of fish-based processed products while promoting the utilization of fish processing by-products.
Phytochemical evaluation and antidiabetic potential (In silico) of corn silk (Zea mays L.) and jasmine (Jasminum sambac) Bohari Bohari; Rimbawan Rimbawan; Zuraidah Nasution; Ekowati Handharyani
AcTion: Aceh Nutrition Journal Vol 10, No 4 (2025): December
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.v10i4.2931

Abstract

Diabetes mellitus is a significant global health challenge, necessitating the exploration of novel therapeutics from natural sources for its treatment. This study aimed to identify the bioactive compounds in a combinatorial methanolic extract of corn silk (Zea mays L.) and jasmine flowers (Jasminum sambac) and predict their antidiabetic potential. The extract was analyzed using Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS). The identified compounds were evaluated in silico via molecular docking simulations against key antidiabetic protein targets: Glucagon-Like Peptide 1 (GLP-1), Insulin-like Growth Factor 1 (IGF-1), Glucose Transporter 4 (GLUT4), alpha-glucosidase, and superoxide dismutase (SOD). The analysis focused on the binding energy (ΔG). A total of 44 metabolites were identified in this study. Molecular docking results indicated that rothindin exhibited the highest binding affinity for GLUT4, with a binding energy of -9.9 kcal/mol. Rothindin and Chlorogenic Acid also showed significant potential as modulators of GLUT4 and α-glucosidase, respectively. In conclusion, the combined extract contains bioactive compounds, particularly roxindin and chlorogenic acid, which demonstrate significant in silico potential as antidiabetic agents.
Nutrition Information and Health Message on Sugar, Salt, and Fat Content on Ready-to-Serve Food Products in Indonesia: An Examination of Consumer and Producer Perspectives Zuraidah Nasution; Rimbawan Rimbawan; Deannisa Fajriaty; Syifa Qolbiyah Nasir; Aang Sutrisna; Eny Kurnia Sari; Eva Susanti
Journal of Consumer Sciences Vol. 9 No. 3 (2024): Journal of Consumer Sciences
Publisher : Department of Family and Consumer Sciences, Faculty of Social and Human Ecology, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jcs.9.3.451-475

Abstract

The popularity of ready-to-serve foods has increased in Indonesia, particularly among busy consumers with limited time for cooking at home. However, the consumption of ready-to-serve foods high in sugar, salt, and fat (SSF) has prompted concerns regarding their potential adverse health impacts when consumed excessively. The present study aimed to investigate consumers’ behavior and perception regarding the purchase of ready-to-serve foods and the practice of food producers in providing these products. The study employed a structured questionnaire involving 100 consumers selected based on purposive sampling. Additionally, focus group discussions were conducted with 80 ready-to-serve food producers across five Indonesian cities using a cross-sectional research design. The data analysis, conducted using binary logistics, yielded significant findings regarding the relationship between consumers’ income and their purchase decisions regarding ready-to-serve food. This study revealed that price (42%), taste (31%), and accessibility (23%) were the primary factors influencing consumers’ food choices. However, it also indicated that nutrition and health aspects received inadequate attention from consumers, which is a cause for concern. Concurrently, the producers who participated in this study indicated that they prioritize sanitation and hygiene (53.8%) in their food production, citing regulatory requirements as the primary driver of this practice. It is regrettable that the majority of the producers (92.5%) lacked information regarding the nutrition content of their products. Moreover, they did not actively contribute (2%-11%) to controlling SSF levels except to respond to consumers’ demands. These findings underscore the necessity for enhanced awareness campaigns and implementation strategies involving all stakeholders to promote healthier, ready-to-serve foods. The implications of these findings for future policy and practice are significant, highlighting the need for a more comprehensive approach to nutrition education and labeling in the ready-to-serve food industry in Indonesia.
Global Knowledge Structure and Research Fronts of Kaempferol in Antidiabetic Studies: A Bibliometric and Science Mapping Analysis Fathimah Fathimah; Katrin Roosita; Budi Setiawan; Zuraidah Nasution; Mohamad Rafi
Journal of Health and Nutrition Research Vol. 5 No. 2 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i2.1106

Abstract

Kaempferol, a widely distributed natural flavonoid, is increasingly studied for its antidiabetic properties. However, a comprehensive bibliometric analysis mapping the global research landscape of this field is currently lacking. This study aims to map research trends, collaborations, and the thematic evolution of kaempferol in diabetes-related studies from 2000 to 2025, while identifying emerging hotspots such as nutrigenomics and metabolomics. A total of 700 scientific documents were retrieved from the Scopus database. Bibliometric indicators and science mapping techniques—utilizing VOSviewer and Biblioshiny (RStudio)—were employed to analyze keyword co-occurrence networks, thematic evolution, and research dynamics. The field demonstrated a 19.5% average annual growth rate, encompassing 265 journals and 4,089 authors, reflecting a highly collaborative global environment. Thematic evolution revealed a distinct shift from early foundational studies on antioxidant activity and enzyme inhibition toward current research emphasizing molecular docking, gene modulation, and metabolic profiling. Recently, nutrigenomics and metabolomics have emerged as prominent focus areas. This bibliometric analysis provides a quantitative overview of the research landscape surrounding kaempferol and diabetes. The findings highlight an ongoing transition toward integrative, omics-based strategies, offering a structured foundation to guide future mechanistic and translational investigations.
Co-Authors Aang Sutrisna Ahmad Sulaeman Alvin Wijaya Bohari Bohari Deannisa Fajriaty Deannisa Fajriaty Ekowati Handharyani Eny Kurnia Sari Eva Susanti Evy Damayanthi Fadilah, Nadya Rizki Fathimah Fathimah Jeallyza Muthia Azra Katrin Roosita MADE ASTAWAN Mohamad Rafi Rimbawan Rimbawan Setiawan, Budi Sri Estuningsih Syifa Qolbiyah Nasir Widyastuti, Rini Zamzahaila Mohd Zin