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All Journal Jurnal Riset Gizi Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya AcTion: Aceh Nutrition Journal Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Health and Nutrition Research Jurnal Riset Gizi Jurnal Riset Gizi
Dyah Nur Subandriani, Dyah Nur
Dosen Prodi D IV Gizi Jurusan Gizi Poltekkes Semarang
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Formulasi Biskuit Substitusi Tepung Kacang Kedelai Dan Tepung Tomat Tinggi Kalium Dan Serat Sebagai Alternatif Makanan Selingan PenderitaHipertensi Fadil Baraja, Hilda Fuad; Fitriani, Fitriani; Rahayuni, Arintina; Subandriani, Dyah Nur; DP, Estuasih
JURNAL RISET GIZI Vol. 11 No. 1 (2023): Mei 2023
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v11i1.10781

Abstract

Latar Belakang : Biskuit merupakan makanan ringan yang banyak dikonsumsi oleh masyarakat pada semua kelompok umur. Namun, belum ada biskuit di pasaran yang mengandung potasium dan serat tinggi yang baik untuk penderita hipertensi. Sehingga pada penelitian ini dibuat produk biskuit yang disubstitusi dengan makanan tinggi kalium dan serat berupa tepung kedelai dan tepung tomat untuk membantu menurunkan tekanan darah.Tujuan : Mengetahui pengaruh substitusi bahan pangan tinggi kalium dan serat berupa tepung kedelai dan tepung tomat pada biskuit terhadap kandungan kalium, kadar serat, kadar air, dan karakteristik sensorik.Metode : Penelitian ini merupakan penelitian eksperimental dengan 4 perlakuan, terdapat 3 formulasi dan 1 kontrol. Penelitian ini menguji kadar kalium, kandungan serat, kadar air, dan karakteristik sensorik. Uji kalium dengan metode AAS, uji serat dan air dengan metode gravimetri, dan uji karakteristik sensori dengan uji deskriptif. Data uji kalium, serat, dan air dianalisis secara statistik dimulai dengan uji normalitas Shapiro Wilk, uji beda ANOVA, uji lanjutan Tukey, dan uji efek Regresi Linier.Hasil : Formulasi terbaik yang dihasilkan adalah formulasi C (10:80:10) karena kandungan air terendah (8,9 g%), tinggi kalium (61,3 mg%) dan tinggi serat (6,81 g%). Uji karakteristik sensori menghasilkan formulasi C yang mempunyai warna dan tekstur paling mendekati kontrol.Kesimpulan: Formulasi yang dianjurkan adalah formulasi C (10:80:10) dengan pemberian 100 gram berisi 8 biskuit. Formula ini masih perlu dilakukan peningkatan kualitas rasa dan aroma agar hasil lebih baik.
Dietary Approaches to Stop Hypertension (DASH) Intervention and Nutrition Education in A Patient With Hypertension: A Case Report Nur Azizah, Latifah Ratna; Subandriani, Dyah Nur
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 9 No. 2 (2025)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2025.9.2.29035

Abstract

Hypertension is a leading cause of mortality worldwide. The Dietary Approaches to Stop Hypertension (DASH) diet is a recommended nutritional intervention to help control blood pressure through sodium restriction and increased intake of potassium, fiber, fruits, and vegetables. This case report aimed to describe the implementation of a DASH diet intervention combined with nutrition education in a hypertensive patient. A 59-year-old female client with a history of hypertension and obesity (BMI 35.6 kg/m²) presented with a baseline blood pressure of 151/92 mmHg and an unbalanced dietary pattern. Nutritional assessment identified excessive energy and sodium intake, as well as inadequate fruit consumption. The intervention consisted of a hypocaloric DASH diet with a 500-kcal energy deficit and high-fiber menu modification, implemented over a short intervention period of five days, accompanied by nutrition education using leaflet media. Following the intervention, blood pressure decreased from 151/92 mmHg to 123/83 mmHg, while body weight slightly decreased from 84.4 kg to 84.1 kg. In addition, the nutrition knowledge score improved from 60 to 90. Although the intervention duration was short, these changes indicate a positive short-term response to the DASH diet and nutrition education. In conclusion, a short-term DASH diet intervention combined with nutrition education may provide preliminary benefits in improving blood pressure, dietary behavior, and nutrition knowledge in hypertensive patients. However, longer-term interventions are required to confirm sustained clinical effects.
Development and Evaluation of Local Snack-Based Complementary Foods for Toddlers Aged 12–23 Months: Nutritional Adequacy, Acceptability, and Cost Feasibility Sunarto, Sunarto; Pertiwi, Estuasih Dyah; Subandriani, Dyah Nur; Fitriyanti, Addina Rizky; Ismawanti, Zuhria; Muhlihsoh, Arwin; Assidhiq, Mohamad Reza
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.v5i1.768

Abstract

Screening data from 412 toddlers in the Tlogosari Wetan Community Health Center area in 2024 revealed a 9.7% prevalence of wasting, with 45% of cases occurring in children aged 12–23 months. Furthermore, 47.5% of toddlers in local supplementary feeding programs did not consume their full portions, primarily due to limited flavor variety and poor taste acceptability. This study aimed to develop and evaluate the nutritional adequacy, sensory acceptability, and cost feasibility of local snack-based complementary foods (CF) for toddlers aged 12–23 months. A five-stage Research and Development (R&D) design was employed, encompassing preliminary research, planning, product development, expert testing, and field testing. Sensory evaluation was conducted by six expert panelists using hedonic and hedonic quality tests. Field trials involved 26 toddlers to assess acceptance using the Comstock method for food residue analysis. Data were analyzed using Repeated Measures ANOVA and Fisher’s Exact tests. Six CF menus were successfully developed, all meeting national nutritional standards, with an energy content of 229–275 kcal, protein 9–11.3 g, fat 11.2–17.2 g, and a protein-energy ratio (PER) of 13.8–16.4%. The "Finger Rice Stick & Tempe Pudding" menu achieved the highest hedonic score for texture and overall preference (p = 0.009). Toddler acceptance reached 87.2%, with intake levels ranging from 58.9% to 81.3% for energy and protein. Cost analysis indicated the products were affordable, with production costs ranging from IDR 4,330 to IDR 8,417 per menu. The developed local snack-based complementary foods are nutritionally adequate, organoleptically acceptable, and economically feasible. These findings suggest their potential for integration into community-level nutrition programs to support stunting and wasting prevention efforts
Co-Authors Ana Yuliah Rahmawati, Ana Yuliah Apriliyanti, Devi Arintina Rahayuni Arolyumna, Anna Arwin Muhlishoh Assidhiq, Mohamad Reza Assidhiq, Mohammad Reza Cahyo Hunandar, Cahyo DP, Estuasih Estuasih Dyah Pertiwi, Estuasih Dyah Fadil Baraja, Hilda Fuad Farihatin, Anis Febianti, Dini Fitriani Fitriani Fitriani Fitriyanti, Addina Rizky Heni Hendriyani Ihsani, Arina Nurul Ismawanti, Zuhria khusnul khotimah Kun Aristiati Susiloretni Kusuma, Lia Camelia Maulany Retno Herawati, Maulany Retno Muhlihsoh, Arwin Noviardhi, Astidio Nur Azizah, Latifah Ratna Pranawinarni, Ratih Purwo Hadi Sutini, Purwo Hadi Rahayuni, Arinthina Setyo Prihatin, Setyo Sugiyono, Lynda Puspita Sunarto Sunarto Tutik Wahyuni Wiwik Wijaningsih Yuwono Setiadi, Yuwono