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All Journal Jurnal Riset Gizi JOIV : International Journal on Informatics Visualization Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi dan Pangan Soedirman (JGPS) Empowerment : Jurnal Pengabdian Masyarakat Amerta Nutrition ScientiCO : Computer Science and Informatics Journal Placentum: Jurnal Ilmiah Kesehatan dan Aplikasinya Budimas : Jurnal Pengabdian Masyarakat Jurnal Sains Komputer dan Teknologi Informasi Jurnal Peduli Masyarakat Journal SAGO Gizi dan Kesehatan Jurnal Kesehatan Tambusai Jurnal Locus Penelitian dan Pengabdian Prosiding University Research Colloquium Jurnal Pengabdian Harapan Bangsa Kapuas Jurnal Riset Gizi Indonesian Journal of Biology Education Tadulako Science and Technology Journal Journal of Economic and Bussiness Retail Journal of Economy Business Development Jurnal Riset Gizi
Dewi Kusumawati, Dewi
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PURPLE SWEET POTATO AND KIDNEY BEAN FLOUR PIE AS A HIGH FIBER SNACK FOR TYPE 2 DIABETES MELLITUS PATIENTS Ma'rifah, Bahriyatul; Sugiarto, Ika Hikmah Maharani; Kusumawati, Dewi
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.12714

Abstract

Type 2 diabetes melitus (DM) is disorder of insulin secretion, decreased insulin action,or both, which cause elevated blood glucose level. Purple sweet potato flour and kidney bean flour contain high dietary fiber which can help control blood glucose level. This research aimed to determine the effect of different ratios of purple sweet potato flour and kidney bean flour on the pie’s organoleptik properties and nutrient content as a high fiber alternative snack for patients with type-2 DM. This experimental study employed a Completely Randomized Design (CRD) with 3 treatments of flour ratios F1 (60%: 40%), F2 (70%: 30%), and F3 (80%: 20%) with 2 repetitions. Data on nutrient content were analyzed using ANOVA and Duncan’s test, while organoleptic properties were analyzed using Kruskal-Wallis and Man-Whitney tests. The selection of the formulation used the Exponential Comparison Method (ECM). The results were significant effect on nutrient content pie and hedonic organoleptic properties of aroma parameters pie. The F3 selected formulation had nutrient content of water content 35.25%, ash 1.69%, protein 8.25%, fat 10.54%, carbohydrate 44.28%, and dietary fibre 15.15%. Pie serving (84g/3 pcs) contributed 10-15% of the RDA for with type 2 diabetes melitus patient. The pie can be claimed to be high in dietary fiber with a Nutrition Label Reference of 50.5%.
Formulation of biscuits made from red rice bran, mocaf flour, and pumpkin seeds enriched with inulin as an alternative functional food for patients with type 2 diabetes mellitus Ma'rifah, Bahriyatul; Kusumawati, Dewi; Wardani, Dyah Ayu Kusuma
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.2025.13(6).407-420

Abstract

 ABSTRAK Latar Belakang: DM Tipe 2 merupakan gangguan metabolik yang ditandai hiperglikemia akibat penurunan sekresi insulin oleh sel β-pankreas. Upaya pengendaliannya dilakukan melalui pengaturan pola makan. Biskuit berbahan bekatul beras merah, tepung mocaf, dan biji labu kuning yang diperkaya inulin berpotensi sebagai camilan alternatif bagi penderita DM Tipe 2.Tujuan: Penelitian ini bertujuan menganalisis karakteristik organoleptik serta kandungan gizi biskuit berbasis bekatul beras merah, mocaf, dan biji labu kuning dengan penambahan inulin, meliputi kadar air, abu, protein, lemak, karbohidrat, antioksidan, gula reduksi, serat pangan, pati total, amilosa, amilopektin, pati resisten, indeks glikemik, dan beban glikemik.Metode: Penelitian menggunakan rancangan acak lengkap dengan tiga ulangan dan empat formulasi perbandingan bekatul beras merah dan mocaf, yaitu F1(30%:70%), F2(40%:60%), F3(50%:50%), dan F4(60%:40%). Uji organoleptik dianalisis menggunakan Kruskal-Wallis dan Mann-Whitney, sedangkan kandungan gizi menggunakan ANOVA dan Duncan.Hasil: Hasil penelitian menunjukkan bahwa terdapat perbedaan nyata pada mutu hedonik (warna, tekstur, rasa pahit) dan kandungan gizi, kecuali gula reduksi. Kadar air 11,48–13,58%, abu 3,30–4,78%, lemak 18,69–21,19%, protein 12,49–15,27%, karbohidrat 47,14–53,92%, antioksidan 16,4–41,89%, gula reduksi 2,76–3,14%, serat pangan total 1,19–3,56%, pati total 35,03–40,42%, amilosa 8,76–9,76%, amilopektin 26,26–30,66%, pati resisten 0,81–2,60%, indeks glikemik 27,46–84,14. Formulasi terbaik adalah F3 (50% bekatul beras merah:50% mocaf) dengan beban glikemik 1,64–9,81 per takaran saji (10–60 g) dengan kategori rendah.Kesimpulan: Biskuit berbahan bekatul beras merah, mocaf, dan biji labu dengan inulin memiliki indeks dan beban glikemik rendah, sehingga berpotensi diaplikasikan sebagai camilan sehat bagi penderita DMT2. KATA KUNCI: bekatul beras merah; biji labu kuning; biskuit; diabetes mellitus tipe 2; tepung mocaf ABSTRACTBackground: Type 2 DM is a metabolic disorder marked by hyperglycemia due to reduced insulin secretion from pancreatic β-cells. Dietary management is essential to control blood glucose levels. Biscuits made from red rice bran, mocaf, and pumpkin seeds enriched with inulin are proposed as an alternative snack for individuals with T2DM.Objectives: This study aimed to analyze organoleptic and nutrient content of biscuits formulated with red rice bran, mocaf, and pumpkin seeds enriched with inulin, including moisture, ash, protein, fat, carbohydrates, antioxidants, reducing sugars, dietary fiber, resistant starch, glycemic index, and glycemic load.Methods: Completely randomized design (CRD) with three replications was applied. Four formulations of red rice bran and mocaf were tested: F1(30%:70%), F2(40%:60%), F3(50%:50%), and F4(60%:40%). Organoleptic were assessed using Kruskal-Wallis and Mann-Whitney tests, while nutrient content was analyzed by ANOVA and Duncan’s test.Results: The study revealed significant differences in hedonic quality tests for color, texture, bitter taste, and nutritional content, except for reducing sugars. Nutrient values ranged as follows: moisture 11.48–13.58%, ash 3.30–4.78%, fat 18.69–21.19%, protein 12.49–15.27%, carbohydrates 47.14–53.92%, antioxidants 16.4–41.89%, reducing sugars 2.76–3.14%, total dietary fiber 1.19–3.56%, starch 35.03–40.42%, amylose 8.76–9.76%, amylopectin 26.26–30.66%, resistant starch 0.81–2.60%, and GI 27.46–84.14. The selected formulation F3(50%:50%), with GL values of 1.64–9.81 per 10–60 g serving, classified as low.Conclusions: Biscuits formulated with red rice bran, mocaf flour, and pumpkin seeds enriched with inulin may be a potential snack for patient with T2DM. KEYWORD: biscuits; mocaf flour; pumpkin seeds; red rice bran; type 2 diabetes mellitusArticle submitted on December 29, 2024; Articles revised on March 05, 2025; Articles received on August 19, 2025; Articles available online on November 28, 2025
Efficacy of Soy Milk and Moringa Jelly Drink as a Nutritional Supplement for Enhancing Hemoglobin Levels in Postpartum Mothers Prastyoningsih, Aris; Noor, Frieda Ani; Rohmah, Amrina Nur; Kusumawati, Dewi
Placentum: Jurnal Ilmiah Kesehatan dan Aplikasinya Vol 14, No 1 (2026): February
Publisher : Program Studi Kebidanan Fakultas Kedokteran Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/placentum.v14i1.108631

Abstract

Background: Postpartum anemia is a condition with hemoglobin (Hb) levels <12 g/dL, which has a serious impact on the health of mothers and babies, increasing the risk of complications such as infection, postpartum hemorrhage, impaired breast milk production, anemia in infants, and delayed growth and development. Soy milk is a plant-based nutrient source rich in protein, iron, carbohydrates, healthy fats, fiber, and isoflavones, which play a role in hemoglobin synthesis and iron absorption. Moringa (Moringa oleifera) leaf extract also contains iron, vitamin C, protein, essential amino acids, as well as vitamin B complex and folate that support erythropoiesis.Methods: This study employed a one-group pretest posttest design, conducted at PMB Wulan from January to March 2025, involving a population of all postpartum women in the PMB Wulan work area (n = 20). The intervention was provided in the form of 250 ml of Soy Milk and Moringa Jelly Drink per day for 14 consecutive days.Results: The results showed a significant increase in Hb levels after the intervention, as determined by the Wilcoxon Signed Ranks Test (p = 0.003). The average Hb level increased from 9.505 g/dL to 10.525 g/dL, with an average change (delta) of 3.45. A total of 65% of respondents experienced an increase in Hb levels, 10% did not change, and 25% experienced a decrease.Conclusion: Consuming Soy Moringa Jelly Drink has the potential to be an alternative nutritional intervention to help increase hemoglobin levels.
Co-Authors Abda Abda Agnes Sri Harti Aini, Zahro Qurrotul Al Ghifari, Muhammad Ghifar Amil Ahmad Ilham Amrina Nur Rohmah Andani Achmad Ardiyati, Rizka Ayu Arwin Muhlishoh Astuti, Erna Tri Budi Prasetyo Burhanuddin Burhanuddin Dwiyana Silolongan, Grace Erga Yuhandra Farid Mudlofar Fitriyanti Andi Masse Frieda Ani Noor Grace , Diana Grace, Diana Handayani, Siti Dyah HARTATI Hylda Khairah Putri, Hylda Khairah Indanah Ingrid Nurtanio irsan, Irmawati Jumarding, Ahmad Khoirunnisa, Rissa Kusumawati Dwiningsih Ma'rifah, Bahriyatul maria, Diana Grace Masse, Burhanuddin Andi Ma’rifah, Bahriyatul Mega Safinaz, Cindy Luthfian Ayu Mohammad Mohammad Mushlihoh, Arwin Nurfahma, Nurfahma Nurhayati Nurpajar, Shefiyana Nurul Hidayat Palipada Palisuri, Palipada Prastyoningsih, Aris Purbowati, P Rasmita Ngemba, Hajra Rasyid, Rizandi Rifai, Iman Jalaludin Rose, Sophia Rusydi, Muh Saelan, Saelan Safitri, Anisa Nur Sarmila, Sarmila Selma Avianty Septiani, S Shilman, M. Idham Siti Rahmawati SRI RAHAYU Sri Warastuti, Sri Sugiarto, Ika Hikmah Maharani Surya, Nella Tri Susilawati, Susilawati Suwari Akhmaddhian Umi Faridah Wahab, Darto Wardani, Dyah Ayu Kusuma