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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 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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PREDIKSI KETEPATAN WAKTU KELULUSAN MAHASISWA DI UNIVERSITAS ISLAM NEGERI DATOKARAMA PALU MENGGUNAKAN ALGORITMA K-NEAREST NEIGHBOR : Prediction of the Timeliness of Graduation for Students at Datokarama State Islamic University, Palu Using K-Nearest Neighbor Algorithm Masse, Burhanuddin Andi; Rasyid, Rizandi; irsan, Irmawati; Masse, Fitriyanti Andi; Grace, Diana; Kusumawati, Dewi
Jurnal Sains Komputer dan Teknologi Informasi Vol. 7 No. 1 (2024): Jurnal Sains Komputer dan Teknologi Informasi
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/jsakti.v7i1.8433

Abstract

Setiap Tahun ajaran baru jumlah mahasiswa baru semakin bertambah, tetapi tidak semua mahasiswa dapat menyelesaikan masa studinya dengan tepat waktu. Penelitian ini menggunakan metode kuantitatif dapat menginvestigasi sistematika terhadap fenomena dengan mengumpulkan data untuk kemudian diukur dengan teknik statistik atau komputasi. Tipe penelitian menggunakan tipe penelitian prediktif dikarena penelitian ini memprediksikan atau memperkirakan apa yang terjadi pada saat yang akan datang berdasarkan hasil analisis atau data yang ada saat ini. Jenis pengumpulan data menggunakan metode dokumentasi dan menggunakan metode pengembangan sistem prototyping. Hasil yang didapatkan dari penelitian ini bahwa dengan menggunakan split validation dari dua angkatan yang di hitung mendapatkan nilai akurasi sebesar 88%, sedangkan saat menggunakan cross validation dari dua angkatan yang telah hitung mendapatkan hasil yang berbeda, yaitu mendapatkan akurasi sebesar 93% pada angkatan 2015 sedangkan pada angkatan 2017 mendapatkan akurasi sebesar 86%. Dikarenakan pada penelitian kali ini data yang didapatkan terbatas maka split validation adalah pilihan yang terbaik walaupun hanya mendapat nilai akurasi hanya sebesar 88% tetapi memiliki hasil yang lebih stabil.
Hubungan status antropometri dan kebiasaan olahraga dengan kadar gula darah pada pasien diabetes melitus tipe 2 di RSUD Dr. Moewardi Mega Safinaz, Cindy Luthfian Ayu; Mushlihoh, Arwin; Kusumawati, Dewi
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 3 (2025): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i3.2119

Abstract

Background: Type 2 Diabetes Mellitus (T2DM) is a metabolic syndrome disease characterized by high blood sugar levels influenced by obesity and physical inactivity.  Body mass index (BMI), waist circumference, waist-to-height ratio (WtHR) and neck circumference are proven to detect central obesity. Good exercise habits can control blood sugar levels.Objective: to determine the assosiation between anthropometric status (BMI, waist circumference, WtHR, neck circumference) and exercise habits with blood sugar levels in T2DM patients.Methods: This study is a quantitative observational study with a cross sectional design in 102 T2DM patients  internal medicine polyclinic at Dr. Moewardi Hospital through purposive sampling. Anthropometric status data were collected by direct measurement, exercise habits were measured using Baecke's exercise habits questionnaire, and blood sugar level data were obtained from patient medical records. The correlation test used the spearman test with a 95% confidence level. Multivariate test using multiple linear regression.Results: There was no assosiation between BMI, neck circumference and fasting blood sugar levels ( p=0,153; p=0,179). There is a significant assosiation between waist circumference, WtHR, exercise habits with fasting blood sugar levels (p=0,004; p=0,003; p=0,000). Waist circumference, WtHR and exercise habits have a significant effect on fasting blood sugar levels (p=0,001).Conclusion: There is a significant assosiation between waist circumference, WtHR and exercise habits on fasting blood sugar levels, while BMI is not significant.
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
Co-Authors Abda Abda Agnes Sri Harti Agus Setiawan Aini, Zahro Qurrotul Al Ghifari, Muhammad Ghifar Amil Ahmad Ilham Andani Achmad Ardiyati, Rizka Ayu Arwin Muhlishoh Astuti, Erna Tri Budi Prasetyo Burhanuddin Burhanuddin Dwiyana Silolongan, Grace Erga Yuhandra Farid Mudlofar Fitriyanti Andi Masse 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 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