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All Journal Poltekita : Jurnal Ilmu Kesehatan Journal of Tropical AgriFood Jurnal Promotif Preventif Jurnal Abdi Mas Adzkia Jurnal EduHealth Batara Wisnu : Indonesian Journal of Community Services Jurnal Ilmiah Pangan Halal Jurnal Kesehatan Mahardika
Titik Dwi Noviati
ITSK Sugeng Hartono
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Dentistry Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Formulasi dan Karakterisasi Tepung Komposit Berbahan Lokal Kaya Gizi untuk Diversifikasi Pangan dan Pencegahan Stunting: The Formulation and Characterization of Nutrient-Dense Composite Flour from Local Ingredients to Support Food Diversification and Stunting Prevention Ridha, Alfan; Noviati, Titik Dwi; Ma’arif, Mohammad Zainul; Fatihah, Nandine Hanifa
Jurnal Ilmiah Pangan Halal Vol. 7 No. 3 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i3.21764

Abstract

Stunting remains a major chronic nutritional problem in Indonesia, affecting growth, cognitive development, and long-term productivity. One of the preventive efforts is the innovation of nutrient-dense local food products. This study aimed to develop composite flour based on soybean (Glycine max L.), white sweet potato (Ipomoea batatas L.), and carrot (Daucus carota subsp. sativus) as an alternative food ingredient to support food diversification and stunting prevention. A true experimental design with five replications was used, including the analysis of protein, ash, and moisture contents, as well as physical observations compared with wheat flour as a control. The results showed that the composite flour had higher protein content (11.68 ± 0.23 vs. 4.08 ± 0.11), higher ash content (4.73 ± 0.11 vs. 4.13 ± 0.46), and lower moisture content (0.64 ± 0.02 vs. 11.8 ± 0.41) than wheat flour (p < 0.001). Physically, the composite flour appeared cream-yellow due to β-carotene pigments from carrots, with a normal odor and powdery texture that met the Indonesian National Standard (SNI 3751:2009). This composite flour shows potential as a nutrient-dense, locally sourced food ingredient that supports food diversification, accelerates stunting reduction, and contributes to the development of high-quality, competitive halal food products.
Pengaruh pemberian tepung Yakon (Smallanthus sonchifolius) terhadap profil glukosa darah pada tikus model diabetes Renowening, Yuniars; Noviati, Titik Dwi; Ridho, Muhammad Rosyid
Journal of Tropical AgriFood Volume 7 Nomor 2, Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.2.2025.23845.142-147

Abstract

Diabetes melitus merupakan penyakit metabolik dengan prevalensi meningkat dan menimbulkan komplikasi serius. Pengelolaan diabetes tidak hanya mengandalkan terapi farmakologis, tetapi memerlukan pendekatan pangan fungsional. Yakon (Smallanthus sonchifolius) merupakan sumber fruktooligosakarida (FOS), inulin, dan polifenol yang berperan dalam modulasi metabolisme glukosa, sensitivitas insulin, serta perlindungan terhadap stres oksidatif. Penelitian ini bertujuan mengevaluasi pengaruh tepung yakon terhadap profil glukosa darah pada tikus model diabetes. Desain penelitian menggunakan pre-test and post-test control group dengan 30 tikus Wistar yang dibagi dalam enam kelompok: normal, kontrol negatif, kontrol positif (glibenklamid), dan tiga kelompok perlakuan dengan dosis tepung yakon berbeda. Induksi diabetes dilakukan dengan streptozotocin dan nikotinamid, dilanjutkan intervensi tepung yakon selama 14 hari. Hasil menunjukkan kelompok perlakuan mengalami penurunan nyata kadar glukosa darah puasa dibandingkan kontrol negatif (p<0,05), dengan efek terbesar pada dosis 2 g / kg BB. Pemberian tepung yakon membantu mempertahankan berat badan tikus lebih stabil dibandingkan kontrol negatif. Mekanisme yang mendasari adalah fermentasi FOS menghasilkan short-chain fatty acids (SCFA) serta meningkatkan sekresi GLP-1. Simpulan penelitian ini adalah tepung yakon berpotensi sebagai intervensi nutraseutikal dalam pengelolaan diabetes melitus.
Co-Authors Ahmad Aufar Ribhi Alfan Ridha Amirah, Asriwati Etik Sulistyorini Etik Sulistyorini, Etik Fatihah, Nandine Hanifa Himmatunisa Mahmudah Himmatunnisak Mahmudah Himmatunnisak Mahmudah Ma'arif, Mohammad Zainul Maharani, Puan Mahmudah, Himmatunnisak Ma’arif, Mohammad Zainul Mohammad Zainul Ma'arif Mohammad Zainul Ma'arif Mohammad Zainul Maarif Mohammad Zainul Maarif Muhammad Rosyid Ridho Muhammad Zainul Maarif Palupi, Fitria Hayu Renowening, Yuniars Ridha, Alfan Rosmauli Jerimia Fitriani1 Jerimia Fitriani Suharto, Teguh Ulaa, Mar'atun Yuniars Renowening