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All Journal Health Notions Jurnal Ilmu Gizi : Journal of Nutrition Science Jurnal Riset Kesehatan Poltekkes Depkes Bandung Jurnal Gizi dan Dietetik Jurnal Pengabdian Masyarakat Kesehatan Indonesia Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Yenny Moviana, Yenny
Poltekkes Kemenkes Bandung
Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Dentistry Education Energy Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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PENGEMBANGAN FORMULA ENTERAL “NUTRIGRAIN” BERBASIS TEPUNG MULTIGRAIN BAGI PASIEN DIABETES MELITUS Meila Asty, Milla; Gumilar, Mulus; Isdiany, Nitta; Moviana, Yenny
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.3254

Abstract

Enteral feeding is a nutritional therapy given to unconscious patients or dysphagia. Nutrigrain is a powder enteral formula based on multigrain flour (soybean, mung bean, brown rice, hanjeli, and sesame) as a source of protein with complex carbohydrates, antioxidants, and fiber to control blood sugar. The purpose of this study was to determine the effect of legume (soybean and mung bean) and cereal (brown rice, hanjeli, and sesame) formulations on the quality of enteral formula. The design of this study was an experiment involving 30 moderately trained panelists on organoleptic testing. The data normality test used Shapiro-Wilk, and the result was that the data was not normally distributed, so the data analysis used the Kruskal-Wallis test. Statistical testing shows that there was an effect of legume and cereal formulations on the quality of enteral formula from the aspects of taste (p=0.002), aroma (p=0.020), and consistency (p=0.023). The aspects of color (p=0.06) and overall (p=0.068) showed no effect of different formulations. The second formula (50% legumes: 50% cereals) was the best formula with an average hedonic score of 6.0. The laboratory test results show energy 268 kcal, calorie density of 1,3 kcal/ml, protein 12,19 grams, fat 6,97 grams, carbohydrates 39,18 grams, fiber 5,19 grams, and antioxidant activity (IC50) 1609,11 ppm per serving. The flow-ability test result is 0,10 ml/second. Nutrigrain product price per serving size is Rp. 13,873,-. Microbiological testing and product shelf life in the laboratory are recommended and need a reformulation to increase antioxidant activity. Key words: diabetes mellitus, enteral formula, multigrain, antioxidant activity
Development of V-Chata Enteral Formula Based on Mung Bean Flour (Vigna Radiata) and Yellow Pumpkin Flour (Cucurbita Moschata) for Type 2 Diabetes Mellitus Patients Damayanti, Risya; Moviana, Yenny; Pusparini, Pusparini; Gumilar, Mulus; Purba, Jedya Lucas. A.
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.3303

Abstract

Nutrition therapy for diabetes mellitus uses enteral nutrition (orally or using a tube) or parenteral nutrition according to the patient's condition. Enteral formulas generally use commercial products that are relatively expensive. The development of V-Chata is expected to be an alternative by using local food ingredients, affordable prices, practical processing, and durability. The study aimed to determine the effect of different formulations of mung bean flour and pumpkin flour on organoleptic properties, flowability, macronutrient, fiber, antioxidant activity, and price. This research design was an experimental that to analyze effect of formulation of mung bean flour and pumpkin flour in formula 1(F1 - 90%:10%), F2 (85%:15%), and F3 (80%:20%) respectively. The result showed that no difference among F1, F2, and F3 for aroma and consistency aspects (p-value> 0.05). But there were difference  for color, taste, and overall aspcets (p-value <0.05). Mann-Whitney test results showed that no difference between F1 and F2 for color, taste, and overall aspects. But there was a significant difference between F1 and F3 and F2 and F3. The best enteral formula based on the organoleptic properties test is F1. The flowability of the enteral formula was 4.21 seconds to drain 50 ml in NGT tube 16 Fr. Proximate analys showed energy content 245 kcal, protein 13 g, fat 3 g, carbohydrates 40 g, and fiber 5,48 g per 250 ml serving, meet enteral feeding criteria.  Antioxidant activity test results (IC50) showed weak antioxidants. The price per serving is lower 23% than the commersial.
GAMBARAN PENGETAHUAN GIZI, POLA MAKAN, AKTIVITAS FISIK DAN STATUS GIZI PADA SISWA Hanny Mustika, Fielsa; Jodiono; Moviana, Yenny
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 4 No. 1 (2025): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v4i1.3395

Abstract

Nutrition knowledge is one of the main factors influencing an individual's nutritional status. Unhealthy eating patterns can be a major cause of overweight and obesity, such as consuming large portions frequently, eating high-calorie and high-fat foods, and having a low-fiber diet. In addition to eating habits, a lack of physical activity also plays a significant role in the development of overweight and obesity. This study was conducted to examine the nutritional knowledge, eating patterns, physical activity, and nutritional status of students at SMA Negeri 1 Cilimus. The method used was a cross-sectional study with a simple random sampling technique, involving 34 students. The data collected included student characteristics, nutritional knowledge, eating patterns, physical activity, and their nutritional status. From the descriptive analysis, it was found that approximately 94.1% of students had inadequate nutrition knowledge, and their eating patterns were also classified as poor. Approximately 70.6% of students engaged in light physical activity. Additionally, around 23.5% of students were classified as overweight. Most of those with excess weight also had inadequate nutrition knowledge, approximately 21.9%. Similarly, those with unhealthy eating patterns and light physical activity showed overweight proportions of 21.9% and 20.8%, respectively. It is important to conduct nutrition education activities that explain balanced nutrition guidelines, proper eating patterns, the importance of physical activity, and age-appropriate nutritional needs to improve students' knowledge, nutritional status, and overall health
PENGEMBANGAN COOKIES DIBERLIN BERBAHAN DASAR TEPUNG BERAS HITAM DAN TEPUNG MOCAF DENGAN PENAMBAHAN INULIN DAN KACANG TANAH SEBAGAI ALTERNATIF SNACK BAGI PASIEN DIABETES MELLITUS Munawar, Asep; Gumilar, Mulus; Fitria, Mona; Moviana, Yenny; Purba, Jedya Lucas A.
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i2.4294

Abstract

Diabetes Mellitus (DM) is a group of metabolic disorders characterized by chronic hyperglycemia (elevated blood glucose levels) resulting from impaired insulin secretion, insulin action, or both. Dietary management is one of the key components in diabetes care, including the selection of healthy snack options that are low glycemic index and high in dietary fiber. This study aimed to determine the effect of varying proportions of black rice flour and mocaf on the organoleptic properties of Diberlin Cookies, followed by an analysis of their nutritional composition and product cost. This experimental study involved 30 semi-trained panelists for organoleptic testing. The results showed that among the three formulations, there were significant differences in aroma, taste, texture, and overall acceptance with p-values < 0.05, whereas color showed no significant difference with a p-value > 0.05. Formula 3, with an average overall acceptance score of 6.13 (“Like”), was identified as the most preferred formulation. Proximate analysis indicated that the nutritional values (energy, carbohydrates, fat, and fiber) met the dietary requirements for diabetic-friendly snacks, although the protein content remained below the recommended standard. The estimated cost per serving of the best formulation (F3) was IDR 3,871.8. To improve protein content, it is recommended to modify the formulation by incorporating high-protein ingredients such as mung bean flour or other legume-based flours.
Co-Authors Aeni, Muna Nur Agus Sulaeman Agus Sulaeman Agustina Indri Hapsari Alifia Citra Ayu Utari Assyfa Qoltsum Nurrofawansri Aulya Pratiwi Bachtiar, Nadia Shefiana Dadang Rosmana Damayanti, Risya Dety Rastina Fajri, Muthiah Syafiqoh Fida Husnul Faidah Fred Agung Fred Agung Suprihartono, Fred Agung gumilar, mulus Gurid PE Mulyo Hanny Mustika, Fielsa Hastuti, Widi Hilma, Yudilla I Putu Suiraoka Isdiany, Nitta Jodie, Rania Maghri Jodiono Judiono Judiono Ladytanesia Ervita Bela Sukowati Lely Cintary Lely Cintary, Lely Maryati Dewi Meila Asty, Milla Mira Mutiyani Mona Fitria Mona Fitria Munawar, Asep Nabiilah, Ghinaa Hasnaa Nada Nur Shadrina ningrum, dedah - Nitta Isdiani Nitta Isdiany Nursanti, Firda Aulia Purba, Jedya Lucas A. Purba, Jedya Lucas. A. Pusparini Pusparini Putri Widi Hartini Putri, Bernatara Aulia Putu Arie Tria Dewi Rizki Amalia Novita Roro Nur Fauziyah Roro Nur Fauziyah Roro Nur Fauziyyah Rossa Rosefa Simanjuntak Rr. Nur Fauziyah Saleky, Yohannes Willihelm Suparman Suparman Surmita Surmita Surmita, Surmita Tyas Rahmawati Widi Hastuti Witri Priawantiputri