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All Journal Journal of Nutrition College Jurnal Riset Gizi Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi dan Pangan Soedirman (JGPS) Argipa (Arsip gizi dan Pangan) GHIDZA: Jurnal Gizi dan Kesehatan Majalah Farmasetika Jurnal Peduli Masyarakat Jurnal Gizi Kerja dan Produktivitas Jurnal Kesehatan Tambusai Jurnal Abdimas Bina Bangsa Muhammadiyah Journal of Nutrition and Food Science (MJNF) Indonesian Journal of Cancer Jurnal Pemberdayaan Umat Jurnal Riset Gizi Media Gizi Pangan JPEMAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Riset Gizi
Bahriyatul Ma’rifah
Poltekkes Kemenkes Semarang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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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
Optimalisasi Kesehatan Prakonsepsi melalui Edukasi Praktik Perawatan Prakonsepsi dan Faktor-Faktornya Maretta, Megayana Yessy; Wijayanti, Wijayanti; Ma’rifah, Bahriyatul; Andhikatias, Yunia Renny; Apriani, Arista; Blegur, Leny
Jurnal Pemberdayaan Umat Vol 5 No 1 (2026): Februari
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jpu.v5i1.5747

Abstract

Purpose: This community service activity aims to provide information to Women of Childbearing Age (WCA) about preconception care practices and the factors that influence them so they can optimise their preconception health. Methodology: This community service activity was conducted with students from Universitas Kusuma Husada Surakarta in Indonesia and students from the Instituto Ciência da Saúde (ICS) in Timor Leste. The activity was conducted via video conference in the form of a webinar accompanied by a question-and-answer session. Participants were given questionnaires before and after the webinar to measure their knowledge of preconception care practices and the factors that influence them. Results: The activity's results showed a 100.15% increase in knowledge of preconception care, with a p-value of 0.000. Conclusions: Community service activities in the form of providing education on preconception care practices and the factors that influence them are known to be effective in improving individuals' knowledge about preconception care. Limitations: This community service activity was conducted in the form of a webinar, so it was highly dependent on signal stability and there were limitations in the evaluation because it was conducted online. Contributions: This community service activity can motivate WCA to optimise their preconception health by increasing their knowledge about preconception care practices and the factors that influence them.
Pie Tepung Ubi Ungu Dan Kacang Merah Alternatif Makanan Selingan Bagi Penderita DM Tipe 2 Bahriyatul Ma'rifah; Erna Tri Astuti; Dewi Kusumawati
JURNAL RISET GIZI Vol. 12 No. 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11766

Abstract

Background: Type-2 diabetes mellitus (DM) is a metabolic syndrome characterized by hyperglycemia due to oxidative stress. Efforts to reduce oxidative stress may include consuming snacks with high antioxidant activity and flavonoids made from purple sweet potato flour and kidney bean flour.Objectives: To determine the effects of the purple sweet potato flour and kidney bean flour ratio on the organoleptic properties (hedonic and hedonic quality tests), antioxidant activity, flavonoid content, and estimated selling price per serving of pie as an alternative snack for patients with type-2 DM.Method: Used a Complete Randomized Design (CRD) with three formulations of purple sweet potato flour and kidney bean flour: F1 (60%:40%), F2 (70%:30%), and F3 (80%:20%). Statistical analysis of antioxidant activity and flavonoids was performed using ANOVA and Duncan’s test. Meanwhile, organoleptic properties were examined using Kruskal-Wallis and Mann-Whitney tests.Results: There was significant effect of the purple sweet potato flour and kidney bean flour ratio on antioxidant activity, flavonoid content, and hedonic tests (color and aroma) (p<0.05). However, no significant effect was found on hedonic taste, texture, mouthfeel, aftertaste, overall preference, and all hedonic quality (p>0.05). The antioxidant activity of the pie formulations F1, F2, and F3 was weak, namely 6.539 mg/ml, 8.158 mg/ml, and 7.679 mg/ml, respectively. The flavonoid content was also low, accounting for 0.74%, 0.52%, and 0.80%, respectively. The selected formulation was F3 with hedonic quality of brown color, slightly weak sweet taste, weak bitter taste, distinctive flour taste, and medium aroma, texture, mouthfeel, and aftertaste. The estimated selling price per serving (85g) of F3 was IDR 3,768.26Conclusion: The selected formulation (F3) of  pie can used as alternative snack for patients with type-2 DM.
Formulasi Cookies Lidah Kucing Substitusi Tepung Ikan Gabus Dan Tepung Kacang Hijau Sebagai Alternatif PMT Balita Gizi Kurang Arwin Muhlishoh; Nova Anggita Putri; Bahriyatul Ma'rifah
JURNAL RISET GIZI Vol. 12 No. 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11888

Abstract

ABSTRAK Latar Belakang: Gizi buruk disebabkan oleh kekurangan energi, protein, dan penyakit infeksi yang mempengaruhi pertumbuhan dan balita. Salah satu pendekatan pengelolaan gizi pada balita kurang gizi adalah dengan memberikan makanan tambahan lokal, seperti tepung ikan gabus dan tepung kacang hijau, yang kaya akan energi dan protein.Tujuan: Untuk mengetahui pengaruh substitusi tepung ikan gabus dan tepung kacang hijau terhadap mutu organoleptik dan kandungan gizi kue lidah kucing sebagai makanan tambahan alternatif untuk balita gizi buruk umur 12-59 bulan.Metode: Penelitian eksperimental ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perbandingan tepung terigu: tepung ikan gabus: tepung kacang hijau (F1 = 60%:20%:20%; F2 = 40%:20%:20%; F3 = 20%:40%:40%) dan 2 kali berulang. Data sifat organoleptik dianalisis menggunakan uji Kruskal-Wallis dan Mann-Whitney , sedangkan kandungan gizi dianalisis menggunakan uji Anova dan Duncan .Hasil : Hasil penelitian menunjukkan bahwa kedua bahan substitusi berpengaruh nyata terhadap uji hedonik rasa, uji mutu warna hedonik, dan kandungan gizi (p<0,05), tetapi tidak berpengaruh nyata terhadap aroma, tekstur, aftertaste, sensasi rasa di mulut, uji warna hedonik, dan uji mutu rasa hedonik (p>0,05). Formulasi terpilih F2 secara hedonik memiliki aroma, rasa, warna, dan aftertaste yang kurang disukai, dengan tekstur yang cukup disukai dan sensasi di mulut . Uji mutu hedonik menunjukkan aroma agak amis, rasa kacang, rasa pahit, agak asin, aroma harum, rasa manis, aftertaste , sensasi di mulut , tekstur agak renyah, dan warna coklat. F2 hah kadar abu 2,15%, udara 4,25%, protein 18,56%, lemak 23,76%, karbohidrat 51,30%, energi dari lemak 213,80 kkal, dan energi total 493,20 kkal. Kesimpulan: Cookies F2 memenuhi persyaratan sebagai makanan tambahan dan cookies Standar Nasional Indonesia kecuali kadar abu. Ukuran sajian 25 gram (5 lembar) memberikan kontribusi 10-15% dari angka kecukupan gizi (AKG) balita usia 12-59 bulan dan dapat dianggap sebagai cookies berprotein tinggi berdasarkan label informasi gizi untuk anak usia 1-3 tahun sebesar 71,38% .
Hubungan Kualitas Diet, Indeks Massa Tubuh (IMT), Dan Kualitas Tidur dengan Kejadian Hipertensi Pada Dewasa Anisa Asriyani; Sophia Rose; Bahriyatul Ma'rifah; Arwin Muhlishoh
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.13192

Abstract

Background: Breast cancer is the most prevalent cancer in Indonesia and the leading cause of cancer-related mortality. Low hemoglobin levels are a common negative prognostic factor in cancer patients, influenced by chemotherapy, nutritional status, and deficiencies in hemoglobin-forming nutrients. Objective: This study aimed to examine the association between protein, iron, and vitamin C intake, nutritional status, and frequency of chemotherapy with hemoglobin levels in breast cancer patients, and to assess differences in the consumption of nutrient-rich food sources between patients with low and normal hemoglobin levels at Dharmais Cancer Hospital, Jakarta. Methods: A cross-sectional design was applied from 11 November to 6 December 2024 involving 90 purposively selected respondents. Data were collected through interviews using a semi-quantitative food frequency questionnaire (SQ-FFQ). Correlation analyses were performed using Pearson and Spearman tests, while differences were analyzed using the Mann–Whitney test. Results: Most respondents were in early elderly age (45–59 years). A significant and strong correlation was found between protein, iron, and vitamin C intake and hemoglobin levels (p=0.0001), while nutritional status (p=0.090) and frequency of chemotherapy (p=0.222) were not significantly associated with hemoglobin levels. Significant differences were found in the consumption of chicken (p=0.006), chicken liver (p=0.006), tempeh (p=0.046), spinach (p=0.010), guava (p=0.000), and papaya (p=0.032) between patients with low and normal hemoglobin levels. Conclusion: Indicating that protein, iron, and vitamin C intake were associated with hemoglobin levels, while nutritional status and chemotherapy frequency were not.
Cookies Based on Sorghum Flour and Moringa Leaf Flour as a High Iron and Protein Source Supplementary Feeding (PMT) for Pregnant Women with Chronic Energy Deficiency (CED) and Anemia Bahriyatul Ma'rifah; Arbian Revaldo Tauresta; Dewi Kusumawati
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.14129

Abstract

Background: Pregnant women with chronic energy deficiency (CED) have a 2.76-fold higher risk of developing anemia. Iron requirements can be met through supplementary feeding products formulated from iron-rich ingredients, such as sorghum flour and moringa leaf flour. Objective: To analyze the moisture content, ash content, macronutrient composition (protein, fat, and carbohydrates), micronutrient content (iron), and organoleptic properties of cookies formulated from sorghum flour and moringa leaf flour. Methods: This experimental study employed a Completely Randomized Design (CRD) with three formulations based on different ratios of sorghum flour to moringa leaf flour, i.e F1 (85 g : 15 g), F2 (80 g : 20 g), and F3 (75 g : 25 g). Data were analyzed using the Kruskal–Wallis test and One-Way ANOVA, followed by Duncan’s multiple range test. Results: The nutritional contents of F1–F3 were as follows: moisture 10.56–12.61%, ash 2.92–3.19%, protein 17.10–18.25%, fat 11.67–12.57%, carbohydrates 41.25–55.72%, and iron 10.49–13.29%. The best formulation, F3, had a brown color, moderately pleasant taste, less aromatic smell, non-crispy mouthfeel, and a fairly strong aftertaste. Each 60 g serving of F3 contained 242.56 kcal energy, 10.93 g protein, 7.24 g fat, 33.43 g carbohydrates, and 7.97 mg iron. Conclusion: F3 cookies met the standards for supplementary feeding products for pregnant women. However, their energy and fat contents were still below the recommended values and the Indonesian National Standard (SNI) for cookies. Each 60 g serving (4 pieces) contributed 10–15% of the Recommended Dietary Allowance (RDA) for pregnant women in the second trimester aged 19–29 years and could be classified as high in iron (39.09% NRV) and a source of protein (23.96% NRV).
Cookies Based on Sorghum Flour and Moringa Leaf Flour as a High Iron and Protein Source Supplementary Feeding (PMT) for Pregnant Women with Chronic Energy Deficiency (CED) and Anemia Bahriyatul Ma'rifah; Arbian Revaldo Tauresta; Dewi Kusumawati
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.14129

Abstract

Background: Pregnant women with chronic energy deficiency (CED) have a 2.76-fold higher risk of developing anemia. Iron requirements can be met through supplementary feeding products formulated from iron-rich ingredients, such as sorghum flour and moringa leaf flour. Objective: To analyze the moisture content, ash content, macronutrient composition (protein, fat, and carbohydrates), micronutrient content (iron), and organoleptic properties of cookies formulated from sorghum flour and moringa leaf flour. Methods: This experimental study employed a Completely Randomized Design (CRD) with three formulations based on different ratios of sorghum flour to moringa leaf flour, i.e F1 (85 g : 15 g), F2 (80 g : 20 g), and F3 (75 g : 25 g). Data were analyzed using the Kruskal–Wallis test and One-Way ANOVA, followed by Duncan’s multiple range test. Results: The nutritional contents of F1–F3 were as follows: moisture 10.56–12.61%, ash 2.92–3.19%, protein 17.10–18.25%, fat 11.67–12.57%, carbohydrates 41.25–55.72%, and iron 10.49–13.29%. The best formulation, F3, had a brown color, moderately pleasant taste, less aromatic smell, non-crispy mouthfeel, and a fairly strong aftertaste. Each 60 g serving of F3 contained 242.56 kcal energy, 10.93 g protein, 7.24 g fat, 33.43 g carbohydrates, and 7.97 mg iron. Conclusion: F3 cookies met the standards for supplementary feeding products for pregnant women. However, their energy and fat contents were still below the recommended values and the Indonesian National Standard (SNI) for cookies. Each 60 g serving (4 pieces) contributed 10–15% of the Recommended Dietary Allowance (RDA) for pregnant women in the second trimester aged 19–29 years and could be classified as high in iron (39.09% NRV) and a source of protein (23.96% NRV).
Cookies Based on Sorghum Flour and Moringa Leaf Flour as a High Iron and Protein Source Supplementary Feeding (PMT) for Pregnant Women with Chronic Energy Deficiency (CED) and Anemia Bahriyatul Ma'rifah; Arbian Revaldo Tauresta; Dewi Kusumawati
JURNAL RISET GIZI Vol. 14 No. 1 (2026): Mei 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i1.14129

Abstract

Background: Pregnant women with chronic energy deficiency (CED) have a 2.76-fold higher risk of developing anemia. Iron requirements can be met through supplementary feeding products formulated from iron-rich ingredients, such as sorghum flour and moringa leaf flour. Objective: To analyze the moisture content, ash content, macronutrient composition (protein, fat, and carbohydrates), micronutrient content (iron), and organoleptic properties of cookies formulated from sorghum flour and moringa leaf flour. Methods: This experimental study employed a Completely Randomized Design (CRD) with three formulations based on different ratios of sorghum flour to moringa leaf flour, i.e F1 (85 g : 15 g), F2 (80 g : 20 g), and F3 (75 g : 25 g). Data were analyzed using the Kruskal–Wallis test and One-Way ANOVA, followed by Duncan’s multiple range test. Results: The nutritional contents of F1–F3 were as follows: moisture 10.56–12.61%, ash 2.92–3.19%, protein 17.10–18.25%, fat 11.67–12.57%, carbohydrates 41.25–55.72%, and iron 10.49–13.29%. The best formulation, F3, had a brown color, moderately pleasant taste, less aromatic smell, non-crispy mouthfeel, and a fairly strong aftertaste. Each 60 g serving of F3 contained 242.56 kcal energy, 10.93 g protein, 7.24 g fat, 33.43 g carbohydrates, and 7.97 mg iron. Conclusion: F3 cookies met the standards for supplementary feeding products for pregnant women. However, their energy and fat contents were still below the recommended values and the Indonesian National Standard (SNI) for cookies. Each 60 g serving (4 pieces) contributed 10–15% of the Recommended Dietary Allowance (RDA) for pregnant women in the second trimester aged 19–29 years and could be classified as high in iron (39.09% NRV) and a source of protein (23.96% NRV).
Co-Authors Adhi Wardhana Amrullah Ahmawati, Yeni Atika Aisyiah, Aisyiah Almayda, Anissa Richa Anisa Asriyani Anita Wulandari Arbian Revaldo Tauresta Ari Pebru Nurlaily Arista Apriani, Arista Arwin Muhlishoh Arwin Muhlishoh Arwin Muhlishoh Arwin Muhlishoh Arwin Muhlishoh Aryanti Setyaningsih Asriyani, Anisa Astuti, Erna Tri Aurelia, Lutvica Cery Blegur, Leny Dewi Kinanti, Cahya Dewi Kusumawati Dewi Kusumawati Dewi Kusumawati Dewi Kusumawati, Dewi Dewi Puspitasari Eni Masruriati Erna Tri Astuti Evi Nurul Hidayati Evy Damayanthi Fauzia Azzahra, Fauzia Febriyanti, Rahayu Frieda Ani Noor Hidayati, Evi Nurul Ismawanti, Zuhria Joko Santoso Joko Santoso KARDINAH KARDINAH Kore, Yustina Kusumawati, Dewi Laras Deana Eka Suci Maretta, Megayana Yessy Maulidia Rahayyu, Annisa Muhlishoh , Arwin Nova Anggita Putri Nupitasari, Putri Penasih, Dian Putri Pitaloka, Ira Maya Prastyoningsih, Aris Pratiwi, Maharani Dwi Puput Indah Parwati Putri, Nova Anggita Rose, Sophia Selma Avianty Sophia Rose Veronika, Verga Wardani, Dyah Ayu Kusuma Wardani, Dyah Ayu Kusuma Wijayanti Wijayanti Yunia Renny Andhikatias, Yunia Renny