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All Journal Jurnal Gizi dan Pangan Jurnal Penyuluhan Jurnal Manajemen dan Agribisnis Media Gizi dan Keluarga agriTECH Jurnal Media Gizi Indonesia (MGI) Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) Amerta Nutrition Journal of Health and Nutrition Research Media of Health Research Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Arsip Keilmuan Gizi (AKG)
Setiawan, Budi
Nutrition Study Program, Faculty Of Medicine And Nutrition, IPB University, Indonesia
Agriculture, Biological Sciences & Forestry Dentistry Economics, Econometrics & Finance Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Risk factors for stunting incidents and positive deviance behavior of mothers towards toddlers in the stunting locus village Nurul Maqfira; Budi Setiawan; Cesilia Meti Dwiriani
AcTion: Aceh Nutrition Journal Vol 9, No 3 (2024): September
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i3.1700

Abstract

Stunting is a growth disorder during infancy that is caused by prolonged malnutrition. The research aims to analyze risk factors for stunting in toddlers and identify positive deviance behaviors of mothers in stunting locus villages. Research using a cross-sectional design was carried out in Tompo Village, Barru Regency in September-November 2023 with a sample size of 83 toddlers and 8 mother informants. Data collection was done through interviews and Focus Group Discussion. Statistical analysis includes Chi-Square, Mann-Whitney Test and logistic regression with 95% Cl. Analysis of positive deviance behavior data using data reduction, data display, conclusion drawing and presented in narrative. The results of the study showed that there were 3 variables that were risk factors for stunting, namely maternal height during pregnancy <150 cm (p=0,007;OR=5,294), mothers with less nutritional knowledge (p=0,009;OR=8,267) and not receiving exclusive breastfeeding (p=0,027;OR =4,797). The conclusion of this study is that the mother's height during pregnancy, nutritional knowledge, and exclusive breastfeeding are risk factors for stunting. The positive deviance behaviors of mothers found were carrying out early initiation of breastfeeding, exclusive breastfeeding, providing complementary foods and early introduction of animal protein according to WHO recommendations and prioritizing children in food distribution.
The effect of soybean substitution with pigeon peas (cajanus cajan) on physical characteristics, antioxidant properties, nutrient content, and sensory characteristics of tempeh Widyastuti, Rini; Setiawan, Budi; Nasution, Zuraidah; Astawan, Made
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.2025.0(0).%p

Abstract

ABSTRAK Latar Belakang: Kacang gude (Cajanus cajan) memiliki kandungan komponen bioaktif yang tinggi, namun pemanfaatannya dalam produk fermentasi seperti tempe masih terbatas. Tujuan: Penelitian ini bertujuan untuk mengevaluasi pengaruh substitusi kedelai dengan kacang gude terhadap sifat fisik, komponen bioaktif, kandungan gizi, bioaksesibilitas mineral, dan sifat sensori tempe. Metode: Tempe dibuat dengan variasi rasio kacang gude dan kedelai (F1: 60:40, F2: 50:50, F3: 40:60) menggunakan rancangan acak lengkap (RAL) dengan tiga ulangan. Sifat fisik yang dianalisis meliputi pertumbuhan miselium, daya iris, analisis warna dan rendemen. Komponen bioaktif meliputi analisis total kandungan flavonoid, fenolik, serta dengan metode penghambatan DPPH. Kandungan gizi dianalisis yakni kandungan serat total dan kandungan zat besi serta bio aksesibilitasnya. Sifat sensoris tempe dianalisis dengan uji hedonik menggunakan 35 panelis semi terlatih untuk memperoleh formula yang paling banyak disukai. Selanjutnya dilakukan uji deskriptif dengan metode konsensus pada formula terpilih.Hasil:  Semua formula tempe berhasil dikembangkan yang ditunjukkan dengan sifat fisik yang baik, termasuk pertumbuhan miselium, warna putih, dan tekstur yang kompak. Tempe substitusi kacang gude menunjukkan penurunan kecerahan dan  peningkatan daya iris seiring bertambahnya proporsi kacang gude. Selain itu terdapat peningkatan kandungan total flavonoid, fenolik serta antioksidan seiring peningkatan kandungan kacang gude. Analisis kandungan gizi menunjukkan terjadi penurunan signifikan kandungan serat total pada F3 (40:60). Kadar zat besi (Fe) antar formula tidak menunjukkan perbedaan yang signifikan, namun bioaksesibilitas Fe menurun signifikan seiring peningkatan rasio kacang gude. Uji kesukaan menunjukkan penurunan signifikan pada F3 (40:60), sehingga formula F2 (50:50) dipilih untuk uji deskripsi. Tempe substitusi kacang gude segar memiliki aroma fermentasi yang dominan, namun proses penggorengan dapat mengurangi intensitasnya. Kesimpulan: Penelitian ini menunjukkan bahwa substitusi kedelai dengan kacang gude berpotensi meningkatkan nilai fungsional tempe, khususnya potensi antioksidan dengan tetap mempertahankan penerimaan sensori, sehingga berpotensi sebagai bahan alternatif yang dapat dikembangkan pada pembuatan tempe.  KATA KUNCI: antioksidan; fermentasi; kacang gude; kedelai; tempe  ABSTRACTBackground: Pigeon pea (Cajanus cajan) recognized for its high content of bioactive compounds; however, its application in fermented products, such as tempeh, remains underexplored. Objectives: This study aimed to evaluate the impact of substituting soybeans with pigeon peas on the bioactive components, mineral bioaccessibility, and sensory properties of tempeh. Methods: A completely randomized design (CRD) with three replications was employed, using different soybean-to-pigeon pea ratios: F1(60:40), F2(50:50), F3 (40:60).. The physical properties analyzed included mycelial growth, cutting force, color analysis, and yield. Bioactive components evaluated through total phenolic and flavonoid content, and antioxidant activity using the DPPH radical scavenging assay. Nutritional analysis covered total dietary fiber, iron content, and their bioaccessibility. Sensory evaluation involved a hedonic test with 35 semi-trained panelists to determine the most preferred formulation, followed by a descriptive sensory analysis using the consensus method.  Results: All tempeh formulas were successfully developed, exhibiting good physical properties, including mycelium growth, white color, and compact texture. The tempeh samples demonstrated decreased lightness and increased cutting force with the addition of pigeon peas. The results indicated that increasing the proportion of pigeon peas significantly enhanced total antioxidant activity, total phenolic content, and flavonoid levels (p < 0.05). Nutrient analysis showed total fiber content significantly decreased in F3 (40:60). Iron (Fe) levels remained consistent across formulations (8.55 to 8.92 mg/100 g); however, Fe bioaccessibility significantly declined with higher pigeon pea ratios. The acceptance test revealed a notable decrease in acceptability for F3 (40:60), leading to the selection of F2 (50:50) for descriptive analysis.  Fresh tempe substituted pigeon peas exhibited a dominant fermentation aroma, which was subsequently mitigated by the frying process.  Conclusions: These findings suggest that soybean substitution with pigeon peas can enhance the functional value of tempeh, especially its antioxidant potential, without compromising sensory quality, presenting a promising alternative for further tempeh development.  KEYWORD: antioxidants, fermentation, pigeon pea, soybean, tempeh  Article submitted on May 08, 2025; Articles revised on May 26, 2025; Articles received on August 08, 2025; Articles available online on November 28, 2025
Analysis of differences in viscosity of coconut milk and milk Nur Setiawati Rahayu; Ahmad Sulaeman; Budi Setiawan; Mukhlidah Hanun Siregar
Arsip Keilmuan Gizi (AKG) Vol. 2 No. 1 (2025): Volume 2 Nomor 1 Maret 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/akg.v2i1.1225

Abstract

A viscosity or viscosity test is a measurement method to see a liquid product's viscosity level. In the process of making food products, liquids are used as additional ingredients to bind other ingredients or as a way to cook food. The viscosity level of the liquid used during the cooking process or when making the product affects the quality of the product. Recently, there have been many modification processes in food and cooking techniques, starting from modifying the use of liquids such as replacing coconut milk with milk, or vice versa. Therefore, researchers are interested in studying whether these two materials can replace each other in terms of their viscosity. This research was carried out in the IPB University food experiment laboratory using laboratory experimental methods, and viscosity testing using a Brookfield brand viscometer with spindle no. 1 and a speed of 100 rpm. The test results will be analyzed using a paired t-test to see whether there are differences between each sample. Based on the analysis, it was found that skim milk (F2) was not significantly different from coconut milk F7 (400g grated coconut: 800ml water). So it can be concluded that coconut milk F7 can be replaced by milk F2 in terms of viscosity.
Shelf-life estimation of dried pasta based on sago starch and oyster mushroom powder using a critical water content model Rahmawati Rahmawati; Evy Damayanthi; Budi Setiawan; Eny Palupi
Arsip Keilmuan Gizi (AKG) Vol. 2 No. 2 (2025): Volume 2 Nomor 2 September 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/akg.v2i2.1920

Abstract

Dry pasta, such as spaghetti, is a hygroscopic food product susceptible to quality degradation due to moisture absorption from the environment. This study aims to predict the shelf life of an innovative dry pasta made from a sago starch and oyster mushroom composite using the critical moisture content method (Labuza Model). The shelf life estimation was conducted based on the Labuza equation with input parameters including an initial moisture content (Mi) of 0.139 g/g solids, equilibrium moisture content (Me) of 0.218 g/g solids, and critical moisture content (Mc) of 0.164 g/g solids. The product was packaged in aluminum foil with an effective surface area (A) of 0.024 m² and a packaging permeability (k/x) of 0.024 g/day.m².mmHg. The results showed that at a storage temperature of 30 °C with a saturated vapor pressure of 31.80 mmHg and a slope value (b) of 0.227, the product has a predicted shelf life of 11.86 months (355.89 days). These findings indicate that the use of aluminum foil packaging is effective in maintaining the quality of sago starch and oyster mushroom-based pasta for long-term storage.
Mineral Content, Vitamin Profile, and Dietary Fiber Fractions of Aqueous Leaf Extracts from Four Sundanese Traditional Vegetables in Indonesia Leny Eka Tyas Wahyuni; Hardinsyah Hardinsyah; Budi Setiawan; Nur Rezky Khairun Nisaa; Putri Anggreini
Media of Health Research Vol. 4 No. 2 (2026): Media of Health Research, May 2026
Publisher : Lembaga Publikasi Ilmiah Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70716/mohr.v4i2.433

Abstract

Lalapan, the traditional Sundanese raw vegetable salad of Indonesia, is a significant component of the daily diet for millions of Indonesians; however, the nutritional composition, particularly the mineral, vitamin, and dietary fiber fractions of its constituent leafy vegetables, remains insufficiently characterized in the scientific literature. Objective This study aimed to determine the mineral content (calcium, potassium, iron, and magnesium), β-carotene, vitamin C, and dietary fiber fractions (soluble, insoluble, and total) in aqueous leaf extracts of four lalapan vegetables: gandaria (Bouea macrophylla), kemangi (Ocimum americanum), pohpohan (Pilea melastomoides), and selada (Lactuca sativa). Methods: Fresh leaves were subjected to aqueous maceration extraction as described. Mineral analysis was performed by atomic absorption spectrophotometry (AOAC 975.03), β-carotene by HPLC (AOAC 45.1.34), vitamin C by titration (AOAC 967.21), and dietary fiber by the enzymatic-gravimetric method. Data are presented as mean ± SD from triplicate analyses. Results: Pohpohan exhibited the highest calcium (1697.05 ± 11.70 mg/100 g) and magnesium (1990.11 ± 6.01 mg/100 g) content, while selada contained the highest potassium (8709.03 ± 34.36 mg/100 g). Kemangi demonstrated the greatest β-carotene concentration (7.69 ± 0.13 mg/100 g), and Gandaria the highest vitamin C (59.66 ± 3.53 mg/100 g). Pohpohan also recorded the highest total dietary fiber (22.11 ± 1.40%) with a predominance of soluble fiber (12.24%). Conclusion: All four lalapan species are nutritionally valuable, with pohpohan and kemangi demonstrating exceptional mineral and vitamin profiles. These findings support promoting lalapan as a functional food component in Indonesian dietary guidelines.
Analysis hedonic and sensory profile of gayam flour-based velva (Inocarpus fagifer) as a local food product inovation Nur Setiawati Rahayu; Ahmad Sulaeman; Budi Setiawan; Mokhamad Fakhrudin
AcTion: Aceh Nutrition Journal Vol 10, No 2 (2025): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i2.2435

Abstract

Velva is a cold and sweet food made from vegetable and fruit puree, in this study the making of velva was modified by using gayam flour to increase the fiber content. Gayam is a local food ingredient that is abundant and has high nutritional and fiber content. This study aimed to determine the sensory attributes that appear and the selected velva products based on panelist assessments. This study was conducted at the IPB Dramaga Campus between June and December 2024. Quantitative Descriptive Analysis (QDA) was used to assess the sensory profile, whereas hedonic testing was conducted using a survey. Panelists for the QDA analysis used trained panelists who had gone through a series of selections; thus, eight trained panelists were obtained for hedonic testing using 35 semi-trained panelists. The results of the QDA test were analyzed descriptively, and the results of the hedonic test were tested using ANOVA. Based on the analysis, the results obtained were significantly different for each sensory attribute of the velva product; the highest difference was in the taste attribute with an F value of 11,22 and a p value of 0,000. Conclusion: Sample A3K2 was a Velva product with the best sensory profile and acceptance by the respondents
Global Knowledge Structure and Research Fronts of Kaempferol in Antidiabetic Studies: A Bibliometric and Science Mapping Analysis Fathimah Fathimah; Katrin Roosita; Budi Setiawan; Zuraidah Nasution; Mohamad Rafi
Journal of Health and Nutrition Research Vol. 5 No. 2 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i2.1106

Abstract

Kaempferol, a widely distributed natural flavonoid, is increasingly studied for its antidiabetic properties. However, a comprehensive bibliometric analysis mapping the global research landscape of this field is currently lacking. This study aims to map research trends, collaborations, and the thematic evolution of kaempferol in diabetes-related studies from 2000 to 2025, while identifying emerging hotspots such as nutrigenomics and metabolomics. A total of 700 scientific documents were retrieved from the Scopus database. Bibliometric indicators and science mapping techniques—utilizing VOSviewer and Biblioshiny (RStudio)—were employed to analyze keyword co-occurrence networks, thematic evolution, and research dynamics. The field demonstrated a 19.5% average annual growth rate, encompassing 265 journals and 4,089 authors, reflecting a highly collaborative global environment. Thematic evolution revealed a distinct shift from early foundational studies on antioxidant activity and enzyme inhibition toward current research emphasizing molecular docking, gene modulation, and metabolic profiling. Recently, nutrigenomics and metabolomics have emerged as prominent focus areas. This bibliometric analysis provides a quantitative overview of the research landscape surrounding kaempferol and diabetes. The findings highlight an ongoing transition toward integrative, omics-based strategies, offering a structured foundation to guide future mechanistic and translational investigations.
Microbiological and Physicochemical Properties of Legume-Based Yogurt Drink Formulated from Jack Bean (Canavalia ensiformis L.) Extract and Kidney Bean (Phaseolus vulgaris L.) Extract Cantika Zaddana; Muhammad Rizal Martua Damanik; Budi Setiawan; Ekowati Handharyani
Journal of Health and Nutrition Research Vol. 5 No. 2 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i2.1239

Abstract

Yogurt is a fermented dairy product whose quality is largely governed by the metabolic activity of lactic acid bacteria (LAB). In recent years, the development of plant-based yogurt has gained attention as a strategy to diversify fermented products, particularly legumes. Jack bean and kidney bean are legumes rich in complex carbohydrates and proteins that may support LAB growth during fermentation. This study aimed to evaluate the microbiological and physicochemical properties of legume-based yogurt drinks from jack bean and kidney bean extracts. Yogurt drinks were fermented by Streptococcus thermophilus and Lactobacillus bulgaricus as starter cultures. The study employed a Completely Randomized Design with formulas which was divided of different ratio of jack bean extract and kidney bean extract (P1: 0%; P2: 80%:0%; P3: 0:80%; F1: 40%:40%; F2: 60%:20%; F3: 20%:60%). All formulations were evaluated for LAB viability, and the highest LAB formula count was analyzed for pH, lactic acid content, viscosity, solids-non-fat (SNF), and reducing sugar levels. The results showed that Formula 2 containing 60% jack bean extract and 20% kidney bean extract met all evaluated parameters of SNI 2981:2009 which exhibited the highest LAB viability with 10.70±0.09 log CFU/mL (p<0.05), exceeding the minimum requirement (≥7 log CFU/mL). This formulation showed a pH of 4.23±0.00, lactic acid content of 1.954±0.03%, viscosity of 5.139±0.05 cP, SNF content of 9.410±0.09%, and relatively low reducing sugar content (2.017±0.06%). These results suggest the combination of jack bean-kidney bean shows strong potential as raw materials for legume-based yogurt drinks with favorable microbiological viability and physicochemical properties.
Co-Authors Adhitya Aji Candra Ahmad Sulaeman Ainia Herminiati Ainia Herminiati Ainia Herminiati Ali Khomsan Anna Fatchiya Arnati Wulansari Asri Sulistyawati Atikah Fajriani Cantika Zaddana Clara M. Kusharto Clara Meliyanti Kusharto Dadang Sukandar DEWI APRI ASTUTI Dias Indrasti Dodik Briawan Drajat Martianto Dwiriani, Cesilia Meti Ekowati Handharyani Eny Palupi Evi Karmilah Evy Damayanthi Farah Fauziyyah Fathimah Fathimah Hardinsyah Hidayat Syarief Ikeu Ekayanti Ilmi Dewi Astuti Jeallyza Muthia Azra Katrin Roosita Khairunnisa, Yunda Leny Eka Tyas Wahyuni Lilik Noor Yuliati Linar Zalinar Udin M. Husni Thamrin MADE ASTAWAN Mazarina Devi Mohamad Rafi Mokhamad Fakhrudin Muhamad Rizal Martua Damanik Mulya Agustina Nazdan Nazdan Nur Rezky Khairun Nisaa Nur Setiawati Rahayu Nur Setiawati Rahayu Nurul Maqfira Onnie Violetta Saragi Pramadya Alfitra Putri Anggreini Rahmawati Rahmawati Rasyid Avicena Reni Novia Rimbawan Rimbawan Rita Nurmalina Rizal Damanik Rousmala Dewi Setianawati Nora Hijrah Siti Madanijah Sri Anna Marliyati Sri Estuningsih Sri Mustika Suhartono Suhartono Sungkowo Sungkowo Suryono Sutyawan, Sutyawan Tabrani Mahfi Tiara Firstianty Pratiwi Tiurma Sinaga Tjahja Muhamdri Widyastuti, Rini Yayuk Farida Baliwati Yustiyani Yustiyani Zuraidah Nasution