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All Journal Jurnal Gizi dan Dietetik
Purba, Jedya Lucas A.
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Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Public Health Social Sciences

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PENGARUH PEMBERIAN JUS KUBIS MERAH (Brassica oleracea var. capitata L) TERHADAP KADAR GLUKOSA DARAH PADA TIKUS PUTIH (Rattus norvegicus) DIABETES MELITUS Zulkarnaen, Ratu Bella Cyantika; Mulyo, Gurid Pramintarto Eko; Judiono, Judiono; Isdiany, Nitta; Hastuti, Widi; Purba, Jedya Lucas A.
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2775

Abstract

Diabetes mellitus is a disease that threatens global health which is characterized by increased blood glucose levels. Natural treatment is needed to maintain stable blood glucose levels in diabetes mellitus sufferers. Red cabbage (Brassica oleracea var. capitata L) is a vegetable that contains quite high levels of antioxidants and can be used to lower blood glucose levels. This study aims to determine the effect of giving red cabbage juice on blood glucose levels in white rat with diabetes mellitus. The research design was a true experimental laboratory with a pre and post test control group. A sample of 24 male white rats was divided into 4 groups, namely negative control group (K-), positive control group (K+), treatment group 1 (P1), and treatment group 2 (P2). Data analysis used the Dependent t test and the Kruskal-Wallis test with the Mann-Whitney test with a significance level of p<0.05. The results of the Dependent t test showed the effect of the intervention on the four groups (p<0.05). The results of the Kruskal-Wallis test showed that the four groups were different (p<0.05). The results of the Mann-Whitney test showed significant differences in each group comparison (p<0.05). Giving red cabbage juice at a dose of 1.8 gr/200 grBW and a dose of 3.6 gr/200 gBW for 14 days had an effect on blood glucose levels when rats were induced by 45 mg/kgBW of streptozotocin. It is hoped that there will be further research regarding the effect of giving red cabbage juice on fasting blood glucose levels in humans with diabetes mellitus and further research using flavonoids from red cabbage extract.
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 gumilar, mulus Gurid PE Mulyo Hastuti, Widi Isdiany, Nitta Judiono Judiono Mona Fitria Munawar, Asep Yenny Moviana, Yenny Zulkarnaen, Ratu Bella Cyantika