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All Journal JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Journal of Dietetics Science
Atmadja, Taufiq
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Energy Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health

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KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI BISKUIT SORGUM KACANG MERAH Atmadja, Taufiq
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 01 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i01.4653

Abstract

Healthy and nutritious snacks are essential for the development of toddlers, especially those aged 1 to 5 years. One of the snack innovations is biscuits made from a combination of sorghum flour and red beans. The use of sorghum and kidney beans is expected to bring new innovations in providing nutrition for toddlers. In Indonesia, biscuits for children are generally still made from wheat flour, so product development using local food ingredients is needed. The combination of sorghum flour and red bean flour biscuits is expected to be a side dish in fulfilling nutrition and supporting the growth and development of children under five. The ingredients used were sorghum flour, kidney beans, wheat flour, cornstarch, egg yolk, margarine, powdered sugar, and milk powder. The biscuit processing method in this study contained two dough mixtures. Organoleptic test results showed that the best biscuit formulation was formula F1. F1 with the addition of wheat flour, shorghum flour, and red bean flour as much as 50 grams, 30 grams, and 10 grams, respectively. The organoleptic assessment of formula F1 obtained a score of 4.93 for the color aspect, 3.83 for the taste aspect, 4.1 for the aroma aspect, and 4.6 for the texture aspect. The results of nutritional analysis showed the moisture content of formula F1 was 6.475%, ash content was 2.36%, biscuit fat content reached 25.1%, biscuit protein content was 13.085%, and 52.98% for carbohydrate content
Asupan Karbohidrat dan Aktivitas Fisik dengan Kadar Glukosa Darah Puasa Penderita Diabetes Melitus Tipe 2 atmadja, taufiq; Marwah, Salma Fadila; Husnul, Nisatami
Journal of Dietetics Science Vol. 1 No. 2 (2025): Journal of Dietetics Science
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v1i2.5243

Abstract

ABSTRACT Diabetes mellitus is a metabolic disease that occurs because blood glucose levels increase due to impaired insulin secretion. The purpose of this study was to analyze the relationship between carbohydrate intake and physical activity with fasting blood glucose levels in patients with type 2 diabetes mellitus at Puskesmas Mangkubumi in 2025. We used a cross-sectional design with 72 subject selected by quota sampling method. Chi-square was used to data analyze. The results showed that the majority of respondents were female (68.1%), and aged 50-69 years (76.4%). The majority of respondents were in excess carbohydrate intake (41.7%), moderate physical activity (45.8%), and uncontrolled blood glucose levels (61.1%). Bivariate results showed carbohydrate intake (p=0.018) had a significant relationship with fasting blood glucose levels, while physical activity had no significant relationship with fasting blood glucose levels (p=0.128). Carbohydrate intake showed a significant association with fasting blood glucose levels, while physical activity is not significantly related to blood glucose levels in patients with T2DM. ABSTRAK Diabetes melitus adalah penyakit metabolik yang terjadi karena kadar glukosa darah meningkat akibat adanya gangguan sekresi insulin. Penelitian ini bertujuan menganalisis hubungan antara asupan karbohidrat dan aktivitas fisik dengan kadar glukosa darah puasa pada penderita diabetes melitus tipe 2. Desain penelitian cross sectional dengan sampel 72 responden menggunakan metode quota sampling. Analisis data yang digunakan yaitu uji chi square. Hasil penelitian menunjukkan mayoritas responden berjenis kelamin perempuan (68,1%), dan berusia 50-69 tahun (76,4%). Mayoritas responden berada pada asupan karbohidrat berlebih (41,7%), aktivitas fisik sedang (45,8%), dan kadar glukosa darah tidak terkontrol (61,1%). Hasil bivariat menunjukkan asupan karbohidrat (p=0,018) terdapat hubungan signifikan dengan kadar glukosa darah puasa, sedangkan aktivitas fisik tidak terdapat hubungan yang signifikan dengan kadar glukosa darah puasa (p=0,128). Asupan karbohidrat memiliki hubungan yang signifikan dengan kadar glukosa darah, sedangkan aktivitas fisik tidak berhubungan signifikan dengan kadar glukosa darah pada penderita DM tipe 2.
Co-Authors Husnul, Nisatami Marwah, Salma Fadila