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All Journal JURNAL GIZI INDONESIA Medical Journal of Indonesia Indonesian Journal of Human Nutrition Jurnal Media Gizi Indonesia (MGI) Jurnal Ilmiah Universitas Batanghari Jambi Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Argipa (Arsip gizi dan Pangan) Amerta Nutrition Jurnal Dunia Kesmas Buletin Ilmiah Nagari Membangun Pontianak Nutrition Journal (PNJ) Jurnal Bidan Cerdas Indonesian Journal of Medical Sciences and Public Health International Journal of Public Health Excellence (IJPHE) Journal of Global Nutrition Pontianak Nutrition Journal (PNJ)
Arif Sabta Aji
Alma Ata University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Veterinary Other

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The Association Between Preference and Consumption of Vegetables and Fruits on Health and Non-Health University Students in Yogyakarta, Indonesia Wahyuni, Sri; Aji, Arif Sabta; Triastanti, Resti Kurnia; Herawati, Herni Dwi
Journal of Global Nutrition Vol 4 No 1 (2024)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v4i1.82

Abstract

Fiber content in vegetables and fruits has benefits in preventing various diseases. Lack of consumption of vegetables and fruit can be influenced by various factors, such as preference factors. The difference of preference among students may impact their consumption status. This study aimed to identify the association of preferences with the consumption of vegetables and fruits among health and non-health students.: This was a cross-sectional study with 272 subjects and the data was taken by systematic random sampling. Data were collected using the online FFQ questionnaire which was conducted during November-December 2020 in Alma Ata University Yogyakarta. Data were analyzed using the Chi-Square test using SPSS v.23. This study showed that there was no difference between vegetable and fruit preferences among students (p>0.05). There were differences in the type of vegetable consumption (p = 0.049), and there was no difference in the type and frequency of fruit and vegetable consumption among health and non-health students (p>0.05). This study concluded that there was no difference in preference, type of fruit consumption, the frequency of vegetables, and fruit consumption among health and non-health students. However, there were differences in the types of vegetable consumption among health and non-health students. These findings suggested that the habit of consuming vegetables and fruits needs to be improved as part of their lifestyle.
The Effect of an Educational Video on Physical Activity for Diabetes Prevention among Obese High School Students in Yogyakarta Jannah, Miftahul; Aji, Arif Sabta; Sari, Pramitha; Afifah, Effatul
Journal of Global Nutrition Vol 4 No 1 (2024)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v4i1.84

Abstract

The association of obesity with type 2 diabetes mellitus (T2DM) in adolescents has increased globally over the past 2 decades. Thus, it must be prevented and overcome with particular management. The study aimed to analyze the impact of video education on physical activity for the prevention of T2DM among obese high school students in Mergangsan district, Yogyakarta. This was a quasi-experimental study with one group pre and post-test design. Educational videos about the introduction to physical activity education were made and given to students. A total of 47 obese adolescents were recruited and tested for physical activity using the Physical Activity Questionnaire for Adolescents questionnaire. (PAQ-A). The data was processed and analyzed using the Wilcoxon test with SPSS version 23.0. The results of the study were obtained before video education, physical activity in students with obesity was classified as mild (66%). After the video education was given, the physical activity of the majority was moderate (78.7%). There was an association between video education media and physical activity for the prevention of diabetes mellitus in students (p<0.001). The school is expected to continue to provide health advice to students, especially on obesity students to prevent T2DM in adolescents, and the use of educational media with video will be more effective.
Nutritional Content Analysis Of Yellow Pumpkin Brownies (Cucurbita Moschata L.) With Stevia Sweetener (Stevia Rebaudiana) As A Sugar Cane Substitution Putri, Faizah Rahma; Aji, Arif Sabta; Salfarino, Ryan; Haidiyanti, Julistin; Nurjanah, Raudah
Journal of Global Nutrition Vol 4 No 2 (2024)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v4i2.100

Abstract

An unhealthy diet that includes sugary snacks may promote a rise in glucose levels and enhance the risk of Type 2 Diabetes Mellitus (T2DM). Brownies are high in sugar and should be replaced with healthier ingredients to reduce their sugar content and glycemic index with stevia as natural sweeteners and yellow pumpkin which are low in calories and carbohydrates. To determine the nutritional content of brownies products with the substitution of cane sugar with stevia and yellow pumpkin. This study utilized a quasi-experimental design using completely randomized design (CRD). We experimented to evaluate the effects of four different treatments, comparing the use of cane sugar and stevia in different ratios: 100% cane sugar (P0), 50% cane sugar and 50% stevia (P1), 25% cane sugar and 75% stevia (P2), and 100% stevia (P3). Moisture, ash, protein, fat, carbohydrate and energy variables were tested using by different method, gravimetric, kjehdahl, soxhlet, by difference, and atwater which was repeated 3 times. We conducted data analysis using a one-way ANOVA and Duncan test to determine the treatment pairs with the highest significance level. The findings demonstrated that replacing cane sugar with stevia significantly affect the nutritional content of yellow pumpkin brownies products (p<0.05, for all comparisons). The treatments with the highest average of nutritional contents were as follows: P3 had the highest moisture content (48.64±0.04%), ash content (1.06±0.06%), protein (6.93±0.11%), and fat (14.49±0.34%), whereas P0 had the highest carbohydrate content (39.45±0.23%) and total energy (281.19±0.76 kcal/100g). The nutritional content of yellow pumpkin brownies has significantly modified by substituting sugar cane with stevia. However, additional investigation is required to determine other nutritional contents and assess its potential as functional food.
Sensory Evaluation And β-Carotene Content Test in The Development of Yellow Pumpkin Brownies Products with The Substitution of Natural Sweeteners from Stevia Leaves (Stevia rabaudiana) Haidiyanti, Julistin; Aji, Arif Sabta; Irwanti, Winda; Putri, Faizah Rahma; Nurjanah, Raudah
Journal of Global Nutrition Vol 5 No 1 (2025)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v5i1.122

Abstract

Excessive sugar consumption can lead to Type 2 Diabetes Mellitus (T2DM). Stevia is a low-calorie natural sweetener. Yellow pumpkin is abundant in antioxidants β-carotene. The utilization of stevia with yellow pumpkin as a functional food option can contribute to improved health benefits. To determine the effect of cane sugar with stevia substitution on sensory evaluation and β-Carotene concentration in steamed yellow pumpkin brownies. This was a quasi-experimental study approach utilizing a Completely Randomized Design (CRD). The experiment consisted of four treatments, each with different proportions of cane sugar and stevia. These treatments were labelled as P0 (100% cane sugar: 0% stevia), P1 (50% cane sugar: 50% stevia), P2 (25% cane sugar: 75% stevia), and P3 (0% cane sugar: 100% stevia). Hedonic tests are used to evaluate sensory features such as color, taste, aroma, and texture. Analysis of β-Carotene levels using the spectrophotometric method with a spectrophotometer. The data were subjected to analysis using One-way ANOVA. There was a significant influence on the sensory evaluation of taste, aroma, and texture (p<0,05). However, there was no significant impact on the color sensory assessment (p>0.05). The substitution of stevia leaf sweeteners had a significant effect on the concentration of β-carotene brownies (≤0,001), which was the highest concentration in P3 group (74.21 ± 0.74 μg/100 g). Replacing cane sugar with stevia has an important effect on the taste, aroma, texture, and levels of β-Carotene in brownies. Promising functional foods such as pumpkin and stevia have the potential of a healthy snack for T2DM patients.
Sensory Evaluation of Gulu Naga Ijo as a Complementary Finger Food Product Fauziah Putri, Novita; Aji, Arif Sabta; Aprilia, Veriani; Salfarino, Ryan; MZ, Rama Beka Sariy; Triwahyuni, Novi; Triastanti, Resti Kurnia
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.2

Abstract

The development of four-star complementary foods for breast milk (Makanan Pendamping ASI or MP-ASI) products signifies the inclusion of four nutritional elements, i.e. carbohydrates, animal protein, vegetable protein, and vegetables, needed to support the growth and development of children. This study aimed to determine the sensory evaluation, including taste, texture, aroma, appearance, and color, as well as the acceptability test of finger food products known as “Gulu Naga Ijo” made from a combination of corn, eggs, dragon fruit, and green bean flour. This research was an experimental study with a completely randomized design (CRD) on five treatment variations (P0: 0% composite flour, P1: 25% composite flour, P2: 50% composite flour, P3: 75% composite flour, and P4: 100% composite flour). This study revealed a significant difference in sensory evaluation of products and composite flour substitution (p<0.05). Overall, two samples (P1 and P3) obtained the highest preference from the panelists in the sensory evaluation, prompting for test acceptability score of the products The acceptability test for toddlers resulted in scores of 1.3 for formula P3 and 1.8 for formula P1. The use of composite flour has a significant effect on the sensory evaluation and acceptance of finger food product development.
Changes in body weight and healthy lifestyle perception of Indonesian adults during COVID-19 pandemic Septiyana, Sorra Milwayani; Aji, Arif Sabta; Paratmanitya, Yhona
Medical Journal of Indonesia Vol. 33 No. 2 (2024): June
Publisher : Faculty of Medicine Universitas Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13181/mji.oa.247222

Abstract

BACKGROUND Social restrictions during the COVID-19 pandemic have impacted eating patterns and psychological status, leading to changes in body weight and perceptions of a healthy lifestyle in society. This study aimed to investigate the effect of social restrictions on weight changes and perceptions of a healthy lifestyle in adults during the COVID-19 pandemic in Indonesia. METHODS This cross-sectional study was conducted using convenience sampling on 287 Indonesian adults from June to August 2020. The data were collected using a self-administered online questionnaire using Google Forms. Data were analyzed using the chi-square test and logistic regression analysis. RESULTS There was no effect of social restrictions on weight changes and perceptions of lifestyle in adults (p = 0.900 and 0.748, respectively). However, 112 respondents (78.3%) had positive perceptions or supported adopting a healthy lifestyle under large-scale social restrictions. Multivariable logistic regression demonstrated that adults aged 36–45 years had a 3.6 times higher risk of weight changes than young adults aged 25–35 years (p = 0.004, OR = 3.65, 95% CI = 1.51–8.85). CONCLUSIONS Social restrictions did not affect weight changes and perceptions of a healthy lifestyle in adults during the COVID-19 pandemic in Indonesia. However, older adults might have a higher risk of body weight changes. Controlling body weight is important to prevent further weight gain and the risk of noncommunicable diseases that can aggravate COVID-19.
Praktik pemberian MPASI (Ketepatan, Jenis, Tekstur dan Frekuensi) pada anak stunting usia 6-24 bulan di Kabupaten Natuna: Studi kualitatif Mumtaz, Hammada Hanifia; Aji, Arif Sabta; Nabiella, AD; Nurlita, Safira; Hidayati, Misna; Aprilia, Veriani; Afifah, Effatul
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 2 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i2.20308

Abstract

Stunting is a growth failure in children under five years old due to chronic malnutrition, particularly during the first 1,000 days. This condition is generally caused by low nutritional intake and recurrent infections. It can be caused by inadequate complementary feeding. This study aimed to determine the complementary feeding practices (accuracy, type, texture, and frequency) among stunted children aged 6-24 months. This qualitative study design used a phenomenological approach with purposive non-probability sampling and was conducted in September-October 2024. Main informants were 18 mothers of children aged 6–24 months (both stunted and non-stunted), while key informants included a nutritionist and the head of the public health center in Serasan and Serasan Timur. Data were collected through Focus Group Discussion (FGD) and in-depth interviews. Data analysis was conducted thematically using NVivo 12.0. The provision of complementary foods to stunted children shows a discrepancy in timeliness with applicable recommendations. The study indicated that types of complementary food provided tend to be less diverse, especially in fulfilling the required vegetable protein intake. The texture of complementary food has not been fully adjusted to the recommended age stages of children. The frequency of complementary food provision has been carried out according to established standards. For children who are not stunted, complementary feeding is generally applicable by guidelines. Complementary feeding in stunted children needs improvement in timeliness, food variety, and age-appropriate texture, although feeding frequency generally aligns with recommendations for both stunted and non-stunted children.
Analysis of providing complementary feeding practice to stunted and non-stunted children aged 6-24 months in Natuna Regency, Indonesia: A qualitative study Nabiella, AD; Afifah, Effatul; Nurlita, Safira; Hidayanti, Misna; Mumtaz, Hammada Hanifia; Aji, Arif Sabta
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 14, No 1 (2025): December
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.14.1.36-50

Abstract

ABSTRACTBackground: Stunting was a growth disorder that occurred as a result of chronic malnutrition and repeated infections. Its prevalence had increased due to suboptimal complementary feeding (CF) practices.Objectives: The objective of this study was to describe the attitudes and confidence of mothers in the practice of providing CF among children aged 6–24 months.Materials and Methods: A descriptive qualitative study with a phenomenological approach was conducted through semi-structured interviews at Serasan and Serasan Timur Health Centers, Natuna Regency, from September to November 2024. The study explored maternal attitudes and self-confidence in complementary feeding (CF) practices. Participants included 18 primary informants in focus group discussions (9 mothers of stunted and 9 of non-stunted children) and 4 key informants in in-depth interviews (2 heads of community health centers and 2 nutritionists). Data were analyzed thematically using NVivo 12.0 software.Results: This study identified four main themes. First, maternal attitudes in facing challenges, such as food rejection and the selection of appropriate food types. Second, maternal attitudes in the practice of providing complementary feeding (CF). Third, maternal confidence in determining suitable food textures. Fourth, maternal confidence in managing picky eating during CF practices. Most mothers demonstrated a positive attitude toward CF, including preparing food themselves, considering it healthier and more economical. However, some mothers of stunted children tended to purchase instant foods more often due to practicality. The majority showed high confidence, supported by Posyandu education, internet resources, and nutritionists. Nevertheless, several mothers of stunted children still lacked confidence due to limited information on CF nutritional adequacy.Conclusion: Mothers of stunted children tended to have lower attitudes and self-confidence compared to those of non-stunted children in complementary feeding (CF) practices. Continuous education and supportive policies facilitating access to nutritious foods were essential. Additionally, family support enhanced maternal confidence in providing CF.Keywords: Attitude; children; complementary feeding; self confidence; stunting
Vitamin B6 Supplementation and Premenstrual Syndrome In Adolescents Munawaroh, Siti Raudah; Nurunniyah, Siti; Nurinda, Eva; Paramita, Dyah Pradnya; Aji, Arif Sabta; Kurniawati, Putri; Yugistyowati, Anafrin; Wahyuningsih
International Journal of Public Health Excellence (IJPHE) Vol. 5 No. 1 (2025): June-December
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijphe.v5i1.1703

Abstract

Background: Many women experience physical discomfort during menstrual periods with symptoms of menstrual disorders, such as abdominal pain and emotional instability, including mood swings and depression. PMS decreases adolescent creativity and productivity. Vitamin B6 induces the production of serotonin, which is assumed to reduce PMS symptoms. Objective: To find out the effectiveness of vitamin B6 supplementation in reducing PMS symptoms and which symptoms are most responsive to Vitamin B6. Methods: We conducted quasi-experimental, randomised, blinded, and controlled trials. The intervention and control groups each consisted of 20 adolescent girls aged 15-17 years. Adolescent girls who experienced PMS were randomly divided into two groups: group A was given vitamin B6 supplementation, and group B was given a placebo. where the respondent does not know which group he belongs to. The modified Premenstrual Syndrome Questionnaire and Premenstrual Symptom Questionnaire were used to determine the severity of PMS before and after the intervention. The data was analysed with a T-test. Initially, 154 girls were screened using an initial questionnaire, of which 142 were known to have PMS. 40 adolescent girls were randomly assigned to either a vitamin B6 group or a placebo. Results: There was a significant difference in the severity of PMS before and after in the group given vitamin B6 supplementation intervention with a P value of ≤ 0.05. The change in the severity score was the most in type D PMS. Conclusion: Vitamin B6 supplementation has an effect in reducing PMS. The largest score decline was in type D (depression), followed by type A (anxiety). Therefore, vitamin B6 may be recommended as a supplement for adolescent girls who experience PMS.
Analisis Indeks Glikemik dan Sifat Fisik Beras Analog Sebagai Alternatif Pangan Fungsional pada Penderita Diabetes Mellitus: Analysis of Glycemic Index and Physical Properties of Analog Rice as an Alternative Functional Food for Individuals with Diabetes Mellitus Majid, Vivi Meiliza; Aji, Arif Sabta; Saloko, Satrijo; Aprilia, Veriani; Seftina, Dina; Wahyuningsih, Ika
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.21-30

Abstract

Background: Food diversification is essential for managing Diabetes Mellitus (DM). Analog rice made from sorghum, modified cassava flour (MOCAF), moringa leaves, and glucomannan may serve as a functional food. Objectives: This study aims to evaluate the glycemic index (GI) and physical properties of analog rice as a potential functional food for individuals with DM. Methods: This experimental study employed a Completely Randomized Design (CRD) with two replications, involving six treatment groups with varying moringa leaf flour substitutions: P1 (0%), P2 (2%), P3 (4%), P4 (6%), P5 (8%), and P6 (10%), totaling twelve samples. Thirty male Wistar rats (Rattus norvegicus) were used for GI determination, calculated from the area under the curve (AUC) of postprandial blood glucose responses. Physical properties assessed were cooking time, bulk density, rehydration capacity, stickiness, expansion volume, and color. Results: The GI of analog rice ranged from 8.92 to 32.67 and differed significantly among treatments (p-value≤0.001). Moringa leaf substitution significantly affected rehydration capacity (p-value≤0.001), stickiness (p-value≤0.001), and color parameters—greenness (p-value=0.002), yellowness (p-value=0.004), and lightness (p-value=0.390). Meanwhile, bulk density (p-value=0.198) and expansion volume (p-value=0.153) were not significantly affected. Conclusions: Treatment 2 (2% moringa leaf flour) produces the most favorable analog rice, with low GI, low bulk density, optimal stickiness, bright green color, and 15-minute cooking time. This formulation shows potential as a functional food alternative for individuals with DM.
Co-Authors Afifah Nufaisah Alfiana, Rina Alkaririn, M Robby ANAFRIN YUGISTYOWATI Anugerahwati, Ammara Asya Aprilia, Veriani Asri Meidyah Agustin Deni Elnovriza Desi Nurmilah Dian Yustika Rini Dina Seftina Dinda Yulia Nabilla Djidin, Radhiyya Tsabitah Djidin, Radhiyya Tsabitah S. Effatul Afifah. Eka Nuryandini Eka Nuryandini Esti Nurwanti Esti Nurwanti Esti Nurwanti Farhan, Alfina Ulfah Fauziah Putri, Novita Febrining Tias Hafizhah, Rafiqah Dwita Haidiyanti, Julistin Hastrin Hositanisita Hendras Bintari Herawati, Herni Dwi Herni Dwi Herawati Herwinda Kusuma Rahayu Herwinda Kusuma Rahayu Hidayanti, Misna Hidayati, Misna Ika Wahyuningsih Ika Wahyuningsih Indriyani, Riska Junaida Astina Khoirunnisah, Frisqi Meilany Khouridhiya, Mumtaz Kurniasari, Yulinda Lestari, Prasetya Lestari, Wiji Indah Listiyana, Fani M Robby Alkaririn Majid, Vivi Meiliza Maria Theodora Natalia Hurint Miftahul Jannah Mirza Hapsari Sakti Titis Penggalih Mulyono, Andriani Mumtaz, Hammada Hanifia Munawaroh, Siti Raudah MZ, Rama Beka Sariy Nabiella, AD Nabiil Ikbaar Maulana Nabilla Rachmah Nidya Ikha Putri Nur Indrawaty Lipoeto Nur Indrawaty Lipoeto Nurinda, Eva Nurjanah, Raudah nurlita, safira Nurunniyah, Siti Paramashanti, Bunga Astria Paramita, Dyah Pradnya Purnamasari, Sintha Dewi Putri Kurniawati, Putri Putri, Dwifa Aprilia Putri, Faizah Rahma Putri, Sintia Aurilia Rachmah, Qonita Raden Mohamad Herdian Bhakti Rahayu, Herwinda Kusuma Rahmi Safitri, Rahmi Ranne Balqis Rauza Sukma Rita Riyanti, Hanifa Aulie Safila Rosi Novita Rusdi, Faza Yasira Ryan Salfarino S. Djidin, Radhiyya Tsabitah Safarina G Malik Sailendra, Nova Veronika Sampurno, Edi Samutri, Erni Sari, Pramitha Sari, Sintha Dewi Purnama Sativa, Rani Risa Satrijo Saloko Satrijo Saloko Seftina, Dina Septiyana, Sorra Milwayani Siti Helmyati Sitti Patimah Sorra Milwayani Septiyana Sorra Milwayani Septiyana Sri Wahyuni Surendran, Shelini Syuja Rafiqi Arifin Triastanti, Resti Kurnia Triska Susila Nindya Triwahyuni, Novi Veriani Aprilia Veriani Aprilia Veriani Aprilia Veriani Aprilia Vivi Meiliza Majid Wahyuningsih Winda Irwanti, Winda Wulana Saputri Wulandari, Fatma Annisa Yhona Paratmanitya Yuliani Yuliani Yulinda Kurniasari Yulinda, Rahmawati Yusrawati Yusrawati Zulfa, Ifana Fitria