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All Journal Jurnal Pangan dan Gizi Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Ilmu Pangan dan Hasil Pertanian ARKESMAS [Arsip Kesehatan Masyarakat] GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Aplikasi Teknologi Pangan Jurnal Epidemiologi Kesehatan Komunitas Al-sihah: The Public Health Science Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Amerta Nutrition Jurnal Kreativitas PKM Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat JURNAL ILMIAH KESEHATAN SANDI HUSADA SABDAMAS JURNAL GIZI DAN KESEHATAN Jurnal Abdi Insani Diseminasi : Jurnal Pengabdian kepada Masyarakat Jurnal Ilmiah Kesehatan Masyarakat : Media Komunikasi Komunitas Kesehatan Masyarakat Jurnal Bakti Masyarakat Indonesia Community Empowerment Journal of Food Technology and Health Nutrisia Batara Wisnu : Indonesian Journal of Community Services Jurnal Ilmiah Kesehatan Sandi Husada
Nasrulloh, Nanang
Program Studi Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional Veteran Jakarta, Depok, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Analysis of Knowledge Level, Consumption Habits, Sugar and Calories Content in Ice Cream on the Nutritional Status of Depok Students: Analisis Tingkat Pengetahuan, Kebiasaan Konsumsi, dan Kandungan Gula serta Kalori pada Es Krim terhadap Status Gizi Mahasiswa Depok Habieb, Salsabila Firdausiyah Nur; Ilmi, Ibnu Malkan Bakhrul; Nasrulloh, Nanang; Marjan, Avliya Quratul
Amerta Nutrition Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i1.2024.82-88

Abstract

Background: Obesity is a nutritional problem in Indonesia. A factor that influences the incidence of obesity is a high-sugar diet (ex: ice cream products). The consumption rate of ice cream increases every year and is also accompanied by an increasing number of outlets providing ice cream products. Added sugar in ice cream contributes to an increased intake of high-calorie foods that leads to obesity. Objectives: To analyze level of knowledge, consumption habits, sugar and calorie content of ice cream on the nutritional status of Depok students. Methods: Observational research with cross-sectional design, analyzed with frequency distribution and chi-square test. Data were obtained using online questionnaire. The research was conducted in the city of Depok, involving 939 samples of Depok students selected with purposive sampling methods. Results: 667 (71.0%) students have a good level of nutritional knowledge and 578 (61.6%) students unusually eat ice cream. There is no relationship between the level of nutritional knowledge (p-value: 0.609) and ice cream consumption habits (p-value: 0.211) on the nutritional status of students. Vanilla ice cream cup with cookies and cream topping is the most preferred ice cream, containing 13.28 grams of sugar and 154.11 kcal calories. Conclusions: Depok students have good nutritional knowledge and unusually eat ice cream. The sugar and calorie content of the ice cream are high.
Analisis Indeks Glikemik dan Beban Glikemik Inovasi Sport Food Bolu Kukus dari Tepung Biji Kecipir (Psophocarpus tetragonolobus. L) dan Tepung Pati Garut (Maranta arundinaceae. L): Glycemic Index and Glycemic Load of a Steamed Sponge Cake Developed as a Novel Sport Food from Winged Bean (Psophocarpus tetragonolobus L.) Seed Flour and Arrowroot (Maranta arundinacea L.) Starch Fernanda, Tennesa Sheryan Nela; Nasrulloh, Nanang
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.2025.218-226

Abstract

Background: Proper nutrition supports athlete performance and recovery. Winged bean seed flour provides protein, while Arrowroot starch contains amylose and amylopectin and is easily digestible Their combination in a steamed sponge cake may provide complex carbohydrates and fiber that help regulate glycemic index and glycemic load, providing stable and sustained energy. Objectives: This study aimed to evaluate the glycaemic index (GI) and glycaemic load (GL) of steamed sponge cake formulated from winged bean seed flour and arrowroot starch as an innovation in sports nutrition. Methods: In vitro and in vivo experimental methods were applied to three formulations of steamed sponge cake: F1 (25:75), F2 (50:50), and F3 (75:25) ratios of winged bean flour to arrowroot starch. To measure the glycemic index and glycemic load in 10 students from UPN “Veteran” Jakarta, participants were given two test meals (pure glucose and steamed sponge cake), each containing 25 g of carbohydrates. Peripheral blood glucose was measured at 0, 15, 30, 45, 60, 90, and 120 minutes after a 10-hour fast using a glucometer. GI and GL were calculated based on the area under the blood glucose response curve (AUC). Results: The glycemic index values of the steamed cakes were 79 (F1), 68.5 (F2), and 49.3 (F3), and were categorized as having a moderate glycemic index. Conclusions: Steamed sponge cake formulated from winged bean flour and arrowroot starch shows potential as a sports food due to its favorable glycaemic characteristics for athletes.
Pengaruh Komposisi Tepung Jewawut (Setaria Italica) dan Tepung Kacang Kedelai (Glycine Max L.) terhadap Serat Pangan, Proksimat, dan Sifat Organoleptik Sereal untuk Diabetes Melitus: The Effect of Millet (Setaria Italica) Flour and Soybean (Glycine Max L.) Flour Composition on Dietary Fiber, Proximate Content, and Organoleptic Properties of Cereal for Diabetes Mellitus Maharani, Syifa Salsa; Fauziyah, A'immatul; Nasrulloh, Nanang
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.2025.82-93

Abstract

Background: Based on International Diabetes Federation (2025), there are 20.4 million individuals in Indonesia (aged 20–79 years) suffering from diabetes mellitus as of 2024. Managing the amount and type of food consumption is required as a corrective measure to prevent complications. Dietary fiber and protein have been shown to be effective in controlling glucose and increasing satiety. Objectives: To analyze the effects of millet flour and soybean flour composition on dietary fiber, proximate content, and organoleptic properties of cereal intended for individuals with diabetes mellitus. Methods: This experimental study used a Completely Randomized Design (CRD) with 3 treatment levels based on millet flour and soybean flour, namely 100%:0% (F1), 75%:25% (F2), and 50%:50% (F3), with two replications for each. Analysis of chemical content employed one-way ANOVA, followed by Duncan test if significant differences were found. Furthermore, organoleptic properties were analyzed by Kruskal Wallis test and Mann-Whitney test to identify significant differences among formulas. The best formulation was selected using the De Garmo method. Results: Chemical test results showed significant differences for ash, protein, fat, carbohydrate, and dietary fiber (p-value<0.05) among formulas. Hedonic test showed significant differences (p-value<0.05) in texture and cereal taste acceptance in each formula. The best formula was F3, which contained 4.91% water, 2.38% ash, 5.66% dietary fiber, 17.48% protein, 20.58% fat, and 54.76% carbohydrate. Conclusions: The proportion of millet flour and soybean flour significantly increased ash, protein, fat, and dietary fiber content; significantly decreased carbohydrate content; and significantly influenced texture and taste acceptance, but did not influence water content, color, and aroma acceptance of cereals.
Pengaruh Tepung Biji Kecipir dan Tepung Pati Garut terhadap Kandungan Gizi dan Kalsium Bolu Kukus sebagai Inovasi Produk Sport Food: Effects of Winged Bean (Psophocarpus tetragonolobus L.) Seed Flour and Arrowroot (Maranta arundinacea L.) Starch on the Nutritional Composition and Calcium Content of a Steamed Sponge Cake as a Novel Sport Food Wardany, Hanin Salsabila; Nasrulloh, Nanang
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.2025.202-211

Abstract

Background: Adequate intake of protein and calcium is essential for muscle contraction and optimal athletic performance, yet hypocalcaemia and protein deficiency remain prevalent among Indonesian athletes. Innovation in locally based sports foods is therefore required. The combination of protein-rich winged bean (Psophocarpus tetragonolobus L.) seed flour and easily digestible arrowroot starch offers potential for developing a nutritious and acceptable steamed sponge cake. Objectives: To evaluate the effects of winged bean seed flour and arrowroot starch in steamed sponge cake formulations on nutrient composition, calcium content, and organoleptic properties as a sports food product. Methods: A completely randomized design was applied with three formulations: F1 (25%:75%), F2 (50%:50%), and F3 (75%:25%) ratios of winged bean seed flour to arrowroot starch, with two replications. Nutrient composition was analyzed using ANOVA followed by Duncan’s multiple range test, while organoleptic properties were assessed using the Kruskal–Wallis and Mann–Whitney tests. The best formulation was determined using the De Garmo method. Results: Ash content, total fat, energy from fat, total energy, carbohydrate, protein, and calcium differed significantly among formulations (p-value <0.001), whereas moisture content showed no significant difference (p-value >0.001). Organoleptic testing indicated no significant difference in color (p-value >0.001), while texture, aroma, and taste differed significantly (p-value <0.001). The optimal formulation was F3, containing 75%-winged bean seed flour and 25% arrowroot starch. Conclusions: Winged bean seed flour and arrowroot starch significantly influenced the nutritional and organoleptic characteristics of steamed sponge cake, highlighting its potential as an innovative local food–based sports food.
Empowering Elderly People at Risk of Stroke Through Health Education, Physical Activity, and Community-Based Technology Yani, Sri; Nasrulloh, Nanang; Susanto, Agus Joko
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 9, No 2 (2026): Volume 9 Nomor 2 (2026)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v9i2.24004

Abstract

ABSTRACT Stroke is one of the leading causes of disability and death in Indonesia, especially in the pre-elderly and elderly groups with risk factors for hypertension, diabetes, obesity, and a sedentary lifestyle. This community service program aims to increase public awareness, knowledge, and skills in stroke prevention through health education, physical activity, dietary management, and clean, healthy living behaviors (PHBS). Implementation includes socialization, health counseling, physical activity training, healthy eating support, and optimization of Posbindu and Elderly Posts. The activity results showed increased knowledge among cadres and the elderly about stroke risk factors, increased participation in physical activity, changes in healthy eating behaviors, and greater compliance among the elderly with routine health check-ups. The use of simple technologies, such as WhatsApp groups, gymnastics videos, and applications of the Ministry of Health's Posbindu information system, supports the program's sustainability. The elderly have a moderate stroke risk of 62%, which is the highest risk of stroke. Cadre knowledge increased from 57.5 to 84. Systolic and diastolic blood pressure decreased after interval walking training (IWT). Community-based empowerment through educational approaches, physical exercise, and simple technology has been shown to increase the capacity of people at risk of stroke and to improve health and productivity. It is recommended that this community-based empowerment model be integrated into public health programs on an ongoing basis to expand its impact on stroke prevention and productivity. Keywords: Stroke Risk, Elderly, Education, Physical Activity.
Co-Authors A'immatul Fauziyah Agus Joko Susanto, Agus Joko Andri Pramesyanti Andri Pramesyanti Pramono Astagina Sekar Sakti Atikah Ammar Hanif Avliya Quratul Marjan Ayuningtyas, Dyah Baskara, Shelfia Chakarita Budhi Martana Diego Sergio Dita Hesti Rahayu Duma Lumban Tobing Fadila, Dera Nurul Fahrudin Fahrudin Fathinah Ranggauni Hardy Fatmawati, Iin Fauziyah, A'immatul Fauziyah, A’immatul Fernanda, Tennesa Sheryan Nela Firlia Ayu Arini Habieb, Salsabila Firdausiyah Nur Henry Binsar Hamonangan Sitorus Hersa Khoirunisa Ikha Deviyanti Puspita Ikha Deviyanti Puspita Ilmi, Ibnu Malkan Bahrul Ilmi, Ibnu Malkan Bakhrul Laeli Lutfiani Laeli Lutfiani Lestari, Hana Tri M. Iksan Amar Maharani, Syifa Salsa Meidy Wiradati Mochni, Richard Endang Srihari Nabila Aulia Ainaya Nadiya Rahmah Qurnaini Naila Maziya Labiba Nurfitri Bustamam Nurlitta Shafitri Otje, Talitha Ambarsary Panji Octo Prasetio Pritha Maya Savitri Pulungan, Rafiah Maharani Puspareni, Luh Desi Puspita, Ikha Deviyanti Reda Rizal Retno Dyah Kusumastuti, Retno Dyah Retno Yulianti Retno Yulianti Rustiarini, Fabiola Shania Alicia Ruth M Bunga Wadu Sintha Fransiske Simanungkalit Siti Sania Bilqis Syah, Muh Nur Hasan Taufik Maryusman Tessa Chairun Nisa Tri Arina Hanura Utami Wahyuningsih Wardany, Hanin Salsabila Widayani Wahyuningtyas Wilda Khoirunnisa Wilis Nofia Rahmawati Yani, Sri Zackharia Rialmi