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All Journal Amerta Nutrition Journal of Global Nutrition Bangun Desa : Jurnal Pengabdian Masyarakat
Nurjanah, Raudah
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengembangan Produk Brownies Labu Kuning (Cucurbita Moschata) dengan Substitusi Pemanis Alami Daun Stevia (Stevia Rebaudiana) sebagai Pangan Fungsional: Product Development of Yellow Pumpkin (Cucurbita Moschata) Brownies with the Natural Sweetener Substitution of Stevia Leaves (Stevia Rebaudiana) as a Functional Food Aji, Arif Sabta; Nurjanah, Raudah
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.186-198

Abstract

Background: Diabetes Mellitus is a global health problem. The prevalence of Type 2 diabetes mellitus (T2DM) in Indonesia reached 24.11%. High sugar consumption increases diabetes risk. Therefore, steamed brownies sweetened with stevia and pumpkin can be a healthy alternative snack. Objectives: To analyze the influence of the substitution of stevia sweetener and addition of yellow pumpkin in the steamed brownies product on water content, ash, nutritional value, total sugar, sensory evaluation, β-carotene, and antioxidant activity. Methods: This study used a single factor completely randomized design with four treatments: P0 (100% cane sugar and 0% stevia), P1 (50% and 50%), P2 (75% and 25%), and P3 (0% and 100%). Total sugar content was analyzed using the anthrone-sulfate test, antioxidant activity with 1-Diphenyl-2-Picrylhydrazyl (DPPH), β-Carotene using spectrophotometry, and sensory evaluation with the hedonic test. Data were analyzed using ANOVA and Duncan tests to determine the most significant treatment. Results: Substitution of cane sugar with stevia significantly affected the nutritional value, water content, ash, protein, fat, carbohydrate, and energy (p-value<0.001). β-Carotene levels and antioxidant activity also increased, with the highest levels in P3 (74.21 µg/100 g and 22.46%). Stevia affected the taste, aroma, and texture (p-value<0.001) but it’s not significant for color (p-value=0.712). Total sugar decreased with the addition of stevia (p-value<0.001). The IC50 results of antioxidant activity were very strong at 11.40 μg/mL. Conclusions: Using stevia in yellow pumpkin brownies (BrowPumpVi) reduces the total sugar content, increases antioxidant activity, and influences taste, aroma, texture, and β-Carotene levels but does not affect the color.
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.
Sosialisasi Pencegahan Stunting Melalui Program Bantar Sejajar dan Peningkatan Kesedaran Masyarakat dengan Pemenuhan Gizi di Desa Danurejo, Kecamatan Mertoyudan, Kabupaten Magelang Maulana, Muhammad Amin; Nurjanah, Raudah; Astutik, Revani Dwi Putri; Permana, Yogi; Susanti, Efri; Qomaruzzaman, Salis Nizar; Alfiani, Vini; Fajrin, Syilvia; Merindyasakly, Ratna; Qutratuaini, Nabila Hasna; Fatika M, Nivia; Sinai, Aldea Mulia
Bangun Desa: Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2024)
Publisher : Universitas Alma Ata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/jbd.2024.3(1).1-7

Abstract

Masalah status gizi anak yang dikenal dengan stunting ditandai dengan PB/U atau TB/U, dimana hasil pengukurannya berada dalam ambang batas (Z-Score) <-2 SD sampai dengan -3 SD (pendek/stunted) dan <-3 SD (sangat pendek/sangat kerdil) dalam standar antropometri penilaian status gizi anak. Berdasarkan temuan Kajian Status Gizi Indonesia (SSGI) Kementerian Kesehatan (Kemenkes), sebanyak 24,4% balita di Indonesia mengalami stunting pada tahun 2021. Pada tahun 2024, Indonesia diharapkan dapat menurunkan angka stunting sebesar 14%. Berdasarkan hasil observasi pada balita di desa Danurejo, Mertoyudan, Magelang  pola makan masih kurang baik dalam pemberian makan sehingga anak beresiko mengalami stunting. Masalah yang dialami di Desa Danurejo ini yaitu balita yang sulit dan tidak mau mengkonsumsi sayuran serta adanya distraksi dalam pemberian makan seperti saat memasuki waktu makan anak diberikan gadget agar anak tidak rewel. serta anak dibiarkan untuk jajan sembarangan tanpa ada pembatasan. Mendidik masyarakat untuk meningkatkan informasi dan kesadaran mengenai pencegahan stunting merupakan salah satu strategi yang digunakan untuk memerangi stunting pada balita. Pendekatannya terdiri dari pengenalan visual, ceramah, dan sesi tanya jawab dengan audiens. Peserta yang berasal dari TK Pratiwi sebanyak 50 orang dan SD Danurejo sebanyak 50 orang, sasaran program ini adalah orang tua, wali kelas, dan siswa.Kata kunci : stunting, upaya pencegahan, Magelang, status gizi
Co-Authors Alfiani, Vini Arif Sabta Aji Astutik, Revani Dwi Putri Fajrin, Syilvia Fatika M, Nivia Haidiyanti, Julistin Maulana, Muhammad Amin Merindyasakly, Ratna Putri, Faizah Rahma Qomaruzzaman, Salis Nizar Qutratuaini, Nabila Hasna Ryan Salfarino Sinai, Aldea Mulia Susanti, Efri Winda Irwanti, Winda Yogi Permana