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All Journal AcTion: Aceh Nutrition Journal Berita Kedokteran Masyarakat
Nurhidayati, Lisa Rosyida
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Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Energy, macronutrients, and sensory characteristics of gluten-and casein-free (GFCF) mocaf biscuits substituted with kidney bean and keluih seed flour for children with autism Tzani, Niza Iana; Widyastuti, Nurmasari; Wijayanti, Hartanti Sandi; Dieny, Fillah Fithra; Nurhidayati, Lisa Rosyida
AcTion: Aceh Nutrition Journal Vol 10, No 3 (2025): September
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i3.2385

Abstract

Autism is often associated with macronutrient deficiencies due to food sensory preferences, as well as gluten and casein allergies, which can trigger digestive disorders. In this study, gluten- and casein-free (GFCF) biscuits were developed by substituting kidney bean flour and keluih seed flour, followed by an evaluation of their energy content, macronutrient composition, and sensory characteristics to determine the best formulation. Four formulas were tested: F0 (100:0:0), F1 (30:52.5:17.5), F2 (30:35:35), and F3 (30:17.5:52.5). Macronutrient content was analyzed using standard laboratory methods (Kjeldahl, Soxhlet, and difference), whereas energy was calculated based on macronutrients. The hedonic test involved 50 untrained panelists, and statistical analysis was conducted using One-Way ANOVA, Kruskal-Wallis test, and a multi-attribute decision compensatory model. The biscuits contained 432–455 kcal of energy, 3-8% protein, 30-32% fat, and 32-40% carbohydrate. Significant differences were observed in energy (P =0,028), protein (P <0,001), fat (P =0,005), and carbohydrate (P <0,001), as well as sensory preferences for taste (P <0,001), aroma (P =0,002), and overall preference (P =0,017). F1 was selected as the best formulation because of its favorable sensory score and balanced nutrient content. Kidney bean flour improved protein and sensory properties, while keluih seed flour increased energy and fat but lowered preference levels. This product offers practical potential as a GFCF snack to support the dietary management of children with autism.
Determinant factors influencing the nutrition status of adolescents with intellectual disabilities: a scoping review Suwito, Maria Rebecca; Widyastuti, Nurmasari; Rahadiyanti, Ayu; Anjani, Gemala; Nurhidayati, Lisa Rosyida
BKM Public Health and Community Medicine Vol 41 No 10 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/bkm.v41i10.19257

Abstract

Purpose: This scoping review aims to explore the determinants influencing the nutritional status of adolescents with intellectual disabilities, including macronutrient intake, family income, and other contributing factors. Methods: A systematic search was conducted for articles published from 2012 to 2022 in PubMed, ScienceDirect, and Scopus databases, using keywords such as "nutritional status," "dietary intake," "family income," "intellectual disability," and "adolescent". Relevant studies were selected through title and abstract screening, followed by full-text review, resulting in nine articles for analysis. Results: The review found that inadequate dietary intake, particularly high consumption of unhealthy foods, significantly impacts the nutritional status of adolescents with intellectual disabilities. Family income, while affecting food security, does not independently determine dietary outcomes. Comorbid conditions like Down syndrome, autism spectrum disorder (ASD), and cerebral palsy, along with physical limitations and the use of psychotropic medications, further contribute to malnutrition risks. Conclusion: Adolescents with intellectual disabilities are at increased risk of malnutrition due to poor food intake. While family income influences food security, it is not the sole factor. The presence of comorbid conditions, physical limitations, and psychotropic medication use is also a key determinant of their nutritional status.
Co-Authors Anjani, Gemala Ayu Rahadiyanti Fillah Fithra Dieny Hartanti Sandi Wijayanti Nurmasari Widyastuti Suwito, Maria Rebecca Tzani, Niza Iana