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All Journal JUKEJ: Jurnal Kesehatan Jompa Social Agriculture, Food System, and Environmental Sustainability
Brilliant, Fannia Zata
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Agriculture, Biological Sciences & Forestry Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Gemoi Bite: Cookie formulation based on dandang gendis leaf extract and mocaf flour with the addition of soybean flour as a nutraceutical to stabilize blood glucose Fitriasari, Alfinia Ni’ma; Brilliant, Fannia Zata; Syahrani, Lailatul Azizah Aprili
Social Agriculture, Food System, and Environmental Sustainability Vol. 3 No. 1: (February) 2026
Publisher : Institute for Advanced Science, Social, and Sustainable Future (IASSSF)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/safses.v3i1.2026.2737

Abstract

Background: The rise in diabetes cases, coupled with the increasing prevalence of gluten intolerance, has prompted the development of gluten-free nutraceutical products with the potential to stabilize blood glucose levels. The combination of Clinacanthus nutans, soybean flour, and MOCAF supports glycemic control through the synergistic action of bioactive compounds and soluble fiber that stabilize blood glucose levels. Methods: The research design used a Completely Randomized Design (CRD) with two formulation variations. The study was conducted in two stages, a preliminary phase for formulation optimization and a main experimental phase involving 30 trained panelists recruited through purposive sampling. Dandang Gendis leaves were processed via microwave-drying at 40°C to preserve bioactive compounds, while finalized cookies were subjected to standardized proximate analysis at Universitas Brawijaya and sensory evaluation using a four-point hedonic scale. Findings: The results showed that variations in the proportion of dandang gendis leaf extract and soybean flour significantly affected the ash, fat, carbohydrate, calorie content, and sensory attributes (taste, aroma, color, and texture). The flour concentration also affected most of the physicochemical and organoleptic parameters. The best formulation was obtained in formulation 2 with a combination of 15% dandang gendis leaf extract and 25% soybean flour. The physicochemical characteristics of the cookies included water content of 10.81%, protein 6.7%, fat 0.35%, carbohydrate 78.5%, ash 1.5%, energy 256.5 kcal, glycemic index 37, and active compound content of 0.4% (flavonoid 0.2%, isoflavone 0.1%, and saponin 0.1%). Conclusion: The best formulation for Gemoi Bite functional cookies is a combination of 80 g of dandang gendis leaves and 40 g of soy flour, which boasts excellent sensory qualities and blood sugar control benefits. Novelty/Originality of this article: The uniqueness of this research lies in the synergistic formulation of Clinacanthus nutans extract, soybean flour, and MOCAF to create a special nutraceutical cake for diabetes management.
Efektivitas Akupresur Titik P⁶ dan ST³⁶ serta Relaksasi Napas Dalam terhadap Postoperative Nausea and Vomiting pada Pasien Sectio Caesarea Brilliant, Fannia Zata; Yuliwar, Roni
JUKEJ : Jurnal Kesehatan Jompa Vol 5 No 1 (2026): JUKEJ: Jurnal Kesehatan Jompa
Publisher : Yayasan Jompa Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57218/jkj.Vol5.Iss1.2199

Abstract

Postoperative Nausea and Vomiting (PONV) is a common complication after Sectio Caesarea (SC) that causes discomfort and slows recovery. Acupressure and deep breathing relaxation are non-pharmacological therapies to reduce PONV. The purpose of this study was to determine the effectiveness of acupressure at points P⁶ and ST³⁶ and deep breathing relaxation on reducing PONV intensity in SC patients. The research design used was a quasi-experimental with a Two Group Pre-Test and Post-Test Design. A sample of 64 research subjects was divided into two groups. PONV intensity was measured using the RINVR scale. Data analysis used Paired Sample T-Test and Independent Sample T-Test. The results showed that the average PONV before treatment in the first group was 14.44 and after 7.34 (p < 0.05). The average before treatment in the second group was 14.63 and after 9.38 (p < 0.05). There was a significant difference in effectiveness between the two groups (p < 0.05), the first group treatment was more effective in reducing PONV. In conclusion, acupressure of the P⁶ and ST³⁶ points is more effective than deep breathing relaxation in reducing the intensity of PONV in SC patients.
Co-Authors Fitriasari, Alfinia Ni’ma Roni Yuliwar Syahrani, Lailatul Azizah Aprili