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All Journal Pontianak Nutrition Journal (PNJ) Jurnal Pendidikan Tata Boga dan Teknologi Nutrisia Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Ilmu Gizi dan Dietetik JURNAL SOSIAL TERAPAN (JSTR) Journal of Indonesia Applied Nutrition
Dwinugraha, Ksatriadi Widya
Management Of Food Service And Nutrition, School Of Vocational Studies, IPB University, 16128 Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Hubungan Konsumsi Mi Instan, Junk Food, dan Aktivitas Fisik dengan Kejadian Obesitas Pada Remaja di SMKN 3 Bogor Siraz, Nazira Andriani; Adyas, Ezria Ekafadhina; Nurlita, Asri Ismiyani; Dwinugraha, Ksatriadi Widya
JURNAL NUTRISIA Vol 27 No 1 (2025): Maret 2025
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v27i1.399

Abstract

The prevalence of obesity continues to increase due to changes in energy balance caused by various factors. Risk factors for obesity consist of heredity, diet, lack of physical activity, age, gender and socio-economic factors. This study aims to determine the relationship between consumption of instant noodles, junk food and physical activity with the incidence of obesity in adolescents at SMKN 3 Bogor. This research used a cross-sectional design and was conducted on March 22 – June 12 2024 at SMKN 3 Bogor. The number of subjects selected in this research was 114 people using purposive sampling technique. The Spearman test results show that there is a significant relationship (p<0.05) between pocket money, junk food consumption and physical activity with the incidence of obesity in teenagers at SMKN 3 Bogor. On the other hand, the Spearman test results showed that there was no relationship (p>0.05) between age, gender and instant noodle consumption and the incidence of obesity in adolescents at SMKN 3 Bogor.
Peningkatan Pengetahuan Ibu tentang Pencegahan Stunting melalui Workshop Edukasi Gizi Terintegrasi di Kelurahan Mulyaharja Kota Bogor: Improving Mothers' Knowledge on Stunting Prevention through Integrated Nutrition Education Workshop in Mulyaharja Sub-district, Bogor City Dwinugraha, Ksatriadi Widya; Martini, Rina; Nurhidayati, Vieta Annisa
Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jppmi.v4i2.986

Abstract

Stunting masih menjadi masalah kesehatan prioritas di Indonesia dengan prevalensi 21,5% pada tahun 2023. Kegiatan pengabdian masyarakat ini bertujuan meningkatkan pengetahuan ibu tentang pencegahan stunting melalui pendekatan edukasi gizi terintegrasi di Kelurahan Mulyaharja, Kota Bogor. Workshop dilaksanakan pada September 2025 dengan menyampaikan tiga materi kunci: risiko Kurang Energi Kronis pada ibu hamil, penilaian status gizi balita, dan imunisasi balita. Metode pelaksanaan menggunakan ceramah interaktif, demonstrasi, dan praktik langsung dengan media leaflet edukasi tri-fold. Peserta terdiri dari 23 orang yang meliputi 18 ibu balita dan 5 kader posyandu. Evaluasi dilakukan melalui pre-test dan post-test menggunakan kuesioner 20 soal. Hasil menunjukkan peningkatan pengetahuan yang signifikan (p<0,05) dengan rata-rata skor pre-test 60,87±15,71 meningkat menjadi 74,13±19,58 pada post-test, atau peningkatan sebesar 21,8%. Peningkatan tertinggi secara deskriptif terjadi pada materi penilaian status gizi balita, namun perbedaannya dengan materi lain tidak signifikan. Media leaflet interaktif terbukti efektif sebagai alat edukasi praktis yang mudah dipahami dan dapat digunakan berkelanjutan. Workshop ini berhasil meningkatkan kapasitas ibu dalam pencegahan stunting melalui pendekatan komprehensif dan partisipatif.
Hidden Metabolic Risks in Young Adults: an Analysis of Obesity, Prediabetes, and Hypercholesterolemia Rizkiriani, Annisa; Annisa Rizkiriani; Ksatriadi Widya Dwinugraha; Rina Martini
Jurnal Sosial Terapan Vol 3 No 2 (2025): Jurnal Sosial Terapan, Volume 3 No.2 Desember 2025
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/ns0yrs04

Abstract

 Gangguan metabolik pada usia dewasa muda sering tidak terdeteksi karena berkembang secara perlahan tanpa gejala awal. Kondisi seperti obesitas, prediabetes, hiperglikemia, dan hiperkolesterolemia semakin sering dijumpai pada mahasiswa dan dapat meningkatkan risiko penyakit kardiovaskular di kemudian hari. Hal ini disebabkan karena, perubahan pola hidup seperti peningkatan konsumsi makanan cepat saji, kurang aktivitas fisik, serta pola tidur yang tidak teratur. Penelitian ini bertujuan menganalisis risiko metabolik tersembunyi pada usia dewasa muda melalui pemeriksaan obesitas, prediabetes, dan hiperkolesterolemia. Desain penelitian menggunakan pendekatan Cross Sectional dengan 131 responden. Data diklasifikasikan berdasarkan kategori IMT serta batas klinis glukosa dan kolesterol. Analisis statistik dengan uji Chi-square. Hasil menunjukkan bahwa hiperglikemia dan hiperkolesterolemia ditemukan pada seluruh kategori status gizi, termasuk mahasiswa dengan IMT normal dan gizi kurang. Tidak terdapat hubungan signifikan antara IMT dengan glukosa darah (p = 0.767) maupun kolesterol (p = 0.663), dan analisis lanjutan juga tidak menunjukkan pengaruh IMT terhadap risiko metabolik. Temuan ini menunjukkan bahwa indikator metabolik tidak selalu sejalan dengan IMT, sehingga skrining kesehatan yang lebih komprehensif perlu dilakukan pada kelompok usia muda untuk mendeteksi risiko secara dini dan mendukung pencegahan jangka panjang.
Organoleptic Characteristics and Nutritional Value of Gluten-Free Custard Tart Based on Beneng Taro and Black Rice Bran Composite Flour Ksatriadi Widya Dwinugraha; Firman Muhammad Basar; Rosyda Dianah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27151

Abstract

The utilization of local food resources such as Beneng taro (Xanthosoma undipes K. Koch) and black rice bran (Oryza sativa L.) as wheat substitutes in pastry products offers a functional gluten-free alternative. This study aimed to analyze the organoleptic characteristics and nutritional value of gluten-free custard pie (pai susu) based on Beneng taro and black rice bran composite flour. The experimental study used a comparative method with three formulations of taro:bran flour ratios, namely F1 (70:30), F2 (60:40), and F3 (50:50). The evaluation included hedonic and hedonic quality tests involving 35 semi-trained panelist. Proximate analysis was performed on the best formula from the hedonic test results. The results showed that the composite flour proportion significantly affected the hedonic quality characteristics (color, taste, texture, mouthfeel). Based on the weighted sum method, formulation F2 (60:40) was determined as the best treatment with a "liked" acceptance level (score 4.03). The F2 custard pie exhibited a moist texture, dark brown color, and favorable taste. Proximate analysis revealed that the F2 product contained 30.08% moisture, 1.89% ash, 24.43% fat, 35.05% carbohydrate, and 8.55% protein. The high protein and energy content (394 kkal/100 g) in this product demonstrates the potential of black rice bran in enhancing the nutritional profile of gluten-free custard pies compared to conventional products.
Development of Choco Banana Bread as a Source of Dietary Fiber Using Beneng Taro Flour and Rice Bran Mia Mustika Hutria Utami; Ksatriadi Widya Dwinugraha; Annisa Rizkiriani; Zakiya Dwi Rara
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27170

Abstract

The high consumption of low-fiber sweet bread based on wheat flour in Indonesia and the dependence on wheat imports encourages innovation in bakery products using local fiber sources. This study aims to develop choco banana bread as a fiber-based food by substituting wheat flour with a composite of rice bran and beneng taro flour, evaluating its sensory quality and nutritional content. Experimental research using a Completely Randomized Design with three formulas, each containing 70% wheat flour and 30% composite flour with a ratio of rice bran: beneng taro F1 (65%:35%), F2 (50%:50%), and F3 (35%:65%). Sensory evaluation by 35 semi-trained panelists using hedonic tests (appearance, color, aroma, texture, taste, overall acceptance) and hedonic quality (color, taste, aroma, texture, mouthfeel) showed that F3 was the best formula based on the Exponential Comparison Method; The hedonic test showed significant differences (p<0.05) in appearance, color, aroma, and overall acceptability with F3 obtaining the highest score, while texture, taste, and other hedonic quality test parameters did not differ significantly (p≥0.05). F3 (60 g/serving) contains 204 kcal, 5.1 g protein, 7.9 g fat, 28.3 g carbohydrate, and 8.8 g dietary fiber, thus fulfilling the claim as a fiber-rich food, containing 1.5 times more protein, and 7 times more dietary fiber than commercial products. These findings indicate that rice bran and taro have the potential to produce fiber-rich bread with sensory qualities acceptable to consumers, supporting food diversification, and reducing dependence on wheat imports.
Development of White Bread Made from Sorghum Flour, Cassava, Arrowroot, and Red Spinach Extract as a High-Fiber Functional Food Muhammad Vickry Fadly; Firman Muhammad Basar; Ksatriadi Widya Dwinugraha
Journal of Indonesia Applied Nutrition (JIAN) Vol. 1 No. 2 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jian.v1i2.1605

Abstract

Dietary fiber is essential for digestive health, yet conventional wheat-based white bread is low in fiber and unsuitable for gluten-intolerant individuals. This study developed a high-fiber, gluten-free white bread using sorghum, cassava, and arrowroot flours combined with red spinach extract, with psyllium husk added to replicate gluten's viscoelastic properties and improve dough structure and texture. Using a Completely Randomized Design, three formulations were tested—F1 (sorghum 75 g : cassava 25 g : arrowroot 25 g), F2 (sorghum 50 g : cassava 50 g : arrowroot 25 g), and F3 (sorghum 25 g : cassava 75 g : arrowroot 25 g)—each with 80 ml red spinach extract and psyllium husk. Organoleptic testing (Kruskal-Wallis and Mann-Whitney) revealed significant differences in appearance, texture, and taste, while color and aroma were not significantly different. Formulation F2 was most preferred, containing per 100 g: 198 kcal, 3.7 g protein, 3.0 g fat, 38.8 g carbohydrates, and 7.77 g fiber. This gluten-free, high-fiber bread presents a promising healthier alternative that supports local food diversification and meets the needs of gluten-sensitive consumers.
Correlation Between Diet Quality and Nutritional Status with Physical Fitness of Adolescent Indoor Handball Athletes at Handball Lembang Club Ahmad Hisbullah Amrinanto; Aisya Putri; Widi Siti Rodhiah; Ksatriadi Widya Dwinugraha; Putu Bunga Fitridewi
Pontianak Nutrition Journal (PNJ) Vol 9, No 2 (2026): SEPTEMBER 2026
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v9i2.2367

Abstract

Indoor handball is a high-intensity intermittent sport that places considerable physiological demands on adolescent athletes, making adequate diet quality and nutritional status critical for performance. This study aimed to analyze the correlation between diet quality and nutritional status with physical fitness among adolescent indoor handball athletes at Handball Lembang Club, West Bandung Regency, Indonesia. A cross-sectional observational design was employed with 32 athletes aged 16–18 years selected through total sampling. Diet quality was assessed using the Diet Quality Index-International (DQI-I) derived from a Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ), while nutritional status was determined by body mass index-for-age (BMI/A) using WHO AnthroPlus software. Physical fitness was measured using the Indonesian Physical Fitness Test (TKJI) for ages 16–19 years. Data were analyzed using Spearman rank correlation. Results showed that the majority of athletes (68.8%) had good diet quality with a mean DQI-I score of 62.2 ± 7.32, while 63% demonstrated good physical fitness. A significant positive correlation was found between diet quality and physical fitness (r = 0.478; p = 0.006), and a significant negative correlation between nutritional status and physical fitness (r = −0.404; p = 0.022). These findings indicate that better diet quality is associated with higher physical fitness, while higher BMI/A (overweight and obesity) is associated with lower physical fitness. Regular monitoring of diet quality and nutritional status, along with targeted nutrition education, is recommended to optimize athletic performance in adolescent handball players.
Sensory Characteristics and Nutritional Composition of Ice Cream Made from Black Rice Bran and Beneng Taro Flour Nurhidayati, Vieta Annisa; Utami, Mia Mustika Hutria; Dwinugraha, Ksatriadi Widya; Ramadhan, Hafidz Nawawi
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 3 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.3.601-609

Abstract

Pengembangan es krim fungsional berbahan serealia dan umbi-umbian dengan memperhatikan aspek sensori merupakan strategi untuk meningkatkan asupan serat pangan tanpa menurunkan tingkat penerimaan konsumen. Penelitian ini bertujuan untuk mengevaluasi karakteristik sensori dan komposisi gizi es krim yang diformulasikan menggunakan bekatul beras hitam dan tepung talas beneng. Penelitian menggunakan rancangan acak lengkap dengan tiga formulasi, yaitu F1 (70%:30%), F2 (80%:20%), dan F3 (90%:10%) antara bekatul beras hitam dan tepung talas beneng. Uji sensori dilakukan oleh 35 panelis semi-terlatih menggunakan skala hedonik dan mutu hedonik 5 poin untuk menilai penampakan, warna, aroma, tekstur, rasa, mouthfeel, dan daya leleh. Data dianalisis menggunakan uji Kruskal–Wallis yang dilanjutkan dengan uji Mann–Whitney, dan penentuan formulasi terbaik menggunakan metode. Analisis proksimat dan serat pangan total dilakukan dengan metode standar untuk menentukan kandungan zat gizi makro dan jumlah serat per sajian. Hasil penelitian menunjukkan bahwa F3 (90% bekatul beras hitam dan 10% tepung talas beneng) memiliki tingkat kesukaan tekstur yang secara signifikan lebih tinggi pada uji hedonik serta mutu aroma yang lebih baik dibandingkan beberapa formulasi lainnya, dengan tingkat penerimaan keseluruhan yang tetap baik. Formulasi terpilih memberikan energi sekitar 63 kkal per 50 g sajian, dengan kandungan 2,1 g protein, 1,3 g lemak total, 10,6 g karbohidrat, dan 3,1 g serat pangan, yang berkontribusi sekitar 9,9% terhadap kebutuhan serat harian. Es krim berbahan bekatul beras hitam dan tepung talas beneng berpotensi dikembangkan sebagai produk es krim fungsional tinggi serat dengan karakteristik sensori yang dapat diterima.
Co-Authors Adyas, Ezria Ekafadhina Ahmad Hisbullah Amrinanto Aisya Putri Dianah, Rosyda Firman Muhammad Basar Firman Muhammad Basar Mia Mustika Hutria Utami Muhammad Vickry Fadly Nurhidayati, Vieta Annisa Nurlita, Asri Ismiyani Putu Bunga Fitridewi Ramadhan, Hafidz Nawawi Rina Martini Rina Martini Rizkiriani, Annisa Siraz, Nazira Andriani Utami, Mia Mustika Hutria Widi Siti Rodhiah Zakiya Dwi Rara