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Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics)
Published by Universitas Alma Ata Yogyakarta
ISSN : 23033045     EISSN : 2503183X     DOI : -
Core Subject : Health, Education,
Health Professions Medicine & Pharmacology Public Health Other
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) abbreviated IJND (p-ISSN 2303-3045 and e-ISSN 2503-183X) is a peer-reviewed scientific journal publishing updated research and non-research articles in the area of nutrition and dietetics. This journal is published three times annually (January, May, and September) by Alma Ata University Press in collaboration with Indonesian Nutrition Association (Persatuan Ahli Gizi Indonesia).
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Physicochemical and sensory properties of Lumi-lumi (Harpodon nehereus) fresh noodles fortified with natural flavours Dwi Sarah, Adinda Mutiara; Safrida, Safrida; Ayunda, Hanif Muchdatul
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).10-20

Abstract

ABSTRAKLatar Belakang: Ikan endemik Lumi-lumi (Harpodon nehereus) mengandung zat gizi makro dan mikro mineral yang berpotensi memperbaiki kandungan gizi mie. Fortifikasi aneka flavor alami bertujuan memperkaya kandungan mineral dan fungsional mie.Tujuan: Penelitian ini bertujuan untuk mengidentifikasi formulasi terpilih mie basah Lumi-lumi yang difortifikasi aneka flavor alami berdasarkan mutu fisik  dan daya terima, serta mengidentifikasi kandungan gizi, mineral Fe, dan aktivitas antioksidan tertinggi pada perlakuan terbaik.Metode: Penelitian ini bersifat eksperimen menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu fortifikasi aneka flavor labu kuning, wortel, brokoli dan bit pada mie basah Lumi-lumi. Penentuan produk terpilih berdasarkan uji mutu fisik dan sensori tertinggi, selanjutnya identifikasi kandungan gizi, mineral Fe dan aktivitas antioksidan produk terbaik. Data mutu fisik dianalisis menggunakan uji One way ANOVA, data sensori menggunakan uji Kruskal Wallis, data kandungan gizi, mineral Fe dan aktivitas antioksidan menggunakan uji Independent Sample T-test. Hasil: Hasil uji mutu fisik dan sensori produk terpilih yaitu pada mie basah Lumi-lumi yang difortifikasi ekstrak wortel dan bit. Hasil identifikasi kandungan protein, serat kasar, mineral Fe, dan aktivitas antioksidan tertinggi diperoleh pada perlakuan fortifikasi ekstrak bit, berturut-turut yakni 14,47%, 16,04%, 4.46 mg/100 g, dan 42,90%.Kesimpulan: Formulasi produk terbaik diperoleh pada perlakuan mie basah Lumi-lumi yang difortifikasi ekstrak bit dengan perolehan nilai kandungan protein, serat kasar, mineral Fe, dan aktivitas antioksidan tertinggi. Produk ini berpotensi sebagai produk pangan lokal fungsional. KATA KUNCI: lumi-lumi; harpodon nehereus; mie basah; flavor; antioksidan ABSTRACT Background: Endemic fish Lumi-lumi (Harpodon nehereus) contains macronutrients and minerals that can potentially improve the nutritional content of noodles. Fortification of various natural flavours aims to enrich noodles' mineral and functional content.Objective: This study aims to identify selected formulations of Lumi-lumi fresh noodles fortified with various natural flavours based on physical quality and acceptability, as well as identify the highest nutritional content, Fe mineral, and antioxidant activity in the best treatment.Method: This experimental study uses a single factor Complete Randomized Design (CAD), fortifying various flavours of yellow pumpkin, carrots, broccoli, and beets in Lumi-lumi fresh noodles. Determination of selected products based on the highest physical and sensory quality tests, then identification of nutritional content, Fe mineral, and antioxidant activity on the best product. Physical quality data were analyzed using the ANOVA test, sensory data using the Kruskal Wallis test, and data on nutrient content, Fe mineral, and antioxidant activity using the Independent Sample T-test. Results: The results of physical and sensory quality tests of selected products are on Lumi-lumi fresh noodles fortified with carrot and beet extract. The results of the identification of the highest protein, crude fiber, Fe mineral, and antioxidant activity were obtained in the fortification treatment of beet extract, including 14.47%, 16.04%, 4.46 mg/100 g, and 42.90%.Conclusion: The best product formulation was obtained in treating fresh noodles Lumi-lumi fortified with beet extract with the highest protein, crude fiber, Fe mineral, and antioxidant activity. This product has the potential to be a functional local food product. KEYWORDS: Lumi-lumi; Harpodon nehereus; fresh noodles; flavour; antioxidant
Early marriage is a risk factor for stunting in children in Gunungkidul Regency Tengjaya, Angelia Anisa Amelia; Nai, Hildagardis Meliyani Erista; Purnawijayanti, Hiasinta Anatasia
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).42-54

Abstract

Background: The prevalence of stunting in 2022 in Indonesia is still high, namely 21.6%. Stunting in children under five can be caused by nutritional problems during the first 8000 days of life. The mother's age at marriage can also cause stunting in children under five. There are 312 incidents of early marriage (married at <19 years of age) in Gunungkidul Regency in the period 2017-2022.Objective: to analyze the relationship between early marriage and the incidence of stunting in children aged 0-59 months in Gunungkidul Regency.Method: The study used a retrospective cohort design with exposed and unexposed sample groups of 65 people each. The sampling technique uses simple random sampling. Data on the age of early marriage was obtained from records at the Gunungkidul Regency Religious Affairs Office. Data were collected on sample characteristics, breastfeeding status, and child infectious diseases using interview techniques using a questionnaire. The incidence of stunting is assessed by measuring body length or height.Results: Result of the bivariate analysis showed that there was a significant relationship between the mother's age at marriage (RR=25.4; CI=5.72-112.62; p=0.000), gender of the child (RR=2.37; CI=1 .02-5.4; p=0.040), history of acute respiratory infections (RR=4.80; CI=2.03-11.34; p=0.000), and history of diarrhea (RR=5.1; CI=2.16-12.08; p=0.000) with the incidence of stunting in children aged 0-59 months. Multivariate analysis showed that maternal age at marriage, (OR=36.5; CI=6.82-195.52; p=0.000), history of acute respiratory infections (OR=3.32; CI=1.09-1.09; p=0.035), and a history of diarrhea (OR=6.9; CI=2.19-22.15; p=0.001) influence the incidence of stunting.Conclusion: Early marriage, history of acute tract infections, and history of diarrhea are risk factors for stunting in children aged 0-59 months in Gunungkidul Regency.
The formulation of edamame flour and tuna fish protein hydrolyzate biscuit as an alternative supplementary feeding for stunting Rachmawati, Septi Nur; Antika, Ruli Bahyu; Rohmawati, Ninna; Hermilasari, Rista Dwi
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).1-9

Abstract

ABSTRAKLatar Belakang: Stunting keadaan kurang gizi paling umum yang terjadi di Indonesia dan masih menjadi permasalahan yang harus ditangani saat ini. Salah satu upaya untuk memperbaiki kondisi stunting pada balita yaitu dengan memenuhi kebutuhan protein melalui PMT yang tinggi protein. Biskuit dapat menjadi salah satu media dalam perbaikan zat gizi apabila ditambahkan dengan bahan tertentu. Pangan lokal yang dapat ditambahkan dalam bahan pembuatan biskuit adalah kacang kedelai edamame yang dioah menjadi tepung edamame dan ikan tuna yang dijadikan hidrolisat protein ikan (HPI).Tujuan: Tujuan dari penelitian ini adalah untuk mengetahui formulasi terbaik dari biskuit tepung edamame dengan tambahan HPI tuna untuk memperbaiki kondisi stunting pada balita.Metode: Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan tiga sampel, yaitu perbandingan formulasi tepung edamame dengan HPI tuna dengan 3 taraf (F1 30:10, F2 25:15, dan F3 20:20). Penelitian dimulai dengan pembuatan tepung edamame, HPI tuna, dan biskuit tepung edamame dan HPI tuna. Selanjutnya biskuit tepung edamame dan HPI tuna diuji organoleptik yang meliputi kesukaan warna, rasa, aroma, tekstur, dan keseluruhan pada 25 panelis semi terlatih. Formulasi terpilih akan dianalisis kadar protein, lemak, dan karbohidrat.Hasil: Berdasarkan uji organoleptik dan total hasil pembobotan didapatkan bawah formulasi biskuit terpilih adalah F3. Hasil uji Kruskal Wallis menunjukkan bahwa penambahan tepung edamame dan HPI tuna berpengaruh nyata terhadap kesukaan warna (p<0,05). Berdasarkan uji laboratorium diketahui jika formula biskuit terpilih (F3) memiliki kandungan gizi per 100 gram: protein 16,81±0,07 gram; lemak 19,66±0,14 gram; karbohidrat 49,05±0,06 gram.Kesimpulan: Penelitian ini menunjukkan bahwa formulasi biskuit terpilih adalah F3 dengan kandungan tepung edamame 20% dan HPI tuna 20%. Kandungan protein dan lemak pada biskuit terpilih (F3) lebih tinggi dibandingan dengan biskuit PMT Pabrikan. KATA KUNCI: biskuit; hidrolisat protein ikan; ikan tuna; tepung edamame; stuntingABSTRACTBackground: Stunting is the most common malnutrition condition that occurs in Indonesia and is still a problem that has to be solved today. One of the efforts to improve stunting conditions in toddlers is by fulfilling the protein needs through supplementary feeding which has high protein. Biscuits can be a medium for improving nutrition if they are added with certain ingredients. Local foods that can be added to biscuits are edamame soybeans which are processed into edamame flour and tuna which is made into fish protein hydrolyzate (FPH).Objectives: To find out the best formulation of edamame flour biscuits with the addition of tuna FPH to improve stunting conditions in toddlers.Methods: This research used a single factor Completely Randomized Design (CRD) with three samples, which were a comparison of edamame flour formulation with tuna FPH with 3 levels (F1 30:10, F2 25:15, and F3 20:20). The research began with making edamame flour, FPH tuna, and the biscuits. Furthermore, edamame flour and tuna FPH biscuits were tested organoleptically which included color, taste, aroma, texture, and overall preferences of 25 semi-trained panelists. The selected formulation will be analyzed for protein, fat, and carbohydrate levels.Results: Based on organoleptic tests and the total weighting results obtained the selected biscuit formulation was F3. The results of the Kruskal Wallis test showed that the addition of edamame flour and tuna FPH had a significant effect on color preference (p<0.05). Based on laboratory tests, it is known that the selected biscuit formula (F3) has nutritional content per 100 grams: protein 16.81±0.07 g; fat 19.66±0.14 g; carbohydrate 49.05±0.06 gConclusions: The selected biscuit formulation is F3 with 20% edamame flour content and 20% tuna FPH. The protein, fat, and carbohydrate content of the selected biscuits (F3) is higher than the supplementary feeding manufactured biscuits. KEYWORD: biscuit; edamame flour; fish protein hydrolyzate; stunting; tuna
Single-session nutritionist-led counseling improves health self-efficacy among teachers Sholihah, Lini Anisfatus; Dini, Cleonara Yanuar; Gusrianto, Wildan Alfira; Aulia, Salma Shafrina
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).55-63

Abstract

Background: The increasing prevalence of obesity and metabolic syndrome (MetS) among teachers necessitates targeted interventions to enhance health outcomes. Nutritionist-led counseling can enhance health self-efficacy by equipping individuals with knowledge, skill, and confidence to have healthier lifestyles. Objective: The study aims to assess whether a single face-to-face counseling intervention can significantly improve self-efficacy among teachers.Methods: This experimental study employed a pre-and-post-test design involving 23 high-school vocational teachers (14 females and 9 males) who participated in a one-day, three-hour counseling session by trained nutritionists. Participants underwent anthropometric measurements and MetS risk screening before the intervention. Self-efficacy was assessed using a validated questionnaire before and after counseling. Statistical analyses were conducted using paired t-tests and chi-square or Fisher's Exact tests.Results: The findings indicated a significant increase in self-efficacy scores from a baseline mean of 26±2 to 28±2 after the intervention (p<0.001). Notably, the proportion of teachers who reported confidence in selecting appropriate foods significantly improved (p=0.02). The prevalence of obesity among participants was high, with 57% categorized as obese based on BMI.Conclusion: Targeted nutrition counseling can effectively enhance self-efficacy among teachers, potentially leading to healthier lifestyle confidence and reduced MetS risk. This study underscores the importance of incorporating nutritionist-led interventions in educational settings to promote health among teachers, who serve as role models for students.
Comparison of temulawak (Curcuma xanthorrhiza Roxb.) and turmeric (Curcuma longa) powder drinks against adolescent diet and body weight Nissa, Choirun; Mufidah, Salsabila Nur; Ulum, Miftachul
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).21-27

Abstract

ABSTRAK Latar Belakang: Salah satu permasalahan gizi yang sering terjadi pada remaja adalah kurang energi kronis. Temulawak dan kunyit secara turun-temurun telah digunakan untuk terapi menaikkan berat badan dengan cara meningkatkan nafsu makan. Melalui kandungan karminativum dari minyak atsiri yang ada dalam rimpang temulawak dan kunyit.Tujuan: Penelitian ini bertujuan untuk menganalisis pengaruh konsumsi minuman serbuk temulawak dan kunyit terhadap pola makan dan berat badan pada usia remaja. Metode: Penelitian ini menggunakan desain quasi eksperimental. Sampel penelitian adalah santriwati Pondok Pesantren Miftahul Jannah Malang, sebanyak 45 responden yang terbagi menjadi 3 kelompok yaitu P0 (kontrol/tidak diberikan apapun), P1 (20 gr bubuk temulawak), dan P2 (5 gr bubuk kunyit). Teknik sampling yang digunakan adalah purposive sampling. Bubuk temulawak dan kunyit dilarutkan dalam 125cc air dan diberikan selama 14 hari. Pola makan dan berat badan responden setelah perlakuan diukur menggunakan metode Semi Quantitative - Food Frequency Questionnaire dan pengukuran langsung dengan timbangan digital. Data hasil pengukuran dilanjutkan dengan analisis statistika menggunakan uji wilcoxon signed ranks test Untuk melihat perbedaan pola makan sebelum dan sesudah perlakuan. Serta uji paired t test untuk melihat perbedaan berat badan antara sebelum dan sesudah perlakuan.Hasil: Dari hasil Uji Wilcoxon didapatkan bahwa pada kelompok kontrol dan kunyit tidak ada perbedaan nyata skor pola makan sebelum dan sesudah diberikan perlakuan (p>0,05), sedangkan pada kelompok temulawak terdapat perbedaan nyata (p<0,05). Hasil Uji t test paired pada kelompok temulawak menunjukkan perbedaan berat badan yang bermakna antara sebelum dan sesudah perlakuan sedangkan pada kelompok kunyit dan kontrol tidak ada perbedaan (p>0,05).Kesimpulan: Pemberian minuman serbuk temulawak efektif dalam memperbaiki pola makan dan meningkatkan berat badan pada usia remaja.. KATA KUNCI: berat badan; kunyit; nafsu makan; temulawak ABSTRACTBackground: One of the nutritional problems that often occurs in teenagers is a chronic lack of energy. Temulawak and turmeric have been used for generations as a therapy to gain weight by increasing appetite, through the karminativum content of essential oils in the rhizomes.Objectives: This study aims to analyze the effect of temulawak and turmeric powder drink consumption on adolescents' dietary patterns and weight. Methods: This research design uses quasi-experimental. The population and sample of this study were female students of Miftahul Jannah Islamic Boarding School Malang, as many as 45 respondents were divided into 3 groups P0 (control), P1 (20 grams of ginger), and P2 (5 grams of turmeric). The sampling technique used is non-purposive sampling. The research instrument used the semi Quantitative – Food Frequency Questionnaire method and measured body weight using digital scales. The measurement data was followed by statistical analysis using the Wilcoxon Signed Ranks Test to see differences in eating patterns before and after treatment. As well as the Paired T-Test to see the difference in body weight between before and after treatment.Results: From the results of the Wilcoxon test, it was found that in the control and turmeric groups, there was no significant difference in dietary pattern score (frequency and variation) before and after being given treatment (p>0.05), while in the temulawak group, there was a difference (p<0.05). Results of the paired t-test the temulawak group had a significant difference in body weight between before and after treatment, while the turmeric and control groups had no difference (p> 0.05).Conclusions: Giving temulawak powder drinks is effective in increasing dietary patterns and body weight in adolescents.KEYWORD: appetite; temulawak; turmeric; weight
Effect of antioxidant dietary behaviour in smokers with chronic obstructive pulmonary disease risk during COVID-19 pandemic Lorensia, Amelia; Suryadinata, Rivan Virlando
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).28-41

Abstract

Background: Smokers are at risk of Chronic obstructive pulmonary disease (COPD)which has a risk of decreasing in quality of life because of lung function decline and smoking habits. Decreased lung function due to an increase in free radicals. Intake of foods that contain antioxidants can help reduce free radicals.Objectives: The research aimed to determine the effect of antioxidant intake (vitamins A, C, and E) on the development of COPD risk in active smokers.Methods: This study was conducted in May-July 2023 in Surabaya. This study used a cross-sectional design, with purposive sampling and snowball sampling methods. The subjects were adult active smokers. Antioxidant intake consisted of the intake consumed by subjects daily containing vitamins A, vitamin C, and vitamin E using the Food Frequency Questionnaire (FFQ) method to describe nutritional intake in a certain period. COPD risk assessment was measured using a pulmonary function test with spirometry, with an assessment of the ratio of forced expiratory volume in one second (FEV1) / forced vital capacity (FVC) below 0.70 defined as airflow limitation. The data were tested using the Spearman test to see the relationship between antioxidant intake from food and lung function.Results: This study involved 49 active smokers with COPD. Most subjects experienced deficiencies in vitamin A (77.55%), and vitamin C (87.76%), and all subjects experienced vitamin E deficiencies. The most consumed food containing vitamin A was palm oil, the most consumed food containing vitamin C was papaya, and the most consumed food containing vitamin E was chicken. There was no relationship between vitamin A and the development of COPD risk (Sig.=0.187; r=-0.192), but there was a significant relationship (weak negative) between vitamin C and the risk of developing COPD (Sig.=0.031; r=-0.309). All subjects had a deficiency of vitamin E.Conclusions: The lower the intake of vitamin C, the greater the risk of COPD which is characterized by decreased lung function.
Effect of unripe berline banana flour on synbiotics yogurt of physicochemical and microbiological properties Agustin, Firda; Putri, Ratih; Febriyatna, Ayu
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).64-69

Abstract

Background: Synbiotic yogurt is a fermented milk product that combines probiotic bacteria with ingredients that contain prebiotic components. Unripe berlin banana flour contains resistant starch that can act as a prebiotic.Objectives: This study aimed to determine the effect of the addition of unripe banana flour to synbiotic yogurt on physicochemical and microbiological properties. Methods: This research is true experimental with a completely randomized design. The treatment group consisted of 4 groups, namely P0 (2% inulin), P1 (1% UBF), P2 (2% UBF), and P3 (3% UBF). The process of making unripe berlin banana flour synbiotic yogurt begins with making berlin banana flour, yogurt starter, and synbiotic yogurt. The tests conducted were physicochemical and microbiological. Physicochemical test data was analyzed descriptively and microbiological tests were used the Kruskall walls test, with 95% level confidence using SPSS.Results: In the physicochemical test, it was found that the group with the addition of UBF (P1, P2, P3) had higher ash content, energy, resistant starch, and viscosity than the inulin group (P0). In the microbiological test, it was found that there were significant differences BAL total between treatment groups (P=0.002), there were no differences related to coliform parameters between groups (P=0.707), and salmonella was identified as negative in all groups.Conclusions: The addition of unripe berlin banana flour can affect the LAB content of yoghurt and has the potential to be a functional food product with health benefits.
Nutrient content, antioxidant activity, and organoleptic quality of coriander seeds (Coriandrum sativum L.) and white ginger (Zingiber officinale Rosc.) tea bags as functional drinks for hypertension Kamilah, Abidah Hana; Pudjirahaju, Astutik; Razak, Maryam
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).70-77

Abstract

Background: High blood pressure prevalence in Indonesia increased to 34.1% in 2018.  High blood pressure can be caused by an unhealthy diet, including high sodium intake.  Therefore, potassium and antioxidant intake are needed to lower blood pressure.  Objectives: Analyzing the nutritional quality (moisture content, ash content, potassium content, and antioxidant activity) and organoleptic quality (colour, aroma, and taste) of coriander seeds and white ginger tea bags as functional drinks for hypertension.  Methods: The study used experimental research with Completely Randomized Design (CRD) using three treatment levels and three repetitions with ratio of coriander seeds and white ginger used in this study is P1 (55:45), P2 (50:50), and P3 (45:55).  Determinating organoleptic quality using hedonic and descriptive, water content using oven method, ash content using incineration method, potassium content using calculated value, and antioxidant activity using DPPH method.Results: Moisture content, ash content, and potassium content of each coriander seed and white ginger tea bag formulation have met the standards. The IC50 values in each coriander seed and white ginger tea bag indicate very strong antioxidant properties. Organoleptic quality results for colour indicate that P2 (50:50) has the highest value and significantly differs from P1 (55:45) and P3 (45:55) (p-value < 0.05), while for aroma and taste, P2 (50:50) has the highest value but no significant difference was observed (p-value>0.05). Conclusion: The best formulation of coriander seeds and white ginger tea bags as a functional drink for hypertension is P2 (50:50).

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