cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kab. bantul,
Daerah istimewa yogyakarta
INDONESIA
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).
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue "VOLUME 14 ISSUE 2, 2026" : 7 Documents clear
Texture and antioxidant activity of watermelon jelly drink with the addition of watermelon albedo and ciplukan (Physalis angulata) Zahrani, Sashi Kirana; Yuliana, Indah; Fajar Ningsih, Windi Indah; Ramadhani, Ira Dewi
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 2, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(2).87-94

Abstract

ABSTRAK  Latar Belakang: Minuman jelly merupakan minuman berpemanis yang umum dikonsumsi oleh remaja dan dianggap tidak sehat. Namun, minuman ini dapat dikembangkan menjadi minuman yang lebih sehat dengan penambahan sumber antioksidan alami seperti semangka dengan daging dan albedonya serta buah ciplukan (Physalis angulata). Selain kandungan antioksidan, tekstur khas minuman jelly juga berperan penting dalam menentukan kualitas produk dan daya terima konsumen.  Tujuan: Penelitian ini bertujuan untuk mengetahui tekstur dan aktivitas antioksidan (IC50) pada formulasi jelly drink semangka dengan penambahan albedo semangka dan buah ciplukan (Physalis angulata). Metode: Penelitian ini menggunakan metode eksperimental dengan pola RAL (Rancangan Acak Lengkap) dan 4 taraf perlakuan. Perlakuan dalam penelitian ini adalah perbedaan penambahan minuman sari albedo semangka dan minuman sari buah ciplukan (Physalis angulata) yaitu F1 (48% : 12%), F2 (36% : 24%), F3 (24% : 36%), dan F4 (12% : 48%). Perbedaan tekstur dan aktivitas antioksidan antar formulasi dianalisis menggunakan Uji ANOVA dan dilanjutkan dengan Uji Tukey HSD (Honestly Significant Different) Hasil: Hasil penelitian menunjukkan bahwa terdapat perbedaan yang nyata pada tekstur, tetapi tidak terdapat perbedaan yang nyata pada aktivitas antioksidan setiap formulasi jelly drink. Semakin tinggi penambahan buah ciplukan (Physalis angulata) maka tekstur jelly drink akan semakin keras dan aktivitas antioksidannya semakin lemah. Kesimpulan: Formulasi minuman jelly ini belum dapat dikatakan sebagai pangan sumber antioksidan karena aktivitas antioksidannya tergolong sangat lemah. Tetapi minuman ini mungkin memiliki keunggulan pada zat gizi lainnya jika dilakukan pengujian laboratorium zat gizi lainnya juga.  ABSTRACT Background: Jelly drinks are sugar-sweetened beverages that are commonly consumed by adolescents and are considered unhealthy. However, it can be developed into a healthier drink by adding natural antioxidant sources such as watermelon flesh, albedo, and ciplukan (Physalis angulata) (Physalis angulata) fruit. In addition to antioxidant content, the characteristic jelly texture plays an important role in determining product quality and consumer acceptance. Objectives: The research's purpose was to determine the texture and antioxidant activity (IC50) of the watermelon jelly drinks with the addition of watermelon albedo and ciplukan (Physalis angulata) fruit. Methods: The research used an experimental method with a CRD (Completely Randomized Design) and 4 levels of treatment. The treatments in this study were based on the variation in the addition of watermelon albedo juice and ciplukan (Physalis angulata) juice (F1 48:12, F2 36:24, F3 24:36, and F4 12:48). Differences in texture and antioxidant activity between formulations were analyzed using the ANOVA test and continued with the Tukey HSD test. Results: The results showed that there were significant differences in texture but no significant differences in antioxidant activity among the jelly drink formulations. Increasing the proportion of ciplukan (Physalis angulata) fruit resulted in a firmer jelly drink texture and weaker antioxidant activity. Conclusions: The formulated jelly drink could not be classified as an antioxidant source due to its very weak antioxidant activity. However, it may provide other nutritional benefits that require further laboratory analysis.
Dried noodles with red bean flour substitution (Vigna angularis): Low glycemic index food alternative Imansari, Adillah; Siauta, Viere Allanled; Mentari, Ratna; Pettalolo, Sri Rezeki
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 2, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(2).95-103

Abstract

ABSTRAK  Latar Belakang: Rekomendasi asupan diet pada penderita Diabetes Melitus yang perlu diperhatikan yaitu mengkonsumsi makanan yang mengandung indeks glikemik (IG) rendah. Mie kering dengan subtitusi tepung kacang merah dapat menjadi pilihan dalam menu makanan penderita DM.  Tujuan: Penelitian ini bertujuan untuk menganalisis uji daya terima, kandungan gizi dan indeks glikemik (IG) pada formulasi mie kering dengan subtitusi tepung kacang merah.  Metode: Penelitian adalah eksperimen dengan 3 perlakuan formula mie kering substitusi tepung terigu dan kacang merah (F1 = 80%: 20%; F2 = 60%;40%; F3 = 40%:60%). Data yang dikumpulkan yaitu uji daya terima menggunakan uji hedonik pada 30 responden dan uji kandungan gizi menggunakan analisis uji proksimat yang kemudian dianalisis untuk menentukan formulasi terbaik dengan analisis ANOVA. Analisis nilai indeks glikemik pada 9 responden dengan metode IAUC.  Hasil: Mie kering substitusi tepung kacang merah berpengaruh signifikan pada hasil uji daya terima (warna, dan tekstur) dan kandungan gizi makro (protein, lemak) (p<0,005). Formulasi terbaik adalah F1 dengan subtitusi tepung kacang merah 20% dengan nilai IG = 42,08%. Kesimpulan: Mie dengan subtitusi 20% tepung kacang merah memiliki indeks glikemik yang termasuk dalam golongan rendah, yaitu 42,08%. ABSTRACT Background: Dietary recommendations for Diabetes Mellitus patients are consuming foods with a low glycemic index (GI). According to the results, dried noodles substituted with red bean flour is one of the foods recommended, considering the high protein and fiber content of red beans which are classified as low GI foods.  Objective: This study aimed to analyze the acceptability, nutritional content, and glycemic index (GI) of dried noodle formulations with red bean flour substitution.  Methods: This was an experimental study with 3 treatments of dried noodle formulations substituting wheat flour and red beans (F1 = 80%: 20%; F2 = 60%; 40%; F3 = 40%: 60%). The data collected were acceptability tests using hedonic tests on 30 respondents and nutrient content tests (carbohydrates, protein, and fat content) utilizing proximate analysis which was then analyzed to determine the best formulation using Analysis of Variance (ANOVA). Analysis of the glycemic index in 9 respondents using the IAUC method.  Results: Dried noodles with red bean flour substitution had a significant effect on the results of the acceptability test (color and texture) and macronutrient content (protein, fat) (p <0.005). The best formulation was F1 with 20% red bean flour substitution with a GI value of 42.08%.  Conclusion: Dried noodles with 20% red bean flour substitution have a glycemic index  classified as low, specifically 42.08%.
Breastfeeding mothers' perceptions of the neno boha tradition in the analysis of the health belief model at the Noemuke Health Center, South Central Timor Regency Manehat, Maria Fridolina; Margawati, Ani; Nuryanto
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 2, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(2).138-152

Abstract

ABSTRAK Latar Belakang: Neno Boha merupakan tradisi pasca persalinan masyarakat Timor yang mencakup praktik Se’i (pengasapan ibu dan bayi), Tatobi (kompres air panas), serta pantangan makanan. Praktik ini berpotensi menimbulkan risiko kesehatan, seperti gangguan pernapasan akibat paparan asap, luka bakar dan infeksi kulit dari penggunaan air panas, serta kekurangan gizi akibat pembatasan konsumsi makanan, yang dapat berdampak pada kesehatan ibu dan bayi. Tujuan: Penelitian ini bertujuan menganalisis persepsi ibu menyusui terhadap tradisi Neno Boha menggunakan pendekatan Health Belief Model (HBM). Metode: Penelitian menggunakan metode kualitatif dengan pendekatan fenomenologi. Data dikumpulkan melalui wawancara mendalam terhadap 13 informan, terdiri atas 5 ibu menyusui sebagai informan utama dan 8 informan triangulasi, yaitu tokoh masyarakat, bidan desa, tenaga gizi, serta anggota keluarga ibu menyusui. Analisis data dilakukan melalui tahapan reduksi data, penyajian data, dan penarikan kesimpulan. Hasil: Hasil penelitian menunjukkan bahwa praktik utama Neno Boha masih dijalankan karena keyakinan akan manfaatnya dalam pemulihan pasca persalinan. Namun, sebagian ibu mulai meninggalkan praktik Se’i karena meningkatnya kesadaran terhadap risiko gangguan pernapasan pada bayi. Praktik Tatobi mengalami modifikasi dengan penggunaan air hangat untuk mengurangi resiko luka bakar, sementara pola konsumsi makanan mulai bergeser ke arah yang lebih bergizi. Faktor ekonomi menjadi hambatan utama dalam perubahan pola makan akibat keterbatasan akses terhadap sumber protein dan pangan bergizi. Edukasi tenaga kesehatan dan dukungan kebijakan pemerintah berperan dalam mendorong perubahan praktik menuju pendekatan yang lebih aman. Kesimpulan: Diperlukan intervensi kesehatan berbasis budaya yang disertai dukungan ekonomi untuk meningkatkan kesejahteraan ibu dan bayi. Background: Neno Boha is a postpartum tradition among the Timorese community that includes Se’i (smoking of mothers and infants), Tatobi (hot water compress), and dietary restrictions. These practices may pose health risks, such as respiratory disorders due to smoke exposure, burns and skin infections from hot water use, and malnutrition resulting from dietary restrictions, which can adversely affect maternal and infant health. Objectives: This study aimed to analyze breastfeeding mothers’ perceptions of the Neno Boha tradition using the Health Belief Model (HBM) approach. Methods: This qualitative study employed a phenomenological approach. Data were collected through in-depth interviews with 13 informants, consisting of five breastfeeding mothers as primary informants and eight triangulation informants, including a community leader, a village midwife, a nutritionist, and family members of breastfeeding mothers. Data analysis was conducted through data reduction, data display, and conclusion drawing. Results: The findings showed that the main practices of Neno Boha are still maintained due to beliefs in their benefits for postpartum recovery. However, some mothers have begun to abandon the Se’i practice due to increased awareness of the risk of respiratory problems in infants. The Tatobi practice has been modified by using warm water to reduce the risk of burns, while dietary patterns have gradually shifted toward more nutritious food consumption. Economic factors remain a major barrier to dietary changes due to limited access to protein sources and nutritious foods. Health education provided by healthcare workers and government policy support play an important role in encouraging safer practices. Conclusions: Culturally sensitive health interventions accompanied by economic support are needed to improve maternal and infant well-being.
Factors of food waste in adult patients with different diet types in hospital: A Systematic review Ginting, Inggita Senosa; Kurniasari, Fuadiyah Nila; Rahmawati, Irma Sarita
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 2, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(2).104-121

Abstract

ABSTRAK Latar Belakang: Sisa makanan di rumah sakit merupakan isu penting karena berdampak pada biaya operasional dan kesehatan pasien. Tingginya sisa makanan menunjukkan adanya ketidaksesuaian antara makanan yang disediakan dengan kebutuhan, preferensi atau kondisi klinis pasien. Tujuan: Menganalisis tingkat sisa makanan pada pasien dewasa berdasarkan jenis diet serta mengidentifikasi faktor utama yang mempengaruhinya. Metode: Penelitian ini merupakan tinjauan literatur sistematis yang mengikuti pedoman PRISMA. Pencarian artikel dilakukan melalui database Scopus, PubMed, Web of Science, dan Google Scholar pada rentang tahun 2015–2025. Artikel yang memenuhi kriteria inklusi dan eksklusi dianalisis secara deskriptif untuk mengidentifikasi tingkat sisa makanan dan faktor-faktor yang memengaruhinya. Sebanyak 18 artikel memenuhi kriteria inklusi dan dianalisis dalam penelitian ini. Hasil: Hasil penelitian menunjukkan bahwa sisa makanan lebih tinggi pada pasien yang menerima diet lunak dan diet terapeutik dibandingkan dengan diet biasa. Penyebab faktor utama pemborosan meliputi rendahnya nafsu makanan, ketidaksesuaian rasa dan tekstur makanan dengan preferensi pasien, pembatasan medis terhadap konsumsi, serta faktor penyajian seperti waktu distribusi makanan dan kualitas layanan. Kesimpulan: Pengurangan sisa makanan dapat dicapai melalui peningkatan kualitas makanan, penyesuaian menu berdasarkan preferensi pasien, ketepatan waktu penyajian, serta peningkatan komunikasi antara pasien dan tenaga gizi. Pendekatan indivisual dan fleksibal dalam penyelenggaraan makanan di rumah sakit diperlukan untuk meningkatkan konsumsi dan menurunkan tingkat sisa makanan. ABSTRACT Background: Food waste in hospitals is an important issue because it affects operational costs and patient health. High levels of food waste indicate a mismatch between the meals provided and the needs, preferences, or clinical conditions of patients Methods: This study is a systematic literature review conducted in accordance with the PRISMA guidelines. Articles were retrieved from Scopus, PubMed, Web of Science, and Google Scholar databases published between 2015 and 2025. Studies meeting the predefined inclusion and exclusion criteria were analyzed descriptively to identify the level of hospital food waste and the factors influencing it. A total of 18 articles were included in the final analysis Results: Food waste was higher among patients receiving soft and therapeutic diets compared with those receiving regular diets. The main contributing factors included reduced appetite, food flavors and textures that did not match patient preferences, clinical restrictions on food intake, and presentation-related aspects such as meal distribution timing and service quality. Conclusions: Food waste reduction can be achieved by improving meal quality, adjusting menus to patient preferences, ensuring timely meal distribution, and strengthening communication between patients and nutrition staff. An individualized and flexible approach to hospital foodservice management is essential for improving food intake and reducing food waste.
Formulation of mixed food ingredients with mackerel fish flour (Rastrelliger neglectus) and tempe flour substitution for complementary foods incidence stunting under five years old Permatasari, Oktavina; Tunjung, Andrea Putri Sekar; Ismawanti, Zuhria
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 2, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(2).153-168

Abstract

ABSTRAK Latar Belakang: Permasalahan gizi Indonesia yang belum teratasi pada kelompok balita yaitu stunting. Riskesdas Tahun 2018 stunting di Jawa Tengah pada baduta 33,3%, Tahun 2021 Kota Semarang 3,10%. Stunting balita dapat terjadi karena kurang asupan zat gizi. Upaya penanganan stunting Kota Semarang diperlukan peningkatan kandungan gizi MP-ASI dengan substitusi bahan pangan tinggi protein dan zat gizi mikro. Tujuan: Memperoleh formulasi BMC bubur instan substitusi ikan kembung dan tepung tempe yang diterima balita dengan menentukan nilai gizi dan anjuran takaran saji konsumsi. Metode: Penelitian kuantitatif dengan metode eksperimen, Rancangan Acak Lengkap. Objek yang diteliti BMC bubur instan dengan 3 kelompok perlakuan substitusi tepung tempe dan tepung ikan kembung sebagai pengganti beras merah, BMC F2 masing-masing 4%, F3 10%, F4 16%, serta F1 sebagai kontrol. Hasil: BMC bubur instan F3 (substitusi tepung ikan kembung 5% dan tepung tempe 5%) paling diterima panelis dengan energi 439,95 kkal, protein 14,67 g/100g, karbohidrat 60,69 g/100g, lemak 15,39 g/100g, serat 25,66 g/100g, vitamin A 14,56 µ/100g, vitamin C 226,5 mg/100g, zat besi 0,29 mg/100g, zink 19,27 mg/100g, kelarutan sesuai standar, densitas kamba lebih baik dari bubur instan komersial, lolos uji cemaran mikrobiologi berdasarkan standar SNI Kesimpulan: BMC bubur instan substitusi tepung ikan kembung dan tepung tempe layak dikonsumsi dan digunakan sebagai MP-ASI makanan utama balita stunting dengan takaran saji 20 gram berat kering atau 60 gram rehidrasi memenuhi 395,93 kkal energi, serta 100% protein, karbohidrat, lemak, serat, vitamin C, dan zink.   ABSTRACT Background : Stunting is a persistent nutritional problem in Indonesia affecting toddlers. The 2018 Basic Health Research showed stunting cases in Central Java among toddlers at 33.3%, while in Semarang City in 2021 reached 3.10%. Stunting in toddlers can occur due to inadequate nutritional intake, particularly during complementary foods. In an effort to reduce stunting, it is necessary to increase the nutritional content of complementary foods substituting ingredients high protein and micronutrients. Objectives: Formulating instant porridge with substitutions of mackerel and tempeh flour that accepted by toddlers while ensuring appropriate nutritional content and recommended serving sizes. Methods: This research using a quantitative experimental approach with a Completely Randomized Design (CRD). The study focused on BMC instant porridge, including three treatment groups with substitutions of tempeh and mackerel flour, BMC F2 4%, F3 10%, F4 16%, F1 as a control. Results: BMC instant porridge formula 3 was the preferred by panelists. This formulation provides 439.95 kcal of energy, 14.67 g/100g protein, 60.69 g/100g carbohydrates, 15.39 g/100g fat, 25.66 g/100g fiber, 14.56 µg/100g vitamin A, 226.5 mg/100g vitamin C, 0.29 mg/100g iron, and 19.27 mg/100g zinc. Meets solubility standards, has a density superior to commercial instant porridge, and passes microbiological contamination tests. Conclusions: BMC instant porridge substituted with mackerel and tempeh flour, is suitable as complementary food for stunted toddlers. Each serving, consisting of 20 grams of dry porridge or 60 grams when rehydrated, provides 395.93 kcal of energy,100% of the recommended intake for protein, carbohydrates, fat, fiber, vitamin C, and zinc.
The effect of nutrition education using animated video and leaflet media on sugar-sweetened beverage consumption among adolescents Mardiyah, Sarah; Angesti, Annisa Nursita; Wandini, Kartika
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 2, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(2).122-137

Abstract

ABSTRAK Latar Belakang: Tingginya minuman manis yang beredar di kalangan remaja, mencerminkan tren konsumsi yang semakin meningkat dan mengkhawatirkan. Konsumsi minuman manis di kalangan remaja tidak hanya berdampak pada kesehatan individu, tetapi juga berpotensi menyebabkan masalah kesehatan masyarakat jangka panjang. Upaya edukasi menjadi langkah penting untuk menekan konsumsi minuman berpemanis, terutama di kalangan remaja. Media video animasi dan leaflet merupakan media pembelajaran yang cukup sering digunakan dan efektif untuk penyampaian informasi, sehingga diharapkan memiliki pengaruh yang signifikan terhadap perubahan konsumsi pada remaja. Tujuan: Penelitian ini bertujuan untuk mengetahui pengaruh edukasi gizi dengan media video animasi dan leaflet terhadap konsumsi minuman berpemanis pada remaja. Metode: Penelitian ini menggunakan desain quasi experimental with pre-posttest design. Sampel dibagi menjadi dua kelompok yaitu kelompok yang diberikan edukasi gizi dengan media video animasi dan yang dengan media leaflet. Masing-masing kelompok berjumlah 30 responden. Data konsumsi minuman berpemanis diketahui dengan menggunakan Food Frequency Questionnaire. Hasil: Terdapat pengaruh pemberian edukasi gizi menggunakan media leaflet terhadap peningkatan pengetahuan tentang minuman berpemanis (p=0,002), sedangkan pada kelompok media video animasi peningkatan tidak signifikan (p=0,067). Terdapat pengaruh pemberian edukasi gizi baik dengan media video animasi (p=0,000) maupun leaflet (p=0,002) terhadap penurunan frekuensi konsumsi minuman berpemanis. Terdapat pengaruh pemberian edukasi gizi baik dengan media video animasi (p=0,000) maupun leaflet (p=0,001) terhadap volume konsumsi minuman berpemanis. Kesimpulan: Edukasi gizi menggunakan media leaflet terbukti lebih efektif dibandingkan video animasi dalam meningkatkan pengetahuan tentang minuman berpemanis. Pemberian edukasi gizi baik dengan media video animasi maupun leaflet mampu menurunkan frekuensi dan volume konsumsi minuman berpemanis secara signifikan. ABSTRACT Background: The high prevalence of sugary drinks consumed among adolescents reflects an increasing and concerning trend. The consumption of sugary drinks among adolescents not only impacts individual health but also poses the risk of long-term public health problems.. Nutrition education is an important effort to reduce the consumption of sugar-sweetened beverages, particularly among adolescents. Animated videos and leaflets are widely used and effective educational media for delivering information and are therefore expected to significantly influence changes in adolescents’ consumption behavior. Objectives: This study aimed to determine the effect of nutrition education using animated video and leaflet media on adolescents’ consumption of sugar-sweetened beverages. Methods: This study applied a quasi-experimental design using pre–posttest. The sample was divided into two groups: one received nutrition education via animated video and the other via leaflet. Each group consisted of 30 respondents. Data on the consumption of sugar-sweetened beverages were collected using the Food Frequency Questionnaire (FFQ). Results: Nutrition education using leaflet media significantly increased knowledge about sugar-sweetened beverages (p=0.002), whereas the animated video group showed no significant improvement (p=0.067). Both animated video (p=0.000) and leaflet (p=0.002) interventions significantly reduced the frequency of sugar-sweetened beverage consumption. Additionally, both animated video (p=0.000) and leaflet (p=0.001) interventions significantly decreased the volume of sugar-sweetened beverage consumption. Conclusions: Nutrition education using leaflets proved more effective than animated videos in improving knowledge about sugar-sweetened beverages. However, both animated video and leaflet media effectively reduced the frequency and volume of sugar-sweetened beverage consumption among adolescents.
Formulation and chemical characteristics test on high protein gummy candy products with whey protein concentrate substitution Jayanti, Khoirunisa Manda; Rahmiwati, Anita Anita
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 2, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(2).169-181

Abstract

ABSTRAK Latar Belakang: Makanan tambahan dibutuhkan untuk melengkapi kebutuhan gizi balita, namun camilan komersial sering kali tinggi gula dan natrium tetapi rendah protein.Pengembangan pangan fungsional seperti permen gummy tinggi protein   dapat membantu memenuhi kebutuhan protein balita serta mengatasi masalah gizi di Indonesia. Tujuan: Merumuskan, menganalisis parameter organoleptik, dan melakukan analisis proksimat pada berbagai formulasi permen gummy Whey Protein Konsentrat (WPC). Metode: Penelitian kuantitatif dengan desain eksperimental.Terdapat 4 sampel formulasi yaitu Formulasi 0 (F0) Tanpa WPC, Formulasi 1 (F1) 100 gram WPC, Formulasi 2 (F2) 150 gram WPC, Formulasi 3 (F3) 200 gram WPC. Analisis data menggunakan uji statistik non parametrik berbasis nilai. Analisis Duncan digunakan untuk analisis perbedaan kandungan gizi makro antar formulasi. Hasil: Hasil uji organoleptik dengan komponen warna, aroma, rasa dan tekstur pada permen gummy WPC menunjukkan tidak terdapat perbedaan signifikan pada semua formulasi F0, F1, F2 dan F3. Namun terdapat perbedaan signifikan pada aspek tekstur antar formulasi (p-value < 0,05). Hasil uji proksimat menunjukkan rata -rata skor uji proksimat pada masing-masing formulasi dengan kandungan protein didapatkan hasil pada F0 sebesar 9,66%, F1 21,63%, F2 26,45% dan F3 29,10%. Formulasi terbaik yang terpilih yaitu F3, dengan kandungan gizi berupa energi total 164,70 kkal, energi dari lemak 17,23 kkal, kadar air 60,18%, kadar abu 1,03%, protein 29,10%, lemak 1,91% dan karbohidrat 7,76%. Kesimpulan: Tekstur permen gummy berbeda signifikan di setiap formulasi (F0 sampai F3), sementara warna, aroma, dan rasanya tidak ada perbedaan; formulasi F3 paling optimal untuk permen gummy bernutrisi, dengan kandungan protein tertinggi (29,10%) dan energi total (164,70 kkal) ABSTRACT Background: Complementary foods are needed to meet toddlers’ nutritional requirements; however, commercial snacks are often high in sugar and sodium but low in protein. The development of functional foods such as high-protein gummy candies may help fulfill toddlers’ protein needs and address nutritional problems in Indonesia. Objectives: To formulate whey protein concentrate (WPC) gummy candies, evaluate organoleptic parameters, and conduct proximate analysis across different formulations. Methods: This quantitative study employed an experimental design. Four formulations were prepared: Formulation 0 (F0) without WPC, Formulation 1 (F1) with 100 g WPC, Formulation 2 (F2) with 150 g WPC, and Formulation 3 (F3) with 200 g WPC. Data were analyzed using non-parametric rank-based statistical tests. Duncan’s test was used to assess differences in macronutrient content among formulations. Results: Organoleptic evaluation of color, aroma, taste, and texture of WPC gummy candies showed no significant differences among F0, F1, F2, and F3. However, a significant difference was found in texture between formulations (p-value < 0.05). Proximate analysis showed that the mean protein content was 9.66% in F0, 21.63% in F1, 26.45% in F2, and 29.10% in F3. The best formulation was F3, with a nutritional composition of total energy 164.70 kcal, energy from fat 17.23 kcal, moisture content 60.18%, ash content 1.03%, protein 29.10%, fat 1.91%, and carbohydrates 7.76%. Conclusion: Gummy candy texture differed significantly across formulations (F0–F3), while no differences were observed in color, aroma, or taste. Formulation F3 was the most optimal for producing a nutritious gummy candy, with the highest protein content (29.10%) and total energy (164.70 kcal).

Page 1 of 1 | Total Record : 7

 1 

Filter by Year

2026 2026


Reset
Filter By Issues
All Issue VOLUME 14 ISSUE 2, 2026 VOLUME 14 ISSUE 1, 2026 VOLUME 13 ISSUE 6, 2025 VOLUME 13 ISSUE 5, 2025 VOLUME 13 ISSUE 4, 2025 VOLUME 13 ISSUE 3, 2025 VOLUME 13 ISSUE 2, 2025 VOLUME 13 ISSUE 1, 2025 VOLUME 12 ISSUE 6, 2024 VOLUME 12 ISSUE 5, 2024 VOLUME 12 ISSUE 4, 2024 VOLUME 12 ISSUE 3, 2024 VOLUME 12 ISSUE 2, 2024 VOLUME 12 ISSUE 1, 2024 VOLUME 11 ISSUE 3, 2023 VOLUME 11 ISSUE 2, 2023 VOLUME 11 ISSUE 1, 2023 VOLUME 10 ISSUE 3, 2022 VOLUME 10 ISSUE 2, 2022 VOLUME 10 ISSUE 1, 2022 VOLUME 9 ISSUE 2, 2021 VOLUME 9 ISSUE 3, 2021 VOLUME 9 ISSUE 1, 2021 VOLUME 8 ISSUE 3, 2020 VOLUME 8 ISSUE 2, 2020 VOLUME 8 ISSUE 1, 2020 VOLUME 7 ISSUE 3, 2019 VOLUME 7 ISSUE 2, 2019 VOLUME 7 ISSUE 1, 2019 VOLUME 6 ISSUE 3, 2018 VOLUME 6, ISSUE 2, 2018 VOLUME 6, ISSUE 2, 2018 VOLUME 6, ISSUE 1, 2018 VOLUME 5, ISSUE 3, 2017 VOLUME 5, ISSUE 2, 2017 VOLUME 5, NOMOR 1, 2017 VOLUME 4 NOMOR 3, SEPTEMBER 2016 VOLUME 4, NOMOR 2, MEI 2016 VOLUME 4, NOMOR 1, JANUARI 2016 VOLUME 3, NOMOR 3, SEPTEMBER 2015 VOLUME 3, NOMOR 2, MEI 2015 VOLUME 3, NOMOR 1, JANUARI 2015 VOLUME 2, NOMOR 3, SEPTEMBER 2014 VOLUME 2, NOMOR 2, MEI 2014 VOLUME 2, NOMOR 1, JANUARI 2014 VOLUME 1, NOMOR 3, SEPTEMBER 2013 VOLUME 1, NOMOR 2, MEI 2013 VOLUME 1, NOMOR 1, JANUARI 2013 More Issue