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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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Reduction of free radicals in hyperglycemic conditions through the administration of lime peel extract (Citrus aurantifolia swingle) Rivan Virlando Suryadinata; Kezia Sefania; Sawitri Boengas
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 3, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(3).139-144

Abstract

ABSTRAKLatar Belakang: Kondisi hiperglikemia tidak selalu terjadi pada penderita diabetes. Stress oksidatif merupakan salah satu proses pathogenesis yang ditimbulkan terhadap penyakit akibat hiperglikemia. Hal tersebut berkaitan dengan peningkatan Reactive Oxygen Species (ROS) dan penurunan aktivitas antioksidan. Pemberian asupan antioksidan dari luar tubuh diharapkan dapat membantu menetralisir radikal bebas yang berlebihan.Tujuan: Untuk mengetahui efektivitas ektrak kulit jeruk nipis terhadap pernurunan radikal bebas pada kondisi hiperglikemia. Metode: Penelitian ini merupakan eksperimental dengan post-test control group design dengan menggunakan tikus wistar di laboratorium Fakultas Kedkteran, Universitas Surabaya. Kondisi hiperglikemia pada hewan coba dilakukan melalui induksi aloksan dan selanjutnya diberikan ekstrak kulit jeruk nipis (2,35 mg; 4,7 mg; 9,4 mg) selama 30 hari dengan membagi menjadi 5 kelompok perlakukan. Parameter untuk mengetahui kadar radikal bebas pada penelitian ini adalah kadar malondialdehid.Hasil: Pada penelitian memperlihatkan bahwa pada kelompok yang diberikan ektrak kulit jeruk nipis akan mengalami penurunan kadar malondialdehid jika dibandingkan dengan kelompok lainnya (p<0,05). Hasil rerata kadar malondialdehid terendah pada dosis 9,4 mg (1,67±0,10).Kesimpulan: Pemberian ekstrak kulit jeruk nipis dapat menurunkan kadar malondialdehid pada kondisi hiperglikemia. KATA KUNCI: Citrus aurantifolia; hiperglikemia; malodialdehid; radikal bebas  ABSTRACTBackground: Hyperglycemia condition does not always occur in diabetes. Oxidative stress is a process of pathogenesis diseases as a result of hyperglycemia. This is associated with increased Reactive Oxygen Species (ROS) and decreased antioxidant activity. Antioxidants intakes outside the body is expected to neutralize excessive free radicals.Objectives: To determine the effectiveness of lime peel extract against free radicals induced by hyperglycemia.Methods: This research is an experimental post-test control group design using wistar rats in the laboratory of the Faculty of Medicine, University of Surabaya. Hyperglycemia conditions in experimental animals were carried out through alloxan induction and then given lime peel extract (2,35 mg; 4,7 mg; 9,4 mg) for 30 days by dividing into 5 treatment groups. The parameter to determine the levels of free radicals in this study is the levels of malondialdehydeResults: Showed that the group given lime peel extract experienced a decrease in malondialdehyde levels when compared to the other groups (p<0.05). The lowest mean malondialdehyde level was at a dose of 9.4mg (1.67±0.10). Conclusion: The administration of lime peel extract can reduce levels of Malondialdehyde induced by hyperglycemia. KEYWORDS: Citrus aurantifolia; free radicals; hyperglycemia; malondialdehyde
The smartphone app (MyFitnessPal) reduce sugar-sweetened beverages intake among overweight and obese college students Sorra Milwayani Septiyana; Arif Sabta Aji; Eka Nuryandini; Mirza Hapsari Sakti Titis Penggalih; Esti Nurwanti
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 3, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(3).130-138

Abstract

ABSTRAKLatar Belakang: Peningkatan prevalensi obesitas dapat disebabkan oleh konsumsi sugar-sweetened beverages (SSBs). Sugar-sweetened beverages mengandung gula yang tinggi, sehingga berkontribusi pada meningkatnya asupan energi dan berkorelasi dengan obesitas. Kombinasi strategi pengaturan diet diperlukan untuk mengendalikan asupan makan terutama konsumsi SSBs dan mencegah terjadinya peningkatan berat badan. Tujuan: Penelitian ini bertujuan untuk mengetahui perbedaan rata-rata asupan energi dan gula dari SSBs setelah diberikan intervensi konseling gizi dan self-monitoring menggunakan aplikasi smartphone (MyFitnessPal) pada mahasiswa dengan status gizi overweight dan obese di Universitas Alma Ata Yogyakarta. Metode: Penelitian ini merupakan penelitian pretest-posttest with control group design. Populasi penelitian adalah mahasiswa Universitas Alma Ata Yogyakarta. Subjek penelitian berjumlah 68 orang mahasiswa (34 eksperimen dan 34 kontrol). Pengambilan subjek penelitian untuk menemukan mahasiswa overweight dan obese dengan teknik purposive sampling dan pengambilan subjek penelitian untuk eksperimen dan kontrol menggunakan teknik random sampling. Data asupan energi dan gula dari SSBs dengan formulir semi-quantitative food frequency questionnaire (SQ-FFQ). Analisis univariat menggunakan distribusi frekuensi dan analisis bivariat menggunakan uji Wilcoxon dan Mann-Whitney. Data dianalisis dengan menggunakan SPSS versi 20 dan nutrisurvey. Hasil: Hasil analisis menunjukkan terdapat perbedaan yang bermakna pada asupan energi dan gula dari SSBs antara kelompok eksperimen dan kelompok kontrol (p<0.05). Penurunan asupan energi dan gula dari SSBs pada kelompok eksperimen lebih besar daripada kelompok kontrol. Kesimpulan: Terdapat perbedaan yang bermakna pada rata-rata asupan energi dan gula dari SSBs setelah diberikan intervensi pada mahasiswa overweight dan obese. Konseling gizi dan self-monitoring asupan makan menggunakan aplikasi smartphone (MyFitnessPal) memperbaiki asupan energi dan gula dari SSBs.  KATA KUNCI: Konsumsi Sugar-Sweetened Beverages; Konseling Gizi; MyFitnessPal; Self-Monitoring  ABSTRACTBackground: The increase in obesity prevalence can be caused by the consumption of sugar-sweetened beverages (SSBs). Sugar-sweetened beverages contain high levels of sugar, which contribute to increased energy intake and obesity risks. A combination of dietary strategies is needed to control food intake, especially consumption of SSBs, and prevent weight gain. Objectives: This study aimed to investigate the difference between the energy and sugar intake of SSBs after being given nutritional counseling intervention and self-monitoring using smartphone app (MyFitnessPal) among overweight and obese students at Alma Ata University Yogyakarta. Methods: This study was a pre-test-post test with control group design. We recruited students as our subjects. A total of 68 students (34 experiments and 34 controls) were obtained. Subjects were divided into two groups using the random sampling technique. Energy and sugar intake data from SSBs were assessed by a semi-quantitative food frequency questionnaire (SQ-FFQ). Data were analyzed using SPSS version 20 and nutrisurvey. Results: The results of the analysis showed that there were significant differences between the energy and sugar intake of SSBs in the experimental group and control group (p<0.05). The decrease in energy and sugar intake from SSBs in the experimental group was greater than in the control group. Conclusions: There is a significant difference in the average energy and sugar intake of SSBs after being given intervention among overweight and obese students. Nutritional counseling intervention and self-monitoring of food intake using smartphone app (MyFitnessPal) improve energy and sugar intake of SSBs. KEYWORDS: Sugar-Sweetened Beverages Consumption; Nutrition Counseling; MyFitnessPal; Self-Monitoring 
Snack bar formulation with beetroot (Beta vulgaris. L) flour as iron sources for adolescent girls Zakia Umami; Lusi Anindia Rahmawati; Amalina Ratih Puspa
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 3, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(3).111-117

Abstract

ABSTRAK Latar Belakang: Prevalensi anemia di Indonesia pada remaja putri meningkat dari 37.1% menurut Riskesdas 2013 menjadi 48.9% pada tahun 2018. Snackbar merupakan cemilan yang digemari oleh remaja. Penambahan tepung umbi bit pada snackbar sebagai sumber zat besi diharapkan menjadi alternatif cemilan sehat bagi remaja putri.Tujuan:  Untuk mengembangkan formula snack bar.Metode: Penelitian ini menggunakan desain eksperimental. Formulasi terdiri atas dua tahap yaitu tahap pertama menentukan formula terbaik tanpa penambahan tepung umbi bit. Tahap kedua yaitu formulasi dengan penambahan tepung umbi bit dengan tiga taraf yang berbeda yang terdiri atas F1 40 gram, F2 50 gram, F3 60 gram. Analisis kandungan zat gizi dilakukan melalui uji proksimat dan spektrofotometri.Hasil: Formula terbaik adalah F1 dengan penambahan tepung umbi bit sebanyak 40 gram. F1 mengandung 11,99% protein; 10,62% lemak; 53,04% karbohidrat; 4,76 mg zat besi (32% memenuhi AKG remaja putri dan 21,6% ALG kelompok umum), dengan total energi sebesar 355,75 kkal/100g.Kesimpulan: Tepung umbi bit dapat digunakan untuk meningkatkan kandungan zat gizi snack bar, dimana dapat membantu memenuhi kebutuhan zat gizi remaja putri khususnya kebutuhan zat besi. Untuk penelitian selanjutnya, dapat ditambahkan pangan sumber protein hewani agar dapat meningkatkan penyerapan zat besi.KATA KUNCI: remaja; snackbar; tepung; umbi bit; zat besi ABSTRACTBackground: In Indonesia, the prevalence of anemia in adolescent girls increased from 37.1% (Riskesdas 2013) to 48.9% (Riskesdas 2018). A snack bar is one of the snacks favored by adolescents. The addition of beetroot flour as a source of iron to snack bars is expected to be an alternative healthy snack for adolescent girls. Objectives: The objective of this study was to develop a snack bar formulationMethods:  This study used an experimental design. The snack bar was made in two stages. The first stage was to determine the best formula without adding beetroot flour, and the second stage was adding beetroot flour in the following amounts: 40 g (F1), 50 g (F2), and 60 g (F3). Analysis of nutrient content was carried out through the proximate test and spectrophotometry.Results:  The best formula was (F1), i.e., administering 40 g of beetroot flour. F1 contained 11.99% of protein, 10.62% of fat, 53.04% of carbohydrates, and 4.76 mg of iron (32% fulfilling Fe needed by adolescent girls based on the Dietary Reference Intake and 21.6% of the Reference Intake for the general category), with a total energy of 355.75 kcal/100 g.Conclusions: Beetroot flour could be used to improve nutrient profiles of snack bars, which could be used to fulfill the nutrient needs of adolescents, especially for iron. For the next research, a new formulation is needed by adding animal protein sources to increase iron absorption.KEYWORDS: adolescent; beetroot; flour; iron; snack bar
The effect of additional flour of bean sprouts on organoleptic quality and nutritional content of semprong cake Widia Dara; Nur Rahmadita
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 3, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(3).118-123

Abstract

ABSTRAK Latar belakang: Nilai zat gizi makro yang terdapat pada kecambah kacang hijau pada usia kecambah 24 jam yaitu protein 30,47%, lemak 0,44%, karbohidrat 65,97%. Kecambah atau toge zat gizinya lebih mudah diserap tubuh.Tujuan: Untuk menganalisis mutu organoleptik kue semprong yang ditambahkan tepung kecambah kacang hijau dan kandungan gizinya.Metode: Penelitian ini bersifat eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan A (100% tepung beras), B (100 % tepung beras dan 10 % tepung kecambah), C (100 % tepung beras dan 20 % tepung kecambah), D (100 % tepung beras dan 30 % tepung kecambah). Dilakukan pengulangan sebanyak dua kali. Untuk mengetahui pengaruh perlakuan dilakukan uji organoleptik pada warna, aroma, tekstur dan rasa kue. Analisis yang dilakukan sidik ragam (ANOVA)dan bila F hitung besar dari F tabel dilanjutkan dengan uji Duncan New Multiple Test (DNMRT). Analisis kandungan gizi dilakukan di laboratorium balai riset dan standardisasi industri kota Padang. Parameter yang di analisis adalah sifat sensoris, kadar air, abu, lemak, protein dan karbohidrat, kalium dan kalsium. Hasil: Terdapat pengaruh penambahan tepung kecambah terhadap aroma, tekstur dan rasa kue semprong. Tidak ada pengaruh penambahan tepung kecambah terhadap warna kue semprong. Kue semprong perlakuan C (100% tepung beras dan 20% tepung kecambah) yang paling disukai panelis dan merupakan formula yang tepat. Kandungan gizi kue semprong C yang meliputi kadar air, abu, lemak dan protein berturut turut adalah 4,30%, 1,17%, 21,18%, dan 7,30%, dan kadar karbohidrat 53,36%. Bila dibandingkan dengan kue semprong kontrol terjadi peningkatan kandungan protein, karbohidrat dan kadar air kue semprong. Sedangkan kandungan gizi lainnya menurun. Kesimpulan: Hasil penelitian ini didapatkan kue semprong yang dipilih dan disukai adalah yang ditambahkan 20 % tepung kecambah kacang hijau dari tepung beras. Kue semprong meningkat kandungan protein, karbohidrat dan kadar air.KATA KUNCI: kue semprong; tepung kecambah kacang hijau; tepung beras; organoleptik ABSTRACT Background:  The value of macronutrients contained in bean sprouts at the age of 24 hours, namely protein 30.47%, fat 0.44%, carbohydrates 65.97%. Sprouts have nutrients that are more easily absorbed by the body.Objectives: The purpose of the study was to analyze the organoleptic quality of the semprong cake added with mung bean sprout flour and its nutritional content.Methods: This study is an experimental study using a completely randomized design (CRD) with A (100% rice flour, control), B (100% rice flour and 10% sprout flour), C (100% rice flour and 20% sprout flour), D (100% rice flour and 30% sprout flour). It was repeated twice. Parameters analyzed were organoleptic properties of semprong cake. The organoleptic test was by Analysis of variance (ANOVA) if significant, it was continued with the Duncan New Multiple Test (DNMRT). Analysis of the nutritional content was carried out in the laboratory of the research and industrial standardization center in the city of Padang. Nutritional analyses were water content, ash, fat, protein, carbohydrates, potassium, and calcium.Results: There is an effect of adding sprouted flour to the aroma, texture, and taste of the semprong cake. But no effect off adding sprouted flour on color semprong cake. The result of this research is that the selected and preferred semprong cake is that which is added 20% of mung bean sprout flour from rice flour. When compared with the control semprong cake, there was an increase in protein, carbohydrate, and water content. While the other nutritional content decreased. The nutritional content of the semprong cake is 4.30% water content, 1.17% ash content, 21.18% fat content, 7.30% protein content, and 53.36% carbohydrate content.Conclusions: The semprong cake treatment C (100% rice flour and 20% sprouted flour) was the most preferred by the panelists and was the right formula and increase in protein, carbohydrate, and water content. KEYWORDS: mung bean sprout fluor; organoleptic; rice flour; semprong cake
Effect on calcium intake on pain intensity during menstruation Ami Febriza; Rosdiana Sahabuddin; Cindy Pratiwi Paradise; Shelli Faradiana
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 3, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(3).124-129

Abstract

ABSTRAK Latar Belakang: Dismenore atau nyeri haid adalah nyeri yang dirasakan pada saat menstruasi yang ditandai oleh rasa kram dan tertusuk pada perut bagian bawah. Kalsium merupakan salah satu mineral yang mempengaruhi kinerja otot. Kalsium dibutuhkan oleh tubuh untuk proses kontraksi otot pada organ reproduksi saat menstruasi.Tujuan: Penelitian ini bertujuan untuk menganalisis pengaruh konsumsi kalsium dalam mengurangi nyeri pada remaja.Metode: Penelitian ini merupakan penelitian observasional terhadap mahasiswa Pendidikan Dokter dengan jumlah responden sebanyak 127 orang. Pengambilan sampel menggunakan simple random sampling. Statu asupan konsumsi kalsium diukur dengan membandingkan konsumsi kalsium bersadarkan Recommended Dietary Allowance (RDA) yang diperoleh dengan menggunakan kuisoner Food Recall 24 Hours.Status asupan konsumsi kalsium dikategorikan kurang jika < 960 mg/hari dan cukup jika > 960 mg/hari. Intensitas nyeri haid diukur dengan menggunakan Universal Pain Assessment Tool. Data dianalisis dengan menggunakan uji Chi-square dan Independent-sample t-test.Hasil: Hasil penelitian ini menunjukkan bahwa rata-rata asupan kalsium 731.46±211.24 mg/hari. Sebanyak 73,2% responden mengonsumsi kurang dari 960 mg kalsium per hari. Terdapat hubungan signifikan antara asupan kalsium harian dengan nyeri haid p-value < 0,05). Asupan kalsium lebih rendah pada responden dengan nyeri haid intensitas ringan (679,82±179,79) dibandingkan dengan nyeri intensitas sedang (835,98±232,78).Kesimpulan: Asupan konsumsi kalsium yang lebih rendah berhubungan dengan tingkat intensitas nyeri haid.KATA KUNCI: kalsium; dismenore; nyeri haid  ABSTRACT Background: Dysmenorrhea or menstrual pain generally occurs in adolescents that characterized by such as spasmodic or stabbing pain of lower abdominal. Calcium is one of the essential minerals that can affect the performance of muscles in the body. It needed for the body to contract muscles, including muscles in the reproductive organs during menstruation.Objectives: To determine the role of calcium intake in reducing menstrual pain among adolescents.Methods: This study was an observational study of first-semester undergraduate medical students with 127 respondents. . Sampling used the simple random sampling method. Calcium intake status was calculated by comparing calcium consumption with the Recommended Dietary Allowance (RDA) of Calcium that collected using Food Recall 24 Hours questionnaire. Calcium intake status then categorized into insufficient if calcium intake is < 960 mg/day and adequate if calcium intake is > 960 mg/day. Menstrual pain intensity was measured using Universal Pain Assessment Tool. Chi-square and independent-sample t-test were used in analyzing data.Results: Our results showed that the average calcium intake was 731.46±211.24 mg/day. About 73.2% of respondents consumed less than 960 mg per day. There was a statistically association between level of calcium intake daily and menstrual pain (p-value < 0.05). Calcium intake was lower in respondents with mild menstrual pain (679.82±179.79) than moderate pain (835.98±232.78). Conclusions: It can be concluded that lower calcium intake had association with severity of menstrual pain.KEYWORDS:  calcium; dysmenorrhea; menstrual pain

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