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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).
Arjuna Subject : -
Articles 394 Documents
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In vivo test combination of green coffee seed extract (Coffea canephora) and yellow turmeric (Curcuma domestica val.) on IL-6 and CRP levels Lestari, Catur Retno; Eka Pustika Dewi, Restu Ayu; Nurjanah, Siti; Sabarani, Lusiana Cici; Resputri, Fibra
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 1, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(1).38-45

Abstract

ABSTRAK Latar Belakang: Acute Respiratory Distress Syndrome (ARDS) merupakan suatu bentuk cedera jaringan paru sebagai respons inflamasi terhadap berbagai faktor penyebabnya, dan ditandai dengan adanya inflamasi, peningkatan permeabilitas vaskular, dan penurunan aerasi jaringan paru. Tujuan: Penelitian ini bertujuan untuk mengetahui uji in vivo kombinasi ekstrak kopi hijau dan ekstrak kunyit kuning sebagai antiinflamasi terhadap kadar sitokin IL-6 dan CRP pada tikus jantan galur wistar. Metode: Penelitian ini merupakan penelitian eksperimental dengan desain penelitian “Pre and Post Test With Control Group Design”. Tikus wistar dalam kondisi peradangan dan inflamasi dengan pemberian LPS selama 14 hari. Tikus Wistar diberikan perlakuan pemberian dosis kombinasi ekstrak biji kopi hijau dan kunyit kuning secara bertingkat 200 mg/Kg BB, 400 mg/KgBB dan 600 mg/KgBB dan uji kadar IL-6 dan CRP setelah dilakukan perlakuan selama 28 hari. Analisis data menggunakan Uji One-way Anova dengan nilai p < 0,05. Hasil: Hasil uji Paired T-test menunjukkan adanya perbedaan terhadap kadar IL-6 didapatkan hasil sig. yaitu 0,001 (p<0,005), sedangkan pada kadar CRP menunjukkan tidak adanya perbedaan dengan hasil sig. 0,517 (p>0,005). Hasil uji one way anova  menunjukkan adanya perbedaan rata-rata terhadap kadar IL-6 dengan sig 0,010 sedangkan pada kadar CRP tidak terdapat perbedaan pada setiap kelompok perlakuan (p=0,215). Kesimpulan: Terdapat perbedaan pemberian kombinasi ekstrak biji kopi hijau dan kunyit terhadap kadar IL-6, namun tidak terdapat perbedaan pemberian kombinasi ekstrak biji kopi hijau dan kunyit terhadap kadar CRP.   ABSTRACT Background: Acute Respiratory Distress Syndrome (ARDS) is a form of lung tissue injury as an inflammatory response to various causative factors, and is characterised by inflammation, increased vascular permeability, and decreased lung tissue aeration. Objective: This study aims to determine the in vivo test of a combination of green coffee extract and yellow turmeric extract as an anti-inflammatory against the levels of cytokines IL-6 and CRP in male wistar strain rats. Methods: This was an experimental study with a "Pre-Post Test with Control Group Design." Wistar rats were subjected to inflammation and LPS administration for 14 days. Wistar rats were given a combination of green coffee bean extract and yellow turmeric extract at graded doses of 200 mg/kg BW, 400 mg/kg BW, and 600 mg/kg BW. IL-6 and CRP levels were measured after 28 days of treatment. Data were analysed using a one-way ANOVA with a p-value <0.05. Results: The paired T-test showed a significant difference in IL-6 levels. The mean difference in IL-6 levels was 0.001 (p<0.005), while there was no difference in CRP levels, with a significant difference of 0.517 (p>0.005). The results of the one-way ANOVA test showed a significant difference in IL-6 levels with a significant difference of 0.010, while there was no difference in CRP levels between the treatment groups (p=0.215). Conclusion: There was a significant difference in the combination of green coffee bean and turmeric extract on IL-6 levels, but no difference in the combination of green coffee bean and turmeric extract on CRP levels.
The role of diet compliance, vitamin C intake, physical activity and nutrition education on blood sugar levels of diabetes mellitus patients type 2 during the covid-19 pandemic Abdurrachim, Rijanti; Manalu, Asdiniyati; Mahpolah; Syainah, Ermina; Ramie, Agustine
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 1, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(1).29-37

Abstract

ABSTRAK Latar Belakang: Diabetes melitus tipe 2 (DMT2) adalah gangguan metabolik yang ditandai dengan peningkatan kadar glukosa darah, mempengaruhi kualitas sumber daya manusia, dan meningkatkan biaya perawatan kesehatan. DMT2 juga merupakan komorbiditas COVID-19 . Tujuan: untuk menguji hubungan antara kepatuhan diet, asupan vitamin C, aktivitas fisik, dan edukasi gizi dengan kontrol glukosa darah pada pasien DMT2. Metode: Studi observasional analitik dengan desain potong lintang dari bulan Maret hingga April 2021 di Rumah Sakit Idaman Banjarbaru. Sebanyak 40 pasien dipilih dari 90 populasi yang memenuhi syarat. Pengambilan sampel secara non-probabilitas. Data primer dikumpulkan melalui wawancara, sedangkan data sekunder diperoleh dari rekam medis. Gula darah puasa dikategorikan sebagai terkontrol (<125 mg/dl) atau tidak terkontrol (≥126 mg/dl). Data dianalisis menggunakan uji chi-square dengan tingkat kepercayaan 95%. Hasil: Penelitian ini menunjukkan bahwa sebagian besar responden berusia 46–55 tahun (40%), perempuan (80%), dan ibu rumah tangga (52,5%). Mayoritas tidak mematuhi rekomendasi diet (60%), memiliki asupan vitamin C yang rendah (47,5%), melakukan aktivitas fisik ringan (37,5%), dan telah menerima edukasi gizi (55%). Gula darah yang tidak terkontrol diamati pada 67,5% peserta. Asosiasi signifikan ditemukan antara kepatuhan diet (p=0,000), asupan vitamin C (p=0,001), aktivitas fisik (p=0,002), dan edukasi gizi (p=0,001) dengan kadar glukosa darah. Rasio odds menunjukkan bahwa pendidikan gizi dan aktivitas fisik memiliki pengaruh terkuat. Kesimpulan: Kepatuhan diet, asupan vitamin C, aktivitas fisik, dan edukasi gizi berkorelasi signifikan dengan kontrol glukosa darah pada pasien DMT2.   ABSTRACT Background: Type 2 diabetes mellitus (T2DM) is a metabolic disorder marked by elevated blood glucose levels, affecting human resource quality and increasing healthcare costs. T2DM is also a known comorbidity of COVID-19. Objective: This study aimed to examine the relationship between dietary compliance, vitamin C intake, physical activity, and nutrition education with blood glucose control among T2DM patients. Methods: An analytic observational study with a cross-sectional design was conducted from March to April 2021 at Idaman Hospital, Banjarbaru. A total of 40 patients were selected from 90 eligible participants using non-probability sampling. Primary data were collected through interviews, while secondary data were obtained from medical records. Fasting blood glucose was categorized as controlled (<125 mg/dl) or uncontrolled (≥126 mg/dl). Data were analyzed using chi-square tests with a 95% confidence level. Results: showed that most respondents were aged 46–55 years (40%), female (80%), and housewives (52.5%). The majority did not adhere to dietary recommendations (60%), had low vitamin C intake (47.5%), engaged in light physical activity (37.5%), and had received nutrition education (55%). Uncontrolled blood glucose was observed in 67.5% of participants. Significant associations were found between dietary compliance (p=0.000), vitamin C intake (p=0.001), physical activity (p=0.002), and nutrition education (p=0.001) with blood glucose levels. Odds ratios indicated that nutrition education and physical activity had the strongest influence. Conclusion: Dietary compliance, vitamin C intake, physical activity, and nutrition education significantly correlate with blood glucose control in T2DM patients.
Nutrition knowledge, online food delivery usage, and eating habits among college students Budiningsari, Dwi; Fuad, Anis; Palupi, Ika Ratna; Andwiyani, Aldea; Putri, Clarissa Amanda
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 1, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(1).1-13

Abstract

ABSTRAK Latar Belakang: Maraknya konsumsi makanan berkalori tinggi, lemak tinggi, dan serat rendah yang diikuti dengan kurangnya aktivitas fisik, dapat menjadi faktor penyebab obesitas. Salah satu hal yang berkontribusi terhadap fenomena ini adalah meningkatnya penggunaan OFD (Online Food Delivery), terutama sejak pandemi COVID-19. Kemudahan akses terhadap berbagai jenis makanan, khususnya makanan tidak sehat, dapat menyebabkan konsumsi yang tidak terkendali, baik dari segi jenis maupun jumlah. Tujuan: Menganalisis hubungan pengetahuan gizi dan frekuensi penggunaan layanan pesan-antar makanan online dengan pemilihan makanan dan asupan lemak, gula, dan garam. Metode: Penelitian cross-sectional ini melibatkan sebanyak 135 mahasiswa Universitas Gadjah Mada. Instrumen yang digunakan adalah kuesioner tervalidasi untuk mengukur pengetahuan gizi, penerapan OFD, kuesioner Food Choice Questionnaire (FCQ), dan Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ). . Hubungan antar variabel menggunakan uji chi-square dengan tingkat signifikansi p<0,05. Hasil: Sebanyak 55.6% responden jarang menggunakan layanan pesan antar makanan online, 76.3% responden menunjukkan tingkat pengetahuan gizi yang buruk, 57% dan 80% responden memiliki asupan lemak dan natrium yang cukup, sedangkan 56.3% responden mengonsumsi gula dalam jumlah yang terlalu tinggi. Pengetahuan gizi responden tidak mempunyai korelasi dengan pilihan makanannya (p=0.891), juga tidak ditemukan hubungan antara frekuensi penggunaan layanan pesan-antar makanan online dengan asupan gula (p=1.000) dan garam (p=0,120). Frekuensi penggunaan layanan pesan-antar makanan daring dan asupan lemak berkorelasi secara signifikan (p=0.001). Kesimpulan: Terdapat hubungan yang signifikan antara frekuensi penggunaan layanan pengiriman makanan daring dengan asupan lemak, namun tidak ditemukan hubungan serupa antara frekuensi penggunaan layanan pengiriman makanan daring dengan asupan gula dan garam.   ABSTRACT Background: The widespread consumption of high-calorie, high-fat and low-fiber foods, followed by insufficient physical activity, can contribute to obesity. One contributing factor  is the increasing use of online food delivery (OFD) services, especially since the COVID-19 pandemic. The easy access to various types of food, especially unhealthy food, can lead to uncontrolled consumption, both in terms of type and quantity. Objectives: Analyze the relationships between nutritional knowledge and the frequency of using food delivery services with food selection and intake of fat, sugar, and sodium. Methods: A cross-sectional study with 135 of Universitas Gadjah Mada college students involved. Validated questionnaires were used to measure nutrition knowledge, OFD application, the Food Choice Questionnaire (FCQ), and Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ). Chi-square tests were used with a significance level set at p<0.05. Results: A total of 55.6% respondents reported seldom using OFD services, 76.3% showed a poor level of nutritional knowledge, 57% and 80% had an adequate intake of fat and sodium, while 56.3% of the respondents consumed overly high amount of sugar. Students' nutritional knowledge had no correlation with their food selection (p=0.891), also no relationship found between frequency of online food delivery service usage with sugar (p=1.000) and sodium intake (p=0.120). There was a significant correlation between OFD usage frequency with fat intake (p=0.001). Conclusions: A significant relationship exists between the frequency of online food delivery service usage with fat intake, but no such association is observed between the frequency of online food delivery service usage with sugar and sodium intake.
Sugar-sweetened beverages, energy intake and nutritional status in type 2 diabetes mellitus Sari, Adinda Fathikah; Aulia, Salma Shafrina; Indrawati, Veni; Sholihah, Lini Anisfatus
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 1, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(1).46-54

Abstract

ABSTRAK Latar Belakang: Diabetes Melitus Tipe 2 dapat disebabkan oleh beberapa faktor diantaranya usia, Indeks  Massa  Tubuh (IMT), tekanan darah, stress, gaya hidup, aktivitas fisik, riwayat keluarga atau keturunan, serta pola makan. Konsumsi Sugar-Sweetened Beverages akan mempengaruhi jumlah total asupan energi dan status gizi serta pengontrolan kadar glukosa darah individu. Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan konsumsi Sugar-Sweetened Beverages, asupan energi, dan status gizi dengan kadar glukosa darah pasien rawat jalan diabetes melitus tipe 2 di Puskesmas Sedati Sidoarjo Metode: Penelitian ini merupakan penelitian kuantitatif dengan observasi cross-sectional. Responden penelitian ini yaitu 105 pasien dengan diagnosa diabetes melitus tipe 2 yang berobat di Puskesmas Sedati dan dipilih menggunakan teknik accidental sampling. Pengumpulan data Sugar - Sweetened Beverages dan asupan energi menggunakan wawancara SQ-FFQ, data status gizi dilakukan dengan pengukuran antropometri, serta data glukosa darah puasa dengan hasil laboratorium. Analisis statistik data menggunakan uji Chi - Square. Hasil: Hasil penelitian menunjukkan terdapat hubungan yang signifikan antara Sugar-Sweetened Beverages (p-value = 0.008 r =6.38), asupan energi (p-value = 0.001  r = 0.208 ) dan status gizi (p-value = 0.000 r = 1,285 ) dengan kadar glukosa darah pasien rawat jalan diabetes melitus tipe 2 di Puskesmas Sedati Sidoarjo. Kesimpulan: Terdapat hubungan konsumsi minuman berpemanis, asupan energi, dan status gizi dengan kadar glukosa darah pasien rawat jalan diabetes melitus tipe 2 di Puskesmas Sedati, Sidoarjo.   ABSTRACT Background: Type 2 Diabetes Mellitus can be caused by several factors including age, Body Mass Index (BMI), blood pressure, stress, lifestyle, physical activity, family history or heredity, and diet. Consumption of Sugar-Sweetened Beverages will affect the total amount of energy intake and nutritional status as well as control of individual blood glucose levels. Objectives: This study aims to determine the relationship between consumption of sugar-sweetened beverages, energy intake, and nutritional status with blood glucose levels of outpatients with type 2 diabetes mellitus at the Sedati Health Center, Sidoarjo Methods: This study is a quantitative study with cross-sectional observation. The respondents to this study were 105 patients diagnosed with type 2 diabetes mellitus who were treated at the Sedati Health Center and were selected using the accidental sampling technique. Data collection of Sugar-Sweetened Beverages and energy intake used SQ-FFQ interviews, nutritional status data was carried out with anthropometric measurements, and fasting blood glucose data with laboratory results. Statistical analysis of the data used the Chi-Square test. Results: The results of the study showed a relationship between Sugar-Sweetened Beverages (p-value = 0.008 r = 6.38), energy intake (p-value = 0.001 r = 0.208) and nutritional status (p-value = 0.000 r = 1.285) with blood glucose levels of outpatients with type 2 diabetes mellitus at the Sedati Sidoarjo Health Center. Conclusions: A relationship was identified between sugar - sweetened beverage intake, energy consumption, and nutritional status with blood glucose levels in outpatients with type 2 diabetes mellitus at the sedati  Health center in Sidoarjo.
Cocoa's Potential as Functional Food for Diabetes Glucose Management Maulana, Ginata Ayu; Rahmawati, Irma Sarita; Fibrianto, Kiki
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 1, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(1).55-67

Abstract

Background: Diabetes mellitus (DM) is a metabolic disorder characterized by chronic hyperglycemia due to impaired insulin secretion or function, and its management relies heavily on drug therapy and lifestyle modifications, which are often challenging to maintain consistently. Therefore, more effective alternatives, such as functional foods like cocoa, which contains various bioactive compounds that may play a role in blood glucose regulation, are needed.Objectives: This literature review aims to explore the potential of cocoa as a functional food for blood glucose management in diabetic patients based on existing scientific evidence.Methods: This study is a systematic literature review conducted by searching the Web of Science, Scopus, and PubMed databases within the period of 2015–2025. The analyzed articles include in vivo studies on diabetic animal models, meta-analyses, and clinical trials in humans related to cocoa consumption and its effects on diabetes parameters.Results: In vivo studies show that a flavanol-rich cocoa diet improves insulin sensitivity, reduces HbA1c levels, and protects endothelial and pancreatic cells from oxidative stress. Meta-analyses of clinical trials indicate that cocoa flavanol supplementation (200-600 mg/day) significantly reduces HOMA-IR, triglycerides, and inflammation. Observational studies also suggest that moderate chocolate consumption may reduce the risk of type 2 diabetes.Conclusions: Cocoa has the potential to serve as a functional food for blood glucose management through improved insulin sensitivity, antioxidant effects, and gut microbiota modulation. However, further large-scale clinical trials are needed to determine the optimal dosage and long-term efficacy of cocoa in diabetes prevention and management.
Physicochemical and sensory characteristics of iron rich macarons based on red rice and moringa leaf flour Wahyu Utami, Nurul; Ratnaningsih, Nani
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 1, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(1).68-80

Abstract

ABSTRAK Latar Belakang: Remaja putri di Indonesia beresiko tinggi mengalami anemia akibat kekurangan zat besi dengan prevalensi 32,0%. Konsumsi pangan sumber zat besi dapat mencegah anemia, misalnya beras merah dan daun kelor. Namun pengembangan kukis dari beras merah dan daun kelor masih terbatas, termasuk pada produk macaron yang terbuat dari tepung almond dan putih telur. Tujuan: Penelitian ini bertujuan untuk menemukan formula, menguji kadar proksimat dan zat besi, serta tingkat kesukaan remaja terhadap macaron substitusi tepung beras merah dan tepung kelor. Metode: Penelitian RnD untuk menguji kadar proksimat dan kadar besi. Macaron yang diuji adalah F0 (0% tepung beras merah, 0% tepung kelor), F1 (60% tepung beras merah, 0% tepung kelor), dan F2 (60% tepung beras merah, 3% tepung kelor). Analisis statistik menggunakan uji One-Way Anova dan uji lanjutan Tukey HSD. Hasil: Macaron dengan substitusi 60% tepung beras merah dan 3% tepung kelor memiliki kandungan gizi per 100 g berupa 3.28±0.11 g air, 1.58±0.28 g abu, 19.56±0.00 g lemak, 18.21±0.54 g protein, 70.61±0.71 g karbohidrat, dan 11.49±0.05 mg zat besi. Kadar zat besi macaron per porsi (45 gram) memenuhi 34.47% kebutuhan zat besi remaja sehingga dikategorikan sebagai pangan tinggi zat besi. Hasil uji hedonik menunjukkan macaron substitusi 60% tepung beras merah dan 3% tepung kelor disukai oleh remaja dan berbeda nyata dengan produk acuan. Kesimpulan: Macaron substitusi 60% tepung beras merah dan 3% tepung kelor dikategorikan sebagai kukis tinggi zat besi karena dapat memenuhi 34.47% angka kecukupan zat besi remaja sehingga berpotensi sebagai pangan fungsional untuk mencegah anemia pada remaja. ABSTRACT Background: Adolescent girls are at high risk of anemia caused by iron deficiency. Anemia is a condition characterized by a deficiency of hemoglobin or red blood cells that falls below normal levels. Consumption of iron-rich foods can prevent anemia. Moringa leaves are a superfood with an iron content of 28.2 milligrams. Macarons are cookies made from almond flour and egg whites. Substituting moringa flour in macarons is expected to increase their iron content. Objectives: This study aims to analyze the proximate composition, iron content, and acceptability of macarons substituted with brown rice flour and moringa flour. Methods: R&D research was conducted to test the proximate composition and iron content. The macarons tested were F0 (0% red rice flour, 0% moringa flour), F1 (60% red rice flour, 0% moringa flour), and F2 (60% red rice flour, 3% moringa flour). Statistical analysis was performed using One-Way ANOVA and Tukey HSD post-hoc tests. Results: The nutritional composition of macarons with 60% red rice flour and 3% moringa flour substituted per 100 g consists of 3,28±0.11 g water, 1,58±0.28 g ash, 19,56±0.00 g fat, 18,21±0.54 g protein, 70,61±0.71 g carbohydrates, and 11.49±0.05 mg iron. The iron content of macarons per serving (45 grams) can meet 34,47% of the iron requirement for adolescents, thereby classifying these macarons as iron-rich food. The hedonic test results showed that macarons with a substitution of 60% red rice flour and 3% moringa flour were preferred by adolescents and significantly different from the reference product. Conclusions: Macarons with a substitution of 60% red rice flour and 3% moringa flour are categorized as iron-rich cookies because they can meet 34,47% of the iron requirement for adolescents, making them a potential functional food for preventing anemia in adolescents.   KEYWORD: macaron; red rice flour; moringa flour; iron; adolescents  
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.

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