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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 386 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  

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