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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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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).
Level of acceptance and nutritional value of milkfish (Chanos chanos) and mocaf flour food bars as local food-based emergency food alternatives Maulana Ardhan, Muhammad; Aprilia, Veriani; Zuhrotun Nisa, Fatma; bin Ibrahim, Muhammad
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).81-87

Abstract

ABSTRAKLatar Belakang: Indonesia sering mengalami bencana alam yang menyebabkan korban mengalami keterbatasan makanan dan asupan makan berkurang. Pangan darurat kaya protein dan karbohidrat, dari bahan lokal dapat dikembangkan. Tujuan: Mengembangkan produk alternatif pangan darurat berbasis pangan lokal berbentuk food bar dari ikan bandeng dan tepung mocaf dan tinjauannya dari tingkat kesukaan dan nilai gizi.Metode: Penelitian ini berjenis eksperimental dengan rancangan acak lengkap. Sampel yaitu food bar berbahan dasar ikan bandeng dan tepung mocaf dengan rasio konsentrasi 1:1 (F1), 3:2 (F2), dan 2:3 (F3). Sampel diuji tingkat kesukaannya menggunakan 30 panelis semi terlatih. Tingkat kesukaan terbaik ditentukan dari analisis statistik Kruskal-Wallis dan Mann-Whitney untuk warna, aroma, rasa, dan tekstur. Perlakuan terbaik diuji nilai gizi makro dengan analisis proksimat. Data kemudian dianalisis dengan uji independent sample t-test untuk mengetahui perbedaan nilai gizi pada kelompok kontrol dan kelompok perlakuan.Hasil: Perbedaan formula food bar memengaruhi secara signifikan tingkat kesukaan rasa, tekstur, dan warna (p<0,05), namun tidak memengaruhi aroma (p>0,05). Tingkat kesukaan terbaik dipilih F3 karena memiliki nilai skor kesukaan tertinggi dibanding formula lainnya. Nilai gizi abu (mineral), air, lemak, protein, dan kalori pada formula F3 lebih tinggi signifikan dibanding dengan F0 (kontrol), sementara kadar karbohidrat lebih rendah dibanding F0.Kesimpulan: Ada pengaruh variasi rasio konsentrasi ikan bandeng dan tepung mocaf terhadap tingkat kesukaan rasa, tekstur, dan warna. Perlakuan juga meningkatkan nilai gizi abu (mineral), air, lemak, protein, dan kalori. Food bar ini dapat dikembangkan menjadi pangan darurat lokal.   ABSTRACTBackground: Indonesia often experiences natural disasters that cause victims to suffer from food shortages and reduced food intake. Emergency food supplies rich in protein and carbohydrates can be developed from local ingredients.Objectives: Developing alternative emergency food products based on local foods in the form of food bars made from milkfish and mocaf flour, and evaluating their level of acceptability and nutritional value.Methods: This study was experimental in nature with a completely randomized design. The samples were fish-based food bars made from milkfish and mocaf flour with concentration ratios of 1:1 (F1), 3:2 (F2), and 2:3 (F3). The samples were tested for palatability using 30 semi-trained panelists. The best level of preference was determined from the Kruskal-Wallis and Mann-Whitney statistical analyses for color, aroma, taste, and texture. The best treatment was tested for macro nutritional value using proximate analysis. The data were then analyzed using an independent sample t-test to determine the difference in nutritional value between the control group and the treatment group.Results: Differences in food bar formulas significantly affect taste, texture, and color preferences (p<0.05), but do not affect aroma (p>0.05). The best preference level was selected for F3 because it had the highest preference score compared to other formulas. The nutritional values of ash (minerals), water, fat, protein, and calories in formula F3 were significantly higher than in F0 (control), while the carbohydrate content was lower than in F0.Conclusions: There is an effect of the variation in the ratio of milkfish concentration and mocaf flour on the level of preference for taste, texture, and color. The treatment also increases the nutritional value of ash (minerals), water, fat, protein, and calories. This food bar can be developed into local emergency food.

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