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Hery Winarsi
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Jurnal Gizi dan Pangan Soedirman (JGPS)
Published by Universitas Jenderal Soedirman
ISSN : 25990152     EISSN : 25992465     DOI : https://doi.org/10.20884/1.jgipas.2023.7.1.6769
Core Subject : Health, Science, Education,
Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Public Health
Journal Gizi dan Pangan Soedirman advances to publish scientific and authentic research articles with various topic regarding nutrition and food sciences. The relevants aspects to the topic are clinical nutrition, dietetics, public health nutrition, paediatrics and maternal nutrition, nutrigenomic and nutrigenetic, food science, food processing and technology, supplement and functional foods, food fortification, sport nutrition and physical activity, socio-culture, environmental and behaviour nutrition, nutrition and aging, nutrition education,food services and counselling. This journal has an official affiliation with Department of Nutrition Science, Faculty of Health Sciences, Universitas Jenderal Soedirman. The Editors will perform peer-reviewed process to all submitted materials, and accepted paper will be published periodically twice a year (May and November).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 276 Documents
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PENGARUH KOMBINASI SORGUM DAN KACANG TUNGGAK TERFERMENTASI TERHADAP SIFAT FISIK DAN ORGANOLEPTIK SERBUK MINUMAN SEREALIA Ulfa, Masayu Nur; Ramanda, Muhammad Rizky; Nurfadillah, Nurfadillah
Jurnal Gizi dan Pangan Soedirman Vol 9 No 1 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.1.16207

Abstract

Stunting caused by malnutrition from the prenatal period to the age of two can cause various short-term and long-term health problems. One solution to prevent malnutrition is providing additional food (PMT) from local ingredients. Therefore, this study utilized sorghum and cowpeas, which are high in carbohydrates and protein and are expected to prevent malnutrition in pregnant women and toddlers. Additionally, they maximize local food ingredients such as cereal drink powder. This study aimed to determine the effect of the combination of sorghum and cowpeas on the physical and organoleptic characteristics of cereal drink powder. This study used a Completely Randomized Design (CRD) with the addition of sorghum and cowpea at concentrations of 15%: 15%, 20%: 10%, and 25%: 5%, with two repetitions, each in duplicate. Data were analyzed using one-way ANOVA at a 5% significance level, and if significant differences were found, DMRT was used for further analysis. The results showed that the concentration of sorghum and cowpeas had a significant effect (p<0.05) on viscosity, rehydration time, color, and organoleptic attributes (taste, thickness, and overall). However, the concentration did not have a significant effect (p>0.05) on hygroscopicity rate, hygroscopicity level, solubility, and organoleptic attributes (color and aroma).
PURPLE SWEET POTATO AND KIDNEY BEAN FLOUR PIE AS A HIGH FIBER SNACK FOR TYPE 2 DIABETES MELLITUS PATIENTS Ma'rifah, Bahriyatul; Sugiarto, Ika Hikmah Maharani; Kusumawati, Dewi
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.12714

Abstract

Type 2 diabetes melitus (DM) is disorder of insulin secretion, decreased insulin action,or both, which cause elevated blood glucose level. Purple sweet potato flour and kidney bean flour contain high dietary fiber which can help control blood glucose level. This research aimed to determine the effect of different ratios of purple sweet potato flour and kidney bean flour on the pie’s organoleptik properties and nutrient content as a high fiber alternative snack for patients with type-2 DM. This experimental study employed a Completely Randomized Design (CRD) with 3 treatments of flour ratios F1 (60%: 40%), F2 (70%: 30%), and F3 (80%: 20%) with 2 repetitions. Data on nutrient content were analyzed using ANOVA and Duncan’s test, while organoleptic properties were analyzed using Kruskal-Wallis and Man-Whitney tests. The selection of the formulation used the Exponential Comparison Method (ECM). The results were significant effect on nutrient content pie and hedonic organoleptic properties of aroma parameters pie. The F3 selected formulation had nutrient content of water content 35.25%, ash 1.69%, protein 8.25%, fat 10.54%, carbohydrate 44.28%, and dietary fibre 15.15%. Pie serving (84g/3 pcs) contributed 10-15% of the RDA for with type 2 diabetes melitus patient. The pie can be claimed to be high in dietary fiber with a Nutrition Label Reference of 50.5%.
ANALYSIS OF POTASSIUM INTAKE, DIET COMPLIANCE AND NUTRITIONAL STATUS OF CHRONIC KIDNEY FAILURE PATIENTS WITH HEMODIALYSIS AT JASA KARTINI HOSPITAL, TASIKMALAYA CITY Listianasari, Yanita; Camila, Nizma
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.15790

Abstract

Chronic kidney failure is a gradual and irreversible kidney dysfunction characterized by a permanent decrease in kidney function. The study aims to analyze potassium intake, dietary compliance and nutritional status of chronic kidney failure patients with hemodialysis at Jasa Kartini Hospital, Tasikmalaya City. The type of study is an analytical survey with a cross-sectional study approach, namely the variables of potassium intake, dietary compliance and nutritional status were studied simultaneously which was conducted from April to May 2024. Potassium intake data were obtained by interview using a 2 x 24 hour food recall form and a food photo book. Dietary compliance data were obtained by interview using a dietary compliance questionnaire. Nutritional status data were obtained using the SGA formular. The results of the study showed that most of the potassium intake in patients was in the good category as many as 39 people (59%). Most respondents were compliant with the diet as many as 40 people (61%). The conclusion is that most chronic kidney failure patients with hemodialysis have good potassium intake, many are compliant with the diet and nutritional status is at risk of malnutrition.
THE EFFECT OF ADDING TOFU PULP FLOUR ON THE FIBER CONTENT OF SNACK BARS AS A HEALTHY SNACK ALTERNATIVE FOR TEENAGERS Fatihah, Putri Fatma; Sofyaningsih, Mira
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.16437

Abstract

Tofu residue flour is a by-product of the tofu production process that is rich in dietary fiber, but its use as a functional food ingredient is still limited in society. The purpose of this study was to utilize tofu production by-products to create a snack bar product as an alternative high-fiber snack. The parameters observed were chemical tests of tofu residue flour, the optimal snack bar formula, and dietary fiber content. The experimental design used was a completely randomized design with four treatment factors: F0 (100% wheat flour) as the control, F1 (60%), F2 (70%), and F3 (80%). Consumer acceptance testing was conducted on 50 untrained panelists to evaluate their preference for the snack bars based on indicators such as color, aroma, texture, taste, and overall. The results showed that the best snack bar was F1 (60%). Then then normality test and the Kruskal-Wallis follow-up test at a significance level of α = 0.05 indicated that the addition of tofu residue flour was associated with an increase in dietary fiber content in the produced snack bars, and there were significant differences in aroma and taste indicators. The proximate analysis and dietary fiber results for the best product per 100 g were as follows: total energy 435.85 kcal, ash content 2.035%, moisture content 15.49%, carbohydrates 47.125 g, total fat 21.19 g, protein 14.16 g, and dietary fiber 16.755 g.
CATROKIES MEDIA: AN EDUCATIONAL INTERVENTION TO ENHANCE THE INDEPENDENCE OF STROKE PATIENTS Aprilia, Donna; Dewi, Fretika Utami; Fitri, Maulida
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.16794

Abstract

Stroke is a leading cause of disability and death, demanding long-term management to prevent recurrence and enhance patient independence. Although effective nutrition education is essential, conventional educational media are often unengaging. This study therefore examined the effectiveness of the Catrokies educational medium on patients knowledge, skills, blood pressure, nutrient intake (SFA, PUFA, cholesterol, soluble fiber, sodium), and independence in daily activities. A pre-experimental, one-group pre-test–post-test design and observational was used with 13 purposively selected participants. Most respondents were 50–69 years old, male, unemployed, had low educational attainment, had experienced stroke for less than one year, and had diabetes mellitus as a comorbidity. Significant improvements were found in knowledge (p = 0.002) and skills (p = 0.001), along with a significant reduction in systolic blood pressure (p = 0.003). Intakes of cholesterol, PUFA, SFA, soluble fiber and sodium also improved markedly (p < 0.05), and patients Activities of Daily Living (ADL) scores increased significantly (p = 0.004). In conclusion, nutrition education delivered through the Catrokies medium proved effective in improving knowledge, skills, blood pressure, nutrient intake, and ADL among stroke patients.
THE INFLUENCE OF FOOD SANITATION HYGIENE PERCEPTION ON PURCHASING DECISIONS OF STREET VENDORS IN THE HOTEL X AREA, JAKARTA Risdi, Ardila; Nugraheni, Prastiti Laras; Irwanto, Reno
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.17006

Abstract

Perception of food hygiene and sanitation is one of the essential factors influencing consumers' purchasing decisions toward street food. This study aims to determine the influence of food hygiene and sanitation perception on purchasing decisions among street food vendors located behind a five-star hotel in Jakarta. This research employed a quantitative approach using incidental sampling techniques. The respondents were 100 five-star hotel employees who frequently purchased street food around Hotel X. The research instrument used a Guttman scale questionnaire tested for validity and reliability. The data were analyzed using simple linear regression. The results showed a positive and significant influence between the perception of food hygiene and sanitation and purchasing decisions, with a significance value of 0.001 < 0.05 and an R square value of 0.111. This indicates that 11.1% of the variation in purchasing decisions can be explained by perceptions of hygiene and sanitation. It can be concluded that the better the consumers' perception of the hygiene and sanitation practices of street food vendors, the greater their tendency to make a purchase.
THE USE OF STEVIA SUGAR (Stevia Rebaudiana) IN THE PRODUCTION OF ROBUSTA COFFEE JELLY CANDY (Coffea Canephora) Khalidah, Shafiyyah Ummu; Sari, Ayu Pravita; Okfrianti, Yenni
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.17086

Abstract

Jelly candies made from robusta coffee and stevia sugar are a creative and healthy snack made from natural ingredients. Because of the nutritional benefits contained in Robusta coffee, which is rich in caffeine, phenols, flavonoids, saponins, tannins, and antioxidants. This snack is suitable for all groups of people. This nutrition can help keep the body healthy and prevent long-term diseases. Known as a natural sweetener, stevia sugar has a sweetness level between 150 and 300 times that of regular sugar, yet it remains safe for diabetics because it can help regulate their blood sugar. This study aims to determine the water content and preference for jelly candies made from a mixture of Robusta coffee (Coffea canephora) and stevia (Stevia rebaudiana). This experiment applies a completely randomized design (CRD). As many as 40 panelists with semi-trained skills to try this product. This study took place from February to April 2025. The hedonic test results show that formula F3 is preferred for its aroma, taste, and texture, while formula F1 is preferred for its color. For water content, the results are 53.53% for F1, 58.41% for F2, and 47.06% for F3, each above the Indonesian national standard for jelly candy. It has been proven that changes in formulation affect color, aroma, and taste, but do not significantly affect texture.
THE RELATIONSHIP BETWEEN PROTEIN INTAKE, FAT INTAKE, AND SATISFACTION WITH FOOD PROVISION AND THE NUTRITIONAL STATUS OF STUDENTS AT HUSAINIYAH ISLAMIC BOARDING SCHOOL, CICALENGKA Afani, Syifa Qolbi; Santanu, Ayu Mutiara; Insani, Hurry Mega; Astuti, Widya
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.17185

Abstract

Students at Husainiyah Islamic Boarding School in Cicalengka rely entirely on meals provided within a closed environment, making their nutrient intake and meal satisfaction important factors that may influence their nutritional status. This study aimed to analyze the association between protein and fat intake, as well as satisfaction with meal services, and the students’ nutritional status. This research used a quantitative method with a cross-sectional design, involving 60 students aged 12–18 years selected through total sampling. Dietary intake of protein and fat was assessed using two-day 24-hour food recall, while satisfaction levels were measured using a Likert scale. Nutritional status was evaluated based on BMI-for-age. Data were analyzed using the chi-square test. Findings showed that 30% of participants had inadequate protein intake, and 41.7% had insufficient fat intake, although 73.3% of them had a normal nutritional status. Half of the students expressed satisfaction with the meal service, while the other half were dissatisfied. The statistical analysis indicated a significant relationship (p-value<0.05) between protein and fat intake and nutritional status. However, satisfaction with meal services was not significantly associated with nutritional status. In conclusion, intake of protein and fat significantly correlates with nutritional status, while satisfaction does not.
SENSORY CHARACTERISTICS OF A PINEAPPLE AND COCONUT-WATER-BASED SPORT DRINK Setyaning, Ruth Surya Wahyu; Endrinikapoulos, Ariana
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.17219

Abstract

Coconut water is a natural isotonic beverage that can provide effects comparable to commercial sports drinks in supporting physical performance and physiological responses. On the other hand, pineapple is a tropical fruit with natural anti-inflammatory properties, a sweet taste, and a distinctive, refreshing aroma, making it a potential enhancer of the sensory characteristics of sports drinks. This study aimed to develop a sports drink formulation based on coconut water and pineapple juice and to evaluate the sensory characteristics of the formulated beverages. Sensory evaluation was conducted with 38 panellists using a 4-point scale, and the data were analysed using ANOVA followed by Duncan’s Multiple Range Test. The difference in the proportion of coconut water and pineapple juice significantly affected the organoleptic parameters of colour (p<0.001) and aftertaste (p=0.011) but had no significant effect on aroma (p=0.450), taste (p=0.136), or overall preference (p=0.743). An increased proportion of pineapple juice in the formulation resulted in a brighter colour and a more pungent aftertaste in the sports drink. The selected formulation in terms of colour was Formula 3; meanwhile, Formula 1 was preferred for aftertaste.
THE RELATIONSHIP BETWEEN TRAINING INTENSITY, ENERGY AVAILABILITY, AND SLEEP QUALITY WITH THE MENSTRUAL CYCLE OF FEMALE TAEKWONDO ATHLETES Nurlaila, Syahnaz; Sentani, Muchamad Rizki; Syihab, Syifa F; Insani, Hurry Mega
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.17304

Abstract

Menstrual cycle irregularities are commonly reported by female athletes engaged in physically demanding sports. Menstrual irregularities not only impact athletic performance but also pose potential risks for future health issues such as osteoporosis, infertility, diabetes mellitus, and cardiovascular disease. Factors influencing menstrual cycles include exercise intensity, energy availability, and sleep quality. This study aims to determine the correlation between training intensity, energy availability, and sleep quality with the menstrual cycle regularity among female Taekwondo athletes in the Pelatihan Cabang Taekwondo Indonesia Kabupaten Bandung Barat (PELATCAB TI KBB). This research uses a quantitative approach with a cross-sectional design. The sample consisted of 33 participants selected using total sampling technique. Data were collected through the RPE scale questionnaire, PSQI questionnaire, 2×24 hour food recall, and anthropometric measurements using Bioelectric Impedance Analysis The data obtained were analyzed using the Chi-Square test. The results of the study showed a significant relationship between exercise intensity (p-value = 0.014) and energy availability (p-value = 0.000) with the menstrual cycle. In addition, the study found no significant relationship between sleep quality (p-value = 0.222) and the menstrual cycle of female taekwondo athletes. The conclusion of this study is that training intensity and energy availability have a significant relationship with the menstrual cycle, while sleep quality does not show a significant relationship with the menstrual cycle.

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