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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 292 Documents
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THE RELATIONSHIP BETWEEN YODIUM AND ZINC INTAKE AND HEMOGLOBIN LEVELS IN ADOLESCENT WOMEN AT SMK PGRI 13 SURABAYA Qotrunnada Munawaroh; Dini Setiarsih
Jurnal Gizi dan Pangan Soedirman Vol 10 No 1 (2026): 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.2026.10.1.18595

Abstract

Lack of iodine and zinc intake in adolescents disrupted the metabolic process of iron in their bodies, leading to decreased hemoglobin levels in the blood and increasing the risk of anemia among adolescent girls. This study aimed to analyze the relationship between iodine and zinc intake and hemoglobin levels in adolescent girls at SMK PGRI 13 Surabaya. This research was a quantitative study with an analytic observational design. The research sample consisted of 104 respondents selected using Stratified Random Sampling. Data on iodine and zinc intake were collected using a Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ), and hemoglobin levels were measured digitally using the Point of Care Testing (POCT) method from capillary blood samples. Data analysis was performed using the Spearman Rank statistical test. The results showed that the average iodine intake was 63.68 mcg, and zinc intake was 4.24 mg, both classified as deficient. The average hemoglobin level was 12 g/dL. Spearman Rank test results indicated a significant relationship between iodine intake and hemoglobin levels (p-value = 0.032), and between zinc intake and hemoglobin levels (p-value = 0.030). The correlation coefficient values for iodine and zinc intake with hemoglobin levels were 0.210 and 0.213, respectively, indicating that the strength of the relationship between iodine and zinc intake and hemoglobin levels was weak.
THE RELATIONSHIP BETWEEN CENTRAL OBESITY AND SLEEP QUALITY WITH MENSTRUAL CYCLE AMONG ADOLESCENT GIRLS AT MUHAMMADIYAH 3 SENIOR HIGH SCHOOL TULANGAN SIDOARJO Okta Wanda Savitri; Dini Setiarsih
Jurnal Gizi dan Pangan Soedirman Vol 10 No 1 (2026): 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.2026.10.1.18601

Abstract

Menstrual cycle disorders are common reproductive health issues among adolescent girls and are often associated with hormonal imbalances. Central obesity, characterized by abdominal fat accumulation, can disrupt hormonal regulation, while poor sleep quality may decrease melatonin production, both of which can affect the menstrual cycle. This study aimed to examine the relationship between central obesity and sleep quality with the menstrual cycle. A cross-sectional design was used involving 82 female students selected through stratified random sampling from a population of 240 students at SMA Muhammadiyah 3 Tulangan Sidoarjo. Waist circumference was measured using the midline method, sleep quality was assessed through a questionnaire, and menstrual cycle data were collected for the last three months. Data were analyzed using Spearman’s rank tests. The results showed that 34.1% of respondents experienced central obesity, 35.4% had poor sleep quality, and 45.1% had oligomenorrhea. There was a significant relationship between central obesity and sleep quality with the menstrual cycle. It is recommended that adolescent girls adopt healthy lifestyles and regulate sleep patterns to maintain reproductive health and prevent menstrual disorders.
SENSORY ACCEPTABILITY, ANTIOXIDANT ACTIVITIES, AND TOTAL PHENOLICS OF KOMBUCHA FROM TAYU GREEN TEA (Camellia sinensis L.) Sutyawan Sutyawan; Novidiyanto Novidiyanto
Jurnal Gizi dan Pangan Soedirman Vol 10 No 1 (2026): 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.2026.10.1.19105

Abstract

Kombucha is a fermented tea beverage with health benefits due to its antioxidant, antidiabetic, and antibacterial properties. Kombucha can be made from various types of tea. Green tea from Tayu leaves is a specialty of Ketap Village, West Bangka Regency. Previous research has shown that kombucha from Tayu black tea has a higher antioxidant content than commercial tea. This study compared the sensory acceptability, antioxidant activity, and total phenols of kombucha made from Tayu green tea to commercial tea. The research design used was purely experimental in food production. The sensory characteristics were determined through organoleptic testing involving 30 semi-trained panelists. Total phenolics were tested using the Folin-Ciocalteu method, and antioxidant activity using the FRAP (Ferric Reducing Antioxidant Power) method. Statistical analysis was conducted using an independent sample t-test and Mann Whitney u test. The results showed that the acceptability of kombucha from Tayu green tea was significantly higher (p<0.05) in all aspects (color, smell, and taste) than commercial tea. The antioxidant activity of kombucha from Tayu green tea was higher than that of commercial tea, but not significantly different (p>0.05). The total phenol content was the same for both types of kombucha. The acceptability and antioxidant activity of green kombucha made from Tayu green tea are higher than those made from commercial tea. Research recommends examining the effect of fermentation duration and sugar concentration on the antioxidant activity, polyphenols, and acceptability of Tayu tea leaf kombucha.
FORMULATION OPTIMIZATION OF EDAMAME PASTE AND MORINGA LEAF INCORPORATION IN MODIFIED CASSAVA FLOUR NOODLES Santi Dwi Astuti; Laksmi Putri Ayuningtyas; Condro Wibowo; Ghanafalhan Ridhya Firdaus
Jurnal Gizi dan Pangan Soedirman Vol 10 No 1 (2026): 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.2026.10.1.19914

Abstract

Noodles are commonly made from wheat flour, while Indonesia still relies heavily on imported wheat. Modified cassava flour (mocaf) has potential as an alternative to wheat flour; however, mocaf-based noodle products still require improvement in their sensory and physicochemical quality. This study aimed to determine the optimum proportion of edamame paste and moringa leaves to improve the sensory and physicochemical properties of dried mocaf noodles. Optimization was performed using response surface methodology with a Central Composite Design with edamame paste (0–30%) and moringa leaves (0–10%) as factors, generating 14 experimental runs. Target responses included green and brown color intensity, cassava, beany, and green flavors within acceptable ranges; maximum elasticity, chewiness, elongation, and overall acceptability; and minimum rehydration time and cooking loss. Most responses were well fitted by quadratic models with satisfactory determination coefficients (R² = 0.59–0.97). The optimum formulation was obtained at 17.53% edamame paste and 1.46% moringa leaves. Increasing edamame paste enhanced green and brown color intensity, beany flavor, elasticity, rehydration time, and elongation but reduced cassava flavor and chewiness. Increasing moringa leaves enhanced green color intensity and green flavor but decreased brown color intensity and overall acceptability. The optimum noodles met the defined sensory and physicochemical criteria.
WHY DO INDONESIAN CHILDREN UNDER TWO YEARS OF AGE FAIL TO ACHIEVE MINIMUM DIETARY DIVERSITY? Arina Nurul Ihsani; Diah Mulyawati Utari
Jurnal Gizi dan Pangan Soedirman Vol 10 No 1 (2026): 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.2026.10.1.19972

Abstract

Minimum Dietary Diversity (MDD) is a key Infant and Young Child Feeding (IYCF) indicator that assesses the micronutrient adequacy of diets among children aged 6-23 months by measuring consumption from at least five out of eight defined food groups in the previous day. Inadequate MDD is associated with increased risk of nutritional problems in childhood. This study aimed to identify the determinants of inadequate MDD among children aged 6-23 months in Indonesia. This cross-sectional study used secondary data from the 2018 Indonesian Basic Health Research. The sample comprised 10,800 children aged 6-23 months, selected using total sampling based on inclusion and exclusion criteria. Bivariate analysis revealed significant associations between inadequate MDD and several factors (p < 0,05): child's age, mother's age, mother's education level, antenatal care (ANC) frequency, place of delivery, postnatal care (PNC) services, place of residence, and child growth monitoring. In multivariate logistic regression, child's age was the most dominant factor associated with inadequate MDD (adjusted odds ratio [aOR] = 2.762, 95% CI: 2.507–3.043, p < 0.0005). These findings provide evidence to inform nutrition policies and programs, particularly those targeting improved IYCF practices and complementary feeding in Indonesia.
THE RELATIONSHIP BETWEEN WAIST CIRCUMFERENCE AND HBA1C LEVELS IN PATIENTS WITH TYPE 2 DIABETES MELLITUS AT JIMBUN MEDIKA PRIMARY CLINIC Berliana Puspita; Dian Estiningtyas
Jurnal Gizi dan Pangan Soedirman Vol 10 No 1 (2026): 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.2026.10.1.20016

Abstract

Type 2 diabetes mellitus (T2DM) is a chronic metabolic disease associated with long-term macrovascular and microvascular complications. Glycated hemoglobin (HbA1c) is widely used as an indicator of long-term glycemic control, whereas waist circumference reflects central obesity, which is closely related to insulin resistance. This study aimed to analyze the relationship between waist circumference and HbA1c levels among patients with T2DM enrolled in the Chronic Disease Management Program (Prolanis) at Jimbun Medika Primary Clinic, Kediri. This study used an analytical observational design with a cross-sectional approach. A total of 17 respondents were selected using purposive sampling based on predetermined inclusion and exclusion criteria. Waist circumference was measured using a non-elastic measuring tape, while HbA1c data were obtained from laboratory records within the last three months. Data were analyzed descriptively and using correlation analysis. Pearson correlation was used when the data were normally distributed, while Spearman correlation was used when the data were not normally distributed. The results showed that all respondents had waist circumference above the central obesity threshold and HbA1c levels above 7%, indicating poor glycemic control. Due to the small sample size and the absence of variation in categorical data, the findings should be interpreted as preliminary evidence. This study concludes that waist circumference may be used as a simple anthropometric indicator to support the assessment of glycemic control in patients with T2DM. Further studies with larger sample sizes and more varied data are recommended.
SODIUM CONTENT PROFILE OF PACKAGED PROCESSED FOODS AND ITS COMPLIANCE WITH WHO GLOBAL SODIUM BENCHMARKS Risda Yulianti; Okdi Natan; Vina Dwinata
Jurnal Gizi dan Pangan Soedirman Vol 10 No 1 (2026): 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.2026.10.1.20045

Abstract

Packaged processed foods have become an integral part of modern lifestyles, yet they often contain high sodium levels that pose significant risks for hypertension and cardiovascular diseases. This study aims to evaluate the sodium content of packaged processed foods in Bengkulu City based on the 2nd Edition of the WHO Global Sodium Benchmarks. A descriptive cross-sectional study was conducted in May 2024, analyzing 500 products across 22 food subcategories sourced from modern retail outlets. Data on sodium content were collected from nutrition facts labels and converted to mg/100 g or mg/100 ml to ensure comparability with international standards. The results revealed that the highest median sodium levels were found in concentrated bouillon (3,914 mg/100 g), soy sauce (2,000 mg/100 ml), and instant noodles (1,294 mg/100 g). A vast majority of products, particularly canned fish (0% compliance), savory nut and seed snacks (0% compliance), and instant noodles (2.63% compliance), failed to meet the WHO benchmarks. Conversely, subcategories such as soy sauce (100%) and chocolate (81.81%) demonstrated high compliance rates. In conclusion, most packaged foods in the local market significantly exceed international sodium standards. These findings underscore the urgent need for integrative national benchmarks and progressive food reformulation policies to mitigate the burden of non-communicable diseases in Indonesia.
SENSORY ANALYSIS AND OPTIMUM COOKING TIME DRY NOODLES WITH UNRIPE BERLIN BANANA FLOUR SUBSTITUTION Ratih Putri Damayati; Ayu Febriyatna; Firda Agustin; Dina Fitriyah
Jurnal Gizi dan Pangan Soedirman Vol 10 No 1 (2026): 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.2026.10.1.20046

Abstract

Dry noodles are widely consumed and generally made from wheat flour, which is low in fiber and micronutrients. Substitution with unripe Berlin banana flour (UBF), rich in resistant starch, is expected to improve nutritional value while maintaining sensory and cooking quality. This study aimed to analyze the sensory characteristics, nutritional value, and optimal cooking time of dry noodles substituted with UBF. Sensory analysis was carried out using hedonic and hedonic quality tests of color, taste, aroma, texture, and stickiness with 36 semi-trained panelists. Three formulas were tested with UBF and wheat flour ratios of F1 (10:90), F2 (15:85), and F3 (20:80). The best formulation was determined using the effectiveness index, followed by a proximate analysis of the selected formulation. Optimal cooking time was assessed in triplicate, and statistical analysis was performed using one-way ANOVA. The results showed that all formulas were rated as neutral in sensory attributes, and the best formulation was F2 (20 g UBF: 80 g wheat flour) with an effectiveness index of 0.937. The best formulation contained 13.56% protein and 11.60% moisture content. This indicates that the dried noodles substituted with UBF comply with SNI. The optimal cooking time increased with higher levels of UBF substitution.
ORGANOLEPTIC AND PROXIMATE CHARACTERISTICS OF COOKIES WITH TARO FLOUR (Colocasia Esculenta) SUBSTITUTION AS AN ALTERNATIVE SNACK Dila Ayu Panandri; Junendri Ardian; Ni Made Wiasty Sukanty; M. Thonthowi Jauhari; Laksmi Nur Fajriani
Jurnal Gizi dan Pangan Soedirman Vol 10 No 1 (2026): 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.2026.10.1.20247

Abstract

Prediabetes is a condition charaterized by elevated blood glucose levels that have not yet reached the diagnostic threshold for diabetes mellitus. The rising prevalence of prediabetes has driven the development of low glycemic index snacks using local ingredients such as taro (Colocasia esculenta) and almonds (Prunus dulcis), which are rich in fiber and protein. This study aimed to evaluate the effect of incorporating taro root flour and almonds on the organoleptic properties and proximate composition of cookies intended as a healthy snack for individuals with prediabetes. A Completely Randomized Design (CRD) was applied. Organoleptic evaluation involved 40 semi-trained panelists, while proximate analysis was conducted in triplicate. The optimal formulation consisted of 25 g wheat flour and 75 g taro flour, producing cookies with a moderately distinctive taro flavor, acceptabel taste, and a fairly crispy texture. Although the sensory attributes were significantly affected (p<0.05), proximate analysis indicated significant differences (p<0.05) in moisture, ash, protein, fat, and carbohydrate content. These findings suggest that taro flour and almonds can enhance the nutritional quality of cookies and have potential as functional food products.
BREAKING THE LABEL: DEVELOPMENT OF ULTRA-PROCESSED-FOOD INTERACTIVE EDUCATIONAL VIDEO TO IMPROVE NUTRITION LITERACY AND HEALTHY FOOD SELECTION IN STUDENTS Valentina Wiyanda Ratu Pratikno; Zahra Anggita Pratiwi; Agung Wibowo; Aprinia Dian Nurhayati
Jurnal Gizi dan Pangan Soedirman Vol 10 No 1 (2026): 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.2026.10.1.20284

Abstract

Consumption Ultra-Processed Food (UPF) in students is classified as high as 50.3%, although as many as 48% of students have good UPF knowledge and 61.7% of students have the habit of reading food labels. This shows that good knowledge is not always directly proportional to healthy food consumption patterns. This research aims to develop interactive educational videos "Breaking The Label" related to UPF as a solution to increase understanding that can change the attitude of choosing healthy food in students. The media development method uses Research and Development (R&D) with design pre-experiment one group pre-test-post-test. The development model used is ADDIE which is carried out in 4 stages, including analysis, planning, development and implementation involving 36 students of the State University of Malang selected using techniques non probability sampling by the convenience sampling. In its implementation from the results of validation tests by subject matter experts showed that S-CVI 0.70 was categorized as valid and the results of the validation test by media experts showed that S-CVI 1.00 was categorized as valid. The interactive educational videos developed are declared feasible as educational media. The results of the analysis showed an increase in the average nutritional literacy score before intervention (24.67) and after intervention (27.58) with p = < 0.001 and an increase in the average score of healthy food selection attitude before intervention (6.72) and after intervention (7.97) with p = < 0.001.

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