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Determinants of muscle mass in hemodialysis patients: the role of BMI, MUAC, and MAMC Widiany, Fery Lusviana; Metty, Metty; Inayah, Inayah; Nurtyas, Maratusholikhah; Byo, Wa Ode Windra; Anggunita, Fiolla; Pratama, Adams Bagus
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 14, No 1 (2025): December
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.14.1.11-18

ABSTRACTBackground: Previous experimental research on oral nutritional support formulas made from snails, tempeh, and moringa leaves, which are high in protein and calcium, has been reported to increase muscle mass in hemodialysis patients. However, further research is needed to analyze the factors that influence muscle mass in hemodialysis patients.Objective: To analyze factors that influence muscle mass in hemodialysis patients.Materials and Methods: This study was an observational study with a cross-sectional design. The study was conducted at Panembahan Senopati Bantul Hospital. The research sample was taken using a purposive sampling technique. The inclusion criteria for the study included being 18 years of age or older, undergoing routine hemodialysis 2 times a week, having received nutritional counseling, patients being able to stand, and being able to be measured anthropometrically. The exclusion criteria of the study were patients with anasarca edema, and patients whose muscle mass and bone mass could not be measured using bioelectrical impedance analysis (BIA). Independent variables suspected of influencing muscle mass included body mass index, mid-upper arm circumference (MUAC), triceps skinfold, mid-arm muscle circumference (MAMC), duration of hemodialysis, duration of hemodialysis, energy intake, protein intake, fat intake, carbohydrate intake, vitamin C intake, iron intake, and zinc intake. Research instruments include BIA/Bioelectrical Impedance Analysis to measure muscle mass, digital body scales with a scale of 0.1 kg, microtoise, metline, informed consent questionnaire, SQ-FFQ (Semi-Quantitative Food Frequency Questionnaire), CRF (Case Report Form), and research activity recording form. Data were analyzed univariately, bivariately, and multivariately.Results: The analysis showed that the relationship between BMI, MUAC, and MAMC with muscle mass showed P values=0.025; p values <0.05.Conclusion: BMI, MUAC, and MAMC factors have a significant relationship with muscle mass. The higher the BMI, MUAC, and MAMC, the higher the muscle mass.Keywords: Body mass index; hemodialysis patients; mid-upper arm circumference (MUAC); mid-arm muscle circumference (MAMC); muscle mass

Correlation between skeletal muscle mass index and length of stay in stroke patient Etisa Adi Murbawani; Hertanto Wahyu Subagio; Dodik Tugasworo Pramukarso; Siti Fatimah Muis; Dwi Pudjonarko; Enny Probosari; Aryu Candra; Martha Ardiaria
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 14, No 2 (2026): June
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.14.2.118-128

ABSTRACTBackground: sarcopenia is a syndrome characterized by progressive condition and generalized loss of skeletal muscle mass and strength. It is associated with our prognosis and increased length of stay in stroke patients. Skeletal Muscle Mass Index (SMMI) is an important parameter for assessing skeletal muscle mass and the clinical outcomes of stroke patients.Objective: to investigate the relationship between SMMI and length of stay among stroke patient.Materials and Methods: the cross-sectional observational analytical research was conducted at Dr. Kariadi Semarang Hospital from June 2024 to March 2025 in hospitalized stroke patients aged >18 years. Body composition, including skeletal muscle mass (SMM), is measured using bioelectrical impedance analysis (BIA). Skeletal Muscle Mass will be utilized to calculate the SMMI. Length of stay calculated from admission to discharge from the hospital. Data were analyzed by Independent t-test, Pearson Correlation and Multiple Linear Regression.Results: the average length of stay among the 78 individuals (43 males and 35 females) was 11±3.64 days. The average SMMI levels were normal (7.61± 3.09), indicating no sarcopenia. Skeletal Muscle Mass Index was significantly related with length of stay in stroke patients (r=-0.615; p=0.000) according to the bivariate test.Conclusion: the higher the SMMI values, were correlated with shorter length of stay.Keywords: Length of stay; sarcopenia; skeletal muscle mass index; stroke

Association of vitamin D receptor and group-specific component gene polymorphisms with type 2 diabetes mellitus among Javanese in Jakarta Veronica Shinta Setiadi; Dwi Anita Suryandari; Wina Sinaga
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 14, No 2 (2026): June
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.14.2.173-183

ABSTRACTBackground: Type 2 diabetes mellitus (T2DM) is a major public health problem with increasing prevalence globally and in Indonesia, particularly in Jakarta, which has one of the highest prevalence rates, with the Javanese as the predominant ethnic group. Vitamin D deficiency is highly prevalent in this population and has been associated with an increased risk of T2DM. Vitamin D plays an important role in glucose metabolism by enhancing insulin secretion and improving insulin sensitivity. Polymorphisms in the Vitamin D Receptor (VDR) and Group-Specific Component (GC) genes, which are involved in vitamin D metabolism and function, are hypothesized to influence T2DM risk.Objective: This study aimed to analyze the association between VDR rs2228570 and GC rs7041 gene polymorphisms and T2DM among the Javanese population in Jakarta.Materials and Methods: A comparative cross-sectional study was conducted among 101 Javanese adults (50 T2DM and 51 non-diabetic subjects). Gene polymorphisms were analyzed using the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) method. Associations were assessed using Chi-square tests.Results: No significant association was found between VDR rs2228570 and GC rs7041 gene polymorphisms and T2DM.Conclusion: No evidence of association was observed between VDR rs2228570 and GC rs7041 gene polymorphisms and T2DM in this population. These findings highlight the multifactorial nature of T2DM, suggesting that genetic factors related to vitamin D may play a limited role, while environmental and lifestyle factors remain important. Further studies with larger and multi-ethnic populations are needed to better understand the role of vitamin D-related genetic factors in T2DM.Keywords: Type 2 diabetes mellitus; gene polymorphism; Vitamin D Receptor; group-specific component; javanese ethnicity

Fortified dadih increases short-chain fatty acids, reduces leptin levels, and body weight in obese rats Tsamaroh Azzah Mukarromah; Ninik Rustanti; Endang Mahati; Gemala Anjani; Ahmad Syauqy
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 14, No 2 (2026): June
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.14.2.219-228

ABSTRACTBackground: Obesity, a leading global health concern, contributes to oxidative stress and gut dysbiosis. Functional foods like fortified dadih may offer a novel approach to manage obesity by enhancing gut health and reducing oxidative stress.Objective: To assess the impact of dadih fortified with red dragon fruit and selenium on cecal short-chain fatty acids (SCFA) and leptin levels in high-fat fructose diet-induced obese rats.Materials and Methods: A true experimental design was conducted using 20 male Sprague Dawley rats (n = 5 per group) randomly assigned to four groups: healthy control (K-), obese control (K+), dadih treatment (1.8 g/200 g BW/day) (P1), and dadih enriched with red dragon fruit and selenium (1.8 g/200 g BW/day; sodium selenite 0.4 ppm) (P2). The intervention lasted for 4 weeks. SCFA concentrations were determined using gas chromatography, while leptin levels were quantified via ELISA. Data were analyzed using One-way ANOVA, Kruskal–Wallis tests, and Pearson correlation to assess treatment effects and inter-variable associations.Results: After HFFD, all groups showed significant weight gain (p < 0.05), with the K+ group having the highest body weight (281.2 ± 2.59 g) and the K- group the lowest (219.2 ± 3.42 g). Weight gain was significantly smaller in the K- group (30 g) than in K+, P1, and P2, which had similar gains (92 g). SCFA and leptin levels significantly differed between groups (p < 0.05), with K+ showing the highest leptin (9.42 ng/ml) and K- the lowest (1.31 ng/ml). Significant negative correlations were observed between total SCFAs and leptin (r = -0.545, p = 0.002) and between SCFAs and body weight (r = -0.909, p = 0.000).Conclusion: Fortified dadih with red dragon fruit and selenium effectively reduced body weight and leptin levels in high-fat fructose diet-induced obese rats. The treatment also enhanced short-chain fatty acid levels, suggesting a beneficial effect on gut health and metabolic markers. These findings indicate the potential of fortified dadih as a functional food in obesity management, though further research in humans is necessary to confirm these results.Keywords: Obesity; dadih; short chain fatty acids; leptin; body weight

Antioxidant activity (IC50) and physicochemical characteristics of mango ginger (Curcuma mangga) kombucha Dewandhaka Putra Andaru; Gemala Anjani; Anang M. Legowo; Fitriyono Ayustaningwarno; Ahmad Ni'matullah Al-baarri
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 14, No 2 (2026): June
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.14.2.157-164

ABSTRACTBackground: Kombucha is a traditional fermented beverage produced by the symbiotic culture of bacteria and yeast (SCOBY) in sweetened tea. Fermentation is a metabolic process in which microorganisms convert carbohydrates, such as sugars, into other chemical compounds typically acids, gases, and alcohol, under controlled environmental conditions. In recent years, kombucha has gained considerable attention as a functional food, defined as a food that, beyond its basic nutritional value, provides health benefits and may reduce the risk of chronic diseases.Objective: This study aimed to evaluate the physicochemical characteristics and antioxidant activity (IC50) of mango ginger kombucha at various fermentation durations.Method: An experimental study using a completely randomized design was conducted with four fermentation durations (5, 7, 10, and 14 days), each with three replicates (n=12). Parameters measured included pH, total sugar (°Brix), total dissolved solids (TDS), color (L*, a*, b*), and antioxidant activity (IC50 using DPPH assay). Data were analyzed using ANOVA and Bonferroni post-hoc tests at a 95% confidence level.Result: Fermentation time reduced pH, total sugar, and TDS, while increasing brightness (L*) and decreasing redness (a*) and yellowness (b*). Antioxidant activity (IC50) remained very strong in all samples, peaking at 2.60 ppm on day 10 and 2.41 ppm on day 14. A significant (p < 0.05) drop on day 7 followed by a sharp rise on day 10 reflected intensified microbial metabolism and bioactive compound transformation. The 14-day fermentation was optimal, as antioxidant activity stabilized after its peak, while pH and TDS continued to decline, indicating maximal release of bioactive compounds.Conclusion: Fermentation significantly affects the physicochemical properties and enhances the antioxidant potential of mango ginger kombucha. The optimal antioxidant activity was achieved by day 14, suggesting a promising functional beverage formulation with high therapeutic potential.Keywords: Antioxidant; DPPH; IC50; kombucha; mango ginger

Knowledge and attitudes regarding iron deficiency anemia towards consumption of high iron foods, enhancers, and inhibitors among Youth Red Cross Farahdina Amelia Rahmah; Izka Sofiyya Wahyurin; Katri Andini Surijati
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 14, No 2 (2026): June
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.14.2.184-192

ABSTRACTBackground: Youth Red Cross (YRC) members often get information about anemia, so they are considered to have better knowledge and attitudes than non-members. The knowledge and attitudes of YRC members may have influence the consumption of high-iron foods, enhancers, and inhibitors to prevent anemia.Objectives: This study aims to determine the correlation between knowledge and attitude regarding iron deficiency anemia towards the consumption of high-iron foods, enhancers, and iron inhibitors in YRC members of High School 1 Purwokerto.Materials and Methods: A cross-sectional study involving 58 YRC members in High School 1, Purwokerto. The samples were selected by the proportionate stratified random sampling method. Data were collected using knowledge and attitude questionnaires, then the consumption levels using SQ-FFQ and FFQ. The data were analyzed using the Chi-Square test and Likelihood Ratio.Results: There is no correlation between knowledge regarding iron deficiency anemia towards the consumption of high-iron foods and iron inhibitors (p=0.18; 0.47). In addition, there is also no correlation between attitude regarding iron deficiency anemia towards the consumption of high-iron foods, enhancers, and iron inhibitors (p=0.37;0.16;0.50). However, there is a correlation between knowledge regarding iron deficiency anemia towards the consumption of iron enhancers (p=0.01).Conclusion: There is no correlation between knowledge and attitude regarding iron deficiency anemia and consumption of high-iron foods and iron inhibitors, nor between attitude regarding iron deficiency anemia and consumption of iron enhancers. However, there is a correlation between knowledge regarding iron deficiency anemia with consumption of iron enhancers.Keywords : Anemia; attitudes; enhancer; inhibitor; iron; knowledge

Effectiveness of instant nano catfish–moringa liquid food on burn wound healing in Sprague Dawley rats Mia Srimiati; Clara M Kurharto; Faisal Anwar; Heni Rachmawati; Muti’ah Mustaqimatusy Syahadah; Rafsan Syabani Cholik
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 14, No 2 (2026): June
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.14.2.229-238

ABSTRACTBackground: Burn injuries induce hypermetabolic and catabolic responses that impair tissue regeneration and increase nutrient demands. Nano-sized nutrients are expected to enhance bioavailability and accelerate wound recovery through improved cellular uptake and metabolic utilization.Objective: This study evaluated the effectiveness of a nano-processed instant liquid food made from catfish and moringa flours on burn wound healing in Sprague Dawley rats.Materials and Methods: Fifteen male rats were allocated into five groups: control (commercial formula), MCB15 and MCB30 (micro-size formulas providing 15% and 30% of caloric needs), and MCN15 and MCN30 (nano-processed formulas with particle sizes of approximately 692.2 nm for catfish flour and 1.8 µm for moringa flour). Data were analyzed using Friedman and one-way ANOVA tests with p < 0.05 considered statistically significant. Second-degree burns were induced by 5-second contact with a 2.5 × 5 cm heated plate on the dorsal area. The interventions lasted for 14 days. Wound area reduction, collagen deposition, and epithelial length were assessed macroscopically and histologically, while glucose, SGPT, SGOT, creatinine, urea, and hematological parameters were analyzed biochemically.Results: All groups exhibited progressive wound contraction (p < 0.05). The MCN30 group demonstrated a trend toward greater (56.5%) wound closure and collagen deposition compared with other groups, although inter-group differences were not statistically significant. SGOT decreased significantly in MCN15 (p < 0.05), whereas creatinine showed a mild increase. Blood glucose, urea, and hematological indices remained within normal physiological ranges.Conclusion: The nano-processed catfish-moringa liquid diet showed potential to support burn wound healing and collagen formation without adverse metabolic effects. These findings should be interpreted cautiously due to the exploratory nature and small sample size of the study.Keywords: Burn injury; catfish flour; liquid diet; moringa leaf; nano-formulation

Determinant of school children’s nutritional status in Musi Rawas district Tita Priyanka Putri; Rico Januar Sitorus; Anita Rahmiwati
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 14, No 2 (2026): June
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.14.2.129-137

ABSTRACTBackground: The phase of school-age children really needs nutritious food intake to support their growth and development. Consumption of diverse foods can complement the advantages of the nutritional arrangement of other types of food so that a balanced nutritional input is obtained.Objectives: The purpose of this study was to analyze the determinant of school children’s nutritional statusMaterials and Methods: This study used a cross-sectional design. Data collection was carried out using cluster random sampling to select sub-district and school, simple random sampling techniques to select respondents. The sample in this study was 208 respondents. Data Characteristic (age, gender, pocket money, parental education and income, history of infectious diseases) and nutritional knowledge was collected using questionnaires independently, food consumption diversity was measured using Individual Dietary Diversity Score (IDDS), and nutritional status was measured using CDC 2000. Chi square test was used to analyze association between two categorical variables and multivariate analysis was carried out using risk factor models to determine the impact of multiple potential risk factors on nutritional status.Results: The results of respondents on the dietary diversity variable were diverse at 84.6%. There was a relationship between dietary diversity (p=0.021), nutritional knowledge (p=0.02), history of infectious diseases (p=<0.001) to nutritional status but there was no relationship between pocket money, parents education, parents income, parents occupation and nutritional status of elementary school children. The results of the multivariate analysis indicated a significant association between food consumption diversity and children’s nutritional status (p = 0.021). This relationship continued to be significant even after adjusting for nutritional knowledge, parental income, and previous infectious diseasesConclusion: The diversity of children’s food consumption plays a significant role in shaping their nutritional status, even when other factors such as nutritional knowledge, parental income, and history of infectious diseases are taken into accountKeywords: Children; dietary diversity; nutritional status; school children

Effectiveness of synbiotic yogurt made from pisang batu (musa balbisiana) flour on blood glucose levels and cholesterol levels in type 2 diabetes mellitus patients Yuniarti Yuniarti; Arintina Rahajuni; Estuasih Dyah Pertiwi; Nurul Fatih Rahmadina
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 14, No 2 (2026): June
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.14.2.193-200

ABSTRACTBackground: Type 2 diabetes mellitus (T2DM) is characterized by high blood sugar due to problems with insulin secretion or action. Patients with diabetes often experience dyslipidemia, affecting cholesterol levels. Synbiotic yogurt fermented with Lactobacillus bulgaricus and Streptococcus thermophilus can lower cholesterol through short-chain fatty acids (SCFAs) production. Adding Pisang Batu (Musa balbisiana) flour, a source of fructo-oligosaccharides (FOS), enhances propionic acid in the yogurt, which may improve insulin resistance in metabolic syndrome.Objective: to determine the effect of synbiotic yogurt with banana flour (M. balbisiana) on blood glucose levels and cholesterol levels in patients with type 2 diabetes mellitus who are outpatients at the KMRT Wongsonegoro Regional Hospital.Materials and Methods: A Randomized Controlled Trial (RCT) with a pretest–posttest control group design was conducted on 47 outpatients with type 2 diabetes mellitus at KMRT Wongsonegoro Hospital. The study consisted of 24 patients in the treatment group who were given 300 ml of synbiotic yogurt per day for 4 weeks and 23 patients in the control group. Data analysis used the paired t test.Results: Results showed a significant reduction in blood glucose in the treatment group (8.72 ± 23.51 mg/dL, p = 0.000), while the control group had a slight increase (-3.35 ± 17.20 mg/dL, p = 0.005). The difference between groups in glucose reduction was also significant (11.07 ± 7.08 mg/dL, p = 0.000). However, there was no significant difference in cholesterol levels between the groups (p = 0.224).Conclusion: giving 300 ml of synbiotic yogurt with banana flour every day for 4 weeks was effective in reducing the patient's blood glucose levels but was not effective in reducing cholesterol levels.Keywords : Blood glucose; cholesterol; diabetes mellitus; pisang batu (Musa balbisiana) flour

Differences in fatty acids, zinc, and copper profiles among processed Kedawung (Parkia roxburghii G. Don) products and their relevance to cardiovascular health Komang Gde Ardi Pradnya Septiawan; Gemala Anjani; Aryu Candra; Ahmad Syauqy; Zulfatul Masruroh
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 14, No 2 (2026): June
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.14.2.239-248

ABSTRACTBackground: Kedawung is an underutilized legume which are known for its nutrient-rich qualities that can improve through various processing methods, including fermentation and flouring. Nutrients such as fatty acids, zinc, and copper play important roles in lipid metabolism and antioxidant defense and there are therefore relevant to cardiovascular health.Objective: This study aimed to examine differences in fatty acid, zinc, and copper profiles among three processed Kedawung products boiled Kedawung seeds (BK), Kedawung tempeh (TK), and Kedawung tempeh flour (TPK) and to evaluate their potential relevance to cardiovascular health.Materials and Methods: The study employed gas chromatography to analyze fatty acids and atomic absorption spectrophotometry to analyze zinc and copper in BK, TK, TPK samples. A normality test was conducted using Shapiro-Wilk, followed by one-way ANOVA or Kruskal–Wallis tests for normally and non-normally distributed data, respectively.Results: The highest total fatty acid content was observed in TK (97.965 ± 12.002 %w/w), while TPK showed the lowest value (38.144 ± 29.677 %w/w). BK contained seven types of fatty acids, TK contained six, and TPK contained three. Stearic acid, linoleic acid, and lignoceric acid were present in all three samples. Zinc and copper contents were highest in TPK (62.529±8.0205 ppm and 17.987±4.097 ppm) and lowest in TK (12.854±2.065 ppm and 2.639±0.080 ppm).Conclusion: Different processing methods significantly influence the fatty acid, zinc, and copper profiles of Kedawung. Processed Kedawung products present nutritional characteristics with potential relevance to cardiovascular health, although further studies are required to confirm their functional effects.Keywords: Copper; fatty acid; food processing; kedawung; zinc

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