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Secretariat of Jurnal Gizi dan Pangan
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Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia
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INDONESIA
Jurnal Gizi dan Pangan
Published by Institut Pertanian Bogor
ISSN : 19781059     EISSN : 24070920     DOI : 10.25182/jgp
Core Subject : Health,
Health Professions
Jurnal Gizi dan Pangan (Journal of Nutrition and Food) merupakan jurnal ilmiah yang memuat berbagai artikel hasil penelitian dan review (atas undangan) tentang gizi dan pangan, yang terkait dengan aspek biokimia, gizi klinik, gizi masyarakat, pangan fungsional, dan sosial ekonomi serta regulasi dan informasi gizi dan pangan. Jurnal ini merupakan publikasi resmi dari Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA) IPB dan PERGIZI PANGAN Indonesia yang telah terbit sejak tahun 2006. Penerbitan jurnal ini dilakukan secara teratur setahun 3 kali (bulan Maret, Juli, dan November).
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Articles 7 Documents
 1 
Search results for , issue "Vol. 20 No. 2 (2025)" : 7 Documents clear
Prevalence of Overweight and Obesity and Its Association with Nutrition-related Knowledge, Attitudes and Practices (KAP) Among Malaysian Deaf Adults Yap, Anastasia Xin Wei; You, Yee Xing; Zaman, Farisah Najwa; Azlan, Ain Nasuha; Mohd Rashid, Syar Meeze; Krishnasamy, Shanthi; M Zapawi, Muhamad Mustaqim; Suzana, Suzana
Jurnal Gizi dan Pangan Vol. 20 No. 2 (2025)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2025.20.2.71-80

Abstract

This study examines the prevalence of overweight and obesity and determines the association between nutrition-related Knowledge, Attitudes, and Practices (KAP) and obesity among deaf adults from low-income households in Klang Valley, Malaysia. Using purposive sampling, 120 deaf adults from three community centres participated in this cross-sectional study. Anthropometric measurements and sociodemographic data were taken along with information on nutritionrelated KAP were collected via a validated questionnaire with assistance from a certified Malaysian sign language interpreter. The average age of participants was 43.1±10.5 years, with a majority being female, Malay, and educated at the secondary level. Overweight and obesity prevalence reached 58.3%. Mean scores for nutrition-related KAP were 53.1±17.5, 4.2±1.7, and 7.4±2.2, respectively. Lower scores in healthy eating practices were significantly associated with higher odds of obesity after adjusting for age, ethnicity, education years, waist-to-hip ratio and body fat percentage (OR=0.73; 95% CI: 0.55‒0.97; p<0.05). Poor eating practices are associated with obesity among deaf adults. A targeted nutrition education initiative addressing the specific needs of this population is essential to reduce obesity risks.
Underreported Energy Intake Methods with Metabolic Risk Outcomes among Overweight and Obese Teachers in East Coast, Malaysia Fauziyyah, Hana; Zainuddin, NurZetty Sofia; Vanoh, Divya; Hazizi, Aqilah Hadhirah; Mardhiah, Sri Zulyanti
Jurnal Gizi dan Pangan Vol. 20 No. 2 (2025)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2025.20.2.81-90

Abstract

This study compares three methods of detecting EI (Energy Intake) underreporting and examines their associations with body composition measures—such as Body Mass Index (BMI), body fat percentage, and muscle mass—as well as blood test results, including fasting blood sugar and lipid profiles among overweight and obese adults in East Coast, Malaysia. A total of 333 secondary school teachers, aged 20 to 60 years, were recruited using multistage sampling for this cross-sectional study. We collected sociodemographic characteristics, anthropometric measurements, blood pressure, and biochemical parameters using standardized and validated instruments. Dietary intake data were obtained using validated semi-quantitative Food Frequency Questionnaire (FFQ). Underreporting was assessed using the revised-Goldberg method (EI/ Basal Metabolic Rate (BMR) ratio of 1.2 and 0.9, based on the Mifflin-St Jeor equation) and the EI sex-specific <2.5th and >97.5th percentile. The majority of participants were Malay (98.8%), with a mean age of 48.85±6.88 years old. On average, they were classified as overweight (BMI: 29.30±3.74 kg/m²) and had a high waist circumference (91.66±10.40 cm). The discrepancy between the Goldberg EI/BMR<1.2 and EI sex-specific<2.5th and >97.5th percentile method (26.1% vs. 4.8% underreporters) reflects the higher sensitivity but lower specificity of the Goldberg method, which may have led to higher underreporting estimates to the EI sex-specific<2.5th and >97.5th percentile approach. There were significant association (p<0.05) between energy intake and body fat percentages, visceral fat and High-Density Lipoprotein Cholesterol (HDL-C ) for all three EI underreporting methods. Meanwhile, there was significant association (p<0.005) between energy intake and diastolic blood pressure using EI sex-specific percentile. The EI sex-specific <2.5th and >97.5th percentile method shows promising for detecting EI misreporting in overweight and obese adults. However, further research is needed to validate these findings, as the method remains underexplored.
A Qualitative Study of Eating Behaviour among On-Campus Students at a Malaysian Public University Mat Issa, Zuraini; Nizamuddin, Mohammad Nazrin; Abd Nasir, Ammar Daniel; Farapti, Farapti
Jurnal Gizi dan Pangan Vol. 20 No. 2 (2025)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2025.20.2.101-110

Abstract

This study explores factors influencing the eating habits of on-campus university students. A qualitative research design using semi-structured interviews was involving eight students residing in on-campus accommodation. Thematic analysis followed Braun and Clarke’s reflexive model and identified four main themes, namely limited food variety, convenience, health-consciousness and financial constraints. Meanwhile, food presentation was identified as a sub-theme of the limited food variety theme. Students reported limited food variety due to minimal dining options, leading to repetitive diets and dissatisfaction. Convenience was a key factor, with students choosing foods that were affordable and readily available. Some made health-conscious decisions to reduce unhealthy food intake but simultaneously increased consumption of protein-rich foods like red meat and full-fat dairy—potentially leading to high saturated fat and calorie intake. Financial constraints also played a role, with students often selecting inexpensive, less nutritious options. Hence, food presentation emerged as an important sub-theme and influence, with students showing a preference for colourful and visually appealing meals, regardless of nutritional quality. The findings highlight the need for universities to enhance food variety, accessibility, and affordability. Institutions could collaborate with food vendors to provide rotating menus and coordinate with zakat centres to support students financially through subsidised meals. Food and nutrition education should also be implemented to help students make informed dietary choices. Future research should include a more diverse student population to build a broader understanding of these issues.
Dark Chocolate: A Review on the Effect of Functional Ingredient Substitution on Physicochemical Properties, Sensorial Acceptance and Potential Health Benefits Mohd Saupi, Intan Anis; Mhd Jalil, Abbe Maleyki; Hussin, Napisah
Jurnal Gizi dan Pangan Vol. 20 No. 2 (2025)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2025.20.2.131-146

Abstract

This scoping review aimed to evaluate evidence from 2013 to 2024 on the impact of substituting functional ingredients in dark chocolates in terms of their physicochemical properties, sensory acceptance, and potential health benefits. A literature search was performed using electronic databases including PubMed (National Library of Medicine), Science Direct (Elsevier), and Scopus (Elsevier), using data from 2013 to 2024. All types of studies published in English, excluding systematic reviews or review papers, were eligible for inclusion. A total of 1,067 eligible studies were identified, 24 of which met the inclusion criteria. This review highlights trends and existing gaps, and provides valuable insights for researchers, industry professionals, and consumers interested in chocolate formulation and consumption. The findings indicate that incorporating functional ingredients, such as fibres, polyphenols, and probiotics, can enhance the nutritional profile of dietary fibre, antioxidant activity, and gut health effect from dark chocolate. However, these substitutions are negatively affected by decreasing physical properties (e.g., hardness, viscosity, and melting temperature) and sensory attributes such as flavour and texture. This review shows that, although substituting functional ingredients improves nutritional quality, it negatively affects sensory characteristics and poses a significant challenge to consumers. Further research should explore novel ingredients to optimise nutritional profiles, increase health benefits, and improve sensory attributes of chocolate products.
Predictors of Poor Sleep Quality among Vegetarians: Insights from a Study in Kuala Lumpur and Selangor, Malaysia Ching, Yuan Kei; Chin, Yit Siew; Appukutty, Mahenderan; Chan, Yoke Mun; Lim, Poh Ying
Jurnal Gizi dan Pangan Vol. 20 No. 2 (2025)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2025.20.2.91-100

Abstract

This study aimed to examine the prevalence of poor sleep quality and its predictors among Malaysian vegetarians. The present cross-sectional study was conducted among 200 vegetarians in Malaysia. Data on socio-demographic characteristics, lifestyle behaviours, psychological distress and sleep quality were collected using a set of self-administered questionnaires. A three-day dietary recall was employed to examine the dietary intake of vegetarians. The Pittsburgh Sleep Quality Index (PSQI) was used to assess sleep quality in vegetarians, with a score above five indicating poor sleep quality. A multiple logistic regression model was used to determine how socio-demographic characteristics, lifestyle behaviours (smoking, alcohol consumption and physical activity level), psychological distress (depression, anxiety, and stress) and specific dietary macronutrient intakes (carbohydrate, protein and fat) predicted poor sleep quality. The mean sleep duration was 6.0±1.4 hours among vegetarians. The mean PSQI score was 5.4±3.1, with 40.5% of vegetarians experiencing poor sleep quality. Multiple logistic regression found that vegetarians with depression (OR=4.56, 95% CI:1.62‒12.83) and stress (OR=3.07, 95% CI: 1.14‒8.31) had higher odds of poor sleep quality (p<0.05). About two in five (40.5%) vegetarians reported poor sleep quality with depression and stress as significant predictors. Effective sleep education programs are essential for improving sleep hygiene awareness. Psychological screening and mental health interventions for vegetarians with depression and stress are necessary to improve their sleep health.
Nutritional, Antioxidant and Glycemic Response of Dark Chocolate Prepared with Sacha Inchi Oil Halib, Hasmiza; Rozaimi, Nurul Syafiqah; Awi, Anis Sofiya; Taib, Nur Anis Syafiqah; Hussin, Napisah; Mhd Jalil, Abbe Maleyki; Saupi, Intan Anis
Jurnal Gizi dan Pangan Vol. 20 No. 2 (2025)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2025.20.2.111-120

Abstract

This study aimed to enhance the nutritional and functional quality of dark chocolate by incorporating Sacha Inchi Oil (SIO), a healthier fat alternative derived from Plukenetia volubilis, which is rich in polyunsaturated fatty acids and antioxidants. The potential of SIO as a Cocoa Butter Equivalent (CBE) was evaluated in dark chocolate formulations containing 1%, 3%, and 5% SIO. Proximate composition and antioxidant capacity were analysed using standard methods (soxhlet, kjeldahl, total polyphenol content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and FRAP). Significant differences (p<0.05) were observed in fat, fiber, moisture, and energy contents, with the 5% SIO formulation showing reduced fat and energy levels, increased fiber and moisture, and the highest antioxidant activity. Additionally, a non-randomized controlled trial involving ten healthy participants was conducted to determine the Glycemic Index (GI) and Glycemic Load (GL) of the samples. While the control and 1% SIO samples exhibited high GI, the 3% and 5% SIO formulations were classified as medium GI, and all samples demonstrated low GL. The 5% SIO chocolate had the lowest glycemic response. These findings indicate that SIO can improve the nutritional profile, antioxidant properties, and glycemic response of dark chocolate, supporting its application as a functional ingredient in the development of healthier chocolate products, particularly for health-conscious populations in developing countries.
Dietary Knowledge, Attitudes, Practices and their Association with Demographic Factors in Type 2 Diabetes Patients Mohamad Fadzli, Nur Zarith Sufia; Shamsudin, Juliana
Jurnal Gizi dan Pangan Vol. 20 No. 2 (2025)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2025.20.2.121-130

Abstract

The study aimed to assess dietary Knowledge, Attitude, And Practice (KAP) among Type 2 Diabetes Mellitus patients at Hospital Pakar USM (HPUSM), and their associations with demographic characteristics. The study used a cross-sectional design with a convenience sampling method, and the analysis included responses from 118 participants. Their dietary KAP and demographic characteristics were assessed using an adapted and translated questionnaire based on the ADA Diabetes Self-Management Assessment Research Tool (D-SMART) and the University of Michigan Diabetes Research and Training Centre’s KAP questionnaire. The questionnaire was translated and pilot-tested among 10% of the study population to ensure clarity and understanding. Minor adjustments were made based on participant feedback. The mean age of the 118 participants was 58.0±13.3 years, with 40.7% men and 59.3% women. The vast majority of participants possessed favourable attitudes (91.5%), good dietary knowledge (84.7%), and good practice (72.9%). Specifically, the mean scores for dietary knowledge, attitude, and practice were 41.8±9.39, 5.4±1.06, and 5.3±1.6, respectively. Bivariate analyses indicated significant associations between education level and knowledge (p=0.007) and attitude (p=0.009) but not practice (p=0.942). Multivariate Analysis of Variance (MANOVA) demonstrated a significant multivariate association between education level and the combined KAP scores, Pillai’s Trace=0.182, p=0.001. The remaining demographic variables were not significantly associated with the combined KAP scores in the multivariate model (p>0.05).The results of the study indicate that, despite the fact that the majority of participants had favourable dietary knowledge, attitudes, and practices, education level significantly influenced knowledge and attitude scores. This underscores the importance of providing ongoing and targeted dietary education, particularly for individuals with lower educational attainment, to facilitate more effective dietary management among those with Type 2 Diabetes Mellitus (T2DM).

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