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Journal SAGO Gizi dan Kesehatan
Published by Politeknik Kesehatan Kemenkes Aceh
ISSN : 27146464     EISSN : 2721558X     DOI : http://dx.doi.org/10.30867/gikes
Core Subject : Health,
Dentistry Health Professions Medicine & Pharmacology Nursing Public Health
Journal of SAGO Gizi dan Kesehatan (Nutrition and Health) is a peer-reviewed journal of a scientific nature contained in the Polytechnic of Health Ministry of Health of Aceh, who publish high quality of nutrition and health-related individuals, populations, groups and communities who are vulnerable to malnutrition and health and risk issues. The scope of the journal study associated issues of nutrition, food technology, nutrition and maternal and child health, environmental health, hygiene and sanitation, oral health, treatment of individuals/families and communities, and safety of medical drugs. The journal also seeks to raise awareness of the interrelationship between nutrition, exercise, physical activity, and lifestyle for improving health across the lifespan and to demonstrate how healthcare outcomes and policies can be improved with the adoption of a more nutrition-oriented approach. In this way, it aspires to provide an invaluable resource to nutrition and healthcare practitioners, as well as researchers and academics of nutrition studies. SAGO Gizi dan Kesehatan (Nutrition and Health) provides an initial rapid review of all submissions to determine suitability for external peer review. Authors can, if they wish, contact a member of the editorial board with potential submission ideas if they are in doubt as to whether or not they fit the scope or interests of the journal.
Arjuna Subject : Ilmu Sosial - Kesehatan (Ilmu Sosial)
Articles 388 Documents
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Pengaruh penambahan jantung pisang kepok (Musa paradisiaca Linn) terhadap karakteristik organoleptik dan proksimat abon berbagai jenis ikan air tawar Sastri, Sastri; Andriani, Andriani; Fitri, Yulia
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.2989

Abstract

Background: Although freshwater fish are highly nutritious, fish products are processed using traditional and limited methods. Shredded fish (abon) is a diversified product with high economic value and a long shelf life, but it has low fiber content. Saba banana blossom is a local ingredient that is rich in nutrients and fiber and can increase the fiber content of shredded fish products.Objective: This study aimed to analyze and conduct organoleptic tests on the addition of 25% saba banana blossoms to various types of shredded fish samples.Methods: An experimental design was employed using a non-factorial completely randomized design with three treatments and three replicates. Organoleptic tests were conducted in August 2025 at the Organoleptic Laboratory with 30 panelists, whereas chemical tests were performed at the Food and Agricultural Product Analysis Laboratory. Data analysis was performed using analysis of variance, followed by Duncan’s multiple range test if significant differences were observed.Results: Organoleptic tests on shredded tilapia, catfish, and carp with 25% saba banana blossom showed no significant effects on color (mean score 3.62; p>0.05), taste (mean score 3.63; p>0.05), aroma (mean score 3.68; p>0.05), and texture (mean score 3.51; p>0.05). Proximate analysis indicated that the highest moisture, ash, fat, protein, carbohydrate, and fiber contents were 4.34 %, 6.31%, 25.08%, 50.99%, 22.69%, and 1.41%, respectivelyConclusion: The addition of 25% saba banana blossom did not significantly affect the color, taste, aroma, or texture of the shredded carp, tilapia, and catfish. The highest average proximate values were observed for shredded catfish. Future studies should use other fish species and involve expert panels and consumers for organoleptic testing to obtain more accurate results.
Analisis kandungan gizi, kadar magnesium, & kalium bolu kukus berbasis tepung biji kecipir dan tepung pati garut sebagai inovasi produk sport food Firdaus, Sahirah Aliyah; Nasrulloh, Nanang
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.2939

Abstract

Background: Exercise-associated muscle cramps (EAMC) in athletes are associated with fluid and electrolyte loss during intense physical activity. Therefore, sports nutrition that supports adequate intake of macronutrients and essential minerals is necessary. Winged beans have potential as a source of protein and minerals, and arrowroot flour can serve as an alternative source of carbohydrates for developing sports foods.Objectives: To develop steamed cake products based on winged bean flour and arrowroot starch as local sports food innovations and analyze their nutritional composition, magnesium and potassium levels, and organoleptic properties.Methods: This experimental study used a completely randomized design with variations in the proportions of winged bean flour and arrowroot flour in three formulations: F1 (25%:75%), F2 (50%:50%), and F3 (75%:25%). The proximate composition and mineral content were analyzed at the Saraswanti Indo Genetech Laboratory, Bogor, while the organoleptic evaluation was conducted using a nine-point hedonic scale by 30 semi-trained panelists. The data were analyzed using ANOVA, Duncan's Multiple Range Test, and DeGarmo’s Method.Results: Significant differences (p<0.05) were observed among the formulations with respect to energy, protein, carbohydrate, fat, ash, magnesium, and potassium content. Formulation F3 was selected as the best owing to its superior nutritional quality, with higher protein and electrolyte mineral levels; however, organoleptic testing showed that F1 had the highest sensory acceptance level. Conclusion: The steamed cake made from winged bean flour and arrowroot starch (F3) has potential as a local sports food rich in protein and essential minerals to support energy, muscle function, and electrolyte balance in athletes.
Penentuan kalsium susu kambing segar dengan Spektrofotometri Serapan Atom (SSA) Safrina, Safrina; Adriani, Azmalina; Novita, Eva
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.2686

Abstract

Background: Calcium (Ca) is an essential mineral abundantly present in goat milk and plays a crucial role in bone and dental development. Data on Ca levels in local goat milk from Banda Aceh remain limited, although such information is important for nutritional purposes and the development of livestock products. Atomic absorption spectrophotometry (AAS) is employed for mineral analysis owing to its high sensitivity and selectivity.Objective: This study aimed to determine the calcium content in fresh goat milk from three locations in Banda Aceh and Aceh Besar and to evaluate any differences between them.Methods: This was a descriptive quantitative research with an experimental laboratory approach conducted in Banda Aceh in 2025. Fresh goat milk samples were collected from Gampong Tibang (GT), Gampong Kopelma Darussalam (KD), and Gampong Lamblang Manyang (LM) in April 2025. The samples were digested with concentrated HNO₃ and analyzed using AAS at 422.7 nm. Data were statistically analyzed using one-way ANOVA.Results: The highest calcium content was found in KD (0.892 mg/L), followed by GT (0.856 mg/L), and the lowest in LM (0.582 mg/L). The overall mean calcium level was 0.777 mg/L. One-way ANOVA confirmed significant differences among locations (F = 61.62; p = 0.0001). Conclusion: Calcium levels in fresh goat milk varied significantly among locations and were potentially influenced by environmental factors, feeding practices, and goat physiology. These findings are expected to serve as a basis for developing high-quality local goat milk products and supporting the utilization of functional foods.
Pengaruh edukasi gizi berbasis tiktok terhadap pengetahuan gizi dan status gizi pada remaja di SMP Batik Surakarta Nurfadilla, Raisya Putri Citranova; Muwakhidah, Muwakhidah; Rakhma, Luluk Ria
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.3162

Abstract

Background: Interactive nutrition education using social media platforms, such as TikTok, has the potential to improve adolescents’ nutritional knowledge. However, evidence regarding its effectiveness on both knowledge and nutritional status is limited to date.Objectives: This study aimed to analyze the effect of TikTok-based nutrition education on nutritional knowledge and nutritional status among adolescents at SMP Batik Surakarta in Indonesia.Methods: This study employed a quasi-experimental design with a two-group pretest–posttest control group. The sample consisted of students aged 12–15 years, divided into a treatment group (n = 48) and a control group (n = 48). The treatment group received balanced nutrition education through three TikTok-based educational videos, whereas the control group received education through a Focus Group Discussion (FGD). Nutritional status was assessed using BMI-for-age (BAZ) and analyzed using the WHO AnthroPlus software. Data normality was tested using the Shapiro–Wilk test, which indicated non-normal distribution; therefore, the Wilcoxon and Mann–Whitney tests were applied with a significance level of p < 0.05.Results: Nutritional knowledge significantly increased in the treatment group compared to that in the control group (p<0.05). The mean increase in knowledge score was higher in the TikTok group (mean=16.06) than in the FGD group (mean=3.73). However, no significant difference was found in nutritional status before and after the intervention between the groups (p>0.05).Conclusion: TikTok-based nutrition education effectively improves adolescents nutritional knowledge but does not significantly affect their nutritional status.
Formulasi kombucha teh hijau tayu berbasis variasi jenis gula sebagai pangan fungsional: Analisis sensoris, kadar gula, dan aktivitas antioksidan Sutyawan, Sutyawan; Sari, Endah Mayang; Kardinasari, Emmy; Handini, Karina Dwi
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.3026

Abstract

Background: Green tea and sugar are the main ingredients of kombucha. The antioxidant compounds in kombucha may play a role in the management of glucose metabolism. Using local Tayu green tea and a variety of sugars may potentially achieve the best kombucha characteristics for individuals with diabetes.Objectives: This study aimed to identify the sensory characteristics, total sugar content, and antioxidant activity of tayu green tea kombucha fermented with different sugar types.Methods: A Completely Randomized Design was used in this study. Three treatments based on the type of sugar in Tayu green tea kombucha were used: coconut sugar kombucha (GK), palm sugar kombucha (GA), and cane sugar kombucha (GT). Three kombucha samples were developed in the Pangkalpinang Laboratory and analyzed in the Bogor Laboratory from July to August 2025. The sensory characteristics were described based on product acceptability obtained from a hedonic test involving 30 panelists. The total sugar content was determined using the Luff Schoorl method, and the antioxidant activity was determined using the spectrophotometric method as IC50. Differences in acceptability data were analyzed using the Kruskal–Wallis test (p<0.05). Sugar content and antioxidant activity were analyzed univariately.Results: Significant differences (p<0.05) in color and taste acceptability were observed, with the highest average observed for GK kombucha. The highest aroma and overall acceptability scores were observed for GT (4.3) and GK (4.6) samples. GK kombucha had the lowest IC50 value (6682.9mg/L), indicating the highest antioxidant activity because a lower concentration was required to neutralize 50% of free radicals. GA kombucha had the lowest sugar content at 12.1%, and GK had a slightly higher sugar content at 13.3%.Conclusion: GTK with coconut sugar is the best formula for DM, with the highest acceptability value, moderate sugar content, and highest antioxidant activity.
Pengaruh konseling sebaya terhadap pengetahuan dan asupan zat gizi pada remaja putri anemia: studi kuasi-eksperimen Cahyani, Fitria Fahma Nur; Priyatama, Aditya Nanda; Sukamto, Ika Sumiyarsi
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.2960

Abstract

Background: Anemia is a condition in which hemoglobin (Hb) levels are below the normal level. In Sukoharjo Regency, 36.9% of the population suffers from anemia. The main cause of anemia is iron deficiency. A lack of dietary variety is also associated with poor eating habits, which contribute to anemia. Lack of knowledge leads to inappropriate food choices. One way to reduce anemia is through peer counseling. Peer counseling was chosen as an intervention because the peer-led approach has been shown to be more effective in increasing knowledge and changing nutritional behavior in adolescents than conventional educational methods.Objectives: To examine the effect of peer counseling on nutritional intake and knowledge level of adolescent girls with anemiaMethods: This study was conducted at SMAN 1 Mojolaban and SMAN 1 Kartasura from June to August 2025. A sample of 136 adolescent girls with anemia was selected using purposive sampling. Data on knowledge levels were collected through questionnaires, and nutrient intake was assessed using SQ-FFQ interviews. The study employed a quantitative (quasi-experimental) design with a pre-post-test control group. Data were analyzed using the paired-sample t-test, Wilcoxon test, and Mann–Whitney U test.Results: The intervention group showed significant increases in knowledge (57.87±5.94→90.44±6.95) and all nutrient intakes (p<0.05). The control group showed limited improvement, significant only in protein intake (p<0.05). Significant differences were found between groups in knowledge and nutrient intake (p<0.05).Conclusion: Peer counseling has an impact on the knowledge levels and nutrient intake of anemia adolescent girls
Uji organoleptik dan kandungan gizi cookies moricorn (moringa oleifera, jagung, dan kacang tanah) sebagai alternatif camilan remaja Asmi, Nur Fauzia; Sanjaya, Dandi; Alamsyah, Deni; Nurpratama, Widya Lestari; Kinayungan, Utami Putri
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.2852

Abstract

Background: Inadequate nutritional intake during adolescence can lead to various health problems, such as anemia and obesity. The urgency of this research is due to unhealthy snacking habits in adolescents and the lack of vegetable and fruit consumption, which results in anemia at a prevalence of up to 15.5%, and the high prevalence of central obesity and being overweight in adolescents, at 14.8%. The use of local foods such as moringa, which is high in iron, peanuts as an alternative source of protein, and corn as a source of carbohydrates can be an alternative complex snack for adolescents with optimal nutritional content.Objectives: This study aimed to create a formula for “moringa oleifera, corn, and peanut” cookies made from a mixture of moringa flour, corn flour, and peanuts as a healthy snack alternative for teenagers.Methods: This experimental study was conducted in the Food Processing and Dietetics Laboratory of the Bachelor of Nutrition Study Program in 2025. This study used a Completely Randomized Design (CRD) with 3 combined formulations, namely substitution of moringa flour: corn flour: peanuts with formula 1 (F1 = 5%: 65%: 30%), formula 2 (F2 = 10%: 60%: 30%) formula 3 (F3 = 15%: 55%: 30%). Furthermore, a hedonic test was carried out based on color, aroma, taste, texture and overal with a total of 30 panelists. Nutritional content was determined using the Indonesian Food Composition Table of the Ministry of Health of the Republic of Indonesia in 2020. The hedonic test was the Kruskal Wallis test and the Mann Whitney advanced testusing the SPSS application.Results: Organoleptic test results revealed the highest average value for color parameters in F1 (3.20 ± 0.664), aroma in F2 (2.87 ± 0.629), taste in F1 (3.47 ± 0.629), aroma in F1 (2.8 ± 0.59), texture in F2 (3.03 ± 0.718), and overall in F1 (3.30 ± 0.596). The Kruskal–Wallis test revealed differences in the treatment of F1, F2, and F3 in terms of color, taste, and overall parameters. Further Mann-Whitney tests showed that there were significant differences in colour parameters (p <0.05) in F1 and F2, F1 and F3, taste parameters (p <0.05) in F1 and F3, F2 and F3 and overall (p <0.05) in F1 and F3, F2 and F3. The nutritional value of every 6 grams of cookies (1 piece) in F1 is 53.61 kcal of energy, 1.65 g of protein, 3.02 g of fat, 7.86 g of carbohydrates, and 0.39 mg of iron.Conclusion: The formulation of "moricorn" cookies (M. oleifera, corn, and peanut) showed significant differences in color, flavor, and overall performance. The cookie with the best formulation, F1, can be used as a nutritious snack alternative for teenagers, especially as a source of additional energy and iron.
Formulasi soft cookies ubi jalar ungu (Ipomoea batatas (L.) Lam.) dengan pemanis stevia terhadap uji hedonik, karakteristik warna, dan kandungan gizi Sulistyawati, Putri; Sugiyanti, Dina; Hardiansyah, Angga
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.3188

Abstract

Background: Cookies are among the most widely consumed snack products in Indonesia, with consumption growing at 4,25% every year. However, the high sugar content in conventional cookies has driven the demand for innovations using local ingredients and alternative sweeteners. Purple sweet potato is rich in nutrients and anthocyanins, while stevia provides sweetness 200-300 times sucrose without calories. This study integrated soft cookies using purple sweet potato puree with stevia covering hedonic testing, color characteristics, and nutritional content.Objectives: To analyze the effects of purple sweet potato soft cookies formulated with stevia on hedonic testing, color characteristics, and nutritional content. Methods: An experimental study with a completely randomized design (CRD), three formulations, and three replications (nine experimental units) was conducted. Hedonic testing was performed by 30 untrained panelist using scale 1-6. The color was measured using a chromameter. Proximate analysis was performed according to the AOAC (2005): moisture (gravimetric), ash (dry ashing), protein (Kjeldahl), fat (Soxhlet), carbohydrate (by difference), and energy (Atwater factor). Hedonic data were analyzed using Kruskal-Wallis test, and color and nutritional data using one-way analysis ANOVA (α=0.05).Results: The hedonic parameters of color, taste, texture, and overall acceptability differed significantly (p<0,05), whereas aroma showed no significant difference (p>0,05). All color parameters differed significantly (p<0,05). Moisture, protein, fat, carbohydrate, and energy content differed significantly (P<0,05). The moisture content of all formulations and the ash content of F2 exceeded the SNI 2973:2011 standard, while the protein, fat, carbohydrate, and energy content met the SNI standards. Conclusion: F3 (80%puree) demonstrated the best acceptability in terms of color, taste, texture, and overall acceptance, although it had the highest moisture and lowest protein content.  
Analisis faktor determinan terhadap kejadian anemia pada wanita usia subur: Studi analitik Liana, Duta; Yudhya, Erry; Maratis, Jerry; Dwijayanti, Fifi; Fauziah, Nuraini
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.3066

Abstract

Background: Anemia remains a global public health problem, commonly affecting women of reproductive age, with a prevalence of approximately 30% worldwide and 32% in Indonesia. This condition is influenced by multifactorial determinants, including nutritional status, iron levels, reproductive factors, and education and knowledge levels.Objectives: This study aimed to identify the main determinants of anemia in women of reproductive age.Methods: This quantitative study used an analytical observational design with a cross-sectional approach. Data were gathered through interviews and anthropometric measurements of 44 women of reproductive age (15–49 years) from Cikeas Udik Village, Bogor Regency. Bivariate analysis was conducted using the chi-square test, and multivariate analysis was conducted using logistic regression analysis.Results: Nutritional status was significantly associated with anemia (p = 0.033). Respondents with abnormal nutritional status had a nine-fold higher risk of developing anemia than those with normal nutritional status (OR = 9.391; 95% CI: 1.205–73.178). Although iron supplementation in the past year did not show a statistically significant association with anemia (p = 0.108), it tended to reduce the risk of anemia. Conclusion: Nutritional status is a significant determinant of anemia in women of reproductive age. These findings highlight the importance of improving nutritional status through balanced nutrition education, adequate micronutrient intake, and adherence to iron supplementation.
Pengaruh jus alpukat dan jus jambu biji terhadap kadar kolesterol total pada pengguna depo-medroxyprogesterone acetate Iswani, Rayana; Ernita, Ernita; Erlina, Erlina; Mutiah, Cut; Al Rahmad, Agus Hendra
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.2673

Abstract

Background: Depo-medroxyprogesterone acetate (DMPA) contraceptives are a cause of hypercholesterolemia. Natural treatments using fruits, specifically avocado and red guava, can be administered as preventive and curative measures to address this issue.Objectives: To determine the effects of red guava juice and avocado juice on reducing cholesterol levels among DMPA contraceptive users at the Banda Sakti Health Center.Methods: This study used a quasi-experimental method with a pretest-posttest two-group design. The research subjects were selected using accidental sampling; they comprised 60 mothers using DMPA contraceptives who experienced hypercholesterolemia at the Banda Sakti Health Center. The study was conducted from June to August 2024. The research process involved three stages: pretest measurement of cholesterol levels, a 14-day intervention with 250 mL/day of avocado juice and red guava juice, and posttest cholesterol measurement. The instrument used was an observation sheet, and data analysis was performed using the paired t-testResults: The mean cholesterol level before the avocado juice intervention was 228.07, which decreased to 204.73 after the intervention, with a mean difference of 23.33. The p-value was 0.000, indicating that avocado juice significantly affected the reduction of cholesterol levels in DMPA acceptors. In the guava juice group, the mean level before intervention was 227.53, decreasing to 211.13 afterward, with a mean difference of 16.40. With a p-value of 0.000, it was concluded that red guava juice also significantly impacted the reduction of cholesterol levels among DMPA acceptors at the Banda Sakti Health Center.Conclusion: Health workers should provide information, education, and counseling regarding effective non-pharmacological therapies for managing cholesterol levels among women using contraceptives.

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