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Journal of Nutrition Science
Published by Universitas Teuku Umar
ISSN : 27232867     EISSN : 27232875     DOI : 10.35308
Core Subject : Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary
The aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have been achieved in the area of nutrition science. JNS, particularly focuses on the main problems in the development of the nutrition science as follows: Human Nutrition; Community Nutrition; Food Nutrition; Food Science; Food Technology.
Arjuna Subject : Keperawatan - Nutrition and Dietetics
Articles 6 Documents
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Search results for , issue "Vol 4, No 2 (2023): November, 2023" : 6 Documents clear
Fatty Acid Profile of Snakehead (Channa striata) and Its By-Product by GC-MS Puteri, Nafisah Eka; Febriansyah, Muhammad Irfan
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.8103

Abstract

The increasing demand for sustainable and high-quality food sources has led to a growing interest in exploring alternative protein options. Fish-derived products, known for their nutritional value, unique flavor profiles, and potential health benefits, have gained significant attention. Among these, snakehead (Channa striata) and its by-products have emerged as promising resources for various food applications, including fish powder production. Fish powder holds immense potential in the food industry as a versatile ingredient, capable of enhancing nutritional content while minimizing waste. This research focuses on investigating the fatty acid composition and volatile compounds present in snakehead fish powder and its by-products. The study employs a combination of analytical techniques, namely gas chromatography-mass spectrometry (GC-MS) and lipid extraction methods, to identify and quantify fatty acids and volatile compounds in the fish powder samples, providing a comprehensive chemical profile. The data reveals variations in the fatty acid composition among different components of the snakehead powder samples, influenced by the fish's feeding habits. The presence of essential fatty acids, including omega-3 and omega-6, highlights the potential health benefits of consuming snakehead powder. Moreover, the identification of odd chain saturated fatty acids (OCS-FAs) in the samples indicates their potential contribution to human health. Notably, snakehead powder contains docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which have reported preventive effects on human coronary artery disease. In conclusion, snakehead powder is a valuable source of protein and essential fatty acids, with potential implications for human health. The study emphasizes the significance of incorporating polyunsaturated fatty acids (PUFAs) into the human diet, potentially through fish powder consumption. Overall, the findings highlight the potential benefits of snakehead meat, head, skin, and bone, encouraging the development of functional food products and their potential use in preventing stunting.
Effect Of Combination of Wheat Flour with Yellow Pumpkin Paste and Yeast Concentration on The Quality of Yellow Pumpkin Donuts (Cucurbita Moschata) Mailidarni, Novi; Jauhari, Jauhari
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.7814

Abstract

The aim of this research was to determine the effect of the ratio of pumpkin paste and yeast concentration on donuts. The variables used include the effect of the ratio of wheat flour to pumpkin pasta and the concentration of yeast on the quality of pumpkin donuts, the ratio of 40% pumpkin paste: 60% wheat flour, 50% pumpkin pasta: 50% wheat flour, 60% pumpkin pasta: 40% and pumpkin paste 1%, 2% and 3% respectively. Meanwhile, the parameters explained are water content, ash content, and organoleptic tests (color, taste, aroma and texture). The research data were processed using a Factorial Completely Randomized Design (CRD) with 2 replications, data analysis using ANOVA and the Least Significant Difference Follow-up Test (BNT).The best treatment in this study was the T2L2 treatment and the SNI 01-2000 donut quality requirements were 50% pumpkin pasta donuts with a wheat flour ratio of 50: 50% (T2) and a yeast concentration of 2% (L2) with a water content value of 20.71%. , ash content value 0.91%, organoleptic test color value 3.37%, taste value 3.83%, aroma value 3.37% and texture value 3.54%.
Application of Taro Beneng Inulin and Red Dragon Fruit Peel Extract in Making Ice Cream Pamela, Vega Yoesepa; Eris, Fitria Riany; Kusumasari, Septariawulan; Riziani, Dina
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.8332

Abstract

The characteristics of ice cream with the addition of beneng taro inulin and red dragon fruit extract were evaluated in this study. Various concentrations of beneng taro inulin (3%, 4%, and 5%) and dragon fruit extract (25%, 30%, and 35%) were added as fat substitutes and natural dyes, respectively. The results showed that the addition of 4% taro beneng inulin had a significant effect on the overrun value, melting time, and fat content of ice cream. The addition of 30% red dragon fruit peel extract significantly affected the color of ice cream, fat content, antioxidant activity, and total plate number. There is an interaction between the treatment of the addition of taro beneng inulin and red dragon fruit peel extract on color analysis, namely the L* notation (brightness) and a* notation (redness). A3B3 ice cream was selected as the best ice cream formula based on existing criteria
The Effect of Beneng Taro Flour (Xanthosoma undipes K. Koch) and Rice Bran (Oryza sativa L.) Substitution on the Physical and Sensory Characteristics of Bread Nurtiana, Winda; Najah, Zulfatun; Syabana, Mohamad Ana
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.7593

Abstract

Beneng taro is an indigenous tuber from Banten which is rich of functional components such as dietary fiber and carotenoid pigments. So far, processing of beneng taro has not been developed. One of method to process it is to make into flour. Another material that is not utilized is rice bran. Rice bran is a by-product of rice milling which has only been used as animal feed, but the majority of functional components in rice accumulate in rice bran such as dietary fiber, oryzanol, and phytosterol compounds. The application of beneng taro flour and rice bran for food products can increase food diversification, beside of that it can reduce the use of wheat flour. The purpose of this study was to evaluate the effect of adding beneng taro flour and rice bran to bread on the physical and sensory characteristics. This study used a completely randomized design (CRD) with one factor, namely the ratio of wheat flour: beneng taro flour: rice bran (control, 65:30:5; 65:25:10; 65:20:15). This research was carried out in two repetitions. The result of this research were the increase of rice bran and the decrease of beneng taro flour substitution in bread decrease the expansion ratio, lightness (L*) of the crust and crumb, a* chromaticity of the crust, b* chromaticity of the crust and crumb, hue (oh) of the crust and crumb, and sensory acceptance. However, the increase of rice bran and decrease of beneng taro flour substitution increased density of dough, density of bread, and a* chromaticity of the crumb. Based on the results of sensory analysis, the bread with 65:30:5 formula was the best formula because it was close to the control.
Effectiveness of Pumpkin Pudding and Pineapple Pudding on Blood Glucose Levels in Diabetic Patients Putri, Yosi Irene; Yuliya, Hildayati Zainia; Hasneli, Hasneli
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.8189

Abstract

Hyperglycemia, often known as high blood sugar, is a disease that causes diabetes. Free radicals are produced as a result of hyperglycemia. Due to elevated blood sugar levels, the antioxidant content in pumpkin and pineapple can prevent the formation of free radicals. Reducing blood glucose levels as a result. The purpose of the study is to determine whether giving diabetics pumpkin and pineapple pudding lowers their random blood glucose levels.This type of research is a quasi-experimental design with a pretest and posttest with control group. The sampling technique used was purposive sampling with a sample of 30 diabetic patients, consisting of 2 groups (which were given pumpkin and pineapple pudding): each consisted of 15 patients. Provision for 7 days in a row as much as 250 gr. Random blood glucose levels were measured one day before and after the intervention using the Blood Glucose test. Data analysis using Wilcoxon and Mann Whitney test. The results of this study showed a significant difference in decreasing random blood glucose levels in patients who were given pumpkin pudding (P1) and patients who were given pineapple pudding (P2) between initial and final random blood glucose levels. This research also shows the effectiveness of pumpkin and pineapple pudding in lowering random blood glucose levels.
Relationship Between Body Mass Index With Menstrual Pain Scale At Senior High School 9 Padang Rusydi, Riska; Fitri, Samnil Astuti; Agustina, Fitratur Rahmah
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.8587

Abstract

There are many changes that occur in adolescence. One of the most prominent is the occurrence of menstruation in adolescents. Menstruation is generally accompanied by pain in the lower abdomen and hips. At Senior High School (SHS) 9 Padang, it was found that 76.4% of young women experienced menstrual pain. The scale of menstrual pain varies in intensity for each person. One thing that influences menstrual pain is Body Mass Index (BMI). Therefore, it necessary to analyze there was a relationship between BMI and the menstrual pain scale. This research is a quantitative study with a cross sectional design. The population was all female adolescents at SHS 9 Padang with a total sample 79 people taken by multistage random sampling. Data analysis used the chi square test using SPSS. The results showed that 71.4% of adolecents with an underweight BMI had a moderate menstrual pain scale and 37.1% an overweight BMI had a heavy menstrual pain scale. There is a relationship between Body Mass Index (BMI) and the menstrual pain scale in adolescents at Senior High School 9 Padang (p=0.00).

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