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Jurnal Ilmu Gizi dan Dietetik
Published by Institut Pertanian Bogor
ISSN : -     EISSN : 28300890     DOI : -
Core Subject : Health, Agriculture,
Agriculture, Biological Sciences & Forestry Health Professions Medicine & Pharmacology Public Health
Jurnal Ilmu Gizi dan Dietetik (Journal of Nutritional Science and Dietetics) merupakan jurnal ilmiah yang mempublikasikan berbagai artikel penelitian tentang ilmu gizi dan dietetik, yang berhubungan dengan aspek biokimia gizi, gizi klinik, gizi masyarakat, gizi olahraga, dietetik, komponen pangan untuk kesehatan, suplementasi dan fortifikasi gizi, ketahanan pangan dan gizi, pendidikan dan konseling gizi, serta aspek sosioekonomi dan budaya gizi, termasuk regulasi dan informasi gizi dan dietetik.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 200 Documents
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The Effect of Ajwa Date Infused Water on Blood Pressure in Hypertensive Patients in Sidomulyo Village, Samarinda City Ordinatary, Heliza Adisafitri; Utami, Kurniati Dwi; Hidayat, Arifin
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 2 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.2.593-600

Abstract

Hipertensi merupakan penyakit kronis yang berisiko tinggi terhadap penyakit kardiovaskular. Selain pengobatan farmakologis, penanganan hipertensi juga dapat dibantu melalui pendekatan nonfarmakologis seperti konsumsi infused water kurma Ajwa, yang mengandung kalium dan flavonoid dengan potensi menurunkan tekanan darah. Penelitian ini bertujuan untuk mengetahui pengaruh infused water kurma Ajwa terhadap tekanan darah penderita hipertensi. Penelitian ini menggunakan desain quasi eksperiment dengan model two-group pretest-posttest. Sebanyak 34 responden dibagi dua kelompok: kelompok intervensi (n=17) yang menerima infused water kurma Ajwa, dan kelompok kontrol (n=17) yang menerima buah kurma Ajwa. Intervensi dilakukan selama tujuh hari. Analisis data menggunakan uji Paired T-Test dan Independent T-Test. Kelompok intervensi tidak menunjukkan perubahan yang signifikan pada tekanan darah sistolik (p=0,862). Sebaliknya, terdapat peningkatan yang signifikan pada tekanan darah diastolik setelah intervensi (p=0,017). Namun, tidak terdapat perbedaan yang signifikan antara kelompok intervensi dan kelompok kontrol pada tekanan darah sistolik maupun diastolik (p>0,05). Oleh karena itu, pemberian infused water kurma Ajwa selama tujuh hari belum menunjukkan pengaruh yang signifikan terhadap penurunan tekanan darah dibandingkan kelompok kontrol.
The Correlation between Food Service Satisfaction, Prison Environment, and Macronutrients Intake with The Nutritional Status of Prisoners in Overcapacity Prison Syahputra, Bagas Dwi; Santanu, Ayu Mutiara; Insani, Hurry Mega; Astuti, Widya
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 2 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.2.527-533

Abstract

This study aimed to analyze the association of food service satisfaction, prison environment, and macronutrient intake with the nutritional status of inmates. This research employed a quantitative method with a cross-sectional study design. A total of 81 inmates were selected through purposive sampling at class IIB prison in Sumedang Regency. Data collection involved questionnaires, measurements of height and weight, and two 24-hour dietary recall interviews. The results showed that more than half (53.1%) of the subjects were dissatisfied with the food service in the prison. Additionally, (50.6%) of the subjects reported feeling uncomfortable with the prison environment. More than half of the subjects also experienced a deficiency in nutrient intake, including energy (63%), protein (86.4%), and carbohydrates (85.2%). Meanwhile, (72.8%) of the subjects had an adequate fat intake. Based on the chi-square test, a significant relationship was found between the prison environment (p-value=0.000) and energy intake (p-value=0.028) with the nutritional status of the subjects. However, no significant relationship was found between satisfaction with food service (p-value=0.445), protein intake (p-value=0.381), fat intake (p-value=0.053), and carbohydrate intake (p-value=0.192) with nutritional status. Thus, the prison environment and energy intake are associated with inmates’ nutritional status, while food service satisfaction, protein, fat, and carbohydrate intake show no significant relationship.
Sensory Characteristics and Protein, Iron, and Zinc Contents of Tuna Sprinkle Powder Combined with Tempeh and Moringa Leaves for Stunting Prevention Darni, Joyeti; Wahyuningsih, Retno; Suranadi, Luh; Kurniasari, Yulinda
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 2 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.2.569-576

Abstract

Stunting remains a chronic nutritional problem and a major public health concern in Indonesia. It not only impairs physical growth but also affects cognitive development and overall child health. Adequate protein intake is one of the nutritional strategies to help prevent stunting. Sprinkle powder formulated from tuna flour, tempeh flour, and moringa leaf flour is a high-protein food product that can be conveniently added to meals, beverages, or complementary foods. This study aimed to evaluate the sensory characteristics and determine the protein, iron (Fe), and zinc (Zn) contents of the sprinkle powder. This experimental study employed a completely randomized design (CRD) with four formulations: F1 (80% tuna flour, 15% tempeh flour, and 5% moringa leaf flour), F2 (70%, 20%, and 10%), F3 (60%, 25%, and 15%), and F4 (50%, 30%, and 20%). Sensory evaluation was conducted by 25 semi-trained panelists, and the data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test. Significant differences were observed in color, taste, and overall acceptability among the formulations. Formula F1 was identified as the best formulation because it achieved the highest sensory scores and was the most preferred in terms of color, aroma, taste, and texture. Nutrient analysis of the selected formulation showed protein, iron (Fe), and zinc (Zn) contents of 42.7%, 10.17 ppm, and 5.18 ppm, respectively. Although the sprinkle powder demonstrated good sensory acceptability, it did not meet the requirements of SNI 01-7111.1-2005 for instant complementary foods because its protein content exceeded the maximum allowable level, whereas its iron (Fe) and zinc (Zn) contents were below the minimum required levels.
Standardized Nutrition Care for a Patient with Malignant Neoplasm of the Ascending Colon and Anemia in Neoplastic Disease Undergoing FOLFIRI Chemotherapy Rini Wuri Astuti; Amadea, Carissa Wira; Kurdanti, Weni
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 2 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.2.461-469

Abstract

Kanker kolon merupakan salah satu penyebab utama morbiditas dan mortalitas di dunia. Penurunan nafsu makan, mual, dan efek samping kemoterapi sering menyebabkan penurunan asupan gizi yang berisiko menimbulkan malnutrisi. Upaya perawatan gizi yang tepat diperlukan untuk menjaga status gizi dan menunjang proses penyembuhan pasien. Mampu melaksanakan proses asuhan gizi terstandar pada pasien malignant neoplasm colon ascenden dan anemia in neoplastic disease yang menjalani kemoterapi FOLFIRI. Laporan ini memaparkan kasus pasien laki-laki berusia 62 tahun dengan status gizi normal. Pasien dirawat dengan keluhan penurunan nafsu makan dan gangguan gastrointestinal akibat kemoterapi. Pemeriksaan biokimia menunjukkan anemia dengan kadar hemoglobin 11,3 g/dL dan hematokrit 37,5%. Diagnosis gizi yang ditegakkan meliputi NI 2.1 Asupan oral tidak adekuat, NC 3.4 Kehilangan berat badan yang tidak diinginkan, dan NB 1.3 Tidak siap terhadap perubahan diet atau gaya hidup. Terapi gizi diberikan dengan pengaturan diet yang disesuaikan dengan kondisi klinis, kebutuhan gizi, tingkat aktivitas, dan usia pasien. Diet yang diberikan berupa Tinggi Energi Tinggi Protein (TETP) bertekstur lunak yang dikombinasikan dengan formula enteral polimerik sebanyak 57 g/hari. Selama tiga hari intervensi menggunakan metode food weighing dan 24-hour recall. Asupan gizi menunjukkan asupan zat gizi menunjukkan perbaikan dengan tingkat kecukupan 82,7% untuk energi, 88,5% untuk protein, 99,2% untuk lemak, dan 70,2% untuk karbohidrat. Berat badan pasien mengalami penurunan dari 64 kg menjadi 63,7 kg (0,3 kg atau 0,47%). Penerapan proses asuhan gizi terstandar berperan penting dalam meningkatkan kecukupan zat gizi, memperbaiki gejala klinis, dan membantu mempertahankan status gizi pada pasien kanker kolon yang menjalani kemoterapi.
Functional Turmeric–Tamarind Jelly Drink with Grass Jelly Extract as an Alternative for Dysmenorrhea Relief Safira , Diandra; Srimiati, Mia
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 2 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.2.583-592

Abstract

Dysmenorrhea is experienced by a large proportion of adolescents and women of reproductive age, affecting quality of life and daily activities. Turmeric–tamarind herbal drinks have long been used as a non-pharmacological approach for managing menstrual pain; however, conventional liquid preparations often have limited product variation and suboptimal sensory appeal. A jelly-based format may enhance sensory acceptability while maintaining functional benefits. This study aimed to analyze the effect of grass jelly leaf extract addition on the sensory characteristics, proximate composition, antioxidant activity, and curcumin content of turmeric–tamarind jelly drinks. This experimental study employed a completely randomized design with several concentrations of grass jelly leaf extract (0%, 50%, 65%, 80%, 95%). Organoleptic data (hedonic and hedonic quality) were tested for normality using the Kolmogorov–Smirnov test, followed by Kruskal–Wallis and Mann–Whitney tests for significant parameters. Chemical analyses, including proximate composition, dietary fiber, antioxidant activity (% inhibition via DPPH spectrophotometry), and curcumin content (HPLC-PDA), were presented descriptively. The hedonic quality test indicated that grass jelly extract significantly affected color, aroma, taste, and texture attributes (p<0.05), although it did not alter panelists’ preference levels. The selected formulation (65%) exhibited a high total dietary fiber content (5.87%), with notably higher insoluble fiber (0.44%) compared to the control (0.08%). Its antioxidant activity (12.02% inhibition) was slightly higher than that of the control (11.15% inhibition), while curcumin levels (108.53 mg/kg) remained preserved despite a reduction from the control formulation (233.61 mg/kg). Overall, the turmeric–tamarind jelly drink enriched with grass jelly leaf extract demonstrated favorable sensory properties and improved functional value, indicating its potential as a natural beverage to support dysmenorrhea management.  
Sensory Evaluation and Nutritional Analysis of High-Fiber Baked Brownies Made from Breadfruit and Red Bean Flours Sihotang, Urbanus; Syahfitri, Rahmayanti; Heriyanto, Sri
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 2 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.2.534-545

Abstract

  Brownies are a widely popular snack; however, they are typically made from wheat flour, which tends to have a high glycemic index and low fiber content. The utilization of breadfruit flour and red bean flour has the potential to produce healthier brownies by increasing fiber content and improving carbohydrate quality. This study aims to analyze the effect of adding breadfruit flour and red bean flour on organoleptic characteristics, determine the selected formula, and analyze the fiber content as well as the glycemic index of the resulting baked brownies. This experimental study employed three treatment formulations: A, B, and C. The organoleptic test evaluated color, texture, flavor, and aroma using a five-point hedonic scale. Data were analyzed using the Shapiro-Wilk normality test, followed by One-Way ANOVA and Tukey’s HSD post-hoc test. The selected formula was determined based on the panelists' preference levels and the significance of differences between treatments. The best formula was subsequently analyzed for its fiber content and glycemic index. The glycemic index testing was conducted using the Incremental Area Under the Curve (IAUC) method by comparing the blood glucose response of the test food against white sugar as the reference food. The results showed that variations in the addition of breadfruit flour and red bean flour significantly affected all organoleptic parameters (p<0.05). Treatment C was the most preferred formula by the panelists compared to the other treatments. The selected formula contained 9.6% fiber and had a glycemic index value of 68.49, which falls into the medium glycemic index category. It can be concluded that baked brownies based on breadfruit flour and red bean flour have the potential to be developed as a healthier food alternative due to their high fiber content, medium glycemic index, and consumer-acceptable sensory characteristics.
Health Communication in Families Affected by Stunting in Indonesia: A Systematic Literature Review Babys, Salomon Andreas Mesak; Babys , Salomon Andreas Mesak; Saleh, Amiruddin; Seminar, Annisa Utami; Khomsan, Ali
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 2 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.2.554-568

Abstract

Stunting is a health issue that threatens the existence and quality of global human resources. The prevalence of stunting in Indonesia remains high. Communication is a medium for addressing the problem of stunting. This study aims to explore and analyze the forms, strategies, content, and effectiveness of health communication factors for families affected by stunting in Indonesia, as well as the influence and role of family characteristics in the stunting management process. The study used a systematic literature review method. A total of 22 articles were analyzed using the PRISMA protocol. The results show that health communication practices regarding stunting in families are dominated by structured interpersonal communication and group communication approaches that are linear, top-down, and instructive. The effectiveness of this approach is limited to increasing knowledge, while its impact on changing attitudes and behavior is still low. The success of communication is determined by family characteristics, parenting structures, and economic constraints. It is recommended that communication through cultural figures and a dialogical approach are more effective alternatives. Therefore, health communication in addressing stunting requires a differential and contextual   strategy that considers the family profile as an active moderator. The implications of this research are the need to design stunting management programs with clear communication protocols, dialogically oriented   communicator training, and collaborative message design that is responsive to family realities.
Optimization of β-Carotene-Fortified Chocolate Bar Formulation Based on Sensory Evaluation Using the Taguchi and Zero-One Methods Sidik, Gusmon; Makosim, Syahril; Sukotjo, Setiarti
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 2 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.2.470-485

Abstract

Ketertarikan konsumen terhadap produk pangan fungsional mendorong perlunya inovasi pada cokelat batang melalui fortifikasi β-karoten, yakni senyawa karotenoid yang berfungsi sebagai antioksidan dan berpotensi mendukung upaya pencegahan penyakit tidak menular seperti diabetes. Penelitian ini bertujuan memastikan bahwa fortifikasi β-karoten tidak menurunkan mutu cokelat batang melalui uji sensori, sehingga produk tetap dapat diterima oleh konsumen. Penelitian ini menggunakan pendekatan rekayasa melalui Metode Taguchi, yang dipilih karena kemampuannya mengoptimasi formulasi dengan efisien menggunakan jumlah eksperimen minimal. Empat faktor yang digunakan, yaitu kakao nibs, lemak kakao, β-karoten, dan gula, masing-masing dengan tiga level. Metode Zero-One digunakan untuk menentukan formula terbaik berdasarkan nilai sensori dan batasan teknis, karena metode ini memungkinkan pemilihan alternatif optimal secara biner pada kondisi multi-kriteria. Hasil analisis menunjukkan bahwa formulasi dengan mutu sensori terbaik terdapat pada konsep 5, dengan total nilai 22,22%. Konsep 5 terdiri dari perlakuan A2 (Kakao Nibs 200 g), B2 (Lemak Kakao 235 g), C3 (β-karoten 7 g), dan D1 (Gula 250 g), yang menghasilkan karakteristik sensori paling disukai oleh konsumen berdasarkan warna cokelat yang menarik, aroma kakao yang kuat, rasa manis pahit yang proporsional, tekstur yang lembut dan mudah meleleh di mulut, serta aftertaste yang tidak meninggalkan rasa pahit berlebihan. Kandungan β-karoten pada formula terpilih mencapai 91,12 μg/g atau setara dengan 0,091 mg/g. Konsumsi 30 g cokelat batang per hari dapat memberikan asupan sebesar 2,73 mg β-karoten, yang setara dengan 45,5–91,0% dari kisaran asupan minimal β-karoten harian pada manusia. Hasil penelitian menunjukkan bahwa penerapan Metode Taguchi dan Zero-One efektif dalam mengoptimasi formulasi cokelat batang fortifikasi β-karoten sehingga menghasilkan produk dengan mutu sensori yang baik dan nilai fungsional yang lebih tinggi.
Micronutrient Adequacy and Nutritional Status of Under-Five Children at Landasan Ulin Public Health Center Solechah, Siti Aisyah; Setiawan, Muhammad Irwan; Yulidasari, Fahrini
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 2 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.2.546-553

Abstract

Malnutrition problems in toddlers, such as stunting and wasting, remain serious public health challenges in Indonesia. The fulfillment of micronutrient intake plays a crucial role in supporting the process of optimal physical growth in toddlers. This study aimed to analyze the relationship between micronutrient intakes (calcium, zinc, iron, and vitamin A) and their adequacy levels on the nutritional status of toddlers using the Height-for-Age (HAZ) and Weight-for-Height (WHZ) indices. This observational study used a cross-sectional design conducted in the working area of the Landasan Ulin Public Health Center, Banjarbaru. The subjects consisted of 95 toddlers aged 12-59 months selected through purposive sampling technique. Data analysis to test the relationship between variables was performed using Spearman Rank and Pearson correlation tests. Statistical test results proved that there was a significant relationship with a positive correlation between calcium intake (p=0.029; r=0.224) and calcium adequacy level (p=0.034; r=0.218) on the nutritional status of toddlers based on the HAZ index. However, no statistically significant correlation was found between the intake or adequacy level of zinc, iron, and vitamin A with the HAZ index. Furthermore, the analysis results also showed no significant relationship between all evaluated micronutrient intakes and the nutritional status of toddlers based on the WHZ index.  
The Relationship between Food Waste and Nutritional Status of Toddlers in Abang District Karangasem Wulandari, Kadek Nuansa Putri; Sutiari, Ni Ketut; Utami, Ni Wayan Arya
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 2 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.2.577-582

Abstract

Food intake is a basic human need, yet each individual has different eating habits. Some people consume excessive amounts of food, increasing their risk of obesity, while others experience food shortages or frequently leave uneaten food that ends up as food waste. These behaviors are influenced by excessive food purchasing, limited knowledge of food storage and processing, poor food management, food quality and taste, limited time for cooking, and low environmental awareness. Household food waste reflects inefficient food utilization, which may affect the nutritional intake of toddlers, particularly in food-insecure areas such as Abang District, Karangasem Regency. This study employed a cross-sectional design with a sample of 104 toddlers selected through multistage sampling. Nutritional status data were collected through anthropometric measurements, while food waste behavior data were obtained using a food waste behavior questionnaire. The results showed that most toddlers had normal nutritional status, whereas household food waste behavior was still relatively poor. Bivariate analysis revealed a significant relationship between food waste behavior and the nutritional status of toddlers based on the weight-for-age index (WAZ) (p=0.043), and multivariate analysis showed that food waste behavior had a significant effect on the nutritional status of toddlers (p=0.020). It can be concluded that food waste behavior is significantly associated with the nutritional status of toddlers. Therefore, educational efforts and interventions are needed to reduce household food waste in order to support improvements in toddlers’ nutritional status.

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