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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 180 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 : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

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

Abstract

Hypertension is a chronic disease with a high risk of cardiovascular complications. In addition to pharmacological treatment, hypertension management can be supported through non-pharmacological approaches such as consumption Ajwa date infused water, which contains potassium and flavonoids that may help lower blood pressure. This study aimed to determine the effect of Ajwa date infused water on the blood pressure of hypertensive patients. This study used a quasi-experimental design with a two-group pretest-posttest model. A total of 34 respondents were divided into two groups the intervention group (n=17) received Ajwa date infused water and the control group (n=17) received whole Ajwa dates. The intervention was administered for seven days. Data were analyzed using Paired T-Test and Independent T-Test. The intervention group showed no significant change in systolic blood pressure (p=0.862). A significant increase in diastolic blood pressure was observed following the intervention (p=0.017). However, no significant differences were found between the intervention and control groups for either systolic or diastolic blood pressure (p>0.05). Therefore, Ajwa date infused water administered for seven days did not demonstrate a significant effect on blood pressure reduction compared with the control group.
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 : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB 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 : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB 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 : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB 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 : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB 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 : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB 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 merupakan salah satu makanan kudapan yang banyak disukai masyarakat, namun umumnya dibuat menggunakan tepung terigu yang cenderung memiliki indeks glikemik tinggi dan kandungan serat yang rendah. Pemanfaatan tepung sukun dan tepung kacang merah berpotensi menghasilkan produk brownies yang lebih sehat karena dapat meningkatkan kandungan serat dan memperbaiki kualitas karbohidrat. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan tepung sukun dan tepung kacang merah terhadap karakteristik organoleptik, menentukan formula terpilih, serta menganalisis kandungan serat dan indeks glikemik brownies panggang yang dihasilkan. Penelitian ini merupakan penelitian eksperimen dengan tiga formulasi perlakuan, yaitu A, B, dan C. Uji organoleptik dilakukan terhadap warna, tekstur, rasa, dan aroma menggunakan skala hedonik lima tingkat. Data dianalisis menggunakan uji normalitas Shapiro-Wilk, dilanjutkan dengan One-Way ANOVA dan uji lanjut Tukey HSD. Formula terpilih ditentukan berdasarkan tingkat kesukaan panelis dan hasil perbedaan antarperlakuan. Formula terbaik selanjutnya dianalisis kandungan serat dan indeks glikemiknya. Pengujian indeks glikemik dilakukan menggunakan metode Incremental Area Under the Curve (IAUC) dengan membandingkan respons glukosa darah pangan uji terhadap pangan referensi berupa glukosa. Hasil penelitian menunjukkan bahwa variasi penambahan tepung sukun dan tepung kacang merah berpengaruh signifikan terhadap seluruh parameter organoleptik (p<0,05). Perlakuan C merupakan formula yang paling disukai panelis dibandingkan perlakuan lainnya. Formula terpilih memiliki kandungan serat sebesar 9,6% dan nilai indeks glikemik sebesar 68,49 yang termasuk kategori indeks glikemik sedang. Dapat disimpulkan bahwa brownies panggang berbahan dasar tepung sukun dan tepung kacang merah berpotensi dikembangkan sebagai alternatif pangan yang lebih sehat karena memiliki kandungan serat yang tinggi, indeks glikemik sedang, dan karakteristik sensori yang dapat diterima oleh konsumen.
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 : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB 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 : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

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

Abstract

Consumer interest in functional food products has driven the need for innovation in chocolate bars through β-carotene fortification, a carotenoid compound that functions as an antioxidant and has the potential to support the prevention of Non-Communicable Diseases (NCDs) such as diabetes. This study aimed to ensure that β-carotene fortification does not reduce the quality of chocolate bars based on sensory evaluation, so that the product remains acceptable to consumers. The research applied an engineering approach using the Taguchi Method, selected for its ability to optimize formulations efficiently with a minimal number of experiments. Four factors were evaluated: cocoa nibs, cocoa butter, β-carotene, and sugar, each at three levels. The Zero-One Method was used to determine the best formulation based on sensory scores and technical constraints, as it enables optimal alternative selection under multi-criteria conditions. The analysis results showed that the formulation with the best sensory quality was Concept 5, with a total score of 22.22%. Concept 5 consisted of treatment A2 (200g cocoa nibs), B2 (235g cocoa butter), C3 (7g β-carotene), and D1 (250g sugar), which produced the most preferred sensory characteristics among consumers, including an attractive chocolate color, a strong cocoa aroma, a well-balanced sweet-bitter taste, a smooth texture that melted easily in the mouth, and an aftertaste that did not leave excessive bitterness. The β-carotene content of the selected formulation reached 91.12 μg/g (equivalent to 0.091 mg/g). Consumption of 30 g of the chocolate bar per day can provide an intake of 2.73 mg of β-carotene, equivalent to 45.5–91.0% of the minimum recommended daily β-carotene intake range for humans. The results demonstrated that the application of the Taguchi Method and Zero-One Method was effective in optimizing the formulation of β-carotene-fortified chocolate bars, resulting in a product with desirable sensory quality and enhanced functional value.
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 : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

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

Abstract

Masalah malnutrisi pada balita, seperti stunting dan wasting, masih menjadi tantangan kesehatan masyarakat yang serius di Indonesia. Pemenuhan asupan zat gizi mikro memiliki peran krusial dalam mendukung proses pertumbuhan fisik balita secara optimal. Penelitian ini bertujuan untuk menganalisis hubungan asupan zat gizi mikro (kalsium, zink, zat besi, dan vitamin A) beserta tingkat kecukupannya terhadap status gizi balita dengan pendekatan indeks Tinggi Badan menurut Umur (TB/U) dan Berat Badan menurut Tinggi Badan (BB/TB). Metode: Penelitian observasional ini menggunakan desain cross-sectional dan dilaksanakan di wilayah kerja Puskesmas Landasan Ulin, Kota Banjarbaru. Subjek penelitian terdiri atas 95 balita berusia 12-59 bulan yang dipilih melalui teknik purposive sampling. Analisis data untuk menguji hubungan antar variabel dilakukan menggunakan uji korelasi Spearman Rank dan Pearson. Hasil uji statistik membuktikan terdapat hubungan yang signifikan dengan korelasi positif antara asupan kalsium (p=0,029; r=0,224) serta tingkat kecukupan kalsium (p=0,034; r=0,218) terhadap status gizi balita pada indeks TB/U. Namun demikian, tidak ditemukan korelasi yang bermakna secara statistik antara asupan maupun tingkat kecukupan zink, zat besi, dan vitamin A terhadap indeks TB/U. Selain itu, hasil analisis juga menunjukkan tidak terdapat hubungan yang signifikan antara seluruh asupan zat gizi mikro yang dievaluasi dengan status gizi balita berdasarkan indeks BB/TB.
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 : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB 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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