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Jurnal Gizi dan Dietetik
Published by Politeknik Kesehatan Kemenkes Bandung
ISSN : -     EISSN : 28305647     DOI : https://doi.org/10.34011/jgd.v2i1.1283
Core Subject : Health, Science, Education, Social,
Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Public Health Social Sciences
Jurnal Gizi dan Dietetik menerima publikasi dalam makalah penelitian artikel asli, makalah tinjauan, laporan kasus di Indonesia atau negara lain untuk memberikan pemahaman mengenai aspek kesehatan dan gizi. Ruang lingkup Artikel yang diterbitkan dalam jurnal ini adalah bidang: - Gizi Klinik - Teknologi Pangan - Sistem Penyelenggaraan Makanan Institusi - Gizi Masyarakat
Arjuna Subject : Keperawatan - Nutrition and Dietetics
Articles 43 Documents
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PENGARUH PEMBERIAN ES KRIM KURMA TERHADAP TEKANAN DARAH KELOMPOK DEWASA PENDERITA PRE-HIPERTENSI Nursanti, Firda Aulia; Isdiany, Nitta; Moviana, Yenny; Saleky, Yohannes Willihelm
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.1928

Abstract

Pre-hypertension is an early sign of hypertension. Patients with pre-hypertension have twice the risk of developing hypertension. Potassium and calcium are nutrients that can help lower blood pressure, one of which is dates and milk. The purpose of this study was to determine the effect of date ice cream administration in reducing blood pressure in patients with pre-hypertension. The research design used was a quasi experimental one group pre and post test. The intervention given was date ice cream made from 50 grams of Tunisian dates honey, 75 ml of high fat milk and 25 ml of skim milk which was given to 15 samples. The results of the bivariate test showed that there was a decrease in systolic blood pressure after the intervention of date ice cream with a p value <0.05 with an average decrease in systolic blood pressure of 11.1 mmHg and in diastolic blood pressure was 4.8 mmHg. In an effort to prevent pre-hypertension and hypertension, the community can be advised to consume foods that contain potassium and high calcium, one of which is date ice cream.
PENGEMBANGAN SNACK BAR BERBASIS TEPUNG HANJELI, KACANG ALMOND, FREEZE-DRIED TAPE KETAN HITAM UNTUK DIABETES GESTASIONAL Novalda Zetridacepa Eka Putri; Fauziyah, Raden Roro Nur; Hapsari, Agustina Indri; Fitria, Mona
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2705

Abstract

The 2021 International Diabetes Federation report indicated an increase in diabetes cases in Indonesia, placing the country 5th among the top 10 countries or regions with the highest number of diabetes patients, totaling 19.5 million people. The global prevalence of gestational diabetes in 2021 was 14.2%, with Southeast Asia having the second-highest prevalence at 20.8%, following the Middle East and North Africa. Diabetes management is carried out through non-pharmacological therapy, one of which involves managing eating habits. This study aimed to formulate and analyze the quality of snack bars made from hanjeli flour, almonds, and freeze-dried fermented black glutinous rice as an alternative snack for gestational diabetes. The study employed three formulations of hanjeli flour, almonds, and freeze-dried fermented black glutinous rice: F1 (73:13:14), F2 (70:10:20), and F3 (67:15:18), using an experimental research design. An organoleptic test was conducted with 30 panelists using the hedonic method. The results of the organoleptic test showed no significant differences in taste, aroma, color, texture, or overall acceptance (p > 0.05). F3 was identified as the best formula based on the panelists' preferences. Future research is recommended to include high-protein ingredients to enhance the protein content and conduct proximate analysis to improve the accuracy of the nutritional values of the snack bars.
SOSIS “LEBOYA” IKAN LELE DUMBO DAN TEPUNG KACANG KEDELAI ALTERNATIF MAKANAN SELINGAN SUMBER PROTEIN DENGAN GLUTEN FREE CASEIN FREE UNTUK ANAK AUTISM SPECTRUM DISORDER Indriani, Wini; Isdiany, Nitta; Gumilar, Mulus; Priawantiputri, Witri
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2717

Abstract

The World Health Organization (WHO) reports that approximately one in 160 children worldwide has Autism Spectrum Disorder. (ASD) According to a 2016 report from the Centers for Disease Control and Prevention, about 1 in 54 children in the United States is diagnosed with an autism spectrum disorder. The Central Bureau of Statistics currently in Indonesia there are around 270.2 million with a growth ratio of autistic children around 3.2 million children. One of the interventions provided is dietary therapy with gluten and casein free. Giving children with autism foods that contain gluten and casein will be one of the triggers for the emergence of aggressive attitudes in the brain. One alternative to gluten-free and casein-free protein sources is Leboya Sausage, which is dumbo catfish sausage with soybean flour that can be made independently or in groups by utilizing food ingredients that are easy to find and can be used as a source of protein for children with Autism Spectrum Disorder. The purpose of this study was to determine the effect of dumbo catfish formulation with soy bean flour on organoleptic properties, energy, protein, fat and carbohydrate content and price of leboya sausage. This research design is experimental and the sample in organoleptic testing is 30 moderately trained panelists. The results of the study on the organoleptic properties of the three formulas showed significant differences with p (0.005) < α (0.05) in texture, significant differences with (0.038) < α (0.05) in overall and no significant differences in taste, aroma and color with p > 0.05. F1 is the best formula that panelist likes. The results of the proximate test obtained nutritional values/100 grams, namely ash content 2.2%, energy from fat 82.8 kcal, total fat content 9.2, water content 60.1%, total energy 196.7 kcal, carbohydrates 18.14 grams and protein 10.32 grams with a unit price of serving (60 grams) which is Rp. 2,292. . Key words: Autism Spectrum Disorder, Dumbo Catfish, Soy Bean Flour.
NUGGET IKAN KEMBUNG DAN DAUN KELOR SEBAGAI MAKANAN SELINGAN TINGGI PROTEIN UNTUK ANAK SEKOLAH DASAR Prasasti, Tresna Dewi; Pusparini, Pusparini; Rosmana, Dadang; Sulaeman, Agus
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2774

Abstract

One of the nutritional problems commonly found in school-aged children is stunting. According to the 2022 Indonesian Nutrition Status Survey (SSGI), the prevalence of stunting is 21.6%, down 2.8% from 2021. The development of nugget products can be used as an alternative high-protein snack as an effort to prevent and overcome stunting. This research aims to determine the formulation of nuggets based on mackerel and moringa leaves regarding the organoleptic properties and protein content of the best product formulation. The research method uses an experimental design with a completely randomized design. The nugget formulation was obtained from the calculation results, the formulation for mackerel and moringa leaves, F1 (90%:10%), F2 (85:15%), F3 (80%:20%). Hedonic tests were carried out to determine the organoleptic properties of nugget products and protein content tests to determine protein levels using the Kjeldahl micro method. The results of the research show that there is a significant difference, namely in the taste aspect. Then overall the superior product is formula three. The protein content of the three per serving formula is 10.8 grams, meeting the protein adequacy of 235%. Formula three nugget products can be used as an alternative snack to prevent stunting. Further research by giving this product to elementary school children.
PENGARUH PEMBERIAN JUS KUBIS MERAH (Brassica oleracea var. capitata L) TERHADAP KADAR GLUKOSA DARAH PADA TIKUS PUTIH (Rattus norvegicus) DIABETES MELITUS Zulkarnaen, Ratu Bella Cyantika; Mulyo, Gurid Pramintarto Eko; Judiono, Judiono; Isdiany, Nitta; Hastuti, Widi; Purba, Jedya Lucas A.
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2775

Abstract

Diabetes mellitus is a disease that threatens global health which is characterized by increased blood glucose levels. Natural treatment is needed to maintain stable blood glucose levels in diabetes mellitus sufferers. Red cabbage (Brassica oleracea var. capitata L) is a vegetable that contains quite high levels of antioxidants and can be used to lower blood glucose levels. This study aims to determine the effect of giving red cabbage juice on blood glucose levels in white rat with diabetes mellitus. The research design was a true experimental laboratory with a pre and post test control group. A sample of 24 male white rats was divided into 4 groups, namely negative control group (K-), positive control group (K+), treatment group 1 (P1), and treatment group 2 (P2). Data analysis used the Dependent t test and the Kruskal-Wallis test with the Mann-Whitney test with a significance level of p<0.05. The results of the Dependent t test showed the effect of the intervention on the four groups (p<0.05). The results of the Kruskal-Wallis test showed that the four groups were different (p<0.05). The results of the Mann-Whitney test showed significant differences in each group comparison (p<0.05). Giving red cabbage juice at a dose of 1.8 gr/200 grBW and a dose of 3.6 gr/200 gBW for 14 days had an effect on blood glucose levels when rats were induced by 45 mg/kgBW of streptozotocin. It is hoped that there will be further research regarding the effect of giving red cabbage juice on fasting blood glucose levels in humans with diabetes mellitus and further research using flavonoids from red cabbage extract.
EFEKTIVITAS PENGGUNAAN MEDIA SOSIAL TIKTOK SEBAGAI MEDIA EDUKASI PENCEGAHAN KEK DI SMAN 6 CIMAHI Berlian, Selpia; Mahmudah, Umi; Suparman, Suparman; Rahmat, Mamat
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2776

Abstract

Chronic Energy Deficiency (CED) is prevalent among Indonesian young women, increasing the risk of stunting. Early education, including the use of TikTok, is recommended to prevent CED due to its popularity and accessibility among teenagers. This research aims to determine the effect of nutritional education regarding the prevention of CED through the social media TikTok on knowledge, attitudes and protein energy intake in young women at SMAN 6 Cimahi. The design of this research is a quasi experiment with a pre test - post test with control group design. Simple random sampling was used with a sample size of 52 people, divided into treatment and control groups for education via TikTok and PowerPoint. Data analysis employed various statistical tests like Shapiro Wilk, Wilcoxon, and T-Tests. The research results show that there is an influence of TikTok social media on knowledge, attitudes, energy and protein intake in young women at SMAN 6 Cimahi. In terms of increasing knowledge and attitudes, TikTok social media is more effective as an educational medium than PowerPoint media (p=0.000), but is not effective for energy intake (p=0.103), and is not effective for protein intake (p=0.169). Further research to determine the effectiveness of TikTok social media on energy and protein intake will need to be accompanied by mentoring methods.
DEVELOPMENT OF A HIGH BCAA (BRANCHED-CHAIN AMINO ACIDS) ENTERAL FORMULA BASED ON TEMPE FLOUR (Rhizopus Oryzae) AND WHEY PROTEIN ISOLATE FOR PATIENTS WITH LIVER CIRRHOSIS Prativi, Afina; Saleky, Yohannes Wilihelm; Suparman, Suparman; Hapsari, Agustina Indri; Mulyo, Gurid; Agung, Fred
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.2724

Abstract

Liver cirrhosis is the main cause of morbidity and mortality in chronic liver disease in the world. Conditions that occur in liver cirrhosis include decreased liver function, malnutrition due to inadequate oral intake and impaired absorption which is exacerbated by hypermetabolism and hepatic encephalopathy due to ammonia accumulation, causing a decrease in blood plasma BCAAs. Providing BCAA supplementation provides positive results in patients with liver cirrhosis. This study developed an innovative high-BCAA enteral formula based on tempeh flour and whey protein isolate (Hepatolate).The aim of this study was to evaluate organoleptic properties, nutrient and BCAA content of this product. The research design was experimental, utilizing a completely randomized design with three treatments, conducted at the RSUP Dr. Hasan Sadikin Bandung. The organoleptic properties were tested by 20 semi-trained panelists, and proximate analysis was performed at the Saraswanti Indo Genetech in Padang. The results indicated no significant differences in the organoleptic quality regarding color (p=0.610), aroma (p=0.400), taste (p=0.384), and texture (p=0.067. The best formula being third formulation. Serving size The optimal of Hepatolate is 250 ml, containing 214.42 kcal, 12.05 grams of protein, 4.39 grams of fat, 21.70 grams of carbohydrates, and 3.69 grams of BCAA. The selling price for the best Hepatolate product per serving is IDR 8.899,-. Future research is recommended to assess consumer acceptability, shelf life, and further improvements in the formulation, particularly regarding carbohydrate content.
PENGEMBANGAN FORMULA ENTERAL “NUTRIGRAIN” BERBASIS TEPUNG MULTIGRAIN BAGI PASIEN DIABETES MELITUS Meila Asty, Milla; Gumilar, Mulus; Isdiany, Nitta; Moviana, Yenny
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.3254

Abstract

Enteral feeding is a nutritional therapy given to unconscious patients or dysphagia. Nutrigrain is a powder enteral formula based on multigrain flour (soybean, mung bean, brown rice, hanjeli, and sesame) as a source of protein with complex carbohydrates, antioxidants, and fiber to control blood sugar. The purpose of this study was to determine the effect of legume (soybean and mung bean) and cereal (brown rice, hanjeli, and sesame) formulations on the quality of enteral formula. The design of this study was an experiment involving 30 moderately trained panelists on organoleptic testing. The data normality test used Shapiro-Wilk, and the result was that the data was not normally distributed, so the data analysis used the Kruskal-Wallis test. Statistical testing shows that there was an effect of legume and cereal formulations on the quality of enteral formula from the aspects of taste (p=0.002), aroma (p=0.020), and consistency (p=0.023). The aspects of color (p=0.06) and overall (p=0.068) showed no effect of different formulations. The second formula (50% legumes: 50% cereals) was the best formula with an average hedonic score of 6.0. The laboratory test results show energy 268 kcal, calorie density of 1,3 kcal/ml, protein 12,19 grams, fat 6,97 grams, carbohydrates 39,18 grams, fiber 5,19 grams, and antioxidant activity (IC50) 1609,11 ppm per serving. The flow-ability test result is 0,10 ml/second. Nutrigrain product price per serving size is Rp. 13,873,-. Microbiological testing and product shelf life in the laboratory are recommended and need a reformulation to increase antioxidant activity. Key words: diabetes mellitus, enteral formula, multigrain, antioxidant activity
Formulasi Mecaf Cookies Berbasis Tepung Mocaf dan Kacang Merah Sebagai Alternatif Snack Penderita Diabetes Melitus Dwitantika, Bryan; Priawantiputri, Witri; Rahmat, Mamat; Sulaeman, Agus
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.3271

Abstract

According to the 2018 Basic Health Research (Riskesdas), the prevalence of diabetes mellitus in Indonesia reached 1,017,290 people, increasing from 6.9% to 8.5%. Individuals with diabetes mellitus benefit from having a regular eating schedule, which helps synchronize the body’s insulin response. Snacks is important role in preventing drops in blood sugar levels. Cookies can be a suitable snack alternative. This research utilized local food ingredients, namely mocaf flour and red bean flour. The study aimed to determine the effect of mocaf flour and red bean flour formulation on the quality of "Mecaf Cookies," focusing on organoleptic properties and proximate nutritional value, including dietary fiber. The research design was experimental, using three different formulations: F1 (80% mocaf flour : 20% red bean flour), F2 (60% mocaf flour : 40% red bean flour), and F3 (50% mocaf flour : 50% red bean flour). The product name “Mecaf Cookies” is an acronym derived from its ingredients: mocaf and red bean flours. Organoleptic properties were evaluated using a hedonic test involving 36 semi-trained panelists. Statistical analysis using the Kruskal-Wallis test showed no significant difference in color (ρ > α, 0.127), while there were significant differences in aroma (ρ < α, 0.007), taste (ρ < α, 0.000), texture (ρ < α, 0.002), and overall acceptance (ρ < α, 0.000), followed by Mann-Whitney tests for further analysis. Proximate and dietary fiber analysis conducted at the SIG Laboratory in Jakarta showed that a serving of Mecaf Cookies (3 pieces or 45 grams) contains 225 kcal of energy, 3.6 grams of protein, 12.6 grams of fat, 28 grams of carbohydrates, and 5.9 mg of dietary fiber. Key words: diabetes mellitus, snack, cookies, mocaf flour, red bean flour
PENGEMBANGAN FORMULA ENTERAL GUDLEAI DIA PRO+ BERPROTEIN TINGGI BERBASIS KACANG KEDELAI, WHEY PROTEIN ISOLATE, DAN KACANG GUDE UNTUK PASIEN DIABETES MELITUS Widiasih, Wida; Judiono, Judiono; Priawantriputri, Witri; Saleky, Yohannes Willihelm
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.3299

Abstract

Malnutrition is a common condition among patients with type 2 diabetes mellitus (T2DM), primarily caused by metabolic dysregulation, unbalanced dietary patterns, diabetes-related complications, and recurrent infections. Adequate intake of high-quality protein plays a crucial role in preventing malnutrition in this population. This study aimed to develop and evaluate a high-protein enteral formula based on soybeans, whey protein isolate, and pigeon pea as a potential nutritional intervention for T2DM patients without renal impairment. The evaluation included assessments of organoleptic properties, macronutrient composition, dietary fiber content, antioxidant activity, energy density, flow rate, shelf life, and economic feasibility. An experimental design was employed, involving 15 trained panelists for sensory analysis. The Mann–Whitney test revealed significant differences between formulas F1 and F3 in terms of taste and aroma (p < 0.05), with no significant differences in color, consistency, or overall acceptance (p > 0.05). Formula F2 demonstrated superior sensory attributes compared to F3 in all evaluated aspects (p < 0.05). Proximate and antioxidant analyses of the optimized formula (F2 - Gudelai Dia Pro+) showed an energy content of 273 kcal, protein 16.22 g, fat 9.14 g, carbohydrates 31.47 g, dietary fiber 2.51 g, and antioxidant activity of 150.12 µg/ml. The formula exhibited an energy density of 1.31 kcal/cc and a flow rate of 1.06 ml/sec. Shelf-life testing indicated a decline in quality after 12 hours at room temperature. Cost analysis revealed that Gudelai Dia Pro+ had a production cost of IDR 11,165 per serving, making it more cost-effective than commercial enteral formulas by a margin of IDR 1,835

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