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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 54 Documents
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Development of V-Chata Enteral Formula Based on Mung Bean Flour (Vigna Radiata) and Yellow Pumpkin Flour (Cucurbita Moschata) for Type 2 Diabetes Mellitus Patients Damayanti, Risya; Moviana, Yenny; Pusparini, Pusparini; Gumilar, Mulus; Purba, Jedya Lucas. A.
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.v4i1.3303

Abstract

Nutrition therapy for diabetes mellitus uses enteral nutrition (orally or using a tube) or parenteral nutrition according to the patient's condition. Enteral formulas generally use commercial products that are relatively expensive. The development of V-Chata is expected to be an alternative by using local food ingredients, affordable prices, practical processing, and durability. The study aimed to determine the effect of different formulations of mung bean flour and pumpkin flour on organoleptic properties, flowability, macronutrient, fiber, antioxidant activity, and price. This research design was an experimental that to analyze effect of formulation of mung bean flour and pumpkin flour in formula 1(F1 - 90%:10%), F2 (85%:15%), and F3 (80%:20%) respectively. The result showed that no difference among F1, F2, and F3 for aroma and consistency aspects (p-value> 0.05). But there were difference  for color, taste, and overall aspcets (p-value <0.05). Mann-Whitney test results showed that no difference between F1 and F2 for color, taste, and overall aspects. But there was a significant difference between F1 and F3 and F2 and F3. The best enteral formula based on the organoleptic properties test is F1. The flowability of the enteral formula was 4.21 seconds to drain 50 ml in NGT tube 16 Fr. Proximate analys showed energy content 245 kcal, protein 13 g, fat 3 g, carbohydrates 40 g, and fiber 5,48 g per 250 ml serving, meet enteral feeding criteria.  Antioxidant activity test results (IC50) showed weak antioxidants. The price per serving is lower 23% than the commersial.
PENGEMBANGAN PRODUK “PUKHI” PUDING UBI UNGU DAN KACANG HIJAU SEBAGAI SNACK PASIEN DIABETES MELLITUS TIPE 2 Nirma Maretasari; Fitria, Mona; Isdiany, Nitta; Suparman, Suparman
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.v4i1.3306

Abstract

The 2023 Indonesian Health Survey (SKI) showed that the prevalence of diabetes mellitus (DM) diagnosed by doctors in Indonesia was 2.2%.  Dietary regulation, particularly the intake of nutritious snacks that are high in fibre, low in sugar, and possess a low glycaemic index, is crucial for the prevention and management of type 2 diabetes mellitus.  Purple sweet potatoes and mung beans are local foods rich in complex carbohydrates, low glycaemic index, vegetable protein, fibre, and antioxidants.  This study aims to evaluate the impact of purple sweet potato and mung bean formulations on the quality of the snack "PUKHI" (purple sweet potato and mung bean custard), focusing on organoleptic properties and nutritional value.  The experimental study design employed three formulations: F1 (75%:25%), F2 (65%:35%), and F3 (55%:45%).  Organoleptic evaluations were conducted by 15 semi-trained panellists, revealing that F2 received the highest overall score (average 6.1).  The Kruskal-Wallis test indicated no impact of various purple sweet potato and mung bean formulations on taste, colour, texture, and overall quality; however, a significant variation in scent was observed.  The nutritional composition of the optimal formula (F2) per 150 grammes comprised 162.8 kcal of calories, 7 g of protein, 4.1 g of fat, 27.3 g of carbohydrates, and 4.2 g of fibre, aligning with the requirements of DM patients.  The cost per serving was IDR 5,366, representing a 46.6% reduction compared to commercial items. This product is recommended as a snack for diabetes mellitus patients and can be further refined to improve taste and texture.
PENGEMBANGAN PEANUT BROWNIES SEBAGAI ALTERNATIF MAKANAN SELINGAN UNTUK PENDERITA DIABETES MELITUS Sofyan, Haris; Mahmudah, Umi; Hapsari, Agustina Indri; Rosmana, Dadang; Hastuti, Widi
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.v4i1.3308

Abstract

Diabetes Mellitus (DM) is a metabolic disease whose prevalence continues to increase globally, including in Indonesia. Managing DM is closely related to diet, including the consumption of snacks that have a low glycemic index and are high in fiber. This study aimed to develop a Peanut Brownies product made from peanut flour as a functional snack alternative for people with DM. The method used was an experiment with three formulations based on the ratio of peanut flour to cocoa powder (F1 = 60:40, F2 = 50:50, F3 = 40:60). A sensory test using a hedonic scale was conducted with 16 trained panelists, and proximate and fiber content analyses were done in a laboratory. The results showed that formulation F2 had the highest acceptance level and suitable nutritional content as a diabetic-friendly snack, with 163.4 kcal energy, 6.5 g protein, 4.5 g fat, 20.1 g carbohydrates, and 6.8 g fiber per serving. In conclusion, Peanut Brownies with the F2 formulation can be a nutritious and enjoyable snack alternative for people with DM.
BROWNIES BERBAHAN TEPUNG UBI UNGU, TEPUNG KEDELAI, DAN BIJI CHIA (BROWTASOY) SEBAGAI MAKANAN SELINGAN UNTUK PASIEN DM TIPE 2 Ayunastity, Azmi Ajeng; Fitria, Mona; Saleky, Yohannes Willihelm; Judiono
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (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.v4i2.3293

Abstract

The form of nutritional therapy for people with DM is dietary management with three meals a day and snacks. Snacks for DM contain carbohydrate levels of 15-30 grams, balanced nutrition, low glycemic index, high fibre and high antioxidants can reduce the rate of glucose absorption and increase insulin sensitivity. The study aimed to determine the effect of different formulations of purple sweet potato flour, soy flour and chia seeds on the quality (organoleptic properties, macronutrient content, fibre and antioxidants) of brownies as a side dish for patients with type 2 diabetes. The research design was experimental involving 30 moderately trained panellists. Data normality test using Shapiro Wilk with data not normally distributed, then the analysis uses Kruskal Wallis test. The results showed that there was an effect of the formulation of purple sweet potato flour, soy flour and chia seeds on the quality of the brownie formula from the aspects of taste (p=0.041), aroma (p=0.031), texture (p=0.002) and overall (p=0.000) but there was no significant effect on the colour aspect (p=0.330). Formula 1 with the addition of 60% purple sweet potato flour, 30% soya flour and 10% chia seeds was the best formula favoured by panellists with a hedonic score of 5.9. Browtasoy product test results in the laboratory showed 188.5 Kcal energy, 4 g protein, 13.5 g fat, 12.5 g carbohydrate and 2.5 grams of fibre and antioxidant activity of 255.245 ppm (moderate antioxidant activity) per 50 gram serving. The production cost price of 50 g serving is Rp. 12,643.56. It is necessary to develop a better formula in nutritional value by modifying ingredients to increase protein and carbohydrate levels and reduce product fat content.
Formulasi Cookies Motin Berbasis Mocaf-Patin sebagai Alternatif Pangan Darurat Sumber Protein bagi Ibu Hamil Elysia, Syahda; Hastuti, Widi; Rahmat, Mamat; Sulaeman, Agus
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (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.v4i2.4169

Abstract

Limited post-disaster food access emphasizes the importance of providing nutritious and easily consumed emergency food for all age groups, especially vulnerable pregnant women. Cookies, a potential emergency food, are formulated from highly nutritious local ingredients such as mocaf (Modified Cassava Flour), catfish flour (Pangasius sp.). This study aims to determine the effect of mocaf and patin fish flour formulations on the quality and nutritional value of Motin Cookies as an alternative emergency food for pregnant women. The research design was a one-factor CRD experimental study with mocaf and patin fish flour formulation formulations F1 (80%:20%), F2 (70%:30%), and F3 (55%:45%). The research method used a hedonic test to determine the organoleptic properties, calculation method to determine energy and carbohydrate content, titrimetry to determine protein content, gravimetry to determine fat content, ICP-OES to determine iron (Fe) content, and UV-Vis spectrophotometer to determine antioxidant activity values. The results of the study concluded that there were no significant differences in the hedonic test on the aspects of color, aroma, taste, texture and overall. Cookies with a 55%:45% formula have better acceptance than other formulas. The nutritional value of Motin Cookies per serving (50 grams) is 218.82 kcal of energy, 8.76 grams of protein, 8.81 grams of fat, 26.11 grams of carbohydrates, and 2.04 mg of iron. The antioxidant activity of Motin Cookies IC50 of 1325.79 mg/L is categorized as a very weak antioxidant. Further research is needed regarding the intervention of providing Motin Cookies as an alternative emergency food for pregnant women.
PENGARUH SUBSTITUSI TEPUNG TEMPE DAN PENAMBAHAN TEPUNG BROKOLI TERHADAP DAYA TERIMA CRACKERS SEBAGAI MAKANAN SELINGAN WANITA USIA SUBUR (WUS) PENCEGAH ANEMIA Ningtyas, Nandhite Madhah; Bahar, Asrul
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (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.v4i2.4279

Abstract

Crackers substituted tempeh flour and added broccoli flour can used as good alternative in prevent anemia, especially for Women of Childbearing Age (WCA). The purpose of this study was to determine the effect of substitution of tempeh flour, addition of broccoli flour, and the interaction of tempeh flour and broccoli flour on the acceptability of crackers, and to find out the best product in terms of nutritional content (carbohydrates, protein and iron). Type of research is Experimental with Completely Randomized Design (CRD) 2 factors; tempeh flour factor 3 levels (10%, 20% and 30%) and broccoli flour factor 2 levels (15% and 20%) in 6 modified formulas. The results of hedonic test on 60 untrained panelists were analyzed using two-way ANOVA test and subsequent tests using Duncan's test. T3B1 with 30% tempeh flour substitution and 15% broccoli flour addition was chosen as the best formula with nutritional content per 100grams; carbohydrates 59.80%, protein 22.04% and iron 5.73mg. The best crackers formula in a 7gram serving size is recommended for WCA consume 4-5 pieces a day to prevent anemia.
PENGEMBANGAN COOKIES BERBASIS TEPUNG KACANG HIJAU DAN LABU KUNING UNTUK BALITA STUNTING Hamumeha, Abigail Diwa; Sulaeman, Agus; Isdiany, Nitta; Fitria, Mona
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (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.v4i2.4288

Abstract

Globally, approximately 149.2 million (22.2%) children under five years of age suffer from stunting. In Indonesia, the 2018 Basic Health Research (Riskesdas) reported a stunting prevalence of 30.8%. One nutrition intervention approach is the provision of supplementary foods utilizing local ingredients, including cookies. Cookies made from a combination of mung bean flour and pumpkin flour have the potential to serve as a high-protein and high-calcium snack for stunted toddlers. This study aimed to evaluate the effect of different flour proportions on the organoleptic properties and nutritional content of the cookies. An experimental design was applied using three formulations: F1 (50%:50%), F2 (60%:40%), and F3 (70%:30%). Organoleptic evaluation was conducted using a hedonic test involving 30 semi-trained panelists. The results showed no significant differences in color, aroma, taste, texture, and overall acceptability among the formulations (p > 0.05). Formula F2 was identified as the most preferred, with an overall score of 5.63. Laboratory analysis of the selected formula revealed a protein content of 11.2 g and a calcium content of 254 mg per 100 g. Further studies are recommended to improve crispness and conduct proximate analysis to enhance the accuracy of nutritional data.
KANDUNGAN SERAT, ANTOSIANIN, DAN SIFAT ORGANOLEPTIK PRODUK DESSERT BOX BERBASIS UBI UNGU DAN BERAS HITAM Rahmawati, Risa; Isdiany, Nitta; Pusparini, Pusparini; Fitridewi, Putu Bunga
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (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.v4i2.4290

Abstract

The prevalence of diabetes mellitus in 2023 increased to 11.7% from 10.9% in 2019. This was caused by changes in dietary patterns in the community, such as the consumption of high sugar and energy foods. Therefore, snack need to be modified so that they can meet the recommendation of diabetes mellitus diet, which is high in fiber and contains antioxidants. Black rice and purple sweet potatoes are local foods that are high in fiber and anthocyanins. The purpose of this study was to determine the effect of different proportions of black rice and purple sweet potatoes on organoleptic properties, nutritional content, dietary fiber, and anthocyanins. The study design was experimental. The research methods used were hedonic test for organoleptic properties, proximate test for macro-nutrient content, by difference for energy content, enzymatic-gravimetry for dietary fiber, and pH differential spectrophotometry for anthocyanins. The main research was conducted in September-October 2025 at the Food Technology Laboratory (ITP) Poltekkes Kemenkes Bandung, Food Technology Laboratory of Universitas Pasundan, and BBSPJIA. The ratio for purple sweet potato flour and black rice flour were F1 (60%:40%), F2 (70%:30%), and F3 (80%:20%). F3 was the best formula based on the organoleptic test results. There were significant differences in taste and overall aspects between the F1 and F3 and the F2 and F3. F3 contain 162.4 calories, 32.36 grams of carbohydrates, 4.28 grams of protein, 1.76 grams of fat, 3.69 grams of dietary fiber, and 0.94 mg of anthocyanin per serving. The production cost is Rp9.866 and selling price is Rp14.799.
PENGEMBANGAN COOKIES DIBERLIN BERBAHAN DASAR TEPUNG BERAS HITAM DAN TEPUNG MOCAF DENGAN PENAMBAHAN INULIN DAN KACANG TANAH SEBAGAI ALTERNATIF SNACK BAGI PASIEN DIABETES MELLITUS Munawar, Asep; Gumilar, Mulus; Fitria, Mona; Moviana, Yenny; Purba, Jedya Lucas A.
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (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.v4i2.4294

Abstract

Diabetes Mellitus (DM) is a group of metabolic disorders characterized by chronic hyperglycemia (elevated blood glucose levels) resulting from impaired insulin secretion, insulin action, or both. Dietary management is one of the key components in diabetes care, including the selection of healthy snack options that are low glycemic index and high in dietary fiber. This study aimed to determine the effect of varying proportions of black rice flour and mocaf on the organoleptic properties of Diberlin Cookies, followed by an analysis of their nutritional composition and product cost. This experimental study involved 30 semi-trained panelists for organoleptic testing. The results showed that among the three formulations, there were significant differences in aroma, taste, texture, and overall acceptance with p-values < 0.05, whereas color showed no significant difference with a p-value > 0.05. Formula 3, with an average overall acceptance score of 6.13 (“Like”), was identified as the most preferred formulation. Proximate analysis indicated that the nutritional values (energy, carbohydrates, fat, and fiber) met the dietary requirements for diabetic-friendly snacks, although the protein content remained below the recommended standard. The estimated cost per serving of the best formulation (F3) was IDR 3,871.8. To improve protein content, it is recommended to modify the formulation by incorporating high-protein ingredients such as mung bean flour or other legume-based flours.
Fried Fish Ball “Patilo” Based on Catfish and Cowpea Flour as an Alternative Snack to Prevent Anemia in Adolescent Girls Arham, Sarah Dzakirah; Mahmudah, Umi; Surmita; Widyaningrum, Nuniek
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (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.v4i2.4297

Abstract

Adolescent girls are one of the groups most vulnerable to iron deficiency anemia. Inadequate protein and iron intake is one of the contribute factors to anemia. Snack food are needed to help meet the daily nutritional requitments of adolescent girls. Catfish and cowpea flour are food ingredients rich in protein and iron. The combination of these two ingredients can be processed into a snack product such as Fried Fish Balls, which serve as an alternative snack as a source protein and iron. This study aimed to determine the effect of cathfish and cowpea flour formulations on the characteristics of “Patilo” Fried Fis Balls. This experimental study used a Completely Randomized Design (CRD) with cathfish and cowpea flour formulations of 90%:10%, 80%:20%, and 65%:35%, and an organoleptic assessment using a hedonic test was conducted with 30 semi-trained panelists. The hedonic test results showed significant differences (p<0,05) in color, taste, aroma, texture, and overall acceptance. Formula 1 was identified as the most preferred by the panelists. Proximate analysis revealed the nutritional value per serving (150 g) and its contribution to daily recommended intake: energy 209,83 kcal (10,4%), protein 16,78 g (27,2%), fat 2,16 g (3,2%), carbohydrates 30,79 g (10,5%) and iron 1,83 mg (14,4%). Additional fat incorporation may be needed to improve the product’s fat content.

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