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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 65 Documents
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Pengembangan Produk Snack Bar sebagai Makanan Selingan Sumber Kalium dan Antosianin untuk Hipertensi Fahira Diva Kirani; Gurid Pramintarto Eko Mulyo; Raden Roro Nur Fauziyah; Nitta Isdiany
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.v4i2.4298

Abstract

High blood pressure or hypertension is one of the main risk factors for cardiovascular disease. Hypertension can be prevented and treated through non-pharmacological interventions with the DASH diet. One of the principles of the DASH diet is to consume foods high in potassium and bioactive compounds, namely anthocyanins. This study aims to develop a functional snack bar product made from red bean flour as a source of potassium and purple sweet potato flour as a source of anthocyanins, and to evaluate its chemical, sensory, and acceptance characteristics in hypertensive patients. The study used three formulations, F1: 105 g red bean flour : 45 g purple sweet potato flour; F2: 90 g : 60 g; F3: 75 g : 75 g. The analyses conducted included proximate tests (moisture, ash, fat, protein, carbohydrate content), functional content tests (potassium and anthocyanin), and organoleptic tests by semi-trained panelists and hypertensive patients using a hedonic scale. The organoleptic test results showed that there were no significant differences in color, aroma, texture, taste, or overall appearance. Formula 3 was the most preferred formula by the panelists. The proximate test results showed an energy content of 266.3 kcal, protein 5 g, fat 8.7 g, carbohydrates 42 g, potassium content 461.3 mg, and anthocyanin 0.3 mg per serving. Based on these results, the modified snack bar has the potential to be a high-potassium functional food and a source of anthocyanin for hypertensive patients.
Pengembangan Tolilo Nugget Berbasis Ikan Nila dan Kacang Tolo untuk Balita Underweight Usia 12-59 Bulan Wianda, Naurah Atiradhia; Rosmana, Dadang; Hapsari, Agustina Indri; Gumilar, Mulus; Putri, Azzahra Nadya
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.v4i2.4309

Abstract

Underweight is a condition in which a toddler’s body weight falls below the standard for age. This condition indicates malnutrition and, when prolonged, may lead to stunting. The 2024 Indonesian Nutrition Status Survey (SSGI) reported an underweight prevalence of 16,8 % among toddlers. One government effort to address this issue is the provision of locally sourced Recovery Supplementary Food (PMT). Tolilo Nugget, developed from Nile tilapia and cowpea, which is rich in protein, calcium, and zinc, has the potential to serve as an alternative recovery food for underweight toddlers aged 12 to 59 months. This study aimed to examine the effect of tilapia and cowpea formulations (F1 = 85%:15%, F2 = 75%:25%, and F3 = 65%:35%) on organoleptic properties, energy, protein, fat, carbohydrate, zinc, calcium content, and cost. The research used an experimental design involving 33 semi-trained panelists. The Kruskal Wallis test showed that the formulations did not significantly affect color, aroma, taste, texture, or overall acceptance (p > 0.05). The best formulation was F1. Laboratory analysis showed that per 100 grams, Tolilo Nugget contains 355,75 kilocalories, 10,55 grams of protein, 19,11 grams of fat, 35,39 grams of carbohydrates, 68,55 milligrams of calcium, and 1,37 milligrams of zinc. The cost per serving is IDR 6.611 for children aged 12 to 23 months, IDR 11.019 for children aged 24 to 59 months, and IDR 33.506 per 315-gram package. Therefore, Tolilo Nugget can serve as an alternative locally sourced recovery supplementary food for underweight toddlers, especially those aged 24 to 59 months.
FORMULA ENTERAL FUNGSIONAL “NEBULA”: KARAKTERISTIK VISKOSITAS, MUTU ORGANOLEPTIK, DAN KOMPOSISI GIZI BERBASIS BUAH NAGA MERAH, OAT DAN BUNGA TELANG Fahmi, Muhammad Izzul Widad; Judiono; Fauziyah, Roro Nur; Putri, Azzahra Nadya
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.v4i2.4314

Abstract

Enteral formula is a recommended nutritional intervention for patients with diabetes mellitus who are unable to achieve adequate oral intake. However, selecting ingredients with a low glycemic index and high fiber content is essential to prevent worsening hyperglycemia. This study aimed to evaluate the viscosity, organoleptic characteristics, and nutritional composition of the “NEBULA’’ enteral formula based on red dragon fruit, oat flour, and butterfly pea flower as an alternative diet for type 2 diabetes mellitus. A completely randomized design was used with three formulations: F1 (1:1:0.06), F2 (0.8:1.1:0.06), and F3 (1.5:0.8:0.06). Viscosity and organoleptic tests were conducted at the Organoleptic Laboratory, Poltekkes Kemenkes Bandung, while nutritional composition was calculated using the Indonesian Food Composition Table and proximate analysis. Viscosity was measured using the dynamic method, and organoleptic evaluation was performed with a hedonic test involving 33 semi-trained panelists. The results indicated that F2 and F3 met acceptable viscosity ranges, whereas F1 did not. Kruskal–Wallis analysis (p>0.05) showed no significant differences among formulations in color, taste, aroma, texture, or overall acceptability. Formula F2 exhibited the highest acceptance score. Proximate results were consistent with food composition calculations and fulfilled recommended criteria for diabetes mellitus. In conclusion, the NEBULA enteral formula demonstrates suitable physical quality and nutritional composition and has potential as an alternative nutritional option for individuals with type 2 diabetes mellitus.
ANALISIS MUTU BISKUIT MORINGNA SEBAGAI ALTERNATIF ANEMIA PADA REMAJA PUTRI Aulya Yudha Pratiwi; Witri Priawantiputri; Agus Sulaeman; Fred Agung; Agustina Indri Hapsari
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.v4i2.4422

Abstract

The main cause of iron nutritional anemia in women is the lack of dietary iron (Fe) intake. Iron intake can be obtained from foods such as biscuits. Moringa flour and mung bean flour added as biscuit ingredients can be used as a high-iron snack in an effort to increase iron intake in adolescent girls. This study aims to determine the effect of the formulation of Moringa flour and mung bean flour on organoleptic properties and iron content. This research is an experimental study with a formulation ratio of F1 75%: 25%, F2 50%: 50% and F3 25%: 75%. The organoleptic test was carried out by 30 moderately trained people, then the best results were tested for iron levels by the ICP-OES method. Data analysis used the Kruskal Wallis test, followed by the Mann Whitney test method. The biscuit that has the highest score is the F1 formulation with a ratio of moringa flour and mung bean flour 75%: 25%. One serving is 60 grams and can meet 24% of iron needs. The results of the statistical test found a value (p (0.000) < (0.05)) which means that there is an effect of the formulation of Moringa flour and mung bean flour on the taste of biscuits, and there is an effect on aspects of taste, aroma, and texture of biscuits. This research can be continued by improving the texture of the product to further increase its acceptability and conducting research on the target.
PENGEMBANGAN TEPUNG UBI UNGU DAN SUSU KACANG KEDELAI SEBAGAI ALTERNATIF SNACK PUDING BAGI PENDERITA DIABETES MELITUS TIPE 2 Marianawati Saragih; F. Agung Suprihartono; Roro Nur Fauziyah; Nuniek Widyaningrum; Jedya Lucas A. Purba
Jurnal Gizi dan Dietetik Vol. 5 No. 1 (2026): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v5i1.4728

Abstract

Type 2 diabetes mellitus is a chronic metabolic disorder that requires a regular dietary regimen, including the selection of low-sugar snacks that align with daily energy requirements. Snacks for individuals with diabetes should contribute 10–15% of total energy needs, equivalent to 120–180 kcal from a 1200-kcal diet. The availability of low-sugar snack products remains limited, indicating the need for innovations using local food ingredients that are safe for consumption. Purple sweet potato flour and soy milk contain fiber, anthocyanins, and plant-based protein and are naturally low in sugar, making them suitable as ingredients for diabetes-friendly snacks. This study aimed to develop a low-sugar pudding snack made from purple sweet potato flour and soy milk with the addition of sugar-free fla, and to assess its organoleptic properties, combined nutritional composition, and production cost. The best formulation (F3) contained 65.27 kcal, 2.41 g protein, 1.0 g fat, 11.6 g carbohydrates, 1.2 g fiber, and 0.18 g sugar per 100 g. The sugar-free fla contributed an additional 73 kcal, 9.06 g protein, 5.14 g fat, and 2.32 g carbohydrates. The total energy of the product was approximately 138 kcal per serving, meeting the recommended energy criteria for snacks for individuals with type 2 diabetes. Sensory evaluation indicated that F3 was the most preferred formulation. The production cost per serving was IDR 6,050. In conclusion, this low-sugar pudding with sugar-free fla is a nutritious, safe, and energy-appropriate snack alternative for individuals with type 2 diabetes mellitus
Pengaruh Pemberian Puding Kurma Susu Rendah Lemak Terhadap Penurunan Tekanan Darah Pada Penderita Hipertensi Anisa Dwi Rachmawati; Gurid Pramintarto Eko Mulyo; Yenny Moviana; Yohannes Willihelm Saleky; Jedya Lucas A. Purba
Jurnal Gizi dan Dietetik Vol. 5 No. 1 (2026): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v5i1.4730

Abstract

Potassium and calcium have the potential to lower hypertension. Food sources of potassium and calcium are found in foods such as dates and low-fat milk, which are often made into pudding. This study aimed to determine the effect of low-fat milk and date pudding on lowering blood pressure in hypertensive patients in the Pasirkaliki Community Health Center (Puskesmas) area in Cimahi. The design used was a quasi-experimental two-group pretest-posttest with control group design. The study subjects were 30 hypertensive patients aged 26–65 years. They were divided into a treatment group, given 240 g of pudding daily, with 120 g each in the morning and evening, and a control group, given DASH diet education once for 7 consecutive days. The sampling technique used purposive sampling. The results showed a decrease in systolic blood pressure in the treatment group, with an average of 132.66 mmHg to 129.6 mmHg, a decrease of 3.06 mmHg, but the decrease was not significant (p=0.104), and an increase in diastolic blood pressure, with an average of 84.6 mmHg to 85.86 mmHg, a decrease of 1.26 mmHg, indicating a non-significant increase (p=0.504). In the control group, there was an increase in systolic blood pressure, with an average of 132.86 mmHg to 135.33 mmHg, a 2.47 mmHg increase, but this increase was not significant (p=0.396), and a decrease in diastolic blood pressure, with an average of 85.66 mmHg to 84.6 mmHg, indicating a non-significant decrease (p=0.575). The results showed no significant difference in the reduction of systolic (p=0.107) and diastolic (p=0.433) blood pressure between the treatment and control groups. It is recommended that longer-term interventions be conducted, taking into account the dosage.
EFEKTIVITAS EDUKASI GIZI MENGGUNAKAN MEDIA FLASHCARD TERHADAP PENGETAHUAN, SIKAP, DAN PERILAKU MENGENAI JAJANAN SEHAT PADA ANAK SEKOLAH DASAR Alfani Audita Noviana; Umi Mahmudah; Mamat Rahmat; Fred Agung Suprihartono
Jurnal Gizi dan Dietetik Vol. 5 No. 1 (2026): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v5i1.4731

Abstract

Children at the elementary school level are at high risk of food poisoning. According to data from the Ministry of Health in 2023, there were 4,792 cases of poisoning in Indonesia. One of the causes is indiscriminate snacking. Lack of knowledge about healthy snacks affects children's attitudes and behavior. Education has a significant role in increasing insight so that children can be smarter in the selection of food they consume. The focus of this study is to analyze how effective nutrition education using flashcards is in influencing knowledge, attitudes and behaviors related to healthy snack choices among elementary school students. The research design used in this study was a quasi experiment with two-group pre and post-test control group design. The number of samples in this study were 23 intervention group respondents at SDN 139 Sukarasa and 23 control group respondents at SDN 196 Sukarasa obtained through purposive sampling. The results indicated that nutrition education had no effect on knowledge (p=0.947), attitude in choosing healthy snacks (p=0.910), and behavior in consuming healthy snacks (p=0.052). There was a difference in the improvement of knowledge and behavior (p=0.025) and (p=0.003), but no difference was found in the improvement of the attitude of choosing healthy snacks
FORMULASI YOGHURT SQUEEZE FREEZE-DRIED TAPE KETAN HITAM DAN DAN KACANG ALMOND SEBAGAI ALTERNATIF MAKANAN SELINGAN BAGI PENDERITA DIABETES MELITUS TIPE 2 Allya Puspalina Nursito; Roro Nur Fauziyah; Agus Sulaeman; Nuniek Widyaningrum; Mona Fitria
Jurnal Gizi dan Dietetik Vol. 5 No. 1 (2026): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v5i1.4732

Abstract

Type 2 Diabetes Mellitus is a chronic metabolic disorder characterized by high blood glucose levels due to insulin resistance. High-fiber and antioxidant food intake such as anthocyanins has been shown to be beneficial in controlling blood glucose levels. Black sticky rice tape and almonds are potential sources of fiber and anthocyanins. Food product innovation in the form of yoghurt squeeze from both ingredients was developed as an alternative functional snack for people with Type 2 DM. This study aims to determine the formulation of freeze-dried black sticky rice tape and almonds on organoleptic properties, anthocyanin levels and fiber. The research design was an experimental study with a Completely Randomized Design (CRD). The research method used a hedonic test to determine organoleptic properties, differential pH for the anthocyanin test and enzymatic gravimetry for the dietary fiber test. The yoghurt squeeze formulation was based on the proportion of freeze-dried black sticky rice tape and almonds 30%:70%; 40%:60%; and 50%:50%. The results of the Kruskal Wallis test showed significant differences in color, taste, texture and overall. The results of organoleptic testing showed that the preferred product was 50%:50%. The results of nutritional analysis showed anthocyanin levels of 5.94 mg/100g and fiber levels of 4.54 grams/100 grams, meeting 181% and 118% of the nutritional adequacy for snacks. Further research is expected to be carried out to determine the effectiveness of freeze-dried yogurt squeeze black sticky rice tape and almonds on samples with Type 2 Diabetes Mellitus.
Formulasi Cookies Tepung Pisang Raja dan Tepung Kacang Merah sebagai Makanan Selingan Pencegahan Balita Stunting Audy Zahra Aprilia; Agus Sulaeman; Witri Priawantiputri; Judiono; Widi Hastuti; Gurid Pramintarto Mulyo
Jurnal Gizi dan Dietetik Vol. 5 No. 1 (2026): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v5i1.4733

Abstract

Stunting is a chronic malnutrition condition that impairs child growth and development, commonly caused by nutrient deficiency during the first 1,000 days of life. According to the 2023 Indonesian Health Survey (SKI), 15.8% of children under five were stunted and 5.7% severely stunted. Efforts to reduce stunting include providing supplementary foods rich in protein and zinc, such as cookies formulated with nutrient-dense flours. This study aimed to determine the effect of plantain flour and red bean flour formulations with added catfish flour on the quality of cookies. An experimental design with a Completely Randomized Design (CRD) one-factor model was applied using three treatments: F1 (70%:30%), F2 (50%:50%), and F3 (30%:70%). Sensory evaluation was conducted with 30 semi-trained panelists, and nutrient content was analyzed for protein (Kjeldahl), fat (Soxhlet), carbohydrates (by difference), and zinc (ICP-OES). The results showed formulation F2 was the most preferred by panelists. Kruskal-Wallis analysis revealed significant effects of formulation differences on taste (p=0.006) and overall acceptance (p=0.049). Nutritional composition per 40 g serving was 172.05 kcal energy, 5.82 g protein, 5.74 g fat, 24.27 g carbohydrates, and 0.58 mg zinc, meeting product claims of high protein and zinc source. The estimated selling price per serving was IDR 4,766. Further research is recommended to evaluate the clinical effects of these cookies on improving the nutritional status of stunted children.
EFEKTIFITAS PENGGUNAAN MEDIA E-POSTER TERHADAP PENGETAHUAN SIKAP DAN PERILAKU KONSUMSI TABLET TAMBAH DARAH (TTD) PADA REMAJA SISWI DI SMP NEGERI 1 JASINGA Cinta Fitriany Tazqiyah; Witri Priawantiputri; Pusparini; Mulus Gumilar
Jurnal Gizi dan Dietetik Vol. 5 No. 1 (2026): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v5i1.4735

Abstract

Adolescence is an age that is vulnerable to nutritional problems due to an imbalance in nutritional intake and nutritional needs. One of the nutritional problems that often occurs in adolescence is a lack of micronutrients, one of which is anemia. Data from the Indonesian Ministry of Health from 2013 to 2018 shows that the increase in anemia in adolescents aged 15-24 years increased from 18.4% to 34%. Therefore, education on anemia and iron tablet consumption in adolescent girls is needed. This study aims to determine the effectiveness of e-poster media on increasing knowledge, attitudes and behavior of iron tablet consumption with a Quasi Experimental research design with a controlled group pre-post test. The sample consisted of 48 seventh-grade students of SMP Negeri 1 Jasinga who were selected by random sampling. Data analysis used the Wilcoxon test, T-Dependent, Mann-Whitney and T-Independent tests. The results showed an effect of providing education using e-poster media on knowledge, attitudes and behavior (p 0.05).

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