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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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Pengembangan Produk Snack Bar sebagai Makanan Selingan Sumber Kalium dan Antosianin untuk Hipertensi Kirani, Fahira Diva; Mulyo, Gurid Pramintarto Eko; Fauziyah, Raden Roro Nur; Isdiany, Nitta
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 Pratiwi, Aulya Yudha; Priawantiputri, Witri; Sulaeman, Agus; Agung, Fred; Hapsari, Agustina Indri
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.

Page 6 of 6 | Total Record : 54

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