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Agus Sulaeman
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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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FORMULASI RANSUM BERBAHAN IKAN PATIN DAN TEMPE SEBAGAI ALTERNATIF PANGAN DARURAT LANSIA Sahrin Meizia Huzaifa; Widi Hastuti; Fred Agung Suprihartono; Mamat Rahmat; Putu Bunga Fitridewi
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.v5i1.4738

Abstract

The impact of natural disasters on food security in Indonesia raises special nutritional problems in the nutritional status of the elderly who are vulnerable to malnutrition. Prevention of malnutrition in disaster conditions can be done by consuming high-protein foods such as catfish and tempeh. The ration product consists of instant rice, tempeh catfish balls, and dried vegetables that can be used as an alternative disaster ration for the elderly. This study aims to determine the quality analysis and formulation of rations made from catfish and tempeh as an alternative emergency food product for the elderly. The research design was an experimental study with a one-factor Completely Randomized Design (CRD) with 3 treatments: F1 (50%:50%), F2 (60%:40%), and F3 (70%:30%). The research method used hedonic test of organoleptic properties, kjeldahl for protein content, gravimetry for fat content, and by difference for carbohydrate content. Kruskal wallis test result showed there was an effect of catfish and tempeh formulation on taste (p=0.016), but No. effect on color (p=0.195), aroma (p=0.190), texture (p=0.708), and overall (p=0.506). The results of organoleptic testing, the most superior formula, namely F2 with an average value of 5.96. Tempeh catfish balls per serving (96 g) contain 195.2 kcal of energy, 11.86 g of protein, 9.9 g of fat, and 14.7 g of carbohydrates and have met emergency food requirements. It is hoped that further research can be carried out on shelf-life testing of ration products, either using the direct method (real time) or the estimation method (Accelerated Shelf-Life Testing/ASLT).
HUBUNGAN KUALITAS, SISA MAKANAN, DAN TINGKAT KEPUASAN TERHADAP LAYANAN MAKANAN PADA PASIEN RAWAT INAP RUANG ANAK KELAS III DI RSUD KOJA Cindi Ingan Malem Sembiring; Agustina Indri Hapsari; Widartika; Dadang Rosmana; Azzahra Nadya Putri
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.v5i1.4745

Abstract

Hospital foodservice plays a crucial role in meeting patients' nutritional needs and supporting the healing process. However, poor food quality may lead to increased plate waste and decreased patient satisfaction. This study aimed to determine the relationship between food quality and plate waste with food service satisfaction among Class III pediatric inpatients at Koja Regional General Hospital. A cross-sectional design was used with 79 respondents. Food quality and patient satisfaction data were collected using questionnaires, while plate waste was measured using the visual Comstock method. Data were analyzed using the Spearman correlation test. The results showed that food quality was generally rated as good, with appearance (83.5%), taste (79.7%), and variety (86.1%) being the most positively rated aspects. The highest plate waste was found in vegetables (62.0%) and plant-based side dishes (49.4%). Patient satisfaction with foodservice was high (97.5%). Spearman correlation analysis revealed a strong and significant positive relationship between food quality and patient satisfaction (r = 0.678; p = 0.000). However, there was no significant relationship between plate waste and patient satisfaction (r = -0.203; p = 0.073). Further studies are recommended to explore food waste based on food category.
HUBUNGAN KEPATUHAN DIET TERHADAP KADAR GULA DARAH PUASA PASIEN DIABETES MELITUS TIPE 2 DI PUSKESMAS SUKARASA KOTA BANDUNG Siti Najwa Nurhaliza; Nitta Isdiany; Yohannes Willihelm Saleky; Agustina Indri Hapsari; Putu Bunga Fitridewi
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.v5i1.4758

Abstract

Type 2 diabetes mellitus (T2DM) is a chronic metabolic disorder that requires appropriate dietary management to maintain stable blood glucose levels. This study aimed to determine the relationship between patients' knowledge, dietary compliance, and fasting blood glucose levels among individuals with type 2 diabetes mellitus at Sukarasa Primary Health Center, Bandung, Indonesia. A cross-sectional study was conducted involving 30 respondents selected using simple random sampling. Data were collected using a knowledge questionnaire, a dietary compliance questionnaire, the Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ), and fasting blood glucose measurements. Data were analyzed using the Chi-square test. The results showed that the majority of respondents (56.7%) had uncontrolled fasting blood glucose levels. Most respondents demonstrated good knowledge of diabetes mellitus (60.0%) and compliance with the recommended dietary regimen (56.7%). Statistical analysis revealed a significant association between knowledge and dietary adherence (p < 0.05), as well as between dietary adherence and fasting blood glucose levels (p < 0.05). However, no significant association was found between knowledge and fasting blood glucose levels (p > 0.05). In conclusion, better knowledge was associated with higher dietary adherence, although it was not directly associated with fasting blood glucose levels. Continuous nutrition education is recommended to improve dietary adherence as part of the management of type 2 diabetes mellitus.
FORMULASI DAN ANALISIS YOGHURT TEMPE SEBAGAI ALTERNATIF MINUMAN UNTUK PASIEN DIABETES MELLITUS Yohannes Willihelm Saleky; Agus Sulaeman
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.v5i1.4761

Abstract

One of the most important aspects of managing diabetes mellitus is diet. Yogurt's high nutritional content (probiotics, calcium, and protein), has made it a vital part of diets for those with diabetes mellitus. Tempeh has lots of potential as a substitute ingredient for yogurt, especially for people with diabetes. The purpose of this study was to evaluate the organoleptic characteristics and nutritional value of tempeh-based yogurt. Research design used was experimental. The independent variable was the concentration of tempeh in three levels, which influenced the organoleptic qualities and macronutrient content. The product development and organoleptic test from semi-trained panelists were done at Poltekkes Bandung, while nutrient analysis was done at The Sibaweh Laboratory, Bandung. The significancy of 0.05 was used to decide the statistical tests. The results of the hedonic test showed that formulation F2 had the highest ratings for viscosity and aroma, while formulation F3 received the top preference scores for color, taste, and overall acceptability. Nutritional analysis showed that F2 was the best, with the maximum energy (79 kcal) and protein content (15 g). The F2 is suggested for additional research and development, including sophisticated laboratory testing and possible use as an enteral nutrition product for diabetic patients.
High Energy High Protein Enteral Nutrition from Soybean and Cowpea for Tuberculosis Patients Yuni Prisilia Sihotang; Yenny Moviana; Surmita; 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.v5i1.4737

Abstract

Tuberculosis is a directly transmitted infectious disease caused by Mycobacterium tuberculosis. Patients with tuberculosis (TB) are at risk of experiencing a decline in nutritional status if not supported by an appropriate dietary intake. Nutritional requirements can be met through the administration of enteral nutrition. Enteral Soyvia is a high-energy, high-protein alternative enteral food product formulated from soybeans (Glycine max) and cowpeas (Vigna unguiculata). This study aimed to evaluate the effect of varying formulations of soybean and cowpea flour on the organoleptic properties, total energy, macronutrient content (protein, fat, and carbohydrates), flow rate, and osmolality of the product. An experimental design was employed using three formulations: F1 (40% soybean flour: 60% cowpea flour), F2 (50%:50%), and F3 (60%:40%). Organoleptic properties were assessed through hedonic testing involving 30 semi-trained panelists. The results indicated that the F2 formulation had the most favorable organoleptic characteristics, with an overall acceptance score of 5.57. The Kruskal–Wallis test showed that differences in soybean and cowpea flour ratios significantly affected taste (p = 0.006) and consistency (p = 0.023). Nutritional analysis revealed that all formulations met the energy and carbohydrate requirements for enteral nutrition and qualified as high-protein; however, the fat content did not meet standard enteral nutrition criteria. The flow rate of Enteral Soyvia F1 met the tolerance standards for bolus administration of enteral formulas. However, the osmolality of all formulations exceeded the recommended limits for enteral products. The production cost per serving of Enteral Soyvia was economical, estimated at approximately 36% of the market price of commercial high-energy, high-protein enteral formulas. Further research is recommended to enhance the formulation by incorporating additional ingredients to meet all nutritional standards for enteral food products.

Page 7 of 7 | Total Record : 65

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