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Dini Junita
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Jl. Soekarno-Hatta, Desa Lagang Darul Imarah Aceh Besar, Postal code: 23353 - Banda Aceh, Indonesia
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INDONESIA
Journal of Applied Nutrition and Dietetic
Published by Politeknik Kesehatan Kemenkes Aceh
ISSN : 27977412     EISSN : -     DOI : https://doi.org/10.30867/jand
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Health Professions Medicine & Pharmacology Public Health
Journal of Applied Nutrition and Dietetic is a scientific publication in the field of: Nutrition and dietetic to aspects of nutrition science Clinical nutrition Food and nutrition Food technology and applied health science
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 48 Documents
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Effect of Sapodilla (Manilkara zapota) Addition on the Organoleptic and Chemical Properties of Brownies Nurul Ramazani; Ichsan Ichsan; Alfridsyah Alfridsyah
JAND: Journal of Applied Nutrition and Dietetic Vol. 6 No. 1 (2026): June 2026
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v6i1.385

Abstract

Sapodilla (Manilkara zapota) is a tropical fruit with considerable potential for value-added food development because of its nutritional content and distinctive sensory characteristics. However, its application in bakery products remains limited. This study aimed to evaluate the effect of different levels of sapodilla addition on the sensory and chemical properties of steamed brownies. An experimental study was conducted using a completely randomized design (CRD) with a single factor consisting of three levels of sapodilla addition (100 g, 150 g, and 200 g), each performed in triplicate, resulting in nine experimental units. Brownies were evaluated for sensory attributes (color, taste, aroma, and texture) using a hedonic test, while proximate analysis was performed to determine moisture, ash, protein, fat, and carbohydrate contents. The results showed that sapodilla addition significantly affected the taste of the brownies (p < 0.05) but had no significant effect on color, aroma, or texture (p > 0.05). Likewise, different levels of sapodilla addition did not significantly influence the carbohydrate, protein, fat, ash, or moisture contents of the brownies (p > 0.05). These findings indicate that sapodilla can be incorporated into steamed brownies to improve taste acceptability without adversely affecting other sensory attributes or the overall nutritional composition, highlighting its potential as a locally available ingredient for value-added bakery products.
Effects of Takokak (Solanum torvum Sw.) Addition on the Sensory Acceptability and Antioxidant Activity of Kepok Banana (Musa paradisiaca L.) Flour Cookies Uzra Alifya; Ichsan Ichsan
JAND: Journal of Applied Nutrition and Dietetic Vol. 6 No. 1 (2026): June 2026
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v6i1.929

Abstract

Takokak (Solanum torvum Sw.) and kepok banana (Musa paradisiaca L.) are rich in antioxidant compounds with potential health benefits, yet their utilization in functional food products remains limited. This study aimed to evaluate the effect of incorporating takokak fruit into cookies formulated with kepok banana flour on sensory acceptability and antioxidant activity. A non-factorial Completely Randomized Design (CRD) with three formulations and three replications was employed. Sensory evaluation was conducted using a hedonic test by semi-trained panelists to assess color, aroma, taste, and texture. Antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test. The formulation containing 140 g of kepok banana flour and 10 g of takokak fruit (FA) achieved the highest acceptability for taste, aroma, and texture, whereas the formulation containing 120 g of kepok banana flour and 30 g of takokak fruit (FC) was most preferred for color. The incorporation of takokak fruit had no significant effect on color or aroma but significantly influenced taste, texture, and antioxidant activity (p < 0.05). These findings indicate that takokak fruit can be successfully incorporated into kepok banana flour cookies to enhance their antioxidant properties while maintaining acceptable sensory quality. Further studies should investigate pre-treatment methods to reduce the characteristic bitterness of takokak fruit and optimize the nutritional and functional properties of the final product.
The Effect of Disc-Based Nutrition Education on Knowledge and Attitudes Toward Obesity Among Adolescents at Junior High School 3 Banda Aceh Khairunnisa Khairunnisa; Arnisam Arnisam
JAND: Journal of Applied Nutrition and Dietetic Vol. 6 No. 1 (2026): June 2026
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v6i1.947

Abstract

Adolescent obesity is a major public health concern because it often persists into adulthood and increases the risk of chronic non-communicable diseases. Therefore, effective school-based nutrition education is essential to improve adolescents' knowledge and attitudes toward obesity prevention. To evaluate the effect of nutrition counseling using disc media on improving knowledge and attitudes toward obesity among students at Junior High School 3 Banda Aceh. This quantitative study employed a quasi-experimental design with a pretest–posttest control group approach. A total of 64 students were selected using purposive sampling and equally assigned to an intervention group (n = 32) and a control group (n = 32). The intervention group received nutrition counseling using disc media, whereas the control group received conventional lecture-based counseling without instructional media. Data were analyzed using paired and independent t-tests with a significance level of 95% (α = 0.05) using SPSS version 25. The intervention group demonstrated a significantly greater improvement in knowledge and attitudes than the control group. Knowledge scores increased by 4.75 points (38.96%) and attitude scores by 5.59 points (9.99%) in the intervention group (both p < 0.001). In contrast, the control group showed smaller improvements in knowledge (1.53 points; 12.95%; p < 0.001) and attitudes (2.50 points; 4.79%; p = 0.001). Nutrition counseling using disc media was more effective than conventional counseling in improving adolescents' knowledge and attitudes toward obesity prevention. These findings support the use of visually interactive educational media as an effective strategy for school-based obesity prevention programs.
Development of a Coloring Book as an Educational Medium on Animal-Based Protein Foods for Students at SD Negeri 2 Lamcot, Darul Imarah District, Aceh Besar Regency Fatmawati Malani. HS; Arnisam Arnisam
JAND: Journal of Applied Nutrition and Dietetic Vol. 6 No. 1 (2026): June 2026
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v6i1.965

Abstract

Poor oral and dental health can impair food intake by causing pain and difficulty chewing, leading to inadequate nutrient consumption and increasing the risk of malnutrition in children. Inadequate nutrition knowledge is one of the factors contributing to poor dietary habits among school-aged children. Nutrition education using engaging learning media may improve children's understanding of healthy food choices. This study aimed to develop and evaluate a coloring book on animal protein sources as a nutrition education medium for elementary school children. This study employed a Research and Development (R&D) approach using the ADDIE (Analysis, Design, Development, Implementation, and Evaluation) model. The coloring book was validated by experts in content, media, and language and tested among 30 elementary school students. Data were collected using validation and knowledge questionnaires and analyzed using a paired-samples t-test. The validation results demonstrated that the coloring book was highly feasible, with average scores of 92.77% from content experts, 90.76% from media experts, and 90.00% from language experts. Students also rated the coloring book as easy to understand. The mean knowledge score increased significantly from 11.17 before the intervention to 15.90 after the intervention (p < 0.001). These findings indicate that the coloring book is a valid and feasible educational medium that effectively improves elementary school children's knowledge of animal protein sources and has the potential to support nutrition education programs in primary schools.
Effect of Poster-Based Nutrition Education on Breakfast Knowledge among Elementary School Students at SDN 2 Aceh Besar Cucut Zahratul Aulia; Yulia Fitri; Suryana Suryana
JAND: Journal of Applied Nutrition and Dietetic Vol. 6 No. 1 (2026): June 2026
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v6i1.1170

Abstract

Breakfast is an essential dietary practice that contributes to children’s nutritional adequacy, cognitive performance, concentration, and academic achievement. However, breakfast skipping remains common among school-aged children, often due to limited knowledge regarding its importance. This study aimed to evaluate the effect of nutrition education using poster media on breakfast knowledge among fourth-grade students at SDN 2 Aceh Besar. A quasi-experimental study employing a one-group pretest–posttest design was conducted among 52 students selected through total sampling. Students’ breakfast knowledge was assessed using a validated structured questionnaire administered before and after the intervention. The educational intervention consisted of a poster-based nutrition education session focusing on the definition, benefits, and importance of breakfast. Data were analyzed using the Wilcoxon Signed-Rank Test with a significance level of 0.05. The results showed a significant improvement in students’ breakfast knowledge following the intervention. The mean knowledge score increased from 13.31 ± 3.02 before the intervention to 17.81 ± 2.84 after the intervention, representing an average increase of 4.50 points. Statistical analysis revealed a significant difference between pretest and posttest scores (Z = −6.231; p < 0.001). These findings indicate that poster-based nutrition education is an effective strategy for improving breakfast knowledge among elementary school students. The use of visually engaging educational media should be considered in school-based nutrition programs to promote healthy eating behaviors from an early age.
Effect of Moringa oleifera Leaf Powder Biscuits on Blood Cholesterol Levels in Patients with Hypercholesterolemia at the Kutablang Community Health Center, Bireuen Regency Cut Eka Handayani; Nunung Sri Mulyani
JAND: Journal of Applied Nutrition and Dietetic Vol. 6 No. 1 (2026): June 2026
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v6i1.1402

Abstract

Hypercholesterolemia is a major risk factor for cardiovascular disease and is characterized by elevated blood cholesterol levels. Moringa oleifera leaves are rich in dietary fiber, polyphenols, flavonoids, and phytosterols that have been reported to improve lipid metabolism and may contribute to cholesterol reduction. This study aimed to evaluate the association between the consumption of Moringa oleifera leaf powder biscuits and total blood cholesterol levels among patients with hypercholesterolemia. A quasi-experimental study using a one-group pretest–posttest design was conducted from July 1 to July 7, 2025, at the Kuta Blang Community Health Center, Bireuen Regency, Indonesia. Sixteen patients with hypercholesterolemia who met the inclusion criteria were recruited using purposive sampling. Participants consumed three Moringa oleifera leaf powder biscuits daily for seven consecutive days. Total blood cholesterol levels were measured before and after the intervention. Data were analyzed using the paired-samples t-test with a significance level of p < 0.05. The mean total cholesterol level decreased significantly from 272.75 ± 45.24 mg/dL before the intervention to 241.38 ± 45.99 mg/dL after the intervention, representing a mean reduction of 31.37 mg/dL (t = 7.057, p < 0.001). Consumption of Moringa oleifera leaf powder biscuits for seven days was associated with a significant reduction in total blood cholesterol levels among patients with hypercholesterolemia. These findings suggest that Moringa oleifera leaf powder biscuits may have potential as a functional food to support dietary management of hypercholesterolemia. Further randomized controlled studies with larger sample sizes and longer intervention periods are recommended to confirm these findings.
Effect of Pumpkin (Cucurbita moschata) and Red Kidney Bean (Phaseolus vulgaris L.) Cookies on Blood Glucose Levels in Patients with Type 2 Diabetes Mellitus Dara Alida; Dini Junita
JAND: Journal of Applied Nutrition and Dietetic Vol. 6 No. 1 (2026): June 2026
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v6i1.1406

Abstract

Non-pharmacological dietary interventions are important for improving glycemic control in patients with type 2 diabetes mellitus (T2DM). Pumpkin (Cucurbita moschata) and red kidney beans (Phaseolus vulgaris L.) are rich in dietary fiber and bioactive compounds that may help reduce blood glucose levels. This study aimed to evaluate the effect of pumpkin and red kidney bean cookies on random blood glucose levels in patients with T2DM. A quasi-experimental study with a pretest–posttest control group design was conducted among 48 patients, who were assigned to an intervention group (n = 24) and a control group (n = 24). The intervention group consumed 40 g/day of pumpkin and red kidney bean cookies for seven consecutive days, while the control group received no intervention. Random blood glucose levels were measured before and after the intervention and analyzed using the Wilcoxon Signed-Rank Test and Mann–Whitney U Test. The intervention group showed a mean reduction in random blood glucose of 15.37 mg/dL, compared with 0.21 mg/dL in the control group. A significant reduction was observed in the intervention group (p = 0.001), whereas no significant change occurred in the control group (p = 0.577). Between-group analysis also demonstrated a significant difference (p = 0.001). These findings indicate that pumpkin and red kidney bean cookies may serve as a promising functional snack to support glycemic control in patients with T2DM.
Effect of Edamame (Glycine max (L.) Merr.) Consumption on Blood Pressure in Patients with Hypertension Rifaina Fairuz Mulina; Nunung Sri Mulyani
JAND: Journal of Applied Nutrition and Dietetic Vol. 6 No. 1 (2026): June 2026
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v6i1.1412

Abstract

Functional foods have emerged as promising non-pharmacological strategies for blood pressure control. Edamame (Glycine max (L.) Merr.) is rich in isoflavones, potassium, magnesium, calcium, and dietary fiber, all of which may contribute to blood pressure reduction. This study evaluated the effect of steamed edamame consumption on blood pressure among hypertensive patients. A quasi-experimental pretest–posttest study with a control group was conducted in June 2025 at the Kandang Community Health Center, Lhokseumawe, Indonesia. Forty hypertensive patients aged 35–60 years were selected through purposive sampling and assigned to intervention (n = 20) and control (n = 20) groups. The intervention group consumed 40 g of steamed edamame daily for seven consecutive days, whereas the control group received steamed soybeans. Blood pressure was measured before and after the intervention using a standardized digital sphygmomanometer. Data were analyzed using paired and independent t-tests with a significance level of p < 0.05. The intervention group experienced significantly greater reductions in systolic and diastolic blood pressure than the control group. Mean systolic and diastolic blood pressure decreased by 11.0 mmHg and 7.85 mmHg, respectively, compared with reductions of 3.55 mmHg and 1.75 mmHg in the control group. Between-group differences were statistically significant for both systolic (7.4 mmHg) and diastolic (6.1 mmHg) blood pressure (p < 0.001). Steamed edamame effectively reduced systolic and diastolic blood pressure among hypertensive patients, suggesting its potential as a locally available functional food and complementary non-pharmacological strategy for hypertension management.

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