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Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya
Published by Universitas Islam Negeri Walisongo Semarang
ISSN : 25283170     EISSN : 25415921     DOI : http://dx.doi.org/10.21580/ns
Core Subject : Health,
Health Professions Public Health
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya is a peer-reviewed, scientific journal published biannually by Department of Nutrition, Faculty of Psychology and Health Sciences, Islamic State University of Walisongo, Semarang. Its scope encompasses original scientific research and case studies in the field of clinical nutritions and dietetics, food services, community nutrition, functional food, nutritional biochemistry, halal aspect of food, regulation and information of food and nutrition.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 6 Documents
 1 
Search results for , issue "Vol. 9 No. 1 (2025)" : 6 Documents clear
Effect of Watermelon and Carrot Combination Juice on Blood Pressure Changes in Hypertension Patients at Andalas Public Health Center Padang City Salma, Salma; Kasmiyetti, Kasmiyetti; Yani, Irma Eva
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 9 No. 1 (2025)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2025.9.1.17323

Abstract

Hypertension is one of the most prevalent non-communicable diseases and remains a major public health problem that increases the risk of cardiovascular morbidity and mortality. Dietary modification, especially increased intake of fruits and vegetables, is considered an effective non-pharmacological approach to control blood pressure. This study aims to examine the effect of giving a combination of watermelon and carrot juice on changes in blood pressure in hypertensive patients, using a pre-experimental design (one-group pretest-posttest design) with a purposive sampling technique involving 17 respondents. Data were analyzed using a dependent T-test. The results showed a significant decrease in both systolic and diastolic blood pressure after consuming the juice (p < 0.001). The average systolic pressure decreased from 149.00 mmHg to 133.00 mmHg, and the average diastolic pressure decreased from 93.65 mmHg to 87.47 mmHg. This study suggests that watermelon–carrot juice may serve as an affordable complementary option to support blood pressure control in hypertensive patients.
The Effect of Providing Balanced Nutrition Education on Nutritional Knowledge, Diet, and Body Mass Index (BMI) in Adolescents Azro, Azzah Abidah; Rum Teguh Kaswari, Sutomo; Mustafa, Annasari
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 9 No. 1 (2025)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2025.9.1.17609

Abstract

Obesity is an overnutrition problem that has not yet received special attention from the government or society. Adolescents are easily influenced by their peers. Providing balanced nutrition education to adolescents at SMA Negeri 1 Singosari using the peer education method is expected to improve nutritional knowledge, enhance dietary patterns, and reduce the overweight adolescents' body mass index (BMI). A screening was conducted among tenth-grade students, identifying 60 students with a BMI ≥25.1 kg/m². The instruments included a nutritional knowledge questionnaire, Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ) to assess dietary patterns, weight and height measurements to determine BMI. The results showed an increase in knowledge scores; however, it was not statistically significant (p-value = 0.106). There was a significant effect on the reduction of adolescents' BMI (p-value = 0.023). Dietary patterns showed improvement in average daily intake, frequency of consumption, and food preparation methods, although the intake of plant-based proteins, vegetables, and fruits remained below the Balanced Nutrition Guidelines. The results of this study imply that balanced nutrition education using the peer tutor method can be an effective approach to reduce BMI and encourage healthier eating patterns in obesity adolescents.
Effect of Sorghum bicolor L. and Moringa oleifera Leaf Flour Substitution on the Nutritional and Organoleptic Quality of Snack Bars for Type 2 Diabetes Mellitus Patients Amin, Fawwiz Aulya; Puspita, Theresia; Suwita, Komang
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 9 No. 1 (2025)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2025.9.1.17729

Abstract

According to the International Diabetes Federation (IDF), the prevalence of type 2 diabetes mellitus (DM) had increased from 10.5% in 2021 to 11.1% in 2025. The need for the development of functional foods can support dietary management in diabetes sufferers. The purpose of this study was to analyze the effect of substituting sorghum flour and moringa leaf flour on nutritional quality (moisture, ash, protein, fat, carbohydrate content, and energy), organoleptic quality (color, aroma, taste, and texture), and functional quality (fibre and antioxidant activity) of snack bars for type 2 diabetics. This study used a Completely Randomized Design (CRD) using three levels of treatment with the following proportions of sorghum flour to moringa leaf flour: P1 (85:15), P2 (90:10), and P3 (95:5). A total of 25 semi-trained panelists were selected using a purposive sampling technique. Data’s were analyzed using One-Way ANOVA for nutritional parameters and functional quality, Kruskal Wallis test for organoleptic data with a 95% confidence level. The results showed that the substitution of sorghum flour and moringa leaf flour had a significant effect on protein, fibre, and snack bar taste (p<0.05). However, it had no significant effect on moisture, ash, fat, carbohydrate, color, aroma, texture, or antioxidant activity of snack bars. It was also found that the best treatment level was P3 (95:5). The snack bar formulation based on sorghum and moringa leaves has the potential to be developed as a low glycemic index functional food that supports diet management in type 2 DM patients.
Effect of Bekatewak Flour on Fasting Blood Glucose Levels (Study on Type 2 Diabetes Mellitus Rats Fed a High-Fat Diet) Bintanah, Sufiati; Rusyidie, Rijzal; Kurniati, Ika Dyah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 9 No. 1 (2025)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2025.9.1.20770

Abstract

High-fat diet (HFD) causes oxidative stress, which is a trigger for insulin resistance in type 2 diabetes mellitus. The provision of foods rich in antioxidants, such as rice bran, tempeh, and Javanese ginger, is needed to reduce oxidative stress. This study aimed to determine the effect of giving Bekatewak (a combination of rice bran, tempeh, and Javanese ginger) flour on fasting blood glucose levels of type 2 diabetes mellitus rats induced by HFD. This study was true experimental research using a pre- and post-test randomized controlled group design with a total of 18 rats as samples. There were three groups: the negative control group (K-), the positive control group (K+), and the treatment group (P). The study results showed a significant difference in fasting blood glucose levels before and after the administration of Bekatewak flour at a dose of 540 mg/200 g/bodyweight (p<0.05). There were significant differences in fasting blood glucose levels after intervention between K- and K+, K- and P, and K+ and P groups (p<0.001). Bekatewak flour has the potential to be developed as a functional food based on natural antioxidants to help control blood glucose levels and prevent insulin resistance caused by a high-fat diet.
Physical, Chemical, and Organoleptic Characteristics of Tempeh Cookies Hidayah, Nurul; Yolanda, Amelya Aprilliani
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 9 No. 1 (2025)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2025.9.1.21538

Abstract

Cookies are widely consumed snack options made primarily from wheat flour. Alternative materials, such as tempeh flour, are needed to replace wheat flour in the production of cookies. Tempeh contains high levels of protein and crude fiber. This research aims to determine the effect of wheat flour and tempeh flour formulations on the physical, chemical, and organoleptic characteristics of cookies. This research employed a one-factor Completely Randomized Design (CRD), with variations in wheat flour and tempeh flour (F1, 100% wheat flour: 0% tempeh flour), (F2, 75%: 25%), (F3, 50%: 50%), and (F4, 25%: 75%). A total of 31 untrained panelists carried out organoleptic evaluations on the product. The analyzed physical and chemical properties include moisture content, ash, protein, fat, carbohydrates, crude fiber, and texture. Organoleptic tests include taste, color, aroma, hardness, crispness, aftertaste, and overall impression. Data analysis was performed using One-way ANOVA at a 5% significance level, followed by Duncan's post-hoc test. Results indicate that the different formulations of wheat flour and tempeh flour significantly affect the moisture content, fat, protein, carbohydrates, crude fiber, hardness, crispness, and organoleptic properties of cookies. The best cookie formulation was obtained at F4 (25% wheat flour: 75% tempeh flour), with the highest protein and crude fiber content of 16.10% and 12.36%, respectively. This finding had implications for reducing dependence on imported wheat flour and encouraged the diversification of local food products based on fermented soybeans with high protein and fiber content.
Formulation, Sensory, and Nutritional Characterization of Snack Bars Made from Moringa (Moringa oleifera) and Lumi-Lumi Fish (Harpodon nehereus) Rumapea, Willi Yanti; Ayunda, Hanif Muchdatul; Safrida, Safrida; Fanany, Irzal
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 9 No. 1 (2025)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2025.9.1.26972

Abstract

Moringa oleifera leaves and Lumi-lumi (Harpodon nehereus) contain beneficial nutrients for the human body. The potential utilization of both materials as fortifying agents can improve the nutritional content of snack bars. This research aims to analyze the influence of moringa flour and lumi-lumi fish formulation on the sensory and chemical characteristics of snack bar products. The research design employed an experimental design with a Completely Randomized Design (CRD) involving three treatments: P1 (12 g moringa leaves + 30 g lumi-lumi), P2 (21 g + 30 g), and P3 (30 g + 30 g). Each treatment underwent proximate and organoleptic testing with 74 untrained panelists. The results showed significant differences in color and taste indicators between formulations (p-value <0.001 and 0.035), but no significant differences in aroma and texture (p-value 0.210 and 0.118). Formulation P1 was the most preferred by panelists. Its nutritional content includes 17.58% water, 2.78% ash, 22.18% fat, 2.83% protein, and 56.60% carbohydrates. In conclusion, snack bars made with a combination of moringa flour and lumi-lumi may serve as an acceptable alternative for meeting community macronutrient needs and support local food diversification.

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