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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 156 Documents
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Korelasi Status Gizi, Asupan Natrium, Asupan Serat terhadap Tekanan Darah: A Cross Sectional Study Tanuwijaya, Rani Rahmasari; Manggabarani, Saskiyanto; Melani, Dyah Opsa Condro Wati
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 7 No. 2 (2023)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2023.7.2.16383

Abstract

The aim of this research is to determine the direction and strength of the relationship between nutritional status, sodium intake and fiber intake on systolic and diastolic blood pressure. This type of research is quantitative with a cross-sectional study approach. The research was conducted in November 2020 at the UPT Puskesmas Jombang, South Tangerang City with 100 adult respondents aged 36-45 years who were selected using the Purposive Sampling Technique. Data collection used data analysis tools using the Pearson Correlation test. The results of the correlation test of nutritional status, sodium, and fiber intake on systolic have a p value of 0.096; 0.912; 0.054 and has an r value of 0.162; 0.193; 0.011. The results of the correlation test analysis of nutritional status, sodium and fiber intake on diastole have a p value of 0.058; 0.250; 0.074. Nutritional status, sodium and fiber intake have no correlation with systolic and diastolic blood pressure. More in depth studies at the molecular level are needed to identify in more detail the risk factors for hypertention in the adult group. Tujuan penelitian ini adalah untuk mengetahui arah dan kekuatan hubungan status gizi, asupan natrium, dan asupan serat terhadap tekanan darah sistolik dan diastolik. Jenis penelitian ini kuantitatif dengan pendekatan cross sectional study. Penelitian dilakukan pada November 2020 di UPT Puskesmas Jombang Kota Tangerang Selatan dengan jumlah responden dewasa berusia 36-45 tahun sebanyak 100 orang yang dipilih menggunakan Teknik Purposive Sampling. Analisis data yang digunakan uji Korelasi Pearson. Hasil uji korelasi status gizi, asupan natrium, dan serat terhadap sistolik memiliki nilai p yaitu 0,096; 0,912; 0,054 serta memiliki nilai r yaitu 0,162; 0,193; 0,011. Hasil analisis uji korelasi regresi status gizi, asupan natrium, dan serat terhadap diastolik memiliki nilai p yaitu 0,058; 0,250; 0,074. Status gizi, asupan natrium, dan serat tidak memiliki korelasi terhadap tekanan darah sistolik dan diastolik. Diperlukan kajian lebih dalam hingga ke tingkat molekuler untuk mengidentifikasi lebih detail faktor resiko hipertensi pada kelompok dewasa.
Pengaruh Pemberian Formula Kue Semprit Terhadap Kadar Hemoglobin pada Remaja Putri Anemia di SMAN 19 Palembang Rain, Srirekha Mutiasyah; Yulianto, Yulianto; Siregar, Afriyana
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 8 No. 1 (2024)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2024.8.1.16562

Abstract

This research to determine the effect of giving semprit cake with the addition of chicken liver and soy bean flour on Hb levels in anemic adolescent girls at SMA Negeri 19 Palembang. This research is a quasi-experimental research. Providing food in the form of semprit cake with the addition of chicken liver and soy bean flour to adolescent girls for 30 consecutive days, as many as 8 pieces of semprit cake per day. Samples in this study were taken using simple random sampling technique. It was found that most respondents were 15 years old (56.7%) out of 30 respondents in the treatment group and 15 years old (46.7%) out of 30 respondents in the comparison group.  The average increase in hemoglobin was 3.503 g/dl in the treatment group and 0.004 g/dl in the comparison group. The results of the t-dependent statistical test in the treatment group obtained a p-value <0.05 (0.000) and in the comparison group obtained a p-value >0.005 (0.000). The t-independent test obtained a p-value <0.05 (0.000). It is concluded that there is an effect of semprit cake with the addition of chicken liver and soy bean flour on increasing hemoglobin levels of anemic adolescent girls at SMA Negeri 19 Palembang. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian kue semprit dengan penambahan hati ayam dan tepung kacang kedelai terhadap kadar Hb pada remaja putri anemia di SMA Negeri 19 Palembang. Penelitian ini adalah penelitian eksperimen semu (quasi eksperimen). Pemberian makanan dalam bentuk snack kue semprit dengan penambahan hati ayam dan tepung kacang kedelai kepada remaja putri selama 30 hari berturut-turut sebanyak 8 keping kue semprit per hari. Sampel pada penelitian ini diambil dengan teknik simple random sampling. Responden sebagian besar berusia 15 tahun (56,7%) dari 30 responden pada kelompok perlakuan dan berusia 15 tahun (46,7%) dari 30 responden pada kelompok pembanding. Rata-rata peningkatan hemoglobin adalah 3,503 g/dl pada kelompok perlakuan dan 0,004 g/dl pada kelompok pembanding. Hasil uji statistik t-dependent pada kelompok perlakuan didapatkan nilai p-value <0,05 (p<0,001) dan pada kelompok pembanding didapatkan nilai p-value>0,005 (p=0,967). Uji t-independent didapatkan nilai p-value <0,05 (p<0,001). Disimpulkan bahwa ada pengaruh pemberian kue semprit dengan penambahan hati ayam dan tepung kacang kedelai terhadap peningkatan kadar hemoglobin remaja putri anemia di SMA Negeri 19 Palembang.
Pengaruh Pengaturan Diet Beban Glikemik terhadap Kadar Glukosa Darah Atlet Sepak Bola Remaja Maharani, Citra; Dwiyanti, Defriani; Darningsih, Sri; Hasneli, Hasneli; Yuniritha, Eva
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 8 No. 1 (2024)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2024.8.1.17117

Abstract

The purpose of this study was to determine the effect of glycemic load diet on blood glucose levels of adolescent soccer athletes. This study used a type of quasi-experimental research with one group pretest-posttest design. The subjects in this study were 20 soccer athletes aged 15-18 years at PPLP West Sumatra. Subjects were given 4 treatments with a one-week washout period. The diet given is in the form of setting a High IG diet with High BG. High IG with Low BG, Low IG with High BG, and Low IG with Low BG. The data taken were blood glucose levels before the intervention, blood glucose 2 hours postpandrial, and blood glucose shortly after exercise. Blood glucose levels were analyzed using repeated measures ANOVA test and one way ANOVA test (p<0,05). Based on the one way ANOVA test, there was no difference in blood glucose levels in the four groups (p>0,05). Fluctuations in blood glucose levels occurred stably in the treatment of low glycemic load diets. Low glycemic load diets are able to maintain blood glucose levels during exercise. Tujuan penelitian ini adalah untuk mengetahui pengaruh diet beban glikemik terhadap kadar glukosa darah atlet sepak bola remaja. Penelitian ini menggunakan jenis penelitian quasi experimental dengan desain one group pretest-posttest dengan subjek sebanyak 20 orang atlet sepak bola berusia 15-18 tahun di PPLP Sumatera Barat. Subjek diberikan 4 perlakuan dengan waktu satu minggu. Diet yang diberikan berupa pengaturan diet Indeks Glikemik (IG) Tinggi dengan Beban Glikemik (BG) Tinggi (TT), IG Tinggi dengan BG Rendah (TR), IG Rendah dengan BG Tinggi (RT), dan IG Rendah dengan BG Rendah (RR). Data yang diambil yaitu kadar glukosa darah sebelum intervensi (KGD1), glukosa darah 2 jam postpandrial (KGD 2), dan glukosa darah sesaat setelah latihan (KGD 3). Kadar glukosa darah dianalisis menggunakan uji repeated measures ANOVA dan uji one way ANOVA. Berdasarkan uji repeated measures ANOVA, terdapat perbedaan kadar glukosa darah 2 jam postpandrial dengan sesaat setelah latihan lari pada perlakuan TT dan RT (p<0,05). Berdasarkan uji one way ANOVA tidak terdapat perbedaan kadar glukosa darah pada keempat kelompok (p>0,05). Fluktuasi kadar glukosa darah terjadi secara stabil pada perlakuan diet beban glikemik rendah. Diet beban glikemik rendah mampu mempertahankan kadar glukosa darah saat latihan.
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.
Berat Badan, Asupan Energi, dan Status Gizi Tinggi Badan Menurut Usia Berkorelasi dengan Perkembangan Motorik Kasar Anak Usia 4-5 Tahun Putri, Sri Hapsari Suhartono; Halizah, Rosita Nur
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 8 No. 1 (2024)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2024.8.1.17714

Abstract

This study aims to determine corelation body weight, head circumference, nutritional status, and energy intake with gross motor skills development at the age of 4-5 years in Kindergarden Qurotal Ayun Malang. The study used a correlative descriptive design with a population 44 people. All population is used as a sample with total sampling technique. Data collection used digital scales, microtoice, medline, Semi Quantitative-Food Frequency Questionnaire and gross motor skills development assessment sheets. The analysis technique uses Rank Spearman's test. The results showed body weight (p-value: 0.001; r: 0.792), nutritional status (height/age) (p-value: 0.008; r: 0.395), and energy intake (p-value: 0.000; r: 0.630) significantly related to motoric development. Factors that were not significantly related were head circumference (p-value: 0.074) and nutritional status (weight/height) (p-value: 0.731). The conclusion of this study is that increased body weight, nutritional status (height/age) and energy intake are significantly related to increasing gross motor skills development scores of children aged 4-5 years. Penelitian ini bertujuan untuk mengetahui korelasi berat badan, lingkar kepala, status gizi, dan asupan dengan perkembangan motorik pada usia 4-5 tahun di TK Qurotal Ayun Malang. Penelitian menggunakan desain deskriptif korelatif dengan populasi usia 4–5 tahun beserta orang tuanya, berjumlah 44 orang. Seluruh populasi dijadikan sampel dengan teknik total sampling. Teknik analisis data menggunakan distribusi frekuensi dan uji Rank Spearman. Pengumpulan data menggunakan timbangan digital, microtoice, medline, Semi Quantitative-Food Frequency Questionnaire dan lembar penilaian motorik kasar. Hasil penelitian menunjukan berat badan (p-value: 0,001; r: 0,792),  status gizi (TB/U) (p-value: 0,008; r: 0,395), dan asupan energi (p-value: 0,000; r: 0,630) berkorelasi bermakna dengan perkembangan motorik kasar. Faktor yang tidak berkorelasi bermakna adalah lingkar  kepala (p-value: 0,074; r: 0,272) dan status gizi (BB/TB) (p-value: 0,731; r: 0,053). Kesimpulan penelitian ini adalah peningkatan berat badan, status gizi (TB/U) dan asupan energi berhubungan bermakna dalam meningkatkan skor perkembangan motorik kasar anak usia 4-5 tahun.
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.
Pengaruh Penambahan Tepung Buah Karamunting (Rhodomyrtus tomentosa) terhadap Daya Terima, Total Serat Pangan, dan Kalium pada Biskuit Kurniati, Wenny Dwi; Pratiwi, Pratiwi; Darmuin, Darmuin
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 7 No. 2 (2023)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2023.7.2.18240

Abstract

This study aims to determine the organoleptic test results of Rhodomyrtus tementosa biscuits, total dietary fiber, and potassium. This research is a laboratory experimental research with a one-factorial RAL (Completely Randomized Design) design, namely the addition of Rhodomyrtus tementosa flour. There were four treatments with two repetitions of laboratory tests and one organoleptic test. The results of the organoleptic test analysis of biscuits with the addition of Rhodomyrtus tementosa flour showed that the preference parameters for color, texture, aroma and taste decreased with the addition of more Rhodomyrtus tementosa. The biscuit results from the selected formulation were P1 biscuits (3.73) with the addition of 25% Rhodomyrtus tementosa flour. Based on the results of the total dietary fiber and potassium test, it was found that there was an increase in the levels of total dietary fiber (17.69%) and potassium (157.73%) in Rhodomyrtus tementosa biscuits (P1) compared to the control (P0). Biscuits with the addition of Rhodomyrtus tementosa flour could be an alternative food product that is high in dietary fiber and high in potassium. Penelitian ini bertujuan untuk mengetahui hasil uji organoleptik dari biskuit karamunting terpilih, total serat pangan dan kalium. Penelitian ini merupakan penelitian eksperimen laboratorium dengan rancangan RAL (Rancangan Acak Lengkap) satu faktorial yaitu penambahan tepung buah karamunting. Terdapat empat perlakuan dengan dua kali pengulangan uji laboratorium dan satu kali uji organoleptik. Hasil analisis uji organoleptik dari biskuit dengan penambahan buah karamunting dari parameter kesukaan warna, tekstur, aroma dan rasa semakin menurun dengan semakin banyak penambahan buah karamunting. Hasil biskuit dari formulasi terpilih yaitu biskuit P1 (3,73) dengan penambahan tepung buah karamunting sebanyak 25%. Berdasarkan hasil uji total serat pangan dan kalium didapatkan hasil bahwa terjadi peningkatan kadar total serat pangan (17,69%) dan kalium (157,73%) pada biskuit karamunting (P1) dibandingkan dengan kontrol (P0). Biskuit dengan penambahan tepung buah karamunting dapat menjadi alternatif produk pangan yang tinggi serat pangan dan tinggi kalium.
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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