NUTRITURE JOURNAL

Substitution of Anchovy Flour and Soybean Sprout Flour on Nutritional Content and Organoleptic Quality of Muffins as Snacks for Women of Reproductive Age

I Komang Suwita — 2025-12-29

Latar belakang: Anemia masih menjadi masalah kesehatan global, prevalensi wanita usia subur menurut WHO sebesar 30,9%, sedangkan prevalensi perempuan anemia di Indonesia sebesar 18%. Kekurangan zat gizi besi merupakan penyebab yang paling umum anemia. Anemia dapat menyebabkan penurunan daya tahan tubuh, penurunan kebugaran tubuh, jika kondisi ini terbawa hingga masa kehamilan dapat menyebabkan resiko BBLR, gangguan tumbuh kembang anak seperti stunting, kematian ibu dan bayi. Sehingga perlu dilakukan pencegahan dan penanggulangan anemia dengan meningkatkan asupan makanan sumber zat besi, fortifikasi bahan makanan dengan zat besi, suplementasi zat besi. Tujuan: Menganalisis pengaruh substitusi tepung ikan teri dan tepung kecambah kedelai terhadap kadar zat gizi , mutu kimia, dan organoleptik muffin sebagai selingan wanita usia subur. Metode: Penelitian ini menggunakan jenis penelitian Rancangan Acak Lengkap (RAL) menggunakan 4 taraf perlakuan dengan 3 kali pengulangan yaitu proporsi tepung terigu, tepung ikan teri, tepung kecambah kedelai P0 (100:0:0), P1 (70:5:25), P2 (70:15:15), P3 (70:25:5). Hasil: Taraf perlakuan terbaik P1 merupakan taraf perlakuan dengan kandungan energi 326,6 kkal, protein 7,71 g, lemak 13,41 g, karbohidrat 43,88 g, dan Fe 2,59 mg. Karakteristik muffin yang dihasilkan pada taraf perlakuan P1 yaitu berwarna coklat, beraroma manis, memiliki rasa manis, bertekstur lembut dan padat. Simpulan: Substitusi tepung ikan teri dan tepung kecambah kedelai memberikan pengaruh yang signifikan terhadap nilai gizi yaitu protein, lemak, karbohidrat, energi, dan zat besi. Serta tidak memberikan pengaruh signifikan terhadap karakteristik muffin warna, aroma, rasa dan tekstur.

Makanan Kaya Gizi Buah Naga sebagai Diet Tinggi Antioksidan pada Pasien Kanker

Vemia Pritasari — 2025-12-29

Background: Cancer remains one of the leading global health problems. Patients undergoing chemotherapy often experience side effects such as nausea, vomiting, decreased appetite, and constipation, which require a high-antioxidant diet intervention. Makanan Kaya Gizi (Kayazi) is a one-dish meal formulated to meet daily nutritional needs. Dragon fruit is rich in vitamin C, dietary fiber, and anthocyanins that act as natural antioxidants and colorants, making it a potential ingredient for Kayazi recipe modification. Objective: This study aimed to develop a Kayazi recipe using dragon fruit as an antioxidant source and to evaluate its nutritional composition and sensory preference among cancer patients. Methods:An experimental design was used with two formulations: Formula 1 (40 g of filtered dragon fruit) and Formula 2 (50 g of unfiltered dragon fruit). Sensory evaluation was conducted by 25 semi-trained panelists to assess color, aroma, taste, and texture. Nutritional analysis included energy, protein, fat, carbohydrates, fiber, vitamin A, and vitamin C. Results:
Formula 1 obtained the highest preference score (very like) and contained 344.4 kcal energy, 17.78 g protein, 7.74 g fat, 51.74 g carbohydrates, 3.08 g fiber, 213.4 IU vitamin A, and 18.2 mg vitamin C. Formula 2 was moderately liked, with 351.5 kcal energy, 17.95 g protein, 8.05 g fat, 52.64 g carbohydrates, 3.4 g fiber, and 18.3 mg vitamin C.Conclusion: Formula 1 showed higher fiber and vitamin C levels and achieved the highest preference, thus recommended as a high-antioxidant diet option for cancer patients.

Keywords: recipe modification; dragon fruit; antioxidant; nutritional value; sensory evaluation

Modifikasi Diet pada Pasien Home Care dengan TB Paru

Retno Larasati — 2025-12-05

Latar Belakang :TB dapat dipengaruhi oleh malnutrisi ditandai dengan hilangnya masa lemak bebas, termasuk individu dengan obesitas maupun overweight, sama dengan Penyakit Tidak Menular (PTM) TB juga menyebabkan malnutrisi. Salah satu indikator dari malnutrisi adalah dengan menggunakan Indeks Massa Tubuh (IMT). Rendahnya nilai IMT berhubungan dengan berkembangnya infeksi TB secara laten menjadi TB aktif. Tujuan: Melaksanakan asuhan gizi terstandar serta melakukan modifikasi diet untuk peningkatan asupan energi dan zat gizi serta status gizi pasien . Metode :Desain penelitian yang dilakukan merupakan studi kasus pasien home care di RSUD Gambiran Kota Kediri dengan memberikan modifikasi diet TETP (Tinggi Energi Tinggi Protein) kepada pasien TB Paru. Pengumpulan data dilakukan secara observasi dan studi dokumen dengan instrumen yang digunakan yaitu MST (Malnutrition Screening Tools) dan NRS (Nutrition Risk Screening) dan Nutrition Care Process (NCP). Analisis data dilakukan secara deskriptif dan penyajian data dengan tabulasi. Hasil : Hasil penelitian studi kasus pada skrining gizi awal pasien adalah berisiko malnutrisi, dengan skor IMT masuk kategori kekurangan berat badan tingkat berat, tingkat konsumsi energi dan zat gizi masuk dalam kategori defisit tingkat berat. Dilakukan modifikasi diet TETP dengan cara memberikan makanan cair formula rumah sakit sebagai makanan selingan pagi dan sore, dan dari segi fisik pasien merasa lebih bugar dalam melakukan aktifitas fisik. Kesimpulan : Ada peningkatan asupan energi dan zat gizi pasien serta status gizi pasien setelah dilakukan modifikasi diet TETP dengan cara memberikan makanan cair formula rumah sakit sebagai makanan selingan pagi dan sore .

THE EFFECT OF EDUCATION ON KNOWLEDGE, CARBOHYDRATE INTAKE, MAGNESIUM, AND BLOOD GLUCOSE LEVELS OF TYPE II DIABETES MELLITUS PATIENTS AT THE DINOYO PUBLIC HEALTH CENTER

Roshita Cahyaningtyas — 2025-12-29

Background: Effective nutrition education is important to improve compliance of type 2 diabetes patients in managing their diet, especially choosing low glycemic index foods and regulating carbohydrate intake, to help control blood glucose levels. The success of education is influenced by duration, assistance, and other factors such as physical activity and stress. High carbohydrate intake, especially monosaccharides, is positively correlated with increased blood glucose levels. Conversely, increased magnesium intake can reduce the risk of diabetes and improve glucose parameters, so magnesium supplementation is considered an additional strategy for high-risk individuals. Objective: This study aims to determine the effect of education on the level of knowledge, carbohydrate intake, magnesium, and blood glucose levels in type 2 Diabetes Mellitus patients at Dinoyo Community Health Center. Methods: A quantitative study with a one-group pretest-posttest pre-experimental design involved 30 type 2 Diabetes Mellitus patients at Dinoyo Community Health Center. Data collected included the level of knowledge, carbohydrate intake, magnesium, and fasting blood glucose levels. Data were processed using Microsoft Excel, Nutrisurvey, and analyzed using SPSS software. Results: The analysis showed a significant increase in the level of knowledge after education (p=0.000). However, there were no significant changes in carbohydrate intake (p=0.358), magnesium intake (p=0.804), or blood glucose levels (p=0.452) after education. Conclusion: Education significantly increased knowledge, especially in the higher-educated group, but did not significantly impact carbohydrate consumption patterns, magnesium intake, or blood glucose levels. Therefore, a more intensive and sustainable educational approach is needed for optimal diabetes management.

THE INFLUENCE OF DRYING METHODS ON FLAVONOID CONTENT, WATER CONTENT, AND PREFERENCE LEVELS IN KERSEN LEAF TEA

Wiva Varihatun Nisa — 2025-12-29

Type II diabetes was caused by insulin resistance, meaning insulin was sufficient but blood sugar levels were not well controlled. Kersen leaves became one of the non-pharmacological treatments for type 2 diabetes because they contained flavonoid compounds that potentially acted as antidiabetic agents. The utilization of medicinal plants into products became the latest health innovation, namely herbal tea products. The drying process was required in herbal tea to reduce moisture content. Drying also had an impact on the total flavonoids of the herbal tea. This research aimed to determine the effect of drying methods on flavonoid content, moisture content, and preference level of kersen leaf tea (Muntingia calabura L.). The research method used a laboratory approach with two replications, using a Randomized Block Design (RBD) with three levels of treatment: P1 (direct sunlight), P2 (cabinet oven drying at 50°C), and P3 (cabinet drying at 60°C). Flavonoid testing used a UV-Vis spectrophotometer, moisture content used the gravimetric method, while preference level was assessed using a hedonic test. The average flavonoid content values were P1 (22 mg QE/g), P2 (44 mg QE/g), and P3 (33 mg QE/g). The average moisture content values were P1 (10.5%), P2 (5.11%), and P3 (5.01%). The ANOVA test results showed that the drying method significantly affected (p=0.001) the flavonoid content and did not significantly affect (p=0.0102) the moisture content and panelists’ preferences for taste, aroma, or color. The best treatment was found in P1, which produced kersen leaf tea with the best quality in terms of flavonoid content, moisture content, and preferred taste (distinct kersen leaf taste) and color (yellowish brown), while the preferred aroma (distinct kersen leaf aroma) was also found in P1.