Jurnal Gizi dan Dietetik

PENGEMBANGAN PRODUK “PUKHI” PUDING UBI JALAR UNGU DAN KACANG HIJAU SEBAGAI MAKANAN SELINGAN PASIEN DIABETES MELLITUS TIPE 2

2025-06-30T21:47:06+08:00

The 2023 Indonesian Health Survey (SKI) showed that the prevalence of diabetes mellitus (DM) diagnosed by doctors in Indonesia was 2.2%. Dietary regulation, particularly the intake of nutritious snacks that are high in fibre, low in sugar, and possess a low glycaemic index, is crucial for the prevention and management of type 2 diabetes mellitus. Purple sweet potatoes and mung beans are local foods rich in complex carbohydrates, low glycaemic index, vegetable protein, fibre, and antioxidants. This study aims to evaluate the impact of purple sweet potato and mung bean formulations on the quality of the snack "PUKHI" (purple sweet potato and mung bean custard), focusing on organoleptic properties and nutritional value. The experimental study design employed three formulations: F1 (75%:25%), F2 (65%:35%), and F3 (55%:45%). Organoleptic evaluations were conducted by 15 semi-trained panellists, revealing that F2 received the highest overall score (average 6.1). The Kruskal-Wallis test indicated no impact of various purple sweet potato and mung bean formulations on taste, colour, texture, and overall quality; however, a significant variation in scent was observed. The nutritional composition of the optimal formula (F2) per 150 grammes comprised 162.8 kcal of calories, 7 g of protein, 4.1 g of fat, 27.3 g of carbohydrates, and 4.2 g of fibre, aligning with the requirements of DM patients. The cost per serving was IDR 5,366, representing a 46.6% reduction compared to commercial items. This product is recommended as a snack for diabetes mellitus patients and can be further refined to improve taste and texture.

PENGEMBANGAN FORMULA ENTERAL GUDLEAI DIA PRO+ BERPROTEIN TINGGI BERBASIS KACANG KEDELAI, WHEY PROTEIN ISOLATE, DAN KACANG GUDE UNTUK PASIEN DIABETES MELITUS

2025-06-30T22:55:06+08:00

Malnutrition is a common condition among patients with type 2 diabetes mellitus (T2DM), primarily caused by metabolic dysregulation, unbalanced dietary patterns, diabetes-related complications, and recurrent infections. Adequate intake of high-quality protein plays a crucial role in preventing malnutrition in this population. This study aimed to develop and evaluate a high-protein enteral formula based on soybeans, whey protein isolate, and pigeon pea as a potential nutritional intervention for T2DM patients without renal impairment. The evaluation included assessments of organoleptic properties, macronutrient composition, dietary fiber content, antioxidant activity, energy density, flow rate, shelf life, and economic feasibility. An experimental design was employed, involving 15 trained panelists for sensory analysis. The Mann–Whitney test revealed significant differences between formulas F1 and F3 in terms of taste and aroma (p < 0.05), with no significant differences in color, consistency, or overall acceptance (p > 0.05). Formula F2 demonstrated superior sensory attributes compared to F3 in all evaluated aspects (p < 0.05). Proximate and antioxidant analyses of the optimized formula (F2 - Gudelai Dia Pro+) showed an energy content of 273 kcal, protein 16.22 g, fat 9.14 g, carbohydrates 31.47 g, dietary fiber 2.51 g, and antioxidant activity of 150.12 µg/ml. The formula exhibited an energy density of 1.31 kcal/cc and a flow rate of 1.06 ml/sec. Shelf-life testing indicated a decline in quality after 12 hours at room temperature. Cost analysis revealed that Gudelai Dia Pro+ had a production cost of IDR 11,165 per serving, making it more cost-effective than commercial enteral formulas by a margin of IDR 1,835

FORMULASI MECAF COOKIES BERBASIS TEPUNG MOCAF DAN KACANG MERAH SEBAGAI ALTERNATIF SNACK PENDERITA DIABETES MELITUS

2025-06-30T23:30:50+08:00

According to the 2018 Basic Health Research (Riskesdas), the prevalence of diabetes mellitus in Indonesia reached 1,017,290 people, increasing from 6.9% to 8.5%. Individuals with diabetes mellitus benefit from having a regular eating schedule, which helps synchronize the body’s insulin response. Snacks is important role in preventing drops in blood sugar levels. Cookies can be a suitable snack alternative. This research utilized local food ingredients, namely mocaf flour and red bean flour. The study aimed to determine the effect of mocaf flour and red bean flour formulation on the quality of "Mecaf Cookies," focusing on organoleptic properties and proximate nutritional value, including dietary fiber. The research design was experimental, using three different formulations: F1 (80% mocaf flour : 20% red bean flour), F2 (60% mocaf flour : 40% red bean flour), and F3 (50% mocaf flour : 50% red bean flour). The product name “Mecaf Cookies” is an acronym derived from its ingredients: mocaf and red bean flours. Organoleptic properties were evaluated using a hedonic test involving 36 semi-trained panelists. Statistical analysis using the Kruskal-Wallis test showed no significant difference in color (ρ > α, 0.127), while there were significant differences in aroma (ρ < α, 0.007), taste (ρ < α, 0.000), texture (ρ < α, 0.002), and overall acceptance (ρ < α, 0.000), followed by Mann-Whitney tests for further analysis. Proximate and dietary fiber analysis conducted at the SIG Laboratory in Jakarta showed that a serving of Mecaf Cookies (3 pieces or 45 grams) contains 225 kcal of energy, 3.6 grams of protein, 12.6 grams of fat, 28 grams of carbohydrates, and 5.9 mg of dietary fiber.

Key words: diabetes mellitus, snack, cookies, mocaf flour, red bean flour

PENGEMBANGAN FORMULA ENTERAL TINGGI BCAA (BRANCHED-CHAIN AMINO ACIDS) BERBAHAN DASAR TEPUNG TEMPE (Rhizopus Oryzae) DAN WHEY PROTEIN ISOLATE UNTUK PASIEN DENGAN SIROSIS HATI

2025-07-01T10:21:11+08:00

Liver cirrhosis is the main cause of morbidity and mortality in chronic liver disease in the world. Conditions that occur in liver cirrhosis include decreased liver function, malnutrition due to inadequate oral intake and impaired absorption which is exacerbated by hypermetabolism and hepatic encephalopathy due to ammonia accumulation, causing a decrease in blood plasma BCAAs. Providing BCAA supplementation provides positive results in patients with liver cirrhosis. This study developed an innovative high-BCAA enteral formula based on tempeh flour and whey protein isolate (Hepatolate).The aim of this study was to evaluate organoleptic properties, nutrient and BCAA content of this product. The research design was experimental, utilizing a completely randomized design with three treatments, conducted at the RSUP Dr. Hasan Sadikin Bandung. The organoleptic properties were tested by 20 semi-trained panelists, and proximate analysis was performed at the Saraswanti Indo Genetech in Padang. The results indicated no significant differences in the organoleptic quality regarding color (p=0.610), aroma (p=0.400), taste (p=0.384), and texture (p=0.067. The best formula being third formulation. Serving size The optimal of Hepatolate is 250 ml, containing 214.42 kcal, 12.05 grams of protein, 4.39 grams of fat, 21.70 grams of carbohydrates, and 3.69 grams of BCAA. The selling price for the best Hepatolate product per serving is IDR 8.899,-. Future research is recommended to assess consumer acceptability, shelf life, and further improvements in the formulation, particularly regarding carbohydrate content.

PENGEMBANGAN FORMULA ENTERAL “NUTRIGRAIN” BERBASIS TEPUNG MULTIGRAIN BAGI PASIEN DIABETES MELITUS

2025-07-01T10:54:04+08:00

Enteral feeding is a nutritional therapy given to unconscious patients or dysphagia. Nutrigrain is a powder enteral formula based on multigrain flour (soybean, mung bean, brown rice, hanjeli, and sesame) as a source of protein with complex carbohydrates, antioxidants, and fiber to control blood sugar. The purpose of this study was to determine the effect of legume (soybean and mung bean) and cereal (brown rice, hanjeli, and sesame) formulations on the quality of enteral formula. The design of this study was an experiment involving 30 moderately trained panelists on organoleptic testing. The data normality test used Shapiro-Wilk, and the result was that the data was not normally distributed, so the data analysis used the Kruskal-Wallis test. Statistical testing shows that there was an effect of legume and cereal formulations on the quality of enteral formula from the aspects of taste (p=0.002), aroma (p=0.020), and consistency (p=0.023). The aspects of color (p=0.06) and overall (p=0.068) showed no effect of different formulations. The second formula (50% legumes: 50% cereals) was the best formula with an average hedonic score of 6.0. The laboratory test results show energy 268 kcal, calorie density of 1,3 kcal/ml, protein 12,19 grams, fat 6,97 grams, carbohydrates 39,18 grams, fiber 5,19 grams, and antioxidant activity (IC50) 1609,11 ppm per serving. The flow-ability test result is 0,10 ml/second. Nutrigrain product price per serving size is Rp. 13,873,-. Microbiological testing and product shelf life in the laboratory are recommended and need a reformulation to increase antioxidant activity.

Key words: diabetes mellitus, enteral formula, multigrain, antioxidant activity

PENGEMBANGAN PEANUT BROWNIES SEBAGAI ALTERNATIF MAKANAN SELINGAN UNTUK PENDERITA DIABETES MELITUS

2025-07-03T12:43:38+08:00

Diabetes Mellitus (DM) is a metabolic disease whose prevalence continues to increase globally, including in Indonesia. Managing DM is closely related to diet, including the consumption of snacks that have a low glycemic index and are high in fiber. This study aimed to develop a Peanut Brownies product made from peanut flour as a functional snack alternative for people with DM. The method used was an experiment with three formulations based on the ratio of peanut flour to cocoa powder (F1 = 60:40, F2 = 50:50, F3 = 40:60). A sensory test using a hedonic scale was conducted with 16 trained panelists, and proximate and fiber content analyses were done in a laboratory. The results showed that formulation F2 had the highest acceptance level and suitable nutritional content as a diabetic-friendly snack, with 163.4 kcal energy, 6.5 g protein, 4.5 g fat, 20.1 g carbohydrates, and 6.8 g fiber per serving. In conclusion, Peanut Brownies with the F2 formulation can be a nutritious and enjoyable snack alternative for people with DM.

PENGEMBANGAN FORMULA ENTERAL V-CHATA BERBASIS TEPUNG KACANG HIJAU (Vigna Radiata) DAN TEPUNG LABU KUNING (Cucurbita Moschata) UNTUK PENDERITA DIABETES MELITUS TIPE 2

2025-07-03T14:13:39+08:00

Nutrition therapy for diabetes mellitus uses enteral nutrition (orally or using a tube) or parenteral nutrition according to the patient's condition. Enteral formulas generally use commercial products that are relatively expensive. The development of V-Chata is expected to be an alternative by using local food ingredients, affordable prices, practical processing, and durability. The study aimed to determine the effect of different formulations of mung bean flour and pumpkin flour on organoleptic properties, flowability, macronutrient, fiber, antioxidant activity, and price. This research design was an experimental that to analyze effect of formulation of mung bean flour and pumpkin flour in formula 1(F1 - 90%:10%), F2 (85%:15%), and F3 (80%:20%) respectively. The result showed that no difference among F1, F2, and F3 for aroma and consistency aspects (p-value> 0.05). But there were difference for color, taste, and overall aspcets (p-value <0.05). Mann-Whitney test results showed that no difference between F1 and F2 for color, taste, and overall aspects. But there was a significant difference between F1 and F3 and F2 and F3. The best enteral formula based on the organoleptic properties test is F1. The flowability of the enteral formula was 4.21 seconds to drain 50 ml in NGT tube 16 Fr. Proximate analys showed energy content 245 kcal, protein 13 g, fat 3 g, carbohydrates 40 g, and fiber 5,48 g per 250 ml serving, meet enteral feeding criteria. Antioxidant activity test results (IC₅₀) showed weak antioxidants. The price per serving is lower 23% than the commersial.