https://jurnal.polkesban.ac.id/index.php/jgd <p style="text-align: justify;">Jurnal ini terbit 2 kali pada setiap bulan Juni dan Desember. Fokus dan skop jurnal ini yaitu ilmu gizi yang meliputi Gizi Masyarakat, Gizi Dietetik, Gizi Pangan, Gizi Sistem Penyelenggaraan Makanan. Jurnal Gizi dan Dietetik diterbitkan oleh Poltekkes Bandung dengan <strong>EISSN: <a href="https://issn.brin.go.id/terbit/detail/20220622161256236" target="_blank" rel="noopener">2830-5647.</a></strong></p> Jurusan Gizi Poltekkes Kemenkes Bandung en-US Jurnal Gizi dan Dietetik 2830-5647 https://jurnal.polkesban.ac.id/index.php/jgd/article/view/3306 <p><em>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.</em> <em>This product is recommended as a snack for diabetes mellitus patients and can be further refined to improve taste and texture.</em></p> Nirma Maretasari Mona Fitria Nitta Isdiany Suparman Suparman Copyright (c) 2025 Jurnal Gizi dan Dietetik 2025-06-30 2025-06-30 4 1 1 10 10.34011/jgd.v4i1.3306 https://jurnal.polkesban.ac.id/index.php/jgd/article/view/3299 <p><em>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 &lt; 0.05), with no significant differences in color, consistency, or overall acceptance (p &gt; 0.05). Formula F2 demonstrated superior sensory attributes compared to F3 in all evaluated aspects (p &lt; 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</em></p> <p>&nbsp;</p> Wida Widiasih Judiono Judiono Witri Priawantriputri Yohannes Willihelm Saleky Copyright (c) 2025 Jurnal Gizi dan Dietetik 2025-06-30 2025-06-30 4 1 11 20 10.34011/jgd.v4i1.3299