Dea Intan Permatasari, Endang Sutjiati, E. Sulistyowati
{"title":"Effect of Brown Rice Intervention on BMI and Waist Circumference in Patients with Type 2 Diabetes Mellitus","authors":"Dea Intan Permatasari, Endang Sutjiati, E. Sulistyowati","doi":"10.21776/ub.ijhn.2023.010.01.9","DOIUrl":"https://doi.org/10.21776/ub.ijhn.2023.010.01.9","url":null,"abstract":"Brown rice, derived from white rice with the removal of the husk, contains higher dietary fiber and a lower glycemic index than regular white rice. These advantages can be an alternative diet for individuals with type 2 diabetes mellitus. Type 2 diabetes mellitus is a metabolic disease ranked as the fourth leading cause of death in the world, often associated with obesity. In addition, insulin insensitivity in individuals with type 2 diabetes leads to increased hunger (polyphagia) and overeating, resulting in increasing BMI and waist circumference. The purpose of this study is to determine the effect of the brown rice diet intervention on BMI and waist circumference of patients with type 2 diabetes. This study was a pre-experimental study without control variables and the sample was not selected randomly, using a one-group pretest-posttest design with a 3-month intervention. Data analysis in this study used the Shapiro-Wilk normality test followed by the paired t-test to determine the difference between two paired samples. The statistical results showed significant changes in BMI and abdominal circumference (p = 0.002 and p = 0.008, respectively). In conclusion, there are differences in BMI and abdominal circumference of patients with type 2 diabetes mellitus before and after the intervention of a brown rice-based diet menu.","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81727421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Elvira Dona Lukmana, M. D. Larasati, Mohammad Jaelani
{"title":"Knowledge of Dietary Recommendations, Food Availability, and Food Selection Attitudes of Adults during the COVID-19 Pandemic","authors":"Elvira Dona Lukmana, M. D. Larasati, Mohammad Jaelani","doi":"10.21776/ub.ijhn.2023.010.01.5","DOIUrl":"https://doi.org/10.21776/ub.ijhn.2023.010.01.5","url":null,"abstract":"SARS-CoV-2, the novel coronavirus responsible for COVID-19 disease, has affected all regions of Indonesia, leading to an increase in cases and prompting the Indonesian government to impose Large-Scale Social Restrictions (LSSR). Prolonged exposure to LSSR can potentially impact diet, dietary availability, and food preferences. Therefore, understanding the knowledge of dietary recommendations during the COVID-19 pandemic is crucial to support individuals in maintaining a healthy diet and lifestyle. This study aims to investigate the relationship between knowledge of dietary intake recommendations, food availability, and food selection attitudes among adults during the COVID-19 pandemic. A cross-sectional design was employed, and 124 individuals were selected as research subjects using a purposive sampling technique. The data on knowledge, food availability, and attitudes towards food selection were collected through a Google Forms questionnaire. Statistical test was conducted using the Fisher Exact test to determine the relationship between variables. The findings of this study demonstrated no correlation between knowledge and food selection attitude (p>0.05), as well as between food availability and food selection attitude (p>0.05). However, there was a tendency for individuals with good knowledge to have good attitudes and individuals with good attitudes to have sufficient food availability, despite the absence of statistical correlation.","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78259675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I. Rahmawati, Ghina Putri Dyanti, R. Widyanto, Annisa Rizky Maulidiana, Wyna Nabila, R. Purwestri
{"title":"In Vitro Evaluation of Cytotoxicity Effect of Ihau Fruit Extract (Dimocarpus longan var. Malesianus Leenh.) on MCF-7 Breast Cancer Cell Line","authors":"I. Rahmawati, Ghina Putri Dyanti, R. Widyanto, Annisa Rizky Maulidiana, Wyna Nabila, R. Purwestri","doi":"10.21776/ub.ijhn.2023.010.01.7","DOIUrl":"https://doi.org/10.21776/ub.ijhn.2023.010.01.7","url":null,"abstract":"Cancer prevalence is steadily increasing each year and becomes the second leading cause of death worldwide. In Indonesia, breast cancer had a prevalence of 16.7% in 2018. Free radicals contribute to the occurrence of breast cancer, while antioxidants play a vital role in protecting cells and repairing the damage caused by free radicals. Ihau, an endemic fruit in Kalimantan Island, contains phytochemical compounds with potential antioxidant and anticancer properties. Utilizing local food as natural antioxidants could serve as an alternative for breast cancer prevention and treatment. This study aims to assess the anticancer potential of Ihau fruit extract on the MCF-7 breast cancer cell line. A post-test-only control group design method using the MTT assay was used, with two treatment groups: water and 96% ethanol extract, and four different concentrations (125, 250, 500, and 1000 ppm), and each was replicated three times. Statistical analysis using the ANOVA test found no significant difference among all concentrations. The IC50 values of the cytotoxic activity of water and ethanol extracts were 1,197.7 ppm and 1,148 ppm, respectively. It can be concluded that both water and ethanol extract of Ihau fruit exhibited very weak cytotoxic activity.","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86318545","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Mustafa, Endang Widajati, Farida Halis, Khairuddin Khairuddin
{"title":"Peer Tutoring on Fish and Vegetables-Based Diet Education to Prevent Anemia and Hypoalbuminemia in Adolescents","authors":"A. Mustafa, Endang Widajati, Farida Halis, Khairuddin Khairuddin","doi":"10.21776/ub.ijhn.2023.010.01.8","DOIUrl":"https://doi.org/10.21776/ub.ijhn.2023.010.01.8","url":null,"abstract":"Early detection of nutritional problems is a vital skill for individuals as it enables timely prevention before any symptoms arise. This skill can be fostered through enhancing knowledge, practicing skills via educational activities and mentoring, and seeking support from peers who share similar challenges. This study aims to investigate the impact of peer tutoring on the development of a balanced menu and healthy snack consumption based on fish and vegetables among 11th-grade female students at a state high school in Singosari, Malang Regency. This study examined the effect of these interventions on the intake of energy, protein, and iron among the participants. Data were gathered by collecting food consumption data using the 24-hour food recall method and measurement of weight, height, Hb, and Albumin levels. The study employed a purposive sampling technique by conducting pretest, intervention, and post-test. The results showed significant improvements in the health indicators of the participants, including knowledge, intake, Hb, and Albumin levels (p=0.000; α=0.005). These findings demonstrate the potential of education and mentoring through peer tutoring in promoting healthy eating habits and preventing nutrition-related problems among female adolescents.\u0000 ","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"84 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83834292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ika Wahyuningsih, A. S. Aji, V. Aprilia, S. Saloko, Dina Seftina, Vivi Meiliza Majid
{"title":"Sensory Evaluation and Fiber Content Analysis of Analog Rice with Moringa Leaf Flour Substitution","authors":"Ika Wahyuningsih, A. S. Aji, V. Aprilia, S. Saloko, Dina Seftina, Vivi Meiliza Majid","doi":"10.21776/ub.ijhn.2023.010.01.4","DOIUrl":"https://doi.org/10.21776/ub.ijhn.2023.010.01.4","url":null,"abstract":"Analog rice, also known as artificial rice, is a rice substitute made from a combination of local flours, including sorghum flour, mocaf flour, and glucomannan. Incorporating Moringa leaves into analog rice flour offers potential health benefits due to its anti-diabetic and antihyperglycemic effects, which lowers blood sugar levels and HbA1C levels in individuals with Diabetes Mellitus. This study aims to develop analog rice using a combination of sorghum, mocaf, and glucomannan flour and to determine its sensory properties and fiber content. This study employed an experimental design, with Moringa leaf flour substitutions divided into P1 (0%), P2 (2%), P3 (4%), P4 (6%), P5 (8%), and P6 (10%), using a Completely Randomized Design (CRD). Sensory evaluation was done using the hedonic test, involving 25 trained panelists who assessed taste, aroma, color, and texture. Fiber content was analyzed using the enzymatic gravimetric test. Data were analyzed using a one-way ANOVA test, followed by Duncan’s test if p<0.005. The results showed a significant effect of Moringa leaf flour substitution on sensory evaluation and fiber content (p<0.001 for all comparisons). Based on sensory evaluation, panelists preferred analog rice P2 (2%). The fiber content of analog rice with Moringa leaf flour substitution ranged from 11.16 to 13.65% for insoluble dietary fiber, 0.60 to 0.99% for soluble dietary fiber, and 11.80 to 14.62% for total dietary fiber. Moringa leaf flour substitution had a significant difference in sensory evaluation and fiber content of analog rice. The highest preference level was found in P2 (2%) analog rice, while the highest total fiber content was found in P5 (8%) analog rice.","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89653877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nur Rahman, Khairuddin Khairuddin, Ajeng Fasha Shaninditha, Ni Putu Ayuningtyas Mirah Pradnya Dewi, Ary Dwi Ayu Faradina
{"title":"Organoleptic and Antioxidant Activities of Tomato, Pontianak Orange, and Carrot Juice for Cancer Patients","authors":"Nur Rahman, Khairuddin Khairuddin, Ajeng Fasha Shaninditha, Ni Putu Ayuningtyas Mirah Pradnya Dewi, Ary Dwi Ayu Faradina","doi":"10.21776/ub.ijhn.2023.010.01.10","DOIUrl":"https://doi.org/10.21776/ub.ijhn.2023.010.01.10","url":null,"abstract":"Cancer has become a leading cause of mortality worldwide, with approximately 8.2 million deaths attributed to the disease in 2012. Antioxidants have demonstrated potential in combating cancer, and natural sources rich in vitamins, such as fruits and vegetables, are believed to be beneficial. This study aims to assess the chemical and organoleptic qualities of fruit and vegetable juice (tomatoes, Pontianak oranges, and carrots) as functional food for cancer patients. The study used an experimental design with a Complete Randomized Design (CRD) approach, with distinct processing techniques for each treatment level, and three replications were conducted. Data collection involved hedonic scale tests by 20 panelists to evaluate organoleptic quality, spectrophotometric tests to measure vitamin C levels, and DPPH tests to assess antioxidant activity. The results show that the processing of fruit and vegetable juice does not significantly influence vitamin C levels, aroma, or texture (p = 0.50). However, it has a significant effect on antioxidant levels, color, and taste of the juice (p=0.007).","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73567824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chyntia Cahyawardani, E. Sulistyowati, Endang Widajati
{"title":"Carbohydrate and Fiber Intake on Fasting Blood Glucose Levels In Patients with Type 2 Diabetes Mellitus after Intervention of Brown Rice Diet","authors":"Chyntia Cahyawardani, E. Sulistyowati, Endang Widajati","doi":"10.21776/ub.ijhn.2023.010.01.1","DOIUrl":"https://doi.org/10.21776/ub.ijhn.2023.010.01.1","url":null,"abstract":"Type 2 diabetes mellitus (T2DM) is a metabolic disorder characterized by hyperglycemia that occurs due to a decrease in insulin secretion by pancreatic beta cells and insulin resistance. One of the pillars in the management of T2DM is medical nutrition therapy in the form of a balanced diet. A good intake of carbohydrates and fiber can help control fasting blood glucose levels of diabetic patients. This study aims to determine the relationship between carbohydrate and fiber intake on fasting blood glucose levels in patients with T2DM after the intervention of brown rice diet. The type used in this study was pre-experimental without control variables and the sample was not selected randomly. The design was one-shot case study by looking at the post-test results. The number of samples was 18 people aged 48–60 years. Data analysis used the Shapiro Wilk normality test and Spearman correlation test. The results showed that most of the respondents had normal carbohydrate intake (88.9%) and all respondents had good fiber intake (100%). Most of the respondents had uncontrolled fasting blood glucose levels (55.6%). There is no relationship between carbohydrate and fiber intake on fasting blood glucose levels after the intervention of a brown rice-based diet menu.","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87230429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Adelya Kurniawati, T. S. Kusuma, Wahyu Winariyanti, Dedy Iskandar Putra
{"title":"Contribution of School Canteen's Snacks to The Iron Fulfillment in Malang High Schools","authors":"Adelya Kurniawati, T. S. Kusuma, Wahyu Winariyanti, Dedy Iskandar Putra","doi":"10.21776/ub.ijhn.2022.009.02.4","DOIUrl":"https://doi.org/10.21776/ub.ijhn.2022.009.02.4","url":null,"abstract":"Inadequate dietary iron, impaired iron absorption, bleeding, or loss of body iron in the urine may cause anemia. The prevalence of anemia due to iron (Fe) deficiency in Indonesia reaches 22.7% in females and 12.4% in males. Indonesian students spent 7-8 hours/day, mainly the iron daily intake influenced by school canteen snacks. This study aimed to determine the contribution of Fe content in canteen snacks in high schools in Malang. This research was an analytic observational study using a cross-sectional design with the AAS (Atomic Absorption Spectrometry) method as a quantitative iron analysis technique. Food samples were selected purposively according to the inclusion criteria from 10 high schools consisting of junior high and senior high school groups. The snack samples studied were fried chicken, fried Tempe, and noodles. The average Fe content in snacks was analyzed using the independent T-test in the junior and senior high school groups. The iron content in fried Tempe and noodle showed a significant difference with p> 0.05, while the iron content in fried chicken in the two school groups did not show different results. However, the percentage contribution of Fe to the Nutrition Adequacy Rate (RDA) is still minimal, with the most significant contribution coming from noodles, reaching 17.85% in the male group.","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"80 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74727501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Faktor Perubahan Kualitas Diet dengan Indonesia Healthy Eating Index pada Penderita PJK","authors":"Widya Lestari Nurpratama, Dodik Briawan, Woro Riyadina","doi":"10.21776/ub.ijhn.2022.009.02.8","DOIUrl":"https://doi.org/10.21776/ub.ijhn.2022.009.02.8","url":null,"abstract":"Penilaian kualitas diet dengan metode Healthy Eating Index (HEI) versi Indonesia belum banyak digunakan. Metode HEI penting digunakan untuk melihat kualitas diet seseorang dalam keadaan sakit atau sehat yang nantinya bisa untuk menunjukan status kesehatan masa kini dan masa depan yang dilihat dari segi gizi. Tujuan penelitian adalah menganalisis faktor-faktor yang berpengaruh terhadap perubahan kualitas diet pada penderita Penyakit Jantung Koroner (PJK). Penelitian ini menggunakan data Studi Kohort Faktor Risiko Penyakit Tidak Menular periode tahun 2013-2016. Ditemukan 124 kasus baru PJK dari hasil EKG. Konsumsi pangan menggunakan metode 1x24 jam setahun sebelum PJK dan setahun setelah PJK. Kualitas diet dengan US-HEI yang dimodifikasi jumlah porsinya sesuai dengan pedoman gizi seimbang Indonesia. Perubahan kualitas diet dinilai dari selisih skor HEI setelah PJK dengan sebelum PJK. Terdapat perbedaan perubahan dan peningkatan kualitas diet yang signifikan yaitu pada skor total kualitas diet 7.9%, secara spesifik pada skor komponen buah-buahan 51.9%, kacang-kacangan 16.9%, dan sodium 10.6%. Faktor-faktor yang memengaruhi peningkatan kualitas diet pada penderita PJK yaitu pendapatan keluarga cukup, dan aktivitas fisik yang cukup. Sedangkan faktor yang memengaruhi penurunan kualitas diet yaitu kadar kolesterol HDL yang tinggi. Hasil ini menegaskan bahwa untuk pencegahan PJK harus diikuti dengan meningkatkan aktivitas fisik, disertai dengan dukungan pendapatan yang cukup.","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82454525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Potensi Whey Kefir Susu Kambing Sebagai Anti-Obesitas Melalui Penghambatan Sintesis Lipid dan Aktivitas Phosphoenolpyruvate Carboxykinase (PEPCK) pada Sel Model Adiposit 3T3-L1","authors":"Lilik Eka Radiati, Dian Laksamana Hati, Sri Andarini, Dian Handayani, Djalal Rosyidi","doi":"10.21776/ub.ijhn.2022.009.02.9","DOIUrl":"https://doi.org/10.21776/ub.ijhn.2022.009.02.9","url":null,"abstract":"Obesitas menjadi salah satu penyebab utama sindrom metabolik dislipidemia, yang dapat sebagai komorbid berbagai penyakit. Penggunaan obat-obatan untuk mengurangi obesitas memiliki akibat yang merugikan, oleh karena itu dikembangkan produk komplementer dari susu fermentasi sebagai strategi non-farmakologis untuk pengelolaan dislipidemia. Pemecahan masalah obesitas dapat dilakukan melalui pendekatan adipogenesis pada sel model adiposit 3T3-L1. Tujuan penelitian ini adalah menganalisis pemberian whey-KSK terhadap TG (Total Trigliserida), TC (Total Kolesterol) dan aktivitas PEPCK (Phosphoenol pyruvate Carboxykinase) sel adiposit 3T3-L1. Metode penelitian adalah percobaan pemberian dosis whey-KSK yang berbeda yaitu P1 (25mg/ml), P2 (50 mg/ml), P3 (75 mg/ml), P4 (100 mg/ml), dan kelompok KN (kontrol negatif) dan KP (kontrol positif) pada adiposit 3T3-L1, dengan empat kali ulangan. Hasil penelitian menunjukkan whey-KSK 25 – 100 µg/mL dapat menurunkan TG sebesar 35,39 – 55,32%, menurunkan TC sebesar 30,46-62,12%, menurunkan aktivitas PEPCK sebesar 27,10-82,52% dan menurunkan aktivitas spesifik PEPCK sebesar 33,06-63,34%. Kesimpulan whey-KSK dapat menghambat adipogenesis sel adiposit 3T3-L1 dan berpotensi sebagai antiobesitas.\u0000 ","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82484358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}