Jurnal GIZIDO
type: channel
description: Jurnal GIZIDO merupakan media resmi yang diterbitkan oleh Jurusan Gizi Politeknik Kesehatan Kemenkes Manado, Terbit secara berkala dua kali setahun pada bulan Mei dan November. Penyunting menerima naskah yang bersifat ilmiah hasil penelitian atau studi pustaka yang materinya berkaitan dengan gizi, kesehatan dan pangan (gizi masyarakat, gizi klinik, gizi institusi dan pangan). Pedoman penulisan terdapat pada halaman belakang. Penyunting berhak merubah isi naskah sepanjang tidak bertentangan dengan pokok tulisan, sesuai dengan pedoman penulisan.ISSN : 2085-6709.e-ISSN : 2615-658X
language: en
publication name: Jurnal GIZIDO
issn: 2615-658X
items: EFEKTIVITAS MENGGUNAKAN MEDIA SOSIAL “TIKTOK” PADA REMAJA PUTRI DALAM UPAYA PENANGGULANGAN ANEMIA DI SMK NEGERI 2 MANADO
items: PENGARUH PEMBERIAN JUS MIX (DAUN KELOR , MELON DAN PEPAYA) TERHADAP TEKANAN DARAH PADA PASIEN IPERTENSI DI WILAYAH KERJA PUSKESMAS TIKALA BARU KOTA MANADO
items: KEBIASAAN MAKAN REMAJA KELAS X DI SMK NEGERI 2 MANADO TERHADAP FAKTOR RISIKO TERJADINYA DIABETES MELITUS
items: PEMBERIAN UBI UNGU MIX KACANG MERAH TERHADAP KADAR GULA DARAH PADA MAHASISWA JURUSAN GIZI
items: FORMULASI KUE PIE BERBASIS UBI JALAR UNGU SEBAGAI ALTERNATIF CAMILAN UNTUK MAHASISWA OBESITAS DI JURUSAN GIZI POLITEKNIK KESEHATAN MANADO
items: PEMBERIAN KUE TALAM UBI UNGU MIX YOGHURT TERHADAP PENGENDALIAN KADAR GULA DARAH PADA PENDERITA DIABETES MELITUS TIPE II DI WILAYAH KERJA PUSKESMAS KELURAHAN UPAI
items: NILAI GIZI DAN TINGKAT KESUKAAN BROWNIES TEPUNG IKAN CAKALANG (Katsuwonus pelamis) MIX DAUN KELOR (Moringa oleifera) SEBAGAI ALTERNATIF CEMILAN UNTUK PENCEGAHAN ANEMIA PADA REMAJA
items: PEMBERIAN BOBA PISANG GOROHO (MUSA ACUMINAFE SP) MIX PROBIOTIK (LACTOBACILLUS CASEI STARIN SHIROTA) TERHADAP KADAR GULA DARAH PASIEN DIABETES MELLITUS DI PUSKESMAS MANENTE
items: PENGARUH PEMBERIAN FITBAR TINGGI SERAT BERBASIS TEPUNG PISANG GOROHO TERHADAP KADAR GLUKOSA DARAH PENDERITA DIABETES MELITUS TIPE 2 DI WILAYAH KERJA PUSKESMAS TOWUNTU TIMUR
items: PENGEMBANGAN FORMULA ENTERAL BERBAHAN DASAR SUSU DENGAN PENAMBAHAN WORTEL DAN SARI JERUK SEBAGAI MAKANAN ALTERNATIF UNTUK PASIEN STROKE “Nutriblend Carlacta”
items: PEMBERIAN BAKSO SINGKONG MIX IKAN TUNA ASUPAN ZAT GIZI MAKRO TERHADAP STATUS GIZI ANAK SEKOLAH DI SD GMIM SION MALALAYANG
items: INOVASI PEMBUATAN BROWNIES TINGGI SERAT DARI TEPUNG KULIT PISANG SEBAGAI CEMILAN SEHAT
items: INOVASI TINGKAT KESUKAAN SMOOTHIES KETIMUN (Cucumis sativus Linn.) MIX SELEDRI (Apium graveolens L.) PADA MAHASISWA JURUSAN GIZI POLTEKKES KEMENKES MANADO
items: HUBUNGAN FREKUENSI KONSUMSI BAHAN MAKANAN SUMBER PROTEIN DAN ZAT BESI DENGAN KADAR HEMOGLOBIN PADA REMAJA PUTRI DI SMP NEGERI 3 DUMOGA

EFEKTIVITAS MENGGUNAKAN MEDIA SOSIAL “TIKTOK” PADA REMAJA PUTRI DALAM UPAYA PENANGGULANGAN ANEMIA DI SMK NEGERI 2 MANADO
type: item
description: Anemia is a widespread nutritional problem worldwide with a high prevalence in Indonesia, primarily affecting adolescent girls due to low iron (Fe) intake and blood loss during menstruation; therefore, education serves as a crucial step in early prevention. This study aims to determine the level of knowledge regarding anemia among adolescent girls before and after being given education at SMK Negeri 2 Manado. This study used a quantitative approach with a quasi-experimental design using a one-group pretest–posttest design with a total of 25 respondents from grades 10 and 11. The research instrument was a questionnaire consisting of 15 questions, covering aspects of definition, causes, prevention, and Blood Supplement Tablets (TTD). Data were analyzed descriptively using frequency distribution and percentages. The results showed that prior to the education, the majority of respondents were in the fair knowledge category (44.0%) and the good category (44.0%), with (11.0%) in the poor category. After the education, a significant increase occurred where (92.0%) of respondents achieved the good knowledge category, only (8.0%) remained in the fair category, and the poor category decreased to 0%.
subject: Articles
  topic: section
subject: Adolescent Knowledge,
  topic: keywords
subject: Education,
  topic: keywords
subject: Anemia,
  topic: keywords
subject: TikTok
  topic: keywords
creator: Nita R. Momongan
creator: Henry S. Imbar
creator: Daniel Robert
creator: Muksin Pasambuna
creator: Olga L. Paruntu
creator: Clarissa R.B Aguw
rights: Copyright (c) 2026 Jurnal GIZIDO http://creativecommons.org/licenses/by-sa/4.0
date: 2026-06-30
publication date: 2026-06-30
starting page: 73
ending page: 79
doi: 10.47718/gizido.v18i1.86

PENGARUH PEMBERIAN JUS MIX (DAUN KELOR , MELON DAN PEPAYA) TERHADAP TEKANAN DARAH PADA PASIEN IPERTENSI DI WILAYAH KERJA PUSKESMAS TIKALA BARU KOTA MANADO
type: item
description: Hypertension can occur in anyone, both men and women of any age. The risk of developing hypertension will increase at the age of 50 years and above. Troublesomely, almost 90% of hypertension cases have no known real cause. In fact, in most cases hypertension does not give symptoms (asymptomatic). The causes of hypertension are very diverse. Among them is an unhealthy diet. This study aims to determine the effect of giving a mix of moringa leaves, melon and papaya on blood pressure in hypertensive patients in the working area of the Tikala Baru Health Center, Manado City. This type of research is a Pre-Experimental One-Group Pretest-Posttest Design research, which is a study that measures first before giving treatment to the study group (pretest) and will be measured again or retested after being given treatment (posttest). Using statistical analysis using the Paired Sample t-test ρ 0.000 (0.05), H0 was rejected means that there was a difference in systolic and diastolic blood pressure before and after administration of juice to hypertensive patients in the new working area of Manado City. The results of the study that have been conducted show that 10 respondents have systolic blood pressure before juice administration with an average value of 149 mmHg with a standard deviation of 12.7 and blood pressure after juice administration has an average value of 124 mmHg with a standard deviation of 6.1 while diastolic blood pressure before juice administration has an average value of 99 mmHg with a standard deviation of 21 and blood pressure after juice administration has an average value of 83 mmHg with a standard deviation of 21 deviation 9.0. The results of the study on 10 respondents who suffered from blood pressure, namely 8 respondents who experienced a decrease in blood pressure after giving a mixture of moringa leaves, melon and papaya.
subject: Articles
  topic: section
subject: Moringa Leaves,
  topic: keywords
subject: Melon,
  topic: keywords
subject: Papaya,
  topic: keywords
subject: Hypertension
  topic: keywords
creator: Muksin Pasambuna
creator: Jufri Sineke
creator: Nita R. Momongan
creator: Destika Maury
rights: Copyright (c) 2026 Jurnal GIZIDO http://creativecommons.org/licenses/by-sa/4.0
date: 2026-06-30
publication date: 2026-06-30
starting page: 61
ending page: 72
doi: 10.47718/gizido.v18i1.85

KEBIASAAN MAKAN REMAJA KELAS X DI SMK NEGERI 2 MANADO TERHADAP FAKTOR RISIKO TERJADINYA DIABETES MELITUS
type: item
description: The shift in adolescents' dietary patterns toward high-energy foods, saturated fats, and sweetened beverages triggers overweight and obesity problems. These conditions serve as primary risk factors for the development of type 2 Diabetes Mellitus (DM) in the future due to insulin resistance.To determine the overview of dietary habits and nutritional status (BMI-for-age) as risk factor indicators for Diabetes Mellitus among 10th-grade adolescents at SMK Negeri 2 Manado. This descriptive study with a cross-sectional approach was conducted in May 2026. The sample consisted of 40 10th-grade Computer and Network Engineering (TKJ) students selected using a total sampling technique. Dietary habits data were collected through interviews using the Food Frequency Questionnaire (FFQ), while nutritional status was determined through anthropometric measurements of weight and height based on the BMI-for-age indicator. Data analysis was presented descriptively using frequency distribution and cross-tabulation. The majority of respondents were 16 years old (55%) and male (60%). Based on the FFQ, the most frequently consumed risky foods and drinks were instant noodles (52.5% consumed 1–3x/week), packaged snacks (25% daily), fried foods (20% daily), and sweet tea (17.5% daily). Overall, 55% of respondents fell into the non-risky dietary habit category, while 45% were at risk. Regarding nutritional status, 55% of respondents had normal weight, 25% were overweight, 15% were obese, and 5% were underweight. Cross-tabulation showed that overweight and obesity conditions were found both in the non-risky dietary habit group (17.5% and 10%) and the risky group (7.5% and 5%).Although most respondents have a normal nutritional status, the prevalence of risky dietary habits along with overweight and obesity (totaling 40%) as risk factors for type 2 DM remains high. Periodic balanced nutrition education is significantly required in the school environment
subject: Articles
  topic: section
subject: Adolescents,
  topic: keywords
subject: Diabetes Mellitus,
  topic: keywords
subject: Dietary Habits,
  topic: keywords
subject: Nutritional Status,
  topic: keywords
subject: Obesity
  topic: keywords
creator: Henry S. Imbar
creator: Ana B. Montol
creator: Meildy E. Pascoal
creator: Cintia Isima
creator: Nita R. Momongan
creator: Riska N. Ellong
rights: Copyright (c) 2026 Jurnal GIZIDO http://creativecommons.org/licenses/by-sa/4.0
date: 2026-06-30
publication date: 2026-06-30
starting page: 52
ending page: 60
doi: 10.47718/gizido.v18i1.84

PEMBERIAN UBI UNGU MIX KACANG MERAH TERHADAP KADAR GULA DARAH PADA MAHASISWA JURUSAN GIZI
type: item
description: Diabetes Mellitus (DM) is a health problem frequently complained about by people worldwide due to its increasing incidence. Diabetes Mellitus is a group of metabolic diseases characterized by hyperglycemia resulting from abnormalities in insulin secretion, insulin action, or both.Diabetes mellitus is a growing health problem, and purple sweet potatoes and kidney beans are known to have the potential to lower blood sugar levels. Purple sweet potatoes (Ipomoea batatas L.) have many benefits, one of which is lowering blood sugar levels. This study aims to determine the effect of giving purple sweet potato cake mixed with red beans on blood sugar levels in nutrition students at the Manado Ministry of Health Polytechnic. This study used a quasi-experimental design involving 33 respondents, consisting of Nutrition students. The method used was the administration of purple sweet potato cake mixed with red beans for three days, with blood sugar levels measured before and after the intervention using a glucometer. The results showed a significant difference in blood sugar levels before and after the cake was given, with a p-value of 0.002 (p<0.05), indicating that the cake was effective in lowering blood sugar levels. Furthermore, data analysis showed an increase in energy, protein, fat, and carbohydrate intake during the study period. This study concluded that purple sweet potato cake mixed with red beans can be a beneficial food alternative for managing blood sugar levels, as well as providing important information for students about healthy eating patterns
subject: Articles
  topic: section
subject: Purple Sweet Potato Cake,
  topic: keywords
subject: Red Beans
  topic: keywords
subject: Blood Sugar Levels,
  topic: keywords
subject: Diabetes Mellitus,
  topic: keywords
subject: Nutrition Department Students
  topic: keywords
creator: Yohanis Tomastola
creator: Nonce Nova Leg
creator: Vera T. Harikedua
creator: Daniel Robert
creator: Joice M. Laoh
creator: Yuliana Meidilin Kaya
rights: Copyright (c) 2026 Jurnal GIZIDO http://creativecommons.org/licenses/by-sa/4.0
date: 2026-06-30
publication date: 2026-06-30
starting page: 45
ending page: 51
doi: 10.47718/gizido.v18i1.83

FORMULASI KUE PIE BERBASIS UBI JALAR UNGU SEBAGAI ALTERNATIF CAMILAN UNTUK MAHASISWA OBESITAS DI JURUSAN GIZI POLITEKNIK KESEHATAN MANADO
type: item
description: Obesity is a nutritional problem that has recently emerged rapidly around the world. Obesity is the accumulation of excess fat in the body due to an imbalance of energy intake with energy used or expended (energy expenditure) for a long time. Factors that influence obesity are diet, physical activity, sleep patterns, and heredity. High-fiber innovation products can be developed from purple sweet potato food which contains natural food fiber and processed into pie as a snack that has good nutritional content for obese people. This study aims to determine the level of acceptance of obese students of color, aroma, texture and taste in purple sweet potato pie. This research design is Organoleptic Test using descriptive research design with 2 levels of formulation treatment, namely P1 50:50, and P2 75:25. The type of panelist is a moderately trained panelist. Panelists were 15 students of the Nutrition Department of the Health Polytechnic of the Ministry of Health Manado, with the criteria of not being hungry, not being sick, willing to become panelists, and willing to do organoleptic tests. The results showed the conclusion that the P2 formulation (addition of 75 grams of purple sweet potato flour) was preferred and accepted by students, in terms of color, taste and texture. Meanwhile, the aroma was preferred in formulation P1 (addition of 50 grams of purple sweet potato flour).
subject: Articles
  topic: section
subject: Obesity,
  topic: keywords
subject: Pie Cake,
  topic: keywords
subject: Purple Sweet Potato,
  topic: keywords
subject: dietary fiber,
  topic: keywords
subject: Food Innovation,
  topic: keywords
subject: Organoleptic Test
  topic: keywords
creator: Irza N. Ranti
creator: Ana B. Montol
creator: Phembriah Kereh
creator: Vera Harikedua
creator: Nonce Legi
creator: Olga L. Paruntu
creator: Amazing Kaligis
rights: Copyright (c) 2026 Jurnal GIZIDO http://creativecommons.org/licenses/by-sa/4.0
date: 2026-06-30
publication date: 2026-06-30
starting page: 37
ending page: 44
doi: 10.47718/gizido.v18i1.82

PEMBERIAN KUE TALAM UBI UNGU MIX YOGHURT TERHADAP PENGENDALIAN KADAR GULA DARAH PADA PENDERITA DIABETES MELITUS TIPE II DI WILAYAH KERJA PUSKESMAS KELURAHAN UPAI
type: item
description: Diabetes mellitus is a metabolic disease characterized by elevated blood glucose levels resulting from impaired insulin secretion, insulin action, or both. Blood glucose levels are considered uncontrolled when they are ≥200 mg/dL. Blood glucose control can be achieved through dietary management, including the selection of healthy snack foods. Purple sweet potato talam cake combined with yogurt is a functional food containing dietary fiber, antioxidants, and probiotics that may help improve blood glucose control. This study aimed to determine the effect of administering purple sweet potato talam cake mixed with yogurt on blood glucose control among patients with type 2 diabetes mellitus at the Upai Community Health Center, North Kotamobagu District. This study employed a pre-experimental design using a one-group pre-test and post-test approach. The study involved 35 respondents who met the inclusion criteria. The intervention consisted of administering 100 grams of purple sweet potato talam cake mixed with yogurt once daily for five consecutive days. Data were analyzed using the Shapiro–Wilk test to assess data normality, followed by the Wilcoxon Signed Rank Test because the data were not normally distributed, with a significance level of α = 0.05. The results showed that before the intervention, all respondents (100%) had uncontrolled blood glucose levels (≥200 mg/dL), with a mean blood glucose level of 286.09 mg/dL. After the intervention, the mean blood glucose level decreased to 219.77 mg/dL, representing a reduction of 66.31 mg/dL. A total of 25 respondents (71.4%) achieved controlled blood glucose levels (<200 mg/dL), while 10 respondents (28.6%) remained in the uncontrolled category (≥200 mg/dL). The Wilcoxon Signed Rank Test showed a Z value of -4.668 and a p-value of 0.000 (p < 0.05), indicating a statistically significant difference in blood glucose levels before and after the intervention. Therefore, the administration of purple sweet potato talam cake mix…
subject: Articles
  topic: section
subject: Diabetes Mellitus,
  topic: keywords
subject: Blood Glucose Level,
  topic: keywords
subject: Purple Sweet Potato Talam Cake,
  topic: keywords
subject: Yogurt
  topic: keywords
creator: Phembriah S. Kereh
creator: Olga L. Paruntu
creator: Rudolf B. Purba
creator: Nonce Nova Legi
creator: Katlen Kiroyan
creator: Mayangsari Ante
creator: Salsabila Hatam
rights: Copyright (c) 2026 Jurnal GIZIDO http://creativecommons.org/licenses/by-sa/4.0
date: 2026-06-30
publication date: 2026-06-30
starting page: 26
ending page: 36
doi: 10.47718/gizido.v18i1.81

NILAI GIZI DAN TINGKAT KESUKAAN BROWNIES TEPUNG IKAN CAKALANG (Katsuwonus pelamis) MIX DAUN KELOR (Moringa oleifera) SEBAGAI ALTERNATIF CEMILAN UNTUK PENCEGAHAN ANEMIA PADA REMAJA
type: item
description: Female teenagers are at ten times higher risk of experiencing anemia compared to male teenagers. Adolescents are typically associated with the habit of consuming snacks in the form of sweet cakes. Brownies, as one type of snack food, are high in calories but lack other nutrients such as protein and iron, so they can be modified by utilizing skipjack tuna (Katsuwonus Pelamis) and moringa leaves (Moringa Oleifera). This study aims to determine the level of preference for Brownies made with Skipjack Tuna Flour (Katsuwonus Pelamis) mixed with Moringa Leaves (Moringa Oleifera) and its nutritional content as a healthy snack alternative for anemia prevention. This research is classified as quantitative research with a descriptive analytical design. The location is the nutrition department laboratory. The panelists consist of 20 individuals, namely students from the nutrition department. Data analysis is conducted univariately. Nutritional value of Brownies made from Skipjack Tuna Flour (Katsuwonus Pelamis) mixed with Moringa Leaves (Moringa Oleifera) in 10 grams (1 piece) for formula 1: energy 57.8 grams, protein 0.95 grams, fat 2.55 grams, carbohydrates 7.13 grams, and iron 0.32 mg, while in formula 2: energy 75.7 kcal, protein 0.92 grams, fat 3.5 grams, carbohydrates 9.15 grams, and iron 0.27 grams. If given in a quantity of 50 grams (5 pieces), in formula 1, the iron nutrition requirement can meet 10% of the recommended nutrient intake, which is 1.6 mg, thus it can be an alternative snack to prevent anemia. The preference level for skipjack tuna flour brownies (Katsuwonus Pelamis) mixed with Moringa leaves (Moringa Oleifera) based on the most liked attributes shows that formula 2 is the most favored for taste, formula 2 is also the most liked for aroma, both formulas 1 and 2 are favored for color, and formula 2 is the most liked for texture.
subject: Articles
  topic: section
subject: Nutritional Value,
  topic: keywords
subject: Level of Preference,
  topic: keywords
subject: Brownies, Skipjack Tuna Flour,
  topic: keywords
subject: Moringa Leaves,
  topic: keywords
subject: Anemia
  topic: keywords
creator: Ruqayah Junus
creator: Jufri Sineke
creator: Olfie Sahelangi
creator: Henry S. Imbar
creator: Nita R. Momongan
creator: Fitriyani M. Otoluwa
creator: Viranka Sumaila
rights: Copyright (c) 2026 Jurnal GIZIDO http://creativecommons.org/licenses/by-sa/4.0
date: 2026-06-30
publication date: 2026-06-30
starting page: 16
ending page: 25
doi: 10.47718/gizido.v18i1.80

PEMBERIAN BOBA PISANG GOROHO (MUSA ACUMINAFE SP) MIX PROBIOTIK (LACTOBACILLUS CASEI STARIN SHIROTA) TERHADAP KADAR GULA DARAH PASIEN DIABETES MELLITUS DI PUSKESMAS MANENTE
type: item
description: The increase in Diabetes Mellitus cases drives the need for nutritional therapy innovations based on local foods, such as the utilization of goroho banana (Musa acuminafe sp.), which is rich in antioxidants, and probiotics (Lactobacillus casei strain shirota) to help improve glucose metabolism. This study aims to determine the differences in blood sugar levels of diabetes mellitus patients before and after the administration of goroho banana (Musa acuminafe sp.) boba with probiotics (Lactobacillus casei strain shirota). The method used was a quasi-experimental study with a one-group pretest-posttest design involving 31 respondents selected through consecutive sampling. Patients were given an intervention of 250 ml of the beverage per day for 7 days, with blood glucose measurements taken before and after the intervention, which were then statistically analyzed using the Wilcoxon Signed Ranks Test. Field test results showed a decrease in the respondents' average blood sugar levels from 292.3 mg/dL before the intervention to 256.1 mg/dL after the intervention. Statistical analysis indicated a significant effect of consuming the beverage, with a p-value of 0.007 (p < 0.05). This demonstrates that this functional beverage formulation is acceptable and favored by panelists in terms of taste, texture, aroma, and color. Based on the research findings, it can be concluded that the provision of probiotic-mixed goroho banana boba can reduce blood sugar levels and serve as a healthy alternative functional snack for diabetes mellitus patients
subject: Articles
  topic: section
subject: Diabetes Mellitus,
  topic: keywords
subject: Blood Sugar Levels,
  topic: keywords
subject: Goroho Banana,
  topic: keywords
subject: Probiotics, Boba.
  topic: keywords
creator: Nonce N. Legi
creator: Yohanis A. Tomastola
creator: Grace K. Langi
creator: Vera T. Harikedua
creator: Daniel Robert
creator: Phembriah S. Kereh
creator: Ana B. Montol
creator: Intan Liora Pailaha
rights: Copyright (c) 2026 Jurnal GIZIDO http://creativecommons.org/licenses/by-sa/4.0
date: 2026-06-30
publication date: 2026-06-30
starting page: 9
ending page: 15
doi: 10.47718/gizido.v18i1.79

PENGARUH PEMBERIAN FITBAR TINGGI SERAT BERBASIS TEPUNG PISANG GOROHO TERHADAP KADAR GLUKOSA DARAH PENDERITA DIABETES MELITUS TIPE 2 DI WILAYAH KERJA PUSKESMAS TOWUNTU TIMUR
type: item
description: Background: Type 2 diabetes mellitus remains a public health problem requiring glycemic control strategies through medical nutrition therapy. High-fiber and low-glycemic local foods, such as goroho banana (Musa acuminata sp.), have potential to be developed as functional snacks. Objective: This study aimed to analyze the effect of a high-fiber fitbar based on goroho banana flour on blood glucose levels among patients with type 2 diabetes mellitus. Methods: A quasi-experimental study with a pretest-posttest control group design was conducted. Sixty patients with type 2 diabetes mellitus were selected using accidental sampling and allocated into an intervention group (n = 30) and a control group (n = 30). The intervention group received two pieces of goroho banana flour fitbar per day for 3 days, while the control group did not receive the fitbar. Blood glucose levels were measured before and after intervention using a glucometer. Data were analyzed using paired t-test and independent t-test. Results: The intervention group showed a significant decrease in blood glucose levels from 155.93 ± 51.47 mg/dL to 138.93 ± 31.33 mg/dL (p = 0.001). The control group also showed a significant decrease from 155.40 ± 40.36 mg/dL to 137.73 ± 22.91 mg/dL (p < 0.001). The between-group comparison of glucose reduction was not statistically significant (p = 0.911). Conclusion: The high-fiber fitbar based on goroho banana flour was associated with reduced blood glucose levels in the intervention group; however, its superiority over the control group was not statistically confirmed. Further randomized studies with longer intervention duration and better control of diet, physical activity, and medication adherence are needed before routine recommendation. Keywords: blood glucose; dietary fiber; fitbar; goroho banana; type 2 diabetes mellitus
subject: Articles
  topic: section
subject: blood glucose; dietary fiber; fitbar; goroho banana; type 2 diabetes mellitus
  topic: keywords
creator: Daniel Robert
creator: Muksin Pasambuna
creator: Stefen J. Soenjono
creator: Irza Nanda Ranti
creator: Phembriah S. Kereh
creator: Nonce N. Legi
creator: Elfredo J. Halawa
creator: Vega R. Fione
creator: Mohamad Alhabzy
rights: Copyright (c) 2026 Jurnal GIZIDO http://creativecommons.org/licenses/by-sa/4.0
date: 2026-06-30
publication date: 2026-06-30
starting page: 1
ending page: 8
doi: 10.47718/gizido.v18i1.70

PENGEMBANGAN FORMULA ENTERAL BERBAHAN DASAR SUSU DENGAN PENAMBAHAN WORTEL DAN SARI JERUK SEBAGAI MAKANAN ALTERNATIF UNTUK PASIEN STROKE “Nutriblend Carlacta”
type: item
description: One of the common complications that frequently occurs in stroke patients is constipation. Several interventions can address constipation, including managing fluid needs and ensuring adequate fiber intake. Enteral nutrition is the primary choice to meet nutritional requirements, and it can be supplemented with fiber for additional benefits. Carrots and orange juice are potential fiber sources that can be added to enteral nutrition formulas. This study aims to analyze the macro-nutrient content, fiber levels, flow properties, food cost, and organoleptic testing of enteral nutrition formulas containing varying ratios of carrots and orange juice. A true experimental design was employed to evaluate the effects of enteral formulas with different ratios of carrots and orange juice on the organoleptic properties and physical characteristics of the products. However, only the best formula based on hedonic quality was tested for nutritional content in the laboratory. The nutritional values of the enteral formula containing carrots and orange juice per serving (200 ml) were calculated as follows: energy 255 Kcal, protein 6.8 g, fat 4.2 g, carbohydrates 49.7 g, fiber 2.16 mg, and density 1.2 Kcal/ml. While the protein and fat content did not meet the standards for enteral formula production, the fiber content did. Statistical tests indicated no significant differences in organoleptic properties, including color, taste, texture, and aroma. Flow rates for the formulas were recorded as F1: 12 seconds, F2: 17.9 seconds, and F3: 18 seconds, with a viscosity of 42.6 cp. The cost was Rp. 14,435 per 200 ml, which is cheaper than commercial formulas priced at Rp. 21,000 per 200 ml. The fiber content meets the nutritional standards, and the material cost is lower compared to commercial enteral formulas.
subject: Articles
  topic: section
subject: Stroke,
  topic: keywords
subject: Constipation,
  topic: keywords
subject: Enteral Formula,
  topic: keywords
subject: Fiber, Nutritional Composition,
  topic: keywords
subject: Cost
  topic: keywords
creator: Dewi Anggraeni
creator: Agus Sulaeman
creator: Ummu Mahmuda
creator: Judiono
rights: Copyright (c) 2025 Jurnal GIZIDO http://creativecommons.org/licenses/by-sa/4.0
date: 2025-11-30
publication date: 2025-11-30
starting page: 29
ending page: 40
doi: 10.47718/gizido.v17i2.28

PEMBERIAN BAKSO SINGKONG MIX IKAN TUNA ASUPAN ZAT GIZI MAKRO TERHADAP STATUS GIZI ANAK SEKOLAH DI SD GMIM SION MALALAYANG
type: item
description: Nutritional status is influenced by various factors such as nutrient intake and physical activity. School children often experience various health and nutrition problems, both those related to their nutritional status and those related to eating patterns that will have an impact on their health. This study aims to determine the effect of giving cassava meatballs mixed with tuna fish on macronutrient intake and nutritional status of school children at GMIM Sion Malalayang Elementary School. The type of research used in this study was quantitative research with a research design using a one group pre test and post test design. Sampling using purposive sampling technique. The sample amounted to 37 people. Data were analyzed using the Paired T-test test. The results of the study in GMIM Sion Malalayang elementary school children were good energy intake (54.1%), good protein intake (62.2%), good fat intake (75.7%), good carbohydrate intake (81.1%) and good nutritional status (64.9%). Based on the results of the analysis using the Paired T-test, the p value = 0.000 was obtained on the intake of energy, protein, fat, and carbohydrates. This value is smaller than α (0.05) which means that there is an effect of giving tuna cassava meatballs on macronutrient intake and nutritional status.
subject: Articles
  topic: section
subject: Macronutrient intake,
  topic: keywords
subject: nutritional status
  topic: keywords
creator: Vera T. Harikedua
creator: Ruqayah Junus
creator: Daniel Robert
creator: Nonce N. Legi
creator: Phembriah S. Kereh
creator: Rudolf B. Purba
creator: Joice M. Laoh
creator: Noviandini Bina
rights: Copyright (c) 2025 Jurnal GIZIDO http://creativecommons.org/licenses/by-sa/4.0
date: 2025-11-30
publication date: 2025-11-30
starting page: 21
ending page: 28
doi: 10.47718/gizido.v17i2.27

INOVASI PEMBUATAN BROWNIES TINGGI SERAT DARI TEPUNG KULIT PISANG SEBAGAI CEMILAN SEHAT
type: item
description: Banana peel waste is a byproduct of banana consumption that is commonly discarded, yet it contains dietary fiber, vitamins, and minerals that are beneficial for health. This research aims to develop an innovative product in the form of high-fiber brownies using banana peel flour as a partial substitute for wheat flour, and to determine consumer preference through organoleptic testing. The research was conducted using a descriptive method involving 20 moderately trained panelists from the Nutrition Department of the Manado Ministry of Health Polytechnic. Two brownie formulas were tested based on color, aroma, texture, and taste. The test results showed that the second formula was preferred in terms of color and aroma, while the first formula excelled in texture and taste. This study concludes that banana peel flour has the potential to be an alternative raw material for producing healthy, high-fiber, environmentally friendly snacks. Further development is needed to improve taste and achieve wider consumer acceptance
subject: Articles
  topic: section
subject: Brownies,
  topic: keywords
subject: Banana Peel Flour,
  topic: keywords
subject: Dietary Fiber,
  topic: keywords
subject: Organoleptic Test,
  topic: keywords
subject: Food Innovation
  topic: keywords
creator: Nita R. Momongan
creator: Daniel Robert
creator: Nonce N. Legi
creator: Vera T. Harikedua
creator: Henry S. Imbar
creator: Faradila Harimisa
rights: Copyright (c) 2025 Jurnal GIZIDO http://creativecommons.org/licenses/by-sa/4.0
date: 2025-11-30
publication date: 2025-11-30
starting page: 15
ending page: 20
doi: 10.47718/gizido.v17i2.26

INOVASI TINGKAT KESUKAAN SMOOTHIES KETIMUN (Cucumis sativus Linn.) MIX SELEDRI (Apium graveolens L.) PADA MAHASISWA JURUSAN GIZI POLTEKKES KEMENKES MANADO
type: item
description: The low consumption of fruits and vegetables among teenagers, especially college students, prompts the need for innovative food products that are attractive and high in nutritional value. This study aims to determine the preference level of students from the Nutrition Department of Poltekkes Kemenkes Manado towards cucumber-based smoothies with the addition of celery. The method used is an experiment with organoleptic tests covering assessments of color, aroma, texture, and taste. Data were collected from 25 moderately trained panelists. The results showed that formula 1 received the highest preference level across all aspects: color (92%), aroma (68%), texture (88%), and taste (88%). The addition of celery to cucumber smoothies has proven to be well accepted by consumers when combined in the right proportions. This study is expected to provide information and insights on the use of cucumbers with the addition of celery as nutritious smoothies that are favored by the community.
subject: Articles
  topic: section
subject: Level of Preference,
  topic: keywords
subject: Smoothies,
  topic: keywords
subject: Cucumber,
  topic: keywords
subject: Celery,
  topic: keywords
subject: Organoleptic Test
  topic: keywords
creator: Nonce N. Legi
creator: Ayu Bulan Febry
creator: Fatmayanti Nawai
creator: Nuryani
creator: Fitri Yani Arbie
creator: Daniel Robert
creator: Yohanis Tomastola
creator: Phembriah Kereh
creator: Olfie Sahelangi
creator: Suci Adam
rights: Copyright (c) 2025 Jurnal GIZIDO http://creativecommons.org/licenses/by-sa/4.0
date: 2025-11-30
publication date: 2025-11-30
starting page: 8
ending page: 14
doi: 10.47718/gizido.v17i2.25

HUBUNGAN FREKUENSI KONSUMSI BAHAN MAKANAN SUMBER PROTEIN DAN ZAT BESI DENGAN KADAR HEMOGLOBIN PADA REMAJA PUTRI DI SMP NEGERI 3 DUMOGA
type: item
description: Anemia in adolescent girls is a common nutritional problem caused by inadequate intake of essential nutrients such as protein and iron. An unbalanced diet and low frequency of nutritious food consumption are among the main factors contributing to low hemoglobin levels. This study aims to determine the relationship between the frequency of consumption of protein and iron rich foods and hemoglobin levels in female adolescents. This research used a quantitative approach with an analytical observational design and a cross-sectional study method. The subjects were 30 female students aged 12–15 years, selected through proportional random sampling from SMP Negeri 3 Dumoga. Food consumption frequency was assessed using a Food Frequency Questionnaire (FFQ), while hemoglobin levels were measured with a digital hemoglobinometer. Data analysis was performed using univariate and bivariate methods with Spearman’s rho test. The results showed that most adolescent girls had a moderate frequency of consuming protein and iron-rich foods (80%) and normal hemoglobin levels (83.3%). The Spearman’s rho statistical test indicated a significant relationship between the frequency of consumption of protein and iron-rich foods and hemoglobin levels (sig 2-tailed = 0.000). Thus, the more frequently adolescents consume iron- and protein-rich foods, the greater the likelihood of having normal hemoglobin levels.
subject: Articles
  topic: section
subject: Protein,
  topic: keywords
subject: Iron,
  topic: keywords
subject: Hemoglobin Levels,
  topic: keywords
subject: Female Adolescents,
  topic: keywords
subject: Anemia,
  topic: keywords
subject: FFQ
  topic: keywords
creator: Olga L. Paruntu
creator: Katlen F. Kiroyan
creator: Mayang S. Ante
creator: Grace K.Langi
creator: Irza N. Ranti
creator: Ana B. Montol
creator: Muksin Pasambuna
creator: Nonce Nova Legi
creator: Rudolf B. Purba
creator: Regina Daanan
rights: Copyright (c) 2025 Jurnal GIZIDO http://creativecommons.org/licenses/by-sa/4.0
date: 2025-11-30
publication date: 2025-11-30
starting page: 1
ending page: 7
doi: 10.47718/gizido.v17i2.24