Amerta Nutrition

Back Matter, Volume 9 Issue 2, June 2025

Amerta Nutrition — Fri, 20 Jun 2025 00:00:00 +0700

Utilization of Garcinia mangostana L. Peel as an Immunomodulator to Improve the Quality of Human Resources: A Systematic Review

Fri, 20 Jun 2025 00:00:00 +0700

Background: Mangosteen (Garcinia mangostana L.) is recognized for its immunomodulatory properties, which can rejuvenate, regulate, and modulate immune system function. As a rich source of antioxidants, mangosteen peel has the potential to enhance immune responses and improve overall health status. However, further investigation into the biological mechanisms underlying its immunomodulatory effects remains limited.

Objectives: This review aims to explore the various biological functions of mangosteen peel related to immunomodulation and examine its therapeutic potential in improving human health.

Methods: A Systematic Literature Review (SLR) was conducted, focusing on articles published between 2013 and 2023. From a total of 132 articles identified, ten were selected based on relevance and research quality.

Discussions: The review reveals significant associations between the properties of mangosteen peel, such as its anti-diabetic, anti-obesity, antidepressant, anti-inflammatory, anticancer, and antioxidant activities, and the complex network of immune cell responses. Nevertheless, most studies have not clearly identified the specific compounds responsible for these immunomodulatory effects, and the underlying mechanisms remain unclear. Further comprehensive studies are necessary to isolate and identify the bioactive compounds in mangosteen peel extract, beyond xanthones, to better understand their diverse therapeutic effects and mechanisms. Well-designed clinical trials involving diverse populations, including vulnerable groups, are essential to validate the efficacy and safety of the extract in various therapeutic contexts.

Conclusions: This review provides valuable insights into the potential of mangosteen peel as an immunomodulator and lays the groundwork for future research aimed at utilizing its therapeutic properties to improve human health.

Potential Raw Materials for Emergency Food Products in Southeast Asia

Fri, 20 Jun 2025 00:00:00 +0700

Background: The occurrence of natural disaster in Southeast Asia due to its location along the Asia Pacific Ring of Fire is high. The consequences of the natural disasters on various aspects, like that social, financial, and food security can be large. This initiative promotes the development of emergency food products to address the daily nutritional requirements of natural disaster victims, ensuring their survival. The specified standard is 2,100 kcal/day, emphasizing a balanced distribution of macronutrients (40-50% carbohydrates, 35-45% fat, and 10-15% protein).

Objectives: This literature review explored the potential raw materials for emergency food products in the Southeast Asia.

Methods: This review utilized databases from Google Scholar and PubMed websites, employing specific keywords for each identified category to gather the latest literature. The literature obtained was 10 article.

Discussions: This review explores solutions to the challenges posed by natural disasters in Southeast Asia, focusing on the potential use of locally available resources as raw materials for emergency food products. Raw materials, including Fish Hydrolyzate Protein (FPH), offer numerous benefits due to their bioactive contents, such as antioxidant, antihyperglycemic, antimicrobial, antitumor, ACE inhibitor activity, calcium binding, and anticoagulant properties, particularly beneficial for vulnerable groups. The review also delves into the elimination of raw materials, the nutritional content of various types of emergency food products, and innovative solutions for emergency food products in Southeast Asia.

Conclusions: The potential raw materials identified have the capability to yield innovative emergency food products with both excellent physicochemical quality and health potential.

Harnessing Local and Traditional Foods for Nutrition, Health and Functional Food Development: Insight from Global and Indonesian Biodiversity

Dina Rahayuning Pangestuti — Fri, 20 Jun 2025 00:00:00 +0700

Editorial, Volume 9 Issue 2, June 2025

Front Matter, Volume 9 Issue 2, June 2025

Amerta Nutrition — Fri, 20 Jun 2025 00:00:00 +0700

Product Development of Yellow Pumpkin (Cucurbita Moschata) Brownies with the Natural Sweetener Substitution of Stevia Leaves (Stevia Rebaudiana) as a Functional Food

Arif Sabta Aji, Raudah Nurjanah — Fri, 20 Jun 2025 00:00:00 +0700

Background: Diabetes Mellitus is a global health problem. The prevalence of Type 2 diabetes mellitus (T2DM) in Indonesia reached 24.11%. High sugar consumption increases diabetes risk. Therefore, steamed brownies sweetened with stevia and pumpkin can be a healthy alternative snack.

Objectives: To analyze the influence of the substitution of stevia sweetener and addition of yellow pumpkin in the steamed brownies product on water content, ash, nutritional value, total sugar, sensory evaluation, β-carotene, and antioxidant activity.

Methods: This study used a single factor completely randomized design with four treatments: P0 (100% cane sugar and 0% stevia), P1 (50% and 50%), P2 (75% and 25%), and P3 (0% and 100%). Total sugar content was analyzed using the anthrone-sulfate test, antioxidant activity with 1-Diphenyl-2-Picrylhydrazyl (DPPH), β-Carotene using spectrophotometry, and sensory evaluation with the hedonic test. Data were analyzed using ANOVA and Duncan tests to determine the most significant treatment.

Results: Substitution of cane sugar with stevia significantly affected the nutritional value, water content, ash, protein, fat, carbohydrate, and energy (p-value<0.001). β-Carotene levels and antioxidant activity also increased, with the highest levels in P3 (74.21 µg/100 g and 22.46%). Stevia affected the taste, aroma, and texture (p-value<0.001) but it’s not significant for color (p-value=0.712). Total sugar decreased with the addition of stevia (p-value<0.001). The IC50 results of antioxidant activity were very strong at 11.40 μg/mL.

Conclusions: Using stevia in yellow pumpkin brownies (BrowPumpVi) reduces the total sugar content, increases antioxidant activity, and influences taste, aroma, texture, and β-Carotene levels but does not affect the color.

Analysis of Differences in Breast Milk Production and Nutritional Status of Breastfeeding Mothers in Limo Subdistrict, Depok Before and After Consuming Food Bars Made from Katuk (Sauropus Androgynus) and Torbangun (Coleus Amboinicus) Leaves

Dinda Karlina, Nanang Nasrullah, Dian Luthfiana Sufyan — Fri, 20 Jun 2025 00:00:00 +0700

Background: Some mothers perceive that their breast milk production is insufficient, which hinders them from breastfeeding their infants. Based on data from the Indonesian Ministry of Health in 2022, only 52.2% of infants in Indonesia receive exclusive breastfeeding, below the target of 80%. Previous research shows that the consumption of food bars made from a combination of torbangun and katuk leaf flour can increase breast milk production, compared to consuming the leaves separately. Additionally, maternal nutritional status also plays a role. Mothers with good nutritional status tend to produce breast milk of better quantity and quality.

Objectives: This study aimed to evaluate and compare the effectiveness of food bars made from katuk and torbangun leaf flour in increasing breast milk production and the nutritional status of breastfeeding mothers in Limo Subdistrict, Depok.

Methods: This study employed a quasi-experimental method with a pre- and post-test without control group design. This study was conducted for four days. Data were analyzed using the Shapiro-Wilk test for normality, followed by appropriate statistical tests (paired t-test if normally distributed or Wilcoxon test if non-normally distributed). The sample consisted of 15 participants selected through simple random sampling.

Results: The paired t-test results showed a p-value of <0.001, indicating a significant difference in breast milk production before and after the consumption of food bars made from katuk and torbangun leaf flour. However, the analysis of maternal nutritional status yielded a p-value of 0.317 (>0.05), indicating no significant difference in maternal nutritional status before and after the consumption of the food bars.

Conclusions: The findings indicate that consuming food bars made from katuk and torbangun leaf flour effectively increases breast milk production. However, their consumption does not significantly affect the nutritional status of breastfeeding mothers.

Sensory Evaluation and Nutritional Composition of Waffle with Chaya Leaf (Cnidoscolus aconitifolius) Substitution as an Alternative Snacks for Adolescent Girls' Anemia

Putri Aulia Arza, Andi Eka Yunianto — Fri, 20 Jun 2025 00:00:00 +0700

Background: Waffle is sweet food like cake but cooked differently, are a beloved snack for teenagers. Chaya is a leafy vegetable that is often consumed because it has a nutritional content that is beneficial for health and can be made into snacks such as waffles.

Objectives: This study aimed to evaluate the nutritional and cyanide content of Chaya Leaf waffles using a selected formula as a potential solution for iron deficiency anemia in adolescents girls.

Methods: Experimental research with a randomized complete design was conducted, varying the amount of Chaya Leaf are 0g, 25g, 50g, and 75g in waffle formulations. Sensory analysis is based on hedonic test results which are evaluated using SPSS version 25 analyzed using one-way ANOVA followed by DMRT (Duncan's Multiple Range Test) analysis, while proximate analysis was conducted following SNI 4305:2018 guidelines. Iron content was measured using atomic absorption spectrophotometry (SNI 01-2896-1998) and cyanide content using the acid titration method and the wet titration method based on SNI 4305:2018.

Results: A hedonic test involving 30 semi-trained panelists favored formula F4, containing 75 g of Chaya Leaf, for its color (p-value<0.001), taste (p-value=0.001), and texture (p-value=0.019). In 100 g of waffle, water content was 54.15%, ash content was 2.06%, protein was 20.90%, fat was 12.16%, and carbohydrates were 63.67%. The iron content was 0.43 mg, and cyanide levels were found to be 0.919 mg/g.

Conclusions: Formula F4 was preferred by panelists for its high iron content and safe cyanide levels, suggesting the potential of Chaya Leaf waffles as a nutritious snack for teenagers.

Organoleptic and Textural Quality Improvement of Soybean and Glucomannan-Based Meat Analogs for Obesity Intervention Using Mushrooms and Vegetable Oil

Fri, 20 Jun 2025 00:00:00 +0700

Background: Plant-based meat analogs can be an alternative food for obesity intervention because their composition can be engineered according to criteria. The similarity of fiber structure to meat muscle, texture, sensory properties, and nutritional value determines consumer acceptance. Mushrooms have low-fat, high-quality protein, fiber, and nutraceuticals, so they have the potential for meat analogs formulation. Mushrooms also have a fibrous structure that can imitate meat texture and have a savory umami taste. Adding vegetable oil to the meat analogs formula has been shown to maintain its physicochemical properties and shelf life.

Objectives: Improving organoleptic and texture quality of soy and glucomannan-based meat analog for obesity intervention.

Methods: A completely randomized experimental design study was conducted with one control and four treatments. Data collected include texture profile, water-oil holding capacity, browning index, organoleptic, and satiety index test. Data were analyzed by Analysis of Variance followed by Duncan Multiple Range Test.

Results: The use of mushrooms and vegetable oil in the formula affects (p-value<0.05) the aroma, water-oil holding capacity, and texture parameters of hardness bite, gumminess, and chewiness but does not affect (p-value>0.05) the appearance, taste, texture, aftertaste, liking, browning index, and texture parameters of cohesiveness, resilience, and springiness. Enoki mushrooms and corn oil tend to improve the organoleptic quality of meat analogs. The satiety index of meat analog with the addition of enoki mushrooms and corn oil is 110.4%.

Conclusions: Mushrooms and vegetable oils can be used in meat analog formulations to improve their organoleptic and textural qualities.

Proximate Analysis and Physical Characteristics of Analogue Rice Based on Breadfruit Flour and Anchovy

Veronica Ima Pujiastuti, Maria Amrijati Lubijarsih, Dita Hanna Febriani — Fri, 20 Jun 2025 00:00:00 +0700

Background: Rice serves as a fundamental dietary component for Indonesians, therefore several complete high-nutrition analogue rice developed. The composite flour used in this study is based on breadfruit flour, with the addition of anchovies to enhance the nutritional content in the formula.

Objectives: To determine the chemical and physical characteristics of analogue rice based on breadfruit flour and anchovies.

Methods: Experimental research with a one-factor Completely Randomized Design (CRD). Four treatments consisted of (0%, 2.5%, 5%, and 7.5%) addition of anchovies in analogue rice formula and three replication treatments. Chemical tests consisting of water, ash, fat, protein, and carbohydrate content. Physical tests included rice density, cooking time, water holding capacity (WHC), 1000 grain weight, and hardness level. Data analysis was performed using the Analysis of Variance (ANOVA) and Post Hoc Duncan Multiple Range Test (DMRT).

Results: Anchovies improve ash and protein, decrease fat and are not significantly different to carbohydrate and energy compared to the control. Analogue rice contained 4.94-8.41% protein. The water content meets the Indonesian National Standard (SNI) with a maximum limit of 14%. This study's formulation reduced WHC and increased bulk density. Cooking time, 1000 grain weight, and hardness level were not different compared to the control. The cooking time of analogue rice ranged from 15-16 minutes, and the weight of 1000 grains ranged from 16.33-17.57 g.

Conclusions: Anchovies in the analogue rice formula result in higher protein, lower fat, and carbohydrates compared to the control. The moisture content of the analogue rice meets SNI.

Effectiveness of Baby Crab and Mung Bean Nuggets on Blood IGF-1, Albumin, Zinc, and Haemoglobin Levels in Pre-Menarche Adolescents

Fri, 20 Jun 2025 00:00:00 +0700

Background: The pre-menarche phase is a transition period from childhood to adolescence. The period of early preparation for an adolescent girl towards self-maturation and maturation of reproductive cells. The pre-menarche period requires nutrients, for the growth and development process. Nugget is a snack food that is favored by all age groups, can be made from fish, crabs, nuts and eggs that are easy to obtain.

Objectives: To analyze the effectiveness of baby crab and mung bean (BC Cangi) nuggets on IGF-1, albumin, zinc and hemoglobin levels in pre-menarche adolescents.

Methods: Type of quasi-experimental research with pre and post test one goup design. The population was pre-menarche adolescent girls at SMP Negeri 3 Lubuk Pakam totaling 42 people and willing to be a sample of 34 people. BC Cangi nuggets were given for 15 days as much as 100 g (4 pieces) during school breaks. Before being analyzed, data normality test was conducted using Kolmogorov Smirnov, then T-dependent statistical test.

Results: The results of the T-dependent statistical test showed that there was an effect of giving BC Cangi nuggets on IGF-1, albumin, zinc, and Hb levels (p-value=0.001) as well as zinc levels (p-value=0.005). BC Cangi nuggets contain high levels of protein, Fe, and zinc which play a role in activating the IGF-1, also contain albumin and protein to maintain the presence of zinc.

Conclusions: The administration of BC Cangi nuggets to pre-menarche adolescent students had a significant effect on the increase in IGF-1, albumin, zinc, and hemoglobin levels.

The Effect of Combining Pumpkin Seeds and Straw Mushroom with Lesser Yam as a Binder on the Proximate and Amino Acid Profile of a Meat Analog

Shabrina Olivia Mumtaz, Nanang Nasrullah, A'immatul Fauziyah — Fri, 20 Jun 2025 00:00:00 +0700

Background: Dyslipidemia is a significant risk factor for cardiovascular disease. The high prevalence of dyslipidemia is caused by the habitual consumption of foods contain saturated fats, such as beef. Therefore, meat analog made from plant-based ingredients is a potential alternative due to its high protein content and low fat content, especially regarding saturated fats.

Objectives: To determine the effect of pumpkin seeds and straw mushroom combination with lesser yam as a binder on proximate and amino acid profile of meat analog.

Methods: This study used a completely randomized design with three formulations based on the proportions of pumpkin seed flour and straw mushroom flour, such as F1 (75%:25%), F2 (50%:50%), and F3 (25%:75%). Each formulation is added with 25 g lesser yam puree. Proximate analysis was conducted to determine moisture, ash, protein, fat, and carbohydrate, with analysis of amino acid profile of meat analog. Statistical analysis of the data was conducted using ANOVA and Duncan’s Multiple Range (DMRT) test.

Results: The three formulations of meat analogue had moisture 42.19-42.29%, ash 2.81-4.34%, protein 15.50-16.90%, fat 3.86-14.08%, carbohydrate 24.01-33.98%, and total amino acids 11.97-14.60%. The results showed that the three formulations of pumpkin seed flour and straw mushroom flour significantly affected ash content (p-value=0.020), fat content (p-value<0.001), carbohydrate content (p-value=0.004), as well as the amino acids threonine (p-value=0.019) and lysine (p-value=0.036).

Conclusions: The combination of pumpkin seed flour, straw mushroom flour, and lesser yam as a binder had a significant effect on the proximate and amino acid profile of the meat analog.

Formulation of Seruit Indigenous Food from Lampung with the Addition of Snakehead Fish (Channa striata) as a Source of Protein

Fri, 20 Jun 2025 00:00:00 +0700

Background: Seruit is an indigenous food in Lampung. The dish typically consists of a combination of seafood, vegetables, and spices that are stir-fried together to create a savory and aromatic dish beloved by locals and visitors alike. The key ingredient in seruit is the use of fresh seafood such as shrimp, squid, and fish.

Objectives: The study aimed to determine a formula based on acceptability and macronutrient content, especially proteins.

Methods: The study used a completely randomized experimental design. Seruit was a typical Lampung chili sauce, consisting of shrimp paste chili sauce supplemented with grilled snakehead fish meat. The seruit formulation used in this study consisted of a mixture of 30, 40, and 50 g of chili sauce and 70, 60, and 50 g of snakehead fish. Duncan’s Multiple Range Test (DMRT) was used to analyze organoleptic. Proximate test was used to determine the content of water, ash, crude fiber, carbohydrates, protein, and fat.

Results: The acceptability was conducted by 30 semi-trained panelists with the selected formula, namely F3 with a mixture of 50 g of snakehead fish with color indicators (3.50±1.09), aroma (3.72±0.88), taste (3.87±0.94), and texture (3.62±1.02). 100g of harpoon contains 19.67% water content, 1.18% ash content, 2.63% crude fiber, 12.36% protein, 3.17% fat, and 60.98% carbohydrates. Seruit with F3 formula was chosen by the panelists and is a high source of protein.

Conclusions: Seruit formula F3 with the addition of 50 g grilled snakehead fish is the selected formula and has potential as a local food source of protein that can be served in the daily diet according to a balanced nutritional diet.

Physicochemical, Microbiological and Sensory Characteristics of Goat Milk (Capra aegagrus hircus) Yogurt with Mungbean (Vigna radiata) Extract Enrichment

Hardi Firmansyah, Risti Rosmiati, Iza Ayu Saufani, Zulfa Nur Hanifa — Fri, 20 Jun 2025 00:00:00 +0700

Background: Goat milk offers more superior health benefits than cow milk, while mung beans possess high nutrient contents and promote probiotic growth. Enhancing goat milk yogurt with mung bean extract through fermentation can improve product quality and consumer acceptance by mitigating the off-flavors.

Objectives: To determine the physicochemical, microbiological, and sensory characteristics of goat milk yogurt with mung bean extract enrichment.

Methods: A Completely Randomized Design (CRD) was employed with four different formulation ratios of goat milk and mung bean extract at 100%:0%, 85%:15%, 70%:30%, and 55%:45%. Physicochemical properties, such as pH, acidity, ash, total solids, protein, fat, and total sugar were analyzed. on the total amount of lactic acid bacteria (LAB) was counted as microbiological analysis component. Sensory evaluations were conducted using hedonic and hedonic quality tests. All parameters were analyzed using a one-way ANOVA, and the best formulation ratio was determined using the De Garmo method.

Results: pH of the product was 3.96 to 4.12, as acidity increased along with a higher mung bean extract. Ash, protein, fat, and total solids content varied moderately across samples, influencing the nutritional profiles of the yogurt. The amount of LAB peaked at 8.95 Log CFU/ml in the 85%:15% formulation ratio. Sensory evaluations showed the highest score of texture and overall assessments in the 85%:15% formulation ratio by achieving optimal tanginess, sweetness, and texture balance.

Conclusions: Enriching goat milk yogurt with mung bean extract can significantly influence the physicochemical, microbiological, and sensory characteristics. The formulation of 85% goat milk and 15% mung bean extract provides the more enhanced nutritional value, probiotic potential, and consumer acceptance.

Sorghum Flour and Coconut Flour Snack Bars as Functional Foods for Type 2 Diabetes Mellitus

Raisa Siti Zahra, A'immatul Fauziyah, Ibnu Malkan Bakhrul Ilmi — Fri, 20 Jun 2025 00:00:00 +0700

Background: People with type 2 diabetes mellitus (T2DM) can control blood sugar levels through adequate fiber consumption. Sorghum flour and coconut flour are non-gluten flours that have high fiber content. Developing functional foods, such as snack bars made from these flours, could help regulate blood glucose levels.

Objectives: This study aimed to examine the effect of the proportion of sorghum flour and coconut flour on the nutritional content, dietary fiber content, and organoleptic properties of snack bars.

Methods: This study used a completely randomized design with 3 formulations (70:30, 50:50, and 30:70 ratios of sorghum to coconut flour) and 2 repetitions. The gravimetric method was used to analyze water content and ash content. The Kjeldahl and Soxhlet extraction methods were employed to analyze the protein and fat content, respectively. Carbohydrate content was determined using by difference method, and fiber content was evaluated using the enzymatic method. ANOVA and the Kruskal-Wallis test were used to see the differences in proximate, fiber, and organoleptic properties, respectively.

Results: The results showed significant differences in ash content (p-value<0.001), protein (p-value=0.002), fat (p-value=0.047), carbohydrates (p-value=0.049), and dietary fiber (p-value<0.001). Taste is one of the hedonic test parameters that has a significant difference (p-value=0.005). The selected snack bar formula was F3 with energy, fat, protein, carbohydrate, and fiber content was 108 kcal, 5.18 g, 4.56 g, 10.85 g, and 10.91 g respectively.

Conclusions: Snack bars made from sorghum and coconut flour are rich in dietary fiber and suitable for consumption by individuals with T2DM.

Garlic Stick with Modified Cassava Flour, Isolated Soy Protein, Medan Anchovy, and Guar Gum Containing Protein and Calcium as an Alternative Snack for Children with Autism

Noni Angelina Tazky Aulia, Annis Catur Adi — Fri, 20 Jun 2025 00:00:00 +0700

Background: Sensitivity to gluten and casein in children with Autism Spectrum Disorder (ASD) is crucial to symptom severity, making their elimination necessary. However, the rising prevalence of ASD in Indonesia is not matched by the recommended dietary consumption. A garlic stick formulated with Modified Cassava Flour (MOCAF), Isolated Soy Protein (ISP), medan anchovy, and guar gum offers a gluten- and casein-free alternative while serving as a potential source of protein and calcium for ASD children aged 4-9 years.

Objectives: To analyze the acceptability and nutrient content (protein and calcium) of garlic sticks made with MOCAF, ISP, medan anchovy, and guar gum.

Methods: This research was a pure experimental study using a Completely Randomized Design (CRD) with four treatments. F0 (0% MOCAF, 0% ISP, 0% medan anchovy, 0% guar gum), F1 (51% MOCAF, 9% ISP, 2% medan anchovy, 1% guar gum), F2 (42% MOCAF, 16% ISP, 4% medan anchovy, 2% guar gum), and F3 (32% MOCAF, 23% ISP, 6% medan anchovy, 3% guar gum). Organoleptic values were analyzed using Kruskal-Wallis and Mann-Whitney U test. Protein and calcium levels were assessed using the Kjeldahl method and Atomic Absorption Spectroscopy.

Results: F3 had the highest organoleptic acceptability. The protein and calcium content per 100 g of garlic stick were 8.26 g and 89.24 mg, respectively. A significant difference was observed between F0 and F3 flavor (p-value=0.004).

Conclusions: F3 was the optimal formula. One serving (55 g) met 11-18% of the protein requirement, while two servings were necessary to fulfill the calcium requirement for a single snacking occasion.

Sensory Characteristics and Glycemic Index of Biscuits Made from Sorghum Flour and Red Bean Flour

Taufiq Firdaus Al-Ghifari Atmadja, Nur Arifah Qurota A’yunin — Fri, 20 Jun 2025 00:00:00 +0700

Background: Diabetes mellitus is a significant nutritional problem faced by adults. Nutritional therapy is one approach to managing this condition. Functional foods, such as sorghum with a low glycemic index, help regulate blood sugar levels and are safe for diabetics. The combination of sorghum and red bean flour in a biscuit formulation provides a functional alternative for diabetics.

Objectives: This study analyzed the sensory characteristics and glycemic index values of sorghum and red bean biscuits.

Methods: This study used an experimental design with a completely randomized design (CRD), consisting of 3 treatments and 2 replications. The biscuit formulation ratios of sorghum flour, red bean flour, and wheat flour were F1 (50:30:10), F2 (40:30:20), and F3 (30:30:30). A sensory characteristics test was conducted by 30 panelists, and the data were analyzed using ANOVA and Duncan's Further Test. Furthermore, the selected formulas were analyzed for glycemic index values.

Results: The findings revealed that Formula F3, consisting of biscuits with a 30:30:30 ratio of wheat flour, sorghum flour, and red bean flour, was the chosen formula with the highest average sensory characteristics in terms of taste, aroma, texture, and color. The Anova test results showed no significant differences in the characteristics of color (p-value 0.065), aroma (p-value 0.520), taste (p-value 0.896), and texture (p-value 0.067). The selected formula (F3) had a glycemic index value of 9.38.

Conclusions: Selected sorghum and red bean biscuits (F3) have low glycemic index levels, so these biscuits are safe for consumption by people with diabetes mellitus.

Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina Platensis

Fri, 20 Jun 2025 00:00:00 +0700

Background: The World Health Organization (WHO) recommends consuming low glycemic index (GI) foods to manage blood glucose. The GI value of foods is influenced by the ratio of amylose to amylopectin and also the addition of bioactive compounds. Spirulina platensis is a type of microalgae rich in bioactive compounds, including phenolic acids and volatile compounds.

Objectives: This study aimed to evaluate the glycemic index (GI) levels and organoleptic properties of chips made from gluten-free composite flour enriched with Spirulina sp.

Methods: The research design was experimental. Three formulations were tested: A413 (mocaf: 30%; cornstarch: 20%; corn grits: 20%; tapioca: 30%), A531 (mocaf: 30%; cornstarch: 20%; corn grits: 10%; tapioca: 40%), A249 (mocaf: 30%; cornstarch: 10%; corn grits: 20%; tapioca: 40%). The GI testing involved 10 respondents who met the following criteria: normal BMI, aged 20-40 years, drug-free, non-smoking, non-drinking, no history of chronic diseases, not pregnant or breastfeeding. The GI value was calculated based on the area under the curve (AUC) of blood glucose measurement before and after consuming the standard and test food at 0, 30, 60, 90 and 120 minutes. Organoleptic testing was conducted using a hedonic test with 35 semi-trained panelists.

Results: Formula A531 had the lowest GI value (GI = 28) among the three formulations. There was no significant difference in scent and flavor between the three formulations. However, formula A531 was the most preferred in terms of texture (p-value = 0.029) and crispiness (p-value = 0.050) compared to the other formulations.

Conclusions: Gluten-free chips enriched with Spirulina sp. (Formula A531) can serve as a healthy, low-glycemic-index snack alternative that is acceptable to consumers.

Solanum betaceum (Tamarillo): A Potential Antioxidant Rich Indigenous Fruit of India

Suganya Arivazhagan, Chinnappan A Kalpana — Fri, 20 Jun 2025 00:00:00 +0700

Background: Solanum betaceum, commonly known as tamarillo, a nutritious fruit rich in vitamin C, dietary fibre, and an essential antioxidant that protects cells from free radical damage, contributing to overall health.

Objectives: The study aimed to achieve the confirmation of antioxidant activity of fruit followed by functional group and components identification.

Methods: Fiber content was determined enzymatically. Phytochemicals were screened using polar solvent extracts, with Gas Chromatography-Mass Spectrometry identifying metabolites and Fourier Transform Infrared Spectroscopy characterizing secondary metabolites. Antioxidant capacity was measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay.

Results: Fresh tamarillo fruit exhibited a high content of dietary fiber (47.3 g/100 g), Vitamin C (27 mg/100 g), and β-carotene (832 mcg/100 g) the major nutrients accounts for the antioxidant. Phytochemical screening revealed the highest abundance of phenolic compounds, flavonoids, terpenoids, and quinones in the methanol extracts. Identification of functional groups used to confirm the presence of bioactive components: OH_{alcoholic/phenolic}(3300-2900 cm-1), C=C_aromatic(1600-1450cm-1), C-H_aromatic(680-470 cm-1). with Gas Chromatography-Mass Spectrometry analysis identified various metabolic components, including beta-Bisabolene, Hexadecanoic acid methyl ester, Palmitic acid, Pentadecanecarboxylic acid, Heneicosane, Eicosane, Dotriacontane, Myrtenyl formate, and Isobutyric acid. The DPPH free radical scavenging assay demonstrated tamarillo fruit’s potent antioxidant activity, with an IC50 value of (22.1 µg/mg mL⁻¹) significantly lower than the control (p-value<0.001).

Conclusions: These findings revealed a broad spectrum of beneficial properties in tamarillo. Presence of vitamin C and dietary fibre confirms the antioxidant activity and it makes tamarillo a promising fruit for the prevention of cancer and other degenerative diseases.

The Efficacy of Complementary Foods Instant Kanji rumbi Porridge on Increasing Hemoglobin Levels and Reducing Anemia Status in Underweight Toddlers

Fri, 20 Jun 2025 00:00:00 +0700

Background: Cases of underweight and anemia in Acehnese toddlers are high, requiring urgent intervention. A viable alternative is local food-based supplemental feeding, using high-protein and iron-rich meals. One of the examples is the innovative instant kanji rumbi porridge, which is made from Aceh's local protein sources.

Objectives: The study aimed to analyze the effect of instant kanji rumbi porridge on hemoglobin (Hb) levels and the anemia status of underweight toddlers through a cluster-randomized control trial design.

Methods: The study was conducted in three community health centers in Aceh Besar district and 15 posyandu (integrated service posts) clusters. 46 subjects selected based on the inclusion and exclusion criteria (23 in the intervention group and 23 in the control group). The intervention of instant kanji rumbi porridge was administered for 3 months, with each participant consuming it twice daily.

Results: The instant kanji rumbi porridge intervention was successful in reducing the anemia rate from 92.3% of anemic toddlers at baseline to 60.7% by the end of the study. The consumption of instant kanji rumbi porridge significantly increased the energy and nutrient intake of the toddlers both before and after the intervention, as well as within the intervention groups. All groups exhibited an increase in Hb levels; however, the rise in the intervention group was substantially greater than that in the control group (p-value=0.013).

Conclusions: Instant kanji rumbi porridge has the potential to be used as a complementary food for toddlers to increase macro and micronutrient intake, especially iron, hence elevating hemoglobin levels and reducing anemia in this age group.

The Impact of Dadih Functional Bread on Gestational Weight Gain for Pregnant Women in Padang, Indonesia: a Randomized Controlled Trial

Fri, 20 Jun 2025 00:00:00 +0700

Background: Gestational Weight Gain (GWG) is correlated to the growth and development of foetus and pregnancy outcomes. Probiotics have a positive effect on gestational weight gain. Dadih is a traditional West Sumatra food containing 10⁸ CFU/ml of probiotics.

Objectives: This research aimed to investigate the effect of dadih functional bread on gestational weight gain.

Methods: This research is a Randomised Controlled Trials (RCT) design with double blinds with a gestational age of 12-20 weeks belonging to 88 pregnant women. The tests for weight balancing scales were used. The data were examined using Independent T-test for difference test and General Liniar Model (GLM) repeated measures, and Analysis of Covariance (ANCOVA).

Results: The average GWG was significantly 2 kg greater for the intervention group related to the control group (7.3±2.6 kg vs 5.4±3.8 kg). The GWG in the intervention group exceeded the recommended GWG per month. The results indicated that weight gain was difference across the four-time measurements in both groups. There was a significant different in the average GWG among the intervention control and the control group (p-value<0.001).

Conclusions: Dadih functional bread supplementation for three months significantly effect the gestational weight gain. Thus, the consumption of the dadih products can be considered when planning the nutrition to advance the nutritional status of pregnant women.

Effect of Combination of Probiotics, Ipomoea Batatas, and Zinc on Thickness of Intestinal Epithelium in Mice Model of Acetic Acid-Induced Colitis

Fri, 20 Jun 2025 00:00:00 +0700

Background: The use of probiotics to treat colitis is unsatisfactory, leading to a need for the combination with purple sweet potatoes (Ipomoea Batatas) and zinc.

Objectives: This study aims to determine the effect of the combination of probiotics, purple sweet potatoes, and zinc on epithelial thickness.
Methods: This was a post-test-only randomized controlled group experimental study using 30 mice divided into six groups, including KN, K-, K+, P1, P2, and P3. All groups except KN were induced with 4% acetic acid on day 1, then each received treatment for five days. KN, K+, P1, and P2 groups were given distilled water, sulfasalazine 1.3 mg/20 g BW, probiotics 0.078 mg/20 gBW + purple sweet potatoes 0.00169 g/20 gBW, and probiotics 0.078 mg/20 gBW + zinc 0.052 mg/20 gBW, respectively. Meanwhile, P3 received a combination of probiotics 0.078 mg/20 gBW + purple sweet potatoes 0.00169 g/20 gBW + zinc 0.0052 mg/20 gBW. Histological preparations were stained with Hematoxylin-Eosin and examined under 400× magnification across 10 fields of view.

Results: The average epithelial thicknesses were KN (75.48±5.09), K− (28.02±5.60), K+ (69.1±13.82), P1 (47.05±9.41), P2 (48.6±9.73), and P3 (71.57±14.31). One-way analysis of variance (ANOVA) showed a significant difference among the groups with a p-value <0.001. Post Hoc LSD test identified significant differences (p-value<0.05) among all group pairs except between K+ and P3 (p-value=0.134) as well as P1 and P2 (p-value=0.349), but P3 had the highest average thickness value (71.57±14.31).
Conclusions: The combination of probiotics, purple sweet potatoes, and zinc had an effect on intestinal epithelial thickness in male BALB/c mice with ulcerative colitis.

The Impact of Vitamin C Intake and Water Consumption on Perceived Fatigue among Female Tile Workers

Fri, 20 Jun 2025 00:00:00 +0700

Background: The tile industry is known for its demanding nature, primarily due to the high energy requirements involved. The manual production methods necessitate significant physical exertion, including the lifting and transportation of heavy, large tiles. This can lead to fatigue as a result of lactic acid buildup in the muscles. Research indicates that burnout rates among workers in the tile industry can reach as high as 82%.

Objectives: To analyze the effect of vitamin C consumption and drinking water consumption on perceived fatigue levels among female workers in the tile manufacturing sector.

Methods: This research employed a quasi-experimental design, involving a sample of 52 female workers engaged in tile production for each group. Each group participated in an experimental procedure lasting 6 days, after which they were assessed for levels of fatigue. The independent variables examined were the intake of Vitamin C and water, while the dependent variable was the participants' subjective experience of fatigue. Subjective fatigue was quantified using the Work Fatigue Feelings Measurement Questionnaire (KAUPK2). The statistical methods applied included the Wilcoxon Test and the Kruskal-Wallis test.

Results: The findings indicated that both Vitamin C intake and water consumption significantly influenced subjective fatigue levels before and after the intervention (p-value=0.000). Based on the results of the analysis before being given vitamin C, the subjective fatigue score was 51 after being given vitamin C, it dropped to 25. In contrast, before the introduction of drinking water, the subjective fatigue score was 48.23, which subsequently fell to 31.52 after water consumption. The analysis revealed a notable difference in the average subjective work fatigue scores post-intervention.

Conclusions: The intake of Vitamin C and adequate water consumption effectively reduces subjective work fatigue among female tile-making workers. Consequently, it is recommended that industry owners ensure the provision of sufficient drinking water and Vitamin C for their employees.