Indonesian Journal of Human Nutrition <p><strong>IJHN: Indonesian Journal of Human Nutrition</strong> is a research scientific journal in the field of human nutrition published by the Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya, Malang, Indonesia. This journal is published twice a year (<strong>July and December</strong>). <strong>IJHN</strong> has been registered with<strong> ISSN</strong> Numbers <a title="issn" href=""><strong>2442-6636</strong></a> (print) and<a title="issn print" href=""><strong> 2355-3987</strong></a> (online).</p> en-US <a href="" rel="license"><img style="border-width: 0;" src="" alt="Creative Commons License" /></a><br />This work is licensed under a <br /><a href="" rel="license">Creative Commons Attribution-NonCommercial 4.0 International License</a> (Dr. Fajar Ari Nugroho, S.Gz., M.Kes) (Rinda Rahmawati) Wed, 20 Mar 2024 03:16:09 +0000 OJS 60 Qualities of Diabetic Food Developed from Brown Rice and Oyster Mushroom <p>The prevalence of diabetes mellitus has been increasing. This study aimed to develop Food for Special Dietary Use (FSDU) for individuals with diabetes. Different combinations of food ingredients were added to the basic formula, consisting of brown rice and mushroom flour in a ratio of 70% and 11%. The combinations used in the formulation were F1 = 9% moringa and fish flour, F2 = 10% carrot and fish flour, F3 = 11% moringa and tempeh flour, and F4 = 12% tempeh flour. The results showed that the FSDU contained energy, fat, and fiber ranging from 391.33–404.33 Kcal, 5.53–7.75 g, and 4.22–7.60 g per 100 g product, respectively. These values were slightly higher than the respective value of a commercial product. The panelists expressed positive acceptance of the developed FSDU products, with F2 chosen as the most preferred. The developed FSDU exhibited lower scores for feeling of hunger, desire to eat, and prospective food consumption compared to the commercial product. The product provided a feeling of fullness similar to the commercial counterpart. In conclusion, the FSDU based on brown rice and oyster mushroom with an additional 10% carrot fish flour would be the most preferred option for further use as FSDU for diabetics.</p> Etik Sulistyowati, Yohanes Kristianto, Dian Handayani, Inggita Kusumastuty, Videlia Videlia, Safiratuz Zahra ‘Aisy Kuncoro Copyright (c) 2023 Sun, 31 Dec 2023 00:00:00 +0000 Exploring Organoleptic, Chemical, and Physical Properties of Foxtail Millet (Setaria italica) and Snakehead Fish (Channa striata) Cookies as Emergency Food Alternatives <p>High disaster risk in Indonesia necessitates the development of emergency food products (EFP). One potential EFP is cookies made from foxtail millet and snakehead fish. This study aimed to examine the sensory, chemical, and physical properties of EFP cookies with different formulations. This research used a completely randomized design. Variations in the composition of wheat flour, foxtail millet flour, and snakehead fish flour were P0(100:0:0), P1(8:76:16), P2(8:66:26), and P3(8:56:36). All treatments were analyzed for organoleptic quality using hedonic tests and proximate analysis, water activity analysis using an aw meter, and physical quality analysis using tensile strength. The Zeleny method was applied to identify the most optimal treatment, revealing that P1 emerged as the best formulation. P1 has the color, aroma, and taste that the panelists like, while maintaining a neutral rating in texture. P1 contains 241.51 kcal/50 grams of energy, 10.97% protein, 41.16% fat, 47.86% carbohydrates, 1.93% ash content, 4.93% water content, 0.55 water activity, and 17.16 N breaking strength. These results are in accordance with EFP and SNI 2973:2011 standards. The recommended daily consumption is 18 pieces (each piece weighing 25 grams) if not accompanied by any other food, or only 4-5 pieces if consumed as a snack.</p> Aloisia Lovy Widiati, Rini Duwi Astutik, Marwati Abbas, Hayu Iyaka Nastaina, Rahma Micho Widyanto Copyright (c) 2023 Sun, 31 Dec 2023 00:00:00 +0000 Effects of Smoking Habits on Omega-3 Food Intake in Adults <p>Smoking habits have been shown to impact omega-3 food intake, and cigarette smoke can increase lipid peroxidation through the induction of oxidative stress. Omega-3, an essential fatty acid, can be obtained through the consumption of fish, milk, eggs, and supplements. This cross-sectional research aimed to assess the relationship between omega-3 food intake and smoking habits. The research was conducted from March to June 2022 in Rungkut District, Surabaya, Indonesia. Data collected included the respondents’ quantities and frequency of consuming foods containing omega-3, namely fish, milk, and eggs. Additionally, the level of nicotine dependence among smokers was evaluated using the Fagerstrom Test for Nicotine Dependence (FTND). The method for data analysis was the chi-square test. The total respondents in this study were 116 people, consisting of 41 smokers and 75 non-smokers. No significant differences were observed in the consumption patterns of omega-3-rich foods, including eggs, fish, and milk, between smokers and non-smokers (p &gt; 0.01 for each food item). However, a significant difference was observed in the consumption of supplements containing omega-3 between the smoker and non-smoker groups (p &lt; 0.005). However, the overall omega-3 intake did not exhibit a significant difference between smokers and non-smokers. Notably, a higher proportion of respondents who smoked reported consuming omega-3 supplements compared to the non-smoker group. Consequently, there is a need to conduct further research to identify the underlying factors that influence the habit of smokers toward consuming omega-3.</p> Amelia Lorensia, I Gede Agus Sindhu Aditama, Rivan Virlando Suryadinata, Dian Natasya Raharjo Copyright (c) 2023 Mon, 04 Dec 2023 00:00:00 +0000 Impact of Mobile Applications on Improving Healthy Lifestyle of Patients with Metabolic Syndrome: A Systematic Review <p>Metabolic syndrome (MetS) generally occurs in adults and becomes more prevalent with age. Most e-health tools are often described as web-based platforms or applications designed for the general public, rather than specifically for MetS patients. Mobile applications, however, have great potential in providing internet-based health education and supporting the self-management of MetS patients, particularly in diet management and physical activity. This study aimed to synthesize the findings on the impact of mobile app interventions in enhancing self-management practices among MetS patients. A comprehensive literature search covering the years 2019 to 2023 was conducted across Science Direct, ProQuest, and PubMed databases. From 16,628 articles analyzed, 11 were selected for review. The interventions were categorized into short-term (&gt; 12 months) and long-term (≥ 12 months). Eleven mobile applications were identified. These applications were primarily free and designed to facilitate the management of diet and physical activity. The study observed significant changes in the components of metabolic syndrome, including weight, blood pressure, waist circumference, body mass index, fasting blood sugar, triglycerides, and High-Density Lipoprotein cholesterol. Furthermore, these mobile applications demonstrated a positive impact on the lifestyle of MetS patients, influencing factors such as eating behavior, physical activity, self-efficacy, sleep quality, and sleep duration.</p> Nafisah Nafisah, Yati Sri Hayati Copyright (c) 2023 Tue, 05 Dec 2023 00:00:00 +0000 Effect of Room Service on Patient’s Macronutrient Consumption Level <p>Food service in hospital is aimed at providing high-quality meals and ensuring nutrition intake for patients. However, this aspect of healthcare faces numerous challenges, including high levels of food waste and patient dissatisfaction, often attributed to conventional food delivery practices in hospitals. The consumption of energy and macronutrients, including carbohydrate, protein, and fat, contribute greatly for hospitalized patients. Therefore, this study tried to implement a room service-like method in the food service system. This research was conducted in Class 1 and 2 of the inpatient wards of “Waled” Public Hospital, using a static pre-experimental design with two groups. Each group consisted of 38 patients selected from quota sampling. The control group followed the conventional food service method, while treatment group was given a room service approach. The treatment group was provided with a list of three menu options for each of the nine mealtimes, allowing them to choose their preferred food by sending a short message at the designated meal hour. Ordering times were specified as follows: 05:15 to 07:00 for breakfast, 10:00 to 12:00 for lunch, and 15:00 to 17:00 for dinner. Foods were prepared within 45 minutes after the order was placed. T-test analysis showed a distinct trend in the levels of energy, carbohydrates, proteins, and fats consumption between the control and treatment groups. The correlation between group variables and the level of energy consumption reached 15%, while the correlation between group variables and the level of protein consumption was 14%.</p> <p> </p> Eva Putri Arfiani, Yati Soenarto, Susetyowati Copyright (c) 2023 Wed, 01 Nov 2023 00:00:00 +0000