Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition)
Current Issue Vol 14, No 2 (2026): June Articles in Press Past Issues Jurnal Gizi Indonesia (JGI) The Indonesian Journal of Nutrition (p-ISSN: 1858-4942, e-ISSN: 2338-3119; https://ejournal.undip.ac.id/index.php/jgi/index) is peer-reviewed journal publishing scientific articles from nutrition subjects. This journal has been published by Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro collaborated with Food and Nutrition Society of Indonesia. All articles with subject of Nutrition from national and international researchers are welcome to be submitted to this journal. All published articles were peer-reviewed by reputable reviewers. All published articles were published in Jurnal Gizi Indonesia include results of original scientific research and case studies in the field of clinical nutrition and dietetics, foodservice, and community nutrition. JGI is published 2 times a year (June and December). JGI was Sinta 2 (S2) Accredited based on Ministry of Research, Technology and Higher Education Decree No. 295/C/C3/KPT/2026. The APC for JGI is divided into two parts. After the editor makes their first decision and your article is forwarded to the review process, you will need to pay IDR 250,000 in two weeks. Please do not make any payment before first decision review from editor. Then, when your article is accepted, you will need to pay IDR 1,250,000. For non-Indonesian authors, the Article Processing Charge (APC) is applied only once after the manuscript has been accepted for publication. The amount to be paid is USD 100. Please note that all transfers to the JGI Virtual Account Number are non-refundable. Readers can read and download any full-text articles for free. The editor receives unpublished articles from researcher in specific format as mentioned in the "Author Guideline and Submission". The articles will be reviewed by our peer review members besed on their expertise. Jurnal Gizi Indonesia has been covered by the following indexing and abstracting services:
Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro
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The effect of red dragon fruit (hylocereus polyrhizus) juice on leptin levels in overweight model of Sprague Dawley rats
ABSTRACT Background: Obesity is strongly linked to elevate leptin levels and oxidative stress, both of which contribute to the development of various metabolic disorders. Leptin, a hormone that regulates metabolism and appetite, becomes less effective in obese individuals due to leptin resistance, thereby exacerbating metabolic dysfunction. Objective: This study aims to evaluate the effect of red dragon fruit (Hylocereus polyrhizus) juice on leptin levels in Sparague Dawley rats using an overweight model. Method: This experimental study used a pre and post-test control group design and involved six treatment groups, including a normal group, a negative control group, a positive control group (orlistat), and three treatment groups receiving different doses of red dragon fruit juice (3.5 g, 7 g, and 10.5 g per 200 g body weight). The intervention was carried out for 14 days following a 14- day induction of obesity using a high-fat and high-carbohydrate diet. Leptin levels were measured before and after the intervention. Leptin examination was performed using the Enzyme-Linked Immunosorbent Assay (ELISA) method, and all data were analyzed using paired t-test, one-way ANOVA, and post hoc tests with a significance level of p < 0.05. Results: The results showed that administration of red dragon fruit juice significantly reduced leptin levels (p<0.001) in all treatment groups. The greatest reduction was observed in the group receiving the 10.5 g dose, with an average decrease of 75.03%, which was nearly equivalent to the orlistat group that reduced leptin levels by 79.93%. Conclusion: Red dragon fruit juice has the potential to serve as a non-pharmacological agent in reducing leptin levels and oxidative stress under obesity conditions, with an effectiveness approaching that of orlistat. Keywords: Red dragon fruit juice; leptin; obesity; sprague dawley rats
Copyright 2026 Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition)
Correlation between skeletal muscle mass index and length of stay in stroke patient
ABSTRACT Background: sarcopenia is a syndrome characterized by progressive condition and generalized loss of skeletal muscle mass and strength. It is associated with our prognosis and increased length of stay in stroke patients. Skeletal Muscle Mass Index (SMMI) is an important parameter for assessing skeletal muscle mass and the clinical outcomes of stroke patients. Objective: to investigate the relationship between SMMI and length of stay among stroke patient. Materials and Methods: the cross-sectional observational analytical research was conducted at Dr. Kariadi Semarang Hospital from June 2024 to March 2025 in hospitalized stroke patients aged >18 years. Body composition, including skeletal muscle mass (SMM), is measured using bioelectrical impedance analysis (BIA). Skeletal Muscle Mass will be utilized to calculate the SMMI. Length of stay calculated from admission to discharge from the hospital. Data were analyzed by Independent t-test, Pearson Correlation and Multiple Linear Regression. Results: the average length of stay among the 78 individuals (43 males and 35 females) was 11±3.64 days. The average SMMI levels were normal (7.61± 3.09), indicating no sarcopenia. Skeletal Muscle Mass Index was significantly related with length of stay in stroke patients (r=-0.615; p=0.000) according to the bivariate test. Conclusion: the higher the SMMI values, were correlated with shorter length of stay. Keywords: Length of stay; sarcopenia; skeletal muscle mass index; stroke
Determinant of school children’s nutritional status in Musi Rawas district
ABSTRACT Background: The phase of school-age children really needs nutritious food intake to support their growth and development. Consumption of diverse foods can complement the advantages of the nutritional arrangement of other types of food so that a balanced nutritional input is obtained. Objectives: The purpose of this study was to analyze the determinant of school children’s nutritional status Materials and Methods: This study used a cross-sectional design. Data collection was carried out using cluster random sampling to select sub-district and school, simple random sampling techniques to select respondents. The sample in this study was 208 respondents. Data Characteristic (age, gender, pocket money, parental education and income, history of infectious diseases) and nutritional knowledge was collected using questionnaires independently, food consumption diversity was measured using Individual Dietary Diversity Score (IDDS), and nutritional status was measured using CDC 2000. Chi square test was used to analyze association between two categorical variables and multivariate analysis was carried out using risk factor models to determine the impact of multiple potential risk factors on nutritional status. Results: The results of respondents on the dietary diversity variable were diverse at 84.6%. There was a relationship between dietary diversity (p=0.021), nutritional knowledge (p=0.02), history of infectious diseases (p=<0.001) to nutritional status but there was no relationship between pocket money, parents education, parents income, parents occupation and nutritional status of elementary school children. The results of the multivariate analysis indicated a significant association between food consumption diversity and children’s nutritional status (p = 0.021). This relationship continued to be significant even after adjusting for nutritional knowledge, parental income, and previous infectious diseases Conclusion: The diversity of children’s food consumption plays a significant role in shaping their nutritional status, even when other factors such as nutritional knowledge, parental income, and history of infectious diseases are taken into account Keywords: Children; dietary diversity; nutritional status; school children
Body fat percentage, not dietary inflammatory index, is associated with type 2 diabetes in reproductive-aged women: a case-control study
ABSTRACT Background: Type 2 diabetes mellitus (T2DM) in reproductive-aged women is a growing public health concern. While both adiposity and dietary factors are known to influence diabetes risk, their independent contributions remain unclear. Objectives: This study aimed to assess the association between body fat percentage, Body Mass Index (BMI), and the Dietary Inflammatory Index (DII) with T2DM risk in reproductive-aged women. Materials and Methods: A case-control study was conducted among 70 women aged 30–50 years. Cases were women with diagnosed T2DM, and controls were non-diabetic women matched by residential area. BMI, body fat percentage, and DII were assessed and categorized: BMI (≤27 vs >27 kg/m²) and body fat percentage (≤32% vs >32%) were measured using a digital scale with bioelectrical impedance function and height assessed with a microtoise, while DII (low, medium, high tertiles) was calculated based on dietary data collected using a semi-quantitative food frequency questionnaire (SQ-FFQ). Statistical analyses were performed using the Mann-Whitney test for group comparisons and logistic regression (bivariate and multivariate) to examine associations. Results: Body fat percentage and BMI were significantly higher in the T2DM group (p = 0.006 and p = 0.014, respectively). In bivariate logistic regression, high body fat percentage was significantly associated with T2DM (p = 0.007), BMI and DII were not (p = 0.095 and p = 0.662). In the multivariate model, only body fat percentage remained significant (OR = 5.58; 95%CI = 1.39-22.39; p = 0.015), while BMI (OR = 1.04; 95%CI = 0.32-3.41; p = 0.951) and DII (OR = 0.66; 95%CI = 0.34-1.28; p = 0.219) were not. Conclusion: Body fat percentage was an independent risk factor for T2DM in reproductive-aged women, whereas BMI and DII were not. These findings emphasize the need for precise body composition assessment and suggest adiposity may play a greater role than dietary inflammatory potential. Keywords: BMI; body fat percentage; dietary inflammatory index; reproductive-aged women; type 2 diabetes mellitus
Knowledge and attitudes of health workers determine maternal nutrition counseling practices: a cross-sectional study
ABSTRACT Background: Maternal ignorance regarding nutritional needs during pregnancy and breastfeeding is influenced by the knowledge, attitudes, and practices (KAP) of health workers in providing nutrition counseling to mothers. Objective: This study aims to analyze the knowledge, attitudes, and practices (KAP) of health professionals regarding maternal nutrition. Materials and Methods: A cross-sectional study was conducted between April-June, 2025 in Bandung, Indonesia. A census approach was used by inviting all 80 Primary Healthcare Centers (PHCs/Puskesmas) to participate; 77 PHCs/Puskesmas returned completed questionnaires. All eligible healthcare workers involved in maternal and child health services within participating PHCs/Puskesmas were invited to complete a validated questionnaire administered via Google Forms. Knowledge and practice items were scored dichotomously (1 = correct/appropriate; 0 = incorrect), while attitudes were measured on a 5-point Likert scale. Median values were used to categorize KAP outcomes, and associations were analyzed using chi-square tests and multivariable logistic regression with statistical significance set at p < 0.05. Results: Results showed that 75.07% of healthcare workers demonstrated good knowledge, yet only 61.13% exhibited positive attitudes. Knowledge gaps existed for portion recommendations. Bivariate analysis revealed significant associations between profession and attitudes (p=0.043) and practices (p=0.002), and between training attendance and attitudes (p=0.015). Multivariate analysis identified profession as the strongest independent predictor of practices: midwives (OR=6.664; 95% CI: 2.166-20.504; p<0.001), nutritionists (OR=3.952; 95% CI: 1.315-11.876; p=0.014) and public health officer (OR=4.483; 95% CI: 1.829-10.987; p=0.001) showed significantly higher odds compared to doctors. Only 15.13% had attended recent maternal nutrition training. Conclusion: Professional background is the strongest determinant of maternal nutrition counseling effectiveness. Addressing the KAP gap through profession-specific, continuous training is crucial to enhance nutrition services during pregnancy and lactation and support stunting prevention efforts. Keywords : Attitude; healthcare workers; knowledge; maternal; nutrition counseling
Antioxidant activity (IC50) and physicochemical characteristics of mango ginger (Curcuma mangga) kombucha
ABSTRACT Background: Kombucha is a traditional fermented beverage produced by the symbiotic culture of bacteria and yeast (SCOBY) in sweetened tea. Fermentation is a metabolic process in which microorganisms convert carbohydrates, such as sugars, into other chemical compounds typically acids, gases, and alcohol, under controlled environmental conditions. In recent years, kombucha has gained considerable attention as a functional food, defined as a food that, beyond its basic nutritional value, provides health benefits and may reduce the risk of chronic diseases. Objective: This study aimed to evaluate the physicochemical characteristics and antioxidant activity (IC50) of mango ginger kombucha at various fermentation durations. Method: An experimental study using a completely randomized design was conducted with four fermentation durations (5, 7, 10, and 14 days), each with three replicates (n=12). Parameters measured included pH, total sugar (°Brix), total dissolved solids (TDS), color (L*, a*, b*), and antioxidant activity (IC50 using DPPH assay). Data were analyzed using ANOVA and Bonferroni post-hoc tests at a 95% confidence level. Result: Fermentation time reduced pH, total sugar, and TDS, while increasing brightness (L*) and decreasing redness (a*) and yellowness (b*). Antioxidant activity (IC50) remained very strong in all samples, peaking at 2.60 ppm on day 10 and 2.41 ppm on day 14. A significant (p < 0.05) drop on day 7 followed by a sharp rise on day 10 reflected intensified microbial metabolism and bioactive compound transformation. The 14-day fermentation was optimal, as antioxidant activity stabilized after its peak, while pH and TDS continued to decline, indicating maximal release of bioactive compounds. Conclusion: Fermentation significantly affects the physicochemical properties and enhances the antioxidant potential of mango ginger kombucha. The optimal antioxidant activity was achieved by day 14, suggesting a promising functional beverage formulation with high therapeutic potential. Keywords: Antioxidant; DPPH; IC50; kombucha; mango ginger
Association of Sugar-Sweetened Beverages (SSBs) consumption and sedentary behavior with prediabetes among adolescents
ABSTRACT Background: Prediabetes is a borderline glycemic condition that indicates an increased risk of progression to type 2 diabetes mellitus. Prediabetes in adolescent is increasing along with economic development, nutritional transition, and sedentary behavior. Nutritional transition characterized by frequent intake of sugar-sweetened beverages (SSBs) and increased sedentary behavior has contributed to the rising risk of prediabetes among Indonesian adolescents. Without appropriate intervention, prediabetes is likely to develop into diabetes mellitus. Objectives: To examine the association between SSBs consumption and sedentary behavior with adolescents’ prediabetes, as a basis for early detection and timely intervention. Materials and Methods: This study is an analytical observational study with a cross-sectional design involving 146 adolescents from 9 senior high schools in the service areas of the Jember Kidul Community Health Center and the Lojejer Community Health Center. The variables studied included the frequency and consumption of SSBs measured using SQ-FFQ, sedentary behavior measured using ASAQ, and fasting blood glucose levels measured with Easy-touch GCU glucometer after an-8 hour fast. The data were analyzed using Spearman correlation with statistical software. This study received ethical approval under number 2966/UN25.8/KEPK/DL/2025. Results: Milk-flavored drinks were the most frequently consumed SSBs type (90.4%), while energy drinks were the least (10.2%). The most common sedentary behavior was using computer for fun (4.3 hours/day), while the least was worship-related activities (0.8 hours/day). The results showed a significant associationbetween adolescent prediabetes and the frequency of SSBs consumption (p <0.001), sugar intake from SSBs (p <0.001) and sedentary behavior (p <0.001). Conclusion: Consumption of SSBs and sedentary behavior are associated with prediabetes in adolescents. Therefore, early screening and education on prediabetes are needed in the healthcare sector and in schools. Keywords: Adolescent; prediabetes; sedentary behavior; sugar sweetened beverages
Association of vitamin D receptor and group-specific component gene polymorphisms with type 2 diabetes mellitus among Javanese in Jakarta
ABSTRACT Background: Type 2 diabetes mellitus (T2DM) is a major public health problem with increasing prevalence globally and in Indonesia, particularly in Jakarta, which has one of the highest prevalence rates, with the Javanese as the predominant ethnic group. Vitamin D deficiency is highly prevalent in this population and has been associated with an increased risk of T2DM. Vitamin D plays an important role in glucose metabolism by enhancing insulin secretion and improving insulin sensitivity. Polymorphisms in the Vitamin D Receptor (VDR) and Group-Specific Component (GC) genes, which are involved in vitamin D metabolism and function, are hypothesized to influence T2DM risk. Objective: This study aimed to analyze the association between VDR rs2228570 and GC rs7041 gene polymorphisms and T2DM among the Javanese population in Jakarta. Materials and Methods: A comparative cross-sectional study was conducted among 101 Javanese adults (50 T2DM and 51 non-diabetic subjects). Gene polymorphisms were analyzed using the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) method. Associations were assessed using Chi-square tests. Results: No significant association was found between VDR rs2228570 and GC rs7041 gene polymorphisms and T2DM. Conclusion: No evidence of association was observed between VDR rs2228570 and GC rs7041 gene polymorphisms and T2DM in this population. These findings highlight the multifactorial nature of T2DM, suggesting that genetic factors related to vitamin D may play a limited role, while environmental and lifestyle factors remain important. Further studies with larger and multi-ethnic populations are needed to better understand the role of vitamin D-related genetic factors in T2DM. Keywords: Type 2 diabetes mellitus; gene polymorphism; Vitamin D Receptor; group-specific component; javanese ethnicity
Knowledge and attitudes regarding iron deficiency anemia towards consumption of high iron foods, enhancers, and inhibitors among Youth Red Cross
ABSTRACT Background: Youth Red Cross (YRC) members often get information about anemia, so they are considered to have better knowledge and attitudes than non-members. The knowledge and attitudes of YRC members may have influence the consumption of high-iron foods, enhancers, and inhibitors to prevent anemia. Objectives: This study aims to determine the correlation between knowledge and attitude regarding iron deficiency anemia towards the consumption of high-iron foods, enhancers, and iron inhibitors in YRC members of High School 1 Purwokerto. Materials and Methods: A cross-sectional study involving 58 YRC members in High School 1, Purwokerto. The samples were selected by the proportionate stratified random sampling method. Data were collected using knowledge and attitude questionnaires, then the consumption levels using SQ-FFQ and FFQ. The data were analyzed using the Chi-Square test and Likelihood Ratio. Results: There is no correlation between knowledge regarding iron deficiency anemia towards the consumption of high-iron foods and iron inhibitors (p=0.18; 0.47). In addition, there is also no correlation between attitude regarding iron deficiency anemia towards the consumption of high-iron foods, enhancers, and iron inhibitors (p=0.37;0.16;0.50). However, there is a correlation between knowledge regarding iron deficiency anemia towards the consumption of iron enhancers (p=0.01). Conclusion: There is no correlation between knowledge and attitude regarding iron deficiency anemia and consumption of high-iron foods and iron inhibitors, nor between attitude regarding iron deficiency anemia and consumption of iron enhancers. However, there is a correlation between knowledge regarding iron deficiency anemia with consumption of iron enhancers. Keywords : Anemia; attitudes; enhancer; inhibitor; iron; knowledge
Effectiveness of synbiotic yogurt made from pisang batu (musa balbisiana) flour on blood glucose levels and cholesterol levels in type 2 diabetes mellitus patients
ABSTRACT Background: Type 2 diabetes mellitus (T2DM) is characterized by high blood sugar due to problems with insulin secretion or action. Patients with diabetes often experience dyslipidemia, affecting cholesterol levels. Synbiotic yogurt fermented with Lactobacillus bulgaricus and Streptococcus thermophilus can lower cholesterol through short-chain fatty acids (SCFAs) production. Adding Pisang Batu (Musa balbisiana) flour, a source of fructo-oligosaccharides (FOS), enhances propionic acid in the yogurt, which may improve insulin resistance in metabolic syndrome. Objective: to determine the effect of synbiotic yogurt with banana flour (M. balbisiana) on blood glucose levels and cholesterol levels in patients with type 2 diabetes mellitus who are outpatients at the KMRT Wongsonegoro Regional Hospital. Materials and Methods: A Randomized Controlled Trial (RCT) with a pretest–posttest control group design was conducted on 47 outpatients with type 2 diabetes mellitus at KMRT Wongsonegoro Hospital. The study consisted of 24 patients in the treatment group who were given 300 ml of synbiotic yogurt per day for 4 weeks and 23 patients in the control group. Data analysis used the paired t test. Results: Results showed a significant reduction in blood glucose in the treatment group (8.72 ± 23.51 mg/dL, p = 0.000), while the control group had a slight increase (-3.35 ± 17.20 mg/dL, p = 0.005). The difference between groups in glucose reduction was also significant (11.07 ± 7.08 mg/dL, p = 0.000). However, there was no significant difference in cholesterol levels between the groups (p = 0.224). Conclusion: giving 300 ml of synbiotic yogurt with banana flour every day for 4 weeks was effective in reducing the patient's blood glucose levels but was not effective in reducing cholesterol levels. Keywords : Blood glucose; cholesterol; diabetes mellitus; pisang batu (Musa balbisiana) flour
Effects of the corporate wellness program on nutritional status parameters in employees with obesity
ABSTRACT Background: The Corporate Wellness Program (CWP) is a new physical exercise initiative designed to address the rising prevalence of obesity among PERTAMINA employees. Obesity negatively affects work performance. Body mass index (BMI) alone is not a sufficient indicator of obesity; therefore, additional measures such as visceral fat assessment are needed. Although nutritional interventions and physical activity are effective in reducing obesity, the effectiveness of structured workplace exercise programs requires further investigation using comprehensive parameters. Objective: the purpose of the study was to investigate effects of the CWP on body weight, BMI, and visceral fat in obese employees. Materials and Methods: A quasi-experimental one-group pre-test and post-test design was used. Ethical approval was obtained from the Institutional Ethics Committee. Twenty-six participants were selected from 150 employees using purposive sampling. The CWP was developed based on the FITT (Frequency, Intensity, Time, and Type) principle, with progressive overload applied throughout the intervention. Participants completed 24 exercise sessions (60 minutes per session, three times per week) equal to 2 months of intervention. Body weight, height, and visceral fat were measured using the Tanita BC-545N segmental body composition scale and the Tanita HR-200 wall-mounted height rod, following standardized procedures. A paired-sample t-test was used to compare pre- and post-intervention outcomes. Results: Participants showed a meaningful decrease in body weight, females dropping from 85.73 kg to 78.63 kg (−7.10 kg), males from 97.75 kg to 91.27 kg (−6.48 kg). BMI followed the same downward trend, females falling from 33.05 kg/m² to 30.55 kg/m² (−2.51 kg/m²), and males from 34.15 kg/m² to 31.92 kg/m² (−2.23 kg/m²) as p < 0.05. Visceral fat levels were also significantly reduced, females from 11.07 % to 10.00 % (−1.07 %), and males from 16.97 % to 15.11 % (−1.87 %) as p < 0.05). Conclusion: The CWP effectively contributed to reductions in obesity indicators among PERTAMINA employees. Keywords : Body mass index; body weight; fitness and health; physical exercise; visceral fat
Dietary patterns and menstrual cycle: incidence of anemia in female adolescents in Bondowoso Regency
ABSTRACT Background: Anemia is one of the three significant nutritional burdens being addressed in Indonesia. The risk of anemia in female adolescents is ten times higher than in male adolescents because female adolescents are menstruating. Most causes of anemia include protein, iron, and vitamin C deficiencies, as well as irregular menstrual cycles. Objective: This study aims to analyze the correlation between dietary patterns, the menstrual cycle, and the incidence of anemia among female adolescents at Bondowoso Vocational High School 1. Materials and Methods: This study used a cross-sectional design with a sample of 116 female adolescents aged 15–18 at Bondowoso Vocational High School 1, selected through simple random sampling. Interviews were conducted with respondents who completed observation sheets on their menstrual cycles and diets using the SQ-FFQ form. Hemoglobin levels were measured using a digital hemoglobin check tool, and researchers collaborated with healthcare professionals authorized to perform hemoglobin level tests. The analyses used were univariate and bivariate, with the chi-square test and Fisher's Exact test. Results: The study showed that protein intake was insufficient (78.4%), while iron intake (74.1%) and vitamin C intake (71.6%) were sufficient. And there was no correlation between protein intake and the incidence of anemia (OR = 1.855 (CI 95% = 0.772 – 4.452; p-value 0.443). The menstrual cycle and anemia showed a significant correlation (OR = 2.489 (CI 95% = 1.053 – 5.883; p-value 0.035). Iron intake and anemia showed a significant correlation (OR = 2.888 (CI 95% = 1.204 – 6.923; p-value 0.015), and vitamin C intake also showed a correlation with anemia ( OR = 2.807 (CI 95% = 1.193 – 6.603; p-value 0.016). Conclusion: Iron intake, vitamin C, and the menstrual cycle are related to the incidence of anemia. Monitoring and evaluation of regular iron and folic acid supplementation, emphasizing socialization about the “Aksi Bergizi Program” nutrition action programs through balanced nutrition, and building social support schemes for reproductive health among female adolescents are necessary. Keywords: Anemia; dietary habit; female adolescent; menstrual cycle
Fortified dadih increases short-chain fatty acids, reduces leptin levels, and body weight in obese rats
ABSTRACT Background: Obesity, a leading global health concern, contributes to oxidative stress and gut dysbiosis. Functional foods like fortified dadih may offer a novel approach to manage obesity by enhancing gut health and reducing oxidative stress. Objective: To assess the impact of dadih fortified with red dragon fruit and selenium on cecal short-chain fatty acids (SCFA) and leptin levels in high-fat fructose diet-induced obese rats. Materials and Methods: A true experimental design was conducted using 20 male Sprague Dawley rats (n = 5 per group) randomly assigned to four groups: healthy control (K-), obese control (K+), dadih treatment (1.8 g/200 g BW/day) (P1), and dadih enriched with red dragon fruit and selenium (1.8 g/200 g BW/day; sodium selenite 0.4 ppm) (P2). The intervention lasted for 4 weeks. SCFA concentrations were determined using gas chromatography, while leptin levels were quantified via ELISA. Data were analyzed using One-way ANOVA, Kruskal–Wallis tests, and Pearson correlation to assess treatment effects and inter-variable associations. Results: After HFFD, all groups showed significant weight gain (p < 0.05), with the K+ group having the highest body weight (281.2 ± 2.59 g) and the K- group the lowest (219.2 ± 3.42 g). Weight gain was significantly smaller in the K- group (30 g) than in K+, P1, and P2, which had similar gains (92 g). SCFA and leptin levels significantly differed between groups (p < 0.05), with K+ showing the highest leptin (9.42 ng/ml) and K- the lowest (1.31 ng/ml). Significant negative correlations were observed between total SCFAs and leptin (r = -0.545, p = 0.002) and between SCFAs and body weight (r = -0.909, p = 0.000). Conclusion: Fortified dadih with red dragon fruit and selenium effectively reduced body weight and leptin levels in high-fat fructose diet-induced obese rats. The treatment also enhanced short-chain fatty acid levels, suggesting a beneficial effect on gut health and metabolic markers. These findings indicate the potential of fortified dadih as a functional food in obesity management, though further research in humans is necessary to confirm these results. Keywords: Obesity; dadih; short chain fatty acids; leptin; body weight
Effectiveness of instant nano catfish–moringa liquid food on burn wound healing in Sprague Dawley rats
ABSTRACT Background: Burn injuries induce hypermetabolic and catabolic responses that impair tissue regeneration and increase nutrient demands. Nano-sized nutrients are expected to enhance bioavailability and accelerate wound recovery through improved cellular uptake and metabolic utilization. Objective: This study evaluated the effectiveness of a nano-processed instant liquid food made from catfish and moringa flours on burn wound healing in Sprague Dawley rats. Materials and Methods: Fifteen male rats were allocated into five groups: control (commercial formula), MCB15 and MCB30 (micro-size formulas providing 15% and 30% of caloric needs), and MCN15 and MCN30 (nano-processed formulas with particle sizes of approximately 692.2 nm for catfish flour and 1.8 µm for moringa flour). Data were analyzed using Friedman and one-way ANOVA tests with p < 0.05 considered statistically significant. Second-degree burns were induced by 5-second contact with a 2.5 × 5 cm heated plate on the dorsal area. The interventions lasted for 14 days. Wound area reduction, collagen deposition, and epithelial length were assessed macroscopically and histologically, while glucose, SGPT, SGOT, creatinine, urea, and hematological parameters were analyzed biochemically. Results: All groups exhibited progressive wound contraction (p < 0.05). The MCN30 group demonstrated a trend toward greater (56.5%) wound closure and collagen deposition compared with other groups, although inter-group differences were not statistically significant. SGOT decreased significantly in MCN15 (p < 0.05), whereas creatinine showed a mild increase. Blood glucose, urea, and hematological indices remained within normal physiological ranges. Conclusion: The nano-processed catfish-moringa liquid diet showed potential to support burn wound healing and collagen formation without adverse metabolic effects. These findings should be interpreted cautiously due to the exploratory nature and small sample size of the study. Keywords: Burn injury; catfish flour; liquid diet; moringa leaf; nano-formulation
Differences in fatty acids, zinc, and copper profiles among processed Kedawung (Parkia roxburghii G. Don) products and their relevance to cardiovascular health
ABSTRACT Background: Kedawung is an underutilized legume which are known for its nutrient-rich qualities that can improve through various processing methods, including fermentation and flouring. Nutrients such as fatty acids, zinc, and copper play important roles in lipid metabolism and antioxidant defense and there are therefore relevant to cardiovascular health. Objective: This study aimed to examine differences in fatty acid, zinc, and copper profiles among three processed Kedawung products boiled Kedawung seeds (BK), Kedawung tempeh (TK), and Kedawung tempeh flour (TPK) and to evaluate their potential relevance to cardiovascular health. Materials and Methods: The study employed gas chromatography to analyze fatty acids and atomic absorption spectrophotometry to analyze zinc and copper in BK, TK, TPK samples. A normality test was conducted using Shapiro-Wilk, followed by one-way ANOVA or Kruskal–Wallis tests for normally and non-normally distributed data, respectively. Results: The highest total fatty acid content was observed in TK (97.965 ± 12.002 %w/w), while TPK showed the lowest value (38.144 ± 29.677 %w/w). BK contained seven types of fatty acids, TK contained six, and TPK contained three. Stearic acid, linoleic acid, and lignoceric acid were present in all three samples. Zinc and copper contents were highest in TPK (62.529±8.0205 ppm and 17.987±4.097 ppm) and lowest in TK (12.854±2.065 ppm and 2.639±0.080 ppm). Conclusion: Different processing methods significantly influence the fatty acid, zinc, and copper profiles of Kedawung. Processed Kedawung products present nutritional characteristics with potential relevance to cardiovascular health, although further studies are required to confirm their functional effects. Keywords: Copper; fatty acid; food processing; kedawung; zinc