Journal of Indonesia Applied Nutrition (JIAN)

Analysis of Acceptability, Proximate Composition, and Dietary Fiber Content of Cookies Made with Sorghum Flour (Sorghum bicolor L.) and Winged Bean Seed Flour (Psophocarpus tetragonolobus L.) Substitution.

Diana Valentin — 2026-08-03

The high consumption of wheat flour has increased wheat import dependency. In addition, wheat contains gluten, which may trigger digestive disorders in susceptible individuals. Sorghum (Sorghum bicolor L.) and winged bean seed (Psophocarpus tetragonolobus L.) flours, which are rich in protein and dietary fiber and naturally gluten-free, have the potential to be used as alternative ingredients in cookie production. This study aimed to evaluate the organoleptic properties, determine the best formulation, and analyze the proximate composition and dietary fiber content of cookies substituted with sorghum flour and winged bean seed flour. This experimental study employed a Completely Randomized Design (CRD) consisting of five formulations. Organoleptic evaluation was conducted by 30 untrained panelists. Organoleptic data were analyzed using the Kruskal–Wallis and Mann–Whitney tests, while proximate composition and dietary fiber data were analyzed using One-Way ANOVA followed by Duncan's Multiple Range Test (DMRT). The results showed that only the texture parameter differed significantly among the formulations, whereas color, aroma, and taste showed no significant differences. Formulation F3 (50% sorghum flour and 30% winged bean seed flour) was selected as the best formulation based on the highest overall organoleptic score. The proximate composition of F3 consisted of 2.60% moisture, 2.16% ash, 15.76% protein, 35.83% fat, and 46.35% carbohydrates, with a dietary fiber content of 12.34%. The substitution significantly increased the dietary fiber content but did not significantly affect the proximate composition. In conclusion, the substitution of sorghum flour and winged bean seed flour improved the dietary fiber content of cookies while maintaining acceptable sensory characteristics, with a significant effect observed only on texture.

Optimization of Stellorice Ice Cream Made from Soy Milk and Jack Bean Flour as a Nutritious Snack for School-Age Children

Astri Vidila Sari — 2026-08-03

School-aged children (6–12 years old) need adequate nutrition to support their growth and development. The habit of consuming unhealthy snacks in the school environment can lead to nutritional problems in children. Therefore, there is a need for snack alternatives that children enjoy and that have good nutritional value. This study aims to develop a soy milk ice cream product with the addition of jack bean flour. Additionally, butterfly pea flower extract is used as a natural coloring agent to make the ice cream’s color more appealing. An experimental method was employed, with three formulations incorporating jack bean flour at levels of 5%, 10%, and 15%. A hedonic test was conducted with 54 untrained panelists, specifically sixth-grade elementary school students. Data analysis for physical properties—specifically overrun and melting point—was performed using ANOVA and Duncan’s test, while hedonic evaluations of color, aroma, taste, and texture were analyzed using the Kruskal-Wallis and Mann-Whitney tests. The resulting ice cream was named Stellorice and for the three formulations showed that the addition of jack bean flour had a significant effect on overrun and melting point, as well as on hedonic evaluations related to texture parameters; however, there was no significant effect on color, aroma, and taste. The selected formulation was F2, with the addition of 50 grams of jack bean flour. This ice cream product has an energy content of 133 kcal, 4.2 grams of protein, 4 grams of fat, and 19.7 grams of carbohydrates, as well as an overrun of 44.8% and a melting time of 57 minutes.

Development of Mackerel Odeng Substituted with Sword Bean Flour: Sensory Acceptability and Nutritional Composition

Raudatul Najwa Soraya Nurrizal — 2026-08-03

High snack consumption among adolescents demands balance with nutritious food products that are also appealing. Odeng, as Korean street food, has gained acceptance among adolescents. This study develops a product made from local food, mackerel odeng with sword bean flour substitution. The research used a Completely Randomized Design with three treatments: F1, F2, and F3. The organoleptic assessment of the products involved 30 semi-trained panelists to determine the level of preference and the characteristics of each formulation. Statistical analysis was done with SPSS 27.0, applying the Kruskal-Wallis test and the Mann-Whitney U test. The results of the hedonic organoleptic tests on the aspects of color, aroma, taste, and texture showed that F1 was the selected formula based on the Weighted Sum Method (WSM) with a substitution of 5 grams of sword bean flour. F1 contains 171 Cal/100 g; 17.95% protein; 6.75% fat; 9.62% carbohydrate; 0.2% omega 3; and 1.9% omega 6. The formula developed for this product has the potential to serve as a protein-rich snack and promote dietary diversification through the utilization of local food resources.

Development of White Bread Made from Sorghum Flour, Cassava, Arrowroot, and Red Spinach Extract as a High-Fiber Functional Food

Muhammad Vickry Fadly — 2026-08-03

Dietary fiber is essential for digestive health, yet conventional wheat-based white bread is low in fiber and unsuitable for gluten-intolerant individuals. This study developed a high-fiber, gluten-free white bread using sorghum, cassava, and arrowroot flours combined with red spinach extract, with psyllium husk added to replicate gluten's viscoelastic properties and improve dough structure and texture. Using a Completely Randomized Design, three formulations were tested—F1 (sorghum 75 g : cassava 25 g : arrowroot 25 g), F2 (sorghum 50 g : cassava 50 g : arrowroot 25 g), and F3 (sorghum 25 g : cassava 75 g : arrowroot 25 g)—each with 80 ml red spinach extract and psyllium husk. Organoleptic testing (Kruskal-Wallis and Mann-Whitney) revealed significant differences in appearance, texture, and taste, while color and aroma were not significantly different. Formulation F2 was most preferred, containing per 100 g: 198 kcal, 3.7 g protein, 3.0 g fat, 38.8 g carbohydrates, and 7.77 g fiber. This gluten-free, high-fiber bread presents a promising healthier alternative that supports local food diversification and meets the needs of gluten-sensitive consumers.

Development of Crispy Brownies Enriched with Mung Bean Flour and Spinach Flour as an Alternative Snack for Pregnant Women

Faiza An Nabila — 2026-08-03

Protein and iron intake play an essential role in supporting fetal growth and development during pregnancy. Adequate protein intake helps reduce the risk of stunting and chronic energy deficiency (CED) among pregnant women. Crispy Brownies (Crispy Brownies) is a processed food product that can serve as an alternative snack for pregnant women. This study aimed to develop crispy brownies enriched with mung bean flour and spinach flour as an alternative snack, particularly for pregnant women with indications of chronic energy deficiency (CED) and anemia. The study was conducted through a series of product development stages, including nutrient composition analysis, nutritional adequacy assessment, and production cost analysis using three formulations (F1, F2, and F3). The results showed that formulation F2 (60% mung bean flour : 20% spinach flour) was the most preferred by the panelists, providing 535 kcal energy; 8.68 g protein; 30.7 g fat; 56.1 g carbohydrates; and 8.16 mg iron per 100 g. This product has the potential to serve as an iron-rich, protein-containing alternative snack for pregnant women as well as the general population.

ARIMA-Based Forecasting of Rice and Maize Production and Its Implications for Food Security in Kutai Kartanegara Regency

Jamil Anshory — 2026-08-03

Food security remains a strategic issue in regions experiencing rapid population growth, including Kutai Kartanegara Regency, a buffer region for the development of the Nusantara Capital City. Population growth increases food demand and may create imbalances between production and demand. This study aimed to apply the Autoregressive Integrated Moving Average (ARIMA) model to forecast rice and maize production, compare forecasting performance across commodities, and analyse implications for regional food security using the production-to-demand ratio. Annual time-series data from 2010 to 2024 on rice and maize production, population size, and per capita rice consumption were analysed using the Box–Jenkins approach. ARIMA(0,1,1) was selected for both commodities after first-order differencing. The model provided a stronger statistical representation for rice, whereas the non-significant MA(1) parameter for maize indicated greater uncertainty. Forecasts for 2025–2028 indicated increasing rice production from 326,651 to 349,003 tons and maize production from 37,383 to 41,144 tons, with greater uncertainty for maize. The production-to-demand ratio indicated that rice production exceeded estimated demand, whereas maize production remained below estimated demand throughout the forecast period. These findings indicate that production forecasts should be interpreted alongside food demand, as increasing production does not necessarily eliminate commodity-specific deficits. Therefore, regional food security policies should maintain rice production while strengthening maize productivity and production capacity to reduce the projected maize deficit.

Relationship Between Emotional Eating and Overnutrition Among Senior High School Students in Tasikmalaya

Mayang Amadea Putri Suhenda — 2026-08-03

Adolescents are an particularly vulnerable to nutritional problems, so it is important to maintain a balanced nutritional intake. Emotional conditions can affect adolescents eating behaviors through emotional eating, which often makes someone eat more than their bodies require. This study aims to determine the relationship between emotional eating with the incidence of overnutrition in adolescents in grade XI of SMAN 1 Tasikmalaya. This study is an observational study with a cross-sectional approach. The subjects in this study were 88 grade XI students of SMAN 1 Tasikmalaya who were selected using a proportional random sampling method. The instruments used in this study were the Eating Appraisal due to Emotional and Stress (EADES) questionnaire, digital scales, stadiometers, and WHO AnthroPlus. The data analysis technique used the Spearman Rank test. The test results showed a significant relationship between emotional eating and the incidence of overnutrition (p-value of 0.031), OR = 0.283, 95% CI: 0.099-0.807. Adolescents should improve their understanding and management of emotional eating to maintain a balance baetween intake and energy, so as to prevent excess energy which contributes to the occurrence of overnutrition.

Food and Nutrition Knowledge and Its Correlation with Breakfast Energy Intake Among Schoolchildren: A Cross-Sectional Study on the GENIUS Programme in Binjai

Aldila Salsabila Adha — 2026-08-03

Evaluating the determinants of school age children dietary habits under national intervention initiatives is essential to address childhood malnutrition. Within the framework of the national Gerakan Edukasi dan Pemberian Pangan Bergizi untuk Siswa (GENIUS) programme, exploring how cognitive attributes influence actual dietary behaviors remains a critical research priority. The purpose of this study was to investigate food and nutrition knowledge and its correlation with breakfast energy intake among schoolchildren participating in the GENIUS programme in Binjai City, North Sumatra, Indonesia. This study used a cross-sectional design, analyzing secondary data compiled from 62 upper-grade students (grades 4-6) at SDN 023893 Binjai who participated in the national GENIUS programme in 2023. Samples were selected using a non-probability purposive sampling technique. Dietary intake was measured via a breakfast food recall form and processed using NutriSurvey software based on the Indonesian Food Composition Table. Food and nutrition knowledge was evaluated using a validated 10-item structured questionnaire. Univariate analysis indicated that while 53.2% of the children possessed moderate nutritional knowledge, a critical 75.8% suffered from a severe breakfast energy deficit. Bivariate analysis using the Spearman rank correlation test revealed a statistically significant relationship between the variables (p = 0.013, r = 0.314), demonstrating a positive, weak-to-moderate correlation. In conclusion, higher food and nutrition knowledge is positively correlated with better breakfast energy intake adequacy among the schoolchildren. These findings underscore that despite the structural support of the GENIUS programme, reinforcing structured school-based dietary education is vital to improve cognitive insights and mitigate the pervasive morning energy insufficiency observed among these student.

Macro-Micronutrient Intake and Nutritional Status among School-age Children: A Cross-Sectional Analysis of Primary Schools in Kediri City

Dzakiyyatul Fikrah 'Arifah — 2026-08-03

School-age children represent a critical phase for physical development, cognitive growth, and bone mineralization, a period that is frequently overlooked in nutritional research compared to early childhood. This study aims to map macro- and micronutrient intakes and their relationship with nutritional status among primary school children in Kediri City to establish a foundation for nutritional education interventions. This cross-sectional study involved 80 subjects selected via purposive sampling across two primary schools. Data were gathered through subject characteristic questionnaires, 24-hour dietary recalls conducted over two days (representing weekdays and weekends), and direct anthropometric measurements to determine nutritional status. Data were analyzed descriptively and inferentially using the Chi-square test to examine relationships between variables. This study reveals striking paradox of the phenomenon of individual double burden of malnutrition in school-aged children in Kediri City. More than a half of children categories as abnormal (51.2%) dominate with obesity (68.3%) and overweight (29.3%). Paradoxically, almost all of the macronutrient suboptimal, micronutrient deficient, and showed no significant association with the children's anthropometric status within the children’s. This relationship presents a potential scenario where overnutrition occurs but consumption is inadequate. Associations were found only between nutritional status and protein intake (p = 0.029) where significantly associated with a child's physical profile during this development period. Integrated nutritional education interventions are urgently required to improve dietary consumption patterns and ensure children achieve their optimal growth potential before reaching adulthood.

The Relationship between Academic Stress, Emotional Eating Behavior, and Nutrient Intake with Nutritional Status among Students of YPHB Senior High School, Bogor

Ristia Rahmah — 2026-08-03

Nutritional status reflects the balance between nutrient intake and physiological requirements and is influenced by dietary and psychological factors, including academic stress and emotional eating. Academic stress may trigger emotional responses that lead to emotional eating, which can alter dietary intake and eventually affect nutritional status. This study aimed to analyze the relationships between academic stress, emotional eating, and nutrient intake with nutritional status, and to compare these variables across nutritional status groups. This cross-sectional study, using purposive sampling, involved 60 high school students (41 with normal nutritional status and 19 overweight). Academic stress and emotional eating were assessed using the Educational Stress Scale for Adolescents (ESSA) and the Emotional Eating subscale of the Dutch Eating Behavior Questionnaire (DEBQ-E). Nutrient intake was measured using two 24-hour dietary recalls, while nutritional status was determined based on BMI-for-age (BMI/A). Data were analyzed using the independent t-test and Pearson correlation test. The results showed no significant differences in academic stress and emotional eating (p>0.05). Significant differences were found in energy, protein, and carbohydrate adequacy (p<0.05), while fat, magnesium, and vitamin C adequacy did not differ significantly (p>0.05). Correlation analysis indicated that academic stress, emotional eating, and most nutrient adequacy levels were not associated with nutritional status (p>0.05), except for energy and protein (p<0.05). Future studies should include larger and more diverse samples and incorporate methods such as SQ-FFQ to better capture long-term dietary intake.