https://sjn.poltekkes-mataram.id/index.php/home/issue/feedStudent Journal Nutrition (SJ Nutrition)2024-11-18T13:38:34+07:00Ainul Mardiatiainulmardiati@gmail.comOpen Journal Systems<div class="tab-content"> <div id="tab-announcements" class="tab-pane"> </div> <div id="tab-home" class="tab-pane active"> <div id="journalDescription"> <div style="width: 580px; border: 1px dotted #000; margin-bottom: 10px;"> <ul> <li><strong>e-ISSN: <a href="https://issn.brin.go.id/terbit/detail/20221226181095836">2963-4784</a> (Online)</strong></li> <li><strong>DOI: 10.32807/sjn</strong></li> <li><strong>URL: <a href="https://sjn.poltekkes-mataram.id/index.php/home/index" target="_blank" rel="noopener">https://sjn.poltekkes-mataram.id/index.php/home/index</a></strong></li> </ul> </div> </div> <div id="additionalHomeContent"> </div> </div> </div> <p><img style="width: 204px; padding-right: 10px;" src="https://sjn.poltekkes-mataram.id/public/site/images/adminojs/sj-nutrition-new.jpg" alt="" height="289" align="left" />STUDENT JOURNAL NUTRITION ( SJ Nutrition ) adalah jurnal yang diterbitkan oleh Jurusan Gizi Poltekkes Kemenkes Mataram yang diperuntukkan untuk penerbitan jurnal oleh mahasiswa Jurusan Gizi. Publikasi jurnal mahasiswa yang memuat tulisan ilmiah hasil- hasil penelitian maupun kajian kesehatan yang berfokus pada Gizi Teknologi Pangan, Gizi Institusi, Gizi Masyarakat dan Gizi Klinik. Melalui wahana ini mahasiswa sebagai peneliti dan calon praktisi dalam bidang kesehatan dapat membagikan ilmu yang mereka kuasai dan didapatkan dari hasil penelitian yang telah dilakukan.</p> <p>SJ Nutrition terbit dua kali dalam setahun, setiap bulan April dan Oktober, dan memuat 10 (sepuluh) naskah lengkap dalam bahasa Indonesia.</p>https://sjn.poltekkes-mataram.id/index.php/home/article/view/34Karakteristik Sensorik Cookies Sweet Potasoy dengan Substitusi Tepung Ubi Jalar Ungu (Ipomoea Batatas L. Lamb) dan Tepung Kedelai (Glisine Max) Sebagai Alternatif Makanan Selingan bagi Penyandang Diabetes Melitus Tipe 22024-11-06T20:45:49+07:00Suhaema Suhaemasuhaemaema271@gmail.comI Nyoman Adiyasainyomanadiyasa@gmail.comneny haryanisuhaemagz2@gmail.com<p><strong><em>Background: </em></strong><em>Diabetes Mellitus (DM) is a global health issue that can lead to severe complications, including cardiovascular disease, neuropathy, and retinopathy. The rising incidence of DM is often linked to unhealthy dietary habits and lifestyle choices. Recent studies indicate that consuming foods high in soluble fiber can improve glycemic control by slowing glucose absorption.</em></p> <p><strong><em>Objective: </em></strong><em>This study aims to evaluate the sensory characteristics of "Sweet Potasoy" cookies as an alternative snack for individuals with type 2 diabetes mellitus.</em></p> <p><strong><em>Research </em></strong><strong><em>M</em></strong><strong><em>ethods</em></strong><strong><em>: </em></strong><em>The study employed a pre-experimental design, utilizing a hedonic sensory test conducted by 20 untrained panelists outpatient patients diagnosed with DM.</em></p> <p><strong><em>Research </em></strong><strong><em>R</em></strong><strong><em>esult</em></strong><strong><em>: </em></strong><em>The findings reveal that 85% of panelists strongly liked the color of cookies P3. For taste, 30% of panelists strongly liked P3, while 65% indicated they liked it. Additionally, 90% of panelists preferred the texture of P3, rating it as liked or enormously liked, with all panelists providing ratings of liked or enormously liked for product P3.</em></p> <p><strong><em>Conclusion: </em></strong><em>Overall, cookies P3 emerged as the most favored product across all evaluated parameters, followed by P2 and P1. </em></p>2024-10-16T00:00:00+07:00Copyright (c) 2024 Student Journal Nutrition (SJ Nutrition)