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All Journal Jurnal Pangan dan Gizi Journal of Nutrition College Jurnal Ilmu Kesehatan Masyarakat Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Darussalam Nutrition Journal Jurnal Ilmu Pangan dan Hasil Pertanian GIZI INDONESIA Jurnal Aplikasi Teknologi Pangan GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Aplikasi Teknologi Pangan Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal) Amerta Nutrition IKRA-ITH ABDIMAS IKRA-ITH EKONOMIKA Jurnal Kreativitas PKM Jurnal Pengabdian Dharma Laksana Indonesian Journal of Health Development JURNAL GIZI DAN KESEHATAN Jurnal Bakti Masyarakat Indonesia Jurnal Bisnis Indonesia Poltekita: Jurnal Pengabdian Masyarakat Medika Respati : Jurnal Ilmiah Kesehatan
Ilmi, Ibnu Malkan Bakhrul
Program Studi Ilmu Gizi, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional Veteran, Jakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Substitusi Tepung Tempe Sebagai Sumber Zat Besi Terhadap Karakteristik Organoleptik Sosis Ikan Teri Siti Sania Bilqis; Ibnu Malkan Bakhrul Ilmi; Muhammad Nur Hasan Syah; Nanang Nasrullah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022): .
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.12473

Abstract

Anemia is a global health problem that affects a third of the world's population, one of which is the lack of iron-containing food sources. The aim of this study was to analyze the nutritional content, iron content, and organoleptic properties of the selected formulation of anchovy sausage substituted with tempeh flour as an iron-rich snack. This study used a one-factor Completely Randomized Design (CRD) method with three different treatments and two repetitions. The proportions of tempeh flour with anchovy are F1 (35:45), F2 (40:40), and F3 (45:35). The results of the ANOVA test showed that there was no significant effect (P>0.05) on water content, ash content, protein content, fat content, carbohydrate content, and iron content. The results of the Kruskal-Wallis test showed that there was no significant effect (p>0.05) on the panelists' preference for color, aroma, taste, and texture characteristics. The sausage formula was selected through the exponential comparison method (MPE), namely the F3 formula. The serving dose of the selected formula sausage has an energy content of 228 kcal; protein 16.4 g; fat 11.3 g; carbohydrates 15 g; 2.4 mg of iron in one serving, which is 100 grams.
EDUKASI DAN KONSULTASI MP-ASI UNTUK PENCEGAHAN DIARE ANAK DI LINGKUNGAN PUSKESMAS KEMIRI MUKA DEPOK Muhammad Rizki Purnama; Ibnu Malkan Bakhrul Ilmi; Nur Intania Sofianita
Jurnal Bakti Masyarakat Indonesia Vol. 5 No. 2 (2022): Jurnal Bakti Masyarakat Indonesia
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24912/jbmi.v5i2.20350

Abstract

Diarrhea is a health problem due to infection in the gastrointestinal tract, which is characterized by changes in the consistency of feces to liquid and an increase in the frequency of stool disposal more than three times a day. Breast milk positively impacts the baby's immune system so that it can reduce the possibility of infection and the incidence of diarrhea. Giving complementary feeding (MP-ASI) at an early age (< 6 months) can cause infection in the baby's digestive system and lead to diarrhea. The prevalence of diarrhea in RW 09 mothers reached 76%, the application of maternal hygiene was 76.2%, the coverage of exclusive breastfeeding was 85.7%, and early complementary feeding was 52.4%. The activity was carried out on 4 – 30 September 2021. The material provided in the education includes understanding MP-ASI, the benefits of giving MP-ASI, the principle of giving MP-ASI, the impact of giving MP-ASI early, texture, frequency, and amount of MP-ASI. Community service that has been carried out is MP-ASI education using booklets and nutrition consultations. Univariate analysis was conducted to describe the incidence of diarrhea, hygiene behavior, exclusive breastfeeding, early complementary feeding, and the characteristics of mothers and babies. Bivariate analysis to determine changes in knowledge before being given education with after being given education. Bivariate analysis was processed using the Wilcoxon test. The results of the data analysis showed that the mother's level of knowledge regarding complementary feeding increased (p=0.000). The results of the nutrition consultation were obtained; namely, the lack of variety in the provision of complementary foods, babies were only given fruit puree and instant baby porridge, lack of knowledge of complementary foods recipes, and babies' difficulty accepting new foods ABSTRAK Diare merupakan masalah kesehatan akibat infeksi pada saluran cerna yang ditandai dengan perubahan konsistensi feses menjadi cair serta peningkatan frekuensi pembuangan feses lebih dari tiga kali dalam satu hari. ASI memberikan dampak positif terhadap sistem imun bayi, sehingga dapat menurunkan kemungkinan infeksi dan kejadian diare. Pemberian makanan pendamping ASI (MP-ASI) pada usia dini (< 6 bulan) dapat menyebabkan infeksi pada sistem pencernaan bayi dan berujung pada kejadian diare. Prevalensi diare ibu RW 09 mencapai 76%, penerapan hygiene Ibu sebesar 76.2%, cakupan ASI eksklusif sebesar 85.7% dan pemberian MP-ASI dini sebesar 52.4%. Kegiatan dilaksanakan pada 4 – 30 September 2021. Materi yang diberikan dalam edukasi meliputi pengertian MP-ASI, Manfaat pemberian MP-ASI, Prinsip pemberian MP-ASI, Dampak pemberian MP-ASI dini, Tekstur, frekuensi dan jumlah MP-ASI. Pengabdian masyarakat yang telah dilakukan yaitu edukasi MP-ASI menggunakan booklet dan konsultasi gizi. Analisis univariat dilakukan untuk melihat gambaran kejadian diare, perilaku hygiene, pemberian ASI Eksklusif, pemberian MP-ASI dini serta karakteristik Ibu dan Bayi. Analisis bivariat untuk mengetahui perubahan pengetahuan sebelum diberikan edukasi dengan setelah diberikan edukasi. Analisis bivariat diolah dengan menggunakan uji Wilcoxon. Hasil analisis data menunjukkan tingkat pengetahuan Ibu mengenai pemberian MP-ASI meningkat (p=0,000). Hasil konsultasi gizi diperoleh yaitu kurangnya variasi pemberian MP-ASI, bayi hanya diberi puree buah dan bubur bayi instan, kurangnya pengetahuan resep MP-ASI, bayi sulit menerima makanan baru.
Hubungan Emotional Eating, Citra Tubuh, dan Tingkat Stres dengan IMT/U Remaja Putri di SMK Negeri 41 Jakarta Tahun 2022 Jihan Juzailah; Ibnu Malkan Bakhrul Ilmi
JURNAL GIZI DAN KESEHATAN Vol 14 No 2 (2022): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Overweight problems in female adolescents can be caused by inappropriate eating behavior, one of which is emotional eating. Overweight can also be caused by stress or negative body perceptions. This can encourage adolescents to increase their food intake, so that if it’s done continuously it’ll have an impact on overweight. This study aims to determine the relationship between emotional eating, body image, and stress level with the BMI-for-age in female adolescents at SMK Negeri 41 Jakarta. This study used a cross-sectional design among 62 respondents determined by stratified random sampling technique. This study was conducted in May 2022. Data collected using The Dutch Eating Behavior Questionnaire-13 items (DEBQ-13), Figure Rating Scale (FRS), and Perceived Stress Scale-10 items (PSS-10). Relationship analysis performed using Chi Square test showed that there was no relationship between emotional eating (p value = 0, 642; p value > 0,05), body image (p value = 0,578; p value > 0,05), and stress level (p value = 1,000; p value > 0,05) with the BMI-for-age in female adolescents at SMK Negeri 41 Jakarta. It’s necessary to conduct further studies related to factors that can influence the BMI-for-age, especially in female adolescents. ABSTRAK Permasalahan gizi lebih pada remaja perempuan dapat disebabkan akibat perilaku makan yang tidak tepat, salah satunya emotional eating. Gizi lebih juga dapat disebabkan akibat stres maupun persepsi negatif terhadap tubuh. Hal tersebut dapat mendorong remaja untuk melakukan peningkatan asupan makanan, sehingga jika dilakukan secara terus menerus akan berdampak pada gizi lebih. Penelitian ini bertujuan untuk mengetahui hubungan emotional eating, citra tubuh, dan tingkat stres dengan IMT/U remaja putri di SMK Negeri 41 Jakarta. Penelitian ini menggunakan desain cross sectional dengan sampel sebanyak 62 responden yang diambil dengan teknik stratified random sampling. Penelitian dilakukan pada Mei 2022. Data dikumpulkan menggunakan kuesioner The Dutch Eating Behaviour Questionnaire-13 items (DEBQ-13), Figure Rating Scale (FRS), dan Perceived Stress Scale-10 items (PSS-10). Analisis hubungan dilakukan menggunakan uji Chi Square menunjukkan bahwa tidak terdapat hubungan antara emotional eating (p value = 0, 642; p value > 0,05), citra tubuh (p value = 0,578; p value > 0,05), dan tingkat stres (p value = 1,000; p value > 0,05) dengan IMT/U remaja putri di SMK Negeri 41 Jakarta. Perlu dilakukan pengkajian lebih lanjut terkait faktor yang lebih mempengaruhi IMT/U terutama pada remaja putri.
Analisis Determinan Minat Berwirausaha Mahasiswa UPNVJ Alfida Aziz; Sri Sulaminingsih; Ibnu Malkan Bakhrul Ilmi
IKRAITH-EKONOMIKA Vol 6 No 1 (2023): IKRAITH-EKONOMIKA Vol 6 No 1 Maret 2023
Publisher : Universitas Persada Indonesia YAI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37817/ikraith-ekonomika.v6i1.2477

Abstract

Minat berwirausaha merupakan ketertarikan individu terhadap aktivitas berwirausaha sertakemauan untuk mendalami secara rinci terhadap kemampuan serta peluang yang sudah dimiliki.Penelitian ini merupakan penelitian kuantitatif dilakukan pada mahasiswa UPNVJ yang telahmengikuti perkuliahan mata kuliah kewirausahaan dengan tujuan untuk menganalisis danmenemukan sejauh mana minat para mahasiswa UPNVJ dalam berwirausaha yang dihubungkandengan pendidikan kewirausahaan, efikasi diri, lingkungan keluarga dan lingkungan kampus. Datadidapat dari beberapa pertanyaan yang di kirim ke 130 responden yaitu mahasiswa yang telahmendapatkan perkulihaan mta kuliah kewirausahaan melalui gogle form untuk menemukan minatmereka dalam berwirausaha. Teknik analisis data menggunakan metode analisis PLS (Partial LeastSquare) dengan software Smart PLS 3.0. Hasil dari penelitian menunjukkan, (1) Pendidikankewirausahaan tidak berpengaruh terhadap minat mahasiswa UPNVJ dalam berwirausaha (2)Efikasi diri berpengaruh terhadap minat mahasiswa UPNVJ dalam berwirausaha (3) Lingkungankeluarga berpengaruh terhadap minat mahasiswa UPNVJ dalam berwirausaha. (4) lingkungankampus berpengaruh terhadap minat mahasiswa UPNVJ dalam berwirausaha. Penelitian inimemberikan rekomendasi pada Universitas sehingga dapat di ambil kebijakan khususnya dalamproses belajar mengajar matakuliah kewirausahaan.
Snack Bar Suweg (Amorphophallus campanulatus B) dan Kacang Merah (Phaseolus vulgaris L) sebagai Camilan Sumber Serat Pangan Aulia Adha Arzaqina; Ibnu Malkan Bakhrul Ilmi; Nanang Nasrullah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 5, No 2 (2021)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2021.5.2.6303

Abstract

This study aims to utilize local food products and determine the nutritional content, dietary fiber content, and sensory acceptance of snack bars made of elephant foot yam flour and red bean flour. In order to obtain the best formulation, the Completely Randomized Design (CRD) method with three different formulations was used. Determination of the best formulation was carried out by organoleptic test on 30 nutrition students and analyzed by Kruskal Wallis test followed by Mann-Whitney test. The organoleptic test results showed that the variations in the mixture of both elephant foot yam and red bean had a significant effect (p 0.05) on the taste level of snack bars’ texture. The snack bar F2 (50:50) was the best formulation with the highest level of preference, which contains 22.79% water, 2.93% ash, 10.66% protein, 11.42% fat, 52.21% carbohydrate, and 17.73% dietary fiber. The dietary fiber content can meet 59% of the adequacy of dietary fiber for the general public, so that it can be used as an alternative snack source of dietary fiber, which is good for people with diabetes mellitus and people who want to control their weight. Penelitian ini bertujuan untuk memanfaatkan produk pangan lokal dan mengetahui kandungan gizi, kadar serat pangan, serta daya terima konsumen terhadap snack bar tepung suweg dan tepung kacang merah. Penelitian ini menggunakan metodologi penelitian eksperimental dengan menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga perlakuan untuk mendapatkan formulasi terbaik. Penentuan formulasi terbaik dilakukan dengan uji organoleptik terhadap 30 orang mahasiswa gizi dan dianalisis dengan uji Kruskal Wallis dilanjutkan dengan uji Mann-Whitney. Hasil uji organoleptik menunjukkan variasi campuran suweg dan kacang merah berpengaruh nyata (p 0,05) terhadap tingkat kesukaan tekstur snack bar. Snack bar F2 (50:50) merupakan formulasi terbaik yang mempunyai tingkat kesukaan tertinggi, yang mengandung 22,79% air, 2,93% abu, 10,66% protein, 11,42% lemak, 52,21% karbohidrat, dan 17,73% serat pangan. Kandungan serat pangan tersebut dapat memenuhi 59% kecukupan serat pangan masyarakat umum, sehingga dapat dijadikan alternatif camilan sumber serat pangan, yang baik bagi penderita diabetes melitus dan orang yang ingin mengontrol berat badannya.
Kandungan Gula Dalam Minuman Teh Susu Dengan Topping Boba: Kandungan Gula Sangat Tinggi dalam Minuman Teh Susu dengan Topping Boba Mayrlnn Trifosa Veronica; Ibnu Malkan Bakhrul Ilmi; Yessi Crosita Octaria
Amerta Nutrition Vol. 6 No. 1SP (2022): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 2nd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1SP.2022.171-176

Abstract

Background: The prevalence of overweight and obesity have been climbing overtime in all age groups in Indonesia, this increase is in paralel to increasing prevalence of chronic non-communicable diseases. While on the other hand consumption of sweet sweetened beverages as an important risk factor is also in dramatic rise, with the consumption of milk tea as an example has been growing up to 8500% since 2018. Objectives: this study aimed to assess the sugar content in this type of drink. Methods: Analysis of sugar content (fructose, glucose, sucrose) was done using the high-performance liquid chromatography (HPLC) method and the total calorie analysis was obtained from adding up calories from protein, fat, carbohydrate components or by calculation method. Results: This study shows that the current drink of milk tea with boba topping has high sugar and calorie content. One large glass of boba milk tea contains 47.21 grams of dietary sugar (glucose, fructose, sucrose) and 675 kcal calories. Conclusions: Boba milk tea drinks are very high in sugar and calories content
Motivasi Dan Komunikasi Dalam Pengembangan UMKM Di Desa Jatisura Widayani Wahyuningtyas; Sintha Fransiske; Ibnu Malkan Bakhrul Ilmi; Ruri Firliani
IKRA-ITH ABDIMAS Vol 6 No 1 (2023): IKRAITH-ABDIMAS Vol 6 No 1 Maret 2023
Publisher : Universitas Persada Indonesia YAI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37817/ikra-ithabdimas.v6i1.2392

Abstract

Motivation and communication are important in making movement. Especially in Jatisura Village whichhas abundant agricultural products. Based on this, the researcher sees that the produce in Jatisura Village canbe an opportunity and be developed through the efforts of local residents through UMKM. So the idea arose toconduct research. The research was conducted in Jatisura Village. The purpose of this study was to determine themotivation and communication in the development of UMKM in Jatisura Village. The research method used isdescriptive qualitative method, with data collection namely observation, interviews and documentation studies.The results of interviews conducted by researchers, respondents include housewives, housewives whobecome or farmers, housewives who are entrepreneurs and business people. Respondents who do businesssuch as mango crackers, mango seed coffee, mango juice, shredded cork fish, knitting, selling in school canteensand basic food stores. The results of the research that have been carried out show that the people of JatisuraVillage who have motivation and communication can develop UMKM. Meanwhile, the people of JatisuraVillage who do not have motivation and communication cannot develop UMKM. The motivations that existinclude internal and external. Communication also determines the success of UMKM
Membangun Jiwa Kreatifitas Pelaku UMKM Di Desa Jatisura, Cikedung, Indramayu, Jawa Barat Widayani Wahyuningtyas; Ibnu Malkan Bakhrul Ilmi; Kharisma Wati Gusti; Elthon Gabriel; Yonita Laty Aisyah
IKRA-ITH ABDIMAS Vol 6 No 2 (2023): IKRAITH-ABDIMAS Vol 6 No 2 Juli 2023
Publisher : Universitas Persada Indonesia YAI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37817/ikra-ithabdimas.v6i2.2406

Abstract

The role of Indonesia in realizing nationalism is that the Indonesian people fill it by being an active marketparticipant in global competition. For this reason, business actors are needed who have ideas that are realized increativity products. the goal of the service is how to open the behavior pattern of the local community to be productive,(Creating creative ideas into products that can compete in the business world. departing from the hope of the servantto be able to help UMKM business actors to improve their standard of living. The target that the servant wants toachieve is the actors Businesses can open patterns of behavior to be productive and their creative spirit grows amongUMKM business actors. Implementation Method, The population is all PKK mothers who are active in Jatisuravillage, while the sample is PKK mothers who are active in their business activities (Business Actor) 17 business actorparticipants In this service qualitative data collection, tools or instruments Media counseling and training of PKKwomen are active business actors In this service using descriptive quantitative methods, the results obtained are thatthe results of distributing pre and posttest questionnaires for village business actors Jatisura , Cikedung, Indraayutaken According to the pre test, the pre test results were 7.933 and the post-test was 8, 133, there was an increase inthe Creative Mindset Ability of business actors. Suggestions Village officials are expected to provide adequatefacilities and infrastructure to improve the villages of Jatisura, Cikedung, Indramayu.
Biskuit dari Tepung Ubi Ungu, Kacang Hijau dan Daun Kelor untuk Balita Febiani Riskika; Ibnu Malkan Bakhrul Ilmi; Sintha Fransiske Simanungkalit
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 2 (2022): Desember 2022
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i2.12545

Abstract

Ubi ungu memiliki kandungan energi setara dengan tepung terigu sehingga dapat menjadi pengganti tepung terigu dalam pembuatan biskuit. Tepung kacang hijau dimanfaatkan sebagai bahan tambahan untuk meningkatkan nilai protein. Tepung daun kelor memiliki kandungan provitamin A dalam bentuk beta karoten yang tinggi sehingga ditambahkan ke dalam biskuit untuk meningkatkan nilai gizinya. Tujuan penelitian yaitu mengetahui formulasi biskuit balita sumber energi protein dan vitamin A dari tepung ubi ungu, kacang hijau, dan daun kelor. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan dua pengulangan pada formulasi dengan perbandingan tepung ubi ungu dan tepung terigu F1 80:20, F2 70:30, dan F3 60:40. Uji statistik yang digunakan adalah kruskall wallis untuk melihat adanya pengaruh formulasi biskuit terhadap uji hedonik (p<0.05) dan jika ada dilanjutkan dengan uji beda nyata mann whitney. Hasil penelitian menunjukkan bahwa pada uji hedonik warna, rasa dan tekstur memiliki perbedaan antar formulasi. Formulasi terpilih ditentukan berdasarkan metode bayes yaitu biskuit F3 yang selanjutnya dianalisis kimia dengan biskuit kontrol (F0) sebagai pembanding. Biskuit F3 memiliki kandungan gizi energi 482.28 kkal, protein 9.35 gr, lemak 23.11 gr, karbohidrat 59.35 gr, kadar air 3.75% dan kadar abu 2.7%, dan Vitamin A 513,3 mcg.
Analisis Kandungan Gizi, Indeks Glikemik, dan Beban Glikemik Marshmallow Kulit Buah Naga dan Bayam Merah dengan Penambahan Stevia Agung Kurniawan; Ibnu Malkan Bakhrul Ilmi; A&#039;immatul Fauziyah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 6, No 1 (2022)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2022.6.1.6322

Abstract

This study aims to determine the nutritional content, glycemic index, and glycemic load dragon fruit peel marshmallow and red spinach with the addition of stevia. This is an experimental syudy. The data collected in this study includes organoleptic data, nutrient content, glycemic index, and glycemic load. The analysis of nutritional content was carried out at the Saraswanti Indo Genetech (GIS) Laboratory in Bogor. Blood collection was done for glycemic index and glycemic load tests. The statistical analysis used to test the differences was the Kruskal Wallis test and continued with the Mann-Whitney test. The Kruskal Wallis test results showed that stevia sugar substitution had a significant effect (p 0.05) on the hedonic quality test and hedonic test. Formula 1 is the selected formula with 15% stevia sugar substitution. Formula 1 contains 35.25% water content, 1.66% ash content, 5.5% protein content, 0.67% fat content, and 57.45% carbohydrate content. The marshmallow glycemic index value of 87.29 is in the high category, while the glycemic load of 17.54 is in the moderate category. Dragonfruit peel marshmallow and red spinach with the addition of stevia are not yet appropriate for regular consumption by diabetics. Penelitian ini bertujuan untuk mengetahui kandungan gizi, indeks glikemik, dan beban glikemik marshmallow kulit buah naga dan bayam merah dengan penambahan stevia. Penelitian ini menggunakan desain eksperimental. Data yang dikumpulkan pada penelitian ini meliputi data organoleptik, kandungan zat gizi, indeks glikemik, dan beban glikemik. Analisis kandungan gizi pada penelitian ini dilakukan di Laboratorium Saraswanti Indo Genetech (SIG) Bogor. Pengambilan darah dilakukan untuk uji indeks glikemik dan beban glikemik. Analisis statistik yang digunakan untuk menguji perbedaan yaitu uji Kruskal Wallis dan dilanjutkan dengan uji Mann-Whitney. Hasil uji Kruskal Wallis menunjukkan substitusi gula stevia berpengaruh nyata (p 0,05) terhadap uji kualitas hedonik dan uji hedonik. Formula 1 adalah formula terpilih dengan substitusi 15% gula stevia. Formula 1 mengandung 35,25% kadar air, kadar abu 1,66%, kadar protein 5,5%, kadar lemak 0,67%, dan kadar karbohidrat 57,45%. Nilai indeks glikemik marshmallow sebesar 87,29 termasuk dalam kategori tinggi, sedangkan beban glikemik sebesar 17,54 termasuk dalam kategori sedang. Marshmallow kulit buah naga dan bayam merah dengan penambahan stevia belum tepat untuk dikonsumsi secara rutin oleh penderita diabetes. 
Co-Authors A'immatul Fauziyah Ade Fatma Krisdiani Agung Kurniawan Alfida Aziz Ali Khomsan Angestya Verani Fahriza Aprilian Tri Wbowo Ardian, Ikhwan Luthfi Asriadi Masnar Aulia Adha Arzaqina Avliya Quratul Marjan Buntara, Arga Dian Luthfiana Sufyan Dian Luthfiana Sufyan Dian Luthfiana Sufyan Dinda Latifa Rinarto Elthon Gabriel Ezra Luga Fathiya Andara Fauziyah, A'immatul Febiani Riskika Fira Firgicinia Firlia Ayu Arini Gendis Fathia Fajarina Hannanti, Herdara Herbawani, Chahya Kharin Inayatul Fajriyah Iwenda Nalendrya Jasmine Ramadina Djumantara Jihan Juzailah Katrin Roosita Katrin Roosita Kharisma Wati Gusti Kharisma Wiati Gusti Krisanti Nurbaiti Mayrlnn Trifosa Veronica Mayrlnn Trifosa Veronica Muhammad Rizki Purnama Muhammad Rizki Purnama Nadine Nadine Nanang Nasrullah Nasrulloh, Nanang Niken Meldy Puryanti Nilamwati Adelia Nur Intania Sofianita Olla Wilda Nasyiba Prasetyo Hadi Puspareni, Luh Desi Rahayu, Sri Ramzy Arif Satriyo Bima Anggara Regina Aulia Ramadhani Rimbawan , Ruri Firliani Rustiarini, Fabiola Shania Alicia Salsabila Firdausiyah Nur Habieb Sintha Fransiske Sintha Fransiske Simanungkalit Sintha Fransiske Simanungkalit Siti Sania Bilqis Sri Anna Marliyati Sri Sulaminingsih Sufyan, Dian Luthfiana Sulistiadi, Wahyu Syah, Muh Nur Hasan Taufik Maryusman Taufik Maryusman Utami Wahyuningsih Widayani Wahyuningtyas Yessi Crosita Octaria Yonita Laty Aisyah Zakiudin Munasir Zakiudin Munasir