http://jgp.poltekkes-mataram.ac.id/index.php/home/issue/feedJurnal Gizi Prima (Prime Nutrition Journal)2023-11-08T12:40:52+00:00Made Darawatijurnalgiziprima1@gmail.comOpen Journal Systems<div class="intro" style="width: 540px;"><ul><li><strong>ISSN: <a href="http://u.lipi.go.id/1390454936" target="_blank">2355-1364</a> (Print)</strong></li><li><strong>ISSN: <a href="https://issn.brin.go.id/terbit/detail/1550559045" target="_self">2656-2480</a> (Online)</strong></li><li><strong>DOI: <a href="https://search.crossref.org/search/works?q=jurnal+gizi+prima&from_ui=yes" target="_blank">10.32807/jgp</a></strong></li><li><strong>URL: </strong> <a href="/">http://jgp.poltekkes-mataram.ac.id/</a></li></ul></div><p><strong>Jurnal Gizi Prima (Prime Nutrition Journal)</strong> is one of the scientific journals<strong> </strong>that contains research articles in the field of nutrition and health, published since 2016 by the Jurusan Gizi Poltekkes Kemenkes Mataram. <span>Jurnal Gizi Prima (Prime Nutrition Journal)</span> focuses on various multi displines of nutrition, among others :</p><ul><li>Community Nutrition</li><li>Clinical Nutrition</li><li>Nutrition Institutions</li><li>Food Technology Nutrition</li></ul><p><span>Jurnal Gizi Prima (Prime Nutrition Journal) has been accredited with The <span>Ministry of Research, Technology and Higher Education of the Republic of Indonesia</span> number </span><a href="http://sinta2.ristekdikti.go.id/journals/detail?id=4966" target="_blank">SINTA 5</a> with <a href="https://drive.google.com/file/d/1NzNCX-FG-tmary6IKJc_xqI2vCqd0CMm/view?usp=sharing" target="_self">SK Number: 158/E/KPT/2021</a> starting from 2020 until 2025 </p><p>Published twice a year in March and September, available online since 2016, <span>all articles submitted to Jurnal Gizi Prima (Prime Nutrition Journal) should be in </span><strong>English</strong><span>. If your materials are still in Indonesian. Please do not hesitate to contact us. </span></p>http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/376Development and Validation of an Educational Booklet for The Healthy Eating Management of Diabetes Mellitus During Ramadan Fasting2023-11-08T12:40:51+00:00Meirina Dwi Larasatimeirinadwilarasati@poltekkes-smg.ac.idDian Luthfita Prasetya Muninggardianluthfita@poltekkes-smg.ac.idFirmansyah Firmansyahfir790@ums.ac.id<p align="justify"><strong><em>Background</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>iabetics who decide on Ramadan fasting are at risk of complications such as hypoglycemia, hyperglycemia, ketosis, or dehydration. The strategy for prevention is to provide education about managing DM with healthy food intake, medication, and exercise during Ramadan fasting. Therefore, it is essential to develop the media to implement education.</em><em></em></p><p align="justify"><strong><em>Research Methods</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>This research was a research and development method. The model used in developing an educational booklet consists of four stages: define, design, develop, and disseminate. The feasibility of growing media was analyzed by the content validity index (CVI) using I-CV and S-CVI to assess whether the item is relevant or not relevant to the index CVI>0,80.</em></p><p align="justify"> </p><p align="justify"><strong><em>Research Result</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>Define is the first stage to analyze the need for media development; based on the results of an online survey of nutritionists, as many as 71% mentioned that there were no specific educational media on healthy eating management for DM during Ramadan fasting. Design and development of educational media include literature studies on healthy eating during Ramadan fasting for DM, containing food menus during Ramadan fasting—subsequent dissemination by assessment from experts and target subjects. The assessing subject's content validity index (CVI) was carried out using the I-CV and S-CVI. The average value of I-CV is 0.875, and the average value of S-CVI is 0.875, meaning that all parts of the content are relevant in providing information about healthy eating for DM during Ramadan fasting. The reliability test by the target subject obtained Cronbach's alpha value of 0.850 was reliable.</em></p><p align="justify"> </p><p align="justify"><strong><em>Conclusion</em></strong><strong><em>:</em></strong><em> </em><em>This booklet can be used as an educational medium for pre-Ramadan education. Then, the researchers developed this booklet by considering and improving the booklet design, which was stated to be appropriate.</em></p>2023-10-21T04:56:50+00:00Copyright (c) 2023 Jurnal Gizi Prima (Prime Nutrition Journal)http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/430Tuna, Tempe, and Moora-Based Nuggets Prevent Stunting: Organoleptic Tests, Water Content, and ASH Content2023-11-08T12:40:51+00:00Joyeti Darnijoy_naswa@yahoo.comRetno Wahyuningsihkhaylilaghina@gmail.com<p align="justify"><strong><em>Background</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>Stunting is associated with suboptimal brain development, which has long-term implications for cognitive abilities, school performance, and future employment. There is a relationship between fish consumption and the incidence of stunting in children. Fish nuggets are one alternative to increase fish consumption. Fish nuggets combination of tempeh and moringa leaves can be taught to the community to increase children's protein intake. The nugget formulation used consists of 60% tuna, 20% tempeh, and 20% moringa leaves. The purpose of this study was to determine organoleptic tests, water content and ash content of nuggets made from a mixture of tuna, tempeh and moringa leaves.</em><em></em></p><p align="justify"><strong><em>Research Methods</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>This study is an experimental research. The research was conducted in the laboratory of the Faculty of Food Technology and Agroindustry, University of Mataram to analyze the water content and ash content of nuggets. Research was also conducted at the taste test laboratory of the Health Polytechnic of the Ministry of Mataram.</em></p><p align="justify"><strong><em>Research Result</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>Overall reception 60% Panelists really liked the nuggets made from Tuna, Tempeh and Moringa Leaves. Water content and ash content meet the quality requirements of SNI fish nuggets.</em></p><p align="justify"><strong><em>Conclusion</em></strong><strong><em>:</em></strong><em> </em><em>The results of the organoleptic test with the parameters of color, taste, aroma, texture, and overall acceptability concluded that the overall acceptability was 60%. Panelists liked Tuna, Tempeh, and Moringa fish-based nuggets. The water and ash content meet the SNI quality requirements for fish nuggets.</em></p>2023-10-21T04:56:50+00:00Copyright (c) 2023 Jurnal Gizi Prima (Prime Nutrition Journal)http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/433Study of Organoleptic Properties and Nutritional Content of Banana Brownies AS Healthy Snacks for School Children2023-11-08T12:40:51+00:00AASP Chandradewichandradewi@gmail.comNovia Maulidanoviamaulida15@gmail.comMade Darawatimadedarawati@yahoo.comLuh Suranadiluhsuranadi@gmail.com<p align="justify"><strong><em>Background</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>Snacks can help meet the nutritional needs of children who do not bring food to school. However, many snacks circulating in the community still need to be guaranteed for their safety or nutritional content. Efforts are required to meet nutritional needs by developing a product in the form of brownies as a healthy snack for school children using local food in the form of Ambon bananas as a substitute in making brownies. This research aims to determine the organoleptic properties and nutritional content of banana brownies as a healthy snack for school children.</em><em></em></p><p align="justify"><strong><em>Research Methods</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>This study used an experimental method in the laboratory with a completely randomized design (CRD). Ambon banana puree substitution was carried out with three levels of treatment (25%, 50%, and 75% of the total flour), with three repetitions. Data on organoleptic properties were collected by organoleptic test using the hedonic method and statistically analyzed using Analysis Of Variance (One Way Annova) at the 95% confidence level (α = 0.05).</em></p><p align="justify"> </p><p align="justify"><strong><em>Research Result</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>The results of the study of the organoleptic test of banana brownie products with 25% Ambon banana puree substitution of total wheat flour (20 grams) obtained a significant texture (≤ 0.05), while color, aroma, and taste were not substantial (> 0.05).</em></p><p align="justify"> </p><p align="justify"><strong><em>Conclusion</em></strong><strong><em>:</em></strong><em> </em><em>The study of the organoleptic properties of banana brownies found that panelists preferred the treatment level, namely t1 (substitution of Ambon banana puree 25% of total flour). The nutritional value in 1 serving of 100 grams of banana brownies is 402.9 kcal of energy and 6.8 grams of protein.</em></p>2023-09-15T00:00:00+00:00Copyright (c) 2023 Jurnal Gizi Prima (Prime Nutrition Journal)http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/455Modigiz Application as an Educational Media for Overweight Teenagers2023-11-08T12:40:51+00:00Retno Wahyu Ningsihgianaghina@gmail.comJoyeti Darniummunailah21@gmail.comRamadan Wibi Surya AjiRamadanwibisuryaaji@gmail.com<p align="justify"><strong><em>Background</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>Android mobile applications about nutrition and health are starting to be developed, but only a few develop mobile applications with a discussion of overweight adolescents. Android media with exciting features can be an alternative to increase adolescents' awareness of the problem of obesity.</em><em></em></p><p align="justify"><strong><em>Research Methods</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>Development of an Android mobile application named "Modigiz," which stands for mobile obesity diet nutrition. The application is developed using the agile software development method and uses its development technology, namely Android Studio, Android SDK, Kotlin, Android Jetpack Library, Github, Figma, and Canva.</em></p><p align="justify"><strong><em>Research Result</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>The Modigiz application implements the principle of quick feedback for application users. Users can find nutritional status information about each feature display, and there is feedback for consultations between users and the team via WhatsApp no.</em></p><p align="justify"><strong><em>Conclusion</em></strong><strong><em>:</em></strong><em> </em><em>The Modigiz application was developed for overweight adolescents to monitor their nutritional status and manage their diet independently. In addition, this application also provides nutrition and health information for users, so it is hoped that it can encourage healthy behavior habits and implement balanced nutrition.</em></p>2023-09-15T00:00:00+00:00Copyright (c) 2023 Jurnal Gizi Prima (Prime Nutrition Journal)http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/409Effect of Peanut Addition (Arachis hypogea) On Organoleptic Properties, Nutritional Value, and AcceptabilitySnack Peanbars for Pregnant Women in the Working Area2023-11-08T12:40:51+00:00khaerukiatul Rohmikhaerukiatulrohmi@gmail.comMade Darawatimadedarawati@yahoo.comAASP Chandradewichandradewi568@yahoo.comI gde narda Widiadag.widiada@yahoo.com<p align="justify"><strong><em>Background</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>Snack bars, which are rectangular and contain all the nutrients humans need, can be a great option to meet the nutritional needs of pregnant women because pregnant women need a balanced and nutrient-rich intake to meet the needs of the fetus and mother. One of the most common health problems in developing countries is malnutrition among pregnant women. One of the efforts to be made is to improve the nutritional status of pregnant women by providing local food-based snacks, namelysnack peanbars.</em><em></em></p><p align="justify"><strong><em>Research Methods</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>In this study, experiments were conducted using a completely randomized design (CRD), consisting of five treatment levels, by collecting data on organoleptic properties, data on nutrient values, and data on acceptability. Organoleptic quality was analyzed by hedonic test while the nutrient content (moisture content, ash content, protein content, fat content, and carbohydrate content) was tested in the laboratory</em></p><p align="justify"> </p><p align="justify"><strong><em>Research Result</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>The results showed that adding peanuts significantly affected aroma and texture (p<0.05). The selected products are formulationsSnack Peanbars t4 (42 g peanuts) with nutritional content per 100 grams with Energy 407.8 kcal, protein 8.90 grams, fat 12.40 grams, carbohydrates 65.15 grams, water content 13.07 grams, ash content 0.47 grams. While acceptanceSnack Peanbars in pregnant women, namely 90% good acceptance and 10% poor acceptance.</em></p><p align="justify"> </p><p align="justify"><strong><em>Conclusion</em></strong><strong><em>:</em></strong><em> </em><em>The addition of 75% peanuts (42 g) had a significant effect on the texture and aroma parameters (p<0.05), while the color and taste parameters had no significant impact (p>0.05). Snack Peanbars per 100 g contain an energy of 407 kcal, protein 8.9 g, fat 12.4 g, and carbohydrates 65.15 g—acceptability results peanbars in pregnant women with good acceptance of 90% and less acceptance of 10%.</em></p>2023-09-15T00:00:00+00:00Copyright (c) 2023 Jurnal Gizi Prima (Prime Nutrition Journal)http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/403The Effect of Using Educational Media Brochures, Interactive Videos, and Picture Guessing Games on Knowledge and Attitudes Regarding The Prevention of Kidney Failure2023-11-08T12:40:52+00:00Vionisa Wulandarivionisawulandari@gmail.com<p align="justify"><strong><em>Background</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>Chronic kidney failure is a disorder of kidney function resulting in a condition in which the body fails to maintain metabolism and fluid and electrolyte balance, resulting in uremia. In the Province of West Java, including the Karawang area, the prevalence of patients with chronic kidney failure increases with age. This research was done to know the effectiveness of providing education using brochures, interactive videos, and picture guessing games for class XI students of SMAN 1 Telukjambe.</em><em></em></p><p align="justify"><strong><em>Research Methods</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>This research is quantitative research with a quasi-experimental design. The sample selection used a random sampling technique, with the research method being the group pre-post test. The sample is students of class XI IPS 3, XI IPS 4, and XI IPS 5. The population of this research sample is all students of class XI SMAN 1 Telukjambe Karawang. The data collected is information on the characteristics of the respondents, including age, gender, height, and weight, as well as knowledge and attitudes before and after the intervention. Data collection was carried out by filling out the pre-test and post-test questionnaires that had been given. The data were then analyzed using a statistical test application to determine the effect of providing various education on the knowledge and attitudes of the respondents.</em></p><p align="justify"> </p><p align="justify"><strong><em>Research Result</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>Brochures and picture guessing games are less effective in influencing knowledge and attitudes (p>0.05). Meanwhile, interactive video media provided an effective influence on learning (p=0.01<0.05) and attitudes (p=0.007<0.05) regarding chronic kidney failure education..</em></p><p align="justify"> </p><p align="justify"><strong><em>Conclusion</em></strong><strong><em>: </em></strong><em>I</em><em>nteractive video media is the most suitable and accepted media to increase knowledge and attitudes regarding preventing chronic kidney failure in SMAN 1 Telukjambe Karawang students.</em></p>2023-09-15T00:00:00+00:00Copyright (c) 2023 Jurnal Gizi Prima (Prime Nutrition Journal)http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/401Correlation Between Stress Levels and Eating Behavior in College Students: A study at The Faculty of Health Sciences2023-11-08T12:40:52+00:00Ilma Fauzia MuhaiminJ310180104@student.ums.ac.idDyah Intan Puspitasaridip297@ums.ac.idEndang Nur Widiyaningsihenw39@ums.ac.idListyani Hidayatilh118@ums.ac.id<p align="justify"><strong><em>Background</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>The demanding schedules of students within the Faculty of Health Sciences and their substantial course loads frequently lead to elevated stress levels among students. Stress can manifest positive and negative impacts on an individual's eating behavior. This study aimed to establish a correlation between stress levels and eating behavior in students enrolled at the Faculty of Health Sciences, Universitas Muhammadiyah Surakarta.</em><em></em></p><p align="justify"><strong><em>Research Methods</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>A cross-sectional research design was employed, involving 88 students from the 2019 Faculty of Health Sciences, Universitas Muhammadiyah Surakarta class as the respondents. Stress levels were assessed using the Perceived Stress Scale (PSS-10) questionnaire while eating behavior data were gathered through the Adult Eating Behavior Questionnaire (AEBQ). The Pearson product-moment correlation test examined the relationship between stress levels and eating behavior.</em></p><p align="justify"> </p><p align="justify"><strong><em>Research Result</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>Among students of the Faculty of Health Sciences, Universitas Muhammadiyah Surakarta, in the 2019 class, 79.5% exhibited moderate stress levels. Regarding eating behavior, 54.5% of these students approached food, while 45.5% tended to avoid food. Notably, 54.5% of students from the Faculty of Health Sciences displayed mild levels of stress alongside an inclination toward approaching food in their behavior. The Pearson product-moment correlation test revealed a statistically significant relationship between stress levels and eating behavior, with a significance value of <0.05.</em></p><p align="justify"> </p><p align="justify"><strong><em>Conclusion</em></strong><strong><em>:</em></strong><em> </em><em>This study establishes a significant correlation between stress levels and eating behavior among students at the Faculty of Health Sciences, Universitas Muhammadiyah Surakarta. Students must develop effective stress management strategies that are closely linked to regulating their eating behavior.</em></p>2023-09-16T00:00:00+00:00Copyright (c) 2023 Jurnal Gizi Prima (Prime Nutrition Journal)http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/400The Relationship Between Fast Food Consumption, Pocket Money, And Quality Of Sleep With Over Nutrition In Adolescents2023-11-08T12:40:52+00:00Fachira Kasmarini1910631220020@student.unsika.ac.idEka Andrianieka.andriani@fkes.unsika.ac.idSabrina Sabrinasabrina@fikes.unsika.ac.id<p align="justify"><strong><em>Background</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>Adolescents with obese nutritional status are at risk of experiencing degenerative diseases, which can reduce the quality of life of adolescents. The healthy rate of overweight and obesity is closely related to food intake and lifestyle. Consuming fast food has become a lifestyle for teenagers. This is also influenced by the amount of pocket money, making it easy for teenagers to get fast food. Another lifestyle factor that is related to obesity in adolescents is the quality of sleep. This study aims to determine the relationship between fast food consumption, pocket money, and sleep quality with the incidence of overweight in adolescents at SMA Negeri 1 Telukjambe Timur Karawang. </em><em></em></p><p align="justify"><strong><em>Research Methods</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>This research was conducted at SMAN 1 Telukjambe Karawang. The respondents were grade 10 and 11 students aged 16-18 years. The sampling technique used purposive sampling with a total sample of 103 respondents. The method used is quantitative research with survey techniques utilizing a cross-sectional approach. Data analysis was performed with the chi-square test. The instruments used in this study were the Food Frequency Questionnaire (FFQ), the Pittsburgh Sleep Quality Index (PSQI) questionnaire, and the pocket money questionnaire.</em></p><p align="justify"> </p><p align="justify"><strong><em>Research Result</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>Analysis of statistical test data using spearman rank. The results of the study showed that the majority of respondents aged 16 years were 74 people (71.8%), non-overnutrition were 76 people (73.8%), rarely consumed fast food as many as 59 people (57.3%), sleep quality 76 people (73.8%) have insufficient income, and 74 people (71.8%) have low pocket money.</em></p><p align="justify"> </p><p align="justify"><strong><em>Conclusion</em></strong><strong><em>:</em></strong><em> </em><em>The conclusion in this study is that there is a relationship between the frequency of fast food consumption and the quality of sleep with the incidence of overweight, and there is no relationship between pocket money and the incidence of overweight and the fast food consumption habits of adolescents.</em></p>2023-09-15T00:00:00+00:00Copyright (c) 2023 Jurnal Gizi Prima (Prime Nutrition Journal)http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/413Description of Intake of Macronutrients, Antioxidants, and Nutritional Status in Breast Cancer Patients with Chemotherapy2023-11-08T12:40:52+00:00Anggita Dwi Putriaanggitadwiputriaa@gmail.comAfriyana SiregarSiregar@gmail.comYuli HartatiHartati@gmail.com<p align="justify"><strong><em>Background</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>Breast cancer is when the growth of cells in the breast glands is fast and abnormal, so these cells lose their standard control and function and form a lump. </em><em></em></p><p align="justify"><strong><em>Research Methods</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>The type of research used was descriptive research with a cross-sectional research design using a proportion sampling technique. The sample in this study totaled 36 people using a questionnaire and a food recall form.</em></p><p align="justify"> </p><p align="justify"><strong><em>Research Result</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>The results of the study showed that from 36 respondents, it was found that the respondent's energy intake (52.8%) was less than the requirement, the respondent's protein intake (61.1%) was less than the requirement, the respondent's fat intake (72.2%) was good, the respondent's carbohydrate intake ( 61.1%) less than needed, respondent's vitamin A intake (69.4%) is lacking, respondent's vitamin C intake (50.0%) is lacking, respondent's vitamin E intake (80.6%) is less than requirement.</em></p><p align="justify"> </p><p align="justify"><strong><em>Conclusion</em></strong><strong><em>:</em></strong><em> </em><em>Breast cancer patients receiving chemotherapy at RSI Siti Khadijah experience decreased appetite, nausea, and vomiting, resulting in an imbalance of nutrients. It is recommended that cancer patients undergoing chemotherapy pay more attention to various foods, especially vegetable and fruit foods that contribute to vitamins A, C, and E, so that nutritional imbalances do not occur.</em></p>2023-09-28T00:00:00+00:00Copyright (c) 2023 Jurnal Gizi Prima (Prime Nutrition Journal)http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/406Organoleptic Test of Tempe Sticks with The Addition of Ear Mushroom ((Auricularia auricular) for Vegetarian Diet2023-11-08T12:40:52+00:00Ana Nur Filiyaana.nur.filia@iik.ac.idErwin Prasetyoerwinprsty28@gmail.comSari Risnawatisarirsnwt@gmail.comSheyla Mutiaramutiarasheyla12@gmail.comZahwa Annisa Anshorizahwaannisa1008@gmail.com<table border="1" cellspacing="0"><tbody><tr><td valign="top" width="390"><p align="justify"><strong><em>Background</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>Tempeh is a well-known Indonesian food not foreign to the Indonesian people. It is a product often used as a source of vegetable protein. Ear mushrooms are one of the products people are currently looking for to meet their nutritional needs. Ear mushrooms also have several benefits for preventing atherosclerosis and heart attacks. This research aims to determine the level of acceptance of healthy snack innovations for people who consume a vegetarian diet.</em><em></em></p><p align="justify"><strong><em>Research Methods</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>This research method is an experiment using an organoleptic test where researchers measure the panelists' level of liking. This processed tempeh stick product uses three treatments: P1 (44.9% tempeh: 0 wood ear mushrooms), P2 (33.7% tempeh: 11.2% wood ear mushrooms), P3 (22.4% tempeh: 22 wood ear mushrooms). .4%).</em></p><p align="justify"> </p><p align="justify"><strong><em>Research Result</em></strong><strong><em>:</em></strong><strong><em> </em></strong><em>The highest color acceptability results for this product are P2 (95.69%), the highest aroma acceptability is P1 (96.77%), texture acceptability is P1 and P2 (96.77%), acceptability of the most elevated taste is P1 (95.69). The difference in comparison causes the level of preference for the criteria of color, aroma, taste, and texture. The best treatment that most panelists liked was formulation P1, namely, without the addition of wood ear fungus at all.</em></p><p align="justify"> </p><p align="justify"><strong><em>Conclusion</em></strong><strong><em>:</em></strong><em> </em><em>The highest acceptability results for the color and texture parameters of tempeh sticks are P2. Meanwhile, the acceptability of the aroma parameter P3 has the highest marks. In the acceptability results, taste parameter P1 has the highest assessment results.</em></p></td></tr></tbody></table>2023-09-26T00:00:00+00:00Copyright (c) 2023 Jurnal Gizi Prima (Prime Nutrition Journal)