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All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan Jurnal Media Gizi Indonesia (MGI) JSSF : Journal of Sport Science and Fitness Jurnal Gizi dan Pangan Soedirman (JGPS) JURNAL PENDIDIKAN TAMBUSAI Amerta Nutrition JUARA : Jurnal Olahraga Jurnal Kreativitas PKM Jurnal Kesehatan Global JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) JURNAL ILMU KEOLAHRAGAAN Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Pendidikan dan Keluarga Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Sport and Nutrition Journal Jurnal Dunia Gizi Jurnal Sains Boga Jurnal Gastronomi Indonesia Jurnal Ilmiah Teunuleh: The International Journal of Social Sciences Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Abmas Negeri (JAGRI) Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Jurnal Antropologi Sumatera Innovative: Journal Of Social Science Research Media Pendidikan Gizi dan Kuliner Jurnal Medika: Medika Sport and Nutrition Journal
Emilia, Esi
Universitas Negeri Medan
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Amerta Nutrition

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Optimalisasi Kandungan Gizi dan Aktivitas Antioksidan Bubur Instan berbasis Beras Pratanak dan Tepung Mocaf yang Difortifikasi Bayam Merah: Optimization of Nutritional Content and Antioxidant Activity of Instant Porridge based on Parboiled Rice and Mocaf Flour Fortified with Red Spinach Hanifa, Zulfa Nur; Emilia, Esi
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.295-304

Abstract

Background: Instant porridge is a type of processed food that does not require cooking in its preparation.  The use parboiled rice, mocaf flour, and red spinach in instant porridge production offers a viable alternative for developing nutrient-dense and antioxidant-rich processed foods. Parboiled rice, a modified rice variant, is selected for its low glycemic index and high nutritional value. Mocaf flour, a gluten-free alternative, is used to enhance the product's nutritional profile, while red spinach is added to boost the antioxidant content of the instant porridge. Objectives: This study aims to investigate the proximate composition and evaluate the antioxidant activity of instant porridge. Methods: The instant porridge was formulated with a composition of 70% parboiled rice, 30% mocaf flour, and 2% red spinach. Proximate analysis was performed to determine the moisture, ash, protein, fat, and carbohydrate content, following the methods outlined in the AOAC 1995 guidelines. Antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay to assess the porridge's free radical scavenging capacity. Results: The instant porridge produced was found to have a high nutritional content. The antioxidant activity was evaluated based on the IC50 value, the instant porridge demonstrated a notable IC50 value of 73.28 μg/ml, indicating that it possesses strong antioxidant properties / indicating that it is categorized as a strong antioxidant. The nutritional and antioxidant properties of the instant porridge can be attributed to the main ingredients used in its production. Conclusions: The instant porridge produced provided high nutritional content and antioxidant activity, making it a good choice for meeting daily nutritional needs.
Pengembangan Aplikasi My Edu-VegFruit Berbasis Android untuk Meningkatkan Konsumsi Sayur dan Buah pada Remaja: Development of the Android-Based My Edu-VegFruit Application to Increase Vegetable and Fruit Consumption in Teenagers Emilia, Esi; Mokmin, Nur Azlina Mohamed; Hanifa, Zulfa Nur; Juliarti, Juliarti
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.390-401

Abstract

Background: Many adolescents are unaware of the importance of consuming sufficient vegetables and fruits for maintaining good health. One of the contributing factors is their lack of understanding about how to assess their daily vegetable and fruit intake to meet nutritional needs. Therefore, there is a need to develop an Android-based application to help increase vegetable and fruit consumption among adolescents. Objectives: To develop the android-based “My Edu-VegFruit” application as a guide to understand and increase vegetable and fruit consumption in adolescents. Methods: The study was conducted from March to November, 2024 at the Faculty of Engineering, State University of Medan. The research sample consisted of 120 students from the 2022 Nutrition Study Program cohort, selected through purposive sampling. This research employed a research and development (R&D) method using the Four-D model. Results: The define phase analysis revealed that only 20% of the sample understood their daily vegetable requirements, and 48.9% understood their fruit needs. A total of 87% of respondents expressed the need for the application. The identification phase determined the content to be included in the application. During the design phase, a complete storyboard for the application, including supporting features, was created according to the research objectives. The develop phase involved media and material validation by experts, yielding feasibility ratings of 92% from material experts and 91.67% from media experts, both categorized as highly feasible. In the disseminate phase, the application trial showed an increase in knowledge about vegetable and fruit requirements to 80%. Additionally, 90% of the sample reported satisfaction with the application. Conclusions: The “My Edu-VegFruit” application is considered highly feasible as a guide for calculating vegetable and fruit requirements among adolescents. It can also serve as an educational tool for nutrition education on vegetables and fruits.
Hubungan Pengetahuan Gizi dan Riwayat Pemberian ASI dengan Kejadian Stunting pada anak Balita: Hubungan Pengetahuan Gizi dan Riwayat Pemberian Air Susu Ibu dengan Kejadian Stunting pada Anak Balita Emilia, Esi; Pratiwi, Caca; Akbar, Salsabila; Melayoga, Luqiyana
Amerta Nutrition Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 3rd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2SP.2023.199-204

Abstract

Background: Nutritional knowledge in mothers is crucial in caring for toddlers. Providing nutrition has an impact on the growth and development of children. Breast milk contains complete nutrients. Exclusive breastfeeding for the first 6 months, followed by breastfeeding and complementary feeding, can prevent stunting. Objectives: This research aims to determine the correlation between maternal nutritional knowledge and history of breastfeeding with the occurrence of stunting in infants aged 24-59 months. Methods: The study was conducted in the working area of Angkup Community Health Center, Silinara District, Central Aceh. The study design was cross-sectional. A total sampling technique was used to select 38 toddlers. Data were collected using a questionnaire. The obtained results were analyzed using chi-square and multiple linear regression tests. Results: The analysis results showed an Asimp. Sig 0.020 < 0.05, indicating a significant association between maternal nutritional knowledge and the occurrence of stunting in toddlers. The analysis of breastfeeding also indicated an Asimp. Sig value of 0.004 < 0.05 suggests a significant association between breastfeeding and the occurrence of stunting in toddlers. Regression analysis demonstrated the influence of maternal nutritional knowledge and breastfeeding on the stunting variable by 35% in infants in the working area of Angkup Community Health Center, Central Aceh, from January to March 2022. Conclusions: The occurrence of stunting in the village of Angkup is related to maternal nutritional knowledge and the history of breastfeeding.
Karakteristik Fisikokimia, Sensori, dan Respons Glikemik Flakes Tinggi Serat Berbasis Tepung Beras dan Tepung Kelapa: Physicochemical, Sensory, and Glycemic Response Characteristics of High-Fiber Flakes Formulated with Rice Flour and Coconut Flour Rosmiati, Risti; Emilia, Esi; Haryana, Nila Reswari; Firmansyah, Hardi; Rahmadini, Fathia; Pebrianti, Henisah; Ginting, Tiffany Nita Karina
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.152-163

Abstract

Background: Flakes are widely consumed cereals, but their formulation often produces high glycemic index (GI) values. Rice flour, a common base, may elevate postprandial glucose, while coconut flour, rich in dietary fiber, can lower glycemic response and improve nutritional value. Objectives: This study aimed to identify the best formulation of rice flour–coconut flour flakes and to evaluate the glycemic index and glycemic load of the selected formula. Methods: Flakes were prepared in three ratios: F1 (75:25), F2 (50:50), and F3 (25:75). Proximate composition, dietary fiber, physical properties, and sensory attributes were assessed to determine the selected formula. Glycemic index testing was performed on 10 healthy adults according to Indonesian National Agency of Drug and Food Control (BPOM) guidelines, using glucose as reference. Capillary blood glucose was measured at 0–120 minutes, and glycemic load was calculated from GI and available carbohydrate. Results: Increasing coconut flour significantly raised dietary fiber (p-value=0.000), with F3 showing the highest content (48.51%). Sensory evaluation indicated F2 (50:50) was most acceptable, with higher scores for aroma, texture, and overall liking. F2 also showed moderate resistance compared to F1 and F3. GI testing of F2 yielded a low GI value of 49, while the glycemic load was also low at 4.9 per serving. Conclusions: The incorporation of coconut flour improved the nutritional and functional quality of rice flour flakes. F2 (50:50) was the best formulation, producing flakes with favorable acceptance and low glycemic response, supporting its potential as a healthier cereal product.
Co-Authors Abdullah, Zuhair Adikahriani Adikahriani Adikariani Adikariani Agustina, Nanda Dwi Ai Nurhayati Aini Rahayu Akbar, Salsabila Ana Rahmi Andi Andi Andini, Ni Made Putria Mutia Anjani, Nabila Ardi Nusri Ardi, Nurul Fadilah Azbi, Cinta Maulida Berutu, Rina Elvrida Caca Pratiwi Cucu Cahyana Darwin Darwin Dian Agustina Dalimunthe Dina Ampera DINA AMPERA Efendi, Hidir Erli Mutiara Erni Rukmana EVA FARIDAH Eva Faridah Fatah, Faqilah Fadiyah Fatma Tresno Ingtyas Fatma Tresno Ingtyas Firmansyah, Hardi Fitria, Laili Fransiari, Muhammad Edwin Frida Dinar Ginting, Tiffany Nita Karina Gultom, Putri Hanu, La Harahap, Novita Sari Harahap, Rumila Hardi Firmansyah Haryana, Nila Reswari Icha, Yarisya Ferika Ingtyas, Fatma Tresno Izmi Arisa Putri Lubis Juliarti Juliarti Juliarti Juliarti, Juliarti Kamal, Fairuzia Bilqis La Hanu lady violita Lady Violita Latifah Rahman Nurfazriah Lelly Fridiarty Marhamah Marhamah Marhamah Marhamah Marini Damanik Marini Damanik Melayoga, Luqiyana Melisa, Tamara Mokmin, Nur Azlina Mohamed Nadira Elvira Naifatun Irbah Nanda Dwi Gusnita Nikmat Akmal Nirmala Nirmala, Nirmala Nova Fadilla Rangkuti Novrizaldi Wardana Nur Mei Sari Nuwairy Hilda, Nuwairy Onggal Sihite Osi Karina Saragih Pakpahan, Sondang P Pasca Rassy, Regania Pebrianti, Henisah Permatasari, Tyas Pratiwi, Caca Prayogo, Wisnu Prima, Asep Purba, Edy Marjuang Purba, Nia Feronika Putri, Mita Dwi Rachmat Mulyana Rachmat Mulyana Rachsy, Ghalda Nabila Rahmadini, Fathia Ramadhania, Cindy Rani, Cut Meuthia Rasita Purba Rasita Purba Rasita Purba Rassy, Regania Pasca Ratih Baiduri Riana Friska Riana Friska Siahaan Risti Rosmiati Sabrina Agustina Sagala, Anggun Sri Mulyani Salsabila, Salsabila Sardi, Mahdalena Sarwa, Sarwa Siahaan, Riana Friska , Simamora, Cike Grenada Sriningsih Sinambela, Mentari Siti Sutanti Sondang Dhea Farrah Subuh Ardiansyah Tyas Permatasari Tyas Permatasari Vinesya Shintauly Siahaan Wahyu Hutria Wardiah Wardiah Wina Dyah Puspita Sari, Wina Dyah Yatty Destani Sandy Yuspa Hanum YUSRAFIDDIN, Yusrafiddin Zainab Afifah Zulfa Nur Hanifa Zulkifli Matondang