Article Per Year (5 Year)
p-Index From 2021 - 2026
5.87
P-Index
This Author published in this journals
All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan JBIO: jurnal biosains (the journal of biosciences) JSSF : Journal of Sport Science and Fitness Argipa (Arsip gizi dan Pangan) Amerta Nutrition Jurnal Kreativitas PKM Jurnal Pendidikan Kedokteran Indonesia: The Indonesian Journal of Medical Education JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) Jurnal Kesehatan Indonesia JURNAL ILMU KEOLAHRAGAAN Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Pendidikan dan Keluarga Abdi Dosen : Jurnal Pengabdian Pada Masyarakat JOURNAL HEALTH AND NUTRITIONS Jurnal Dunia Gizi Jurnal Gizi Kerja dan Produktivitas Jurnal Ilmiah Wahana Pendidikan Jurnal Gastronomi Indonesia Nutriology: Jurnal Pangan, Gizi, Kesehatan JUKESHUM: Jurnal Pengabdian Masyarakat Jurnal Abmas Negeri (JAGRI) Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan SASKARA: Indonesian Journal of Society Studies International Journal of Health and Pharmaceutical (IJHP) Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat JURNAL PENELITIAN BIDANG PENDIDIKAN Jurnal Ilmu Gizi dan Dietetik Gema Kesehatan Sport and Nutrition Journal
Risti Rosmiati
Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 44 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search
Journal : amerta nutrition

 1 
Pengembangan Aplikasi Self-Dietary Asessment "Diary NutriMe" sebagai Media Pendampingan Gizi bagi Remaja Overweight dan Obesitas: Development of Self-Dietary Assessment Application “Diary NutriMe” as a Nutrition Assistance Tool for Overweight and Obese Adolescents Haryana, Nila Reswari; Azbi, Cinta Maulida; Sandy, Yatty Destani; Firmansyah, Hardi; Rosmiati, Risti
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.2024.71-81

Abstract

Background: Inadequate nutritional intake is often influenced by lack of knowledge among adolescents regarding the quantity and types of food they should consume, impacting their nutritional status. With technology being an integral part of modern life, it can be leveraged to improve adolescents' dietary practices by enhancing their knowledge of balanced nutrition. Objectives: To develop the self-dietary assessment application, Diary NutriMe, as a nutritional assistance tool for overweight adolescents to improve their nutritional knowledge and dietary intake. Methods: This study employed the Rapid Application Development (RAD) method. The feasibility assessment of the Diary NutriMe application was conducted by material and media experts using a checklist questionnaire with a Likert scale ranging from 1 (poor) to 5 (excellent), categorized into five levels: highly feasible to not feasible. The implementation involved improving nutritional knowledge among 36 overweight/obese adolescent students. Results: The application features included a login system, nutritional status calculation, nutrient requirement estimation, food intake records, physical activity logs, a collection of nutrition education materials, and a chat feature. The material feasibility assessment received an average score of 90.7%, categorized as highly feasible, while the media feasibility assessment received an average score of 86.7%, also categorized as highly feasible. Statistical analysis using a T-test indicated no significant difference in respondents' knowledge (p-value=0.51). However, there was an increase in the average nutritional knowledge score by 7.7 points before and after using the Diary NutriMe application. Conclusions: The Diary NutriMe application is highly feasible as a nutritional assistance tool for adolescents with overweight conditions.
Karakteristik Fisikokimia, Mikrobiologi dan Sensori Yogurt Susu Kambing (Capra aegagrus hircus) diperkaya Sari Kacang Hijau (Vigna radiata): Physicochemical, Microbiological and Sensory Characteristics of Goat Milk (Capra aegagrus hircus) Yogurt with Mungbean (Vigna radiata) Extract Enrichment Firmansyah, Hardi; Rosmiati, Risti; Saufani, Iza Ayu; Hanifa, Zulfa Nur
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.266-277

Abstract

Background: Goat milk offers more superior health benefits than cow milk, while mung beans possess high nutrient contents and promote probiotic growth. Enhancing goat milk yogurt with mung bean extract through fermentation can improve product quality and consumer acceptance by mitigating the off-flavors. Objectives: To determine the physicochemical, microbiological, and sensory characteristics of goat milk yogurt with mung bean extract enrichment. Methods: A Completely Randomized Design (CRD) was employed with four different formulation ratios of goat milk and mung bean extract at 100%:0%, 85%:15%, 70%:30%, and 55%:45%. Physicochemical properties, such as pH, acidity, ash, total solids, protein, fat, and total sugar were analyzed. on the total amount of lactic acid bacteria (LAB) was counted as microbiological analysis component. Sensory evaluations were conducted using hedonic and hedonic quality tests. All parameters were analyzed using a one-way ANOVA, and the best formulation ratio was determined using the De Garmo method. Results: pH of the product was 3.96 to 4.12, as acidity increased along with a higher mung bean extract. Ash, protein, fat, and total solids content varied moderately across samples, influencing the nutritional profiles of the yogurt. The amount of LAB peaked at 8.95 Log CFU/ml in the 85%:15% formulation ratio. Sensory evaluations showed the highest score of texture and overall assessments in the 85%:15% formulation ratio by achieving optimal tanginess, sweetness, and texture balance. Conclusions: Enriching goat milk yogurt with mung bean extract can significantly influence the physicochemical, microbiological, and sensory characteristics. The formulation of 85% goat milk and 15% mung bean extract provides the more enhanced nutritional value, probiotic potential, and consumer acceptance.
P Pola Makan, Aktivitas Fisik dan Obesitas pada Pekerja Urban di Indonesia: Dietary Patterns, Physical Activity, and Obesity among Indonesian Urban Workers Rosmiati, Risti; Haryana, Nila Reswari; Firmansyah, Hardi; Purba, Rasita
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.2023.164-170

Abstract

Background: The increasing prevalence of obesity has become a significant public health concern in Indonesia, particularly among urban workers who often lead sedentary lifestyles and adopt unfavorable dietary patterns. Objectives: To analyze the correlation between dietary patterns, physical activity levels, and obesity among urban workers in Indonesia. Methods: Major dietary patterns were derived using principal component analysis from a 17-item food frequency completed by urban workers in the fifth wave of Indonesia Family Life Survey (IFLS). Self-reported physical activity is assessed by the International Physical Activity Questionnaire (IPAQ). Height and weight were measured to determine nutritional status based on Body Mass Index (BMI), which is then categorized into obese and non-obese urban workers. The association between dietary patterns, physical activity levels, and obesity was analyzed using logistic regression. Results: A total of 10,381 urban workers participated in the study. Four major dietary patterns were identified: a Western dietary pattern characterized by a high intake of fast food, meat, sugary snacks, dairy, and soft drinks; a prudent dietary characterized by fruit and vegetables; a modern dietary pattern characterized by instant noodles, fried snacks, and eggs consumption; and a traditional Indonesian pattern characterized by rice, vegetables, sambal (chili sauce), and fish consumption. Participants adhering to the Western dietary pattern had higher odds of obesity. In contrast, those adhering to the prudent dietary pattern and active physical activity showed lower odds of obesity. Conclusions: Western dietary patterns are associated with an increased risk of obesity, while prudent dietary patterns and active physical activity are inversely associated with obesity in Indonesian urban workers.
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.
Pemanfaatan Teknologi Digital dalam Edukasi Gizi: Pengembangan Aplikasi Eduzire untuk Pencegahan Dini Kejadian Stunting Pada Fase Remaja: Use of Digital Technology in Nutrition Education: Development of the Eduzire Application for Early Prevention of Stunting in Adolescence Emilia, Esi; Rosmiati, Risti; Hanifa, Zulfa Nur
Amerta Nutrition Vol. 10 No. 1 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i1.2026.180-192

Abstract

Background: Adolescence is a crucial stage for stunting prevention. Adequate nutritional intake, healthy lifestyle practices, and digital-based nutrition education are essential to support optimal growth and to break the intergenerational cycle of stunting. Objectives: To develop and test the feasibility and effectiveness of the Eduzire application in improving adolescent nutrition knowledge scores as part of an early prevention strategy for stunting. Methods: This study used a Research and Development (R&D) approach with the Define, Design, Develop, and Disseminate (4D model). Sixty high school students in Deli Serdang were involved, consisting of 25 in the trial stage and 35 in the implementation stage. Instruments included needs analysis, nutrition knowledge tests, expert validation, and satisfaction analysis. Results: The analysis at the Define stage showed respondents’ average nutrition knowledge was 57% (low); 92% had never used a nutrition education app, 88% did not know how to calculate nutritional status, and 91.7% wanted an application that could assess dietary intake and provide nutrition education. The design stage developed features such as Z-score calculation, individual nutrient requirements, daily intake records, balanced nutrition, anemia and stunting materials, and online consultation with nutrition experts. The development stage validation by experts showed feasibility scores of 82% and 84%, whereas the Disseminate stage demonstrated a 24% increase in nutrition knowledge and 90% user satisfaction. Conclusions: The Eduzire application serves as a nutrition education medium with the potential to enhance adolescents’ nutrition knowledge as an effort to prevent stunting from school age.
Co-Authors Abdullah, Zuhair Adawiyah, Yuliatil Adikahriani . Adikahriani Adikahriani Aisyah Aisyah Amelia, Intan Sefira Anna Fatchiya Ardi Nusri Ardi, Nurul Fadilah Aulia Surbakti, Tia Azbi, Cinta Maulida Berutu, Rina Elvrida Budi Setiawan Clara Meliyanti Kusharto Damanik, Marini DINA AMPERA Dina Ampera Ekowati Handharyani Emilia, Esi Erli Mutiara Erni Rukmana Fatah, Faqilah Fadiyah Fatma Tresno Ingtyas Fimansyah, Wira Firmansyah, Hardi Fitria, Laili Fransiari, Muhammad Edwin Ginting, Tiffany Nita Karina Handoko, Erwin Harahap, Novita Sari Harahap, Wildah Afani Hardi Firmansyah Harefa, Yashinta Niat Haryana, Nila Reswari Ikeu Tanziha Ingtyas, Fatma Tresno irza Haicha Pratama Iza Ayu Saufani Jhon Roby Purba Juliarti, Juliarti Kadiwaru, Since Kanaya Yori Damanik Karina Rahmadia Ekawidyani Katrin Roosita Lelly Fridiarty Marini Damanik Muh Asrul Irawan, Andi Muhamad Rizal Martua Damanik Naifatun Irbah Nainggolan, Yanti Maria Nelly Dameria Sinaga Nunung Cipta Dainy Onggal Sihite Pebrianti, Henisah Permatasari, Tyas Pratiwi, Caca Prayogo, Wisnu Prima, Asep Purba, Edy Marjuang Purba, Rasita Putranto Manalu Rachmat Mulyana Rahmadini, Fathia Rasita Purba Sagala, Anggun Sri Mulyani Sagala, Martha Sutriska Salsabila, Adhenisa Salsabila, Salsabila Sanya Anda Lusiana Sardi, Mahdalena Sharfina, Dirayati Silaban, Ribka Narwastu Sirait, Rosmaida Siti Sutanti Sri Anna Marliyati Subuh Ardiansyah Syarifah Ayuni Tia Aulia Surbakti Trina Astuti Tyas Permatasari Utama, Lalu Juntra Wahyu, Afnizar Wina Dyah Puspita Sari, Wina Dyah Yatty Destani Sandy Zulfa Nur Hanifa