cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Trias Mahmudiono, SKM., MPH (Nutr), GCAS., PhD
Contact Email
amertanutr@fkm.unair.ac.id
Phone
-
Journal Mail Official
amertanutr@fkm.unair.ac.id
Editorial Address
-
Location
Kota surabaya,
Jawa timur
INDONESIA
Amerta Nutrition
Published by Universitas Airlangga
ISSN : 25801163     EISSN : 25809776     DOI : -
Core Subject : Health, Education,
Health Professions Medicine & Pharmacology Nursing Public Health Other
Amerta Nutrition (p-ISSN:2580-1163; e-ISSN: 2580-9776) is a peer reviewed open access scientific journal published by Universitas Airlangga. The scope for Amerta Nutrition include: public health nutrition, community nutrition, clinical nutrition, dietetics, food science and food service management. Each volume of Amerta Nutrition is counted in each calendar year that consist of 4 issues. Amerta Nutrition is published four times per year every March, June, September, and December.
Arjuna Subject : -
Articles 879 Documents
 34   35   36   37   38 
Front Matter Vol 6 No 4, 2022 Trias Mahmudiono
Amerta Nutrition Vol. 6 No. 4 (2022): AMERTA NUTRITION
Publisher : Universitas Airlangga

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

Abstract

Back Matter Vol 6 No 4, 2022 Trias Mahmudiono
Amerta Nutrition Vol. 6 No. 4 (2022): AMERTA NUTRITION
Publisher : Universitas Airlangga

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

Abstract

EFIKASI ANTIOKSIDAN AKAR TERUNG PIPIT (Solanum torvum) TERHADAP KERUSAKAN HATI DENGAN INDUKSI CCL4 PADA Rattus norvegicus: Efikasi Antioksidan Akar Terung Pipit (Solanum torvum) terhadap Kerusakan Hati dengan Induksi CCL4 pada Rattus norvegicus Rivan Virlando Suryadinata; Dwi Martha Nur Aditya; Ryu Okiku Christina Gunawan; Mudita Lestari Utami; Bambang Wirjatmadi
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.2022.59-63

Abstract

Background: Liver disease is still a health problem in the world. In Indonesia, liver disease is dominated by liver cirrhosis. One of the causes of liver damage is an increase in the number of free radicals in the body. This will result in damage and death of liver cells and cause fibrotic tissue. A decrease in the number of liver cells will result in impaired overall liver function. Giving antioxidants can reduce free radicals that enter the body. One of the plants that contain antioxidants is the terung pipit (Solanum torvum). Objectives: This study aims to determine the antioxidant efficacy of terung pipit root (Solanum torvum) against liver damage by CCL4 induction in Rattus norvegicus. Methods: This research is experimental using a Randomized Controlled Trial (RCT) design. The research process was carried out for 11 days by dividing the experimental animals into 6 groups with 5 individuals in each group. Each treatment group will be induced with CCL4 for 5 days and followed by 7 days of administration of terung pipit root (Solanum torvum) with different doses (0.5; 1.0; 1.5 mg/grBB/day). The parameters used are the levels of SGOT-SGPT and bilirubin in the blood. Results: The results showed a decrease in the levels of SGOT-SGPT and bilirubin in the blood in the group given the terung pipit root (p≤0,05). Increasing the dose of terung pipit root administration further decreased the research parameters, although it did not reach the value of the negative control group. Conclusions: The antioxidant content in terung pipit root (Solanum torvum) can decrease in SGOT-SGPT and bilirubin levels in the blood due to liver damage in experimental animals induced by CCL4.
Kandungan Serat Dan Zat Besi Biskuit Tepung Beras Merah (Oryza Nivara) Dan Tepung Daun Kelor (Moringa Oleifera): Kandungan Serat dan Zat Besi Biskuit Tepung Beras Merah (Oryza Nivara) dan Tepung Daun Kelor (Moringa Oleifera) Cantika Zaddana; Dina Amalia; Zaldy Rusli; Cyntia Wahyuningrum
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.2022.71-78

Abstract

Background: Brown rice and moringa leaf have superiority in Fiber dan Iron content, but most people rarely consume it because it tastes bitter and has unfavorable aroma. Making biscuits from brown rice flour and moringa leaf flour aims to utilize brown rice and moringa leaf to invent an innovation of functional food that can be accepted by the community. The main point of this study was to make biscuits that meet the quality requirements and contain high fiber and iron as well. Objectives: This study aimed to determine brown rice and moringa leaf flour biscuit that meet the quality requirements of SNI 2018, determined fiber and iron content in brown rice and moringa leaf flour biscuit, and determined the most preferred formula of biscuits by panelists. Methods: Biscuits were made into 5 different formulas with different concentrations of brown rice flour and moringa leaf flour, formula 1 (0% : 50%), formula 2 (50% : 0%), formula 3 (20% : 30%), formula 4 (25% : 25%) and formula 5 (30% : 20%). Biscuit quality test parameters include (water content test, ash content test, microbial contamination test, fat content test, protein content test, carbohydrate content test, fiber content analysis, iron content analysis and hedonic test). Results: Biscuits from brown rice and moringa leaf flour meet the quality requirements, while the results of the fiber content test of formula 1 have the highest fiber and iron content which are 23.295% and 211.41 mg/kg. Hedonic test showed that formula 5 was the best formula according to the panelists. Conclusions: All the biscuits formulas have met the quality requirements of SNI 2018. Biscuits formula with the highest content of fiber and iron came from Formula 1 yet Formula 5 was the most preferred formula by the panelists.
Pemanfaatan Bubuk Kedelai dan Ekstrak Kulit Buah Naga sebagai MP-ASI Padat Gizi: Pemanfaatan Bubuk Kedelai dan Ekstrak Kulit Buah Naga sebagai MP-ASI Padat Gizi Arinda Lironika Suryana; Nita Maria Rosiana; Zora Olivia
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.2022.214-219

Abstract

Background: Complementary feeding is given to infant aged 6-24 months. Complementary feeding can be made from several food ingredients to get products with high nutritional value. Complementary feeding product development should meet the Indonesian National Standard for Instant Powder (01-7111.1-2005). Objectives: The purpose of this study was to determine effect of ingredient formulation on the nutritional content of complementary food and to compare with complementary feeding standard. Methods: The research treatment was ratio of soy powder and milk powder (1:1; 5:9; 9:5). The ingredients used were soybean powder, milk powder, dragon fruit peel extract and sugar. The research design used completely randomized design (CRD). Complementary feeding nutrient analysis includes proximate analysis, vitamins and minerals. Data analysis used was ANOVA. Results: Complementary feeding contains 2.35-2.91% of water content, 4.17-5.92% of ash content, 15.09-15.18% of fat, 15.84-20.05% of protein, 57.04-62.48 carbohydrate, 9.51-14.49% of dietary fiber, 444.123-449.85kcal/100g of energy, 27.16-34.35mg/100g of vitamin C, 181.23-267.63mg/100g of calcium, 13.93-37.66mg/100g of iron, 7.11-10.47mg/100g of zinc, and 149.93-185.80mg/100kcal of sodium and. Water content, protein, sugar, energy, vitamin C, iron are in accordance with complementary feeding standard. Conclusions: The formulation of the ratio of soy powder and milk powder gives significant effect to ash content, protein =, carbohydrates, dietary fiber and iron content of developed complementary feeding. However, the formulation did not results a significant effect to the fat, energy, calcium, zinc and sodium levels of complementary feeding. It is necessary to reduce dietary fiber and ash content in order to fulfill complementary feeding standards.
E Pengaruh Waktu Fermentasi Nanas (Ananas comosus L) Terhadap Mutu Fisik Es Krim Sinbiotik Tempe : Pengaruh Waktu Fermentasi Nanas (Ananas comosus L) terhadap Mutu Fisik Es Krim Sinbiotik Tempe Ambar Fidyasari, STP., MP; Fitri Eka Lestari; Wahyu Maslukah
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.2022.165-170

Abstract

Background: Modifications of ice cream made by adding probiotics and prebiotics as its constituent components known as symbiotic ice cream Pineapple juice is fermented with commercial probiotics containing L. Casei. The length of fermentation can affect the quality of the resulting product. Objectives: This experiment aims to determine the physical quality of symbiotic ice cream containing pineapple fermentation and tempe with various fermentation length time Methods: This research was conducted with experimental design (complete randomized), This research was done   in three steps, making pineapple juice, then carried out a fermentation process for 12 hours, 24 hours, 48 hours, then making synbiotic ice cream and testing physical quality including organoleptic (color, aroma, taste and texture), overrun, viscosity and pH.  One Way Anova test and following by Duncan.used to analyzed the data. Results: It showed that the 12-hour overrun was 31.25, the viscosity was 4.23cP and the pH was 5.50; 24 hours overrun 27.08, viscosity 5.84cP and pH 5.44; 48 hours overrun 16.67, viscosity 8.91cP and pH 5.30. Conclusions: It was concluded that the physical quality analysis of overrun, viscosity and pH showed that the length of fermentation time had an effect of tempe synbiotic ice cream on its physical quality.
Pengaruh Intervensi Sadar Puasa Ramadan terhadap Asupan Zat Gizi Makro, Serat, Gula dan Aktivitas Fisik diantara Remaja Putri Gizi Lebih: Pengaruh Intervensi Sadar Puasa Ramadan terhadap Asupan Zat Gizi Makro, Serat, Gula dan Aktivitas Fisik diantara Remaja Putri Gizi Lebih Khairizka Citra palupi; Nurul Shiva Fauziah; Dessy Aryanti Utami; Lintang Purwara Dewanti; Putri Ronitawati
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.2022.146-156

Abstract

Background: The prevalence of overweight among adolescents 13-18 years from 7.1% to 14.1% between 1993 and 2014, respectively. Mindfulness and Ramadan Fasting have gained attention in treatment of overweight. Objectives: We evaluate the efficacy of Mindful Ramadan Fasting Intervention (MRFI) versus Standard Dietary for Ramadan Fasting (SDRF) in adolescent girls with overweight for improving dietary intake and physical activity Methods: Forty eight overweight adolescents girls from Public Senior High School (age 15 – 17 years) were randomized to MRFI or SDRF groups. The MRFI was administered in six 60-min sessions nutrition education with mindfulness approach and SDDR was provided in six nutrition education brochure administration. Nutrition education was conducted over two weeks before Ramadan Fasting. Two weeks before and after Ramadan Fasting, dietary macronutrients, fiber and sugar intake were measured by 2x24 hour recall , physical activity was measured by IPAQR and  body mass index for age was measured by digital weighing and stadiometer. Results: The proportion of improvement in nutritional status was 29.1 % in MRFI group and 8.3% in SDRF group. Dietary energy and carbohydrates were significantly decreased among both MRFI and SDDR groups (p-value <0.05). Dietary protein and fiber were significantly decreased in MRFI group (p-value <0.05). Dietary fiber was not significantly decreased among both MRFI and SDDR groups (p-value >0.05). Independent t-test showed that there was no difference of dietary macronutrients, fiber and sugar in both MRFI and SDRF groups (p-value > 0.05). Physical activity was significantly decreased among both MRFI and SDRF groups (p-value < 0.05). However, independent t-test showed there was no difference of physical activity among both MRFI and SDDR groups (p-value > 0.05) Conclusions: Both MRFI and SDDR intervention showed feasibility to cure overweight among adolescents girls in urban areas. However, MRFI intervention shows greater improvement in nutrition status and energy intake especially carbohydrates.
HUBUNGAN POLA MAKAN, AKTIFITAS FISIK, KECANDUAN INTERNET DENGAN STATUS GIZI ANAK SMA SELAMA MASA PANDEMI COVID-19 DI KOTA SURABAYA : Hubungan Pola Makan, Aktivitas Fisik, Kecanduan Internet dengan Status Gizi Anak SMA selama Masa Pandemi Covid-19 di Kota Surabaya Annas Buanasita; Nur Hatijah
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.2022.107-116

Abstract

Background: The covid-19 pandemic period forced all school students to carry out school activities at their respective homes so that they changed their activity patterns, food patterns and exposure to the internet. These three things can indirectly affect the nutritional status of adolescents. Unicef ​​stated that 1 in 5 school teenagers in Indonesia is obese. The prevalence of adolescent obesity in East Java is 16.4%, which is greater than the prevalence in Indonesia of 13.5%. Objective: To identify the relationship of food pattern, physical activity, internet addiction and nutritional status in high school teenagers in Surabaya. Methods: This research is an analytic observational study with a cross sectional design. The sample size is 72 samples taken by simple random sampling from 2 high schools representing the city of Surabaya. Food pattern was measured by interviewing the Qualitative Food Frequency Questionnaire, physical activity was measured by interviewing the IPAQ (International Physical Activity Questionnaire) questionnaire and internet addiction using the young's internet addiction test questionnaire. Nutritional status was measured independently with Body Mass Index. Relationship analysis was carried out by Spearmen correlation test. Results: There are 62.5% of respondents have an inappropriate food pattern, with 48.6% of respondents have moderate activity. The level of internet addiction with the highest proportion is in the mild category as much as 66.7%, meanwhile 9.7% and 25.0% of respondents are overweight and obese respectively. There was no relationship between internet addiction and nutritional status (p=0.192), but there was a relationship between physical activity and diet and nutritional status (p<0.05). Conclusion: In connection with the relationship between physical activity and diet with excessive nutritional status, KIE for adolescent students regarding adequate physical activity, proper eating patterns with balanced nutrition principles and monitoring student body weight need to be re-enforced.
peranan MIKRONUTRIEN DENGAN KECENDERUNGAN TERPAPAR COVID-19 PADA ORANG DEWASA DI MEDAN ESTATE DELI SERDANG : Peranan Mikronutrien dengan Kecenderungan Terpapar COVID-19 pada Orang Dewasa di Medan Estate Deli Serdang Novriani tarigan; Ginta Siahaan; Erlina Nasution
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.2022.85-91

Abstract

Background: COVID-19 caused by SARS-Cov2 was reported by WHO that have infected people around the world and caused death. Indonesia was the country with the highest mortality compared to countries in Asia at around 7.2%. COVID-19 caused the decrease in body's immunity so that an adequate intake of vitamins A, E, C as well as iron and zinc minerals was needed to prevent the easy transmission of the COVID-19 virus. Objective: Assesing the role of micronutrients with the exposure tendency to COVID 19 in adults in Medan Estate, Deli Serdang. Methods: The research was observational with a cross sectional design. The population aged 30-58 years amounted to 158 people, while the sample was determined based on simple random sampling method and obtained sample of 61 people. Vitamins A, C, E intake as well as zinc and iron minerals were obtained using food recall for 3 days, then processed with Nutrisurvey. Meanwhile, the exposure tendency to COVID-19 was obtained by filling out a form about the symptoms experienced during the pandemic. Results: The results showed that the intake of vitamin A was in sufficient category of 58%, vitamin C was in less category of 69%, vitamin E was in less category of 61%, zinc was in less category of 54%, and iron in sufficient category of 53%. The results of statistical tests showed that there was correlation between intake of vitamins A, C and iron minerals to the exposure tendency to COVID 19, while vitamin E and zinc were not related to the exposure tendency to COVID 19. Conclusions: There was correlation between intake of vitamins A, C and iron minerals with a exposure tendency to COVID 19, while vitamin E and zinc were not associated with exposure tendency to COVID 19. Required adequate intake of nutrients in preventing transmission of Covid 19, also continues with obligation to comply health protocol that recommended by the Government.
Roll Cake Substitusi Tepung Beras Merah Isi Abon Lele Tinggi Kalsium Dan Zat Besi Pencegah Stunting Ibu Hamil: Roll Cake Substitusi Tepung Beras Merah Isi Abon Lele Tinggi Kalsium dan Besi Cegah Stunting Michellia Gemma Kartika; Badra Lastariwati; Nani Ratnaningsih
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.2022.51-58

Abstract

Background: Cases of stunted physical growth and development of infants and toddlers due to malnourished mothers and pregnant women, commonly referred to as stunting, are still common in Indonesia. Objectives: This study aims to determine the level of preference for a roll cake with brown rice flour substituted with shredded catfish and the nutritional content contained in a roll cake with substituted brown rice flour with shredded catfish for the prevention of stunting for pregnant women. Methods: This research uses R & D with a 4-D development model (Four D) consisting of 4 main stages, namely: Define, Design, Develop and Disseminate. Data collection was carried out by sensory tests (color, aroma, texture, taste, and overall) on products developed in 2020, with multiple T test data analysis. Results: Based on the preference test of 30 respondents, stated that there were significant differences in color and taste. Then aroma, texture, and overall stated there was no significant difference. Overall, people like the roll cake with brown rice flour filled with shredded catfish. Nutritional content of roll cake substitution of brown rice flour filled with shredded catfish: water 27.73%, ash 1.63%, protein 9.22%, fat 30.28%, carbohydrates 20.62%, energy 392.79%, calcium 34 ,45%, and 7.06% iron. Conclusions:The panelists favored the roll cake product with brown rice flour filled with shredded catfish, then the iron and calcium content increased significantly. So that it can be used as an additional snack for pregnant women to prevent stunting.

Page 36 of 88 | Total Record : 879

 34   35   36   37   38 

Filter by Year

2017 2026


Reset
Filter By Issues
All Issue Vol. 10 No. 1 (2026): AMERTA NUTRITION (Bilingual Edition) Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc Vol. 9 No. 4 (2025): AMERTA NUTRITION (Bilingual Edition) Vol. 9 No. 3 (2025): AMERTA NUTRITION (Bilingual Edition) Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition) Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition) Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc Vol. 8 No. 4 (2024): AMERTA NUTRITION (Bilingual Edition) Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition) Vol. 8 No. 2SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Vol. 8 No. 2 (2024): AMERTA NUTRITION (Bilingual Edition) Vol. 8 No. 1SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition) Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 3rd Amerta Nutrition Conferenc Vol. 7 No. 4 (2023): AMERTA NUTRITION (Bilingual Edition) Vol. 7 No. 3SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Vol. 7 No. 3 (2023): AMERTA NUTRITION (Bilingual Edition) Vol. 7 No. 2 (2023): AMERTA NUTRITION (Bilingual Edition) Vol. 7 No. 1SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Big Data Seminar Vol. 7 No. 1 (2023): AMERTA NUTRITION (Bilingual Edition) Vol. 6 No. 1SP (2022): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 2nd Amerta Nutrition Conferenc Vol. 6 No. 4 (2022): AMERTA NUTRITION Vol. 6 No. 3 (2022): AMERTA NUTRITION Vol. 6 No. 2 (2022): AMERTA NUTRITION Vol. 6 No. 1 (2022): AMERTA NUTRITION Vol. 5 No. 4 (2021): AMERTA NUTRITION Vol. 5 No. 3 (2021): AMERTA NUTRITION Vol. 5 No. 2 (2021): AMERTA NUTRITION Vol. 5 No. 2SP (2021): AMERTA NUTRITION SUPPLEMENTARY EDITION Vol. 5 No. 1 (2021): AMERTA NUTRITION Vol. 5 No. 1SP (2021): AMERTA NUTRITION SUPPLEMENTARY EDITION Vol. 4 No. 4 (2020): AMERTA NUTRITION Vol. 4 No. 3 (2020): AMERTA NUTRITION Vol. 4 No. 2 (2020): AMERTA NUTRITION Vol. 4 No. 1 (2020): AMERTA NUTRITION Vol. 4 No. 1SP (2020): AMERTA NUTRITION SUPPLEMENTARY EDITION Vol. 3 No. 4 (2019): AMERTA NUTRITION Vol. 3 No. 3 (2019): AMERTA NUTRITION Vol. 3 No. 2 (2019): AMERTA NUTRITION Vol. 3 No. 1 (2019): AMERTA NUTRITION Vol. 2 No. 4 (2018): AMERTA NUTRITION Vol. 2 No. 3 (2018): AMERTA NUTRITION Vol. 2 No. 2 (2018): AMERTA NUTRITION Vol. 2 No. 1 (2018): AMERTA NUTRITION Vol. 1 No. 4 (2017): AMERTA NUTRITION Vol. 1 No. 3 (2017): AMERTA NUTRITION Vol. 1 No. 2 (2017): AMERTA NUTRITION Vol. 1 No. 1 (2017): AMERTA NUTRITION More Issue