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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
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Evaluasi Sensori dan Komposisi Gizi Wafel Substitusi Daun Pepaya Jepang (Cnidoscolus aconitifolius) sebagai Camilan Alternatif untuk Remaja Putri Anemia: Sensory Evaluation and Nutritional Composition of Waffle with Chaya Leaf (Cnidoscolus aconitifolius) Substitution as an Alternative Snacks for Adolescent Girls' Anemia Arza, Putri Aulia; Yunianto, Andi Eka
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.v9i2.2025.209-215

Abstract

Background: Waffle is sweet food like cake but cooked differently, are a beloved snack for teenagers. Chaya is a leafy vegetable that is often consumed because it has a nutritional content that is beneficial for health and can be made into snacks such as waffles. Objectives: This study aimed to evaluate the nutritional and cyanide content of Chaya Leaf waffles using a selected formula as a potential solution for iron deficiency anemia in adolescents girls. Methods: Experimental research with a randomized complete design was conducted, varying the amount of Chaya Leaf are 0g, 25g, 50g, and 75g in waffle formulations. Sensory analysis is based on hedonic test results which are evaluated using SPSS version 25 analyzed using one-way ANOVA followed by DMRT (Duncan's Multiple Range Test) analysis, while proximate analysis was conducted following SNI 4305:2018 guidelines. Iron content was measured using atomic absorption spectrophotometry (SNI 01-2896-1998) and cyanide content using the acid titration method and the wet titration method based on SNI 4305:2018. Results: A hedonic test involving 30 semi-trained panelists favored formula F4, containing 75 g of Chaya Leaf, for its color (p-value<0.001), taste (p-value=0.001), and texture (p-value=0.019). In 100 g of waffle, water content was 54.15%, ash content was 2.06%, protein was 20.90%, fat was 12.16%, and carbohydrates were 63.67%. The iron content was 0.43 mg, and cyanide levels were found to be 0.919 mg/g. Conclusions: Formula F4 was preferred by panelists for its high iron content and safe cyanide levels, suggesting the potential of Chaya Leaf waffles as a nutritious snack for teenagers.
Karakteristik Sensori dan Indeks Glikemik Biskuit Berbahan Tepung Sorgum dan Tepung Kacang Merah: Sensory Characteristics and Glycemic Index of Biscuits Made from Sorghum Flour and Red Bean Flour Atmadja, Taufiq Firdaus Al-Ghifari; A’yunin, Nur Arifah Qurota
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.v9i2.2025.302-309

Abstract

Background: Diabetes mellitus is a significant nutritional problem faced by adults. Nutritional therapy is one approach to managing this condition. Functional foods, such as sorghum with a low glycemic index, help regulate blood sugar levels and are safe for diabetics. The combination of sorghum and red bean flour in a biscuit formulation provides a functional alternative for diabetics. Objectives: This study analyzed the sensory characteristics and glycemic index values of sorghum and red bean biscuits. Methods: This study used an experimental design with a completely randomized design (CRD), consisting of 3 treatments and 2 replications. The biscuit formulation ratios of sorghum flour, red bean flour, and wheat flour were F1 (50:30:10), F2 (40:30:20), and F3 (30:30:30). A sensory characteristics test was conducted by 30 panelists, and the data were analyzed using ANOVA and Duncan's Further Test. Furthermore, the selected formulas were analyzed for glycemic index values. Results: The findings revealed that Formula F3, consisting of biscuits with a 30:30:30 ratio of wheat flour, sorghum flour, and red bean flour, was the chosen formula with the highest average sensory characteristics in terms of taste, aroma, texture, and color. The Anova test results showed no significant differences in the characteristics of color (p-value 0.065), aroma (p-value 0.520), taste (p-value 0.896), and texture (p-value 0.067). The selected formula (F3) had a glycemic index value of 9.38. Conclusions: Selected sorghum and red bean biscuits (F3) have low glycemic index levels, so these biscuits are safe for consumption by people with diabetes mellitus.
Pengaruh Kombinasi Biji Labu Kuning dan Jamur Merang dengan Pengikat Umbi Gembili Terhadap Kadar Proksimat dan Profil Asam Amino Daging Analog: The Effect of Combining Pumpkin Seeds and Straw Mushroom with Lesser Yam as a Binder on the Proximate and Amino Acid Profile of a Meat Analog Mumtaz, Shabrina Olivia; Nasrullah, Nanang; Fauziyah, A'immatul
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.v9i2.2025.248-257

Abstract

Background: Dyslipidemia is a significant risk factor for cardiovascular disease. The high prevalence of dyslipidemia is caused by the habitual consumption of foods contain saturated fats, such as beef. Therefore, meat analog made from plant-based ingredients is a potential alternative due to its high protein content and low fat content, especially regarding saturated fats. Objectives: To determine the effect of pumpkin seeds and straw mushroom combination with lesser yam as a binder on proximate and amino acid profile of meat analog. Methods: This study used a completely randomized design with three formulations based on the proportions of pumpkin seed flour and straw mushroom flour, such as F1 (75%:25%), F2 (50%:50%), and F3 (25%:75%). Each formulation is added with 25 g lesser yam puree. Proximate analysis was conducted to determine moisture, ash, protein, fat, and carbohydrate, with analysis of amino acid profile of meat analog. Statistical analysis of the data was conducted using ANOVA and Duncan’s Multiple Range (DMRT) test. Results: The three formulations of meat analogue had moisture 42.19-42.29%, ash 2.81-4.34%, protein 15.50-16.90%, fat 3.86-14.08%, carbohydrate 24.01-33.98%, and total amino acids 11.97-14.60%. The results showed that the three formulations of pumpkin seed flour and straw mushroom flour significantly affected ash content (p-value=0.020), fat content (p-value<0.001), carbohydrate content (p-value=0.004), as well as the amino acids threonine (p-value=0.019) and lysine (p-value=0.036). Conclusions: The combination of pumpkin seed flour, straw mushroom flour, and lesser yam as a binder had a significant effect on the proximate and amino acid profile of the meat analog.
Analisis Perbedaan Hasil Produksi ASI dan Status Gizi Ibu Menyusui sebelum dan setelah Konsumsi Food Bar Tepung Daun Katuk (Sauropus Androgynus) dan Daun Torbangun (Coleus Amboinicus) di Kelurahan Limo, Depok: Analysis of Differences in Breast Milk Production and Nutritional Status of Breastfeeding Mothers in Limo Subdistrict, Depok Before and After Consuming Food Bars Made from Katuk (Sauropus Androgynus) and Torbangun (Coleus Amboinicus) Leaves Karlina, Dinda; Nasrullah, Nanang; Sufyan, Dian Luthfiana
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.v9i2.2025.199-208

Abstract

Background: Some mothers perceive that their breast milk production is insufficient, which hinders them from breastfeeding their infants. Based on data from the Indonesian Ministry of Health in 2022, only 52.2% of infants in Indonesia receive exclusive breastfeeding, below the target of 80%. Previous research shows that the consumption of food bars made from a combination of torbangun and katuk leaf flour can increase breast milk production, compared to consuming the leaves separately. Additionally, maternal nutritional status also plays a role. Mothers with good nutritional status tend to produce breast milk of better quantity and quality. Objectives: This study aimed to evaluate and compare the effectiveness of food bars made from katuk and torbangun leaf flour in increasing breast milk production and the nutritional status of breastfeeding mothers in Limo Subdistrict, Depok.  Methods: This study employed a quasi-experimental method with a pre- and post-test without control group design. This study was conducted for four days. Data were analyzed using the Shapiro-Wilk test for normality, followed by appropriate statistical tests (paired t-test if normally distributed or Wilcoxon test if non-normally distributed). The sample consisted of 15 participants selected through simple random sampling.  Results: The paired t-test results showed a p-value of <0.001, indicating a significant difference in breast milk production before and after the consumption of food bars made from katuk and torbangun leaf flour. However, the analysis of maternal nutritional status yielded a p-value of 0.317 (>0.05), indicating no significant difference in maternal nutritional status before and after the consumption of the food bars. Conclusions: The findings indicate that consuming food bars made from katuk and torbangun leaf flour effectively increases breast milk production. However, their consumption does not significantly affect the nutritional status of breastfeeding mothers.
Snack Bar Tepung Sorgum dan Tepung Kelapa sebagai Pangan Fungsional untuk Penderita Diabetes Melitus Tipe 2: Sorghum Flour and Coconut Flour Snack Bars as Functional Foods for Type 2 Diabetes Mellitus Zahra, Raisa Siti; Fauziyah, A'immatul; Ilmi, Ibnu Malkan Bakhrul
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.v9i2.2025.278-290

Abstract

Background: People with type 2 diabetes mellitus (T2DM) can control blood sugar levels through adequate fiber consumption. Sorghum flour and coconut flour are non-gluten flours that have high fiber content. Developing functional foods, such as snack bars made from these flours, could help regulate blood glucose levels. Objectives: This study aimed to examine the effect of the proportion of sorghum flour and coconut flour on the nutritional content, dietary fiber content, and organoleptic properties of snack bars. Methods: This study used a completely randomized design with 3 formulations (70:30, 50:50, and 30:70 ratios of sorghum to coconut flour) and 2 repetitions. The gravimetric method was used to analyze water content and ash content. The Kjeldahl and Soxhlet extraction methods were employed to analyze the protein and fat content, respectively. Carbohydrate content was determined using by difference method, and fiber content was evaluated using the enzymatic method. ANOVA and the Kruskal-Wallis test were used to see the differences in proximate, fiber, and organoleptic properties, respectively. Results: The results showed significant differences in ash content (p-value<0.001), protein (p-value=0.002), fat (p-value=0.047), carbohydrates (p-value=0.049), and dietary fiber (p-value<0.001). Taste is one of the hedonic test parameters that has a significant difference (p-value=0.005). The selected snack bar formula was F3 with energy, fat, protein, carbohydrate, and fiber content was 108 kcal, 5.18 g, 4.56 g, 10.85 g, and 10.91 g respectively. Conclusions: Snack bars made from sorghum and coconut flour are rich in dietary fiber and suitable for consumption by individuals with T2DM.
Potensi Snack Bar Berbasis Blondo dan Substitusi Tepung Anggur Laut untuk Mendukung Performa Atlet: The Potential of Blondo-Based Snack Bars and Sea Grape Flour Substitution to Support Athlete Performance Devi, Shalma; Aeni, Malin Nur; Insyirah, Thifal Hazimah Al; Azmi, Haikal Rizky; Gunawan, Antonius; Nasrullah, Nanang
Amerta Nutrition Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1.2025.76-86

Abstract

Background: Sports injuries represented an unavoidable morbidity condition among athletes. Data from the 2016 Summer Olympics in Rio de Janeiro demonstrated that 1,101 out of 11,274 athletes (9.8%) experienced injuries, with 19% sustaining two or more types of injuries. In world championships, 81 injury cases per 1,000 athletes were recorded. Muscle injuries dominated 30-40% of cases in soccer players and more than 59% in weightlifters. Blondo, a coconut oil industry by-product, contained 16.9 g protein, 23.9 g fat, 31.8 g carbohydrates, and 341 kcal energy per 100 g. Sea grapes (Caulerpa Lentillifera) contained chlorophyll a and b, which functioned as antioxidants to protect body cells from post-exercise free radicals. Objectives: This study aimed to analyze the chemical and sensory characteristics of blondo and sea grape-based snack bars. Methods: The research employed a Completely Randomized Design with three formulas (F1: 50%, F2: 75%, F3: 100% blondo). Analysis included proximate testing, fiber content, antioxidant activity, and organoleptic testing. Results: ANOVA analysis revealed that blondo addition did not significantly affect the measured variables (p-value>0.05). However, moisture, ash, protein, fat, and fiber content increased, while carbohydrate content decreased, potentially benefiting athletes. Additionally, decreased IC50 values indicated increased antioxidant activity with blondo addition. Conclusions: Blondo and sea grapes demonstrated potential as sports food ingredients, with F3 being the most preferred formula, containing 518.5 kcal, 14.11 g protein, 27.17 g fat, and 54.27 g carbohydrates.
Pengembangan Produk Brownies Labu Kuning (Cucurbita Moschata) dengan Substitusi Pemanis Alami Daun Stevia (Stevia Rebaudiana) sebagai Pangan Fungsional: Product Development of Yellow Pumpkin (Cucurbita Moschata) Brownies with the Natural Sweetener Substitution of Stevia Leaves (Stevia Rebaudiana) as a Functional Food Aji, Arif Sabta; Nurjanah, Raudah
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.v9i2.2025.186-198

Abstract

Background: Diabetes Mellitus is a global health problem. The prevalence of Type 2 diabetes mellitus (T2DM) in Indonesia reached 24.11%. High sugar consumption increases diabetes risk. Therefore, steamed brownies sweetened with stevia and pumpkin can be a healthy alternative snack. Objectives: To analyze the influence of the substitution of stevia sweetener and addition of yellow pumpkin in the steamed brownies product on water content, ash, nutritional value, total sugar, sensory evaluation, β-carotene, and antioxidant activity. Methods: This study used a single factor completely randomized design with four treatments: P0 (100% cane sugar and 0% stevia), P1 (50% and 50%), P2 (75% and 25%), and P3 (0% and 100%). Total sugar content was analyzed using the anthrone-sulfate test, antioxidant activity with 1-Diphenyl-2-Picrylhydrazyl (DPPH), β-Carotene using spectrophotometry, and sensory evaluation with the hedonic test. Data were analyzed using ANOVA and Duncan tests to determine the most significant treatment. Results: Substitution of cane sugar with stevia significantly affected the nutritional value, water content, ash, protein, fat, carbohydrate, and energy (p-value<0.001). β-Carotene levels and antioxidant activity also increased, with the highest levels in P3 (74.21 µg/100 g and 22.46%). Stevia affected the taste, aroma, and texture (p-value<0.001) but it’s not significant for color (p-value=0.712). Total sugar decreased with the addition of stevia (p-value<0.001). The IC50 results of antioxidant activity were very strong at 11.40 μg/mL. Conclusions: Using stevia in yellow pumpkin brownies (BrowPumpVi) reduces the total sugar content, increases antioxidant activity, and influences taste, aroma, texture, and β-Carotene levels but does not affect the color.
Pengaruh Proporsi Tepung Sagu (Metroxylon sagu Rottb.) dan Tepung Sorgum (Sorghum bicolor L. Moench) terhadap Pati Resistan, Kandungan Gizi, dan Sifat Organoleptik Kukis untuk Diabetes Melitus Tipe 2: The Effect of Sago (Metroxylon sagu Rottb.) Flour and Sorghum (Sorghum bicolor L. Moench) Flour Proportion on Resistant Starch, Nutrient, and Organoleptic Properties of Cookies for Type 2 Diabetes Mellitus Lestari, Hana Tri; Fauziyah, A'immatul; Nasrulloh, Nanang
Amerta Nutrition Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1.2025.64-75

Abstract

Background: Basic Health Research (2018) reported that the prevalence of diabetes mellitus (DM) among individuals aged 15 years and older is 8.5%, with 90–95% of them being type 2 diabetes mellitus (DMT2). Therefore, corrective action through food modification is needed to control blood glucose. Sago and sorghum contain resistant starches that can enhance glycemic and insulin response. Objectives: To analyse the effect of the proportion of sago flour and sorghum flour on resistant starch, nutritional content, and organoleptic properties of cookies designated for T2DM. Methods: This study employed a Complete Randomised Design with 5 variations of sago flour and sorghum flour treatment, namely F1 (100%:0%), F2 (75%:25%), F3 (50%:50%), F4 (25%:75%), and F5 (0%:100%), each replicated twice. The analysis of resistant starch and nutritional content utilised a one-way ANOVA test, followed by the Duncan test for significant differences. Organoleptic properties were assessed using the Kruskal Wallis test. The best formulations were determined based on the De Garmo method. Results: The results revealed significant differences in resistant starch (p-value=0.002), protein (p-value<0.001), carbohydrate (p-value=0.012), and ash content (p-value=0.005). No significant differences were observed in fat (p-value=0.514), moisture content (p-value=0.881), colour (p-value=0.891), aroma (p-value=0.061), texture (p-value=0.164), and taste (p-value=0.421). The F2 formulation emerged as the best, containing 6.31% resistant starch, 7.34% protein, 23.69% fat, 50.95% carbohydrates, 16.19% moisture content, and 1.84% ash content. Conclusions: The proportion of sago flour and sorghum flour significantly affected the content of resistant starch, protein, carbohydrates, and ash content, but not fat, moisture content, and organoleptic properties.
Stik Bawang Kombinasi Modified Cassava Flour, Isolated Soy Protein, Teri Medan, dan Guar Gum dengan Protein dan Kalsium sebagai Kudapan Alternatif bagi Anak Penyandang Autism: Garlic Stick with Modified Cassava Flour, Isolated Soy Protein, Medan Anchovy, and Guar Gum Containing Protein and Calcium as an Alternative Snack for Children with Autism Aulia, Noni Angelina Tazky; Adi, Annis Catur
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.v9i2.2025.291-301

Abstract

Background: Sensitivity to gluten and casein in children with Autism Spectrum Disorder (ASD) is crucial to symptom severity, making their elimination necessary. However, the rising prevalence of ASD in Indonesia is not matched by the recommended dietary consumption. A garlic stick formulated with Modified Cassava Flour (MOCAF), Isolated Soy Protein (ISP), medan anchovy, and guar gum offers a gluten- and casein-free alternative while serving as a potential source of protein and calcium for ASD children aged 4-9 years. Objectives: To analyze the acceptability and nutrient content (protein and calcium) of garlic sticks made with MOCAF, ISP, medan anchovy, and guar gum. Methods: This research was a pure experimental study using a Completely Randomized Design (CRD) with four treatments. F0 (0% MOCAF, 0% ISP, 0% medan anchovy, 0% guar gum), F1 (51% MOCAF, 9% ISP, 2% medan anchovy, 1% guar gum), F2 (42% MOCAF, 16% ISP, 4% medan anchovy, 2% guar gum), and F3 (32% MOCAF, 23% ISP, 6% medan anchovy, 3% guar gum). Organoleptic values were analyzed using Kruskal-Wallis and Mann-Whitney U test. Protein and calcium levels were assessed using the Kjeldahl method and Atomic Absorption Spectroscopy. Results: F3 had the highest organoleptic acceptability. The protein and calcium content per 100 g of garlic stick were 8.26 g and 89.24 mg, respectively. A significant difference was observed between F0 and F3 flavor (p-value=0.004). Conclusions: F3 was the optimal formula. One serving (55 g) met 11-18% of the protein requirement, while two servings were necessary to fulfill the calcium requirement for a single snacking occasion.
Efektivitas Pemberian Nugget Baby Crab dan Kacang Hijau terhadap Kadar IGF-1, Albumin, Seng, dan Hemoglobin Darah pada Remaja Pra-Menarche: Effectiveness of Baby Crab and Mung Bean Nuggets on Blood IGF-1, Albumin, Zinc, and Haemoglobin Levels in Pre-Menarche Adolescents Siahaan, Ginta; Nainggolan, Efendi; Sitepu, Yunki Alwina Br; Hutauruk, Grace Natalia Putri; Veronica, Gloria Agustini
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.v9i2.2025.237-247

Abstract

Background: The pre-menarche phase is a transition period from childhood to adolescence. The period of early preparation for an adolescent girl towards self-maturation and maturation of reproductive cells. The pre-menarche period requires nutrients, for the growth and development process. Nugget is a snack food that is favored by all age groups, can be made from fish, crabs, nuts and eggs that are easy to obtain. Objectives: To analyze the effectiveness of baby crab and mung bean (BC Cangi) nuggets on IGF-1, albumin, zinc and hemoglobin levels in pre-menarche adolescents. Methods: Type of quasi-experimental research with pre and post test one goup design. The population was pre-menarche adolescent girls at SMP Negeri 3 Lubuk Pakam totaling 42 people and willing to be a sample of 34 people. BC Cangi nuggets were given for 15 days as much as 100 g (4 pieces) during school breaks. Before being analyzed, data normality test was conducted using Kolmogorov Smirnov, then T-dependent statistical test. Results: The results of the T-dependent statistical test showed that there was an effect of giving BC Cangi nuggets on IGF-1, albumin, zinc, and Hb levels (p-value=0.001) as well as zinc levels (p-value=0.005). BC Cangi nuggets contain high levels of protein, Fe, and zinc which play a role in activating the IGF-1, also contain albumin and protein to maintain the presence of zinc. Conclusions: The administration of BC Cangi nuggets to pre-menarche adolescent students had a significant effect on the increase in IGF-1, albumin, zinc, and hemoglobin levels.

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