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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.
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Articles 879 Documents
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Tinjauan Sistematis tentang Pencetakan Makanan 3D: Perkembangan dari Konsep Menjadi Realita: A Systematic Review on 3D Food Printing: Progressing from Concept to Reality Manivelkumar, Koushikha Namakkal; Kalpana, Chinnappan A
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.v9i1.2025.176-185

Abstract

Background: Using 3D printing technology, novel items can be created from various materials, including edible ones, addressing the growing importance of sustainable food chains and personalized nutrition. As the latest advancement in additive manufacturing, 3D printing meets diverse customer demands by producing customized food items tailored to individual nutritional needs. Objectives: This literature evaluation focuses on the applications, technical advancements, and future possibilities of 3D food printing. By assessing recent developments, the study explores its adaptability and transformative potential in addressing global issues such as sustainability and personalized nutrition. Methods: To include up-to-date and relevant data, PubMed, Google Scholar, and Scopus were searched for research on "3D Food Printing," "Food Technology," "Food Formulation," and "Customized Diet" from 2018 to 2024. Data extraction and synthesis were conducted on 31 reports selected from 687 search results after removing duplicates and applying filters. Discussions: The study highlights the use of 3D food printers for creating dairy products, fish and meat, pasta, biscuits, chocolates, and cereal-based foods. Applications span industries such as space food, elderly and school children's nutrition, military food, hospitals, and restaurants. Future research directions include food characterization through color analysis, moisture content, water activity, physiochemical properties, and microbiological studies. Conclusions: This study highlights the potential advantages of 3D food printing technology, including healthier food options, novel dining experiences, and diet customization. It underscores its transformative capacity to impact the global economy while addressing sustainability and personalized nutrition challenges.
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.
Analisis Proksimat dan Karakteristik Fisik Beras Analog Berbasis Tepung Sukun dengan Penambahan Ikan Teri Nasi: Proximate Analysis and Physical Characteristics of Analogue Rice Based on Breadfruit Flour and Anchovy Pujiastuti, Veronica Ima; Lubijarsih, Maria Amrijati; Febriani, Dita Hanna
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.v9i2.2025.225-236

Abstract

Background: Rice serves as a fundamental dietary component for Indonesians, therefore several complete high-nutrition analogue rice developed. The composite flour used in this study is based on breadfruit flour, with the addition of anchovies to enhance the nutritional content in the formula. Objectives: To determine the chemical and physical characteristics of analogue rice based on breadfruit flour and anchovies. Methods: Experimental research with a one-factor Completely Randomized Design (CRD). Four treatments consisted of (0%, 2.5%, 5%, and 7.5%) addition of anchovies in analogue rice formula and three replication treatments. Chemical tests consisting of water, ash, fat, protein, and carbohydrate content. Physical tests included rice density, cooking time, water holding capacity (WHC), 1000 grain weight, and hardness level. Data analysis was performed using the Analysis of Variance (ANOVA) and Post Hoc Duncan Multiple Range Test (DMRT). Results: Anchovies improve ash and protein, decrease fat and are not significantly different to carbohydrate and energy compared to the control. Analogue rice contained 4.94-8.41% protein. The water content meets the Indonesian National Standard (SNI) with a maximum limit of 14%. This study's formulation reduced WHC and increased bulk density. Cooking time, 1000 grain weight, and hardness level were not different compared to the control. The cooking time of analogue rice ranged from 15-16 minutes, and the weight of 1000 grains ranged from 16.33-17.57 g. Conclusions: Anchovies in the analogue rice formula result in higher protein, lower fat, and carbohydrates compared to the control. The moisture content of the analogue rice meets SNI.
Analisis Empiris Kritis Pengaruh Status Gizi dan Pola Aktivitas Fisik terhadap Tinggi Badan Remaja India: A Critical Empirical Analysis of the Influence of Nutritional Status and Physical Activity Patterns on Height of Indian Youth Swarnalatha, Swarnalatha; Rajakumaran, Rajakumaran; Akash, Akash; Sethupathy, Sethupathy
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.v9i1.2025.154-160

Abstract

Background: Recent research indicates a global trend of increasing average height, while in contrast, the average height in India is experiencing a concerning decline. Although genetic factors account for 60-80% of an individual's final height, environmental and social factors significantly influence it. Objectives: The study objective was to analyze the height of the adults belong to Kerala and Tamil Nadu and its associated determinant factors. Methods: Multi stage sampling method was adopted to identify study samples from two southern districts of India namely Tamil Nadu and Kerala. Different households were randomly selected from the chosen urban areas based on the convenience sampling technique, as per the framed inclusion criteria and included 100 male and female in the age group of 18 to 25 years. A well-structured questionnaire was used to elicit the socio economic, dietary habits, physical activity pattern and anthropometric measurements of the selected samples. SPSS software was used to analyze the data. Pearson Correlation Coefficient and Anova were used to interpret the determining factors.  Results: Pearson’s correlation coefficient analysis (R=0.557, p-value=0.001) and Anova (F=144.8 and p-value<0.001) showed the positive significant relationship between nutritional status and height of the participants and moderate (R=0.311, p-value<0.001), but statistically significant positive relationship between physical activity level and height. Conclusions: The study highlights alarming trends in nutritional status and physical activity among young adults, with both factors showing a significant association with individual height. Addressing these issues is crucial for improving height outcomes in future generations.
Peningkatan Mutu Organoleptik dan Tekstur Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Obesitas Menggunakan Jamur dan Minyak Nabati: Organoleptic and Textural Quality Improvement of Soybean and Glucomannan-Based Meat Analogs for Obesity Intervention Using Mushrooms and Vegetable Oil Purnawijayanti, Hiasinta Anatasia; Pujiastuti, Veronica Ima; Wijayanti, M.I. Ekatrina
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.v9i2.2025.216-224

Abstract

Background: Plant-based meat analogs can be an alternative food for obesity intervention because their composition can be engineered according to criteria. The similarity of fiber structure to meat muscle, texture, sensory properties, and nutritional value determines consumer acceptance. Mushrooms have low-fat, high-quality protein, fiber, and nutraceuticals, so they have the potential for meat analogs formulation. Mushrooms also have a fibrous structure that can imitate meat texture and have a savory umami taste. Adding vegetable oil to the meat analogs formula has been shown to maintain its physicochemical properties and shelf life. Objectives: Improving organoleptic and texture quality of soy and glucomannan-based meat analog for obesity intervention. Methods: A completely randomized experimental design study was conducted with one control and four treatments. Data collected include texture profile, water-oil holding capacity, browning index, organoleptic, and satiety index test. Data were analyzed by Analysis of Variance followed by Duncan Multiple Range Test. Results: The use of mushrooms and vegetable oil in the formula affects (p-value<0.05) the aroma, water-oil holding capacity, and texture parameters of hardness bite, gumminess, and chewiness but does not affect (p-value>0.05) the appearance, taste, texture, aftertaste, liking, browning index, and texture parameters of cohesiveness, resilience, and springiness. Enoki mushrooms and corn oil tend to improve the organoleptic quality of meat analogs. The satiety index of meat analog with the addition of enoki mushrooms and corn oil is 110.4%. Conclusions: Mushrooms and vegetable oils can be used in meat analog formulations to improve their organoleptic and textural qualities.
Uji Indeks Glikemik dan Organoleptik Keripik Berbahan Komposit Tepung Bebas Gluten yang Diperkaya Spirulina Platensis: Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina Platensis Rahma, Amalia; Supriatiningrum, Dwi Novri; Prayitno, Sutrisno Adi; Mulyani, Endah; Ariestiningsih, Eka Srirahayu
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.v9i2.2025.310-318

Abstract

Background: The World Health Organization (WHO) recommends consuming low glycemic index (GI) foods to manage blood glucose. The GI value of foods is influenced by the ratio of amylose to amylopectin and also the addition of bioactive compounds. Spirulina platensis is a type of microalgae rich in bioactive compounds, including phenolic acids and volatile compounds. Objectives: This study aimed to evaluate the glycemic index (GI) levels and organoleptic properties of chips made from gluten-free composite flour enriched with Spirulina sp. Methods: The research design was experimental. Three  formulations were tested: A413 (mocaf: 30%; cornstarch: 20%; corn grits: 20%; tapioca: 30%), A531 (mocaf: 30%; cornstarch: 20%; corn grits: 10%; tapioca: 40%), A249 (mocaf: 30%; cornstarch: 10%; corn grits: 20%; tapioca: 40%). The GI testing involved 10 respondents who met the following criteria: normal BMI, aged 20-40 years, drug-free, non-smoking, non-drinking, no history of chronic diseases, not pregnant or breastfeeding. The GI value was calculated based on the area under the curve (AUC) of blood glucose measurement before and after consuming the standard and test food at 0, 30, 60, 90 and 120 minutes. Organoleptic testing was conducted using a hedonic test with 35 semi-trained panelists. Results: Formula A531 had the lowest GI value (GI = 28) among the three formulations. There was no significant difference in scent and flavor between the three formulations. However, formula A531 was the most preferred in terms of texture (p-value = 0.029) and crispiness (p-value = 0.050) compared to the other formulations. Conclusions: Gluten-free chips enriched with Spirulina sp. (Formula A531) can serve as a healthy, low-glycemic-index snack alternative that is acceptable to consumers.
Efektifitas Buku Saku Digital untuk Transformasi Pengetahuan dan Sikap Remaja Putri tentang Pencegahan Anemia: The Effectiveness of Digital Pocketbook for the Transformation of the Knowledge and Attitude of Adolescent Girls about the Prevention of Anemia Nuryana, Hurip; Rachmawati, Emma; Khusun, Helda; Mulyawati, Devi Annisa; Lestari, Hesti
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.v9i1.2025.161-168

Abstract

Background: Anemia is a significant health issues among adolescent girls, negatively impacting their life cycle. Bogor City has an anemia prevalence of 28%. The Indonesian Ministry of Health has introduced a digital pocketbook "Prevention of Anemia for Pregnant Women and Adolescent Girls", an educational tool. Objectives: This study aimed to assess the effectiveness of the digital pocketbook in improving the knowledge and attitudes of adolescent girls about preventing anemia. Methods: This quasi-experiment study used Pretest-Posttest with Control Group design. Samples were purposively chosen from female students in four junior high schools in Bogor (40 students per group per school). Group 1 received Digital Pocket Book with Presentatio, Group 2 received Digital Pocket Book only, and Group 3 served as Control. Changes in knowledge and attitude scores before and after the intervention were analyzed using Wilcoxon test, while the difference among the three groups were tested using Kruskall-Wallis tests with post-hoc analysis (p-value<0.05). Results: Before the intervention, knowledge and attitudes score  was relatively homogeneous (p-value=0.068 and 0.695). After the intervention, Group 1 and 2 showed significant improvements compared to the control. Group 1's knowledge increased significantly (3.01 ± 3.613), followed by Group 2 (1.78 ± 2.947). Attitude improvement was also highest in Group 1 (5.10 ± 7.947), followed by Group 2 (2.65 ± 7.118). Additionally, 95% of respondents rated the digital pocketbook as excellent. Conclusions: The digital pocketbook iss considered effective and informative in improving the knowledge and attitudes of adolescent girls about preventing anemia, regardless of additional explanation.
Konsumsi Zat Gizi dan Dampaknya terhadap Stunting dan Underweight pada Balita Suku Tengger, Jawa Timur, Indonesia: Nutrition Consumption and Impact on Stunting and Underweight among Children in the Tengger Community, East Java, Indonesia Muniroh, Lailatul; Rifqi, Mahmud Aditya; Indriani, Diah; Abihail, Chrysoprase Thasya; Socadevia, Annisa
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.v9i1.2025.128-136

Abstract

Background: Stunting and underweight are still nutritional problems in toddlers in the world. In 2022, the number of stunting and wasting in Indonesia is still high. There are many factors that influence undernutrition, both external and internal factors in the Tengger community. Objectives: The purpose of this study was to analyze the relationship between family characteristics, exclusive breastfeeding history, birth history, and birth attendants with the incidence of stunting and underweight in children under-5 of the Tengger Community. Methods: This study was a cross-sectional study, which samples consisted of 100 mothers of children under-5 in the traditional territory of Tengger Community, taken by the random sampling technique. Data on family characteristics, exclusive breastfeeding, birth history and birth attendants were collected using questionnaires, the nutritional status of mothers and toddlers by measuring body weight and height directly, and food consumption patterns, compiled using the SQ-FFQ sheet and a food recall. Then, the chi-square analysis was utilized to scrutinize those data. Results: No significant associations between family characteristics, breastfeeding history, birth history, and birth attendant with nutritional status of under-fives were found in W/A and H/A (p-value>0.05). Only fat intake had a significant association with W/A in under-fives (p-value=0.03) of all nutrients. Conclusions: Energy and macronutrient intake were mostly in deficit, but only fat intake was associated with underweight. Therefore, macronutrient intake needs to be increased.
Studi Eksplorasi Mengenai Filosofi, Kandungan Gizi, dan Nilai Makanan dalam Upacara Adat Suku Tengger: An Exploratory Study on the Philosophy, Nutritional Content, and Food Value in Traditional Ceremonies of the Tengger Tribe Muniroh, Lailatul; Rifqi, Mahmud Aditya; Socadevia, Annisa
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.v9i1.2025.137-145

Abstract

Background: The Tengger Tribe strongly upholds traditional and cultural aspects in their daily lives, particularly in the preparation of food offerings that carry deep philosophical meanings. In addition to their cultural significance, these foods also possess nutritional content and value from the perspective of the Tengger Tribe. Objectives: This study aimed to explore the philosophy, nutritional content, and food value of offerings served in the traditional ceremonies of the Tengger Tribe. Methods: This exploratory qualitative study was conducted in Wonokitri Village, Tosari District, Pasuruan Regency, East Java, Indonesia. The research informants included the village head, traditional leaders, religious leaders, and community leaders of the Tengger Tribe. The research variables encompassed the philosophy of food, its nutritional content, and its cultural significance in the traditional ceremonies of the Tengger Tribe. Results: The study found that traditional ceremonies are routinely performed, including Yadna Kasada, Karo, Unan-Unan, Pujan Mubeng, and Barikan. Additionally, individual ceremonies such as Entas-Entas, Tugel Kuncung, Among-Among, and weddings are also significant. Each ceremony features specific food offerings, primarily jadah, pasung, pepes, and red-and-white jenang, which are rich in carbohydrates and have a distinct sweet taste. The philosophy behind these offerings has been passed down through generations. Conclusions: The Tengger Tribe remains deeply committed to their traditional ceremonies. Food offerings in these ceremonies are an inherited tradition with profound philosophical meanings, and their cultural and nutritional value continues to be upheld, ensuring their sustainability. The primary foods used in these ceremonies are traditional cakes, which are high in carbohydrates.
Konsumsi Minuman Manis dan Perilaku Sedentari Mendorong Tren Kegemukan: Studi pada Remaja Perkotaan dan Pedesaan di Jawa Timur, Indonesia: Sweet Sweetened Beverages Intake and Sedentary Behavior Drive Overweight Trends: A Study of Urban and Rural Adolescents in East Java, Indonesia Rifqi, Mahmud Aditya; Puspikawati, Septa Indra; Salisa, Wizara; Zaman, Md Nahid Uz
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.v9i1.2025.34-44

Abstract

Background: Overweight and obesity are growing concerns in developing countries, including Indonesia. Excessive food intake and lack of physical activity are major contributing factors to this issue. Objectives: This study aims to analyze the relationship between physical activity levels, dietary patterns, and nutritional status among adolescents living in rural and urban areas. Methods: This cross-sectional study involved 261 adolescents (120 males, 141 females) aged 12–14 years from East Java, Indonesia. Physical activity was assessed using the Physical Activity Questionnaire for Children (PAQ-C), while dietary intake was measured using daily recall and a food frequency questionnaire (FFQ). Nutritional status was determined based on BMI-for-age Z-scores. Results: More than 20% of adolescents were overweight (Z-score > 2), with a prevalence of 21% in rural areas and 31% in urban areas. Urban adolescents consumed more sugary drinks, had longer screen time, and slept less than their rural counterparts (p-value<0.05). Overall physical activity levels were significantly higher among rural adolescents. Key risk factors for overweight status included sugary drink consumption (OR 2.32), high-fat food intake (OR 1.61), low physical activity (OR 0.09), and prolonged screen time (OR 1.21). Conclusions: Differences in lifestyle between rural and urban adolescents impact their nutritional status. Targeted interventions to promote physical activity and reduce sugary drink consumption, especially in urban areas, are crucial for preventing overweight and improving adolescent health.

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