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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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Perspektif Ibu-Ibu Indonesia tentang Kesehatan Anak Setelah Persalinan Sesar: Sebuah Eksplorasi Deskriptif: Indonesian Mothers’ Perspective on Children’s Health After Caesarean Delivery: A Descriptive Exploration Munasir, Zakiudin; Darus, Febriansyah; Kinesya, Edwin; Kartjito, Melissa Stephanie; Sundjaya, Tonny
Amerta Nutrition Vol. 9 No. 3 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i3.2025.405-411

Abstract

Background: Cesarean section incidence increases over time in both emergency and elective cases, or with medical indication and social factors. Despite the usefulness of C-section, parents need to be aware of its effect to child health and the countermeasure. Objectives: This study aims to explore mothers’ perspectives about the health effects of C-section to children. Methods: An open-ended survey was conducted on Indonesian mothers as participants in a cross-sectional study. A compilation of descriptive responses was collected at an online parenting community focused on children’s health. The questions are later classified into six particular categories and given an analysis. Results: A total of 175 inquiries were collected and categorized into 6 groups. In declining pattern, we found parental concern regarding the effect of C-section on the child's immune system (57.14%), nutrition and prebiotics/ probiotics/ synbiotic (22.28%), growth and development (8%), and gastrointestinal system (6.28%). A total of 42 questions (24%) can be categorized into more than one category. Conclusions: More than half of parents are concerned about the effect of C-section on children’s immune system, and one out of five mothers is concerned about the role of nutrition for their children’s health. However, the awareness and concern regarding C-section health impact on growth and development, and gastrointestinal system are still very low.
Sifat Mikrobiologi, Serat Pangan, dan Kandungan Zat Gizi pada Bubuk Yogurt dari Kacang-Kacangan dan Salak Lokal yang Diproses melalui Fluidisasi: Microbiological Properties, Dietary Fiber, and Nutritional Content of Fluidized Bed-Dried Local Legumes and Salak Yogurt Powder Nuraeni, Irma; Sumarto, Sumarto; Radiati, Ani
Amerta Nutrition Vol. 9 No. 3 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i3.2025.506-513

Abstract

Background: A major challenge in producing yogurt powder (YP) is the need for drying technology that maintains probiotic viability. In Small-Medium Enterprises (SMEs), adoption of such technologies to extend shelf life remains limited. The Fluidized Bed Dryer (FBD) provides a relatively simple method for producing YP from local legumes and salak. Objectives: To analyze the amount of Lactic Acid Bacteria (LAB), Dietary Fiber (DF), and Nutritional Content (NC) in local legumes and Salak Flour (SF) that is processed with a FBD. Methods: An experimental design with four treatments was applied: Mungbean (MYP), Garut Redbean (RYP), Manonjaya Salak-Mungbean (MS-MYP), and Manonjaya Salak-Garut Redbean Yogurt Powder (MS-RYP). Parameters measured included microbiological properties, DF, and NC (total calories, calories from fat, ash, moisture, carbohydrate, fat, protein, sugar, cholesterol, sodium, zinc, iron, and calcium). Differences in NC were analyzed using the Kruskal-Wallis test. Results: All YP samples contained LAB counts above the Indonesian National Standard (8 x 108 - 1 x 1010 cfu/g). DF content was higher in YP with added SF. Total ash, iron, and calcium were also higher in legume-based YP supplemented with SF, whereas sodium content was lower. Other nutrient levels were comparable between formulations with or without SF. Conclusions: Local legume YP added with SF contains higher levels of LAB, DF, total ash, iron, and calcium than legume YP alone.
Tinjauan Pustaka Sistematis Analisis Akurasi Aplikasi Digital dalam Perhitungan dan Penilaian Status Gizi Anak di Bawah Lima Tahun: A Systematic Review of Digital Applications Accuracy for Calculating and Assessing Nutritional Status of Children Under Five Years Kurniawan, Dedik; Wirawan, Nia Novita; Tolle, Herman
Amerta Nutrition Vol. 9 No. 3 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i3.2025.545-556

Abstract

Background: The increasing use of digital applications to analyze nutritional status of children under five years offers significant progress in public health. However, the accuracy and precision of these tools continue to be a concern due to variations in data quality and user proficiency. Objectives: This study aimed to systematically evaluate the accuracy and precision of digital applications in calculating and assessing nutritional status of children under five years. Methods: A comprehensive systematic review was conducted by searching PubMed, ScienceDirect, and Google Scholar databases for relevant studies published between 2010 and 2024. The study followed the PRISMA 2020 guidelines for article selection. Risk of bias was assessed using QUADAS-2 for diagnostic studies, then data were analyzed descriptively through a narrative synthesis of results on accuracy, data input methods, and user proficiency. Discussions: The results showed that out of 925 initially identified articles, 13 met the inclusion criteria and were further analyzed. Advanced algorithms, particularly K-Nearest Neighbor (K-NN) and other machine learning models had high accuracy when supported by quality data and adequate user training. Moreover, real-time IoT-based tools showed high precision in nutritional assessments. Challenges remain in ensuring accurate data entry and algorithm updates to meet the needs of diverse populations. Conclusions: Digital applications present promising accuracy and precision in evaluating nutritional status of children under five. However, continuous improvement in data quality and user training is essential for the optimal implementation in public health interventions.
Analisis Kandungan Natrium pada Snack Asin Komersial dan Kontribusinya terhadap Asupan Garam Harian: Survei Pasar di Surabaya Timur: Analysis of Sodium Content in Commercially Salty Snack and its Contribution to Daily Salt Intake: A Market Survey in East Surabaya Pradana, Meisya Ayu; Farapti, Farapti; Daud, Zulfitri ‘Azuan Mat
Amerta Nutrition Vol. 9 No. 3 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i3.2025.538-544

Abstract

Background: Nearly the entire global population consumes excessive sodium. A food in sodium is salty snacks. Excessive sodium consumption can cause health problems such as hypertension, heart disease, stroke, and obesity. Salty snacks are popular and are frequently consumed and favored by the public. Objectives: To identify various commercial salty snack products and analyze their sodium content as well as their contribution to daily sodium and salt intake. Methods: The study was conducted through a survey of 32 commercial salty snacks produced in Indonesia and labeled with nutrition information. Products were collected from three supermarkets in East Surabaya—Superindo, Indomaret, and Alfamart, using a convenience sampling method. The survey was only conducted on small or medium packages of each product brand and variant so was limited. Results: A total of 32 salty snack products were identified and categorized into chips, light snacks, sticks and crackers, and nuts. The highest sodium content was 1394,4 mg per 100 g found in the sticks and crackers, which accounted for 50% of the daily sodium requirement. The average sodium content in other categories ranged around 500 mg, fulfilling 20-30% of the daily sodium. Conclusions: Commercial salty snack products are widely available in the market and generally contain high sodium levels. Attention to nutritional labeling, particularly sodium content, is essential in managing daily sodium and salt intake. In addition, the implementation of regulations or legislation regarding sodium labeling restrictions on salty snack products in Indonesia is necessary.
Front Matter, Volume 9 Issue 3, September 2025 Nutrition, Amerta
Amerta Nutrition Vol. 9 No. 3 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

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Abstract

Back Matter, Volume 9 Issue 3, September 2025 Nutrition, Amerta
Amerta Nutrition Vol. 9 No. 3 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

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Abstract

Front Matter, Volume 9 Issue 1, March 2025: Front Matter, Volume 9 Issue 1, March 2025 Nutrition, Amerta
Amerta Nutrition Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

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Abstract

Back Matter, Volume 9 Issue 1, March 2025: Back Matter, Volume 9 Issue 1, March 2025 Nutrition, Amerta
Amerta Nutrition Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

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Abstract

Praktek Pemberian Makan Bayi dan Anak Berdasarkan Daerah Tempat Tinggal di Provinsi Bengkulu, Indonesia: Infant and Young Child Feeding Practices Based on Region of Residence in Bengkulu Province, Indonesia Simbolon, Demsa; Suryani, Desri; Yunita, Yunita; Fauzi, Yusran
Amerta Nutrition Vol. 9 No. 4 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i4.2025.640-650

Abstract

Background: Children under two years old go through a rapid physical growth period, requiring the highest nutritional intake compared to other age groups. However, infant and young child feeding (IYCF) practices are often suboptimal, leading to nutritional and health problems. Objectives: This study aimed to determine the determinants of IYCF practices in Bengkulu Province. Methods: The study used a cross-sectional design from the 2017 IDHS data. The sample was women of childbearing age 15-49 years who had children aged 6-24 months, as many as 73 children with a stratified two-stage sampling technique. Data analysis using proportion difference test with chi-square test and multivariate binary logistic regression. Results: This study found that in 83.9% of urban areas and 91.5% of rural areas, the practice of IYCF is not by the recommendations. There is no difference in IYCF practice between urban and rural areas. Factors related to the practice of IYCF are pregnancy planning and antenatal care (ANC) quantity. Unplanned pregnancies had a risk of 4.8 times (p-value=0.04) the practice of IYCF was not as recommended compared to the intended pregnancies. The quantity of antenatal care that was not at risk was 4.8 times the practice of IYCF was not as recommended compared to the quantity of good ANC (p-value=0.05). Conclusions: Pregnancy planning needs to be educational material for young women, and an increase in efforts to increase knowledge of pregnant women about IYCF during antenatal care through nutrition counseling programs or classes for pregnant women in health facilities.
Formulasi Minuman Serbuk Instan Jambu Merah (Psidium guajava L.) yang Dikeringkan dengan Metode Foam Mat Drying: The Formulation of Red Guava (Psidium guajava L.) Instant Powder Drink using Foam Mat Drying Method Nurbaya, Syarifa Ramadhani; Azara, Rima; Prihatiningrum, Andriani Eko; Kinanti, Kintan Sari; Widayanti, Silvi
Amerta Nutrition Vol. 9 No. 4 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i4.2025.679-688

Abstract

Background: Red guava juice offers various benefit yet its shelf life is short. Processing red guava juice into powder extends the shelf life of the product. The foaming method or foam mat drying was employed in this research to produce red guava juice powder, using Maltodextrin as the filler, egg white as the foaming agent and sucrose to taste. Objectives: This research examined the physical and chemical characteristics of the red guava instant powder drink to determine the best formulation. Methods: The first step of research was the production guava juice powder with different maltodextrin concentrations (5%, 10%, 15%) and egg white concentrations (3%, 6%, 9%). The formulation of guava juice instant powder drink involved the addition of different sucrose concentrations (10%, 20%, 30%) and guava juice powder to water ratios (1:5, 1:10, 1:15). Physical characteristics were observed, including the bulk density, solubility, color (L, a, b), and viscosity. The chemical characteristics that included total carotene and vitamin C content were also examined. The most optimal treatment from the second step underwent the proximate analysis and sodium content test, which data were analyzed using analysis of variance (ANOVA) and Tukey/HSD test. Results: The use of 15% maltodextrin and 3% egg white showed the most optimal result, and the use of 30% sucrose concentration and 1:5 guava juice powder to water ratio was determined as the best formulation. Conclusions: Red guava instant powder drink is an instant powder drink product that uses natural ingredients. One packet of red guava instant powder drink contains a total of 76 kcal of energy.

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