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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 926 Documents
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Faktor Ibu dan Praktik Pemberian Makan Balita dengan dan tanpa Malnutrisi: Maternal Factors and Feeding Practices of Children Under Five with and without Malnutrition Rachma Purwanti; Ayu Rahadiyanti; Dewi Marfu'ah Kurniawati; Hartanti Sandi Wijayanti
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.2025.62-72

Abstract

Background: Feeding practices are associated with malnutrition. Objectives: To analyze differences in maternal factors and feeding practices of children under five with and without malnutrition. Methods: The research was conducted from March to October 2024 in the city of Semarang. The sample size consisted of 97 subjects (P=0.5; Zα=1.96; d=0.1). Inclusion criteria included mothers as primary caregivers, in good health and not pregnant, and toddlers with no history of recurrent or chronic infectious diseases. The variables studied were maternal factors (maternal age at childbirth, number of children, maternal education level, maternal occupation, family income, maternal nutrition knowledge, and attitudes related to feeding), feeding practices (dietary diversity, consumption of main meals and snacks, variety of cooking methods, feeding responsiveness, and feeding during illness and recovery), and nutritional status of toddlers (normal, wasting-stunting, stunting, wasting, and overweight or obesity). Data were collected through interviews using a structured questionnaire  and were analyzed descriptively and bivariately. Results: There were significant differences in child characteristics (low birth weight [LBW] status), maternal characteristics (maternal nutritional status, maternal income, and maternal nutrition knowledge), and feeding practices (frequency of healthy snack consumption, maternal cooking methods, feeding responsiveness, provision of children's preferred foods, and forcing children to finish meals) based on their nutritional status (p-value<0.05). Conclusions: Differences in LBW status, maternal nutritional status, maternal income, maternal nutrition knowledge, frequency of healthy snack consumption, cooking methods, feeding responsiveness, provision of children's preferred foods,coercion to finish meals, and maternal nutrition status were found between mothers with and without children experiencing malnutrition. Prevention of malnutrition among toddlers from at-risk families is necessary, especially through education and assistance to optimize responsive feeding patterns and improve the quality and quantity of nutritional intake.
Persepsi Konsumen terhadap Kualitas Tempe di Pasar Lokal, Nasional, dan Internasional: Consumer Perceptions of the Tempe Quality in Local, National, and International Markets Angel Kurnilah Fitri; Dimas Wahyu Ekawananto; Made Astawan; Saraswati Saraswati; Tutik Wresdiyati; Wanida Tewaruth Chitisankul; Andi Early Febrinda; Songsak Wattanachaisaereekul
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.2025.21-30

Abstract

Background: Tempe, a fermented soybean product produced with Rhizopus spp., contains nutrients and bioactive compounds beneficial for health. Today's awareness of healthy living is driving increased consumption, production, and marketing of tempe. Several tempe producers are capitalizing on this opportunity by producing tempe on a larger scale, with greater hygiene, and with higher levels of marketing. Tempe is currently sold in local, national, and international markets. Research on consumer perceptions of tempe quality in local, national, and international markets has not yet been conducted. Objectives: The research analyzed consumer perceptions of the tempe quality circulating in the local Bogor market, national modern markets, and international markets (exports). Methods: Data collection was conducted through a Google Form, involving 292 respondents aged 25-55. Respondents were asked to assess the quality of tempe sold at three marketing levels: the local Bogor market, the national modern market, and the international (export) market. Data were analyzed using one-way Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT) post hoc test. Results: Respondents generally preferred white tempe for its dense texture and distinctive aroma. The ranking test results showed that the three types of tempe differed significantly (p-value<0.05) in overall appearance, packaging design, and label completeness. The appearance of sliced ​​tempe from national and international markets did not differ significantly (p-value>0.05). Conclusions: The visual appearance of tempe from local, national, and international markets differed significantly (p-value<0.05). Tempe from national and international markets had a significantly better overall appearance, packaging design, and label completeness (p-value<0.05) than tempe from local markets. The study analyzed the quality of tempe in local, national, and international markets, and tempe producers can use the results to improve tempe quality standards and expand their market.
Evaluasi Kualitas Sensori Tiga Jenis Tempe yang Beredar di Pasaran dengan Menggunakan Metode Hedonik dan CATA: Sensory Quality Evaluation of Three Types of Tempe Available in the Market Using Hedonic and CATA Methods Rahmi Naily Maghfiroh; Dimas Wahyu Ekawananto; Made Astawan; Saraswati Saraswati; Tutik Wresdiyati; Wanida Tewaruth Chitisankul; Andi Early Febrinda; Songsak Wattanachaisaereekul
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.2025.451-461

Abstract

Background: Tempe is a traditional Indonesian fermented soybean product that serves as a source of protein and is recognized in the national and international markets. The variety of tempe quality available on the market is greatly influenced by the facilities and production standards of each business unit. Until now, most tempe producers still use traditional methods and do not apply good hygienic practices. Consequently, adversely affects the quality and market value of their products. Objectives: To evaluate the sensory quality of three types of tempe available in the market, namely tempe for the international market (export), the national market (Indonesia), and the local market (Bogor). Methods: This study used a Completely Randomized Design. Sensory evaluation was conducted using the hedonic and Check-All-That-Apply (CATA) involving 73 consumer panelists. The data will be statistically analyzed using one-way ANOVA and Duncan's Multiple Range Test (DMRT). Results: The hedonic test showed no significant differences (p-value>0.05) between the sensory attributes of export and national tempe but had significantly better hedonic quality attributes (p-value<0.05) than local tempe, particularly in texture, color, appearance, and overall attributes. The CATA result indicated that the sensory attributes that should be present in fresh tempe include white color (p-value<0.001) and beany aroma (p-value<0.05). Conclusions: Export and national scale tempe showed the same level of acceptance, and both were significantly better (p-value<0.05) than local tempe in the attributes of color, appearance, and overall. In addition, export and national scale tempe had significantly higher scores for the attributes of alcoholic (p-value<0.001), beany aroma (p-value<0.05), brown-ebony (p-value<0.001), white color (p-value<0.001), yellow color (p-value<0.05), hard texture (p-value<0.05), and brittle texture (p-value<0.05).
Determinan Risiko Terjadinya Gangguan Makan pada Remaja di SMAN 7 Tangerang Tahun 2025: Determinants of Eating Disorders Risk in Adolescents at SMAN 7 Tangerang, 2025 Ghefira Tsana Zahirah; Firlia Ayu Arini; Sintha Fransiske Simanungkalit
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.2025.183-193

Abstract

Background: Eating disorders are a serious problem experienced by many adolescents, characterized by unhealthy eating behaviors due to dissatisfaction with body image and aimed at achieving an ideal body. Adolescence represents a critical developmental stage characterized by identity formation and heightened susceptibility to social pressures, including idealized body standards promoted through social media. The widespread use of social media and environmental influences exacerbate the risk of developing eating disorders. Objectives: This study sought to examine the association between gender, body image perception, nutritional status, intensity of social media use, celebrity worship, and nutrition knowledge with the risk of eating disorders among students at SMAN 7 Tangerang in 2025. Methods: A cross-sectional study design utilizing proportionate stratified random sampling was conducted with 150 participants. Data were collected through the administration of structured questionnaires via Google Forms and anthropometric measurements to assess nutritional status. Results: The findings indicated no significant relationship between gender (p-value=0.148), nutritional status (p-value=0.241), social media usage intensity (p-value=0.808), celebrity worship (p-value=0.279), and nutrition knowledge (p-value=0.193) with the risk of eating disorders. However, a significant relationship was found between body image perception (p-value<0.001) and the risk of eating disorders, with an odds ratio of 4.854 (95% CI=2.093-11.257). Conclusions: Body image perception demonstrates a significant relationship with eating disorders risk among adolescents at SMAN 7 Tangerang in 2025 (OR=4.854; 95% CI=2.093-11.257).
Defisiensi Vitamin B1 dan B6, Asupan Gizi, serta Kadar IGF-1 sebagai Faktor Risiko Stunting pada Anak Usia 24-60 Bulan: Vitamin B1 and B6 Deficiency, Nutrient Intake, and IGF-1 Levels as Risk Factors for Stunting in Children Aged 24-60 Months Putriatri Krimasusini Senudin; Irwanto Irwanto; Nur Aisiyah Widjaja; Sulistiawati Sulistiawati
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.2025.212-217

Abstract

Background: Stunted growth in height, caused by chronic malnutrition, is most prevalent among children in Indonesia, with the highest rates observed in the province of East Nusa Tenggara. The balance of macronutrients and micronutrients plays a crucial role in regulating IGF-1, which is essential for height growth. Objectives: This study aims to analyze the differences in macronutrient and micronutrient levels, as well as IGF-1, between stunted and normal children, and to examine their impact on the incidence of stunting. Methods: The research was conducted in Langke Rembong District, Manggarai Regency, from October to December 2024. This case-control study involved 80 respondents, comprising 40 children in the stunted group and 40 in the normal group. Nutritional intake was assessed using a 24-hour food recall and analyzed with the Nutrisurvey 2007 application, with results compared to the Recommended Dietary Allowances (RDA). IGF-1 levels were measured from serum using the ELISA test. Univariate statistical tests and the Mann-Whitney U test were used to analyze the differences in macro and micronutrient as well as IGF-1 between the two groups and their impact on the incidence of stunting. Results: There were significant differences in the intake of macronutrients, including carbohydrates, protein, and fat (p-value<0.001); micronutrients, including vitamin A, B1, B2, B6, magnesium, iron, zinc, and phosphorus (p-value<0.001), as well as vitamin C (p-value=0.018) and calcium (p-value=0.007); and in IGF-1 levels (p-value=0.030) between stunted and normal children. Children aged 24-60 months had a stunting risk of 38.07 and 25.38 when deficient in vitamin B1 and vitamin B6, respectively. Conclusions: To combat and prevent stunting, it is crucial to monitor micronutrient intake, particularly vitamins B1 and B6.
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 Risti Rosmiati; Esi Emilia; Nila Reswari Haryana; Hardi Firmansyah; Fathia Rahmadini; Henisah Pebrianti; Tiffany Nita Karina Ginting
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.
Pengembangan Snack Bar Berbahan Tepung Porang dan Tepung Kacang Hijau Sebagai Makanan Tambahan Olahraga: Development of a Porang (Amorphophallus muelleri) and Mung Bean (Vigna radiata) Based Snack Bar as a Functional Sports Supplement Shidqi Rasyid Abdurrahim; Fachruddin Perdana; Rakhmi Setyani Sartika
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.2025.327-338

Abstract

Background: Inadequate nutritional intake leading to energy deficiency in athletes can significantly impair athletic performance. Prior studies involving 11 PS TIRA PERSIBO Bogor athletes revealed that their intake of energy and macronutrients was below 80% of recommended levels. Therefore, the development of snack bars is essential to supplement daily nutritional requirements. Objectives: This study aimed to develop a snack bar formulation utilizing porang flour and mung bean flour as a potential sport supplement. Methods: In this experimental study, the nutritional content of three snack bar formulations was evaluated with varying compositions of porang flour and mung beans flour (designated as F1 [4:8], F2 [6:6], F3 [8:4]). A single-factor Complete Randomized Design (CRD) was employed with three replications. Sensory properties were assessed via hedonic and hedonic quality tests involving 20 semi-trained panelists. Results: The hedonic test results indicated significant differences (p-value < 0.05) in color, taste, texture, aftertaste, and overall acceptability across all formulation. Similarly, the hedonic quality test results showed significant differences (p-value < 0.05) in all assessed parameters. Proximate analysis, as well as fiber and sugar content assays, demonstrated significant differences (p-value < 0.05) between formulas. Based on a weighing scoring system, F1 was identified as the optimal formulation. The F1 snack bar consists of 5.3% (5.3 g) protein, 5.2% (5.2 g) fat, 21.6% (21.6 g) carbohydrates, 8.4% (8.4 g) fiber, and provides 154 kcal of energy per 100 g. According to BPOM regulations, this product is classified as a source of protein and high-fiber food. Conclusions: The developed snack bars are recommended for consumption during the post-exercise recovery phase due to their high fiber content and protein-to-carbohydrate profile.
Hubungan Berat Lahir Bayi dengan Pemberian Makanan Tambahan pada Ibu Hamil di Indonesia: Analisis Survei Kesehatan Indonesia 2023: Relationship between Infant Birth Weight and Supplementary Feeding among Pregnant Women in Indonesia Reza Hanifatus Aini; Abdul Wahab; Emy Huriyati
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.2025.126-131

Abstract

Background: Low Birth Weight (LBW) is an important indicator of newborn health and can be influenced by various factors, including nutritional status and interventions during pregnancy. The government is working to reduce LBW rates through a supplementary feeding program for pregnant women, providing fortified biscuits and local foods. Objectives: This study aims to analyze the relationship between LBW and the provision of supplementary feeding to pregnant women in Indonesia using data from the 2023 Indonesian Health Survey (SKI). Methods: The research design used was a cross-sectional study with a total sample of 38,142 pregnant women who had complete data on birth weight and the type of PMT received. Data were analyzed sequentially using bivariable analysis, Mantel-Haenszel stratification, and multivariable logistic regression. Results: The bivariable analysis showed that mothers who received PMT biscuits were more likely to give birth to babies with low birth weight than those who did not receive PMT (OR=1.15; 95% CI=1.02-1.30; p-value=0.049). However, after controlling for confounding variables such as maternal nutritional status and education, the relationship was no longer significant (AOR=1.12; 95% CI=0.99-1.26). Meanwhile, local food PMT showed a negative relationship with LBW, although it was not significant. Factors that remained significantly associated with LBW in the multivariate model were KEK nutritional status, maternal education level, economic status, and gestational age. Conclusions: Local PMT has greater potential to reduce LBW incidence. Maternal nutritional status, education level, economic status, and gestational age are stronger predictors and have an impact on the risk of LBW in Indonesia.
Snack bar Jawawut, Pisang Kepok, Ikan Belanak (Japisbell): Cemilan Sehat untuk Penderita Diabetes MelitusSnack bar Jawawut, Pisang Kepok, Ikan Belanak (Japisbell): Cemilan Sehat untuk Penderita Diabetes Melitus: Japisbell Snack bar (Millet, Kepok Banana, Mullet Fish): a Healthy Snack for Diabetes Mellitus Sufferers Ginta Siahaan; Abdul Hairuddin Angkat; Emi Inayah; Lydia Fanny; Khanaya Annisa Hardianti
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.2025.358-370

Abstract

Background: Diabetes mellitus (DM) is a metabolic disease that requires dietary adjustments, including snacking. Local foods such as millet seeds, kepok banana, and mullet fish have the potential to become snack alternatives in the form of Japisbell snack bars. Objectives: Analyzing organoleptic tests and chemical quality tests on Japisbell snack bars as an alternative snack for diabetes mellitus sufferers. Methods: The experimental research used a Completely Randomized Design (CRD) with 4 treatment formulations and 2 replications. Organoleptic tests were conducted by 60 semi-trained panelists using a hedonic scale. Color testing was also conducted using the CIE Lab system. Chemical quality analysis included GI, fiber, total antioxidants, flavonoids, and zinc. Data processing was analyzed using Kruskal-Wallis and Mann-Whitney. Results: Acceptability based on organoleptic test was found that treatment D, with a composition of 30 gs of millet, 70 g of kepok banana, and 20 g of mullet fish, was categorized as very preferred. Color testing reinforced with the CIE Lab system showed the position of L* 37.8; a* 4.4; b* 12.2, which describes a dark brown color. The selected treatment was examined, then found GI 58.03, fiber 6.67%, flavonoids 9.50 mg/100 g, zinc 4.0 mg/100 g, and total antioxidants 38.89 ppm. Conclusions: Acceptability of Japisbell snack bar formulation D with a composition of 30 g of millet, 70 g of kepok banana and 20 g of mullet with the characteristics of dark brown color, crunchy texture, savory taste and cake aroma with a relatively low GI content, high fiber and flavonoids and zinc, as well as a very strong total antioxidant content so that it has the potential as a snack for people with diabetes mellitus.
Intervensi Berbasis Produk Pangan Lokal untuk Meningkatkan Kadar Hemoglobin pada Remaja Putri Anemia di Indonesia: Tinjauan Sistematis: Local Food-Based Interventions to Improve Hemoglobin Levels Among Anemic Female Adolescents in Indonesia: A Systematic Review Fayasari, Adhila; Nilansari, Anis Febri; Pambudi, Brevi Istu
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.2025.410-419

Abstract

Background: Anemia is prevalent among female adolescents. Food-based approaches have been developed to improve hemoglobin levels. However, their effectiveness has not been thoroughly evaluated yet. Objectives: This review aims to analyze the effectiveness of food-based interventions, either alone or in combination with iron supplementation, in improving hemoglobin (Hb) levels among anemic female adolescents in Indonesia. Methods: This review was conducted using the PICO framework and followed the PRISMA guidelines. Articles were retrieved from PubMed, Scopus, Google Scholar, Garuda, and ResearchGate. Eligible studies included experimental designs with control groups involving female adolescents aged 10-18 years, published between 2014 and 2024. Interventions consisted of food-based products, while comparators included iron tablets alone or in combination with a placebo. Hemoglobin levels were the primary outcome assessed. Discussions: Of the 1,142 studies identified, 13 met the inclusion criteria and were included in a systematic review. Commonly used dietary interventions included iron-rich food sources, such as fish and nuts, and vitamin C-rich food sources, including dates and guava. Local food-based interventions were associated with increases in hemoglobin levels, with reported Hb improvements ranging from 0.8 to 2.7 g/dL. Several studies demonstrated statistically significant differences both within intervention groups and between intervention and control groups. Although effect sizes varied, most interventions showed meaningful benefits. Conclusions: Local food-based nutrition interventions in Indonesia, particularly those combed with iron supplementation, consistently improve hemoglobin levels and show promise as effective strategies to reduce anemia among female adolescents.

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