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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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Tinggal Lebih Lama, Coping Lebih Baik? Analisis Coping Strategies Mahasiswa Asing di Universitas Airlangga: Staying Longer, Coping Better? An Analysis of Foreign Students’ Coping Strategies at Universitas Airlangga Maharani, Ajeng Diva Putri; Rahma, Rania Salsabila; Muniroh, Lailatul
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.2025.132-140

Abstract

Background: Different food cultures in host countries require foreign students to adjust to the availability of food in their new environment. The duration of stay in host country may serve as a benchmark of acculturation process, particularly in relation to food access. This can be related to the coping strategies they adopt to maintain adequate levels of food security in host countries. Objectives: This study aimed to analyze the relationship between length of stay in the host country and coping strategies among foreign students at Universitas Airlangga. Methods: A cross-sectional design was used, involving 60 foreign undergraduate and postgraduate students at Universitas Airlangga, selected through accidental sampling. Data were collected using a structured questionnaire to assess students' length of stay and the Coping Strategy Index (CSI) to evaluates coping levels. The data were analyzed using the chi-square test with the SPSS software. Results: The majority of foreign students had lived in Surabaya, Indonesia, for 6-10 months (50%) and had a coping strategy scores classified as insufficient (18) (51.7%). Statistical analysis showed no significant relationship between length of stay in the host country and coping strategies among foreign students at Universitas Airlangga (p-value = 0,763). Conclusions: A longer duration of stay in Surabaya, Indonesia, does not necessarily equip foreign students with adequate coping strategies to maintain food security. These outcomes are likely influenced by individual characteristics, social networks, and environmental factors. Keywords: Length of Stay, Coping Strategy, Foreign Student
Analisis Indeks Glikemik dan Beban Glikemik Inovasi Sport Food Bolu Kukus dari Tepung Biji Kecipir (Psophocarpus tetragonolobus. L) dan Tepung Pati Garut (Maranta arundinaceae. L): Glycemic Index and Glycemic Load of a Steamed Sponge Cake Developed as a Novel Sport Food from Winged Bean (Psophocarpus tetragonolobus L.) Seed Flour and Arrowroot (Maranta arundinacea L.) Starch Fernanda, Tennesa Sheryan Nela; Nasrulloh, Nanang
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.2025.218-226

Abstract

Background: Proper nutrition supports athlete performance and recovery. Winged bean seed flour provides protein, while Arrowroot starch contains amylose and amylopectin and is easily digestible Their combination in a steamed sponge cake may provide complex carbohydrates and fiber that help regulate glycemic index and glycemic load, providing stable and sustained energy. Objectives: This study aimed to evaluate the glycaemic index (GI) and glycaemic load (GL) of steamed sponge cake formulated from winged bean seed flour and arrowroot starch as an innovation in sports nutrition. Methods: In vitro and in vivo experimental methods were applied to three formulations of steamed sponge cake: F1 (25:75), F2 (50:50), and F3 (75:25) ratios of winged bean flour to arrowroot starch. To measure the glycemic index and glycemic load in 10 students from UPN “Veteran” Jakarta, participants were given two test meals (pure glucose and steamed sponge cake), each containing 25 g of carbohydrates. Peripheral blood glucose was measured at 0, 15, 30, 45, 60, 90, and 120 minutes after a 10-hour fast using a glucometer. GI and GL were calculated based on the area under the blood glucose response curve (AUC). Results: The glycemic index values of the steamed cakes were 79 (F1), 68.5 (F2), and 49.3 (F3), and were categorized as having a moderate glycemic index. Conclusions: Steamed sponge cake formulated from winged bean flour and arrowroot starch shows potential as a sports food due to its favorable glycaemic characteristics for athletes.
Pengaruh Komposisi Tepung Jewawut (Setaria Italica) dan Tepung Kacang Kedelai (Glycine Max L.) terhadap Serat Pangan, Proksimat, dan Sifat Organoleptik Sereal untuk Diabetes Melitus: The Effect of Millet (Setaria Italica) Flour and Soybean (Glycine Max L.) Flour Composition on Dietary Fiber, Proximate Content, and Organoleptic Properties of Cereal for Diabetes Mellitus Maharani, Syifa Salsa; Fauziyah, A'immatul; Nasrulloh, Nanang
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.2025.82-93

Abstract

Background: Based on International Diabetes Federation (2025), there are 20.4 million individuals in Indonesia (aged 20–79 years) suffering from diabetes mellitus as of 2024. Managing the amount and type of food consumption is required as a corrective measure to prevent complications. Dietary fiber and protein have been shown to be effective in controlling glucose and increasing satiety. Objectives: To analyze the effects of millet flour and soybean flour composition on dietary fiber, proximate content, and organoleptic properties of cereal intended for individuals with diabetes mellitus. Methods: This experimental study used a Completely Randomized Design (CRD) with 3 treatment levels based on millet flour and soybean flour, namely 100%:0% (F1), 75%:25% (F2), and 50%:50% (F3), with two replications for each. Analysis of chemical content employed one-way ANOVA, followed by Duncan test if significant differences were found. Furthermore, organoleptic properties were analyzed by Kruskal Wallis test and Mann-Whitney test to identify significant differences among formulas. The best formulation was selected using the De Garmo method. Results: Chemical test results showed significant differences for ash, protein, fat, carbohydrate, and dietary fiber (p-value<0.05) among formulas. Hedonic test showed significant differences (p-value<0.05) in texture and cereal taste acceptance in each formula. The best formula was F3, which contained 4.91% water, 2.38% ash, 5.66% dietary fiber, 17.48% protein, 20.58% fat, and 54.76% carbohydrate. Conclusions: The proportion of millet flour and soybean flour significantly increased ash, protein, fat, and dietary fiber content; significantly decreased carbohydrate content; and significantly influenced texture and taste acceptance, but did not influence water content, color, and aroma acceptance of cereals.
Karakteristik Sensori, Nilai pH, dan Aktivitas Antioksidan Minuman Kefir Fungsional Berbahan Susu Sapi dan Madu Clover (Trifolium spp.): Sensory Characteristics, pH Value, and Antioxidant Activity of Functional Kefir Beverage Made from Cow’s Milk and Clover Honey (Trifolium spp.) Noviana, Astrid; Novitasari, Prima; Nidha, Amalia An; Baehaki, Rifqoh Muhlihah; Afifa, Egidea Nada; Fauziyyah, Dhiya; Atsabita, Alaina
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.2025.251-262

Abstract

Background: Kefir is a fermented milk product that contains antioxidants capable of enhancing physical performance by supporting the immune system, digestion, and reducing oxidative stress. However, kefir is less accepted by some individuals due to its high acidity. Clover honey possesses a distinctive flavor that can improve the taste of food products. Objectives: This study aims to identify the sensory characteristics and evaluate the pH value and antioxidant activity of kefir beverages made from cow's milk and clover honey. Methods: Sensory evaluation of kefir beverages with varying ratios of cow's milk to clover honey of 90%:10% (KMH1), 85%:15% (KMH2), 80%:20% (KMH3), and 75%:25% (KMH4) was conducted by eight trained panelists using the Quantitative Descriptive Analysis (QDA) method and preference tests. The pH value was determined using a pH meter, and antioxidant activity was assessed using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method.  Results: A total of 38 sensory attributes were identified. KMH2 and KMH3 ranked first based on the preference test (score=0.5225). They exhibited sour taste intensity scores of 7.88±1.13 and 5.63±1.60, respectively, and sweet taste intensity scores of 4.50±2.07 and 7.00±1.69, respectively. The pH values of all samples ranged from 4.15 to 4.47, which is within the normal pH range for kefir products. No significant differences were observed in the antioxidant activity across all formulations, with IC50 values ranging from 19.09 to 25.38, indicating very strong activity (p-value=0.223).  Conclusions: Kefir beverages made from cow's milk and clover honey exhibit favorable sensory characteristics, appropriate pH values, and very strong antioxidant activity, suggesting their potential use as functional food to enhance physical performance.
Eksplorasi Kualitas Hidup Remaja dengan Obesitas: Studi Kualitatif: Exploration of Quality of Life among Adolescents with Obesity: a Qualitative Approach Agustina, Rakhmawati; Bunsal, Cut Mutiya
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.2025.310-317

Abstract

Background: Quality of life represents a person's perception of satisfaction and significance in life. Obese adolescents are a vulnerable group because they frequently encounter social stigma and prejudice. This issue affects not only their physical health, but also their self-esteem and the quality of their social relationships. Objectives: This study aims to explore the quality of life experiences of obese adolescents. Methods: The study used a qualitative design with a case study approach, conducted at Muhammadiyah Manado High School from February to May 2025.  Data were collected through in-depth interviews with five important informants, which included interview guidelines, documentation, and a voice recorder. Triangulation was accomplished by in-depth interviews with six supporting informants (family, close friends, and teachers). Data were thematically processed using the Non-Versioned Information, Versatile Outcomes (NVIVO) 15 software. Results: The analysis found that obese adolescents' quality of life is divided into 5 themes: (1) the effects of obesity (physical and psychological), (2) feelings and self-image (negative emotions and social stigma), (3) lifestyle (diet and physical activity), (4) the influence of social media (sources of pressure and information), and (5) strategies for overcoming obesity. Conclusions: Obese adolescents' quality of life is determined by the interaction of physical and psychological conditions, lifestyle, and social support or obstacles, but the right strategy can help to improve the situation while also building self-resilience in facing the stigma and challenges experienced.
Total Lemak Tubuh Hasil Pengukuran Bioelectrical Impedance Analysis Berhubungan dengan Status Gizi pada Remaja Awal di Kota Yogyakarta, Indonesia: Association between Total Body Fat Measured by Bioelectrical Impedance Analysis and Nutritional Status among Early Adolescents in Yogyakarta City, Indonesia Syagata, Anindhita Syahbi; Shafriani, Nazula Rahma; Khairani, Khalisa; Martuti, Sri; Widyantara, Aji Bagus; Muslikah, Erina Dwi; Raharjo, Fitri Ayu
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.2025.14-20

Abstract

Background: Stunting and obesity remain major nutritional challenges among Indonesian children and adolescents, including Yogyakarta. While stunting reflects chronic undernutrition, prevalence of obesity during adolescence is increasing and is associated with metabolic disorders. The relationship between lipid profiles, total body fat, and nutritional status during adolescence require further investigation. Objectives: To analyze the relationships between total cholesterol levels, total body fat, and nutritional status based on BMI-for-age z-score (BAZ) and height-for-age z-score (HAZ) among early adolescents in Yogyakarta City. Methods: This cross-sectional study involved 116 elementary school students from Muhammadiyah elementary schools in Yogyakarta City selected through cluster-random sampling. Anthropometric measurements were obtained using a microtoise and Body Impedance Analysis (BIA), while biochemical parameters were assessed using Glucose, Cholesterol, and Uric Acid (GCU) meter. Data were analyzed using Pearson and Spearman correlation tests based on data normality. Results: There was no significant relationship between total cholesterol and nutritional status (BAZ or HAZ) in either sex. However, total body fat was significantly associated with BAZ in both males and females (r=0.67 and r=0.79, respectively; p-value<0.05). A significant association was also observed between total body fat and HAZ in males (r=-0.29, p-value=0.026). Additionally, BAZ and HAZ were significantly correlated (r=0.19, p-value=0.039), suggesting a link between stunting and obesity indicators. Conclusions: Total body fat is strongly associated with overweight and obesity (BAZ) in both males and females; and weakly associated with stunting (HAZ) in boys. Total cholesterol, however, is not a sensitive marker of nutritional status in this population.
Pengembangan Pangan Lokal Nugget Dali horbo Terhadap Daya Terima dan Kandungan Zat Gizi sebagai Makanan Tambahan Balita Stunting: Development of Local Food Nugget Dali Horbo on Acceptability and Nutritional Content as a Supplementary Food for Stunted Toddlers Mutiara, Erli; Purba, Edy Marjuang; Ingtyas, Fatma Tresno; Sutanti, Siti; Dalimunthe, Agustina; Anugerah, Ajeng Inggit
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.2025.318-326

Abstract

Background: Stunting is a condition of impaired growth and development in children under five years of age, resulting from chronic inadequate nutrient intake and recurrent infections, and is characterized by height-for-age below the standard reference. Nutritional improvement efforts for stunted toddlers commonly include the provision of supplementary foods. One potential locally based food product is chicken nuggets enriched with dali horbo. Dali horbo is a traditional Batak fermented food made from buffalo milk, which is rich in fat, protein, and carbohydrates and contains lactic acid bacteria. Objectives: This study aimed to determine the optimal formulation of chicken nuggets substituted with dali horbo based on organoleptic evaluation and proximate nutrient composition. Methods: A Completely Randomized Design was applied using mixtures of chicken meat and dali horbo with three formulations: A (70% chicken meat: 30% dali horbo), B (60% chicken meat: 40% dali horbo), and C (50% chicken meat: 50% dali horbo). The best formulation from the organoleptic test was subsequently subjected to physical and chemical property analyses. Results: The most preferred formulation for supplementary food for stunted toddlers was formulation C (50% chicken meat: 50% dali horbo). Proximate analysis of the selected product showed moisture content of 47.03%, ash 1.88%, protein 10.60%, fat 22.99%, and carbohydrate 17.49%. The nutrient profile met the Indonesian National Standard (SNI) for nuggets, except for fat content, which exceeded the SNI limit. Conclusions: Dali horbo nuggets may be used as a supplementary food intervention for stunted toddlers.
Pengaruh Pemberian Sinbiotik, Probiotik, dan Prebiotik terhadap Depresi, Stres, dan Mood pada Orang Dewasa: Systematic Review dan Meta-Analisis: Effects of Synbiotic, Probiotic, and Prebiotic Supplementation on Depression, Stress, and Mood in Adults: A Systematic Review and Meta-Analysis Habibi, Nur Ahmad; Gusnedi, Gusnedi; Nindrea, Ricvan Dana; Hasniyati, Rina; Afriza, Renita; Rusydi, Riska; Yuska, Defniwita; Darningsih, Sri; Zulkifli, Zulkifli; Ismanilda, Ismanilda; Handayani, Marni; Utami, Citra Tristi; Umar, Hermita Bus; Dwiyanti, Defriani; Yuniritha, Eva
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.2025.420-430

Abstract

Background: Psychobiotics, including probiotics, prebiotics, and synbiotics, have been proposed to improve mental health through modulation of the gut–brain axis. However, findings from randomized controlled trials (RCTs) remain inconsistent, Objectives: To systematically review and synthesize evidence on the effects of probiotics, prebiotics, and synbiotics on depression, stress, and mood in adult populations. Methods: A comprehensive search was conducted in PubMed, yielding 531 articles, of which 14 RCTs met the inclusion criteria. Risk of bias was assessed using the Cochrane Risk of Bias Tool. Meta-analyses were performed using both fixed- and random-effects models in RevMan. The study protocol was registered in PROSPERO (CRD420251103338). Discussions: Ten RCTs (n = 881) assessing depression did not show consistent benefits (SMD = –0.72; 95% CI: –1.42 to –0.01; p-value = 0.05; I² = 96%). Six RCTs (n = 444) evaluating stress also showed non-significant effects (MD = –1.35; 95% CI: –3.70 to 1.01; p-value = 0.26; I² = 73%). Conversely, six RCTs (n = 376) demonstrated significant improvements in mood (MD = 0.73; 95% CI: 0.25 to 1.20; p-value = 0.003; I² = 75%). Meta-regression indicated that larger sample sizes were associated with more consistent improvements in mood (p-value = 0.04). Sensitivity analyses confirmed the stability of the findings, and no evidence of publication bias was detected. Conclusions: Probiotic, prebiotic, and synbiotic supplementation may provide beneficial effects on mood and could serve as a potential nutritional intervention to enhance psychological health. However, effects on depression and stress inconsistent.
Pengaruh Tepung Biji Kecipir dan Tepung Pati Garut terhadap Kandungan Gizi dan Kalsium Bolu Kukus sebagai Inovasi Produk Sport Food: Effects of Winged Bean (Psophocarpus tetragonolobus L.) Seed Flour and Arrowroot (Maranta arundinacea L.) Starch on the Nutritional Composition and Calcium Content of a Steamed Sponge Cake as a Novel Sport Food Wardany, Hanin Salsabila; Nasrulloh, Nanang
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.2025.202-211

Abstract

Background: Adequate intake of protein and calcium is essential for muscle contraction and optimal athletic performance, yet hypocalcaemia and protein deficiency remain prevalent among Indonesian athletes. Innovation in locally based sports foods is therefore required. The combination of protein-rich winged bean (Psophocarpus tetragonolobus L.) seed flour and easily digestible arrowroot starch offers potential for developing a nutritious and acceptable steamed sponge cake. Objectives: To evaluate the effects of winged bean seed flour and arrowroot starch in steamed sponge cake formulations on nutrient composition, calcium content, and organoleptic properties as a sports food product. Methods: A completely randomized design was applied with three formulations: F1 (25%:75%), F2 (50%:50%), and F3 (75%:25%) ratios of winged bean seed flour to arrowroot starch, with two replications. Nutrient composition was analyzed using ANOVA followed by Duncan’s multiple range test, while organoleptic properties were assessed using the Kruskal–Wallis and Mann–Whitney tests. The best formulation was determined using the De Garmo method. Results: Ash content, total fat, energy from fat, total energy, carbohydrate, protein, and calcium differed significantly among formulations (p-value <0.001), whereas moisture content showed no significant difference (p-value >0.001). Organoleptic testing indicated no significant difference in color (p-value >0.001), while texture, aroma, and taste differed significantly (p-value <0.001). The optimal formulation was F3, containing 75%-winged bean seed flour and 25% arrowroot starch. Conclusions: Winged bean seed flour and arrowroot starch significantly influenced the nutritional and organoleptic characteristics of steamed sponge cake, highlighting its potential as an innovative local food–based sports food.
Analisis Gangguan Makan dan Status Gizi Pada Orang Dewasa Selama Pandemi Covid-19 di Indonesia: Analysis of Eating Disorders and Nutritional Status among Adults During the Covid-19 Pandemic in Indonesia Lestari, Wiji indah; Aji, Arif Sabta; Paratmanitya, Yhona
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.2025.339-350

Abstract

Background: The COVID-19 pandemic and the implementation of Large-Scale Social Restrictions (LSSR) in Indonesia have raised concerns regarding mental health and behavioral changes, including eating patterns. Psychological stress and uncertainty related to social and economic limitations may increase the risk of eating disorders and ultimately affect nutritional status. Objectives: This study aims to investigate the relationship between eating disorders and nutritional status among adults during the COVID-19 pandemic in Indonesia. It also tries to identify factors influencing both conditions. Methods: This study used a cross-sectional research design. Secondary data were obtained from the IndoNutriLife-COVID-19 online survey, involving 287 adults. Collected variables included sociodemographic characteristics, eating disorders, nutritional status, and LSSR status. Data were analyzed using THE Chi-square test and logistic regression analysis. Results: Nearly half of the participants (49.8%) lived in LSSR areas. A total of 16% of participants experienced eating disorders, while the others were underweight (8.4%), overweight (25.4%), and obese (9.1%). LSSR status was not significantly associated with eating disorders or nutritional status. Eating disorders and nutritional status did not show a significant relationship. Age and sex were significantly associated with nutritional status (p-value = 0.02; p-value < 0.001). Conclusions: LSSR status is not associated with eating disorders or nutritional status during the COVID-19 pandemic. Maintaining balanced dietary intake and overall well-being remains essential during periods of activity restriction.

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