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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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Satu Sehat: Mampukah Integrasi Digital Mengatasi Lonjakan Krisis Diabetes di Indonesia? Satu Sehat: Mampukah Integrasi Digital Mengatasi Lonjakan Krisis Diabetes di Indonesia? Putra, Egy Sunanda
Amerta Nutrition Vol. 10 No. 1SP (2026): AMERTA NUTRITION SUPPLEMENTARY EDITION
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i1SP.2026.1-2

Abstract

Editorial Volume 10 Issue 1SP April 2026
Front Matter, Volume 10 Issue 1SP, April 2026 Nutrition, Amerta
Amerta Nutrition Vol. 10 No. 1SP (2026): AMERTA NUTRITION SUPPLEMENTARY EDITION
Publisher : Universitas Airlangga

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Abstract

Front Matter, Volume 10 Issue 1SP, April 2026
Back Matter, Volume 10 Issue 1SP, April 2026 Nutrition, Amerta
Amerta Nutrition Vol. 10 No. 1SP (2026): AMERTA NUTRITION SUPPLEMENTARY EDITION
Publisher : Universitas Airlangga

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Abstract

Back Matter, Volume 10 Issue 1SP, April 2026
Kadar Protein, Beta Karoten, dan Serat Pangan Makanan Pendamping Air Susu Ibu dengan Substitusi Glukomanan Berbahan Lele (Clarias gariepinus), Tempe, dan Labu Kuning (Cucurbita pepo) : Kadar Protein, Beta Karoten, dan Serat Pangan Makanan Pendamping Air Susu Ibu dengan Substitusi Glukomanan Berbahan Lele (Clarias gariepinus), Tempe, dan Labu Kuning (Cucurbita pepo) Kurnia Putri Ingge; Veriani Aprilia; Pramitha Sari
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i2.2026.230-240

Abstract

Background: Stunting is a condition in which a child fails to thrive, particularly among malnourished toddlers during the first thousand days of life. Local complementary food (MPASI) can be made from ingredients available in the child’s living area. It is administered to kids aged six to twenty-four months to increase their appetite. Objectives: To evaluate the effect of porang (Amorphophallus oncophyllus) glucomannan substitution on the protein, beta-carotene, and dietary fiber content of local complementary food from catfish (Clarias gariepinus), tempe, and pumpkin (Cucurbita pepo) (Letelaku). Methods: This was experimental research employed a completely randomized design (CRD). MPASI porridge was made from catfish, tempeh, and pumpkin. Glucomannan substitution was applied to rice flour at concentrations of 30% (F1), 40% (F2), and 50% (F3). Beta-carotene levels were analyzed using the spectrophotometric method, dietary fiber content using the multienzyme method, and protein content using the Kjeldahl method. Protein data were statistically analyzed using the Kruskal-Wallis test, while beta-carotene and dietary fiber levels were analyzed using the one-way ANOVA test. Results: Glucomannan substitution did not affect protein content of baby porridge, while beta-carotene and dietary fiber levels increased significantly with porang glucomannan substitution. Conclusions: Porang glucomannan substitution had no effect on protein content but significantly increased beta-carotene and dietary fiber levels in Letelaku MPASI.
Kandungan Protein dan Uji Kesukaan Bronis Krispi dengan Substitusi Tepung Edamame (Glycine max (L.) Merrill) dan Hidrolisat Protein Ikan Tuna: Protein Content and Preferred Test of Crispy Brownies with Substitution of Edamame Flour (Glycine max (L.) Merrill) and Tuna Protein Hydrolisates (Thunnus sp) Farida Wahyu Ningtyias; Shafa Aqila Putri Ramadani; Septi Nur Rachmawati
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i2.2026.296-306

Abstract

Background: Malnutrition among school-age children is closely linked to dietary patterns. Crispy brownies can serve as a high-protein snack through the substitution of edamame flour and tuna protein hydrolysate. Edamame and tuna are nutrient-dense and readily available in Jember Regency, yet their use in school snacks remains limited. Objectives: This study aimed to analyze the protein content and conduct a preference test of crispy brownies substituted with edamame flour and tuna protein hydrolysate. Methods: This quasi-experimental study utilized four crispy brownies formulas: X0 (100%:0%:0%), X1 (70%:27.5%:2.5%), X2 (70%:25%:5%), and X3 (70%:22.5%:7.5%) for wheat flour, edamame flour, and tuna protein hydrolysate respectively. The organoleptic test involved 30 untrained panelists. Protein analysis was conducted at the RPHP and KBHP FTP Laboratories, University of Jember. Protein data were analyzed using Kruskal–Wallis, while the preference test used Friedman. Results: The protein content of the crispy brownies per 100 g was 9.87, 13.17, 13.55, and 13.89 g, respectively. The highest color preference was for X3, while the highest aroma, taste, and texture preferences were for X0. Based on the exponential comparison method, the best formula was X3 with 13.89 g/100 g protein or 0.69 g per piece (5 g). Conclusions: Substituting edamame flour and tuna protein hydrolysate increased the protein content and affected the taste, aroma, and texture of crispy brownies, but did not have a significant effect on color.
Analisis Kadar Vitamin C dan Tingkat Kesukaan pada Kulit Mochi dengan Substitusi Jambu Biji Merah (Psidium guajava L.): Analisis Kadar Vitamin C dan Tingkat Kesukaan pada Kulit Mochi dengan Substitusi Jambu Biji Merah (Psidium guajava L.) Intan Ditya Prastanti; Farida Wahyu Ningtyias; Septy Handayani
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i2.2026.196-207

Abstract

Background: The prevalence of anemia aged 15-24 years in Indonesia reached 15.5%, which is 18% in women and 14.4% in men according to the 2023 Indonesian Health Survey data. One of the efforts to help iron absorption is the consumption of blood supplement tablets along with vitamin C sources. Mochi is a semi-wet cake that is easily found in Indonesia. Mochi skin with red guava substitution is intended as an alternative source of vitamin C for the prevention of anemia in adolescent girls.Objectives: This study aimed to investigate eating habits and food preferences (with a focus on vegetables and snacks) among normal, overweight and obese of full-day school children in urban areas of Surabaya City.Methods: This type of research used quasi experimental with four modified formulas of red guava fruit puree substitution with the percentage of X0 (0%), X1 (45%), X2 (50%), X3 (55%). Furthermore, hedonic test was carried out on the level of liking by 35 panelists. The four formulas with three replications were laboratory tested for vitamin C content using Jacobs' method. Statistical test of vitamin C content was conducted with Kruskal Wallis and Mann Whitney U-Test. Statistical test of the level of favorability was carried out with Friedman test and Wilcoxon Sign Rank Test.Results: The average value of vitamin C content of X0, X1, X2, and X3 are 0.17 mg; 3.59 mg; 5.79 mg; and 7.95 mg. The best formula is mochi skin formula X2 (50% red guava puree substitution).Conclusions: Mochi skin with red guava substitution produced significant differences in taste, color, aroma, and texture as well as increased vitamin C levels when compared to the control formula. This product can be used as an alternative snack to help iron absorption as an effort to prevent anemia.
Analisis Proksimat, Serat Pangan, dan Uji Organoleptik Beras Analog Umbi Yakon (Smallanthus sonchifolius) Substitusi Isolat Kedelai Cut Ajma Fitria Hafifah; Dhafina Avriani; Kamilia Ramanda; Hikma Syafa Fuadah; Dalva Sania Azzahra; Lulu’ Luthfiya; Qothrunnadaa Fajr Rooiqoh
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i2.2026.327-337

Abstract

Background: Yacon tubers are one of the tubers not widely cultivated in Indonesia, and have a low-calorie fructooligosaccharide content that has the potential to support obesity prevention. Soy protein isolate is also known to contain isoflavones that can help lower cholesterol levels. The potential of these two ingredients encourages the development of functional food-based analogue rice. Objective: To examine the effect of different treatments of several yacon tuber-based analogue rice formulas with soy isolate substitution on their nutritional content and hedonic characteristics. Methods: The experimental study used a Completely Randomized Design (CRD) with four soybean isolate substitution formulations and two replications. The variables measured included proximate variables (water, ash, protein, fat, carbohydrate), total dietary fiber, and organoleptic tests (color, aroma, and texture) using a hedonic test by 28 semi-trained panelists. Proximate data were analyzed using One-Way ANOVA and Duncan’s test, while hedonic data were analyzed using the Kruskal-Wallis and Mann-Whitney tests. Results: There were significant differences in nutritional content and hedonic assessment between formulations. Formulation F2 received the highest preference for colour and texture, while F3 received the highest preference for aroma. Nutritionally, formulation F4 showed the most superior composition, especially in terms of total dietary fibre content, which was higher than that of commercial rice. Conclusions: Formula F2 was the best in terms of acceptability to panelists, while formula F4 was the best in terms of nutrition, particularly its fibre content.
Analysis of Iron Content and Acceptability of Cod Fish (Euthnmus affinis) with The Addition of Soybean Flour (Glycine max) for The Prevention of Anemia Devi Ajeng Nur Islami; Farida Wahyu Ningtyias; Abdul Azis Akbar
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i2.2026.241-248

Abstract

Background: One of the nutritional problems often experienced by teenagers in Indonesia is anemia. The prevalence of anemia in teenagers aged 15-24 according to the Indonesian Ministry of Health in 2018 was 32%. This is due to the lack of iron absorption in the body. Processing tuna dimsum with the addition of soy flour is expected to be an alternative snack to prevent anemia. Objective: Analyzing the iron content and acceptability of cod dimsum (Euthnmus affinis) with the addition of soybean flour (Glycine max) for the prevention of anemia. Methods: This study used a quasi-experimental design with a posttest-only control group design carried out with 4 treatments and 3 repetitions. The comparison formula of tuna fish, soybean flour studied was X₀= (100%: 0%), X₁ (90%: 10%), X₂ (85%: 15%), X₃ (80%: 20%). The iron content of dimsum was measured using the Atomic Absorption Spectrophotometer (AAS) method. Acceptability testing used the Hedonic Scale Test, with 25 semi-trained panelists. Iron content data were analyzed using the One Way Anova test, while acceptability test data were analyzed using the Friedman test. Results The results of the acceptability test showed significant differences in color and texture parameters, but not in taste and aroma parameters. The results showed an increase in iron levels along with the addition of soy flour. Based on the statistical analysis of One Way Anova, there was a significant difference in iron levels (p value <0.05). The best formula based on MPE is X₁ with an iron content of 0.72 mg (35 grams/piece). The recommended consumption of dimsum as a snack is 4 pieces/day for teenagers aged 13-18 years. Conclusion: The addition of soybean flour to cob dim sum has a significant effect on the iron content, color, and texture. However, it does not affect the taste and aroma.
Potensi Mie yang Diperkaya dengan Kelor, Ikan Gabus, Okra, dan Singkong Modifikasi sebagai Pencegah Stunting: The Potential of Noodles Enriched with Moringa, Snakehead Fish, Okra, and Modified Cassava for Stunting Prevention Juliana Christyaningsih; Nur Hatijah; Laili Rahmawati
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i2.2026.277-284

Abstract

Background: Pregnant women with chronic energy deficiency are at higher risk of delivering low birth weight and premature babies, increasing the likelihood of stunting by 1.66 times compared to those with normal nutritional status mothers. Therefore, nutrient-rich foods are essential to prevent stunting. Objectives: This study aims to analyze the nutritional content and sensory quality of noodles enriched with moringa leaves, snakehead fish, okra, and modified cassava. Methods: A laboratory experiment was conducted to determine the nutrient composition of each ingredient, and sensory evaluation was carried out by 25 semi-trained panelists from the Nutrition Study Program, Surabaya Health Polytechnic, Ministry of Health, Indonesia, using a 1–5 rating scale for aroma, color, taste, and texture. Results: The results showed that the highest protein content was found in snakehead fish flour (58.7%), fat in okra flour (21.48%), carbohydrates in modified cassava flour (88%), iron in moringa leaf flour (202 ppm), calcium in snakehead fish flour (3%), potassium in moringa leaf flour (0.84%), and sodium in snakehead fish flour (0.1%). The best sensory results were achieved with a noodle formulation of 83% wheat flour, 10% modified cassava flour, 2% okra flour, 2% moringa flour, and 3% snakehead fish flour. Conclusions: These enriched noodles demonstrated high nutritional value and good sensory acceptance.
Evaluasi Aktivitas Antioksidan dan Penangkapan Radikal Bebas pada Varietas Cabai (Capsicum annuum L.): Evaluation of Antioxidant and Free Radical Scavenging Activity in Chilli Cultivars (Capsicum Annum L.) Dr.V.Krithika; Dr.S. Radhai Sri; Dr.Shanthi Dhandapani; Poovizhi T; Dr.B. Premagowri; Kamar Afshan
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i2.2026.260-266

Abstract

Background: Hot peppers are an excellent source of antioxidant substances containing vitamins, phenolic compounds, capsaicinoids, and carotenoids. The concentrations of these bioactive chemicals are affected by cultivar, maturity, growing conditions, and post-harvest handling. Antioxidants are essential for neutralizing free radicals associated with oxidative stress. Objectives: To analyse the antioxidant and free radical scavenging capabilities of chilli cultivars. Methods: The research design employed in this study was experimental, in which ethanolic and methanolic extracts from different chilli cultivars (Byadagi, Sattur S4, Sangali Sannam, and Tomato Chilli) were evaluated for their Antioxidant  (AO) and Free Radical Scavenging (RS) activities. The variables measured include the scavenging activities against superoxide and hydroxyl radicals, as well as enzymatic and non-enzymatic antioxidant activities. Radical Scavenging activities were  assessed using appropriate assays in a concentration-dependent manner, while antioxidant activities were quantified through standard methods. Data were analysed using Duncan's Multiple Range Test followed by one-way ANOVA to determine significant differences between cultivars and extract types, providing insight into their potential as natural antioxidants. Results: Among the tested chilli varieties, the Byadagi variety exhibited the highest enzymic (SOD=400±0.04), (GST=1.613±0.10), (GPx=3.011±0.21) and non-enzymic (Ascorbic acid=1.613±0.10) antioxidant activity. The Radical Scavenging activity of the methanolic extracts found to increase with concentration, demonstrating a strong correlation between concentration and antioxidant potential across all varieties. Conclusions: This study elucidated the bioactive properties of chilli extracts, highlighting them as potent sources of natural antioxidants. The findings suggest that the Byadagi variety intended at reducing oxidative stress.

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