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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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Mi Basah Berbasis Tapioka, Tepung Kecambah Koro, dan Lele sebagai Makanan Alternatif Pencegah Stunting Bayi di Bawah 2 Tahun: Mi Basah Berbasis Tapioka, Tepung Kecambah Koro, dan Lele sebagai Makanan Alternatif Pencegah Stunting Bayi di Bawah 2 Tahun Friska Citra Agustia; Amellia Kartika Cahyani; Gumintang Ratna Ramadhan; Kifayati Rosiyanti Dewi
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.v10i2.2026.218-229

Abstract

Background: Wet noodles made of tapioca, Jack Bean Sprout Flour (JBSF), and catfish can be applied as alternative protein sources to prevent stunting. Objectives: This study aims to determine the best formula of wet noodles made of tapioca, JBSF, and catfish based on the optimum protein, fat, and sensory quality. Methods: A Non-Factorial Randomized Block Design (RBD) was used. The treatment factor (P) is the proportion of tapioca:JBSF:catfish, consist of 6 proportions: P1 (50:40:10); P2 (50:30:20); P3 (50:20:30); P4 (50:10:30); P5 (50:0:50); and P6 (50:50:0) with 4 repetitions. Total protein and fat content were analyzed with ANOVA, while sensory quality with Friedman test. Both tests were continued with DMRT (significantly different if p-value<0.05). Results: P1 (50:40:10) is the best formula based on the effectiveness index (weight value multiplied by effectiveness value). P1 has 24.45%db of protein, 0.57%db of fat, 68.46%wb of water, 3.14%db of ash, and 71.81%db of carbohydrate. This formula has a texture of 1.98 (less chewy), a colour of 3.3 (quite yellowish white), an aroma of 2.4 (beany and fishy), and a taste of 3.46 (simply tastes of sprouts and catfish). Wet noodles have met the minimum 20% requirement for a "protein source" on nutritional labels under BPOM No. 1 of 2022. Conclusions: Per 40 g serving of P1 formula, wet noodles provide 156.13 kcal of energy, fulfilling 11.56% of the Recommended Dietary Allowance (RDA) for infants aged 1-3 years; it contains 9.79 g of protein (48.96%), 0.23 g of fat (0.51%), and 28.74 g of carbohydrate (13.29%).
The Functional Characteristics O Karakteristik Fungsional Sereal Flake Tepung Garut Substitusi Tepung Shorgum Sebagai Pangan Fungsional Pre-Biotik Rendah Gluten: Functional Characteristics of Arrowroot Flour Cereal Flakes Substituted with Sorghum Flour as a Low-Gluten Prebiotic Functional Food Khusnul Khotimah; Rahadina Praba Melati; Nofia Liza Romadhoni
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.v10i2.2026.267-276

Abstract

Background: Cereal flakes are ready-to-eat breakfast products commonly made from wheat flour, which may be unsuitable for individuals with gluten intolerance. The use of local non-wheat flours, such as arrowroot and sorghum flour, offers an alternative for producing low-gluten cereal flakes with potential nutritional benefits. Objectives: This study aimed to determine the best formulation of low-gluten cereal flakes based on chemical characteristics and sensory acceptability. Methods: A completely randomized design was used with four flour formulations: F1 (30%:70%:0%), F2 (30%:60%:10%), F3 (30%:50%:20%), and F4 (30%:40%:30%). Each treatment was replicated three times using 150 g of flour mixture. Chemical analyses included moisture, ash, fat, protein, carbohydrate, crude fiber, and tannin contents. Sensory evaluation was conducted by 35 panelists using a hedonic test for color, aroma, taste, texture, and overall acceptability. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test at a 5% significance level. Results: Formula F2 had the lowest moisture content (1.11±0.48%), the highest ash content (1.51±0.17%), and the highest crude fiber content (0.33±0.01%). Protein content was low in all formulations, with the lowest value observed in F2 (2.82±0.12%). Carbohydrate content ranged from 65.89% to 74.27% and was not significantly different among treatments. Formula F4 showed the highest tannin content (82.55±0.19%). Sensory evaluation showed that F2 had the highest overall acceptability score (4.51±0.70) and differed significantly from other formulations. Conclusions: Formula F2 (30%:60%:10%) was the best formulation, providing a favorable balance between chemical characteristics and sensory acceptability, and met the SNI 01-2886-2000 standard.
Penerimaan Sensoris dan Karakteristik Kimia terhadap Teh Herbal Instan: Jahe (Zingiber Officinale), Serai (Cymbopogon Citratus), dan Jeruk Nipis (Citrus Aurantifolia): Penerimaan Sensoris dan Karakteristik Kimia terhadap Teh Herbal Instan: Jahe (Zingiber Officinale), Serai (Cymbopogon Citratus), dan Jeruk Nipis (Citrus Aurantifolia) Rini Fertiasari; Rizky Brisha Nuary; Nana Kirani
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.v10i2.2026.208-217

Abstract

Background: Ginger, lemongrass, and lime possess antioxidant potential, making them suitable for functional beverages. This research used ginger, lemongrass, and lime in the production of instant herbal tea (wedang) with an innovative tea bag packaging to simplify preparation. Objectives: To determine the effects of formulation treatments on the chemical and sensory characteristics of herbal tea. Methods: Prototyping of Jasernis (ginger, lemongrass, and lime) tea bags was conducted from February to June 2024. The research employed formulations of ginger, lemongrass, and lime at ratios of (60%:25%:15%, 60%:15%:25%, and 60%:5%:35%). A randomized complete block design was used because all materials and treatments were applied simultaneously. Sensory testing utilized a hedonic approach, followed by normality testing using SPSS. Data analysis revealed anomalies, necessitating non-parametric Kruskal-Wallis testing. Chemical analyses included moisture content, ash content, pH, and antioxidant activity. Results: Research findings indicate that formulations of ginger, lemongrass, and lime significantly affected moisture content, ash content, pH, antioxidant activity, and sensory parameters (color, taste, aroma, and overall). The best Jasernis tea bag formulation was treatment F3, with 2.4 g ginger, 0.2 g lemongrass, and 1.4 g lime. Panelist preference for the best formulation yielded scores of 4.80 for color, 3.37 for aroma, 3.40 for taste, and 3.93 for overall acceptability. Chemical composition of the Jasernis tea bag included moisture content (11.713%), ash content (5.419%), pH (4.20), and antioxidant activity (419 ppm). Conclusions: Formulations of ginger, lemongrass, and lime significantly affected moisture content, ash content, pH, antioxidant activity, and sensory parameters (color, taste, aroma, and overall).
Pemberdayaan Ibu dan Pemberian Mitekor Padat Gizi untuk Meningkatkan Status Gizi Anak Sekolah di Deli Serdang: Pemberdayaan Ibu dan Pemberian Mitekor Padat Gizi untuk Meningkatkan Status Gizi Anak Sekolah di Deli Serdang Riris Oppusunggu; Mahdiah; Ratna Zahara; Adriana Hamsar
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.v10i2.2026.249-259

Abstract

Background: Stunting is a serious public health challenge that affects child growth and development. Objectives: This study evaluated the impact of nutrient-dense mitekor and maternal nutrition education on the nutritional status of stunted school-aged children in Deli Serdang, Indonesia. Methods: Using a quasi-experimental design, 30 children aged 6-8 years received 100 g of mitekor daily for 30 days, while their mothers participated in weekly education sessions. Nutritional intake, anthropometric measurements, and maternal knowledge were assessed before and after the intervention. Results: The results showed significant increases in children's intake of protein (+6.86 g), carbohydrate (+9.6 g), calcium (+319.27 mg), and zinc (+0.87 mg). The proportion of children with normal height-for-age scores increased from 6.7% to 36.7%, indicating a positive impact on growth. Maternal knowledge scores also improved significantly, indicating the effectiveness of the educational intervention. Conclusions: This study underscores the importance of integrating local food-based solutions with caregiver empowerment in addressing the problem of stunting. The findings suggest that such interventions are feasible and impactful in resource-limited settings. Future research should explore long-term outcomes and the potential to expand this intervention to a wider population.
Paparan Iklan Makanan: Hubungan dengan Konsumsi Makanan Tidak Sehat pada Anak Usia 6-23 Bulan Di Indonesia Sri Ranti Wahyuningsih; Herwinda Kusuma Rahayu; Siska Ariftiyana; Effatul Afifah
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.v10i2.2026.346-351

Abstract

Background: High-quality complementary feeding practice can promote healthy growth and development. However, the consumption of unhealthy foods during complementary feeding is common among children in low- and middle-income countries due to massive exposure to food advertising. Unhealthy food consumption may increase the risk of obesity and degenerative diseases among children in the future. Objectives: To analyze the association between the frequency of exposure to food advertising and the frequency of unhealthy food consumption during complementary feeding among children aged 6-23 months in Indonesia. Methods: We conducted a cross-sectional study including 415 children in Indonesia using convenience sampling. Mothers self-reported their frequency of exposure to food advertising in various media and their children’s unhealthy food consumption during the past week using a self-administered online unhealthy food frequency questionnaire. Data were analyzed using a spearman rank correlation test. Results: The mean of total unhealthy food frequency consumption during complementary feeding, including sugar confectionery, frozen treats, baked or fried confections, and salty snack was 18.29 (±9.75) times/week. The mean frequency of exposure to food advertising through electronic, printed, and online media was 5.41 (±5.32) times over the past two weeks. A significant but weak positive association was observed between the frequency of unhealthy food consumption during complementary feeding and exposure to food advertising (r=0.272, p-value <0.001). Conclusions: High exposure to food advertising increases the frequency of unhealthy food consumption during complementary feeding among children. Given the significant impact of such marketing, the government should regulate unhealthy food marketing targeted at mothers.
Pengembangan Produk Mie dengan Substitusi Tepung Cangkang Rajungan (Portunus Pelagicus) Berbasis Laut Sebagai Produk Alternatif Yang Tinggi Fosfor Sintha Fransiske Simanungkalit; Hilmy Mumtaz; Nadia Fahira Dewi; Puspaningrum Dwi Hartanti; Hendry Roris P Sianturi
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.v10i2SP.2026.360-370

Abstract

Background: Noodles represent a widely consumed source of carbohydrates in Indonesia; however, they have limited nutritional value. Objectives: To evaluate the effect of substituting crab shell flour as an alternative ingredient in noodle formulations to increase protein, calcium, and phosphorus content. Methods: This study used a completely randomized design (CRD) with one factor and five treatments. Each formulation contained 100 g of crab-shell or wheat flour. Protein was analyzed by the Kjeldahl method, and calcium and phosphorus by spectrophotometry. Organoleptic testing involved 40 panelists. Data were analyzed using one-way ANOVA with Duncan’s post hoc test and Kruskal–Wallis with Mann–Whitney tests. Results: The results demonstrated that treatment F5 had the highest calcium and phosphorus levels. However, the protein content showed variability. This variability may have resulted from the processing method used and the storage conditions of the product, which may affect protein stability. The results of the organoleptic test indicated that the F0 treatment noodles made entirely of wheat flour were the most preferred in terms of color and taste. Conclusions: The treatment F5 yielded the highest calcium and phosphorus levels, while treatment F0 had the highest protein content. Fluctuations in protein content may be attributed to the processing methods and storage conditions employed. The results of the organoleptic tests Indicated that F0 treatment noodles were the most preferred in terms of color and taste, while F1 treatment was still acceptable but with lower preference scores.
Faktor-faktor yang Berhubungan dengan Konsumsi Sayur pada Anak Prasekolah Perkotaan di Indonesia: Factors Associated with Vegetable Consumption among Urban Indonesian Preschool Children Herni Dwi Herawati; Winda Irwanti; Siska Ariftiyana; Effatul Afifah; Nurja Swastir; Irma Manilet; Eska Prasetyowati; Yuyun Tuarita
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.v10i2SP.2026.338-345

Abstract

Background: Low vegetable consumption has been identified as a risk factor for the development of obesity. Several studies have demonstrated that vegetable consumption can have a protective effect against chronic diseases and support weight management. According to the 2018 Basic Health Research, the average vegetable intake among Indonesia children was only 72.2 grams per day, far below the recommended 300 grams. Objectives: This study aimed to determine factors associated with vegetable consumption among urban Indonesian preschool children. Methods: A cross-sectional design with 181 children selected using probability proportional to size sampling based on inclusion and exclusion criteria. Daily vegetable consumption was assessed using a semi-quantitative food frequency questionnaire (SQ-FFQ). Other variables included availability of vegetables at home, maternal knowledge, age at first vegetable introduction, parental eating behavior (assessed using the parental modelling of eating behavior scale/PARM), and feeding practices (measured using the comprehensive feeding practices questionnaire/CFPQ). Bivariate analysis employed chi-square and multivariable analysis used binary logistic regression. Results: Most children consume fewer vegetables, with 141 children (77.9%) exhibiting insufficient vegetable intake, while 40 children (22.1%) had adequate vegetable consumption. Bivariate analysis indicated that age at first vegetable consumption (p-value=0.012), parental eating behavior (p-value=0.032), and maternal knowledge (p-value=0.000) were significantly associated with vegetable consumption. Multivariable analysis revealed that maternal knowledge was the dominant factor (p-value=0.000; OR=0.42; 95% CI=0.016-0.108). Conclusions: There is a relationship between the age at which vegetables are first introduced, parental eating behavior, and maternal knowledge with vegetable consumption habits among urban preschool children.
Peningkatan Tekstur Permen Jeli dengan Porang (Amorphophallus oncophyllus) dan Gelatin: Peningkatan Tekstur Permen Jeli dengan Porang (Amorphophallus oncophyllus) dan Gelatin Imroatul Anifa; Veriani Aprilia; Arif Sabta Aji; Nurul Kusumawardani; Rizal Fauzi; Daru Estiningsih; Effatul Afifah
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.v10i2SP.2026.352-359

Abstract

Background: Porang (Amorphophallus oncophyllus), a native Indonesian tuber, is rich in glucomannan and proved to have antihyperglycemic properties. Its effect is further amplified when porang was macerated with keji beling (Strobilanthes crispus). In the food industry, porang is commonly utilized as a gelling agent in jelly candies, although it tends to produce a soft gel texture. To improve the gel texture, glucomannan can be combined with gelatin. Objectives: This study aimed to investigate the impact of gelatin on the texture profile, moisture content, ash content, and protein content of jelly candies made from porang. Methods: The study employed an experimental approach with a completely randomized design. The jelly candy samples were prepared using porang macerated with keji beling, with gelatin concentrations varying at 0%, 7.5%, 10%, and 12.5%. The texture profile of the candies was assessed using a texture analyzer. Results: The incorporation of gelatin significantly enhanced the texture profile of the jelly candies, including improvements in hardness (40.38–64.54 N), cohesiveness (0.41–0.65), gumminess (17.25–42.59 N), springiness index (0.74–0.93), and chewiness (12.99–39.66 Nmm). Additionally, the protein content of the jelly candies increased from 1.30% to 12.10%, while the ash content decreased from 1.54% to 1.41%, and the moisture content decreased from 67.99% to 61.52%. Conclusions: The addition of gelatin positively influenced the texture profile of the jelly candies. This product holds potential for development as a functional local food.
Yogurt Berbasis Kecambah Kacang Tanah (Arachis hypogaea) dan Akar Alang-Alang (Imperata cylindrica) Kaya Antioksidan serta Nutrisi Esensial: Minuman Fungsional Dislipidemia: Peanuts (Arachis hypogaea) Sprout Plus Cogon grass (Imperata cylindrica) Roots Yoghurt Rich in Antioxidants and Essential Nutrients: A Dyslipidemic Functional Drink Hery Winarsi; Gumintang Ratna Ramadhan; Yovita Puri Subardjo; Nur Indahsari; Fathiya Laeliya
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.v10i2.2026.314-326

Abstract

Background: Antioxidant-rich foods may help reduce oxidative stress associated with dyslipidemia. Objectives: This study evaluated the effects of peanut sprout milk–skim milk ratio, cogon grass (Imperata cylindrica) root concentration, and lactic acid bacteria (LAB), as well as their interactions, on the physicochemical and bioactive properties of PeaSco Go, a functional beverage intended for individuals with dyslipidemia. Methods: A factorial randomized block design was used with three factors: peanut sprout milk–skim milk ratio, cogon grass root concentration, and LAB level. Total phenolics were determined by the Folin–Ciocalteu method, vitamin C by iodometry, fiber by the gravimetric method, and soluble protein by the Lowry method. The best formulation was selected using the Effectiveness Index. Results: The milk ratio significantly increased total phenolics (p=0.004) but decreased vitamin C (p-value=0.004), soluble protein (p-value=0.002), and fiber (p-value=0.048). LAB significantly increased phenolics (p-value=0.001), vitamin C (p-value=0.029), soluble protein (p-value=0.008), and fiber (p-value=0.029). Cogon grass roots significantly increased fiber (p-value=0.032) and decreased soluble protein (p-value=0.036), with no significant effects on phenolics (p-value=0.883) or vitamin C (p-value=0.500). Significant interactions were found for vitamin C (p-value=0.001) and soluble protein (p-value=0.001), but not forphenolics (p-value=0.883) or fiber (p-value=0.550). The optimal formulation contained a 70:30 peanut sprout milk–skim milk ratio, 5% cogon grass roots, and 3% LAB, producing 1,009.57 mg GAE/L phenolics, 51.68% soluble protein, 93.27% vitamin C, and 1.47% fiber. Conclusions: PeaSco-Go shows potential as an antioxidant-rich functional beverage for improving lipid profiles in dyslipidemia.
Pengaruh Pemberian Kue Kering Garut dengan Penambahan Serat Larut dan Kayu Manis terhadap Penderita Diabetes Melitus Tipe 2: The Effect of Arrowroot Cookies with the Addition of Soluble Fiber and Cinnamon on Type 2 Diabetes Patients Atika Anif Prameswari; Lily Arsanti Lestari; I Dewa Putu Pramantara
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.v10i2.2026.307-313

Abstract

Background: Type 2 Diabetes Mellitus (T2DM) is a metabolic condition characterized by poor glucose metabolism and chronic hyperglycemia caused by insufficient insulin secretion. Diets high in dietary fiber and resistant starch have been found to improve glycemic control and lower the risk of complications in people with T2DM. A combination of arrowroot tuber (Maranta arundinacea), cinnamon, and porang (Amorphophallus oncophyllus) derived glucomannan has been formulated into a functional snack aimed at individuals with T2DM. This snack is anticipated to contribute to the reduction of blood glucose levels. Objectives: This study investigates the efficacy of arrowroot-based cookies supplemented with cinnamon and porang derived glucomannan in lowering fasting blood glucose (FBG) levels in individuals with type 2 diabetes. Methods: A Randomised Controlled Trial (RCT) design with pre- and post-test evaluations was employed in this investigation. Male and female T2DM patients between the ages of 40 and 60 who had been taking glimepiride and/or metformin for at least three months made up the subjects. The intervention group ate five arrowroot cookies enhanced with porang- derived glucomannan and cinnamon every day for eight weeks. Results: The control group had a mean Fasting Blood Glucose (FBG) level of 149.25±17.25 mg/dL at baseline and dropped to 136.66±12.26 mg/dL after the study period (p-value=0.041), whereas the intervention group had a mean FBG level of 153.66±13.23 mg/dL at baseline and 157.66±19.18 mg/dL after treatment (p-value=0.239). Conclusions: FBG levels among subjects with type 2 diabetes did not significantly decrease after eating arrowroot cookies enhanced with porang glucomannan for eight weeks.

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