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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 926 Documents
 89   90   91   92   93 
A Potensi Nugget Bakar Ikan Belanak dan Formula Tempe (Bellforte) sebagai Snack Alternatif Penderita TB-Paru melalui Uji Organoleptik dan Mutu Kimia: Potential of Mullet Gilled Nuggets and Tempeh Formula (Bellforte) as an Alternative Snack for Patients with Pulmonary TB through Organoleptic and Chemical Quality Tests Ginta Siahaan; Sri Heriyanto; Zuraidah Nasution; Dini Lestrina; Efendi Nainggolan; Khoiriyyah Khoiriyyah; Sakinatussyifa Siregar
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.v10i2.2026.285-295

Abstract

Background: Pulmonary Tuberculosis (TB) is an infectious disease that remains a serious global concern and is among the leading causes of death worldwide, according to the 2021 World Health Organization (WHO) report. More than 4,100 people die from Pulmonary TB each day, highlighting the need for comprehensive management through pharmacological therapy and the High-Energy High-Protein Diet (HEHPD). An approach to support treatment success is developing nutrient-dense snacks, such as nuggets, to improve nutritional value and reduce patients’ boredom during treatment Objectives: To determine the organoleptic test and chemical quality test of grilled mullet fish and tempeh formula (Bellforte) nugget. Methods: A Completely Randomized Design (CRD) was used with 4 compositions and 2 repetitions involving 60 panelists and 10 panelists who were Pulmonary TB patients in the working area of the Lubuk Pakam Community Health Center. The selected composition underwent an examination of its protein, albumin, iron, and zinc levels. Data analysis was conducted using the SPSS statistical application version 22. Results: Composition B was the selected nugget composition as the most preferred, with a slightly brownish-yellow color, slightly chewy texture, savory fish taste, and distinct fish aroma, containing 12.11 g of protein with a 19 % contribution (high), 0.153 g of iron with a 1.3 % contribution, 2.2 mg of zinc with a 23 % contribution, and 6.45 g of albumin. Conclusions: The Bellforte nugget Composition B is organoleptically acceptable as a snack food, and the chemical test results indicate that the nutrient contribution meets the 10 % snack standard.
Flavonoid dalam Food Bar Berbasis Jantung Pisang sebagai Sumber Laktagogue Yaktiworo Indriani; Sofyan Musyabiq Wijaya; Wiwi Febriani; Andi Eka Yunianto; Ramadhana Komala
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.v10i2.2026.381-387

Abstract

Background: Banana blossoms are widely available in tropical countries such as Indonesia, but are rarely used to their full potential. Flavonoids are bioactive compounds that act as lactagogues and can help stimulate breast milk production. Objectives: This study aimed to analyze the flavonoid content in banana blossom-based food bars as a potential lactagogue source. Methods: This study used a Completely Randomized Design (CRD) with 4 treatments varying the amount of banana blossom flour: F1=0 g, F2=10 g, F3=15 g, and F4=20 g. Every formulation was used with a 2g sample to determine flavonoid content. The flavonoid content was analyzed using UV-Visible spectrophotometry at a maximum wavelength of 413 nm. Data analysis using SPSS version 22 and Duncan's Multiple Range Test (DMRT) was used to test differences in flavonoid content among banana flower food bar formulations. Results: The results showed a statistically significant difference (p-value<0.05) among the various formulations. Formulation F3 had a higher flavonoid content compared to the other formulas, at 1.19 mg. Conclusions: The F3 formulation exhibited the highest flavonoid content and has potential as a nutritious snack food that functions as a lactagogue. These findings indicate that the use of banana blossoms in the form of food bars can be a practical, functional food alternative to help increase breast milk production in breastfeeding mothers.
Sifat Fisikokimia Bubuk Dadih yang Diperoleh dari Fermentasi Tradisional Susu Kerbau dan Mocaf melalui Proses Spray-Drying Iza Ayu Saufani; Sri Anna Marliyati; Eny Palupi; Ekowati Handharyani
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.v10i2.2026.371-380

Abstract

Background: Dadih, a fermented buffalo milk product rich in probiotics, can be combined with modified cassava flour (mocaf) as a prebiotic source to enhance the nutritional value of the functional product. The innovation of dadih into powders can extend its shelf life, meanwhile studies on the addition of mocaf as a filler in the drying process are limited. Objectives: To investigate the physical and chemical properties of spray-dried dadih powders with addition of mocaf. Methods: The study employed a quasi-experimental design with two treatment groups: control (50% maltodextrine) and treatment (50% mocaf). The experiment was  conducted in duplicates by measuring physical properties of mocaf-added dadih powder, including yield, bulk density, color  (colorimeter), and particle morphology  (digital microscope). Chemical properties were analyzed from proximate analysis, including moisture, ash, protein, fat, and carbohydrate content. Data were analyzed using an independent sample t-test. Results: Mocaf addition in spray-dried dadih significantly affected the yield and color, but, did not significantly affect the bulk density and particle morphology. The chemical properties of the mocaf-added dadih powder obtained  moisture content of 4.71-5.91%, ash content of 1.84-2.33%, protein content of 5.48-6.08%, fat content of 1.84-2.33%, and carbohydrate content of 84.56-84.94%. The yield was obtained at 10.79-11.37% with bulk density of  0.38-0.42 g/ml. The dadih powder had  yellowish white color, with a value of 8.64-8.61, showing a significant color difference compared to dadih powder using maltodextrine. Conclusions: Mocaf can be used as an alternative filler material in the production of dadih powder with good physicochemical properties.
Back Matter, Volume 10 Issue 2, June 2026: Back Matter, Volume 10 Issue 2, June 2026 Amerta Nutrition
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

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Abstract

Ketahanan Pangan Berbasis Keanekaragaman Hayati Lokal dalam Mengendalikan Triple Burden of Malnutrition melalui Pangan Fungsional dan Modifikasi Lingkungan Gizi Nikmah Utami 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.v10i2.2026.193-195

Abstract

Editorial Volume 10 Issue 2 (2026)
Front Matter, Volume 10 Issue 2, Juni 2026 Amerta Nutrition
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

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Abstract

Front Matter, Volume 10 Issue 2, June 2026

Page 93 of 93 | Total Record : 926

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