28th World Congress on Clinical Nutrition (WCCN)
18-02-2025
Amerta Nutrition (ISSN International Centre; p-ISSN:2580-1163; e-ISSN: 2580-9776) is a peer-reviewed open-access scientific journal published by Universitas Airlangga. We provide a forum for original research, systematic reviews, and meta-analysis of nutrition and other health-related profession. Each volume of Amerta Nutrition is counted in each calendar year with four issues and is published every March, June, September, and December. Our journal has been indexed by SCOPUS, DOAJ, Dimension, EBSCO, and many more. We welcome all articles from diverse sectors, such as registered dietitians (RD), nutritionists, public health workers, public health nutritionists, researchers, lecturers, students, and other health professionals emphasizing nutrition issues in Asia and emerging nations.
Amerta Nutrition broadly welcomes the best articles on Nutrition in six scopes, including:
1. Public Health Nutrition (Focuses on community nutrition and society as a whole (populations) and aims at optimal nutrition and health status. This scope is related to preventing disease, prolonging life, developing policy, and promoting nutrition and efficiency through organized community effort).
2. Community Nutrition (An area of nutrition that addresses the entire range of food and nutrition issues related to preventing disease and improving the health of individuals, families, and the community that have a standard link such as place of residence (geographic boundaries), language, culture, or nutrition-health-related issues).
3. Clinical Nutrition (Focuses on the promotive, preventive, and curative, and management of nutritional changes in patients linked to chronic diseases).
4. Dietetics (Focuses on improving health and treating diseases to individuals (personalized) nutrition through diet-related programs and practical nutrition, such as clients, patients, carers, and colleagues).
5. Food and Nutrition (Focuses on food formulation and food modifications that are related to health and nutrition).
6. Food Service Management (Focuses on menu planning, food production, food safety and sanitation, and food financial management).
2. Community Nutrition (An area of nutrition that addresses the entire range of food and nutrition issues related to preventing disease and improving the health of individuals, families, and the community that have a standard link such as place of residence (geographic boundaries), language, culture, or nutrition-health-related issues).
3. Clinical Nutrition (Focuses on the promotive, preventive, and curative, and management of nutritional changes in patients linked to chronic diseases).
4. Dietetics (Focuses on improving health and treating diseases to individuals (personalized) nutrition through diet-related programs and practical nutrition, such as clients, patients, carers, and colleagues).
5. Food and Nutrition (Focuses on food formulation and food modifications that are related to health and nutrition).
6. Food Service Management (Focuses on menu planning, food production, food safety and sanitation, and food financial management).
Current Issue
Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Published: 20-06-2025
Front Matter
Front Matter, Volume 9 Issue 2, June 2025 Front Matter, Volume 9 Issue 2, June 2025
Abstract : 0PDF (English Version) : 0
Research Study
Product Development of Yellow Pumpkin (Cucurbita Moschata) Brownies with the Natural Sweetener Substitution of Stevia Leaves (Stevia Rebaudiana) as a Functional Food Pengembangan Produk Brownies Labu Kuning (Cucurbita Moschata) dengan Substitusi Pemanis Alami Daun Stevia (Stevia Rebaudiana) sebagai Pangan Fungsional
Abstract : 1PDF (English Version) : 1 PDF (Indonesian Version) : 1
Analysis of Differences in Breast Milk Production and Nutritional Status of Breastfeeding Mothers in Limo Subdistrict, Depok Before and After Consuming Food Bars Made from Katuk (Sauropus Androgynus) and Torbangun (Coleus Amboinicus) Leaves Analisis Perbedaan Hasil Produksi ASI dan Status Gizi Ibu Menyusui sebelum dan setelah Konsumsi Food Bar Tepung Daun Katuk (Sauropus Androgynus) dan Daun Torbangun (Coleus Amboinicus) di Kelurahan Limo, Depok
Abstract : 1PDF (English Version) : 0 PDF (Indonesian Version) : 0
Sensory Evaluation and Nutritional Composition of Waffle with Chaya Leaf (Cnidoscolus aconitifolius) Substitution as an Alternative Snacks for Adolescent Girls' Anemia Evaluasi Sensori dan Komposisi Gizi Wafel Substitusi Daun Pepaya Jepang (Cnidoscolus aconitifolius) sebagai Camilan Alternatif untuk Remaja Putri Anemia
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Organoleptic and Textural Quality Improvement of Soybean and Glucomannan-Based Meat Analogs for Obesity Intervention Using Mushrooms and Vegetable Oil Peningkatan Mutu Organoleptik dan Tekstur Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Obesitas Menggunakan Jamur dan Minyak Nabati
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Proximate Analysis and Physical Characteristics of Analogue Rice Based on Breadfruit Flour and Anchovy Analisis Proksimat dan Karakteristik Fisik Beras Analog Berbasis Tepung Sukun dengan Penambahan Ikan Teri Nasi
Abstract : 0PDF (English Version) : 1 PDF (Indonesian Version) : 0
Effectiveness of Baby Crab and Mung Bean Nuggets on Blood IGF-1, Albumin, Zinc, and Haemoglobin Levels in Pre-Menarche Adolescents Efektivitas Pemberian Nugget Baby Crab dan Kacang Hijau terhadap Kadar IGF-1, Albumin, Seng, dan Hemoglobin Darah pada Remaja Pra-Menarche
Abstract : 1PDF (English Version) : 1 PDF (Indonesian Version) : 1
The Effect of Combining Pumpkin Seeds and Straw Mushroom with Lesser Yam as a Binder on the Proximate and Amino Acid Profile of a Meat Analog Pengaruh Kombinasi Biji Labu Kuning dan Jamur Merang dengan Pengikat Umbi Gembili Terhadap Kadar Proksimat dan Profil Asam Amino Daging Analog
Abstract : 0PDF (English Version) : 0 PDF (Indonesian Version) : 0
Formulation of Seruit Indigenous Food from Lampung with the Addition of Snakehead Fish (Channa striata) as a Source of Protein Formulasi Makanan Khas Seruit dari Lampung dengan Penambahan Ikan Gabus (Channa striata) Sebagai Sumber Protein
Abstract : 2PDF (English Version) : 0 PDF (Indonesian Version) : 0
Physicochemical, Microbiological and Sensory Characteristics of Goat Milk (Capra aegagrus hircus) Yogurt with Mungbean (Vigna radiata) Extract Enrichment Karakteristik Fisikokimia, Mikrobiologi dan Sensori Yogurt Susu Kambing (Capra aegagrus hircus) diperkaya Sari Kacang Hijau (Vigna radiata)
Abstract : 1PDF (English Version) : 0 PDF (Indonesian Version) : 0
Sorghum Flour and Coconut Flour Snack Bars as Functional Foods for Type 2 Diabetes Mellitus Snack Bar Tepung Sorgum dan Tepung Kelapa sebagai Pangan Fungsional untuk Penderita Diabetes Melitus Tipe 2
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Garlic Stick with Modified Cassava Flour, Isolated Soy Protein, Medan Anchovy, and Guar Gum Containing Protein and Calcium as an Alternative Snack for Children with Autism Stik Bawang Kombinasi Modified Cassava Flour, Isolated Soy Protein, Teri Medan, dan Guar Gum dengan Protein dan Kalsium sebagai Kudapan Alternatif bagi Anak Penyandang Autism
Abstract : 1PDF (English Version) : 0 PDF (Indonesian Version) : 0
Sensory Characteristics and Glycemic Index of Biscuits Made from Sorghum Flour and Red Bean Flour Karakteristik Sensori dan Indeks Glikemik Biskuit Berbahan Tepung Sorgum dan Tepung Kacang Merah
Abstract : 0PDF (English Version) : 0 PDF (Indonesian Version) : 0
Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina Platensis Uji Indeks Glikemik dan Organoleptik Keripik Berbahan Komposit Tepung Bebas Gluten yang Diperkaya Spirulina Platensis
Abstract : 0PDF (English Version) : 0 PDF (Indonesian Version) : 0
Solanum betaceum (Tamarillo): A Potential Antioxidant Rich Indigenous Fruit of India Solanum betaceum (Terong Belanda): Buah Asli India yang Kaya Antioksidan
Abstract : 1PDF (English Version) : 0 PDF (Indonesian Version) : 0
The Efficacy of Complementary Foods Instant Kanji rumbi Porridge on Increasing Hemoglobin Levels and Reducing Anemia Status in Underweight Toddlers Efikasi Makanan Pendamping Bubur Kanji rumbi Instan dalam Meningkatkan Kadar Hemoglobin dan Menurunkan Status Anemia pada Balita Berat Badan Kurang
Abstract : 0PDF (English Version) : 0 PDF (Indonesian Version) : 0
The Impact of Dadih Functional Bread on Gestational Weight Gain for Pregnant Women in Padang, Indonesia: a Randomized Controlled Trial Pengaruh Roti Fungsional Dadih terhadap Kenaikan Berat Badan Ibu Hamil di Padang, Indonesia: a Randomized Controlled Trial
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Effect of Combination of Probiotics, Ipomoea Batatas, and Zinc on Thickness of Intestinal Epithelium in Mice Model of Acetic Acid-Induced Colitis Pengaruh Kombinasi Probiotik, Ubi Jalar Ungu, dan Zinc terhadap Tebal Epitel Usus Mencit Jantan BALB/c Kolitis Ulseratif terinduksi Asam Asetat
Abstract : 1PDF (English Version) : 0 PDF (Indonesian Version) : 0
The Impact of Vitamin C Intake and Water Consumption on Perceived Fatigue among Female Tile Workers Pengaruh Konsumsi Vitamin C dan Konsumsi Air terhadap Kelelahan Subjektif pada Pekerja Perempuan Pembuatan Genting
Abstract : 1PDF (English Version) : 0 PDF (Indonesian Version) : 0
Literature Review
Potential Raw Materials for Emergency Food Products in Southeast Asia Potensi Bahan Baku Produk Pangan Darurat di Asia Tenggara
Abstract : 0PDF (English Version) : 0 PDF (Indonesian Version) : 0
Systematic Review
Utilization of Garcinia mangostana L. Peel as an Immunomodulator to Improve the Quality of Human Resources: A Systematic Review Pemanfaatan Kulit Garcinia mangostana L. sebagai Imunomodulator untuk Meningkatkan Kualitas Sumber Daya Manusia: Sebuah Tinjauan Sistematis
Abstract : 1PDF (English Version) : 0 PDF (Indonesian Version) : 0
Back Matter
Back Matter, Volume 9 Issue 2, June 2025 Back Matter, Volume 9 Issue 2, June 2025
Abstract : 0PDF (English Version) : 0
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