Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)

View 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 : 74
PDF (English Version) : 141
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Editorial

Harnessing Local and Traditional Foods for Nutrition, Health and Functional Food Development: Insight from Global and Indonesian Biodiversity
Dina Rahayuning Pangestuti ⁽¹⁾
(1) Department of Public Health Nutrition, Faculty of Public Health, Universitas Diponegoro, Semarang, Indonesia
Abstract : 54
PDF (English Version) : 125
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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
DOI : 10.20473/amnt.v9i2.2025.186-198
Arif Sabta Aji ⁽¹⁾, Raudah Nurjanah ⁽²⁾
(1) Research Center for Biomedical, National Research and Innovation Agency, Bogor, West Jawa Province, Indonesia ,
(2) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia
186-198
Abstract : 135
PDF (English Version) : 171 PDF (Indonesian Version) : 284
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DOI : 10.20473/amnt.v9i2.2025.186-198
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
DOI : 10.20473/amnt.v9i2.2025.199-208
Dinda Karlina ⁽¹⁾, Nanang Nasrullah ⁽²⁾, Dian Luthfiana Sufyan ⁽³⁾
(1) Program Studi Ilmu Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional “Veteran” Jakarta, Kota Depok, Indonesia ,
(2) Program Studi Ilmu Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional “Veteran” Jakarta, Kota Depok, Indonesia ,
(3) Program Studi Ilmu Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional “Veteran” Jakarta, Kota Depok, Indonesia
199-208
Abstract : 119
PDF (English Version) : 132 PDF (Indonesian Version) : 85
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DOI : 10.20473/amnt.v9i2.2025.199-208
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
DOI : 10.20473/amnt.v9i2.2025.209-215
Putri Aulia Arza ⁽¹⁾, Andi Eka Yunianto ⁽²⁾
(1) Department of Nutrition, Faculty of Public Health, Andalas University, Padang, Indonesia, Indonesia ,
(2) Nutrition Study Program, Faculty of Medicine, Lampung University, Bandar Lampung, Indonesia, Indonesia
209-215
Abstract : 73
PDF (English Version) : 140 PDF (Indonesian Version) : 63
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DOI : 10.20473/amnt.v9i2.2025.209-215
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
DOI : 10.20473/amnt.v9i2.2025.216-224
Hiasinta Anatasia Purnawijayanti ⁽¹⁾, Veronica Ima Pujiastuti ⁽²⁾, M.I. Ekatrina Wijayanti ⁽³⁾
(1) Undergraduate Nutrition Study Program, STIKes Panti Rapih Yogyakarta, Indonesia, Indonesia ,
(2) Undergraduate Nutrition Study Program, STIKes Panti Rapih Yogyakarta, Indonesia, Indonesia ,
(3) Undergraduate Nursing Study Program, STIKes Panti Rapih Yogyakarta, Indonesia, Indonesia
216-224
Abstract : 76
PDF (English Version) : 71 PDF (Indonesian Version) : 43
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DOI : 10.20473/amnt.v9i2.2025.216-224
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
DOI : 10.20473/amnt.v9i2.2025.225-236
Veronica Ima Pujiastuti ⁽¹⁾, Maria Amrijati Lubijarsih ⁽²⁾, Dita Hanna Febriani ⁽³⁾
(1) Undergraduate Nutrition Study Program, Sekolah Tinggi Ilmu Kesehatan Panti Rapih Yogyakarta, Indonesia ,
(2) Undergraduate Nutrition Study Program, Sekolah Tinggi Ilmu Kesehatan Panti Rapih Yogyakarta, Indonesia ,
(3) Vocational Nursing Program, Sekolah Tinggi Ilmu Kesehatan Panti Rapih Yogyakarta, Indonesia
225-236
Abstract : 66
PDF (English Version) : 69 PDF (Indonesian Version) : 66
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DOI : 10.20473/amnt.v9i2.2025.225-236
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
DOI : 10.20473/amnt.v9i2.2025.237-247
Ginta Siahaan ⁽¹⁾, Efendi Nainggolan ⁽²⁾, Yunki Alwina Br Sitepu ⁽³⁾, Grace Natalia Putri Hutauruk ⁽⁴⁾, Gloria Agustini Veronica ⁽⁵⁾
(1) Department of Nutrition, Politeknik Kesehatan Kementerian Kesehatan, Medan, Indonesia ,
(2) Department of Nutrition, Politeknik Kesehatan Kementerian Kesehatan, Medan, Indonesia ,
(3) Department of Nutrition, Politeknik Kesehatan Kementerian Kesehatan, Medan, Indonesia ,
(4) Department of Nutrition, Politeknik Kesehatan Kementerian Kesehatan, Medan, Indonesia ,
(5) Department of Nutrition, Politeknik Kesehatan Kementerian Kesehatan, Medan, Indonesia
237-247
Abstract : 66
PDF (English Version) : 65 PDF (Indonesian Version) : 44
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DOI : 10.20473/amnt.v9i2.2025.237-247
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
DOI : 10.20473/amnt.v9i2.2025.248-257
Shabrina Olivia Mumtaz ⁽¹⁾, Nanang Nasrullah ⁽²⁾, A'immatul Fauziyah ⁽³⁾
(1) Jurusan Gizi, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional “Veteran” Jakarta, Depok, Indonesia, Indonesia ,
(2) Jurusan Gizi, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional “Veteran” Jakarta, Depok, Indonesia, Indonesia ,
(3) Jurusan Gizi, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional “Veteran” Jakarta, Depok, Indonesia, Indonesia
248-257
Abstract : 105
PDF (English Version) : 95 PDF (Indonesian Version) : 76
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DOI : 10.20473/amnt.v9i2.2025.248-257
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
DOI : 10.20473/amnt.v9i2.2025.258-265
Bertalina Bertalina ⁽¹⁾, Reni Indriyani ⁽²⁾, Sudarmi Sudarmi ⁽³⁾, Arie Nugroho ⁽⁴⁾, Andi Eka Yunianto ⁽⁵⁾
(1) Nutrition Study Program, Poltekkes Kemenkes Tanjung Karang, Lampung, Indonesia ,
(2) Nutrition Study Program, Poltekkes Kemenkes Tanjung Karang, Lampung, Indonesia ,
(3) Midwifery Study Program, Poltekkes Kemenkes Tanjung Karang, Lampung, Indonesia ,
(4) Nutrition Study Program, Poltekkes Kemenkes Tanjung Karang, Lampung, Indonesia ,
(5) Department of Community Medicine and Public Health, Faculty of Medicine, University of Lampung, Lampung, Indonesia
258-265
Abstract : 141
PDF (English Version) : 90 PDF (Indonesian Version) : 53
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DOI : 10.20473/amnt.v9i2.2025.258-265
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)
DOI : 10.20473/amnt.v9i2.2025.266-277
Hardi Firmansyah ⁽¹⁾, Risti Rosmiati ⁽²⁾, Iza Ayu Saufani ⁽³⁾, Zulfa Nur Hanifa ⁽⁴⁾
(1) Nutrition Study Program, Faculty of Engineering, Universitas Negeri Medan, Medan, Indonesia ,
(2) Nutrition Study Program, Faculty of Engineering, Universitas Negeri Medan, Medan, Indonesia ,
(3) Nutrition Study Program, Faculty of Engineering, Universitas Negeri Medan, Medan, Indonesia ,
(4) Nutrition Study Program, Faculty of Engineering, Universitas Negeri Medan, Medan, Indonesia
266-277
Abstract : 74
PDF (English Version) : 96 PDF (Indonesian Version) : 38
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DOI : 10.20473/amnt.v9i2.2025.266-277
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
DOI : 10.20473/amnt.v9i2.2025.278-290
Raisa Siti Zahra ⁽¹⁾, A'immatul Fauziyah ⁽²⁾, Ibnu Malkan Bakhrul Ilmi ⁽³⁾
(1) Program Studi Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional “Veteran” Jakarta, Jakarta, Indonesia, Indonesia ,
(2) Program Studi Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional “Veteran” Jakarta, Jakarta, Indonesia, Indonesia ,
(3) Program Studi Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional “Veteran” Jakarta, Jakarta, Indonesia, Indonesia
278-290
Abstract : 81
PDF (English Version) : 84 PDF (Indonesian Version) : 46
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DOI : 10.20473/amnt.v9i2.2025.278-290
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
DOI : 10.20473/amnt.v9i2.2025.291-301
Noni Angelina Tazky Aulia ⁽¹⁾, Annis Catur Adi ⁽²⁾
(1) Undergraduate Student of Nutrition Study, Faculty of Public Health, Airlangga University, Surabaya, Indonesia ,
(2) Department of Nutrition, Faculty of Public Health, Airlangga University, Surabaya, Indonesia
291-301
Abstract : 132
PDF (English Version) : 52 PDF (Indonesian Version) : 45
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DOI : 10.20473/amnt.v9i2.2025.291-301
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
DOI : 10.20473/amnt.v9i2.2025.302-309
Taufiq Firdaus Al-Ghifari Atmadja ⁽¹⁾, Nur Arifah Qurota A’yunin ⁽²⁾
(1) Jurusan Gizi, Fakultas Ilmu Kesehatan, Universitas Siliwangi, Tasikmalaya, Indonesia, Indonesia ,
(2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Pertanian, Siliwangi University, Tasikmalaya, Indonesia, Indonesia
302-309
Abstract : 60
PDF (English Version) : 96 PDF (Indonesian Version) : 137
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DOI : 10.20473/amnt.v9i2.2025.302-309
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
DOI : 10.20473/amnt.v9i2.2025.310-318
Amalia Rahma ⁽¹⁾, Dwi Novri Supriatiningrum ⁽²⁾, Sutrisno Adi Prayitno ⁽³⁾, Endah Mulyani ⁽⁴⁾, Eka Srirahayu Ariestiningsih ⁽⁵⁾
(1) Program Studi Ilmu Gizi, Universitas Muhammadiyah Gresik, Gresik, Indonesia, Indonesia ,
(2) Program Studi Ilmu Gizi, Universitas Muhammadiyah Gresik, Gresik, Indonesia, Indonesia ,
(3) Program Studi Teknologi Pangan, Universitas Muhammadiyah Gresik, Gresik, Indonesia, Indonesia ,
(4) Program Studi Ilmu Gizi, Universitas Muhammadiyah Gresik, Gresik, Indonesia, Indonesia ,
(5) Program Studi Ilmu Gizi, Universitas Muhammadiyah Gresik, Gresik, Indonesia, Indonesia
310-318
Abstract : 47
PDF (English Version) : 52 PDF (Indonesian Version) : 73
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DOI : 10.20473/amnt.v9i2.2025.310-318
Solanum betaceum (Tamarillo): A Potential Antioxidant Rich Indigenous Fruit of India Solanum betaceum (Terong Belanda): Buah Asli India yang Kaya Antioksidan
DOI : 10.20473/amnt.v9i2.2025.319-328
Suganya Arivazhagan ⁽¹⁾, Chinnappan A Kalpana ⁽²⁾
(1) Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India ,
(2) Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India
319-328
Abstract : 105
PDF (English Version) : 137 PDF (Indonesian Version) : 63
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DOI : 10.20473/amnt.v9i2.2025.319-328
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
DOI : 10.20473/amnt.v9i2.2025.329-339
Bustami Bustami ⁽¹⁾, Suryana Suryana ⁽²⁾, Dini Junita ⁽³⁾, Andi Eka Yunianto ⁽⁴⁾, Rosyanne Kushargina ⁽⁵⁾
(1) Informatics Study Program, Faculty of Engineering, Universitas Malikussaleh, Lhokseumawe, Indonesia ,
(2) Nutrition Study Program, Poltekkes Kemenkes Aceh, Aceh, Indonesia ,
(3) Nutrition Study Program, Poltekkes Kemenkes Aceh, Aceh, Indonesia ,
(4) Nutrition Study Program, Faculty of Medicine, Universitas Lampung, Lampung, Indonesia ,
(5) Nutrition Study Program, Faculty of Medicine and Health, Universitas Muhammadiyah Jakarta, Jakarta, Indonesia
329-339
Abstract : 44
PDF (English Version) : 78 PDF (Indonesian Version) : 48
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DOI : 10.20473/amnt.v9i2.2025.329-339
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
DOI : 10.20473/amnt.v9i2.2025.340-349
Helmizar Helmizar ⁽¹⁾, Azrimaidaliza Azrimaidaliza ⁽²⁾, Faza Yasira Rusdi ⁽³⁾, Asrawati Asrawati ⁽⁴⁾, Ferdinal Ferry ⁽⁵⁾
(1) Department of Nutrition, Faculty of Public Health, Universitas Andalas, Padang, Indonesia ,
(2) Department of Nutrition, Faculty of Public Health, Universitas Andalas, Padang, Indonesia ,
(3) Department of Nutrition, Faculty of Public Health, Universitas Andalas, Padang, Indonesia ,
(4) Department of Pediatrics, Faculty of Medicine, Universitas Andalas, Indonesia ,
(5) Department of Obstetry and Gynecology, Faculty of Medicine, Universitas Andalas, Indonesia
340-349
Abstract : 54
PDF (English Version) : 93 PDF (Indonesian Version) : 36
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DOI : 10.20473/amnt.v9i2.2025.340-349
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
DOI : 10.20473/amnt.v9i2.2025.350-354
Ghefira Tsuraya ⁽¹⁾, Conita Yuniarifa ⁽²⁾, Atina Hussaana ⁽³⁾, Mohamad Riza ⁽⁴⁾, Masfiyah Masfiyah ⁽⁵⁾
(1) Program Studi Pendidikan Kedokteran, Fakultas Kedokteran, Universitas Islam Sultan Agung, Semarang, Indonesia ,
(2) Departemen Farmakologi, Fakultas Kedokteran, Universitas Islam Sultan Agung, Semarang, Indonesia ,
(3) Departemen Farmakologi, Fakultas Kedokteran, Universitas Islam Sultan Agung, Semarang, Indonesia ,
(4) Departemen Farmakologi, Fakultas Kedokteran, Universitas Islam Sultan Agung, Semarang, Indonesia ,
(5) Departemen Mikrobiologi, Fakultas Kedokteran, Universitas Islam Sultan Agung, Semarang, Indonesia
350-354
Abstract : 55
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DOI : 10.20473/amnt.v9i2.2025.350-354
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
DOI : 10.20473/amnt.v9i2.2025.355-361
Eli Sahiroh ⁽¹⁾, Hanifa M. Denny ⁽²⁾, Yuliani Setyaningsih ⁽³⁾, Daru Lestantyo ⁽⁴⁾, Suroto Suroto ⁽⁵⁾
(1) Doctoral Program of Public Health, Public Health Faculty, Universitas Diponegoro, Semarang, Indonesia ,
(2) Occupational Safety and Health Department, Public Health Faculty, Universitas Diponegoro, Semarang, Indonesia, Indonesia ,
(3) Occupational Safety and Health Department, Public Health Faculty, Universitas Diponegoro, Semarang, Indonesia, Indonesia ,
(4) Occupational Safety and Health Department, Public Health Faculty, Universitas Diponegoro, Semarang, Indonesia, Indonesia ,
(5) Occupational Safety and Health Department, Public Health Faculty, Universitas Diponegoro, Semarang, Indonesia, Indonesia
355-361
Abstract : 76
PDF (English Version) : 67 PDF (Indonesian Version) : 49
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DOI : 10.20473/amnt.v9i2.2025.355-361

Literature Review

Potential Raw Materials for Emergency Food Products in Southeast Asia Potensi Bahan Baku Produk Pangan Darurat di Asia Tenggara
DOI : 10.20473/amnt.v9i2.2025.362-376
Nina Resti ⁽¹⁾, Fitriyono Ayustaningwarno ⁽²⁾, Gemala Anjani ⁽³⁾, Ahmad Syauqy ⁽⁴⁾, Nuryanto Nuryanto ⁽⁵⁾, Ekowati Chasanah ⁽⁶⁾, Endang Yuli Purwani ⁽⁷⁾, Fan Zhu ⁽⁸⁾, Diana Nur Afifah ⁽⁹⁾
(1) Doctoral Study Program of Medical and Health Sciences, Universitas Diponegoro, Semarang, Indonesia ,
(2) Departement of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia ,
(3) Departement of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia ,
(4) Departement of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia ,
(5) Departement of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia ,
(6) Research Center for Marine and Inland Bioproducts, Research Organization (RO) of Earth and Maritime, National Research and Innovation Agency (BRIN), North Lombok, Indonesia ,
(7) Research Center for Agroindustry, National Research and Innovation Agency (BRIN), Cibinong, Indonesia ,
(8) School of Chemical Science, The University of Auckland, Auckland, New Zealand ,
(9) Departement of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
362-376
Abstract : 67
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DOI : 10.20473/amnt.v9i2.2025.362-376

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
DOI : 10.20473/amnt.v9i2.2025.377-388
Yunita Satya Pratiwi ⁽¹⁾, Dina Mustika Rini ⁽²⁾, Ifwarisan Defri ⁽³⁾, Tawaffani Qubra ⁽⁴⁾, Nadien Mutia Intan Maulidi ⁽⁵⁾
(1) Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia ,
(2) Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan ,
(3) Department Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand ,
(4) Department of Biotechnology, Graduate School, Universitas Andalas, Padang, Indonesia ,
(5) Department of Nutrition, Faculty of Public Health, Universitas Jember, Jember, Indonesia
377-388
Abstract : 46
PDF (English Version) : 66 PDF (Indonesian Version) : 74
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DOI : 10.20473/amnt.v9i2.2025.377-388

Back Matter

Back Matter, Volume 9 Issue 2, June 2025 Back Matter, Volume 9 Issue 2, June 2025
Abstract : 37
PDF (English Version) : 31
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