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Physical and Sensory Characteristics of Soybean and Glucomannan Based Meat Analogue for Obesity Intervention Karakteristik Fisik dan Sensoris Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Obesitas

DOI : 10.20473/amnt.v8i1.2024.67-73
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) Nursing and Ners Undergraduate Study Program, STIKes Panti Rapih Yogyakarta, Indonesia, Indonesia
67-73
Abstract : 1114
PDF (English Version) : 199 PDF (Versi Bahasa) : 308 XML : 101
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The Effect of Rice Cooking Techniques on the Sensory Evaluation Test and Fluffiness Levels of Analog Rice Made from Sorghum, Mocaf, Glucomannan, and Moringa Flour Pengaruh Teknik Penanakan Beras terhadap Evaluasi Sensori dan Tingkat Kepulenan Nasi dari Beras Analog Berbahan Baku Tepung Sorgum, Mocaf, Glukomanan, dan Kelor

DOI : 10.20473/amnt.v8i3.2024.356-362
Nova Veronika Sailendra (1), Arif Sabta Aji (2), Satrijo Saloko (3), Veriani Aprilia (4), Radhiyya Tsabitah Djidin (5), Sri Rahmawati (6), Frisqi Meilany Khoirunnisah (7)
(1) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(2) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(3) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(4) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(5) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(6) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(7) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia
356-362
Abstract : 122
PDF (English Version) : 80 PDF (Indonesian Version) : 171 XML : 50
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Sensory Test and Poximate Analysis Content Test of Porang Flour (Amorphophallus Muelleri) and Tempe Flour Flakes Uji Sensori dan Analisis Poksimat Flakes Berbahan Dasar Tepung Porang (Amorphophallus Muelleri) dan Tepung Tempe

DOI : 10.20473/amnt.v8i2.2024.230-238
Novriani Tarigan (1), Fifi Nurjannah Tarigan (2), Sherlina Sherlina (3), Yolanda Oktaviani Hasibuan (4), Meysalina Saragih (5)
(1) Department of Nutrition, Health Polytechnic Ministry of Health Medan, Medan, Indonesia, Indonesia ,
(2) Department of Nutrition, Health Polytechnic Ministry of Health Medan, Medan, Indonesia, Indonesia ,
(3) Department of Nutrition, Health Polytechnic Ministry of Health Medan, Medan, Indonesia, Indonesia ,
(4) Department of Nutrition, Health Polytechnic Ministry of Health Medan, Medan, Indonesia, Indonesia ,
(5) Department of Nutrition, Health Polytechnic Ministry of Health Medan, Medan, Indonesia, Indonesia
230-238
Abstract : 1212
PDF (English Version) : 144 PDF (Versi Bahasa) : 281 XML : 109
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The Quality of Ice Cream with Cowpea Tempeh Extract and Porang Tuber Extract Paste as Stabilizer Es Krim Ekstrak Tempe Kacang Tunggak dan Pasta Ekstrak Umbi Porang sebagai Penstabil

DOI : 10.20473/amnt.v8i4.2024.519-527
Alexander Ryu Siedharta (1), Yuliana Reni Swasti (2), Franciscus Sinung Pranata (3)
(1) Faculty of Biotechnology, Universitas Atma Jaya Yogyakarta, Yogyakarta, Indonesia ,
(2) Faculty of Biotechnology, Universitas Atma Jaya Yogyakarta, Yogyakarta, Indonesia ,
(3) Faculty of Biotechnology, Universitas Atma Jaya Yogyakarta, Yogyakarta, Indonesia
519-527
Abstract : 74
PDF (English Version) : 36 PDF (Indonesian Version) : 36 XML : 29
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Analysis of Phytic Acid and Tannin Content of Local Food-Based Analogue Rice as an Alternative Functional Food Analisis Kandungan Asam Fitat dan Tanin Nasi dari Beras Analog Berbasis Pangan Lokal sebagai Alternatif Pangan Fungsional

DOI : 10.20473/amnt.v8i3.2024.344-349
Sri Rahmawati (1), Arif Sabta Aji (2), Satrijo Saloko (3), Veriani Aprilia (4), Radhiyya Tsabitah S. Djidin (5), Nova Veronika Sailendra (6), Frisqi Meilany Khoirunnisah (7)
(1) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(2) Alma Ata Graduate School of Public Health, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(3) Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram, Nusa Tenggara Barat, Indonesia ,
(4) Alma Ata Graduate School of Public Health, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(5) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(6) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(7) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia
344-349
Abstract : 128
PDF (English Version) : 96 PDF (Indonesian Version) : 308 XML : 75
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The Influence of Social Media on Frozen Food Consumption During the COVID-19 Pandemic Pengaruh Media Sosial terhadap Konsumsi Frozen Food di Masa Pandemi COVID-19

DOI : 10.20473/amnt.v7i3.2023.377-383
Puji Lestari (1), Farida Rachmawati (2)
(1) Department of Nutrition, Faculty of Psychology and Health, Universitas Islam Negeri Walisongo Semarang, Semarang, Indonesia , Indonesia ,
(2) Department of Islamic Communication and Broadcasting, Faculty of Dakwah and Communication, Universitas Islam Negeri Walisongo Semarang, Semarang, Indonesia, Indonesia
377-383
Abstract : 598
PDF (English Version) : 161 PDF (Versi Bahasa) : 498 XML : 89
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Sensory Profiling of Jelly Drink Made from a Combination of Bay Leaf Water Extract and Guava Juice Using a Quantitative Descriptive Analysis Profil Sensori Minuman Jeli Ekstrak Air Daun Salam Kombinasi Jus Jambu Menggunakan Quantitative Descriptive Analysis

DOI : 10.20473/amnt.v8i3.2024.452-460
Sefanadia Putri (1), Sri Anna Marliyati (2), Budi Setiawan (3), Rimbawan Rimbawan (4), Andi Eka Yunianto (5), Asep Rusyana (6)
(1) Doctoral Program in Nutrition Sciences, Graduate School, Departement of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia ,
(2) Departement of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia ,
(3) Departement of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia ,
(4) Departement of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia ,
(5) Department of Community Medicine and Public Health, Faculty of Medicine, Universitas Lampung, Lampung, Indonesia ,
(6) Department of Statistics, Faculty of Mathematics and Natural Sciences, Universitas Syiah Kuala, Aceh, Indonesia
452-460
Abstract : 212
PDF (English Version) : 70 PDF (Indonesian Version) : 71 XML : 53
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Restriction of Rice Portion and Consumption Pre-Meal Fruit with HbA1c Levels and Abdominal Fat for Type 2 Diabetes Mellitus Patient in Malang City Pembatasan Porsi Nasi dan Konsumsi Buah Sebelum Makan dengan Kadar HbA1c dan Lemak Perut Penderita Diabetes Mellitus Tipe-2 di Kota Malang

DOI : 10.20473/amnt.v8i1.2024.58-66
Dwipajati Dwipajati (1), Sutomo Rum Teguh Kaswari (2)
(1) D3 Nutrition Study Program, Department of Nutrition, Ministry of Health, Malang Health Polytechnic, Malang, Indonesia, Indonesia ,
(2) Bachelor of Applied Nutrition and Dietetics Study Program, Department of Nutrition, Ministry of Health, Malang Health Polytechnic, Malang, Indonesia, Indonesia
58-66
Abstract : 1436
PDF (English Version) : 217 PDF (Versi Bahasa) : 731 XML : 108
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The Effect of Cooking Techniques on the Texture and Color of Analog Rice Made from Sorghum, Mocaf, Glucommanan, and Moringa Flour Pengaruh Teknik Penanakan terhadap Sifat Fisik (Tekstur dan Warna) Nasi dari Beras Analog Berbahan Baku Tepung Sorgum, Mocaf, Glukomanan, dan Kelor

DOI : 10.20473/amnt.v8i4.2024.506-512
Frisqi Meilany Khoirunnisah (1), Arif Sabta Aji (2), Satrijo Saloko (3), Veriani Aprilia (4), Nova Veronika Sailendra (5), Radhiyya Tsabitah S. Djidin (6), Sri Rahmawati (7)
(1) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(2) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(3) Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram, Nusa Tenggara Barat, Indonesia ,
(4) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(5) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(6) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia ,
(7) Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia
506-512
Abstract : 104
PDF (English Version) : 43 PDF (Indonesian Version) : 28 XML : 34
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