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Organoleptic Quality and Nutritional Content of Local Fish (Bleberan) Formulation Crackers as Snacks for Stunting Toddlers Kualitas Organoleptik dan Kandungan Gizi Kerupuk Ikan Lokal (Bleberan) Formulasi sebagai Camilan untuk Balita Stunting

DOI : 10.20473/amnt.v8i4.2024.528-536
Meriwati Mahyuddin (1), Ahmad Rizal (2), Afrizal Afrizal (3)
(1) Department of Nutrition, Health Polytechnic of the Ministry of Health Bengkulu, Bengkulu, Indonesia ,
(2) Department of Nutrition, Health Polytechnic of the Ministry of Health Bengkulu, Bengkulu, Indonesia ,
(3) Department of Nutrition, Health Polytechnic of the Ministry of Health Bengkulu, Bengkulu, Indonesia
528-536
Abstract : 87
PDF (English Version) : 16 PDF (Indonesian Version) : 31 XML : 13
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Study of Tortilla Chips Snack from Corn Flour and Tempeh Formulation for Stunting Prevention Kajian Camilan Tortilla Chips dari Formulasi Tepung Jagung dan Tempe untuk Pencegahan Stunting

DOI : 10.20473/amnt.v7i3.2023.358-364
Reni Indriyani (1), Yulia Novika (2), Mindo Lupiana (3), Endang Sri Wahyuni (4)
(1) Jurusan Gizi Kesehatan, Poltekkes Kemenkes Tanjungkarang, Lampung, Indonesia, Indonesia ,
(2) Jurusan Gizi Kesehatan, Poltekkes Kemenkes Tanjungkarang, Lampung, Indonesia, Indonesia ,
(3) Jurusan Gizi Kesehatan, Poltekkes Kemenkes Tanjungkarang, Lampung, Indonesia, Indonesia ,
(4) Jurusan Gizi Kesehatan, Poltekkes Kemenkes Tanjungkarang, Lampung, Indonesia, Indonesia
358-364
Abstract : 862
PDF (English Version) : 251 PDF (Versi Bahasa) : 565 XML : 94
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Analysis of Betacarotene, Total Sugar, and Organoleptic Jam of Purple Sweet Potato (Ipomoea Batatas L. Poir) Variation with Cassava Sugar (Manihot Esculenta) Analisis Betakaroten, Gula Total, dan Organoleptik Selai Variasi Ubi Ungu (Ipomoea Batatas L. Poir) dengan Gula Singkong (Manihot Esculenta)

DOI : 10.20473/amnt.v8i2.2024.253-262
Septy Handayani (1), Khusnul Hidayati (2)
(1) Nutrition Study Program, Public Health, Jember University, Jember, Indonesia, Indonesia ,
(2) Nutrition Study Program, Public Health, Jember University, Jember, Indonesia, Indonesia
253-262
Abstract : 724
PDF (English Version) : 231 PDF (Versi Bahasa) : 309 XML : 86

Nutritional and Organoleptic Value in the Formula Enteral of Growol and Germinated Mung Bean Flour as an Alternative Enteral Type 2 Diabetes Mellitus Kandungan Gizi dan Uji Organoleptik Formula Enteral Tepung Growol dan Kecambah Kacang Hijau sebagai Alternatif Enteral Diabetes Melitus Tipe 2

DOI : 10.20473/amnt.v8i3.2024.424-432
Diana Nurrohima (1), Nur Rahman (2), Fifi Luthfiyah (3)
(1) Dietitian Profession Program, Nutrition Department, Politeknik Kesehatan Kemenkes Malang, Indonesia ,
(2) Dietitian Profession Program, Nutrition Department, Politeknik Kesehatan Kemenkes Malang, Indonesia ,
(3) Dietitian Profession Program, Nutrition Department, Politeknik Kesehatan Kemenkes Malang, Indonesia
424-432
Abstract : 76
PDF (English Version) : 62 PDF (Indonesian Version) : 262 XML : 49
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Effect of Maltodextrin Concentration on Physical Characteristics of Strawberry Extract That May Prevent COVID-19 in the Elderly Pengaruh Konsentrasi Maltodekstrin terhadap Karakteristik Bubuk Stroberi yang Berpotensi Mencegah COVID-19 pada Lansia

DOI : 10.20473/amnt.v7i4.2023.520-526
Mia Srimiati (1), Annisa Dinya Zahra (2), Febry Harsanti (3), Putri Habibah (4), Alfisah Ratu Maharani (5)
(1) Program Studi Gizi, Fakultas Ilmu Kesehatan dan Teknologi, Universitas Binawan, Jakarta, Indonesia, Indonesia ,
(2) Program Studi Gizi, Fakultas Ilmu Kesehatan dan Teknologi, Universitas Binawan, Jakarta, Indonesia, Indonesia ,
(3) Program Studi Gizi, Fakultas Ilmu Kesehatan dan Teknologi, Universitas Binawan, Jakarta, Indonesia, Indonesia ,
(4) Program Studi Gizi, Fakultas Ilmu Kesehatan dan Teknologi, Universitas Binawan, Jakarta, Indonesia, Indonesia ,
(5) Program Studi Gizi, Fakultas Ilmu Kesehatan dan Teknologi, Universitas Binawan, Jakarta, Indonesia, Indonesia
520-526
Abstract : 568
PDF (English Version) : 494 PDF (Versi Bahasa) : 552 XML : 78
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Acceptance Value and Antioxidant Content of Mochi Skin with Substitution of Pumpkin (Cucurbita Moschata) and Addition of Ambon Banana (Musa Paradisiaca Var. Sapientum. L) as a Snack for the Elderly Nilai Daya Terima dan Kandungan Antioksidan pada Kulit Mochi dengan Substitusi Labu Kuning (Cucurbita Moschata) dan Penambahan Pisang Ambon (Musa Paradisiaca Var. Sapientum. L) sebagai Kudapan untuk Lansia

DOI : 10.20473/amnt.v7i3.2023.326-335
Delia Galina Putri (1), Farapti Farapti (2)
(1) Departemen Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia ,
(2) Departemen Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia
326-335
Abstract : 1667
PDF (English Version) : 514 PDF (Versi Bahasa) : 701 XML : 100
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The Organoleptic Test and Nutrient Analysis of Buffalo Milk-Based Nuggets with The Addition of Bilih Fish (Mystacoleucus Padangensis) as Additional Foods Growing Toddlers Uji Organoleptik dan Analisis Zat Gizi Nugget Berbasis Susu Kerbau dengan Penambahan Ikan Bilih (Mystacoleucus Padangensis) sebagai Makanan Tambahan Tumbuh Kembang Balita

DOI : 10.20473/amnt.v8i2.2024.269-277
Honey Yahdillah (1), Fivi Melva Diana (2), Helmizar Helmizar (3)
(1) Department of Nutrition, Faculty of Public Health, Andalas University, Padang, Indonesia, Indonesia ,
(2) Department of Nutrition, Faculty of Public Health, Andalas University, Padang, Indonesia, Indonesia ,
(3) Department of Nutrition, Faculty of Public Health, Andalas University, Padang, Indonesia, Indonesia
269-277
Abstract : 755
PDF (English Version) : 164 PDF (Versi Bahasa) : 214 XML : 95
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Alkaloid, Protein, Dietary Fiber Content, and Acceptability of Lacto Cookies Substituted with Banana Blossom (Musa Paradisiaca Linn.) and Fish Flour (Rasbora Argyrotaenia) Kadar Alkaloid, Makanan dan Daya Terima Lacto Cookies dengan Substitusi Tepung Jantung Pisang (Musa Paradisiaca Linn.) dan Tepung Ikan Seluang (Rasbora argyrotaenia)

DOI : 10.20473/amnt.v7i2.2023.217-223
Nopriantini Nopriantini (1), Marudut Marudut (2), Syah R. Purba (3), Devi Novia (4), Edy Waliyo (5), Julianto Gambir (6)
(1) Politeknik Kementrian Kesehatan Pontianak, Pontianak, Indonesia, Indonesia ,
(2) Politeknik Kementrian kesehatan Jakarta 2, Jakarta, Indonesia, Indonesia ,
(3) Politeknik Kementrian Kesehatan Pontianak, Pontianak, Indonesia, Indonesia ,
(4) Puskesmas Balai Riam, Sukamara, Indonesia, Indonesia ,
(5) Politeknik Kementrian Kesehatan Pontianak, Pontianak, Indonesia, Indonesia ,
(6) Politeknik Kementrian Kesehatan Pontianak, Pontianak, Indonesia, Indonesia
217-223
Abstract : 639
PDF (English Version) : 212 PDF (Versi Bahasa) : 326 XML : 67
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Development of Protein-Rich Canavalia Biscuit from Koro Sword Bean Base on Acceptance and Nutritional Content as Additional Food for Pregnant Women for Stunting Prevention Pengembangan Biskuit Canavalia Kaya Protein Berbahan Dasar Tepung Kacang Koro Pedang terhadap Daya Terima dan Kandungan Zat Gizi sebagai Makanan Tambahan Ibu Hamil untuk Pencegahan Stunting

DOI : 10.20473/amnt.v8i3.2024.335-343
Baiq Dewi Sukma Septiani (1), Lalu Dwi Satria Ardiansyah (2)
(1) Bachelor of Nutrition Study Program, Faculty of Health, Nahdlatul Ulama University, West Nusa Tenggara, Indonesia ,
(2) Bachelor of Drama Dance and Music Education Study Program, Faculty of Education, Nahdlatul Ulama University, West Nusa Tenggara, Indonesia
335-343
Abstract : 268
PDF (English Version) : 119 PDF (Indonesian Version) : 274 XML : 103
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The Experiences of Nutrition Fulfillment in Mothers with a History of Anemia During Pregnancy: A Qualitative Study Pengalaman Pemenuhan Zat Gizi pada Ibu dengan Riwayat Anemia Kehamilan: Studi Kualitatif

DOI : 10.20473/amnt.v7i3.2023.350-357
Syoifa Rahmawati (1), Restuning Widiasih (2), Ida Maryati (3), Yanti Hermayanti (4), Ermiati Ermiati (5), Windy Natasya (6)
(1) Program Studi Magister Keperawatan, Universitas Padjadjaran, Sumedang, Indonesia, Indonesia ,
(2) Departemen Keperawatan Maternitas, Universitas Padjadjaran, Sumedang, Indonesia, Indonesia ,
(3) Departemen Keperawatan Maternitas, Universitas Padjadjaran, Sumedang, Indonesia, Indonesia ,
(4) Departemen Keperawatan Maternitas, Universitas Padjadjaran, Sumedang, Indonesia, Indonesia ,
(5) Departemen Keperawatan Maternitas, Universitas Padjadjaran, Sumedang, Indonesia, Indonesia ,
(6) Departemen Keperawatan Maternitas, Universitas Padjadjaran, Sumedang, Indonesia, Indonesia
350-357
Abstract : 1099
PDF (English Version) : 350 PDF (Versi Bahasa) : 839 XML : 86
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Nuggets from Canavalia Ensiformis L. Koro Beans Flour and Bamboo Shoots as a Prevention for Wasting in Children 5−12 Years Nugget Berbahan Dasar Tepung Kacang Koro Canavalia Ensiformis L. dan Rebung sebagai Upaya Pencegahan Wasting pada Anak Usia 5−12 Tahun

DOI : 10.20473/amnt.v8i4.2024.557-566
Sarlina Palimbong (1), Brigitte Sarah Renyoet (2), Skolastika Weny Yubilenta (3)
(1) Food Technology Study Program, Faculty of Medicine and Health Sciences, Satya Wacana Christian University, Indonesia ,
(2) Department of Nutrition, Faculty of Medicine and Health Sciences, Satya Wacana Christian University, Indonesia ,
(3) Department of Nutrition, Faculty of Medicine and Health Sciences, Satya Wacana Christian University, Indonesia
557-566
Abstract : 113
PDF (English Version) : 23 PDF (Indonesian Version) : 70 XML : 35
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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) : 82 PDF (Indonesian Version) : 184 XML : 52
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The Analysis of Antioxidant Capacities and Sensory in Sea Grapes (Caulerpa racemosa) Powdered Drink as a Therapeutic Obesity Analisis Kapasitas Antioksidan dan Sensori Minuman Serbuk Anggur Laut sebagai Terapeutik Obesitas

DOI : 10.20473/amnt.v7i2.2023.175-184
Dwi Santy Damayati (1), Evy Damayanthi (2), Hadi Riyadi (3), I Wayan Teguh Wibawan (4), Ekowati Handharyani (5)
(1) Departement of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia, Indonesia ,
(2) Departement of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia, Indonesia ,
(3) Departement of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia, Indonesia ,
(4) Departement of Animal Infectious Diseases and Veterinary Public Health, Faculty of Veterinary Medicine, IPB University, Bogor, Indonesia, Indonesia ,
(5) Departement of Clinic, Reproduction and Pathology, Faculty of Veterinary Medicine, IPB University, Bogor, Indonesia, Indonesia
175-184
Abstract : 1726
PDF (English Version) : 609 PDF (Versi Bahasa) : 834 XML : 123
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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 : 129
PDF (English Version) : 97 PDF (Indonesian Version) : 326 XML : 77
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Vitamin A Content and Hedonic Test of Modified Modisco Slurp Pudding with Various Carrot Extract Additions Kandungan Vitamin A dan Tingkat Kesukaan Puding Sedot Modisco Termodifikasi dengan Penambahan Sari Wortel

DOI : 10.20473/amnt.v8i1.2024.26-32
Eryka Maryta Videricka (1), Farida Wahyu Ningtyias (2), Ninna Rohmawati (3)
(1) Faculty of Public Health, Jember University, Jember, Indonesia, Indonesia ,
(2) Faculty of Public Health, Jember University, Jember, Indonesia, Indonesia ,
(3) Faculty of Public Health, Jember University, Jember, Indonesia, Indonesia
26-32
Abstract : 1982
PDF (English Version) : 222 PDF (Versi Bahasa) : 253 XML : 207
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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 : 84
PDF (English Version) : 44 PDF (Indonesian Version) : 51 XML : 34
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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 : 213
PDF (English Version) : 76 PDF (Indonesian Version) : 75 XML : 56
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The Development of Multivitamin Mineral Jelly Candy "Previmin” for Stunting Prevention Pengembangan Permen Jelly ”Previmin” Multivitamin Mineral untuk Pencegahan Stunting

DOI : 10.20473/amnt.v7i3SP.2023.10-19
Aurellia Ryveka (1), Lily Arsanti Lestari (2), Dessy Pratiwi (3), Tonny Sundjaya (4)
(1) Center for Health and Human Nutrition, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Indonesia, Indonesia ,
(2) Department of Health Nutrition, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Indonesia, Indonesia ,
(3) Danone Specialized Nutrition, Indonesia, Indonesia ,
(4) Department of Epidemiology, Faculty of Public Health, Universitas Indonesia, Jakarta, Indonesia, Indonesia
10-19
Abstract : 1348
PDF (Versi Indonesia) (Bahasa Indonesia) : 628 PDF (English Version) : 214
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Fortification of Eucheuma cottonii Flour in Vaname Shrimp Nugget as a Source of Iodine Fortifikasi Tepung Eucheuma cottonii pada Nugget Udang Vaname sebagai Sumber Yodium

DOI : 10.20473/amnt.v8i3.2024.409-415
Heder Djamaludin (1), Titik Dwi Sulistiyati (2), Yunita Eka Puspitasari (3), Hartoyo Notonegoro (4)
(1) Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya, Malang, Indonesia ,
(2) Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya, Malang, Indonesia ,
(3) Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya, Malang, Indonesia ,
(4) Program Studi Perikanan Tangkap, Fakultas Pertanian, Perikanan dan Kelautan, Universitas Bangka Belitung, Bangka, Indonesia
409-415
Abstract : 71
PDF (English Version) : 40 PDF (Indonesian Version) : 63 XML : 50

Kaldu Ayam Instan dengan Substitusi Tepung Hati Ayam sebagai Alternatif Bumbu untuk Mencegah Anemia

DOI : 10.20473/amnt.v2i1.2018.74-82
Annisa Rizky Malichati (1), Annis Catur Adi (2)
(1) Departemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Indonesia ,
(2) Departemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Indonesia
74-82
Abstract : 5414
PDF : 14213
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The Effect of Addition of Various Food Ingredients on Acceptance and Protein Content of Cookies as PMT for Stunting Toddlers Pengaruh Penambahan Berbagai Bahan Makanan terhadap Daya Terima dan Kadar Protein Cookies Sebagai PMT untuk Balita Stunting

DOI : 10.20473/amnt.v7i3.2023.434-441
Rumida Rumida (1), Tiar Lince Bakara (2), Mincu Manalu (3), Ginta Siahaan (4)
(1) Department of Nutrition, Politeknik Kesehatan Kementerian Kesehatan Medan, Deli Serdang, Indonesia, Indonesia ,
(2) Department of Nutrition, Politeknik Kesehatan Kementerian Kesehatan Medan, Deli Serdang, Indonesia, Indonesia ,
(3) Department of Nutrition, Politeknik Kesehatan Kementerian Kesehatan Medan, Deli Serdang, Indonesia, Indonesia ,
(4) Department of Nutrition, Politeknik Kesehatan Kementerian Kesehatan Medan, Deli Serdang, Indonesia, Indonesia
434-441
Abstract : 826
PDF (English Version) : 548 PDF (Versi Bahasa) : 928 XML : 100
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The Effect of Herbal Tea Formulation Made of Mangosteen Pericarp (Garcinia mangostana), Cinnamon (Cinnamon verum), and Clove (Syzygium aromaticum) on Panelist Acceptance Level Pengaruh Formulasi Teh Herbal Perikarp Manggis (Garcinia mangostana), Kayu Manis (Cinnamon verum), dan Cengkeh (Syzygium aromaticum) terhadap Tingkat Penerimaan Konsumen

DOI : 10.20473/amnt.v8i1.2024.1-7
Yunita Satya Pratiwi (1), Yushinta Aristina Sanjaya (2), Rahmawati Rahmawati (3), Larestananda Asmaul Husna Hizaumi Putri (4), Ririef Mutiara Syari (5)
(1) Department of Food Technology, Faculty of Engineering, Veterans National Development University, East Java, Surabaya, Indonesia, Indonesia ,
(2) Department of Food Technology, Faculty of Engineering, Veterans National Development University, East Java, Surabaya, Indonesia, Indonesia ,
(3) Department of Food Technology, Faculty of Engineering, Veterans National Development University, East Java, Surabaya, Indonesia, Indonesia ,
(4) Department of Food Technology, Faculty of Engineering, Veterans National Development University, East Java, Surabaya, Indonesia, Indonesia ,
(5) Department of Food Technology, Faculty of Engineering, Veterans National Development University, East Java, Surabaya, Indonesia, Indonesia
1-7
Abstract : 4508
PDF (English Version) : 290 PDF (Versi Bahasa) : 363 XML : 280

Analisis Mikrobia dan Organoleoptik Makanan Cair Instan Berbasis Pangan Lokal untuk Perbaikan Status Gizi Pasien

DOI : 10.20473/amnt.v4i3.2020.225-230
Susetyowati Susetyowati (1), Lily Arsanti Lestari (2), Herni Astuti (3), Ismail Setyopranoto (4), Probosuseno Probosuseno (5)
(1) Universitas Gadjah Mada, Indonesia ,
(2) Universitas Gadjah Mada, Indonesia ,
(3) RSUP Dr. Sardjito, Indonesia ,
(4) RSUP Dr. Sardjito, Indonesia ,
(5) RSUP Dr. Sardjito, Indonesia
225-230
Abstract : 2869
PDF : 5924
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Acceptability and Phytochemical Assessment (Antioxidant, Fiber, Glycemic Index, and Vitamin C) of Mar'ke Bilar Healthy Drink as an Alternative to Obesity Prevention Daya Terima dan Uji Kandungan Fitokimia (Antioksidan, Serat, Indeks Glikemik, dan Vitamin C) pada Minuman Sehat Mar'ke Bilar sebagai Alternatif Pencegahan Obesitas

DOI : 10.20473/amnt.v7i2SP.2023.224-231
Ginta Siahaan (1), Novriani Tarigan (2), Ice Ratnalela Siregar (3)
(1) Nutrition Department, Medan Ministry of Health Polytechnic, Deli Serdang, Indonesia, Indonesia ,
(2) Nutrition Department, Medan Ministry of Health Polytechnic, Deli Serdang, Indonesia, Indonesia ,
(3) Medical Laboratory Technology Department, Medan Ministry of Health Polytechnic, Deli Serdang, Indonesia, Indonesia
224-231
Abstract : 410
PDF (English Version) : 167 PDF (Versi Bahasa) : 321

The Substitution of Fresh Moringa Leaves and Moringa Leaves Powder on Organoleptic and Proximate Characteristics of Pudding

DOI : 10.20473/amnt.v6i2.2022.164-172
Mia Srimiati (1), Lina Agestika (2)
(1) Nutrition Department, Faculty of Health Sciences and Technology, Binawan University, Jl. Raya Kalibata No.25, RT.9/RW.5, Cawang, Kramat Jati, East Jakarta City, Jakarta 13630., Indonesia ,
(2) Nutrition Department, Faculty of Health Sciences and Technology, Binawan University,, Indonesia
164-172
Abstract : 974
PDF : 2475
1 - 25 of 33 items 1 2 > >>