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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 : 1213
PDF (English Version) : 145 PDF (Versi Bahasa) : 286 XML : 109
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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) : 320 XML : 77
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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 : 79
PDF (English Version) : 39 PDF (Indonesian Version) : 42 XML : 34
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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) : 522 XML : 89
Photo by Chanhee Lee on Unsplash

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) : 81 PDF (Indonesian Version) : 178 XML : 52
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