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EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE

DOI : 10.20473/mgi.v15i3.159-166
Annis Catur Adi (1), Mahmud Aditya Rifqi (2), Merryana Adriani (3), Farapti Farapti (4), Nila Reswari Haryana (5), Junaida Astina (6)
(1) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia,
(2) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia,
(3) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia,
(4) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia,
(5) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia,
(6) Food and Nutrition Program, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Thailand
159-166
Abstract : 2823
PDF : 2253

HUBUNGAN KONSUMSI MAKANAN JAJANAN DENGAN STATUS GIZI PADA MAHASISWA
[Association between Snack Consumption and Nutritional Status among Undergraduate Students]

DOI : 10.20473/mgi.v15i1.45-51
Devi Puspasari (1), Farapti Farapti (2)
(1) Universitas Airlangga, Indonesia,
(2) Dept Gizi Kesehatan FKM Universitas Airlangga, Indonesia
45-51
Abstract : 3554
PDF : 7909

Food Waste and Food Service Satisfaction among Older Adults in Nursing Homes

DOI : 10.20473/mgi.v18i3.244-250
Farapti Farapti (1), Edna Elkarima (2), Dianis Wulan Sari (3), Didik Dwi Winarno (4)
(1) Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Indonesia, Indonesia,
(2) Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Indonesia, Indonesia,
(3) Department of Advanced Nursing, Faculty of Nursing, Universitas Airlangga, Surabaya 60115, Indonesia; Research Group for Community Health, Family, and Geriatric Nursing, Universitas Airlangga, Indonesia, Indonesia,
(4) Griya Werdha Surabaya, Indonesia, Indonesia
244-250
Abstract : 520
PDF : 406

STATUS ZINC DAN PERAN SUPLEMENTASI ZINC TERHADAP SISTEM IMUN PADA PASIEN HIV/AIDS: A SYSTEMATIC REVIEW
[Zinc Status and The Role of Zinc Supplementation on Immune System in HIV/AIDS Patients: A Systematic Review]

DOI : 10.20473/mgi.v14i2.115-122
Putri Hersya Maulia (1), Farapti Farapti (2)
(1) Universitas Airlangga, Indonesia,
(2) Universitas Airlangga, Indonesia
115-122
Abstract : 6708
PDF : 34823

Relationship between Adequacy Level of Nutritional Intake, Hydration Status, and Work Fatigue with Employee Productivity of PT. PAL Indonesia (Persero) Hubungan Tingkat Kecukupan Asupan Zat Gizi, Status Hidrasi, dan Kelelahan Kerja dengan Produktivitas Kerja Karyawan PT. PAL Indonesia (Persero)

DOI : 10.20473/mgi.v18i1.28-37
Salsabila Meivitama Arsanti (1), Farapti Farapti (2), Qonita Rachmah (3)
(1) Universitas Airlangga, Indonesia, Indonesia,
(2) Universitas Airlangga, Indonesia, Indonesia,
(3) Universitas Airlangga, Indonesia, Indonesia
28-37
Abstract : 2027
PDF : 2399

PENGARUH SUBSTITUSI BUAH SUKUN (ARTOCARPUS COMMUNIS) DAN KACANG HIJAU (VIGNA RADIATA) TERHADAP DAYA TERIMA DAN KANDUNGAN PROTEIN FLAKES

DOI : 10.20473/mgi.v11i1.77-85
Alzha Adila Harisina (1), Annis Catur Adi (2), Farapti Farapti (3)
(1) Program Studi S1 Ilmu Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia,
(2) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia,
77-85
Abstract : 4557
PDF : 10937

The Correlation between Food Security with Stunting Toodler from Fisherman Family

DOI : 10.20473/mgi.v17i1SP.83-89
Warda Eka Islamiah (1), Siti Rahayu Nadhiroh (2), Endah Budi Permana Putri (3), Farapti Farapti (4), Chyntia Apris Christiwan (5), Priskila Kris Prafena (6)
(1) Program Studi S1 Gizi, Departemen Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(2) Program Studi S1 Gizi, Departemen Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(3) Program Studi Gizi, Fakultas Kesehatan, Universitas Nahdlatul Ulama, Surabaya, Indonesia, Indonesia,
(4) Program Studi S1 Gizi, Departemen Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(5) Program Studi S1 Gizi, Departemen Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(6) Program Studi S1 Gizi, Departemen Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia
83-89
Abstract : 870
PDF : 3106

PERBEDAAN TINGKAT KECUKUPAN ZAT GIZI DAN RIWAYAT PEMBERIAN ASI EKSKLUSIF PADA BALITA STUNTING DAN NON STUNTING

DOI : 10.20473/mgi.v11i1.61-69
Retty Anisa Damayanti (1), Lailatul Muniroh (2), Farapti Farapti (3)
(1) Program Studi S1 Ilmu Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia,
(2) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia,
(3) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia
61-69
Abstract : 23123
PDF : 44170

RELATIONSHIP BETWEEN PHYSICAL ACTIVITY AND BALANCED NUTRITION DIET WITH NUTRITIONAL STATUS OF STUDENTS AT SMA NEGERI 3 BALIKPAPAN DURING ONLINE LEARNING

DOI : 10.20473/mgi.v17i3.250-257
Tiksna Setya Waratmaja (1), Farapti Farapti (2), Emyr Reisha Isaura (3)
(1) Universitas Airlangga, Indonesia, Indonesia,
(2) Universitas Airlangga, Indonesia, Indonesia,
(3) Universitas Airlangga, Indonesia, Indonesia
250-257
Abstract : 1252
PDF : 491

The Difference of Iron Level Based on the Cooking Time and Methods Applied on the Tempeh and Beef Liver: An Experimental Study

DOI : 10.20473/mgi.v17i2.159-167
Aghnaita Firda Prasetyo (1), Farapti Farapti (2), Emyr Reisha Isaura (3)
(1) Departemen Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Indonesia,
(2) Departemen Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Indonesia,
(3) Departemen Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Indonesia
159-167
Abstract : 1224
PDF : 3004
1 - 10 of 10 items