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DAYA TERIMA DAN KADAR BETAKAROTEN DONAT SUBSTITUSI LABU KUNING

DOI : 10.20473/mgi.v10i2.151-156
Endah Bardiati (1), Annis Catur Adi (2), Siti Rahayu Nadhiroh (3)
(1) Program Studi S1 Ilmu Gizi Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(2) Departemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(3) Departemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia
151-156
Abstract : 4541
PDF : 10723

DAYA TERIMA DAN TOTAL COST KOMBINASI SARI KULIT BUAH NAGA MERAH DAN SARI BUAH JAMBU BIJI MERAH

DOI : 10.20473/mgi.v10i2.128-135
Syafrina Mareta Sari (1), Annis Catur Adi (2), Dini Andrias Andrias (3)
(1) Program Studi S1 Ilmu Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(2) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(3) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia
128-135
Abstract : 3135
PDF : 4773

PENGARUH SUBSTITUSI UBI JALAR KUNING, ISOLAT PROTEIN KEDELAI, DAN TEPUNG DAUN KELOR TERHADAP KANDUNGAN GIZI SERTA DAYA TERIMA MI INSTAN
[Effect of Yellow Sweet Potato, Isolated Soy Protein and Moringa Leaves Powder Subtitution on Nutritional Value and Acceptability of Instant Noodle]

DOI : 10.20473/mgi.v13i2.108-116
Ranty Restiartanti Agus (1), Rita Ismawati (2)
(1) Universitas Airlangga, Indonesia,
(2) Prodi Gizi, Jurusan PKK, Fakultas Teknik, Universitas Negeri Surabaya, Indonesia
108-116
Abstract : 3282
PDF : 5802

DAYA TERIMA DAN ZAT GIZI PANCAKE SUBSTITUSI KACANG MERAH (PHASEOLUS VULGARIS L) DAN DAUN KELOR (MORINGA OLEIFERA) SEBAGAI ALTERNATIF JAJANAN ANAK SEKOLAH
[Acceptability and Nutrient Content of pancake Substituted with Red Bean (Phaseolus vulgaris L) and Moringa Leaves (Moringa oleifera) as an Alternative Snack for School Aged Children]

DOI : 10.20473/mgi.v13i2.133-140
Dinda Zhara Heluq (1), Luki Mundiastuti (2)
(1) Universitas Airlangga, Indonesia,
(2) Akademi Gizi, Surabaya, Indonesia
133-140
Abstract : 7908
PDF : 20870

ACCEPTABILITY AND NUTRIENTS CONTENT (VITAMIN B12 AND FOLIC ACID) OF SUBTITUTED SNACK BAR WITH PURPLE SWEET POTATO (IPOMOEA BATATAS L.) ENRICHED WITH NUTRITIONAL YEAST AS HEALTHY VEGAN FOOD

DOI : 10.20473/mgi.v16i1.79-85
Achmad Maralda Ainin Ghifari (1)
(1) Program Studi S1 Gizi, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia
79-85
Abstract : 1509
PDF : 2142

DAYA TERIMA DAN INDEKS GLIKEMIK MAKANAN BROWNIES YANG DIPERKAYA TEPUNG BERAS MERAH DAN KURMA

DOI : 10.20473/mgi.v10i2.166-172
Melissa Ruslan (1), Annis Catur Adi (2), Dini Ririn Andrias (3)
(1) Prodi S1 Ilmu Gizi Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(2) Departemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(3) Departemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia
166-172
Abstract : 3404
PDF : 11359

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

PENGARUH SUBSTITUSI AMPAS TAHU DAN PENAMBAHAN PISANG AMBON PADA SNACK BARKEDELAI UNTUK OLAHRAGAWAN (ASPEK DAYA TERIMA, EKONOMI DAN KANDUNGAN GIZI)
Effect of Bean Curd Substitution and Addition of Ambonese Banana on Soybean Snack bar Formula for Athletes (Acceptability, Economic Value, and Nutritional Aspects)

DOI : 10.20473/mgi.v15i2.143-151
Brilliant Anjar Saputro (1), Annis Catur Adi (2)
(1) Komite Olahraga Nasional Indonesia Provinsi Jawa Timur, Indonesia,
(2) Universitas Airlangga
143-151
Abstract : 3083
PDF : 4328

PENGARUH SUBSTITUSI RUMPUT LAUT (EUCHEUMA COTTONII) DAN JAMUR TIRAM (PLEUROTUS OSTREATUS) TERHADAP DAYA TERIMA DAN KANDUNGAN SERAT PADA BISKUIT

DOI : 10.20473/mgi.v10i2.146-150
Cindhy Pamela Kesuma (1), Annis Catur Adi (2), Lailatul Muniroh (3)
(1) Prodi S1 Alih Jenis Gizi Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(2) Departemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(3) Departemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia
146-150
Abstract : 4097
PDF : 15003

PENGARUH SUBSTITUSI TEPUNG KEDELAI, TEPUNG BEKATUL DAN TEPUNG RUMPUT LAUT (Gracilaria sp) TERHADAP DAYA TERIMA, ZAT BESI DAN VITAMIN B12 BROWNIES
[Effect of Soybean, Rice Bran, and Seaweed Flour (Gracilaria sp) Substitution on The Acceptibility, Iron and Vitamin B12 of Brownies]

DOI : 10.20473/mgi.v13i1.12-19
Rahmasuci Fibriafi (1), Rita Ismawati (2)
(1) Universitas Airlangga, Indonesia,
(2) Universitas Negeri Surabaya, Indonesia
12-19
Abstract : 3952
PDF : 10202

DAYA TERIMA PROPORSI KACANG HIJAU (PHASEOLUS RADIATA L) DAN BEKATUL (RICE BRAN) TERHADAP KANDUNGAN SERAT PADA SNACK BAR

DOI : 10.20473/mgi.v10i2.136-140
Vyatri Pricilya (1), Bambang Wirjatmadi (2), Merryana Andriani (3)
(1) Program Studi S1 Ilmu Gizi Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(2) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia,
(3) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia, Indonesia
136-140
Abstract : 5154
PDF : 19640

MUTU ORGANOLEPTIK, KANDUNGAN PROTEIN DAN BETAKAROTEN MIE SUBSTITUSI IKAN RUCAH DAN UBI JALAR KUNING

DOI : 10.20473/mgi.v12i2.164-172
Dyah Patria Nuringtyas (1), Annis Catur Adi (2)
(1) Program Studi S1 Ilmu Gizi Fakultas Kesehatan Masyarakat Universitas Airlangga, Indonesia,
(2) Departemen Gizi Fakultas Kesehatan Masyarakat Universitas Airlangga, Surabaya, Indonesia
164-172
Abstract : 2681
PDF : 7949

The Effect of Substitution of Snakehead Fish and Purple Eggplant Flour on The Acceptability of Biscuits for Stunting Prevention

DOI : 10.20473/mgi.v18i2SP.37-42
Misnati Misnati (1), Anna .Y Pomalingo (2), Irza Nanda Ranti (3), Nuryani Nuryani (4)
(1) Nutrition Department, Health Polytechnic of Gorontalo, Gorontalo, Indonesia, Indonesia,
(2) Nutrition Department, Health Polytechnic of Gorontalo, Gorontalo, Indonesia, Indonesia,
(3) Nutrition Department, Health Polytechnic of Manado, Indonesia, Indonesia,
(4) Nutrition Department, Health Polytechnic of Gorontalo, Gorontalo, Indonesia, Indonesia
37-42
Abstract : 269
PDF : 127

SNACK BAR MADE FROM SORGHUM AND BEANS WITH ADDITION OF RED PALM OIL AS SUPPLEMENTARY FOOD FOR PREGNANT WOMEN WITH CHRONIC ENERGY DEFICIENCY

DOI : 10.20473/mgi.v15i3.173-183
Aisyah Nurhusna (1), Sri Anna Marliyati (2), Eny Palupi (3)
(1) Community Nutrition Department, Human Ecology Faculty, IPB University, Indonesia, Indonesia,
(2) Community Nutrition Department, Human Ecology Faculty, IPB University, Indonesia,
(3) Community Nutrition Department, Human Ecology Faculty, IPB University, Indonesia
173-183
Abstract : 4138
PDF : 3184

THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY

DOI : 10.20473/mgi.v16i3.200-206
Ali Iqbal Tawakal (1), Annis Catur Adi (2), Dominikus Raditya Atmaka (3)
(1) Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia,
(2) Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia,
(3) Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia
200-206
Abstract : 1581
PDF : 1076

FORMULASI SOFT CHEWY COOKIES BEBAS GLUTEN DAN KASEIN BERBASIS KOMBINASI MOCAF DAN TEPUNG MILLET PUTIH UNTUK ANAK AUTISM SPECTRUM DISORDER
Free Gluten and Free Casein Soft Chewy Cookies Formulation with Combination of MOCAF and White Millet Flour Based for Children with Autism Spectrum Disorder

DOI : 10.20473/mgi.v16i2.167-174
Kirana Dwiyanti Prasetyo (1), Dominikus Raditya Atmaka (2)
(1) Universitas Airlangga, Indonesia,
(2) Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia
167-174
Abstract : 5512
PDF : 3879

NUTRIENT CONTENT, PROTEIN DIGESTIBILITY, AND ACCEPTABILITY OF SUBSTITUTING TEMPEH GEMBUS NUGGETS WITH TILAPIA FISH

DOI : 10.20473/mgi.v16i2.139-149
Ina Susanti (1), Diana Nur Afifah (2), Hartanti Sandi Wijayanti (3), Ninik Rustanti (4)
(1) Diponegoro University, Indonesia,
(2) Diponegoro University, Indonesia,
(3) Diponegoro University, Indonesia,
(4) Diponegoro University, Indonesia
139-149
Abstract : 3014
PDF : 2515

PENGARUH SUBSTITUSI TEPUNG BATANG NANAS (ANANAS COMOSUS) DAN RED KIDNEY BEAN (PHASEOLUS VULGARIS) TERHADAP DAYA TERIMA, KADAR PATI RESISTEN & PROTEIN PADA MI INSTAN

DOI : 10.20473/mgi.v16i2.156-166
Yama Dharma Putera (1), Annis Catur Adi (2)
(1) Airlangga University, Indonesia,
(2) Fakultas Kesehatan Masyarakat, Universitas Airlangga
156-166
Abstract : 2384
PDF : 3129

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

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

DAYA TERIMA DAN KANDUNGAN GIZI (ENERGI, PROTEIN) GYOZA YANG DISUBSTITUSI KEONG SAWAH (Pila ampullacea) DAN PUREE KELOR (Moringa oleifera)
[The Acceptability and Nutrient Content (Energy, Protein) of Gyoza Subtitute with Snail (Pila Ampullacea) and Puree Moringa (Moringa Oleifera)]

DOI : 10.20473/mgi.v13i1.62-70
Nabillah Eka Permatasari (1), Annis Catur Adi (2)
(1) Universitas Airlangga, Indonesia,
(2) Universitas Airlangga, Indonesia
62-70
Abstract : 8338
PDF : 15268

PENGARUH PENAMBAHAN TEPUNG SUKUN (Artocarpus communis), PISANG HIJAU (Musa paradisiaca L.), COKLAT (Theobroma cacao L.) DAN KURMA (Phoenix dactylifera) TERHADAP DAYA TERIMA DAN NILAI KARBOHIDRAT EGG ROLL
[The Effect of Breadfruit Flour (Artocarpus Communis), Green Bananas (Musa Paradisiaca L.), Chocolate (Theobroma Cacao L.) and Dates (Phoenix Dactylifera) Addition Toward The Acceptance and Carbohydrate Content of Egg Roll]

DOI : 10.20473/mgi.v13i1.81-88
Kholifatul Hafidha (1), Rita Ismawati (2)
(1) Universitas Airlangga Surabaya, Indonesia,
(2)  Prodi Gizi, Jurusan PKK, Fakultas Teknik, Universitas Negeri Surabaya
81-88
Abstract : 3648
PDF : 6489

SUBSTITUSI SORGUM DAN UBI JALAR PUTIH PADA ROTI BAGEL SEBAGAI ALTERNATIF SELINGAN UNTUK PENDERITA DIABETES
[Substitution of Sorghum and White Sweet Potato on Bagels an Alternative Snack for Diabetics]

DOI : 10.20473/mgi.v14i1.75-86
Vina Nur Ashfiyah (1)
(1) UNIVERSITAS AIRLANGGA, Indonesia
75-86
Abstract : 3784
PDF : 10809

Sensory Attribute Properties and Shelf Life Of Chicken-Herbal Essence Functional Drinks

DOI : 10.20473/mgi.v19i1.107-113
Erna Puspasari (1), Ahmad Sulaeman (2), Eny Palupi (3), Fachriyan H. Pasaribu (4), Astari Apriantini (5)
(1) IPB University, Indonesia,
(3) IPB University, Indonesia,
107-113
Abstract : 318
PDF : 229

PENGARUH SUBSTITUSI TEPUNG IKAN LELE TERHADAP PEMBUATAN COOKIES BEBAS GLUTEN DAN KASEIN SEBAGAI ALTERNATIF JAJANAN ANAK AUTISM SPECTRUM DISORDER
[Effect of Catfish Flour Substitution towards Gluten-Free and Casein-Free Cookies as an Alternative Snack for Children with Autism Spectrum Disorder]

DOI : 10.20473/mgi.v14i1.35-43
Aliffah Nurria Nastiti (1), Juliana Christyaningsih (2)
(1) universitas airlangga, Indonesia,
(2) Politeknik Kesehatan Kementerian Kesehatan Surabaya
35-43
Abstract : 4621
PDF : 17437
1 - 25 of 27 items 1 2 > >>