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• Hubungan Asupan Mikronutrien dengan Kejadian Diabetes Melitus Tipe 2 pada Dewasa di Wilayah Kerja Puskesmas Mojo Surabaya Relationship between Micronutrient Intake and the Incidence of Type 2 Diabetes Mellitus among Adults in Mojo Public Health Centre Surabaya

  Salwa Naura Kamila, Sri Sumarmi

  204-212

  2025-10-03

• Pengembangan Biskuit Substitusi Tepung Kulit Singkong dan Labu Kuning sebagai Camilan Tinggi Serat Penderita Diabetes Melitus Development of Biscuit with The Substitution of Cassava Peel Flour and Pumpkin Flour as a High-Fiber Snack for Diabetes Mellitus Patients

  Aldi Ananda Saputra, Risti Kurnia Dewi, Deni Elnovriza

  175-182

  2024-09-30

• Laporan Kasus: Proses Asuhan Gizi Terstandar pada Pasien Diabetes Melitus Tipe 2 dengan Riwayat Hipoglikemi Terkoreksi dan Chronic Kidney Disease (CKD) di RSUD Cibinong Case Report: Standardized Nutrition Care Process for a Type 2 Diabetes Mellitus Patient with Corrected Hypoglycemia and Chronic Kidney Disease (CKD) at RSUD Cibinong

  Nur Aliah, Sri Anna Marliyanti

  182-189

  2025-10-03

• Evaluasi Sensori dan Gizi Es Krim Berbasis Pisang Kepok–Porang sebagai Camilan Penderita Diabetes Sensory and Nutritional Evaluation of Banana–Porang-Based Ice Cream as a Snack for Individuals with Diabetes

  Wilda Yunieswati, Inne Indraaryani Suryaalamsah

  114-124

  2025-06-30

• Efek Penghambatan α-Glukosidase dari Ekstrak Kulit Buah Jengkol (Archidendron pauciflorum) untuk Diabetes Tipe II The α-glucocidase Inhibitory Effect of Jengkol (Archidendron pauciflorum) Fruit Peel Exract for Type II Diabetes

  Firdaus Firdaus, Risti Kurnia Dewi, Sherin Priyulkif

  125-131

  2025-06-30

• Hubungan Kepatuhan Diet, Kualitas Diet, dan Aktivitas Fisik dengan Kadar Glukosa Darah Penderita Diabetes Melitus Tipe 2 Correlation between Diet Compliance, Diet Quality, and Physical Activity with Blood Glucose Levels in Patients with Type 2 Diabetes Mellitus

  Riza Sativa Elya, Naufal Muharam Nurdin

  286-294

  2024-12-30

• Karakteristik Sensori dan Kandungan Gizi Es Krim Berbasis Tepung Pisang Kepok dan Tepung Kulit Pisang Kepok dengan Penambahan Bunga Telang dan Daun Kelor sebagai Alternatif Cemilan Penderita Diabetes Sensory Characteristics and Nutritional Content of Ice Cream Based on Kepok Banana Flour and Kepok Banana Peel Flour with the Addition of Butterfly Pea Flowers and Moringa Leaves as an Alternative Snack for Diabetic Patients

  Miranda Monicha, Wilda Yunieswati

  269-277

  2023-12-20

• Laporan Kasus: Upaya Meningkatkan Asupan Zat Gizi pada Pasien Malnutrisi dengan Chronic Kidney Disease Stage V yang Menjalani Hemodialisis Case Report: Efforts to Increase Nutrient Intake in a Malnourished Patient with Stage V Chronic Kidney Disease on Hemodialysis

  Catur Endri Esmiati, Mufliha Najiyah, Mira Dewi

  321-331

  2026-01-01