Vol 5 No 3 (2026)

Articles

• Sensory Characteristics and Nutritional Composition of Ice Cream Made from Black Rice Bran and Beneng Taro Flour

  Vieta Annisa Nurhidayati, Mia Mustika Hutria Utami, Ksatriadi Widya Dwinugraha, Hafidz Nawawi Ramadhan

  601-609

  • PDF

• Effectiveness of Integrated Nutrition and Digital Training in Improving Foodservice Management among Micro Culinary Enterprises

  Holif Fitriyah, Erwina Safitri, Ellanda Rima Ervyanna, Baiq Dewi Sukma Septiani

  610-617

  • PDF

• Research Trends and Thematic Evolution of GABA in Fermentation and Bakery Systems: Bibliometric Analysis

  Igoy Bimo, Teti Estiasih, Wenny Sunarharum, Siti Wulan, Ambar Fidyasari, Dego Ali, Muchammad Asrori, Meylda Pranita

  618-634

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• Association of Knowledge, Ability, and Habit of Reading Nutrition Facts Labels with Overweight among Adolescents at MAN 20 Jakarta

  Najwa Dzati Hanani, Nunung Cipta Dainy

  635-644

  • PDF

• Vitamin D status among female textile workers in tropical areas in Indonesia

  Anwar Lubis, Dadang Sukandar, Ali Khomsan, Betty Yosephin Simanjuntak, Yuni Nurwati, Adi Pranoto

  645-654

  • PDF

• The Effect of Educational Plate Media (PIREKA) and WhatsApp on Knowledge, Macronutrient Intake, and Nutritional Status of the Elderly

  Anindya Elvina Artanti, Karina Muthia Shanti, Dwipajati Dwipajati

  655-663

  • PDF

• Factors Influencing Food Choices and Eating Habits among First-Year Students at IPB

  Fadhil Anwar, Ikeu Tanziha

  664-672

  • PDF

• Evaluation of the Food Provision System at Al-Ma’tuq Islamic Boarding School Sukabumi

  Nisrina Fauziah Al Adawiyah , Wilda Yunieswati

  673-683

  • PDF

• Physicochemical, Organoleptic, and Nutritional Characteristics of High-Protein Instant Porridge Based on Tofu Dregs and Mackerel (Rastrelliger kanagurta L.) as a Potential High-Protein Complementary Food Ingredient

  Ahdiyatul Fauza, Delita Septia Rosdiana, Habibah Abidin, Putri Novitasari, Anisa Nur Wulan, Safira Tri Damayanti, Chrisdian Rosmawati Sianipar

  684-694

  • PDF

• Development of Chicken Fettuccine with Pesto Sauce Using Rice Bran Flour Substitution as a Specially Processed Food for Weight Control Diets

  Alexandra Regna Rosari Angger Maherarti, Eny Palupi, Ikeu Ekayanti, Aqila Maharani, Atikah Yusriyani, Chelline Nandya Dwiyani

  695-702

  • PDF

• Relationship Dietary Intake, Knowledge Level, and Body Image Incidence of Chronic Energy Deficiency in Adolescent Girls

  Deswita Ayu Fitriany, Fanny Novanty Nur Hanifah, Bahriyatul Ma'rifah

  703-712

  • PDF

• The Effect of a Combination of Red Dragon Fruit, Starfruit, and Tomato Juice on Blood Pressure in Hypertension patients at the Gondangrejo Public Health Center Karanganyar

  Chezarin Eisya Hanyfah, Kezia Elian Devina, Bahriyatul Ma’rifah

  713-723

  • PDF

• Analysis of Protein, Flavonoids, and Acceptability of Catfish (Clarias gariepinus) Cookies with the Addition of Ferns Flour (Diplazium esculentum)

  Fani Lailatul Rochmah, Ninna Rohmawati

  724-734

  • PDF

• Protein, Iron, and Vitamin C Intake in Relation to Anemia among Female Students at Wira Bhakti Dormitory

  Misnati Misnati, Anna Yuliastani Pomalingo, Pepi Sugianto Umar, Daniel Robert, Olfie Sahelangi; Fatmayanti Nawai

  735-741

  • PDF

• Nutritional Status of Toddlers and Its Association with Feeding Practices and Screen Time in Kadudampit Village, West Java

  Aura Gina Amelia , Laeli Nur Hasanah

  742-752

  • PDF

• Case Report: Enteral Nutrition Therapy in Patients with Acute Exacerbation of Chronic Obstructive Pulmonary Disease, Diabetes, and Pneumonia

  Nur Aida Agustina, Ria Ambarwati, Mohammad Jaelani

  753-764

  • PDF (Inggris)

• The Relationship Between Dietary Patterns, Stress Levels, and Nutritional Status and the Severity of Dysmenorrhea Among Female University Students

  Tiara Putri Ferrynda, Linda Prasetyaning Widayanti, Dedy Suprayogi

  765-774

  • PDF

• Implementation of the International Dysphagia Diet Standardization Initiative (IDDSI) in the Nutritional Therapy of Stroke Patients with Dysphagia: A Case Study

  Novita Sabuluntika, Karina Rahmadia Ekawidyani

  775-786

  • PDF

• The Role of Nutritional Education Media in Improving Knowledge and Vegetables and Fruits Consumption among Junior High School Students

  Anak Agung Istri Diva Vanesya, Ratih Kurniasari, Fitriyah Nafsiyah Muthmainah

  787-796

  • PDF

• The Relationship between Carbohydrate Intake, Vitamin C Intake, and Exercise Frequency with the Nutritional Status of Pencak Silat Athletes

  Dwi Khoerun Nisa, Milliyantri Elvandari, Linda Riski Sefrina

  797-804

  • PDF