Vol. 2 No. 1

(2025)

Articles

• Energy and macronutrition intake and body image associated with nutritional status of students of MAN 21 Jakarta

  Bella Puspita ⁽¹⁾ , Debby Endayani Safitri ⁽¹⁾ , Anna Fitriani ⁽¹⁾

  ⁽¹⁾ Program Studi Gizi, Fakultas Ilmu-ilmu Kesehatan, Universitas Muhammadiyah Prof DR Hamka, Jakarta, Indonesia, ID

  Abstract : 233

  PDF & HTML : 455

  1-12

  • PDF - en

  DOI

• Analysis of differences in viscosity of coconut milk and milk

  Nur Setiawati Rahayu ⁽¹⁾ , Ahmad Sulaeman ⁽²⁾ , Budi Setiawan ⁽²⁾ , Mukhlidah Hanun Siregar ⁽³⁾

  ⁽¹⁾ Program Studi Gizi, Fakultas Ilmu-ilmu Kesehatan, Universitas Muhammadiyah Prof DR Hamka, Jakarta, Indonesia, ID, ID

  ⁽²⁾ Departement of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia, ID

  ⁽³⁾ Prodi Gizi, Fakultas Kedokteran, Universitas Sultan Ageng Tirtayasa, ID

  Abstract : 742

  PDF & HTML : 1499

  13-20

  • PDF - en

  DOI

• Effect of dried rebon shrimp substitution on organoleptic characteristics, proximate composition, and iron content of dimsum

  Linggar Puspa Virginia ⁽¹⁾ , Mia Srimiati ⁽¹⁾

  ⁽¹⁾ Prodi Gizi, Fakultas Ilmu Kesehatan dan Teknologi, Universitas Binawan, Jakarta, Indonesia, ID

  Abstract : 333

  PDF & HTML : 451

  21-35

  • PDF - en

  DOI

• Sensory quality, favorability, and antioxidant activity of red bean mochi with addition of skin flour and red dragon fruit flour

  Nesza Ayu Mulan ⁽¹⁾ , Nunung Cipta Dainy ⁽¹⁾

  ⁽¹⁾ Program Studi Gizi, Universitas Muhammadiyah Jakarta, Jakarta, Indonesia, ID

  Abstract : 247

  PDF & HTML : 446

  36-54

  • PDF - en

  DOI

• Relationship of fiber intake, consumption of fast food and sugar-sweetened beverages with overweight in students of Pesanggrahan 03 Public Elementary School Jakarta

  Kurnia Eka Fadhilah ⁽¹⁾ , Izna Nurdianty Muhdar ⁽²⁾ , Fildzah Badzlina ⁽²⁾

  ⁽¹⁾ Universitas Muhammadiyah Prof. DR. HAMKA, ID

  ⁽²⁾ Program Studi Gizi, Universitas Muhammadiyah Prof DR Hamka, Jakarta, Indonesia, ID

  Abstract : 224

  PDF & HTML : 369

  55-67

  • PDF - en

  DOI