Published: 2025-10-31

Articles

Formulation, Sensory, and Nutritional Characterization of Snack Bars Made from Moringa (Moringa oleifera) and Lumi-Lumi Fish (Harpodon nehereus)

Willi Yanti Rumapea, Nutrition Department, Faculty of Health Sciences, Universitas Teuku Umar, Indonesia
Hanif Muchdatul Ayunda, Department of Nutrition, Faculty of Health Sciences, Universitas Teuku Umar, Indonesia
Safrida Safrida, Nutrition Department, Faculty of Health Sciences, Universitas Teuku Umar, Indonesia
Irzal Fanany, Nutrition Department, Faculty of Health Sciences, Universitas Teuku Umar, Indonesia

1-16

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Abstract View: 243 pdf Download: 305
DOI: https://doi.org/10.21580/ns.2025.9.1.26972

The Effect of Providing Balanced Nutrition Education on Nutritional Knowledge, Diet, and Body Mass Index (BMI) in Adolescents

Azzah Abidah Azro, Politeknik Kesehatan Kemenkes Malang, Indonesia
Sutomo Rum Teguh Kaswari, Politeknik Kesehatan Kemenkes Malang, Indonesia
Annasari Mustafa, Politeknik Kesehatan Kemenkes Malang, Indonesia

17-28

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Abstract View: 284 pdf Download: 221
DOI: https://doi.org/10.21580/ns.2025.9.1.17609

Effect of Bekatewak Flour on Fasting Blood Glucose Levels (Study on Type 2 Diabetes Mellitus Rats Fed a High-Fat Diet)

Sufiati Bintanah, Muhammadiyah University Semarang, Indonesia
Rijzal Rusyidie, Muhammadiyah University Semarang, Indonesia
Ika Dyah Kurniati, Muhammadiyah University Semarang, Indonesia

29-42

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Abstract View: 130 pdf Download: 133
DOI: https://doi.org/10.21580/ns.2025.9.1.20770

Physical, Chemical, and Organoleptic Characteristics of Tempeh Cookies

Nurul Hidayah, Universitas Ahmad Dahlan, Indonesia
Amelya Aprilliani Yolanda, Universitas Ahmad Dahlan, Indonesia

43-56

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Abstract View: 340 pdf Download: 260
DOI: https://doi.org/10.21580/ns.2025.9.1.21538

Effect of Watermelon and Carrot Combination Juice on Blood Pressure Changes in Hypertension Patients at Andalas Public Health Center Padang City

Salma Salma, Department of Nutrition, Poltekkes Kemenkes Padang, Indonesia
Kasmiyetti Kasmiyetti, Department of Nutrition, Poltekkes Kemenkes Padang, Indonesia
Irma Eva Yani, Department of Nutrition, Poltekkes Kemenkes Padang, Indonesia

57-66

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Abstract View: 170 pdf Download: 229
DOI: https://doi.org/10.21580/ns.2025.9.1.17323

Effect of Sorghum bicolor L. and Moringa oleifera Leaf Flour Substitution on the Nutritional and Organoleptic Quality of Snack Bars for Type 2 Diabetes Mellitus Patients

Fawwiz Aulya Amin, Politeknik Kesehatan Kemenkes Malang, Indonesia
Theresia Puspita, Politeknik Kesehatan Kemenkes Malang, Indonesia
Komang Suwita, Politeknik Kesehatan Kemenkes Malang, Indonesia

67-82

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Abstract View: 242 pdf Download: 228
DOI: https://doi.org/10.21580/ns.2025.9.1.17729