Vol. 1 No. 2 (2026)

Articles

• Analysis of Acceptability, Proximate Composition, and Dietary Fiber Content of Cookies Made with Sorghum Flour (Sorghum bicolor L.) and Winged Bean Seed Flour (Psophocarpus tetragonolobus L.) Substitution.

  Diana Valentin, Angga Hardiansyah, Rais Nur Latifah

  90-99

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• Optimization of Stellorice Ice Cream Made from Soy Milk and Jack Bean Flour as a Nutritious Snack for School-Age Children

  Astri Vidila Sari, Rina Martini

  100-110

  • PDF

• Development of Mackerel Odeng Substituted with Sword Bean Flour: Sensory Acceptability and Nutritional Composition

  Raudatul Najwa Soraya Nurrizal, Rina Martini, Elzha Nur Fadila

  111-120

  • PDF

• Development of White Bread Made from Sorghum Flour, Cassava, Arrowroot, and Red Spinach Extract as a High-Fiber Functional Food

  Muhammad Vickry Fadly, Firman Muhammad Basar, Ksatriadi Widya Dwinugraha

  121-131

  • PDF

• Development of Crispy Brownies Enriched with Mung Bean Flour and Spinach Flour as an Alternative Snack for Pregnant Women

  Faiza An Nabila, Rina Martini, Hadi Riyadi

  132-141

  • PDF

• ARIMA-Based Forecasting of Rice and Maize Production and Its Implications for Food Security in Kutai Kartanegara Regency

  Jamil Anshory, Dadang Sukandar, Vitria Melani, Iin Fatmawati, Meti Kurniawati, Reika Gusdaryani

  142-149

  • PDF

• Relationship Between Emotional Eating and Overnutrition Among Senior High School Students in Tasikmalaya

  Mayang Amadea Putri Suhenda, Iseu Siti Aisyah, Nisatami Husnul

  150-155

  • PDF

• Food and Nutrition Knowledge and Its Correlation with Breakfast Energy Intake Among Schoolchildren: A Cross-Sectional Study on the GENIUS Programme in Binjai

  Aldila Salsabila Adha, Risti Rosmiati, Juliarti, Esi Emilia, Nila Reswari Haryana

  156-164

  • PDF

• Macro-Micronutrient Intake and Nutritional Status among School-age Children: A Cross-Sectional Analysis of Primary Schools in Kediri City

  Dzakiyyatul Fikrah 'Arifah, Yayuk Farida Baliwati, Ali Khomsan

  165-174

  • PDF

• The Relationship between Academic Stress, Emotional Eating Behavior, and Nutrient Intake with Nutritional Status among Students of YPHB Senior High School, Bogor

  Ristia Rahmah, Ali Khomsan

  175-185

  • PDF