VOLUME 14 ISSUE 2, 2026

Articles

• Texture and antioxidant activity of watermelon jelly drink with the addition of watermelon albedo and ciplukan (Physalis angulata)

  Sashi Kirana Zahrani, Indah Yuliana, Windi Indah Fajar Ningsih, Ira Dewi Ramadhani

  87-94

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• Dried noodles with red bean flour substitution (Vigna angularis): Low glycemic index food alternative

  Adillah Imansari, Viere Allanled Siauta, Ratna Mentari, Sri Rezeki Pettalolo

  95-103

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• Factors of food waste in adult patients with different diet types in hospital: A Systematic review

  Inggita Senosa Ginting, Fuadiyah Nila Kurniasari, Irma Sarita Rahmawati

  104-121

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• The effect of nutrition education using animated video and leaflet media on sugar-sweetened beverage consumption among adolescents

  Sarah Mardiyah, Annisa Nursita Angesti, Kartika Wandini

  122-137

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• Breastfeeding mothers' perceptions of the neno boha tradition in the analysis of the health belief model at the Noemuke Health Center, South Central Timor Regency

  Maria Fridolina Manehat, Ani Margawati, Nuryanto

  138-152

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• Formulation of mixed food ingredients with mackerel fish flour (Rastrelliger neglectus) and tempe flour substitution for complementary foods incidence stunting under five years old

  Oktavina Permatasari, Andrea Putri Sekar Tunjung, Zuhria Ismawanti

  153-168

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• Formulation and chemical characteristics test on high protein gummy candy products with whey protein concentrate substitution

  Khoirunisa Manda Jayanti, Anita Anita Rahmiwati

  169-181

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