VOLUME 14 ISSUE 2, 2026 | Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics)

This issue comprises 7 articles authored and co-authored by 22 authors affiliated with 10 institutions across 1 country, Indonesia.

Published: 2026-03-31

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

Abstract View : 316

Download :193

10.21927/ijnd.2026.14(2).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

Abstract View : 196

Download :146

10.21927/ijnd.2026.14(2).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

Abstract View : 411

Download :188

10.21927/ijnd.2026.14(2).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

Abstract View : 477

Download :260

10.21927/ijnd.2026.14(2).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

Abstract View : 297

Download :233

10.21927/ijnd.2026.14(2).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

Abstract View : 341

Download :213

10.21927/ijnd.2026.14(2).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

Abstract View : 437

Download :293

10.21927/ijnd.2026.14(2).169-181

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Total 8 Author's Countries
	Indonesia	(848)
	United States	(5)
	Taiwan	(3)
	Netherlands	(1)
	Philippines	(1)
	Thailand	(1)
	Malaysia	(6)
	Austria	(2)

Articles

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

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

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

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

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

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

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