VOLUME 13 ISSUE 1, 2025

Articles

• The formulation of edamame flour and tuna fish protein hydrolyzate biscuit as an alternative supplementary feeding for stunting

  Septi Nur Rachmawati, Ruli Bahyu Antika, Ninna Rohmawati, Rista Dwi Hermilasari

  1-9

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• Physicochemical and sensory properties of Lumi-lumi (Harpodon nehereus) fresh noodles fortified with natural flavours

  Adinda Mutiara Dwi Sarah, Safrida Safrida, Hanif Muchdatul Ayunda

  10-20

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• Comparison of temulawak (Curcuma xanthorrhiza Roxb.) and turmeric (Curcuma longa) powder drinks against adolescent diet and body weight

  Choirun Nissa, Salsabila Nur Mufidah, Miftachul Ulum

  21-27

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• Effect of antioxidant dietary behaviour in smokers with chronic obstructive pulmonary disease risk during COVID-19 pandemic

  Amelia Lorensia, Rivan Virlando Suryadinata

  28-41

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• Early marriage is a risk factor for stunting in children in Gunungkidul Regency

  Angelia Anisa Amelia Tengjaya, Hildagardis Meliyani Erista Nai, Hiasinta Anatasia Purnawijayanti

  42-54

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• Single-session nutritionist-led counseling improves health self-efficacy among teachers

  Lini Anisfatus Sholihah, Cleonara Yanuar Dini, Wildan Alfira Gusrianto, Salma Shafrina Aulia

  55-63

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• Effect of unripe berline banana flour on synbiotics yogurt of physicochemical and microbiological properties

  Firda Agustin, Ratih Putri, Ayu Febriyatna

  64-69

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• Nutrient content, antioxidant activity, and organoleptic quality of coriander seeds (Coriandrum sativum L.) and white ginger (Zingiber officinale Rosc.) tea bags as functional drinks for hypertension

  Abidah Hana Kamilah, Astutik Pudjirahaju, Maryam Razak

  70-77

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