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Vol. 1 No. 1 (2026): June
Published:
2026-06-30
Articles
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Co-culture fermentation-driven biotransformation of bioactive compounds in banana peel vinegar: Enhancing functional properties for halal food applications
The valorization of agro-industrial by-products into functional food products represents an important strategy to support sustainable food systems and resource efficiency....
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Bioactive characteristics of Guazuma ulmifolia Lam leaf flour halal functional food ingredient
The increasing demand for plant-based functional and halal foods has encouraged the exploration of natural bioactive sources from local plants. Guazuma ulmifolia...
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Effect of nutrition education on adolescent eating behavior in the prevention of obesity
Obesity is one of the nutritional problems among adolescents that has become a global issue, particularly in developing countries such as Indonesia. Various factors can...
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Effectiveness of nutrition education using posters and songs on lnowledge and attitudes: A pre–post study in primary school students
Unhealthy dietary behaviors, including skipping breakfast and inadequate fruit and vegetable consumption, contribute to the rising prevalence of childhood obesity and poor...
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Association between dietary adherence and macronutrient intake among hospitalized patients with diabetes mellitus
Diabetes mellitus is a chronic metabolic disorder characterized by impaired insulin function and persistent hyperglycemia, requiring long-term dietary management to maintain...
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Development of functional jelly formulated from tunisian dates (Phoenix dactylifera L.) and red guava (Psidium guajava L.): Analysis of nutritional content and sensory acceptability
In the productive age group, iron deficiency anemia among adolescents is caused by various factors, including blood loss due to menstruation, inadequate intake of iron and...
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