Amerta Nutrition (ISSN International Centre; p-ISSN:2580-1163; e-ISSN: 2580-9776) is a peer-reviewed open-access scientific journal published by Universitas Airlangga. We provide a forum for original research, systematic reviews, and meta-analysis of nutrition and other health-related profession. Each volume of Amerta Nutrition is counted in each calendar year with four issues and is published every March, June, September, and December. Our journal has been indexed by SCOPUS, DOAJ, Dimension, EBSCO, and many more. We welcome all articles from diverse sectors, such as registered dietitians (RD), nutritionists, public health workers, public health nutritionists, researchers, lecturers, students, and other health professionals emphasizing nutrition issues in Asia and emerging nations.

1. Product Development of Yellow Pumpkin (Cucurbita Moschata) Brownies with the Natural Sweetener Substitution of Stevia Leaves (Stevia Rebaudiana) as a Functional Food Pengembangan Produk Brownies Labu Kuning (Cucurbita Moschata) dengan Substitusi Pemanis Alami Daun Stevia (Stevia Rebaudiana) sebagai Pangan Fungsional
Arif Sabta Aji (1), Raudah Nurjanah (2)

2. Product Development of Yellow Pumpkin (Cucurbita Moschata) Brownies with the Natural Sweetener Substitution of Stevia Leaves (Stevia Rebaudiana) as a Functional Food Pengembangan Produk Brownies Labu Kuning (Cucurbita Moschata) dengan Substitusi Pemanis Alami Daun Stevia (Stevia Rebaudiana) sebagai Pangan Fungsional
Arif Sabta Aji (1), Raudah Nurjanah (2)

3. Sensory Evaluation and Nutritional Composition of Waffle with Chaya Leaf (Cnidoscolus aconitifolius) Substitution as an Alternative Snacks for Adolescent Girls' Anemia Evaluasi Sensori dan Komposisi Gizi Wafel Substitusi Daun Pepaya Jepang (Cnidoscolus aconitifolius) sebagai Camilan Alternatif untuk Remaja Putri Anemia
Putri Aulia Arza (1), Andi Eka Yunianto (2)

4. Organoleptic and Textural Quality Improvement of Soybean and Glucomannan-Based Meat Analogs for Obesity Intervention Using Mushrooms and Vegetable Oil Peningkatan Mutu Organoleptik dan Tekstur Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Obesitas Menggunakan Jamur dan Minyak Nabati
Hiasinta Anatasia Purnawijayanti (1), Veronica Ima Pujiastuti (2), M.I. Ekatrina Wijayanti (3)

5. Proximate Analysis and Physical Characteristics of Analogue Rice Based on Breadfruit Flour and Anchovy Analisis Proksimat dan Karakteristik Fisik Beras Analog Berbasis Tepung Sukun dengan Penambahan Ikan Teri Nasi
Veronica Ima Pujiastuti (1), Maria Amrijati Lubijarsih (2), Dita Hanna Febriani (3)

6. Effectiveness of Baby Crab and Mung Bean Nuggets on Blood IGF-1, Albumin, Zinc, and Haemoglobin Levels in Pre-Menarche Adolescents Efektivitas Pemberian Nugget Baby Crab dan Kacang Hijau terhadap Kadar IGF-1, Albumin, Seng, dan Hemoglobin Darah pada Remaja Pra-Menarche
Ginta Siahaan (1), Efendi Nainggolan (2), Yunki Alwina Br Sitepu (3), Grace Natalia Putri Hutauruk (4), Gloria Agustini Veronica (5)

7. The Effect of Combining Pumpkin Seeds and Straw Mushroom with Lesser Yam as a Binder on the Proximate and Amino Acid Profile of a Meat Analog Pengaruh Kombinasi Biji Labu Kuning dan Jamur Merang dengan Pengikat Umbi Gembili Terhadap Kadar Proksimat dan Profil Asam Amino Daging Analog
Shabrina Olivia Mumtaz (1), Nanang Nasrullah (2), A'immatul Fauziyah (3)

8. Formulation of Seruit Indigenous Food from Lampung with the Addition of Snakehead Fish (Channa striata) as a Source of Protein Formulasi Makanan Khas Seruit dari Lampung dengan Penambahan Ikan Gabus (Channa striata) Sebagai Sumber Protein
Bertalina Bertalina (1), Reni Indriyani (2), Sudarmi Sudarmi (3), Arie Nugroho (4), Andi Eka Yunianto

9. Physicochemical, Microbiological and Sensory Characteristics of Goat Milk (Capra aegagrus hircus) Yogurt with Mungbean (Vigna radiata) Extract Enrichment Karakteristik Fisikokimia, Mikrobiologi dan Sensori Yogurt Susu Kambing (Capra aegagrus hircus) diperkaya Sari Kacang Hijau (Vigna radiata)
Hardi Firmansyah (1), Risti Rosmiati (2), Iza Ayu Saufani (3), Zulfa Nur Hanifa (4)

10. Sorghum Flour and Coconut Flour Snack Bars as Functional Foods for Type 2 Diabetes Mellitus Snack Bar Tepung Sorgum dan Tepung Kelapa sebagai Pangan Fungsional untuk Penderita Diabetes Melitus Tipe 2
Raisa Siti Zahra (1), A'immatul Fauziyah (2), Ibnu Malkan Bakhrul Ilmi (3)

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