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Published: 2026-05-31

Articles

THE IMPACT OF SELF-CARE MANAGEMENT IMPLEMENTATION ON QUALITY OF LIFE IN INDIVIDUALS WITH TYPE 2 DIABETES

Ismi Irfiyanti Fachruddin, Anwar Lubis

1-16

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.14255
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CHILD PROTEIN SCORE AS AN INDICATOR OF STUNTING RISK

Antun Rahmadi; RR Ratnasari Dyah Purnomowati

17-28

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.17814
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FORMULATION OPTIMIZATION OF EDAMAME PASTE AND MORINGA LEAF INCORPORATION IN MODIFIED CASSAVA FLOUR NOODLES

Santi Dwi Astuti, Laksmi Putri Ayuningtyas, Condro Wibowo, Ghanafalhan Ridhya Firdaus

29-48

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.19914
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WHY DO INDONESIAN CHILDREN UNDER TWO YEARS OF AGE FAIL TO ACHIEVE MINIMUM DIETARY DIVERSITY?

Arina Nurul Ihsani, Diah Mulyawati Utari

49-63

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.19972
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THE RELATIONSHIP BETWEEN CENTRAL OBESITY AND SLEEP QUALITY WITH MENSTRUAL CYCLE AMONG ADOLESCENT GIRLS AT MUHAMMADIYAH 3 SENIOR HIGH SCHOOL TULANGAN SIDOARJO

Okta Wanda Savitri, Dini Setiarsih

64-72

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.18601
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SENSORY ANALYSIS AND OPTIMUM COOKING TIME DRY NOODLES WITH UNRIPE BERLIN BANANA FLOUR SUBSTITUTION

Ratih Putri Damayati, Ayu Febriyatna, Firda Agustin, Dina Fitriyah

73-84

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.20046
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APPLICATION OF KUNIRAN FISH PROTEIN ISOLATE (Upeneus sulphureus) AS AN EMULSIFIER IN CHICKEN SAUSAGE

Detia Setiani, Sakinah Haryati, Bhatara Ayi Meata

85-100

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.20370
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SENSORY ACCEPTABILITY, ANTIOXIDANT ACTIVITIES, AND TOTAL PHENOLICS OF KOMBUCHA FROM TAYU GREEN TEA (Camellia sinensis L.)

Sutyawan Sutyawan, Novidiyanto Novidiyanto

101-116

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.19105
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THE RELATIONSHIP OF ACADEMIC STRESS AND EATING DISORDERS WITH NUTRITIONAL STATUS AMONG FINAL-YEAR STUDENTS AT UNIVERSITAS PENDIDIKAN INDONESIA

Salma Almira Kuswihandono, Isti Kumalasari, Muchamad Rizki Sentani, Delita Septia Rosdiana

117-132

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.17765
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SODIUM CONTENT PROFILE OF PACKAGED PROCESSED FOODS AND ITS COMPLIANCE WITH WHO GLOBAL SODIUM BENCHMARKS

Risda Yulianti, Okdi Natan, Vina Dwinata

133-146

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.20045
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ORGANOLEPTIC AND PROXIMATE CHARACTERISTICS OF COOKIES WITH TARO FLOUR (Colocasia Esculenta) SUBSTITUTION AS AN ALTERNATIVE SNACK

Dila Ayu Panandri, Junendri Ardian, Ni Made Wiasty Sukanty, M. Thonthowi Jauhari, Laksmi Nur Fajriani

147-164

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.20247
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ANALYSIS OF THE CHEMICAL CHARACTERISTICS OF POWDERED BROTH MADE FROM MULTISPECIES MACROALGAE COLLECTED FROM THE WATERS OF ANYER, BANTEN PROVINCE

Jehan Fadhila, Rifki Prayoga Aditia, Devi Faustine Elvina Nuryadin

165-183

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.20494
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BREAKING THE LABEL: DEVELOPMENT OF ULTRA-PROCESSED-FOOD INTERACTIVE EDUCATIONAL VIDEO TO IMPROVE NUTRITION LITERACY AND HEALTHY FOOD SELECTION IN STUDENTS

Valentina Wiyanda Ratu Pratikno, Zahra Anggita Pratiwi, Agung Wibowo, Aprinia Dian Nurhayati

184-199

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.20284
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THE RELATIONSHIP BETWEEN YODIUM AND ZINC INTAKE AND HEMOGLOBIN LEVELS IN ADOLESCENT WOMEN AT SMK PGRI 13 SURABAYA

Qotrunnada Munawaroh, Dini Setiarsih

200-209

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.18595
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THE RELATIONSHIP BETWEEN WAIST CIRCUMFERENCE AND HBA1C LEVELS IN PATIENTS WITH TYPE 2 DIABETES MELLITUS AT JIMBUN MEDIKA PRIMARY CLINIC

Berliana Puspita, Dian Estiningtyas

210-223

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.20016
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SUBSTITUTION OF SHRIMP FLOUR AND TEMPEH IN MAKING TORTILLA CHIPS AS A HIGH-PROTEIN SNACK

Wanda Meilani, Ratih Kurniasari, Fathma Syahbanu

224-244

DOI: https://doi.org/10.20884/1.jgipas.2026.10.1.16707
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