Volume 3, Issue 2, 2023

Volume 3, Issue 2, 2023

• Substitution of Banana Flour in Making Banana Puree Nuggets as an Alternative to Food Consumption

  Tiara Kurnia Khoerunnisa, Liana Verdini, M Muslihudin

  52-62

  • PDF (Bahasa Indonesia)

  https://doi.org/10.24252/algizzai.v3i2.38550
  Views: 323 / PDF Downloads: 428
• Acceptability, Caloric Content, and Beta Carotene Levels of Substitution Snack Bar from Cucurbita Moschata

  Nur Fadhilah B. Gani, Fitriani Umar , Makhrajani Majid

  63-76

  • PDF (Bahasa Indonesia)

  https://doi.org/10.24252/algizzai.v3i2.38410
  Views: 373 / PDF Downloads: 690
• High Risk of Dyslipidemia in Obese Adolescents: Exploring the Factors and Implications for Cardiovascular Health

  Ria Qadariah Arief, Linda Prasetyaning W , Maryam Jamila Arief

  77-89

  • PDF (Bahasa Indonesia)

  https://doi.org/10.24252/algizzai.v3i2.38932
  Views: 632 / PDF Downloads: 940
• Potential of Cinnamon Muffins as Functional Food on Organoleptic Properties and Nutritional Content

  Liana Verdini, Tiara Kurnia Khoerunnisa, Nurbani Kalsum

  90-99

  • PDF (Bahasa Indonesia)

  https://doi.org/10.24252/algizzai.v3i2.38552
  Views: 276 / PDF Downloads: 749
• Nutritional Fulfillment of Family Beneficiaries of the Program Keluarga Harapan (PKH) in Gowa Regency

  Andi Syamsiah Adha, Dian Ihwana Ansyar, Syarfaini Syarfaini

  100-112

  • PDF (Bahasa Indonesia)

  https://doi.org/10.24252/algizzai.v3i2.38245
  Views: 191 / PDF Downloads: 206