S. Amelia
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
S. Amelia has a total of 9 co-authors. Here are the top co-authors by number of shared publications:
- Afifuddin Latif Adiredjo
Universitas Brawijaya
1 shared publication - Farapti Farapti
Universitas Airlangga
1 shared publication - Fitriari Izzatunnisa Muhaimin
Universitas Negeri Surabaya
1 shared publication - Gadis Meinar Sari
Universitas Airlangga
1 shared publication - Isnawati Isnawati
Universitas Negeri Surabaya
1 shared publication - Nurul Jadid
Department of Biology, Institut Teknologi Sepuluh Nopember, Surabaya, Indonesia
1 shared publication
Latest Publications
- Open Access
- 1 January 2026
- Published by FapUNIFESP (SciELO) in Brazilian Journal of Biology
- Vol. 86
The effect of porang flour (Amorphophallus muelleri Blume) and mung bean flour (Vigna radiata) substitution with the addition of moringa leaves (Moringa oleifera) on glycemic index of rice paper
Diabetes mellitus is a chronic metabolic disorder characterized by elevated blood glucose levels, both in fasting and postprandial conditions. Type 2 diabetes mellitus is a degenerative disease closely associated with dietary patterns. One strategy to help maintain stable blood glucose levels is the consumption of foods with a low glycemic index content. Substituting porang flour and mung bean flour for tapioca flour, along with the addition of moringa leaves, is expected to produce rice paper with a low glycemic index. This study employed an experimental design using a completely randomized design (CRD). The study consisted of one control formula and one best modified formula were further analyzed for total sugar and starch content. These two formulations were then tested on 10 healthy subjects to determine their glycemic index values. The control formula rice paper has a glycemic index of 61.38, which is considered moderate. The best modified formula rice paper has a glycemic index of 33.97, which is considered low. An independent sample t-test revealed a significant difference in glycemic index values between the control and the best modified formula. Using local ingredients in the production of functional foods can be one way to promote regional commodities. Furthermore, consumer health concerns can also increase the potential for future growth in functional food innovation.
- 1 January 2026
- Published by FapUNIFESP (SciELO) in Brazilian Journal of Biology
- Vol. 86
Open AccessThe effect of porang flour (Amorphophallus muelleri Blume) and mung bean flour (Vigna radiata) substitution with the addition of moringa leaves (Moringa oleifera) on glycemic index of rice paper
Diabetes mellitus is a chronic metabolic disorder characterized by elevated blood glucose levels, both in fasting and postprandial conditions. Type 2 diabetes mellitus is a degenerative disease closely associated with dietary patterns. One strategy to help maintain stable blood glucose levels is the consumption of foods with a low glycemic index content. Substituting porang flour and mung bean flour for tapioca flour, along with the addition of moringa leaves, is expected to produce rice paper with a low glycemic index. This study employed an experimental design using a completely randomized design (CRD). The study consisted of one control formula and one best modified formula were further analyzed for total sugar and starch content. These two formulations were then tested on 10 healthy subjects to determine their glycemic index values. The control formula rice paper has a glycemic index of 61.38, which is considered moderate. The best modified formula rice paper has a glycemic index of 33.97, which is considered low. An independent sample t-test revealed a significant difference in glycemic index values between the control and the best modified formula. Using local ingredients in the production of functional foods can be one way to promote regional commodities. Furthermore, consumer health concerns can also increase the potential for future growth in functional food innovation.