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All Journal Jurnal Sains Boga
Esi Emilia
Program Studi Gizi, Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Medan
Education Public Health Social Sciences Other

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Pengembangan Media Edukasi Gizi Game NutriMaze-Man tentang Tumpeng Gizi Seimbang pada Siswa SMP Negeri 1 Sumbul Mariana Rebecca Sirait; Hardi Firmansyah; Esi Emilia; Caca Pratiwi; Erni Rukmana
Jurnal Sains Boga Vol 9 No 1 (2026): Jurnal Sains Boga, Volume 9 Nomor 1, Mei Tahun 2026
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.009.1.05

Abstract

The low level of students' knowledge regarding Balanced Nutritional Tumpeng and the limited availability of nutrition education media have the potential to influence inappropriate food choices and increase the risk of nutritional problems. Therefore, it is necessary to develop innovative and interactive nutrition education media to improve students' understanding of Balanced Nutritional Tumpeng. This study aims to: 1) develop a game-based nutrition education media NutriMaze–Man to measure the increase in students' knowledge of Balanced Nutritional Tumpeng at SMP Negeri 1 Sumbul through a comparison of pretest and posttest scores; and (2) determine the feasibility of the NutriMaze–Man game media as a nutrition education media for students at SMP Negeri 1 Sumbul. This type of research is Research and Development (R&D) with the ADDIE (Analysis, Design, Development, Implementation, and Evaluation) model. The study was conducted at SMP Negeri 1 Sumbul in September–November 2025 with a target of 35 students in grades VIII–3. Data analysis used a feasibility test and an N-Gain test. The results showed that the NutriMaze–Man nutrition game media was considered appropriate with an average score of 76.5% from material experts and 96% from media experts. Student responses were categorized as excellent with 91.1% in the small group test and 86.9% in the large group test. The N-Gain test showed an average increase in posttest scores of 11.72 with an N-Gain value of 28%, which is categorized as ineffective.
Integrasi Gastronomi Gizi, Nilai Budaya, dan Penguatan UMKM pada Dali Ni Horbo sebagai Pangan Fungsional dan Wisata Berkelanjutan nisaul zahra; Riski Ainaul Mardiyah; Tiara Nauli Panggabean; Lyndon Fredli Lubis; Esi Emilia; Jenri P Hutasoit; Reny Yuliana Siahaan
Jurnal Sains Boga Vol 9 No 1 (2026): Jurnal Sains Boga, Volume 9 Nomor 1, Mei Tahun 2026
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.009.1.06

Abstract

Dali Ni Horbo, a traditional Batak food from buffalo milk, is a unique gastronomic product with a soft texture resembling tofu or cheese, savory umami flavor, and natural coagulation using aloe vera. This study employs a qualitative descriptive approach conducted in Samosir Island, North Sumatra, involving UMKM actors, adat leaders, local communities, and tourists as informants. Data collection techniques include in- depth interviews, observation, and documentation, analyzed using an interactive qualitative model. Findings reveal that Dali Ni Horbo has a soft texture, savory taste, and traditional processing. The product reflects cultural values, high nutrition, and potential as a functional food and gastronomic tourism asset, though it requires innovation and promotion. Thus, Dali Ni Horbo plays a role in enhancing nutrition, cultural preservation, UMKM strengthening, and sustainable tourism.
Co-Authors Caca Pratiwi Erni Rukmana Hardi Firmansyah Jenri P Hutasoit Lyndon Fredli Lubis Mariana Rebecca Sirait nisaul zahra Reny Yuliana Siahaan Riski Ainaul Mardiyah Tiara Nauli Panggabean