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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Sinergi : Jurnal Ilmiah Multidisiplin
Lucy Fridayati
Universitas Negeri Padang, Indonesia
Aerospace Engineering Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Immunology & microbiology Physics Social Sciences

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Analisis Preferensi Makan dan Variasi Menu pada Siswa Tingkat SMP Penerima Program MBG di Lubuk Basung Vioza Nabilla Anjanie; Kasmita; Lucy Fridayati; Nabila Tasrifi
Sinergi : Jurnal Ilmiah Multidisiplin Vol. 2 No. 9 (2026): Sinergi: Jurnal Ilmiah Multidisiplin
Publisher : PT. AHLAL PUBLISHER NUSANTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.66914/pg3yr021

Abstract

This research is motivated by the difference in students' eating preferences towards the food served in the Free Nutritious Food (MBG) program and the importance of menu variations in the implementation of food in schools. This study aims to find out and analyze eating preferences and menu variations in junior high school students in Lubuk Basung District, Agam Regency. This study uses a descriptive survey method with a quantitative approach. The population in this study is junior high school students who received the MBG program in Lubuk Basung District, Agam Regency, with a sample of 358 students. Data collection was carried out using a questionnaire with a five-level Likert scale. Data analysis used descriptive statistics in the form of frequency, percentage, and mean with the help of the IBM SPSS Statistics program version 25.00. The results showed that students' overall eating preferences were in the medium category with a mean value of 3.39. Based on the indicators studied, students' preferences for regional eating culture obtained the highest average score of 3.6, while family eating habits obtained the lowest average score of 3.0. Meanwhile, students' assessment of menu variations was in the high category with a mean value of 3.54. In the menu variation indicator, the color variation indicator obtained the highest score of 3.76, while taste variation obtained the lowest score of 3.29.  Keywords: Eating Preferences, Menu Variations, Junior High School Students, Free Nutritious  Food, MBG.
PENERAPAN KESEHATAN DAN KESELAMATAN KERJA DI WORKSHOP TATA BOGA FPP UNP: IMPLEMENTATION OF OCCUPATIONAL HEALTH AND SAFETY IN THE FPP UNP CULINARY WORKSHOP Amirah Diniyati Zulkifli; Lucy Fridayati; Yuliana; Sari Mustika
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 15 No. 1 (2024): March Period
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jppkk.v15i1.75548

Abstract

Latar belakang pada penelitian ini adalah belum maksimalnya Penerapan Kesehatan dan Keselamatan Kerja yang dilakukan oleh Mahasiswa, Dosen dan Teknisi dalam praktek di Workhsop. Oleh karena itu, dibuatlah indikator sebagai tolak ukur penilaian dalam Penerapan Kesehatan dan Keselamatan Kerja yang dilakukan, indikator tersebut yaitu : Kesehatan kerja fisik dan Mental, Keselamatan kerja alat, Bahan, Atribut dan Tempat praktek termasuk dalam Bangunan, Keadaan Lantai, Dinding, Ventilasi, Pencahayaan, Tempat pembuangan sampah dan Ketersediaan kotak P3K. Data ini menggunakan Data Primer yang didapat langsung dari Panelis Ahli dalam memberikan jawaban terkait observasi dan wawancara dengan dilampirkan berupa Studi Dokumentasi sebagai bukti fisik dari penelitian. Kemudian dilakukan penyajian data dalam bentuk teks naratif untuk menggabungkan informasi agar tersusun jelas dan mudah dipahami dan memberikan kesimpulan dari hasil akhir yang dilakukan. Hasil penelitian menunjukkan bahwa Penerapan Kesehatan dan Keselamatan Kerja yang dilakukan oleh Mahasiswa, masih belum terlaksana secara maksimal. Sedangkan untuk Dosen dan Teknisi, hampir secara keseluruhan sudah melaksanakan Penerapan Kesehatan dan Keselamatan Kerja di Workshop Tata Boga FPP UNP.
EKSISTENSI PINDIK SEBAGAI KUE TRADISIONAL DARI KOTA PAYAKUMBUH Andini Rismayenti; Lucy Fridayati; Kasmita; Cici Andriani
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 15 No. 2 (2024): July Period
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jppkk.v15i2.75978

Abstract

This research is motivated because not much is known about the existence of pindik cakes for teenagers in the Tiakar community, as well as to introduce, describe and develop one of the traditional cakes of Payakumbuh City typical of Tiakar Payobasuang Village. The purpose of this study is to determine the existence, function and meaning of pindik cake for the community, as well as study the process of processing pindik cake. The type of research used is descriptive qualitative. With observation, interview and documentation techniques. The instrument in this study is that the researcher himself is assisted by five senses and notebooks in collecting data. The number of informants taken was 10 people, namely 3 bundo kanduang and 6 community members where 5 of them could process pindik cakes and 1 person was a well-known pindik cake home-based entrepreneur in Tiakar Payobasuang Village. Data description through data reduction, data presentation and inference. The result of this study is the existence of traditional pindik cakes in Tiakar Payobasuang Village, Payakumbuh City, where the area is the first existence of pindik cakes, the function and meaning of pindik cakes for the Tiakar people is served in traditional events such as weddings, manjapuik marapulai, circumcision rosul, Eid al-Fitr and mandoa. Where the meaning of pindik cake served is small indicates the person's calculation, while pindik cake that is made and carried large is better. Most of the people of Tiakar Payobasuang when bringing or serving pindik cakes for the traditional event by ordering and buying pindik cakes in one of the cottage industries that are quite famous in the village, namely pindik Ni Yen.
SUB STUDI TENTANG PEMBUATAN GALAMAI DI NAGARI SALAYO KECAMATAN KUBUNG KABUPATEN SOLOK Anggita Rizky Yuliandri; Lucy Fridayati; Wirnelis Syarif; Ezi Anggraini
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 15 No. 2 (2024): July Period
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jppkk.v15i2.84266

Abstract

The background of this study is that there are differences in the materials for making Galamai nagari Salayo with other regions, and there is no reading source about making Galamai in nagari Salayo, with the existence of reading sources about making Galamai in nagari Salayo can be a source of reading for teenagers of nagari Salayo so that they increase knowledge about how to make Galamai as traditional food for future generations. The type of research used in this study is descriptive qualitative. With observation, interview, and documentation techniques. The number of informants taken was 9 informants. Three bundo kanduang nagari Salayo, four people from the surrounding community and two mothers who are experts in making Galamai at weddings and know about the function of Galamai as traditional food in nagari Salayo, Kubung District, Solok Regency. Data was obtained directly from informants by observation, interviews and documentation to Nagari Salayo, Kubung District, Solok Regency. Description of data through the validity of data with the process of testing validity, reliability and objectivity. Data is analyzed with data reduction, display and verification conclusions. The result of this research is that the ingredients in making Galamai in Salayo nagari are rice flour, cane sugar and coconut milk. There are three types of equipment used in making Galamai, namely preparation equipment, manufacturing equipment and serving equipment. Making Galamai in Salayo nagari goes through three stages, namely, the preparation process, the manufacturing process and the serving process. The function of Galamai in traditional events as one of the manta dishes panjapuikan (proposing), paisicawan, bararak (wedding parade).
Co-Authors Amirah Diniyati Zulkifli Andini Rismayenti Anggita Rizky Yuliandri Cici Andriani Ezi Anggraini Kasmita Nabila Tasrifi Sari Mustika Vioza Nabilla Anjanie Wirnelis Syarif Yuliana