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All Journal E-Journal Home Economic and Tourism JPGI (Jurnal Penelitian Guru Indonesia) Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Multidisiplin Sahombu
RAHAYU, IFNALIA
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Arts Humanities Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Other

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HUBUNGAN PENGETAHUAN GIZI IBU DENGAN PENERAPAN MENU 3B PADA ANAK BALITA DI JORONG SUNGAI SALAK KENAGARIAN KOTO TANGAH KECAMATAN TANJUNG EMAS KABUPATEN TANAH DATAR RAHAYU, IFNALIA; Yusuf, Liswarti; Yuliana, Yuliana
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The problem in this study is still low maternal nutritional knowledge, there are many mothers who have not applied for a toddler menu 3B, the relationship with the mothers nutritional knowledge application menu  3B in children under five. The purpose of this study was to describe maternal nutrition knowladge on food toddler, identify the application menu 3B for toddler, maternal, nutritional knowladge to analyze the reletionship with the application menu 3B in children under five. The reseach is ex post facto correlational nature. The population in this study were all housewives who have children under the age of 1-5 years districts in jorong sungai salak kenagarian koto tangah kecamatan tanjung emas kabupaten tanah datar 85 people. Samples numbered 50 persons obtained by simple random sampling. Data processed by descriptive and correlation with maternal nutrition knowledge application menu 3B in children under five. Result of research on maternal nutrition knowledge suggests that as many as 34% of mothers have the nutritional knowledge in the unfavorable category. The results of research on the application menu 3B show that as much as 32% application menu 3B in children under five in the unfavorable category. There is a significant correlation between maternal nutrition knowledge with the application menu 3B with correlation coefficient 0.287 and a significance value of 0.043.   Keywords: Knowledge,nutrition, menu3B
Pembangunan Ekonomi Masyarakat Melalui Pembinaan Industri Kecil Menengah OVOP dalam Mengembangkan Produk Kuliner Nagari Maninjau Yuliana, Yuliana; Thamrin, Thamrin; Ulwan, Naseh; Fatimah, Siti; Tasrif, Nabila; Hasanah, Afifah Nur; Rahayu, Ifnalia; Naserd, Yolanda Febriani
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 24, No 2 (2024): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.05830

Abstract

Salah satu sektor ekonomi yang muncul di Nagari Maninjau yang menjadikan Danau sebagai sumber mata pencaharian adalah bisnis kuliner berbahan baku ikan. Produk kuliner ini dapat dikembangkan sebagai produk unggulan daerah yang memiliki keunikan dari segi bahan baku lokal yang khas dari Danau Maninjau. Hal ini sejalan dengan program One Village One Product (OVOP), sebuah program pengembangan potensi di satu wilayah yang diprakarsai Kementerian Perindustrian Republik Indonesia. Namun, untuk mencapai usaha kuliner berstandar OVOP, masih terdapat beberapa permasalahan yang ditemui, seperti masalah fasilitas produksi yang masih terbatas, kurangnya modal serta pengetahuan dan keterampilan pelaku usaha kuliner UMKM untuk melakukan branding dan pemasaran yang luas. Program Pengembangan Nagari Binaan ini bertujuan untuk mengembangkan produk kuliner Nagari Maninjau melalui pembinaan industri kecil menengah menggunakan pendekatan OVOP demi mendorong pembangunan ekonomi masyarakat. Mitra yang terlibat dalam program ini adalah Pemerintah Nagari Maninjau dengan beberapa UMKM yang mewakili setiap jorong yaitu UMKM Tapian Maninjau, UMKM Dapur Mak Itam dan UMKM Salero Mandeh. Metode yang digunakan adalah melalui pelatihan, pendampingan, dan pengadaan alat produksi. Hasil Kegiatan yang telah dicapai pada tahun pertama adalah: 1)Pengadaan freezer sebagai pendukung produksi; 2) Sebanyak 50 resep olahan telah dilatihkan dan distandarisasi, 3) Semua produk dalam proses pendaftaran sertifikasi halal; 4) Desain merek dan kemasan telah dibuat. 
Pelatihan Pembuatan Autic Cookies Bagi Orang Tua Siswa SLB Autisma YPPA Padang Rahmahtrisilvia, Rahmahtrisilvia; Kusumastuti, Grahita; Efrina, Elsa; Rahayu, Ifnalia; Amani, Risca; Khairunnisa, Winda
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 24, No 3 (2024): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.05700

Abstract

Anak dengan Gangguan Spektrum Autisme (GSA) sering mengalami masalah metabolisme yang memerlukan diet khusus Casein Free Gluten Free (CFGF) untuk mengelola gejala seperti gangguan tidur, fokus, dan perilaku agresif. Penerapan diet CFGF sering terhambat oleh faktor anak dan orang tua, termasuk ketidakpatuhan orang tua dan ketersediaan makanan. Pengabdian ini bertujuan untuk  memberikan pengetahuan dan keterampilan bagi orang tua anak GSA dalam membuat Autic Cookies berbahan dasar Casein Free Gluten Free (CFGF). Kegiatan dilakukan di SLB Autisma YPPA Padang dengan tahapan utama sosialisasi dan pelatihan. Sosialisasi mencakup ceramah dan diskusi mengenai pentingnya diet CFGF, sementara pelatihan melibatkan praktek langsung pembuatan lima jenis cookies CFGF di bawah bimbingan nara sumber PKM Evaluasi dilakukan dengan pretest dan posttest untuk mengukur perubahan pemahaman orang tua serta umpan balik mengenai pelatihan. Sosialisasi meningkatkan pemahaman orang tua tentang diet CFGF, yang diikuti oleh pelatihan praktis yang sukses. Orang tua secara aktif terlibat dalam proses pembuatan cookies,  hasil akhir ditimbang dan dikemas dalam botol jar. Kegiatan ini tidak hanya meningkatkan keterampilan orang tua tetapi juga memperkuat penerapan diet CFGF, yang diakui sebagai diet penting untuk mendukung keberhasilan intervensi anak GSA.
The Role of Smart Packaging in Improving The Quality and Safety of Bakery Products Rahayu, Ifnalia; Gusnita, Wiwik; Lofandri, Wiki
Jurnal Multidisiplin Sahombu Vol. 5 No. 03 (2025): Jurnal Multidisiplin Sahombu, (2025)
Publisher : Sean Institute

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Abstract

The development of packaging technology presents smart packaging innovations that can improve the quality and safety of bakery products. Smart packaging consists of intelligent packaging and active packaging, which can provide real-time information about product conditions and extend shelf life through active interaction with the environment. This article discusses the concept, benefits, and implementation of smart packaging in the bakery industry, highlighting aspects of food safety, product durability, and consumer preferences for this packaging technology. It also reviews the trends and challenges in implementing smart packaging as an innovative solution for the quality-oriented and sustainable bakery industry.
Integrating project-based learning and virtual kitchen: a digital learning innovation to enhance students’ creativity and entrepreneurial potential in bakery courses Rahayu, Ifnalia; Yuliana, Yuliana; Gusnita, Wiwik; Lofandri, Wiki
JPGI (Jurnal Penelitian Guru Indonesia) Vol. 10 No. 1 (2025): JPGI
Publisher : Indonesian Institute for Counseling, Education and Therapy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/026168jpgi0005

Abstract

The demand for innovative approaches in vocational education has increased significantly in the digital era. This study explores the integration of Project-Based Learning (PjBL) with a Virtual Kitchen platform to enhance students’ creativity and entrepreneurial potential in bakery courses. Using a quasi-experimental pretest-posttest design with non-equivalent groups, the research involved 52 students divided into experimental (n = 26) and control (n = 26) groups. The intervention combined project-based tasks with virtual kitchen simulations, allowing students to experiment with recipes, simulate product branding, and practice digital marketing in a risk-free environment. Data were collected through creativity assessments, product evaluation rubrics, entrepreneurial attitude scales, and student feedback surveys. Statistical analysis using paired and independent t-tests revealed a significant improvement in both creativity and entrepreneurial readiness in the experimental group (p < 0.001). The findings highlight that integrating PjBL with Virtual Kitchen not only supports technical mastery but also nurtures digital micro-entrepreneurship and innovative thinking. This model presents a transformative strategy for preparing vocational students for the demands of Industry 4.0. Recommendations are provided for further implementation in other culinary domains and the development of more advanced virtual platforms.
Co-Authors Amani, Risca Elsa Efrina Grahita Kusumastuti, Grahita Gusnita, Wiwik Hasanah, Afifah Nur Khairunnisa, Winda Liswarti Yusuf Lofandri, Wiki Nabila Tasrif Naserd, Yolanda Febriani Rahmahtrisilvia Rahmahtrisilvia Siti Fatimah Thamrin Thamrin ULWAN, NASEH Yuliana Yuliana