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All Journal INVOTEC Jurnal Pendidikan dan Teknologi Indonesia Innovative: Journal Of Social Science Research Media Pendidikan Gizi dan Kuliner
Nurani, Atat Siti
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Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Energy Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Kemandirian Pangan Sumber Karbohidrat dan Protein untuk Mewujudkan Ketahanan Pangan Keluarga Rahmawati, Yulia; Nurani, Atat Siti; Sukandar, Dadang; Khomsan, Ali
INVOTEC Vol 8, No 2 (2012)
Publisher : Faculty of Technological and Vocational Education-Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/invotec.v8i2.6130

Abstract

This study aims to: formulate operational concepts to measure the level of household food endurance, to analyze indicators of household food endurance in terms of aspects of education, economics, and food consumption, identify the characteristics of households that experienced food unendurance. Household sample was pre-prosperous, prosperous I, prosperity II, prosperous III, and prosperous III +. Selection random sample coated with proportional allocation. Types of data collected include demographic characteristics of household, ownership of land, the economic characteristics of households, household social characteristics. Based on discriminant analysis, it found five variables that can be indicators of household food enduracnce is the wife of education backgaround, ownership of chickens, the frequency of eating rice consumption , cassava consumption frequency and the frequency of consumption of salted fish. The higher the wife's education, the more resistant the household food. While ownership of the chicken and salted fish consumption is indicated that is the opposite of more domesticated chickens and the higher the frequency of consumption of salted fish is the household food unendurance. Striking characteristic is the average frequency of consumption of salted fish, the frequency of household consumption of food endurance just 0.7 times per week, while the household does not endurance as much food frequency 3.9 times per week.
Analysis Level of Understanding of Online Learning Results in the Subject of Administration at Vocational School Negeri 57 Jakarta Mahdavikia, Aldhara; Setiawati, Tati; Nurani, Atat Siti
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72864

Abstract

Online learning has become a popular solution for teaching and learning during the COVID-19 pandemic. This study aims to measure students' understanding of food and beverage planning in KD, focusing on the food and average services. The research method used is a survey with tests as a tool to collect data. The study involved 85 students from Class XI TB at SMK Negeri 57 Jakarta, determined by simple random sampling. The results showed that the students had the lowest understanding factor of food and average services and the highest understanding factor of food and average service procedures. The level of understanding of student learning outcomes was in the Extrapolation category. The study concluded that the level of understanding of food and average services in the dining class XI students of SMK Negeri 57 Jakarta is in a fairly good category.
Pengembangan E-book Interaktif sebagai Bahan Ajar Penyajian Makanan dan Minuman Virginia, Nanda; Patriasih, Rita; Nurani, Atat Siti
Jurnal Pendidikan dan Teknologi Indonesia Vol 4 No 3 (2024): JPTI - Maret 2024
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpti.427

Abstract

Penelitian ini dilatarbelakangi dengan adanya temuan sebanyak 54% siswa belum memenuhi Kriteria Ketercapaian Tujuan Pembelajaran (KKTP) Penyajian Makanan dan Minuman. Didapatkan bahwa bahan ajar untuk pembelajaran elemen Penyajian Makanan dan Minuman di SMK Bina Wisata Lembang terbatas. Penelitian ini bertujuan untuk menghasilkan bahan ajar e-book interaktif. Penelitian ini menggunakan metode Research and Development (R&D) level 1 yang terdiri dari tiga tahap yaitu penelitian pendahuluan, pengembangan e-book, dan validasi e-book. Tahap perancangan e-book dilakukan analisis kebutuhan siswa dan merancang garis besar materi. Pada tahap ini menghasilkan flowchart e-book interaktif, desain e-book, dan storyboard yang telah tervalidasi. Tahap pengembangan e-book dilakukan perancangan seluruh komponen e-book yang terdiri dari kuis, tugas, online board, dan game interaktif, serta melakukan penggabungan seluruh komponen e-book menggunakan Heyzine Flipbook. Pada tahap ini menghasilkan e-book interaktif dalam format HTML. Tahap validasi dilakukan oleh ahli materi, bahasa, dan media. Hasil validasi menunjukan bahwa e-book interaktif yang dikembangkan layak untuk digunakan baik dari aspek materi, bahasa, maupun media. Adapun e-book yang dihasilkan berisi materi, vidio pembelajaran, game interaktif, pertanyaan interaktif, kuis, gambar pop up, online board, hyperlink dan halaman evaluasi. Berdasarkan hasil penelitian yang telah dilakukan dapat disimpulkan bahwa e-book interaktif yang telah dikembangkan layak untuk digunakan.
Analysis of The Influence of Facilities Availability, Human Resources and Promotion on The Improvement of Medical Tourism in Indonesia Hendriyanto, Donny; Kusnadi, Iwan Henri; Rahmawati, Herni Utami; Akbar, Muhamad; Nurani, Atat Siti
Innovative: Journal Of Social Science Research Vol. 4 No. 3 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i3.10913

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui potensi pengembangan wisata yang dapat dimanfaatkan khususnya untuk wisata medis atau wisata kesehatan. Penelitian ini menggunakan metode wawancara semi terstruktur sebagai pendekatan. Peneliti memperoleh informasi sekunder melalui analisis data bibliografi. Hasil analisis menunjukkan bahwa terdapat potensi untuk mengembangkan pariwisata kesehatan atau kesehatan sebagai alternatif yang menarik untuk mengakses pasar internasional. Wisata kesehatan berpotensi memberikan manfaat yang signifikan bagi perekonomian suatu negara serta meningkatkan akses terhadap perawatan medis berkualitas bagi pasien di seluruh dunia. Dengan menerapkan strategi yang tepat, wisata kesehatan dapat menjadi sektor yang menguntungkan dan berkelanjutan bagi industri pariwisata.
Co-Authors Ali Khomsan Dadang Sukandar Hendriyanto, Donny Herni Utami Rahmawati Kusnadi, Iwan Henri Mahdavikia, Aldhara Muhamad Akbar Rita Patriasih Tati Setiawati, Tati Virginia, Nanda Yulia Rahmawati, Yulia