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All Journal JURNAL PENDIDIKAN TAMBUSAI Amerta Nutrition JCRS (Journal of Community Research and Service) Sport and Nutrition Journal Media Publikasi Promosi Kesehatan Indonesia (MPPKI)
Purba, Rasita
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Pengaruh Model Pembelajaran Kooperatif Tipe Jigsaw Terhadap Hasil Belajar Pengetahuan Bahan Makanan Siswa SMK Mutiara, Erli; Tobing, Marnala; Purba, Rasita; Tampubolon, Hotmaria; Rambe, Armaini; Panjaitan, Fitria Ningsih
Jurnal Pendidikan Tambusai Vol. 3 No. 3 (2019): December 2019
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v3i3.3161

Abstract

Penelitian ini bertujuan: (1) Untuk mengetahui hasil belajar siswa yang menggunakan model Pembelajaran Kooperatif Tipe Jigsaw pada mata pelajaran Pengetahuan Bahan Makanan ; (2) Untuk mengetahui hasil belajar siswa yang menggunakan model Pembelajaran Ekspository pada mata pelajaran Pengetahuan Bahan Makanan; (3) Pengaruh penggunaan model pembelajaran Kooperatif Tipe Jigsaw terhadap hasil belajar Pengetahuan Bahan Makanan. Desain penelitian yang digunakan adalah quasi eksperimen. Populasi dalam penelitian ini adalah seluruh siswa kelas X SMK Putra Anda Binjai yang berjumlah 60 siswa. Sampel penelitan diambil dengan teknik total sampling. Teknik pengumpulan data menggunakan tes untuk hasil belajar pengetahuan bahan Makanan. Teknik analisis yang digunakan adalah uji normalitas, uji homogenitas dan uji hipotesis. Berdasarkan hasil penelitian menunjukkan bahwa hasil belajar siswa pada kelas eksperimen dengan menggunakan model pembelajaran kooperatif tipe Jigsaw diperoleh rata-rata sebesar 76,60 dan standar deviasi 7,27 dengan tingkat kecenderungan termasuk kategori tinggi sebesar 56,7 %, sedangkan dikelas kontrol dengan menggunakan model pembelajaran Ekspositori diperoleh nilai rata-rata 60,30 dengan standar deviasi 10,65 dengan tingkat kecenderungan hasil belajar pengetahuan bahan makanan cenderung cukup sebesar 70,0%. Berdasarkan hasil uji hipotesis diperoleh t hitung > t tabel (6,989 > 1,671). Terdapat pengaruh yang positif dan signifikan pada model pembelajaran kooperatif tipe Jigsaw terhadap hasil belajar Pengetahuan Bahan Makanan siswa SMK. Hal ini berarti model pembelajaran kooperatif tipe Jigsaw dapat meningkatkan hasil belajar siswa pada pelajaran Pengetahuan Bahan Makanan
PROVIDING SUPPLEMENTARY FOOD TO NUTRITIONAL CHILDREN AND APPLICATION OF FOOD PROCESSING PROCESS TECHNOLOGY AND ECONOMIC EMPOWERMENT Purba, Rasita; Efendi, Hidir
Journal of Community Research and Service Vol. 6 No. 1: January 2022
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v6i1.32795

Abstract

Abstract” Fish has good potential to overcome malnutrition problems such as lack of energy and protein (PEM), lack of vitamin A, disorders due to lack of iodine, and nutritional anemia, while tempeh-based formulas can shorten the duration of acute diarrhea and accelerate weight gain after suffering from one illness. episodes of acute diarrhea. Tempe and fish are easier to digest because of their high content of free fatty acids, peptides, and amino acids. The objectives of this IbM activity are (1) the design of more spin machines, (2) the production of forte cookies and fish meal cookies, (3) the production of various processed fish, packaging, and nutritional status. Specific targets to be achieved; There are variations of PMT Toddlers to improve the nutritional status of toddlers, production of processed fish through the application of food processing technology, packaging, and economic empowerment of fishing communities. The approach method used is the method of education, production training, business management training, design, and assistance. The results of this IbM program activity are more spin machines with a drying capacity of 10 kg/30 minutes, additional food products (PMT) for toddlers in the form of forte cookies, fish flour cookies, and various processed fish products. Conclusion: Organoleptic tests for taste, aroma, texture, and color, showed positive responses from IbM partners and participants, as well as responses from local people who tasted the product. The nutritional knowledge of the cadres is good (87.3%), making forte and fish meal (91%), making various kinds of processed fish (91.6%). The nutritional status of children under five is still under the category of malnutrition (36%). Selling processed fish products is still (28%). The production of a variety of processed fish products will be an opportunity for new entrepreneurs for posyandu cadres and fishing communities to increase the income of fishing communities.
Increasing the Production of Opak Semprong with Appropriate Technology to Break the International Market Siburian, Paningkat; Fridiarty, Lelly; Harahap, Khairunnisa; Purba, Rasita
Journal of Community Research and Service Vol. 7 No. 1: January 2023
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v7i1.38842

Abstract

Processing of cassava for the manufacture of opaque semprong products in Melati Kebun Village, Pegajahan District, Serdang Bedagai Regency is in dire need of appropriate technology because the equipment used still has limitations by using human labor, so the process is less efficient, less productive and marketing is limited. In connection with that, in order to help the community managing Small and Medium Enterprises (SMEs), the Cassava Opak Semprong Business PKM was carried out and the Design of Pressing Machines and Spinner Machines was carried out to increase the production of various opaque products in the village. The approach method used is the method of education, production training, machine design/assistance, business management training and marketing. At the end of the PKM Program, partners are able to apply TTG in the opaque production process, carry out bookkeeping, recording and financial reporting in accordance with accounting standards, conduct e-commerce (business transactions via electronic/internet networks), digitally (online) marketing on social media, so that the small and medium enterprises have increased production and get additional net profit and marketing to Malaysia
Processing of Corn Tortilla Chips with Appropriate Technology as Diversification of Crop Yields to Increase Farmers' Income in Pematang Simalungun Dalimunthe, Amirhud; Situmorang, Benyamin; Fridiarty, Lelly; Purba, Rasita
Journal of Community Research and Service Vol. 7 No. 1: January 2023
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v7i1.38868

Abstract

Processing of agricultural products is important to increase added value, especially when production is abundant and prices are low. The increase in added value in the form of various corn products can stimulate the development of micro, small and medium enterprises. Community empowerment through increasing post-harvest knowledge and capabilities in processing various corn products in particular can be the basis for community economic development. One of the processed corn products that consumers like is Corn Tortilla. The product processing process with appropriate technology is quite simple so that it has the opportunity to be adopted by rural communities, especially corn farmers as a home industry. The purpose of this PKM activity is to develop the business of corn farmers in Pematang Simalungun Village into an economically independent business through corn tortilla processing activities, design of boiled corn milling machine, design of ampia machine, spinner machine, and production training. The approach method used is the method of education, design, production training, business management training, and mentoring. The specific target achieved was to produce a boiled corn milling machine to increase the effectiveness of abundant corn production into corn tortilla products and business management capabilities. As a result, corn farmers can process abundant agricultural products into Corn Tortilla products
P Pola Makan, Aktivitas Fisik dan Obesitas pada Pekerja Urban di Indonesia: Dietary Patterns, Physical Activity, and Obesity among Indonesian Urban Workers Rosmiati, Risti; Haryana, Nila Reswari; Firmansyah, Hardi; Purba, Rasita
Amerta Nutrition Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 3rd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2SP.2023.164-170

Abstract

Background: The increasing prevalence of obesity has become a significant public health concern in Indonesia, particularly among urban workers who often lead sedentary lifestyles and adopt unfavorable dietary patterns. Objectives: To analyze the correlation between dietary patterns, physical activity levels, and obesity among urban workers in Indonesia. Methods: Major dietary patterns were derived using principal component analysis from a 17-item food frequency completed by urban workers in the fifth wave of Indonesia Family Life Survey (IFLS). Self-reported physical activity is assessed by the International Physical Activity Questionnaire (IPAQ). Height and weight were measured to determine nutritional status based on Body Mass Index (BMI), which is then categorized into obese and non-obese urban workers. The association between dietary patterns, physical activity levels, and obesity was analyzed using logistic regression. Results: A total of 10,381 urban workers participated in the study. Four major dietary patterns were identified: a Western dietary pattern characterized by a high intake of fast food, meat, sugary snacks, dairy, and soft drinks; a prudent dietary characterized by fruit and vegetables; a modern dietary pattern characterized by instant noodles, fried snacks, and eggs consumption; and a traditional Indonesian pattern characterized by rice, vegetables, sambal (chili sauce), and fish consumption. Participants adhering to the Western dietary pattern had higher odds of obesity. In contrast, those adhering to the prudent dietary pattern and active physical activity showed lower odds of obesity. Conclusions: Western dietary patterns are associated with an increased risk of obesity, while prudent dietary patterns and active physical activity are inversely associated with obesity in Indonesian urban workers.
Co-Authors Amirhud Dalimunthe Aritonang, Rohana Armaini Rambe Azmi, Chairiza Benyamin Situmorang Efendi, Hidir Emilia, Elisi Erli Mutiara Erni Rukmana Firmansyah, Hardi Fridiarty, Lelly Gratia, Shion Sola Harahap, Khairunnisa Hardi Firmansyah Haryana, Nila Reswari Haryati, Angelina HOTMARIA TAMPUBOLON PANINGKAT SIBURIAN Panjaitan, Fitria Ningsih Purba, Edy Marjuang Risti Rosmiati Tobing, Marnala