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All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan Jurnal Media Gizi Indonesia (MGI) JSSF : Journal of Sport Science and Fitness Jurnal Gizi dan Pangan Soedirman (JGPS) JURNAL PENDIDIKAN TAMBUSAI Amerta Nutrition JUARA : Jurnal Olahraga Jurnal Kreativitas PKM Jurnal Kesehatan Global JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) JURNAL ILMU KEOLAHRAGAAN Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Pendidikan dan Keluarga Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Sport and Nutrition Journal Jurnal Dunia Gizi Jurnal Sains Boga Jurnal Gastronomi Indonesia Jurnal Ilmiah Teunuleh: The International Journal of Social Sciences Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Abmas Negeri (JAGRI) Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Jurnal Antropologi Sumatera Innovative: Journal Of Social Science Research Media Pendidikan Gizi dan Kuliner Jurnal Medika: Medika Sport and Nutrition Journal

Emilia, Esi

Universitas Negeri Medan

Author-ID : 1898536

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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PENGETAHUAN, SIKAP DAN PRAKTEK GIZI PADA REMAJA DAN IMPLIKASINYA PADA SOSIALISASI PERILAKU HIDUP SEHAT Esi Emilia
Media Pendidikan Gizi dan Kuliner Vol 1, No 1 (2009)
Publisher : Universitas Pendidikan Indonesia (UPI)

Analisis pengetahuan, sikap dan praktek gizi sangat penting sebagai informasi perilaku gizi remaja dan upaya mengubah perilaku gizi kearah yang lebih baik serta mencegah penyebab penyakit degeneratif sejak dini. Tujuan penelitian adalah menganalisis pengetahuan, sikap dan praktek gizi pada remaja sekolah dan putus sekolah. Penelitian dilakukan selama 4 bulan di kota dan kabupaten Bogor. Jumlah contoh 472 orang remaja sekolah dan putus sekolah. Analisis pengetahuan, sikap dan praktek gizi remaja dilakukan secara deskriptif. Pengkategorian setiap peubah yang menggunakan angka rata-rata dan standar deviasi. Untuk membandingkan peubah seperti pengetahuan, sikap dan praktek gizi contoh sekolah dan putus sekolah, dilakukan uji Anova sesuai dengan jenis datanya. Uji analisis Anova digunakan untuk membandingkan rata-rata lebih dari dua kelompok sampel. Rata-rata skor pengetahuan gizi contoh tergolong sedang dan rata-rata skor pengetahuan gizi contoh sekolah lebih tinggi dibanding putus sekolah. Rata-rata skor sikap terhadap gizi contoh tergolong baik dengan sikap positif terhadap gizi lebih tinggi dibanding sikap negatif. Rata-rata skor sikap terhadap gizi contoh sekolah lebih tinggi dibanding putus sekolah. Rata-rata skor praktek gizi contoh tergolong sedang dan rata-rata skor praktek gizi contoh sekolah lebih tinggi dibanding putus sekolah. Pesan-pesan yang digunakan untuk sosialisasi perilaku hidup sehat untuk remaja adalah pesan ke 1,6,7,8,9,11,17 dan 18 yaitu makan beranekaragam makanan, mengkonsumsi makanan sumber karbohidrat secukupnya, batasi konsumsi lemak dan minyak, mengkonsumsi makanan sumber zat besi, konsumsi fast food, konsumsi makanan berserat, hindari rokok dan minuman beralkohol, memantau berat badans ecara teratur.

Regarding the Relationship Knowledge of Mother Nutrition and Parenting for Young Mothers with the Nutritional Status of Children Aged 12-24 Months Nur Mei Sari; Esi Emilia Esi Emilia; Juliarti Juliarti; Erli Mutiara; Novita Sari Harahap
Media Pendidikan Gizi dan Kuliner Vol 11, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

One way to improve better and quality human resources is to pay attention to nutritional status starting from the First 1000 Days of Life in children, so that children's growth and development will also be optimal. The purpose of this study was to determine the relationship between maternal nutritional knowledge and parenting style of young mothers with the nutritional status of children under two. This type of research uses a cross-sectional design with a sample of 70 respondents taken by total-sampling technique. Data analysis was performed using descriptive tests, correlation tests, and multiple linear tests. The results showed that 54.2% had poor knowledge, 55.71% had poor parenting, and 35.71% had poor nutritional status.

The Effect of Substitution of Wheat Flour with Sorghum Flour (Sorghum bicolor, L) on the Level of Consumer Preference for Cookies Sondang Dhea Farrah; Esi Emilia; Erli Mutiara; Rasita Purba; Fatma Tresno Ingtyas; Marhamah Marhamah
Media Pendidikan Gizi dan Kuliner Vol 12, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Cookies or pastries are food products made from flour that are baked to have a moisture content of less than 5%. Usually the recipe for cookie products is enriched with fat and sugar and added developer ingredients. The use of wheat flour in Indonesia is still increasing, so by utilizing sorghum flour it will be able to help reduce the use of wheat and can help the government in food diversification programs. The main factor that is seen to assess the quality and quality of a product is based on the appearance of the product presented, the aroma, and the taste of the product. The purpose of this study was to analyze the level of consumer preference (color, taste, aroma, texture) through organoleptic tests. The design of this study used experimental research with the RAL method (Completely Randomized Design). Sorghum flour substitution formulations in 4 treatments were control (T0), 50% (T1), 70% (T2), 90% (T3). The research location is at Medan State University with 30 research subjects. Organoleptic test results data were analyzed descriptively using the percentage of consumer acceptance of each cookie formulation and continued with the one-way-Anova test and continued with the DMRT (Duncan) test. The results of this study indicate that the best formula is substitution of 50 percent sorghum flour obtained from the mean value of 4.55 for the control formulation (T0), 4.34 (T1), 3.97 (T2), and 3.70 (T3).

HUBUNGAN KOMPOSISI TUBUH DAN ASUPAN ENERGI SARAPAN DENGAN KEBUGARAN FISIK ATLET CABOR ATLETIK PELATDA PON Ardi, Nurul Fadilah; Emilia, Esi; Rosmiati, Risti; Rukmana, Erni; Nusri, Ardi
Journal of Sport Science and Fitness Vol 9 No 1 (2023): Journal of Sport Science and Fitness
Publisher : Department of Sports Science, Faculty of Sports Science, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jssf.v9i1.72516

Atlet adalah pengolahraga yang mengikuti pelatihan secara teratur dan kejuaraan dengan penuh dedikasi untuk mencapai prestasi, yang harus memperhatikan komposisi tubuh dan asupan makanan, terutama sarapan pagi yang dibutuhkan untuk memenuhi kebutuhan energi saat latihan di pagi hari. Sehingga dapat memiliki kebugaran fisik yang baik pada saat latihan. Tujuan penelitian ini untuk mengetahui hubungan komposisi tubuh dan asupan energi sarapan dengan kebugaran fisik atlet cabor atleltik Pelatda PON Sumatera Utara. Metode penelitian ini menggunakan desain cross-sectional, sampel diambil dengan teknik purposive sampling yaitu sebanyak 34 orang. Teknik penumpulan data dilakukan dengan wawancara (food recall) selama 3 hari, pengukuran komposisi tubuh dengan Bioeletrical Impedence Analysis (BIA), dan tes kebugaran fisik (bleep test). Analisis bivariate dilakukan pada hasil penelitian dengan menggunakan uji Pearson Product Moment dan Spearman-rank. Hasil penelitian menunjukan terdapat hubungan antaralemak visceral (r=-0,573 & p=0,000) dan rasio otot kerangka (r=0,513 & p=0,002) dengan kebugaran fisik. Sedangkan untuk hubungan asupan energi sarapan dengan kebugaran fisik tidak terdapat hubungan yang signifikan dengan r=0,051 & p=0,774.

KORELASI ANTARA PERCENTAGE BODY FAT DENGAN KEBUGARAN ATLET CABOR ATLETIK PELATDA PON SUMATERA UTARA Ardi, Nurul Fadilah; Emilia, Esi; Rosmiati, Risti; Rukmana, Erni; Nusri, Ardi; Prima, Asep
JURNAL ILMU KEOLAHRAGAAN Vol 22, No 2 (2023): JURNAL ILMU KEOLAHRAGAAN
Publisher : Fakultas Ilmu Keolahragaan Unimed

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jik.v22i2.51434

Kebugaran fisik yang tinggi sangat dibutuhkan atlet untuk mencapai suatu prestasi. Kebugaran dipengaruhi oleh beberapa faktor antara lain body fat percentage atlet. Diawali dari pengamatan tatkala mereka latihan, ditemukan beberapa orang atlet memiliki tubuh yang cukup gemuk. Penelitian ini bertujuan untuk mengetahui korelasi body fat percentage dengan kebugaran atlet atletik Peltda PON Sumut. Penelitian ini adalah penelitian korelasional yang menghubugkan antara variabel bebas dan variabel terikat. Populasi dalam penelitian ini adalah seluruh atlet atletik Pelatda PON Sumut yang berjumlah 34 orang. Teknik pengambilan sampel pada penelitian ini adalah total sampling. Hasil analisis data dilakukan dengan menggunakan Uji Korelasi Pearson Product Moment melalui aplikasi SPSS. Hasil analisis data menunjukkan nilai koefisien korelasi (r) sebesar -0,679. Berdasarkan interpretasi Gulford Empirical Rules memiliki makna adanya hubungan yang sedang atau cukup. Tanda negatif pada hasil analisis menunjukkan hubungan yang berlawanan yaitu semakin tinggi nilai body fat percentage maka akan semakin rendah kebugaran fisik atlet tersebut. Hasil signifkansi (p) 0,000 menunjukkan angka lebih kecil dibandingkan dengan 0,05 (α) maka dapat disimpulkan hipotesis nol ditolak dan hipotesis alternatif diterima yaitu berarti terdapat hubungan yang signifikan antara body fat percentage dengan kebugaran fisik atlet dengan nilai p=0,000 < 0,05 (α). Penelitian ini dapat membawa manfaat bagi atlet, pelatih/peneliti, PASI maupun masyarakat

Pengembangan Media Pembelajaran Wondershare Filmora Food Photography Pada Mata Kuliah Seni Kuliner Universitas Negeri Medan Icha, Yarisya Ferika; Esi Emilia; Fatma Tresno Ingtyas; Ana Rahmi; Cucu Cahyana; Rachmat Mulyana
Jurnal Sains Boga Vol 6 No 2 (2023): Jurnal Sains Boga Volume 6 Nomor 2, November 2023
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.006.2.02

This research aims to: (1) Produce Wondershare Filmora-based learning media in Culinary Arts Subject; (2) Test the feasibility of Wondershare Filmora-based learning media in Culinary Arts Subject according to material experts and media experts. The research location was conducted at the Culinary Education Study Program at Medan State University. The research time was November 2022 - January 2023. This research uses the ADDIE development model which is limited to 3 steps, namely (1) Analysis (needs analysis); (2) Design (making storyboards and making learning media); (3) Development (validation by material experts and media experts). The research subjects consisted of one material expert, one media expert, and 30 students of the Cosmetology Education Study Program. The data collection technique used a questionnaire to capture material quality data and media quality data. The data analysis technique was descriptive. Based on the results of this study, the results of the analysis of the needs of lecturers and students that all lecturers and students need Wondershare Filmora learning media, each score ≥ 50 percent. This media can be disseminated and implemented in the Culinary Arts course. The results of the material expert validation obtained a feasibility of 95.38 percent with the criteria "Very Feasible", and the results of the media expert validation obtained a feasibility of 94.12 percent with the criteria "Very Feasible" so that Wondershare Filmora media learning in the Culinary Arts course Food Photography material is included in the "Very Feasible" category with an average value of 94.75 percent. The results of student assessment of student response trials of Wondershare FIlmora learning in Culinary Arts courses Food Photography material are very high with a score of 4.63.

PENGEMBANGAN PRODUK ROTI TAWAR SUBTITUSI PUREE TALAS BENENG (Xanthosoma undipes K. Koch) SEBAGAI MAKANAN ALTERNATIF SUMBER SERAT PADA LANSIA Aini Rahayu; Fatma Tresno Ingtyas; Esi Emilia; Marini Damanik
Jurnal Sains Boga Vol 7 No 1 (2024): Jurnal Sains Boga Volume 7 Nomor 1, Mei 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.1.05

The purpose of this study was to determine the production of white bread as a substitute for puree taro beneng as a food source of fiber in the elderly. Knowing the acceptability of panelists to plain bread with taro beneng puree substitution 25%, 50% and 75% from the aspect of color, aroma, taste and texture. Knowing the nutritional content (ash content, moisture content, carbohydrate content, fat content, protein content and fiber content). This type of research is experimental research with a Completely Randomized Design (CRD) consisting of 1 control and 3 treatments for formulation development from the number of substitutes for beneng taro puree (Xanthosoma undipes K. Koch), namely: F1 (75% wheat flour: 25% taro puree), F2 (50% wheat flour: 50% taro puree), F3 (25% wheat flour: 75% taro puree). The acceptance test used 30 elderly panelists with a hedonic test (very like, like, somewhat like, don't like, really don't like). The data analysis technique was carried out descriptively and analyzed using the Kruskal Wallis test method and the follow-up test using the Man-Whitney. The research results showed that the best white bread that was most popular with the panelists based on the acceptability test results was the F2 treatment (50% wheat flour: 50% taro puree) with average values for color (3.77), aroma (3.8), taste and texture (4.23). The results of the analysis of nutrient content were 31.79% water content, 1.80% ash content, 49.1 gr carbohydrates, 8.81 gr protein, 9.08 gr fat and 4.51 gr crude fiber.

PENGEMBANGAN MEDIA ISPRING SUITE 9 DALAM MENINGKATKAN PENGETAHUAN ANEMIA REMAJA PUTRI DI SMA NEGERI 11 MEDAN Sinambela, Mentari; Firmansyah, Hardi; Emilia, Esi; Sandy, Yatty Destani
Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Vol 3, No 2 (2023): EDISI DESEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jgpkm.v3i2.53339

It is estimated that around 1/3 of the world's population suffers from anemia, therefore it is appropriate that education regarding anemia be provided by utilizing technology such as media.ispiring suite 9 which can be used as a new educational medium to provide knowledge about anemia. This research aims to: (1) Produce mediaispring suite 9; (2) Know the qualifications of the mediaispring Suite 9 about anemia with the help of media experts, material experts and instrument experts; (3) Knowing the level of knowledge of young women after using mediaispring suite 9. The sampling technique is carried out usingproportional sampling, with a total sample of 68 grade 11 female students at SMAN 11 Medan. The research design in making media isResearch and Development model ADDIE (Analysis, Design, Development, Implementation, Evaluation). The research design uses a one group pretest-posttest design. Knowledge data collection techniques use quizizz-based tests, material experts, media experts, and test experts. Based on the research results, the average media feasibility value according to media experts in the first stage was 74.5%, including the feasible category, and the value in the second stage was 95.5% in the very feasible category. The average value of material feasibility according to material experts in the first stage was 73% in the feasible category and the score in the second stage was 94.5% in the very feasible category. The pretest and posttest scores to measure the increase in knowledge resulted in a gain score of 0.72 in the high category. So it can be concluded that the Ispring Suite media can be used by students in learning about anemia in young women.Keywords : Anemia, Ispring Suite 9 Media, ADDIE Model, Knowledge

Pengembangan Blog Sebagai Ruang Kelas dalam Pembelajaran Online Mulyana, Rachmat; Harahap, Rumila; Sarwa, Sarwa; Emilia, Esi; Nusri, Ardi; Efendi, Hidir
Jurnal Pendidikan Tambusai Vol. 4 No. 3 (2020): December 2020
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v4i3.3164

Keberadaan ruang kelas sebagai ruang tatap muka akan berganti menjadi "cyber classroom" di era pendidikan abad 21. Penelitian bertujuan untuk: (1) mengembangkan perangkat pembelajaran berbasis IT dan (2) mengembangkan Blog sebagai ruang perkuliahan online. Penelitian ini merupakan penelitian pengembangan. Perangkat pembelajaran yang dikembangkan berupa matakuliah Dasar Perancangan dan Rekayasa lingkungan. Data dianalisis menggunakan statistik deskriptif. Hasil pengembangan perangkat pembelajaran berupa materi perkuliahan dalam bentuk handout, panduan kuliah mini research, perangkat evaluasi. Media pembelajaran berupa video pembelajaran dan powerpoint sebanyak 8 kali pertemuan, yang dipublikasikan ke web 2.0. Hasil uji coba menunjukkan bahwa secara umum blog sudah memenuhi kelayakan berdasarkan aspek konten pembelajaran, organisasi blog, desain dan tampilan,navigasi dan pemograman, serta tautan. Simpulan bahwa keberadaan blog sebagai ruang kelas dalam pembelajaran online sangat membantu para mahasiswa dalam memahami materi tanpa dibatasi ruang dan waktu.

Correlation between Energy and Protein Intake with Stunting Incidence in Toddlers Purba, Nia Feronika; Emilia, Esi; Juliarti, Juliarti; Mutiara, Erli; Harahap, Novita Sari
Sport and Nutrition Journal Vol 5 No 2 (2023): Sport and Nutrition Journal
Publisher : Nutrition Study Program, Faculty of Medicine, Universitas Negeri Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/spnj.v5i2.65323

Stunting is a nutritional problem that occurs in Indonesia. Stunting is a condition of physical growth failure caused by chronic nutritional problems that occur for a long time. This study aimed to determine the relationship between energy and protein intake with the incidence of stunting. This study used a cross-sectional study design with a sample of 41 toddlers. The results obtained were analyzed using the Spearman Rank correlation test and multiple linear regression tests. There is a positive and significant relationship between energy intake and the incidence of stunting, as shown by the correlation coefficient of 0,72 (p-value = 0,00); in other words, the better the nutritional status (not stunting). There is a positive and significant relationship between protein intake and stunting as indicated by a correlation coefficient of 0,79 (p value = 0,00), in other words, the better the nutritional status (not stunting). Based on the results of multiple linear regression tests, a coefficient of determination of R Square = 0,79 was obtained, which means that the variables of energy intake and protein intake affect the incidence of stunting by 79%.

Co-Authors Adikahriani Adikahriani Adikariani Adikariani Agustina, Nanda Dwi Ai Nurhayati Aini Rahayu Akbar, Salsabila Ana Rahmi Andi Andi Andini, Ni Made Putria Mutia Anjani, Nabila Ardi Nusri Ardi, Nurul Fadilah Azbi, Cinta Maulida Berutu, Rina Elvrida Caca Pratiwi Cucu Cahyana Darwin Darwin Dian Agustina Dalimunthe DINA AMPERA Dina Ampera Efendi, Hidir Erli Mutiara Erni Rukmana EVA FARIDAH Eva Faridah Fatah, Faqilah Fadiyah Fatma Tresno Ingtyas Fatma Tresno Ingtyas Firmansyah, Hardi Fitria, Laili Fransiari, Muhammad Edwin Frida Dinar Gultom, Putri Hanifa, Zulfa Nur Hanu, La Harahap, Novita Sari Harahap, Rumila Hardi Firmansyah Haryana, Nila Reswari Hutria, Wahyu Icha, Yarisya Ferika Ingtyas, Fatma Tresno Izmi Arisa Putri Lubis Juliarti Juliarti Juliarti Juliarti, Juliarti Kamal, Fairuzia Bilqis La Hanu lady violita Lady Violita Latifah Rahman Nurfazriah Lelly Fridiarty Marhamah Marhamah Marhamah Marhamah Marini Damanik Marini Damanik Melayoga, Luqiyana Melisa, Tamara Mokmin, Nur Azlina Mohamed Nadira Elvira Naifatun Irbah Nanda Dwi Gusnita Nikmat Akmal Nila Reswari Haryana Nirmala Nirmala, Nirmala Nova Fadilla Rangkuti Novrizaldi Wardana Nur Mei Sari Nuwairy Hilda, Nuwairy Onggal Sihite Osi Karina Saragih Pakpahan, Sondang P Pasca Rassy, Regania Permatasari, Tyas Pratiwi, Caca Prayogo, Wisnu Prima, Asep Purba, Edy Marjuang Purba, Nia Feronika Putri, Mita Dwi Rachmat Mulyana Rachmat Mulyana Rachsy, Ghalda Nabila Ramadhania, Cindy Rani, Cut Meuthia Rasita Purba Rasita Purba Rasita Purba Rassy, Regania Pasca Ratih Baiduri Riana Friska Riana Friska Siahaan Risti Rosmiati Sabrina Agustina Salsabila, Salsabila Sardi, Mahdalena Sarwa, Sarwa Siahaan, Riana Friska , Simamora, Cike Grenada Sriningsih Sinambela, Mentari Siti Sutanti Sondang Dhea Farrah Subuh Ardiansyah Tyas Permatasari Tyas Permatasari Vinesya Shintauly Siahaan Wardiah Wardiah Wina Dyah Puspita Sari Yatty Destani Sandy Yuspa Hanum YUSRAFIDDIN, Yusrafiddin Zainab Afifah Zulfa Nur Hanifa Zulkifli Matondang

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