Article Per Year (5 Year)
p-Index From 2020 - 2025
3.571
P-Index
This Author published in this journals
All Journal Jurnal Penelitian dan Pengembangan Pendidikan Jurnal Tata Busana Pendas : Jurnah Ilmiah Pendidikan Dasar IMPROVEMENT: Jurnal Ilmiah untuk peningkatan mutu manajemen pendidikan Jurnal Ilmiah Pendidikan Citra Bakti Jurnal Ilmiah Edunomika (JIE) Jurnal Biogenerasi JURNAL SOCIA AKADEMIKA Jurnal Citra Pendidikan Public Health and Safety International Journal (PHASIJ) Jurnal Citra Pendidikan Anak Sains Medisina MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation Kreativitas Pada Pengabdian Masyarakat (Krepa) GABBAH : Jurnal Pertanian Dan Perternakan Help: Journal of Community Service International Journal of Psychology and Health Science
MARNIATI
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Engineering Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

Published : 34 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 34 Documents
Search

 1   2   3   4 
SENSORY AND CHEMICAL CHARACTERIZATION OF COOKIES SUBSTITUTED WITH BLACK GLUTINOUS RICE FLOUR Dina Ulmia; Safrida; Marniati; Sri Wahyuni Muhsin
MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation Vol. 6 No. 2 (2025): June
Publisher : PT. Radja Intercontinental Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59733/medalion.v6i2.211

Abstract

Cookies are a popular type of dry cake in Indonesia and are liked by various groups. Generally, cookies are made using wheat flour as the main ingredient, but black glutinous rice flour, which is rich in fibre and has health benefits, is chosen as an alternative substitute for wheat flour. This study aims to explore the effect of substituting black glutinous rice flour in cookies on organoleptic acceptance and nutritional content of the product. Objective: This study aims to identify the effect of substituting black glutinous rice flour on the organoleptic acceptance of cookies and to identify the effect of substituting black glutinous rice flour on the nutritional content of cookies.Method: This study uses an experimental method with a Completely Randomised Design (CRD). Organoleptic tests were conducted to assess parameters of colour, aroma, taste, crunchiness, and texture by using the Kruskal-Wallis test. Analysis of nutritional content using the anova test was carried out to measure the levels of water, ash, fat, protein, and carbohydrates in cookie products that use black glutinous rice flour as a substitute. Results: The results showed that there was a significant effect of adding black glutinous rice flour on the parameters of colour, aroma, taste, and crunchiness (P<0.05). However, there was no significant effect on the texture parameter (P>0.05). The nutritional content analysis showed that the water content of cookies varied, with the lowest value in P2 (4.98%), which almost reached the SNI standard limit (maximum 5%). Ash content increased with the increase in substitution of black glutinous rice flour, reaching the highest value in P4 (2.36%), which exceeded the SNI standard limit (maximum 1.8%). Fat content also increased, although it remained within the limits allowed by SNI (maximum 35%). Protein content slightly decreased in P2 (8.09%) compared to P1 (8.18%), showing no significant increase. Meanwhile, carbohydrate content decreased with the increase in substitution of black glutinous rice flour, with a significant difference between P1 (60.66%) and P2 (59.63%). Conclusion: Substitution of black glutinous rice flour in cookie production can improve organoleptic acceptance and nutritional content of the product, especially in terms of colour, taste, aroma, and crunchiness. The addition of black glutinous rice flour also affects the levels of water, ash, fat, protein, and carbohydrates, with the potential to increase the nutritional value and health benefits of the product.
ANALYSIS OF INTERNAL, EXTERNAL FACTORS, ACADEMIC PROCRASTINATION IN COMPLETING FINAL ASSIGNMENTS IN COLLEGE STUDENTS Monal; Marniati; Ihsan Murdani
MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation Vol. 6 No. 2 (2025): June
Publisher : PT. Radja Intercontinental Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59733/medalion.v6i2.213

Abstract

Academic procrastination is a delaying behavior often found among students. The study was conducted because there were still a number of students in the 2020 batch of public health study programs who were not on time in completing their studies, allegedly related to procrastination behavior. This study aims to reveal the internal and external factors that trigger procrastination in completing the final project. The method used was descriptive qualitative, informants were selected purposively, namely: one key informant (caprodi), four main informants (students), and three supporting informants (academic supervisors). Data obtained through initial surveys, interviews, and documentation were analyzed through the stages of reduction, data presentation, and conclusion drawing. The results show that the more dominant (internal) factors include weak time management, low self- efficacy, and psychological conditions. While (external) factors including environmental conditions, and social support do not directly cause procrastination but can strengthen or reduce the causes in terms of internal factors. Academic procrastination in 2020 batch students of public health study programs is triggered by a combination of internal and external factors, which are dominated by internal factors. Suggestions, for students it is important to improve time management skills and build self-efficacy through structured and consistent study planning, especially when in the progress of preparing the final project.
HUBUNGAN PENGETAHUAN GIZI DAN KEBIASAAN SARAPAN DENGAN PRESTASI BELAJAR SISWA DI SMA NEGERI 3 KLUET UTARA TAHUN 2024 ZUARI; T. Alamsyah; Khairunnas; Marniati
Jurnal Biogenerasi Vol. 10 No. 3 (2025): Volume 10 no 3 tahun 2025 terbit september
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/biogenerasi.v10i3.6661

Abstract

Academic achievement is one of the indicators of educational success influenced by various factors, including nutritional intake and breakfast habits. Eating breakfast plays an important role in improving concentration and memory, while nutritional knowledge fosters healthy eating habits that support the learning process. This study aims to analyze the relationship between nutritional knowledge and breakfast habits with academic achievement among students at SMA Negeri 3 Kluet Utara in 2024. A quantitative approach with a cross-sectional design was used. A total of 80 students from grades X and XI were selected using accidental sampling. The Chi-square test results indicated a significant relationship between nutritional knowledge (p = 0.002) and breakfast habits (p = 0.007) with academic achievement. Based on these findings, it is recommended that students enhance their nutritional knowledge and maintain regular breakfast habits to support better academic performance.
ANALYSIS OF INTERNAL, EXTERNAL FACTORS, ACADEMIC PROCRASTINATION IN COMPLETING FINAL ASSIGNMENTS IN COLLEGE STUDENTS Monal; Marniati; Ihsan Murdani; Maiza Duana; Mardi Fadillah
MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation Vol. 6 No. 3 (2025): September
Publisher : PT. Radja Intercontinental Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59733/medalion.v6i3.219

Abstract

Academic procrastination is a delaying behavior often found among students. The study was conducted because there were still a number of students in the 2020 batch of public health study programs who were not on time in completing their studies, allegedly related to procrastination behavior. This study aims to reveal the internal and external factors that trigger procrastination in completing the final project. The method used was descriptive qualitative, informants were selected purposively, namely: one key informant (caprodi), four main informants (students), and three supporting informants (academic supervisors). Data obtained through initial surveys, interviews, and documentation were analyzed through the stages of reduction, data presentation, and conclusion drawing. The results show that the more dominant (internal) factors include weak time management, low self- efficacy, and psychological conditions. While (external) factors including environmental conditions, and social support do not directly cause procrastination but can strengthen or reduce the causes in terms of internal factors. Academic procrastination in 2020 batch students of public health study programs is triggered by a combination of internal and external factors, which are dominated by internal factors. Suggestions, for students it is important to improve time management skills and build self-efficacy through structured and consistent study planning, especially when in the progress of preparing the final project.
Co-Authors Aisa Nikmah Rahmatih Akbar Nasrum, Akbar Alfredo Arianto Permana Putra Andi Tenri Sumpala AYUNAWATI FATMAYA, OKI Barakah, Firli Bintang , Putri Cholik, Mochammad Chusnuraafi, Happy Indra Dedu, La Ode Arfan DEWANTO Dina Ulmia Dyon Eka Putra Ekohariadi Elim Baratande Fakhrurradhi Luthfi Fatimah, Gevira Nur Fitria, Erna Rahmi Haida, Yurisman HERMIYANTI, IKE HIKMAH, SANIYATUL Ichea Irawan Ihsan Murdani Irma, Elja Rinanda Issara, Shintya Mei Jasmaniar Joko Khairulisha, Molida Khairunnas Laila Apriani Hasanah Harahap Lestari Nadiah Lili Agustina LINDAWATI Maiza Duana Mardi Fadillah Monal Muhammad Tahir MUSTIKA MAULITA, DIAH Mutia , Siti Heri Nashikhah, Ma’rifatun NASRIANTI SYAM Ninis Annisa NUR IKA PERMATASARI, ARINI Nurjadidah Pandiangan, Dedek Safitri Br Peppy Mayasari, Peppy Rahman , Fitra Rahmi , Alfi Rajasa, Indra Ananta Ramdani , Fitri Ratnatul Fadiah Rinawati Rismawati Rizqi Amelia, Fariha RIZQI AURUMAWATI, IMA Safrida Salwa, Annisa Siti Sari, Arum Dewi Satrina Septian , Sulis Siska Handayani Sri Murni Sri Wahyuni Muhsin Suci Eka Putri Sulasmi Sulasmi Susy Sriwahyuni Syamsuriani T. Alamsyah Teungku Nih Farisni Tri Rijanto Widyana Putri, Endah YULIATI Yulizar Yuniati, Mita Yusna Indarsyih ZUARI