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All Journal JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Kesehatan Indonesia Flawless Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary)
Rasita Purba
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Arts Humanities Education Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences

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IbM Kelompok Usaha Tahu Di Kecamatan Lubuk Pakam Rasita Purba; Elisa Julianti; Kustoro Budiarta; Gamal Kartono
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 20, No 78 (2014)
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v20i78.4681

Abstract

Utility of fermented soybean waste has a prospect to become afood product interested by the communityand it is the best alternative that can be offered to the businessmen of  fermented soybean.  Previously, thewaste is disposed into a river resulting a problem. The waste contains nutrients (protein, carbohydrate,andothers) in which if disposed into a river, they can results in pollution, but if it is managed, it can produceprofitability to the partners of fermented soybean. The goal : design of nata slicer, rate of nata media,production of starter, production of nata de soya, business management and product packaging. Themethod : education, training of production, training of business  management, design and advocacy. Thesolution of problem is to provide the material (knowledge) of utility of fermented soybeanwaste, nutritionalcontent, soft skill, manufacture of starter, nata desoya, design of nata slicer in capacity of 6 kgs/30minutes, and  application  of  nata  slicer.  The resut : slicer of nat de soya, starter product, nata  de soyaproduct, packaging and the result of organoleptic test for taste, colorand texture  shown a positiveresponse of the partner and participants of IbM.  The nata de soya product has received certificate of homeindustry production  (SPP-IR T). The analysis  of efficiency and economy : previously, the waste is disposedinto a river without benefit (0).  After IbM program, in the beginning production, the Partner can produce 6trays of nata de soya (120cups ) with the total capital of Rp. 161.230. The average selling price of natadesoya is of 120 x Rp. 2500 = Rp 300.000. The profitability is of Rp. 138.170.   Conclusion : nata de soyaproduct has prospect with a higher cellulose content and it is a newer business for the partner of fermentedsoybean business of the local community that can increase in income and it is an alternative of controllingthe environmental pollution.
ANALISIS HASIL PRAKTEK PENATAAN SANGGUL SIPUT EKOR KERA SISWA KELAS XI SMK NEGERI 1 LUBUK PAKAM Oinike Setia Waruwu; Rasita Purba
Flawless. Vol 1, No 1 (2017): Januari
Publisher : Program Studi Pendidikan Tata Rias Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (331.763 KB) | DOI: 10.24114/fls.v1i1.7729

Abstract

Penelitian ini bertujuan untuk mengetahui hasil praktek penataan sanggul siput ekor kera siswa kelas XI SMK Negeri 1 Lubuk Pakam. Penelitian ini dilaksanakan pada bulan Maret 2016. Lokasi Penelitian di SMK Negeri 1 Lubuk Pakam. Populasi Penelitian adalah siswa kelas XI jurusan tata kecantikan SMK Negeri 1 Lubuk Pakam sebanyak 30 siswa. Pengambilan sampel menggunakan teknik total sampling. Analisis data menggunakan teknik deskriptif, persyaratan analisis dengan menggunakan kesepakatan penagamat dan persentase. Instrumen penelitian yang digunakan adalah lembar pengamatan penataan sanggul siput ekor kera yang diamati oleh 3 orang pengamat. 2 orang pengamat berprofesi sebagai dosen tata rias dan 1 orang pengamat sebagai guru bidang studi tata kecantikan.Hasil penelitian menunjukkan bahwa tingkat kemampuan siswa kelas XI jurusan tata kecantikan SMK Negeri 1 Lubuk Pakam dalam melakukan penataan sanggul siput ekor kera tergolong cukup. Dimana skor tertinggi siswa sebesar 32 dan skor terendah siswa sebesar 21. Nilai rata-rata siswa sebesar 25. Setelah dilakukan uji kesepakatan pengamat penataan sanggul siput ekor kera diperoleh besaran Fo = 1,64 dikonsultasikan dengan Ftabel  pada taraf signifikan 5% dan dkk = 2 : 27, diperoleh Ftabel = 3,35 , sehingga diketahui Fo < Ft (1,64 < 3,35). Dengan semikian dapat disimpulkan bahwa tidak ada perbedaan penilaian (skor) dari ketiga pengamat. Berdasarkan hasil penelitian menunjukkan sebanyak 1 orang (3,33%) mendaptakan hasil yang tinggi, dan 19 orang (63,34%) mendapatkan hasil penataan sanggul cukup, sebanyak 10 orang (30,33%) mendapatkan hasil yang kurang, maka secara umum dapat disimpulkan bahwa hasil penataan sanggul siput ekor kera siswa kelas XI SMK Negeri 1 Lubuk Pakam rata-rata tergolong cukup sebanyak 63,34%. Kata Kunci : Penataan Sanggul, Sanggul Tradisional, Sanggul Siput Ekor Kera.
Uji Organoleptik Dan Analisis Kandungan Gizi Cookies Subtitusi Tepung Biji Alpukat Lady Violita; Rasita Purba; Esi Emilia; Marini Damanik; Juliarti Juliarti
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 1, No 2 (2021): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.914 KB) | DOI: 10.24114/jnc.v1i2.26854

Abstract

Penelitian ini bertujuan untuk : 1). Menganalisis tingkat kesukaan (rasa, aroma, tekstur, dan warna) cookies dengan penambahan tepung biji alpukat sebanyak 30 persen, 50 persen, dan 70 persen; 2). Menganalisis formula terbaik pada cookies tepung biji alpukat; 3). Menganalisis kandungan gizi (kadar protein, lemak, dan karbohidrat) pada produk terbaik cookies tepung biji alpukat. Lokasi penelitian di Universitas Negeri Medan dan Laboratorium Balai Riset dan Standarisasi Industri Medan. Subjek (panelis) penelitian ini berjumlah 25 orang. Data hasil uji organoleptik dianalisis secara deskriptif dengan menggunakan persentase penerimaan responden dari masing-masing taraf perlakuan. Untuk mengetahui pengaruh subtitusi tepung biji alpukat terhadap perlakuan digunakan analisis statistik Kruskal Wallis. Hasil penelitian ini menunjukkan bahwa formula terbaik pada cookies dengan substitusi tepung biji alpukat sebesar 50 persen diperoleh rerata nilai 1,2 untuk rasa, 0,3 untuk warna, 0,6 untuk tekstur, dan untuk aroma 0,3 dengan total nilai keseluruhan 2,4. Berdasarkan hasil uji Kruskal Wallis diketahui bahwa terdapat perbedaan persepsi secara nyata dilihat dari tingkat kesukaan warna, aroma, rasa, dan tekstur cookies tepung biji alpukat (p=0,000). Kandungan gizi cookies dengan substitusi tepung biji alpukat 50 persen diperoleh kadar karbohidrat (53,9%),kadar protein (7,25%), karbohidrat (29,473%) sesuai dengan ketentuan SNI No. 2973-2011.Kata Kunci : Uji Organoleptik, Cookies, Tepung biji alpukat
Hubungan Karakteristik Keluarga dengan Status Gizi (BB/TB) Anak Usia 6-24 Bulan di Wilayah Kerja Puskesmas Titi Papan Kota Medan Erni Rukmana; Rasita Purba; Latifah Rahman Nurfazriah; Edy Marjuang Purba; Muhammad Edwin Fransiari
Jurnal Kesehatan Indonesia Vol 13 No 2 (2023): Maret 2023
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v13i2.840

Abstract

The nutritional status of children under five is an indicator of healthy growth in the community. Indicators of nutritional status of body weight according to height are to identify the poor, malnourished, good, and obese nutritional status. Nutritional status is influenced by individual and family characteristics. The purpose of this study to analyzed the relationship between family characteristics and the nutritional status of children aged 6-24 months in the working area of the Titi Papan Public Health Center, Medan City. This research method used a cross-sectional design and was carried out from June to July 2022. The sampling technique used random sampling as many as 98 children aged 6-24 months. The independent variables of this study were age, birth weight, birth length, family size, and family income. The dependent variable of this study was nutritional status based on weight according to height. Spearman test was used to determine the correlation between the independent and dependent variables. The results of the study were significant relationship of nutritional status between birth weight (p=0.04) and family size (p=0.02). The size of the family related to the growth and development of children, so it was the important information for publicity that there was relationship between family characteristics and nutritional status. Therefore, birth weight related to children nutritional status based on index of weight for height.
Co-Authors Elisa Julianti Emilia, Esi Erni Rukmana Gamal Kartono Juliarti Juliarti Kustoro Budiarta Lady Violita Latifah Rahman Nurfazriah Marini Damanik Muhammmad Edwin Fransiari Oinike Setia Waruwu Purba, Edy Marjuang