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All Journal NUTRIRE DIAITA Jurnal Teknologi Pangan dan Gizi Jurnal Media Gizi Indonesia (MGI) Darussalam Nutrition Journal Ilmu Gizi Indonesia Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Indonesian Journal of Biotechnology and Biodiversity Jurnal Surya Masyarakat Conference on Innovation and Application of Science and Technology (CIASTECH) Food Science and Technology Journal (Foodscitech) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Medical Technology and Public Health Journal Accounting and Management Journal Medical and Health Science Journal Community Development Journal Child Education Journal Abdi Wiralodra : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Halal Research Journal of Public Health Research and Community Health Development (JPH RECODE) Community Development Journal: Jurnal Pengabdian Masyarakat Sport and Nutrition Journal BERNAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Surya Masyarakat Indonesia Berdaya Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat GANESHA: Jurnal Pengabdian Masyarakat Journal of Health Community Service Halal Research Journal Wisanggeni : Jurnal Pengabdian Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Journal of Artificial Intelligence and Digital Business Journal of Halal Research, Policy, and Industry
Endah Budi Permana Putri
Universitas Nahdlatul Ulama Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Comparison of Educational Media with Video and Pop-Up Book Towards Knowledge of Balanced Nutrition Guidelines in Elementary School Students Putri, Endah Budi Permana; Noviani, Eka Okta
Jurnal Pendidikan Anak Vol 3 No 2 (2021): Child Education Journal: August
Publisher : Universitas Nahdlatul Ulama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/cej.v3i2.2426

Abstract

The unbalanced eating behavior of school-age children is influenced by the level of nutritional knowledge. The purpose of this research is to analyze the comparison of media education with videos and pop-up books on the knowledge of balanced nutrition guidelines for elementary school students. This type of research is a quasi-experimental design with a nonequivalent control group design. The total sample used in the study was 90 students who were taken by probability sampling and then divided into two groups, 45 students were given education with video media (P1) and 45 students were educated with pop-up book media (P2). Data were analyzed using the Wilcoxon and Mann-Whitney test with a significant level of 0.05. The results obtained are that there is a difference in the level of knowledge of the pop-up book group before and after education (p=0.0001) and there is no difference in the level of knowledge of the video group before and after education (p=1.00). Pop-up book media is more effective in increasing students' knowledge level of balanced nutrition compared to video, so pop-up book media can be an alternative media used to provide education to elementary school students.
Level of Knowledge and Dengue Hemorrhagic Fever (DHF) Prevention Among Community Health Cadres and PKK Mothers in Cermen Village Endah Budi Permana Putri; Firman Yudianto; Ana Lailatul Fitriya; Moh. Syafirul Nur Shafly
Journal of Health Community Service Vol. 4 No. 2 (2024): Journal of Health Community Service: 2024 May Editor's Choice
Publisher : UNUSA Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/jhcs.v4i2.8635

Abstract

Dengue Hemorrhagic Fever (DHF) is an acute disease that can lead to death. Mortality cases caused by this disease are still reported in Indonesia, indicating that DHF remains a significant public health concern that requires continuous vigilance and prevention efforts. The flagship community service program conducted by the Community Service Program (KKN) group aimed to improve community knowledge regarding the causes, prevention, and management of DHF. The methods employed included lectures and discussions. The lecture session covered the theoretical aspects of DHF, including its etiology, modes of transmission, prevention strategies, and management. This was followed by a demonstration on how to construct a mosquito trap, which was subsequently practiced directly by community health cadres and PKK mothers. The effectiveness of the program was evaluated using a pretest–posttest design. The results demonstrated an increase in participants’ knowledge regarding DHF and its prevention, with the average pretest score of 85 improving to an average posttest score of 100.
Factors Related to Consumer Preferences of Halal Certified Restaurants (Case Study in Fast Food Restaurant X) Yusriyah Alfie Syarifah; Endah Budi Permana Putri
Journal of Halal Research, Policy, and Industry Vol. 1 No. 1 (2022): Journal of Halal Research, Policy and Industry
Publisher : UNIVERSITAS NAHDLATUL ULAMA SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/jhrpi.v1i1.3225

Abstract

Currently, many consumers choose restaurants just because of the trend in the community without seeing that the restaurant is certified halal or not. In this case, it makes the emergence of preferences with different factors. The purpose of this study was to analyze factors related to consumer preferences of halal-certified restaurants. The type of research used was Observational with a cross sectional design. The total sample in the study was 138 respondents. The sampling method in this study was Non probability sampling with Accidentally sampling that has met the inclusion criteria. The research instrument used a halal knowledge questionnaire and a consumer preference questionnaire with a statistical test using the Chi Square Correlation Test. The results showed that out of 138 respondents, (63%) were female, (50.7%) were educated in higher education, (46.4%) had sufficient knowledge of halal products, (47.8%) chose facilities and (55.1%) restaurant menus that were not good, and (34.8%) chose to like at halal-certified restaurants. Factors related to consumer preferences of halal-certified restaurants are the completeness factor of restaurant facilities with a result of p value = 0.028 and a factor in the restaurant menu with a result of p value = 0.022. There is no relationship between gender factors, the last education, knowledge of halal products with consumer preferences. Further research is needed with other variables such as income, ease of access to information, restaurant food prices, and restaurant services that can find out factors related to consumer preferences of halal-certified restaurants.
The RELATIONSHIP OF HALAL AWARENESS, SELECTION OF MENU VARIATION AND NUTRITION KNOWLEDGE WITH PURCHASE DECISIONS: A STUDY ON CHATIME CONSUMERS IN SURABAYA Olvi Aprilia Palupi; Endah Budi Permana Putri
Journal of Halal Research, Policy, and Industry Vol. 1 No. 1 (2022): Journal of Halal Research, Policy and Industry
Publisher : UNIVERSITAS NAHDLATUL ULAMA SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/jhrpi.v1i1.3254

Abstract

Boba drinks attracts people's attention to consume it. Surabaya is one of the big cities visited by a boba franchise company, namely the Chatime brand. The purpose of this study to analyzed the relationship between halal awareness, selection of menu variations and nutrition knowledge with purchasing decisions on Chatime brand boba drinks. This research method used analytic observational with a cross-sectional type of research. The sample in this study amounted to 162 respondents who were partly students in the city of Surabaya with the accidental sampling method. Collecting data using a questionnaire. The data analysis performed was univariate and bivariate analysis using the Spearman rank test. The results showed that halal awareness was good (61,7%), selection of menu variation was good (35.8%), nutrition knowledge was good (61.1%) and purchasing decisions was enough (47.5%). The results show there was a significant relationship between halal awareness and the purchasing decision of Chatime boba drinks (p-value = 0.002), there was a significant relationship between the selection of menu variations and the purchasing decision of Chatime boba drinks (p-value = 0.000), there was no relationship between nutrition knowledge and purchasing decisions of Chatime boba drink (p-value = 0.489). The conclusion in this study is that there was a relationship between halal awareness and purchasing decisions. There was a relationship between the selection of menu variations with purchasing decisions. There was no relationship between nutrition knowledge and purchasing decisions. Keywords: boba drink, halal awareness, purchasing decisions.
ZOYA PRODUCT PURCHASE DECISION : THE ROLE OF HALAL LOGO, PRODUCT QUALITY, AND BRAND EXPERIENCE (CASE STUDY OF STUDENT IN SURABAYA) Candraningrat; Denis Fidita Karya; Endah Budi Permana Putri
Journal of Halal Research, Policy, and Industry Vol. 1 No. 1 (2022): Journal of Halal Research, Policy and Industry
Publisher : UNIVERSITAS NAHDLATUL ULAMA SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/jhrpi.v1i1.3640

Abstract

The role of Shari'a in Muslims is to regulate Muslims following their nature. One of the things regulated in the Shari'a is how to dress. Currently, Indonesia is entering the era of globalization in the media industry, where the development of lifestyle and fashion is developing very fast. How to dress, or what is often called fashion, is an inseparable part of one's appearance. Fashion is not only in the form of clothes worn, but now fashion has a meaning as self-identity. The emergence of various types of fashion that have developed in society has caused Muslims to experience guidance in following the development of existing fashion. Moreover, Islamic law requires Muslims to choose a dress that is by the law. Therefore this study examines the effect of the halal logo, product quality, and brand experience on purchasing decisions for Zoya products. This study uses a quantitative method using a purposive random sampling method. Data collection used a questionnaire distributed to 150 Surabaya students who had never bought Zoya products. The data obtained were then analyzed using Partial Least Square (PLS). The results of this research, namely the halal logo, product quality, and brand experience, significantly influence purchasing decisions for Zoya products.
Differences in Halal Food Knowledge and Providing Flashcard and Leaflet Media Education to Students kharisma imami; Endah Budi Permana Putri
Journal of Halal Research, Policy, and Industry Vol. 2 No. 1 (2023): Journal of Halal Research, Policy and Industry: July
Publisher : UNIVERSITAS NAHDLATUL ULAMA SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/jhrpi.v2i1.5336

Abstract

Halal food is important for the Muslim community, halal certification of a food or beverage product needs to be done to ensure the public that the product being consumed has proven its halalness. Therefore, it is very important as a Muslim community to increase halal food knowledge. This study aims to determine the difference in halal food knowledge by providing education with Flashcard and Leaflet media to FKIP students at Nahdlatul Ulama University Surabaya. The method of this study was True Experimental Design using Pre-Post Test Design. The sample in this study amounted to 66 respondents. Sampling in this study using Simple Random Sampling technique. Then divided into 33 respondents in the Intervention group and 33 respondents in the control group. The test analysis used was the Mann Whitney test with a significant level (α=0.05). The results showed that there were differences in the respondents' knowledge in the group that was given leaflet media education and in the group that was given flashcard media education with the result (p=0.029). It is hoped that there will be more research using other methods in increasing more knowledge of halal food
Differences in Halal Food Consumption Behavior with Providing Leaflet and Flashcard Media Education to Students Hilda Alfina Istiqomah; Endah Budi Permana Putri
Journal of Halal Research, Policy, and Industry Vol. 2 No. 1 (2023): Journal of Halal Research, Policy and Industry: July
Publisher : UNIVERSITAS NAHDLATUL ULAMA SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/jhrpi.v2i1.5338

Abstract

Most teenagers choose to consume food products that do not have a halal logo because theyare closer to where they live. This research aims to analyze differences in halal food consumption behavior using media education leaflets and flashcards on the Faculty of education students at Nahdlatul Ulama University, Surabaya. The type of this research is true Experimental Design by using a Repost Test Design. The number of samples in this study was 66 respondents. Sampling in this study used techniques, of simple random sampling. Then divided into 33 respondents for group leaflets and 33 respondents for, group flashcards. The test analysis used is test Mann Whitney with a significant level (?=0.05). The result of This research shows that there is no difference in behavior between media groups leaflets and flashcards(p=0.090). Providing education with media leaflets and flashcards can increase halal food, consumption behavior among students. It is hoped that there will be further research using different, media such as audio-visual in looking at halal food consumption behavior.
Relationship Between Individual Characteristics and Information Exposured with Halal Food Knowledge for Business Actors Nadzirah Syilvia; Endah Budi Permana Putri
Journal of Halal Research, Policy, and Industry Vol. 2 No. 2 (2023): Journal of Halal Research, Policy, and Industry : December
Publisher : UNIVERSITAS NAHDLATUL ULAMA SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/jhrpi.v2i2.5455

Abstract

Muslims will look for halal food products that are permitted to be consumed in their religion, not only in religion, but on a global scale there needs to be awareness of the importance of the quality of halal products by producers to sell products, so that a new perception regarding halal products arises. The aim of this research is to determine the relationship between individual characteristics and exposure to information with halal food knowledge among business actors. This type of research is observational research with a cross-sectional design. The sample in this study amounted to 40 respondents, sampling in this study used total sampling and measurement using a questionnaire. The data obtained were analyzed using the SPSS for Windows program and bivariate analysis was carried out using the Spearman correlation test type p value = <0.05. The research results show that the p value from Spearman statistical analysis shows the results of p value = 0.009 (age with knowledge), p value = 0.028 (gender with knowledge), p value = 0.046 (education with knowledge), p value = 0.337 (experience entrepreneurship with knowledge), p value = 0.050 (exposure to information with knowledge). Based on this analysis, it can be concluded that there is a relationship between age, gender, education and exposure to information and knowledge of halal food and there is no relationship between entrepreneurial experience and knowledge of halal food. It is hoped that there will be further research regarding halal food knowledge education using various other methods.
Differences in Halal Food Knowledge among Business Actors by Providing Digital Flipbook and E-booklet Media Education Khikmah Widianti; Endah Budi Permana Putri
Journal of Halal Research, Policy, and Industry Vol. 2 No. 2 (2023): Journal of Halal Research, Policy, and Industry : December
Publisher : UNIVERSITAS NAHDLATUL ULAMA SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/jhrpi.v2i2.5457

Abstract

The current halal lifestyle is not only limited to Muslims, but many non-Muslim countries have also started implementing halal food products. This research aims to determine the effect of providing education using visual media on halal food knowledge for Surabaya culinary center businesses. This type of research is True Experimental using a pre-post test design. The sample in the research consisted of 40 respondents. The samples taken in this study used total sampling, then divided into 2 groups (digital Flipbook education group and Ebooklet group). The test analysis used was Mann Whitney okewith a significance level (α=0.05). The research results showed that there were differences in the knowledge of respondents in the groups given digital Flipbook and E-booklet media education with a p-value of P-0.003. It is hoped that further research can use the educational media E-booklets and digital flipbooks to increase knowledge of halal food.
ANALYSIS OF THE HALALITY CRITICAL POINT OF GOAT MILK YOGURT AND DATE (Phoenix dactylifera) EXTRACT FORTIFICATED WITH ZINC MUHAMMAD FAIS BAIDHOWI; Endah Budi Permana Putri
Journal of Halal Research, Policy, and Industry Vol. 3 No. 2 (2024): Journal of Halal Research, Policy, and Industry : Desember
Publisher : UNIVERSITAS NAHDLATUL ULAMA SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/jhrpi.v3i2.6384

Abstract

Halal is one of the requirements for products to enter the global market, one of which is Indonesia. Law No. 23 of 2014 concerning halal product guarantees has a mandate, namely regarding the demand for the government to form a Halal Product Guarantee Organizing Agency. This study aims to determine the critical point of halal goat milk yogurt and zinc-fortified date extract.The design used in this study is descriptive research with a literature study method. This study uses observation sheets and stationery which are useful for writing down the results of observations at the research location. The materials used in making zinc-fortified goat milk yogurt are fresh goat milk, Lactobacillus bulgaricus and Streptococus thermopillus bacteria, zinc sulfate monohydrate, and ajwa date extract. Critical Points of Halal Goat Milk Yogurt and Zinc Fortified Date Extract in terms of ingredients are Lactobacillus bulgaricus and Streptococcus thermopillus bacteria, Zinc Sulfate Monohydrate and Ajwa Date Extract while in terms of process is during the fermentation of yogurt at a temperature of 37 C for 24 hours. Suggestions that can be taken from the study are that it is hoped that further researchers can dig deeper by using more journals or previous studies in order to get more detailed results related to this descriptive study, while the general public and producers can pay attention again to the composition and process of the product.
Co-Authors Afridah, Wiwik Aisa Aliffiany Aldi, Danya Rania Aliffiany, Aisa Amri Rasyid, Reizano Ana Lailatul Fitriya Andini, Ary Andreas Putro Ragil Santoso, Andreas Putro Ragil Annabila, Zulfa Nida Asma Atik Qurrita A’Yunin Budiarti, Rizqi Putri Nourma Candraningrat, Candraningrat Choirotussanijjah Christiwan, Chyntia Apris Cindy Ayu Putri Pambayun Devi Syarifah Septiana Devyana Dyah Wulandari Devyana Dyah Wulandari Dini Setiarsih Diva Indah Salsabila Edza Aria Wikurendra Ekayanti, Retno Diah Putri Erna Dwi Murtasiyah Ersalina Nidianti Faradila Putri Namira Farah Nuriannisa Farapti Farapti Fatma Zuhrotun Nisa Fildzah Karunia Putri Fildzah Karunia Putri Friska Febrian Damayanti Garfansa, Marchel Putra Gita Viola Sofyani Handayani Handayani Hariyanti, Hidayaturrifa Febry Haryantin, St. Heni Agustina Hesti Lestari Mauluddiana Hestitus Sholikha Hilda Alfina Istiqomah Hotimah Masdan Salim Ika Mardiyanti Islamiah, Warda Eka ISWAHYUDI ISWAHYUDI Karya, Denis Fidita kharisma imami Khikmah Widianti Khusnah, Hidayatul Kombih, Muhammad Fifin Lailatul Fajrin Lailatul Khusnul Riski Lina Muflihatul Hamidah Mardhotillah, Rachma Rizqina Margareta Amelia Iko Ardania Marselli Widya Lestari Masitha Tirta Ramadhani Mauladatul Choir Maulidya, Mielysa Mauluddiana, Hesti Lestari Mia Puspitasari Mielysa Maulidya Moh. Syafirul Nur Shafly Mohamad Rijal Iskandar Zhulqurnain Muhammad Afwan Romdloni MUHAMMAD FAIS BAIDHOWI Mukhtar Adi Nugroho Muyassaroh Muyassaroh Nadzirah Syilvia Nia Putri Wulandari Novera Herdiani Noviani, Eka Okta Nyolanda Ramadany Oktaviana, Betta Mega Olvi Aprilia Palupi Pance Mariati Paramita Viantry Prafena, Priskila Kris Pratiwi Hariyani Putri Pratiwi Hariyani Putri Pratiwi Hariyani Putri, Pratiwi Hariyani Pratiwi, Viera Nuriza Prayekti, Endah Puspitasari, Renny Novi Putri Pambayun, Cindy Ayu Rachma Rizqina Mardhotillah Rahajeng, Sa'bania Hari Rahajeng, Sa’bania Hari Rahayu Anggraini Rahmi, Rizki Nur Ramadhana A.B., Rakha Ratna Sofaria Munir Retno Diah Putri Ekayanti Retno Diah Putri Ekayanti Ridholloh Laili Rifda Alfiyanti Riyan Sisiawan Putra Rizki Amalia Elfita Rizki Nurmalya Kardina Rizqina Mardhotillah, Rachma Sa'bania Hari Raharjeng Sahrin, Laila Alfi Sania, Nabila Setyowati, Arum Shafwa, Zafira Aliya Sholikha, Hestitus Siti Muifa Siti Rahayu Nadhiroh Siti Sulaiha Siti Ummubella Habiba Sulis Vila Churneniya Syafiuddin, Achmad Tamaulina Br Sembiring Tariqul, Soficho Titik Indrawati Tri Deviasari Wulan Uliyatul Laili, Uliyatul Vaiza, Vira Amelia Jenylaf Wiwik Winarningsih Wulan, Tri Deviasari Yenni Arista Cipta Ekalaturrahmah Yudianto, Firman Zenita Azzahra Nur Aini Zibirqon Balqis Thoyyib