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All Journal Jurnal Pendidikan Vokasi Jurnal Tata Boga Jurnal Promkes: The Indonesian Journal of Health Promotion and Health Education Health Notions Jurnal Gizi Klinik Indonesia Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Pontianak Nutrition Journal (PNJ) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat International Journal for Educational and Vocational Studies JURNAL GIZI DAN KESEHATAN Jurnal Mitra Kesehatan Among : Jurnal Pengabdian Masyarakat Jurnal Ilmiah Wahana Pendidikan Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Jurnal Ilmiah Kesehatan Masyarakat Sehat Rakyat: Jurnal Kesehatan Masyarakat Jurnal Ilmu Kesehatan dan Gizi Journal of Educational Innovation and Public Health Medic Nutricia : Jurnal Ilmu Kesehatan Inovasi Kesehatan Global Journal of Community Service (Abdisci) HARENA: Jurnal Gizi Lentera : Journal of Gender and Children Studies Jurnal Ilmiah Pendidikan Citra Bakti
Rita Ismawati
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology 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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Daya Terima dan Kandungan Gizi Boterkoek Mocaf dan Penambahan Bubuk Bunga Rosela sebagai Alternatif Jajanan Gluten free Penderita Celiac Disease Nurkitawangi, Rizkarina; Ismawati, Rita
HARENA : Jurnal Gizi Vol 5 No 2 (2025): HARENA: Jurnal Gizi (April 2025)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/harena.v5i2.5898

Abstract

MOCAF dan bunga rosela dapat dijadikan sebagai bahan dasar pembuatan kue serta menjadi jajanan gluten free bagi penderita celiac disease karena memiliki kandungan zat besi, fosfor, dan vitamin C untuk mencegah terjadinya penyakit komplikasi. Boterkoek merupakan kue khas Belanda. Belum ditemukan pengembangan produk boterkoek, sehingga diperlukan pengembangan boterkoek gluten free dengan MOCAF dan bunga rosela bagi penderita intoleransi gluten, yaitu celiac disease. Tujuan: mengetahui pengaruh penggunaan MOCAF dan penambahan bubuk bunga rosela terhadap daya terima produk boterkoek serta kandungan zat besi, vitamin C, dan fosfor produk hasil uji daya terima terbaik. Metode: Penelitian ini termasuk penelitian eksperimen murni dengan desain rancangan acak lengkap menggunakan 4 formula berbeda pada komposisi penambahan bubuk bunga rosela (0 g, 5 g, 7,5 g, dan 10 g). Data diuji menggunakan uji Kruskal wallis dan Mann whitney dengan p-value 0,05. Hasil:  Ada pengaruh daya terima parameter tekstur dan rasa serta tidak terdapat pengaruh parameter warna dan aroma pada setiap formula boterkoek. Formula terbaik adalah formula 1 (MOCAF 185g dan penambahan bubuk bunga rosela 5g), dengan kandungan zat besi 2,77mg/100g, vitamin C 5,46mg/100g, dan fosfor 28,86 mg/100g. Kesimpulan: Formula 1 merupakan produk dengan daya terima warna, aroma, dan rasa tertinggi.
Daya Terima dan Kandungan Gizi Sosis Ikan Nila dengan Penambahan Tepung Kacang Hijau dan Brokoli Maya Akmilia Rachmanonny; Rita Ismawati
SEHATMAS: Jurnal Ilmiah Kesehatan Masyarakat Vol. 4 No. 3 (2025): Juli 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/sehatmas.v4i3.5535

Abstract

Fish sausage is a processed food with raw materials of at least 50% surimi mixed with flour and other ingredients then filled into a sleeve, and then boiled or steamed. This research aims to determine the effect of the addition of mung bean flour and broccoli on the acceptability and nutritional content in fish sausage products tilapia sausage products as anemia-preventing snacks for teenage girls. girls. This research is an experimental research with 3 treatments of adding mung bean flour and broccoli at each 10%:10%, 13%:7%, 16%:4%. Organoleptic test was conducted on 35 untrained panelists using a hedonic scale. Organoleptic test data were analyzed statistically using the Kruskal Wallis non-parametric test and followed by the Mann Whitney test if found with Mann Whitney test if there was a difference. Determination of the best formula was taken from the highest average and calculation of the De Garmo method. The results showed that the addition of the addition of mung bean flour and broccoli influenced the level of but did not affect the color, aroma, shape, and texture of tilapia sausage, and texture of tilapia sausage. The best sausage product based on acceptability acceptance is the second formula. Nutritional content test results of the best formula per 100 grams were 175.7 kcal of energy, protein 10.26%, iron 079 mg, folic acid 429.00 mcg, and vitamin C 3.925 mg. Future research is expected to examine shelf life of tilapia sausage.
FORMULASI RICE CRACKERS TEPUNG HATI AYAM DAN DAUN KELOR SEBAGAI ALTERNATIF MAKANAN TAMBAHAN IBU HAMIL KEKURANGAN ENERGI KRONIS : FORMULATION OF RICE CRACKERS FROM CHICKEN LIVER FLOUR AND MORINGA LEAVES AS AN ALTERNATIVE ADDITIONAL FOOD FOR PREGNANT WOMEN WITH CHRONIC ENERGY DEFICIENCY Ramadanti, Rivana Oktavia; Ismawati, Rita
Jurnal Mitra Kesehatan Vol. 7 No. 2 (2025): Jurnal Mitra Kesehatan
Publisher : STIKes Mitra Keluarga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47522/jmk.v7i2.386

Abstract

KEK (Kekurangan Energi Kronis) pada ibu hamil dapat menyebabkan anemia dan stunting pada bayi. Makanan tambahan diperlukan untuk memperbaiki status gizi ibu hamil. Rice crackers dengan penambahan tepung hati ayam dan daun kelor dapat menjadi pilihan untuk ibu hamil karena mengandung energi tinggi dan memenuhi syarat minimal kandungan gizi makanan tambahan. Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan zat gizi formula terbaik dari hasil uji daya terima. Penelitian ini menggunakan metode eksperimen dengan desain RAL (Rancangan acak lengkap) yang terdiri dari 2 variabel dengan 3 taraf perlakuan setiap variabel. Penelitian ini dilakukan oleh 35 panelis semi terlatih. Uji statistik menggunakan uji Kruskal Wallis dengan uji lanjutan Mann Whitney. Pada tingkat kesukaan parameter warna dan bentuk H1K2 memiliki nilai paling tinggi, parameter aroma H3K3 memiliki nilai paling tinggi, parameter tekstur H1K3 memiliki nilai paling tinggi, parameter rasa dan keseluruhan H1K1 memiliki nilai paling tinggi. Penambahan tepung hati ayam dan daun kelor pada rice crackers berpengaruh pada tingkat kesukaan terhadap rasa dan keseluruhan. Formula H1K3 (tepung hati ayam 8 gram dan daun kelor 12 gram)merupakan formula terbaik. Kandungan gizi formula terbaik yaitu dalam 100 gram terdapat energi (436,14 kkal), karbohidrat (71,37 gram), protein (12,58 gram), lemak (11,15 gram), vitamin C (3,09 mg), zat besi (1,74 mg), dan seng (0,43 mg). Rice crackers dengan penambahan tepung hati ayam dan daun kelor memenuhi syarat minimal kandungan gizi makanan tambahan per 100 gram sehingga dapat dijadikan alternatif makanan tambahan untuk ibu hamil kekurangan energi kronis.
Influence of Production Based Training Learning Model on Student Learning Outcomes Reviewed from Entrepreneurial Interests Hikmah, Yuniar Fitria; Nurlaela, Luthfiyah; Ismawati, Rita
International Journal for Educational and Vocational Studies Vol. 2 No. 3 (2020): March 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i3.2435

Abstract

The study aims to determine the interest of entrepreneurial students taught using Production Based Training (PBT) learning models and students taught using live learning. To learn the learning outcomes of high-entrepreneurial interests. The method used in this study was experimentation using factorial research design. The design used is 2x2 factorial design, as this design can be used to see students ' learning outcomes before they are given learning and after learning. The results of the study found that: (1) Student learning outcomes using PBT learning models are significantly higher than those using MPL;(2) Learning results of students who have a high entrepreneurial interest using PBT learning models and by using a higher MPL significantly in comparison to learning outcomes of low-entrepreneurial interests that use Model of PBT Learning and using MPL: (3) There is a significant interaction between learning models and entrepreneurial interest in student learning outcomes. The study concluded that: (1) The PBT learning model can increase the interest of entrepreneurial students; (2) Students who have a high entrepreneurial interest, higher learning outcomes than students with low entrepreneurial interest rates; and (3) there is an interaction between learning models and entrepreneurial interests in student learning outcomes.
The Effect of Problem-Based Learning Model of Food Cutting Competency Toward the Student Learning Outcomes of Class X at SMK YPM 2 Taman Aprilianu, Dinia; Rijanto, Tri; Ismawati, Rita; Wiyanto, Theodorus
International Journal for Educational and Vocational Studies Vol. 2 No. 3 (2020): March 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i3.2437

Abstract

This study aims to: analyze the student learning outcomes using the problem-based learning model, compare to the student learning outcomes using the direct learning model. The type of this study is experimental research that is the factorial design. The study population is all of the students in class X. Therefore, the research sa DLMes are the students of Class X of Culinary Art 1 as the experimental class and the students of Class X of Culinary Art 2 as the control class. The researcher analyzed the data using the analysis of variance (ANOVA) two-way Anova after accoDLMishing the normality and homogeneity test requirement. Based on the result of hypothesis test using ANOVA technique, the researcher found that: (1) the student learning outcomes of cognitive aspects using problem-based learning model was significantly higher than the student learning outcomes using the direct learning model.
Comparison of Learning Outcomes Between Discovery Learning with Inquiry Learning Reviewed of Student Learning Independence At Vocational High School Lukitasari, Febriani; Nurlaela, Luthfiyah; Ismawati, Rita; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol. 2 No. 10 (2020): October 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i10.3305

Abstract

The provision of education provides a positive value for the development of the quality of Human Resources (HR), because global challenges and competition between nations in various aspects of life are increasingly competitive. This study aims to find the effect of learning models find the effect of discovery learning learning models with inquiry learning learning models to increase student learning outcomes; find the effect of student learning independence on student learning outcomes; and find interactions between discovery learning, inquiry learning and student learning independence models on student learning outcomes.This type of research is a quasi-experimental study, which is to examine student learning outcomes in food knowledge subjects using discovery learning and inquiry learning models. The research design used in this study is factorial design. Data collection techniques were carried out by observation and tests. Instrument of student learning outcomes. This study concludes that: (1) there is a significant difference in the effect of discovery learning models compared to inquiry learning models on improving student learning outcomes; (2) there is a significantly higher difference in high learning independence compared to students with low learning independence on student learning outcomes, and (3) there is an interaction between discovery learning, inquiry learning and student learning independence towards student learning outcomes. Based on the above conclusions as a whole shows there are differences in the application of learning models, the level of independence and interaction between the use of learning models, and the level of independence of student learning outcomes.
The influence of students perceptions on online learning and independent learning on employability skills F&B service in the culinary expertise Program of Vocational High School Aini, Annisa Nur; Ismawati, Rita; Handajani, Sri; Marniati, Marniati; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol. 3 No. 6 (2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v3i6.3480

Abstract

Employability skills are work skills that refer to general or non-technical competencies which include achievement, understanding and personal attributes that enable a person to get a job and be successful in the job of their choice.  employability skills can be formed from learning methods and student learning independence. The application of the learning method currently used is online learning due to the Covid-19 pandemic. This study aims to determine the influence of student perceptions on online learning and independences learning on employability skills f&b service in the culinary expertise program of vocational high school. This is a quantitative of research with the type of expost facto research. Research method functions to examine specific populations or samples, data collection using questionnaire survey with the aim of testing predetermined hypotheses. The statistical data is multiple linear regression analysis and the hypothesis test are using T test and F test. The results are there is a significant contribution between perceptions of online learning and independent learning together on employability skills F&B Service in the Culinary Expertise Program of Vocational High School with a contribution value of 40.5%.
The Effect of Teaching Factory Implementation on The Competence and Readiness to Work of Students of the Catering Service Study Program at SMKN 2 Mojokerto Permata, Tri Wahyuni Indah; Nurlaela, Luthfiyah; Ismawati, Rita; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol. 3 No. 3 (2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v3i3.5412

Abstract

This study aims to analyze the effect of implementing the teaching factory on readiness to work through the competence of students. This research was conducted at SMKN 2 Mojokerto. This research is an ex-post facto research. The population of this study were students of class XI and class XII of the catering service program at SMKN 2 Mojokerto, totaling 193 students. The research sampling technique was simple random sampling and calculated using the Slovin formula, so that the number of research samples was 130 students. The data analysis technique used path analysis. Research data collection uses a questionnaire instrument on the variables of teaching factory implementation and readiness to work, while for competence using tests and observation sheets. Before being distributed to research respondents, a validation test was first conducted on each research instrument. In line with the objectives, the results of the study show that: (1) the implementation of the teaching factory has a positive effect on the competence of students at SMKN 2 Mojokerto; (2) The implementation of the teaching factory has a positive effect on the readiness to work of the students at SMKN 2 Mojokerto; (3) The competence of students has a positive effect on the readiness to work of students at SMKN 2 Mojokerto; and (4) the implementation of the teaching factory has a positive effect on the readiness to work of students at SMKN 2 Mojokerto through the competence of students.
Analisis Uji Sensori dan Kandungan Gizi Gyoza Substitusi Ikan Tuna Dengan Penambahan Daun Kelor Sebagai Snack untuk Remaja Putri Anemia Defisiensi Besi Siti Uswatun Hasanah; Rita Ismawati
Inovasi Kesehatan Global Vol. 2 No. 4 (2025): November: Inovasi Kesehatan Global
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/ikg.v2i4.2462

Abstract

Adolescent girls are the most vulnerable group to iron deficiency during growth and menstruation. An innovative snack product gyoza substituted with tuna and added moringa leaves can be developed to increase protein and iron content. This study aimed to determine the effect of tuna substitution and moringa leaf addition on sensory evaluation of gyoza’s color, aroma, texture, and taste as a snack for adolescent girls with iron deficiency anemia. The research is a pure experimental research with a completely randomized design. The sensory test data collection technique was carried out on 35 untrained panelists. The 4 formulations developed, namely F1 (25g tuna substitution with the addition of 10g moringa leaves), F2 (50g tuna substitution with the addition of 10g moringa leaves), F3 (75g tuna substitution with the addition of 10g moringa leaves), and F4 (100g tuna substitution with the addition of 10g moringa leaves). Then it was analyzed using the Kruskal Wallis test and the Mann-Whitney test as a further test. The results of the four formulations showed that there was an effect of tuna substitution with the addition of moringa leaves on the texture and taste sensory test however, there was no effect of tuna substitution with the addition of moringa leaves on the color and aroma sensory test and the best product was obtained in F3. The results of the gyoza nutritional content test that was substituted with tuna and the addition of the best moringa leaves or F3 formula based on laboratory testing had a nutritional content of 11,25% protein and 0,022% iron per 100 grams of gyoza. It is hoped that further research will modify the amount of moringa leaves added to improve the organoleptic test of gyoza products by panelists and examine gyoza formulations for other nutritional content that has not been tested and economic value.
The effect of ARIAS learning model on the learning outcomes about continental food processing in Bogor 3 State Vocational Schools from creativity of students Muslim, Supari; Utami, Nisa Rahmaniyah; Ismawati, Rita; Rahmadyanti, Erina; Kusumawati, Nita; Rus, Ridwan Che
Jurnal Pendidikan Vokasi Vol. 9 No. 1 (2019): February
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (481.14 KB) | DOI: 10.21831/jpv.v9i1.22894

Abstract

This study aims to obtain information about: (1) differences in learning outcomes between students who study using the ARIAS learning model and students who learn using direct learning (DL); (2) differences in learning outcomes between students who have high creativity and students who have low creativity; and (3) whether the relationship between the use of learning models and learning outcomes in continental food processing is influenced by students' creativity. This experimental study was conducted using a 2 x 2 factorial design, with the moderator variable being students' creativity. In the experiment, the separation of the level of student creativity was not carried out significantly. Students are called to have high creativity, if they have a score higher or equal to the median group (ian median), while students are called to have low creativity, if they have a score less than or below the median (<median) group. The study was conducted in class XI Hospitality 1 by applying the ARIAS learning model, and class XI Hospitality 2 by applying DL. The study found that: (1) students who studied using the ARIAS learning model obtained significantly higher cognitive, affective and psychomotor learning outcomes than students who studied using DL; (2) students who have high creativity, obtain significantly higher cognitive, affective and psychomotor learning outcomes than students who have low creativity; and (3) the relationship between the use of learning models and learning outcomes in continental food processing is influenced by student creativity.
Co-Authors Ahmad Alwi Aiko Aristawati Nabila Alristina, Arie Dwi Alya Afirsta Rahmadani Amalia Ruhana, Amalia Amiju Sania Firda, Amar Annis Catur Adi Annisa Nur Aini Aprilianu, Dinia Asrul Bahar Beatrich Laila Siregar Chika Awalia Rachmawati Choirul Anna Nur Afifah Dewi, Novianti Tysmala Dini, Cleonara Yanuar Dony Perdana Endang Sri Wahjuni Erina Rahmadyanti Farkhan, M. Hidayatush Shoimah, Lutfi Hikmah, Yuniar Fitria Ita Fatkhur Romadhoni Lukitasari, Febriani Luthfiyah Nurlaela MARNIATI Marniati Marniati, Marniati Maya Akmilia Rachmanonny Mayasari, Noor Rohmah Mochamad Cholik MUHAJI Muhaji Muhaji Muhaji Muhaji Nita Kusumawati Nokiawati, Novik Nur Afifah, Choirul Anna Nurkitawangi, Rizkarina Permata, Tri Wahyuni Indah Rahayu Dewi Raisya Ramadanti, Rivana Oktavia Ristanti, Idcha Kusma Rus, Ridwan Che Salsabila Romadona Satwika Arya Pratama Siahaan, Ruth Elisa Putri Siti Sulandjari Siti Uswatun Hasanah Sri Handajani Supari Muslim Tandy, Cut Athaya Artawana TAUHIDIYAH, LINDA Tri Rijanto Veni Indrawati Wiyanto, Theodorus Zafira Ananda Neda Zuhrah, Poppy