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All Journal Jurnal Pendidikan Vokasi Jurnal Tata Boga Health Notions 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 Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi 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.
Daya Terima dan Kandungan Gizi Kue Lidah Kucing yang Disubstitusi Tepung Sorgum dan Penambahan Daun Kelor (Moringa Oliefera) sebagai Alternatif Camilan Wanita Usia Subur (WUS) Anemia Alby Tirtaarum Hari Paraswati; Rita Ismawati
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 3 No. 2 (2025): Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v3i2.644

Abstract

Anemia is one of the nutritional problems that can occur in women of childbearing age (WUS). One effort that can be made is to consume foods that are sources of iron, such as sorghum and moringa leaves. Utilization that can be done by substituting sorghum flour and adding moringa leaves. This study aims to determine the effect of the acceptability and nutritional content of cat's tongue cookies substituted with sorghum flour and the addition of moringa leaves as an alternative snack for women of childbearing age with anemia. This type of research is a pure experimental study with the Completely Randomized Design (CRD) method, the comparison used is sorghum flour 25%, 50%, 75% and moringa leaves 10%, 15%. Data collection using an acceptability test questionnaire conducted by 30 panelists. Data analysis using the Kruskal Wallis test and the Mann Whitney follow-up test. The results showed that this cat's tongue cookie affected the acceptability including color, shape, aroma, texture, and taste. This study resulted in the selected formula being F1 with 25% substitution of sorghum flour and 10% addition of moringa leaves. The best nutritional content of cat tongue cake per 100 g consists of 12.50% protein, 2.37 mg iron, and 9.37 mg vitamin C. This selected formula cat tongue cake can be used as an alternative snack for women of childbearing age (WUS) with anemia.
Daya Terima dan Kandungan Gizi Kue Sapik dengan Subsitusi Tepung Kacang Hijau dan Penambahan Daun Kelor sebagai Snack Tinggi Energi dan Protein Ingkasari Salamao; Rita Ismawati
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 3 No. 3 (2025): Agustus: Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v3i3.768

Abstract

Mung beans and moringa leaves are food ingredients rich in energy and protein. These ingredients can be utilized by substituting mung bean flour and adding moringa leaves in the production of sapik cake. This study aims to determine the effect of mung bean flour substitution and moringa leaf addition on the acceptability (color, aroma, texture, and taste) and nutritional content of sapik cake as an alternative high-energy, high-protein snack. This research employed a true experimental design with a Completely Randomized Design (CRD) method. The formulations consisted of mung bean flour at 10 g, 15 g, 20 g, and 25 g, combined with moringa leaves at 5 g and 7 g, resulting in four different formulas. Data collection used a hedonic test on a 1–6 scale with 30 semi-trained panelists. Data analysis was conducted using the Kruskal-Wallis test and the Mann-Whitney post hoc test. The results showed significant effects on aroma, texture, and taste. The best formulation was H1K1, containing 10 g mung bean flour and 5 g moringa leaves. Its nutritional content per 100 g included 362.13 kcal energy, 15.76 g protein, 48.98 g carbohydrates, and 7.47 g fat.
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.
Co-Authors Ahmad Alwi Aiko Aristawati Nabila Alby Tirtaarum Hari Paraswati 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 Dini, Cleonara Yanuar Dony Perdana Endang Sri Wahjuni Farkhan, M. Fatkhur Romadhoni, Ita Hidayatush Shoimah, Lutfi Hikmah, Yuniar Fitria Ingkasari Salamao Ita Fatkhur Romadhoni Lukitasari, Febriani Luthfiyah Nurlaela MARNIATI Marniati Marniati, Marniati Maya Akmilia Rachmanonny Mochamad Cholik MUHAJI Muhaji Muhaji Nita Kusumawati Nokiawati, Novik Nur Afifah, Choirul Anna Nurkitawangi, Rizkarina Permata, Tri Wahyuni Indah Rahayu Dewi Rahmadyanti, Erina Ramadanti, Rivana Oktavia Rohmah Mayasari, Noor Rus, Ridwan Che Satwika Arya Pratama 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