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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 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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Penerapan Mesin Spiner Dan Penataan Managemen Untuk Peningkatkan Produksi Dan Kualitas Alen-Alen Di UMKM Alen-Alen Bendorejo, Pogalan Trenggalek Muhaji, Muhaji; Ismawati, Rita; Fatkhur Romadhoni, Ita; Rohmah Mayasari, Noor
Jurnal Abdisci Vol 1 No 1 (2023): Vol 1 No 1 Tahun 2023
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v1i1.112

Abstract

Desa Bendorejo Kecamatan Pogalan Kabupaten Trenggalek merupakan sentra/pusat pembuat dan penjual alen-alen dan makanan khas Trenggalek. Alen-alen adalah makanan khas daerah Trenggalek yang bentuknya seperti cincin. Masyarakat Trenggalek menjadikan alen-alen sebagai camilan sehari-hari di kala musim hujan maupun musim panas sebagai teman minum kopi dan ada juga yang dijadikan pelengkap makan seperti krupuk. Permasalahan di IKM mitra (“RESTU IBU’’ dan “ANUGERAH”) adalah: (1) permasalahan aspek produksi, yakni rendahnya kualitas dan kuantitas produksi alen-alen disebabkan oleh proses penirisan minyak yang kurang maksimal, karena masih menggunakan alat peniris minyak seadanya sehingga hasilnya tidak optimal (kandungan minyak masih banyak dan mudah tengik) dan (2) permasalahan aspek manajemen yakni lemahnya pengelolaan manajemen UMKM pembuat alen-alen yang mencakup manajemen keuangan, manajemen produksi, manajemen sumber daya manusia dan manajemen pemasaran. Solusi yang ditawarkan untuk memecahkan permasalahan yang dialami oleh industri mitra adalah: 1) dibuatkan mesin spiner (peniris minyak) yang terbuat dari steanlis steel yang digerakkan oleh motor listrik dengan kecepatan putaran yang bisa diatur sesuai kebutuhan/tergantung jumlah dan jenis produk; 2) perbaikan manajemen yakni lemahnya pengelolaan manajemen UMKM pembuat alen-alen yang mencakup manajemen keuangan, manajemen produksi, manajemen sumber daya manusia dan manajemen pemasaran. Hasil pelaksanaan PKM-UMKN menunjukkan bawa mesin spiner yang telah dihasilkan dan dilaksanakan pengujian, hasilnya layak digunakan untuk penirisan minyak. Hasil uji lama penirisan menunjukkan bahwa dengan menggunakan spiner dengan penggerak motor listrik lebih cepat 12 kali jika dibandingkan dengan peniris tradisional, lebih cepat 4 kali jika dibandingkan dengan alat peniris yang digerakkan dinamo. Produksi penirisan menghasilkan 18 kg/jam, hal ini naik 4 kali jika dibandingkan dengan mesin penggerak dinamo dan naik 12 kali jika dibandingkan dengan peniris tradisional. Sedang dari hasil pelatihan dan pendapingan manajemen keuangan, manajemen produksi, manajemen sumber daya manusia dan manajemen pemasaran, menjukkan semua peserta mengikuti sangat antusias, dan 15% peserta pelatihan menyatan puas, 85% peserta pelatihan menyatan sangat puas terhadap pelaksanaan pelatihan.
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.
KARAKTERISTIK KELUARGA DENGAN BALITA GIZI BURUK DI KOTA SURABAYA Ruhana, Amalia; Nur Afifah, Choirul Anna; Ismawati, Rita; Indrawati, Veni; Sulandjari, Siti; Dewi, Rahayu
LENTERA: JOURNAL OF GENDER AND CHILDREN STUDIES Vol 1 No 1 (2019): Lentera: Journal of Gender and Children Studies ( 2019 )
Publisher : LPPM Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/lentera.v1i1.6812

Abstract

Gizi buruk merupakan suatu keadaan balita yang apabila dilihat secara antropometri dengan menggunakan indeks berat badan per umur, memiliki ambang batas di bawah -3 Z-Score. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik keluarga yang memiliki balita gizi buruk. Penelitian ini menggunakan metode Cross Sectional Study. Hasil dari penelitian rata-rata umur ibu dan standar deviasi adalah 33,75±6,79 tahun, sebagian besar ayah (41,9%) berpendidikan SMA dan sebagian besar ibu juga berpendidikan SMA (46,2%), sebagian besar ibu merupakan ibu rumah tangga (68,7%), dan sebagian besar keluarga (78.75%) memiliki pendapatan dibawah upah minimum kota Surabaya. Kesimpulan dari penelitian ini adalah keluarga yang memiliki balita gizi buruk memiliki Ibu berumur dewasa, sebagian besar orang tua memiliki pendidikan tertinggi SMA, sebagian besar ibu menjadi Ibu Rumah Tangga dan sebagian besar pendapatan keluarga berada di bawah Upah Minimum Kota Surabaya
PENGARUH KEMANDIRIAN BELAJAR DAN RESPON PEMBELAJARAN TERHADAP HASIL BELAJAR PESERTA DIDIK Nokiawati, Novik; Rijanto, Tri; Ismawati, Rita; Marniati; Cholik, Mochamad
Jurnal Ilmiah Pendidikan Citra Bakti Vol. 10 No. 4 (2023)
Publisher : STKIP Citra Bakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38048/jipcb.v10i4.1747

Abstract

Pembelajaran pascapademi Covid-19 menuntut adanya banyak penyesuaian, dikarenakan pembelajaran tatap muka belum dapat berjalan secara optimal dan peserta didik lebih banyak melaksanakan pembelajaran secara online di rumah. Peserta didikpun dituntut untuk memiliki kemadirian belajar atau self-regulated learning (SRL) sebagai faktor penting dalam pencapaian kompetensi. Penelitian ini bertujuan untuk mengetahui pengaruh kemandirian belajar dan respon pembelajaran peserta didik terhadap hasil belajar mata pelajaran Boga Dasar. Penelitian ini merupakan penelitian kuantitatif menggunakan metode pengambilan sampel teknik sampling jenuh dengan jumlah sampel 150 peserta didik pada SMK N 1 Kertosono dan SMK Kusuma Negara Kertosono yang sedang mendapatkan mata pelajaran Boga Dasar, dengan variabel kemandirian belajar (X1), respon pembelajaran (X2) dan hasil belajar (Y). Instrumen untuk kemandirian belajar dan respon pembelajaran Boga Dasar menggunakan skala likert dengan teknik analisis data menggunakan regresi linier berganda, uji t dan uji F berbantuan software SPSS. Hasil penelitian menujukkan terdapat pengaruh kemandirian belajar terhadap hasil belajar dengan nilai signifikansi 0,048<0,05 dan nilai t hitung 1,993>t tabel 1,976, terdapat pengaruh respon pembelajaran terhadap hasil belajar dengan nilai signifikansi 0,000<0,05 dan nilai t hitungnya 5,491>t tabel 1,976, dan terdapat pengaruh kemandirian belajar dan respon pembelajaran secara bersama terhadap hasil belajar dengan nilai signifikansi 0,000<0,05 dan nilai F hitung 52,594>F tabel 3,06 dengan pengaruh sebesar 41,7%.
Stres akademik dan frekuensi konsumsi kopi dengan hiperkolesterolemia pada mahasiswa gizi Siahaan, Ruth Elisa Putri; Mayasari, Noor Rohmah; Ismawati, Rita; Sholihah, Lini Anisfatus
Jurnal Gizi Klinik Indonesia Vol 22, No 1 (2025): Juli
Publisher : Faculty of Medicine, Public Health, and Nursing Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.105855

Abstract

Academic stress and coffee consumption frequency with hypercholesterolemia among nutrition studentsBackground: Hypercholesterolemia is a condition where total blood cholesterol exceeds 200 mg/dL, caused by diet, lack of physical activity, environmental factors, and stress. Objective: This study aimed to investigate the relationships among academic stress, coffee consumption frequency, and hypercholesterolemia among nutrition students. Methods: This cross-sectional study was conducted from April 2024 to February 2025 at Universitas Negeri Surabaya. A total of 92 undergraduate students from the Nutrition Study Program, classes of 2021, 2022, and 2023, were selected using proportional random sampling. Data collection was conducted through interviews using the Perceived Sources of Academic Stress (PASS) questionnaire and the Food Frequency Questionnaire (FFQ), along with cholesterol level measurements obtained via fingertip blood tests. Data were analyzed using the Chi-Square test and Fisher’s Exact Test with a 95% confidence level and a significance level of p<0.05.Results: Most respondents experienced high academic stress (87%), rarely consumed coffee (76%), and had hypercholesterolemia (59%). Statistical analysis showed no significant relationship between academic stress and hypercholesterolemia (p = 0.978), and no significant relationship between coffee consumption frequency and hypercholesterolemia (p = 0.589). Conclusions: There is no significant association between academic stress or coffee consumption frequency and hypercholesterolemia among nutrition students.
Developing a Salutogenic Food-Based Taiyaki to Strengthen Family and Community Capacity for Healthy Eating Salsabila Romadona; Rita Ismawati
Jurnal Promkes: The Indonesian Journal of Health Promotion and Health Education Vol. 14 No. SI1 (2026): Jurnal Promkes: The Indonesian Journal of Health Promotion and Health Educat
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jpk.V14.ISI1.2026.199-207

Abstract

Background: Strengthening family and community capacity for healthy eating remains a key challenge in health promotion, particularly in Indonesia, where child stunting persists. Objective: This study aimed to develop a salutogenic food-based taiyaki using moringa leaves and mung bean flour and to interpret its potential role in strengthening family and community capacity for healthy eating. Methods: A two-phase descriptive analytic design was applied. Phase 1 involved experimental food product development through five formulation trials using partial substitution with moringa leaves and mung bean flour, followed by expert sensory evaluation and nutritional content analysis using NutriSurvey software. Phase 2 consisted of a literature-based salutogenic health promotion analysis guided by salutogenesis theory, health promotion principles, and a social marketing framework to interpret potential contributions to capacity building. Results: The optimized taiyaki formulation with moringa leaves and mung bean flour demonstrated good sensory acceptability by expert panelists, alongside improved nutritional content, particularly in protein, iron, zinc, dietary fiber, and selected vitamins. These findings indicate that familiar snack foods can be nutritionally enhanced using locally available ingredients without compromising their acceptability. A Salutogenic perspective showed that the product’s familiar format and clear nutritional value enhance comprehensibility, the use of accessible ingredients supports manageability, and the culturally acceptable, child-friendly presentation strengthens meaningfulness. Conclusion: Food-based taiyaki modified with moringa leaves and mung bean flour shows potential as a salutogenic health promotion strategy to strengthen family and community capacity for healthy eating and provides a foundation for future community-based implementation.
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 Erina Rahmadyanti 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 Mayasari, Noor Rohmah Mochamad Cholik MUHAJI Muhaji Muhaji Nita Kusumawati Nokiawati, Novik Nur Afifah, Choirul Anna Nurkitawangi, Rizkarina Permata, Tri Wahyuni Indah Rahayu Dewi Ramadanti, Rivana Oktavia Rohmah Mayasari, Noor 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