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All Journal Cakrawala Pendidikan Jurnal Kependidikan: Penelitian Inovasi Pembelajaran Jurnal Penelitian Humaniora JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Pedagogia: Jurnal Pendidikan Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis MUDRA Jurnal Seni Budaya Jurnal Pendidikan : Riset dan Konseptual Adi Widya : Jurnal Pengabdian Masyarakat Al-Banjari : Jurnal Ilmiah Ilmu-Ilmu Keislaman Jurnal Keperawatan Respati Yogyakarta Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal Indonesian Journal of Global Health research Jurnal Pengabdian dan Pengembangan Masyarakat Jurnal Gastronomi Indonesia Jurnal Inspirasi Binsis dan Manajemen Jurnal Bastra (Bahasa dan Sastra) Jurnal Pendidikan Indonesia (Japendi) WASATHON TRIAGE MOTORIK Prosiding Seminar Nasional Unimus Jurnal MEKOM: Media Komunikasi Pendidikan Kejuruan
Marwanti
Universitas Negeri Yogyakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Perilaku Menggosok Gigi Pada Anak Usia Sekolah Di SD Negeri 2 Belangwetan Fitriana Noor Khayati; Anggita Rizki Kumala; Marwanti Marwanti; Daryani Daryani; Ratna Agustiningrum; Supardi Supardi
Prosiding Seminar Nasional Unimus Vol 5 (2022): Inovasi Riset dan Pengabdian Masyarakat Guna Menunjang Pencapaian Sustainable Developm
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kebersihan pada gigi dan mulut ialah suatu keadaan dimana di dalam mulut seseorang terbebas dari kotoran dan karies gigi. Tingginya prevalensi penyakit kesehatan gigi dikarenakan anak sekolah belumpaham mengenai dampak dari tidak menggosok gigi yang dapat mempengaruhi metabolisme didalam tubuhnya. Dari hasil studi pendahuluan yang dilakukan di SD Negeri 2 Belangwetan didapatkan bahwabeberapa anak usia sekolah masih kurang memahami tentang perilaku menggosok gigi dengan baik. Penelitian ini bertujuan untuk mengetahui gambaran perilaku menggosok gigi pada usia sekolah di SD Negeri 2 Belangwetan. Desain penelitian menggunakan metode penelitian deskriptif dengan pendekatan kuantitatif. Populasi penelitian adalah seluruh siswa SD N 2 Belangwetan yang berjumlah 89 siswa/siswi, teknik pengambilan sampel total sampling. Instrumen penelitian menggunakan kuisoner yang berisi 18 butir pertanyaan. Analisa data menggunakan analisa univariat. Hasil penelitian ini diperoleh tingkat perilaku anak sekolah tentang menggosok gigi sebagian besar memiliki tingkat perilaku baik sebanyak82 responden (92,1%) dan tingkat perilaku buruk sebanyak 7 responden (7,9%). Kesimpulan dari pelaksanaan penelitian yaitu perilaku menggosok gigi pada anak usia sekolah di SD N 2 Belangwetan menunjukkan bahwa sebagian besar memiliki perilaku dalam kriteria baik. Kata Kunci : Perilaku, Menggosok Gigi, Anak Usia Sekolah.
PEMBERDAYAAN USAH MIKRO MELALUI PELATIHAN PENGEMBANGAN PRODUK DAN SALURAN PEMASARAN DIGITAL: Pelatihan olahan makanan, pelatihan branding dan pengemasan, serta pelatihan pengembangan marketplace. M, Rudianto; Rahmawati; Dwi Amperawati, Endang; Djuminah; Marwanti; Hartoko, Sri; Noviani, Rita
Adi Widya : Jurnal Pengabdian Masyarakat Vol 8 No 2 (2024): Adi Widya: Jurnal Pengabdian Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/awpm.v8i2.10767

Abstract

Microenterprises in Desa Sumber are small-scale household businesses run by the local community. Based on the existence of businesses, there are SMEs that produce processed food and batik cloth. In the processed food business, problems arise related to the absence of assistance and business management to develop, so that the community conducts small-scale and limited household businesses. Problems in the batik business are weak competitiveness, the number of batik products produced, and the lack of marketing expansion. The solution applied in this community service is micro business empowerment activities carried out through data collection, partnerships, ease of licensing, institutional strengthening and coordination with stakeholders. Food processing training, branding and packaging training, and marketplace development training were carried out.
THE DEVELOPMENT OF TRADITIONAL SNACK QUALITY THROUGH ENGINEERING PROCESS AND PRODUCT DIVERSIFICATION TOWARD A CREATIVE AND ADVANCED VILLAGE Marwanti, Marwanti; Lastariwati, Badraningsih; Ekawatiningsih, Prihastuti
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol. 22 No. 1 (2018)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (40.411 KB) | DOI: 10.21831/ino.v22i1.19281

Abstract

The purpose of community service is 1) to improve knowledge and skill to make a standard of clean and safe snack product, 2) to diversify snack food product, 3) to expand marketing reach to optimize snack food producer potency toward a creative village of Yogyakarta City. The training was followed by the sellers who are also a snack food maker in Kampung Tegalkemuning, Tegalpanggung, Danurejan Yogyakarta. The number of participants who attended the practice was twenty-four people. The group consists of families that had traditionally produced traditional snacks which were sold every day in several snack shops, several institutions, and some hotels. The methods used in the community service activities are a) lectures and discussions on the scope of snacks, food security, packaging and marketing, b) diversification competitions of cassava-based snacks and the processed products, c) training in snacks development and expanding marketing reach. The results of the community service are that the participants enthusiastically attended the training, as most of the participants wanted to move forward and develop. The achievement of the practice is the trainees understand and able to create snack products, especially packaging, marketing and product diversification. Participants can produce quality snacks and increase turnover.
The Factors that Influence Student Satisfaction During Online Learning on the Subject of Culinary in the Bachelor of Applied Culinary Program of UNY Auliana, Rizqie; Rahmawati, Fitri; Mahanani, Thyara; Marwanti, Marwanti
Pedagogia : Jurnal Pendidikan Vol. 13 No. 1 (2024): February
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pedagogia.v13i1.1539

Abstract

This study aims to determine: (1) the factors that influence student satisfaction during online learning on the subject of culinary in the Bachelor of Applied Culinary Program of UNY, (2) the factors that dominate student satisfaction during online learning on the subject of culinary in the Bachelor of Applied Culinary Program of UNY, (3) the factors of student dissatisfaction during online learning on the subject of culinary in the Bachelor of Applied Culinary Program of UNY. The type of research is quantitative with a survey method. The research was carried out in March-August 2022 with the subject being students of Bachelor of Applied Culinary Programs at UNY Wates & Gunung Kidul Campus. Total population 189 people. The sampling technique used was the purposive sampling method. The data collection technique used a questionnaire and the data analysis technique used was descriptive quantitative. The results of the study show that: (1) the factors that influence student satisfaction during online learning are good e-teaching, good e-resources, assessment, learning content, perceived flexibility, perceived usefulness, learner-learner interactions, learner-instructor interactions, self-regulated learning; (2) The most dominant factor influencing student satisfaction during online learning is assessment; (3) the factors that became a source of student dissatisfaction during online learning were not found. The research implications show that online learning or also called distance learning can be applied to vocational study programs. In the future, if special circumstances occur, online learning can be developed into fun learning.
Penyuluhan Tentang Deteksi Dini Kanker Dan Pemeriksaan Sadari Wiwin Rohmawati; Endang Sawitri; Anna Uswatun Qoyyimah; Marwanti, Marwanti
WASATHON Jurnal Pengabdian Masyarakat Vol 2 No 01 (2024)
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/wasathon.v2i01.852

Abstract

Cancer is the leading cause of death in the world, with cancer being the second leading cause of death in the world at 13% after cardiovascular disease. Experts estimate that 40% of cancers can be prevented by reducing risk factors for cancer. For this reason, efforts are needed to increase public awareness to prevent these risk factors and increase appropriate prevention and control programs. Therefore, it is important for women to carry out early detection of breast cancer which aims to detect cancer as early as possible so that it is easier to treat through Self Breast Examination or breast self-examination, often shortened to SADARI. Universitas Muhammadiyah Klaten plays a role in carrying out these activities as a form of community service activities. This service activity includes education regarding Early Detection of Breast Cancer and SADARI examination using leaflets and demonstrations.
Upaya Pencegahan Stunting Melalui Edukasi Pemberian Makanan Pendamping Asi Di Desa Jiwan Noor Khayati, Fitriana; Marwanti, Marwanti; Wahyuningsih, Dita Tri; Wulandari, Gesti
WASATHON Jurnal Pengabdian Masyarakat Vol 2 No 04 (2024)
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/wasathon.v2i04.1229

Abstract

Under five years is a golden period that must be considered capital for life in the next age. The problem of fulfilling nutrition in toddlers, especially those aged 6-24, needs attention. At 6-24 months, children need to receive complementary foods of breastfeeding/ Makanan Pendamping ASI (MP-ASI) that are nutritious and given in the right way. It is hoped that providing good MP-ASI can optimize children's growth and development, including preventing stunting. Many parents still don't understand when to start giving MP-ASI, including the type and method, they need to get education from health workers. Jiwan Village is one of the villages located approximately 13 km from the city center of Klaten and some mothers with toddlers have given MP-ASI before the age of 6 months. This activity aims to provide education on providing MP-ASI to mothers with children aged 6-24 months in Jiwan Village. Educational activities conducted using brainstorming methods and question-and-answer lectures. The media used are modules and audiovisual media. Activities were carried out in Jiwan Village. The results of the activity showed that the average pre-test knowledge was 74.62 and the average post-test knowledge was 77.52. This shows an increase in knowledge of complementary breastfeeding. Future suggestions include education using practical methods for complementary breast milk food menus. Aspects of knowledge that still need to be improved are the timing of giving MP-ASI, the equipment used in giving MP-ASI.
IMPLEMENTASI METODE INQUIRY DISCOVERY PADA MATA KULIAH PRAKTIK SENI PENYAJIAN MAKANAN : IMPLEMENTASI METODE INQUIRY DISCOVERY PADA MATA KULIAH PRAKTIK SENI PENYAJIAN MAKANAN Kokom Komariah; Marwanti; Wika Rinawati
Jurnal MEKOM : Media Komunikasi Pendidikan Kejuruan Volume 2, Issue 1, Februari 2015
Publisher : Fakultas Teknik, Universitas Negeri Makassar

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Abstract

Penelitian ini bertujuan untuk: (1) mengimplementasikan kegiatan inquiry dan discoverydalam rangka menemukan kreativitas praktik seni penyajian makanan; (2) Manfaat apa yang diperolehmahasiswa dalam pembelajaran inquiry-discovey. dalam praktik seni penyajian makanan. Jenis penelitian ini termasuk penelitian tindakan kelas, metode penelitian dimodifikasi dari Kemmis, setiap siklus dibagi 3 tahap yaitu perencanaan, observasi dan tindakan serta refleksi Pengumpulan data melalui observasi, angket dan wawancara. Subjek penelitian adalah mahasiswa 39 orang mahasiswa. Objek penelitian adalah penerapan metode inquiry dan discovery. Analisis data dilakukan secara deskiptif kuantitatif. Hasil penelitian menemukan bahwa: (1) Implementasi metode inquiry dan discovery, dilaksanakan dalam 2 (dua) siklus, yang masing-masing terdiri dari perencanaan, pelaksanaan, observasi dan refleksi. Temuan dari siklus tersebut memantapkan bahwa tahapan inquiry dan discovery yang dilakukan oleh mahasiswa meliputi 7 (tujuh) tahap yaitu mengkaji tugas-tugas yang diberikan, melakukan pengumpulan materi untuk dikaji dan didiskusikan, melakukan pemilahan topik seni penyajian makanan, menemukan inti permasalahan dan pembuatan produk spm, menemukan prinsip prinsip untuk pembuatan produk spm, mempresentasikan tugas hasil proses inquiry didepan kelas, mewujudkan produk yang dikaji sebagai proses inquiry.(2) Manfaat yang dirasakan mahasiswa setelah mengikuti proses inquiry dan discovery adalah: mempunyai wawasan yang lebih luas; mengetahui lebh awal tentang produk yang akan dibuat; mengetahui perkembangan desain terkini; mengetahui teknik yang baru; mengetahui peralatan terbaru.
Efisiensi Penggunaan Input Produksi Usaha Tani Padi (Studi Kasus pada Usaha Tani Padi Mitra PT. Wilmar Padi Indonesia di Kecamatan Paron Kabupaten Ngawi Provinsi Jawa Timur) Marwanti, Marwanti; Ichdayati, Lilis Imamah; Nugraha, Achmad Tjachja
Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 11, No 1 (2025): Januari 2025
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v11i1.17088

Abstract

Input for rice farming that does not comply with the recommended dosage is inefficient because it causes farming productivity to not be optimal. This research is based on a partnership between farmers and PT. WPI in an effort to increase the productivity of rice farming to support the realization of food security. Based on the background of this problem, the aim of this research is to analyze (1) the characteristics of farmers (2) the use of production inputs for rice farming partners of PT. WPI, and independent farming businesses, (3) efficient use of production inputs from PT partner farming businesses. WPI, and independent. The method used is mixed method research with primary and secondary data. Respondents were determined using proportional random sampling. Conclusion of the research results: a) Judging from the aspects of age, education, experience, family size and main occupation, the characteristics of PT. WPI partner farmers are not significantly different from the characteristics of independent farmers. b) Input from partner and independent farming businesses, consisting of land, seeds, urea fertilizer, SP36, NPK, organic and the amount of labor has a significant effect on farming production. c) The use of production inputs in partner and independent farming businesses is not/is not yet efficient. Use of organic fertilizer in partner farming businesses of PT. WPI still needs to be added, MR > MC. Meanwhile, the volume of seeds, Urea fertilizer, SP36, NPK and labor usage does not have to be increased because MR < MC. The use of independent farming inputs has not yet reached optimal levels. To achieve an efficient level of input use, Urea, SP36, NPK, Organic fertilizer and labor are farming inputs whose volume of use must be increased. Input seeds whose usage rate does not have to be increased.
Ketupat Kandangan: Simbol Nilai-Nilai Islam dalam Kuliner Banjar dan Implikasinya terhadap Identitas Budaya serta Ekonomi Lokal Zaki, Muhammad; Ratnaningsih, Nani; Marwanti, Marwanti
Al-Banjari : Jurnal Ilmiah Ilmu-Ilmu Keislaman Vol. 23 No. 2 (2024)
Publisher : Pascasarjana UIN ANTASARI Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18592/albanjari.v23i2.15480

Abstract

Ketupat Kandangan, a traditional Indonesian dish from South Kalimantan, embodies the harmonious integration of Islamic values, cultural heritage, and economic sustainability in Banjar society. This study explores the significance of Ketupat Kandangan as a symbol of Islamic principles such as togetherness (ukhuwwah Islamiyyah), simplicity (zuhud), and gratitude (syukur), which are reflected in its preparation and consumption during religious and social gatherings. Through qualitative research methods, including observations, interviews, and documentation, this study analyzes the role of Ketupat Kandangan in preserving cultural identity, strengthening social cohesion, and supporting the local economy. The findings reveal that the communal aspect of preparing and sharing the dish reinforces Islamic values and cultural transmission, while the use of local ingredients supports farmers, fishermen, and culinary entrepreneurs. However, challenges such as limited shelf life and declining interest among younger generations necessitate modern innovations in packaging, marketing, and educational initiatives. The study emphasizes the importance of collaborative efforts among stakeholders to ensure the sustainability and competitiveness of Ketupat Kandangan as a cultural icon and economic driver. By embracing modernization while staying true to its Islamic and cultural roots, Ketupat Kandangan serves as an example of how traditional cuisine can be leveraged to strengthen both cultural identity and economic development in the face of globalization.
Pelatihan Perawatan Luka Dikubitus Bagi Penyandang Disabilitas Di Posyandu Disabilitas Satu Hati Rusminingsih, Esri; Elsera, Chori; Sawitri, Endang; Marwanti, Marwanti
WASATHON Jurnal Pengabdian Masyarakat Vol 3 No 02 (2025)
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/wasathon.v3i02.1617

Abstract

Neurological deficits due to trauma, stroke and physical disability cause patients to be bedridden or use a wheelchair for a long time. Bed rest and/or fixed body positions for long periods increase the risk of decubitus ulcers. Prevention efforts can be carried out with optimal nutritional support, reducing friction, pressure, pulling, making regular position changes and decubitus wound care. Most people with disabilities at Posyandu Satu Hati have decubitus wounds in the buttocks area, and have received wound care sets, but have never been trained in decubitus wound care. The aim of the activity was to improve the knowledge and skills of cadres and people with disabilities in decubitus care at Posyandu Satu Hati Disability Center, Klaten. The targets of this activity were cadres, families and clients with disabilities who had decubitus ulcers at Posyandu Satu Hati, Wedi District, Klaten Regency with a total of 30 participants. Interventions included decubitus care training and technical demonstration of decubitus wound care. The activity was attended by 30 participants, with an average age of 46.7 ± 14.1 years, mostly male 53.3%, most participants came from clients with disabilities (53.3%). The mean level of knowledge before training was 61.50 ± 8.69, and the level of knowledge after training was 94.70 ± 4.33. There was a significant increase in the level of knowledge of participants about the prevention and care of decubitus after training (p=0.001). During the training, all participants were enthusiastic in participating in the activities, there was an increase in participants' knowledge in the prevention and care of decubitus wounds, 8 participants actively asked questions.
Co-Authors - Yuriani Abdul Wafi Abdul Rahman Adibah Aishah Md Sahak Agus Murtana Agustiningrum, Ratna Anggita Rizki Kumala Anna Uswatun Qoyyimah Arifianto, Danang Badraningsih Lastariwati Cristina, Heppi Marta Danang Arifianto Daryani Daryani - Dhea Agustina Djuminah Dwi Amperawati, Endang Elsera, Chori Endang Sawitri Endra Santosa Esri Rusminingsih - Fatimah Nur Lintang Fitri Rahmawati Fitri Suciana Fitriana Noor Khayati Hairuddin Harun Hartoko, Sri Heppi Marta Cristina Istianna Nurhidayati Kokom Komariah Lilis Imamah Ichdayati M, Rudianto Mahanani, Thyara Melor Md Yunus Muhammad Zaki Muniya Alteza Nani Ratnaningsih Nasfati Iktarastiwi Noor Khayati, Fitriana Nor Anis Intan Aqiah Tukiran Nugraha, Achmad Tjachja Prapti Karomah Prihastuti Ekawatiningsih Puput Risti Kusumaningrum Rahmawati Rita Noviani, Rita Rizqie Auliana Romadhani Tri Purnomo Simaremare, Perawati Siswantoyo Siti Hamidah Suciana, Fitri Sugito Sugito Sumiman Udu Sunardi Sunardi Sunaryo Sunarto, Sunaryo Supardi Supardi Supardi Suyami Suyami Suyanta Suyanta Suyanto Suyanto Teguh Wicaksono Wahyuningsih, Dita Tri Wika Rinawati Wiwin Rohmawati Wulandari, Gesti Yuliati, Atik Yuriani Yuriani Yuriani Yuriani