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Marwanti
Universitas Negeri Yogyakarta
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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.
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.
PENINGKATAN KOMPETENSI SISWA SEKOLAH MENENGAH KEJURUAN MELALUI PENERAPAN PEMBELAJARAN KETERAMPILAN WIRAUSAHA BIDANG BOGA SEBAGAI BEKAL KECAKAPAN HIDUP (LIFE SKILL) Marwanti, Marwanti; Yuriani, Yuriani; Ekawatiningsih, Prihastuti
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 13, No 2 (2009)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/ino.v13i2.5137

Abstract

This civil serving program was aimed to give live skills basedentrepreneurship as an alrernative asset for vocational school students,especially for vocational school number I at Depok Sleman. The students,majoring in food and beverage, was expected to have knowledge and live skills which was needed to enter the work World, whether it was a privateBusiness or working in product or service company with a deserve salary.  Fifteen student and five teachers from vocational schools number IDepok Sleman Yogyakarta followed the program. The teaching method,which was used for the program, was speech and answering a question,demonstration and practice, and industrial survey. The practice programwas done trice by making six kinds of food and industrial survey in twoprospective food companies at Yogyakarta.  The result of the civil serving program is very satisfying. It can beseen by the absence and the followers anthusiasm. The practice results arewell and maximum, the taste of the foods are good. Industrial Survey,which has never been done befote, is an interesting and exciting learningsituation. Keywords: entrepreneurship, live skills, and vocational school
A The Meaning Of Ikan Mas Arsik In Batak Toba Culture Simaremare, Perawati; Marwanti
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (2025): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v13i2.2197

Abstract

Culture is the wealth of a nation and must always be preserved. "Ikan mas arsik" is a traditional dish commonly used in customary events among the Batak Toba tribe. The purpose of this review is to explore the meaning of "ikan mas arsik" in Batak Toba culture. The method used is a narrative review, analyzing several articles using the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) method through the stages of identification, screening, eligibility, and inclusion.The analysis results indicate that the cultural values shaping the system of social relationships or kinship in Batak Toba customs are "Dalihan Na Tolu" (Hula-hula, Dongan Sabutuha, Boru), and the philosophy of life motivating the Batak Toba tribe is "Hamoraon, Hagabeon, and Hasangapon." Additionally, "ikan mas arsik" holds significance in Batak Toba culture and is used in traditional events such as weddings, "mambosuri" (seven-month pregnancy celebration), "mangupa," "tardidi" (child baptism), "mambosuri" (seven-month pregnancy celebration), and "mamboan sipanganon tu tulang" (seeking blessings and prayers from the maternal uncle or brother).This review not only contributes to the references on Batak Toba culture but also serves as input for related parties to preserve and sustain these cultural values
Hubungan Dukungan Keluarga dengan Penggunaan Alat Kontrasepsi pada Perawat di Rsu Islam Cawas Sawitri, Endang; Apriana, Yuyun; Marwanti, Marwanti; Mawardi, Mawardi
TRIAGE Jurnal Ilmu Keperawatan Vol 10 No 2 (2023)
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/triage.v10i2.902

Abstract

Nurses are health workers who work in hospitals. Nurses of childbearing age are advised to use contraception to space their births to support performance. Husband's support is very necessary in making the decision to use contraception of choice, especially for nurses at RSI Cawas, most of whom are couples of childbearing ages so that birth spacing can be arranged and does not burden the nurses at work due to frequent pregnancies. Contraception will not work without cooperation between husband and wife and without trust between each other. The coverage of active family planning participants in Klaten Regency in 2020 was 152,764 (78.4%), an increase compared to 2019 of 74.8%. The aim of this research was to determine the relationship between family support and the use of contraceptives among nurses at RSU Islam Cawas. Research method: analytical descriptive research with a cross sectional approach. The research sample was all nurses who were classified as women of childbearing age at RSU Islam Cawas Klaten. The sampling technique uses total sampling. The total sample was 48 respondents. The data collection instrument uses a questionnaire. Bivariate statistical tests use chi square. The research results showed that the characteristics of the respondents in this study were an average age of 33.27 years and an average of 2 children, most of them had a DIII nursing education (60.4%), and the contraceptive method used was modern (29.2%). Family support in the use of contraceptives is mostly good (37.5%), most of the nurses use contraceptives (68.8%). The results of bivariate analysis obtained a p value of 0.028 (p < 0.05). The conclusion of this research is that there is a relationship between family support and the use of contraceptives among nurses at RSU Islam Cawas.
Pengetahuan Ibu Hamil tentang Gizi Masa Kehamilan sebagai Upaya Pencegahan Stunting Chori Elsera; Soniya, Soniya; Marwanti, Marwanti; Permatasari, Devi; Hamranani, Sri Sat Titi
TRIAGE Jurnal Ilmu Keperawatan Vol 10 No 2 (2023)
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/triage.v10i2.912

Abstract

In recent years, stunting has still been a health problem that has been highlighted and received priority for immediate treatment. Various factors influence the increase in the incidence of stunting, starting from internal and external factors. Knowledge is one of the internal factors that can influence the increase in stunting incidents. This research was conducted with the aim of knowing the level of knowledge of pregnant women about nutrition during pregnancy in an effort to prevent stunting. This research method is quantitative with a cross sectional approach on a sample of 60 pregnant women using a simple random sampling technique. The results of this research are that the majority of pregnant women have insufficient knowledge (41.7%) about the nutrition of pregnant women in the context of preventing stunting. The conclusion of this research is that the majority of pregnant women have insufficient knowledge about the nutrition of pregnant women in efforts to prevent stunting
Co-Authors - Yuriani Abdul Wafi Abdul Rahman Achmad Tjachja Nugraha Adibah Aishah Md Sahak Agus Murtana Agustiningrum, Ratna Anggita Rizki Kumala Apriana, Yuyun Arifianto, Danang Badraningsih Lastariwati Cristina, Heppi Marta Danang Arifianto Daryani Daryani - Devi Permatasari Dewi Setyowati Dhea Agustina Djuminah Dwi Amperawati, Endang Elsera, Chori Endang Sawitri Endang Sawitri Endra Santosa Esri Rusminingsih - Fatimah Karim Fatimah Karim Febriati, Desi Fitri Rahmawati Fitri Suciana Fitriana Noor Khayati Hairuddin Harun Hartoko, Sri Heppi Marta Cristina Istianna Nurhidayati Kokom Komariah Lilis Imamah Ichdayati M, Rudianto Marlina Fitriani Mawardi , Mawardi Melor Md Yunus Miftahul Fauziah, Miftahul Muhammad Zaki Muniya Alteza Nani Ratnaningsih Nasfati Iktarastiwi Nor Anis Intan Aqiah Tukiran Nur ‘Azah Perawati Simaremare Prapti Karomah Prihastuti Ekawatiningsih Rahmawati Rita Noviani, Rita Rizqie Auliana Romadhani Tri Purnomo Siswantoyo Siti Hamidah Soniya, Soniya Sri Sat Titi Hamranani Suciana, Fitri Sugito Sugito Sukamto Sukamto Sumiman Udu Sunaryo Sunarto, Sunaryo Supardi Supardi Supardi Supardi Supardi Suyami Suyami Suyanta Suyanta Suyanto Suyanto Thyara Mahanani Wika Rinawati Yuliati, Atik Yuriani Yuriani Yuriani Yuriani