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All Journal Jurnal Gizi dan Pangan Media Gizi dan Keluarga Jurnal Pendidikan Vokasi JTEV (Jurnal Teknik Elektro dan Vokasional Jurnal Pendidikan Teknologi dan Kejuruan JURNAL PENELITIAN SAINTIKA JURNAL PENGABDIAN KEPADA MASYARAKAT Dinamisia: Jurnal Pengabdian Kepada Masyarakat JURNAL PENDIDIKAN TAMBUSAI JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) JCRS (Journal of Community Research and Service) Social, Humanities, and Educational Studies (SHEs): Conference Series Jurnal Pendidikan dan Keluarga Sport and Nutrition Journal Jurnal Visionary : Penelitian Dan Pengembangan Di Bidang Administrasi Pendidikan Jurnal Ilmiah Teunuleh: The International Journal of Social Sciences Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Jurnal Ilmu Gizi dan Dietetik Media Pendidikan Gizi dan Kuliner Nutrizione Sport and Nutrition Journal
Erli Mutiara
Universitas Negeri Medan
Agriculture, Biological Sciences & Forestry Arts Humanities Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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Pengaruh Model Pembelajaran Kooperatif Tipe Jigsaw Terhadap Hasil Belajar Pengetahuan Bahan Makanan Siswa SMK Mutiara, Erli; Tobing, Marnala; Purba, Rasita; Tampubolon, Hotmaria; Rambe, Armaini; Panjaitan, Fitria Ningsih
Jurnal Pendidikan Tambusai Vol. 3 No. 3 (2019): December 2019
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v3i3.3161

Abstract

Penelitian ini bertujuan: (1) Untuk mengetahui hasil belajar siswa yang menggunakan model Pembelajaran Kooperatif Tipe Jigsaw pada mata pelajaran Pengetahuan Bahan Makanan ; (2) Untuk mengetahui hasil belajar siswa yang menggunakan model Pembelajaran Ekspository pada mata pelajaran Pengetahuan Bahan Makanan; (3) Pengaruh penggunaan model pembelajaran Kooperatif Tipe Jigsaw terhadap hasil belajar Pengetahuan Bahan Makanan. Desain penelitian yang digunakan adalah quasi eksperimen. Populasi dalam penelitian ini adalah seluruh siswa kelas X SMK Putra Anda Binjai yang berjumlah 60 siswa. Sampel penelitan diambil dengan teknik total sampling. Teknik pengumpulan data menggunakan tes untuk hasil belajar pengetahuan bahan Makanan. Teknik analisis yang digunakan adalah uji normalitas, uji homogenitas dan uji hipotesis. Berdasarkan hasil penelitian menunjukkan bahwa hasil belajar siswa pada kelas eksperimen dengan menggunakan model pembelajaran kooperatif tipe Jigsaw diperoleh rata-rata sebesar 76,60 dan standar deviasi 7,27 dengan tingkat kecenderungan termasuk kategori tinggi sebesar 56,7 %, sedangkan dikelas kontrol dengan menggunakan model pembelajaran Ekspositori diperoleh nilai rata-rata 60,30 dengan standar deviasi 10,65 dengan tingkat kecenderungan hasil belajar pengetahuan bahan makanan cenderung cukup sebesar 70,0%. Berdasarkan hasil uji hipotesis diperoleh t hitung > t tabel (6,989 > 1,671). Terdapat pengaruh yang positif dan signifikan pada model pembelajaran kooperatif tipe Jigsaw terhadap hasil belajar Pengetahuan Bahan Makanan siswa SMK. Hal ini berarti model pembelajaran kooperatif tipe Jigsaw dapat meningkatkan hasil belajar siswa pada pelajaran Pengetahuan Bahan Makanan
TURNING DISASTER INTO BUSINESS OPPORTUNITY THROUGH PROCESSING OF POTATO STICK IN SIOSAR VILLAGE KARO DISTRICT Siahaan, Riana Friska; Mutiara, Erli
Journal of Community Research and Service Vol. 1 No. 2: July 2017
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v1i2.9338

Abstract

AbstractThe purpose of this activity is to empower the potential owned by the partner community. The activities are conducted from July to November 2017. Activity partners are Ati Rohati and home industries Wahyuni. Location of activity in Suka Meriah Village Siosar Kec. Brand Kab. Karo. This village is an area where the relocation of people affected by eruption of Mount Sinabung. Located 110 km from Unimed. Methods of implementation of activities are education, production training, business management training, machine use and mentoring. Output t of this activity is 1) Potato Sticker Machine and 2) Potato Stick. Specifications of potato sticks are: 1) Have nutritional content: Carbohydrates, Proteins, fats, iron, and fiber; 2) Durable and hygienic. Results of activities obtained are partners have knowledge of potato stick processing, actively participating partners, skilled partners using potato sticker printing machine. Partner production is getting better and partner income is also increasing.Keywords: Stick, Potato, Disaster, Karo
THE EFFORTS TO INCREASE THE USE VALUE OF CORN THROUGH EMPING CHIPS PROCESSING IN SIOPAT SOSOR VILLAGE, PANGURURAN SUB-DISTRICT, SAMOSIR DISTRICT Sutanti, Siti; Mutiara, Erli; Dalimunthe, Dian Agustina
Journal of Community Research and Service Vol. 4 No. 2: July 2020
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v4i2.22275

Abstract

Corn is an agricultural commodity that is widely grown by farmers. The abundant corn harvest during the main season has caused the selling price of corn to decline. These conditions prompted the Community Service team to implement the PKM program for processing corn emping chips for partners. The partners of this activity are 1) Mekar Jaya Farmers and Nainggolan Farmers are located in Siopat Sosor Village, Pangururan Sub-District, Samosir District. The objectives of this activity are 1) Designing a corn emping chips machine; 2) to improve product quality partners need to make more attractive packaging; 3) Assistance in production and marketing processes. This PKM activity begins with providing knowledge, technology and business management as well as online marketing. Corn farmers can take advantage of their agricultural products by processing corn emping chips. Corn emping chips are made from boiled corn which is flaked using a corn flakes machine with a capacity of 50 kg / hour, then dried in the sun and when it's dry it is ready to be fried and then enjoyed. Corn emping chips are one of the most valuable corn processed products. Corn emping chips are a food diversification product that can support the development of rural agro-industries and can increase the income of corn farmer families.
œFRENSS INSTANT RED GINGER DRINKS BUSINESS IN LUMBAN PINGGOL VILLAGE, PANGURURAN SUB-DISTRICT, SAMOSIR DISTRICT Mutiara, Erli; Adikahriani, Adikahriani; Siahaan, Riana Friska; Fridiarty, Lelly
Journal of Community Research and Service Vol. 5 No. 1: January 2021
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v5i1.24629

Abstract

Bandrek (Ginger Drink) is a traditional drink that has a great demand by consumers because of the health benefits. Most of the traditional beverage production is still produced on a household scale, such as the instant ginger drink produced by the household business œFrenss. The household businesses that produce ginger drink should apply good food production methods so that the products produced are safe and their nutritional value is also maintained. Lumban Pinggol Village, Pangururan District, Samosir Regency is one of the tourist areas in the Lake Toba area in North Sumatra. One of the residents' efforts is to work on making ginger drink Instant. The processing method for instant ginger drink is still manual, even though the ginger drink produced reaches 50 kg each day. Therefore, the solution offered to partners was to design a ginger grinding machine. The implementation method consists of empowerment, mentoring, strengthening capital as well as monitoring, coaching and evaluation. In addition, to improve product quality, more attractive packaging designs and online marketing are needed. The results of this PKM activity are as expected. This can be proven by the fulfillment of targets and the enthusiasm and enthusiasm of the partners when listening to / paying attention to the material presentation and processing practices, so that with this PKM activity the partner's income will increase.
Community Empowerment Through Healthy Kitchens Overcomes Stunting Towards Stunting-Free Villages: Pemberdayaan Masyarakat Melalui Dapur Sehat Atasi Stunting Menuju Desa Bebas Stunting Mutiara, Erli; Hasibuan , Novita Indah; Yunita , Sri; Saleh, Khaerul; Akmal, Nikmat
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 5 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v8i5.23486

Abstract

Stunting is one of the health problems that is still prevalent in Indonesia. The problem of stunting is a concern for all government officials, from ministries to village heads. Regional Partnership Service Partners (PKW): Head of Pagar Jati Village and Village Midwife. The problem faced by the Head of Pagar Jati Village is that toddlers are categorized as stunting. The objectives of PKW: (1) to conduct socialization of stunting prevention, utilization of local food and understanding of nutrition; (2) training and assistance in preparing healthy and hygienic menus from local food sources, as well as practicing processing local food for family menus. The method of implementing PKW is through: socialization, training, and assistance. The results of the activity show that the community empowerment strategy through the DASHAT program has been implemented in accordance with the empowerment concept by the Unimed PKW team. It is hoped that mothers will have strong motivation in meeting toddler nutrition and improving mothers' attitudes and actions in providing balanced nutrition to stunted toddlers. So that Pagar Jati Village, Lubuk Pakam District, Deli Serdang Regency can be free from Stunting.
Students' Nutrition Knowledge and Teachers' Perceptions of Integrating Nutrition Messages into Junior High School Curriculum Emilia, Esi; Mulyana, Rachmat; Permatasari, Tyas; Pasca Rassy, Regania; Mutiara, Erli
Jurnal Gizi dan Pangan Vol. 17 No. 3 (2022)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (575.59 KB) | DOI: 10.25182/jgp.2022.17.3.149-156

Abstract

This study aimed to measure nutritional knowledge and observe teachers' perceptions of delivering nutrition messages through an e-module within the junior high school curriculum. This study was conducted at SMPN 35 Medan and employed the quasi-experimental approach, and a one-group pretest-posttest design was used. This study’s population was students in grades 7 and 8. The minimum sample size was 102 students after adding 10% of the total sample size. Teachers' perceptions were taken from four subject teachers. Data were collected using a questionnaire survey and an interview. A focus group discussion was conducted with the teachers to gather information about their perceptions of using an e-module to deliver nutrition messages at school. The data were analyzed using the Wilcoxon test. The results showed that the student's average total knowledge score before receiving the nutrition education intervention was 22.66. It increased to 26.48 after students received the intervention. Teachers used the e-module to deliver content learning about nutritional messages in schools and employed the e-module to deliver the relevant subject matters of nutrition messages at school. The teachers realized the importance of delivering nutrition messages to the students. The e-module could broaden the teachers’ horizons as they came to realize that nutrition messages could be delivered through various subjects. They initially believed that nutrition messages could only be taught in the subject of natural sciences. However, they discovered that nutrition messages could also be delivered in other subjects, such as mathematics, crafts, and physical education.
The Correlation Between Macronutrient Intake and The Incidence of Underweight in Toddlers Yudia Wulandari; Hardi Firmansyah; Erli Mutiara; Risti Rosmiati; Nila Reswari Haryana
Sport and Nutrition Journal Vol. 7 No. 1 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/spnj.v7i1.19644

Abstract

Underweight is when a child's weight is below the average range for their age group. The prevalence of underweight toddlers in Indonesia in 2023 reached 12.9%. Underweight is directly caused by food intake. This study aims to determine the relationship between macronutrient intake and the incidence of underweight in toddlers at Posyandu Bangun Sari Indah 6. This research method uses a cross-sectional research design. The population in this study consisted of toddlers aged> 6-59 months, with a total of 135 toddlers. The technique for selecting research subjects used a purposive sample of 48 toddlers. Data collection of food intake used a 2x24-hour food recall form, and underweight data used anthropometric measurements of BB/U. The data analysis technique was descriptive, using the Spearman rank correlation test and the logistic regression test. The results showed a relationship between energy intake (p = 0.003), carbohydrate intake (p = 0.004), protein intake (p = 0.005), and fat intake (p = 0.025) with the incidence of underweight in toddlers. The logistic regression test analysis showed that energy, carbohydrate, protein, and fat intake were not significantly related to the incidence of underweight.
Co-Authors Adikahriani Adikahriani Adikahriani Adikahriani, Adikahriani Adikariani Adikariani Ajeng Inggit Anugerah Akmal, Nikmat Amelia, Intan Sefira andini, Anggi Andini, Ni Made Putria Mutia Armaini Rambe Bisrul Hapis Tambunan Cristiani, Desy Dadang Sukandar Dalimunthe, Dian Agustina Dian Agustina Dian Agustina Dian Agustina Dalimunthe DINA AMPERA Emilia, Elisi Emilia, Esi Erni Rukmana Fatma Tresno Ingtyas Fitria, Reni Frida Dinar Fridiarty, Lelly ginting, laurena Gucie, Nadhifah Aulia Harahap, Novita Sari Hardi Firmansyah Haryana, Nila Reswari Haryati, Angelina Hasibuan , Novita Indah Hidayat Syarief HOTMARIA TAMPUBOLON Humairah, Erfiani Ikeu Tanziha Ingtyas, Fatma Tresno Juliarti Juliarti, Juliarti Laurena Ginting Lelly Fridiarty M.Si, Dra. Adikahriani Marhamah Marhamah Nadira Elvira Nanda Dwi Gusnita Nikmat Akmal Nova Fadilla Rangkuti Nur Mei Sari Nuwairy Hilda, Nuwairy Panjaitan, Fitria Ningsih Pasca Rassy, Regania Permatasari, Tyas Pratiwi, Caca Purba, Nia Feronika Purba, Rasita Puspitawati Puspitawati Putri, Yuzia Eka Rachmat Mulyana Rasita Purba Riana Friska Riana Friska Siahaan Riana Friska Siahaan, Riana Friska Risti Rosmiati Risti Rosmiati Sabrina Agustina Saleh, Khaerul Salsabila, Adhenisa Sardi, Mahdalena Sasmita, Rossy Luckita Simaremare, Perawati , Siregar, Bani Sirkam Siti Sutanti Sondang Dhea Farrah Sri Yunita Sugiharto Sugiharto Sutanti, Siti Tobing, Marnala Vinesya Shintauly Siahaan Yanti, Elvi Novi Yatty Destani Sandy Yudia Wulandari YUNITA , SRI Yuspa Hanum Zainab Afifah