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All Journal International Journal of Advances in Applied Sciences 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 Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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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.
Peningkatan Usaha Digital Printing di Desa Pagar Jati Kecamatan Lubuk Pakam Kabupaten Deli Serdang Sumatera Utara Yunita, Sri; Puspitawati, Puspitawati; Sugiharto, Sugiharto; Mutiara, Erli
Social, Humanities, and Educational Studies (SHES): Conference Series Vol 7, No 3 (2024): Social, Humanities, and Educational Studies (SHEs): Conference Series
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/shes.v7i3.92315

Abstract

Usaha mikro kecil dan menengah memiliki peran penting dalam perekonomian nasional, karena mampu menyerap tenaga kerja, menghasilkan produk dan jasa yang beragam. Tujuan pengabdian kepada masyarakat ini adalah untuk meningkatkan produksi, manajemen keuangan, pemasaran dan pendapatan mitra. Metode Pelaksanaan kegiatan melalui pelatihan pembuatan paper bag souvenir menggunakan mesin sablon dengan desain etnish batak.  Pemasaran paper bag melalui media online, pelatihan manajemen keuangan dan pendampingan.  Sasaran/target pengabdian adalah RH Digital Printing dan D’Craff Digital Printing di Desa Pagar Jati Kecamatan Lubuk Pakam Kabupaten Deli Serdang. Hasil dari kegiatan pengabdian ini dapat meningkatkan produksi mitra yaitu produksi paper bag souvenir dengan desain etnis batak menggunakan mesin sablon, mitra dapat memasarkan paper bag souvenir melalui media online, manajemen keuangan semakin baik dan pendapatan mitra semakin meningkat. Simpulan pengabdian ini adalah kegiatan pengabdian berjalan dengan lancar dan baik, pendapatan mitra semakin meningkat dan biaya produksi semakin berkurang dengan adanya mesin sablon mitra. 
Pengembangan Bahan Ajar Seni Kuliner Berbasis Web Book Creator Untuk Mahasiswa Pendidikan Tata Boga Sutanti, Siti; Agustina, Dian; Ginting, Laurena; Mutiara, Erli
Social, Humanities, and Educational Studies (SHES): Conference Series Vol 7, No 3 (2024): Social, Humanities, and Educational Studies (SHEs): Conference Series
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/shes.v7i3.92276

Abstract

Book Creator merupakan sebuah alat sederhana yang berguna untuk membuat buku yang berbasis e-book (elektronik book) yang berisi tulisan dan gambar selain itu juga dapat ditambah dengan audio dan video. Tujuan penelitian : 1) Mengembangkan bahan ajar Seni Kuliner Berbasis Web Book Creator; 2) Mengetahui respon mahasiswa terhadap bahan ajar Seni Kuliner Berbasis Web Book Creator. Waktu Penelitian bulan Maret-Mei 2024. Metode penelitian model ADDIE.  Teknik pengumpulan data melalui wawancara, dokumentasi dan angket. Teknik analisis data secara deskriptif kualitatif yang memaparkan hasil pengembangan bahan ajar. Hasil penelitian adalah produk e-book menggunakan aplikasi Book Creator berbasis QR Code yang dikembangkan memperoleh presentase 90,86%, sedangkan validasi ahli materi memperoleh skor 90,83%, sangat valid. Angket respon siswa mendapat presentase skor sebesar 92,5% dengan kategori sangat praktis. Simpulan penelitian bahwa bahan ajar Seni Kuliner Berbasis Web Book Creator yang dikembangkan dinyatakan valid dan dapat di gunakan oleh mahasiswa.
Utilizing interactive media in culinary arts education to enhance student learning outcomes Erli Mutiara; Ajeng Inggit Anugerah; Dian Agustina Dalimunthe; Siti Sutanti; Rossy Luckita Sasmita; Reni Fitria; Nikmat Akmal
Jurnal Pendidikan Vokasi Vol. 14 No. 2 (2024)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v14i2.71230

Abstract

This study aims to (1) Develop interactive Flash 8-based learning media for the Introduction to Culinary Arts course, (2) Evaluate the feasibility of this learning media, and (3) Assess students' acceptance of the developed media. The research was conducted in the Culinary Arts Education Study Program at the State University of Medan from June to August 2023. The methodology used was research and development (R&D) with the ADDIE development model, comprising the Analysis, Design, Development, Implementation, and Evaluation stages. The research subjects were 30 students, and the media was validated by two subject matter experts and two media experts. Data collection instruments included a questionnaire to assess material quality, media quality, and student media acceptance. Data were analyzed descriptively. The results indicate that the Flash 8-based media for the Introduction to Culinary Arts course is highly feasible for use, with material validation by experts at 98.33% (very good category) and media validation at 90.57% (very good category). The overall feasibility score averaged 94.52%, indicating a "very good" category. Additionally, students' acceptance of this learning media was recorded as very high, with a score of 4.94. In conclusion, the developed Flash 8-based learning media proved effective and can enhance students' learning outcomes in the Introduction to Culinary Arts course. This study contributes by providing an alternative interactive learning media that is feasible, widely accepted, and capable of improving students' understanding of the field of culinary arts.
Mandailing smoked fish cuisine: cultural, nutritional, and local wisdom insights Esi Emilia; Nila Reswari Haryana; Risti Rosmiati; Erli Mutiara; Laili Fitria; Rachmat Mulyana; Wisnu Prayogo
International Journal of Advances in Applied Sciences Vol 14, No 4: December 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v14.i4.pp1166-1180

Abstract

This study explores the uniqueness of Mandailing traditional cuisine, focusing on the cultural and nutritional significance of its iconic smoked fish dishes, such as smoked fish rendang, smoked fish curry, smoked fish with chili sauce, and smoked fish with vegetables. These dishes showcase the traditional fish smoking practices developed as a preservation method, allowing the Mandailing community to adapt to the abundance of rivers and natural resources in their highland environment. Smoking fish not only extended its shelf life but also became a cornerstone of Mandailing culinary identity, reflecting the community’s ingenuity and resourcefulness. Mandailing cuisine is deeply influenced by neighboring culinary traditions from West Sumatra and North Tapanuli, resulting in a rich fusion of bold flavors, often characterized using coconut milk and fresh spices. The preparation of smoked fish combines traditional high-heat cooking techniques with unique flavor profiles that distinguish Mandailing dishes from other Indonesian cuisines. This research highlights the importance of Mandailing smoked fish practices in sustaining local food systems and preserving cultural heritage. By emphasizing both cultural and nutritional aspects, it underlines the relevance of these traditional practices in promoting food diversity, environmental sustainability, and the recognition of Indonesia’s rich culinary landscape.
HUBUNGAN KONSUMSI MAKANAN JAJANAN KAKI LIMA DENGAN KEJADIAN PENYAKIT DIARE Nova Fadilla Rangkuti; Esi Emilia; Erli Mutiara; Riana Friska; Fatma Tresno Ingtyas
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol. 1 No. 1 (2021): EDISI FEBRUARI
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v1i1.20693

Abstract

Penelitian ini bertujuan untuk : (1) Mengidentifikasi Karakteristik sosial ekonomi keluarga (Pendidikan orang tua, Pekerjaan orang tua, Pendapatan orang tua, besar keluarga dan besar uang saku remaja). (2) Menganalisis Konsumsi Makanan Jajanan Kaki lima . (3) Menganalisis Kejadian Penyakit Diare. (4) Menganalisis Hubungan Konsumsi Makanan Jajanan Kaki Lima dengan Kejadian Penyakit Diare di MI Nurul Fadhilah Bandar Setia. Penarikan sampel dilakukan dengan total sampling dengan jumlah sampel sebanyak 60 siswa. Teknik pengumpulan data Konsumsi Makanan Jajanan Kaki Lima menggunakan angket, kejadian diare menggunakan angket yang sudah di validasi. Teknik analisis data secara deskriptif dan analisis menggunakan korelasi rank spearman. Berdasarkan hasil uji korelasi rank spearman menunjukkan terdapat Hubungan Konsumsi Makanan Jajanan Kaki Lima dengan Kejadian Penyakit Diare MI Nurul Fadilah Bandar Setia dengan taraf signifikan p= 0.00 (α 0,05) yang artinya terdapat hubungan yang signifikan antara Konsumsi Makanan Jajanan Kaki Lima dengan kejadian penyakit Diare di MI Nurul Fadhilah Bandar Setia. 
HUBUNGAN PENGETAHUAN GIZI SEIMBANG DENGAN POLA MAKAN SISWA KELAS X SMK SWASTA IMELDA MEDAN Nadira Elvira; Esi Emilia; Yuspa Hanum; Erli Mutiara; Frida Dinar
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol. 1 No. 1 (2021): EDISI FEBRUARI
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v1i1.20694

Abstract

Penelitian ini bertujuan untuk menganalisis : (1) Pengetahuan Gizi Seimbang Siswa; (2) Pola Makan Siswa; (3) Hubungan Pengetahuan Gizi Seimbang dengan Pola Makan Siswa. Desain Penelitian ini adalah Cross Sectional. Lokasi Penelitian ini dilaksanakan di SMK Swasta Imelda Medan. Waktu penelitian bulan Agustus-Desember 2020. Teknik pengambilan sampel menggunakan teknik Total Sampling. Sehingga sampel diperoleh sebanyak 30 siswa. Cara pengumpulan data menggunakan kuesioner. Data pola makan dikumpul menggunakan FFQ (Food Frequency Quesioner). Teknik Analisis data menggunakan deskriptif data, uji korelasi rank spearman. Hasil penelitian menunjukkan yaitu bahwa karakteristik siswa berdasarkan umur rataan 15.03 dan Sd 0.41, jenis kelamin laki-laki sebanyak 30 persen dan perempuan sebanyak 70 persen, karakteristik keluarga yaitu besar keluarga rataan 4.53 orang dan Sd 1.33, pendidikan ayah rataan 9 tahun Sd 2.52, pendidikan ibu rataan 8 tahun Sd 3.12, pekerjaan ayah bervariasi yaitu karyawan swasta, wiraswasta, PNS, TNI, Pekerjaan ibu dikategorikan yaiu ibu rumah tangga, PNS, wiraswasta. Pendapatan keluarga Rp.1.500.000-3.500.000 dengan rataan 21.05 dan Sd 1.049. Pengetahuan gizi seimbang termasuk kategori sangat baik sebesar 43.30 persen. Polamakan siswa termasuk kategori baik sebesar 56,70 persen. Hasil analisis korelasi rank spearman terdapat hubungan yang signifikan antara pengetahuan gizi seimbang dengan pola makan dengan nilai p = 0,000 dengan taraf signifikan 0,05. Artinya semakin tinggi pengetahuan siswa tentang gizi seimbang maka semakin baik pola makan siswa.
Co-Authors Adikahriani Adikahriani Adikahriani Adikahriani, Adikahriani Adikariani Adikariani Ajeng Inggit Anugerah Akmal, Nikmat Amalia Akita 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 Dalimunthe DINA AMPERA Emilia, Elisi Emilia, Esi Erni Rukmana Fatma Tresno Ingtyas Fitria, Laili 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 Khaerul Saleh Lelly Fridiarty M.Si, Dra. Adikahriani Marhamah Marhamah Mentari Arisyid Mulyadi Nadira Elvira Nanda Dwi Gusnita Nikmat Akmal Nikmat Akmal Nova Fadilla Rangkuti Nur Mei Sari Nuwairy Hilda, Nuwairy Panjaitan, Fitria Ningsih Pasca Rassy, Regania Perawati Simaremare Permatasari, Tyas Pratiwi, Caca Purba, Nia Feronika Purba, Rasita Puspitawati Puspitawati Putri, Yuzia Eka Rachmat Mulyana Rasita Purba Reni Fitria Riana Friska Riana Friska Siahaan Riana Friska Siahaan, Riana Friska Risti Rosmiati Rossy Luckita Sasmita S. Sugiharto Sabrina Agustina Saleh, Khaerul Salsabila, Adhenisa Sardi, Mahdalena Siregar, Bani Sirkam Siti Sutanti Sondang Dhea Farrah Sri Yunita Sutanti, Siti Tobing, Marnala Vinesya Shintauly Siahaan Wisnu Prayogo Yanti, Elvi Novi Yatty Destani Sandy Yudia Wulandari YUNITA , SRI Yuspa Hanum Zainab Afifah