Article Per Year (5 Year)
p-Index From 2020 - 2025
0.817
P-Index
This Author published in this journals
All Journal Journal of Architectural Research and Education Jurnal Pendidikan Tata Boga dan Teknologi Indonesian Journal of Multidiciplinary Research (IJoMR) Jurnal Ilmu Gizi dan Dietetik
Ellis Endang Nikmawati
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Education Engineering Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Physics Public Health Social Sciences Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Consumption Analysis of Children with Lack Nutrition at the Patient Health Center Berliana, Suci Wahyu; Subekti, Sri; Nikmawati, Ellis Endang; Mupita, Jonah
Indonesian Journal of Multidiciplinary Research Vol 1, No 2 (2021): IJOMR: VOLUME 1, ISSUE 2, 2021
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1224.356 KB) | DOI: 10.17509/ijomr.v1i2.37854

Abstract

The number of malnutrition toddlers still exceeds the minimum number set on a national scale in Indonesia. Malnutrition occurs because of the lack of diversity in food consumption and fulfillment of energy and macronutrients in the consumption. The purpose of this research was to determine the diversity of food consumption and the level of fulfillment of energy consumption in malnutrition toddlers. The method in this research is the descriptive-analytical method with a quantitative research approach. The sampling technique uses total sampling, which includes all members of the population as samples. Diversity of consumption and level of energy fulfillment were obtained by interview using food frequency questionnaire and food recall 2x24 hours. The results of the research based on the diversity of consumption showed that the types of food commonly consumed by toddlers were rice (staple food); eggs, chicken, and fish (animal side dishes); tofu and tempeh (vegetable side dishes); spinach and carrots (vegetables); and papaya and banana (fruits). Based on the results of research on the level of energy fulfillment, as many as 39 toddlers have a deficit in energy consumption, 13 toddlers have a protein consumption deficit, 32 toddlers have a fat deficit, and 25 toddlers have a carbohydrate deficit. Recommendations in this research are addressed to the hospital to conduct outreach activities regarding knowledge of the diversity of food consumption and nutrients in foodstuffs.
Benefits of Cooking Shows on Youtube for Students of Casinology of Indonesia University of Education During A Pandemic Ellis Endang Nikmawati; Rula Kaamila Imanadi; Ai Mahmudaatulsaadh
Journal of Architectural Research and Education Vol 4, No 2 (2022): Vol 4, No.2 (2022), Journal of Architectural Research and Education (JARE)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jare.v4i2.59209

Abstract

Abstract - Distance learning implemented during the pandemic emphasizes independent learning and utilizes various kinds of learning resources that are around students. One of the learning resources that can be used is Youtube. Youtube can help the lectures of Culinary Education students at the Indonesia University of Education in completing one of their courses, namely Cipta Boga which requires various inspirations in food processing because Youtube has many cooking shows that can be used as a place to find inspiration. The purpose of this study is to find out the benefits of cooking shows on Youtube for students of the Indonesia University of Education's Culinary Education during the pandemic in the Cipta Boga course. The data collection technique was carried out by distributing questionnaires to students of the Indonesian University Culinary Education class of 2018. The population in this study was 45 people and the sample in this study was the entire population of 45 students of the Indonesian University of Education Culinary Education class 2018. The results showed that the intensity of using the internet, Youtube, and cooking shows during the Cipta Boga course was very frequent. Furthermore, the intensity of watching shows on cooking channels and food reviews that have been listed is never. Then, the intended use of the media that has been listed is very high. Next, the benefits in terms of knowledge and skills are very high. While the benefits in terms of attitude are quite high. Keywords: Benefits, Cooking Videos, Youtube, Student
Acceptance Of Tila Fish Nuggets With The Addition Of Sword Koro Bean Flour (Canavalia ensiformis) Nuniro Badriyah, Indah; Nikmawati, Ellis Endang; Setiawati, Tati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16890

Abstract

Penelitian ini dilatarbelakangi dengan rendahnya konsumsi ikan di salah satu kota Jawa Barat dengan berpotensi besar ikan nila dibawah rata-rata nasional yang sejalan dengan tingginya potensi tepung kacang koro pedang yang dihasilkan mengandung kaya protein dan dijadikan Protein Rich Flour serta berpeluang sebagai bahan penambah serta pengganti tepung terigu. Penelitian ini bertujuan untuk mengetahui daya terima produk nugget ikan nila dengan penambahan tepung kacang koro pedang. Penelitian ini menggunakan metode true eksperimental dengan melalui tahap analisis resep, pengembangan produk dan Uji QDA (Quantitative Descriptive Analysis) kepada 3 panelis ahli. Hasil penelitian menunjukkan bahwa formulasi yang diterima oleh panelis ahli yaitu sampel NIN 30 dengan perbandingan 500 g fillet ikan nila, 140 g roti tawar dan 60 g tepung kacang koro pedang. Karakteristik nugget ikan nila dengan penambahan tepung kacang koro pedang memiliki citarasa gurih, warna kuning kepucatan, tekstur lembut, kenyal, dan kokoh, aroma khas dari ikan nila, dan bentuk yang rapih. Berdasarkan hal tersebut dapat disimpulkan daya terima nugget ikan nila dengan penambahan tepung kacang koro pedang dengan perbandingan 30:70 menjadi formulasi paling diterima dan disukai. Penelitian ini menghasilkan nugget ikan nila tepung kacang koro pedang yang berdampak untuk peningkatan protein oleh konsumen, untuk penelitian selanjutnya diharapkan bisa meneliti kandungan gizi nugget ikan nila dengan penambahan tepung kacang koro pedang.
Daya Terima Bakso Ikan Nila dengan Substitusi Tepung Talas: Acceptability of Tilapia Fish Meat Balls with Taro Flour Substitution Fauziyah, Lulu Nur; Yulia, Cica; Nikmawati, Ellis Endang
Jurnal Ilmu Gizi dan Dietetik Vol 1 No 3 (2022)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2022.1.3.210-215

Abstract

Bakso merupakan makanan yang banyak disukai dan sangat popular di Indonesia karena dari segi harga bakso masih bisa dijangkau oleh semua kalangan. Penelitian ini bertujuan untuk memperoleh resep bakso ikan nila dengan substitusi tepung talas. Metode dan desain penelitian menggunakan True Experimental Design. Metode eksperimen menggunakan uji quantitative descriptive analysis (QDA) dari 5 panelis ahli dan 30 panelis tidak terlatih untuk mengetahui kemiripan dari produk bakso ikan nila dibandingkan dengan produk acuan. Hasil penelitian menunjukan uji coba produk bakso ikan nila dengan substitusi tepung talas dilakukan sebanyak dua kali untuk mendapatkan formula yang tepat. Percobaan pertama menggunakan substitusi tepung talas 12,5%, dan kedua 10%. Resep standar bakso ikan nila dengan substitusi tepung talas yaitu daging ikan nila fillet 75%, tepung talas 10%, tepung tapioka 15% gram, putih telur ayam 22,5%, es batu 22,5%, bawang merah 1,5%, bawang putih 1,5%, garam 2,5%, lada bubuk 1%. Hasil uji QDA oleh 5 panelis ahli menunjukkan karakteristik produk dengan bentuk yang cukup halus dan seragam, warna bakso ikan putih gelap, aroma khas ikan yang kuat, rasa ikan yang kuat, rasa tepung talas tidak mempengaruhi rasa pada bakso ikan, sedangkan bumbu cukup kuat serta tekstur kenyal dan tidak keras. Hasil uji daya terima kepada 30 orang panelis tidak terlatih menunjukkan bahwa resep dapat diterima secara positif dengan hasil penilaian penampakan 84%, warna 86%, rasa 86%, dan tekstur 87% sangat disukai, sedangkan untuk aroma 81% disukai oleh panelis sebagai produk olahan bakso ikan.
Co-Authors Ai Mahmudaatulsaadh Badriyah, Indah Berliana, Suci Wahyu Cica Yulia Fauziyah, Lulu Nur Mupita, Jonah Rula Kaamila Imanadi Sri Subekti Tati Setiawati, Tati