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All Journal Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) JURNAL KELUARGA SEHAT SEJAHTERA
Yuspa Hanum
Universitas Negeri Medan
Health Professions Medicine & Pharmacology Nursing Public Health Other

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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 | Full PDF (208.053 KB) | 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.
HUBUNGAN PENGETAHUAN BAHAN MAKANAN DAN KELENGKAPAN FASILITAS PRAKTEK DENGAN HASIL BELAJAR PENGOLAHAN DAN PENYAJIAN MAKANAN KONTINENTAL DI SMK NEGERI 3 PEMATANGSIANTAR Yuspa Hanum; Efrida Elisa Siregar
JURNAL KELUARGA SEHAT SEJAHTERA Vol 15, No 1 (2017): JURNAL KELUARGA SEHAT SEJAHTERA
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jkss.v15i29.7173

Abstract

ABSTRACTThis study aims to determine: (1) Knowledge of foodstuffs; (2) Completion of practice facilities; (3) The learning result of processing and serving of continental food; (4) The relationship of food knowledge with the learning result of processing and serving of continental food; (5) The relation of the completeness of the practice facility to the learning result of processing and serving of continental food; (6) Knowledge relation of foodstuffs and completeness of practice facility with learning result of processing and presentation of continental food. Based on the results of the research indicate that: (1) the level of knowledge of student's food trend of 64.86% is in enough category; (2) The trend level of the completeness of the practice facility of 56.76% is in sufficient category; (3) The level of trends in the learning outcomes of processing and serving of continental food is in the high category in terms of School Standard Assessment and Minimum Criteria of Completeness; (4) The result of partial correlation analysis there is a positive and significant correlation between the knowledge of foodstuff with the learning result with value (ry.1.2 = 0,345> rt = 0,325; 5%); (5) The result of partial correlation analysis there is a positive and significant correlation between the completeness of practice facility with learning result with value (ry.2.1 = 0,332> rt = 0,325; 5%); (6) Based on multiple correlation test there is a positive and significant relationship between the knowledge of foodstuffs and the completeness of practice facilities with learning outcomes with value R = 0.345 so that obtained Ftabel = 3.28 and Fh = 3.39 where Fcount> Ftable (3.39 > 3.28) so that the coefficient of double correlation at significant level 5% means.  Keywords : Knowledge Of Foodstuff, Completeness Of Practice Facility, Processing And Presentation Of Continental Food
PENGARUH PENGGUNAAN MEDIA PEMBELAJARAN FILM PENDEK PADA MATA PELAJARAN PENDIDIKAN KETERAMPILAN DI SMP SWASTA ISTIQLAL DELITUA Yuspa Hanum; Boby Waldani
JURNAL KELUARGA SEHAT SEJAHTERA Vol 16, No 1 (2018): JURNAL KELUARGA SEHAT SEJAHTERA
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jkss.v16i31.10178

Abstract

ABSTRACT This research aims to find out: 1) results of study of education skills in material processing using wet candied learning media short film, 2) results of study of education skills in processing material wet with candied do not use media (conventional), 3) influence the use of audio visual media short movie against the results of a study of wet processing of sweets on the subjects ' skills. Design research is quasi experiment. The location of the Research carried out at a Delitua Istiqlal private Junior High School. This research was conducted in the year 2017. Sample class research is done by random sampling technique with selected two classes totalling 92 students. The results showed that after being given the treatment of each class then there is an increase in the score of knowledge of students about the education skills but with significant levels are different. On the control class after a post-test there is value to students with excellent category none (0%), but at the experimental time class is done post-test grades students with excellent category increased to 9 students (19.57%). The next value of the students by category at both the class of the control being 11 students (23.91%) and in the experimental classes increased to 28 students  (60.86%). On the value of control class students with enough categories reached 14 students (30.43%) while in the experimental class students only 9 students (19.57%). On the control class students with less categories still tends to be a lot of i.e. 21 students (45.66%) while in the experimental class none (0%). Results the average score at skills class education knowledge control of 74.23 while on experimental classes score higher education skills knowledge i.e. 84.67, and score difference between experimental and control class is the sesar 10.47. Based on testing the hypothesis of the research obtained the following results t calculate > t table (10,295 > 1,664) on a significant level of 5%. Keywords : media instructional short films. education skills.
Co-Authors Boby Waldani Efrida Elisa Siregar Emilia, Esi Erli Mutiara Frida Dinar Nadira Elvira