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All Journal Jurnal Pendidikan Teknologi dan Kejuruan Journal of Education and Learning (EduLearn) Indonesian Journal of Science and Technology INVOTEC Journal on Education IJECA (International Journal of Education and Curriculum Application) Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat JURNAL ILMIAH GLOBAL EDUCATION Jurnal Abdimas Kartika Wijayakusuma ASEAN Journal of Science and Engineering Education (AJSEE) Indonesian Journal of Multidiciplinary Research (IJoMR) Indonesian Journal of Educational Research and Technology (IJERT) Indonesian Journal of Teaching in Science International Journal of Informatics, Information System and Computer Engineering (INJIISCOM) International Journal of Research and Applied Technology (INJURATECH) Jurnal Asesmen Dan Intervensi Anak Berkebutuhan Khusus Media Pendidikan Gizi dan Kuliner Jurnal Pengabdian Masyarakat ASEAN Journal of Educational Research and Technology Jurnal Abmas
Muktiarni, Muktiarni
Universitas Pendidikan Indonesia
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Social Sciences Other

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Pengenalan Healthy Food Sebagai Upaya Meningkatkan Produk Makanan Sehat Dalam Kewirausahaan Wulandari P, Aulia; G Pratidina , Febi; Arditya, M; Virginia, Nanda; Brammastha RS, Righty; Muktiarni, Muktiarni
Jurnal Pengabdian Masyarakat (JUDIMAS) Vol. 2 No. 1 (2024)
Publisher : Pusat Penelitian dan Pengabdian Masyarakat STIKes Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54832/judimas.v2i1.205

Abstract

Kegiatan penyuluhan ini dilatar belakangi oleh kurangnya kesadaran remaja untuk mengkonsumsi healthy food. Padahal masa remaja merupakan masa pertumbuhan dan perkembangan yang sangat pesat baik secara fisik, psikis, dan kognitif. Healthy food merupakan salah satu faktor penting dalam proses pertumbuhan dan perkembangan remaja. Akan tetapi, kini remaja lebih banyak mengkonsumsi junk food dibandingkan healthy food, yang dimana dapat memberikan pengaruh negatif terhadap pertumbuhan mereka karena kebanyakan junk food tidak sehat jika dikonsumsi berlebihan. Kebiasaan mengkonsumsi junk food berpengaruh terhadap kegiatan kewirausahaan di SMA yang dimana siswa/i kerap menjual makanan atau minuman yang dianggap kurang sehat seperti mie pedas, makanan kemasan, dan minuman yang mengandung banyak gula. Oleh karena itu dilakukan penyuluhan mengenai healthy food yang diharapkan kedepannya dapat diterapkan dalam kegiatan kewirausahaan tingkat SMA. Metode yang digunakan saat melakukan penyuluhan yaitu metode ceramah, quiz dan demo masak healthy food. Ceramah dilakukan dengan media PowerPoint dan Quiz dilakukan dengan platform Quiziz. Berdasarkan penyuluhan yang telah dilakukan diketahui bahwa sebagian besar siswa/i belum mengenal lebih mendalam mengenai healthy food dan belum mengkonsumsi healthy food kehidupan sehari-hari. Setelah diberikan pematerian siswa/i mulai memahami mengenai healthy food dan siswa/i dapat menjawab pertanyaan quiz yang diberikan dengan hasil yang cukup memuaskan
IMPLEMENTASI PROGRAM TEACHING FACTORY (TEFA) BERBASIS UNIT PRODUKSI UNTUK MENINGKATKAN KOMPETENSI KEWIRAUSAHAAN SISWA DI SMK KEPARIWISATAAN BANDUNG RAYA Suwandi, Andreas; Muktiarni, Muktiarni; Fitriyani, Endah; Setiadi, Raditya Pratama
Jurnal Ilmiah Global Education Vol. 4 No. 4 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 4, Desember 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i4.1398

Abstract

Problems related to changes in the structure of employment opportunities in the era of the industrial revolution 4.0 and the existence of competency gaps faced by vocational schools in the field of tourism today. The SMK revitalization program that is currently running has a very important role as an effort to prepare SMK graduates to become skilled workers who are ready to work in various economic sectors such as agriculture, industry, tourism, and even the creative economy. This program also answers problems related to the preparation of superior human resources to process economic potential spread throughout Indonesia. The Teaching Factory is part of ten steps to revitalize vocational schools launched by the government, but it feels not optimal. This phenomenon arises so that vocational schools in the tourism sector can implement teaching factory programs in accordance with project-based learning. The research method uses a quantitative approach with secondary data collection techniques such as questionnaires and interviews. In addition, data collection in the form of tourism education curriculum is a source of data in primary data collection techniques. The analysis method uses quantitative content, exploratory, and descriptive analysis. The findings are expected to be able to answer the targets of this study which includes identifying the distribution of the SMK Tourism teaching factory management program in Bandung City based on project based learning to increase entrepreneurial interest of SMK students.
Health promoting lifestyle in educational setting: an intervention study in the universities Rahayu, Nur Indri; Muktiarni, Muktiarni; Suherman, Adang; Ismail, Affero
Journal of Education and Learning (EduLearn) Vol 18, No 4: November 2024
Publisher : Intelektual Pustaka Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/edulearn.v18i4.21141

Abstract

The "health promoting universities" strategy has gained popularity and a presence in the higher education system, particularly in universities. It is imperative for higher education establishments to prioritize the promotion of health within their student body and academic community. By safeguarding and boosting students' wellbeing, a strategy centered on encouraging healthy lifestyles has the potential to boost the university's contribution to health improvement and offer significant value to the community. Universities have the power to improve health promotion through community service and to make policies in this area through research and teaching. In order to investigate student behavior in relation to the standard aspects of the healthpromoting lifestyle profile, this project will undertake an intervention study involving 150 students with the goal of promoting a healthy lifestyle. A pretest and post-test control group design was employed in this investigation. The health-promoting lifestyle standard profile II questionnaire was the research instrument, and descriptive statistics and inference were employed for analysis at the .05 significant level. The outcomes demonstrated a noteworthy impact on the implemented measures. This study's findings indicated that interventions in learning environments successfully raised student behavior linked to a healthy lifestyle and its components.
The role of infographic learning media in increasing literature interest of SMP students during pandemic Nuke Rizkiyanti; Muktiarni Muktiarni; Jonah Mupitah
Jurnal Abmas Vol. 21 No. 1 (2021): Jurnal Abmas
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/abmas.v21i1.38718

Abstract

The beginning of 2020 is a time when the world undergoes enormous changes. Enactment deployment virus Covid-19 as a pandemic by the WHO (World Health Organization) makes almost all sectors of life required to adapt to activities without meeting face to face. No exception in the sectors of education, teaching and learning activities are also activities due to this pandemic situation. The changes felt by the training staff and students are great, especially in terms of literacy. Children's literacy interest in Indonesia is still very low, this is certainly a concern that must be considered given the importance of literacy. During the pandemic, which relies on technology, it must also be used as a way to improve student literacy in Indonesia. The use of learning media provided online can certainly be used as an effort to increase student literacy interest. This research is motivated by the low interest in student literacy and distance learning. Therefore, researchers are looking for efforts through the use of learning media to increase student literacy interest, namely by using infographics. The purpose of this study was to determine how far the level of students' literacy understanding after using infographics as a medium for delivering subject matter. This research is descriptive qualitative, with a phenomenological approach as well as conducting observations and interviews. The research was conducted on students of SMPN 2 Margahayu, Bandung Regency. The results of this study indicate the effectiveness given in the use of infographics as learning media to increase student literacy interest.
Cookies hanjeli gluten free produk unggulan wisata Ciletuh Palabuhanratu Unesco Global Geopark Yulia Rahmawati; Asep Maosul; Ai Mahmudatussa’adah; Muktiarni Muktiarni; Nia Lestari
Jurnal Abmas Vol. 21 No. 2 (2021): Jurnal Abmas
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/abmas.v21i2.40342

Abstract

Kebutuhan pangan akan terus meningkat seiring dengan laju pertumbuhan jumlah penduduk yang terus naik, sehingga perlu dikembangkan bahan pangan alternatif, salah satunya hanjeli. Sebelum diolah hanjeli mengalami beberapa proses, yaitu pengeringan, pemecahan kulit luar, penyosohan lapisan aleuron, pemisahan beras hanjeli dari dedak, dan penepungan. Hanjeli merupakan bahan pangan yang memiliki gizi tinggi, namun pemanfaatannya masih terbatas. Permasalahan yang terjadi di Desa Waluran Mandiri Kecamatan Waluran Kabupaten Sukabumi adalah pengolahan hanjeli menjadi produk turunan yang memiliki nilai ekonomi tinggi. Tepung hanjeli dapat digunakan sebagai bahan pengganti tepung terigu dalam pembuatan cookies. Metode yang digunakan adalah pelatihan dan pendampingan. Produk yang dihasilkan dari pelatihan ini adalah chocochips cookies hanjeli, pizza cookies hanjeli, nastar hanjeli, dan peanut cookies hanjeli. Masyarakat sangat antusias mengikuti pelatihan. Simpulannya tepung hanjeli dapat menggantikan seratus persen tepung terigu di dalam pembuatan aneka cookies.
Pelatihan Cegah Anemia Pada Remaja (CAP-R) pada siswa SMA untuk mencegah anemia pada remaja Cica Yulia; Muktiarni Muktiarni; Yudi Wahyudi; Alya Putri Nabila; Aynil Fadhila; Hafiz Rakinza Semana Putra; Larasari Ratu Zakira; Nida Fauziyyah Husna; Pipin Nadifah
Jurnal Abmas Vol. 23 No. 2 (2023): Jurnal Abmas
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/abmas.v23i2.66691

Abstract

This training activity was motivated by the high percentage of adolescent anemia cases in West Java, reaching 50 percent. This situation is mainly due to the lack of awareness among adolescents about consuming nutritionally balanced foods. This activity aims to provide adolescents with an understanding and awareness of the importance of eating a balanced diet. Adolescence is a period of rapid growth and development—physically, psychologically, and cognitively. Consuming nutritious food is a crucial factor in supporting this growth and development. However, adolescents today tend to consume more junk food than healthy meals, which can negatively affect their growth since most junk food is unhealthy when consumed in excess. Many illnesses, including anemia, can result from excessive junk food consumption. The lack of adolescent knowledge about anemia, balanced nutrition, and proper eating patterns can be addressed through education. Therefore, training on Preventing Anemia in Adolescents (Cegah Anemia Pada Remaja or CAP-R) was conducted for high school students with the goal of changing adolescent behavior to prevent anemia. The methods used in the training included lectures, quizzes, and cooking demonstrations. The lectures were delivered using PowerPoint, and the quizzes were conducted through the Quizizz platform. Based on the training activities, it was found that most female students had limited knowledge about anemia, balanced nutrition, and proper eating habits. After the educational session, students began to understand these topics better and were able to answer the quiz questions with fairly satisfying results.   Abstrak Kegiatan pelatihan ini dilatarbelakangi oleh tingginya persentase kejadian anemia remaja di Jawa Barat yang mencapai 50 persen, hal tersebut terjadi karena kurangnya kesadaran remaja dalam mengonsumsi makanan yang memiliki nilai gizi yang seimbang. Tujuan dari kegiatan ini adalah untuk memberikan pemahaman dan kesadaran pada remaja untuk mengonsumsi makanan dengan gizi seimbang. Masa remaja merupakan masa pertumbuhan dan perkembangan yang sangat pesat baik secara fisik, psikis, dan kognitif. Mengonsumsi makanan yang bergizi merupakan salah satu faktor penting dalam proses pertumbuhan dan perkembangan remaja. Akan tetapi, kini remaja lebih banyak mengonsumsi junk food dibandingkan makanan yang sehat, yang di mana dapat memberikan pengaruh negatif terhadap pertumbuhan mereka karena kebanyakan junk food tidak sehat jika dikonsumsi berlebihan. Banyak penyakit yang disebabkan oleh konsumsi junk food, salah satunya anemia pada remaja. Kurangnya pengetahuan remaja mengenai anemia, gizi seimbang dan pola makanan yang benar dapat dibentuk dengan pemberian edukasi. Oleh karena itu dilakukan pelatihan mengenai Cegah Anemia Pada Remaja (CAP-R) pada siswa SMA yang diharapkan dapat mengubah perilaku remaja dalam mencegah anemia. Metode yang digunakan saat melakukan pelatihan yaitu metode ceramah, kuis dan demo masak. Ceramah dilakukan dengan media PowerPoint dan kuis dilakukan dengan platform Quizizz. Berdasarkan kegiatan pelatihan yang telah dilakukan diketahui bahwa sebagian besar siswi belum mengenal lebih mendalam mengenai anemia, gizi seimbang dan pola makan yang benar. Setelah diberikan pematerian siswi mulai memahami mengenai anemia, gizi seimbang dan pola makan yang benar dan siswi dapat menjawab pertanyaan kuis yang diberikan dengan hasil yang cukup memuaskan. Kata Kunci: anemia; gizi seimbang; pola makan
Co-Authors - Afrizal Ababil, Salza Nabila Abdulkadir Kamaluddin Adang Suherman Affero Ismail, Affero Agniya Lutfia Fahrannisa Agung W. M. Yodha Agus Rofi’i Agustin, M. Indira Ai Mahmudatussa’adah Al Husaeni, Dwi Fitria Alhapip, Leli Alya Putri Nabila Alya Putri Nabila Ana Ana Andini Sundowo Andreas Suwandi Aprizal Rama Hendrayanto Arditya, M Arfan Arfan Arlianty, Lia Shafira Asep Bayu Dani Nandiyanto Asep Maosul Aynil Fadhila Aynil Fadhila Azizah, Nissa Nur Brammastha RS, Righty Cica Yulia Danny Meirawan Endah Fitriyani Febriani Anggita Dewi Firman Aziz Fitriyani, Endah Fristiohady, Adryan G Pratidina , Febi Ghinaya, Zahra Hafiz Rakinza Semana Putra Hafiz Rakinza Semana Putra Hendrajaya - Ida Hamidah Idin Sahidin Ilma, Rudhya Nurul Ilmi Noor Rahmad Iren Meylani Isma Widiaty Jonah Mupita Jonah Mupita Jonah Mupitah Jonah Mupitah Larasari Ratu Zakira Larasari Ratu Zakira Leo Widdyusuf M. Hajrul Malaka Maosul, Asep Marianti A. Manggau Masrika, Nur Upik En Maulani Nurul Sofyan Maulidayani, Tiana Mirna Purnama Ningsih, Mirna Purnama Mokhamad Syaom Barliana Mupita, Jonah Mustofa, Ginny Ginanjar N. Nohong Nia Lestari Nia Lestari, Nia Nida Fauziyyah Husna Nida Fauziyyah Husna Nugraha, Hari Din Nuke Rizkiyanti Nuke Rizkiyanti Nur Indri Rahayu Nur Syifa Rahmatika Nuria Haristiani Oky Dwiana Pipin Nadifah Pipin Nadifah Raditya Pratama Setiadi Ramadhan, Fikry Nurul Rathapon Asasutjarit Rina Maryanti Sabitri, Zenita Saripudin S Sembiring, Darmawanta Setiadi, Raditya Pratama Sofa Fajriah SRI RAHAYU Sri Subekti Sutanto, Karunia Islami Hartini Suwandi, Andreas Tania, Eva Vina Dwiyanti Vinnie, Gita Virginia, Nanda Wahyuni Wahyuni Wulandari P, Aulia Yudi Wahyudi Yudi Wahyudi Yulia Rahmawati, Yulia