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All Journal Jurnal Sains Boga JURNAL KELUARGA SEHAT SEJAHTERA
Fatma Tresno Ingtyas
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Pengembangan Media Pembelajaran Wondershare Filmora Food Photography Pada Mata Kuliah Seni Kuliner Universitas Negeri Medan Icha, Yarisya Ferika; Esi Emilia; Fatma Tresno Ingtyas; Ana Rahmi; Cucu Cahyana; Rachmat Mulyana
Jurnal Sains Boga Vol 6 No 2 (2023): Jurnal Sains Boga Volume 6 Nomor 2, November 2023
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.006.2.02

Abstract

This research aims to: (1) Produce Wondershare Filmora-based learning media in Culinary Arts Subject; (2) Test the feasibility of Wondershare Filmora-based learning media in Culinary Arts Subject according to material experts and media experts. The research location was conducted at the Culinary Education Study Program at Medan State University. The research time was November 2022 - January 2023. This research uses the ADDIE development model which is limited to 3 steps, namely (1) Analysis (needs analysis); (2) Design (making storyboards and making learning media); (3) Development (validation by material experts and media experts). The research subjects consisted of one material expert, one media expert, and 30 students of the Cosmetology Education Study Program. The data collection technique used a questionnaire to capture material quality data and media quality data. The data analysis technique was descriptive. Based on the results of this study, the results of the analysis of the needs of lecturers and students that all lecturers and students need Wondershare Filmora learning media, each score ≥ 50 percent. This media can be disseminated and implemented in the Culinary Arts course. The results of the material expert validation obtained a feasibility of 95.38 percent with the criteria "Very Feasible", and the results of the media expert validation obtained a feasibility of 94.12 percent with the criteria "Very Feasible" so that Wondershare Filmora media learning in the Culinary Arts course Food Photography material is included in the "Very Feasible" category with an average value of 94.75 percent. The results of student assessment of student response trials of Wondershare FIlmora learning in Culinary Arts courses Food Photography material are very high with a score of 4.63.
PENGEMBANGAN PRODUK ROTI TAWAR SUBTITUSI PUREE TALAS BENENG (Xanthosoma undipes K. Koch) SEBAGAI MAKANAN ALTERNATIF SUMBER SERAT PADA LANSIA Aini Rahayu; Fatma Tresno Ingtyas; Esi Emilia; Marini Damanik
Jurnal Sains Boga Vol 7 No 1 (2024): Jurnal Sains Boga Volume 7 Nomor 1, Mei 2024
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.1.05

Abstract

Tujuan Penelitian ini adalah Mengetahui pembuatan roti tawar subtitusi puree talas beneng sebagai makanan sumber serat pada lansia. Mengetahui daya terima panelis terhadap roti tawar subtitusi puree talas beneng 25%, 50% dan 75% dari aspek warna, aroma, rasa dan tekstur. Mengetahui kandungan gizi (kadar abu, kadar air, kadar karbohidrat, kadar lemak, kadar protein dan kadar serat). Jenis penelitian ini adalah penelitian eksperimental dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 1 kontrol dan 3 perlakuan pengembangan formulasi dari jumlah subtitusi puree talas beneng (Xanthosoma undipes K. Koch) yaitu: F1 (tepung terigu 75%:puree talas 25%), F2 (tepung terigu 50%:puree talas 50%), F3 (tepung terigu 25%:puree talas 75%). Uji daya terima menggunakan 30 panelis lansia dengan uji hedonik (sangat suka, suka, agak suka, tidak suka, sangat tidak suka). Teknik analisis data dilakukan secara deskriftif dan dianalisis menggunakan metode uji Kruskal Wallis dan uji lanjutnya menggunakan Man-Whitney. Hasil penelitian menunjukkan bahwa roti tawar terbaik yang paling diminati panelis berdasarkan dari hasil uji daya terima adalah perlakuan F2 (50% tepung terigu:50% puree talas) dengan nilai rata-rata terhadap warna (3,77), aroma (3,8), rasa dan tekstur (4,23). Hasil analisi kandungan gizi yaitu kadar air 31,79%, kadar abu 1,80%, karbohidrat 49,1 gr, protein 8,81 gr, lemak 9,08 gr dan serat kasar 4,51 gr.
PERANAN ORANG TUA DALAM MENCEGAH TAWURAN ANTAR PELAJAR Fatma Tresno Ingtyas
JURNAL KELUARGA SEHAT SEJAHTERA Vol 15, No 2 (2017): JURNAL KELUARGA SEHAT SEJAHTERA
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jkss.v15i2.8769

Abstract

Brawl is a negative interaction and has fatal consequences. Brawl between students nowadays is a very annoying problem of order and security in the surrounding environment. Interschool student brawls seem to have become a black spot in the world of education in Indonesia. According to the records of the National Commission for Child Protection (Komnas PA), the incidence of fights during the year 2011 has claimed 82 lives, not including the wounded. Each year the fight was not the case on the wane, but it is growing. Brawl  between students arise as a result of excessive solidarity , as a result of mental thuggery, internal factors ( lack of religious upbringing, the influence of friends), and external factors (lack of parental and economic factors), are all factors brawl between students. Education in the family (parents) are very important as a basic foundation that forms the character of the child from the beginning. The role of parents is not only limited to instill norms of early life. They should continue to play an active role, especially when the children hit their teens, where these kids started looking for identity. 1) Building the Moral Development of the Child, 2) Parents follow the development of children's moral behavior, 3) Establish good communication with children, 4)  Keeping family harmony, 5) Giving the correct approach to religion, and 6) As a true Mediator.
Co-Authors Aini Rahayu Ana Rahmi Cucu Cahyana Emilia, Esi Icha, Yarisya Ferika Marini Damanik Rachmat Mulyana