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Nasfati Iktarastiwi
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Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Education Engineering Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences Other

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PENGEMBANGAN PRODUK BAKPAO SUBSTITUSI KACANG GUDE DIPERKAYA PROTEIN DAN SERAT PANGAN UNTUK LANSIA DI PANTI WREDA Nasfati Iktarastiwi
JURNAL PENGABDIAN MASYARAKAT KESEHATAN (ABDIMAKES) Vol 5 No 1 (2025): FEBRUARI
Publisher : Jurnal Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55316/amk.v5i1.1098

Abstract

One of the unresolved nutritional problems in Indonesia is the problem of nutrition in the elderly. Many elderly people experience a lack of protein, vitamins, minerals and other nutrients. Pigeon pea is a plant that is still underutilized as a functional food that has nutritional content in the form of protein and dietary fiber. Pigeon pea also has the benefit of being able to cure chronic diseases and various degenerative diseases. This study aims to determine the nutritional content in the form of proximate levels and food fiber, then the public's acceptance of pigeon pea substitution buns (panelist preference test). This research is Research and Development with the Define, Design, Development, and Disseminate model. Research on community acceptance of 100 elderly panelists by filling in the preference test sheet provided. Descriptive analysis and paired sample t test (difference test) are the data analysis techniques used in this research. It is known that in the liking test, the level of liking for pigeon pea buns was obtained with an average value of 4.26. Pigeon pea buns have nutritional content per 100 grams consisting of 254 kcal of energy, 5 g of protein, 40 g of carbohydrates, 8 g of fat, and 10 g of dietary fiber. Pigeon pea buns can be a healthy alternative snack for elderly.
EVALUASI PENERAPAN TUGAS MINI RISET PADA MATA KULIAH PASTRY DI PENDIDIKAN TATA BOGA Nasfati Iktarastiwi
Journal Central Publisher Vol 3 No 3 (2025): Jurnal Central
Publisher : Central Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60145/jcp.v3i3.618

Abstract

Latar Belakang : Pendidikan Tata Boga menuntut penguasaan teori dan praktik secara seimbang. Salah satu inovasi pembelajaran yang diterapkan dalam mata kuliah pastry adalah tugas mini riset, yang bertujuan mengembangkan kemampuan berpikir kritis, keterampilan analisis, dan pemahaman teknis mahasiswa terhadap produk pastry. Tujuan : Penelitian ini bertujuan untuk mengevaluasi efektivitas penerapan tugas mini riset dalam meningkatkan pemahaman konseptual dan keterampilan praktis mahasiswa pada mata kuliah pastry di Program Studi Pendidikan Tata Boga. Metode : Penelitian menggunakan metode deskriptif evaluatif dengan teknik pengumpulan data berupa observasi, kuesioner, wawancara, dan dokumentasi. Penelitian ini dilaksanakan di Program Studi Pendidikan Tata Boga, Universitas Negeri Medan. Hasil dan Pembahasan : Hasil penelitian menunjukkan bahwa penerapan tugas mini riset berdampak positif terhadap peningkatan pemahaman konsep, keterampilan praktis, serta motivasi belajar mahasiswa. Sebanyak 82% mahasiswa menyatakan tugas ini membantu memahami materi secara mendalam, sementara 88% merasa lebih terlibat dalam proses pembelajaran. Namun, terdapat tantangan berupa keterbatasan alat laboratorium dan kemampuan menulis ilmiah mahasiswa. Kesimpulan : Disarankan agar institusi menyediakan dukungan fasilitas dan pelatihan penulisan riset untuk memaksimalkan manfaat pendekatan ini.
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