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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar Katalis Pendidikan: Jurnal Ilmu Pendidikan dan Matematika
Roslin Naiborhu
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Education Mathematics Other

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Tinjauan Kritis Tentang Program Makan Bergizi Gratis Terhadap Produktivitas Belajar Siswa Kevin Andreas Halomoan Tambunan; Ridha Nababan; Rimma Anisa Siagian; Roslin Naiborhu; Sintia Harianti; Jamaludin Jamaludin
Katalis Pendidikan : Jurnal Ilmu Pendidikan dan Matematika Vol. 2 No. 2 (2025): Katalis Pendidikan : Jurnal Ilmu Pendidikan dan Matematika
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/katalis.v2i2.1428

Abstract

The Free Nutritious Meal Program (MBG) is one of the leading initiatives launched by the government of President Prabowo Subianto. The main objective of this program is to address nutritional problems and improve the quality of human resources in Indonesia, with a special focus on children and pregnant women. And it is also a plan for distributing nutritious meals in schools which is expected to provide justice in education because all students have the opportunity to eat nutritious food for free. Since its announcement, the implementation plan for this program has undergone various developments. Of course, this will later have an impact on student learning outcomes. In this study or research, we use the Descriptive Qualitative research method using or through Observation, Interviews, and Documentation. The purpose of this study is to find out how the implementation of this nutritious meal program runs at SMK Negeri 6 Medan during the trial period, as well as its impact on student learning outcomes and the challenges faced in its implementation.
PERLINDUNGAN HUKUM PENGETAHUAN TRADISIONAL PADA AYAMNAPINADAR SEBAGAI INSTRUMEN PELESTARIAN BUDAYA LOKAL DAN PENINGKATAN EKONOMI MASYARAKAT BATAK TOBA Philip Marchello Hasonangan Sinaga; Parlaungan Gabriel siahaan; Roslin Naiborhu; Robintang Lumban Batu; Jessi Aprillia Silaban
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 10 No. 04 (2025): Volume 10 No. 04 Desember 2025
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v10i04.39399

Abstract

Traditional knowledge is an important part of the cultural identity of indigenous communities, passed down through generations and serving social, spiritual, and economic functions. One manifestation of this is evident in Toba Batak cuisine, namely Ayam Napinadar, a traditional dish containing symbolic value and deep cultural meaning. For the Toba Batak people, Ayam Napinadar not only plays a role in traditional ceremonies but also serves as a symbol of respect, togetherness, and a source of economic strengthening for the community. However, modernization and commercialization of culinary arts pose challenges such as declining interest from the younger generation, the loss of traditional processing techniques, and risks triggered by outsiders who do not understand its philosophical value. Furthermore, legal protection for traditional knowledge in Indonesia is not optimal because existing regulations do not provide a specific mechanism to protect traditional culinary traditions communally. This study uses a qualitative descriptive method to describe the conservation practices, processing techniques, cultural meaning, and economic potential of Ayam Napinadar. Data were collected through direct observation at the Kepala Kakap Restaurant and in-depth interviews with the owner and employees who understand the production process. Additional documentation in the form of field notes and photographs was also used to strengthen the findings. The analysis was conducted through a process of data reduction, presentation, and verification using source triangulation. The results indicate that the preservation of Ayam Napinadar still relies on oral transmission and is carried out directly without formal documentation. Legal protection is also inadequate, making this dish vulnerable to shifting meanings and exploitation. Nevertheless, Ayam Napinadar has significant economic potential through culinary tourism and the development of MSMEs. Therefore, special regulations, systematic documentation, and community empowerment are needed to prevent cultural poverty while boosting the local economy.
Co-Authors Jamaludin Jamaludin Jessi Aprillia Silaban Kevin Andreas Halomoan Tambunan Parlaungan Gabriel Siahaan Philip Marchello Hasonangan Sinaga Ridha Nababan Rimma Anisa Siagian Robintang Lumban Batu Sintia Harianti