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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JURNAL PENDIDIKAN TAMBUSAI Jurnal Manajemen dan Bisnis Menara Ilmu Business Innovation and Entrepreneurship Journal Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Menara Ekonomi : Penelitian dan Kajian Ilmiah Bidang Ekonomi Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vocational : Jurnal Inovasi Pendidikan Kejuruan TEACHING : Jurnal Inovasi Keguruan dan Ilmu Pendidikan Jurnal Manajemen dan Bisnis eCo-Fin JAMBURA: JURNAL ILMIAH MANAJEMEN DAN BISNIS Indonesian Journal of Community Empowerment Jurnal Manajemen Bisnis Kewirausahaan Sewagati: Jurnal Pengabdian Masyarakat Indonesia QISTINA: Jurnal Multidisiplin Indonesia Journal of Event, Travel and Tour Management Jurnal Riset Rumpun Ilmu Pendidikan (JURRIPEN) Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga Journal of Education Transportation and Business AR-RUMMAN: Journal of Education and Learning Evaluation Jurnal Dinamika Sosial dan Sains Jurnal Ilmu Kedokteran dan Kesehatan Indonesia Jurnal Kemitraan dan Pengabdian International Journal of Educational Development and Innovation Jurnal Pendidikan dan Keguruan Klinik: Jurnal Ilmiah Kedokteran dan Kesehatan Jurnal Manajemen Bisnis dan Pariwisata
Vina Gabriella Saragih
Universitas Negeri Medan, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

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Peran Pengetahuan Gizi terhadap Frekuensi Konsumsi Fast Food dan Status Gizi pada Remaja: Studi Literatur Raissa Ulima; Joy Elena Simatupang; Laurena Ginting; Vina Gabriella Saragih
Jurnal Ilmu Kedokteran dan Kesehatan Indonesia Vol. 6 No. 1 (2026): Maret : Jurnal Ilmu Kedokteran dan Kesehatan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jikki.v6i1.8896

Abstract

Nutritional problems among adolescents remain a major concern amid the shift in modern lifestyles increasingly influenced by fast food consumption. The rising trend of fast food intake among adolescents reflects a transition toward practicality, yet often lacks nutritional balance. This literature study aims to analyze the relationship between nutritional knowledge, the frequency of fast food consumption, and adolescents’ nutritional status based on a review of 12 national and international journals published between 2019 and 2025. The findings reveal that nutritional knowledge plays a role in shaping eating behavior, although its direct impact on nutritional status is not always significant. Conversely, frequent fast food consumption is more strongly associated with an increased risk of overnutrition due to its high energy, fat, and sugar content. Therefore, nutritional knowledge contributes indirectly by influencing eating habits that subsequently affect adolescents’ nutritional status. Efforts to improve nutritional knowledge should be accompanied by the development of healthy eating habits and supportive environments that promote balanced nutrition among adolescents.
PENGARUH PENDIDIKAN KEWIRAUSAHAAN DAN MOTIVASI BERWIRAUSAHA TERHADAP MINAT BERWIRAUSAHA PADA MAHASISWA TATA BOGA UNIVERSITAS NEGERI MEDAN Gulo, Lady Grace; Harefa, Jelita Kurniawati; Ginting, Laurena; Saragih, Vina Gabriella
JAMBURA: Jurnal Ilmiah Manajemen dan Bisnis Vol 8, No 3 (2026): JIMB - VOLUME 8 NOMOR 3 JANUARI 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37479/jimb.v8i3.36890

Abstract

Pendidikan kewirausahaan dan motivasi berwirausaha merupakan faktor penting dalam membentuk minat berwirausaha mahasiswa. Penelitian ini bertujuan menganalisis pengaruh pendidikan kewirausahaan dan motivasi berwirausaha terhadap minat berwirausaha mahasiswa Program Studi Pendidikan Tata Boga Universitas Negeri Medan. Penelitian ini menggunakan pendekatan kuantitatif deskriptif asosiatif dengan sampel sebanyak 60 mahasiswa yang dipilih melalui teknik simple random sampling. Data dikumpulkan menggunakan kuesioner skala Likert lima poin dan dianalisis dengan regresi linear berganda menggunakan SPSS versi 25. Hasil penelitian menunjukkan bahwa pendidikan kewirausahaan dan motivasi berwirausaha berpengaruh positif dan signifikan terhadap minat berwirausaha mahasiswa, baik secara parsial maupun simultan (R² = 0,84). Temuan ini menegaskan pentingnya pembelajaran kewirausahaan berbasis praktik yang disertai penguatan motivasi internal mahasiswa vokasi di bidang kuliner. Hasil penelitian ini diharapkan dapat menjadi dasar penguatan kurikulum kewirausahaan di perguruan tinggi vokasi.
PENGARUH INOVASI PRODUK DAN KUALITAS PRODUK TERHADAP KEPUASAN PELANGGAN PADA PRODUK WARUNG RAJA SEBLAK WAHYU yesika Tamba; Maria vinci lumbantoruan; Laurena Ginting; Vina Gabriella saragih
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 11 No. 04 (2026): Volume 11 No. 04 Desember 2025 In Build
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v11i04.8703

Abstract

The culinary business is one of the business sectors experiencing rapid growth in Indonesia, with seblak buffet being one of the products that is widely favored by people from various circles. The purpose of this study is to examine the effect of product innovation and product quality on the level of customer satisfaction at Warung Raja Seblak Wahyu in Medan City. The research approach used is descriptive quantitative with a survey method of 50 respondents who were randomly selected using a random sampling technique, so that each customer has an equal opportunity to be a research sample. The results of the analysis show that product innovation and product quality have a positive and significant effect on customer satisfaction, indicated by the Adjusted R2 value of 0.762. Separately, product innovation shows a positive but insignificant effect with a Sig. 0.169 > 0.05, while product quality has a positive and significant effect. The results of this study confirm that product quality is the most dominant factor in increasing customer satisfaction compared to product innovation
Pengaruh Pengetahuan Lingkungan Dan Sikap Peduli Limbah Terhadap Minat Mengolah Minyak Jelantah di Masyarakat Kota Medan Irmawati br perangin angin; Farida Arisma; Laurena Ginting; Vina Gabriella Saragih
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 11 No. 04 (2025): Volume 11 No. 04 Desember 2025 In Press
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v11i04.8718

Abstract

Public interest in processing household waste remains relatively low, including in the management of used cooking oil. In fact, proper waste management can provide significant environmental and economic benefits. The low level of public interest in processing used cooking oil is generally caused by a lack of environmental knowledge and a low attitude of concern toward waste management. This study aims to analyze the influence of environmental knowledge and waste-care attitudes on public interest in processing used cooking oil. The research employed a quantitative method involving 74 respondents. Data analysis was conducted using validity tests, reliability tests, classical assumption tests, and multiple linear regression analysis. The results show that environmental knowledge and waste-care attitudes have a significant influence on public interest in processing used cooking oil. The simultaneous test also confirms a positive relationship among the three variables
PENGARUH METODE PEMBELAJARAN DAN SARANA PRASARANA TERHADAP PENGETAHUAN HYGIENE MAKANAN MAHASISWA PRODI TATA BOGA Sri Bayu; Welrohip Samosir; Laurena Ginting; Vina Gabriella Saragih
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 11 No. 04 (2025): Volume 11 No. 04 Desember 2025 In Press
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v11i04.8774

Abstract

This study aims to analyze the influence of learning methods, infrastructure, and practicum intensity on the knowledge of food hygiene of Culinary Studies Program students. The research uses a quantitative approach with a survey method. The research instrument was in the form of a questionnaire which was distributed through Google Form to 40 Culinary students. The data were analyzed through validity, reliability, and multiple linear regression tests. The results showed that the three independent variables, namely learning methods, infrastructure, and practicum intensity, had a simultaneous significant effect on students' food hygiene knowledge (p < 0.05). Partially, varied and interactive learning methods have been proven to increase student understanding, adequate infrastructure to support the application of hygiene principles, and high practicum intensity to strengthen students' skills and awareness of food hygiene. These findings confirm the importance of the combination of these three factors in improving the quality of culinary learning. This research provides practical implications for study program managers to develop teaching methods, improve practice facilities, and increase the frequency of practicum as an effort to strengthen students' food hygiene knowledge.
PENGARUH LITERASI KEUANGAN DAN FINANCIAL TECHNOLOGY TERHADAP PROFITABILITAS UMKM SEKTOR KULINER KOTA PEMATANG SIANTAR Vina Gabriella Saragih; Peni Anggriani; Aditiya Pratama Daryana; Deddy Ray Girsang
eCo-Fin Vol. 7 No. 2 (2025): eCo-Fin
Publisher : Komunitas Dosen Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32877/ef.v7i2.2308

Abstract

UMKM sektor kuliner memegang peranan vital dalam mendukung pertumbuhan ekonomi di tingkat daerah. Kemampuan pelaku usaha dalam memahami aspek keuangan serta memanfaatkan layanan FinTech menjadi faktor penentu keberhasilan bisnis. Studi ini menginvestigasi sejauh mana literasi keuangan dan pemanfaatan teknologi finansial memengaruhi profitabilitas UMKM di Kota Pematang Siantar. Data dikumpulkan melalui survei terhadap 100 responden dan dianalisis menggunakan model regresi linier berganda. Hasil penelitian menunjukkan adanya pengaruh positif dan signifikan dari kedua variabel terhadap profitabilitas, ditunjukkan dengan nilai Adjusted R² sebesar 0,358. Konstanta dalam model diperlakukan sebagai representasi matematis dan tidak dimaknai secara praktis. Temuan ini menegaskan pentingnya peningkatan kapasitas literasi keuangan serta perluasan pemanfaatan layanan teknologi finansial untuk memperkuat daya saing dan keberlanjutan usaha. Penelitian ini merekomendasikan pengembangan program edukasi keuangan berbasis digital, penyediaan infrastruktur teknologi yang lebih luas, serta dukungan kebijakan yang memperkuat ekosistem digitalisasi UMKM di tingkat daerah.
Development Of Canva-Based Interactive E-books in Consumer Education Courses in Culinary Arts Study Programs Vina Gabriella Saragih; Aditiya Pratama Daryana; Prima Yudisthira; Amalia Akita
International Journal of Educational Development and Innovation Vol 6, No 2 (2026): February
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/ijedi.v2i6.83044

Abstract

This study aimed to develop a Canva-based interactive e-book for the Consumer Education course in the Culinary Arts Study Program and to examine its feasibility, practicality, and effectiveness in improving students’ learning outcomes. The research used a Research and Development (R&D) approach with the ADDIE model, which includes five stages: Analysis, Design, Development, Implementation, and Evaluation. The participants in this study were students of the Culinary Arts Study Program who took the Consumer Education course. Data were collected through validation questionnaires completed by material experts, media experts, and language experts, student response questionnaires, and learning achievement tests in the form of pre-tests and post-tests. The findings showed that the Canva-based interactive e-book had a very high level of feasibility, with scores of 100% from the material expert, 88.24% from the media expert, and 95% from the language expert, all of which were categorized as highly feasible. In terms of practicality, the small-scale trial reached 82.8%, while the large-scale trial reached 89.16%, indicating that the e-book was highly practical for classroom use. The results also revealed a significant improvement in students’ learning outcomes, with the average score increasing from 80.30 in the pre-test to 95.20 in the post-test, and all students achieving mastery learning after the implementation. In conclusion, the developed Canva-based interactive e-book is feasible, practical, and effective as a learning medium for the Consumer Education course in the Culinary Arts Study Program. It also helps improve students’ understanding, engagement, and independent learning.
DAMPAK MATA KULIAH PENDIDIKAN KONSUMEN TERHADAP PERUBAHAN PERILAKU BELANJA MAHASISWA Febriwimayani Nasution; Vina Gabriella Saragih
JURNAL PENDIDIKAN DAN KEGURUAN Vol. 3 No. 10 (2025): Jurnal Pendidikan dan Keguruan
Publisher : CV. ADIBA AISHA AMIRA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The evolving digital consumption landscape and increasing consumptive patterns among university students necessitate comprehensive consumer literacy. This study aims to analyze the impact of Consumer Education courses on changes in student shopping behavior. Employing a quantitative method with quasi-experimental design, the research involved 120 students divided into experimental (course participants) and control groups. Data were collected through structured questionnaires measuring four dimensions of shopping behavior: purchase rationality, consumer rights awareness, product evaluation capability, and financial management. Results indicate significant differences (p<0.05) between experimental and control groups across all shopping behavior dimensions following the learning intervention. Students who participated in the Consumer Education course demonstrated an average increase of 32% in purchase rationality, 45% in consumer rights awareness, 38% in product evaluation capability, and 41% in financial management. These findings confirm that formal consumer education plays a crucial role in fostering wiser and more responsible shopping behavior in the digital era.
PENGARUH PENDIDIKAN KONSUMEN TERHADAP PERILAKU KONSUMSI MAHASISWA Nadila Aulia Rahmi; Vina Gabriella Saragih
JURNAL PENDIDIKAN DAN KEGURUAN Vol. 3 No. 10 (2025): Jurnal Pendidikan dan Keguruan
Publisher : CV. ADIBA AISHA AMIRA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aims to analyze the influence of consumer education on student consumption behavior in higher education institutions. The phenomenon of increasing consumerism among students serves as the background for the importance of consumer education as an effort to shape rational and responsible consumption behavior. This study employs a quantitative approach with a survey method involving 250 students from various faculties. Data analysis uses multiple linear regression to measure the influence of consumer education variables including product knowledge, price awareness, evaluation capability, and financial literacy on consumption behavior. The results indicate that consumer education has a significant positive effect on student consumption behavior with a coefficient of determination (R²) of 0.687 (68.7%). Financial literacy variable has the most dominant influence (β=0.412, p<0.001), followed by price awareness (β=0.298, p<0.001), evaluation capability (β=0.267, p<0.01), and product knowledge (β=0.189, p<0.05). This research concludes that comprehensive consumer education can shape more rational, efficient, and sustainable consumption behavior among students.
Comparison of Ruang Guru and Primagama Promotion Strategies in Attracting Consumers Clarissa Aulia; Vina Gabriella Saragih
Jurnal Manajemen Bisnis dan Pariwisata Vol. 1 No. 1 (2025): June
Publisher : PT ARFA DIGITAL TECHNOLOGY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65358/manbispar.v1i1.12

Abstract

Promotional strategies are an important element in attracting consumer interest, especially in the education service sector such as tutoring institutions. This study aims to see and compare the promotion methods used by Ruangguru and Primagama. The main focus is on the type of promotional content, the communication style, the target market, and how effective the promotion is in attracting the attention of potential consumers. This study uses a descriptive qualitative method, with data collected through social media observations, interviews, and literature studies. The results of the study show that Ruangguru excels in using interactive digital promotions, such as the Clash of Champions program that is viral on social media and a delivery style that is suitable for the younger generation (Gen Z). Meanwhile, Primagama still relies on conventional promotional methods, such as distributing brochures, collaborating with schools, and direct promotion at branches. The AIDA method was used to analyze the effectiveness of promotions, and the results showed that Ruangguru excelled at all stages, while Primagama was stronger at the Passion and Action stages. This difference in approach shows that each institution has its own way of understanding the market and the needs of its consumers.
Co-Authors ., Herkules Aditiya Pratama Daryana Ahmad Ali Alya Dwi Danisyah Amalia Akita Anggriani, Feni Angkat, Nurul Salsabila Arwadi Sinuraya Ayuning Larasati Batubara, Qothrun Nada Ma'ruf Binaria, Elvi Chitra Annisa Ramadhaningtyas Clarissa Aulia Dafid Dafid Damanik, M. A. Jaya Deddy Ray Girsang Denny Haryanto Sinaga Elsya Mawaddah Sitio Fadillah Anisya Batubara Farida Arisma Febriwimayani Nasution ginting, laurena Gulo, Lady Grace Harefa, Jelita Kurniawati Harja, Oktomi Ilham Rizky Ananda Irmawati br perangin angin Jacinda, Mutiara Jenita Oktavia Panjaitan Jessica Dwi Rahma Nauli H Joy Elena Simatupang Karl Frizts Pasaribu Karl Frizts Pasaribu Khata Ersada Sinuraya Laurena Ginting Laurena Ginting Laurena Ginting Lubis, Aulya Afriani Lubis, Salsa Bilah Putri Lulu Fajarwati M. A.Jaya Damanik Maria vinci lumbantoruan Mentari Arisyid Mulyadi Nadila Aulia Rahmi Nadya Shaqila Nirmalasari Nirmalasari Nirmalasari Nirmalasari Nirmalasari Oktomi Harja Otniel Sitanggang Peni Anggriani Prima Yudisthira Prima Yudisthira Raissa Ulima Rizkan Maulana Saroja, Eka Saufa, Ridha Hani Sembiring, Artika Betasya Br Sianturi, Dhini Pratiwi Sijabat, Enzelia Rotua Sri Bayu Suci Wati Kesuma Syafira, Nisya Ummi, Habibatul Welrohip Samosir Willis Martin Sitorus yesika Tamba Yudhistira, Prima