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Media Pendidikan Gizi dan Kuliner

Boga
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Published by Universitas Pendidikan Indonesia

ISSN : 20859783 EISSN : 25496123 DOI : https://doi.org/10.17509/boga

Core Subject : Education, Social,

Education Social Sciences Other

Journal of Nutrition and Culinary Education Media (JMPGK) is a six-monthly journal containing manuscripts in the fields of education, nutrition and culinary. The scope of JMPGK is in the form of research results and critical-analytical studies in the fields of Education, Nutrition and Culinary. The publication of articles in this journal is addressed to the editorial office. Complete information for loading articles and instructions for writing articles are available in each issue. Incoming articles will go through a bestari partner or editor selection process. This journal is published periodically twice a year, namely in April and November.

Arjuna Subject : Ilmu Sosial - Pendidikan

Articles 7 Documents

Search results for , issue "Vol 11, No 2 (2022)" : 7 Documents clear

Galendo as A Traditional Foods of Ciamis Fatimah Dwi Krisna Ayu; Ade Juwaedah; Elly Lasmanawati
Media Pendidikan Gizi dan Kuliner Vol 11, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

Galendo is a food made from coconut and has become part of the culture and traditions of Ciamis Regency. The existence of this galendo is passed down from generation to generation orally and informal learning. This research aims to obtain an overview of the history, the recipe for the formula for making galendo, and the efforts of informants in marketing their products. The research method used is a qualitative approach. The research data source is the primary data source with the research design used is descriptive qualitative. The author uses interview, observation, and documentation methods. Therefore, the instruments needed are observation guides, interview guides, tape recorders, cameras and stationery to support research. The results showed that the history of galendo's existence began with the movement to plant coconut trees on a large scale in Ciamis in the 1800s which resulted in many coconut trees growing. the main use of coconut in Ciamis is as an ingredient for making coconut oil. One of the traditional galendo factory businesses located in Pawindan Village, namely Galendo Tri Putra, This factory is one of the galendo suppliers in the Ciamis traditional market. Galendo is only made from coconut milk which is heated while stirring, then the precipitate called “oil dung” is filtered, wrapped in woven bamboo called sawuk and finally compacted to become galendo. Galendo is considered a valuable national cultural asset, the existence of this traditional food should not be lost with time.

Education On Balanced Nutrition As A Prevention Of Hidden Hunger For Female Adolescent Amanda Zsa-Zsa Paramita; Asep Bayu Dani Nandiyanto
Media Pendidikan Gizi dan Kuliner Vol 11, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

The purpose of this study is to educate the female adolescent regarding balanced undernourishment causes hidden hunger. The method research that will used is descriptive quantitative to 32 students at Daarul Haliim Boarding School. Study conducted through 3 stages: (1) pre-test, (2) giving education, and (3) post-test. The results showed that the pretest score was 0.018 and the posttest score was 0.036. The pre-test average result was 40.00 and post-test average result was 87.50. The results of the Wilcoxon test is 0.000α=0.05. From these results, we can conclude education about balanced nutrition as a prevention take effect significant to understanding female adolescent as effort to prevention of hidden hunger. This is because (1) the education was interactive, (2) research subjects enthusiastic during the education, and (3) the educational media very interesting. With the completion of this research, it is hoped more female adolescents will understands nutrition balanced as prevention happening of hidden hunger.

Regarding the Relationship Knowledge of Mother Nutrition and Parenting for Young Mothers with the Nutritional Status of Children Aged 12-24 Months Nur Mei Sari; Esi Emilia Esi Emilia; Juliarti Juliarti; Erli Mutiara; Novita Sari Harahap
Media Pendidikan Gizi dan Kuliner Vol 11, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

One way to improve better and quality human resources is to pay attention to nutritional status starting from the First 1000 Days of Life in children, so that children's growth and development will also be optimal. The purpose of this study was to determine the relationship between maternal nutritional knowledge and parenting style of young mothers with the nutritional status of children under two. This type of research uses a cross-sectional design with a sample of 70 respondents taken by total-sampling technique. Data analysis was performed using descriptive tests, correlation tests, and multiple linear tests. The results showed that 54.2% had poor knowledge, 55.71% had poor parenting, and 35.71% had poor nutritional status.

Acceptability Crispy Cheese Tuile with Main Ingredients Canna Starch Flour and Mung Bean Flour Benazhir Angelia Maghribi; Sri Subekti; Cica Yulia
Media Pendidikan Gizi dan Kuliner Vol 11, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

Crispy cheese tuileis one of the cookies that comes from France. The main ingredient for making these cookies is wheat flour. Canna starch flour comes from canna tubers which are easy to cultivate intensively but their utilization is not maximized. Canna starch flour has the potential as a source of carbohydrates and high quality starch. Mung bean flour comes from mung bean seeds which is a food plant that is easy to cultivate and has high protein. Canna starch flour and mung bean flour can be developed into pastry products to replace wheat flour whose ingredients must be imported. The purpose of this study was to obtain a recipe for crispy cheese tuile, to know the sensory analysis of crispy cheese tuile with the main ingredients of canna starch and mung bean flour. and knowing consumer acceptance of crispy cheese tuile products with the main ingredients of canna starch and mung bean flour. This study used RAL (Completely Randomized Design). The instrument used is a questionnaire in the form of a checklist. The panelists in the study were 30 untrained panelistsof the three formulas for crispy cheese tuile with code 169 (80% canna starch: 20% mung bean flour), code 507 (50% canna starch: 50% mung bean flour), and code 307 (20% canna starch: 80 % green bean flour). Based on sensory analysis, the most preferred recipe formula is code 169. The highest level of preference for the color, taste, aroma, texture, and overall category is for products with code 169. The results of the acceptability analysis, codes 169 and 307 are in the very acceptable category and code 507 accepted.

Food Processing and Learning Interests of Class XI Students at SMK BPP Bandung Arnely Renata; Tati Setiawati; Ai Mahmudatussadah
Media Pendidikan Gizi dan Kuliner Vol 11, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

This research was motivated bythe low achievement of the average score of the Continental Food Processing subject is still below the KKM, namely out of 37 students a total of 5 students got high scores (80-100), 12 students got moderate scores (60-75), 8 students got low scores ( 50) and 12 students scored less (50). This is because they have not mastered the material that has been taught by the teacher in learning in class, so that students do not have enough provisions to understand the next activity in carrying out learning activities. This can cause students to lack interest in learning. This study aims to determine student learning difficulties, student learning interest and the correlation between learning difficulties and student learning interest in Continental food processing at SMK BPP Bandung. The research method used is descriptive correlational. The population in this study were all students who received the Continental Food subject in class XI and XII at SMK BPP Bandung, totaling 101 people with a sample of 81 people calculated based on the Taro Yamane formula using the Proportionate Stratified Random Sampling technique. The data collection technique used a closed questionnaire with a Likert scale with data analysis using descriptive analysis and Rank Spearman correlation. The results of the analysis show that students' learning difficulties are high when it comes to theory and practice of continental food processing at SMK BPP Bandung, student learning interest is low when it comes to theory and practice of Continental food processing at SMK BPP Bandung.

Substitution of Rose Petal in Making Sponge Cake Nisa Rahmaniyah Utami; Johan Amaril Harahap
Media Pendidikan Gizi dan Kuliner Vol 11, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

Roses are plants that have many benefits, vitamin content and uses, for example in the field of food products, in this field most roses are usually used for garnishing desserts only. The use of roses in the field of food products is still very little used, the author wants to make something new by using these rose petals in the product field, by making these rose petals into flour which will later be used in making sponge cake, which later in the process of making this sponge cake there is the addition of rose petal powder which the writer made with wheat flour, and the writer wants to know the results of adding rose petal powder in making this sponge cake whether it can be accepted and liked by the public.The methodology used by the author in this research is experimentationwith a completely randomized design (CRD) consisting of 3 treatments,through a series of trials to find a standard recipe for manufacturesponge cake by usingroses. The results obtained by the author after collecting and processing respondent questionnaire data (people) with 4 (four) different aspects, namely color, aroma, texture, taste in substitution of rose petals in making this sponge cake, namely, panelists are not experts with a total score of overall 3 formulas 41.4% with an average of 3.45, for the formula with the highest score in formula 2 (two) with a total score of 14 with an average of 3.5, for the next highest score in formula 1 (one) with the total score is 13.8 with an average of 3.45, and for the smallest score, namely formula 3 (three) with a total score of 13.6 with an average of 3.4. The results of this study indicate that the use of rose petal powder in making sponge cake can be said to be successful with the results of the preference test which is dominated by liking.

Development of Motion Graphic Video (MGV) Based Nutrition Education Media for Young Women to Prevent Anemia Maya Amini; Ai Nurhayati; Atat Siti Nurani
Media Pendidikan Gizi dan Kuliner Vol 11, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

Adolescent girls are one of the groups that are prone to anemia. Therefore, to increase the knowledge of young women, nutrition education is held. The media used for nutrition education is motion graphic video. Motion graphics are an alternative to video shows that are widely used by the media. Media with motion graphics was chosen as one of the effective and interesting educational media because of the combination of text, pictures, colors, sound, in conveying messages about anemia and explaining food ingredients that can prevent anemia. This study aims to produce nutritional education media based on motion graphic videos for young women to prevent anemia. The development process uses the Research and Development (RD) model. D) the lowest (level 1) to produce a design but not proceed with field testing. The instruments used in this research include storyboard motion graphic video validation sheets and motion graphic video media validation sheets. The results of the validation of nutrition education media based on motion graphic videos by material experts are seen from the aspects of content and language, namely with an overall score of 3 with appropriate criteria and with conclusions the media can be used. While the results of the validation of nutrition education media based on motion graphic video by media experts, namely the score on the audio aspect is 3 with appropriate criteria and the score on the visual aspect is given an average score of 3 with appropriate criteria.

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Muktiarni

Contact Email gizikuliner@upi.edu

Phone +6283821575585

Journal Mail Official gizikuliner@upi.edu

Editorial Address Jl. Setiabudhi No. 207

Location Kota bandung, Jawa barat INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Muktiarni

Contact Email
gizikuliner@upi.edu

Phone
+6283821575585

Journal Mail Official
gizikuliner@upi.edu

Editorial Address
Jl. Setiabudhi No. 207

Location
Kota bandung,

Jawa barat

INDONESIA