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Media Pendidikan Gizi dan Kuliner
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
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Search results for , issue "Vol 13, No 1 (2024)" : 7 Documents clear
Applications Multiplatform in the Education Sector : A Literature Review Maosul, Asep; Mustofa, Ginny Ginanjar; Muktiarni, Muktiarni; Nugraha, Hari Din
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.69289

Abstract

This paper aims to discuss multiplatform applications in education. Literature review is used to examine several relevant journals published from 2015 to 2019. The method used in this research is literature review analysis which is carried out to describe multiplatform applications as learning media in the world of education. The results can be reported that multi-platform applications, which are currently a trend in the field of education, can be an effective tool to facilitate online learning and support the concept of heutagogy learning for the realization of students who have lifelong learning skills. The findings of this literature review show that the use of multiplatform applications in education can enable the learning process to be easier, more interesting, effective and efficient.
Substitution of Yellow Pumpkin Flour (Cucurbita Moschata) in Making Mille Crepes Apipaturohmah, Pipa; Rahmawati, Yulia; Subekti, Sri
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72860

Abstract

This research aims to determine the acceptability of mille crepes products substituted with pumpkin flour, a local food with good nutritional value. Pumpkin consumption in Indonesia is low, with less than 5 kg per capita per year. Pumpkin flour is processed to extend its shelf life and can be used in various food preparations, such as mille crepes. The experimental method used includes recipe analysis, experimental trials, QDA organoleptic tests, organoleptic hedonic tests, making standard recipes, and organoleptic tests. The formulation of the research is a comparison of wheat flour and pumpkin flour for four treatments: MLCB 1, MLCB 2, MLCB 3, and MLCB 4. The QDA test results showed that the pumpkin flour substitution treatment significantly improved shape, texture, color, aroma, and taste. The MLCB 4 pumpkin flour substitution treatment was the most preferred formula. The organoleptic test results indicated that the mille crepes product substituted with pumpkin flour was positively received by consumers.
Development of Nutritional Education Media for Fruit and Vegetable Snakes Based on Adobe Flash Cs6 for Primary School Children Andini, Ni Made Putria Mutia; Emilia, Esi; Ampera, Dina; Mutiara, Erli; Juliarti, Juliarti
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72861

Abstract

Lack of nutrition education media related to the benefits of fruits and vegetables for elementary school children so that knowledge related to fruits and vegetables is still lacking. One of the efforts that can be done is to create a nutrition education media. This study aims to develop educational media for snake ladder nutrition based on Adobe Flash CS6 to increase nutritional knowledge about fruits and vegetables in elementary school children and to determine the feasibility of nutrition education media for snake ladder fruit and vegetables based on adobe flash CS6 for elementary school children. This research is an R D research with the ADDIE development model (Analysis, Design, Development, Implementation, and Evaluation) conducted at SDN 104196 Tandam Hulu II. The sample in this study was a sample of the validity of the material and media, namely lecturers and teachers, totaling 3 people, and a trial sample containing 5 people, as well as a large group trial sample consisting of 28 people. The results of the validity test carried out by media experts were 93 with 93% eligibility and the category was very feasible. The results of the validity test conducted by two material experts were 94% and 96% with a very feasible category. And the results of the feasibility test of students with the eligibility category of 90.22% with the appropriate category.
The Implementation of Window Shopping Method Innutrition Science Course Syaifudien, Muhammad Asyrof; Patriasih, Rita; Juwaedah, Ade
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72862

Abstract

The learning method is a way for educators to present learning materials as an effort to achieve learning objectives. In the learning process, educators find various problems, one of which is the lack of student participation in the learning process. So there needs to be an effort to develop learning methods to increase student participation. One of the learning methods that focuses learning on students is the windows shopping method. This research is a descriptive qualitative research using a one group pretest-posttest type design. Data collection uses documentation, observation, tests and field notes. The results showed that the participation of students in the learning process using window shopping showed that they participated in learning. The participation of students begins to be seen when the teacher provides a stimulus for activities from the beginning of learning to the end of learning and shows a change in the competence of students' knowledge. In future research, it is hoped that it can be carried out using a treatment class and a control class and several cycles are carried out.
The Influence of Nutritional Knowledge and Food Choice Attitudes on the Eating Behavior of Adolescents in Kediri District Hadi, Stifani Dianisa Prafita; Soeyono, Rahayu Dewi; Sutiadiningsih, Any; Miranti, Mauren Gita
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72863

Abstract

This study investigates the impact of nutritional knowledge and food choice attitudes on adolescent eating behavior. A total of 77 people aged 12-21 years were surveyed using purposive sampling in Kediri Regency, East Java. The research design was observational with a cross-sectional approach. The results showed that 67.53% of teenagers were female and 32.47% were male. 50.65% of teenagers had good nutritional knowledge, 64.94% had adequate attitudes towards food choice, and 61.04% had adequate eating behavior. The correlation test showed no significant relationship between nutritional knowledge and attitudes towards food choice, while the correlation test showed a significant relationship between nutritional knowledge and adolescent eating behavior and food choice attitudes and eating behavior. A multiple correlation value (R) of 0.005 was obtained, indicating that there is an influence between nutritional knowledge and attitudes towards food choices on eating behavior in adolescents.
Analysis Level of Understanding of Online Learning Results in the Subject of Administration at Vocational School Negeri 57 Jakarta Mahdavikia, Aldhara; Setiawati, Tati; Nurani, Atat Siti
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72864

Abstract

Online learning has become a popular solution for teaching and learning during the COVID-19 pandemic. This study aims to measure students' understanding of food and beverage planning in KD, focusing on the food and average services. The research method used is a survey with tests as a tool to collect data. The study involved 85 students from Class XI TB at SMK Negeri 57 Jakarta, determined by simple random sampling. The results showed that the students had the lowest understanding factor of food and average services and the highest understanding factor of food and average service procedures. The level of understanding of student learning outcomes was in the Extrapolation category. The study concluded that the level of understanding of food and average services in the dining class XI students of SMK Negeri 57 Jakarta is in a fairly good category.
Substitute in Making Pizza with Jackfruit Seed Flour Nompo, Fadhli Dzil Ikram; Saleha, Saleha; Utami, Nisa Rahmaniyah
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72857

Abstract

This research aims to replace some basic ingredients in pizza with jackfruit seed flour, as it has a low gluten content and is safe for consumption. Researchers conducted organoleptic tests and hedonic tests on 35 non-expert panelists and 5 expert panelists to determine their preferences. The results showed that jackfruit seed flour could be added as a basic ingredient for making pizza. The most preferred pizza product made from a mixture of jackfruit seed flour was Product 3 (70% wheat flour and 30% jackfruit seed flour), with expert panelists scoring 12.6 with an average value of 3.15, and non-expert panelists scoring 14.08 with an average value of 3.52. The results suggest that jackfruit seed flour can be used as a basic ingredient for making pizza, reducing the negative impact of wheat flour on health.

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