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PROVIDING SUPPLEMENTARY FOOD TO NUTRITIONAL CHILDREN AND APPLICATION OF FOOD PROCESSING PROCESS TECHNOLOGY AND ECONOMIC EMPOWERMENT Rasita Purba; Hidir Efendi
Journal of Community Research and Service Vol 6, No 1: January 2022
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v6i1.32795

Abstract— Fish has good potential to overcome malnutrition problems such as lack of energy and protein (PEM), lack of vitamin A, disorders due to lack of iodine, and nutritional anemia, while tempeh-based formulas can shorten the duration of acute diarrhea and accelerate weight gain after suffering from one illness. episodes of acute diarrhea. Tempe and fish are easier to digest because of their high content of free fatty acids, peptides, and amino acids. The objectives of this IbM activity are (1) the design of more spin machines, (2) the production of forte cookies and fish meal cookies, (3) the production of various processed fish, packaging, and nutritional status. Specific targets to be achieved; There are variations of PMT Toddlers to improve the nutritional status of toddlers, production of processed fish through the application of food processing technology, packaging, and economic empowerment of fishing communities. The approach method used is the method of education, production training, business management training, design, and assistance. The results of this IbM program activity are more spin machines with a drying capacity of 10 kg/30 minutes, additional food products (PMT) for toddlers in the form of forte cookies, fish flour cookies, and various processed fish products. Conclusion: Organoleptic tests for taste, aroma, texture, and color, showed positive responses from IbM partners and participants, as well as responses from local people who tasted the product. The nutritional knowledge of the cadres is good (87.3%), making forte and fish meal (91%), making various kinds of processed fish (91.6%). The nutritional status of children under five is still under the category of malnutrition (36%). Selling processed fish products is still (28%). The production of a variety of processed fish products will be an opportunity for new entrepreneurs for posyandu cadres and fishing communities to increase the income of fishing communities.

ANALISIS HASIL MENJAHIT PENYELESAIAN GARIS LEHER SEGI EMPAT MENGGUNAKAN SERIP PADA MATA PELAJARAN TEKNOLOGI MENJAHIT SISWA KELAS X SMK NEGERI 8 MEDAN Christin P Nababan; Rasita Purba
Pesona. Vol 2, No 1 (2022): April 2022
Publisher : Universitas Negeri Medan

Penelitian ini bertujuan untuk mengetahui hasil menjahit penyelesaian garis leher segi empat menggunakan serip pada mata pelajaran teknologi menjahit siswa kelas X di SMK Negeri 8 Medan. Penelitian ini dilakukan pada bulan Oktober 2018. Lokasi SMK Negeri 8 Medan. Metode Penelitian yang digunakan adalah penelitian deskriptif yaitu untuk mengetahui hasil menjahit penyelesaian garis leher segi empat menggunakan serip kelas X SMK Negeri 8 Medan. Populasi penelitian ini adalah kelas X Tata Busana 1 SMK Negeri 8 Medan. Pengambilan sampel dilakukan dengan Purposive sampling: berjumlah 30 siswa. Alat pengumpulan data yang digunakan adalah pengamatan yang dilakukan oleh 5 observer, kisi-kisinya terdiri dari 8 indikator, penentuan skor dilakukan dengan rentang 4-1. Hasil penelitian menunjukkan bahwa hasil menjahit penyelesaian garis leher segiempat menggunakan serip pada mata pelajaran Teknologi Menjahit siswa kelas X SMK Negeri 8 Medan diperoleh kategori sangat baik dengan frekuensi 14 dan presentase (47,55%). Jika dilihat dari 8 aspek, hasil menjahit serip rata-rata skor tertinggi terdapat pada aspek ukuran serip dengan rata-rata skor 3,4 dan rata-rata skor terendah terdapat pada aspek kebersihan hasil serip dengan rata-rata skor 3,07. Berdasarkan tingkat kecenderungan hasil menjahit garis leher segi empat menggunakan serip pada mata pelajaran Teknologi Menjahit bahwa dari 30 siswa sebagai sampel penelitian diperoleh sebanyak 14 siswa (46,7%) dengan kategori tinggi, sebanyak 16 siwa (53,4%) dengan kategori cukup. Ini dijelaskan bahwa sebagian siswa telah mampu menjahit penyelesaian garis leher segi empat menggunakan serip mulai dari; mengetahui ukuran besar serip, kesesuaian sambungan garis bahu pada serip depan dan belakang, ketepatan bentuk serip membentuk sudut segiempat, ketepatan sudut serip dibagian badan, ketepatan menjahit kampuh dalam leher sebesar 1mm, ketepatan menjahit bagian tepi serip sebesar 1mm, kerapian hasil serip pada garis leher segiempat, dan kebersihan hasil serip pada garis leher segiempat. Kesimpulan: siswa telah mampu dalam melakukan menjahit garis leher segi empat menggunakan serip.

PERSEPSI MAHASISWA TERHADAP PEMBELAJARAN BLENDED BERHUBUNGAN DENGAN PENINGKATAN HASIL BELAJAR Rasita Purba; Lelly Fridiarty; Adikahriani .; Risti Rosmiati; Fatma Tresno Ingtyas
JURNAL PENELITIAN BIDANG PENDIDIKAN Vol 28, No 1 (2022)
Publisher : LPPM Universitas Negeri Medan

Nutritional counseling is an essential component of nutrition students to be equipped to address nutritional problems. The objective of the study was to analyze the correlation of nutrition students for teaching presence perception in blended learning to improve the learning outcomes of nutritional counseling stages. The study used a cross-sectional research design, nutrition students in nutritional counseling courses completed the 13-item Community of Inquiry (COI) questionnaire for teaching presence. The results showed that students had higher agreement across the level of teaching presence. The findings of this study suggest that perceived teaching presence was significantly related to improving the learning outcomes of nutritional counseling stages.

Increasing the Production of Opak Semprong with Appropriate Technology to Break the International Market Paningkat Siburian; Lelly Fridiarty; Khairunnisa Harahap; Rasita Purba
Journal of Community Research and Service Vol 7, No 1: January 2023
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v7i1.38842

Processing of cassava for the manufacture of opaque semprong products in Melati Kebun Village, Pegajahan District, Serdang Bedagai Regency is in dire need of appropriate technology because the equipment used still has limitations by using human labor, so the process is less efficient, less productive and marketing is limited. In connection with that, in order to help the community managing Small and Medium Enterprises (SMEs), the Cassava Opak Semprong Business PKM was carried out and the Design of Pressing Machines and Spinner Machines was carried out to increase the production of various opaque products in the village. The approach method used is the method of education, production training, machine design/assistance, business management training and marketing. At the end of the PKM Program, partners are able to apply TTG in the opaque production process, carry out bookkeeping, recording and financial reporting in accordance with accounting standards, conduct e-commerce (business transactions via electronic/internet networks), digitally (online) marketing on social media, so that the small and medium enterprises have increased production and get additional net profit and marketing to Malaysia

Processing of Corn Tortilla Chips with Appropriate Technology as Diversification of Crop Yields to Increase Farmers' Income in Pematang Simalungun Amirhud Dalimunthe; Benyamin Situmorang; Lelly Fridiarty; Rasita Purba
Journal of Community Research and Service Vol 7, No 1: January 2023
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v7i1.38868

Processing of agricultural products is important to increase added value, especially when production is abundant and prices are low. The increase in added value in the form of various corn products can stimulate the development of micro, small and medium enterprises. Community empowerment through increasing post-harvest knowledge and capabilities in processing various corn products in particular can be the basis for community economic development. One of the processed corn products that consumers like is Corn Tortilla. The product processing process with appropriate technology is quite simple so that it has the opportunity to be adopted by rural communities, especially corn farmers as a home industry. The purpose of this PKM activity is to develop the business of corn farmers in Pematang Simalungun Village into an economically independent business through corn tortilla processing activities, design of boiled corn milling machine, design of ampia machine, spinner machine, and production training. The approach method used is the method of education, design, production training, business management training, and mentoring. The specific target achieved was to produce a boiled corn milling machine to increase the effectiveness of abundant corn production into corn tortilla products and business management capabilities. As a result, corn farmers can process abundant agricultural products into Corn Tortilla products

Determinan Kejadian Stunting Pada Balita Usia 6-59 Bulan di Wilayah Kerja Puskesmas Titi Papan Sabrina Agustina; Rasita Purba; Esi Emilia; Erli Mutiara; Novita Sari Harahap
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 3, No 1 (2023): EDISI FEBRUARI
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v3i1.40815

Salah satu masalah gizi signifikan yang mempengaruhi balita dan belum terselasaikan hingga kini adalah stunting. Selain menjadi masalah di Indonesia, stunting kini menjadi isu global. Pada tahun 2019, Medan menjadi salah satu daerah lokus pencegahan stunting dengan persentase 17,4%. Tujuan penelitian ini adalah untuk mengetahui determinan kejadian stunting pada balita usia 6-59 bulan di wilayah kerja Puskesmas Titi Papan. Desain penelitian yang digunakan adalah Cross-sectional dan dilakukan pada bulan Juni - Juli 2022 di wilayah kerja Puskesmas Titi Papan. Populasi dalam penelitian ini berjumlah 153 balita. Metode yang digunakan untuk menentukan sampel adalah random sampling dan didapat sampel sebanyak 60 balita. Analisis statistik yang digunakan adalah uji Chi Square dan uji regresi logistik. Berdasarkan hasil uji chi-square dapat diketahui p-value dari masing-masing variabel terhadap kejadian stunting adalah BBLR (p=0,125), pekerjaan ibu (p=0,679), pemberian ASI eksklusif (p=0,333), pendidikan ibu (p=0,004), pendapatan keluarga (p=0,026) dan pola makan (p=0,023). Sedangkan berdasarkan hasil uji regresi logistik dapat diketahui bahwa pendidikan ibu dan pendapatan keluarga memilki risiko 2 kali lipat terhadap kejadian stunting dan pola makan memiliki risiko 6 kali lipat terhadap kejadian stunting. Maka dapat disimpulkan bahwa determinan kejadian stunting pada balita usia 6-59 bulan di wilayah kerja Puskesmas Titi Papan adalah pendidikan ibu, pendapatan keluarga dan pola makan. Faktor yang paling berpengaruh pada kejadian stunting di wilayah kerja Puskesmas Titi Papan adalah pola makan balita.Kata kunci: Stunting, Determinan, Pendidikan, Pendapatan, Pola Makan

Hubungan Kecukupan Zat Gizi Makro dengan Status Gizi Anak SMP yang Tinggal di Panti Asuhan Vinesya Shintauly Siahaan; Rasita Purba; Esi Emilia; Erli Mutiara; Juliarti Juliarti
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 3, No 1 (2023): EDISI FEBRUARI
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v3i1.42724

Untuk mencapai tumbuh kembang yang ideal, seorang anak SMP atau remaja membutuhkan zat gizi yang cukup sesuai dengan usia dan jenis kelaminnya, sehingga tidak ada kejadian malnutrisi. Layaknya anak SMP pada umumnya, anak SMP yang tinggal di panti asuhan juga membutuhkan zat gizi yang sama layaknya remaja pada umumnya meski tidak tinggal bersama dengan orang tuanya. Tujuan penelitian ini adalah untuk mengetahui hubungan kecukupan zat gizi makro dengan status gizi anak SMP yang tinggal di panti asuhan. Lokasi penelitian di Panti Asuhan Sendoro dan Panti Asuhan Anugrah Kasih Abadi. Waktu penelitian Mei – Juni 2022. Desain penelitian yang digunakan dalam penelitian ini adalah desain penelitian cross sectional study. Teknik pengambilan sampel dilakukan dengan total sampling sehingga jumlah sampel adalah 48 orang. Teknik pengumpulan data kecukupan zat gizi makro diambil dari persen rata-rata konsumsi zat gizi makro yang diperoleh dari food recall 3x24 jam dan data status gizi diambil dengan menggunakan hasil pengukuran. Teknik analisis data yang digunakan adalah uji univariate dan uji bivariate dengan metode Uji Korelasi Rank Spearman. Hasil uji bivariate menunjukkan adanya hubungan yang positif dan signifikan antara kecukupan zat gizi makro dengan status gizi anak SMP yang tinggal di panti asuhan yang ditunjukkan dengan p value = 0.002. Penting bagi lembaga sosial untuk memperhatikan dan mempertahankan status gizi warga binaannya agar warga binaan tetap sehat. Kata kunci: kecukupan zat gizi makro, remaja, status gizi

The Effect of Wheat Flour Substitution with Sorghum Flour (Sorghum bicolor, L) on Consumers' Preference Levels for Cookies Sondang Dhea Farrah; Esi Emilia; Rasita Purba; Fatma Tresno Ingtyas; Marhamah Marhamah
Media Pendidikan Gizi dan Kuliner Vol 11, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

Cookiesor pastries are food products made from flour as basic ingredients which are baked to have a water content of less than 5%. Usually the recipe for cookie products is enriched with fat and sugar and added developer ingredients. The use of wheat flour in Indonesia is still increasing, so by utilizing sorghum flour it will be able to help reduce the use of wheat and can help the government in food diversification programs. The main factor that is seen to assess the quality and quality of a product is based on the appearance of the product presented, the aroma, and the taste of the product. The purpose of this study was to analyze the level of consumer preference (color, taste, aroma, texture) through organoleptic tests. The design of this study used experimental research with the RAL method (Completely Randomized Design). Sorghum flour substitution formulation in 4 treatments, namely control (T0), 50% (T1), 70% (T2), 90% (T3). The research location is at Medan State University with 30 research subjects. Organoleptic test results data were analyzed descriptively using the percentage of consumer acceptance of each cookie formulation and continued with the one-way-Anova test and continued with the DMRT (Duncan) test. The results of this study indicate that the best formula is a substitution of 50 percent sorghum flour obtained from the mean values of 4.55 control formulations (T0), 4.34 (T1), 3.97 (T2), and 3.70 (T3). Organoleptic test results data were analyzed descriptively using the percentage of consumer acceptance of each cookie formulation and continued with the one-way-Anova test and continued with the DMRT (Duncan) test. The results of this study indicate that the best formula is a substitution of 50 percent sorghum flour obtained from the mean values of 4.55 control formulations (T0), 4.34 (T1), 3.97 (T2), and 3.70 (T3). Organoleptic test results data were analyzed descriptively using the percentage of consumer acceptance of each cookie formulation and continued with the one-way-Anova test and continued with the DMRT (Duncan) test. The results of this study indicate that the best formula is a substitution of 50 percent sorghum flour obtained from the mean values of 4.55 control formulations (T0), 4.34 (T1), 3.97 (T2), and 3.70 (T3).

The Effect of Substitution of Wheat Flour with Sorghum Flour (Sorghum bicolor, L) on the Level of Consumer Preference for Cookies Sondang Dhea Farrah; Esi Emilia; Erli Mutiara; Rasita Purba; Fatma Tresno Ingtyas; Marhamah Marhamah
Media Pendidikan Gizi dan Kuliner Vol 12, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia (UPI)

Cookies or pastries are food products made from flour that are baked to have a moisture content of less than 5%. Usually the recipe for cookie products is enriched with fat and sugar and added developer ingredients. The use of wheat flour in Indonesia is still increasing, so by utilizing sorghum flour it will be able to help reduce the use of wheat and can help the government in food diversification programs. The main factor that is seen to assess the quality and quality of a product is based on the appearance of the product presented, the aroma, and the taste of the product. The purpose of this study was to analyze the level of consumer preference (color, taste, aroma, texture) through organoleptic tests. The design of this study used experimental research with the RAL method (Completely Randomized Design). Sorghum flour substitution formulations in 4 treatments were control (T0), 50% (T1), 70% (T2), 90% (T3). The research location is at Medan State University with 30 research subjects. Organoleptic test results data were analyzed descriptively using the percentage of consumer acceptance of each cookie formulation and continued with the one-way-Anova test and continued with the DMRT (Duncan) test. The results of this study indicate that the best formula is substitution of 50 percent sorghum flour obtained from the mean value of 4.55 for the control formulation (T0), 4.34 (T1), 3.97 (T2), and 3.70 (T3).

PENGEMBANGAN MEDIA PEMBELAJARAN BERBASIS PREZI PADA MATA PELAJARAN PENGERITINGAN RAMBUT DESAIN KELAS IX SMK PARIWISATA IMELDA MEDAN Rezqi Fitriah Qolbi Br. Ginting; Rasita Purba
Flawless. Vol 4, No 1 (2023): JURNAL FLAWLESS EDISI JANUARI 2023
Publisher : Program Studi Pendidikan Tata Rias Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/fls.v4i1.49273

Penelitian yang telah dilaksanakan ini bertujuan untuk : 1) Untuk mengembangkan media pembelajaran berbasis prezi pada mata pelajaran pengeritingan rambut desain kelas XI SMK Pariwisata Imelda Medan. 2) Untuk mengetahui kelayakan media pembelajaran berbasis prezi pada mata pelajaran pengeritingan rambut desain kelas XI SMK Pariwisata Imelda Medan.Jenis penelitian yang digunakan adalah metode research and development (R&D) yang mengacu pada penelitian ADDIE dengan melalui beberapa tahap yakni : 1) Analisys, 2) Design, 3) Development, 4) Implementasi, 5) Evaluasi. Pada tahap development (pengembangan), media prezi divalidasi kelayakannya kepada 2 ahli materi dan 2 ahli media selanjutnya melakukan uji coba kelompok kecil 5 siswa, uji coba kelompok sedang 10 siswa, uji coba kelompok besar 30 siswa kelas XI SMK Pariwisata Imelda Medan.Hasil penelitian pengembangan menunjukkan bahwa : 1) Pengembangan media pembelajaran berbasis prezi pada mata pelajaran pengeritingan rambut desain menghasilkan pertimbangan dari ahli materi bahwa secara keseluruhan (85%) kriteria “baik” dari ahli media bahwa secara keseluruhan media (93%) kriteria “sangat baik” ; 2) Kelayakan media prezi pada mata pelajaran pengeritingan rambut desain dinilai berdasarkan pada hasil uji coba kelompok kecil memperoleh skor (89%) kriteria “baik” ,uji coba kelompok sedang memperoleh skor (94%) kriteria “ sangat baik”, uji coba kelompok besar memperoleh skor (95%) kriteria “sangat baik”. Dengan ini menunjukkan bahwa media pembelajaran berbasis prezi pada mata pelajaran pengeritingan rambut desain materi pengeritingan rambut teknik batang/stick layak dan bisa dipertimbangkan oleh guru dan siswa dalam membantu proses belajar mengajar.Kata kunci : Media Pembelajaran, Pengeritingan Rambut Teknik Stick.

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