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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 8 Documents
 1 
Search results for , issue "Vol 10, No 1 (2021)" : 8 Documents clear
Review: Synthesis of Hyaluronic Acid as Food Supplement and Drugs Brigitta S Maharani; Intan Yustia; Sheren Hana Elia; Gabriela Chelvina S. Girsang; Asep Bayu Dani Nandiyanto; Tedi Kurniawan
Media Pendidikan Gizi dan Kuliner Vol 10, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1394.813 KB) | DOI: 10.17509/boga.v10i1.37551

Abstract

Hyaluronic acid (HA), as a food supplement and drug, is a glycosaminoglycan which is a linear polysaccharide formed from covalently bonded disaccharide units. HA is a polysaccharide formed from repeating units of a disaccharide composed of N-acetyl-D-glucosamine (GalNAc) and D-glucuronic acid (GlcA) with a high molecular weight of between 105 and 108 Da, which are linked alternately by glycosidic bonds (1→ 3) and link(1→4). This structure allows hyaluronic acid to retain large amounts of water and its pseudoplastic fluid properties make hyaluronic acid widely used in the pharmaceutical and cosmetic industries. Sources of hyaluronic acid material can be found from various types of bacteria, land, or marine animals. The purpose of this paper is to present various reviews of hyaluronic acid synthesis methods and determine which method is the most efficient one to do. This review paper contains several research papers from 1934 to 2019 which discuss several methods of hyaluronic acid synthesis including extraction, separation, purification, fermentation, and isolation. Comparison of results shows that the best methods are the repeated batch fermentation and separation because the materials used are quite easy to find and the process is novel yet easy with the high pure products and does not require a long time to obtain HA nanoparticles
Improving the Reading Ability of Elementary School Students in Recognizing the Nutritional Content of Carrots Through the Use of Mind Map Alieta Nadia Marlitiana; Asri Wibawa Sakti
Media Pendidikan Gizi dan Kuliner Vol 10, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (992.013 KB) | DOI: 10.17509/boga.v10i1.38708

Abstract

Reading ability is a skill to gain knowledge and insight that will increase intelligence. At the elementary school level, it is still quite difficult to foster interest in reading, so that learning media is needed that can support teaching and learning activities. Thus, the purpose of this study was to determine the level of reading ability and understanding of elementary school students about the introduction of nutrients in carrots and the effect of using mind mapping on the learning process. The research method used is quantitative with data collection techniques through pre-test and post-test activities. The sample in this study amounted to 10 fifth-grade elementary school students. Based on the results of the pre-test and post-test activities on the introduction of the nutritional content of carrots using mind mapping, it showed a significant increase in students' reading and understanding abilities with an average increase of 74%. This shows that mind mapping can make the learning process fun and make students pay more attention. Based on the results of this study, it can be concluded that the use of mind mapping can help elementary students in improving their reading skills and understanding the relevant nutritional content of carrots.
Level of Knowledge on Hygiene Sanitation on Food Vendors in Traditional Markets in Tarikolot Village, Sumedang Nenden Rosana; Karpin Karpin; Yulia Rahmawati
Media Pendidikan Gizi dan Kuliner Vol 10, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (847.599 KB) | DOI: 10.17509/boga.v10i1.37552

Abstract

Knowledge of hygiene sanitation is one of the basics of a clean healthy lifestyle. The purpose of the study was to determine the implementation of a healthy market, and the level of knowledge about sanitation and hygiene among food market sellers in the traditional market of Tarikolot Village, Sumedang. The research method is using descriptive research with a quantitative approach. The population and sample of the study were the sampling technique using the census technique, namely sellers of foodstuffs such as staple foods, meat, meatballs, eggs, vegetables, and grocery with a total of 23 people. Research instruments are observation and questionnaires. The results of the level of knowledge of hygiene, sanitation for food sellers in the traditional market of Tarikolot Village are still lacking, because most of the sellers of food ingredients in the market do not know the term sanitation hygiene.
Utilization of Social Media as a Supporting Facility for Online Learning Denisa Permata; Rina Maryanti
Media Pendidikan Gizi dan Kuliner Vol 10, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (764.06 KB) | DOI: 10.17509/boga.v10i1.37553

Abstract

The implementation of online learning in Indonesia is a new experience that also presents many challenges. This study aims to describe the implementation of online learning in Senior High School 2 in Kuningan and also the utilization of social media as a tool for supporting online learning. The method used in this research is descriptive qualitative method. The data sources are two teachers and ten students of Senior High School 2 in Kuningan. Data collection techniques were carried out using interviews and observations during online learning. The results of this study indicate that the utilization of social media can be a solution in overcoming the problems that arise as a result of the implementation of online learning. During online learning activities, Instagram is used as a means of teaching and learning activities. The use of Instagram social media in online learning provides a new experience in teaching and learning activities.
The Use of Duren Seed Flour in the Making of Pancakes Nisa Rahmaniyah Utami; Muhamad Fachry Irvani
Media Pendidikan Gizi dan Kuliner Vol 10, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (757.862 KB) | DOI: 10.17509/boga.v10i1.37554

Abstract

Pancake is a dish that has a sweet and savory taste from butter dough baked in a frying pan and is round and flat. Wheat flour is one of the basic ingredients in making pancakes so as to reduce dependence on wheat flour, namely by optimizing local ingredients that are still lacking in utilization, namely durian seeds and durian seeds. to be used as flour in the manufacture of a food. therefore the author replaces wheat flour with durian seed flour in making pancakes. This study uses a questionnaire method with a preference test from the panelists, many samples studied amounted to 3 expert panelists, 30 consumer panelists. The author is looking for a good formulation to be applied to pancake products before being distributed to the panelists. The author finds out the results of the study by looking for the mean, median, mode, and standard deviation data. The results obtained by taking the average value of 4 (four) aspects, namely color, aroma, texture, and taste. The results of this study indicate that the use of durian seed flour in making pancakes can be said to be successful with the results of the preference test which are dominated by liking.
Adequacy of Essential Amino Acids for Vegetarian Children in “The Dayak Hindu Budha Bumi Segandhu Tribe Community” in Indramayu Alvina Fadila Maulida; Ai Nurhayati; Rita Patriasih
Media Pendidikan Gizi dan Kuliner Vol 10, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (766.433 KB) | DOI: 10.17509/boga.v10i1.37549

Abstract

Vegetarian children in the fulfillment of animal protein intake are generally included in the low category. Animal protein is a good source of essential amino acids. The purpose of this study was to obtain information regarding the level of adequacy of essential amino acids for vegetarian children. The method with quantitative descriptive analysis, the sample used by the census technique was taken from all vegetarian children in the research location totaling 8 respondents. The results showed that the limiting amino acid lysine was taken from rice as a staple food and bakwan as a snack. The limiting amino acid tryptophan is extracted from eggs as animal protein. The limiting amino acids methionine and cystine are taken from tofu and tempeh as vegetable protein, mushrooms as vegetables, and bananas as fruit. The level of protein adequacy of respondents was 72.63% in the moderate deficit category. The level of adequacy of the amino acid lysine as a limiter was 84.16% in the mild deficit category, tryptophan 96.56% in the sufficient category, threonine 120% in the sufficient category, methionine and cystine in the excess category 129.13%. Researchers recommend respondents to increase their consumption of foods high in the amino acid lysine, for example eggs according to the Nutritional Adequacy Rate.
Integration of The SAMR Learning Model In Vocational Education Muktiarni Muktiarni
Media Pendidikan Gizi dan Kuliner Vol 10, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (765.809 KB) | DOI: 10.17509/boga.v10i1.43003

Abstract

The development of technology that is increasing in learning requires teachers to use a systematic model in the learning process that is integrated with ICT. One model that can be used in the learning process is using the SAMR model, which is a model in the learning process by integrating technology comprehensively. This model was introduced by Dr. Ruben Puentedura, a consultant in the field of education. This model uses a hierarchy to describe the cognitive level that can be obtained by using technology as a tool in the learning process. The process of using technology in learning must be understood in the right proportion and according to needs. The use of technology must be able to support the expected goals. The integration of ICT in the vocational education system has an influence on the role of educators and students. With ICT, educators are expected to be able to become facilitators and collaborators in the teaching and learning process so that students can play a more active role
Alternative Learning Media as a Solution in Distance Learning Zulfa Indina; Rina Maryanti
Media Pendidikan Gizi dan Kuliner Vol 10, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (767.167 KB) | DOI: 10.17509/boga.v10i1.37550

Abstract

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