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Menampilkan 1791–1800 dari 4107 artikel
Gambaran Pemahaman Ibu-Ibu tentang Stunting di Desa Emplasmen Kwala Mencirim
Aminah Cinda Kasih
; Jurani Jurani
; Robiatul Adawiyah Rangkuti
; Yuka Fadhilla
; Luri Resti Fauzia
; Neni Zahrani Wijaya
; Ammamiarihta Ammamiarihta
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 1
(2024)
Stunting is a developmental disorder in children caused by poor nutrition, repeated infections, and inadequate psychosocial stimulation. A child can be defined as stunted if his age height is more than two standard deviations, below the provisions of the Child Growth Standard. The high incidence of stunting in Indonesia is one of the factors due to people's misunderstanding about stunting where they consider it reasonable about the proportion of their children's height, the mother's understandin...
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Pengaruh Perilaku Makan Ibu terhadap Perilaku Picky Eater Anak Usia Prasekolah
Paudia
Vol 13
, No 2
(2024)
Abstract
One of the problems with the nutritional status of toddlers in Indonesia is the picky eater behavior of preschool children, during their growth and development period they require good nutrition. Picky eater behavior is a problem for mothers in accompanying their children's eating activities. This study aims to determine the influence of mothers' eating behavior on the picky eater behavior of preschool children. The research method used was quantitative research, the research location...
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PERAN GURU DALAM MENGEMBANGKAN POTENSI BELAJAR KOGNITIVISTIK SISWA
Dikdas Bantara
Vol 7
, No 1
(2024)
Tujuan penelitian ini adalah 1) untuk mendeskripsikan peran guru dalam mengembangkan potensi belajar kognitivistik siswa dan 2) mendeskripsikan manfaat guru dalam mengembangkan potensi belajar kognitivistik siswa. Penulisan ini dilakukan melalui studi pustaka. Hasil penelitian menunjukan bahwa 1) cara seorang pendidik/guru dalam mengembangkan potensi nalar/pikir/kognitif siswa adalah melalui meida pembelajaran yang konkret, penggunaan bahasa yang mudah dipahami siswa ketika memberikan penjelasan...
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Characteristics of Physicochemistry and Sensory of Arrowroot-wheat Flour Katte Tong with White Turmeric Powder and Carboxymethyl Cellulose Addition: Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Pati Garut-terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Carboxymethyl Cellulose
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Katte tong arrowroot-wheat flour has potential functional food that can be developed to optimize local ingredients. The addition of white saffron powder and CMC, which believed to provide health benefits because has high antioxidant activity and improve the texture to be sturdy. The purpose of this study was to determine the effect of the addition of white saffron powder and CMC on the physical, chemical and level of liking of katte tong arrowroot. This research was conducted to make katte tong...
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PERAN MICROTEACHING DALAM PENINGKATAN KEMAMPUAN MENGAJAR CALON PENDIDIK
Dikdas Bantara
Vol 7
, No 1
(2024)
Penelitian ini bertujuan untuk mengetahui peran microteaching dalam meningkatkan kemampuan calon pendidik dalam mengajar. Penelitian ini menggunakan pendekatan kualitatif yang bersifat studi pustaka. Data dalam penelitian ini dikumpulkan dengan melakukan pencarian data atau informasi yang berhubungan dengan penelitian tersebut melalui penelusuran di internet dengan mengakses (google scholar). Berdasarkan analisis hasil, dapat disimpulkan bahwa praktik pembelajaran microteaching sangat penting un...
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Hubungan Peran Orang Tua, Penggunaan Gadget, Pertumbuhan Dan Perkembangan Dengan Perilaku Social Anak Usia 6-12 Tahun Di RT05/RW13 Pabuaran Cibinong, Bogor Tahun 2023
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 1
(2024)
Gadgets are a real form of the development of science and technology (Science and Technology) in the present and future. Of course, with the development of Science and Technology, this greatly influences human life patterns both in terms of thought patterns and behavior. Nowadays, not only adults, children can also use gadgets in everyday life and also enjoy using them, but this can lead to gadget addiction, mental, emotional and negative behavioral disorders. Research objective: to determine th...
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Physical- Chemical Characteristics And Antioxidants Ice Cream From Combination of Goat Milk and Black Soy Milk: Karakteristik Fisik dan Kimia serta Antioksidan Es Krim Kombinasi Susu Kambing dan Susu Kedelai Hitam
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
This research aims to determine the physical and chemical, and antioxidant qualities of the combination of goat milk and black soy milk. This method used x+y+z formulation by combining goat milk and black soy milk which were the main ingredients in making ice cream. Ice cream was measured for physical quality (melting point and overrun); chemical (total solids and fat content, free fatty acids); and antioxidant qualities. The results showed that giving black soy milk can lower the melting point...
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Pemanfaatan Media Sosial Instagram Sebagai Media Komunikasi, Informasi, Dan Promosi Di UMKM Minuman Herbal Berkah Setia
Darwati Darwati
; Saputri, Aqilla Aura Anggreini
; Uliyah, Uni Masrochati
; Putri, Erlina Meidiana
; Aktamiati , Wulan
; Qurniawati, Rina Sari
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 1
(2024)
The community service activity entitled "Use of social media as a means of communication, information, documentation and promotion in the Blessings of Faith herbal drink business" aims to implement the university's tridharma, namely Community Service. The purpose of this activity is to provide information regarding the use of social media Instagram for small businesses and provide training on the use of Instagram so that its use can later be implemented in marketing activities for the red blessi...
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Pengenalan dan Pendampingan UMKM Minuman Herbal Berkah Setia Melalui Digital Marketing Berbasis Marketplace Shopee untuk Menunjang Pemasaran dan Peningkatan Penjualan
Wijayanto, Dwi
; Okkiyanto, Ariska Heri
; Maulani, Cesanur Iswanti
; Darmawan, Rivansa Dibya
; Qurniawati, Rina Sari
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 1
(2024)
UMKM Berkah Setia in Kadirejo Village is one of the potential UMKM in the area. However, these UMKM still use conventional buying and selling systems and endtrust their product to UMKM centers and souvenir centers. Due to limited capabilities, until now this UMKM product has not been widely known because it has utilized digital technology such as the marketplace as a promotional medium and place for buying and selling. In this service acticity, there are the introduction and assistance of the ad...
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Chemical Changes of Cassava During Processing of Growol which Made from Different Cassava Variety and Cooking Method: Perubahan Sifat Kimia Ubikayu Selama Pengolahan Growol yang Dibuat dengan Variasi Varietas Ubikayu dan Cara Penanakan
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Growol is a traditional food made from cassava and processed through soaking/spontaneous fermentation. Growol has the potential as a prebiotic because of its resistant starch content. Currently, growol processing uses the local cassava variety of Martapura. It is cooked by steaming, whereas there are many cassava varieties, and the cooking method also affects the growol characteristics. This study aimed to evaluate the chemical changes of cassava with different varieties and cooking methods duri...
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