FINAL ASSESMENT: Recent submissions
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PIANI, ANJAM (October 20, 2021)[more][less]
Abstract: The purpose of this study was to determine the application of semantic studies to online-based student learning during the Covid-19 pandemic and the competencies controlled by Indonesian language teachers at the high school level in Brebes, namely SMA Negeri 2 Brebes and SMA Negeri 3 Brebes. The background of this research is because the application of semantic studies that discuss meaning in high school level students is lacking, especially in online learning where students have difficulty in receiving material due to the lack of explanation and control from the teacher, especially in the achievement of learning outcomes in Indonesian and mastery of teaching competencies for teachers in During the pandemic period, more development should be made in choosing learning media. The method used is qualitative research with a descriptive qualitative approach, with informants namely Indonesian Language Teachers at SMA Negeri 2 Brebes and students of class XI IPA II and Indonesian teachers at SMA Negeri 3 Brebes with students of class XI IPA 7. Methods of collecting data using observation, interviews, questionnaires and documentation. The data analysis technique starts from data collection, data analysis process, data presentation, and drawing conclusions. the results of the study show the following: 1) semantic understanding for teachers is quite mastered but in its application to students there are problems due to online learning. 2) The media used in online classes differ according to the needs of students. 3). All students stated that they did not like online learning and had learning difficulties, especially understanding the hidden meanings of Indonesian language subject matter. 4). Teachers' teaching competencies need to be developed in online learning situations. Teachers in the implementation of online learning are difficult to apply semantic studies to students because each student has their own knowledge with limited facilities and it is difficult for teachers to develop teaching competencies for students. Teachers also experience difficulties in monitoring student attitudes and assessments in online learning because they cannot see firsthand how the students are. URI: http://192.168.252.215:8080/xmlui/handle/123456789/873 Files in this item: 1
88201170014_Anjam Piani_PBSI.pdf (2.481Mb) -
WULANDARI, SRI (October 20, 2021)[more][less]
Abstract: The objectives of this study are: (1) To describe the dominant figure of speech in the novel 29 Juz Harga Wanita by Ma'mun Affany. (2) Describe the dominant image in the novel 29 Juz Harga Wanita by Ma'mun Affany. (3) Describe the implication of the dominant figure of speech and imagery in the novel 29 Juz Harga Wanita by Ma'mun Affany on literary learning in high school. The research design used is descriptive qualitative research. The approach used is a stylistic approach. Data collection techniques are carried out using library techniques and heuristic reading techniques. The validity of the data used in this study is investigator triangulation. The data analysis technique used in this research is the informal presentation data analysis technique. The results of the research are: (1) the dominant figure of speech in the novel 29 Juz Harga Wanita by Ma'mun Affany, including simile, personification, metaphor, hyperbole, and litotes. (2) the dominant imagery in the novel 29 Juz Harga Wanita by Ma'mun Affany includes images of sight, motion, and hearing. (3) The implication of figure of speech and imagery in the novel 29 Juz Harga Wanita by Ma'mun Affany for literary learning in high school can be used as an additional reference for literature learning material and is listed in the lesson plans. URI: http://192.168.252.215:8080/xmlui/handle/123456789/871 Files in this item: 1
88201170013_Sri Wulandari_PBSI.pdf (2.122Mb) -
NURHANIFAH, SISKA SINTIYA (October 20, 2021)[more][less]
Abstract: The objectives of this study are: (1) To describe how high students' interest in learning in Indonesian Language Subjects is in online learning during the Covid-19 pandemic. (2) To describe how high students' learning outcomes in Indonesian Language Subjects are in online learning during the Covid-19 pandemic. (3) Knowing the significant influence between learning interest and student learning outcomes in Indonesian Language Subjects in online learning during the Covid-19 pandemic. This research is a type of descriptive quantitative research, using correlation analysis. Data collection techniques in this study used closed questionnaires or questionnaires, or by using the internet as a medium for dissemination. The results of this study are: (1) The learning interest of class X students of SMA Negeri 1 Jatibarang is included in the medium category. With the number of respondents as many as 121 students and has been calculated using the categorization formula. The results show that the number of frequencies at most is 100 frequencies, with the number of intervals 25,856 X 30,284 and the number of percentages as much as 82,644. (2) The learning outcomes of students in class X SMA Negeri 1 Jatibarang are in the medium category. With the number of respondents as many as 121 students and has been calculated using the categorization formula. The results show that the highest number of frequencies is 99 frequencies, with the number of intervals 12,155 X 16,365 and the number of percentages is 81,818. (3) The results of the product moment correlation test on variables X and Y, show rtable with a significant level of 0.05 and the number of respondents as many as 121 people is 0.1786. Meanwhile, rcount is 0.396, which means rcount (0.396) rtable (0.1786). When viewed from the Scatterplot test in SPSS 22, it is seen that the points of the X and Y variable curves point towards the upper right. So it can be concluded that the proposed hypothesis (Ha) is accepted and (Ho) is rejected, in other words there is a significant influence between learning interest and student learning outcomes in Indonesian Language Subjects in online learning during the Covid-19 pandemic on participants. class X students at SMA Negeri 1 Jatibarang for the 2020/2021 academic year. URI: http://192.168.252.215:8080/xmlui/handle/123456789/866 Files in this item: 1
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PARWATI, KIKI (October 20, 2021)[more][less]
Abstract: The aims of this study is to determine (1) how high the perception of students in the online learning process during the covid-19 pandemic, (2) how high the interesting of Indonesian language learning during the covid-19 pandemic, (3) is there any positive and significant relationship between students' perception of the online learning process and their interesting of Indonesian language learning during the covid-19 pandemic at SMK Nurul Islam Larangan. This research approach used a quantitative survey approach. The variables in this study are variable X (student perceptions of the online learning process) and variable Y (the interesting of Indonesian language learning during the covid-19 pandemic). The data collection techniques used a questionnaire consisting of 28 statements that have received validation from the validator, and documentation. The subjects in this study were grades X students of SMK Nurul Islam Larangan. The data analysis technique used validity test, reliability test, homogeneity test, correlation test, and coefficient of determination. The results showed that (1) the perception of studens in the online learning prosess is generally in the moderate category, namely the perception of students who are not too high or low, (2) the interesting of Indonesian language learning during the covid-19 pandemic is generally in the moderate category, namely the interesting learning students is not too high or low during the covid-19 pandemic, (3) there is a positive and significant relationship, and there is a strong or high relationship between the perception of students in the online learning process towards the interesting of Indonesia language learning during the covid-19 pandemic at SMK Nurul Islam Larangan, which means that if the perception of students in the online learning process is good, then the interesting learning during the covid-19 pandemic will also increase, conversely, if the perception of students in the online learning process is not good then the interesting learning students during the covid-19 pandemic also decreases. URI: http://192.168.252.215:8080/xmlui/handle/123456789/865 Files in this item: 1
88201170007_Kiki Parwati_PBSI.pdf (4.440Mb) -
WAFI, KHEIRUL (October 20, 2021)[more][less]
Abstract: This study aims to determine (1) the needs of students and teachers for interactive learning media using the Appsgeyser application on folk poetry material, (2) the principles of developing interactive learning media using the Appsgeyser application on folk poetry material, (3) media validation test interactive learning using the Appsgeyser application on folk poetry material. This study uses a research and development (R&D) approach from Borg and Gall which is tailored to the needs of researchers which includes four stages, namely (1) preliminary survey, (2) design (planning), (3) develop (development) , (4) Implementation. Data collection in this study used a questionnaire of student and teacher needs and expert validation questionnaires. Data analysis in this study used a teacher needs questionnaire and a student needs questionnaire using qualitative descriptive, while the media validation questionnaire used quantitative. After conducting research, generating data analysis of the needs of teachers and students are then formulated into the preparation of interactive learning media using the appsgeyser application on folk poetry material based on local wisdom for junior high school students. The results of the expert assessment were based on three aspects according to Wahono, namely (1) software aspect 83.3 (very good), (2) learning design 91.6 (very good), (3) visual communication 87 (very good). Improvements made were the color in the layout was replaced with the appropriate color, using power point video, and setting backsound. The conclusion that can be drawn in this study is that students and teachers really need interactive learning media where the interactive learning media is packaged using the appsgeyser application and produces a BIKarya container in the form of a collection of interactive learning videos, the goal is for students to learn. URI: http://192.168.252.215:8080/xmlui/handle/123456789/864 Files in this item: 1
88201170006_Kheirul Wafi_PBSI.pdf (5.679Mb) -
YULIANTI, IRMA (October 20, 2021)[more][less]
Abstract: This study aims to determine the implementation of classroom-based strengthening of character education (PPK) through online learning of Indonesian language subjects during the Covid-19 pandemic. The background of this research is that some Indonesian language teachers have not maximized the implementation of strengthening classroom-based character education (PPK) through online learning. This study uses qualitative research with the approach used in this study is a descriptive approach. The place of this research is Pusponegoro Middle School, Brebes. Respondents in this study were principals, waka curriculum, and Indonesian language teachers. The design of this study used participatory observation, interviews, and documentation. The validity of the data is done by triangulation. Data analysis techniques used are data reduction, data presentation, and drawing conclusions. Based on the results of the study, it was concluded that 1) the implementation of strengthening class-based character education (PPK) through online learning during the Covid-19 pandemic at Pusponegoro Middle School Brebes, which included: (a) planning for the implementation of class-based PPK that had been carried out and prepared by the school and educator; (b) implementation of classroom-based PPK, educators can adjust the circumstances and situation of the Covid-19 pandemic; (c) classroom-based PPK assessment, to determine the personality, behavior and character of the student; (d) class-based ppk evaluation conducted every semester; (e) supporting factors for the implementation of class-based KDP; and (f) inhibiting factors for the implementation of classroom-based PPK during the process of implementing character education in learning. 2) the process of implementing online learning activities during the Covid-19 pandemic will still be carried out by Pusponegoro Brebes Middle School, including: (a) the use of e-learning or online learning methods; (b) media using the whatsapp application; (c) and take advantage of additional facilities from the school in the form of networks and hardware devices. 3) Problems and the impact of implementing online learning for Indonesian language subjects during the Covid-19 pandemic at Pusponegoro Middle School Brebes, including: (a) problems are found in educators and students, namely students complain about internet network data quotas and minimal cellphone specifications until do not have a mobile phone; (b) the impact of the implementation of online learning tends to still adjust and maximize it. URI: http://192.168.252.215:8080/xmlui/handle/123456789/863 Files in this item: 1
88201170001_Irma Yulianti_PBSI.pdf (4.700Mb) -
Chasanah, Nur Rif’atul (October 25, 2021)[more][less]
Abstract: Collagen is a type of protein obtained from skin, bones and organs, whether derived from mammals, reptiles, birds or fish. Collagen that circulates in Indonesia is generally imported. This suggests the need for domestic collagen was so high that it required an increase in collagen production, where chicken feet skin is an alternative. The purpose of the research is to find the right formula for producing collagen chicken feet skin and to get the best collagen quality of HCl and NaOH pretreatment processes. Pretreatment occurs using HCl 2%, HCl 4%, NaOH 2% and NaOH 4%. The research show that the highest average of yield in NaOH 4% pretreatment with a percentage 59.67 ± 12.70 and the lowest of yield in NaOH 2% pretreatment with a percentage 37.67 ± 4.51. The highest average of pH in NaOH 4% pretreatment which was 12.03 ± 0.82 and the lowest average of pH in HCl 4% pretreatment which was 2.7 ± 0.45. The highest average of the rough weight collagen in NaOH 4% pretreatment was 48.93 ± 0.69 and the lowest average of rough weight collagen in HCl 2% pretreatment was 14.78 ± 0.38. The right formula for producing chicken feet skincollagen is use NaOH 4% and HCl 4% pretreatment and the best quality of collagen was produced by NaOH 4% and HCl 4% pretreatment. URI: http://192.168.252.215:8080/xmlui/handle/123456789/862 Files in this item: 1
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Fujiyanti, Anisa (October 25, 2021)[more][less]
Abstract: Oyster mushroom sausage is one of the processed foods tha is famous for its protein source from minced meat, usually used from chicken and beef. Oyster mushrooms with a rich sourch of protein, minerals, and vitamins. Protein in one of the important components that determine the texture properties of sausages. Transglutaminase enzymes function to catalyze the formation of cross-links between protein molecules. MTGase has been widley used to improve the texture of protein-based products. This study aims to determine the effect of transglutaminase enzyme levels on organoleptic oyster mushrooms sausage. This research design used a completely randomized design (CRD) consiting of 4 treatments and 3 repetitions with different levles of the transglutaminase enzyme, the treatments were treatment I without the addition of different transglutaminase enzymes, treatment II 1,5%, treatment III 2%, and IV treatment 2,5%. The variabels observed in this study were organoleptic test, pH test, and cooking shrinkage test. The test data were analyzed using the ANOVA method and further tested using Duncan’s test. The result of the organoleptic test on the aspects of scent and texture there was a significant difference (P<0,005) while in the aspect of color and tasted there was no significant difference (P>0,005). In the pH test of oyster mushroom sausage with levels of the enzyme transglutaminase there was no significant difference(P>0,005). In the cooking loss test there was no significant difference (P>0,005). URI: http://192.168.252.215:8080/xmlui/handle/123456789/861 Files in this item: 1
41203170011_Anisa Fujiyanti_ITP.pdf (2.757Mb) -
Meilani, Delia (October 25, 2021)[more][less]
Abstract: Potato is one of the tubers which can be used as one of the alternative sources of solids not fat in the manufacture of ice cream, which can act as an emulsifier which serves to slow down the power melting ice cream. As for the dyes using the extract of the skin of the dragon fruit because it has a pigment colored purplish red and rich in content anthocyanins as natural dyes. This study aims to determine the the rate of melting ice cream of potatoes and organoleptic properties of ice cream with the addition of potatoes and extracts of dragon fruit skin as a natural dye Methods used in this research is completely Randomized Design (CRD) two factor, factor 1 combination of milk full cream:potato (25:75; 50:50; 75:25) and a factor of 2 the addition of an extract of the skin of the dragon fruit (10 ml, 20 ml, 30 ml) 3 times deuteronomy. Research Data were analyzed using Two Way ANOVA and further DMRT. The results showed that the best results of the test flow namely, in the treatment K₁E₁ with the melting time is 21 minutes. The results of organoleptic test shows the composition of the potato significant effect on all parameters. Extract of the skin of the dragon fruit are only significantly affect the color and texture of the ice cream. The results of treatment is best K₃E₃, namely the composition of milk full cream 75gr and potatoes 25 g, an extract of the skin of the dragon fruit 30 ml, which produces scoring high on the scent (3,84), color (3,86), texture (4,30), and passions (3,96). URI: http://192.168.252.215:8080/xmlui/handle/123456789/859 Files in this item: 1
41203170002_Delia Meilani_ITP.pdf (1.477Mb) -
Gusmiarti, Mariana (October 25, 2021)[more][less]
Abstract: Teh herbal adalah minuman yang mengandung herbal berkhasiat untuk kesehatan. Salah satu tanaman yang berpotensi untuk inovasi pengolahan teh yaitu daun jambu biji. Daun jambu biji dipilih sebagai bahan utama teh herbal karena tidak hanya memiliki senyawa bioaktif tetapi dari segi ketersediaanya masih banyak. Pembuatan teh daun jambu biji dapat dikombinasikan dengan daun lainnya yang juga memiliki manfaat bagi kesehatan. Tujuan penelitian ini adalah untuk mengetahui sifat organoleptik teh daun jambu biji (Psidium guajava L) dengan menambahkan daun saga dan lama pengeringan. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dalam dua faktorial, faktor pertama: kombinasi daun saga (30gr, 50gr, 70gr) dan faktor kedua: lama pengeringan (15 menit, 30 menit dan 45 menit) masing – masing perlakuan 3 kali ulangan dan diperoleh 9 sampel percobaan. Hasil penelitian ini menunjukkan bahwa hasil produk teh terbaik pada perbandingan penambahan daun saga 70 gram dan waktu pengeringan 15 menit, yang menghasilkan teh daun jambu biji dengan hasil uji organoleptik warna (4,04), aroma (3,12), rasa (3,26) dan tingkat kesukaan (3,4). URI: http://192.168.252.215:8080/xmlui/handle/123456789/858 Files in this item: 1
41203170001_Mariana Gusmiarti_ITP.pdf (1.193Mb) -
Ningsih, Cahya (October 25, 2021)[more][less]
Abstract: Background: Reproductive health for a woman is a very important component. Women have a reproductive system that is very vulnerable to disorders that can cause problems in their reproductive health. One of the problems that often occurs in women's reproductive health during menstruation is dysmenorrhea. Objective: to determine the nutritional status, physical activity and food intake with the incidence of dysmenorrhea in students of Muhadi Setiabudi University, Brebes. Methods: This research is a survey and observational method. The research design is cross sectional. The sample of this study was a total sample of 75 female students who met the criteria. The sampling technique used purposive sampling technique. The results of the Chi-square test of nutritional status variables with the incidence of dysmenorrhea p < 0.05 (ρ = 0.003), physical activity variables with the incidence of dysmenorrhea p < 0.05 (p = 0.001) and food intake variables with the incidence of dysmenorrhea p < 0.05 (p=0.002). Conclusion: There is a relationship between nutritional status and the incidence of dysmenorrhea, there is a relationship between physical activity and the incidence of dysmenorrhea and there is a relationship between food intake and the incidence of dysmenorrhea. URI: http://192.168.252.215:8080/xmlui/handle/123456789/857 Files in this item: 1
13211170017_Cahya Ningsih_Gizi.pdf (1.780Mb) -
Aulia, Ninda Rizki (October 25, 2021)[more][less]
Abstract: Stress is a human psychological reaction or response when faced with things that are felt to have exceeded the limit or are considered difficult to deal with. This is not uncommon for students. Stressors faced by students not only cause students to be vulnerable to changes in diet so that nutrient intake also changes. The purpose of this study was to determine the relationship between stress levels and food intake and body mass index in final year students. The research used is cross-sectional. The implementation of this research was carried out on July 20 – August 16, 2021. The population in this study were all students of Muhadi Setiabudi University semester VIII. The samples taken were regular semester VIII students of Muhadi Setiabudi University, Brebes with a total of 104 students. The sampling technique in this research is purposive sampling technique. The results of this study showed that there was a relationship between stress levels with fat intake (p = 0.016) and carbohydrate intake (p = 0.001), and after being tested together using a linear regression test, it showed that fat intake had the strongest relationship with stress in final year students. Muhadi Setiabudi University, Brebes with p value = 0.01. The conclusion of this study is that fat intake has the strongest relationship with stress in final year students at Muhadi Setiabudi University, Brebes URI: http://192.168.252.215:8080/xmlui/handle/123456789/856 Files in this item: 1
13211170016_Ninda Rizki Aulia_Gizi.pdf (2.664Mb) -
Lababan, Faris Muhammad Juldan (October 25, 2021)[more][less]
Abstract: Anemia in adolescents can cause a decrease in adolescent productivity and academic ability, besides that it can inhibit the physical growth of adolescents including weight and height compared to adolescents at their age. The nutritional content of dates is 1.15 mg of iron per 100 grams. Steamed sponge has advantages compared to other snacks, in addition to the processing method that is quite easy, the taste is savory and legit. This study aims to determine the effect of the proportion of wheat flour and dates (phoenix dactylife) in the manufacture of steamed cakes on the organoleptic and iron quality. This research is an experiment. The experimental design used in this study was RAL (completely randomized design) with 3 repetitions, namely date substitution which consisted of 4 levels so that 12 experimental units would be obtained. iron content and organoleptic assay were analyzed using variance (ANOVA). The results of the organoleptic test of the color of the steamed sponge ranged from 2.05 (pale yellow) to 2.85 (Yellow) with a P value of 0.000. The taste of the steamed sponge ranged from 2.03 (slightly sweet) to 3.59 (Very Sweet) with a P value of 0.000. The aroma of the steamed sponge ranged from 2.05 (slightly fragrant) to 3.14 (fragrant) with a P value of 0.000. The texture of the steamed sponge ranged from 1.93 (slightly soft) – 3.33 (soft) with a P value of 0.000. Meanwhile, the content of the Kukua date cake ranged from 1.28 to 1.59 with a P value of 0.000. Based on the results of the ANOVA test, the proportion of wheat flour and dates significantly affected the color, aroma, taste and texture of the steamed sponge. The proportion of wheat flour and dates to iron had a significant effect on the iron of dates. The proximate quality content of steamed date cake with the best treatment was F4 with a proportion of 70% wheat flour: 30% dates, namely water content 24.38%, ash content 0.54%, protein content 4.16%, fat content 12.19%, carbohydrate content 58.71%. URI: http://192.168.252.215:8080/xmlui/handle/123456789/855 Files in this item: 1
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Anggreni, Jihan Oktavia (October 25, 2021)[more][less]
Abstract: Background : Adolescent girls are one of the groups that are prone to malnutrition and anemia. Japanese papaya has a lot of content, in 100 grams of Japanese papaya leaves contain 5.7% protein, 0.09 g fat, 6.70 g carbohydrates, 217.2 mg calcium, 39 mg phosphorus, 11.4 mg iron, 164.7 mg vitamin C, 1.9% fiber, and 85.3% water. Objective: This study aims to determine the effect of adding Japanese papaya leaf flour to iron content, organoleptic quality of wet noodles, and to find out the results of the proximate test results of the most preferred treatment in the organoleptic test. Research Methods: The analytical method used is the Ducan method (DMRT) to determine the real effect of adding Japanese papaya leaf flour in making wet noodles on iron content, as well as organoleptic quality. Results : The highest iron content was found in treatment P4 with an average value of 4.8 mg/L. Organoleptic data analysis used the one-way Anova method with a 95% confidence level, and the results were p = 0.00 (p <0.05) so that it was continued with the DMRT test. The most preferred treatment in the organoleptic test (color, aroma, taste, and texture) was P2. The proximate quality content of wet noodles with the addition of Japanese papaya leaf flour with the best treatment (P2) has a water content of 53.86%, ash content 0.04%, protein content 6.79%, fat content 0.8%, and carbohydrates 38, 51%. Conclusion : There is a significant effect of adding Japanese papaya leaf flour to the iron content, as well as the organoleptic quality of wet noodles. The best treatment was P2 with the addition of 5% Japanese papaya leaf flour (5gr). The results of the proximate test of P2 treatment met the standard of SNI 01-2987-1992, so it was suitable for consumption. URI: http://192.168.252.215:8080/xmlui/handle/123456789/854 Files in this item: 1
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Nurjanah, Siti (October 25, 2021)[more][less]
Abstract: Background : School age (ages 5 to 14 years), is a period of rapid growth and development. At this age, physical activity continues to increase, such as playing, exercising or helping parents at work. Good nutritional intake in terms of quantity and quality is needed so that children's growth and development can be optimal. Nutrition education will increase children's nutritional knowledge and will help children's attitudes that can influence children's habits in choosing healthy foods and snacks. The effect of nutrition education on health may be more effective if the target is directly at primary school age cildren. Objective : To determine the effect of nutrition education on knowledge and attitudes about nutrition in students of SDN Kedunguter 01 Brebes Methods : This type of research is a quasi-experimental design with Pre and Post test designs. The population in this study were all students in grades 4 and 5. The sample in this study was 103 students. The instruments of this research were counseling, leaflets, teaching aids, questionnaires. The analysis was carried out by univariate and bivariate (using Paired t-test). Result : The results of the paired t-test with a significance level of p<0.05 were obtained from two variables, namely knowledge of nutrition p-value (0.000) and attitudes about nutrition p- (0.000) which means less than 0.05 (p-value <0, 05) eating has an effect. These results indicate that nutrition education increases knowledge and attitudes about nutrition. Conclusion : There is an effect of nutrition education on knowledge and attitudes about nutrition in students of SDN Kedunguter 01 URI: http://192.168.252.215:8080/xmlui/handle/123456789/853 Files in this item: 1
13211170012_Siti Nurjanah_Gizi.pdf (2.556Mb) -
Yuniyanti, Ayu Friska (October 25, 2021)[more][less]
Abstract: Background: Menstrual cycle disorders can affect the quality of life and daily activities and can have reproductive health impacts such as polymenorrhea which is associated with decreased fertility and miscarriage, while oligomenorrhea is associated with anovulation, infertility and anemia. Objective: This study aims to determine the relationship between energy intake, nutritional status, and physical activity on the menstrual cycle in students at Muhadi Setiabudi University, Brebes. Methods: This research uses analytic observational research. The research design is cross sectional. The research sample was a total sample of 75 students who met the criteria. The sampling technique used random sampling technique. The results of the Chi-square test of this study showed that the appropriate level of energy adequacy 61 (81.3%) inappropriate 14 (18.6%), normal nutritional status 62 (82.6%) abnormal 13 (17.3%), light physical activity 50 (66 ,6%) moderate 25 (33.3%). the results of the che-square test of the energy intake variable on the menstrual cycle p < 0.05 (p = 0.001), the nutritional status variable on the menstrual cycle (p = 0.000) and the physical activity variable on the menstrual cycle (p = 0.0045) Conclusion: There is a relationship between energy intake, nutritional status, and physical activity on the menstrual cycle. URI: http://192.168.252.215:8080/xmlui/handle/123456789/851 Files in this item: 1
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Jumiati, Ade Irma (October 25, 2021)[more][less]
Abstract: Background: Stunting cases in children can be used as a predictor of the low quality of a country's human resources, stunting causes poor cognitive abilities, low productivity, and increases the risk of disease and results in long-term losses for the Indonesian economy. Factors related to the incidence of stunting are exclusive breastfeeding, mother's knowledge about nutrition, family socioeconomic status, history of infectious disease, birth weight in infants are the main factors. Objective: To determine the relationship between exclusive breastfeeding, mother's knowledge, parenting and intake with the incidence of stunting in toddlers 2-5 years. Methods: This research is a type of quantitative research with descriptive observational research methods. The population in this study were stunted children aged 2-5 years at the Limbangan Village Health Center, Kersana District, a total of 113 respondents with a total sample of 97 respondents. Data analysis using Univariate Analysis and Bivariate Analysis Results: 1) the P-Value value in the results of the study was 0.034, so it was concluded that there was a significant relationship between exclusive breastfeeding and the incidence of stunting. 2) the P-Value value in the research results is 0.039, so it can be concluded that there is a significant relationship between maternal knowledge and the incidence of stunting. 3) the P-Value value in the research results is 0.022, so it can be concluded that there is a significant relationship between Parenting Patterns and the incidence of stunting. 4) the PValue value in the research results is 0.017, so it can be concluded that there is a significant relationship between food intake and the incidence of stunting. Conclusion: there is a significant relationship between Exclusive Breastfeeding, Mother's Knowledge, Parenting Patterns and Food Intake with the incidence of stunting. URI: http://192.168.252.215:8080/xmlui/handle/123456789/849 Files in this item: 1
13211170010_Ade Irma Jumiati_Gizi.pdf (1.204Mb) -
Nisa, Ma’rifatun (October 25, 2021)[more][less]
Abstract: Background : Anemia in pregnancy is one of the national problems because it reflects the value of the socio-economic welfare of the community and has a very large influence on the quality of human resources. The Sidatel Health Center is located in the Brebes Regency area. The prevalence of anemia in the work area of the Sitanggal Health Center in 2019 was 99.01%. Objective: To determine the relationship between the level of knowledge, consumption behavior of blood-added tablets and food intake with the incidence of anemia in third trimester pregnant women at the Sitanggal Health Center, Larangan District, Brebes Regency. Methods: This study uses a descriptive analytic research type. the sample size is 27 respondents. The major research method is survey and uses a cross sectional approach. Sampling technique using random sampling obtained as many as 53 respondents using a questionnaire and FFQ Results: Based on data analysis using the chi-square test, it is known that. Variables related to anemia were knowledge (p=0.00), behavior (p=0.00), and dietary protein intake (p=0.002) vitamin C (p=0.013). based on multivariate test using logistic regression test, it was found that the most influential on anemia was the consumption behavior of blood-added tablets with a value (p=0.002) Conclusion: There is a relationship between knowledge, consumption behavior of blood-added tablets, and food intake with the incidence of anemia in third trimester pregnant women at the Sitanggal Health Center, Brebes Regency URI: http://192.168.252.215:8080/xmlui/handle/123456789/848 Files in this item: 1
13211170009_Ma'rifatun Nisa_Gizi.pdf (3.638Mb) -
Nafisyah, Dewi (October 25, 2021)[more][less]
Abstract: Substitution of soybean flour in the manufacture of fish nugget will increase the nutritional value, especially protein. Tuna is one of the marine fish that has a high protein content needed to meet the nutritional needs of the body. Organoleptic quality is a test carried out to assess the quality of a food or drink using the human senses. This study aims to determine the effect of the addition of soy flour on the organoleptic quality and protein content of tuna tuna. The type of design in this study was a completely randomized design (CRD) with the proportions of P1 : Mackerel 100% : Soybean Flour 0%, P2 : Mackerel 90% : Soybean Flour 10%, P3 : Mackerel 80% : Soybean Flour 20%, P4 : Tuna 70% : Soybean Flour 30%, P5 : Mackerel 60% : Soybean Flour 40%, with 3 repetitions. Statistical data analysis used the ANOVA test to see the effect on the treatment between treatment groups, if it showed a real effect then the DMRT (Duncan's Multiple Range Test) was continued. The results of statistical tests showed that the addition of soybean flour to tuna fish nugget had a significant effect on color, aroma, texture and taste, this could be seen from the p value = 0.000. The results showed that tuna tuna with the addition of soy flour contained 39.54 protein content, 49.32% water content, 1.8% ash content, and 3.82% fat content. The results of this study showed that there was a significant effect of the addition of soy flour on the organoleptic quality (color, aroma, taste, & texture) and protein content of tuna. URI: http://192.168.252.215:8080/xmlui/handle/123456789/847 Files in this item: 1
13211170008_Dewi Nafisyah_Gizi.pdf (2.303Mb) -
Nawangsasi, Bidari Kintan (October 25, 2021)[more][less]
Abstract: Background: Students are individual figures who are in the process of changing from childhood to adulthood, these changes occur physically, biologically, psychologically and socially. Data on the nutritional status of the Brebes District Health Office in 2016 amounted to 81.22% of good nutrition, 0.33% of undernutrition and 18.14% of overnutrition. This indicates that the level of nutritional knowledge among students in Indonesia is still relatively low, so attitudes in choosing nutritious foods are still lacking. Purpose: To determine the relationship between nutritional knowledge and nutritional status of students at the University of Muhadi Setiabudi, to determine the relationship between energy intake and nutritional status of students at the University of Muhadi Setiabudi. Methods: This study uses an analytic observational research type. The research design is cross sectional. The sample of this study is a total sample of 129 students who meet the criteria. Sampling technique using proportional random sampling technique. Results: Showed that knowledge of good nutrition was 114 (88.37%) lacking 15 (11.62%), energy intake was right 115 (89.14%) was not right 14 (10.85%), normal nutritional status was 112 (86,82%) not normal 17 (13.17%). the results of the chisquare test of nutritional knowledge variable with nutritional status p> 0.05 (p=0.671) and energy intake variable with nutritional status p <0.05 (p=0.000). URI: http://192.168.252.215:8080/xmlui/handle/123456789/845 Files in this item: 1
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