Open Access Jurnal Politeknik Negeri Jember
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Hubungan Kebiasaan Sarapan dan Makan Jajan dengan Status Gizi Siswa SDN Tegal Gede 02 Jember
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Status gizi pada anak usia sekolah dapat berpengaruh pada pertumbuhan dan perkembangan tubuh. Salah satu cara untuk mencapai gizi yang baik adalah dengan membiasakan sarapan pagi. Kebiasaan melewatkan sarapan akan berpengaruh terhadap asupan energi dan status gizi sekaligus kemampuan untuk berkonsentrasi di sekolah. Melewatkan sarapan pagi dapat menyebabkan anak beralih mengonsumsi lebih banyak makanan jajanan . Tujuan dari penelitian ini adalah untuk mengetahui hubungan antara kebiasaan sarapan dan makan jajan dengan status gizi siswa SDN Tegal Gede 02 Jember. Jenis penelitian ini adalah observasional analitik dengan desain cross sectional. Responden yang diambil pada penelitian ini yaitu sebanyak 55 responden dengan menggunakan teknik pengambilan sampel total sampling. Instrumen yang digunakan pada penelitian ini adalah kuesioner kebiasaan sarapan dan kuesioner Food Frequency Questionnaire (FFQ). Hasil analisis data menggunakan uji spearman rho menunjukkan bahwa terdapat hubungan antara kebiasaan sarapan dengan status gizi (p value = 0,009) dan terdapat hubungan antara kebiasaan makan jajan dengan status gizi (p value = 0,022) pada siswa SDN Tegal Gede 02 Jember.
Kata kunci: Sarapan, Makan Jajan, Status Gizi, Siswa
Pengaruh Substitusi Jamur Champignon Dan Tepung Kedelai Terhadap Sifat Fisik Dan Kimia Dalam Pembuatan Bakso Analog: The Effect Of Champignon Mushroom And Soybean Flour Substitution On Physical And Chemical Properties In The Making Of Analogue Meats
Get PDFBakso analog adalah produk yang terbuat dari bahan nabati yang dibuat dari bahan bukan daging. Tujuan dari penelitian ini adalah untuk mengetahui interaksi jamur champignon dan kedelai berpengaruh terhadap sifat fisik, dan kimia. Bahan baku yang digunakan adalah jamur champignon, tepung kedelai, tapioka dan bumbu-bumbu lainnya. Penelitian inn dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan R1 (75:25), R2 (68:32), R3 (63:37), R4 (56:44) dan R5 (50:50) dengan 3 kali ulangan. Hasil penelitian menunjukan bahwa perbandingan konsentrasi jamur champignon dan tepung kedelai memberikan pengaruh nyata terhadap tekstur, kadar air, dan kadar protein. Berdasarkan penelitian diperoleh hasil tekstur 4,7 (N), kadar air 57,41% dan kadar protein 20,17%
Pengaruh Lama Waktu Pengeringan Terhadap Karakteristik Sensoris Seduhan Teh Herbal Daun Berenuk (Crescentia Cujete L.): Effect of Long Drying Time on Sensory Characteristics of Berenuk (Crescentia Cujete L.) Leaf Herbal Tea Steeping
Get PDFTanaman berenuk merupakan tanaman fungsional. Daun dari tanaman berenuk memiliki kandungan antioksidan yang tinggi sehingga dapat dikembangkan menjadi minuman fungsional. Dalam pengolahannya proses pengeringan tentu dapat mempengaruhi kualitas teh. Minuman Teh Herbal Daun Berenuk (Crescentia Cujete L.) dikeringkan menggunakan mesin cabinet dryer dengan suhu dan variasi lama pengeringan yang beragam. Penelitian ini bertujuan untuk mengetahui perubahan karakteristik sensoris dari teh herbal daun berenuk yang dikeringkan menggunakan cabinet dryer dengan suhu 50℃ dengan variasi lama pengeringan 1,5 jam, 2 jam, 2,5 jam, dan 3 jam. Hasil penelitian menunjukkan bahwa lama waktu pengeringan berpengaruh nyata terhadap uji hedonic atau kesukaan panelis pada parameter warna dan aroma, namun tidak berpengaruh nyata terhadap parameter rasa. Pada Uji Mutu Hedonik menunjukkan bahwa terdapat perbedaan nyata terhadap semua parameter yaitu warna, rasa, dan aroma
Driving Performance Excellence At Tefa Tax Center: The Impact of Balanced Scorecard Implementation
Get PDFIn This study aims to examine the implementation of the Balanced Scorecard (BSC) as a performance management tool at the TEFA Tax Center, an entity operating in a dynamic taxation environment. The Balanced Scorecard was utilized to evaluate the organization's performance from four key perspectives: financial, customer, internal business processes, and learning and growth. The results indicate that the implementation of BSC at the TEFA Tax Center has led to significant improvements in various aspects of organizational performance. Operational efficiency increased by 23%, customer satisfaction rose by 18%, and employee engagement improved by 15%. These findings demonstrate that BSC is an effective tool in steering the organization's strategy towards sustainable performance enhancement. Recommendations from this study include further strengthening of internal business processes and enhancing human resource capabilities to support the long-term growth of the TEFA Tax Center. The implementation of BSC not only successfully improved current performance but also provided a solid foundation for future strategic planning
Chemical And Microbiological Properties Of Fermented Dragon Fruit Peel Beverages
Get PDFDragon fruit peel is rich in bioactive compounds such as betacyanin, betasianidin, polyphenols, and dietary fiber, which can potentially provide health benefits and added value to food products. This research aimed to determine the best formulation of fermented dragon fruit peel beverages based on chemical and microbiology characteristics. The fermentation process is a method for increasing the availability of nutrients in food, as well as creating new compounds that are beneficial for human health. Currently, there is a growing demand for fermented products originating from non-dairy sources, so research on fermented beverages from dragon fruit peel could be an interesting and sustainable solution in the functional food and beverage industry. Chemical analysis in the research conducted includes analysis of reducing sugar, total titratable acidity, and pH, while microbiological analysis was in the form of total lactic acid bacteria. The factor used in this research was the concentration of dragon fruit peel (20%, 40%, 60% and 80%). The results showed that the best formulation was 40% sugar concentration based on reducing sugar (2,92±0,023%,) total titratable acidity (0,27±0,015%), pH (3,53±0,025), and total lactic acid bacteria (4.8 x 109 CFU/ml
Multicultural Values in the Indonesian EFL Textbook 'English for Nusantara’: A critical discourse analysis
Get PDFThis study examines how multicultural values are portrayed in an English as a Foreign Language (EFL) textbook used in Indonesian middle schools (SMP/MTS) for seventh-grade students. The research utilizes a critical discourse analysis to portray multiculturalism values, including race/ethnicity, gender, social class, and people with disabilities. The data were collected visually and textually through Language Visual Grammar Theory and Appraisal Theory respectively. The analysis shows how these four aspects of multiculturalism are woven into contemporary topics through both visual and textual representations. The findings reveal that the EFL textbook successfully incorporates all four multicultural values, yet the visual and the textual representations are imbalanced. The study concludes that EFL textbooks that present multicultural content according to these parameters serve a vital function in developing students' inclusive mindsets toward cultural differences and fostering appreciation for Indonesia's cultural diversity. The research also suggests that EFL textbooks would benefit from including more international multicultural content, as exposing students to diverse global cultures and perspectives can enhance their worldview and cross-cultural understanding
Evaluasi Penerapan SITB pada Klinik Swasta di Kota Denpasar dengan Metode HOT-FIT
No full textTuberculosis (TB) incidence in Indonesia ranks second highest globally, with case detection supported by the Tuberculosis Information System (SITB). In Bali Province, the majority of TB cases are concentrated in Denpasar City. This study aimed to evaluate the implementation of SITB in private clinics in Denpasar using a qualitative design with the Human, Organization, Technology, and Net Benefit (HOT-FIT) evaluation framework. Data were collected through in-depth interviews with six purposively selected informants from private clinics applying the Public–Private Mix (PPM) strategy and analyzed using thematic content analysis. The findings showed that, in terms of the Human factor, SITB was easy to use with relatively good user satisfaction, although staff competencies were not fully aligned; in terms of the Organization factor, medical record professionals were not yet involved in SITB reporting; in terms of the Technology factor, SITB quality was considered good, with user-friendly web-based access and available guidelines; and in terms of the Net Benefit factor, SITB improved efficiency in TB recording and reporting, although financial benefits remained limited. The study recommends strengthening human resource capacity in health information management, simplifying SITB data, and reinforcing government–private sector collaboration to support Indonesia’s TB elimination target by 2030.Angka kejadian Tuberkulosis (TB) di Indonesia menempati urutan kedua tertinggi di dunia, dengan peningkatan temuan kasus yang didukung oleh Sistem Informasi Tuberkulosis (SITB). Di Provinsi Bali, sebagian besar kasus TB berasal dari Kota Denpasar. Tujuan penelitian adalah mengevaluasi penerapan SITB di Klinik Swasta Kota Denpasar. Metode penelitian ini adalah kualitatif menggunakan pendekatan evaluasi Human, Organization, Technology, dan Net Benefit (HOT-FIT). Data dikumpulkan melalui wawancara mendalam terhadap 6 informan dari klinik swasta yang menerapkan strategi PPM dan dianalisis dengan thematic content analysis. Hasil menunjukkan bahwa faktor Human: SITB mudah digunakan dan tingkat kepuasan pengguna cukup baik, namun komptensi SDM yang belum sesuai; faktor Organization: struktur penugasan SDM belum melibatkan profesi rekam medis dalam pencatatan SITB; faktor Technology: kualitas SITB baik dengan akses mudah berbasis website dan panduan pengguna tersedia; dan faktor Net Benefit: memberikan manfaat positif terutama dalam efisiensi waktu pencatatan dan pelaporan TB, namun manfaat finansial terbatas. Disarankan peningkatan kapasitas SDM bidang manajemen informasi kesehatan, penyederhanaan komponen data SITB untuk klinik swasta, dan penguatan kolaborasi pemerintah-swasta mencapai target eliminasi TB 2030
Factors Influencing Fraud Prevention In The Management Of Village Fund Allocations
No full textFraud is an act of fraud committed intentionally to obtain personal gain and cause harm to other parties without their knowledge. This study aims to determine whether the internal control system, individual morality and love of money affect the prevention of fraud in the allocation of village funds. This research uses a quantitative descriptive approach with purposive sampling technique. The sample consisted of the Village Head, Village Secretary, Head of Finance, Head of Planning and General Affairs and the Village Consultative Body from 16 villages in Manisenggo District, Klaten Regency. The data were collected through a questionnaire with a Likert scale and analyzed using IBM SPSS 24. The results show that the internal control system and love of money have no effect on fraud prevention, while individual morality does. Future research is recommended to increase the number of samples and variables so that the results obtained are more optimal and relevant
The Proximate Analysis and Nutrition Assessment of Catfish Flour Produced by Different Drying Time and Temperature
Get PDFCatfish (Clarias sp.) is a type of freshwater fish that people often consume because of its high nutritional value, deliciousness, and affordability. However, catfish products are often damaged due to high water content. Production of catfish flour is an alternative to make catfish products more durable and easier to diversify. The objective of this study is to determine the proximate and nutritional content of catfish flour produced using different drying times (duration) and temperatures. This study used an experimental laboratory method with two treatment factors, namely drying temperature consisting of 2 levels (60°C and 150°C) and drying time (duration) consisting of 2 levels (36 hours and 3 hours). The result showed the proximate and nutrition content of catfish flour with a drying temperature of 60°C and duration of 36 hours was fat 17.3402%, protein 83.9166%, water 9.8682%, ash 4.7125%, Fe 0.0157%, Ca 0.0602%, Zn 0.0029%. While the proximate and nutrition content of catfish flour with a drying temperature of 150°C and duration of 3 hours was fat 22.0204%, protein 85.9741%, water 6.1044%, ash 4.2682%, Fe 0.0022%, Ca 0.1073%, Zn 0.0032%. This finding reveals that drying temperature and time affected catfish flour's proximate and nutrition content
An Innovative MOCAF Dryer Design: A TRIZ-Driven Solution
Get PDFThe drying stage critically determines the quality of Modified Cassava Flour (MOCAF), directly affecting its functional properties. Insufficient moisture removal leads to detrimental effects including structural degradation and microbial proliferation, while over-drying promotes oxidation. Existing drying methods lack precision and reproducibility, underscoring the need for a MOCAF-specific dryer system. The central challenge is to develop a drying method that is both rapid and efficient while simultaneously preserving product quality. This study aimed to design an optimized drying model for micro-, small-, and medium-sized enterprises (MSMEs), leveraging a TRIZ-driven innovation process to enhance MOCAF quality and process efficiency. Applying TRIZ facilitated the systematic identification and resolution of conflicting design parameters (e.g., rapid drying vs. product integrity). A hybrid technology model was then developed—combining infrared heating, forced-air circulation, and LPG combustion. Performance was evaluated in a pilot unit capable of drying 50 kg of wet MOCAF per six-hour batch, under controlled conditions: 76 °C drying temperature, 2.1 m³/min airflow, and 413 g/h LPG consumption. The optimized dryer achieved a water removal rate of 315 g H₂O/hour. Comparative benchmarking against conventional sun and cabinet dryers showed the hybrid system significantly reduced drying time while maintaining superior structural and functional properties. The TRIZ-based, hybrid MOCAF dryer offers a scalable, cost-effective solution tailored to MSMEs. By closing the innovation loop—linking TRIZ principles directly to enhanced performance metrics—this study delivers practical, field-ready technology. Key contributions include the first documented integration of infrared, forced-air, and LPG heating in MOCAF drying, optimized process parameters, and clear industrial applicability