PELATIHAN DESAIN MENU MAKANAN UNTUK POKDARWIS DALAM RANGKA MENDUKUNG PENGEMBANGAN DESA WISATA DI DESA SUKAJADI, BOGOR

Programs to increase the interest of local and international tourists to villages tourism need to be supported by knowledge of human resources in the tourism industry, especially regarding designing food and beverage menus, which are one of the supporters in tourism products. The purpose of this community service activity (PKM) is to provide training to help tourism awareness groups (Pokdarwis) in Sukajadi Village, Tamansari District, Bogor. Based on interviews conducted before the program started, the people of Sukajadi Village as a whole did not know how to design food and drink menus and how to promote regional specialties from Sukajadi Village, so training was carried out on the basic knowledge that Pokdarwis should have on how to design food and drink menus. Through discussions during training with Pokdarwis, creative ideas regarding menus have the potential to be developed. Participants in this training can understand well all the material provided. Participants also realized the importance of deepening their knowledge of designing food and beverage menus to produce superior tourism products

GAMBARAN SELF CARE PENDERITA DIABETES MELITUS (DM) DI WILAYAH KERJA PUSKESMAS SRONDOL SEMARANG

ABSTRACT Diabetes mellitus (DM) is a disease characterized by increased levels of glucose in the blood and diseases that cannot be cured thus require a self-care. Self-care DM is a program that must run throughout the life of patients. Self-care DM aims to optimize the metabolic control, optimize the quality of life, and prevent acute and chronic complications. The purpose of this research is to describe the self-care of diabetes mellitus (DM) in the working area of PuskesmasSrondol Semarang.This research is a quantitative descriptive survey. Data were collected using a Summary of Diabetes Self-Care Activities (SDSCA) questionnaire. Samples were taken by using purposive sampling with a total sample of 135 respondents. Analysis of the data in this research is used univariate analysis. The results showed the good behavior of self care and self care behaviors have less frequency distribution was similar in patients with DM. In the category of good self care and self care 50.4% 49.6% less. Besides all the components of diabetes self care more in both categories namely 51.1% diet, physical activity by 57%, 50.4% foot care, taking medication diabetes by 80%, and monitoring blood sugar by 55.6%. Self-care behavior that needs to be improved is the pattern of eating, follow a special training session (sport), check the inside of shoes before use, and use a moisturizer on foot. DM patients are expected to increase self-care behaviors to improve health status and prevent further complications of the disease. Keywords: Self Care, DM patient

ANALISIS MUTU FISIK GRANUL EKSTRAK KULIT MANGGIS DENGAN METODE GRANULASI BASAH

AbstrakManggis (Garcinia mangostana L.) mengandung senyawa xanton yang merupakan senyawa utama pada kulit manggis yang menunjukkan beberapa sifat farmakologis, diantaranya yaitu antioksidan, analgesik, antiinflamasi, antikarsinogenik, antikanker, dan antibakteri. Tujuan penelitian ini adalah menganalisis mutu fisik granul ekstrak kulit manggis yang meliputi laju alir, sudut istirahat, densitas, porositas, indeks kompresibilitas dan rasio Hausner, serta SEM (Scanning Electron Microscopy). Sampel yang digunakan adalah granul ekstrak kulit manggis yang diproduksi dalam penelitian ini. Ekstraksi 75 g serbuk kulit manggis dilakukan secara maserasi dengan 250 mL metanol selama 48 jam. Pembuatan granul ekstrak kulit manggis dibuat dengan metode granulasi basah dengan menambahkan pengikat gum arab 25%  dan pengisi maltodekstrin 5% pada ekstrak kulit manggis. Hasil penelitian diperoleh bahwa granul ekstrak kulit manggis yang diproduksi memenuhi kriteria mutu fisik granul yang berupa laju alir, sudut istirahat, densitas nyata, densitas mampat, densitas sejati, indeks kompresibilitas, dan rasio Hausner. Sedangkan hasil SEM granul ekstrak kulit manggis menunjukkan bentuk permukaan granul yang tidak beraturan dan heterogen serta terlihat berpori

Penelitian_Analisis Kompetensi Pedagogik Guru Lulusan Non PGPAUD Dalam Melaksanakan Penilaian Pembelajaran

Salah satu unit PAUD yang masih banyak gurunya belum memenuhi kualifikasi akademik adalah PAUD. Selain itu, guru yang pernah atau belum mengikuti pelatihan berjenjang mengalami kesulitan dalam melaksanakan penilaian pembelajaran terutama pada tahap pencatatan. Berdasarkan kondisi tersebut, penelitian ini dilakukan untuk menganalisis kompetensi pedagogik guru lulusan non-PGPAUD dalam melaksanakan penilaian pembelajaran. Subjek penelitian adalah guru lulusan non PGPAUD yang mengajar di PAUD Fullday Terpadu Aisyiyah Kasihan Bantul yang berjumlah 4 orang guru. Jenis penelitian yang digunakan adalah deskriptif kualitatif. Teknik pengumpulan data menggunakan wawancara dan dokumentasi dengan keabsahan data menggunakan member check melalui FGD (Focus Group Discussion). Teknik analisis data yang digunakan adalah model Spradley. Hasil penelitian menunjukkan bahwa guru PAUD Terpadu Fullday Aisyiyah Kasihan Bantul telah memenuhi 6 dari 7 indikator kompetensi dalam melaksanakan penilaian pembelajaran. Faktor yang mempengaruhi kompetensi guru dalam melaksanakan penilaian yaitu mengikuti pelatihan berjenjang dan dorongan dari kepala sekolah. Namun guru masih kesulitan dalam mencatat data penilaian berupa catatan anekdot, pekerjaan, dan daftar periksa. Oleh karena itu, kepala PAUD Terpadu Fullday Aisyiyah Kasihan Bantul perlu mendorong para guru untuk meningkatkan kompetensi dan kualifikasi akademiknya dengan menempuh pendidikan S1 PGPAUD

Traditional Food serves in Wedding Ceremony As Cultur in Nagari Balah Aie Kabupaten Padang Pariaman

This study purpose is to describe the implementation of the Manjalang Mintuo custom event, to identify the type of traditional food of Juadah, to describe the equipment used to bring the traditional food of Juadah and to express the meaning of the customary food brought to Manjalang Mintuo event.This research is a qualitative study with a descriptive approach, research location in Nagari Balah Aie District VII Koto Sungai Sariak Padang Pariaman. The object of research is a series of ceremonies of traditional wedding ceremonies, indigenous foods brought, tools used to bring custom food, and the meaning of custom food brought on the implementation of the ceremony Manjalang Mintuo. Data collection techniques with observation, interview and documentation. Data analysis techniques are data reduction, data presentation and conclusion.The results of this study indicate that (1)Manjalang Mintuo event series has two stages: first, preparation before the event consisting of processing and preparation of traditional food Juadah, and second, the implementation of Manjalang Mintuo consisting of jalan basamo, makan basamo, panyiriahan, pembukaan juadah  and, pulang ka rumah. (2)Traditional food at manjalang mintuo event is nasi kunyik, singgang ayam, juadah (wajik simanih, cake stamp/aluo,kanji, jalabio, kipang, juadah tuku/ambuik-ambuik, pinyaram). (3)Processing equipment and carrying custom food at the mintuo manjalang event is a kuali besar, kuali sedang, langsang, cetakan jalabio, cetakan ambuik-ambuik, sudu kayu/sudu basi, rumah-rumah tabui, tuduang samba, rendo, dalamak. 4)Traditional food at a ceremony Manjalang Mintuo has the meaning of household life and shows the silahturrahmi relationship between anak daro family and marapulai family. This research can make juadah as one of the culture heritage from Balah Aie VII Koto Sungai Sariak.Keywords: traditional food, wedding ceremony

<strong>Correlation between stunting children aged 6-7 years in term of nutritional status and the eruption of permanent first molar</strong>

ABSTRACT Introduction: Stunting is one of the nutritional problems that occur in Indonesia. Stunting is a condition where height is not following age. Physical growth is often used as an indicator to measure nutritional status. Permanent first molars are the first to erupt and normally erupt at 6-7 years old. Nutrition plays an important role in the growth and development of children. Since nutrition is one of the factors that influence tooth eruption, this study aimed to analyse the correlation between stunting children aged 6-7 years in terms of nutritional status and the eruption of the permanent first molar. Methods: This research used observational analytic correlation with a cross-sectional approach. Sampling was done using the cluster random sampling method to select elementary schools and total sampling to select children. The research was conducted at three elementary schools in the Jatinangor region. The number of samples was 200 children. The samples were measured for height and examination of the eruption status of permanent first molars. Result: It was found that 42 children were stunted. 12 children had not erupted their permanent first molars at all. There were 36% stunted children aged 6 years and 64% children aged 7 years. The results of the analysis using the Spearman rank correlation test obtained a correlation coefficient with r=0.185 and p-value=0.242 which showed the very weak strength and positive direction of the correlation. Conclusion: There is no correlation between nutritional status and eruption of permanent first molars in stunting children aged 6-7 years in the Jatinangor region. Keywords: nutritional status; stunting; tooth eruption; permanent first mola