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This research was carried out at the Sports Science Study Program, Faculty of Sports Science, Medan State University, and the Surrounding Medan Football Association (PSMS). The respondents in this study were ten athletes and four football coaches. The model that will be used is a Four-D (4D) model consisting of four (4) stages, namely, Define (defining), Design (design), Develop (development), and Disseminate (deployment). The results showed that most ( 95%) of respondents needed an E-Book on physical exercise and diet management for football athletes. They agreed that all physical training materials in the indicators mentioned must be in the E-book. The validation results of the material show that the material presented in the e-book is very suitable (3.67) with what is needed today and is ideal for use. The results of validation of the media show that this e-book media is included in the category of very suitable both for the completeness of presentation and the feasibility of graphics and can be used as an electronic medium for football sports. The readability test results received an average assessment of 3.75, meaning that the e-book can be declared very legible and suitable for use. The results of the different tests showed significant differences in the years before and after being given the intervention of physical training and diet E-books for Football Athletes. Athletes' knowledge has increased, with an average knowledge increase score of 19.4 points. Suggestions for future improvement and development of e-books are like adding more exciting images and multiplying case examples.

The physical component and food intake are significant factors in football. The aims of this study were 1) to identify materials and media for physical exercise and diet management for soccer athletes and 2) to map physical training materials and diet management for soccer athletes. The method used is Research and Development (R&D) with the Four-D (4D) model. The population in this study were football athletes and coaches. The sample consisted of 82 athletes and football coaches from PSMS Medan. Data analysis using descriptive analysis. The results showed that 95% of the sample agreed that all physical training material needs to be known by football athletes. The material indicators are anatomy and physiology, components of the physical conditions required in soccer, energy systems, principles of soccer physical training, training volume and intensity, training stages, preparation stages, training stages, match stages, training stages, transitions, and recovery exercises as well as weight training. This study also showed that 95.3% of the sample required an assessment or assessment of nutritional data on soccer athletes, such as body measurements/anthropometrics, body composition measurements, and dietary and healthy history. The conclusion of the study is that diet management material that athletes and soccer coaches need to know is Sports Classification According to the Metabolic System, Assessment or Assessment of Nutritional Data on Soccer Athletes, Nutritional Problems in Soccer Athletes, Nutritional Interventions in Soccer Athletes; Monitoring and Evaluation of Nutrition in Football Athletes.

The digital era requires learning materials which is easily accessible online or offline. This research and development study aims to develop flipbook-based teaching-learning material for the Indonesian Snacks and Beverages course in the Culinary Arts Program of Unimed. Data were obtained by interviews, questionnaires, and documentation. The teaching-learning material was assessed for feasibility by subject, language, and media experts (3 of each) to assess the content, wording, and design. The trial stage involved 40 students and one lecturer to assess the effectiveness of the material. The data obtained were analyzed descriptively. The results of this study show the problems in the course, such as low motivation of students, lack of parental support, lack of effective teaching-learning material, difficulty in obtaining proper learning sources on the Internet, and limited textbooks for the lecturer. The developed teaching-learning material alleviates some of these problems. The feasibility test results are as follows: subject expert: 3.23 (good); media expert: 3.28 (very good); language expert 3.02 (good). The small group trial stage and field trial results are 3.49 and 3.64, respectively. This finding shows that the developed flipbook-based teaching-learning material is feasible to use in the Indonesian Snacks and Beverages course.

The aim of this study was to develop learning media for basic culinary course. The study type is study and development using the 4D model, namely define, design, develop, and disseminate. The subjects of this study were 3 media experts, 3 content experts, and 23 students of the culinary education study program. Data collection technique used a questionnaire. Data analysis technique used a descriptive method. The results showed that the Lectora based learning media for culinary course according to content experts was in very good category with an average of 97,64 percent. According to media experts, Lectora based learning media was very good with an average of 94,45 percent. According to users, Lectora based learning media was very good with an average of 94,84 percent. Therefore, it can be concluded that the developed Lectora based learning media for basic culinary course is categorized as very good and can be used as independent learning media for students of the Culinary Education Study Program.

Cookies merupakan salah satu produk makanan yang digemari masyarakat. Bahan baku pembuatan cookies adalah tepung terigu, yang dimana sampai saat ini masih di impor dari luar negeri dan tahun ke tahun angka impor dari luar negeri terus meningkat. Pemanfaatan tepung biji alpukat akan mengurangi penggunaan tepung terigu dan juga dapat mengurangi limbah dari alpukat. Faktor utama pemenuhan mutu suatu produk dapat dinilai berdasarkan kenampakan produk, cita rasa produk, dan nilai gizi suatu produk. Penelitian ini bertujuan untuk Menganalisis tingkat kesukaan (rasa, aroma, tekstur, dan warna) cookies melalui uji organoleptik. Desain penelitian ini menggunakan penelitian eksperimen dengan metode RAL (Rancangan Acak Lengkap) dengan dua kali ulangan. Formulasi substitusi tepung biji alpukat pada 4 perlakuan yaitu kontrol (P1), 30% (P2), 50% (P3) dan 70% (P4). Lokasi penelitian di Universitas Negeri Medan. Subjek (panelis tidak terlatih) penelitian ini berjumlah 25 orang. Data hasil uji organoleptik dianalisis secara deskriptif dengan menggunakan persentase penerimaan responden dari masing-masing taraf perlakuan dan untuk mengetahui pengaruh subtitusi tepung biji alpukat terhadap perlakuan digunakan analisis statistik Kruskal Wallis. Hasil penelitian ini menunjukkan bahwa formula terbaik pada cookies dengan substitusi tepung biji alpukat sebesar 50 persen diperoleh rerata nilai 1,2 untuk rasa, 0,3 untuk warna, 0,6 untuk tekstur, dan untuk aroma 0,3 dengan total nilai keseluruhan 2,4. Berdasarkan hasil uji Kruskal Wallis diketahui bahwa terdapat perbedaan persepsi secara nyata dilihat dari tingkat kesukaan warna, aroma, rasa, dan tekstur cookies tepung biji alpukat (p=0,000)., Cookies are one of the food products that are popular with the public. The raw material for making cookies is wheat flour, which is still imported from abroad and year by year the number of imports from abroad continues to increase. Utilization of avocado seed flour will reduce the use of wheat flour and can also reduce waste from avocados. The main factor in fulfilling the quality of a product can be assessed based on the appearance of the product, the taste of the product, and the nutritional value of a product. This study aims to analysed the level of preference (taste, aroma, texture, and colour) of cookies through organoleptic tests. The design of this study used an experimental study using the RAL (Completely Randomized Design) method with two replications. Avocado seed flour substitution formulation in 4 treatments, namely control (P1), 30% (P2), 50% (P3) and 70% (P4). The research location is at the State University of Medan. The subjects (untrained panellists) of this study were 25 people. The data from the organoleptic test were analysed descriptively using the percentage of respondents' acceptance from each treatment level and to determine the effect of avocado seed flour substitution on the treatment, Kruskal Wallis statistical analysis was used. The results of this study indicate that the best formula for cookies with 50 percent substitution of avocado seed flour obtained an average value of 1.2 for taste, 0.3 for colour, 0.6 for texture, and for aroma 0.3 with a total value of 2, 4. Based on the results of the Kruskal Wallis test, it is known that there is a significant difference in perception seen from the level of preference for colour, aroma, taste, and texture of avocado seed flour cookies (p = 0.000).

Background ; nutritional status is a condition in which a person's body is healthy or not, which can be seen anthropometrically, biochemically, physically, and dietary intake. The state of excess intake and inadequate activity will lead to excess body weight. During the COVID-19 pandemic, physical activity decreased among adolescents, so there is a risk of being overweight. Objectives ; to analyze the relationship between activity and nutritional status in adolescents during the COVID-19 pandemic in Medan City. Material and Method ; analytical survey with cross-sectional study approach. This research was conducted by collecting data online in Medan City. The sample of this study was adolescents with a random sampling of 99 samples. Results ; This study shows that there is a association between physical activity and nutritional status in adolescents with p-value (0,008). Conclusion ; physical activity is needed to maintain body weight during the COVID-19 pandemic.

Penelitian ini bertujuan untuk mengetahui : (1) proses pengembangan media pembelajaran berbasis Web pada materi Hygiene dan Sanitasi Makanan, (2) informasi tentang kelayakan produk media pembelajaran berbasis Web pada materi Hygiene dan Sanitasi Makanan kelas X. Jenis penelitian yang diterapkan adalah (Research and Development (R&D) dengan metode pengembangan ADDIE yang terdiri dari 5 tahapan pengembangan yaitu (1) Analysis, (2) Design, (3) Development, (4) Implementation dan (5) Evaluation. Penelitian bertempat di SMK Swasta Pariwisata Imelda Medan pada bulan Maret 2021. Istrumen pengumpulan data adalah kuesioner dan wawancara. Kelayakan media pembelajaran ini dinilai oleh ahli media, ahli materi dan siswa. Analisis data hasil kelayakan dilakukan dengan menggunakan bantuan skala Likert. Hasil penelitian menunjukan bahwa: (1) media pembelajaran berbasis web telah dikembangkan dengan alamat www.senangbelajaronline.my.id.(2) media pembelajaran berbasis web pada materi hygiene dan sanitasi makanan disekolah SMKS Pariwisata Imelda Medan Layak digunakan sebagai media pembelajaran, dilihat dari hasil validasi ahli media memperoleh persentase skor aspek usability 84,70%, aspek funcitionality 85,55% dan aspek komunikasi visual 81,10%, sehingga rata-rata pervalidator memperoleh skor 83,78% yang dinyatakan produk pengembangan media pembelajaran sangat layak. Hasil validasi ahli materi memperoleh persentase skor aspek desain pembelajaran 89,99%, aspek isi materi 91,25% dan aspek bahasa dan komunikasi 86,66%, sehingga rata-rata pervalidator memperoleh skor 89,3% yang dinyatakan produk pengembangan media pembelajaran sangat layak., serta hasil penelitian oleh siswa pada aspek usability memperoleh presentase sebesar 79,48% yang dinyatakan pengembangan media merbasi web sangat layak. Kata Kunci : media pembelajaran, web dan kelayakan. ABSTRACT This study aims to find out: (1) the process of developing Web-based learning media on Food Hygiene and Sanitation materials, (2) information on the feasibility of Web-based learning media products in Class X Food Hygiene and Sanitation materials. The type of research applied is (Research and Development (R&D) with ADDIE development method consisting of 5 stages of development, namely (1) Analysis, (2) Design, (3) Development, (4) Implementation and (5) Evaluation. The research took place at Imelda Medan Private Tourism Vocational School in March 2021. Data collection instruments are questionnaires and interviews. The feasibility of this learning media is assessed by media experts, material experts and students. Analysis of feasibility result data is done using the help of Likert scale. The results showed that: (1) web-based learning media has been developed with the address www.senangbelajaronline.my.id. (2) web-based learning media on food hygiene and sanitation materials at SMKS Pariwisata Imelda Medan School Deserves to be used as a learning medium, judging by the validation results of media experts obtained a percentage of the usability aspect score of 84.70%, funcitionality aspect of 85.55% and visual communication aspect of 81.10%, so that the average pervalidator obtained a score of 83.78% which was declared a very viable learning media development product. web-based learning media on food hygiene and sanitation materials at SMKS Pariwisata Imelda Medan School Deserves to be used as a learning medium, judging by the validation results of media experts obtained a percentage of the usability aspect score of 84.70%, funcitionality aspect of 85.55% and visual communication aspect of 81.10%, so that the average pervalidator obtained a score of 83.78% which was declared a very viable learning media development product. The material expert validation result obtained a percentage of the learning design aspect score of 89.99%, the material content aspect of 91.25% and the language and communication aspect of 86.66%, so that the average pervalidator obtained a score of 89.3% which was stated that the learning media development product is very feasible., as well as the results of research by students on the usability aspect obtained a percentage of 79.48% which is stated that the development of web-based media is very feasible.Keywords: learning media, web and feasibility.

Penelitian ini bertujuan untuk : 1). Menganalisis tingkat kesukaan (rasa, aroma, tekstur, dan warna) cookies dengan penambahan tepung biji alpukat sebanyak 30 persen, 50 persen, dan 70 persen; 2). Menganalisis formula terbaik pada cookies tepung biji alpukat; 3). Menganalisis kandungan gizi (kadar protein, lemak, dan karbohidrat) pada produk terbaik cookies tepung biji alpukat. Lokasi penelitian di Universitas Negeri Medan dan Laboratorium Balai Riset dan Standarisasi Industri Medan. Subjek (panelis) penelitian ini berjumlah 25 orang. Data hasil uji organoleptik dianalisis secara deskriptif dengan menggunakan persentase penerimaan responden dari masing-masing taraf perlakuan. Untuk mengetahui pengaruh subtitusi tepung biji alpukat terhadap perlakuan digunakan analisis statistik Kruskal Wallis. Hasil penelitian ini menunjukkan bahwa formula terbaik pada cookies dengan substitusi tepung biji alpukat sebesar 50 persen diperoleh rerata nilai 1,2 untuk rasa, 0,3 untuk warna, 0,6 untuk tekstur, dan untuk aroma 0,3 dengan total nilai keseluruhan 2,4. Berdasarkan hasil uji Kruskal Wallis diketahui bahwa terdapat perbedaan persepsi secara nyata dilihat dari tingkat kesukaan warna, aroma, rasa, dan tekstur cookies tepung biji alpukat (p=0,000). Kandungan gizi cookies dengan substitusi tepung biji alpukat 50 persen diperoleh kadar karbohidrat (53,9%),kadar protein (7,25%), karbohidrat (29,473%) sesuai dengan ketentuan SNI No. 2973-2011.Kata Kunci : Uji Organoleptik, Cookies, Tepung biji alpukat

Penelitian ini bertujuan untuk menganalisis (1) Penggunaan internet sebagai sumber belajar siswa. (2) Hasil belajar pengolahan makanan kontinental siswa pada materi Sauce. (3) Hubungan penggunaan internet sebagai sumber belajar dengan hasil belajar pengolahan makanan kontinental. Lokasi penelitian di SMK Pariwisata Imelda Medan. Desain penelitian yang digunakan adalah deskripftif korelasional. Populasi dalam penelitian ini adalah seluruh siswa kelas XI Jasa Boga SMK Pariwisata Imelda Medan. Sampel penelitian menggunakan teknik random sampling dengan jumlah 31 orang. Waktu penelitian pada bulan Maret 2020. Data penelitian penggunaan internet sebagai sumber belajar siswa dikumpulkan dengan menggunakan angket, dan Hasil Belajar pengolahan makanan kontinental siswa dengan tes. Teknik analisis data yang digunakan adalah deskripsi data, uji kecenderungan, uji persyaratan analisis data dengan uji normalitas, uji keberartian dan liniearitas, dan uji hipotesis dengan korelasi Product Moment. Hasil penelitian menunjukkan bahwa penggunaan internet sebagai sumber belajar dan Hasil Belajar pengolahan makanan kontinental termasuk kategori cenderung cukup dengan nilai masing – masing sebesar 93,60 persen dan 54,90 persen. Berdasarkan hasil analisis korelasi product moment terdapat hubungan yang signifikan antara penggunaan internet sebagai sumber dengan hasil belajar pengolahan makanan kontinental materi sauce, dengan nilai koefisien korelasi rh = 0,59 dan rt = 0,35 pada taraf signifikan α = 0,05, sehingga harga rh> rt yaitu 0,59 > 0,35. Artinya semakin tinggi penggunaan internet sebagai sumber belajar siswa maka semakin tinggi hasil belajar pengolahan makanan kontinental siswa pada materi Sauce. Kata Kunci : Penggunaan Internet, Sumber Belajar, Makanan Kontinental, SauceABSTRACTThis study aims to analyze (1) the use of the internet as a source of student learning. (2) Learning outcomes of students' continental food processing on Sauce material. (3) The relationship between the use of the internet as a learning resource and the learning outcomes of continental food processing. The research location is at the Imelda Tourism Vocational School in Medan. The research design used is correlational descriptive. The population in this study were all students of class XI Catering Services SMK Tourism Imelda Medan. The research sample used random sampling technique with a total of 31 people. Research time in March 2020. Research data on the use of the internet as a student learning resource were collected using a questionnaire, and students' learning outcomes of continental food processing were collected by means of a test. The data analysis technique used is data description, trend test, data analysis requirements test with normality test, significance and linearity test, and hypothesis testing with Product Moment correlation. The results showed that the use of the internet as a learning resource and learning outcomes of continental food processing included the category tended to be sufficient with scores of 93.60 percent and 54.90 percent, respectively. Based on the results of the product moment correlation analysis, there is a significant relationship between the use of the internet as a source and the learning outcomes of continental food processing sauce material, with a correlation coefficient value of rh = 0.59 and rt = 0.35 at a significant level = 0.05, so the price rh> rt that is 0.59> 0.35. This means that the higher the use of the internet as a source of student learning, the higher the learning outcomes of students' continental food processing on the Sauce material. Keywords: Internet Use, Learning Resources, Continental Food, Sauce

Penelitian ini bertujuan untuk menganalisis (1) Hasil belajar siswa yang menggunakan pembelajaran Google Classroom pada pelajaran Makanan Kontinental (2) Hasil belajar siswa yang tidak menggunakan pembelajaran Google Classroom pada pelajaran Makanan Kontinental (3) Pengaruh pembelajaran Google Classroom terhadap hasil belajar siswa pada pelajaran Makanan Kontinental. Desain penelitian yang digunakan adalah Quasi Eksperimen. Lokasi penelitian di SMK Pariwisata Imelda Medan. Populasi dalam penelitian ini adalah seluruh siswa kela XI Jasa Boga SMK Pariwisata Imelda Medan dengan teknik total sampling yang berjumlah 64 siswa. Waktu penelitian pada bulan Juni-September 2019. Teknik analisis data yang digunakan adalah deskriptif data, uji kecenderungan, uji persyaratan analisis data dengan uji normalitas dan homogenitas, uji hipotesis dengan uji “t”.Berdasarkan hasil penelitian menunjukkan bahwa tingkat kecenderungan hasil belajar Makanan Kontinental yang menggunakan pembelajaran Google Classroom termasuk kategori cenderung tinggi sebesar 60,00 persen. Tingkat kecenderungan hasil belajar Makanan Kontinental yang tidak menggunakan pembelajaran Google Classroom termasuk kategori cenderung cukup sebesar 62,50 persen. Hasil analisis uji t terdapat pengaruh yang signifikan pada penggunaan pembelajaran Google Classroom terhadap hasil belajar siswa pada pelajaran Makanan Kontinental dengan nilai > (7,25 > 1,67) pada taraf signifikan 5 persen. Artinya pembelajaran Google Classroom mempengaruhi hasil belajar siswa pada pelajaran Pengolahan Makanan Kontinental.Kata Kunci : Google Classroom, Makanan KontinentalABSTRACTThis study aims to analyze (1) the learning outcomes of students who use Google Classroom learning in Continental Food lessons (2) The learning outcomes of students who do not use Google Classroom learning in Continental Food lessons (3) The effect of Google Classroom learning on student learning outcomes in Food lessons Continental. The research design used is Quasi Experiment. The research location is at the Imelda Tourism Vocational School in Medan. The population in this study were all students of class XI Catering Services at SMK Wisata Imelda Medan with a total sampling technique of 64 students. The research time was in June-September 2019. The data analysis technique used was descriptive data, trend test, data analysis requirements test with normality and homogeneity tests, hypothesis testing with "t" test. those who use Google Classroom learning are categorized as high tend to be 60.00 percent. The level of tendency for Continental Food learning outcomes that do not use Google Classroom learning is included in the moderate category of 62.50 percent. The results of the t-test analysis have a significant effect on the use of Google Classroom learning on student learning outcomes in Continental Food lessons with a value of t_count > t〗_table (7.25 > 1.67) at a significant level of 5 percent. This means that Google Classroom learning affects student learning outcomes in Continental Food Processing lessons. Keywords: Google Classroom, Continental Food

Penelitian ini bertujuan untuk (1) Mengetahui perilaku makan siswa; (2) Mengetahui status gizi siswa; (3) Mengetahui motivasi belajar siswa ; (4) Menganalisis hubungan perilaku makan siswa dengan motivasi belajar siswa; (5) Menganalisis hubungan status gizi dengan motivasi belajar siswa; (6) Menganalisis hubungan perilaku makan dan status gizi dengan motivasi belajar siswa. Metode penelitian ini adalah crossectional. Penelitian ini dilaksanakan bulan Janurai-Februari 2018. Lokasi penelitian di MTs Al-Washliyah Medan. Populasi penelitian ini seluruh siswa kelas VIII sebanyak 46 orang. Sampel menggunakan metode total sampling, sehingga jumlah sampel 46 orang. Data perilaku makan dan motivasi belajar dikumpulkan menggunakan angket. Data status gizi diukur berdasarkan BB dan TB. Teknik analisis data secara deskriptif. Data penilaian status gizi dengan Z-score. Hubungan antar variabel digunakan korelasi rank spearman. Untuk melihat hubungan ketiga variabel menggunakan regresi linier berganda. Berdasarkan hasil penelitian ini, menunjukkan sebesar 54 persen responden laki-laki dan 46 persen responden perempuan. Usia responden termasuk remaja awal sebesar 48 persen. Sebagian besar (72 %) responden tinggal di panti asuhan dan sebesar 78 persen responden memiliki orangtua. Perilaku makan siswa termasuk kategori cenderung cukup sebesar 54 persen. Status gizi siswa termasuk kategori normal sebesar 83 persen. Motivasi belajar siswa termasuk kategori cenderung cukup sebesar 57 persen. Hasil analisis korelasi rank spearman menunjukkan tidak terdapat hubungan yang signifikan antara perilaku makan dengan motivasi belajar dengan nilai (0,320 > 0,000). Hasil analisis korelasi rank spearman menunjukkan tidak terdapat hubungan yang signifikan antara status gizi dengan motivasi belajar siswa dengan nilai (0,414 > 0,000). Hasil analisis regresi linier berganda menunjukkan tidak terdapat hubungan yang siginifikan antara perilaku makan dan status gizi dengan motivasi belajar siswa dengan nilai (0,190 > 0,05). Hasil penelitian ini tidak sesuai dengan hipotesis penelitian. Kata kunci : perilaku makan, status gizi, motivasi belajarABSTRACTThis study aims to (1) determine the eating behavior of students; (2) Knowing the nutritional status of students; (3) Knowing students' learning motivation; (4) to analyze the relationship between students' eating behavior and student learning motivation; (5) to analyze the relationship between nutritional status and student motivation; (6) Analyzing the relationship between eating behavior and nutritional status with students' learning motivation. This research method is cross-sectional. This research was conducted in January-February 2018. The research location was at MTs Al-Washliyah Medan. The study population was all students of class VIII as many as 46 people. The sample used a total sampling method, so that the number of samples was 46 people. Data on eating behavior and learning motivation were collected using a questionnaire. Nutritional status data was measured based on weight and height. The data analysis technique is descriptive. Nutritional status assessment data with Z-score. The relationship between variables used Spearman rank correlation. To see the relationship between the three variables using multiple linear regression. Based on the results of this study, it shows that 54 percent of the respondents were male and 46 percent of the respondents were female. The age of respondents including early adolescents was 48 percent. Most (72%) of respondents live in orphanages and 78 percent of respondents have parents. The eating behavior of students was categorized as moderate by 54 percent. The nutritional status of students was categorized as normal by 83 percent. Students' motivation to learn, including the category tends to be sufficient, at 57 percent. The results of the Spearman rank correlation analysis showed that there was no significant relationship between eating behavior and learning motivation with value (0.320> 0.000). The results of the Spearman rank correlation analysis showed that there was no significant relationship between nutritional status and student learning motivation with a value (0.414> 0.000). The results of multiple linear regression analysis showed that there was no significant relationship between eating behavior and nutritional status with student learning motivation with a value (0.190> 0.05). The results of this study are not in accordance with the research hypothesis. Key words: eating behavior, nutritional status, motivation to learn

Penelitian ini bertujuan untuk mengetahui (1) peranan keluarga; (2) hasil belajar kewirausahaan; (3) minat berwirausaha siswa; (4) hubungan peranan keluarga dengan minat berwirausaha; (5) hubungan hasil belajar kewirausahaan dengan minat berwirausaha; (6) hubungan peranan keluarga dan hasil belajar kewirausahaan dengan minat berwirausaha. Lokasi penelitian di SMK Negeri 3 Pematang Siantar dengan jumlah sampel 32 siswa. Teknik analisis data yang digunakan adalah deskriptif, uji kecenderungan, uji persyaratan analisis dengan uji normalitas, uji lineritas dan keberartian persamaan regresi ganda. Berdasarkan hasil penelitian menunjukkan bahwa tingkat kecenderungan peranan keluarga dan minat berwirausaha cenderung cukup dengan masing-masing sebesar 75 persen dan 56 persen dan hasil belajar kewirausahaan cenderung cukup sebesar 56 persen. Hasil Analisis Uji Normalitas dengan dk = 5 pada variabel peranan keluarga yaitu X2hitung < X2tabel (6,78 < 11,070), variabel hasil belajar kewirausahaan yaitu X2hitung < X2tabel (5,96 < 11,070) dan variabel minat berwirausaha yaitu X2hitung < X2tabel (3,69 < 11,070) pada taraf signifikan 5 persen ketiga variabel berdistribusi Normal. Hasil analisis korelasi product moment terdapat hubungan yang signifikan antara peranan keluarga dengan minat berwirausaha dengan nilai (rhitung = 0,964 > rtabel) 0,349 pada taraf signifikan 5 persen, artinya semakin tinggi peranan keluarga siswa maka semakin tinggi minat berwirausaha. Hasil analisis korelasi product moment terdapat hubungan yang signifikan antara hasil belajar kewirausahaan dengan minat berwirausaha dengan nilai (rhitung = 0,977 > rtabel 0,349) pada taraf signifikan 5 persen, artinya semakin tinggi hasil belajar kewirausahaan siswa maka semakin tinggi minat berwirausaha. Hasil analisis korelasi ganda antara peranan keluarga dan hasil belajar kewirausahaan dengan minat berwirausaha sebesar Fhitung > F­tabel(3,36 > 3,33), pada taraf signifikan 5 persen, terdapat hubungan yang signifikan antara peranan keluarga dan hasil belajar kewirausahaan dengan minat berwirausaha, artinya semakin tinggi peranan keluarga siswa dan hasil belajar kewirausahaan maka semakin tinggi minat berwirausaha. Kata Kunci : Peranan Keluarga; Hasil Belajar; Kewirausahaan; Minat Berwirausaha.ABSTRACTThis study aims to see (1) the role of the family; (2) entrepreneurial learning outcomes; (3) students' interest in entrepreneurship; (4) family business relationship with entrepreneurial interest; (5) the relationship between entrepreneurial learning outcomes and entrepreneurial interest; (6) the relationship between family relationships and entrepreneurial learning outcomes with entrepreneurial interest. The research location is at SMK Negeri 3 Pematang Siantar with a sample size of 32 students. The data analysis technique used is descriptive, trend test, analysis requirements test with normality test, linearity test and the meaning of multiple regression equations. Based on the results of the study, it shows that the level of tendency of family roles and interest in entrepreneurship tends to be sufficient with 75 percent and 56 percent respectively and the learning outcomes of entrepreneurship tend to be sufficient at 56 percent. Results of Normality Test Analysis with dk = 5 on the variable of family interest, namely X2hitung rtabel) of 0.349 at a significant level of 5 percent, meaning that the higher the role of the student's family, the interest in entrepreneurship. The results of the product moment analysis have a significant relationship between entrepreneurial learning outcomes and interest in entrepreneurship with a value (rcount = 0.977> rtabel 0.349) at a significant level of 5 percent, meaning that the higher the student's entrepreneurial learning outcomes, the higher the interest in entrepreneurship. The result of a double analysis between family interests and entrepreneurial learning outcomes with entrepreneurial interest is Fcount> Label (3.36> 3.33), at a significant level of 5 percent, there is a significant relationship between family interests and entrepreneurial learning outcomes with interest in entrepreneurship. the role of the student's family and entrepreneurial learning outcomes, the higher the interest in entrepreneurship.Keywords : Role of the Family; Learning outcomes; Entrepreneurship; Entrepreneurial Interests.

ABSTRAKPenelitian ini bertujuan: (1) untuk mengetahui efikasi diri siswa; (2) untuk mengetahui kemampuan siswa dalam membuat garnish; (3) dan untuk mengetahui hubungan efikasi diri siswa dengan kemampuan membuat garnish pada siswa SMK Putra Anda Binjai. Desain penelitian adalah deskriptif korelasional. Lokasi penelitian di SMK Putra Anda Binjai. Pengambilan sampel digunakan teknik total sampling, sehingga yang menjadi sampel penelitian adalah siswa kelas X Jasa Boga dengan jumlah 30 orang.Waktu penelitian mulai bulan Mei-November 2016. Data efikasi diri dikumpulkan dengan menggunakan angket sedangkan untuk kemampuan membuat garnish dilihat dari hasil praktek membuat garnish hiasan dari cabai, tomat, dan wortel. Analisis data menggunakan teknik deskriptif data, persyaratan analisis dengan uji normalitas dan uji linieritas, dan uji hipotesis dengan korelasi product moment. Berdasarkan hasil penelitian menunjukkan bahwa tingkat kecenderungan efikasi diri siswa kelas X SMK Putra Anda Binjai cenderung cukup yaitu (96,67%), dan kemampuan membuat garnish yaitu (83,33%). Hasil Analisis Uji Normalitas dengan dk= 5 pada variabel efikasi diri yaitu Xhitung< Xtabel (3,6 < 11,070) dan variabel kemampuan membuat garnish yaitu Xhitung< Xtabel(8,4 < 11,070) pada taraf signifikan 5% berdistribusi normal. Hasil Uji Lineritas Kemampuan membuat garnish (Y) atas Efikasi Diri (X) dengan nilai Fhitung< Ftabel yaitu (-0,74 < 2,59) adalah linier dengan bentuk persamaan regresi Y = -27,32 + 1,27 X< 2,59) pada taraf kepercayaan α = 0,05.Koefisien arah regresi Y atas X adalah berarti karena Fhitung> Ftabel(416,05 > 4,17). Dari hasil analisis korelasiproduct momentdiperoleh korelasi rxy sebesar 0,97 dan nilai rtabel pada taraf signifikan 5% dengan n = 30 adalah sebesar 0,361. Dengan demikian harga rxy> rhitung (0,97 > 0,361). Maka dapat disimpulkan bahwa terdapat hubungan yang signifikan antara efikasi diri dengan kemampuan membuat garnish pada siswa SMK Putra Anda Binjai.Kata Kunci : Efikasi Diri; Kemampuan Membuat Garnish. ABSTRACTThis study aims: (1) to determine the self-efficacy of students; (2) to determine the students' ability in making garnishes; (3) and to determine the relationship between student self-efficacy and the ability to make garnishes in SMK Putra Anda Binjai students. The research design was descriptive correlational. Research location at SMK Putra Anda Binjai. Sampling used total sampling technique, so that the sample of the research was students of class X Catering Services with a total of 30 people. The research time was from May-November 2016. Self-efficacy data were collected using a questionnaire, while the ability to make garnishes was seen from the practice of making garnishes. garnish of chilies, tomatoes and carrots. Data analysis using data descriptive techniques, requirements analysis with normality test and linearity test, and hypothesis testing with product moment correlation. Based on the results of the study, it shows that the level of self-efficacy tendency of class X SMK Putra Anda Binjai students tends to be sufficient, namely (96.67%), and the ability to make garnishes is (83.33%). Results of Normality Test Analysis with dk = 5 on the self-efficacy variable, namely Xcount Ftable (416.05> 4.17). From the results of the product moment correlation analysis, the rxy correlation is 0.97 and the r table value at the 5% significant level with n = 30 is 0.361. Thus, the price of rxy> rcount (0.97> 0.361). So it can be concluded that there is a significant relationship between self-efficacy and the ability to make garnishes in SMK Putra Anda Binjai students.Keywords: Self Efficacy; Ability to make Garnish.

Nutrition education media is one of the solutions to improve adolescent nutritional behavior. The objectives of this research were to develop the nutrition poster and sticker regarding Balanced Nutrition Guidelines for adolescents and do the pilot test to analyze the nutritional behavior of junior high school (SMP) students. The study design was descriptive quantitative-qualitative study and conducted from March 2015-November 2016. The pilot test conducted at three SMP in Medan city. Fourteen dietary guideline messages have been designed into the nutrition posters and stickers as a nutrition education media for adolescents. The nutrition posters and stickers design have been revised based on the suggestions from experts (education, nutrition, and media experts) and FGD results. Pilot test showed that nutrition posters and stickers could increase nutritional behavior of subjects. The results indicate that the nutrition posters and stickers can be used as a nutrition education media to promote Balanced Nutrition Guidelines.

Penyakit Tidak Menular (PTM) menjadi penyebab utama kematian secara global, salah satunya yaitu penyakit diabetes mellitus yang prevalensinya beranjak naik dari tahun ke tahun. Tujuan penelitian untuk mengetahui pengaruh umur, riwayat keluarga, pengetahuan tentang diabetes mellitus, aktivitas fisik, hipertensi, pola makan, obesitas, stres, dan kadar kolesterol terhadap diabetes mellitus pada wanita usia reproduktif di Puskesmas Langsa Lama Kota Langsa. Penelitian ini menggunakan rancangan survei analitik dengan pendekatan cross sectional. Penelitian dilakukan dari bulan Agustus 2016 – Maret 2017. Jumlah sampel dalam penelitian ini sebanyak 98 responden. Hasil uji Binary Logistic menunjukkan bahwa ada pengaruh umur dengan nilai OR=4,568, pengaruh riwayat keluarga dengan nilai OR=3,264, pengaruh pola makan dengan nilai OR=2,758, dan pengaruh IMT dengan nilai OR=3,340 dengan diabetes mellitus di Wilayah Kerja Puskesmas Langsa Lama. Kepada tenaga kesehatan Puskesmas Langsa Lama Kota Langsa agar dapat meningkatkan pengetahuan penderita maupun bukan penderita diabetes mellitus sehingga dapat meningkatkan kualitas pelayanan masyarakat.

Penelitian ini bertujuan untuk mengetahui : (1) Analisis Karakteristik Konsumen, (2) Analisis Penyelenggaraan Makanan, (3) Analisis Tingkat Kepuasan Konsumen, Dan (4) Analisis Evaluasi Hambatan Pembelajaran Unit Produksi Secara Daring. Lokasi penelitian di unit produksi Fakultas Teknik UNIMED. Teknik pengambilan sampel mahasiswa menggunakan total sampling sebanyak 48 orang dan sampel konsumen menggunakan purposive sampling sebanyak 48 orang. Penelitian ini dilakukan pada bulan Desember 2020 – Februari 2021. Desain penelitian ini adalah deskriptif. Teknik pengumpulan data menggunakan kuesioner untuk menjaring data penyelenggaraan makanan pada pembelajaran unit produksi secara daring. Teknik analisis data yang digunakan untuk mencapai tujuan pertama , kedua, dan keempat yaitu menggunakan metode analisis deskriptif, dan untuk mencapai tujuan ketiga yaitu menggunakan metode analisis IPA (Importance Performance Analysis) dan analisis CSI (Costumer Satisfaction Index) menggunakan Microsoft Excel 2016 dan SPSS 18.00. Hasil penelitian karakteristik konsumen menunjukkan bahwa sebagian besar konsumen yaitu remaja awal usia 17-25 tahun (82%), berjenis kelamin wanita (77%), dan pekerjaan mahasiswa (63%). Penyelenggaraan makanan terdiri dari perencanaan menu, pengolahan makanan dan minuman, penyajian makanan dan minuman, serta sarana dan prasarana. Tingkat kepuasan konsumen analisis IPA (Importance Performance Analysis) menunjukkan bahwa perlu adanya perbaikan atribut pada kuadran A meliputi tekstur minuman, porsi minuman, penyajian kemasan minuman, aroma makanan dan minuman, bumbu dan penyedap makanan, kebersihan, nilai gizi, ketepatan penggunaan kemasan makanan, ketepatan penggunaan kemasan minuman, dan jangkauan lokasi. mahasiswa menerapkan proses pengolahan makanan dan minuman dengan baik. Nilai CSI (Costumer Satisfaction Index) diperoleh sebesar 88.50 persen menunjukkan konsumen merasa sangat puas terhadap kinerja unit produksi secara daring. Sedangkan evaluasi hambatan pada pembelajaran unit produksi secara daring menunjukkan bahwa kelebihan nya yaitu lebih fleksibel (41%) dan mandiri (23%), sedangkan kekurangan nya yaitu pengelolaan sendiri (50%) dan rendahnya peminat (25%).Kata Kunci : Penyelenggaraan Makanan, Tingkat Kepuasan Konsumen, Pembelajaran Unit Produksi Secara Daring