INDEKS PRESTASI KOMULATIF DAN JENJANG PENDIDIKAN ASAL MAHASISWA PADA PRODI PENDIDIKAN PROFESI DIETISIEN

Abstract

Improving the quality and quantity of health human resources is carried out by the government by increasing the number of health workers, including nutritionists who have a professional educational background. The Dietitian Professional Education Study Program, Ministry of Health, Yogyakarta is one of the programs providing dietitian professional education which has the responsibility to produce graduates from academic (S1) and vocational (D4/S.Tr.Gz) education levels. The type of research used is analytic observational using secondary data, with a sample of all graduates of the Dietitian Professional Education Study Program as many as 67 people. The research data are presented in the form of graphs and tables, while for the analytical test using the Mann-Whitney test. The results of the statistical test showed that there was no significant difference between the GPA scores of students from the academic level and from the vocational level. The test results indicate that the quality and ability of students from both the academic education level (S1 Nutrition) and the vocational level (D4/S.Tr.Gz) are not significantly different. The ability to achieve GPA is also relatively the same. Thus, it can be recommended that the provision of material and practice/skills to students that has been given so far can be continued. Also included in this is the obligation to participate in the matriculation program (bridging program) for both groups of students. Monitoring and evaluation efforts are needed for alumni so that competent and professional graduates can be produced.