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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Dinamisia: Jurnal Pengabdian Kepada Masyarakat JURNAL PENDIDIKAN TAMBUSAI Jurnal Visionary : Penelitian Dan Pengembangan Di Bidang Administrasi Pendidikan JURNAL KELUARGA SEHAT SEJAHTERA
Akmal, Nikmat
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Materials Science & Nanotechnology Nursing Physics Public Health Social Sciences Other

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PENGARUH KOMPOSISI GULA TERHADAP KETAHANAN SIMPAN DAN CITA RASA MANISAN TOMAT KERING Akmal, Nikmat; Sulistiawikarsih, Sulistiawikarsih
JURNAL KELUARGA SEHAT SEJAHTERA Vol 18 No 2 (2020): JURNAL KELUARGA SEHAT SEJAHTERA
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jkss.v18i2.25070

Abstract

ABSTRACTThe aims of this study were: (1) to determine whether there are differences in taste (color, aroma, texture and taste) of dried tomato candied with a sugar composition (40%, 50%, 60% and 70%); (2) to find the sugar composition that has the best shelf life with the best taste. Independent variable is sugar and dependent variable were shelf life and taste. The assessment was carried out by five panelists through the organoleptic test. Data were analyzed descriptively and different test with the Two-Independent-Samples Test statistic with the Mann-Whitney U-Wilcoxon Rank Sum W Test. The shelf life was analyzed from the second taste assessment plus the observation of the appearance of the fungus.           Keywords: Dried Tomato Candied, Composition of Sugar ABSTRAKPenelitian ini bertujuan: (1) mengetahui apakah ada perbedaan  cita rasa  (warna, aroma, tekstur dan rasa) manisan tomat kering dengan komposisi gula (40%, 50%, 60% dan 70%); (2) menemukan komposisi gula yang memiliki daya tahan simpan dengan cita rasa  terbaik.  Ubahan bebas adalah gula pasir, ubahan terikat (1) ketahanan simpan; (2) cita rasa.   Penilaian dilakukan lima panelis melalui uji organoleptik. Data dianalisis secara deskriptif dan uji beda dengan statistik Two-Independent-Samples Test dengan uji Mann-Whitney U-Wilcoxon Rank Sum W Test. Ketahanan simpan dianalisis dari cita rasa penilaian ke dua ditambah pengamatan penampakan jamur. Kata Kunci: Manisan Tomat Kering, Komposisi Gula
Pengaruh Penggunaan Media Pembelajaran Terhadap Hasil Belajar Pengetahuan Makanan Kontinental Pada Siswa SMK Pencawan Medan Sulistiawikarsih, Sulistiawikarsih; Akmal, Nikmat; Hanu, La; Aritonang, Rohana; Silitonga, Monalisa
Jurnal Pendidikan Tambusai Vol. 3 No. 3 (2019): December 2019
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v3i3.1189

Abstract

Penelitian ini bertujuan untuk (1) Mengetahui hasil belajar siswa yang menggunakan media gambar pada mata pelajaran pengetahuan makanan kontinental; (2) Mengetahui hasil belajar siswa yang tidak menggunakan media gambar pada mata pelajaran pengetahuan makanan kontinental; (3) Pengaruh penggunaan media gambar terhadap hasil belajar siswa pada mata pelajaran pengetahuan makanan kontinental. Desain penelitian ini adalah quasi eksperimen. Lokasi penelitian dilaksanakan di SMK Pencawan Medan, penentuan kelas dilakukan secara Total Sampling sehingga sampel kelas terdiri dari dua kelas yaitu X-1 yang berjumlah 30 orang dan kelas X-2 yang berjumlah 30 orang. Sehingga jumlah sampel dalam penelitian ini sebanyak 60 orang. Teknik pengumpulan data menggunakan tes dan teknik analisis data menggunakan distribusi frekuensi, uji kecenderungan, uji normalitas, uji homogenitas, dan uji hipotesis (uji-t). Hasil penelitian menunjukkan tingkat kecenderungan hasil belajar siswa yang menggunakan media gambar kategori cenderung tinggi dengan jumlah pesentase 93,33 persen dan tingkat kecenderungan hasil belajar siswa yang tidak menggunakan media gambar kategori cenderung cukup dengan jumlah persentase 53,33 persen. Hasil uji normalitas dari kedua kelas adalah berdistribusi normal. Dengan nilai kelas yang menggunakan media gambar (Lo = 0,020 < Ltabel = 0,161), kelas yang tidak menggunakan media gambar (Lo = 0,004 < Ltabel = 0,161). Berdasarkan hasil uji hipotesis diperoleh nilai thitung > ttabel yaitu (4,87 > 1,59) pada taraf signifikan 5%. Dengan demikian terdapat pengaruh yang signifikan penggunaan media gambar terhadap hasil belajar pengetahuan makanan kontinental pada siswa SMK Pencawan Medan. Artinya dengan penggunaan media gambar dapat meningkatkan hasil belajar siswa pada Pengetahuan Makanan Kontinental
PENGARUH PENGGUNAAN MULTIMEDIA INTERAKTIF BERBASIS ADOBE PREMIERE TERHADAP HASIL BELAJAR MATA KULIAH TATA HIDANG DI PROGRAM STUDI TATA BOGA FAKULTAS TEKNIK UNIMED Akmal, Nikmat; Hanu, La
JURNAL KELUARGA SEHAT SEJAHTERA Vol 18 No 1 (2020): JURNAL KELUARGA SEHAT SEJAHTERA
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jkss.v18i1.25067

Abstract

ABSTRACT The aim of this study was to know the effect of using Adobe Premiere-Based Interactive Multimedia on Students™ Tata Hidang This study used experimental quasi, namely the design of the pretest-posttest control group. The results of the study concluded (1) The average of students™ achievement that used modules was 80 and students™ achievement that used Adobe Premiere-Based Interactive Multimedia was 84; (2) students™ achievement that used Adobe Premiere-Based Interactive Multimedia was higher than using modules. Keywords: Interactive Media, Adobe Premiere, Module, Tata Hidang ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penggunaan multimedia interaktif berbasis adobe premiere terhadap hasil belajar mata kuliah tata hidang . Penelitian ini termasuk quasi experimental, yaitu pretest-posttest control group design. Hasil yang diperoleh menunjukkan: (1) hasil belajar menggunakan modul bahan ajar rata-rata M =  79 dengan tingkat kecenderungan berada pada kategori kompeten, (2) hasil belajar menggunakan multimedia interaktif berbasis adobe premiere rata-rata M =  82,8 dengan tingkat kecenderungan berada pada kategori kompeten, (3) terdapat perbedaan yang signifikan antara hasil belajar menggunakan modul bahan ajar dengan hasil belajar menggunakan multimedia interaktif berbasis adobe premiere. Hasil belajar yang tertinggi adalah yang menggunakan multimedia interaktif berbasis adobe premiere.Kata Kunci: Media Interaktif, Adobe Premiere, Modul, Tata Hidang
Effectiveness of Using E-Magazine Learning Media on Soup Material in Continental Food Courses Anugerah, Ajeng Inggit; Akmal, Nikmat; Rahmi, Ana; Waruwu, Mawadda Azizah Sari
Jurnal Visionary : Penelitian dan Pengembangan dibidang Administrasi Pendidikan Vol. 13 No. 1 (2025): April
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/vis.v13i1.14778

Abstract

This study aimed to evaluate the effectiveness of using E-Magazine as a learning media in Continental Food course, focusing on Soup material. This study used a quasi-experimental design involving 60 students, who were divided into two groups: an experimental group using the E-Magazine, and a control group using a conventional textbook. The E-Magazine was designed to provide interactive materials such as recipes, cooking techniques, and demonstration videos. Data were obtained through student engagement questionnaires and knowledge tests and before and after learning. The analysis results showed that the experimental group had a higher engagement mean score of 4.6, with a Standard deviation of 0.5%. Compared to the control group with an average score of 3.3 with a standard deviation of 0.4%. In addition, there was a significant increase in knowledge scores after learning in the experimental group (mean pretest = 63, mean post test = 87) compared to the control group (mean pretest = 61, and posttest = 74). The t-test showed significant differences between the two groups on both student engagement (t (62) = 5.12, p < 0.001) and knowledge (t (62) = 6.45, p < 0.001). This study shows that the use of E-Magazine can significantly increase student engagement and understanding in learning Soup material.Keywords: Learning Media, E-Magazine, Soup, Continental.
Construct Analysis of AMDA Model Syntax Using the Structural Equation Modeling-Partial Least Square (SEM-PLS) Method Sutrisno; Siregar, Batumahadi; Putra, Riansyah; Akmal, Nikmat
Jurnal Penelitian Pendidikan IPA Vol 10 No 10 (2024): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i10.9041

Abstract

When a building is damaged by an earthquake, it's essential to assess its safety. The AMDA model is the result of the stages of developing a competency-based training model for Post-Earthquake Building Investigation which is designed to make someone competent in this matter. The construct of a development model needs to be tested for validity, reliability and evaluation of the construct or structural model of the syntax of the model being built. Each syntax is confirmed or tested through the value of loadings factor, Average Variance Extracted (AVE) and composite reliability. Next, the influence between variables is analyzed or the structural model or construct (Inner Model) is evaluated. Construct evaluation can be seen from the value of R2 (R-square) between 0 and 1 (0<R2<1), the greater the value and closer to 1, the greater the influence of syntax on the model. The test was carried out using the Structural Equation Modeling-Partial Least Square (SEM-PLS) method. The results obtained were loading factor values>0.7, meaning the indicators used in the syntax were valid, AVE>0.5 meaning the syntax was valid, composite reliability value>0, 7 means the syntax is reliable and the value of R2=0.963, a significant influence of the syntax on the model
Community Empowerment Through Healthy Kitchens Overcomes Stunting Towards Stunting-Free Villages: Pemberdayaan Masyarakat Melalui Dapur Sehat Atasi Stunting Menuju Desa Bebas Stunting Mutiara, Erli; Hasibuan , Novita Indah; Yunita , Sri; Saleh, Khaerul; Akmal, Nikmat
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 5 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v8i5.23486

Abstract

Stunting is one of the health problems that is still prevalent in Indonesia. The problem of stunting is a concern for all government officials, from ministries to village heads. Regional Partnership Service Partners (PKW): Head of Pagar Jati Village and Village Midwife. The problem faced by the Head of Pagar Jati Village is that toddlers are categorized as stunting. The objectives of PKW: (1) to conduct socialization of stunting prevention, utilization of local food and understanding of nutrition; (2) training and assistance in preparing healthy and hygienic menus from local food sources, as well as practicing processing local food for family menus. The method of implementing PKW is through: socialization, training, and assistance. The results of the activity show that the community empowerment strategy through the DASHAT program has been implemented in accordance with the empowerment concept by the Unimed PKW team. It is hoped that mothers will have strong motivation in meeting toddler nutrition and improving mothers' attitudes and actions in providing balanced nutrition to stunted toddlers. So that Pagar Jati Village, Lubuk Pakam District, Deli Serdang Regency can be free from Stunting.
Co-Authors Ana Rahmi Anugerah, Ajeng Inggit Aritonang, Rohana Erli Mutiara Hanu, La Hasibuan , Novita Indah Putra, Riansyah Saleh, Khaerul Silitonga, Monalisa Siregar, Batumahadi Sulistiawikarsih, Sulistiawikarsih SUTRISNO Waruwu, Mawadda Azizah Sari YUNITA , SRI