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All Journal Amerta Nutrition JCRS (Journal of Community Research and Service) Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Visionary : Penelitian Dan Pengembangan Di Bidang Administrasi Pendidikan JURNAL ILMIAH GLOBAL EDUCATION Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat
Anugerah, Ajeng Inggit
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Diversifikasi Produk dengan Penerapan Teknologi Tepat Guna Pada Usaha Teteh Guelish Kripik Pisang Harahap, Khairunnisa; Anugerah, Ajeng Inggit; Kurnia Azis, Adek Cerah
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 4 No. 4 (2023): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN)
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pemerintahan Kota Medan mendorong pembangunan daerah dengan memberikan perhatian khusus kepada pelaku UMKM. Pertumbuhan UMKM yang signifikan di Kota Medan dari 27 ribu pada tahun 2021 menjadi 90 ribu pada tahun 2022 dikhawatirkan cenderung memiliki kinerja UMKM yang stagnan dan tidak terarah. Ibu Ade Novina Dalimunthe merupakan pelaku UMKM Kripik Pisang yang berada di daerah Medan Tuntungan Kota Medan yang merasa sangat sulit dalam pengelolaan usahanya apalagi dalam persaingan antar pelaku UMKM. Permasalahan-permasalahan yang timbul dari mitra yaitu aspek manajemen produksi yang hanya menghasilkan kripik pisang original dengan kandungan minyak yang masih banyak. Kripik pisang dikemas dalam plastik biasa tanpa desain/merek kemasan dan tidak melakukan pencatatan laporan keuangan usahanya. Kegiatan PKM ini memberikan solusi kepada mitra dalam mengatasi permasalahannya, dengan pendampingan menajamen produksi, pendampingan manajemen pemasaran, manajemen usaha dan keuangan serta pengadaan alat spiner dan pengaduk bumbu untuk varian rasa kripik pisang.
Development of Learning Module in The Culinary and Tourism Industry courses in Unimed Catering Study Program Fridiarty, Lelly; Putri, Yuzia Eka; Anugerah, Ajeng Inggit
Journal of Community Research and Service Vol. 5 No. 1: January 2021
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v5i1.26852

Abstract

This research is motivated by the absence of a learning module in the Culinary and Tourism Industry courses in the culinary study program, Medan State University. The purpose of this study was to see the process of developing modules for the Culinary and Tourism Industry subject matter, to determine the validity of the Culinary and Tourism Industry modules, to determine the practicality of the Culinary and Tourism Industry modules. The research method used in this research is the development method. The stages carried out in the development method are define, design, develop, and disseminate. The research instrument was in the form of a questionnaire that was distributed to research respondents, namely students and lecturers. The results of the study the validity of the learning module were declared valid from three aspects, namely format, content and language. The practicality of the culinary and tourism industry modules can be seen from the implementation of the use of learning modules. The result of module effectiveness assessment is very practical with a percentage of 84.06% of student responses and 77.083% with practical categories of lecturer responses. The effectiveness of the module is seen from the acquisition of students' pretest and posttest scores. Then analyzed the value of the increase through analysis of the gain score data. The gain score is 0.64 in the medium category.This research is limited to defining, designing and developing modules to obtain valid, practical and effective modules for student use. This research produces a product in the form of a learning module that can support the achievement of learning objectives in culinary and tourism courses
Analysis of the Influence of Service Quality on Consumer Satisfaction at Anugerah Lau Dendang Store Putri, Yuzia Eka; Akmal, Nikmat Puspita; Anugerah, Ajeng Inggit
Journal of Community Research and Service Vol. 7 No. 1: January 2023
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v7i1.41788

Abstract

The background of this research is the decrease in sales volume at Anugerah Shop which has been detected for six months. This study aims to see the effect of service quality on customer satisfaction at Anugerah Shop. This research is classified in quantitative research. The research population is consumers who make purchases at Anugerah Shop. The data analysis technique used is descriptive data analysis, data analysis requirements test consisting of normality and homogeneity tests, and hypothesis testing with hypothetical testing and ANOVA testing. The results of the hypothesis test show that service quality has a significant effect on Anugerah Shop customer satisfaction. Based on the results of the analysis, it is known that t count = -.077 with sig = 0.00 <0.05. Shows that service quality has a significant effect on customer satisfaction at Anugerah Stores. The results of the F test show Fhit of 73.009 with a significant value = 0.00, so there is a significant influence between the independent variable, namely service quality and the dependent variable, namely customer satisfaction at Anugerah Lau Dendang Shop.
Pengaruh Penggunaan Media Video terhadap Hasil Belajar Mahasiswa Pada Mata Kuliah Kerajinan Unimed Sutanti, Siti; Putri, Yuzia Eka; Anugerah, Ajeng Inggit
Journal of Community Research and Service Vol. 7 No. 2: July 2023
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v7i2.47068

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan media video terhadap  hasil belajar mahasiswa pada mata kuliah kerajinan Tahun Ajaran 2021/2022 di Program Studi  Tata Boga Universitas Negeri Medan. Penelitian ini menggunakan metode Quasi Experimental design dengan rancangan penelitian Posttest-Only Design Control. Yang menjadi populasi penelitian adalah seluruh mahasiswa kerajinan stambuk 2020/2021 dengan sampel kelas A sebagai kelas eksperimen dan mahasiswa kerajinan kelas B sebagai kelas kontrol. Teknik pengambilan data menggunakan metoda random sampling dimana sampel diambil secara acak. Data penelitian dikumpulkan dengan metode tes. Teknik analisis data menggunakan uji-t. Hasil penelitian menunjukkan bahwa nilai signifikansi 0,000 < 0,05. Artinya dapat diindikasi bahwa H0 ditolak dan H1 diterima. Dengan kata lain terdapat pengaruh positif penggunaan video terhadap hasil belajar mahasiswa pada mata kuliah kerajinan di Prodi Tata Boga Universitas Negeri Medan. Selanjutnya untuk tes hasil belajar diperoleh thitung 5,120 dan ttabel 1,661 yang menunjukkan bahwa thitung > dari ttabel. Hal ini menujukkan bahwa hasil belajar menggunakan media video lebih tinggi daripada tanpa menggunakan video. 
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.
The Development of an Android Studio-Based E-Module to Optimize Students' Understanding of Sauce Material in Continental Food Courses Anugerah, Ajeng Inggit; Agustina, Dian; Akmal, Nikmat; Waruwu, Mawadda Azizah Sari
Jurnal Ilmiah Global Education Vol. 6 No. 4 (2025): JURNAL ILMIAH GLOBAL EDUCATION
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v6i4.4619

Abstract

This research aims to develop and test the effectiveness of an Android Studio-based e-module to optimize students' understanding of sauce material in the Continental Cuisine course. The e-module integrates systematic learning content with interactive features such as tutorial videos, quizzes, and simulations. The study follows the ADDIE model through analysis, design, development, implementation, and evaluation. The findings indicate that the developed e-module significantly improves students' comprehension of sauce concepts, as evidenced by higher post-test scores compared to pre-test results. Experts' validation and students' responses also confirmed the feasibility and usability of the e-module as a supporting digital learning media.
Pengembangan Pangan Lokal Nugget Dali horbo Terhadap Daya Terima dan Kandungan Zat Gizi sebagai Makanan Tambahan Balita Stunting: Development of Local Food Nugget Dali Horbo on Acceptability and Nutritional Content as a Supplementary Food for Stunted Toddlers Mutiara, Erli; Purba, Edy Marjuang; Ingtyas, Fatma Tresno; Sutanti, Siti; Dalimunthe, Agustina; Anugerah, Ajeng Inggit
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.318-326

Abstract

Background: Stunting is a condition of impaired growth and development in children under five years of age, resulting from chronic inadequate nutrient intake and recurrent infections, and is characterized by height-for-age below the standard reference. Nutritional improvement efforts for stunted toddlers commonly include the provision of supplementary foods. One potential locally based food product is chicken nuggets enriched with dali horbo. Dali horbo is a traditional Batak fermented food made from buffalo milk, which is rich in fat, protein, and carbohydrates and contains lactic acid bacteria. Objectives: This study aimed to determine the optimal formulation of chicken nuggets substituted with dali horbo based on organoleptic evaluation and proximate nutrient composition. Methods: A Completely Randomized Design was applied using mixtures of chicken meat and dali horbo with three formulations: A (70% chicken meat: 30% dali horbo), B (60% chicken meat: 40% dali horbo), and C (50% chicken meat: 50% dali horbo). The best formulation from the organoleptic test was subsequently subjected to physical and chemical property analyses. Results: The most preferred formulation for supplementary food for stunted toddlers was formulation C (50% chicken meat: 50% dali horbo). Proximate analysis of the selected product showed moisture content of 47.03%, ash 1.88%, protein 10.60%, fat 22.99%, and carbohydrate 17.49%. The nutrient profile met the Indonesian National Standard (SNI) for nuggets, except for fat content, which exceeded the SNI limit. Conclusions: Dali horbo nuggets may be used as a supplementary food intervention for stunted toddlers.
Pemberdayaan PKK dan Kader Posyandu melalui Pengolahan Ikan Lele untuk Pencegahan Stunting Rahmi , Ana; Ingtyas, Fatma Tresno; Sari W, Mawaddah Azizah; Anugerah, Ajeng Inggit; Agustina, Dian
Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 1 (2026): Edisi Maret 2026
Publisher : FKIP Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36709/amalilmiah.v7i1.775

Abstract

Stunting merupakan gangguan pertumbuhan anak akibat kekurangan gizi kronis dan infeksi berulang yang ditandai dengan tinggi badan di bawah standar usia. Rendahnya asupan protein pada anak dan ibu hamil menjadi salah satu faktor utama penyebab stunting, terutama di wilayah pedesaan. Desa Sukarame memiliki prevalensi stunting sebesar 30%, lebih tinggi dibandingkan rata-rata nasional. Program pengabdian kepada masyarakat ini bertujuan mendukung pencegahan dan penurunan stunting melalui pemberdayaan kader PKK dan Posyandu dengan memanfaatkan ikan lele (Clarias sp.) sebagai sumber protein lokal. Kegiatan dilakukan melalui isartikanovasi pengolahan ikan lele menjadi produk bakery berupa roti goreng, mini pizza, dan kukis yang bergizi dan bernilai ekonomi. Metode pelaksanaan meliputi edukasi gizi, pelatihan pengolahan pangan, pendampingan, serta pelatihan pengemasan dan pemasaran. Kegiatan diikuti oleh 25 kader PKK dan Posyandu. Program meningkatkan pengetahuan gizi sebesar 76%, keterampilan pengolahan pangan sebesar 65%, konsumsi pangan berbasis ikan lele sebesar 45%, serta indikator pertumbuhan anak sebesar 15%.
Co-Authors Akmal, Nikmat Akmal, Nikmat Puspita Ana Rahmi Azis, Adek Cerah Kurnia Dalimunthe, Agustina Dian Agustina Erli Mutiara Fridiarty, Lelly Harahap, Khairunnisa Ingtyas, Fatma Tresno Mawadda Azizah Sari Waruwu Purba, Edy Marjuang Putri, Yuzia Eka Rahmi , Ana Sari W, Mawaddah Azizah Sutanti, Siti