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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Proceedings of International Conference on Multidiciplinary Research Jurnal Puan Indonesia Jurnal Pengabdian Bakti Akademisi
Akmal, Rifqi
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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The Implementation of Virtual Learning in Vocational Subjects at SMP Negeri 17 Banda Aceh Dewi, Rosmala; Fitriana, Fitriana; Akmal, Rifqi; Muna, Nailul
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.971 KB) | DOI: 10.32672/pic-mr.v3i1.2628

Abstract

This study aims to find out student learning outcomes in taking virtual learning and to find out the obstacles faced by teachers and students in Soft Material Craft Vocational Subjects during the virtual learning process. The method used in this research is qualitative with the technique of selecting subjects by purposive sampling. The research subjects were 5 people consisting of 1 teacher and 4 variedachieved students who were proved to have the highest score, lowest score, and those who missed assignment submissions. Data were collected through observation, interviews, and documentation. The results showed that the virtual learning results obtained by four students were different, some were very good at mastering soft material Vocational Subject, some were average, and some were poor. The obstacles faced by students were difficulties in absorbing learning subjects, weak internet networks and links that were sometimes difficult to access. While the obstacles faced by the teacher are difficulties in controlling and guiding students, especially when collecting assignments from the students. It is suggested that there is a cooperation between teachers and parents in instilling moral values, attitudes, and character during the virtual learning process.Keywords: The Implementation, Virtual Learning, Vocational Subjects.
The Addition of Garciana xanthochymus on Beef Rendang: The Organoleptic Review Zulfikar, Dikki; Akmal, Rifqi; Martinez-Gracia, Carmen
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.43439

Abstract

Rendang was a dish consumed regularly by the Minangkabau people and served at special events, becoming well-known worldwide. Garciana xanthochymus is a widespread species found in West Sumatra, and previous research has demonstrated its ability to preserve fresh fish. This study examined how adding various amounts of Garciana xanthochymus impacts the quality of Rendang, including color, shape, taste, aroma, and texture. This study employed an experimental approach, specifically the organoleptic test, to investigate the impact of varying quantities of Garciana xanthochymus (10, 20, 30, 40 grams). The collected data was analyzed using ANOVA with a one-factor wholly randomized design (CRD), consisting of four treatments replicated three times. As a result, there was no significant impact on the shape and aroma of Rendang. However, a significant effect was observed in the taste and color inside the meat, as well as the color and taste of the crust.
PELATIHAN PRODUKSI “MULOHTEUPEH” PADA KELOMPOK USAHA KATERING PENAJOH ACEH DI DESA GLUMPANG BUNGKOK Mujiburrahman, Mujiburrahman; Kamil, Ade Ikhsan; Akmal, Rifqi
PUAN INDONESIA Vol. 5 No. 2 (2024): Vol. 5 No. 2 (2024): Jurnal Puan Indonesia Vol 5 No 2 Januari 2024
Publisher : ASOSIASI IDEBAHASA KEPRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37296/jpi.v5i2.176

Abstract

This Article is carried out in the Gampong Glumpang Bungkok, Glumpang Baro District, Pidie Regency, Aceh. The location was chosen based on its uniqueness, including the special local knowledge, the level of fisheries resource production, and the significant impact of empowerment on the existence of the Peunajoh Aceh women's business group in Gampong Glumpang Bungkok. In order to improve the welfare of the members of the Peunajoh Aceh catering business group, the group should have a flagship product to compete in the culinary market. In reality, the group has not yet determined this flagship product, even though they have unique local knowledge about fish processing based on geographic indications. Therefore, a special treatment is needed in the form of revitalizing knowledge in the production of 'Muloh Teupeh' or boneless milkfish.
Moringa Biscuits: PMT Innovation for Stunting Prevention Alternatives Sulastri, Sulastri; Akmal, Rifqi; Murfid, Ariq; Muzainah, Muzainah
Jurnal Pengabdian Bakti Akademisi Vol 2, No 3 (2025): Jurnal Pengabdian Bakti Akademisi
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jpba.v2i3.48673

Abstract

This community service program aimed to enhance the capacity of Micro, Small, and Medium Enterprises (UMKM) in producing moringa-based biscuits as an alternative Supplementary Food (PMT) to prevent stunting in Aceh. The program involved 20 UMKM participants from Gampong Peurada and Gampong Ceurih, Ulee Kareng, Banda Aceh. The activities were conducted in several stages: preliminary survey and needs assessment, training on moringa flour preparation and biscuit/cracker production, packaging and marketing strategies, and continuous mentoring at each production unit. The training was supported by the provision of equipment to enable participants to produce biscuits independently. Evaluation data were collected using questionnaires and analyzed descriptively. The results showed high participant satisfaction, with 90% stating the training materials met their needs and 85% finding them easy to apply. Competency improvements were recorded in food safety knowledge (80%), moringa flour processing skills (85%), biscuit production capability (90%), and packaging and marketing skills (75%). Furthermore, 75% of participants expressed interest in commercial production, and 80% planned to collaborate with local posyandu in PMT distribution. This program successfully strengthened UMKM skills in producing nutritious, locally-based products while contributing to stunting prevention efforts and promoting local economic empowerment
Co-Authors Ade Ikhsan Kamil Dikki Zulfikar Martinez-Gracia, Carmen Mujiburrahman Mujiburrahman Muna, Nailul Murfid, Ariq Muzainah, Muzainah Rosmala Dewi Sulastri Sulastri Yoga Yuniadi