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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Proceedings of International Conference on Multidiciplinary Research Jurnal Puan Indonesia Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga 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 Other

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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
PERSEPSI MAHASISWA PRODI PKK FKIP USK TERHADAP PROGRAM MERDEKA BELAJAR KAMPUS MERDEKA IR, Ikrama; Fadhilah, Fadhilah; Akmal, Rifqi; Nurbaiti, Nurbaiti; Dewi, Rosmala
Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga Vol 9, No 3 (2024): AGUSTUS 2024
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jimpkk.v9i3.31816

Abstract

Merdeka Belajar Kampus Merdeka merupakan salah satu kebijakan Menteri Pendidikan dan Kebudayaan Nadiem Makarim yang memberikan kebijakan Perguruan Tinggi untuk memberikan hak belajar di luar program studi. penelitian ini bertujuan untuk Menganalisis persepsi mahasiswa PRODI PKK FKIP USK terhadap program MBKM yang terdiri dari Kampus Mengajar, Pertukaran Mahasiswa Merdeka dan MBKM USK Unggul. Mengidentifikasi pengaruh keberhasilan dan tantangan yang dihadapi dalam implementasi program. Menganalisis keberhasilan Implementasi MBKM terhadap kompetensi Mahasiswa PRODI PKK FKIP. Penelitian dilaksanakan di Program Studi Pendikaan Kesejahteraan Keluarga, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Syiah Kuala. Responden pada penelitian ini terdiri dari 38 orang mahasiswa PKK FKIP USK yang sudah mengikuti Program MBKM. Terdiri dari program MKBM- Kampus Mengajar (MBKM-KM), MBKM-Pertukaran Mahasiswa Merdeka (MBKM-PMM) dan MBKM-USK Unggul. Teknik pengumpulan data yang digunakan yaitu dokumentasi, Kepustakaan Wawancara dan angket. Analisis data dari hasil wawancara dan angket diolah mengunakan analisis secara reduksi dan distribusi frekuensi. Hasil penelitian menunjukan bahwa responden sangat setuju dengan adanya program MBKM terlihat dari ketertarikan mahasiswa PKK FKIP USK terhadap program MBKM, setelah mengikuti program MBKM mahasiswa mereka bisa berfikir kritis dalam mengambil suatu keputusan, MBKM meberikan jaringan komunikasi lebih luas. mahasiswa PKK FKIP USK merasa berutung mengikuti program MBKM.Kata kunci : MBKM, MBKM-KM, MBKM-PMM, dan MBKM USK Unggul
PREFERENSI KONSUMEN TERHADAP BAKSO IKAN LUEBIM (Canthidermis maculata) DENGAN PEMANFAATAN TEPUNG PATI GANYONG (Canna edulis Ker) Saidida, Siti Annisa; Sufiat, Suryati; Akmal, Rifqi
Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga Vol 9, No 1 (2024): FEBRUARI 2024
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jimpkk.v9i1.30561

Abstract

ABSTRAKGanyong dan ikan leubim merupakan pangan lokal yang dapat diolah menjadi suatu produk makanan seperti bakso. Tujuan penelitian untuk mengetahui resep standar, menganalisis karakteristik organoleptik, dan menghitung jumlah kalori. Metode penelitian menggunakan penelitian eksperimen dengan pendekatan kuantitatif. Teknik pengumpulan data menggunakan uji pengamatan (Sensory Evaluation) yang diujikan oleh 5 narasumber dan uji penerimaan (Hedonic scale) oleh 30 konsumen terdiri atas mahasiswa Tata Boga FKIP USK. Data uji pengamatan dianalisis menentukan nilai rata-rata (mean) dari total nilai narasumber dan uji penerimaan menggunakan analisis Paired T-test. Hasil analisis uji organoleptik yang dilakukan oleh narasumber diketahui bahwa, bakso tanpa penambahan pati ganyong (BLG00) memperoleh nilai tertinggi dengan nilai rata-rata dari segi warna 24,6 dengan deskripsi sangat putih, dari segi aroma 23,1 dengan deskripsi sangat harum, dari segi rasa 21,8 dengan deskripsi sangat umami, dan dari segi tekstur 23,4 dengan deskripsi sangat kenyal. Selanjutnya hasil analisis data uji organoleptik yang dilakukan oleh konsumen lebih menyukai bakso ikan leubim pati ganyong pada perlakuan BLG01 dengan nilai rata-rata dari segi warna 4,3, aroma 4,1, dan rasa 4,1, tetapi dari segi tekstur 4,2 konsumen lebih menyukai perlakuan BLG02. Hasil uji proksimat diketahui bahwa, jumlah kalori bakso ikan dengan penambahan pati ganyong dengan hasil tertinggi nilai gizinya adalah pada perlakuan BLG01 yaitu 150,04 kkal. Berdasarkan hasil uji hipotesis diketahui bahwa Ha diterima pada kategori warna dan tekstur karena adanya perbedaan preferensi konsumen terhadap bakso ikan leubim dengan penambahan pati ganyong sedangkan H0 diterima pada kategori aroma dan rasa karena tidak adanya perbedaan preferensi konsumen terhadap bakso ikan leubim dengan penambahan pati ganyong. Uji proksimat Ha diterima karena adanya perbedaan jumlah kalori pada bakso ikan leubim pati ganyong.Kata Kunci : Preferensi konsumen, Pati Ganyong, Ikan Leubim, Bakso IkanCanna and leubim fish are local foods that can be processed into a food product such as meatballs. The aim of the research was to find out the standard recipe, to analyze the organoleptic characteristics, and to calculate the number of calories. The research method uses experimental research with a quantitative approach. The data collection technique used an observational test (Sensory Evaluation) which was tested by 5 informants consisting of 3 FKIP USK culinary lecturers, and 2 meatball craftsmen. The acceptance test (Hedonic scale) was carried out by 30 consumers consisting of FKIP USK Food Administration students. Observational test data were analyzed to determine the average value (mean) of the total value of the sources and the acceptance test using the Paired T-test analysis. The results of the analysis of the organoleptic tests conducted by the informants found that meatballs without the addition of canna starch (BLG00) obtained the highest score with an average value in terms of color 24.6 with a very white description, in terms of aroma23.1 with a very fragrant description, from in terms of taste 21.8 with a very umami description, and in terms of texture 23.4 with a very chewy description. Furthermore, the results of the analysis of organoleptic test data carried out by consumers preferred leubim fish meatballs from canna starch in the BLG01 treatment with an average value in terms of color 4.3, aroma 4.1, and taste 4.1, but in terms of texture 4.2 consumers prefer the BLG02 treatment. The results of the proximate test show that the number of calories of fish meatballs with the addition of canna starch with the highest nutritional value was in the BLG01 treatment, namely 150.04 kcal. Based on the results of the hypothesis test, it is known that Ha is accepted in the color and texture category due to differences in consumer preferences for leubim fish balls with the addition of canna starch, while H0 is accepted in the aroma and taste category because there is no difference in consumer preferences for leubim fish balls with the addition of canna starch. The proximate test Ha was accepted because of the difference in the number of calories in canna starch leubim fish balls.Keywords: Consumer preference, Ganyong Starch, Leubim Fish, Fish Meatballs
PENGARUH PEMBERIAN REWARD DAN ICE BREAKING TERHADAP HASIL BELAJAR PRAKARYA PADA SISWA KELAS VIII SMPN 3 INGIN JAYA Rahmi, Zakia; ., Fadhillah; Akmal, Rifqi
Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga Vol 8, No 2 (2023): MEI 2023
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jimpkk.v8i2.25136

Abstract

Kegiatan belajar dan mengajar sasarannya adalah hasil belajar. Jika cara dan motivasi belajar baik, maka diharapkan hasil belajarnya juga baik. Salah satu bentuk aktivitas belajar yang diberikan untuk menghilangkan kejenuhan dan meningkatkan minat serta hasil belajar siswa perlu kegiatan yang menyenangkan sebagai penyegar dan pendingin otak yang terus bekerja. Penelitian ini bertujuan untuk mengetahui adanya pengaruh pemberian ice breaking terhadap hasil belajar Prakarya Pada Siswa kelas VIII SMPN 3 Ingin Jaya. Penelitian menggunakan survei berupa angket. Populasi penelitian adalah seluruh siswa kelas VIII SMP Negeri 3 Ingin Jaya dengan mengambil sampel dua kelas melalui sampling kuota. Pengumpulan data menggunakan angket reward dan ice breaking. Analisis data menggunakan tiga uji yaitu (1) uji instrument (Validitas dan reliabilitas), (2) uji prasyarat (uji normalitas, uji multikolinearitas dan uji heteroskedastisitas), (3) uji hipotesis (regresi linier berganda, uji simultan (F) dan koefisien determinasi). Adapun hasil penelitian menunjukkan bahwa ada pengaruh pemberian reward dan ice breaking terhadap hasil belajar siswa kelas VIII SMPN 3 Ingin Jaya yang telah didapatkan hasilnya menggunakan analisis regresi linier berganda melalui uji simultan (F) yaitu nilai F hitung = 60,518 dengan tingkat signifikansi sebesar 0,000 0,05. koefisien determinasi (R Square) sebesar 0,665, yang mengandung pengertian bahwa pengaruh variabel reward (X1) dan ice breaking (X2) terhadap hasil belajar (Y) sebesar 66,5%. Sehingga hipotesis yang diajukan yaitu Ha1 ada pengaruh pemberian reward terhadap hasil belajar prakarya pada siswa SMP Negeri 3 Ingin Jaya, dan Ha2 ada pengaruh pemberian ice breaking terhadap hasil belajar prakarya pada siswa SMP Negeri 3 Ingin Jaya kedua hipotesis yang diajukan diterima. Peneliti mengharapkan pemberian reward dan ice breaking dapat dilakukan juga dimata pelajaran lain.Kata kunci: Reward, Ice Breaking dan Hasil Belajar.
Co-Authors ., Fadhillah Ade Ikhsan Kamil Dikki Zulfikar Fadhilah Fadhilah IR, Ikrama Martinez-Gracia, Carmen Mujiburrahman Mujiburrahman Muna, Nailul Murfid, Ariq Muzainah, Muzainah Nurbaiti Nurbaiti Rahmi, Zakia Rosmala Dewi Saidida, Siti Annisa Sulastri Sulastri Suryati Sufiat, Suryati Yoga Yuniadi