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All Journal Jurnal Pendidikan Vokasi Jurnal Pendidikan Teknologi dan Kejuruan JTEV (Jurnal Teknik Elektro dan Vokasional Resona : Jurnal Ilmiah Pengabdian Masyarakat JCRS (Journal of Community Research and Service) International Journal for Educational and Vocational Studies Social, Humanities, and Educational Studies (SHEs): Conference Series Jurnal Visionary : Penelitian Dan Pengembangan Di Bidang Administrasi Pendidikan Jurnal Ilmiah Teunuleh: The International Journal of Social Sciences
Ajeng Inggit Anugerah
Universitas Negeri Medan
Arts Humanities Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Pendampingan Manajemen Usaha Lemang Makanan Khas Kota Tebing Tinggi Kustoro Budiarta; Ahmad Hidayat; Alvi Nura; Ajeng Inggit Anugrah; Sienny Sienny
RESONA : Jurnal Ilmiah Pengabdian Masyarakat Vol 5, No 1 (2021)
Publisher : Lembaga Penerbitan dan Publikasi Ilmiah (LPPI) Universitas Muhammadiyah Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35906/resona.v5i1.693

Abstract

ABSTRAKJumlah pengusaha lemang makanan khas Tebing Tinggi semakin berkurang bahkan dari pengusaha lemang yang masih berproduksi, valome penjualannya semakin menurun. Faktor utama yang menjadi penyebab kondisi tersebut adalah rendahnya kemampuan manajemen usaha, tidak adanya sentuhan teknologi, pemajangan produk yang tidak menarik, kumuh, dan berdebu, kurang higienis, tidak ada label dan kemasan sehingga berdampak menurunnya minat beli masyarakat. Masalah lain yang dihadapi mitra adalah lemang hasil produksi yang tidak tahan lama, juga rendahnya kemampuan mitra dalam membuat selai sebagai produk pelengkap dari lemang. Metode kegiatan yang digunakan dalam kegiatan pengabdian meliputi pendampingan dalam bentuk perubahan mindset tentang manajemen usaha, pelatihan, dan praktik produksi lemang dan selai, serta rancang bangun alat juga pengembangan desain/merek dan kemasan. Pada setiap tahapan kegiatan dilakukan evaluasi baik evaluasi proses maupun evaluasi hasil sehingga luaran kegiatan dapat terukur. Hasil dari kegiatan ini: 1) adanya perubahan mindset tentang manajemen usaha; 2) adanya peningakatan keahlian dan ketrampilan dalam memproduksi lemang dan memproduksi selai; 3) adanya alat berupa gerobak etalase; dan 4) adanya desain label/merek dan kemasan produk. ABSTRACTThe number of lemang entrepreneurs for Tebing Tinggi traditional food was decreasing, even from those who were still producing lemang, their sales volume was decreasing. The main factor that causes this condition was the low ability of business management. technology had not been utilized, display of unattractive products, dirty and dusty, lack of hygiene, no labels and packaging so that it had decreased public interest in buying. Another problem faced by partners was not durable, as well as the low ability of partners to make jam as a complementary product from lemang. The activity methods used in the service activities include mentoring in the form of changes in business management, training and practice of lemang and jam production, design of tools as well as design/brand and packaging development. At each stage of the activity, evaluation was carried out, both process evaluation and evaluation of results so that the output of the activity can be measured. The results of this activity were: 1) a change in mindset regarding business management, 2) an increase in expertise and skills in producing lemang and producing jam, 3) the existence of a tool in the form of a storefront cart and 4) the existence of a label / brand design and product packaging.
Inovasi Media Pembelajaran Berbasis Buku Saku Appetizer Pada Mata Kuliah Makanan Kontinental Anugerah, Ajeng Inggit; Fridiarty, Lelly; Mutiara, Erli; Putri, Yuzia Eka; Dalimunthe, Dian Agustina
JTEV (Jurnal Teknik Elektro dan Vokasional) Vol 9, No 2 (2023): JTEV (Jurnal Teknik Elektro dan Vokasional)
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jtev.v9i2.123040

Abstract

Penelitian ini bertujuan untuk mengembangkan bahan ajar berupa buku saku agar hasil belajar mahasiswa meningkat pada mata kuliah makanan kontinental pada materi appetizer. Metode penelitian yang digunakan adalah metode 4-D. Penelitian ini dilakukan di Program Studi Pendidikan Tata Boga Universitas Negeri Medan. Hasil uji validitas dengan validator media memperoleh dengan nilai 0.89 dengan kategori sangat tinggi, hasil uji validitas isi buku saku memperoleh nilai 0.809 sangat tinggi dan untuk hasil validitas bahasa memperoleh nilai validitas 0.87 dengan kategori sangat tinggi. Secara umum uji validitas buku saku dinyatakan valid dan dapat diuji cobakan ke mahasiswa sebagai pengguna. Selanjutnya uji kepraktisan buku saku melalui respon mahasiswa diperoleh nilai 84.06 dengan kategori sangat praktis dan uji kepraktisan buku saku dengan respon dosen diperoleh nilai 78,08 dengan kategori praktis. Jika dirata-ratakan diperoleh nilai 81,07 % dengan kategori praktis, artinya buku saku makanan kontinental pada materi appetizer yang dikembangkan dilihat dari kemudahan penggunaan, kemenarikan sajian dan manfaat praktis  digunakan mahasiswa. Untuk uji efektivitas diperoleh nilai gainscore 0.67 dengan kategori sedang. Kesimpulan hasil pengujian adalah penggunaan buku saku makanan kontinental pada materi appetizer yang dikembangkan sangat layak dan efektif sebagai bahan ajar dan digunakan untuk mendukung perkuliahan juga berkontribusi untuk perkembangan ilmu pengetahuan pada bidang tata boga.
Development of food and beverage service module at vocational high schools culinary service expertise program Anugrah, Ajeng Inggit
Jurnal Pendidikan Teknologi Kejuruan Vol 4 No 1 (2021): Regular Issue
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptk.v4i1.19823

Abstract

This article aims to explain that the study was to develop a learning module on the subjects of Food and Beverage Services for students majoring in food services at SMK Putra Anda Binjai. This study was Research and Development (R & D) using the ADDIE development model. The results of research and development done in this study indicate that the validation results by learning modules covering material expert’s feasibility content with value Aiken's V = 0.78 valid criteria, eligibility presentation of Aiken's V = 0.80 on valid criteria, aspects of language with Aiken's V = 0.8 on valid criteria, and validation of design experts with Aiken's V = 0.80 on valid criteria. Test practitioners learning modules to two teachers showed an average yield of 81.67 in the category of "very practical", while practitioners by 3 students showed an average yield of 79.32 category of Very Practical overall results of the validation by subject matter experts, expert media practitioners and the overall test states that learning modules rated valid and practical, so that used to test for effectiveness. The result of the effectiveness of the learning modules has an average pretest score is 50.83 while the average post-test value to 76.95 so it can be concluded that post-test value results are more significant. Therefore, from the validity of the test results, the practicalities and effectiveness, then learning modules on subjects worthy of Food and Beverage Service use as a source of student learning Vocational High School Programs Hospitality
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.
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
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. 
Peningkatan Usaha Keripik Tempe Andaliman Di Kelurahan Lubuk Pakam Kecamatan Lubuk Pakam Kabupaten Deli Serdang Sumatera Utara Ajeng Inggit Anugerah; Sri Yunita; Siti Sutanti
Social, Humanities, and Educational Studies (SHES): Conference Series Vol 7, No 3 (2024): Social, Humanities, and Educational Studies (SHEs): Conference Series
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/shes.v7i3.91510

Abstract

Keripik tempe adalah salah satu makanan ringan yang populer di Indonesia. Berasal dari olahan tempe, makanan tradisional yang kaya akan manfaat. Keripik tempe telah menjadi favorit banyak orang karena citarasa gurih dan renyahnya. Tujuan kegiatan: meningkatkat produksi dan pendapatan mitra. Metode pelaksanaan yaitu memberikan pengetahuan kepada mitra, pelatihan produksi, pelatihan penggunaan mesin pengering keripik tempe andaliman; pelatihan manajemen usaha,pemasaran melalui media online; dan pendampingan.  Sasaran/target pengabdian adalah Keripik Tempe Alkhalif dan Usaha Keripik Sumiati. Lokasi kegiatan di Kelurahan Lubuk Pakan  Kecamatan Lubuk Pakam Kabupaten Deli Serdang Sumatera Utara.Waktu pelaksanaan Maret-Mei 2024. Hasil kegiatan ini adalah pengetahuan mitra meningkat, produksi mitra meningkat dengan adanya alat pengering tempe untuk memperpanjnag masa simpan keripik tempe, kemasan keripik tempe semakin menarik, manajemen usaha mitra semakin baik, dan pendapatan mitra meningkat. Simpulan kegiatan pengabdian ini adalah dengan adanya kegiatan ini produksi dan pendapatan mitra semakin meningkat dan memperpanjnag masa simpan keripik tempe.
Utilizing interactive media in culinary arts education to enhance student learning outcomes Mutiara, Erli; Anugerah, Ajeng Inggit; Dalimunthe, Dian Agustina; Sutanti, Siti; Sasmita, Rossy Luckita; Fitria, Reni; Akmal, Nikmat
Jurnal Pendidikan Vokasi Vol. 14 No. 2 (2024): June
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v14i2.71230

Abstract

This study aims to (1) Develop interactive Flash 8-based learning media for the Introduction to Culinary Arts course, (2) Evaluate the feasibility of this learning media, and (3) Assess students' acceptance of the developed media. The research was conducted in the Culinary Arts Education Study Program at the State University of Medan from June to August 2023. The methodology used was research and development (R&D) with the ADDIE development model, comprising the Analysis, Design, Development, Implementation, and Evaluation stages. The research subjects were 30 students, and the media was validated by two subject matter experts and two media experts. Data collection instruments included a questionnaire to assess material quality, media quality, and student media acceptance. Data were analyzed descriptively. The results indicate that the Flash 8-based media for the Introduction to Culinary Arts course is highly feasible for use, with material validation by experts at 98.33% (very good category) and media validation at 90.57% (very good category). The overall feasibility score averaged 94.52%, indicating a "very good" category. Additionally, students' acceptance of this learning media was recorded as very high, with a score of 4.94. In conclusion, the developed Flash 8-based learning media proved effective and can enhance students' learning outcomes in the Introduction to Culinary Arts course. This study contributes by providing an alternative interactive learning media that is feasible, widely accepted, and capable of improving students' understanding of the field of culinary arts.
DEVELOPMENT OF INDONESIAN CAKE DIGITAL BOOK BASED ON LOCAL WISDOM FOR CULINARY EDUCATION STUDENTS Mutiara, Erli; Anugerah, Ajeng Inggit; Sutanti, Siti; Humairah, Erfiani
Jurnal Ilmiah Teunuleh Vol. 3 No. 3: Jurnal Ilmiah Teunuleh | September 2022
Publisher : Teunuleh Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51612/teunuleh.v3i3.109

Abstract

Digital books or commonly called E-Books which stands for Electronic Books are paperless books, where e-books are easily accessible through Personal Digital Assistants (PDAs) or special bags made by information technology companies. This study uses a research and development (R&D) approach which is then adapted to the needs of researchers which includes six stages, namely (1) preliminary survey; (2) preparation of electronic teaching materials using the Kvisoft Flipbook Maker application, product design; (4) design validation;(5) design improvement; and (6) description of research results. The purpose of this research is to develop a digital book of Indonesian cakes based on local wisdom for culinary education students. Data collection techniques used expert validation questionnaires and small-scale trials. The results of the development of the textbook show that the average validation and test results are in the appropriate category for use with good predicates according to the table of eligibility criteria and product revisions.
Developing adobe animate-based interactive learning media of table manner for university students Akmal, Nikmat; Putri, Yuzia Eka; Anugerah, Ajeng Inggit
International Journal for Educational and Vocational Studies Vol. 4 No. 3 (2022)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v4i3.9336

Abstract

Culinary students faced difficulties in implementing proper table manner at hotel due to their lack of knowledge of how actual implementation of table manner should be. The purpose of this study was to develop Adobe Animate-based interactive learning media about table manner. This study employed Research and Development by Thiagarajan (1974). The data were collected through interview and questionnaire (need analysis and feasibility measurement). The subjects were students and lecturers of Culinary Study Program. The data were analyzed by using descriptive analysis. Adobe Animate-based interactive learning media about table manner was needed by students and lecturers according to their needs. The developed media consists of front display (university logo, material topic, and four buttons linked to the next page), materials, videos, and quiz. The feasibility test result of the developed media according to the material experts, media expert and students was respectively 4.45 (very feasible), 4.4 (very feasible), and 4.44 (very high acceptability). The developed media namely Adobe Animate-based interactive learning media about table manner is very feasible to be used as a learning media.
Co-Authors Ahmad Hidayat Alvi Nura Dalimunthe, Dian Agustina Dian Agustina Erli Mutiara Fitria, Reni Fridiarty, Lelly ginting, laurena Humairah, Erfiani Kustoro Budiarta Nikmat Akmal Putri, Yuzia Eka Sasmita, Rossy Luckita Sienny Sienny Siti Sutanti Sri Yunita Sutanti, Siti Waruwu, Mawadda Azizah Sari