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All Journal Jurnal Pendidikan Vokasi JTEV (Jurnal Teknik Elektro dan Vokasional JURNAL PENDIDIKAN TAMBUSAI Journal of Education Technology Jurnal EDUTECH Undiksha JCRS (Journal of Community Research and Service) International Journal for Educational and Vocational Studies International Journal of Educational Research and Social Sciences (IJERSC) Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) JURNAL KELUARGA SEHAT SEJAHTERA

Nikmat Akmal

Universitas Negeri Medan

Author-ID : 5337808

Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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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

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

Analisis Penyelenggaraan Makanan Pada Pembelajaran Unit Produksi Secara Daring Di UNIMED Zainab Afifah; Riana Friska Siahaan; Nikmat Akmal; Esi Emilia; Erli Mutiara
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 1, No 2 (2021): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

ABSTRAK : Penelitian ini bertujuan untuk mengetahui : (1) Analisis Karakteristik Konsumen, (2) Analisis Penyelenggaraan Makanan, (3) Analisis Tingkat Kepuasan Konsumen, Dan (4) Analisis Evaluasi Hambatan Pembelajaran Unit Produksi Secara Daring. Lokasi penelitian di unit produksi Fakultas Teknik UNIMED. Teknik pengambilan sampel mahasiswa menggunakan total sampling sebanyak 48 orang dan sampel konsumen menggunakan purposive sampling sebanyak 48 orang. Penelitian ini dilakukan pada bulan Desember 2020 – Februari 2021. Desain penelitian ini adalah deskriptif. Teknik pengumpulan data menggunakan kuesioner untuk menjaring data penyelenggaraan makanan pada pembelajaran unit produksi secara daring. Teknik analisis data yang digunakan untuk mencapai tujuan pertama , kedua, dan keempat yaitu menggunakan metode analisis deskriptif, dan untuk mencapai tujuan ketiga yaitu menggunakan metode analisis IPA (Importance Performance Analysis) dan analisis CSI (Costumer Satisfaction Index) menggunakan Microsoft Excel 2016 dan SPSS 18.00. Hasil penelitian karakteristik konsumen menunjukkan bahwa sebagian besar konsumen yaitu remaja awal usia 17-25 tahun (82%), berjenis kelamin wanita (77%), dan pekerjaan mahasiswa (63%). Penyelenggaraan makanan terdiri dari perencanaan menu, pengolahan makanan dan minuman, penyajian makanan dan minuman, serta sarana dan prasarana. Tingkat kepuasan konsumen analisis IPA (Importance Performance Analysis) menunjukkan bahwa perlu adanya perbaikan atribut pada kuadran A meliputi tekstur minuman, porsi minuman, penyajian kemasan minuman, aroma makanan dan minuman, bumbu dan penyedap makanan, kebersihan, nilai gizi, ketepatan penggunaan kemasan makanan, ketepatan penggunaan kemasan minuman, dan jangkauan lokasi. mahasiswa menerapkan proses pengolahan makanan dan minuman dengan baik. Nilai CSI (Costumer Satisfaction Index) diperoleh sebesar 88.50 persen menunjukkan konsumen merasa sangat puas terhadap kinerja unit produksi secara daring. Sedangkan evaluasi hambatan pada pembelajaran unit produksi secara daring menunjukkan bahwa kelebihan nya yaitu lebih fleksibel (41%) dan mandiri (23%), sedangkan kekurangan nya yaitu pengelolaan sendiri (50%) dan rendahnya peminat (25%).Kata Kunci : Penyelenggaraan Makanan, Tingkat Kepuasan Konsumen, Pembelajaran Unit Produksi Secara Daring

ANALISIS KONSUMSI MAKANAN JAJANAN TERHADAP PEMENUHAN GIZI REMAJA Esi Emilia; Juliarti Juliarti; Nikmat Akmal
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 1, No 1 (2021): EDISI FEBRUARI
Publisher : Universitas Negeri Medan

Kecukupan gizi pada remaja tergantung dari makanan yang dikonsumsi. Makanan jajanan memberikan kontribusi gizi yang nyata terhadap pemenuhan kebutuhan gizi remaja. Tujuan penelitian untuk 1). Mengetahui gambaran konsumsi makanan dan konsumsi makanan jajanan pada remaja, 2) Menganalisis tingkat kecukupan makanan jajanan terhadap pemenuhan kebutuhan gizi remaja. Desain penelitian adalah crossectional study dengan metode survey. Waktu pelaksanaan penelitian mulai bulan Juni – November 2018 dengan lokasi Universitas Negeri Medan.Populasi dalam penelitian ini adalah seluruh mahasiswa di Universitas Negeri Medan. Minimal sampel yang akan diambil berdasarkan proporsi adalah 196 orang. Untuk menghindari terjadinya pengurangan sampel, maka jumlah sampel ditambah 10 persen dari jumlah sehingga jumlah sampel menjadi 216 orang. Hasil penelitian menemukan bahwa konsumsi makanan yang mengandung kalori, protein, lemak dan karbohidrat adalah berturut-turut 1706,4 kal, 71,1 gram, 56,4 gram dan 227,5 gram. Lebih separoh sampel mengalami defisit energi tingkat berat atau konsumsi mereka kurang dari 70%. Konsumsi makanan jajanan mengandung kalori, protein, lemak dan karbohidrat adalah berturut-turut 1022,1 kalori, 39,6 gram, 32,7 gram dan 141,4 gram. Tingkat kecukupan makanan jajanan terhadap konsumsi perhari untuk kalori, protein, lemak dan karbohidrat berturut-turut 59,9%; 55,7%; 58,0% dengan rata-rata sebesar 58,9%, artinya separoh lebih konsumsi sampel diperoleh dari makanan jajanan. Hal ini disebabkan sebagian besar waktu sampel dihabiskan dikampus dan diluar rumah.

Pengembangan E-Modul Pada Mata Kuliah Sanitasi Hygiene dan K3 Prodi Tata Boga Putri, Yuzia Eka; Akmal, Nikmat; Elfita, Arzulliah; Yupelmi, Mimi; Ambiyar, Ambiyar; Jalinus, Nizwardi; Putra, Firmansyah
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.v9i2.123039

This study aims to develop teaching materials in the form of e-modules so that student learning outcomes increase in Sanitation Hygiene and K3 courses. The research method used is the fourd-D method. The research was conducted at the Culinary Study Program, Medan State University. The results of the validity test with the media validator obtained a value of 0.79 in the high category, the results of the module content validity test obtained a value of 0.76 in the high category and for the results of the language validity test it obtained a validity value of 0.82 in the very high category. In general, the results of the module validity test are declared valid and can be tested on students as users. Furthermore, the practicality test of the module through the practicality test of student responses obtained a score of 80.68 in the practical category, and the practicality test of the lecturer's response obtained a practicality value of 78.86% in the practical category. If an average score is obtained of 78.30% in the practical category, it means that the developed module is seen from the ease of use, the attractiveness of the presentation and the practical benefits used by students. For the effectiveness test, a gain score of 0.635 is obtained in the moderate category. The conclusion of the test results is the use of the Sanitation Hygiene and K3 module which was developed to be used effectively to support lectures and greatly contribute to the development of scientific knowledge in the culinary field.

Development Of Macromedia Flash-Based Interactive Media In Food Ingredients Knowledge Subjects Tresno Ingtyas, Fatma; Akmal, Nikmat
International Journal of Educational Research & Social Sciences Vol. 5 No. 3 (2024): June 2024 ( Indonesia - Ethiорiа - Nigeria )
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijersc.v5i3.818

This research aims to develop macromedia flash-based learning media on herbs and spices using the 4 D development model. Research data was collected using a questionnaire that was validated by media experts and material experts. Needs analysis shows that macromedia flash media is really needed by teachers and students. Material expert validation obtained 97.77% in the very feasible category. Media expert validation obtained 89.71% in the very feasible category. The results of students' assessments of the acceptability of Macromedia Flash learning media obtained a score of 4.90, including very high acceptability. Based on these data, it can be concluded that the Macromedia Flash learning media is suitable for use in food ingredient knowledge subjects in Spices and Spices. This media is only limited to knowledge of herbs and spices and quizzes are only provided at the end of the material. It is hoped that future researchers will be able to create quizzes and evaluations on each food ingredient knowledge sub-material and can develop broader material.

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

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 KOMPOSISI GULA TERHADAP KETAHANAN SIMPAN DAN CITA RASA MANISAN TOMAT KERING Nikmat Akmal; 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

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 MULTIMEDIA INTERAKTIF BERBASIS ADOBE PREMIERE TERHADAP HASIL BELAJAR MATA KULIAH TATA HIDANG DI PROGRAM STUDI TATA BOGA FAKULTAS TEKNIK UNIMED Nikmat Akmal; La Hanu
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 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

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

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.

Android Based E-Module on Food Services Subjects for Culinary Students Akmal, Nikmat; Putri, Yuzia Eka; Sutanti, Siti
Journal of Education Technology Vol. 8 No. 1 (2024): February
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jet.v8i1.70115

The unavailability of interactive learning media, namely e-modules, has resulted in reduced interest in learning Food Services which includes theory and practice in the Culinary Education Study Program, resulting in low learning outcomes. This research aims to develop an Android-based e-module for the Food Services subject. The research uses a 4D development model. Data collection was carried out through interviews and questionnaires. The research subjects were students and lecturers of the Culinary Education Study Program. Data were analyzed using descriptive analysis. The e-module developed consists of a front display (university logo, e-module description, guide, and start button), and a main menu (learning objectives, content, references, and evaluation). The results of the feasibility test for the e-module developed according to material experts, media experts and students were respectively 4.36 (very feasible), 4.43 (very feasible) and 4.40 (very high acceptance). This data shows that Android-based e-modules are very suitable for use as learning media. Android-based e-modules can make it easier for students to access learning materials anywhere and at any time so that students can repeat learning independently and are able to improve students' understanding of learning materials.

Co-Authors Ajeng Inggit Anugerah Ambiyar, Ambiyar Aritonang, Rohana Dalimunthe, Dian Agustina Elfita, Arzulliah Emilia, Esi Erli Mutiara Firmansyah Putra Fitria, Reni Hanu, La Ingtyas, Fatma Tresno Juliarti La Hanu Lubis, Vinny Riana Nizwardi Jalinus Putri, Yuzia Eka Riana Friska Siahaan Sasmita, Rossy Luckita Silitonga, Monalisa Sulistiawikarsih Sulistiawikarsih Sulistiawikarsih, Sulistiawikarsih Sutanti, Siti SUTRISNO Tresno Ingtyas, Fatma YUPELMI, MIMI Zainab Afifah

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