Article Per Year (5 Year)
p-Index From 2021 - 2026
2.177
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan Vokasi JTEV (Jurnal Teknik Elektro dan Vokasional Jurnal Penelitian Pendidikan IPA (JPPIPA) JURNAL PENDIDIKAN TAMBUSAI Journal of Education Technology 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 Pendidikan Terapan JURNAL KELUARGA SEHAT SEJAHTERA
Nikmat Akmal
Universitas Negeri Medan
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 15 Documents
Search

 1   2 
Construct Analysis of AMDA Model Syntax Using the Structural Equation Modeling-Partial Least Square (SEM-PLS) Method Sutrisno; Batumahadi Siregar; Riansyah Putra; Nikmat Akmal
Jurnal Penelitian Pendidikan IPA Vol 10 No 10 (2024): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i10.9041

Abstract

When a building is damaged by an earthquake, it's essential to assess its safety. The AMDA model is the result of the stages of developing a competency-based training model for Post-Earthquake Building Investigation which is designed to make someone competent in this matter. The construct of a development model needs to be tested for validity, reliability and evaluation of the construct or structural model of the syntax of the model being built. Each syntax is confirmed or tested through the value of loadings factor, Average Variance Extracted (AVE) and composite reliability. Next, the influence between variables is analyzed or the structural model or construct (Inner Model) is evaluated. Construct evaluation can be seen from the value of R2 (R-square) between 0 and 1 (0<R2<1), the greater the value and closer to 1, the greater the influence of syntax on the model. The test was carried out using the Structural Equation Modeling-Partial Least Square (SEM-PLS) method. The results obtained were loading factor values>0.7, meaning the indicators used in the syntax were valid, AVE>0.5 meaning the syntax was valid, composite reliability value>0, 7 means the syntax is reliable and the value of R2=0.963, a significant influence of the syntax on the model
Web-Based Media Using a Project-Based Learning Approach in Textile Materials for Children’s Clothing Erni; Yudhistira Anggraini; Halimul Bahri; Nurhayati Tanjung; Nikmat Akmal
Jurnal Penelitian Pendidikan IPA Vol 12 No 4 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i4.14245

Abstract

This study aims to develop web-based learning media using a Project-Based Learning approach on textile materials for children's clothing and to determine its feasibility and students’ responses in supporting quality education. This study employed a Research and Development (R&D) method using the ADDIE model, which consists of analysis, design, development, implementation, and evaluation stages. The implementation stage involved students of the Fashion Education Study Program. Data were collected through expert validation sheets and student response questionnaires using a Likert scale. The results showed that the developed media were categorized as very valid, with a material expert validation score of 94.3% and a media expert validation score of 92.5%. Students’ responses also indicated very positive results, with an average score of 92.5%. These findings demonstrate that the web-based learning media integrated with the Project-Based Learning approach are feasible and effective in supporting students’ engagement and understanding of textile materials for children's clothing. Therefore, this media can be used as an alternative instructional tool to improve the quality of learning in vocational fashion education.
Utilizing interactive media in culinary arts education to enhance student learning outcomes Erli Mutiara; Ajeng Inggit Anugerah; Dian Agustina Dalimunthe; Siti Sutanti; Rossy Luckita Sasmita; Reni Fitria; Nikmat Akmal
Jurnal Pendidikan Vokasi Vol. 14 No. 2 (2024)
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.
Teaching Industry Model for Improving Students' Critical Thinking Skills in Vocational Higher Education Ana Rahmi; Dina Ampera; Nikmat Akmal; Mawaddah Azizah Sari W
Jurnal Pendidikan Terapan Vol 4, No 3 July (2026)
Publisher : Sakura Digital Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61255/jupiter.v4i3.1511

Abstract

Critical thinking skills are among the essential competencies required by students to face the challenges of the 21st century and the demands of the industrial world. However, the critical thinking skills of students in the Cake Decoration course at the Culinary Education Study Program still need improvement through learning approaches that are relevant to industrial practices. This study aimed to analyze the implementation of the Teaching Industry model and its role in improving students’ critical thinking skills in the Cake Decoration course. The study employed a quantitative approach involving 67 students of the Culinary Education Study Program at Universitas Negeri Medan. Data were collected through observation, questionnaires, and documentation, and analyzed using descriptive statistics, correlation, and regression analysis. The findings revealed that the implementation of the Teaching Industry model was categorized as high and contributed positively to the learning process. Students’ critical thinking skills increased from 8.4% at the needs analysis stage to 92.3% at the field implementation stage. The results also indicated that the Teaching Industry model provided authentic learning experiences that encouraged students to analyze problems, make decisions, evaluate information, and develop solutions based on industrial contexts. These findings imply that the Teaching Industry model can serve as an effective learning strategy for enhancing critical thinking skills and strengthening the relevance of vocational higher education to industry needs. The novelty of this study lies in the integration of industrial-based learning practices into the Cake Decoration course to foster students’ critical thinking skills in vocational education.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v1i1.20697

Abstract

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.
Co-Authors Ajeng Inggit Anugerah Ambiyar, Ambiyar Ana Rahmi Aritonang, Rohana Dian Agustina Dalimunthe Dina Ampera Elfita, Arzulliah Emilia, Esi Erli Mutiara Erni Firmansyah Putra Halimul Bahri Hanu, La Juliarti La Hanu Mawaddah Azizah Sari W Nizwardi Jalinus Nurhayati Tanjung Putra, Riansyah Putri, Yuzia Eka Reni Fitria Riana Friska Siahaan Rossy Luckita Sasmita Silitonga, Monalisa Siregar, Batumahadi Siti Sutanti Sulistiawikarsih Sulistiawikarsih Sulistiawikarsih, Sulistiawikarsih Sutanti, Siti Sutrisno Tresno Ingtyas, Fatma Yudhistira Anggraini, Yudhistira YUPELMI, MIMI Zainab Afifah