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All Journal Jurnal Manajemen dan Bisnis Menara Ilmu Jurnal Scientia Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) Jurnal Manajemen dan Bisnis Indonesian Journal of Community Empowerment Sewagati: Jurnal Pengabdian Masyarakat Indonesia Jurnal Riset Rumpun Ilmu Kesehatan (JURRIKES) Journal of Educational Innovation and Public Health Jurnal Riset Ilmu Kesehatan Umum dan Farmasi Jurnal Pengembangan Masyarakat Lokal Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga Jurnal Dinamika Sosial dan Sains Professional Evidence-based Research and Advances in Wellness and Treatment International Journal of Educational Development and Innovation
Amalia Akita
Universitas Negeri Medan, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pembentukan dan Penguatan Kelompok Sebaya Remaja di Desa Sena, Deli Serdang herkules; Syahmi Edi; Nasirwan; Amalia Akita
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 5 No. 4 (2024): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN) Edisi September - Desembe
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v5i4.4632

Abstract

Kegiatan Pelatihan dan Pendampingan Kelompok Sebaya Remaja di Desa Sena bertujuan untuk mengatasi masalah penyalahgunaan NAPZA, pengangguran, dan kurangnya aktivitas produktif di kalangan remaja. Melalui pendekatan intervensi yang terstruktur, kegiatan ini mencakup pembentukan kelompok sebaya untuk edukasi terkait bahaya NAPZA dan rokok, pendampingan kewirausahaan melalui pembentukan usaha remaja, serta pendampingan intensif dalam kegiatan pengelolaan sampah. Hasil kegiatan menunjukkan keberhasilan dalam membentuk kelompok remaja yang proaktif dan peduli terhadap lingkungan serta membangun usaha yang berkontribusi pada perekonomian lokal. Keberhasilan ini tercermin dari peningkatan keterlibatan remaja dalam aktivitas positif, penurunan tingkat pengangguran, dan kemandirian finansial mereka. Kelemahan dari program ini adalah konsistensi partisipasi remaja yang perlu terus dipantau dan keterbatasan sumber daya. Dengan komitmen berkelanjutan dari seluruh pihak, program ini memiliki potensi untuk dikembangkan lebih luas dan menjadi model untuk komunitas lain.
Pemanfaatan Whatsapp dalam Meningkatkan Aspek Non Kognisi pada Mahasiswa Jurusan Biologi Herkules, Herkules; Edi, Syahmi; Nusyirwan, Nusyirwan; Akita, Amalia
Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) Vol. 4 No. 4 (2024): Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI), 2024 (4)
Publisher : Yayasan Pendidikan Bima Berilmu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53299/jppi.v4i4.751

Abstract

Penelitian ini bertujuan untuk menganalisis efektivitas penggunaan WhatsApp grup dalam meningkatkan aspek non-kognisi mahasiswa Jurusan Biologi di Universitas Negeri Medan. Aspek non-kognisi yang diukur meliputi konsep diri, etos belajar, motivasi belajar, sikap, dan kreativitas. Metode penelitian yang digunakan adalah pra eksperimen dengan desain one group pra dan pos tes. Sampel adalah mahasiswa jurusan Biologi yang mengikuti mata kuliah fisiologi tumbuhan yang berjumlah 32 responden. Instrumen pengukuran menggunakan kuesioner dengan Teknik pengumpulan data pengujian sebelum dan sesudah pemberian Intervensi WhatsApp. Analisis data menggunakan uji Wicoxon. Hasil penelitian menunjukkan bahwa penggunaan WhatsApp grup secara signifikan meningkatkan semua aspek non-kognisi yang diukur. Peningkatan yang paling signifikan terlihat pada aspek kreativitas mahasiswa (p=0,001), diikuti oleh sikap (p=0,001) dan etos belajar (p=0,001), konsep diri (p=0,001) dan motivasi belajar (p=0,011). Penelitian ini menyimpulkan bahwa WhatsApp grup adalah alat yang efektif untuk meningkatkan aspek non-kognisi mahasiswa dan dapat digunakan secara lebih luas dalam konteks pendidikan. Dosen perlu dilatih untuk menggunakan WhatsApp grup secara optimal dalam mendukung pembelajaran.
Efektivitas Simulasi Kartu Role-Playing dalam Pemahaman Kebersihan dan Sanitasi Pangan Mahasiswa Kuliner Amalia Akita; Roni Gunawan; Jenita Oktavia Panjaitan; Karl Fritz Pasaribu
JURNAL RISET RUMPUN ILMU KESEHATAN Vol. 4 No. 2 (2025): Agustus : Jurnal Riset Rumpun Ilmu Kesehatan
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrikes.v4i2.5291

Abstract

Food hygiene and sanitation are crucial in the culinary industry to prevent contamination and protect consumer health. However, foodborne diseases remain a global issue due to poor food handling practices. Traditional lecture methods are often ineffective in improving students' practical skills related to food safety. This study evaluates the effectiveness of Role-Playing Cards as an interactive learning tool. A quasi-experimental design with a pre-test and post-test was conducted on 70 culinary students enrolled in a food hygiene and sanitation course. Participants were divided into two groups: Cross-Contamination and Foodborne Illness. The findings showed a significant improvement in understanding, with post-test scores increasing from 58.2 to 87.6 (p < 0.001) and from 60.4 to 89.2 (p < 0.001). Additionally, 99% of students found the method relevant, and 97% considered Role-Playing Cards engaging and easy to apply. In conclusion, this method effectively enhances students' understanding, promotes critical thinking, and provides a more interactive learning experience in food safety education.
The Effect of Murottal Therapy on Reducing Pain and Anxiety Levels in Post-Surgical Fracture Patients Amalia Akita; Kalasta Ayunda Putri
Professional Evidence-based Research and Advances in Wellness and Treatment Vol. 2 No. 1 (2025): January, 2025
Publisher : CV. Get Press Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69855/perawat.v2i1.133

Abstract

Background: Postoperative pain is one of the main problems experienced by patients after surgery. The use of complementary therapies such as Qur'anic murottal is increasingly being investigated as a nonpharmacological method in pain management. Objectives: This study aims to analyze the effectiveness of Qur'anic murottal therapy in reducing pain scale in postoperative patients with femur fracture. Methods: This study used a quasi-experimental design with a pre-test and post-test approach. The pain scale was measured before and after the murottal therapy intervention given for three consecutive days. Results: The results showed that Qur'anic murottal therapy was effective in reducing pain scale. There was a significant decrease in the pain scale after the intervention, which indicates that this therapy can provide a relaxing effect and increase patient comfort. Conclusion: Qur'anic murottal therapy has the potential to be an effective complementary method in reducing postoperative pain. The application of this therapy may support nonpharmacologic pain management in the medical setting. Further research is needed to confirm these findings in a wider population.
Development Of Canva-Based Interactive E-books in Consumer Education Courses in Culinary Arts Study Programs Vina Gabriella Saragih; Aditiya Pratama Daryana; Prima Yudisthira; Amalia Akita
International Journal of Educational Development and Innovation Vol 6, No 2 (2026): February
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/ijedi.v2i6.83044

Abstract

This study aimed to develop a Canva-based interactive e-book for the Consumer Education course in the Culinary Arts Study Program and to examine its feasibility, practicality, and effectiveness in improving students’ learning outcomes. The research used a Research and Development (R&D) approach with the ADDIE model, which includes five stages: Analysis, Design, Development, Implementation, and Evaluation. The participants in this study were students of the Culinary Arts Study Program who took the Consumer Education course. Data were collected through validation questionnaires completed by material experts, media experts, and language experts, student response questionnaires, and learning achievement tests in the form of pre-tests and post-tests. The findings showed that the Canva-based interactive e-book had a very high level of feasibility, with scores of 100% from the material expert, 88.24% from the media expert, and 95% from the language expert, all of which were categorized as highly feasible. In terms of practicality, the small-scale trial reached 82.8%, while the large-scale trial reached 89.16%, indicating that the e-book was highly practical for classroom use. The results also revealed a significant improvement in students’ learning outcomes, with the average score increasing from 80.30 in the pre-test to 95.20 in the post-test, and all students achieving mastery learning after the implementation. In conclusion, the developed Canva-based interactive e-book is feasible, practical, and effective as a learning medium for the Consumer Education course in the Culinary Arts Study Program. It also helps improve students’ understanding, engagement, and independent learning.
Risiko Keamanan Pangan pada Makanan Homemade Sehat: Narrative Review Amalia Akita; Gunawan, Roni; Daryana, Aditiya Pratama; Herkules Herkules; Pratama, Muchti Yuda
Journal of Educational Innovation and Public Health Vol. 4 No. 2 (2026): April: Journal of Educational Innovation and Public Health
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/innovation.v4i2.9122

Abstract

Homemade food is increasingly dominating the choices of consumers who are oriented towards a healthy lifestyle. However, the belief that self-cooking is synonymous with food safety is not always supported by scientific evidence. This Narrative Review aims to build an in-depth thematic synthesis of the various dimensions of food safety risks that arise in the process of preparing healthy homemade food, ranging from biological and chemical contamination, to human behavioral factors as the main agents of contamination. The study was conducted against seven reputable sources of scientific literature published between 2010–2025, including observational, experimental, cross-sectional, and review studies. Four main themes were identified: (1) risky behaviors in the household kitchen as the dominant factor; (2) unexpected cross-contamination pathways including table salt as a vector; (3) chemical and biological contaminants hidden in "healthy" materials; and (4) evidence-based interventions that have been proven to be effective. This review confirms that homemade food safety is a behavioral issue, not just a technical one, so the intervention approach must be multidimensional and sustainable.
From Waste to Worth: Integrating Circular Economy and Culinary Entrepreneurship for Sustainable Food Innovation in Emerging Markets Daryana, Aditiya Pratama; Yudisthira, Prima; Saragih, Vina Gabriella; Akita, Amalia
Indonesian Journal of Community Empowerment (IJCE) Vol 7 No 2 (2026): Indonesian Journal of Community Empowerment (May)
Publisher : Fakultas Kewirausahaan Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35899/ijce.v7i2.1202

Abstract

This research aims to analyze the integration of circular economy and waste-based culinary entrepreneurship (Product of Waste / POW) in creating sustainable food innovations in emerging markets. The object of the study was 210 culinary business actors who adopted waste management practices. The method used is a mixed-method with a Structural Equation Modeling (SEM-PLS) approach to test the relationships between variables. The results of the study show that circular economy adoption and entrepreneurial capability have a significant effect on waste-based product innovation, with POW as the main mediator in improving sustainability performance. These findings confirm that the transformation of waste into economic value depends not only on the availability of resources, but also on entrepreneurial capabilities. This research contributes to the development of integrative models that support sustainable food innovation and increase the competitiveness of culinary businesses.
Kontaminan Pangan (Mikroba, Kimia, Fisik) dan Risiko Kesehatan di Lingkungan Pendidikan Kuliner Amalia Akita; Roni Gunawan; Herkules Herkules
Jurnal Riset Ilmu Kesehatan Umum dan Farmasi (JRIKUF) Vol. 3 No. 4 (2025): Oktober : Jurnal Riset Ilmu Kesehatan Umum dan Farmasi (JRIKUF)
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/jrikuf.v3i4.928

Abstract

Background: Food safety in culinary education institutions is not yet fully a major concern, even though the practice kitchen is a space that is vulnerable to contamination. This study analyzed three main types of microbiological, chemical, and physical contaminants and their impact on health in the culinary vocational education environment. Method: The method used is in the form of a literature review from various national and international scientific sources published in 2015–2025. Result:The results of the analysis show that the three types of contamination are interrelated and often root from human behavior, limited facilities, and weak application of sanitation and hygiene principles. Students have generally accepted basic theories of food safety, but are still lacking in practical applications such as temperature control, cross-contamination prevention, and chemical and physical hazard identification. Conclussion : Risk awareness also tends to be low, especially when handling raw materials or using shared equipment. Therefore, a real-world practice-based learning approach and risk assessment need to be applied consistently. The integration of educational models such as risk-based hygiene training and Green and Safe Kitchen can shape hygienic behavior, professional ethics, and social responsibility of students as prospective workers in the food service industry.
Co-Authors ., Herkules Aditiya Pratama Daryana Deddy Ray Girsang Dian Agustina Dalimunthe Erli Mutiara Gunawan, Roni Herkules Herkules Herkules, Herkules Jenita Oktavia Panjaitan Jenita Oktavia Panjaitan Kalasta Ayunda Putri Karl Fritz Pasaribu Khaerul Saleh Lasmawanti, Sri Mentari Arisyid Mulyadi Muchti Yuda Pratama Nasirwan Nasirwan Nusyirwan Nusyirwan Pasaribu, Karl Frizts Prima Yudisthira Putri, Kalasta Ayunda Roni Gunawan Siregar, Dian Maya Sari Syahmi Edi Tafonao, Juliusman Vina Gabriella Saragih Yudisthira, Prima