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All Journal JTEV (Jurnal Teknik Elektro dan Vokasional JCRS (Journal of Community Research and Service) Jurnal Pendidikan dan Keluarga Flawless JURNAL PENELITIAN BIDANG PENDIDIKAN
Lelly Fridiarty
Universitas Negeri Medan
Arts Humanities Control & Systems Engineering Education Electrical & Electronics Engineering Energy Social Sciences Other

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Efektivitas Pembelajaran Daring Masa Pandemi Covid-19 SMK Negeri 1 Beingin Erli Mutiara; Nanda Dwi Gusnita; Esi Emilia; Adikariani Adikariani; Lelly Fridiarty
JURNAL PENDIDIKAN DAN KELUARGA Vol 13 No 01 (2021): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol13-iss01/890

Abstract

The research objectives are 1) Analyzing the effectiveness of online learning according to the experiences of students, teachers, and parents; 2) Knowing the learning outcomes of Indonesian Cake Products; 3) Analyzing the relationship between the effectiveness of online learning according to the student experience and learning outcomes of Indonesian Cake Products. The research location is at SMK Negeri 1 Beringin Deli Serdang, North Sumatra. The research time is November 2020-January 2021. The population is all students of class XI culinary, teachers who teach in class XI culinary, and parents of class XI culinary students. The sampling technique in total sampling amounted to 114 people. Data collection techniques used are tests and questionnaires. Data analysis by Descriptive data a and Spearman Rank test. Based on the result of research on the effectiveness of online learning according to the experiences of students, teachers, and parents, it is categorized as quite effective with scores of 86 percent, 71.43 percent, and 78 percent, respectively. The trend level of learning outcomes for Indonesian Cake Products is in the good category with a value of 84 percent. Based on the results of the spearman rank correlation analysis, there is a positive and significant relationship between the effectiveness of online learning based on student experience and the learning outcomes of Indonesian Cake products with a sig (p) = 0.00 <0.05 (r = 0.985) meaning the higher the effectiveness of online according to the student experience, the learning outcomes of Indonesian Cake Products are getting higher.
“FRENSS” INSTANT RED GINGER DRINKS BUSINESS IN LUMBAN PINGGOL VILLAGE, PANGURURAN SUB-DISTRICT, SAMOSIR DISTRICT Erli Mutiara; Adikahriani Adikahriani; Riana Friska Siahaan; Lelly Fridiarty
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.v5i1.24629

Abstract

Bandrek (Ginger Drink) is a traditional drink that has a great demand by consumers because of the health benefits. Most of the traditional beverage production is still produced on a household scale, such as the instant ginger drink produced by the household business “Frenss”. The household businesses that produce ginger drink should apply good food production methods so that the products produced are safe and their nutritional value is also maintained. Lumban Pinggol Village, Pangururan District, Samosir Regency is one of the tourist areas in the Lake Toba area in North Sumatra. One of the residents' efforts is to work on making ginger drink Instant. The processing method for instant ginger drink is still manual, even though the ginger drink produced reaches 50 kg each day. Therefore, the solution offered to partners was to design a ginger grinding machine. The implementation method consists of empowerment, mentoring, strengthening capital as well as monitoring, coaching and evaluation. In addition, to improve product quality, more attractive packaging designs and online marketing are needed. The results of this PKM activity are as expected. This can be proven by the fulfillment of targets and the enthusiasm and enthusiasm of the partners when listening to / paying attention to the material presentation and processing practices, so that with this PKM activity the partner's income will increase.
Corn Tortilla Processing Technology and Corn Chips at Farmer Group/Farming Women in Bekiung Village Kecamatan Kuala, Kabupaten Langkat, North Sumatera Hidir Efendi; Lelly Fridiarty; Jumjuma Jumjuma
Journal of Community Research and Service Vol 5, No 2: July 2021
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v5i2.28328

Abstract

The purpose of  PKM activity is to develop the business of corn farmers/women in Bekiung village to be an economically independent business through the processing of tortillas and corn chips, the design of a corn flattening machine, the design of an amphia machine (to make thin), training in the production of tortillas and corn chips, training in business management and packaging. Specific targets to be achieved; build a corn flattening machine in order to increase corn production, construct  an ampia machine, produce tortilla’s downstream and corn chips, manage marketing and packaging. The method used is education, production training, business management training, design and assistance. The results of the service carried out show that by providing knowledge, appropriate processing technology and business/marketing management, corn farmers/women are expected to be able to exploit the abundant agricultural products with low prices. One of the advantages of making food from corn is that the raw materials are easy to get and an added value farmers.
Development of Learning Module in The Culinary and Tourism Industry courses in Unimed Catering Study Program Lelly Fridiarty; Yuzia Eka Putri; Ajeng Inggit Anugerah
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
PERSEPSI MAHASISWA TERHADAP PEMBELAJARAN BLENDED BERHUBUNGAN DENGAN PENINGKATAN HASIL BELAJAR Rasita Purba; Lelly Fridiarty; Adikahriani .; Risti Rosmiati; Fatma Tresno Ingtyas
JURNAL PENELITIAN BIDANG PENDIDIKAN Vol 28, No 1 (2022)
Publisher : LPPM Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.874 KB) | DOI: 10.24114/jpbp.v28i1.32744

Abstract

Nutritional counseling is an essential component of nutrition students to be equipped to address nutritional problems. The objective of the study was to analyze the correlation of nutrition students for teaching presence perception in blended learning to improve the learning outcomes of nutritional counseling stages. The study used a cross-sectional research design, nutrition students in nutritional counseling courses completed the 13-item Community of Inquiry (COI) questionnaire for teaching presence. The results showed that students had higher agreement across the level of teaching presence. The findings of this study suggest that perceived teaching presence was significantly related to improving the learning outcomes of nutritional counseling stages.
Increasing the Production of Opak Semprong with Appropriate Technology to Break the International Market Paningkat Siburian; Lelly Fridiarty; Khairunnisa Harahap; Rasita Purba
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.v7i1.38842

Abstract

Processing of cassava for the manufacture of opaque semprong products in Melati Kebun Village, Pegajahan District, Serdang Bedagai Regency is in dire need of appropriate technology because the equipment used still has limitations by using human labor, so the process is less efficient, less productive and marketing is limited. In connection with that, in order to help the community managing Small and Medium Enterprises (SMEs), the Cassava Opak Semprong Business PKM was carried out and the Design of Pressing Machines and Spinner Machines was carried out to increase the production of various opaque products in the village. The approach method used is the method of education, production training, machine design/assistance, business management training and marketing. At the end of the PKM Program, partners are able to apply TTG in the opaque production process, carry out bookkeeping, recording and financial reporting in accordance with accounting standards, conduct e-commerce (business transactions via electronic/internet networks), digitally (online) marketing on social media, so that the small and medium enterprises have increased production and get additional net profit and marketing to Malaysia
Processing of Corn Tortilla Chips with Appropriate Technology as Diversification of Crop Yields to Increase Farmers' Income in Pematang Simalungun Amirhud Dalimunthe; Benyamin Situmorang; Lelly Fridiarty; Rasita Purba
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.v7i1.38868

Abstract

Processing of agricultural products is important to increase added value, especially when production is abundant and prices are low. The increase in added value in the form of various corn products can stimulate the development of micro, small and medium enterprises. Community empowerment through increasing post-harvest knowledge and capabilities in processing various corn products in particular can be the basis for community economic development. One of the processed corn products that consumers like is Corn Tortilla. The product processing process with appropriate technology is quite simple so that it has the opportunity to be adopted by rural communities, especially corn farmers as a home industry. The purpose of this PKM activity is to develop the business of corn farmers in Pematang Simalungun Village into an economically independent business through corn tortilla processing activities, design of boiled corn milling machine, design of ampia machine, spinner machine, and production training. The approach method used is the method of education, design, production training, business management training, and mentoring. The specific target achieved was to produce a boiled corn milling machine to increase the effectiveness of abundant corn production into corn tortilla products and business management capabilities. As a result, corn farmers can process abundant agricultural products into Corn Tortilla products
Inovasi Media Pembelajaran Berbasis Buku Saku Appetizer Pada Mata Kuliah Makanan Kontinental Ajeng Inggit Anugerah; Lelly Fridiarty; Erli Mutiara; Yuzia Eka Putri; Dian Agustina Dalimunthe
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.
PENGEMBANGAN MEDIA PEMBELAJARAN FLIPBOOK 3 DIMENSI PADA MATA PELAJARAN SANITASI HYGIENE KECANTIKAN DI SMK NEGERI 1 BERINGIN Yulistia Khairani; Lelly Fridiarty
Flawless. Vol 4, No 1 (2023): JURNAL FLAWLESS EDISI JANUARI 2023
Publisher : Program Studi Pendidikan Tata Rias Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/fls.v4i1.49278

Abstract

Penelitian ini bertujuan untuk melakukan mengembangkan media pembelajaran Flipbook 3 dimensi sebagai media dalam melaksanakan pembelajaran pada mata pelajaran Sanitasi Hygiene di kelas Kecantikan SMK Negeri 1 Beringin. Penelitian ini temasuk jenis penelitian pengembangan dengan mengacu pada model pengembangan ADDIE (Analysis, Design, Development, Implementation and Evalution) dan dilaksanakan pada semester ganjil  di SMK Negeri 1 Beringin dengan subjek media pembelajaran Flipbook 3 Dimensi. Subjek penelitian ini terdiri dari tiga validator ahli materi dan tiga validator ahli media, serta objek penelitian yakni media pembelajaran Flipbook 3 dimensi. Hasil dari analisis validasi yang telah dilakukan terhadap media pembelajaran Flipbook 3 Dimensi pada mata pelajaran Sanitasi Hygiene  menunjukan persentase skor untuk keseluruhan aspek media sebesar 94,1% dengan kategori “sangat baik”, dan untuk keseluruhan aspek materi mendapat persentase skor sebesar 90% dengan kategori “sangat baik”. Media pembelajaran Flipbook 3 Dimensi pada Mata Pelajaran Sanitasi Hygiene termasuk dalam kategori “Sangat Baik” (Sangat Layak) dengan rata-rata 92,05 %. Maka disimpulkan bahwa media pembelajaran Flipbook 3 Dimensi dikategorikan “Sangat Baik” (Sangat Layak) dan dapat dipergunakan sebagai bantuan belajar untuk siswa. Kata kunci: Pengembangan Media, Flipbook 3D, Sanitasi Hygiene.
PENGEMBANGAN MEDIA ADOBE FLASH CS 6 PADA MATERI PERAWATAN WAJAH TEKNOLOGI KELAS XII SMK AKP GALANG Rifa Faradhiba Siregar; Lelly Fridiarty
Flawless. Vol 3, No 2 (2022): JURNAL FLAWLESS EDISI JUNI 2022
Publisher : Program Studi Pendidikan Tata Rias Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/fls.v3i2.49232

Abstract

Penelitian ini bertujuan untuk mengetahui kelayakan media pembelajaran Adobe Flash CS 6 pada materi perawatan wajah teknologi, kelas XII SMK Awal Karya Pembangunan (AKP) Galang. Jenis penelitian yang digunakan adalah metode pengembangan Research and Deveopment (R&D). Dalam penelitian, objek dari penelitian ini adalah media pembelajaran Adobe Flash CS 6 pada materi perawatan wajah teknologi. Sedangkan yang menjadi subjek penelitian adalah 3 orang ahli materi dan 3 orang ahli media. Hasil pengembangan media pembelajaran Adobe Flash CS 6 menunjukkan bahwa hasil validasi oleh ahli materi I, II, dan III yang mendapat rata-rata skor 97.28%. Kemudian, pada hasil validasi oleh ahli media I, II, dan III mendapatkan skor rata-rata sebesar 89.58%. Berdasarkan perolehan tersebut, dapat disimpulkan bahwa media pembelajaran layak, dan dapat diterapkan pada kegiatan belajar mengajar SMK Awal Karya Pembangunan (AKP) Galang.Kata Kunci: Penelitian dan Pengembangan, Adobe Flash CS 6, Perawatan Wajah Teknologi
Co-Authors Adikahriani . Adikahriani Adikahriani Adikariani Adikariani Ajeng Inggit Anugerah Amirhud Dalimunthe Benyamin Situmorang Dian Agustina Dalimunthe Emilia, Esi Erli Mutiara Fatma Tresno Ingtyas Hidir Efendi Jumjuma Jumjuma Khairunnisa Harahap Nanda Dwi Gusnita Paningkat Siburian Rasita Purba Riana Friska Siahaan Rifa Faradhiba Siregar Risti Rosmiati Yulistia Khairani Yuzia Eka Putri