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Development Of Learning Tools For Case Method-Based Cake Decoration Courses In Improving Students' Critical Thinking Skills Ana Rahmi; Fatma Tresno Ingtyas; Nuwairi Hilda; Dina Ampera; Siti Wahidah
East Asian Journal of Multidisciplinary Research Vol. 1 No. 6 (2022): July, 2022
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v1i6.748

Abstract

This study aims to determine the process and application of cake decorating learning tools in improving students' critical thinking skills. The results of the study indicate that the Inner Case Method-based learning device has met the validity criteria. Based on the results obtained in the field, there is an increase in the percentage of each data in the field from the simulation stage then an increase is made at the trial stage. Based on the data analysis, the learning device developed meets the criteria with a validity value of 3.86 which means it is valid without revision, a practical value of 3.32 which means a high level of practicality, and can increase the average critical thinking ability test score by 74%.
Corn Processing with Design of Flaters Machinery and Diversification of Corn Processing with Andaliman Flavor (Zanthoxylum Acanthopodium) in Parsaoran Village, Sibisa, Toba Samosir Regency Sukarman Purba; Ana Rahmi; Khairunnisa Harahap
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 1 (2022): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1411.991 KB) | DOI: 10.32734/abdimastalenta.v7i1.7614

Abstract

The objectives to be achieved in PKM activities; developing corn farmers' businesses in Parsaoran Sibisa Village to become economically independent businesses through processing andaliman flavored corn chips, designing and building corn flattening machines, training on corn chips production, business management training and packaging. The specific target to be achieved through a corn flattening machine is to increase the effectiveness of the abundant corn production into andaliman corn chips, savory, sweet, spicy, able to manage business and packaging. The approach method used is the method of education, production training, business management training, design and assistance. The results of this service activity by providing knowledge, technology and business management, corn farmers are expected to be able to take advantage of their agricultural products which are processed into high-value corn chips products. Corn chips are a food diversification product that can support the development of rural agro-industry and increase the income value of corn farmers whose raw materials are easily available in Parsaoran Sibisa Village, Toba Samosir Regency.
Kelompok Usaha Serundeng Kepah di Pusat Pemasaran dan Food Court Makanan Khas Tanjungbalai Hodriani Hodriani; Nurmala Berutu; Ana Rahmi; Zulkarnain Siregar; Wiflihani Wiflihani; Anggreni Atmei Lubis; Agung Suharyanto
Pelita Masyarakat Vol. 4 No. 1 (2022): Pelita Masyarakat, September
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/pelitamasyarakat.v4i1.7196

Abstract

This Community Partnership Program (PKM) generally aims to assist Business Groups in making Serundeng Kepah as a typical Tanjungbalai dish in making this product utilizing marine food or natural resources in Tanjungbalai City. Partners in this PKM are Business Groups in Pantai Burung Village, South Tanjungbalai District, Tanjungbalai City. The problem faced by partner members is the lack of knowledge in managing and utilizing existing natural resources as a product of the Tanjungbalai food development business. The method used to achieve the objectives of this service activity is the method of education, socialization, assistance in product manufacture, and business management on products that have been produced. The results of the activities, an increase in the quality of human resources in knowledge in the management and utilization of local natural resources and business management; Serundeng Kepah Products as Tanjungbalai Specialty Food; and Logo Making, Packaging design and product IPR.
Development of Project-Based University Student Work Sheets in Student's Kitchen Management Course Nuwairi Hilda; Ana Rahmi; Ismail Jahidin; Dina Ampera; Siti Wahidah
East Asian Journal of Multidisciplinary Research Vol. 1 No. 7 (2022): August 2022
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v1i7.843

Abstract

This study aims to produce a Project-based Team-based student worksheet in the Kitchen Management course. This type of research is research and development that refers to model development, with stages (1) self-evaluation stage consisting of analysis and design (2) prototyping stage consisting of expert review, one to one and small group (3) field test stage . The data were collected using quantitative descriptive analysis techniques through questionnaires or questionnaires related to the quality of product development. The results showed that student learning outcomes were seen from the pre-test, post-test and mid-semester exams in the course Evaluation of Kitchen Management Learning Outcomes. Catering Education students experienced a significant increase after using this project-based student worksheet.