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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Edukasi: Jurnal Pendidikan JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Jambura Journal of Food Technology Ensiklopedia Social Review Jurnal Review Pendidikan dan Pengajaran (JRPP) Ensiklopedia Education Review JPGI (Jurnal Penelitian Guru Indonesia) Jurnal Pendidikan dan Keluarga Jurnal Pendidikan dan Kewirausahaan Jurnal Pendidikan Tata Boga dan Teknologi SENTRI: Jurnal Riset Ilmiah Jurnal Multidisiplin Sahombu Jurnal Research Ilmu Pertanian The Indonesian Journal of Computer Science

Gusnita, Wiwik

Unknown Affiliation

Author-ID : 1107601

Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Physics Social Sciences Other

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Students Mental Readiness for Entrepreneurship at SMK Negeri 6 Padang Pertiwi, Ayunda; Yulastri, Asmar; Gusnita, Wiwik; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16882

This research was motivated by the large number of students at SMK Negeri 6 Padang who graduated but faced difficulties in finding work or were even unemployed. This is due to a lack of desire to start a business. Students feel less confident in starting a business. The aim of this research is to describe the mental readiness of students for entrepreneurship at SMK Negeri 6 Padang. This type of research is quantitative with a descriptive approach. The population in this study were students at SMK Negeri 6 Padang, totaling 303 students. The sample consisted of 75 students. Sampling used the Proportional Random Sampling technique. The data collection technique uses questionnaires via Google Form which have been tested for validity and reliability. The data analysis technique was carried out using descriptive analysis. Data processing was carried out with the help of Microsoft Excel and the SPSS version 25 software program. First determine the frequency distribution, determine the percentage level and classification techniques. The research results showed that 26 students' mental readiness for entrepreneurship (35%) was in the medium category.

The Effect Of Entrepreneurship Knowledge Towards The Success Of Coffeeshop Business In Padang Prabaningtyas, Dewi; Yelfi, Reno; Gusnita, Wiwik; Insan, Ranggi Rahimul
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.5247

This research was backgrounded by the rapid development of the coffee shop business in the city of Padang. However, problems arise in line with the level of entrepreneurial knowledge that is still inadequate so that the coffee shop business in the city of Padang does not achieve business success. The purpose of this study is 1) To describe the entrepreneurial knowledge possessed by coffee shop business actors in the city of Padang, 2) Describe the success of the coffee shop business in the city of Padang, 3) Analyze the influence of entrepreneurial knowledge on the success of a coffee shop business in the city of Padang. This type of research uses the quantitati f method, a causal associative approach. The population in this study was all business actors in 12 coffee shops in the city of Padang. The study sample was 36 people consisting of business owners and a management team determined by total sampling. Data is collected by distributing questionnaires. The data description uses a normal curve. The analysis requirements test was carried out with normality test, homogeneity test, linearity test and then hypothesis test was carried out using correlation test, simple regression test, and determination coefficient test with the help of SPSS Version 25.00. The results of the study, the entrepreneurial knowledge variable (X) is included in the category of quite good with a percentage of 88.9%, and the business success variable (Y) is included in the category of quite good with a percentage of 52.8%. The variable of entrepreneurial knowledge has a correlation to the success of the coffee shop business in the city of Padang of 0.711, where the two variables have a strong relationship and are of positive value. The regression coefficient was obtained by 0.906 and the coefficient of determination was obtained by (0.506) 50.6%.

The Effect of Potato Starch Substitution on the Quality of the Cake Flower Shake Jayusman, Yesi; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.10990

This study aims to analyze the effect of potato starch substitution on the quality of the cake with the addition of 20%, 40%, and 60% potato flour. This type of research is a pure experimental study with a completely randomized design method (RAL) consisting of 4 treatments and 3 repetitions. The object of this research is the cake flower shake with potato flour substitution as much as 20%, 40%, 60% of the quality of the cake flower shake. The technique of collecting data in this research was carried out by organoleptic tests given to 5 expert panelists, namely lecturers of Family Welfare Sciences, Padang State University. The independent variable in this study was potato starch. The dependent variable of this research is the quality of the cakes produced, including the shape, color, aroma, texture and taste. The data analysis technique used was Analysis of Variance (ANAVA) to analyze organoleptic test data. The data that has been obtained is then tabulated in tabular form and analyzed according to the test of each data. Then the data analysis was carried out, if the data obtained by Fcount was greater than Ftable, then it was continued with Duncan's test. The results of this study indicate that there is a significant effect on the color quality of the cake, while the quality of shape, aroma, texture, and taste cannot be significantly different. It can be concluded that the results of the best quality test for potato starch cake are in treatment (X3) with 60% potato flour substitution.

The Quality Analysis of Of Rolled Pancake with Carrot Extract Substitution as Natural Food Colouring Fatria, Sevly Riri; Holinesti, Rahmi; Gusnita, Wiwik; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.12692

This research aims to analyze the effect of 0%, 15%, 30% and 45% substitution of carrot extract to the quality of rolled pancakes in terms of shape, color, aroma, texture and taste. This research was conducted in August 2023 at the Culinary Workshop, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Padang State University. This type of research is a pure experiment using a completely randomized design method consisting of 4 treatments and 3 repetitions. The data used is primary data obtained from 3 expert panelists using an organoleptic test format on the quality of rolled pancakes with the substitution of carrot extract. The data obtained was then tabulated in table form and analysis of variance (ANOVA) was carried out. If F count > F table then proceed with the Duncan test. The results of this research show that there is a significant effect of substitution of 0%, 15%, 30% and 45% carrot extract on the quality of color and aroma of rolled pancakes. The results of data analysis obtained the highest overall achievement scores, namely: neat shape 3.56 (45%), uniform shape 3.44 (30%), color 3.44 (45%), aroma 3.67 (45%), texture 3.67 (45%) and taste 4.00 (45%). The results of the quality test for rolled pancakes with the best carrot extract substitution were 45% (X3).

The Influence Of Learning Motivation And Independence On Learning Outcomes Of Creative Project And Entrepreneurship (PKK) Subjects In SMK N 6 Padang Annisa, Desfiarini; Yulastri, Asmar; Gusnita, Wiwik; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.15596

This research aims to describe and analyze the influence of motivation and learning independence on learning outcomes in the Creative Entrepreneurship Project (PKK) subject in the culinary department of SMK N 6 Padang. In this research, measurements will be carried out to determine the influence of motivation and learning independence on learning outcomes in the Creative Entrepreneurship Project (PKK) subject. This research uses a type of correlation research using a quantitative approach. In this study, the population and sample were the same, namely class XI students majoring in culinary, totaling 101 people. The sampling technique used is saturated sampling. Data collection was carried out via Google form and used a Likert scale whose validity and reliability had been tested. The data analysis techniques used are descriptive analysis tests, normality tests, linearity tests, multicollinearity tests, multivariate tests and correlation significance tests. The results of the research show that: 1) the correlation coefficient of motivation and learning independence on learning outcomes in PKK subjects is 0.256 which is included in the low category, 2) there is a significant influence between motivation and learning outcomes in PKK subjects with a sig value of 0.00 < 0, 05 so it can be concluded that H1 is accepted, 3) there is an influence between independence and learning outcomes in PKK subjects with a sig value of 0.002 < 0.05 so it can be concluded that H2 is accepted, 4) there is a simultaneous influence between motivation and independence on learning outcomes in PKK subjects with sig 0.000 < 0.05 and Fcount 8.659 > Ftable 3.09 .

Standardization of Rendang Lokan Recipes in Nagari Sasak, Sasak Ranah Pesisir Sub District, West Pasaman Regency Fitri, Annisa Rahma; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.480

This research is motivated by differences in the use of spices, the dosage of ingredients in processing and processing techniques of randang lokan so that there are differences in the quality of the results of randang. This study aims to standardize the recipe for randang lokan in Nagari Sasak, District of Sasak Ranah Pesisir, West Pasaman Regency which includes ingredients, spices, tools, processing techniques and analyzes the quality of randang lokan in terms of color, aroma, texture and taste. This type of research method is qualitative and quantitative research with mixed methods (Mixed Method). Qualitative data sources were obtained from 10 community members who were experts in making lokan rendang and quantitative data sources were obtained from 10 trained panelists, namely people who knew about rendang lokan and 5 limited panelists from UNP Catering lecturers. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic test questionnaire format. The qualitative data analysis technique uses three activity lines, namely: data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula (Mx = Σ x / N), the validity of the quantitative data validity test data, namely: participation extension, diligent observation, and triangulation. Based on the results of the study, the best Randang Lokan recipe in Nagari Sasak, Sasak Ranah Pesisir District, West Pasaman Regency includes the ingredients used, the amount of ingredients, how to make and and the quality of Randang Lokan. From this recipe for randang lokan, the standardization of randang lokan has been converted. Organoleptic tests were carried out to standardize the recipe for randang lokan to obtain good quality meat, including: color of dadak randang lokan (dark brown), aroma of lokan (perfumed flavor), aroma of dadak randang lokan (charm typical of lokan inflammation), texture of lokan (tender), texture of dadak Randang lokan is quite dry, the taste of lokan (not fishy), the taste of sudden randang lokan (savory).

The Effect Jicama Flour Substitution On The Quality Of Coconut Root Cake Susanti, Hafifah Mardiah; Gusnita, Wiwik; Holinesti, Rahmi; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.14599

Coconut root dry cakes or cactus cakes are dry cakes made from white glutinous rice flour, coconut milk, sugar and eggs which are stirred together then fried using a tool by pressing or turning a lever where the spuid is directed into medium hot oil, then the mixture is fried until ripe. This research is motivated by the use of local food ingredients, namely jicama, which is still lacking. Jicama is made into flour to be varied into one of the pastries, namely coconut root cake. The aim of this research was to analyze the effect of 0%, 15%, 30% and 45% substitution of jicama flour on the quality of coconut root cake in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design (CRD) method and three repetitions. The data source in this research was obtained from 3 limited expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions regarding the quality of coconut root cake. Data were analyzed using ANOVA, if Fcount≥Ftable then continued with the Duncan Test. The results of this research show that there is a real influence on the quality of color and texture of coconut root cake, while there is no significant difference in the quality of shape, aroma and taste. It can be concluded that the best quality test results for coconut root cake were in treatment X1 with 15% jicama flour substitution.

The Addition Of Jicama Flour On The Quality Of Shape, Color, Aroma, Texture And Taste In Muffins Sari, Febrita; Gusnita, Wiwik; Kasmita, Kasmita; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16539

Muffins are a type of bread without yeast that are made in personal sizes and can be eaten in just a few bites. Muffins that are generally developed at this time are classified as quick bread because they use chemical raising agents that can react quickly as a substitute for yeast which is a biological raising agent that reacts more slowly. In this research, the main ingredients in making muffins are wheat flour, sugar, eggs, fat, baking powder and liquid. Jicama flour is flour that comes from jicama tubers that are dried, ground, then sifted to become flour. Currently, there are many innovations in muffin recipes both in terms of taste and raw materials for making them. The city of Padang is the area that produces the most jicama in West Sumatra, but it is still limited in terms of processing because jicama is usually only consumed fresh. Thus, to optimize the processing, especially for jicama fruit which is no longer attractive to sell because the skin color has started to turn black, the author wants to use it by processing it into flour which will be substituted in muffins. This research aims to analyze the effect of 15%, 30% and 45% substitution of jicama flour on the quality of shape, color, aroma, texture and taste of the muffins produced. The type of research used in this research is pure experiment (True Experiment) with organoleptic tests. The research was carried out 3 times with 4 treatments each and tested on 3 expert panelists. Then the data obtained was tabulated in table form and analysis of variance (ANOVA) was carried out. If they differed, they were tested using the Duncan Multi Ranges Test (DMRT). Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable then proceed with the Duncan test. Muffins with jicama flour substitution had the best results at 15% treatment (X1).

The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Blooming Steamed Sponge Rambe, Siti Afifah; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 1 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Sponge steamed blooms are cakes made from eggs and sugar which are beaten until they are white and fluffy, then flour and other ingredients are added which are cooked by steaming. The characteristic feature of blooming steamed sponge is that it has a bowl-like shape, split into four parts and has a color at the top of the crack. The purpose of this study was to analyze the effect of substitution of purple sweet potato flour as much as 10%, 20%, 30% on the quality of the blooming steamed sponge. This type of research is a pure experimental study with a completely randomized design (CRD) method. The data collection technique of this research was carried out by organoleptic tests given to 5 expert panelists, namely lecturers of Family Welfare Sciences, Padang State University. The data analysis technique used was Analysis of Variance (ANOVA) to analyze organoleptic test data. The data that has been obtained is then tabulated in tabular form and analyzed according to the test of each data. Then the data analysis is carried out, if the data obtained by Fcount is greater than Ftable, then it is continued with Duncan's test. It can be concluded that a good percentage is found in the substitution of purple sweet potato flour as much as 10% on the quality of the blooming

Standardization Of Galamai Recipes As Traditional Food In Nagari Bukik Sikumpa, Fifty City District, West Sumatera Khair, Dillatul; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.11004

Differences in the selection of materials, the measurement of ingredients and the techniques for making galamai make the resulting quality different. Basically, the technique for making galamai is glutinous rice flour cooked with coconut milk using cane sugar or palm sugar using a very large cauldron. This study aims to describe the standardization of the recipe, the method of preparation and the quality of galamai in Nagari Bukik Sikumpa, Lima Puluh Kota District. This type of research is qualitative and quantitative research using mixed methods (Mixed Method). The data in this study uses primary data. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic test questionnaire formats. Qualitative data analysis techniques use three streams of activity, namely: data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula (Mx=∑ x / N), data validity testing the validity of qualitative data, namely: extension of participation, diligent observation, and triangulation. Based on the results of the study, 3 galamai recipes were obtained. The results of the organoleptic test obtained the highest score by Mr. Ahmad Robianza from Jorong Padang Belimbing with an average value of 19.6. The standardization of the galamai recipe was carried out by organoleptic tests to obtain good galamai quality including: galamai shape (neat and uniform), galamai color (dark brown), galamai aroma (fragrant), galamai texture (chewy) and galamai taste (sweet).

Co-Authors Ade Irferamuna Adriana, Ghina Affriadi, Rhiska Septyani Afriani, Winda Agustina, Mariana Ambiyar, Ambiyar Anantaya, Frichicila Tri Andriyani, Monica Anggraini, Ezi Anggraini, Indria Sari Anni Faridah Annisa Aprilia Annisa, Desfiarini Asmar Yulastri Astuti, Silvia Sri Asyari, Bella Vedia Ayuni, Indah Muthia Azzahra, Tassania Ridho Cici Andriani D, Sri Wahyuni DIAN LESTARI Dikki Zulfikar Efendi, Elma Wahyuni Efli, Haura Tsamarah Eka Wati, Maisa Siska elida elida Fatria, Sevly Riri Febrianti, Windi Mulya Fitri, Annisa Rahma Fridayanti, Lucy Fuadi, Asral Ganefri Ghifari, Muhammad Al Giatman Giatman, M Gusri, Serina Gustina, Vika Afnelisa Handari, Eras Sahira Handayani, Utari Hansi Effendi Hayati, Yuri Hazzarah, Fanessha Holinesi, Rahmi Indrayeni, Wiwik Insan, Ranggi Rahimul Insani, Ranggi Rahimul Jannah, Yori Raudhatil Jayusman, Yesi Kartika, Messy Kasmita Kasmita Khair, Dillatul Kholizah, Winda Kispriatama, Cindy Lofandri, Wiki Lucy Fridayati Mandasari, Yulia Maulani, Dira Maysya, Rameza Nabilah Mesya, Titania Dwi Muharani, Arfiona Muskhir, Mukhlidi Mustika, Sari mutiara, Dahlia Ningrum, Wulan Salwa Nizwardi Jalinus Nurhasanah Nurhasanah Nuri Aslami NURUL AZIZAH Pertiwi, Ayunda Prabaningtyas, Dewi Prastika, Suci Okdivia Putri Yanti, Aimi Dwi Putri, Suci Fortuna Putri, Syandra Meylani Putri, Tika Nuansa Putri, Tivany Putri, Yolanda RAHAYU, IFNALIA Rahmi Holinesti Rahmi, Zulfiandra Rambe, Siti Afifah Refdinal, Refdinal Reynaldy, Reynaldy Riski Gusri Utami Rochanawati, Ida Rufaidah, Lathifa Salmadira, Hanifah Santi, Titen Darlis Sari, Febrita Sari, Yolanda Intan Septiandi, Audilla Shafira, Ersa Siregar, Juliana Siti Khairun Nisa Sofiani, Hernifa Susanti, Hafifah Mardiah Tanti, Yelvis - ULWAN, NASEH Ulya, Wafiqah Wahyuni, Sukma Wirnelis Syarif Yasih, Fitri Yelfi, Reno Yolanda, Ratifah Yuliana Yuliana Yulias, Yahya Aulia Yuni, Annisa Rahma Yunica, Febria Zumairo, Siti

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