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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
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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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Implementasi Penguatan Pendidikan Karakter Pada Mahasiswa Untuk Menghadapi Era Digital 4.0 Gusnita, Wiwik; Jalinus, Nizwardi; Refdinal, Refdinal
Jurnal Pendidikan Tambusai Vol. 7 No. 3 (2023): Desember 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v7i3.11386

Abstract

Perkembangan teknologi membuat dekat sekaligus menjauhkan kita. Perkembangan digital membawa manfaat luar biasa dalam kehidupan, akan tetapi disisi lain kemerosotan moral terkhusus dikalangan remaja. Penelitian ini bertujuan untuk penguatan pendidikan etika dan estetika dalam mengembangka karakter mahasiswa dalam mengahadapi era digitalisasi 4.0 yang semakin berkembang. Metode penelitan dalam penulisan ini menggunakan observasi langsung, komunikasi langsung, studi dokumentasi dan studi literature. Subyek yang diteliti adalah mahasiswa program studi PPK angkatan 2022. Perlu disadari bahwa perkembangan digital ini membuat kita semakin sadar bahwa masyarakat kaya dalam materi akan tetapi miskin dalam rohani. Melalui pendidikan etika dan estetika. Sebagai contoh kecil dalam pergeseran gaya hidup yang terjadi dalam masyarakat ialah permintaan maaf. Melalui tulisan ini pendidikan etika dan estetika memberikan solusi agar tetap menjadi manusia beretika dan berkarakter yang kuat. Sebab, untuk dapat terus mengikuti perkembangan era digitalisasi hendaknya manusia bisa menentukan karakter tanpa harus merubah sikap maupun tingkah laku pribadi manusia.
Mackerel Tuna Fortification for Improving Wet Noodle Quality Holinesti, Rahmi; Faridah, Anni; Gusnita, Wiwik; Insan, Ranggi Rahimul; Mustika, Sari; Utami, Riski Gusri; Gusri, Serina
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.49327

Abstract

Wet noodles are raw noodles that, before being marketed, undergo a boiling process in boiling water, with a water content of around 35%, and after boiling, the water content increases to 52%. In general, wet noodles are only made from the essential ingredients of wheat flour and eggs, with a protein content of 11.852%. This figure is low for one serving of food per human day. Therefore, it is necessary to think about alternative materials that can be used to increase the protein content of wet noodles. One of them is mackerel tuna. This study aims to describe the quality of wet noodles by adding mackerel tuna meat (10%) in terms of color, aroma, texture, and taste. The type of this research was an experiment conducted in October 2022 at the Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data collection was carried out through organoleptic tests, which involved three expert panelists. The organoleptic test showed that the quality of wet noodles with the addition of mackerel tuna meat was light yellow, had a fragrant aroma, was chewy in texture, and had a savory mackerel tuna meat taste.
Standardization of Eel Rendang Recipe in Tanjung Baru Gusnita, Wiwik; Kasmita, Kasmita; Holinesti, Rahmi; Insani, Ranggi Rahimul
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.49432

Abstract

This study aims to standardize the Eel Rendang recipe in Tanjung Baru District, Tanah Datar Regency, which includes ingredients, spices, tools, benefits, and processing methods. It also analyses shape, color, aroma, texture, and taste quality. The background of this study is the unequal and highly diverse quality of Eel Rendang produced in Tanjung Baru District due to variations in the use of basic spices, cooking methods, and doses. In addition, this sub-district is one of the regions that regularly produces Eel Rendang, has UMKM (small and medium enterprises) that consistently produce Eel Rendang, has a sufficient area for rice fields, and is one of the regions that frequently use Eel Rendang in different traditional events. This type of research is a mixed method. Five trained panelists who were knowledgeable about Rendang in terms of the concept and the processes for processing Eel Rendang served as the quantitative data sources. Qualitative data were gathered from persons who are experts at producing Rendang. The standard recipe for Eel Rendang covers the primary components, seasonings, equipment, processing methods, and quality based on the findings of this study. Based on its advantages, Eel Rendang is frequently used in customary occasions, including weddings, batagak penghulu, bathing celebrations, akikah festivities, and for daily consumption. The standard recipe for Eel Rendang passed the organoleptic test with flying colors: it was long enough, somewhat blackish brown, quite aromatic, with a dry, oily texture to the bran and flesh, as well as a pervasive spice flavor and savory bran flavor.
Project Based Learning (PJBL) Learning Model on Creativity of Practical Learning Outcomes in Vocational Schools: Meta Analysis Study Gusnita, wiwik; Ambiyar, Ambiyar; Syah, Nurhasan
JURNAL PENDIDIKAN DAN KELUARGA Vol 15 No 02 (2023): 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/vol15-iss02/1332

Abstract

The aim of education is to increase the effective and efficient values ​​of both teachers and students. Curriculum renewal is needed to develop learning models that are maximally effective and efficient for students to achieve optimal learning outcomes. The Project Based Learning learning model is an innovative learning model that refers to student skills through complex learning activities so that it can encourage student creativity to improve learning outcomes. However, based on the results of field analysis in several practical subjects, it was found that there were obstacles or barriers to being able to implement the Project Based Learning (PjBL) learning model. This research using analytical studies looks at the effects obtained when implementing the Project Based Learning learning model. The conclusion from this meta-analysis study is that there is quite a significant influence that the Project Based Learning learning model has on student creativity in vocational high schools and has not had a significant effect on elementary schools. This means that the Project Based Learning learning model only has a significant effect on secondary school students who have good spatial abilities.
Implementation of Culinary Business Management in Student Careers with Entrepreneurship Education in The Creative Industries Gusnita, Wiwik; Giatman, M; Syah, Nurhasan
JURNAL PENDIDIKAN DAN KELUARGA Vol 16 No 01 (2024): 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/vol16-iss01/1361

Abstract

Graduates of the D3 Culinary Study Program are expected to create their own fields through entrepreneurship. Through entrepreneurship, students are able to develop their mindset to have the courage to open their own job opportunities. This article aims to determine the role of entrepreneurship education in business management in the culinary sector during culinary business management learning. This research method uses quantitative descriptive techniques with Product Moment correlation. The population of this study was 28 IKK D3 Culinary students who were randomly selected who had taken the practical course in Catering Business Management. The results of the research show that there is an influence of entrepreneurship education on the management of catering businesses with rhit results greater than the rtable value with a significance level of 5% and df 26, namely the rhit value of 0.375 and the rtable value of 0.086. It was concluded that the role of entrepreneurship education on food business management has a high level of influence, if students cannot implement management knowledge to start an entrepreneur, then students will not be able to run a food business
Self-Efficacy On The Learning Independence Of Class Xii Students Of Culinary Smk Negeri 9 Padang Andriyani, Monica; Gusnita, Wiwik; Kasmita, Kasmita; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26760

Abstract

This research is based on the low learning independence of students as seen from learning initiatives and responsibilities and students do not have self-efficacy as seen from self-confidence, attitude and persistence in completing tasks. This study aims to describe students' self-efficacy, describe learning independence, and analyze the influence of self-efficacy on the learning independence of grade XII students of Culinary SMK Negeri 9 Padang.  This type of research is quantitative with a regression approach, The population in this study is grade XII students majoring in Culinary at SMK Negeri 9 Padang as many as 224 students. The research sample was 144 students with random sampling technique. Data collection was carried out by distributing questionnaires directly using a likert scale that has been tested for validity and reliability. The data were analyzed using descriptive analysis. The results of the study showed that the self-efficacy of students in grade XII Culinary as a whole was in the medium category with a percentage of 40%, and the learning independence of students was in the medium category with a percentage of 35%. The results of the hypothesis test can be concluded that there is a positive and significant relationship between self-efficacy and learning independence of grade XII Culinary students at SMK Negeri 9 Padang.
Family Environment as a Determinant of Learning Motivation in Culinary Students at SMK N 9 Padang Hayati, Yuri; Gusnita, Wiwik; Kasmita, Kasmita; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26755

Abstract

This research is based on issues related to the low learning motivation of students, which needs to be addressed by understanding the factors influencing motivation, particularly the family environment. The objectives of this study are: 1) To describe the living conditions of eleventh-grade Culinary students at SMK Negeri 9 Padang, 2) To describe the learning motivation of eleventh-grade Culinary students at SMK Negeri 9 Padang, 3) To analyze the impact of the family environment on the learning motivation of eleventh-grade students at SMK Negeri 9 Padang. The research employs a quantitative method with a correlational. The population of this study consists of 224 students in the Culinary program at SMK Negeri 9 Padang. The sample includes 145 students, selected through random sampling techniques. Data were collected by distributing research questionnaires directly at the school, which were tested for validity and reliability. Data analysis was conducted using both descriptive and inferential analysis methods. The results of this study indicate that : 1) Family Enviroment of student in the XI Culinary class at SMK Negeri 9 Padang is categorized as high. 2) The learning motivation of students in the XI Culinary class at SMK Negeri 9 Padang is categorized as moderate 3) There is a positive and significant influence of the family environment on the learning motivation of students in the XI Culinary class at SMK Negeri 9 Padang. If the family environment of the students is low, then motivation to learn is low. 
The Quality Of Brownies Substitution Of Moringa Flour Anggraini, Indria Sari; Anggraini, Ezi; Gusnita, Wiwik; Kasmita, Kasmita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26769

Abstract

Brownies are chocolate cakes that have a rather hard and dense texture, are blackish-brown in color and have a dominant chocolate flavor. Brownies are cakes made from wheat flour, sugar, cooking chocolate, cocoa powder, and oil. At this time, brownies are developing very rapidly so that many creations and flavors are found. For this reason, the author wants to vary it by substituting moringa leaf flour for the amount of wheat flour. The purpose of this study is to analyze the effect of moringa leaf flour substitution of 15%, 30% and 45% on the quality of brownies in terms of shape, aroma, texture and taste, this is motivated by the lack of much research so that it gives the author interest to research further. The type of research in this study is a pure experiment (true experiment). The research design used is a complete randomized design (CRD). Data was obtained from 3 limited panelists, using an organoleptic test format, each panelist responded to the sample by observing, smelling, touching, and tasting, then the data was analyzed by the variant analysis test (ANOVA). if it is different, it will be tested with the Duncan Multi Ranges Test (DMRT). Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable, then it is continued with the Duncan test. 
Quality Of Dutch Eggplant Fruit Dodol With Added Sugar Putri Yanti, Aimi Dwi; Holinesi, Rahmi; Gusnita, Wiwik; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26756

Abstract

Fruit dodol is a type of  processed agricultural product that is semi-wt, white to brown in color, made from a mixture of sticky rice flour, sugar and coconut milk. This ressearch aims to analyze the quality of Dutch eggplant dodol bg adding variations of sugar of 0 gr, 100 gr, 150 gr and 200 gr. Regarding the quality of shape, color, aroma, texture and taste of dodol This type of research is a pure experiment with a completely randomized design (RAL) method consisting of 4 treatment and 3 repetitions, to analyze the quality of tamarillo fruit dodol with variations in the addition of sugar. organoleptic involving 15 students of Culinary Management, Family Welfare Science. The data obtained was then tabulated and continued with ANOVA, if F count > F table then continued with the Duncan test. The results of the research showed that the use of variations in sugar content on the quality of Dutch eggplant dodol had a significant effect on the quality of color and taste. Meanwhile, the shape, aroma and texture indicators did not have a significant effect. The highest overall achievement scores were neat shape 3.33 (200 gr), heart red color 3.83 (200 gr), tamarillo fruit aroma 2.91 (200 gr), chewy texture 3.33 (200 gr), and sweet taste 3.24 (200 gr), tamarillo fruit taste 3.58 (200 gr). The results of the quality of Dutch eggplant dodol with variations in the addition of the best sugar content were in the fourth treatment (X3) with variations in the addition of 200 gr of sugar).
Leaarning Video Media with Student Learning Outcomes for Continental Subjects Febrianti, Windi Mulya; Andriani, Cici; Gusnita, Wiwik; Indrayeni, Wiwik; Sari, Yolanda Intan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26767

Abstract

This research is motivated by the level of student interest in video learning media which is relatively high but student learning outcomes have not yet reached the maximum limit, therefore this research aims to describe video learning media, describe student learning outcomes and analyze the relationship between video learning media and learning outcomes. class XI Culinary student at SMK Negeri 2 Pariaman. The type of research used is quantitative with a correlational approach. The research sample consisted of 63 students, with 31 students XI Culinary 1 and 32 students XI Culinary 2. Data collection techniques included questionnaires and tests that had been tested for validity and reliability. Data were analyzed using descriptive and correlation analysis. The results of the hypothesis t-test show that student learning outcomes have a tcount value of 3.917 > ttable -1.6702 or sig. (2- tailed) 0.00 < 0.05. Thus, Ho is rejected and Ha is accepted, which means there is a positive and significant relationship between video learning media and student learning outcomes on continental menu material..
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