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All Journal Edutech Teknobuga : Jurnal Teknologi Busana dan Boga Edukasi: Jurnal Pendidikan NUSANTARA : Jurnal Ilmu Pengetahuan Sosial JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Jambura Journal of Food Technology Ensiklopedia Social Review Jurnal Review Pendidikan dan Pengajaran (JRPP) Ensiklopedia Education Review Jurnal Pendidikan dan Keluarga Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan dan Kewirausahaan Journal On Teacher Education (Jote) Jurnal Pendidikan Tata Boga dan Teknologi SENTRI: Jurnal Riset Ilmiah YASIN: Jurnal Pendidikan dan Sosial Budaya Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Jurnal Multidisiplin Sahombu Journal of Multidisciplinary Science: MIKAILALSYS Journal of Global Research Education Jurnal Research Ilmu Pertanian The Indonesian Journal of Computer Science
Gusnita, Wiwik
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Informasi Dengan Minat Siswa SMP Dalam Memilih Jurusan Kuliner di SMK Yolanda, Ratifah; Elida, Elida; Gusnita, Wiwik; Yasih, Fitri
SENTRI: Jurnal Riset Ilmiah Vol. 4 No. 8 (2025): SENTRI : Jurnal Riset Ilmiah, Agustus 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v4i8.4393

Abstract

Vocational education, particularly Vocational High Schools (SMK), plays an important role in preparing graduates who are ready to work or continue their studies. However, the Culinary Arts program at SMK Negeri 2 Gunung Talang still faces low student enrollment. This study aimed to examine the relationship between vocational school information and junior high school students’ interest in choosing the culinary expertise program. Using a quantitative correlational design, the population consisted of 869 ninth-grade students in Gunung Talang District, with 274 students selected through proportional stratified random sampling. The research instrument was a Likert-scale questionnaire tested for validity and reliability (α = 0.627 for information; α = 1.000 for interest). Results showed that the average score of vocational school information was 82.80 (SD = 9.629), categorized as fairly good, with the highest indicator being facilities and infrastructure (mean = 2.86) and the lowest being sources of information (mean = 2.60). Students’ interest scored an average of 95.80 (SD = 13.528), also fairly good, with the highest indicators on personality (mean = 2.89) and socio-cultural environment (mean = 2.87). Pearson correlation analysis revealed a strong and significant positive relationship (r = 0.678; p = 0.000) between vocational school information and students’ interest. These findings highlight the importance of quality and accessible information in shaping students’ interest, emphasizing the need for schools to optimize information dissemination strategies to strengthen the attractiveness of the culinary program.
KONTRIBUSI HASIL BELAJAR PRODUK KREATIF DAN KEWIRAUSAHAAN TERHADAP MINAT WIRAUSAHA SISWA Yuni, Annisa Rahma; Yulastri, Asmar; Gusnita, Wiwik; Indrayeni, Wiwik
Ensiklopedia Education Review Vol 7, No 2 (2025): Volume 7 No 2 Agustus 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eer.v7i2.3371

Abstract

Abstract: This research is motivated by the low entrepreneurial interest of students at SMKN 1 Ampek Angkek after graduation, although the main objective of vocational schools is to prepare students to enter the industrial world, continue their education, and become independent entrepreneurs. The subject of Creative Products and Entrepreneurship (PKK) is expected to support these objectives; however, the reality shows that even though PKK scores are relatively high, students’ entrepreneurial interest remains low. This study aims to describe students’ PKK learning outcomes, describe their entrepreneurial interest, and analyze the influence of PKK learning outcomes on students’ entrepreneurial interest. The method used is quantitative descriptive with a correlational approach. The population consists of 284 eleventh-grade students of SMKN 1 Ampek Angkek, while the sample size was determined using the Slovin formula, resulting in 74 students selected through proportional random sampling. The research instrument was a five-point Likert scale questionnaire that had been tested for validity and reliability. Data analysis employed the t-test. The results showed that PKK learning outcomes were in the good category, while entrepreneurial interest was in the moderate category. The t-test produced a p-value of 0.276 > 0.05, indicating that H₀ is accepted and Hₐ is rejected. The coefficient of determination (R Square) of 0.016 indicates that PKK learning outcomes only contribute 1.6% to students’ entrepreneurial interest.Keywords: Learning Outcomes, Entrepreneurial Interest, Vocational School, Creative Products and Entrepreneurship, Student Entrepreneurship.
STANDARISASI RESEP KUE BAY TAT Ulya, Wafiqah; Fridayati, Lucy; Elida, Elida; Gusnita, Wiwik
Ensiklopedia Education Review Vol 7, No 2 (2025): Volume 7 No 2 Agustus 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eer.v7i2.3366

Abstract

 Abstract: Bay Tat cake is a traditional food typical of the Serawai Tribe in Semidang Alas Maras District, Seluma Regency, which does not yet have a standard recipe. This study aims to standardize ingredients, manufacturing techniques, and evaluate the quality of Bay Tat cake in terms of shape, color, aroma, texture, and taste. This study used a mixed method approach. Qualitative data were obtained through interviews, observations, and documentation of 10 informants who make Bay Tat, while quantitative data were collected through organoleptic tests of several recipes. Five initial recipes were selected to three, then retested until the best recipe was obtained based on panelist assessments. The results showed that the best recipe used standardized ingredient measurements, consistent processing techniques, and produced Bay Tat quality that is round like a flower, yellow-brown in color, has a distinctive aroma of coconut milk and brown sugar, a soft texture, and a sweet-savory taste. This study produced a standard recipe that can be used as a reference in the preservation and development of local culinary specialties of Serawai.Keywords: Recipe Standardization, Bay Tat Cake, Serawai Tribe, Processing Techniques, Organoleptic Quality.
Studi Tentang Makanan Adat dalam Tradisi Ayam Bulek di Nagari Tapan Kabupaten Pesisir selatan: representasi nilai sosial dan religius dalam sajian makanan adat tradisi ayam bulek di nagari tapan Vivi Riadi, Azzahra; Kasmita; Gusnita, Wiwik; Indrayeni, Wiwik
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.35012

Abstract

This research is motivated by changes in the implementation of wedding traditions in Nagari Tapan, which causes the younger generation to lack understanding of the meaning and original form of the culture. The purpose of this study is to describe the series of implementation of the Ayam Bulek tradition in Nagari Tapan, with a focus on the types of traditional foods served in the tradition. A descriptive qualitative method is used in the study with observation, interview, and documentation techniques as techniques in the research. The study has 10 informants consisting of Niniak Mamak, Bundo Kanduang, and local people who have in-depth knowledge of the traditions and traditional foods in the Ayam Bulek ceremony. The results of the study are divided into two parts consisting of general and specific findings. General findings cover the geographical and demographic conditions of Nagari Tapan, while specific findings contain the types of food served in the Ayam Bulek tradition, such as bulek chicken, ronjok/rantang, tiered cakes, accompanying cakes, and symbolic mandai containing staple foods. The main food ingredients used include rice, animal and vegetable protein sources, vegetables, flours, and other additional ingredients. The dominant seasoning used is wet seasoning, with cooking techniques including boiling, stewing, deep-frying, baking, and steaming. The dishes served in the Ayam Bulek tradition have deep symbolic and philosophical significance, reflecting the cultural values ​​and moral values ​​of the Nagari Tapan community. Therefore, this tradition is recommended for continued preservation as a local cultural heritage.
Pengaruh Substitusi Ekstrak Daun Jambu Biji terhadap Kualitas Sensori dan Umur Simpan Mie Basah Khairunnisa, Hanifa; Mustika, Sari; Kasmita, Kasmita; Gusnita, Wiwik
Jurnal Pendidikan Tambusai Vol. 9 No. 2 (2025): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v9i2.30794

Abstract

Permintaan terhadap pangan fungsional berbahan alami terus meningkat seiring kesadaran masyarakat terhadap kesehatan dan keamanan pangan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun jambu biji terhadap mutu sensori dan masa simpan mie basah. Metode eksperimen digunakan dengan empat perlakuan volume ekstrak, yaitu 0 ml, 10 ml, 20 ml, dan 30 ml. Hasil menunjukkan bahwa penambahan ekstrak tidak memengaruhi warna (skor rata-rata tetap 1,00), namun meningkatkan aroma (skor tertinggi X3 = 3,80), rasa (X3 = 4,20), dan tekstur saat ditarik (X2 = 4,30) secara signifikan. Simpulan menunjukkan bahwa ekstrak daun jambu biji berpotensi sebagai bahan alami yang mampu meningkatkan mutu organoleptik dan memperpanjang daya simpan mie basah.
Kualitas Donat Dengan Subtitusi Tepung Jagung Antoni, Jefri; Elida, Elida; Gusnita, Wiwik; Siregar, Juliana
Jurnal Pendidikan Tambusai Vol. 9 No. 2 (2025): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini dilatar belakangi dengan adanya peraturan pemerintah tentang upaya untuk dapat mengurangi jumlah penggunaan tepung terigu yaitu dengan menggunakan bahan pangan lokal seperti serealia, salah satunya adalah jagung. Penelitian ini bertujuan untuk menganalisis pengaruh subtitusi tepung jagung sebesar 20%, 30% dan 40% pada kualitas donat meliputi bentuk, warna,aroma, rasa dan tekstur. metode penelitian ini mengunakan jenis penelitian eksperimen, dilakukan di workshop Tata Boga dengan panelis terlatih sebanyak 8 orang. Hasil uji organoleptic menunjukan bahwa pada katagori bentuk menunjukan terdapat pengaruh yang signifikan dapa bagian volume (nilai Fhitung 29.83), pada aroma terdapat nilai yang signifikan dibagian aroma tepung jagung (nilai Fhitung 8.92), pada rasa pengaruh yang signifikan yaitu pada rasa tepung jagung (nilai Fhitung 15.17), dan pada tekstur terdapat 2 kelompok terdapat nilai signifikan yaitu pada tekstur lembut dibagian dalam dan tekstur berpori-pori (nilai Fhitung 14.82 dan 6.40) Dimana dengan menggunakan taraf sebesar 0.05%. untuk selebihnya pada setiap katagori tidak terdapat nilai yang signifikan berbeda dari nilai tarafnya. Temuan ini menunjukan bahwa penelitian ini tidak banyaknya perbedaan yang signifikan setiap perlakuan, menawarkan potensi untuk diverifikasi produk kopi dengan karakteristik yang baik.
Makanan Adat pada Acara Pertunangan di Nagari Lubuk Pandan Kabupaten Padang Pariaman Rahmi Hidayatul Kharnisa, Aulia; Kasmita, Kasmita; Gusnita, Wiwik; Siregar, Juliana
Journal on Teacher Education Vol. 5 No. 4 (2024): Journal on Teacher Education
Publisher : Universitas Pahlawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jote.v5i4.28608

Abstract

Penelitian ini dilatar belakangi karena adanya evolusi budaya pertunangan, sehingga generasi muda pada saat ini tidak mengetahui bagaimana budaya sebenarnya. Penelitian ini bertujuan mendeskripsikan rangkaian acara pertunangan termasuk makanan yang disajikan. Jenis penelitian ini adalah kualitatif deskriptif. Penelitian ini dilakukan dengan observasi, wawancara, dan dokumentasi dengan melibatkan informan sebanyak 15 orang yang terdiri dari Niniak Mamak, Bundo Kanduang dan Masyarakat yang mengetahui dengan jelas dan pasti tentang makanan adat pada acara pertunangan di Nagari Lubuk Pandan. Hasil penelitian menunjukan bahwa terdapat 6 rangkaian acara pertunangan, bahan makanan yang dominan terdiri dari bahan hewani, nabati sayur dan buah. Bumbu yang dominan terdiri dari jahe, kunyit, cabe, ketumbar, kemiri, lengkuas, serai, buah pala, bawang merah dan bawang putih. Dan seluruh makanan yang dihidangkan memiliki filosofi yang mengandung adat istiadat setempat.
Analisis Perbandingan Kualitas Organoleptik Bolu Pandan Menggunakan Gula Pasir dan Gula Halus Atikah, Rahadatul Aysi; Siregar, Juliana; Gusnita, Wiwik; Anggraini, Ezi
Al-DYAS Vol 4 No 2 (2025): JUNI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/aldyas.v4i2.5900

Abstract

This study is motivated by differences in the texture of sugar used in cake processing, particularly pandan sponge cake, where granulated sugar commonly used has a coarse texture and its impact on product quality has not been widely studied. The objective of the study is to analyze the effect of using granulated sugar versus powdered sugar on the quality of pandan sponge cake, covering aspects such as shape, volume, color, aroma, texture, and taste. This research is a true experimental study with three replications for each treatment. Data were collected through organoleptic tests using sensory evaluation methods by panelists to assess the cake quality based on predetermined indicators. Data analysis was conducted using the Independent Sample t-Test to determine significant differences between the two types of sugar. The results show that the use of powdered sugar significantly improves the volume, color, texture, and taste of pandan sponge cake compared to granulated sugar. These findings indicate that the choice of sugar type plays a crucial role in producing pandan sponge cake with superior sensory quality.
PENINGKATAN KREATIVITAS MAHASISWA MELALUI MODEL PEMBELAJARAN PROJECT BASED LEARNING (PJBL) PADA MATA KULIAH SENI KULINER Siregar, Juliana; Khaira Ummah, Kuntum; Baroroh, Riski; Gusnita, Wiwik
NUSANTARA : Jurnal Ilmu Pengetahuan Sosial Vol 11, No 5 (2024): NUSANTARA : Jurnal Ilmu Pengetahuan Sosial
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jips.v11i5.2024.2144-2148

Abstract

Penelitian ini bertujuan untuk menganalisis efektivitas model pembelajaran Project Based Learning (PjBL) dalam meningkatkan kreativitas mahasiswa pada mata kuliah Seni Kuliner. Menggunakan metode eksperimen dengan desain Quasi Experiment dan dua kelas, yaitu kelas eksperimen dan kelas kontrol, penelitian ini melibatkan mahasiswa D3 Tata Boga FPP UNP tahun masuk 2023. Hasil penelitian menunjukkan bahwa rata-rata nilai pre-test dan post-test pada kelas eksperimen meningkat dari 78,93 menjadi 82,93 dengan selisih 4,00 poin, sedangkan pada kelas kontrol meningkat dari 77,21 menjadi 78,79 dengan selisih 1,57 poin. Uji Wilcoxon Signed-Rank Test menunjukkan nilai Z sebesar -3,62 dengan nilai p sebesar 0,0003 untuk kelas eksperimen, dan nilai Z sebesar -2,83 dengan nilai p sebesar 0,0046 untuk kelas kontrol, yang menunjukkan peningkatan hasil belajar yang signifikan secara statistik pada kedua kelas. Temuan ini mengindikasikan bahwa PjBL efektif dalam meningkatkan kreativitas mahasiswa, memberikan pengalaman belajar yang lebih mendalam, serta meningkatkan motivasi dan rasa percaya diri mahasiswa dalam menyelesaikan tugas-tugas akademik mereka.
HUBUNGAN KETERAMPILAN TATA BOGA DENGAN MINAT SISWA MAN 1 SOLOK PLUS KETERAMPILAN (PK) MELANJUTKAN STUDI JURUSAN PENDIDIKAN KESEJAHTERAAN KELUARGA (PKK) TATA BOGA Mardiyah, Fauzanil; Siregar, Juliana; Gusnita, Wiwik; Anggraini, Ezi
EDUTECH Vol 24, No 3 (2025)
Publisher : Prodi Teknologi Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/e.v24i3.88399

Abstract

The background of this study is based on the importance of vocational skills in secondary education, particularly in Madrasah Aliyah, which has implemented culinary arts learning through direct practice and the strengthening of other competencies. In addition, there is a need to determine the extent to which the skills acquired by students influence their decisions to pursue further education in the same field. This study aims to examine the relationship between culinary skills and the interest of students at MAN 1 Solok Plus Skills (PK) in continuing their studies in the Family Welfare Education (PKK) Culinary Arts major. The study employed a quantitative correlational approach with a total sample of 85 eleventh-grade culinary skills students. The data collection instrument was a closed-ended questionnaire using a Likert scale, which had been tested for validity and reliability. The results of the data analysis showed that students' culinary skills were in the fairly high category, and their interest in continuing their studies was in the high category. The Pearson correlation test indicated a strong and significant relationship between culinary skills and the interest in continuing studies in the PKK Culinary Arts major, with a correlation coefficient of 0.752 and a significance value of 0.000 (p 0.05). Therefore, the alternative hypothesis is accepted. The findings suggest that the higher the students' culinary skills, the greater their interest in pursuing further education in the same field. This study recommends strengthening skill-based programs as a strategy to enhance students’ motivation to continue their studies to higher levels of education. Latar belakang penelitian ini didasarkan pada pentingnya keterampilan vokasional dalam pendidikan menengah, yaitu pada Madrasah Aliyah yang telah menerapkan pembelajaran tata boga melalui praktik langsung, dan penguatan kompetensi lainnya. Serta kebutuhan untuk mengetahui sejauh mana keterampilan yang diperoleh siswa dapat mempengaruhi keputusan mereka dalam memilih pendidikan lanjutan di bidang yang sama. Penelitian ini bertujuan untuk mengetahui hubungan antara keterampilan tata boga dengan minat siswa MAN 1 Solok Plus Keterampilan (PK) dalam melanjutkan studi ke jurusan Pendidikan Kesejahteraan Keluarga (PKK) Tata Boga. Penelitian ini menggunakan pendekatan kuantitatif korelasional dengan total sampel sebanyak 85 siswa kelas XI keterampilan tata boga. Instrumen pengumpulan data berupa angket tertutup dengan skala Likert, yang telah diuji validitas dan reliabilitasnya. Hasil analisis data menunjukkan bahwa keterampilan tata boga siswa berada pada kategori cukup tinggi, dan minat melanjutkan studi juga berada pada kategori tinggi. Uji korelasi Pearson menunjukkan adanya hubungan yang kuat dan signifikan antara keterampilan tata boga dengan minat melanjutkan studi ke jurusan PKK Tata Boga, dengan nilai koefisien korelasi sebesar 0,752 dan nilai signifikansi 0,000 (p 0,05). Dengan demikian, hipotesis alternatif diterima. Temuan penelitian menunjukkan bahwa semakin tinggi keterampilan tata boga yang dimiliki siswa, maka semakin besar pula minat mereka untuk melanjutkan pendidikan di bidang yang sama. Penelitian ini merekomendasikan penguatan program keterampilan sebagai strategi untuk meningkatkan motivasi siswa dalam melanjutkan studi ke jenjang pendidikan tinggi. 
Co-Authors Adriana, Ghina Affriadi, Rhiska Septyani Afriani, Winda Ambiyar, Ambiyar Anantaya, Frichicila Tri Anati, Mutiara Andriyani, Monica Anggraini, Ezi Anggraini, Indria Sari Anni Faridah Annisa Aprilia Annisa, Desfiarini Antoni, Jefri Asmar Yulastri Astuti, Silvia Sri Asyari, Bella Vedia Atikah, Rahadatul Aysi 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 Fadil, Sarah Aliyah Fatria, Sevly Riri Febrianti, Windi Mulya Ferdi, Rohmat Aidil 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 Hidayat, Kurnia Holinesi, Rahmi Indrayeni, Wiwik Insan, Ranggi Rahimul Insani, Ranggi Rahimul Jasmine, Zoya Jayusman, Yesi Kartika, Messy Kasmita Kasmita Kasmita Khair, Dillatul Khaira Ummah, Kuntum Khairunnisa, Hanifa Kholizah, Winda Kispriatama, Cindy Lucy Fridayati Mandasari, Yulia Mardiyah, Fauzanil Maulani, Dira Maysya, Rameza Nabilah Mesya, Titania Dwi Muharani, Arfiona Muskhir, Mukhlidi Mustika, Sari mutiara, Dahlia Ningrum, Wulan Salwa Nizwardi Jalinus NURUL AZIZAH Pertiwi, Ayunda Prabaningtyas, Dewi Prastika, Suci Okdivia Putri Yanti, Aimi Dwi Putri, Farhani Amini Putri, Suci Fortuna Putri, Syandra Meylani Putri, Tika Nuansa Putri, Tivany Putri, Yolanda RAHAYU, IFNALIA Rahmi Hidayatul Kharnisa, Aulia Rahmi Holinesti Rahmi, Zulfiandra Rambe, Siti Afifah Ranggi Rahimul Insan Refdinal, Refdinal Riski Baroroh Riski Gusri Utami Rochanawati, Ida Rufaidah, Lathifa Safitri, Amanda Ramadhani Saif, Charisma Putrenesia Salmadira, Hanifah Santi, Titen Darlis Sari, Febrita Sari, Yolanda Intan Septiandi, Audilla Shafira, Ersa Siregar, Juliana Sofiani, Hernifa Susanti, Hafifah Mardiah ULWAN, NASEH Ulya, Wafiqah Velina Irawan Vivi Riadi, Azzahra Wahyuni, Sukma Wardani, Ersa Rahma Wiki Lofandri Wirnelis Syarif Yasih, Fitri Yelfi, Reno Yolanda, Ratifah Yuliana Yuliana Yulias, Yahya Aulia Yuni, Annisa Rahma Yunica, Febria Yusnia, Nisa Zahra, Putri Zumairo, Siti