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

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Pengaruh Pengetahuan Zero Waste Food Terhadap Implementasi dalam Kegiatan Praktik Kuliner Oleh Mahasiswa S1 PKK Tata Boga Safitri, Amanda Ramadhani; Faridah, Anni; Kasmita, Kasmita; Gusnita, Wiwik
SENTRI: Jurnal Riset Ilmiah Vol. 4 No. 12 (2025): SENTRI : Jurnal Riset Ilmiah, Desember 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v4i12.5200

Abstract

Food waste remains a critical challenge in achieving sustainable food systems, particularly in vocational culinary education where practical activities frequently generate food residues. Although the concept of zero waste food has been widely promoted, empirical evidence examining how students’ knowledge influences its implementation in higher education culinary practice is still limited, especially within Indonesian vocational teacher education programs. This study aims to analyze the influence of zero waste food knowledge on its implementation in culinary practice activities among undergraduate students of the S1 PKK Tata Boga program at Universitas Negeri Padang. Using a quantitative ex post facto design, the study involved 76 students selected through proportional random sampling. Data were collected using validated questionnaires measuring zero waste food knowledge and implementation, and analyzed using descriptive statistics, assumption tests, and simple linear regression. The results show that both students’ knowledge and implementation of zero waste food are generally at a moderate level. Regression analysis indicates a positive and statistically significant influence of knowledge on implementation (t = 3.383, p = 0.001), with a coefficient of determination of 13.4%. This finding suggests that knowledge contributes meaningfully to sustainable culinary practices, although it is not the sole determinant, as other factors such as attitudes, habits, learning experiences, and institutional support also play a role. The novelty of this study lies in providing empirical evidence on the extent to which zero waste food knowledge is translated into practice within a vocational teacher education context. The findings offer practical implications for curriculum development and learning strategies that integrate sustainability-oriented knowledge with hands-on culinary practice to reduce food waste.
Inovasi Bentuk Lamang Tungkek Sebagai Kue Khas Tradisional Minangkabau: Inovasi Bentuk Lamang Tungkek Velina Irawan; Fridayati, Lucy; Gusnita, Wiwik; Holinesti, Rahmi
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i1.41309

Abstract

This study aimed to evaluate the effect of form innovation of Lamang Tungkek on panelists’ preference levels using a hedonic test. The research involved one control sample and three innovative samples, which were evaluated by 24 panelists. The sensory attributes assessed included shape, color, texture, aroma, and taste. The data were analyzed descriptively based on the mean values of the hedonic test. The results showed that sample 234 consistently achieved the highest mean preference scores across most sensory attributes. Variations in hedonic test values indicated differences in panelists’ acceptance of the Lamang Tungkek form innovations. Form innovation primarily influenced panelists’ perception of texture, while the other sensory attributes remained generally well accepted. It can be concluded that the form innovation of Lamang Tungkek has the potential to enhance panelists’ acceptance without diminishing the product’s sensory characteristics. Sample 234 shows strong potential for further development as a traditional food product that is adaptive to modern consumer preferences.Keywords: Lamang Tungkek, Form Innovation, Hedonic Test, Sensory Evaluation.
Pengaruh Motivasi dan Pendidikan Kewirausahaan Terhadap Kesiapan Mahasiswa Sebagai Enterpreneurship di Era Globalisasi Pada Mata Kuliah Manajemen Usaha Boga Gusnita, Wiwik; Ganefri; Yulastri, Asmar; Giatman; Muskhir, Mukhlidi; Effendi, Hansi
The Indonesian Journal of Computer Science Vol. 12 No. 6 (2023): The Indonesian Journal of Computer Science
Publisher : AI Society & STMIK Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33022/ijcs.v12i6.3555

Abstract

D3 Culinary Arts Study Program students are targeted to become graduates who are able to have an entrepreneurial spirit. Basically, building a business requires high motivation to be able to compete with other entrepreneurs. This research aims to see the influence of motivation and entrepreneurship education on students' readiness for entrepreneurship in the Catering Business Management course after completing their studies. The method used in this research is a quantitative descriptive method with correlation studies. The correlation analysis technique in this research uses the product-moment correlation statistical test using interval data with certain conditions. The coefficients table shows that the significance value of the motivation variable (X1) does not have a significant effect on variable Y (student readiness), namely 0.085 > 0.05. Meanwhile, variable X2 (entrepreneurship education) has a significant effect on variable Y (student readiness), namely 0.000 < 0.05. It can be concluded that with entrepreneurship education, students are ready to become entrepreneurs by having knowledge of business production management, knowing procedures, understanding how to produce businesses, and how to develop ideas.
Efektifitas Self-Regulation Terhadap Motivasi Belajar Siswa Dalam Pelaksanaan Full Day School Di Kelas XI Kuliner SMKN 1 Pasaman Wardani, Ersa Rahma; Andriani, Cici; Gusnita, Wiwik; Sari, Yolanda Intan
Journal of Global Research Education Vol. 3 No. 2 (2026)
Publisher : Akademi Akuntansi Indonesia Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62194/zzk5n254

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh self-regulation terhadap motivasi belajar siswa dalam pelaksanaan full day school di kelas XI Kuliner SMK Negeri 1 Pasaman. Jenis penelitian ini adalah kuantitatif dengan desain ex post facto dan pendekatan cross-sectional. Populasi penelitian berjumlah 63 siswa dan seluruhnya dijadikan sampel menggunakan teknik total sampling. Instrumen yang digunakan berupa angket dengan skala Likert yang telah diuji validitas dan reliabilitasnya. Teknik analisis data menggunakan analisis deskriptif dan regresi linear sederhana dengan bantuan SPSS. Hasil penelitian menunjukkan bahwa tingkat self-regulation siswa berada pada kategori baik dengan TCR sebesar 72%, sedangkan motivasi belajar berada pada kategori baik dengan TCR sebesar 79%. Hasil uji regresi menunjukkan bahwa self-regulation berpengaruh positif dan signifikan terhadap motivasi belajar dengan nilai signifikansi 0,000 < 0,05 dan kontribusi sebesar 42%. Dengan demikian, semakin baik kemampuan pengaturan diri siswa, maka semakin tinggi motivasi belajar yang dimiliki.
Kualitas Stik dengan Substitusi Ubi Jalar Putih Putri, Farhani Amini; Holinesti, Rahmi; Gusnita, Wiwik; Andriani, Cici
YASIN Vol 5 No 4 (2025): AGUSTUS
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/yasin.v5i4.5827

Abstract

This study is motivated by the innovation effort of producing stick snacks using local ingredients, specifically steamed white sweet potatoes as a substitute for potatoes. The purpose of this research is to analyze the effect of 100% substitution with steamed white sweet potatoes on the quality of stick snacks. The study was conducted at the Culinary Arts Workshop in February 2025 using a true experimental method. The research design consisted of two treatments with three repetitions each. An organoleptic test was carried out by 15 semi trained panelists, namely IKK students who had completed the Indonesian cakes and beverages course. Data analysis was conducted using a t test to determine the significance of differences between treatments. Test results were tabulated and analyzed to assess whether the substitution significantly affected the quality of the stick snacks. The findings indicate that in terms of shape and color, both treatments produced uniformly shaped 9 cm sticks with a golden yellow hue. For the aroma aspect, treatment X2 received the highest average score of 3.07, while for texture, the highest average score of 3.62 was obtained from treatment X1. In the taste category, the highest score was again achieved by treatment X2 with an average score of 3.04. These results suggest that steamed white sweet potato substitution affects the quality of the stick snacks, particularly in the aroma and taste categories. This study recommends the use of white sweet potatoes as a potential alternative raw material in the development of local food products.
Sensory Quality of Fresh Noodles Made with Red Dragon Fruit Peel Extract as a Natural Colorant Fadil, Sarah Aliyah; Holinesti, Rahmi; Gusnita, Wiwik; Utami, Riski Gusri
Journal of Multidisciplinary Science: MIKAILALSYS Vol 4 No 1 (2026): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v4i1.9462

Abstract

Fresh noodles are widely consumed because of their chewy texture and ease of preparation. Product development in fresh noodles can be enhanced by using natural ingredients as colorants while increasing product value, including red dragon fruit peel, which contains anthocyanin pigments. This study aims to analyze the effect of substituting red dragon fruit peel extract on the sensory quality of fresh noodles, including color, aroma, chewy texture, resistance to breaking, and taste. An experimental design was employed using a Completely Randomized Design consisting of two treatments with three replicates: 150 ml of water as the control treatment (X₁) and 150 ml of red dragon fruit peel extract as the substitution treatment (X₂). Product quality was assessed through an organoleptic test involving 30 untrained panelists using a hedonic scale. Data were analyzed using an independent samples t-test. The findings show that the substitution of red dragon fruit peel extract significantly affected all sensory quality parameters of fresh noodles. Treatment X₂ obtained higher scores than treatment X₁ across all parameters, including color (5.34), aroma (5.00), chewy texture (5.09), resistance to breaking (5.10), and taste (5.11). These results indicate that red dragon fruit peel extract can improve the sensory quality of fresh noodles as a natural colorant. The study concludes that the best sensory quality was achieved through the substitution of 150 ml of red dragon fruit peel extract, suggesting its potential application in fresh noodle product development. Keywords: Fresh Noodles; Red Dragon Fruit Peel Extract; Sensory Quality; Hedonic Test; Natural Colorant
Sensory Quality of Fresh Noodles with Pandan Leaf Extract as a Natural Colorant Yusnia, Nisa; Holinesti, Rahmi; Gusnita, Wiwik; Utami, Riski Gusri
Journal of Multidisciplinary Science: MIKAILALSYS Vol 4 No 1 (2026): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v4i1.9698

Abstract

Fresh noodles are widely consumed food products; however, their production commonly involves synthetic additives, including artificial colorants, which may pose potential health risks. Therefore, natural ingredients are needed as safer alternatives, one of which is pandan leaf extract, known for its natural green color and distinctive aroma. This study aimed to analyze the effect of pandan leaf extract substitution on the sensory quality of fresh noodles, including color, aroma, texture, resistance to breakage, and taste. An experimental method was applied using two treatments: 150 mL of water as the control treatment (X₁) and 150 mL of pandan leaf extract as the substitution treatment (X₂). Organoleptic evaluation was conducted by 30 panelists using a sensory assessment scale covering color, aroma, texture, and taste attributes. The collected data were analyzed using a pooled variance t-test, also referred to as an independent samples t-test, with SPSS version 22. The findings indicate that pandan leaf extract substitution had a significant effect on all sensory attributes of fresh noodles. Treatment X₂ obtained the highest mean scores across all assessed parameters, including color (5.36; light green), aroma (5.70; highly fragrant), chewy texture (5.17), resistance to breakage (5.00), and taste (5.04; savory). These results demonstrate that pandan leaf extract can improve the sensory quality of fresh noodles while functioning as a natural colorant and aroma-enhancing ingredient. The study concludes that substituting 150 mL of pandan leaf extract produces better overall sensory quality in fresh noodles and may support the development of food products using natural ingredients.
The Effect of Industry Field Practice on the Work Readiness of Culinary Arts Students at Padang State University Anati, Mutiara; Gusnita, Wiwik; Kasmita, Kasmita; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26991

Abstract

This study aims to determine the effect of industrial field practice on the job readiness of undergraduate students in the Family Welfare Education (Home Economics) Culinary Arts Program at Universitas Negeri Padang (UNP). The research employed a quantitative approach with a correlational method. The study was conducted at Universitas Negeri Padang, specifically involving students from the Family Welfare Education (PKK) program with a concentration in Culinary Arts. The population consisted of 189 students from the 2020–2022 cohorts, with a sample of 65 students selected using purposive sampling. The variables in this study included industrial field practice (X) as the independent variable and students’ job readiness (Y) as the dependent variable. The indicators of the industrial field practice variable (X) comprised work skills, practical experience, and problem-solving ability, while the indicators of the job readiness variable (Y) included skills, knowledge, understanding, and personality attributes. Data were collected using a Likert-scale questionnaire and analyzed through validity, reliability, and normality tests, as well as simple linear regression analysis. The results showed that industrial field practice had a significant effect on students’ job readiness, with a significance value of 0.000 < 0.05 and a coefficient of determination (R²) of 0.806. This means that 80.6% of the variation in students’ job readiness can be explained by industrial field practice, while the remaining 19.4% is influenced by other factors outside this study. These findings highlight that direct experience in the industrial field plays an important role in enhancing students’ skills, knowledge, understanding, and personality attributes as future professional workers in the field of culinary arts.
Contribution of Vocational Pedagogy Courses on Students’ Readiness for Teaching Internship Saif, Charisma Putrenesia; Gusnita, Wiwik; Elida, Elida; Sari, Yolanda Intan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26985

Abstract

This study aims to analyze the influence of the Pedagogical Vocational Course on students’ readiness to carry out the Educational Field Practice (PLK) among students of the Family Welfare Education Study Program, Universitas Negeri Padang, class of 2023. The background of this research is the low level of student readiness to face PLK, which is presumed to be related to the effectiveness of learning in the Pedagogical Vocational Course as an essential provision for preparing prospective professional teachers. This study employed a descriptive quantitative method with a correlational approach. The population consisted of 152 students, with a sample of 110 respondents determined using the Slovin formula. Data were collected using a four-point Likert scale questionnaire that had been tested for validity and reliability, and analyzed through simple linear regression and t-test. The results showed that students’ perceptions of the Pedagogical Vocational Course were in the medium to high category, while their readiness to carry out PLK was in the fairly good category. Based on the t-test, the significance value of 0.000 < 0.05 indicated a positive and significant influence of the Pedagogical Vocational Course on students’ readiness for PLK. The coefficient of determination (R²) value of 0.390 revealed that the Pedagogical Vocational Course contributed 39% to students’ readiness, while the remaining 61% was influenced by other factors outside this study.  
Implementation Of Project-Based Learning To Improve Learning Outcomes Of Creative And Entrepreneurial Projects In Culinary Students At SMKN 2 Bukittinggi Ferdi, Rohmat Aidil; Gusnita, Wiwik; Elida, Elida; Sari, Yolanda Intan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26987

Abstract

Education is a crucial process in developing human resources that are high-quality, adaptive, and competitive. However, conventional learning methods often result in low student learning outcomes. This study aims to examine the effect of the Project-Based Learning (PjBL) model on learning outcomes in the Creative and Entrepreneurship Projects (PKK) subject for XI Culinary students at SMK Negeri 2 Bukittinggi. This research employed a quantitative approach using a quasi-experimental method with a Non-Equivalent Control Group Design involving an experimental class and a control class. The research instruments consisted of pretest and posttest assessments as well as a student response questionnaire. Data were analyzed using normality and homogeneity tests and an independent sample t-test with a significance level of 0.05. The results showed that the average posttest score of the experimental class was higher than that of the control class, with a significance value of Sig. 2-tailed = 0.00 ≤ 0.05. This indicates a significant effect of applying the PjBL model on PKK learning outcomes. Moreover, students’ responses to project-based learning were positive, with 86% strongly agreeing. Therefore, the Project-Based Learning model is effective in improving learning outcomes while providing an active, collaborative, and meaningful learning experience. 
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