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Analisis Gizi Olahan Dari Sayuran Pakis Sebagai Potensi Daerah Indrayeni, Wiwik _; Anggraini, Ezi; Syarif, Wirnelis
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): 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/vol12-iss01/737

Based on preliminary observations, fern is a plant that has mucus, contains a lot of liquid and is easily blackened. Therefore all this time, fern vegetables cannot be processed with various kinds of preparations. Vegetable fern can only be processed for clear vegetables and rendang only by the community, while vegetable ferns are often found in areas in Indonesia, especially in West Sumatra. Based on these observations, food preparations made from vegetable ferns were accepted and liked by the community, as well as souvenirs from various regions producing ferns. The purpose of this study is to vary the variety of processed from vegetable ferns and see the level of community preference for food preparations on vegetable ferns. In this study a nutritional analysis was done through a proximate test to see the nutritional content (Carbohydrates, Protein, Water and Fat) in the products produced. The expected results in this study are the products produced have good nutritional value and are suitable for public consumption

PENGEMBANGAN MODUL PEMBELAJARAN PADA MATA PELAJARAN MENGHIAS KUE DI JURUSAN IKK FPP UNP Wiwik Indrayeni; Ezi Angraini; Wirnelis Syarif; Asmar Yulastri; Anni Faridah
Jurnal Pendidikan Teknologi Kejuruan Vol 1 No 4 (2018): Regular Issue
Publisher : Universitas Negeri Padang

Berdasarkan observasi awal, hasil belajar dan kreatifitas mahasiswa Jurusan IKK yang mengambil mata Kuliah Menghias Kue masih rendah, diperkirakan rendahnya hasil belajar ini disebabkan oleh keterbatasan sumber belajar atau media pembelajaran yang ada, masih terdapatnya kekurangan pada media pembelajaran yang ada. Oleh karena itu, dirancang dan dibuatlah sebuah media pembelajaran berupa modul pembelajaran untuk mata Kuliah Menghias Kue. Tujuan penelitian ini adalah untuk mengungkap kevalidan, kepraktisan, dan keefektifan modul pembelajaran agar layak digunakan di lapangan. Penelitian ini dilaksanakan menggunakan metode penelitian dan pengembangan Research and Development (R&D) dengan menggunakan model pengembangan Four-D (4D). Prosedur pengembangan Four-D (4D) yaitu Define (pembatasan), Design (perancangan), Develop (pengembangan), dan Disseminate (penyebaran). Jenis data yaitu data primer dimana data yang diberikan oleh ahli, dosen, dan mahasiswa. Teknik analisis data yang digunakan adalah teknik analisis data deskriptif yaitu dengan mendeskripsikan kevalidan dan kepraktisan modul pembelajaran . Hasil yang diperoleh dari penelitian pengembangan ini adalah sebuah modul pembelajaran Menghias Kue yang valid dan praktis bagi mahasiswa Jurusan IKK FPP UNP.

Analisis Gizi Olahan Dari Sayuran Pakis Sebagai Potensi Daerah Wiwik _ Indrayeni; Ezi Anggraini; Wirnelis Syarif
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): 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/vol12-iss01/737

Based on preliminary observations, fern is a plant that has mucus, contains a lot of liquid and is easily blackened. Therefore all this time, fern vegetables cannot be processed with various kinds of preparations. Vegetable fern can only be processed for clear vegetables and rendang only by the community, while vegetable ferns are often found in areas in Indonesia, especially in West Sumatra. Based on these observations, food preparations made from vegetable ferns were accepted and liked by the community, as well as souvenirs from various regions producing ferns. The purpose of this study is to vary the variety of processed from vegetable ferns and see the level of community preference for food preparations on vegetable ferns. In this study a nutritional analysis was done through a proximate test to see the nutritional content (Carbohydrates, Protein, Water and Fat) in the products produced. The expected results in this study are the products produced have good nutritional value and are suitable for public consumption

PEMBINAAN MEMBUAT HIASAN KUE BAGI WARGA DI NAGARI SUNGAI KUNYIT, KECAMATAN SANGIR BALAI JANGGO, KABUPATEN SOLOK SELATAN Mustika, Sari; Syarif, Wirnelis; Indrayeni, Wiwik
Journal of Community Service Vol 1 No 1 (2019): JCS, Desember 2019
Publisher : Ikatan Dosen Menulis

Nagari Sungai Kunyit terletak pada ketinggian ±300 -320 m di atas permukaan laut dengan curah hujan cukup tinggi kirakira 4.000 mm/tahun. Di nagari Sungai Kunyit tanaman tumbuh subur diantaranya padi, karet, kopi, sawit, manggis, jati, kakao dan tanaman palawija lainnya. Menghias kue ialah menutupi kue menggunakan bahan makanan yang bisa dimakan untuk bahan penghias kue dengan berbagai macam bentuk yang menarik. Permasalahan yang dihadapi mitra adalah masih rendahnya pengetahuan masyarakat tentang macam-macam hiasan kue yang dapat memperindah penampilan kue. Kegiatan pelatihan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan mitra dalam membuat hiasan kue sehimgga nantinya mitra dapat menghasilkan produk kue dengan tampilan yang lebih menarik dan dapat dijual dengan daya saing dan harga jual yang lebih tinggi. Keterampilan membuat hiasan kue ini juga diharapkan dapat membantu peningkatkan perekonomian mitra.

PKM PEMBINAAN PENGOLAHAN MAKANAN PORSI BAGI PEDAGANG KECIL UNTUK MENINGKATKAN DAYA TARIK WISATAWAN DI NAGARI MANDEH, KECAMATAN TARUSAN, KABUPATEN PESISIR SELATA Indrayeni, Wiwik; Syarif, Wirnelis; Waryono
Journal of Community Service Vol 1 No 1 (2019): JCS, Desember 2019
Publisher : Ikatan Dosen Menulis

Nagari Mandeh dipersiapkan sebagai nagari wisata dan para pengunjung/wisatawan membutuhkan makanan khas nagari mandeh baik yang bisa dimakan di tempat wisata maupun sebagai oleh-oleh. Bersadarkan analisis kebutuhan ini pengabdi ingin memberikan pelatihan tentang makanan porsi yang bahan pangan yang digunakan merupakan potensi alam yang ada di Nagari Mandeh tbaik hasil tani maupun hasil dari laut. Pengabdian ini bertujuan untuk memberikan pembinaan dan pelatihan membuat berbagai macam makanan porsi bagi ibu-ibu di Nagari Mandeh. Kelompok sasaran dari pengabdian ini adalah ibu-ibu pedangang kecil yang bermukim di sekitar kawasan Mandeh. Keluaran yang diharapkan dari pengabdian ibuibu Nagari Mandeh mampu membuat berbagai macam makanan porsi yang dapat dijual dan dinikmati oleh wisatawan serta menjadi ciri khas di kawasan Nagari Mandeh. Capaian lain adalah dalam bentuk artikel ilmiah yang akan diterbitkan di jurnal lokal yang ber-ISSN di luar Universitas Negeri Padang. Di samping itu kegiatan ini akan diekspos melalui media cetak.

PKM PELATIHAN KETERAMPILAN DALAM MENGOLAH ANEKA KUE BERBAHAN PANGAN LOKAL (LABU KUNING) UNTUK MENINGKATKAN PEREKONOMIAN MASYARAKAT DI NAGARI ALAHAN PANJANG Wirnelis Syarif; Wiwik Indrayeni
Journal of Community Service Vol 2 No 2 (2020): JCS, December 2020
Publisher : Ikatan Dosen Menulis

Kecamatan Lembah Gumanti merupakan kecamatan dengan luasan rencana kawasan pertanian lahan kering terbesar, yaitu mencapai 18.940,86 Ha. Kawasan pertanian lahan kering cocok untuk tanaman palawija, dan hortikultura atau tanaman tahunan. Pada umumnya mata pencarian masyarakatnya adalah bertani. Alahan Panjang merupakan daerah pegunungan yang bersuhu dingin sehingga banyak pertanian yang dapat dihasikan, seperti bawang merah, kol, cabe, wortel, daun bawang, seledri, tomat, markisa, terong pirus, dan labu kuning. Selama ini warga menjual langsung hasil tani nya dari hasil ladang langsung ke penadah atau toke. Di Alahan Panjang banyak hasil tani namun tidak banyak diproduksi langsung menjadi olahan makanan yang bervariasi sehingga dapat meningkatkan nilai jual hasil tani dan menambah pendapatan keluarga. Bersadarkan analisis kebutuhan ini pengabdi ingin memberikan pelatihan tentang olahan pangan lokal labu kuning menjadi aneka kue yang merupakan potensi alam yang ada dinagari alahan Panjang. Dengan demikian pengabdian ini bertujuan untuk memberikan pembinaan dan pelatihan membuat berbagai aneka kue berbahan pangan lokal labu kuning untuk meningkatkan perekonomian masyarakat di Nagari Alahan Panjang. Kelompok sasaran dari pengabdian ini adalah ibu-ibu rumah tangga yang bermukim sekitar kawasan alahan panjang. Luaran yang diharapkan dari pengabdian ibu- ibu nagari alahan panjang mampu membuat aneka kue berbahan pangan lokal yang dapat dijual dan juga dapat dinikmati oleh wisatawan di kawasan Danau Kembar Nagari Alahan Panjang. Hal ini akan menambah penghasilan keluarga dari Ibu-ibu nagari alahan panjang. Capaian lain adalah dalam bentuk artikel ilmiah yang akan diterbitkan di jurnal lokal yang ber-ISSN di luar Universitas Negeri Padang. Di samping itu kegiatan ini akan diekspos melalui media cetak.

Implementation of Management Function to Corn fritter Enterpreneurs in Padang Panjang City Sofiani, Hernifa; Yulastri, Asmar; Gusnita, Wiwik; Indrayeni, Wiwik
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.v5i3.16883

This research is based on the background of corn business actors who are still facing challenges in applying management principles so that the production produced is not effective and efficient. The purpose of the study is to describe production management in corn farming business actors in Padang Panjang City. The type of research used is qualitative, carried out in Padang Panjang City in July 2024. The source of research data was obtained from informants, namely corn business actors. Data collection techniques by conducting observations, interviews, and documentation. The data analysis used includes data reduction, data presentation, and conclusion drawn. The results of the study show that corn farmers in Padang Panjang City are quite good in carrying out management functions, namely: planning, organizing, directing and supervising the corn production process.

Analysis Of Improvement Student Knowledge Using Video Tutorial Media Through The YouTube Application On Class XI Culinary Pastry Material At SMKN 9 Padang Barus, Anisa Devita Boru; Andriani, Cici; Elida, Elida; Indrayeni, Wiwik
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.v5i3.16870

The development of science and technology has affected various aspects of life, including education. One aspect that has developed is learning media, with video tutorial media being an effective and interesting tool, especially in the culinary field. Video tutorials allow students to learn material visually and can be accessed at any time, facilitating independent learning. This study aims to determine the effect of using video tutorial media through YouTube in improving student knowledge on pastry material in class XI Culinary SMKN 9 Padang. The research method used was an experiment with a pretest-posttest control group design. The research sample consisted of 64 students, with 32 students in the experimental class XI Culinary 4 and 32 students in the control class XI Culinary 2. Data collection techniques include tests and documentation, while data analysis uses normality, homogeneity, and hypothesis tests with independent sample t-test. The posttest t-test results show that the knowledge value of experimental and control class students has a tcount value of 3,227> ttable 1,99897 or sig. (2-tailed) 0,021 < 0,05. Thus, Ho is rejected and Ha is accepted, which means there is a significant difference in the value of student knowledge between classes that use video tutorials via YouTube and classes that use conventional learning media.

The Effect Of Using Different Rejected Watermelon On The Quality Of Bavarois Pudding Haryanti, Haryanti; Anggraini, Ezi; Elida, Elida; Indrayeni, Wiwik
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.v5i3.16856

Bavarois pudding is a popular product with a sweet flavor and soft texture. This study aims to determine how the use of sengkaling rejected watermelon, oval rejected watermelon, and striped red rejected watermelon can affect the organoleptic characteristics of bavarois pudding. This type of research is pure experiment, the object of this research is pudding bavarois. The variables of this study include independent variables with 4 factors, namely no watermelon (X0), sengkaling rejected watermelon (X1), oval rejected watermelon (X2), and striped red rejected watermelon (X3). The dependent variable is the quality of bavarois pudding. The type of data is primary data sourced from 3 panelists who answered the organoleptic test format. This research design is a completely randomized design (CRD) with three repetitions. The data obtained were analyzed using analysis of variance (ANOVA), if Fcount > Ftable then continued with the Duncan test. The results showed that the use of rejected watermelon had a significant effect on the characteristics of shape, color, aroma, texture and taste. Striped red rejected watermelon had a significant effect on the characteristics of shape (neat according to the mold), color (pink), and taste of pudding bavarois (sweet watermelon). Oval ripe watermelon gave more prominent results in terms of texture (soft) and aroma (fragrant watermelon).

The Relationship Between Parental Parenting and Student Learning Outcomes In Public High School 6 Padang Aprilia, Annisa; Yulastri, Asmar; Gusnita, Wiwik; Indrayeni, Wiwik
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.v5i2.15498

This study is motivated by the researcher's observation of diverse parenting patterns, which even affect student learning outcomes. This study aims to describe parenting patterns, learning outcomes, and analyze the relationship between parenting patterns and student learning outcomes at SMK Negeri 6 Padang. The research method used in this study is to use quantitative methods with a correlational research approach, the population in this study were all grade XI students of SMK Negeri 6 Padang in the 2023/2024 school year totaling 454 students. The sampling technique used was simple random sampling. Data collection is done with google form and using a Likert scale that has been tested for reliability. Data were analyzed with descriptive and correlation analysis. Based on the results of statistical calculations that parental parenting is in the moderate category (53.7%) and the most dominant one used by parents is democratic parenting, student learning outcomes are in the moderate category (35.4%). the results of the research were conducted using Pearson product moment correlation analysis, it is known that the correlation coefficient of parental parenting (X) with learning outcomes (Y) is 0.606 which is included in the strong category. The results of hypothesis testing obtained > namely 3,514> 1,664 and a significance value of 0.001 <0.05. It can be concluded that there is a significant relationship between parenting patterns and student learning outcomes and the hypothesis results are Ha accepted and Ho rejected.

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