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Indrayeni, Wiwik
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Effect Of Rejected Watermelon Substitution On The Quality Of Choux Paste Ananda, Annisa Tria; Anggraini, Ezi; Faridah, Anni; 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.v5i3.16860

Abstract

This research is motivated by the low utilization of watermelon rejected. Discarded watermelon is a watermelon with a small size or commonly called sub grade fruit with criteria outside the grade including size, shape, color, appearance of imperfect or damaged fruit. Watermelon contains substances that are useful for the body and has a high water content. One of the utilization of watermelon rejected can be used in the innovation of eclairs (Choux Paste). This study aims to analyze the effect of 25%, 50% and 75% watermelon substitution on the quality of color, shape, texture, aroma and taste of the choux paste produced. The type of research used in this research is pure experiment (True Experiment) with the research design used is a complete randomized design (RAL) with 3 repetitions. The type of data used is primary data obtained directly from 3 limited panelists by filling out the organoleptic test format. For hypothesis testing, this study uses analysis of variance (ANOVA) test, if different will be tested with Duncan Multi Ranges Test (DMRT) test. Based on the results of the organoleptic test and continued with the analysis of variance (ANOVA) test, it shows that there is a significant effect on the quality of brown orange color, hollow texture quality, watermelon fragrant aroma quality and watermelon sweet taste quality. There is no significant difference in the shape quality of eclairs with watermelon substitution. From this statement it can be concluded that the indicators of color, texture, aroma and taste Ho is accepted because f count < f table. While on the quality of the shape Ho is rejected because f count > f table. The best research results on the substitution of watermelon rejected on the quality of eclairs are in treatment 2, namely the use of 50% watermelon rejected.
Study Of The Spicy Ulu At Nagari Air Bangis West Pasaman Regency Aprila, Elsi; Zulfikar, Diki; Fridayati, Lucy; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (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.v4i2.1391

Abstract

The researh to learn and gain deeper knowledge about Ulu Podeh at Nagari Air Bangis. The research was conducted in December 2022-January 2023 in Nagari Air Bangis, Sungai Beremas district. To prevent the loss of this traditional cake, efforts are needed to preserve and introduce traditional products to the current generation. This study have purpose for identify the materials, equipment, and study processing techniques. The type of research used is qualitative with a case study approach. The research data obtained from the women leaders in Nagari Air Bangis, local community women who were able and skilled at making Ulu Podeh, and women who had made Ulu Podeh. Data collection tekhniques are carried out by observation, interviews, and documentation. Data analysis that is reduce data, presenting data, conclude and than verify. The results of this study is the the ingredeints for making Ulu Podeh are  glutinous rice, coconut milk, palm sugar, pepper, and salt. The tools used in processing Ulu Podeh are pan, stove, bowl, spatula, woden spoon, colander, utility try, and weighing scale. Method of cooking are boilling and roasted. 
Standardization Of Traditional Sambareh Food Recipes Efendi, Elma Wahyuni; Gusnita, Wiwik; Siregar, Juliana; 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.v5i2.15500

Abstract

Thebackground to this research is that there is no standard sambareh recipe in Nagari Pakandangan, Enam Lingkung District, Padang Pariaman Regency, because there are still differences in ingredients and the measurements used and the processing process. this research aims to standardize the sambareh recipe in Nagari Pakandangan, Enam Lingkung District. This type of research uses a mixed method between quantitative and qualitative descriptive. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic questionnaire format. Technique Active qualitative data analysis uses three activity stream, 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: extended participation, diligent observation, and triangulation. Based on the research results, 3 sambareh recipes were obtained. The results of the organoleptic test obtained the highest score by Mrs. Erdayanti from Korong Kampuang Paneh with an average score of 23,4.  standardization of the sambareh recipe is carried out by organoleptic tests to obtain good quality Sambareh including: Sambareh shape (neat), color of Sambareh (white), aroma of Sambareh (fragrant combination of the addition of other ingredients), texture. sambareh (soft and nesting) and the taste of sambareh (savory).
Analysis Of The Traditional Lamang Broadcastang Cake In Sariak Alahan Tigo Yunica, Febria; Faridah, Anni; Gusnita, Wiwik; Indrayeni, Wiwik
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.v5i1.12471

Abstract

This research is motivated by traditional cakes which are rarely found because most people tend to like ready-to-eat food. In the economic world, selling traditional cakes is less popular with the public, this has resulted in the lack of existence of traditional cakes. Like Lamang Siarang, it is rarely known by the wider community because this traditional cake itself is only made on certain occasions and the manufacturing process is complicated and takes quite a long time. The aim of this research is to describe the tools, materials, method of making, meaning and quality in making lamang broadcastang. The type of research used in this research is descriptive qualitative. Using observation, interview and documentation techniques. The instrument of this research is the researcher himself as a data collection tool. The number of informants taken was 15 informants. From older mothers, mothers who are experts in making lamang and mothers who usually make lamang on special days and know the meaning of lamang broadcasting. Data was obtained directly from informants by coming to Nagari Sariak Alahan Tigo, Solok Regency. Data description through data validity with a process of testing validity, reliability and objectivity. The data is analyzed using data reduction, display and verification conclusions. The results of this research are the ingredients for lamang broadcastang, broadcast rice, brown sugar, talang (bamboo), coconut, salt, vanilla and coconut water. The preparation tools used are everyday equipment, while the processing tools used are stoves and frying pans, the tools for taking gutters are saws and machetes. The processing technique used to make lamang broadcastang is grilling. Lamang broadcastang has meaning at certain events including, at a wedding event, the sumandan asks for lamang broadcastang at the house of the Daro child, this is meaningful as a ritual symbol to honor the ancestors of the ancestors in sariak alahan tigo. At the event commemorating the 100th anniversary of the death of Lamang Broadcasting, it is made to use as a stick for people who have died. And on the occasion of welcoming the holy month of Ramadan and holidays (Eid al-Fitr and Eid al-Adha), making lamang means covering insulting words from other people who cannot afford to make lamang from an economic perspective. The quality of Lamang broadcast is that it is long, round and resembles a container made of bamboo (talang), black to purple in color, has a sweet taste, with a dense and slightly hard texture and has a distinctive aroma of bamboo (talang).
Development Of Putu Bendera Promotional Media Saputra, Wisnu Edi; Yulastri, Asmar; Fridayati, Lucy; Indrayeni, Wiwik
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.v5i1.11031

Abstract

This research was motivated by the absence of putu bendera promotional media in the form of making putu bendera advertising videos. The purpose of development in this study is to develop putu bendera promotional media in the form of putu bendera advertising videos so that putu bendera is better known to the wider community.This type of research is development research with the development model used is Planning, Production, and Evaluation (PPE). The trials in this study consist of 3, namely validity tests, practicality tests and effectiveness tests. While the data analysis technique used is a descriptive data analysis technique, namely by describing the validity, practicality, and effectiveness of using putu bendera ad videos.The results of this development conclude as follows; (1) Expert validation is declared very valid with an average value categorized as very valid (2) The practicality of the putu bendera ad video based on the practicality test on the putu bendera maker is declared very practical (3) The effectiveness of the putu bendera ad video based on the effectiveness test to the community in Barus District with the effective category. The conclusion of this study is that this putu bendera advertising video is valid, practical, and effective to increase public attraction to putu flag. 
Determinants of Learning Motivation for Students of Class of 2020 Culinary Management Concentration, Padang State University Yulias, Yahya Aulia; Andriani, Cici; 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.v5i3.16893

Abstract

This research was motivated by the change in learning patterns to online, which had an impact on the 2020 Class of Family Welfare Education students at Padang State University. This research aims to analyze the influence of online learning patterns on student learning motivation and perceptions. The research method uses a quantitative approach with simple linear regression analysis and hypothesis testing, as well as interviews for qualitative data. The research results show that the online learning pattern is in the medium category with several technical and interaction obstacles. There is a significant and positive influence of online learning patterns on student learning motivation (Y = 11,868 + 0,308X, tcount 5,989 > ttable 1,99547). Student perceptions tend to be positive, even though they face adaptation challenges. In conclusion, online learning has a positive impact on learning motivation and is well received by students, but it still requires the development of infrastructure and learning methods to optimize the educational process in the field of culinary arts and family welfare. 
The Relationship Of Creative Entrepreneurship Product Learning Results With The Entrepreneurial Character Of Students Of Smkn 6 Padang Hafifah, Hasyiati; Yulastri, Asmar; Andriani, Cici; 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.v5i2.15495

Abstract

This research was motivated by the low learning outcomes and entrepreneurial character of SMK N 6 Padang students. This study aims to determine whether there is a relationship between the learning outcomes of Creative Products and Entrepreneurship with the entrepreneurial character of SMKN 6 Padang students. This type of research is quantitative descriptive with a correlational approach. The population in this study was grade XI students of SMK Negeri 6 Padang, totaling 454 students. Sampling using the Proportionate Random Sampling technique, the sample amounted to 82 students. The data collection technique uses the distribution of questionnaires through google forms that have been tested for validity and reliability. Data analysis techniques use descriptive and correlational analysis. The resultsshowed that 1) Student learning outcomes were in the medium category with a range of 63 – 80 (43.90%), 2) Student entrepreneurial character was in the medium category with a range of 144 – 156 (36.58%), 3) Therewas a positive and significant relationship between the learning outcomes of Creative Products and Entrepreneurship with the entrepreneurial character of SMKN 6 Padang students with shows the significance of the relationship between learning outcomes and entrepreneurial character is 0.000 < 0.05 and the correlation value of RXY 0.626 which is considered strong and the value of Tcalculate (7,184) > Ttabel (1,664).  
Quality Cookies Kastengel Cornstarch Substitution Azizah, Nurul; Holinesti, Rahmi; 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.v5i2.12945

Abstract

This research aims to analyze the effect of corn flour substitution of 20%, 40%, and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies This research aims to analyze the effect of corn flour substitution of 20%, 40% and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies. This type of research is experimental using quantitative methods with organoleptic test format for the quality of Kastengel cookies with corn flour substitution. The data obtained was then tabulated in table form and analyzed using analysis of variance (ANAVA), If Fcoun > Ftable, it was continued with the Duncan test. The results of this research show that there is a significant effect of corn flour substitution of 20%, 40% and 60% which is significant for the quality of color, texture and taste, while for the quality of shape and aroma it has no effect. The results of data analysis obtained the highest overall achievement score, namely rectangular shape quality 4.00 (rectangle), uniform shape quality 3,78 (fairly uniform), neat shape quality 4.00 (uniform). Color quality 3,89 (quality yellow), aroma quality 3,78 (quality cheese-flavored), crumbly texture 3,67 (quite brittle), savory taste 3,89 (quite savory) and corn taste 2.78 (lacking taste corn). The results of the best quality test for kastengel cookies with corn flourr substitution were in treatment X3 with 60% corn flour substitution.
Quality Macaroni Schotel with the Substitution of spririt hen Yasmiin, Mita Nafisah; Holinesi, Rahmi; Faridah, Anni; 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.v5i3.16880

Abstract

Penelitian ini bertujuan untuk menganalisis kualitas makanan macaroni schotel dengan subsitusi daging ayam petelur afkir. Jenis penelitian ini adalah eksperimen murni dengan 2 perlakuan dan 3 kali pengulangan menggunakan uji organoleptik dengan metode Independent Sample T-test. Data yang diperoleh dari panelis 3 panelis terbatas yang merupakan dosen tata boga, setelah itu dilakukan analisis statistik, jika t hitung > t tabel dinyatakan tidak terdapat pengaruh yang signifikan, sedangkan jika t hitung < t tabel dinyatakan terdapat pengaruh yang signifikan dari subsitusi daging ayam petelur afkir. Hasil penelitian menunjukkan bahwatidak terdapat pengaruh yang siginifikan dari kualitas bentuk yang seragam, warna cukup kuning keemasan, aroma harum, tekstur lembut dan rasa gurih. 
The Relationship Between The Use Of Youtube Media And The Learning Outcomes Of Students At SMKN 6 Padang. Dolla, Resti Tri; Zulfikar, Dikki; Yulastri, Asmar; 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.v5i2.12948

Abstract

This research aims to: 1) Analyzing how the use of Youtube media in SMKN 6 Padang, 2) Analyzing how the learning outcomes of students in class Xl Pasrty and Bakery subjects at SMKN 6 Padang, 3) Analyzing the relationship between the use of YouTube media on the learning outcomes of students in class Xl Pastry and Bakery subjects at SMKN 6 Padang. This type of research is quantitative research with a correlational approach. The population in this study were Xl culinary class students with 101 people. The research sample amounted to 50 people with the sampling technique was simple random sampling. The data collection technique was carried out using a questionnaire (questionnaire) using a Likert scale that had been tested for validity and reliability. Data analysis using descriptive analysis. The results showed that: 1) The use of Youtube media is in the moderate category (73.25%), 2) Student learning outcomes are in the moderate category (78.78%), 3) Based on the results of the research analysis, the correlation value rxy 0.603 was obtained and the tcount value (5.242)> t table 1.667. So it can be said that there is a positive relationship between the use of YouTube media and student learning outcomes.
Co-Authors Ananda, Annisa Tria Anggraini, Ezi Anni Faridah Annisa Aprilia Aprila, Elsi Asmar Yulastri Barus, Anisa Devita Boru Cici Andriani Dikki Zulfikar Divani, Mardhyah Dolla, Resti Tri Efandi, Satria Efendi, Elma Wahyuni Efli, Haura Tsamarah elida elida Ezi Anggraini Ezi Angraini Febrianti, Windi Mulya Gusnita, Wiwik Hafifah, Hasyiati Haryanti Haryanti Holinesi, Rahmi Jannah, Yori Raudhatil Kasmita Kasmita Lucy Fridayati Mardhyah Divani Mudhiah, Putri Khansa Mustika, Sari NURUL AZIZAH Rahmi Holinesti Rufaidah, Lathifa Saputra, Wisnu Edi Sari, Yolanda Intan Siregar, Juliana Sofiani, Hernifa Syahrul R, Syahrul Tanpili, Harum Caisar Utari, Azhiva Waryono . Wirnelis Syarif Yasmiin, Mita Nafisah Yulias, Yahya Aulia Yuni, Annisa Rahma Yunica, Febria Zulfikar, Diki