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All Journal Jurnal Pendidikan Teknologi dan Kejuruan JURNAL PENDIDIKAN TAMBUSAI Jurnal Review Pendidikan dan Pengajaran (JRPP) Ensiklopedia Education Review Jurnal Pendidikan dan Keluarga Jurnal Pendidikan dan Kewirausahaan Jurnal Pendidikan Tata Boga dan Teknologi Journal of Community Service JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Indrayeni, Wiwik
FPP UNP
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Physics Social Sciences Other

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The Dynamics of Consumer Psychology of Street Food Transformation and Preferences in Indonesia: Systematic Literature Review Efandi, Satria; Indrayeni, Wiwik
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-iss02/1319

Abstract

Street food has become an increasingly popular phenomenon in Indonesia, creating changes in the culinary landscape and resulting in various changes in consumer preferences. This research aims to produce literature review material regarding the dynamics of consumer psychology regarding transformation trends and street food preferences in Indonesia. This research focuses on a deeper understanding of how psychological factors influence the way consumers perceive, choose and evaluate transformed street food. In this context, the research will explore the role of emotions in food decision making, identify the impact of perceived food quality on consumer preferences, and investigate the role of nostalgia in connecting consumers with street food. Apart from that, the research will also consider social and cultural factors that influence consumer preferences for street food in Indonesia. Through a careful literature review, this research will detail key findings related to this topic and identify trends, gaps in knowledge, and future research directions that can provide deeper insight into the complexities of consumer psychology in the context of street food in Indonesia. It is hoped that the results of this literature review will provide a better understanding of changes in street food trends and preferences.
Analysis Of The Relationship Between Industrial Practice Experience To The Intrepreneurship Of Students Of Pkk Study Program FPP UNP Mudhiah, Putri Khansa; Siregar, Juliana; Fridayati, Lucy; Indrayeni, Wiwik
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.v6i1.26763

Abstract

Indonesia is currently still not said to be a developed country, because there is still a small number of people who have an interest in entrepreneurship. One of the factors that can affect the interest of entrepreneurs is education. At the Faculty of Tourism and Hospitality of Padang State University, there are courses that can support students' entrepreneurial interests, namely Industrial Field Experience (PLI). The purpose of this research is to find out the relationship between industrial field experience and entrepreneurial interest of PKK FPP UNP Study Program students.The research method used is quantitative with a correlational approach. The research population consists of 139 sampling techniques with a random sampling probability of 58. Data collection techniques include questionnaires, while data analysis uses normality tests, linearity tests, and hypothesis tests.The results of the t-test hypothesis of industrial field experience are positively related to entrepreneurial interest with a correlation value of 0.001 and a significance of and obtained by t_hitung>t_table (3.449 > 1.672) with α = 0.05. From the hypothesis, Ha's hypothesis which reads that there is a relationship between industrial field experience and entrepreneurial interest is accepted and Ho is rejected.
Organoleptic Test Of Whole Wheat Flour For Quality Wingko Babat Tanpili, Harum Caisar; Andriani, Cici; Fridayati, Lucy; Indrayeni, Wiwik
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.v6i1.26765

Abstract

This research was motivated by the absence of research on the effect of whole wheat flour substitution on the quality of wingko tripe. This research analyzes the impact of entire wheat flour substitution of 20%, 35%, and 50% on the quality of shape, color, aroma, texture, and taste of wingko tripe. This type of research is experimental, namely conducting a direct experiment on the effect of whole wheat flour substitution on the quality of wingko tripe, and was repeated three (3) times. The data type is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The analysis technique used is binominal data analysis which looks at whether there is a significant difference between the treatments and then uses analysis of variance (ANOVA) to analyze the organoleptic test data.  The results of the analysis of variance show sig <0.05, which means that HO is rejected and HA is accepted, so there is a significant effect, therefore the Duncan test will be continued. The substitution of whole wheat flour affects the quality of taste (wheat) and the results of the wingko tripe quality test for the best whole wheat flour are found in treatment X3 with a 50% substitution of whole wheat flour.
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..
Bahasa Indonesia Bahasa Indonesia Efli, Haura Tsamarah; Elida, Elida; Gusnita, Wiwik; Indrayeni, Wiwik
JURNAL PENDIDIKAN DAN KEWIRAUSAHAAN Vol 12 No 2 (2024)
Publisher : STKIP PGRI SITUBONDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47668/pkwu.v12i2.1466

Abstract

This research is motivated by the high number of unemployed people, especially vocational school graduates, one alternative to overcome this condition is entrepreneurship. This research aims to describe student self-efficacy, describe entrepreneurial readiness and analyze the relationship between student self-efficacy and student entrepreneurial readiness. This type of research is quantitative with a correlational approach. The population of this study was 97 students in class XII Culinary at SMK Negeri 2 Bukittinggi in the 2024/2025 academic year. The sampling technique used is saturated sampling. Data collection was carried out by distributing questionnaires directly using a Likert scale which has been tested for validity and reliability. Data were analyzed using descriptive and correlation analysis. The results of the research show the overall self-efficacy of class. The results of the research show that there is a positive and significant relationship between Self-Efficacy and Entrepreneurship Readiness of class XII Culinary students at SMK Negeri 2 Bukittinggi.
Kontribusi Pembelajaran Projek Kreatif dan Kewirausahaan dalam Meningkatkan Kesiapan Berwirausaha Siswa SMK Negeri 1 Kecamatan Luak Divani, Mardhyah; Indrayeni, Wiwik; Yulastri, Asmar; Andriani, Cici
JURNAL PENDIDIKAN DAN KEWIRAUSAHAAN Vol 12 No 3 (2024)
Publisher : STKIP PGRI SITUBONDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47668/pkwu.v12i3.1476

Abstract

This research is motivated by the relatively high number of vocational school unemployment, one way to prevent and reduce it is to prepare students for entrepreneurship. Preparing students who are ready for entrepreneurship is done through learning Creative Projects and Entrepreneurship. This research aims to describe the learning outcomes for Creative Projects and Entrepreneurship, describe entrepreneurial readiness, and analyze the relationship between Creative projects and Entrepreneurship learning outcomes and students' entrepreneurial readiness at SMK Negeri 1 Luak District. This type of research is quantitative with a correlational approach. The sample for this research was 156 class XII students at SMK Negeri 1 Luak District. The sampling technique used was Proportional Random Sampling, and the data was analyzed using descriptive and correlation analysis. The research results show that the learning outcomes for Creative Projects and Entrepreneurship of class XII students are in the low category with a percentage of 33%, while students' entrepreneurial readiness is in the medium category with a percentage of 39%. Based on the hypothesis test results, it can be concluded that there is a positive and significant relationship between Creative and Entrepreneurship Project Learning Outcomes and the Entrepreneurial Readiness of class XII students at SMK Negeri 1 Luak District. So that the learning outcomes and learning can be used as a reference in increasing students' entrepreneurial readiness.
A Uji Sensori Minuman Serbuk Berbasis Ekstrak Buah Mardhyah Divani; Wiwik Indrayeni
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 01 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i01.4944

Abstract

The development of increasingly modern times and increasing social welfare have encouraged changes in human lifestyles. This change occurs in food and drink patterns. One alternative used in making practical drinks is to make it in powder form. The advantages of powdered drinks are their practical presentation, long shelf life due to the low water content. The aim of this research is to determine the process of making drinks in powder form using the crystallization method, to determine the product results in terms of color, aroma and taste, and to determine the acceptability of powdered beverage products. The research method involves carrying out experiments with 3 repetitions on 2 types of fruit, namely pineapple and beetroot, so as to obtain the desired results, including conducting sensory tests in terms of color, aroma, texture and taste. This research was conducted at the Culinary Workshop, Padang State University. The results of the organoleptic test of powdered drinks using pineapple and beetroot describe the color quality of powdered drinks made from white pineapple and the color of powdered drinks made from purple beetroot, the texture quality of powdered drinks made from pineapple and fine beetroot, the aroma quality of powdered drinks made from fruit fragrant pineapple and beetroot, quality taste of powdered drink from pineapple and sweet beetroot. Keywords: Powdered Drink, Beetroot, Pineapple, Quality
Kualitas Sensori Puding Dingin Berbahan Baku Espresso Arabika Dan Robusta Utari, Azhiva; Kasmita, Kasmita; Indrayeni, Wiwik; Anggraini, Ezi
Jurnal Pendidikan Tambusai Vol. 9 No. 1 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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

Abstract

Kopi mengandung kafein yang memiliki berbagai manfaat bagi tubuh. Namun, tidak semua orang dapat merasakan manfaat tersebut karena kondisi kesehatan tertentu. Pemanfaatan kopi belum sepenuhnya dimanfaatkan oleh masyarakat sehingga perlu dilakukan inovasi produk olahan. Penelitian ini bertujuan untuk mengetahui kualitas sensori dan tingkat kesukaan konsumen terhadap puding dingin yang dibuat dengan metode boiled dan penambahan espresso dari dua jenis kopi berbeda, Arabika dan Robusta. Jenis penelitian ini adalah penelitian kuantitatif dengan metode eksperimen. Analisis sensori dilakukan terhadap aspek warna, aroma, tekstur, dan rasa oleh tiga panelis ahli menggunakan skala hedonik 9 poin. Uji kesukaan menunjukkan bahwa warna dan aroma puding kopi Robusta sedikit lebih disukai (skor 8,44 dan 7,77) dibandingkan dengan puding kopi Arabika (skor 7,99 dan 7,22), sedangkan untuk tekstur dan rasa, keduanya mendapatkan skor yang sama (7,88 dan 6,88). Uji statistik menggunakan uji-t tidak menunjukkan perbedaan signifikan antara kedua jenis puding dalam seluruh aspek yang diuji (nilai p > 0,05), yang berarti keduanya dapat diterima dengan baik oleh konsumen. Korelasi yang signifikan ditemukan antara aspek warna (r = 0,805, p = 0,009) dan aroma (r = -0,747, p = 0,021), sementara korelasi pada rasa dan tekstur tidak signifikan. Temuan ini menunjukkan bahwa baik kopi Arabika maupun Robusta dapat diterima secara setara untuk produksi puding, menawarkan potensi untuk diversifikasi produk kopi dengan karakteristik sensori yang baik.
PERAN KESIAPAN BELAJAR DALAM MENINGKATKAN KONSENTRASI BELAJAR SISWA SMKN 3 KOTA SOLOK Rufaidah, Lathifa; Indrayeni, Wiwik; Gusnita, Wiwik; Anggraini, Ezi
Jurnal Review Pendidikan dan Pengajaran Vol. 8 No. 2 (2025): Volume 8 No. 2 Tahun 2025
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v8i2.45585

Abstract

Penelitian ini dilatarbelakangi oleh rendahnya konsentrasi belajar siswa yang disebabkan oleh kurangnya kesiapan siswa dalam belajar. Penelitian ini bertujuan untuk mendiskripsikan kesiapan belajar, mendeskripsikan konsentrasi belajar dan menganalisis hubungan kesiapan belajar dengan konsentrasi belajar. Jenis penelitian ini adalah kuantitatif dengan pendekatan korelasional. Populasi penelitian ini adalah siswa Kelas XII Kuliner di SMKN 3 Kota Solok pada tahun ajaran 2024/2025 berjumlah 61 orang. Teknik samping yang digunakan adalah sampling total. Pengumpulan data dilakukan dengan penyebaran angket melalui google form dengan menggunakan skala likert yang telah teruji valid dan reliabilitas. Data dianalisis menggunakan analisis deskriptif dan korelasi. Hasil penelitian ini menunjukkan bahwa kesiapan belajar siswa kelas XII kuliner secara keseluruhan dalam kategori sedang dengan presentase 37.3%, konsentrasi belajar dalam kategori sedang dengan presentase 45.9% .Hasil penelitian menunjukkan adanya hubungan positif dan signifikan antara Kesiapan Belajar dengan Konsentrasi Belajar siswa kelas XII Kuliner di SMKN 3 Kota Solok.
PERSEPSI MAHASISWA PENDIDIKAN KESEJAHTERAAN KELUARGA UNIVERSITAS NEGERI PADANG TERHADAP MINAT KARIR Ramadhan, Syahrul; Indrayeni, Wiwik; Siregar, Juliana; Anggraini, Ezi
Jurnal Review Pendidikan dan Pengajaran Vol. 8 No. 2 (2025): Volume 8 No. 2 Tahun 2025
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v8i2.46643

Abstract

Penelitian ini dilatar belakangi adanya perbedaan minat pada mahasiswa program studi Pendidikan Kesejahteraan Keluarga (PKK), Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang. Hal ini dikarenakan adanya kemampuan dan pengalaman yang mahasiswa dapatkan selama masa studi. Merujuk pada misi program studi, dimana mahasiswa dapat menjadi seorang tenaga kependidikan dan dapat bekerja di industry. Penelitian ini diharapkan dapat memberikan informasi dan kontribusi dalam meningkatkan kualitas pendidikan dan mendukung mahasiswa untuk mencapai tujuan karier yang mereka minati secara optimal, khususnya mahasiswa program studi Pendidikan Kesejahteraan Keluarga, Universitas Negeri Padang. Jenis penelitian ini adalah kuantitatif dengan menggunakan statistic deskripsi. Populasi penelitian ini adalah seluruh mahasiswa program studi PKK angkatan 2021 dengan teknik proposional random sampling. Pengumpulan data dilakukan dengan penyebaran angket secara langsung dengan menggunakan skala likert yang telah teruji validitas dan reliabilitas. Data dianalisis dengan uji asumsi klasik, analisis deskriptif dan uji hipotesis. Hasil penelitian ini menunjukkan bahwa minat menjadi guru diperoleh presentasi 66% dengan kategori tinggi, dan minat bekerja di industri diperoleh presentasi 76% dengan kategori tinggi. Hasil penelitian menunjukkan bahwa mahasiswa program studi PKK FPP UNP lebih berminat bekerja di industri dibandingan dengan minat menjadi guru.
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