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All Journal E-Journal Home Economic and Tourism JTEV (Jurnal Teknik Elektro dan Vokasional Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal EDUKATIF : JURNAL ILMU PENDIDIKAN Ensiklopedia Social Review Jurnal Pendidikan dan Kewirausahaan Jurnal Abdidas Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi ARSY : Jurnal Aplikasi Riset kepada Masyarakat Journal of Community Service YASIN: Jurnal Pendidikan dan Sosial Budaya CONSEN: Indonesian Journal of Community Services and Engagement Jurnal Manarang Manajemen dan Bisnis Jurnal Pendidikan, Bahasa dan Budaya Seshiski: Southeast Journal of Language and Literary Studies Indonesian Journal of Science and Pharmacy The Indonesian Journal of Computer Science Jurnal Transformasi Digital Dalam Ekonomi, Bisnis dan Manajemen Jurnal Pendidikan dan Sosial Humaniora
Cici Andriani
Universitas Negeri Padang
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Journal : YASIN: Jurnal Pendidikan dan Sosial Budaya

 1 
Fasilitas Belajar Tata Hidang di Workshop terhadap Hasil Belajar Siswa XI Kuliner SMKN 6 Padang Putri, Dian Mutiara; Andriani, Cici; Elida, Elida; Indrayeni, Wiwik
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.v5i4.5768

Abstract

This research is motivated by the importance of learning facilities in supporting the learning process of housekeeping practice at SMK, especially at SMKN 6 Padang. The gap found is that there is still a lack of optimal utilization of facilities in the workshop which has an impact on student learning outcomes. This study aims to determine the effect of culinary learning facilities available in the workshop on the learning outcomes of Culinary XI class students of SMKN 6 Padang. This research is a quantitative study with a simple linear regression approach. The research was conducted at SMK Negeri 6 Padang on grade XI students of the Culinary expertise program, after the author conducted a proposal seminar. The population in this study were all students of class XI Culinary totaling 101 people. The sampling technique used is probability sampling, which is a sampling technique that provides an equal opportunity for each member of the population to be selected as a sample. The number of samples in this study was determined using the Yamane formula (Sugiyono, 2019: 158), and rounded up to 50 respondents. Based on the results of research on the effect of learning facilities in the workshop on the learning outcomes of Culinary class XI students of SMKN 6 Padang, it can be concluded that learning facilities have an important role in supporting the success of practical learning.
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.
Co-Authors - Primawati Adela, Adela Adrian Tawai Afriani, Winda Ambiyar, Ambiyar Andriyani, Monica Anggraini, Ezi Anni Faridah Annisa, Desfiarini Anny Sartika Daulay Ariani, Ulfah Armel, Bunga Melati Asmar Yulastri baidar baidar Barus, Anisa Devita Boru Bulkia Rahim Cahyani, Bunga Gusti Dikki Zulfikar Divani, Mardhyah Dollah, Elda Febri Eko Indrawan Elida elida elida Ezi Anggraini Faradilla, Hilza Mussi Fatria, Sevly Riri Fauzi, Hendra Febri Prasetya Febrianti, Windi Mulya Fiki Efendi Fridayanti, Lucy Gusnira, Febrianur Gusnita, Wiwik Hafifah, Hasyiati Halima Zaifi Handari, Eras Sahira Haris Munandar Nasution Hayati, Yuri Helinshia Zalukhu Indrayeni, Wiwik Insan, Ranggi Rahimul Intan Sari, Yolanda Jasman Jasman Jasman Juliana Siregar Kasmita Kasmita Khairiyah, Zahratul Lucy Fridayati Magfirah, Magfirah Maulani, Dira Mesya, Titania Dwi MUHAMMAD ARFAN HARAHAP Mustika, Sari mutiara, Dahlia Nabila Tasrif Namira Alya Adzani Siagian Nindya Syafitri Nizwardi Jalinus Nopendra, Wilda Dwi Novitasari, Anggi Nurhasanah Nurhasanah Pratama, Muhammad Reihan Primawati , Primawati Primawati Primawati, Primawati Putri, Dian Mutiara Putri, Farhani Amini Putri, Melia Rafif Ghaly Siregar Rahman, Afdalil Rahmi Holinesti Refdinal , Refdinal Ridwanto Ridwanto Riski Gusri Utami Safina, Dinara Saqinah, Natasya Sari, Yolanda Intan Shahida, Siti Nur Siregar, Juliana Siti Khairun Nisa Siti Marhamah, Siti Sofnitati Sofnitati Syamsuddin, Suryani Tanpili, Harum Caisar Tasrif , Nabila Viora, Martha Wahdaniah Wahyudi Wahidzal, Fajri Widyawati, Ilhami Pebi Wirnelis Syarif Wiwik Gusnita Wulandari, Yuka Wulansari, Rizky Ema Yamin, Mujirin M. Yasih, Fitri Yolanda Intan Sari Yuke Permata Lisna Yulias, Yahya Aulia Yunianti, Badriyah Maulidya Yunita, Syafrina