Article Per Year (5 Year)
p-Index From 2020 - 2025
7.457
P-Index
This Author published in this journals
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 Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi ARSY : Jurnal Aplikasi Riset kepada Masyarakat Journal of Community Service CONSEN: Indonesian Journal of Community Services and Engagement Jurnal Manarang Manajemen dan Bisnis Jurnal Pendidikan, Bahasa dan Budaya 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
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

Published : 59 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 59 Documents
Search

 1   2   3   4   5 
The Relationship Of Industrial Work Practices And Learning Motivation To Job Preparation Wulandari, Yuka; Andriani, Cici; Elida, Elida; Zulfikar, Dikki
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.v5i2.12961

Abstract

This research aims to describe the relationship between industrial work practices and learning motivation on students' readiness to enter the world of work in class XII Bukittinggi. In this research, measurements will be taken to determine the relationship between industrial work practices and learning motivation on students' readiness to enter the world of work. This research is a type of correlation research using a quantitative approach. The population was students of class Based on the results of hypothesis testing, it can be seen that industrial work practices and learning motivation have a very good relationship with readiness to enter the world of work for XII Culinary students at SMKN 2 Bukittinggi. This can be seen based on the correlation figures, namely Rcount > Rtable 0.825 > 0.288. It can be seen that the relationship between the variables of industrial work practices and learning motivation and work readiness has a perfect relationship because it is between 0.810-1.000. Based on the f test, it can be seen that the Sig. for variable SMKN 02 Bukittinggi.
Utilization Of Butterfly Pea Flower Extract On The Characteristics Of Putu Ayu Nopendra, Wilda Dwi; Andriani, Cici; Fridayati, Lucy; Zulfikar, Dikki; Nurhasanah, Nurhasanah
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.v5i2.12940

Abstract

This research is motivated by the increasing use of synthetic dyes in society, industry and the market. To reduce dependence on synthetic dyes, natural dyes such as butterfly pea flowers can be used as a substitute for synthetic dyes. Butterfly pea flowers have many health benefits. The benefits of butterfly pea flower extract as a natural dye in making putu ayu can reduce the use of synthetic dyes and can introduce the public that butterfly pea flowers have many benefits. This research aims to analyze the use of telang flower extract as much as 25%, 50% and 75% on the quality of putu ayu which includes shape, color, aroma. This type of research is an experiment with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists with an organoleptic test filling format. The data obtained were tabulated in table form and analysis of variance (ANOVA) was carried out, if different, continued with the Duncan test. The use of butterfly pea flower extract as a natural dye affects the color quality (blue bottom) and texture (soft). 
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

Abstract

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 Corn On Pastry Quality Safina, Dinara; Faridah, Anni; Andriani, Cici; Anggraini, Ezi
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.v5i2.12930

Abstract

High imports of wheat and increasing consumption of wheat as the main raw material for the Bakery, Pastry,Pasta and Noodle industries. Pastry is a type of product without yeast that has a dry and layered texture. To in-crease nutritional value, add variety to pastry and reduce the use of wheat flour, corn can be used as a substitute.Corn production in West Sumatra increases every year and the price is relatively cheap because it is underutilized by the community. This research aims to analyze the effect of 0%, 20%, 30% and 40% corn on pastry quality. Thistype of pure experimental research uses a completely randomized design (CRD) method and three repetitions. The data collection technique was carried out by giving a questionnaire to three limited panelists who were lecturers in the Pastry and Bakery course, Family Welfare Science, Culinary Management concentration, UNP, with primary data types. Data were analyzed using ANOVA, if Fcount > Ftable then continued with the Duncan Test. The results of the research showed that the average value was almost the same for each treatment, except for the color, flakyand sweet taste quality tests for corn. This is proven by the ANOVA results, where the color quality, flaky texture and sweet taste of the corn are different. The best pastry quality value is when corn is used as much as 30%.
Analysis Of Traditional Lopek Cik Ku Cake In Nagari Air Bangis Maulani, Dira; Faridah, Anni; Gusnita, Wiwik; Andriani, Cici
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.v5i1.12469

Abstract

This research was carried out as an effort to maintain the existence of the traditional Lopek Cik Ku cake among the current generation which will become literature (written books) and documentation in the future. The research was carried out in September-October 2023 in Nagari Air Bangis, West Pasaman Regency. The aim of this research is to identify the equipment, composition of ingredients, describe the technique, process of making Lopek Cik Ku, and the meaning of the traditional Lopek Cik Ku cake at special events or traditional events. The type of research used is qualitative research with a descriptive approach. Data information in this research was obtained from 8 informants including KUBE Warisan Umak, community women who are experts and have made Lopek Cik Ku in Nagari Air Bangis. The data collection techniques used were observation, interviews and documentation. Data analysis is carried out by reducing, presenting, concluding and verifying the data. The results of this research are that the ingredients for Lopek Cik Ku are white sticky rice, old grated coconut, brown sugar, water, salt and young leaves of klutuk banana. The tools used are, stove, frying pan, tray, steamer, strainer. The processing techniques are boiling, roasting and steaming. The method for processing Lopek Cik Ku is: The first step is to dry the banana leaves in the sun until they wilt, so that when wrapping they don't break, then roast the grated coconut and sticky rice separately until dry and brownish, grind the sticky rice, boil the brown sugar in water until dissolved and thick, then add it. roasted coconut and stir well, add the smooth sticky rice while stirring well, remove from heat and let cool, then wrap in banana leaves, then dry in the sun until dry to last longer.
Interest In a becoming a Teacher Among sudents PKK Culinary Concentration After Educational Field Practice Shahida, Siti Nur; Syarif, Wirnelis; Elida, Elida; Andriani, Cici
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.v5i2.12962

Abstract

This research aims to analyze students' interest in becoming teachers after carrying out educational field practice (PLK). To analyze PLK activities for PKK students with a Culinary Concentration Class of 2019. To analyze the influence of PLK on interest in becoming a teacher among PLL students with a Culinary Concentration Class of 2019. In this research, measurements will be taken to determine the interest of 2019 PKK Culinary Concentration students to become teachers after implementing PLK. This research is a type of ex post facto research using a quantitative approach. The population is students from the 2019 PKK Culinary Concentration Study Program using data analysis techniques, descriptive analysis tests, normality tests, linearity tests and hypothesis tests.The research results obtained are 1) PLK activities for students of the 2019 Culinary Concentration PKK Study Program in this research can be categorized as high, namely with a percentage of 74.9%. 2) Interest in becoming a teacher among students from the 2019 PKK Culinary Concentration Study Program in this research can be categorized as low, namely with a percentage of 79.1%. 3) In the linear hypothesis test, there is an influence of PLK activities (X) on interest in becoming a teacher (Y) among students of the 2019 Culinary Concentration PKK Study Program, which is indicated by a correlation coefficient of 0.039 with a coefficient of determination (R2) of X on Y of 0.102. This shows that the PLK activity variable has an influence on the interest in becoming a teacher among students of the 2019 Class of PKK Culinary Concentration Study Program by 12.1%.
The Relationship Of Learning Attitudes With Learning Outcomes Handari, Eras Sahira; Gusnita, Wiwik; Syarif, Wirnelis; Andriani, Cici
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.v5i1.12209

Abstract

This research was motivated by the researcher's observations of students' poor learning attitudes in the food preparation subject, students' scores from the Mid-Semester Examination on average were still below the KKM. This research aims to describe learning attitudes, student learning outcomes, and analyze the relationship between learning attitudes and learning outcomes for class XI culinary students in the culinary subject at SMKN 6 Padang. This type of research uses a correlational descriptive method. The population in this study was class XI Culinary students at SMK N 6 Padang, totaling 101 students. Data collection was carried out by direct questionnaire and via Google Form using a Likert scale. Based on the results of statistical calculations, it can be seen that the learning attitudes of class The results of the hypothesis test obtained tcount > ttable, namely 4, 968 > 1.984 and a significance value of 0.001 <0.05. So it can be concluded that there is a significant relationship between learning attitudes and learning outcomes and the hypothesized results are (Ha) accepted.
The Effect Of Adding Red Dragon Fruit Skin On The Quality Of Dadiah Gelato Yunianti, Badriyah Maulidya; Faridah, Anni; Holinesti, Rahmi; Andriani, Cici
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.v5i2.12932

Abstract

Indonesia is geographically located on the equator, which is a country with a tropical climate. Ice cream is a snack that is suitable to eat when the weather is hot. One type of ice cream is gelato. Gelato is a type of frozen dairy food dessert which is a processed product made from cow's milk and is included in the low-fat ice cream category. The main ingredients for gelato include cow's milk, whipped cream, egg yolks and sugar. Gelato has lower fat content (4-8%) and total solids (32-42%) than regular ice cream, but usually has higher sugar content (16-21%) to provide a smooth, scoopable texture. Ways are needed to develop gelato, such as adding curd and natural coloring from fruit. Dadiah has weaknesses in terms of its sour taste and fishy aroma which people don't like, therefore there needs to be innovation or efforts that can be made to attract people's interest in consuming dadiah, such as by adding dragon fruit skin. 30-35% of dragon fruit is the skin of the fruit, but it is often just thrown away as trash and considered waste without being used for anything more useful. Dragon fruit skin contains quite high levels of antioxidant compounds which are able to fight oxidation in the body. Red dragon fruit skin contains vitamin B1, vitamin B2, vitamin B3 and vitamin C, protein, fat, carbohydrates, crude fiber, thiamine, niacin, pyridoxine, cobalamin, glucose, phenol, betacyanin, polyphenols, carotene, phosphorus, iron and flavonoids. This research aims to analyze the effect of adding 15%, 25% and 35% of red dragon fruit skin on the quality of the color, aroma, texture, taste and preferences of the dadiah gelato produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of gelato with the effect of adding red dragon fruit skin. The data obtained is then tabulated in table form and Analysis of Variance (ANOVA) is carried out, if Fh>Ft then followed by the Duncan Test. The results of the research showed that there was a significant effect of adding red dragon fruit skin of 15%, 25% and 35% on color quality (pink fanta). The best result from the gelato quality test with the addition of red dragon fruit skin was 35%.
The Relationship Of Motivation With The Learning Outcames Of Basic Subjects Culinary Basics Gusnira, Febrianur; Andriani, Cici
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.v4i2.1596

Abstract

This research started from researchers' observations of students of SMK Negeri 3 Solok City, where not a few of them always arrived late and even often missed coming to school, thus affecting their scores and getting low learning outcomes. This study aims to: (1) describe students' learning motivation in basic culinary subjects at SMK Negeri 3 Solok City. (2) describe student learning outcomes in basic culinary subjects at SMK Negeri 3 Solok City. (3) analyze the relationship of student learning motivation in basic culinary subjects. This research uses quantitative descriptive method with a correlational approach. The population of this study was class X Tata Boga students at SMK Negeri 3 Solok City for the 2022/2023 academic year and the research sample was 40 people using simple random sampling. Data were collected using a research instrument in the form of a learning motivation questionnaire consisting of 39 positive statements and 13 negative statements and student learning outcomes data using first semester report card scores. The results showed that (1) Student learning motivation in Basic – Basic Culinary subjects as a whole was in interval classes in the moderate category with a total of 14 respondents (35 %), while (2) Learning outcomes of Basic subjects – Basic Culinary based on first semester report card scores are in interval classes in the high category with a total of 20 people (50%) of students getting low scores. Only 2 people (5%) students get high scores. (3) Furthermore, the normality analysis test of the data obtained is normally distributed with a value of 0.853 > 0.05, while the linearity analysis of the data obtained is linear distributed with a value of 0.819 > 0.05. The correlation test showed that 0.489 of the medium category corresponds to the interpretation value of r. The significance value is known to be 0.001 < 0.05, which means that there is a significant positive relationship between the learning motivation variable and learning outcomes. The results of the t test showed that the known calculated t value of 3,458 thus t count > t table (3,458 > 1,684) statistically then Ho was rejected and Ha was accepted, meaning that the first hypothesis in the study was accepted.. Keyword: Motivation, Learning Outcomes, Culinary Basics
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. 
Co-Authors - Primawati Adela, Adela 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 Elida Elida Elida Ezi Anggraini 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 mutiara, Dahlia Namira Alya Adzani Siagian Nindya Syafitri Nizwardi Jalinus Nopendra, Wilda Dwi Novitasari, Anggi Nurhasanah Nurhasanah Pratama, Muhammad Reihan Primawati Primawati, Primawati Putri, Melia Rafif Ghaly Siregar Rahman, Afdalil Rahmi Holinesti Refdinal , Refdinal Ridwanto Ridwanto Safina, Dinara Sari, Yolanda Intan Shahida, Siti Nur Siregar, Juliana Siti Khairun Nisa Siti Marhamah, Siti Sofnitati Sofnitati Syamsuddin, Suryani Tanpili, Harum Caisar 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