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

 2   3   4   5   6 
Pengaruh Iklim Organisasi Dan Komunikasi Organisasi Terhadap Kinerja Pegawai Pada Dinas Pertanian Peternakan Dan Perkebunan Kabupaten Majene Andriani, Cici; Yamin, Mujirin M.; magfirah, Magfirah; wahdaniah, Wahdaniah; Syamsuddin, Suryani
Jurnal Manarang Manajemen dan Bisnis Vol 1 No 02 (2023): Manarang : Manajemen & Bisnis - April
Publisher : Universitas Sulawesi Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (359.794 KB) | DOI: 10.31605/jurnal manarang.v1i02.2344

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh Iklim Organisasi dan Komunikasi Organisasi Terhadap Kinerja Pegawai pada Dinas Pertanian, Peternakan, Dan Perkebunan Kabupaten Majene. Jenis penelitian menggunakan pendekatan Kuantitatif, lokasi penelitian dikantor Dinas Pertanian, Peternakan dan Perkebunan Kabupaten Majene Jl. Jend. A. Yani KM-4 Rangas Majene. Populasi dalam penelitian ini adalah seluruh pegawai Dinas Pertanian, Peternakan dan Perkebunan Kabupaten Majene berjumlah 140 orang, teknik pengambilan sampel adalah Probability Sampling (58 orang), dan menggunakan teknik analisis data skala likeart olah data statistik program SPSS versi 22. Hasil dari penelitian ini menunjukkan Iklim Organisasi dan Komunikasi Organisasi berpengaruh Positif dan signifikan terhadap Kinerja Pegawai Dinas Pertanian, Peternakan dan Perkebunan Kabupaten Majene. Kata kunci: Iklim Organisasi, Komunikasi Organisasi, dan Kinerja Pegawai.
Self-Efficacy On The Learning Independence Of Class Xii Students Of Culinary Smk Negeri 9 Padang Andriyani, Monica; Gusnita, Wiwik; Kasmita, Kasmita; Andriani, Cici
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.v6i1.26760

Abstract

This research is based on the low learning independence of students as seen from learning initiatives and responsibilities and students do not have self-efficacy as seen from self-confidence, attitude and persistence in completing tasks. This study aims to describe students' self-efficacy, describe learning independence, and analyze the influence of self-efficacy on the learning independence of grade XII students of Culinary SMK Negeri 9 Padang.  This type of research is quantitative with a regression approach, The population in this study is grade XII students majoring in Culinary at SMK Negeri 9 Padang as many as 224 students. The research sample was 144 students with random sampling technique. Data collection was carried out by distributing questionnaires directly using a likert scale that has been tested for validity and reliability. The data were analyzed using descriptive analysis. The results of the study showed that the self-efficacy of students in grade XII Culinary as a whole was in the medium category with a percentage of 40%, and the learning independence of students was in the medium category with a percentage of 35%. The results of the hypothesis test can be concluded that there is a positive and significant relationship between self-efficacy and learning independence of grade XII Culinary students at SMK Negeri 9 Padang.
Family Environment as a Determinant of Learning Motivation in Culinary Students at SMK N 9 Padang Hayati, Yuri; Gusnita, Wiwik; Kasmita, Kasmita; Andriani, Cici
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.v6i1.26755

Abstract

This research is based on issues related to the low learning motivation of students, which needs to be addressed by understanding the factors influencing motivation, particularly the family environment. The objectives of this study are: 1) To describe the living conditions of eleventh-grade Culinary students at SMK Negeri 9 Padang, 2) To describe the learning motivation of eleventh-grade Culinary students at SMK Negeri 9 Padang, 3) To analyze the impact of the family environment on the learning motivation of eleventh-grade students at SMK Negeri 9 Padang. The research employs a quantitative method with a correlational. The population of this study consists of 224 students in the Culinary program at SMK Negeri 9 Padang. The sample includes 145 students, selected through random sampling techniques. Data were collected by distributing research questionnaires directly at the school, which were tested for validity and reliability. Data analysis was conducted using both descriptive and inferential analysis methods. The results of this study indicate that : 1) Family Enviroment of student in the XI Culinary class at SMK Negeri 9 Padang is categorized as high. 2) The learning motivation of students in the XI Culinary class at SMK Negeri 9 Padang is categorized as moderate 3) There is a positive and significant influence of the family environment on the learning motivation of students in the XI Culinary class at SMK Negeri 9 Padang. If the family environment of the students is low, then motivation to learn is low. 
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.
Learning Discipline On The Learning Outcomes Of Creative And Entrepreneurial Projects Of Students Of Smk Negeri 9 Padang Ariani, Ulfah; Gusnita, Wiwik; Kasmita, Kasmita; Andriani, Cici
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.v6i1.26751

Abstract

This research is based on the low learning outcomes of students' creative projects and entrepreneurship. One of the factors that affect learning outcomes is learning discipline. This study aims to: 1) Describe student learning disciplines, 2) Describe the learning outcomes of creative and entrepreneurial projects, 3) Analyze the influence of learning disciplines on the learning outcomes of creative and entrepreneurial projects. This type of research is quantitative with an Ex Post Facto approach. The population of this study is 224 students in grade XII Culinary at SMK Negeri 9 Padang for the 2024/2025 school year. The sampling technique used was simple random sampling obtained by 70 students. Data collection was carried out by distributing questionnaires directly using a likert scale that has been tested for validity and reliability. The data analysis uses a simple linear regression analysis technique. Based on the results of the study, the results of the t-test have at count of 16.078 > ttable 1.995, then Ha is accepted and Ho is rejected. It can be concluded that: (a) The overall discipline is in the medium category, b) The results ofCreative and Entrepreneurship Projects are in the low category. The results of the study show that there is a positive and significant influence between learning disciplines on the learning outcomes of creative projects and entrepreneurship of students.
Quality Of Mochi With Red Dragon Fruit Peel Juice Substitution Khairiyah, Zahratul; Andriani, Cici; Elida, Elida; Yasih, Fitri
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.v6i1.26766

Abstract

Mochi is a Japanese specialty made from glutinous rice flour that is easily modified into attractive food with various colors. Mochi is a popular food among the public, but many use synthetic dyes. Dragon fruit peel can be used as a natural coloring ingredient in mochi by substituting red dragon fruit peel juice to increase its functional value. This study aims to analyze the effect of 30%, 50% and 70% red dragon fruit peel juice substitution on the quality of color, aroma, texture and taste of mochi. This type of research is a pure experiment with the Complete Randomized Design (CRD) method, with three repetitions. Data were analyzed using Analysis of Variance (ANOVA), if Fcount> Ftable then continued the Duncan test. The results of this study indicate that there is a significant effect on the substitution of dragon fruit peel juice as much as 30%, 50% and 70% on the quality of color (pink rose) and aroma quality (not smelling typical of red dragon fruit peel). While the quality of taste and texture did not show a significant effect. The best results of color quality are found in X2 (3.67) with pink rose color category, aroma quality is found in X0 (5.00) with the category of not smelling typical dragon fruit skin, moist texture quality is found in X2 and X3 (3.89) with moist category, chewy texture quality is found in X0 (4.11) with chewy category, soft texture quality is found in X2 and X3 (3.89) with soft category and in taste quality is found in X0 (5.00) with the category of not tasting typical dragon fruit skin. The results showed that there was a significant effect of red dragon fruit peel juice on color quality (pink rose) and taste quality (no taste of dragon fruit peel). 
The Effect Of Adding Tofu Dregs Flour On The Quality Of Dimsum Wrappers Viora, Martha; Andriani, Cici; Kasmita, Kasmita; Insan, Ranggi Rahimul
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.v6i1.26753

Abstract

The dimsum skin is the outer layer that surrounds the dimsum filling and is often referred to as the dumpling skin which is generally made of wheat flour. The dimsum skin in this study is made from tofu pulp flour. Tofu pulp flour is used as an additive to dimsum peels because it contains a fairly high level of protein, namely in 100 grams of tofu pulp still contains 21.66% protein. The purpose of this study is to determine the effect of the addition of tofu pulp flour on the color, aroma, texture, and taste of dimsum skin. Testing the quality of the dimsum skin uses a qualitative method using an Organoleptic test through the assessment of panelists. The experiment used a Complete Randomized Design (RAL) with 3 treatments and 3 replicates. The addition of tofu pulp flour to be tested is 0%, 50% and 60%. The variables to be studied include the independent variable, namely the addition of tofu pulp flour, while the bound variable is the quality of dimsum skin, which includes the color, aroma, texture, and taste of dimsum skin. By using variant analysis (ANAVA), the results of the study were obtained which showed that there was no real effect in the addition of tofu pulp flour on the quality of color, aroma, texture, or taste in the dimsum skin.
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..
Analysis Of The Relationship Of Learning Results On Creative Products And Entrepreneurship With The Interest In Entrepreneurship Of Culinary Students Of Vocational School 1 Batusangkar Cahyani, Bunga Gusti; Siregar, Juliana; Andriani, Cici; Insan, Ranggi Rahimul
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.v6i1.26754

Abstract

Abstract:The background of this research focuses on the importance of entrepreneurial skills in facing increasingly complex global economic challenges. In this context, entrepreneurship education is expected to encourage students to develop the interests and skills needed for entrepreneurship. The aim of the research is to analyze the relationship between learning outcomes and entrepreneurial interest in Class XI Culinary Arts students at SMK Negeri 1 Batusangkar.  This research method is quantitative correlational research. The research subjects were 33 SMK Negeri 1 Batusangkar. Data collection is carried out via gform. Data were analyzed descriptively and by regression test analysis. using the SPSS version 26 for Windows program. The results of the research show that the description of learning outcomes in the Creative Products and Entrepreneurship Subjects of Class XI Culinary Arts students at SMK Negeri 1 Batusangkar is in the low category.  The description of interest in entrepreneurship among Class XI Culinary Arts students at SMK Negeri 1 Batusangkar is in the low category. There is a significant positive relationship between learning outcomes and interest in entrepreneurship for Class XI Culinary Arts students at SMK Negeri 1 Batusangkar. The research concluded that there is a relationship between learning outcomes and students' entrepreneurial interest. 
Aplikasi Teknologi Tepat Guna Mesin Pellet Maker Four Roller System untuk Meningkatkan Efisiensi Kinerja Peternak Ikan di Asam Kamba Pasar Baru Kecamatan Bayang Kabupaten Pesisir Selatan Sumatera Barat Rahim, Bulkia; Jasman, Jasman; Andriani, Cici; Indrawan, Eko; Primawati, Primawati
ARSY : Jurnal Aplikasi Riset kepada Masyarakat Vol. 5 No. 2 (2024): ARSY : Jurnal Aplikasi Riset kepada Masyarakat
Publisher : Lembaga Riset dan Inovasi Al-Matani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55583/arsy.v5i2.1063

Abstract

Permasalahan mitra di Asam Kamba Pasar Baru Kecamatan Bayang Kabupaten Pesisir Selatan Sumatera Barat adalah tidak sesuainya harga pembelian pelet (pakan ikan) oleh peternak ikan dengan pendapatan penjualan ikan. Harga pembelian pelet (pakan  ikan) yang mahal menghambat dari usaha peternak ikan. Permasalahan kedua pelet yan dijual di pasar pakan ikan  kadang kala tidak tersedia secara kontinu. Solusi yang ditawarkan dalam kegiatan pengabdian kepada masyarakat adalah mengadakan Mesin Pellet Maker Four Roller System di desa Asam Kamba Pasar Baru Pesisir Selatan Sumatera Barat. Dengan tersedia nya Mesin Pellet Maker Four Roller System maka akan teratasi masalah masarakat dalam usaha Peternak ikan. Masarakat peternak ikan dapat memproduksi ikan secara mandiri dan mengurangi biaya dalam peternak ikan dan dapat meningkatkan ekonomi masyarakat. Mesin Pellet Maker Four Roller System dirancang dengan khusus untuk dapat memproduksi pakan ikan dengan efektif. Karna dengan menggunakan Sistem empat Roler dapat memproduksi ikan dengan Optimal. Uraian singkat rencana kegiatan pengabdian kepada masyarakat adalah membuka wawasan masyarakat terhadap aplikasi teknologi tepat guna. Aplikasi teknologi tepat guna ini adalah penerapan mesin pembuat pelet ikan. Diharapkan dari kegiatan pengabdian ini masyarakat peternak ikan ini dapat memproduksi  pakan ternak secara mandiri.  Ketersediaan bahan baku untuk pakan ternak ikan ini cukup banyak tersedia disekitar. Mulai dari dedak, ampas tahu,  tepung ikan, jagung  dan sebagainya. Pemanfaatan bahan baku ini memberikan masukan bagi masyarakat sekaligus terbuka alih teknologi tepat guna. Dampak lain juga memberikan lapangan kerja baru dimasyarakat seperti untuk operasional dan perawatan mesin, pengumpul bahan baku, distribusi pakan ternak dan sebagainya. Secara  keseluruahan kegiatan pengabdian masyarakt ini dapat memberikan peningkatan ekonomi masyarakat. Selain menambah wawasan masyarakat rencana kegiatan pengabdian kepada masyarakat adalah melakukan desain Mesin Pellet Maker Four Roller System, membuat mesin pencetak pelet Sistem empat Roler, mendemontrasikan kemasyarakat Asam Kamba Pasar Baru Kecamatan Bayang Kabupaten Pesisir Selatan Sumatera Barat, melatih masarakat dalam memroduksi pelet dan memberikan langkah-langkah perawatan dari mesin pencetak pelet ikan Sistem empat Roler.
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