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 
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.
LATAR BELAKANG PENDIDIKAN SEBAGAI PREDIKTOR MOTIVASI: ANALISIS MAHASISWA DEPARTEMEN ILMU KESEJAHTERAAN KELUARGA Mesya, Titania Dwi; Elida, Elida; Gusnita, Wiwik; Andriani, Cici
Ensiklopedia Sosial Review Vol 7, No 1 (2025): Volume 7 No 1 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/esr.v7i1.2541

Abstract

Abstract: Differences in educational backgrounds affect students' motivation to choose higher education study programs. This study aims to analyze the differences in student motivation between senior high school (SMA) and vocational high school (SMK) when choosing a study program. This study aims to describe and analyze the differences in motivation of students with high school and vocational education backgrounds in choosing a study program at the Department of Family Welfare Sciences. This comparative descriptive quantitative research involved 68 students, consisting of 34 students from high school backgrounds and 34 from vocational schools. Data collection was carried out through a Likert scale questionnaire with 53 questions. Data analysis used the Mann-Whitney U Test, a non-parametric statistical test, to test the difference in motivation significance. The study results show that the motivation of students from both educational backgrounds is in the medium category. However, there is a significant difference in motivation for choosing a study program. High school students tend to be more motivated by academic factors and knowledge development, while vocational school students are more concerned about practical skills and career opportunities. Statistical analysis produced a significance value of 0.031 (p < 0.05), confirming a significant motivation difference between high school and vocational school students. This study provides important insights into how educational background affects motivation for choosing study programs, which can be a consideration for curriculum development and student admission strategies in higher education.Keywords: Student Motivation, High School, Vocational School, Study Program Selection.
Validitas Video Tutorial Teknik Dasar Pengolahan Makanan pada Mata Kuliah Dasar Boga Andriani, Cici; Intan Sari, Yolanda
The Indonesian Journal of Computer Science Vol. 12 No. 6 (2023): The Indonesian Journal of Computer Science (IJCS)
Publisher : AI Society & STMIK Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33022/ijcs.v12i6.3543

Abstract

Mata kuliah dasar boga adalah mata kuliah pratikum, mahasiswa cendrung kesulitan mengikuti pratikum secara baik. Tujuan penelitian yaitu menghasilkan vidio tutorial teknik dasar pengolahan makanan (mayonaise) mata kuliah dasar boga. Mode penelitian yang dipakai percobaan dengan cara Research and Development. Subjek penelitian yaitu mahasiswa Departemen Tata Boga FPP-UNP, mahasiswa yang mengambil mata kuliah dasar boga. Jenis data yang digunakan data primer. Data primer ini diberi masukan oleh dosen ahli. Instrumen penelitian yang digunakan berbentuk Kuesioner. Mode analisis deskriptif digunakan untuk mengambarkan kevalidan video tutorial secara bentuk validasi materi video dan bentuk video sudah dilakukan validasi. Hasil dari validasi isi/materi video tutorial yaitu 0,90 secara kategori benar dan hasil validasi penyajian video tutorial yaitu 0,86 secara kategori benar. Kesimpulan penelitian ialah membuat video tutorial teknik dasar pengolahan makanan (Mayonaise) yang baik dan memadai digunakan untuk mahasiswa yang mengambil mata kuliah Dasar Boga.
Tingkat Motivasi Belajar Siswa Kuliner pada Pembelajaran Makanan Kontinental di SMK N 9 Padang Novitasari, Anggi; Yulastri, Asmar; Elida, Elida; Andriani, Cici
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

Penelitian ini dilatar belakangi oleh kurangnya motivasi siswa pada saat pemebalajaran dilihat dari prilaku siswa dikelas beberapa siswa terlibat dalam percakapan pada saat guru sedang menerangkan pembelajaran, tujuan dari penelitian ini adalah untuk mendeskripsikan motivasi belajar siswa kuliner pada pembelajaran makanan kontinental di Sekolah Menengah Kejuruan Negeri 9 Padang. Jenis penelitian ini adalah kuantitatif dengan pendekatan deskriptif. Populasai dalam penelitian ini adalah siswa kelas XI di Sekolah Menegah Kejuruan Negeri 9 Padang yang berjumlah 235 siswa. Sampel berjumlah 70 siswa. Pengambilan sampel menggunakan teknik proposional random sampling. Teknik pengumpulan data menggunakan cara penyebaran angket yang disebarkan disekolah pada bulan Agustus 2024 yang telah di uji validitas dan reliabilitasnya. Teknik analisis data dilakukan dengan analisis deskriptif. Pengolaha data dilakukan dengan bantuan microsoft excel dan program perangkan lunak SPSS. Terlebih dahulu menentukan distribusi frekuensi, menentukan Tingkat presentase dan teknik klasifikasi. Hasil penelitian ini meujukan bahwa motivasi belajar siswa berada pada kategori sedang.
Minat Berwirausaha pada Teaching Factory Siswa Kuliner SMK Negeri 9 Padang Nindya Syafitri; Ezi Anggraini; Elida Elida; Cici Andriani
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 5 No. 2 (2025): Juni : Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v5i2.5921

Abstract

Teaching Factory is a learning approach focused on real production and service activities, where students are directly involved in actual work processes. The main goal of this approach is to cultivate an entrepreneurial mindset among students. This study aims to explore the relationship between students’ interest in business and the implementation of the Teaching Factory (TeFa) program in vocational schools. The research was conducted on 11th-grade Culinary students at SMK Negeri 9 Padang. A quantitative method with a correlational approach was used. A total of 70 students participated as respondents, selected through proportional random sampling. Data was collected using a direct questionnaire based on a Likert scale, which had been tested for both reliability and validity. The results show a positive and significant relationship between students’ entrepreneurial interest and the implementation of the Teaching Factory among the 11th-grade Culinary students. Students’ entrepreneurial interest at SMK Negeri 9 Padang falls into the moderate category at 37%, and the implementation of the Teaching Factory is also in the moderate category at 33%.
Karakteristik Sensori dan Penerimaan Panelis terhadap Keripik Berbahan Dasar Kulit Singkong Halima Zaifi; Asmar Yulastri; Lucy Fridayati; Cici Andriani
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 1 (2025): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i1.12083

Abstract

Abstrak ____________________________________________________________ Penelitian ini dilatarbelakangi oleh belum termanfaatkannya limbah kulit singkong di Sumatera Barat meskipun produksi singkong mencapai 143.330,00 ton pada tahun 2022. Kulit singkong yang mencapai 15-20% dari total berat umbi sering dianggap sebagai limbah yang dapat mencemari lingkungan, padahal memiliki kandungan gizi yang cukup baik meliputi protein 8,11 gram, serat kasar 15,20 gram, dan kalsium 0,63 gram per 100 gram bahan. Penelitian ini bertujuan untuk menganalisis kualitas keripik dari kulit singkong meliputi aspek bentuk, warna, aroma, tekstur, dan rasa melalui uji sensori. Penelitian ini menggunakan metode kuantitatif dengan pendekatan eksperimental. Pengujian dilakukan di workshop tata boga Departemen Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang. Objek penelitian adalah keripik yang terbuat dari kulit singkong jenis lambau (ubi manis). Proses pengolahan meliputi perendaman kulit singkong selama 3 hari dengan penggantian air setiap 24 jam, perebusan selama 30 menit, penjemuran 2-3 hari, dan penggorengan. Uji organoleptik dilakukan oleh 6 orang panelis terlatih dari kalangan dosen Tata Boga UNP dengan pengujian sebanyak tiga kali, menggunakan instrumen penilaian kualitas bentuk, warna, aroma, tekstur, dan rasa dengan skala 1-5. Hasil penelitian menunjukkan kualitas sensori keripik kulit singkong pada pengujian ketiga memperoleh nilai tertinggi dengan parameter warna 4,83 kategori "coklat", tekstur 4,67 kategori "renyah", aroma 4,33 kategori "cukup beraroma khas kulit singkong", rasa 4,50 kategori "cukup gurih", dan bentuk 4,33 kategori "cukup rapi dan seragam". Keberhasilan mengolah limbah kulit singkong menjadi produk keripik dengan kualitas sensori yang baik menunjukkan potensi besar untuk pengembangan produk pangan bernilai ekonomis sekaligus berkontribusi pada pengurangan pencemaran lingkungan. Hasil penelitian ini membuktikan bahwa limbah kulit singkong dapat dimanfaatkan sebagai alternatif makanan ringan yang memiliki nilai ekonomis dan ramah lingkungan.   Abstract ____________________________________________________________ This research is motivated by the unused cassava peel waste in West Sumatra even though cassava production reached 143,330.00 tons in 2022. Cassava skin, which reaches 15-20% of the total weight of the tubers, is often considered waste that can pollute the environment, even though it has a fairly good nutritional content including 8.11 grams of protein, 15.20 grams of crude fiber, and 0.63 grams of calcium per 100 grams of ingredients. This study aims to analyze the quality of chips from cassava peels including aspects of shape, color, aroma, texture, and taste through sensory tests. This study uses a quantitative method with an experimental approach. The test was carried out at the culinary workshop of the Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Padang State University. The object of the research is chips made from cassava skins of the lambau type (sweet potato). The processing process includes soaking the cassava peel for 3 days with water change every 24 hours, boiling for 30 minutes, drying for 2-3 days, and frying. The organoleptic test was carried out by 6 trained panelists from UNP Culinary Lecturers with three tests, using an instrument to assess the quality of shape, color, aroma, texture, and taste on a scale of 1-5. The results showed that the sensory quality of cassava peel chips in the third test obtained the highest score with color parameters of 4.83 in the "brown" category, 4.67 in the "crispy" category, 4.33 in the aroma category "quite aromatic typical of cassava skin", 4.50 in the "quite savory" category, and 4.33 in the "quite neat and uniform" category. The success of processing cassava peel waste into chips products with good sensory quality shows great potential for the development of food products with economic value while contributing to the reduction of environmental pollution. The results of this study prove that cassava peel waste can be used as an alternative to snacks that have economic and environmentally friendly value.  
Pengaruh Penerapan Kurikulum Merdeka Belajar Terhadap Hasil Belajar Siswa di SMK Negeri 9 Padang pada Mata Pelajaran Pastry Bakery Helinshia Zalukhu; Cici Andriani; Asmar Yulastri; Juliana Siregar
Jurnal Pendidikan, Bahasa dan Budaya Vol. 4 No. 1 (2025): Jurnal Pendidikan, Bahasa dan Budaya
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jpbb.v4i1.5537

Abstract

This research aims to analyze the effect of implementing the independent learning curriculum on student learning outcomes in the pastry bakery subject. The type of research used is quantitative with a simple random sampling data collection procedure with a sample of 70 students. The research was conducted at SMK Negeri 9 Padang on 12th grade students who had attended pastry bakery lessons, the research instrument used was a closed questionnaire by giving a google form questionnaire to the students. Data analysis using inferential analysis techniques used, namely the T test which is carried out with the statistical package for social science (SPSS) version 20.00. The results show that the influence of implementing the independent learning curriculum on student learning outcomes in the pastry bakery subject at SMK N 9 Padang, which teachers are expected to be able to develop all aspects of self-development to be independent in teaching in order to create independent learning for students.
Uji Organoleptik Dodol Dengan Menggunakan Ekstrak Buah Naga putri, melia; Elida, Elida; Zulfikar, Dikki; Andriani, Cici
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 2 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i2.17039

Abstract

Penelitian ini dilatar belakangi untuk memanfaatkan buah naga agar mendapatkan warna alami dari bahan lokal yaitu buah naga merah dan buah naga super merah dalam rangka menginovasi dan memberikan variasi dari produk dodol. Selain itu, penggunaan buah naga diharapkan mampu mengurangi kerugian dan meningkatkan jumlah produksi karena buah naga memiliki kandungan air yang tinggi sehingga tidak dapat disimpan dalam waktu yang lama. Metode dalam pembuatan dodol ini yaitu metode blending, yaitu daging buah dihaluskan terlebih dahulu kemudian dimasak dengan bahan lainnya sampai mengental selama 1 jam. Tujuan penelitian ini adalah untuk menganalisis perbedaan kualitas organoleptik dodol menggunakan ekstrak buah naga merah dan buah naga super merah. Jenis penelitian ini adalah eksperimen murni menggunakan metode rancangan acak lengkap dengan 2 perlakuan dan 3 kali pengulangan. Teknik pengumpulan data dilakukan dengan memberikan angket kepada 3 orang panelis ahli, yaitu dosen Tata Boga Univesitas Negeri Padang. Kemudian data hasil penelitian dianalisis menggunakan Independen Sample T Test pada program SPSS versi 23. Hasil penelitian menujukkan bahwa tidak terdapat perbedaan kualitas antara dodol ekstrak buah naga merah dan buah naga super merah yang terdiri dari bentuk, warna, aroma, tekstur dan rasa
The Relationship Between Study Discipline and Pastry Learning Outcomes of Students at SMK Negeri 1 Ampek Angkek Afriani, Winda; Gusnita, Wiwik; Siregar, Juliana; 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.v6i1.26850

Abstract

This research was motivated by the low learning outcomes of students in the Pastry subject. One of the factors influencing learning outcomes is learning discipline. The purpose of this study is to describe students' learning discipline, describe their Pastry learning outcomes, and analyze the relationship between the two. This study used a quantitative approach with a correlational method. The population consisted of all Grade XII Culinary students at SMK Negeri 1 Ampek Angkek in the 2023/2024 academic year, comprising 61 students. The sampling technique used was total sampling. Data on learning discipline were collected through a Likert scale questionnaire tested for validity and reliability, while learning outcomes were obtained from students' final exam scores in Pastry. Data analysis was carried out using descriptive and correlation techniques. The t-test results showed that t_count 9.092 > t_table 2.000, thus Ha was accepted and Ho was rejected. It is concluded that there is a positive and significant relationship between learning discipline and learning outcomes.
Determination of Total Alkaloid Content of Raru (Cotylelobium lanceolatum Craib) Bark Extract Using UV-ViS Spectrophotometry Method andriani, cici; Daulay, Anny Sartika; Ridwanto, Ridwanto; Nasution, Haris Munandar
Indonesian Journal of Science and Pharmacy Vol. 1 No. 1 (2023): Indonesian Journal of Science and Pharmacy
Publisher : Pustaka Media Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63763/ijsp.v1i1.10

Abstract

The raru plant (Cotylelobium  lanceolatum Craib) comes from the Dipterocarpaceae family. Raru bark is usually added to the wine to enhance the taste of the wine. raru bark has antidiabetic compounds as a lowering of sugar levels in the blood. The purpose of this study was to determine the alkaloids in the Raru plant (Cotylelobium   lanceolatum  Craib) and to determine the total alkaloid content found in the Raru plant (Cotylelobium  lanceolatum  Craib). The extraction method used is the maceration extraction method using methanol solvent with various concentrations which is then evaporated with a rotary evaporator. Whereas the quantitative test was carried out by means of the viscous extract obtained by adding 2 mL of Phosphate buffer with a pH of 4.7, 2 mL of bromocresol green (BCG), and measured at a wavelength of 272.705 nm. The yield of the extract from a concentration of 95% was 23.0779%, a concentration of 70% was 21.2144%, a concentration of 50% was 20.3274%. The correlation equation obtained from the caffeine curve is y = 0.0508X + 0.008 and the value of r = 0.999, and the levels of alkaloids with different extract concentrations. Actual alkaloid content in raru bark methanol extract 95% was 14.9094 ± 0.3697 mg/g, actual alkaloid content in raru bark methanol extract 70% was 10.0472 ± 0.4594 mg/g, actual alkaloid content in extract 50% raru bark methanol was 6.6260 ± 0.803.
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