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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 RANGGUK: Jurnal Pengabdian Kepada Masyarakat
Cici Andriani
Universitas Negeri Padang
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Analysis of the Relationship Between Interest in Continuing to College Based on Academic Achievement of Culinary Vocational High School Students Adela, Adela; Siregar, Juliana; Elida, Elida; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26872

Abstract

The low participation of vocational high school graduates in higher education (10% nationally) is a challenge. This study examines the correlation between academic achievement and interest in continuing education among students at SMKN 1 Batusangkar. This quantitative correlational study involved 33 12th-grade students in the Culinary Services Expertise Program. Data were collected via a Google Form questionnaire (Likert scale 1-5, Cronbach's α = 0.85) and report card grades from the odd semester of 2023/2024. Analysis used Pearson Product-Moment correlation with SPSS. The results show a robust correlation between academic achievement and interest in continuing education (r = 0.99, p < 0.001). Students with high grades tend to be interested in college. Academic achievement can predict interest in continuing education with 99.6% accuracy. The findings encourage vocational high schools to prioritize improving academic achievement to boost interest in college, for example, through the implementation of mentoring programs.
Factor Analysis of Teaching Readiness Among PKK Students Specializing in Culinary Arts Widyawati, Ilhami Pebi; Siregar, Juliana; Elida, Elida; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26889

Abstract

Teaching readiness among vocational education students is a critical issue in higher education, particularly for those in the Culinary Arts concentration of the Family Welfare Education (PKK) program. One of the key factors influencing students’ readiness to become professional teachers is Field Teaching Experience (PLK), which serves to bridge theoretical learning and classroom practice. This study aimed to analyze the effect of PLK on the teaching readiness of PKK Culinary Arts students. Using a quantitative descriptive approach and simple linear regression analysis, data were collected from 50 students selected by random sampling from a population of 100 at Universitas Negeri Padang. A four-point Likert-scale questionnaire was used, with validity tested through Pearson Product Moment and reliability confirmed using Cronbach’s Alpha (α = 0.871). The findings showed that PLK had a significant positive effect on teaching readiness, with a regression coefficient of 1.057, t-value of 5.131, and significance level of 0.000 (p < 0.05). The coefficient of determination (R²) was 0.354, indicating that PLK accounts for 35.4% of the variance in teaching readiness. These results reinforce the importance of structured teaching experiences in preparing vocational education students to become effective educators and suggest the need for continuous improvement in the implementation of PLK programs.
Learning Motivation as A Factor Related to Students' Learning Independence of Class XI at SMK N 1 Kecamatan Luak Nisa, Siti Khairun; Gusnita, Wiwik; Siregar, Juliana; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26893

Abstract

The purpose of the study was to describe; (1) the learning motivation of class XI students at SMK Negeri 1, Luak District, (2) the learning independence of class XI students at SMK Negeri 1, Luak District, (3) the relationship between learning motivation and learning independence of class XI students at SMK Negeri 1, Luak District. This type of research is quantitative with a correlational approach. The population of the study was 224 students, with a sample of 143 students of grade XI at SMK Negeri 1, Luak District consisting of 9 classrooms. The research instrument was a questionnaire on student learning motivation and learning independence with a Likert model scale. The data was processed using data description analysis, normality test, linearity, correlation and t-test. The results of the study showed that (1) the learning motivation of class XI students of SMK Negeri 1 Luak District as a whole from 143 respondents was known to have the highest percentage at the "moderate" score of 85 people (59%) so that it can be concluded that the learning motivation of class XI students of SMK Negeri 1 Luak District is in the "moderate" category. (2) the learning independence of class XI students of SMK Negeri 1 Luak District as a whole from 143 respondents was known to have the highest percentage at the "low" score of 42 people (30%) so that it can be concluded that the learning motivation of class XI students of SMK Negeri 1 Luak District is in the "low" category. (3) there is a positive and significant relationship between the learning motivation variable (X) and the learning independence (Y) of class XI students of SMK Negeri 1 Luak District.  
Implementation of Class XI Culinary Students of Nusatama Padang Vocational School Regarding Sanitation, Hygiene, and Occupational Health and Safety During Oriental Food Practices Dollah, Elda Febri; Andriani, Cici; Elida, Elida; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26928

Abstract

This study aims to describe the implementation of sanitation, hygiene, and occupational health and safety (K3) by class XI Culinary students of SMK Nusatama Padang in the practice of oriental food subjects. This study uses a qualitative approach with descriptive methods. The subjects of the study were class XI Culinary students and productive teachers who teach the subject. Data collection techniques were carried out through observation, interviews, and documentation. The results of the study indicate that students' understanding of sanitation, hygiene, and K3 is quite good, but their implementation is not consistent. In the aspect of personal hygiene, students have not fully implemented personal hygiene standards, such as washing hands properly and using practical attributes according to procedures. In the aspect of kitchen hygiene, some students have maintained the cleanliness of the kitchen and equipment, but there are still negligence, especially in handling waste and storing food ingredients. As for the aspect of occupational safety (K3), students have known and used personal protective equipment (PPE), but are still often negligent in its application, and supporting facilities such as a first aid kit are not yet available in the practical kitchen. It can be concluded that although students' understanding is quite good, supervision and habituation of hygienic and safe behavior still need to be improved to comply with culinary industry standards.
PENGARUH SUBTITUSI TEPUNG BERAS HITAM TERHADAP KUALITAS COOKIES Sari, Yolanda Intan; Fauzi, Hendra; Andriani, Cici
Ensiklopedia of Journal Vol 5, No 3 (2023): Vol. 5 No. 3 Edisi 3 April 2023
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v5i3.1791

Abstract

This study aims to analyze the effect of substitution of black rice flour as much as 25%, 50% and 75% on the quality of cookies including the quality of shape, color, aroma, texture and taste. This research was carried out with pure experimental research using a completely randomized design method. The data used were primary data from 25 semi-trained panelists by filling in organoleptic questionnaires. The data were analyzed using ANAVA, a duncan test was performed if Fcount> Ftable. The results showed a significant effect on the quality of color and taste, and there was no significant effect on the quality of shape, aroma, and texture. The best results based on organoleptic tests were found in X_1 with a 25% substitution of black rice flour.
Aplikasi Teknologi Tepat Guna pada Mesin Rice Milling di Sawah 14 Imang Kenagarian Koto Sani Indrawan, Eko; Rahim, Bulkia; Jasman, Jasman; Primawati, Primawati; Wulansari, Rizky Ema; Prasetya, Febri; Efendi, Fiki; Andriani, Cici
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 22, No 3 (2022): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.03030

Abstract

Permasalahan pertama mitra di Jorong Padang Belimbing, Nagari Koto Sani, pada kelompok tani TU Baru sawah 14 Imang Jorong Padang Belimbing dan kelompok pemuda tani sawah 14 Imang adalah  mesin Huller/Rice Milling hanya ada di simpang AA. Hal ini sebagian masyarakat sangat jauh dalam penggilingan padi. Kedua, untuk membawa padi untuk penggilingan membutuhkan alat trasportasi dan penggilingan padi harus dilaksanakan beberapa karung padi sehingga menunggu jumlah yang banyak sehingga membutuhkan waktu lama. Mesin penggilingan padi ini belum tersedia di Sawah 14 Imang. Selain permasalahan dari belum tersedianya mesin penggiling padi di sawah 14, masyarakat belum berkembang berwirausaha. Tujuan dari kegiatan pengabdian kepada masyarakat adalah menyediakan mesin penggilingan padi. Dengan adanya mesin penggilingan padi, petani akan terbantu dalam menggiling padi untuk kebutuhan sehari hari. Selain di sediakan mesin penggiling padi juga dilakukan pelatihan usaha penggilingan padi pada kelompok tani TU Baru SW.14 Imang dan kelompok pemuda tani sawah 14 Imang. Pelatihan terdiri pengoperasian mesin, perawatan mesin dan pengelolaan hasil penggilingan. Degan adanya penggilingan padi dapat meningkatkan pendapatan kelompok tani. Pengembangan teknologi tepat guna adalah metode yang digunakan. Pelaksanaan kegiatan dilakukan dalam dua tahap, pertama, diskusi, pengumpulan data, dan dokumentasi bersama petani bagian padi dengan observasi. kedua, pengembangan mesin Huller/Rice Milling. Program utama luaran menghasilkan tercapainya tersediaan mesin Huller/Rice Milling. Meningkatnya taraf hidup masyaraka pada Jorong Padang Belimbing dan kelompok pemuda tani sawah 14 Imang Kecamatan X Koto Singkarak, Kabupaten Solok, Sumatera Barat. Menghasilkan peningkatan pengetahuan, dan wawasan tentang teknologi mesin Huller/Rice Milling.
Aplikasi Teknologi Tepat Guna Mesin Perajang Singkong (Cassava) Untuk Memperoleh Keripik Yang Renyah Rahim, Bulkia; Jasman, Jasman; Andriani, Cici; Indrawan, Eko; Primawati, Primawati
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 22, No 3 (2022): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.03000

Abstract

Masyarakat Desa Sumani Tepatnya Jorong Simpang AA Kecamatan X Koto Singkarak Kabupaten Solok Sumatera Barat mempunyai sebagian perkebunan singkong (Cassava). Hasil panen Singkong (Cassava) kalau di jual ke pasar dengan harga yang murah. Oleh karen itu masyarakat berinovasi merobah bahan singkong (Cassava) menjadi keripik. Proses pembuatan keripik melalui proses penanaman singkong, panen singkong, pembersihan singkong, pengupasan kulit ketea pohon, perebusan singkong, pengirisan/perajangan singkong, penjemuran dan penjualan. Pada Proses pengirisan/perajangan singkong terdapat permasalah yaitu membutuhkan proses dan tenaga yang lama, akibatnya peningkatan ekonomi masyarakat sangat kecil. Tujuan dari kegiatan ini adalah menyediakan mesin perajang singkong (cassava) untuk mendapatkan keripik yang renyah. Mesin Pemotong Singkong (Cassava) adalah salah satu alat komersial yang digunakan buat memotong/memotong singkong. Metode yang diaplikasikan adalah inovasi teknik yang tepat. program ini dilakukan dalam dua tahap. Jadi tahap pertama adalah observasi dengan menerapkan metode pengumpulan fakta di lapangan terdokumentasi dan diskusi dengan pemilik usaha kecil Singkong. Tahap kedua ialah tahap mengembangkan mesin perajang singkong (Cassava). hasil utama dari pengabdian ini ialah membuat mesin pemotong singkong (cassava). akibat lain dari program ini merupakan peningkatan pengetahuan serta keterampilan dalam penggunaan teknologi mesin pemotong singkong (cassava). Peningkatan tingkat hidup masyarakat di X Koto Kecamatan Singkarak, Desa Sumani, Jolong Simpang AA, Sumatera Barat, Kabupaten Solok.
Aplikasi Teknologi Tepat Guna pada Mesin Pembuatan Pelet Sistem Tiga Roller dalam Menaikkan Efisiensi Kinerja Peternak Ikan Primawati, Primawati; Indrawan, Eko; Rahim, Bulkia; Andriani, Cici; Jasman, Jasman
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 22, No 3 (2022): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.03010

Abstract

Pengabdian untuk Indonesia yang berlokasi di Sumatera Barat, Kabupaten Solok, Kecamatan X Koto Singkarak, Nagari Koto Sani, di Desa Jorong Padang Belimbing. Terjadi ketidaksesuaian antara harga beli pelet (pakan ikan) oleh pembudidaya ikan dengan pendapatan dari penjualan ikan. Harga pembelian pelet (pakan  ikan) yang mahal menghambat dari usaha peternak ikan. Permasalahan kedua pelet yang dijual di pasar pakan ikan  kadang kala tidak tersedia secara kontiniu, kadang ada dan kadang tidak tersedia, hal ini juga menjadi kendala peternak ikan di Kenagarian Padang Belimbing. Tujuan pelaksanaan kegiatan ini untuk mengadakan mesin pencetak pelet sistem tiga roller di SW. 14 Imang Padang Belimbing Nagari Koto Sani Kecamatan X Koto Singkarak Kabupaten Solok Sumatera Barat. Dengan tersedianya mesin pencetak pelet (pakan Ikan) Sistem Tiga Roller 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 pencetak pelet dengan sistem tiga roller dirancang dengan khusus untuk dapat memproduksi pakan ikan (pelet) dengan efektif. Karena dengan menggunakan sistem tiga roler dapat memproduksi ikan dengan optimal. Metode yang dipakai adalah inovasi dari teknik yang tepat. Kegiatan ini dilakukan dalam dua tahap: pertama, observasi mengumpulkan fakta rekaman dan berdiskusi dengan petani. Tahap kedua adalah tahap mengembangkan mesin cetak pelet tipe tiga gulung. Pencapaian utama dari pengabdian ini ialah membuat mesin pelet 3-roll. Selain itu, manfaat dari program ini adalah meningkatkan pengetahuan dan keterampilan tentang teknologi 3-roll pelletizer. Peningkatan taraf hidup masyarakat di Kecamatan X Koto Singkarak, Nagari Koto Sani, Jolong Padang, Kabupaten Solok, Sumatera Barat.
Sensory test Quality of White Tofu Nuggets and Sumedang Tofu Nuggets Faradilla, Hilza Mussi; andriani, Cici; Holinesti, Rahmi; Mustika, Sari; Utami, Riski Gusri; Sari, Yolanda Intan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26954

Abstract

The high public demand for healthy and economical fast food encourages innovation in plant-based food products, one of which is tofu nuggets. White tofu and Sumedang tofu as potential raw materials have different physical and chemical characteristics. However, research analyzing their impact on nugget quality is still limited. This study aims to analyze the differences in the quality of nuggets produced from the use of white tofu and Sumedang tofu. This study used a pure experimental method (true experimental) with a completely randomized design (CRD). The treatment consisted of two variables, namely white tofu nuggets (X1) and Sumedang tofu nuggets (X2). Primary data were collected through organoleptic tests conducted by 15 semi-trained panelists to assess the quality of the aspects of shape, color, aroma, texture, and taste. Data analysis was performed using the Independent Sample t-Test. The results showed a significant difference in quality (p<0.05) between the two treatments in terms of volume, inner color, and texture. Nuggets made from Sumedang tofu exhibited superior qualities in terms of denser volume, a more yellowish-white interior, and a softer, chewier texture. Conversely, no significant differences were found in shape, outer skin color, aroma, or flavor. In conclusion, the type of tofu used as the base ingredient significantly influences the volume, inner color, and texture of tofu nuggets. The use of Sumedang tofu resulted in nuggets with several better sensory characteristics than white tofu.
Imlementation of The Curriculum of State Vocational School 9 Padang By Preparing Graduates Who Are Ready To Work Saqinah, Natasya; Andriani, Cici; Elida, Elida; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26990

Abstract

This study, titled Implementation of the Curriculum at SMK Negeri 9 Padang in Preparing Work-Ready Graduates, focuses on the culinary arts program. It aims to analyze the planning, implementation, evaluation, and challenges of curriculum application. The research employed a descriptive qualitative approach using in-depth interviews, observations, and documentation. Data were analyzed using the interactive model of Miles and Huberman, which includes data reduction, data display, and conclusion drawing. The findings show that the involvement of industries in curriculum planning remains limited; however, practice-based learning such as teaching factory and industrial internships effectively improve students’ culinary skills. Graduate employment absorption increased from 44.9% to 74%. The main constraints include limited practice facilities and insufficient practice time. This study highlights the importance of continuous collaboration between schools and industries to produce competent and work-ready vocational graduates.
Co-Authors - Primawati Adela, Adela Adrian Tawai Afriani, Winda AHMAD LUTFI Ambiyar, Ambiyar Andriyani, Monica Anggraini, Ezi Anni Faridah Annisa, Desfiarini Anny Sartika Daulay Ariani, Ulfah Armel, Bunga Melati Aryani, Letty 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 Rhomiy Handican 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