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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 Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Penerapan Teknologi Squeezing Machine dan Pelatihan Pengolahan Santan untuk Meningkatkan Produksi Andriani, Cici; Rahim, Bulkia; Jasman, Jasman; Indrawan, Eko; Primawati , Primawati; Tasrif , Nabila
Jurnal Abdidas Vol. 6 No. 5 (2025): Oktober 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdidas.v6i5.1217

Abstract

Masyarakat usaha kuliner skala kecil di Nagari Asam Kamba, Kecamatan Bayang, Kabupaten Pesisir Selatan, menghadapi permasalahan utama dalam pengolahan santan yang masih menggunakan cara tradisional dengan parutan manual dan saringan kain. Proses tersebut memakan waktu lama, membutuhkan tenaga besar, serta menghasilkan santan dengan kualitas yang kurang higienis, cepat basi, dan tidak konsisten sehingga menurunkan daya saing produk. Program pengabdian ini bertujuan untuk meningkatkan efisiensi dan kualitas produksi santan melalui penerapan teknologi Squeezing Machine serta pelatihan pengolahan, manajemen usaha, dan pemasaran. Metode pelaksanaan meliputi perancangan, pembuatan, dan uji coba mesin di Laboratorium Fabrikasi Universitas Negeri Padang, dilanjutkan dengan penyerahan mesin, demonstrasi, pelatihan teknis, manajemen usaha, dan strategi pemasaran kepada kelompok mitra. Hasil pelaksanaan menunjukkan bahwa mesin mampu meningkatkan kapasitas ekstraksi hingga dua kali lipat dengan santan yang lebih higienis, konsisten, dan tahan lama. Pelatihan keterampilan pengoperasian dan perawatan mesin menghasilkan nilai rata-rata di atas 93%, sedangkan peningkatan pengetahuan manajemen usaha tercatat dari 46,25% (pretest) menjadi 88,75% (posttest). Kesimpulannya, penerapan Squeezing Machine disertai pelatihan teknis dan manajerial terbukti efektif dalam meningkatkan efisiensi produksi, mutu produk, dan daya saing usaha kuliner lokal, sekaligus mendukung penguatan ekonomi masyarakat berbasis potensi lokal.
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.
PELATIHAN SOAL HOTS (HIGHER ORDER THINGKING SKILL) BERBASIS KEMAMPUAN BERPIKIR KRITIS BAGI GURU MATEMATIKA KOTA SUNGAI PENUH Handican, Rhomiy; Lutfi, Ahmad; andriani, Cici; Aryani, Letty
RANGGUK: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 1 (2024): RANGGUK: Jurnal Pengabdian Kepada Masyarakat
Publisher : Institut Agama Islam Negeri Kerinci

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32939/rgk.v4i1.3737

Abstract

Training on HOTS (Higher Order Thinking Skills) based on critical thinking skills for mathematics teachers in Sungai Penuh City is an important effort to enhance the quality of mathematics education in the region. This training aims to equip teachers with skills in designing and presenting HOTS questions that effectively develop students' critical thinking abilities. Through interactive and participatory learning approaches, this training helps teachers understand the importance of developing critical thinking skills in mathematics education. By focusing on implementing active learning strategies and utilizing technology in teaching, this training provides practical guidance for teachers to enhance their skills in designing challenging and relevant learning experiences. The results of this training show a significant improvement in the abilities of both teachers and students to design, implement, and evaluate HOTS questions, as well as enhance students' academic achievements in mathematics. Therefore, HOTS-based training on critical thinking skills is a crucial step in improving the quality of mathematics education in Sungai Penuh City.
Field Work Practice Of Culinary Student Through Teaching Factory At SMK Negeri 1 Lubuk Sikaping Tri Arina; Ezi Anggraini; Asmar Yulastri; Cici Andriani
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27037

Abstract

Vocational High Schools (SMK) are required to produce graduates who are job-ready and equipped with skills that meet industry needs. SMK Negeri 1 Lubuk Sikaping, as one of the Centers of Excellence (SMK PK), is committed to developing its curriculum and providing learning facilities that equip students with the competencies needed for the workforce through the implementation of Teaching Factory learning. This study aims to determine the effect of Teaching Factory learning on the Readiness of Culinary Students' Field Work Practice at SMK Negeri 1 Lubuk Sikaping. This type of research uses a quantitative. The data collection technique was carried out through a questionnaire given to 66 students. Data analysis used software SPSS versi 26.00 with a simple linear regression test. The results of the study showed: (1) Teaching Factory learning is in the good category (44%), and Culinary Students' Field Work Practice Readiness is also in the good category (38%). (2) The results of the regression test show that there is a positive and significant influence between Teaching Factory learning on Field Work Practice, with a significance value of 0.010. (3) The regression coefficient value is 0.143, which means that every one unit increase in the TeFa learning variable can increase Culinary Students' Field Work Practice Readiness by 0.143 points. The R value of 0.143 indicates that Teaching Factory learning contributes 14.3% to Culinary Students' Field Work Practice Readiness, while the remaining 85.7% is influenced by other factors.
The Relationship Between Students’ Creativity and Learning Outcomes in Fusion Food Learning at SMKS Aisyiyah Duri Nur Rahmah Jamil; Wiwik Gusnita; Cici Andriani; Yolanda Intan Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27146

Abstract

This study aims to analyze the relationship between students’ creativity and learning outcomes in fusion food learning in class XII of SMKS Aisyiyah Duri. The research method uses a correlational approach. The research sample consisted of 17 students with an r-table value of 0,482, using a saturated sampling technique, where all members of the population were taken as sample. Data was measured using a five-point Likert scale questionnaire and analyzed using normality test (Shapiro-Wilk), linearity tests, Pearson product-moment correlation, and t-tests. The results showed that students’ creativity perception was in the medium to high category, while the learning outcomes of fusion food learning outcomes were in the medium category. The t-test showed a significance value of 0,003 < 0,05, which indicates that there is a relationship between student creativity and learning outcomes. The value of the correlation coefficient r is -0,674 and the value of sig. 0,002 which indicates a strong and significant linear relationship between student creativity and learning outcomes with the direction of negative relationships. It shows that the higher the student’s creativity, the lower the learning outcomes scores tend to be, and vice versa. Therefore, it is necessary to consider teaching strategies and assessments that balance the creative process and competence achievement.
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
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.
Analisis Pembelajaran Berbasis Proyek (Project Based Learning ) Dalam Meningkatkan Kemampuan Wirausaha Siswa Kelas Xi Kuliner Smkn 2 Bukittinggi Muhammad Gilang Permana Putra; Cici Andriani; Ezi Anggraini; Wiwik Indrayeni
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27180

Abstract

This study aims to determine the effectiveness of the Project Based Learning model on the entrepreneurial skills of eleventh-grade Culinary students at SMKN 2 Bukittinggi. This research employed a quantitative method with a one-group pretest-posttest design. The subjects of this study consisted of 105 students. The instrument used was an entrepreneurial skills test administered before (pretest) and after (posttest) the implementation of the Project Based Learning model. The data were analyzed using normality test, homogeneity test, paired sample t-test, and N-Gain analysis.The results showed that the average pretest score was 67.25, categorized as moderate, while the average posttest score was 81.40, categorized as high. The paired sample t-test result indicated that the calculated t-value (12.85) was higher than the t-table value (1.98) with a significance value of 0.000 < 0.05, indicating a significant effect of the Project Based Learning model on students’ entrepreneurial skills. The N-Gain score of 0.43 was classified as moderate, indicating a moderate level of effectiveness.Based on these findings, it can be concluded that the Project Based Learning model is effective in improving the entrepreneurial skills of eleventh-grade Culinary students.
Sensory test Quality of White Tofu Nuggets and Sumedang Tofu Nuggets Hilza Mussi Faradilla; Cici andriani; Rahmi Holinesti; Sari Mustika; Riski Gusri Utami; Yolanda Intan Sari
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.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 Natasya Saqinah; Cici Andriani; Elida Elida; Juliana Siregar
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 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 Hilza Mussi Faradilla Indra Yeni Indrayeni, Wiwik Insan, Ranggi Rahimul Intan Sari, Yolanda Jasman Jasman Jasman Juliana Siregar Juliana Siregar Kasmita Kasmita Khairiyah, Zahratul Lucy Fridayati Magfirah, Magfirah Maulani, Dira Mesya, Titania Dwi MUHAMMAD ARFAN HARAHAP Muhammad Gilang Permana Putra mutiara, Dahlia Nabila Tasrif Namira Alya Adzani Siagian Natasya Saqinah Nindya Syafitri Nizwardi Jalinus Nopendra, Wilda Dwi Novitasari, Anggi Nur Rahmah Jamil 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 Sari Mustika Sari, Yolanda Intan Shahida, Siti Nur Siregar, Juliana Siti Khairun Nisa Siti Marhamah, Siti Sofnitati Sofnitati Syamsuddin, Suryani Tanpili, Harum Caisar Tasrif , Nabila Tri Arina 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 Yolanda Intan Sari Yuke Permata Lisna Yulias, Yahya Aulia Yunianti, Badriyah Maulidya Yunita, Syafrina