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All Journal E-Journal Home Economic and Tourism JTEV (Jurnal Teknik Elektro dan Vokasional Jurnal Ilmu Pangan dan Hasil Pertanian Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal EDUKATIF : JURNAL ILMU PENDIDIKAN 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 Journal of Global Research Education Jurnal Pendidikan, Bahasa dan Budaya Seshiski: Southeast Journal of Language and Literary Studies Indonesian Journal of Science and Pharmacy Siber Journal of Advanced Multidisciplinary The Indonesian Journal of Computer Science Jurnal Transformasi Digital Dalam Ekonomi, Bisnis dan Manajemen Jurnal Pendidikan dan Sosial Humaniora Jurnal Pendidikan Teknik Mesin RANGGUK: Jurnal Pengabdian Kepada Masyarakat
Cici Andriani
Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering 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 Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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PENGARUH SUBTITUSI TEPUNG BERAS HITAM TERHADAP KUALITAS COOKIES Yolanda Intan Sari; Hendra Fauzi; Cici Andriani
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.
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 : Lembaga Pengembangan Kinerja Dosen

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.
Fasilitas Belajar Tata Hidang di Workshop terhadap Hasil Belajar Siswa XI Kuliner SMKN 6 Padang Dian Mutiara Putri; Cici Andriani; Elida Elida; Wiwik Indrayeni
YASIN Vol 5 No 4 (2025): YASIN: Jurnal Pendidikan dan Sosial Budaya
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 Farhani Amini Putri; Rahmi Holinesti; Wiwik Gusnita; Cici Andriani
YASIN Vol 5 No 4 (2025): YASIN: Jurnal Pendidikan dan Sosial Budaya
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.
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 Aryesi Putri, Nadila Asmar Yulastri baidar baidar Barus, Anisa Devita Boru Bulkia Rahim Cahyani, Bunga Gusti Dely Azraeni Lubis Dian Mutiara Putri Dikki Zulfikar Divani, Mardhyah Eko Indrawan Elda Febri Dollah Elida elida elida Ezi Anggraini Ezi Anggraini Farhani Amini Putri Fatria, Sevly Riri Febri Prasetya Febrianti, Windi Mulya Fiki Efendi Fitri Wulandari Fridayanti, Lucy Gusnira, Febrianur Gusnita, Wiwik Hafifah, Hasyiati Halima Zaifi Handari, Eras Sahira Haris Munandar Nasution Hayati, Yuri Helinshia Zalukhu Hendra Fauzi Hilza Mussi Faradilla Ika Parma Dewi Ilhami Pebi Widyawati Indra Yeni Indrayeni, Wiwik Intan Sari, Yolanda Jasman Jasman Jasman Juliana Siregar Kasmita Kasmita Kasmita Kasmita Khairiyah, Zahratul Lucy Fridayati Magfirah, Magfirah Maulani, Dira MUHAMMAD ARFAN HARAHAP Muhammad Gilang Permana Putra mutiara, Dahlia Nabila Tasrif Namira Alya Adzani Siagian Nindya Syafitri Nizwardi Jalinus Nopendra, Wilda Dwi Novitasari, Anggi Nur Rahmah Jamil Nurhasanah Nurhasanah Pratama, Muhammad Reihan Primawati , Primawati Primawati Primawati, Primawati Putri Zahra Putri, Melia Rafif Ghaly Siregar Rahman, Afdalil Rahmi Holinesti Ranggi Rahimul Insan Refdinal , Refdinal Rhomiy Handican Ridwanto Ridwanto Riski Gusri Utami Safina, Dinara Saqinah, Natasya Sari Mustika Sari, Yolanda Intan Shahida, Siti Nur Simatupang, Wakhinuddin 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 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