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All Journal E-Journal Home Economic and Tourism JURNAL PENDIDIKAN TAMBUSAI Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan dan Keluarga Jurnal Pendidikan Tata Boga dan Teknologi Journal of Community Service The Indonesian Journal of Computer Science Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga
Wiwik Gusnita
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Physics Social Sciences Other

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HUBUNGAN KECERDASAN EMOSI DAN MINAT BELAJAR DENGAN HASIL BELAJAR MATA PELAJARAN SANITASI HYGIENE DAN KESELAMATAN KERJA KELAS X JASA BOGA SMK NEGERI 2 BUKITTINGGI Juniyati, Fatimah; Yulastri, Asmar; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this research is to find out the relation Emotional Intelligence and Study Motivation with the Study Result of SMK N 2 Bukittinggi student in academic year 2016/2017. This research is a quantitative research with correlation approach. The population of this research is 80 culinary students of Grade X and the sample is 62 students. The technique of data collective is using questionnaire with Likert scale measurement. The analysis of data is using descriptive analysis and correlational. Based on the result of the research known that the highest percentage of emotional intelligence 65%, study motivation 52%, result study 74%, with the correlation coefficient0,688. The hypothesis (Ha) accepted as there is a positive and significant correlation between emotional intelligence and study motivation with study result at sanitation hygiene and work safety lesson in SMK N 2 Bukittinggi.Keyword : Emotional Intelligence , Study Motivation, Study Result.
PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KUALITAS PUTU AYU Sukiyaki, Lamtiur Ester; Gusnita, Wiwik; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The use of purple sweet potato flour is not optimalyet, either on the diversification of food processing, while the purple sweet potato flour can be an alternative to replace part of the flour as the main ingredient of putu ayu. This study aimed to analyze the influence of flour substitution purple sweet potato as much as 20%, 40%, 60% of the quality form the best results X1 (20%), the volume of the best results X1 (20%), the color best results X3 (60%), aroma X3 best results (60%), taste the best results X3 (60%), X1 texture best results (20%) on putu ayu. This type of research is experimental method completely randomized design using three repetitions. The instrument used was a questionnaire which is then analyzed by the organoleptic test by testing levels and using a Likert scale, and to test the hypothesis using statistical ANOVA followed by Duncan test. Based on the results of the study showed that overall the best value contained in the purple sweet potato flour substitution as much as 20% (X1).Keywords: Substitution, Purple Sweet Potato Flour, Putu Ayu, Quality1Prodi Pendidikan
Persepsi Guru Pamong Tentang Kemampuan Mahasiswa S1 Tata Boga dalam Kegiatan Program Pengalaman Lapangan Kependidikan di SMK Pariwisata Sumbar Dewi, Ayu Prastika; Elida, Elida; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to describle the teacher tutor perception about the personal and social abilities S1 culinary student in program work field education experience in vocational school in West Sumatera Tourism. The method of this research is using ex post facto with the total population are 43 people. The research implemented in 9 vocational school in West Sumatera for a month. The results of this research found that generally the perception of teacher tutor about the ability S1 culinary student in category as sufficiently with percentage 62,79%. Further, indicator the ability of personality in category sufficiently with percentage 60,46%. Then, to Indicator social ability in category sufficiently with percentage 55,81%.Keyword : Perception Teacher Tutor, Ability College Student PPLK
MAKANAN ADAT PADA ACARA MANYARATUIH HARI DI NAGARI PAKANDANGAN KECAMATAN ENAM LINGKUNG Hafazah, Siti; Syarif, Wirnelis; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose study was (1) to describe the implementation of a series ofceremonies manyaratuih hari, (2) identify the types of traditional food, (3)describe the equipment used to carry traditional food, (4) to know procedure ofserving and structuring, (5) expresses the meaning of traditional food at ceremonymanyaratuih hari. This research descriptive qualitative, the object is customaryfood manyaratuih hari ceremony. The technique of collecting data: observation,interview, and documentation. Data analysis tecniques: data reduction, datapresentation and conclusion of verification. The results showed that manyaratuihhari ceremony consists form any step preparation before the event and the circuitimplementation manyaratuih hari. The food was served, namely food and foodparabuang bajamba, and tools to serve food at the event manyaratuih haricustomary day is dinner plates, cake plates, cups, teapots, kabasuah, tray, trayheight, tuduang saji, dalamak, fabric pambungkuih. Manner of presentation andarrangement of dining, to serve side dishes served on a plate, arranged in the formof jamba, and the feeding by hand. Traditional food at manyaratuih hari event hasmeaning in a relationship friendship, give patience to the bereaved family..Keyword: Traditional food, Manyaratuih Hari
Pengaruh Substitusi Tepung Ubi Jalar Orange Terhadap Kualitas Cookies Humairah, Uttri; Elida, Elida; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to analyze the effect of substitution of orange sweet potato flour as much as 25%, 50%, and 75% of the quality of shape, color, aroma, texture and flavor to cookies. Pure experimental research type (true experiment) with a completely randomized design method. The dependent variable quality of the cookies by using primary data sourced from five expert panelists by asking the organoleptic test format. Data were analyzed by ANOVA and if influential continued with Duncan test. The study states that Ha accepted (F count> F table (6.0)), which means there is a significant influence on the quality of cookies aroma, texture quality (fragile, small pores) cookies, the quality of taste (sweet potato orange) cookies and H0 rejected meaning that there is no significant effect on the quality of the form (neat, uniform, florals six petals) cookies, cookies color quality taste qualities (sweet) cookies with orange sweet potato flour substitution.Keywords: Substitution, Sweet Potato Flour Orange, Quality, Cookies
KUALITAS DAN UMUR SIMPAN TEPUNG TALAS DENGAN TEKNIK PENGERINGAN YANG BERBEDA Sastika, Nadhiya; Fridayati, Lucy; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was motivated by their calcium oxalate in the taro that can cause itching, irritation of the skin, mouth, throat and gastrointestinal tract when consumed directly. While we know that taro can be processed into flour with low water levels that extend the shelf life. This study aimed to analyze the quality (color, aroma, texture) and shelf life taro flour with hot sun and drying techniques oven. Type of research is pure experiment using a completely randomized design. This study was conducted on 21 November to 5 January 2017 in the workshop culinary art department of IKK, FPP, UNP. The instrument used is the format of organoleptic tests given to five expert panelists. Data were tabulated and analyzed using independent sample t test. The results showed that there was no significant effect of these two different drying techniques on the quality and shelf life, taro flour for T arithmetic < T table. Keywords : Shelf Life, Taro Flour, Drying
1 Penggunaan Bahan Tambahan Pangan Pada Pengolahan Makanan Industri Rumah Tangga Di Kecamatan Payakumbuh Barat Kota Payakumbuh Fadhilla, F.; Faridah, Anni; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to describe the use of food additives in the food processing industry in the District of West Payakumbuh, Pespecially for dyes, flavorings, sweeteners and preservatives. This research uses a qualitative approach by using a descriptive method with data collection techniques of observation, interviews and documentation. Then for checking the validity of the data, the researchers did the test of credibility by doing the renewal observations, increased persistence, tringulasi with peers and negative case analysis. The results of the research showed that the entrepreneur using both natural and synthetic food additives. Synthetic food additives types which used are yellow, red and green synthetic dyes, flavoring MSG, and sakarine artificial sweeteners. Processed products of home industry are sanjai balado merah, hijau, karak kaliang, lento, roda gandiang, sanjai lidi, and ganepo. The amount and dosage used are not based on the regulation of Ministry of Health Republic of IndonesiaKeyword: Food Additives, Home Industry, District of West Payakumbuh, Food Processing
HUBUNGAN PENGALAMAN LAPANGAN INDUSTRI DAN MOTIVASI KERJA DENGAN KESIAPAN KERJA LULUSAN PROGRAM STUDI PENDIDIKAN KESEJAHTERAAN KELUARGA Rusmiati, Tika; Yulastri, Asmar,; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study was to (1) analyze the relationship industry field experiencewith the job readiness of graduates, (2) analyze the relationship between workmotivation and job readiness of graduates, (3) analyze the relationship betweenindustry field experience and motivation to work with the job readiness of graduates.This research is a quantitative research using correlation approach. The datacollection technique using a questionnaire prepared by the "Likert Scale". Analysis ofthe data used is descriptive and correlational analysis. The results showed (1) Field Experience Industry has a positive and significant relationship with the ReadinessWork Graduate Studies Program of Family Welfare as indicated by the calculatedvalue coefficient of correlation of 0.562, (2) Work motivation has a positive andsignificant relationship with the Readiness Work Graduate Education ProgramFamily welfare as indicated by the calculated value correlation coefficient of 0.482(3) Field experience and Motivation Industry Working together has a positive andsignificant relationship with the Work Readiness Program Graduate EducationStudies of Family welfare as indicated by the double correlation coefficientscalculated value obtained 0.617.Keywords : Field Experience Industry, Work Motivation, Job Readiness
MAKANAN ADAT MANJAPUIK MARAPULAI PADA ACARA PERKAWINAN DI NAGARI MUNGKA KECAMATAN MUNGKA KABUPATEN LIMA PULUH KOTA Dahnia, Whustoh; Baidar, Baidar; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study are to (1) describe the implementation of traditional events of Manjapuik Marapulai,(2) to identify custom food types, (3) to describe the equipment used to bring food, (4) to express the meaning in the food brought Manjapuik Marapulai ceremony. This is qualitative research, research location in Nagari Mungka, with interviewee Bundo Kanduang, Niniak Mamak, and community. Data collection techniques are observation, interview and documentation. Data analysis techniques are data reducation, data persentation and conclusion or verification. The results showed that, Manjapuik Marapulai event was held on baralek day at the time agreed by both families. Traditional food consists of 1 bowl of white rice, 2 chunks of meat curry, 2 chopped coconut curry, 2 fried fish,3 pieces of meat rendang, 1 duck eggs, 2 galamai, 2 wajik, 2 plate of rice lomak, 2 plate of rice rendang, 1 plate of ompiang ajik, 1 luwo dish,4 paniaram, 1sponge cake, 1 agar- agar and 4 banana combs. The equipment used for carrying food are the tuna and its base, katidiang, carano and lid, the flat plate, and the bowl. The meaning of the food is to bond the two families and the married life of daro and marapulai. Keywords: Traditional Food, Manjapuik Marapulai, Nagari Mungka
The Effect of the Leaven Against to Quality of Banana Kepok (Musa paradisiaca L) Tapai Gusnita, wiwik; Kasmita, Kasmita
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol12-iss01/762

Abstract

Banana (Musa paradisiaca normalis linn) is a type of tropical fruit that is very popular, because of it is tastes good, is easy to get and the price is relatively cheap, bananas also contain vitamins, minerals and carbohydrates which are quite high. Society in general consumes bananas as a dessert. Therefore, in the context of developing food diversification, processed banana products can overcome the saturation of fresh bananas and increase their shelf life and increase their economic value. Bananas can be processed into various processed products such as dry banana, banana flour, banana jam, banana wine, banana tapai, and banana sauce. Among the processed banana products, fermentation processing that is making banana tapai is an alternative that is not yet well known to the public, but has a pretty good future. The purpose of this study was to analyze the effect of giving different amounts of leaven and to analyze the right amount of leaven in making Kepok banana tapai. This type of research is an experiment with panelist data sources using organoleptic tests. Based on the results of experiments with 4 (four) treatments and 4 (four) quality repetitions which resulted in the color produced from tapai banana kepok is yellowish white the best results in the third treatment (0.35), the aroma of tapai banana produced is typical scented tapai Banana Kepok the best results in the third treatment (0.35% leaven), taste Banana Kepok tapai produced, sweet and taste leaven, the best results in the third treatment (0.35% leaven), and texture of Kepok banana tapai produced was the best soft yield at the third treatment (0.35% leaven).
Co-Authors Abdullah, MT, Dr. Rijal Afdal Akbar Agus Rianti Ali Anis Anni Faridah Ariani, Ulfah Asmar Yulastri baidar baidar Bunga Walia Cici Andriani Dahnia, Whustoh Dewi Utami Dewi, Ayu Prastika Dikki Zulfikar Dini Faisal Elida elida elida Ezi Anggraini Fadhila Ramadhanti Fadhilla, F. Faisal, Dini Fiannisa, Resti Hafazah, Siti HANI, IKHVAR Hilma Yunifa Humairah, Uttri Ika Purnama Sari Ilyasa Afriantoro Ira Mariana Juliana Siregar Juniyati, Fatimah Kaputri, Yossy Kasmita Kasmita Kasmita Kasmita Lise Asnur Lucy Fridayati Maswati Maswati Murni, Ravika Nabilla Bunga Syakhira Nathania, Dinda Olyvia Nizwardi Jalinus Novita Sari pasaribu pasaribu Pasaribu, Pasaribu Putri, Rani Kurnia Rahmi Holinesti Ranggi Rahimul Insan Ridwan Rizky Azizah Rusi Cahdian Rusmiati, Tika Sarah Indah Naffira sastika, Nadhiya Silfeni Silfeni Siregar, Juliana Sukiyaki, Lamtiur Ester Supriani, Nike Tobing, Lukman Muhammad ULWAN, NASEH Wannur, Nabilah Azzahra Wirnelis Syarif Wirnwlis Syarif Yolanda Intan Sari Yossa Rezona