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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

Author-ID : 1139141

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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Inventory Of Randang Lokan Recipes In Nagari Sasak Kecamatan Sasak Ranah Pesisir District Pasaman Barat Hilma Yunifa; Wiwik Gusnita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to inventory the randanglokan recipe, identify the materials used for the production of randanglokan, identify the equipment used, explain the processing process, and describe the function of the randanglokan in the Sasak village. This type of research is a descriptive study with a qualitative approach method. Data collection techniques were carried out in the form of observation, interviews, and documentation in the field. After data collection, the authors obtained specific research findings, these findings were in accordance with the research objectives, the first was about the ingredients for making randanglokan in the form of: lokan, coconut milk, shallots, garlic, ginger, galangal, lemongrass, coriander, turmeric leaves, and leaves. greetings, tapak leman leaves, lime leaves, red chilies, cayenne pepper, turmeric, tamarind, lime, and salt. The second finding is in the form of tools used in processing, namely: iron cauldrons, milled stones, clay stoves, stone stoves, spoons, tenong. Furthermore, the processing process starts from material preparation until it is ready to be served. The latter is the function of the randanglokan, which is served at events such as wedding receptions, circumcision of the apostle, commemoration of Islamic holidays, welcoming the holy month of Ramadan, and meals for visits from officials

Quality Of Meat Rendang With Different Heating Tools Bunga Walia; Wiwik Gusnita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Meat rendang is a traditional Minangkabau food. From generation to generation, the Minangkabau people from ancient times until now have used a heating device or traditional stove called a stove to make beef rendang. But along with the times, many types of modern stoves have emerged that are used to make beef rendang, one of which is a gas stove. Meat rendang is made by stirring continuously until it is dry. The heat produced by the stove and gas stove will have different temperature levels, this will affect the quality of the meat rendang produced. Based on the belief of the Minangkabau people that making rendang, it is better to use a wood-fired stove to get good results. This study aims to compare the quality of beef rendang using a stove and gas stove. This type of research is an experiment with organoleptic test. The study was conducted in 3 repetitions with 5 limited panelists. The data obtained were analyzed using the T test (t test). The results showed that the average value of the quality of the two beef rendang is almost the same. The average values for the quality of beef rendang using a stove and gas stove are forms, namely 3.00 and 2.93; the color of the inner flesh, namely 3.20 and 3.13; bran colors, namely 3.33 and 3.27; aroma, namely 3.80 and 3.47; meat texture, namely 3.07 and 2.93; bran texture, namely 3.13 and 2.93; and bran flavors, namely 3.87 and 3.60; and the taste of the meat, namely 3.40 and 3.20. Based on the results of the T test, it is stated that there is no significant difference between beef rendang using a stove and gas stove for each quality tested.

Kualitas Rendang Daging Dengan Metode Pengolahan Yang Berbeda Afdal Akbar; Wiwik Gusnita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Rendang is a traditional food, all regions have a characteristic in making this rendang. The distinctive features found are the ingredients, tools, spices and main ingredients used in each region. The method of processing rendang is one of the characteristics that is found to be different in an area. The method of processing rendang is found specifically in the treatment of spices and meat. This type of experimental research with three repetitions, primary data sourced from 5 limited panelists who filled out an organoleptic questionnaire. The independent variable is rendang with stir-frying and steawing methods then the dependent variable is the quality of the rendang. The data obtained were tabulated into tabular form and analyzed using the statistical T test (t test). The results showed the average value of the effect of processing methods on the bran color was 3.27 and 3.87. No significant effect on the quality of forms 3,13 and 3,20; bran color in 3.20 and 3.67; aromas 3,53 and 3,73; meat texture 3.47 and 3.80; bran texture 3,80 and 3,33; bran flavor 3,87 and 3,80; and the taste of meat 3,53 and 3,73.Keyword: Method of processing, Rendang, Quality

Standarisasi Resep Rendang Daging Di Lubuk Alung Kabupaten Padang Pariaman Wiwik Gusnita; Ira Mariana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research aims to produce a Standard recipe and quality beef rendang. This type of research is qualitative and quantitative research using mixed method. The research was conducted in the city of Lubuk Alung in March 2020. Data source There are two namely: a qualitative data source is taken from people who are good at making meat rendang, quantitative data sources are obtained from 5 limited panelists. Qualitative data collection techniques are observations, interviews, documentation and quantitative data collection techniques are prganoleptic test poll formats. Qualitative data analysis techniques using three threads of activity are: data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using formulas (Mx = ∑ x/N), the validity of qualitative data validity test data namely: extension Observational, diligent observation, and tringulation. Based on the results of the research obtained Rendang meat recipes include materials used, the number of ingredients, how to make, and the quality of Rendang meat. From this beef Rendang recipe that is used as a standardized beef Rendang recipe that has been converted. Standardized beef Rendang recipe conducted organoleptic test to quality to get the good quality of beef Rendang include: The form of Beef rendang (square), color (blackish brown), aroma (fragrant), texture (soft), and flavor (savory).

The Effect Of Meat Storage Of Rendang Quality Fadhila Ramadhanti; Wiwik Gusnita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Meat has physical properties that are easily damaged because microorganisms can grow and develop in it. Meat damage can occur physically or chemically. The way to prevent this damage is to store the meat at a low temperature. Based on the beliefs of the Minangkabau people, it is said that when making rendang, the meat used must be fresh. So that the quality of the rendang is better. In this study, the type of meat used to make rendang is divided into two, namely fresh meat and frozen meat. Frozen meat comes from fresh meat that is stored and frozen for 4 days. This study aims to compare the quality of rendang with the use of fresh meat and frozen meat. This type of research is an experiment with organoleptic test. The study was conducted in 3 repetitions with 5 limited panelists. The data obtained were analyzed using the T test (t test). The results showed that the average quality of the two rendang was almost the same. The average values of the quality of rendang using fresh and frozen meat are form, namely 3,13 and 3,2; the color of the inner flesh, namely 3,2 and 3,53; bran colors, namely 3,6 and 3,8; aroma namely 3.73; meat texture, namely 3,6 and 3,4; bran texture 3,33 and 3,4; bran flavor that is 3,8; and the taste of meat, namely 3,33 and 3,6. Based on the results of the t test, it was stated that there was no significant difference between rendang and the use of fresh meat and frozen meat for each quality tested.Keyword: Meat Storage, Rendang, Quality

The Effect Of Subtitution Of Potato Starch On The Pie Crust Yossa Rezona; Wiwik Gusnita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was motivated by the high production of potatoes in West Sumatra which caused the utilization of potatoes to be less than optimal. Potatoes have a high moisture content so that if they are not properly utilized, they will spoil quickly, efforts can be made to extend the shelf life of potatoes by processing potatoes into starch. Potato flour has excellent nutritional value because it contains high starch (starch) resistance so that it can be processed into pie crusts. This study aims to analyze the effect of substitution of potato starch as much as 15%, 30%, and 45% on the quality of the shape, color, aroma, texture, and taste of the pie crust. This type of pure experimental research with a completely randomized design method. The dependent variable is the quality of the pie crust using primary data sourced from 3 expert panelists by proposing an organoleptic test format. Analysis of data with ANOVA, if Fcount> Ftable then proceed with the Duncan test. The results showed that there was no significant effect of potato starch substitution on the quality of the pie crust (jagged round shape, uniform shape, neat shape, color, crunchy texture, and brittle texture) because Fcount <Ftable, and there was a significant effect of potato flour substitution. on the quality of the pie crust (aroma and taste) because Fcount> Ftable. The best results were found in X1 with 15% substitution of potato starch.

Standarisasi Resep Tanak Dadiah Di Kenagarian Pakan Sinayan Kecematan Banuhampu Kabupaten Agam Rani Kurnia Putri; Anni Faridah; Wiwik Gusnita
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (538.201 KB)

This study aims to find a standard recipe tanak dadiah, and the quality of the tanak dadiah. This research is a qualitative and quantitative research using mixed methods (Mixed Method). This research was conducted in Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam from the date of Januari 17, 2016 until August1, 2016. The data source is two fold: a source of qualitative data obtained from the expert community, the source of quantitative data obtained from five expert panelists made tanak dadiah in Nagari Pakan Sinayan. Quantitative data techniq is a questionnaire format organoleptic, Qualitative data analysis techniq using three grooves of activitie are reduction data, display data and verification. Analisis data quantitatif with formula (Mx = Ʃ x / N). Based on the quantitative results of organoleptic standardization recipe tanak dadiah which has been converted followed by organoleptic tests found the quality of the tanak dadiah include: shape (neat round), color (yellow), aroma (egg) and aroma (onion and garlic), texture (soft), taste (dadiah, egg, and tasteful).Keyword : Standard Recipe Tanak Dadiah, Quality

Standardization Of Randang Eel Recipes In Nagari Tanjung Alam Batusangkar Sarah Indah Naffira; Wiwik Gusnita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to standardize the eel randang recipe in Nagari Tanjung Alam Batusangkar which includes ingredients, spices, tools, processing methods and quality analysis in terms of shape, color, aroma, texture and taste. The background of the research was the differences in the use of basic spices, cooking techniques and the dosage in randang processing, resulting in inconsistent and varied quality. This type of research is a mixed method, which is a combination of qualitative and quantitative research. Qualitative data sources were obtained from people who were experts in making randang and quantitative data sources were obtained from 8 trained panelists who knew about randang. Based on the research results, the standard recipe for randang eel includes the main ingredients, spices, tools, processing techniques and quality. The organoleptic test of the standard eel randang recipe resulted in a fairly long shape quality, blackish brown color, quite fragrant aroma, oily dry enough textured bran, quite chewy and tender textured meat and pervasive flavor of spices and savory bran taste.

Standarization Of Pinyaram Banana Recipes As A Traditional Cakes In Kenagarian Salayo Solok Regency Anisa Amalia; Wiwik Gusnita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.493

This study intends to standardize the shape, color, scent, texture, and taste of banana pinyaram in Kanagarian Salayo, Solok Regency. This standardization was carried out in order to characterize and examine the shape, color, scent, texture, and taste of banana pinyaram. This study aimed to standardize the banana pinyaram recipe in Kenagarian Salayo, including the components, amount of ingredients, preparation method, and quality. The Mixed Approach research method was employed, which is a mix of quantitative and qualitative methods. Direct trials on the production of banana pinyaram are a quantitative method. The qualitative method entails interviewing the informants and making observations. On (December 15, 2021 – January 15, 2022) this study was conducted in four jorongs in Kanagarian Salayo, Kubung District, Solok Regency, and the Catering Workshop. A completely randomized design (CRD) with three repetitions was used in this qualitative investigation. The primary data was collected directly from three expert panelists who responded to an organoleptic test format on the standardized quality of banana pinyaram in Kanagarian Salayo, Solok Regency, which was then tabulated into a table format and analyzed to see the differences between the ten recipes that would be standardized by the t test. In qualitative research, the informants are interviewed and observations are made. Shape (neat semi-circle) 3.67, color (dark brown) 3.89, scent (fragrant banana) 3.56, texture (chewy) 3.67, and flavor (sweet) 3.33 were the average values.

PELATIHAN PENGOLAHAN PRODUK IKAN BAGI PEDAGANG KECIL DALAM PENGEMBANGAN EKONOMI NAGARI BERBASIS EKONOMI PARIWISATA DI NAGARI SUNGAI TANANG, KECAMATAN BANUHAMPU, KABUPATEN AGAM Elida; Wiwik Gusnita; Cici Andriani; Yolanda Intan Sari
Journal of Community Service Vol 2 No 2 (2020): JCS, December 2020
Publisher : Ikatan Dosen Menulis

Dalam Rencana Induk Pengembangan Pariwisata Nasional tahun 2020-2024, Sumatera Barat yakni Padang-Bukitinggi ditetapkan sebagai Destinasi Pariwisata Prioritas (DPP). Nagari Sungai Tanang yang berada pada koridor Padang-Bukitinggi, merupakan posisi strategis dalam mengelola peluang tersebut. Potensi pendukung berupa Sumber Daya Air Alami dan Keindahan Alam yang berada di dataran tinggi lereng Gunung Singgalang, menjadikan sektor pariwisata merupakan pilihan logis dalam rancang bangun perekonomian Nagari Sungai Tanang ke depannya. Pemerintah memberdayakan masyarakat sekitar untuk mengelola Nagari Sungai Tanang menjadi kawasan wisata. Hal ini sudah dilakukan pemerintah dengan mendirikan warung-warung kecil di sekitar objek wisata Sungai Tanang. Namun karena kebanyakan dari penduduk sekitar yang biasanya hanya ke sawah dan ke ladang, membuat mereka bingung mau menjual makanan apa di warung tersebut. Padahal hasil kolam ikan dan sayuran sangat melimpah dan mudah di dapatkan. Berdasarkan permasalahan tersebut, maka tim pengabdian bertujuan memberikan pengetahuan dan keterampilan dibidang kuliner, dengan metode demonstrasi dan pelatihan (mengolah ikan) kepada kelompok mitra (ibu- ibu/remaja putri) pedagang kecil makanan jajanan di kawasan wisata Sungai Tanang, khususnya keterampilan mengolah berbagai jenis makanan spesifik daerah berbasis ikan yang berdaya saing, dengan target khalayak dapat memanfaatkan waktu luangnya dengan baik, yang akhinya dapat dijadikan suatu usaha rumah tangga, yang dapat meningkatkan ekonomi keluarga.

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

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