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All Journal E-Journal Home Economic and Tourism Jurnal Penelitian Pendidikan IPA (JPPIPA) JURNAL PENDIDIKAN TAMBUSAI Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat JPGI (Jurnal Penelitian Guru Indonesia) Jurnal Pendidikan dan Keluarga Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat 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 Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Social Sciences Other

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Penambahan Tepung Bengkuang terhadap Kualitas Bentuk, Warna, Aroma, Tekstur dan Rasa pada Brownies Panggang Rizky Azizah; Wirnwlis Syarif; Wiwik Gusnita; Rahmi Holinesti
Jurnal Pendidikan Tambusai Vol. 7 No. 2 (2023): Agustus 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Brownies merupakan salah satu jenis cake coklat yang banyak digemari oleh masyarakat Indonesia. Brownies memiliki warna coklat kehitaman dengan tekstur lebih padat dari cake pada umumnya. Bahan utama pembuatan brownies yaitu tepung terigu yang berasal dari biji gandum yang bukan komoditas utama di Indonesia. Untuk mengurangi jumlah impor perlu digunakan alternatif tepung terigu salah satunya tepung bengkuang. Bengkuang segar memiliki umur simpan yang pendek sehingga bengkuang lebih cocok dijadikan tepung bengkuang. Tepung bengkuang tidak memiliki gluten sehingga cocok disubstitusikan dalam penggunaan tepung terigu pada pembuatan brownies panggang.Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung bengkuang terhadap kualitas bentuk, warna, aroma, tekstur dan rasa brownies panggang. Penelitian yang digunakan adalah eksperimen murni dari substitusi tepung bengkuang pada brownies panggang dengan 4 perlakuan 3 kali pengulangan yaitu X0 (0%),X1(25%), X2 (50%), dan X3 (75%). Hasil penelitian menunjukkan Ho diterima pada bentuk,warna,aroma coklat,tekstur dan rasa karena tidak terdapat pengaruh yang signifikan terhadap hasil penambahan tepung bengkuang terhadap kualitas brownies panggang dengan persentase 25%, 50% dan 75%. Tetapi pada perlakuan 75% terdapat pengaruh yang signifikan aroma khas bengkuang brownies panggang.
Learning Discipline On The Learning Outcomes Of Creative And Entrepreneurial Projects Of Students Of Smk Negeri 9 Padang Ariani, Ulfah; Gusnita, Wiwik; Kasmita, Kasmita; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26751

Abstract

This research is based on the low learning outcomes of students' creative projects and entrepreneurship. One of the factors that affect learning outcomes is learning discipline. This study aims to: 1) Describe student learning disciplines, 2) Describe the learning outcomes of creative and entrepreneurial projects, 3) Analyze the influence of learning disciplines on the learning outcomes of creative and entrepreneurial projects. This type of research is quantitative with an Ex Post Facto approach. The population of this study is 224 students in grade XII Culinary at SMK Negeri 9 Padang for the 2024/2025 school year. The sampling technique used was simple random sampling obtained by 70 students. Data collection was carried out by distributing questionnaires directly using a likert scale that has been tested for validity and reliability. The data analysis uses a simple linear regression analysis technique. Based on the results of the study, the results of the t-test have at count of 16.078 > ttable 1.995, then Ha is accepted and Ho is rejected. It can be concluded that: (a) The overall discipline is in the medium category, b) The results ofCreative and Entrepreneurship Projects are in the low category. The results of the study show that there is a positive and significant influence between learning disciplines on the learning outcomes of creative projects and entrepreneurship of students.
Implementasi Kurikulum Berbasis Local Wisdom pada Pembelajaran Seni Kuliner : Studi Kasus Program Studi S1 Pendidikan Vokasional Seni Kuliner Wiwik Gusnita; Nizwardi Jalinus; Rijal Abdullah; Ridwan
The Indonesian Journal of Computer Science Vol. 13 No. 5 (2024): 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.v13i5.4115

Abstract

The existence of this local wisdom-based curriculum can increase the younger generation's awareness of social and cultural identity which is currently starting to be abandoned and turned to the western world. This research aims to identify forms of local wisdom and describe in more detail the implementation of a local wisdom-based curriculum. This research method is descriptive qualitative by adding the VOSviewer application to obtain relevant data. This study refers to the application of a local wisdom-based curriculum to the FPP-UNP Culinary Arts Vocational Education Study Program. The research results show that graduates of the culinary arts vocational study program also have competence in processing randang and traditional Minangkabau food to develop entrepreneurship and support tourism in West Sumatra. The implementation of a local wisdom-based curriculum in the Culinary Arts Vocational Education undergraduate study program adapts to three national higher education standards, namely content standards, process standards and assessment standards.
Learning Attitudes And Learning Outcomes In The Pastry Subject Wannur, Nabilah Azzahra; Gusnita, Wiwik; Siregar, Juliana; Ulwan, Naseh
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26851

Abstract

This research is motivated by the low learning outcomes of students in the Pastry subject. One aspect related to this issue is the students' learning attitude. The purpose of this study is to examine the relationship between learning attitude and student learning outcomes in the Pastry subject at the Culinary Department of SMK Negeri 9 Padang. The research method used in this study is a quantitative approach with an ex post facto research design with a population of 224 twelfth-grade students in the 2024/2025 academic year. The sample was selected using simple random sampling. The instruments used include a Likert scale questionnaire, which has been tested for validity and reliability, and documentation of students' learning outcomes. The data were analyzed using the Pearson Product Moment correlation technique. The results show that both learning attitudes and learning outcomes are in the moderate category. The correlation coefficient of 0.796 indicates a strong relationship, and the hypothesis test shows that the t-count (10.84) is greater than the t-table (1.995), so the alternative hypothesis (Ha) is accepted. 
KARAKTERISTIK ROTI KUKUS DENGAN SUBSTITUSI TEPUNG TEMPE Nathania, Dinda Olyvia; Rahmi Holinesti; Wiwik Gusnita; Ezi Anggraini
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 4 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/9jajr968

Abstract

https://docs.google.com/document/d/18IqnUeru0BaYIYEHmzE1zy_BQ6nhlOke/edit?usp=drive_link&ouid=100603499700067922566&rtpof=true&sd=true
The Impact of Taste and Service Quality on Adolescents’ Purchase Decisions: A Study of Mie Gacoan in Padang City Nabilla Bunga Syakhira; Ranggi Rahimul Insan; Anni Faridah; Wiwik Gusnita
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.34232

Abstract

This study examines the impact of taste and service quality on adolescents’ purchase decisions at Mie Gacoan in Padang City. The rising popularity of this restaurant among young consumers highlights the importance of understanding the key determinants of their purchasing behavior. Employing a quantitative associative approach with a cross-sectional survey design, data were collected from 100 respondents, determined using the Lemeshow formula under the assumption of an infinite population. Statistical analysis revealed that taste has a positive and significant effect on purchase decisions (t = 11.971; p < 0.05), while service quality also demonstrates a positive and significant influence (t = 6.033; p < 0.05). Furthermore, simultaneous testing confirmed that both variables collectively exert a positive and significant impact on purchase decisions (F = 220.563; p < 0.05). The findings underscore the critical role of maintaining consistent taste quality and enhancing service standards to strengthen adolescents’ purchasing behavior. Practical implications suggest that Mie Gacoan should prioritize flavor consistency, implement systematic staff training, and improve service efficiency to foster customer satisfaction and repeat patronage. These measures are expected to cultivate long-term loyalty among adolescent consumers. Future studies are encouraged to expand the research model by incorporating variables such as price, promotion, and brand image, thereby offering a more comprehensive understanding of fast-food purchase decisions among adolescents.
Study Interest of Senior and Vocational High School Graduates in the Family Welfare Education Program Ilyasa Afriantoro; Elida Elida; Wiwik Gusnita; Juliana Siregar
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.35099

Abstract

This study aims to identify the differences in learning interest between students who graduated from general senior high schools (SMA) and vocational high schools (SMK) in compulsory foundational courses within the Family Welfare Education Study Program. It also aims to describe the level of learning interest within each group. This research employs a descriptive-comparative approach. The population consists of active students in the Family Welfare Education Study Program who graduated from SMA, SMK specializing in Culinary Arts (Boga), and SMK specializing in Fashion (Busana), with a total sample of 80 respondents. Data were collected using a Likert-scale questionnaire and analyzed using descriptive hypothesis testing and a t-test, which was preceded by non-parametric statistical testing to determine whether there was a significant difference in scores between groups within the same sample. The results showed that SMA graduates had an average learning interest score of 147.65 (categorized as moderate), SMK Boga graduates had an average of 145.20 (categorized as low to moderate), and SMK Busana graduates had an average of 146.95 (categorized as moderate). The ttest results showed a t-value = 0.831 < t-table = 1.66 and a Sig. (2-tailed) = 0.409 > 0.05, indicating that there is no significant difference in learning interest between SMA and SMK graduates in the compulsory foundational courses of the study program. These findings suggest that educational background does not significantly influence students' interest in learning during lectures. This research provides important insights into how prior educational background affects student interest in core courses and may serve as a valuable reference for curriculum developers in higher education institutions.
Development of an Adaptive Outcome-Based Education Learning Model Integrating Merdeka Belajar Kampus Merdeka in Post-Disaster Higher Education Wiwik Gusnita; Titen Darlis Santi; Ade Irferamuna
Jurnal Penelitian Pendidikan IPA Vol 12 No 2 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i2.14394

Abstract

This objective of study is adaptive Outcome-Based Education (OBE) model integrated with the Merdeka Belajar Kampus Merdeka (MBKM) policy to address learning needs in post-disaster areas of West Sumatra. The research employed a Research and Development (R&D) approach using the ADDIE model (Analysis, Design, Development, Implementation, and Evaluation). Participants included lecturers, Culinary Education students, and MBKM partners involved in humanitarian projects. Data were collected through interviews, observations, and Course Learning Outcome (CLO) assessments. The results indicate that experts rated the model as highly feasible with a validity score of 88.67%. Adaptation is specifically achieved through a flexible hybrid curriculum and direct student involvement in community economic recovery via culinary-based humanitarian projects. Model effectiveness was confirmed by a significant increase in average CLO achievement from 71.74 to 87.72%, with a moderate N-gain of 0.56 (p< 0.05). This study concludes that the adaptive OBE-MBKM model serves as an effective instructional innovation for post-disaster higher education. It successfully aligns academic competencies with community-based disaster resilience, providing a strategic framework for culinary education to contribute directly to regional recovery and social responsiveness. This model offers a replicable approach for higher education institutions operating in disaster-prone regions to maintain academic quality while fostering social impact.
Pelatihan Pengolahan Aneka Kudapan sebagai Upaya Peningkatan Ekonomi Keluarga di Nagari Koto Tinggi Kecamatan Baso Kabupaten Agam Wiwik Gusnita; Rahmi Holinesti; Ranggi Rahimul Insan; Naseh Ulwan; Juliana Siregar
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 25, No 2 (2025): 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.05910

Abstract

 Kegiatan pengabdian masyarakat ini berfokus pada "Pelatihan Pengolahan Aneka Kudapan sebagai Upaya Peningkatan Ekonomi Keluarga di Nagari Koto Tinggi, Kecamatan Baso, Kabupaten Agam". Masalah yang dihadapi adalah keterbatasan kemampuan masyarakat, terutama ibu rumah tangga, dalam mengolah bahan pangan lokal seperti pisang dan singkong menjadi produk bernilai jual. Metode yang digunakan meliputi pelatihan keterampilan, ceramah, praktik langsung, dan pendampingan berkelanjutan terkait bahan pangan (pisang dan ubi jalar) teknik pengolahan pangan, dan manajemen usaha,. Hasil dari program ini menunjukkan peningkatan keterampilan peserta dalam memproduksi berbagai jenis kudapan berbasis bahan lokal, seperti serundeng pisang, dodol pisang, stik ubi jalar, bolu singkong caramel, dan singkong keju, dengan target bahwa 80% peserta mampu memanfaatkan hasil pelatihan untuk membuka usaha mandiri.
Integrating project-based learning and virtual kitchen: a digital learning innovation to enhance students’ creativity and entrepreneurial potential in bakery courses Ifnalia Rahayu; Yuliana Yuliana; Wiwik Gusnita; Wiki Lofandri
JPGI (Jurnal Penelitian Guru Indonesia) Vol. 10 No. 1 (2025): JPGI
Publisher : Indonesian Institute for Counseling, Education and Therapy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/026168jpgi0005

Abstract

The demand for innovative approaches in vocational education has increased significantly in the digital era. This study explores the integration of Project-Based Learning (PjBL) with a Virtual Kitchen platform to enhance students’ creativity and entrepreneurial potential in bakery courses. Using a quasi-experimental pretest-posttest design with non-equivalent groups, the research involved 52 students divided into experimental (n = 26) and control (n = 26) groups. The intervention combined project-based tasks with virtual kitchen simulations, allowing students to experiment with recipes, simulate product branding, and practice digital marketing in a risk-free environment. Data were collected through creativity assessments, product evaluation rubrics, entrepreneurial attitude scales, and student feedback surveys. Statistical analysis using paired and independent t-tests revealed a significant improvement in both creativity and entrepreneurial readiness in the experimental group (p < 0.001). The findings highlight that integrating PjBL with Virtual Kitchen not only supports technical mastery but also nurtures digital micro-entrepreneurship and innovative thinking. This model presents a transformative strategy for preparing vocational students for the demands of Industry 4.0. Recommendations are provided for further implementation in other culinary domains and the development of more advanced virtual platforms.
Co-Authors Abdullah, MT, Dr. Rijal Ade Irferamuna 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 Ezi Anggraini Fadhila Ramadhanti Fadhilla, F. Faisal, Dini Fiannisa, Resti Hafazah, Siti HANI, IKHVAR Hilma Yunifa Humairah, Uttri Ifnalia Rahayu Ika Purnama Sari Ilyasa Afriantoro Indra Yeni Ira Mariana Juliana Siregar Juniyati, Fatimah Kaputri, Yossy Kasmita Kasmita Kasmita Kasmita Lise Asnur Lucy Fridayati Mariana Agustina Maswati Maswati Murni, Ravika Nabilla Bunga Syakhira Nathania, Dinda Olyvia Nizwardi Jalinus Novita Sari Nur Rahmah Jamil Nurhasanah Nurhasanah pasaribu pasaribu Pasaribu, Pasaribu Putri, Rani Kurnia Rahmi Holinesti Ranggi Rahimul Insan Reynaldy Reynaldy Ridwan Rizky Azizah Rusi Cahdian Rusmiati, Tika Santi, Titen Darlis Sarah Indah Naffira sastika, Nadhiya Silfeni Silfeni Siregar, Juliana Siti Khairun Nisa Sukiyaki, Lamtiur Ester Supriani, Nike Titen Darlis Santi Tobing, Lukman Muhammad ULWAN, NASEH Wannur, Nabilah Azzahra Wiki Lofandri Wirnelis Syarif Wirnwlis Syarif Yelvis Tanti Yolanda Intan Sari Yolanda Intan Sari Yori Raudhatil Jannah Yossa Rezona Yuliana Yuliana