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All Journal E-Journal Home Economic and Tourism Jurnal Ilmu Sosial dan Humaniora
Dwi, Elfrimo
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Humanities Economics, Econometrics & Finance Social Sciences

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HUBUNGAN MOTIVASI DENGAN HASIL BELAJAR MATA PELAJARAN ILMU GIZI SISWA KELAS X JASA BOGA SMK NEGERI 9 PADANG Dwi, Elfrimo; Elida, Elida; Yulastri, Asmar
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1612.402 KB)

Abstract

This research was purpose to, 1) Describe the students motivation of Nutrition subject in class X catering services SMKN 9 Padang, 2) Describe the results of the student learned of Nutrition subject in class X catering service SMKN 9 Padang, 3) Reveal the relation between motivation with the results of student learning on Nutrition Subject class X Catering services SMKN 9 Padang. The genre of the research was is correlation quantitative. This research was conducted in SMK Negeri 9 Padang in May 2015. The population of the research is all of the students of class X catering service SMKN 9 Padang. The sample of this research is about 30 person by using random sampling techniques. The results of this research showing that the learning motivation has a high number and standing on pass enough category. The relation between motivations with the result of learning of nutrient science students has positive relation and significant with the value rhitung > rtabel (0,400 > 0,361) with interpretation correlation coefficient was average.Keyword : Motivation, Student Learning, Nutrition
PENGEMBANGAN PRODUK SALA LAUAKDENGAN TEKNIK GELATINISASI Dwi, Elfrimo; Faridah, Anni; ., Ernawati
Jurnal Ilmu Sosial dan Humaniora Vol 8, No 2 (2019)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jish-undiksha.v8i2.22626

Abstract

Sala lauak is a traditional food that is easily found in West Sumatra. The development of sala leak products is carried out by reducing oil using gelatinization techniques. The process that occurs in gelatinization is when the starch granules are given water and heat, the starch granules will expand. This study aims to (1) develop sala lauak products by gelatinization techniques on oil absorption, (2) determine the organoleptic quality of sala lauak products by gelatinization technique processes, and (3) determine the fat content of sala lauak products by gelatinization technique processes. This research method is Research and Development (RnD). The results of this study in the organoleptic quality produced by sala lauak with pragelatinization flour showed a significant influence on the quality of inner texture, outer texture, taste, shape, and color. The same thing also happened to a significant reduction in fat content by three times lower using pregelatinized rice flour which is 7.4% compared to ordinary rice flour which is 25%. Kata kunci  :   Sala Lauak, Gelatinization Technique, rice flour.
Co-Authors Anni Faridah Asmar Yulastri elida elida Ernawati .