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All Journal Edutech AL-ATHFAL : JURNAL PENDIDIKAN ANAK JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Jambura Journal of Food Technology Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan dan Keluarga Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi TRANSFORMASI : JURNAL PENGABDIAN PADA MASYARAKAT Journal of Community Service Ensiklopedia Research and Community Service Review Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat
Anggraini, Ezi
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Analisis Gizi Olahan Dari Sayuran Pakis Sebagai Potensi Daerah Indrayeni, Wiwik _; Anggraini, Ezi; Syarif, Wirnelis
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-iss01/737

Abstract

Based on preliminary observations, fern is a plant that has mucus, contains a lot of liquid and is easily blackened. Therefore all this time, fern vegetables cannot be processed with various kinds of preparations. Vegetable fern can only be processed for clear vegetables and rendang only by the community, while vegetable ferns are often found in areas in Indonesia, especially in West Sumatra. Based on these observations, food preparations made from vegetable ferns were accepted and liked by the community, as well as souvenirs from various regions producing ferns. The purpose of this study is to vary the variety of processed from vegetable ferns and see the level of community preference for food preparations on vegetable ferns. In this study a nutritional analysis was done through a proximate test to see the nutritional content (Carbohydrates, Protein, Water and Fat) in the products produced. The expected results in this study are the products produced have good nutritional value and are suitable for public consumption
PELATIHAN PEMBUATAN KEMASAN DAN LABEL MAKANAN BAGI PELAKU USAHA MAKANAN DI KANAGARIAN MANDEH, KECAMATAN XII KOTO TARUSAN, KABUPATEN PESISIR SELATAN Rahimul Insan, Ranggi; Anggraini, Ezi; yulastri, Asmar
Journal of Community Service Vol 1 No 1 (2019): JCS, Desember 2019
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (779.958 KB) | DOI: 10.56670/jcs.v1i1.3

Abstract

Kegiatan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat pelaku usaha makanan di Kanagarian Mandeh, Kecamatan XII Koto Tarusan, Kabupaten Pesisir Selatan dalam membuat kemasan dan label makanan. Kegiatan dilaksanakan di balai pertemuan warga kanagarian mandeh selama 5 hari dengan melibatkan masyarakat khususnya pemuda dan pemudi pelaku usaha makanan sebagai sasaran. Metode yang digunakan dalam pelaksanaan kegiatan ini adalah adalah: 1) pendampingan teknis bagi masyarakat mulai dari perencanaan dan pelaksanaan pembuatan produk kemasan dan label makanan, 2) penyuluhan mengenai kemasan dan label makanan untuk peningkatan pengetahuan dan kreatifitas masyarakat dan 3) pelatihan pembuatan kemasan dan label makanan untuk meningkatkan kemampuan masyarakat dalam mengembangkan kemampuan membuat kemasan dan label makanan yang baik dan sesuai standar nasional dalam rangka menghasilkan produk makanan yang berkualitas. Kegiatan pelatihan ini telah berlangsung dengan lancar dan dapat meningkatkan pengetahuan sasaran dalam membuat kemasan dan label makanan yang baik. Seluruh peserta memiliki motivasi dan semangat yang tinggi untuk mengikuti kegiatan pelatihan yang ditunjukkan dengan tidak adanya peserta yang meninggalkan kegiatan hingga kegiatan berakhir.
The Influence of Emotional Intelligence on The Learning Outcomes of Pastry and Bakery Culinary Students of SMK Negeri 6 Padang Putri, Febrila Angria; Yulastri, Asmar; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.15497

Abstract

This research is motivated by the lack of learners' ability to control emotions so that it is difficult to think and focus on learning. This problem is an individual factor that causes students to be unable to provide encouragement to themselves to focus on learning, so that many students have scores below the minimum criteria completeness (KKM) in Pastry and Bakery subjects. The purpose of this study was to analyze the effect of students' emotional intelligence on learning outcomes in pastry and bakery subjects at SMK Negeri 6 Padang. This research method is quantitative with the type of expost facto research (casual research). The population in this study were XI and XII culinary majors at SMK Negeri 6 Padang as many as 197 students. The research sample amounted to 66 students with the sampling technique is random sampling. The primary data collection technique in this study was a questionnaire and the secondary was documentation. The results of descriptive analysis of this study are emotional intelligence is stated to be strong so that it can improve student learning outcomes. Test the success of the correlation coefficient with a coefficient interval of 1.000 with the level of relationship between the two variables is strong. The results of the T test with T table 2.954 are greater than Thitung 1.669 so that there is an influence of emotional intelligence on the learning outcomes of pastry and bakery culinary students at SMK Negeri 6 Padang. 
Analyisis Of The Effect Of Using Spice Boiled Water On The Quality Of Donuts Syaqhila, Putri; Yelfi, Reno; Elida, Elida; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.12468

Abstract

This research is motivated by innovation in the use of spices in liquid form which are used as liquid ingredients in making donuts. The aim of this research is to analyze the effect of using 10gr 3gr 3gr, 13gr 6gr 6gr, 15gr 9gr 9gr,15gr 10gr 10gr spices (cinnamon, anise, cloves) on the quality of donuts in terms of aroma and taste. This type of research is an experiment with a completely randomized design (CRD) method and one repetition. The data source in this research was obtained from 3 expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions about the quality of the donuts. Data were analyzed using ANOVA, if Fcount ≥ Ftable then continued with the Duncan test. The results of the research showed that there was a significant effect of using boiled spice water between 10gr cinnamon, 3gr anise, 3gr cloves (X1), 13gr cinnamon, 6gr anise, 6gr cloves (X2), 15gr cinnamon, 9gr anise, 9gr cloves (X3), 15gr cinnamon, 10gr anise, 10g cloves (X4) on the quality of the donuts, namely the quality of the aroma typical spices and typical spice taste. The best quality test results for spiced donuts were in treatment X4 with the use of spices of 15g cinnamon, 10g anise and 10g cloves..
Quality Of Nastar Corn Flour Wahyuni, Sukma; Holinesti, Rahmi; Gusnita, Wiwik; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.11023

Abstract

Nastar is a type of cookie made from a dough of flour, butter and eggs filled with pineapple jam with a brittle, crunchy, slightly gritty texture and sweet taste. The background of this research is because there is no utilization of corn flour raw material in nastar processing. Utilization of corn flour aims to reduce dependence on wheat flour, as well as add nutritional value to nastar. Based on this, this study aims to determine the effect of corn flour substitution of 0%, 15%, 30%, and 45% on the quality of shape, color, aroma, texture and taste of the resulting nastar. This type of research is a pure experiment using a completely randomized design (CRD) with three repetitions. The type of research data is primary data sourced from 3 panelists. Data were analyzed using analysis of variance (ANAVA). If there is a significant effect then proceed with Duncan's test. The results of the study showed that the substitution of nastar corn flour had an effect on the quality of the fragrant aroma of corn and the taste of nastar corn because fcount > ftable. While the shape (neat and uniform), texture, color, and sweet nastar taste did not show a significant effect. The best overall score is uniform shape 3.78 (X2), neat shape 3.78 (X1), color 3.78 (X2), sweet corn nastar aroma 2.89 (X3), texture 3.89 (X2) taste sweet nastar 3.67 (X3). The best result in this study was treatment X1 with 15% corn flour substitution.
Potato Flour Subsitution On Nastar Quality Tin, Nur Hidayas; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.498

Abstract

This research is motivated by the use of potato starch to vary nastar by substitution with potato flour which aims to utilize local food ingredients, adding to the innovation of nastar products. This study aims to analyze the effect of substitution of potato starch as much as 15%, 30% and 45% on the quality of nastar in terms of shape, color, aroma, texture and taste. The main ingredient in making nastar is wheat flour which is still imported. This type of research is an experimental method with Completely Randomized Design (CRD). The data used are primary data obtained directly from 3 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of potato starch nastar. The data that has been obtained is then tabulated in the form of a table and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The results showed that the substitution of potato flour had an effect on the quality of the aroma and taste of potatoes in nastar, while for the quality of shape, color, texture and sweetness there was no significant effect. The results of the best quality test of potato starch nastar are in the X2 and X3 treatment with 30% and 45% potato starch substitution.
The Effect Of Using Different Rejected Watermelon On The Quality Of Bavarois Pudding Haryanti, Haryanti; Anggraini, Ezi; Elida, Elida; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16856

Abstract

Bavarois pudding is a popular product with a sweet flavor and soft texture. This study aims to determine how the use of sengkaling rejected watermelon, oval rejected watermelon, and striped red rejected watermelon can affect the organoleptic characteristics of bavarois pudding. This type of research is pure experiment, the object of this research is pudding bavarois. The variables of this study include independent variables with 4 factors, namely no watermelon (X0), sengkaling rejected watermelon (X1), oval rejected watermelon (X2), and striped red rejected watermelon (X3). The dependent variable is the quality of bavarois pudding. The type of data is primary data sourced from 3 panelists who answered the organoleptic test format. This research design is a completely randomized design (CRD) with three repetitions. The data obtained were analyzed using analysis of variance (ANOVA), if Fcount > Ftable then continued with the Duncan test. The results showed that the use of rejected watermelon had a significant effect on the characteristics of shape, color, aroma, texture and taste. Striped red rejected watermelon had a significant effect on the characteristics of shape (neat according to the mold), color (pink), and taste of pudding bavarois (sweet watermelon). Oval ripe watermelon gave more prominent results in terms of texture (soft) and aroma (fragrant watermelon).  
The Effect Of Corn On Pastry Quality Safina, Dinara; Faridah, Anni; Andriani, Cici; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.12930

Abstract

High imports of wheat and increasing consumption of wheat as the main raw material for the Bakery, Pastry,Pasta and Noodle industries. Pastry is a type of product without yeast that has a dry and layered texture. To in-crease nutritional value, add variety to pastry and reduce the use of wheat flour, corn can be used as a substitute.Corn production in West Sumatra increases every year and the price is relatively cheap because it is underutilized by the community. This research aims to analyze the effect of 0%, 20%, 30% and 40% corn on pastry quality. Thistype of pure experimental research uses a completely randomized design (CRD) method and three repetitions. The data collection technique was carried out by giving a questionnaire to three limited panelists who were lecturers in the Pastry and Bakery course, Family Welfare Science, Culinary Management concentration, UNP, with primary data types. Data were analyzed using ANOVA, if Fcount > Ftable then continued with the Duncan Test. The results of the research showed that the average value was almost the same for each treatment, except for the color, flakyand sweet taste quality tests for corn. This is proven by the ANOVA results, where the color quality, flaky texture and sweet taste of the corn are different. The best pastry quality value is when corn is used as much as 30%.
The Effect Of White Sweet Potato On The Quality Of Snow’s Cookies Ramadhannisa, Ilmi Syukro; Holinesti, Rahmi; Syarif, Wirnelis; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.12924

Abstract

This research is motivated by the increasing consumption of wheat, where wheat comes from imported wheat. To reduce dependence on wheat, local food ingredients such as white sweet potatoes can be used. Utilizing local food can create new innovations in snow white cookies using white sweet potatoes, as well as increasing public knowledge of the use of local food ingredients. This research aims to analyze the effect of white sweet potato substitution of 15%, 30% and 45% on the quality of Snow’s cookies including shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The data obtained were tabulated in table form and analysis of variance (ANOVA) was carried out, if significantly different, continued with the Duncan test. The results of the research showed that there was a significant effect between the substitution of white sweet potato at 15%, 30% and 45% on the texture and taste quality of the Snow’s cookies. Based on statistical tests, the data obtained Fcount (13.60) > Ftable (4.76) on the quality of the crumbly textureand Fcount (12.25) > Ftable (4.76) on the quality of the typical taste of white sweet potatoes, then continued with the test Duncan. The quality test results for the best white sweet potato snow’s cookies were found in the X3 treatment with 45% white sweet potato substitution. 
Effect Of Rejected Watermelon Substitution On The Quality Of Choux Paste Ananda, Annisa Tria; Anggraini, Ezi; Faridah, Anni; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16860

Abstract

This research is motivated by the low utilization of watermelon rejected. Discarded watermelon is a watermelon with a small size or commonly called sub grade fruit with criteria outside the grade including size, shape, color, appearance of imperfect or damaged fruit. Watermelon contains substances that are useful for the body and has a high water content. One of the utilization of watermelon rejected can be used in the innovation of eclairs (Choux Paste). This study aims to analyze the effect of 25%, 50% and 75% watermelon substitution on the quality of color, shape, texture, aroma and taste of the choux paste produced. The type of research used in this research is pure experiment (True Experiment) with the research design used is a complete randomized design (RAL) with 3 repetitions. The type of data used is primary data obtained directly from 3 limited panelists by filling out the organoleptic test format. For hypothesis testing, this study uses analysis of variance (ANOVA) test, if different will be tested with Duncan Multi Ranges Test (DMRT) test. Based on the results of the organoleptic test and continued with the analysis of variance (ANOVA) test, it shows that there is a significant effect on the quality of brown orange color, hollow texture quality, watermelon fragrant aroma quality and watermelon sweet taste quality. There is no significant difference in the shape quality of eclairs with watermelon substitution. From this statement it can be concluded that the indicators of color, texture, aroma and taste Ho is accepted because f count < f table. While on the quality of the shape Ho is rejected because f count > f table. The best research results on the substitution of watermelon rejected on the quality of eclairs are in treatment 2, namely the use of 50% watermelon rejected.
Co-Authors Abianza, Erza Agustina, Mariana Akmal, Artha Dini Ananda, Annisa Tria Anggraini , Vivi Anggraini, Indria Sari Anni Faridah Asmar Yulastri Atikah, Rahadatul Aysi Cahyani, Vella Tri Cici Andriani Delima, Sisilha Dwi Febriani, Rahmi Efian, Muhammad Ilham elida elida Ertanto, Boby Faiza, Urizinta Jarianti Farqidah, Anni Fitriah, Rahmuliani Fuadi, Asral Gea, Selvi Yana Gusnita, Wiwik Hanoselina, Yulia Haryanti Haryanti Hidayatul Fajri Iip Permana Ilpimayanti, Ilpimayanti Indrayeni, Wiwik Insan, Ranggi Rahimul Kasmita Kasmita Khairani, Mifta Zhafira Kurnia, Rahmi Lucy Fridayati Mailisa, Ratu Mardiyah, Fauzanil Muharani, Arfiona Mustika, Sari Najmi Najmi, Najmi Nasution, Annisa Annida Ningrum, Wulan Salwa Novela, Tia Priyanto, Adi Pulungan, Dzaky Hilmy Purba, Lilis Pratiwi Putri, Febrila Angria Putri, Novari Hasukma Putri, Zikra Askia Rahmadini, Nur Rahman, Afdalil Rahmi Holinesti Ramadhannisa, Ilmi Syukro Ranggi Rahimul Insan Refi, Febriana Rufaidah, Lathifa Safina, Dinara Sari, Febrita Septia Ochi Wahyuni, Dwi Shafira, Ersa Siregar, Juliana Syahrul R, Syahrul Syaqhila, Putri Syukra, Elfa Tin, Nur Hidayas ULWAN, NASEH Utari, Azhiva Wahyuni, Sukma Wirnelis Syarif Wulandari, Melia Yasih, Fitri Yelfi, Reno Yuliarti Yuliarti Yulsyofriend, Yulsyofriend