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UMUR SIMPAN DAN UJI HEDONIK KUE SUS SUBSTITUSI TEPUNG GANYONG Purba, Lilis Pratiwi; Elida, Elida; Faridah, Anni; Anggraini, Ezi
Ensiklopedia of Journal Vol 7, No 4 (2025): Vol. 7 No. 4 Edisi 3 Juli 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v7i4.3368

Abstract: This research is motivated by previous studies on choux pastry substituted with ganyong flour, but no studies have examined the shelf life and panelists' preference levels, both for control choux pastry and 45% ganyong flour substitution. The purpose of this study was to analyze the shelf life and hedonic test as a local tuber-based food innovation. The method used was a mixed method with a qualitative approach (shelf life observation) and quantitative (hedonic test by 50 untrained panelists) on the attributes of color, texture, aroma, and taste. Data analysis used Paired Sample t-Test with t-table = 1.976 (α = 0.05; df = 149). The results showed that the maximum shelf life of control and substitution choux pastry was two days at room temperature (23–29°C). The hedonic test showed significant differences in aroma (t = 3.227), inner texture (t = 2.146), and taste (t = 2.742), but not significant in outer color, inner color, and outer texture. The substitution of ganyong flour has a significant impact on several specific sensory attributes, especially aroma and taste, and has the potential to be further developed by improving the formulation and processing technology to produce a more optimal and widely accepted productKeywords: Choux Paste, Canna Flour, Shelf Life, Hedonic Test.

Implementation of Merdeka Curriculum in the Form of Culinary Training for Teachers and Students at UPT. SKB 1 Tanah Datar Najmi, Najmi; Anggraini, Ezi; Salam, Abdul; Fitriah, Rahmuliani; Nasution, Annisa Annida; Abianza, Erza
TRANSFORMASI : JURNAL PENGABDIAN PADA MASYARAKAT Vol 5, No 1 (2025): April
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/transformasi.v5i1.26696

Sanggar Kegiatan Belajar (SKB) 1 Tanah Datar, located in Nagari Pagaruyung, Tanjung Emas District, Tanah Datar Regency, is a strategic educational institution with great development potential. Despite having adequate facilities and the support of committed educators, SKB 1 Tanah Datar faces obstacles in curriculum implementation, especially in the Pancasila Student Profile program. The implementation of this community service program aims to improve the competence of students and tutors at SKB 1 Tanah Datar, with a focus on culinary training. The implementation method includes coordination with the UPT SKB 1 Tanah Datar, theory and practice-based training, and evaluation to ensure the quality of training. Through the transfer of knowledge, sustainability, and income generation approaches. This training is expected to improve learners' skills, strengthen teachers' competencies, and create new business opportunities that support the economic welfare of especially learners (package B and C). The evaluation showed that despite challenges in teacher competence and curriculum understanding, this activity had a positive impact on developing the skills of learners and student teachers at SKB 1 Tanah Datar

Cultural Cooking as Parenting Pedagogy: Strengthening Father–Child Attachment in Early Childhood Education Anggraini , Vivi; Dwi Febriani, Rahmi; Anggraini, Ezi; Priyanto, Adi; Novela, Tia; Yulsyofriend, Yulsyofriend; Septia Ochi Wahyuni, Dwi
Al-Athfal: Jurnal Pendidikan Anak Vol. 11 No. 1 (2025)
Publisher : Islamic Early Childhood Education Study Program, Faculty of Tarbiyah and Education, UIN Sunan Kalijaga Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/al-athfal.2024.111-14

Purpose – This study explores the effectiveness of fun cooking activities using Minangkabau traditional food as a culture-based pedagogical strategy to strengthen father–child attachment in early childhood education settings. The research aims to demonstrate how local cultural practices can serve as meaningful tools for fostering emotional connection and parental engagement.Design/methods/approach – A quantitative pre-experimental design with a one-group pretest–posttest approach was employed to measure changes in attachment levels before and after the intervention. The study utilized a structured questionnaire encompassing four key indicators of attachment: frequency of interaction, emotional warmth, involvement in activity, and father–child communication. Data were collected through action-based activities, and the degree of improvement was analyzed using the N-gain formula to assess effectiveness.Findings – The findings revealed a significant increase in all four indicators of father–child attachment after participating in the fun cooking sessions. The most substantial improvements occurred in emotional warmth and involvement in the activity, suggesting that shared cooking experiences offer a highly interactive and emotionally rewarding context for strengthening familial bonds. These outcomes indicate that collaborative culinary activities not only promote affection and cooperation but also enhance communication and active participation between fathers and their young children.Research implications/limitations – The findings are context-specific to the Minangkabau community, which may limit their generalizability to other cultural settings. Future studies with larger samples and comparative designs are recommended.Practical implications – The study provides insights for educators, family practitioners, and policymakers on how local culture-based activities can be integrated into parenting programs to encourage father engagement. It underscores the significance of embedding local wisdom in designing family-centered educational practices. Originality/value – This research offers a novel perspective on fatherhood by positioning cultural cooking as a pedagogical tool to enhance paternal attachment. It expands the literature on father engagement in early childhood education and demonstrates how cultural traditions can be leveraged for sustainable parenting and educational practices.Paper type Research paper

Kualitas Es Krim Dengan Penambahan Puree Terung Belanda Delima, Sisilha; Holinesti, Rahmi; Faridah, Anni; Anggraini, Ezi
Jurnal Pendidikan Tambusai Vol. 8 No. 2 (2024)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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

Es krim merupakan produk yang berasal dari olahan susu, dan mempunyai tekstur semi padat dan dikonsumsi dalam keadaan beku. Es krim memiliki rasa lezat dan warna yang menarik. Terung belanda, memiliki potensi besar untuk diolah menjadi es krim. Kandungan antioksidan seperti beta karoten dan antosianin menambah nilai kesehatan buah ini, menjadikannya alternatif pewarna alami yang aman. Penambahan puree terung belanda diharapkan dapat dimanfaatkan sebagai pewarna alami, serta memberikan variasi rasa. Penelitian ini diharapkan dapat memberikan produk es krim sehat dengan manfaat dari terung belanda sebagai pewarna alami dan produk pangan berbasis sumber daya lokal. Penelitian ini bertujuan untuk menganalisis kualitas es krim dengan menambahkan puree terung belanda sebanyak 0% (X0), 15% (X1), 30% (X2) dan 45% (X3) terhadap kualitas warna, aroma, tekstur dan rasa es krim. Penelitian ini dilakukan pada bulan Februari 2024 di Workshop Tata Boga, Departemen Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang. Jenis penelitian ini adalah eksperimen murni dengan metode rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 3 kali pengulangan, untuk menganalisis kualitas es krim dengan penambahan puree terung belanda dilakukan uji organoleptik yang melibatkan 3 orang panelis terbatas yaitu dosen Tata Boga, Ilmu Kesejahteraan Keluarga. Data yang diperoleh kemudian ditabulasi dan dilanjutkan dengan ANAVA, jika F hitung > F tabel maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa penggunaan puree terung belanda berpengaruh signifikan terhadap kualitas warna, aroma dan rasa. Sedangkan pada indikator tekstur tidak berpengaruh signifikan. Skor pencapaian tertinggi secara keseluruhan yaitu pada perlakuan 45% (X3), warna merah muda 4,00, aroma harum 3,67, tekstur lembut 3,78, tekstur lumer 3,89 dan rasa manis keasaman 3,78. Hasil kualitas es krim penambahan puree terung belanda terbaik yaitu pada perlakuan keempat (X3) dengan penambahan puree terung belanda sebanyak 45%.

MEMOTIVASI KELOMPOK WANITA TANI NAGARI SALIMPAUANG BERWIRAUSAHA MELALUI EDUKASI PERENCANAAN BISNIS Yuliarti, Yuliarti; Fajri, Hidayatul; Anggraini, Ezi; Akmal, Artha Dini; Permana, Iip; Hanoselina, Yulia
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 3 (2024): Volume 5 No. 3 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i3.30518

Program kegiatan Pengabdian Kemitraan Masyarakat (PKM) ini bertujuan untuk menyelesaikan permasalahan yang ada pada mitra. Mitra kami pada kegiatan PKM ini adalah Masyarakat (Ibu-ibu Kelompok Wanita Tani) di Nagari Salimpauang Kabupaten Tanah Datar, dengan permasalahan yang dihadapi yaitu masih rendahnya kesadaran dalam berwirausaha, serta kurangnaya pengetahuan dan pemahaman dalam merecanakan bisnis yang tepat. Sehingga dari permasalahan yang ada, solusi yang kami tawarkan adalah pemberian sosialisasi dan edukasi terkait perencanaan bisnis (business plan). Metode pendekatan yang akan dilakukan di dalam pelaksanaan pengabdian kemitraan masyarakat ini adalah ceramah, diskusi dan pelatihan penyusunan rencana bisnis sederhana. Berdasarkan hasil kegiatan yang telah dilaksanakan dapat disimpulkan bahwa Ibu-Ibu KWT di Nagari salimpauang mendapatkan pengetahuan terkait bisnis yang tepat untuk dikelola dengan memanfaat kekayaan sumber daya alam yang mereka punya.

Analisis Perbandingan Kualitas Organoleptik Bolu Pandan Menggunakan Gula Pasir dan Gula Halus Atikah, Rahadatul Aysi; Siregar, Juliana; Gusnita, Wiwik; Anggraini, Ezi
Al-DYAS Vol 4 No 2 (2025): JUNI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/aldyas.v4i2.5900

This study is motivated by differences in the texture of sugar used in cake processing, particularly pandan sponge cake, where granulated sugar commonly used has a coarse texture and its impact on product quality has not been widely studied. The objective of the study is to analyze the effect of using granulated sugar versus powdered sugar on the quality of pandan sponge cake, covering aspects such as shape, volume, color, aroma, texture, and taste. This research is a true experimental study with three replications for each treatment. Data were collected through organoleptic tests using sensory evaluation methods by panelists to assess the cake quality based on predetermined indicators. Data analysis was conducted using the Independent Sample t-Test to determine significant differences between the two types of sugar. The results show that the use of powdered sugar significantly improves the volume, color, texture, and taste of pandan sponge cake compared to granulated sugar. These findings indicate that the choice of sugar type plays a crucial role in producing pandan sponge cake with superior sensory quality.

HUBUNGAN KETERAMPILAN TATA BOGA DENGAN MINAT SISWA MAN 1 SOLOK PLUS KETERAMPILAN (PK) MELANJUTKAN STUDI JURUSAN PENDIDIKAN KESEJAHTERAAN KELUARGA (PKK) TATA BOGA Mardiyah, Fauzanil; Siregar, Juliana; Gusnita, Wiwik; Anggraini, Ezi
EDUTECH Vol 24, No 3 (2025)
Publisher : Prodi Teknologi Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/e.v24i3.88399

The background of this study is based on the importance of vocational skills in secondary education, particularly in Madrasah Aliyah, which has implemented culinary arts learning through direct practice and the strengthening of other competencies. In addition, there is a need to determine the extent to which the skills acquired by students influence their decisions to pursue further education in the same field. This study aims to examine the relationship between culinary skills and the interest of students at MAN 1 Solok Plus Skills (PK) in continuing their studies in the Family Welfare Education (PKK) Culinary Arts major. The study employed a quantitative correlational approach with a total sample of 85 eleventh-grade culinary skills students. The data collection instrument was a closed-ended questionnaire using a Likert scale, which had been tested for validity and reliability. The results of the data analysis showed that students' culinary skills were in the fairly high category, and their interest in continuing their studies was in the high category. The Pearson correlation test indicated a strong and significant relationship between culinary skills and the interest in continuing studies in the PKK Culinary Arts major, with a correlation coefficient of 0.752 and a significance value of 0.000 (p 0.05). Therefore, the alternative hypothesis is accepted. The findings suggest that the higher the students' culinary skills, the greater their interest in pursuing further education in the same field. This study recommends strengthening skill-based programs as a strategy to enhance students’ motivation to continue their studies to higher levels of education. Latar belakang penelitian ini didasarkan pada pentingnya keterampilan vokasional dalam pendidikan menengah, yaitu pada Madrasah Aliyah yang telah menerapkan pembelajaran tata boga melalui praktik langsung, dan penguatan kompetensi lainnya. Serta kebutuhan untuk mengetahui sejauh mana keterampilan yang diperoleh siswa dapat mempengaruhi keputusan mereka dalam memilih pendidikan lanjutan di bidang yang sama. Penelitian ini bertujuan untuk mengetahui hubungan antara keterampilan tata boga dengan minat siswa MAN 1 Solok Plus Keterampilan (PK) dalam melanjutkan studi ke jurusan Pendidikan Kesejahteraan Keluarga (PKK) Tata Boga. Penelitian ini menggunakan pendekatan kuantitatif korelasional dengan total sampel sebanyak 85 siswa kelas XI keterampilan tata boga. Instrumen pengumpulan data berupa angket tertutup dengan skala Likert, yang telah diuji validitas dan reliabilitasnya. Hasil analisis data menunjukkan bahwa keterampilan tata boga siswa berada pada kategori cukup tinggi, dan minat melanjutkan studi juga berada pada kategori tinggi. Uji korelasi Pearson menunjukkan adanya hubungan yang kuat dan signifikan antara keterampilan tata boga dengan minat melanjutkan studi ke jurusan PKK Tata Boga, dengan nilai koefisien korelasi sebesar 0,752 dan nilai signifikansi 0,000 (p 0,05). Dengan demikian, hipotesis alternatif diterima. Temuan penelitian menunjukkan bahwa semakin tinggi keterampilan tata boga yang dimiliki siswa, maka semakin besar pula minat mereka untuk melanjutkan pendidikan di bidang yang sama. Penelitian ini merekomendasikan penguatan program keterampilan sebagai strategi untuk meningkatkan motivasi siswa dalam melanjutkan studi ke jenjang pendidikan tinggi.

Cultural Cooking as Parenting Pedagogy: Strengthening Father–Child Attachment in Early Childhood Education Anggraini , Vivi; Dwi Febriani, Rahmi; Anggraini, Ezi; Priyanto, Adi; Novela, Tia; Yulsyofriend, Yulsyofriend; Septia Ochi Wahyuni, Dwi
Al-Athfal: Jurnal Pendidikan Anak Vol. 11 No. 1 (2025)
Publisher : Islamic Early Childhood Education Study Program, Faculty of Tarbiyah and Education, UIN Sunan Kalijaga Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/al-athfal.2024.111-14

Purpose – This study explores the effectiveness of fun cooking activities using Minangkabau traditional food as a culture-based pedagogical strategy to strengthen father–child attachment in early childhood education settings. The research aims to demonstrate how local cultural practices can serve as meaningful tools for fostering emotional connection and parental engagement.Design/methods/approach – A quantitative pre-experimental design with a one-group pretest–posttest approach was employed to measure changes in attachment levels before and after the intervention. The study utilized a structured questionnaire encompassing four key indicators of attachment: frequency of interaction, emotional warmth, involvement in activity, and father–child communication. Data were collected through action-based activities, and the degree of improvement was analyzed using the N-gain formula to assess effectiveness.Findings – The findings revealed a significant increase in all four indicators of father–child attachment after participating in the fun cooking sessions. The most substantial improvements occurred in emotional warmth and involvement in the activity, suggesting that shared cooking experiences offer a highly interactive and emotionally rewarding context for strengthening familial bonds. These outcomes indicate that collaborative culinary activities not only promote affection and cooperation but also enhance communication and active participation between fathers and their young children.Research implications/limitations – The findings are context-specific to the Minangkabau community, which may limit their generalizability to other cultural settings. Future studies with larger samples and comparative designs are recommended.Practical implications – The study provides insights for educators, family practitioners, and policymakers on how local culture-based activities can be integrated into parenting programs to encourage father engagement. It underscores the significance of embedding local wisdom in designing family-centered educational practices. Originality/value – This research offers a novel perspective on fatherhood by positioning cultural cooking as a pedagogical tool to enhance paternal attachment. It expands the literature on father engagement in early childhood education and demonstrates how cultural traditions can be leveraged for sustainable parenting and educational practices.Paper type Research paper

Industrial Work Readiness of Culinary Students Through Teaching Factory at SMK Negeri 1 Lembah Gumanti Refi, Febriana; Anggraini, Ezi; Elida, Elida; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26984

Vocational High Schools (SMK) are required to produce graduates who are ready to work and have skills according to industry needs. SMK Negeri 1 Lembah Gumanti is one of the centers of excellence (SMK PK) that focuses on curriculum development and facilitating students with skills to prepare students for the world of work by implementing Teaching Factory learning. This study aims to determine whether there is a positive relationship between the Teaching Factory learning model and the industrial work readiness of culinary students at SMK Negeri 1 Lembah Gumanti using a correlational quantitative approach with a total sampling of 50 respondents. Data collection used two questionnaires, each with 20 statement items with a score of 5 on a Likert scale: the Teaching Factory questionnaire and the student industrial work readiness questionnaire. The data analysis technique used is descriptive analysis that describes the variables of the Teaching Factory learning model and student industrial work readiness, as well as analysis requirements tests, and hypothesis tests. The results of the study indicate that between the Teaching Factory learning model and student industrial work readiness there is a significant positive relationship in the strong category (0.739). TeFa is in the high category (26%), while student industrial work readiness is in the very high category (30%). The correlation coefficient test using the T-test revealed that t-test > t-table (7.600 > 0.279), indicating a positive and significant correlation. A high Teaching Factory score increases students' work readiness.

The Effect Of Using Different Liquids On The Organoleptic Quality Of Donuts Mailisa, Ratu; Faridah, Anni; Elida, Elida; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.27000

Donuts are a processed product made from Cakra wheat flour, produced by frying after the dough has been fermented. The liquids used in the donut-making process, such as mineral water, coconut water, and sugarcane juice, play a crucial role in determining the quality of the donuts.This study aimed to determine the effect of different liquid additions on donut quality, including the parameters of volume, color, aroma, texture, and taste. The liquids used were mineral water (X0), coconut water (X1), and sugarcane juice (X2). The experiment was conducted using a completely randomized design (CRD) with three treatments and three replications. Sensory evaluation was performed by 30 panelists using a hedonic scale, and the data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test when significant differences were found. The results showed that the type of liquid used significantly affected several sensory quality parameters of donuts. The volume parameter had mean values of X0 = 5.37, X1 = 5.56, and X2 = 4.68, with Fcount 3.34 > Ftable 3.16, indicating a significant difference. The color parameter had mean values of X0 = 5.48, X1 = 5.91, and X2 = 5.72, but Fcount 2.87 < Ftable 3.16, indicating no significant difference. For aroma, the mean values were X0 = 3.97, X1 = 4.81, and X2 = 5.86, with Fcount 3.97 > Ftable 3.16, showing a significant difference among treatments. The texture parameter recorded X0 = 5.53, X1 = 6.17, and X2 = 4.58, with Fcount 3.73 > Ftable 3.16, also indicating a significant difference. Meanwhile, the taste parameter had mean values of X0 = 5.30, X1 = 5.27, and X2 = 5.49, with Fcount 2.90 < Ftable 3.16, meaning no significant difference was found. Overall, coconut water (X1) produced the best volume and texture quality, while sugarcane juice (X2) resulted in the most preferred aroma and taste by panelists. The use of two types of natural liquids, namaly old coconut water and sugar cane water in making donuts, greatly affects the quality of the donuts.

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