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All Journal Edutech JAM : Jurnal Aplikasi Manajemen Jurnal Ilmu Pangan dan Hasil Pertanian Martabe : Jurnal Pengabdian Kepada Masyarakat NUSANTARA : Jurnal Ilmu Pengetahuan Sosial JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia Social Review Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Kesehatan Ilmiah Indonesia / Indonesian Health Scientific Journal Pasundan Food Technology Journal (PFTJ) Journal On Teacher Education (Jote) Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Pengabdian Masyarakat Aufa (JPMA) MASALIQ: Jurnal Pendidikan dan Sains Ensiklopedia Research and Community Service Review Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Jurnal Research Ilmu Pertanian DARUSSALAM: Scientific Journal of Islamic Education
Siregar, Juliana
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Quality Of Dutch Eggplant Fruit Dodol With Added Sugar Putri Yanti, Aimi Dwi; Holinesi, Rahmi; Gusnita, Wiwik; Siregar, Juliana
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.v6i1.26756

Abstract

Fruit dodol is a type of  processed agricultural product that is semi-wt, white to brown in color, made from a mixture of sticky rice flour, sugar and coconut milk. This ressearch aims to analyze the quality of Dutch eggplant dodol bg adding variations of sugar of 0 gr, 100 gr, 150 gr and 200 gr. Regarding the quality of shape, color, aroma, texture and taste of dodol This type of research is a pure experiment with a completely randomized design (RAL) method consisting of 4 treatment and 3 repetitions, to analyze the quality of tamarillo fruit dodol with variations in the addition of sugar. organoleptic involving 15 students of Culinary Management, Family Welfare Science. The data obtained was then tabulated and continued with ANOVA, if F count > F table then continued with the Duncan test. The results of the research showed that the use of variations in sugar content on the quality of Dutch eggplant dodol had a significant effect on the quality of color and taste. Meanwhile, the shape, aroma and texture indicators did not have a significant effect. The highest overall achievement scores were neat shape 3.33 (200 gr), heart red color 3.83 (200 gr), tamarillo fruit aroma 2.91 (200 gr), chewy texture 3.33 (200 gr), and sweet taste 3.24 (200 gr), tamarillo fruit taste 3.58 (200 gr). The results of the quality of Dutch eggplant dodol with variations in the addition of the best sugar content were in the fourth treatment (X3) with variations in the addition of 200 gr of sugar).
Analysis Of The Relationship Of Learning Results On Creative Products And Entrepreneurship With The Interest In Entrepreneurship Of Culinary Students Of Vocational School 1 Batusangkar Cahyani, Bunga Gusti; Siregar, Juliana; Andriani, Cici; Insan, Ranggi Rahimul
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.v6i1.26754

Abstract

Abstract:The background of this research focuses on the importance of entrepreneurial skills in facing increasingly complex global economic challenges. In this context, entrepreneurship education is expected to encourage students to develop the interests and skills needed for entrepreneurship. The aim of the research is to analyze the relationship between learning outcomes and entrepreneurial interest in Class XI Culinary Arts students at SMK Negeri 1 Batusangkar.  This research method is quantitative correlational research. The research subjects were 33 SMK Negeri 1 Batusangkar. Data collection is carried out via gform. Data were analyzed descriptively and by regression test analysis. using the SPSS version 26 for Windows program. The results of the research show that the description of learning outcomes in the Creative Products and Entrepreneurship Subjects of Class XI Culinary Arts students at SMK Negeri 1 Batusangkar is in the low category.  The description of interest in entrepreneurship among Class XI Culinary Arts students at SMK Negeri 1 Batusangkar is in the low category. There is a significant positive relationship between learning outcomes and interest in entrepreneurship for Class XI Culinary Arts students at SMK Negeri 1 Batusangkar. The research concluded that there is a relationship between learning outcomes and students' entrepreneurial interest. 
Analisis Literasi Digital Siswa Kelas X Mata Pelajaran Dasar-dasar Kuliner di SMKN 9 Padang Aldinda, Anggun; Siregar, Juliana
MASALIQ Vol 4 No 3 (2024): MEI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/masaliq.v4i3.2999

Abstract

Digital literacy in culinary lessons for class X students at SMKN 9 Padang is still not optimal. This can be seen from the learning results of students in the Culinary Basics lesson in class X, many of whom have not yet reached the KKM. This research aims to analyze digital literacy in Class X Culinary Basics lessons at SMK Negeri 9 Padang. This type of research is quantitative. The population of this study was all class X students at SMKN 9 Padang totaling 210 people. Sampling in the study used the Slovin formula so that a sample of 138 was obtained using the proportional random sampling technique. The data collection instrument uses a questionnaire using a Likert Scale, data analysis techniques include descriptive. The results of the research found that digital literacy in culinary basics subjects at SMKN 9 Padang was considered good. If we look at each of the internet search indicators, hupertect directions, evaluation of information content and knowledge compiler, they are in the good category.
Pemberdayaan Ibu Rumah Tangga Kelurahan Bukit Surungan Dalam Pengelolaan dan Pengembangan Usaha Jamur Tiram Artha, Dwirani Puspa; Putra, Hari Setia; Zamil, Ilham; Anis, Ali; Ariusni, Ariusni; Akbar, Urmatul Uska; Honesty, Helga Nuri; Jefriyanto, Jefriyanto; Siregar, Juliana; Anggraini, Diana Fitri
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 24, No 3 (2024): 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.05750

Abstract

Pemberdayaan ibu rumah tangga melalui usaha ekonomi inovatif dapat mendorong kemandirian dan kesejahteraan keluarga yang lebih baik. Transformasi sosial akan terjadi melalui partisipasi perempuan dalam sektor ekonomi kreatif. Kelompok ibu rumah tangga di Kelurahan Bukit Surungan Kota Padang Panjang memiliki usaha pengelolaan dan pengembangan jamur tiram yang didukung oleh potensi alam dan sumberdaya yang memadai. Adanya permasalahan yakni kurangnya pengetahuan dan keterampilan dalam menghasilkan produk olahan jamur yang kreatif, minimnya strategi pemasaran untuk meningkatkan penjualan, serta biaya produksi yang digunakan belum efisien. Tim Universitas Negeri Padang melaksanakan kegiatan pengabdian kepada masyarakat dengan tujuan dapat membantu kelompok dalam menghasilkan usaha kreatif dan potensial untuk meningkatkan pendapatan anggota dan diharapkan dapat membuka lapangan pekerjaan baru serta menjadi inspirasi bagi kelompok lainnya. Kegiatan ini diikuti sebanyak 16 orang peserta yaitu ibu rumah tangga yang merupakan kelompok usaha budidaya jamur tiram rezeki barokah. Hasil kegiatan ini adalah anggota kelompok dapat menghasilkan produk olahan jamur tiram yang lebih kreatif dan kekinian sesuai dengan permintaan pasar, menggunakan strategi pemasaran yang lebih efektif untuk meningkatkan daya beli dan menerapkan biaya produksi yang lebih efisien. Kegiatan ini diharapkan dapat meningkatkan kapasitas dan kemandirian masyarakat untuk memanfaatkan sumber daya yang dimiliki.
JUADAH DI KANAGARIAN BALAH AIE KECAMATAN VII KOTO SUNGAI SARIAK KABUPATEN PADANG PARIAMAN A’yuni, Qurrata; Elida, Elida; Fridayati, Lucy; Siregar, Juliana
Ensiklopedia Research and Community Service Review Vol 4, No 2 (2025): Vol. 4 No. 2 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/err.v4i2.2955

Abstract

Abstract: This study aims to describe the process of making Juadah in Kanagarian Balah Aie, VII Koto Sungai Sariak District, Padang Pariaman Regency, and to examine the challenges in preserving this tradition. Juadah is a ceremonial offering in the manjalang mintuo procession, which holds symbolic value in Minangkabau culture. This research employs a qualitative approach with a descriptive method. Data were collected through observation, interviews, and documentation of two traditional Juadah production businesses.The findings reveal that the Juadah production process still adheres to traditional techniques, requiring approximately 24 hours and involving 4–8 workers. The main challenges faced are the availability of raw materials and price fluctuations, which impact production. Therefore, efforts in education and the involvement of younger generations are essential to preserving the tradition of Juadah making as part of Minangkabau cultural heritage.Keywords: Juadah, Manjalang Mintuo, Tradition Minangkabau, Kanagarian Balah Aie.
A MODEL TO MEASURE EMERGENT LEADERSHIP AMONG EMPLOYEES IN INDONESIA Siregar, Juliana; Anindita, Rina
Jurnal Aplikasi Manajemen Vol. 19 No. 1 (2021)
Publisher : Universitas Brawijaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jam.2021.019.01.06

Abstract

The objective of the research is to develop a model to measure emergent leadership among employees in Indonesia. In doing so, this study first developed a theoretical model by identifying the emergent leadership constructs from the literature and identifying the criteria measurement of these constructs from the literature and thirdly was to validate the theoretical model to measure emergent leadership in Indonesia. The theoretical model consists of 6 emergent leadership constructs measured by a total of 60 measuring criteria. The empirical process of the validation employed data collected from 350 respondents who were working with the team working in Jakarta, Banten, and West Java. The validation aimed to validate the variables that were used to measure each of the constructs by determining statistically that the sample number is adequate; using the Keiser-Meier-Olkin and Bartlett's test to ensure the applicability of the data for multivariate statistical analysis; to validate the measuring criteria as relevant to emergent leadership and to determine the reliability of each of the emergent leadership constructs to the model. The result showed that emergent leadership can be measured by the following indicators: dominant, friendly, egocentric, intelligence, creativity, open mind, experiences, caring, positive vibes, discipline, good planner, conscientiousness, team player, communicative, and performance management for knowledge-skills-attitude. Furthermore, the results of this study found that the variable of the construct performance management from the previous research was in the third dominant value.
Uji Organoleptik Permen Jelly Menggunakan Daging dan Kulit Buah Naga andini, nurul; Elida, Elida; Faridah, Anni; Siregar, Juliana
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 2 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i2.17038

Abstract

Penelitian ini dilatarbelakangi untuk memanfaatkan dan menambah inovasi serta untuk mendapatkan warna alami pada permen jelly dengan menggunakan buah lokal. Penelitian ini bertujuan untuk mengetahui perbedaan kualitas permen jelly menggunakan daging buah naga dan kulit buah naga meliputi kualitas bentuk, warna, aroma, tekstur dan rasa. Metode yang digunakan dalam penelitian ini adalah metode eksperimen murni (true experimental) dan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 perlakuan dan 3 kali pengulangan. Data penelitian diperoleh dari uji organoleptik oleh 3 panelis ahli pada bulan Agustus 2023 di Workshop Tata Boga Universitas Negeri Padang. Data dianalisis menggunakan uji T, jika t hitung t tabel, maka dapat dinyatakan bahwa data penelitian terdapat suatu perbedaan. Hasil penelitian secara statistik menunjukan bahwa adanya perbedaan kualitas permen jelly menggunakan daging buah naga dan kulit buah naga pada kualitas warna, sedangkan pada kualitas bentuk, aroma, tekstur dan rasa tidak terdapat perbedaan. Namun, pada uji organoleptik permen jelly tidak ada perbedaan pada kualitas aroma dan rasa karena melewati beberapa proses pengolahan
The Relationship Between Study Discipline and Pastry Learning Outcomes of Students at SMK Negeri 1 Ampek Angkek Afriani, Winda; Gusnita, Wiwik; Siregar, Juliana; 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.v6i1.26850

Abstract

This research was motivated by the low learning outcomes of students in the Pastry subject. One of the factors influencing learning outcomes is learning discipline. The purpose of this study is to describe students' learning discipline, describe their Pastry learning outcomes, and analyze the relationship between the two. This study used a quantitative approach with a correlational method. The population consisted of all Grade XII Culinary students at SMK Negeri 1 Ampek Angkek in the 2023/2024 academic year, comprising 61 students. The sampling technique used was total sampling. Data on learning discipline were collected through a Likert scale questionnaire tested for validity and reliability, while learning outcomes were obtained from students' final exam scores in Pastry. Data analysis was carried out using descriptive and correlation techniques. The t-test results showed that t_count 9.092 > t_table 2.000, thus Ha was accepted and Ho was rejected. It is concluded that there is a positive and significant relationship between learning discipline and learning outcomes.
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. 
PENDIDIKAN KESEHATAN “PHBS” BAGI ANAK TK RA AL QURAN AL BAROKAH KOTA PADANGSIDIMPUAN siregar, juliana; Harahap, Olivia; Zebua, Sherli Rahmadani; Pebriani, Amelia; Martua, Ansori
Jurnal Pengabdian Masyarakat Aufa (JPMA) Vol. 7 No. 1 (2025): Vol. 7 No 1 April 2025
Publisher : Universitas Aufa Royhan Di Kota Padangsidipuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51933/jpma.v7i1.1949

Abstract

Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pemahaman dan pengetahuan siswa TK RA Alquran tentang perilaku hidup bersih dan sehat (PHBS) dan mengubah perilaku siswa dalam hidup bersih dan sehat. Sasaran pengabdian adalah 25 siswa yang terdiri dari kelompok kelas TK A dan TK B. Metode yang digunakan ialah metode penyuluhan dengan tiga bentuk yaitu ceramah, diskusi interaktif, dan praktik. Praktik PHBS dan mengonsumsi makanan sehat memberikan siswa kesempatan untuk belajar secara langsung melalui melihat, mempraktikkan serta bermain cara mencuci tangan dengan benar atau membawa makanan yang sehat dari rumah (bekal) 4 sehat 5 sempurna. Hasil pengabdian menunjukkan bahwa adanya peningkatan dan perubahan pengetahuan, sikap dan tindakan siswa dalam mencuci tangan dengan benar dan mengonsumsi makanan yang sehat
Co-Authors Adela, Adela Adira, Elsa Afriani, Winda Afriannur, Heka Al Ikhlas, Al Ikhlas Aldinda, Anggun Ali Anis Anati, Mutiara Andini, Nurul Anggraini, Diana Fitri Anggraini, Ezi Aninda, Femira Nasyirah Anni Faridah Antoni, Jefri Aprillia, Eka Ariusni Ariusni Armel, Bunga Melati Artha, Dwirani Puspa Asmar Yulastri Atikah, Rahadatul Aysi A’yuni, Qurrata Cahyani, Bunga Gusti Cahyani, Vella Tri Cici Andriani Dewi, Mega Silvia Dollah, Elda Febri Edlin, Dhelsa Arindi Efendi, Elma Wahyuni elida elida Ertanto, Boby Faiza, Ardiana Febriani, Lia Febriyanti, Lucy Fitri Rahmadani, Fitri Fridayanti, Lucy Gusnita, Wiwik Gusnita, Wiwik Gusnita Harahap, Olivia Harahap, Olivia Feby Mon Hidayat, Kurnia Holinesi, Rahmi Honesty, Helga Nuri Indrayeni, Wiwik Insan, Ranggi Rahimul Jannah, Yori Raudhatil Jasmine, Zoya Jefriyanto, Jefriyanto Kasmita Kasmita Khaira Ummah, Kuntum Lubis, Nur Laila Annisa Lucy Fridayati Mardiyah, Fauzanil Martua, Ansori Mudhiah, Putri Khansa Nasution, Nuraliah Pasaribu, Heka Afriannur Pebriani, Amelia Pertiwi, Ayunda Putri Yanti, Aimi Dwi Putri, Syandra Meylani Rahmadini, Nur Rahmi Hidayatul Kharnisa, Aulia Rahmi Holinesti Rahmi, Zulfiandra Rina Anindita Riski Baroroh Salsabila, Shofira Saqinah, Natasya Siti Khairun Nisa Susanti, Hafifah Mardiah Syahrul R, Syahrul Syajida, Jihan Tahira Fitri, Fenia ULWAN, NASEH Urmatul Uska Akbar Wahidzal, Fajri Wannur, Nabilah Azzahra Widyawati, Ilhami Pebi Wirnelis Syarif Wiwik Gusnita Wulandari, Yesi Dwi Yasih, Fitri Yelfi, Reno Zamil, Ilham Zebua, Sherli Rahmadani