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All Journal Journal of Applied Food Technology Ensiklopedia of Journal Ensiklopedia Education Review Jurnal Abdidas Jurnal Pendidikan Tata Boga dan Teknologi
Sari, Yolanda Intan
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Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Physics Public Health Social Sciences Other

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PENGGUNAAN MEDIA SOSIAL SEBAGAI MEDIA PEMBELAJARAN UNTUK MENINGKATKAN MOTIVASI BELAJAR MAHASISWA Sari, Yolanda Intan; Elida, Elida
Ensiklopedia Education Review Vol 6, No 2 (2024): Volume 6 No 2 Agustus 2024
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eer.v6i2.2062

Abstract

-Abstract: The purpose of writing this article is to analyze the use of social media as a learning medium to increase student learning motivation using the literature study method. The research results show that the use of social media as a learning medium can increase student learning motivation. Social media is used to facilitate communication, increase motivation and access materials that students cannot access.Keywords: Social Media, Learning Media, Learning Motivation.
Comparing the Quality of West Sumatra’s Rendang: Rendang Darek vs Rendang Pasisia Yuliana, Yuliana; Sari, Yolanda Intan; Harmawan, Violintikha
Journal of Applied Food Technology Vol 10, No 1 (2023)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.17378

Abstract

The aim of this research is to compare the quality of beef rendang in the Darek and Pasisia regions using a standardized recipe. The recipe was a recipe obtained in the Darek region, called Payakumbuh City, and the Pasisia region, called Pariaman City. This research was quantitative research. Further, the informants of this study were Micro, Small, and Medium Enterprises or MSMEs in the Darek and Pasisia regions. Questionnaires and experiments were used to gain the data. Further, the data were analyzed using organoleptic analysis, which tested the shape qualities, color, aroma, texture, and taste. The scores were in the range of 1–5. Moreover, after determining the total scores resulting from each item score, the Man Whitney U test was conducted. The results showed that there were different qualities of beef rendang in the Darek and Pasisia regions in terms of shape, color, aroma, texture, and taste. As conclusion, there were different qualities of beef rendang in the Darek and Pasisia regions with specific value.
Edukasi Gizi Seimbang bagi Anak Usia Dini melalui Pendekatan Learning by Doing dengan Kegiatan Pembuatan Makanan dan Minuman Sehat Tasrif, Nabila; Nurhasanah, Nurhasanah; Irferamuna, Ade; Sari, Yolanda Intan; Mayefis, Reska; Larashinda, Mentari
Jurnal Abdidas Vol. 6 No. 3 (2025): June
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdidas.v6i3.1167

Abstract

Pengenalan gizi seimbang sejak usia dini merupakan langkah penting dalam membentuk perilaku makan sehat yang berkelanjutan. Kegiatan pengabdian ini dilaksanakan di PAUD-TK Villa Beta dengan tujuan mengenalkan konsep gizi seimbang dan Isi Piringku kepada anak usia dini melalui pendekatan yang menyenangkan dan sesuai tahap perkembangan mereka. Metode pelaksanaan pengabdian ini menggunakan pendekatan edukatif dan partisipatif yang disesuaikan dengan karakteristik anak usia dini, dengan menekankan strategi learning by doing agar anak dapat belajar melalui pengalaman langsung. Kegiatan diawali dengan penyuluhan interaktif menggunakan cerita sederhana, kemudian dilanjutkan dengan praktik pembuatan makanan dan minuman sehat, yaitu sandwich isi sayuran, sandwich buah serta susu dengan pewarna ekstrak bunga telang dan madu. Suasana kegiatan dirancang hangat dan interaktif agar anak terlibat aktif dan merasa nyaman saat belajar. Hasil kegiatan menunjukkan bahwa anak-anak tampak antusias dan dapat memahami pesan gizi yang disampaikan. Wawancara dengan guru menunjukkan bahwa kegiatan ini memberi inspirasi untuk pembelajaran tematik yang lebih kontekstual dan menyenangkan. Edukasi gizi berbasis praktik nyata melalui pendekatan learning by doing terbukti mampu meningkatkan literasi gizi anak sejak dini.
Leaarning Video Media with Student Learning Outcomes for Continental Subjects Febrianti, Windi Mulya; Andriani, Cici; Gusnita, Wiwik; Indrayeni, Wiwik; Sari, Yolanda Intan
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.v6i1.26767

Abstract

This research is motivated by the level of student interest in video learning media which is relatively high but student learning outcomes have not yet reached the maximum limit, therefore this research aims to describe video learning media, describe student learning outcomes and analyze the relationship between video learning media and learning outcomes. class XI Culinary student at SMK Negeri 2 Pariaman. The type of research used is quantitative with a correlational approach. The research sample consisted of 63 students, with 31 students XI Culinary 1 and 32 students XI Culinary 2. Data collection techniques included questionnaires and tests that had been tested for validity and reliability. Data were analyzed using descriptive and correlation analysis. The results of the hypothesis t-test show that student learning outcomes have a tcount value of 3.917 > ttable -1.6702 or sig. (2- tailed) 0.00 < 0.05. Thus, Ho is rejected and Ha is accepted, which means there is a positive and significant relationship between video learning media and student learning outcomes on continental menu material..
PENGARUH SUBTITUSI TEPUNG BERAS HITAM TERHADAP KUALITAS COOKIES Sari, Yolanda Intan; Fauzi, Hendra; Andriani, Cici
Ensiklopedia of Journal Vol 5, No 3 (2023): Vol. 5 No. 3 Edisi 3 April 2023
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v5i3.1791

Abstract

This study aims to analyze the effect of substitution of black rice flour as much as 25%, 50% and 75% on the quality of cookies including the quality of shape, color, aroma, texture and taste. This research was carried out with pure experimental research using a completely randomized design method. The data used were primary data from 25 semi-trained panelists by filling in organoleptic questionnaires. The data were analyzed using ANAVA, a duncan test was performed if Fcount> Ftable. The results showed a significant effect on the quality of color and taste, and there was no significant effect on the quality of shape, aroma, and texture. The best results based on organoleptic tests were found in X_1 with a 25% substitution of black rice flour.
Contribution of Vocational Pedagogy Courses on Students’ Readiness for Teaching Internship Saif, Charisma Putrenesia; Gusnita, Wiwik Gusnita; Elida, Elida; Sari, Yolanda Intan
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.v6i3.26985

Abstract

This study aims to analyze the influence of the Pedagogical Vocational Course on students’ readiness to carry out the Educational Field Practice (PLK) among students of the Family Welfare Education Study Program, Universitas Negeri Padang, class of 2023. The background of this research is the low level of student readiness to face PLK, which is presumed to be related to the effectiveness of learning in the Pedagogical Vocational Course as an essential provision for preparing prospective professional teachers. This study employed a descriptive quantitative method with a correlational approach. The population consisted of 152 students, with a sample of 110 respondents determined using the Slovin formula. Data were collected using a four-point Likert scale questionnaire that had been tested for validity and reliability, and analyzed through simple linear regression and t-test. The results showed that students’ perceptions of the Pedagogical Vocational Course were in the medium to high category, while their readiness to carry out PLK was in the fairly good category. Based on the t-test, the significance value of 0.000 < 0.05 indicated a positive and significant influence of the Pedagogical Vocational Course on students’ readiness for PLK. The coefficient of determination (R²) value of 0.390 revealed that the Pedagogical Vocational Course contributed 39% to students’ readiness, while the remaining 61% was influenced by other factors outside this study.  
Sensory test Quality of White Tofu Nuggets and Sumedang Tofu Nuggets Faradilla, Hilza Mussi; andriani, Cici; Holinesti, Rahmi; Mustika, Sari; Utami, Riski Gusri; Sari, Yolanda Intan
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.v6i3.26954

Abstract

The high public demand for healthy and economical fast food encourages innovation in plant-based food products, one of which is tofu nuggets. White tofu and Sumedang tofu as potential raw materials have different physical and chemical characteristics. However, research analyzing their impact on nugget quality is still limited. This study aims to analyze the differences in the quality of nuggets produced from the use of white tofu and Sumedang tofu. This study used a pure experimental method (true experimental) with a completely randomized design (CRD). The treatment consisted of two variables, namely white tofu nuggets (X1) and Sumedang tofu nuggets (X2). Primary data were collected through organoleptic tests conducted by 15 semi-trained panelists to assess the quality of the aspects of shape, color, aroma, texture, and taste. Data analysis was performed using the Independent Sample t-Test. The results showed a significant difference in quality (p<0.05) between the two treatments in terms of volume, inner color, and texture. Nuggets made from Sumedang tofu exhibited superior qualities in terms of denser volume, a more yellowish-white interior, and a softer, chewier texture. Conversely, no significant differences were found in shape, outer skin color, aroma, or flavor. In conclusion, the type of tofu used as the base ingredient significantly influences the volume, inner color, and texture of tofu nuggets. The use of Sumedang tofu resulted in nuggets with several better sensory characteristics than white tofu.
Implementation Of Project-Based Learning To Improve Learning Outcomes Of Creative And Entrepreneurial Projects In Culinary Students At SMKN 2 Bukittinggi Ferdi, Rohmat Aidil; Gusnita, Wiwik; Elida, Elida; Sari, Yolanda Intan
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.v6i3.26987

Abstract

Education is a crucial process in developing human resources that are high-quality, adaptive, and competitive. However, conventional learning methods often result in low student learning outcomes. This study aims to examine the effect of the Project-Based Learning (PjBL) model on learning outcomes in the Creative and Entrepreneurship Projects (PKK) subject for XI Culinary students at SMK Negeri 2 Bukittinggi. This research employed a quantitative approach using a quasi-experimental method with a Non-Equivalent Control Group Design involving an experimental class and a control class. The research instruments consisted of pretest and posttest assessments as well as a student response questionnaire. Data were analyzed using normality and homogeneity tests and an independent sample t-test with a significance level of 0.05. The results showed that the average posttest score of the experimental class was higher than that of the control class, with a significance value of Sig. 2-tailed = 0.00 ≤ 0.05. This indicates a significant effect of applying the PjBL model on PKK learning outcomes. Moreover, students’ responses to project-based learning were positive, with 86% strongly agreeing. Therefore, the Project-Based Learning model is effective in improving learning outcomes while providing an active, collaborative, and meaningful learning experience. 
Co-Authors Ade Irferamuna Cici Andriani elida elida Faradilla, Hilza Mussi Fauzi, Hendra Febrianti, Windi Mulya Ferdi, Rohmat Aidil Gusnita, Wiwik Gusnita, Wiwik Gusnita Harmawan, Violintikha Indrayeni, Wiwik Larashinda, Mentari Mayefis, Reska Mustika, Sari Nabila Tasrif Nurhasanah Nurhasanah Rahmi Holinesti Riski Gusri Utami Saif, Charisma Putrenesia Yuliana Yuliana