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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 Ekasakti Jurnal Penelitian dan Pengabdian (EJPP) Journal of Global Research Education
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 Library & Information Science 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 : 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.
The Relationship Between Students’ Creativity and Learning Outcomes in Fusion Food Learning at SMKS Aisyiyah Duri Jamil, Nur Rahmah; Gusnita, Wiwik; Andriani, Cici; Sari, Yolanda Intan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27146

Abstract

This study aims to analyze the relationship between students’ creativity and learning outcomes in fusion food learning in class XII of SMKS Aisyiyah Duri. The research method uses a correlational approach. The research sample consisted of 17 students with an r-table value of 0,482, using a saturated sampling technique, where all members of the population were taken as sample. Data was measured using a five-point Likert scale questionnaire and analyzed using normality test (Shapiro-Wilk), linearity tests, Pearson product-moment correlation, and t-tests. The results showed that students’ creativity perception was in the medium to high category, while the learning outcomes of fusion food learning outcomes were in the medium category. The t-test showed a significance value of 0,003 < 0,05, which indicates that there is a relationship between student creativity and learning outcomes. The value of the correlation coefficient r is -0,674 and the value of sig. 0,002 which indicates a strong and significant linear relationship between student creativity and learning outcomes with the direction of negative relationships. It shows that the higher the student’s creativity, the lower the learning outcomes scores tend to be, and vice versa. Therefore, it is necessary to consider teaching strategies and assessments that balance the creative process and competence achievement.
Perbedaan Umur Simpan Donat Dengan Substitusi Tepung Jagung Harnesia, Rahmayani; Elida; Kasmita; Sari, Yolanda Intan
Ekasakti Jurnal Penelitian dan Pengabdian Vol. 6 No. 2 (2026): Ekasakti Jurnal Penelitian & Pegabdian (Mei-Oktober 2026)
Publisher : LPPM Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/ejpp.v6i2.1413

Abstract

Penggunaan pangan lokal sebagai substitusi tepung terigu penting untuk mendukung diversifikasi pangan dan mengurangi impor gandum. Tepung jagung merupakan alternatif potensial, namun studi mengenai masa simpan produk donat dengan substitusi ini masih terbatas. Penelitian ini bertujuan menganalisis perbedaan masa simpan donat dengan substitusi tepung jagung sebesar 25% dan 30%. Metode penelitian menggunakan pendekatan kualitatif dengan desain observasional deskriptif. Sampel dipilih secara purposive dan data dikumpulkan melalui observasi sistematis serta dokumentasi terhadap perubahan organoleptik selama enam hari pada suhu ruang dalam wadah kedap udara.Hasil penelitian menunjukkan bahwa kedua formulasi memiliki pola penurunan kualitas yang serupa. Donat mempertahankan kualitas baik hingga hari kedua, mulai menurun pada hari ketiga, dan tidak layak dikonsumsi pada hari keempat yang ditandai dengan aroma asam, perubahan tekstur, pemudaran warna, serta pertumbuhan jamur. Tidak ditemukan perbedaan substansial antara tingkat substitusi 25% dan 30% dalam hal stabilitas penyimpanan. Disimpulkan bahwa donat dengan substitusi tepung jagung 25% dan 30% memiliki masa simpan praktis hingga tiga hari pada suhu ruang. Temuan ini memperluas literatur mengenai stabilitas penyimpanan produk berbasis tepung jagung.
Efektifitas Self-Regulation Terhadap Motivasi Belajar Siswa Dalam Pelaksanaan Full Day School Di Kelas XI Kuliner SMKN 1 Pasaman Wardani, Ersa Rahma; Andriani, Cici; Gusnita, Wiwik; Sari, Yolanda Intan
Journal of Global Research Education Vol. 3 No. 2 (2026)
Publisher : Akademi Akuntansi Indonesia Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62194/zzk5n254

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh self-regulation terhadap motivasi belajar siswa dalam pelaksanaan full day school di kelas XI Kuliner SMK Negeri 1 Pasaman. Jenis penelitian ini adalah kuantitatif dengan desain ex post facto dan pendekatan cross-sectional. Populasi penelitian berjumlah 63 siswa dan seluruhnya dijadikan sampel menggunakan teknik total sampling. Instrumen yang digunakan berupa angket dengan skala Likert yang telah diuji validitas dan reliabilitasnya. Teknik analisis data menggunakan analisis deskriptif dan regresi linear sederhana dengan bantuan SPSS. Hasil penelitian menunjukkan bahwa tingkat self-regulation siswa berada pada kategori baik dengan TCR sebesar 72%, sedangkan motivasi belajar berada pada kategori baik dengan TCR sebesar 79%. Hasil uji regresi menunjukkan bahwa self-regulation berpengaruh positif dan signifikan terhadap motivasi belajar dengan nilai signifikansi 0,000 < 0,05 dan kontribusi sebesar 42%. Dengan demikian, semakin baik kemampuan pengaturan diri siswa, maka semakin tinggi motivasi belajar yang dimiliki.
Co-Authors Ade Irferamuna Cici Andriani Elida elida elida Fauzi, Hendra Febrianti, Windi Mulya Gusnita, Wiwik Harmawan, Violintikha Harnesia, Rahmayani Indrayeni, Wiwik Jamil, Nur Rahmah Kasmita Larashinda, Mentari Mayefis, Reska Nabila Tasrif Nurhasanah Nurhasanah Wardani, Ersa Rahma Yuliana Yuliana