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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.
Co-Authors Ade Irferamuna Cici Andriani elida elida Fauzi, Hendra Febrianti, Windi Mulya Gusnita, Wiwik Harmawan, Violintikha Indrayeni, Wiwik Larashinda, Mentari Mayefis, Reska Nabila Tasrif Nurhasanah Nurhasanah Yuliana Yuliana