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INVENTARISASI MAKANAN ADAT DI NAGARI LUBUK ALUNG KECAMATAN LUBUK ALUNG KABUPATEN PADANG PARIAMAN Vicky, Vicky; Baidar, Baidar; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study was (1) Type custom events that still exist in Nagari Lubuk Alung are: (a) After marriage customs, (b) Events mancaliak child, (c) Events kikahan (d) After the circumcision apostles (e) Events Batagak home (f) Events Batagak prince and (g) Events after the death. As for (2) The menu is presented is in the form of staple food rice, side dishes are beef rendang, kalio meat, curry goat, curry chicken and sour padeh fish, vegetables namely goulash Cubadak and goulash tauco, and parabuang namely lapek bugih and rice kunyik, drinks are water, tea and coffee. (3) Recipe food traditional events in general white rice, side dishes, vegetables and pastries. Spices are used such as onion, garlic, cayenne pepper, turmeric, ginger, marica, bay leaves, lemon grass, galangal. Mechanical processing by boiling, steaming, butter up, sauteing and frying. (4) How to serve food is a way batatiang, where batatiang is serve food prepared on the one hand, this food is usually prepared for two to three servings in one hand.Keywords: Inventory, traditional food
PENERAPAN PERSONAL HYGIENE PADA PRAKTIK MENGOLAH MAKANAN KONTINENTAL KELAS DUA PROGRAM KEAHLIAN TATA BOGA DI SMK N 3 SOLOK Widaswara, Juwitalia; Liswarty, Liswarty; Baidar, Baidar
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The purpose of this study iss to describe the factors causing students do not apply to the practices of personal hygiene, describe factor cause students do not aply to the practices of completeness work clothes. Type of study is a qualitative research. Object of research are all students of grade two culinary skills program amounting to 20 students. Sampling technique by means of snowball sampling. Technigues of collecting data trough observation, interviews and documentasi. Field data anakysis techniques that include the reducation, display, conclusions or verifikasi. The result of this study indicate that the cleanliness of hair, hands and nose are not awake while physical fitness has been applied. Hygiene hats, work clothes, apron during the practices of students using white and clean, pants and shoes for the practice of students using black and baggy pants while students do not wear a tie.Keyword: Aplication of personal hygiene
PELAKSANAAN UNIT PRODUKSI PADA PROGRAM STUDI KEAHLIAN JASA BOGA DI SMK NEGERI 9 PADANG Maria S, Krista; Baidar, Baidar; Elida, Elida
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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This research is motivated by student complaints regarding the implementation of the production unit at the Skills Program at SMK Padang 9, which in practice did not involve students, so that the production unit functions as a forum to train students to be neglected. The purpose of this study was (1) to describe the types of activities in production unit Catering SMK Padang 9, (2) to describe the production unit processing equipment Catering at SMK Padang 9 and (3) to describe the benefits of the production unit at SMK Negeri 9 field. This research is a qualitative descriptive study. The data of this research is the implementation of the production unit at the Hospitality Skills Program at SMK Padang 9. Data was collected using interviews, observations, and questionnaires. In the informants, namely: guidance counselor production unit (2 people), students involved in the production unit (8). On the implementation of the type of activities production unit also works with outside parties such as cooperation with the agency in terms of catering orders. 2) Processing equipment production unit is complete, most of the equipment used in the production units are not neatly arranged. 3) Benefits of the production unit as a place of learning for students, helping funding for maintenance, additional facilities. .   Keywords: Production Units, Catering Services, SMK Padang 9
MAKANAN ADAT PADA UPACARA MANJALANG RUMAH MINTUO DI KANAGARIAN BTIPUAH BARUAH KECAMATAN BATIPUAH KABUPATEN TANAH DATAR ANDRIANI, CICI; Baidar, Baidar; Sofnitati, Sofnitati
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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This research is that now people Batipuah Baruah in determining and processing of food  there is not book that used as a source of guidance, sometimes there are mistakes and disagreements between mothers of event to determine the type traditional foods, the quantity traditional food, the tools used and the meaning of traditional food. This research is purposed to (1) describes the implementation of a series of traditional ceremonies,(2) identification types of traditional food, (3) describe the equipment used to bring traditional food,(4) to explaning the meaning of traditional food brought on Manjalang Home Mintuo. The type of research is qualitative, and object of research is traditional food Manjalang Home Mintuo in Kanagarian Batipuah Baruah, data collected by Snow-Ball Sampling technique.Data analyzing include reduction, display and verification. Results showed that the manjalang home mintuo in Kanagarian Batipuah Baruah was conducted one day after the party wedding. The series of events Manjalang Home Mintuo in Kanagarian Batipuah Baruah has two stages: preparation before the event manjalang mintuo and a series of traditional ceremonies manjalang home mintuo. Keywords : tradisional food home manjalang mintuo
PENGEMBANGAN MEDIA PEMBELAJARAN BERBASIS KOMPUTER PADA MATA KULIAH PASTRY DI JURUSAN ILMU KESEJAHTERAAN KELUARGA FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG Adelina, Julia; Baidar, Baidar; Elida, Elida
Journal of Home Economics and Tourism Vol 11, No 1 (2016): Priode Maret 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The aims of this study was to develop a computer-based learning media is valid and practical course on pastry in the ca of IKK FPP UNP. This study uses Research And Development (R & D) is the method used to produce a specific product and test the feasibility of the product. Products produced in the form of computer-based learning media in the Department of IKK FPP UNP. Data collection techniques in this study conducted using questionnaires given to lecturers caterers and questionnaire responses of students to the media developed and analyzed using analysis deskripstif which includes analysis of the validity, and analysis of the practicalities. The results of this study indicate that the validity of computer-based learning media on valid category (0.89). While the practicalities of the test, the lecturer / practitioner gives very practical category (92.7%) and students leave with a very practical category (88.7%). Based on these findings it can be concluded that computer-based learning media is valid and practical to be used as a medium of learning in the subject of Pastry.keywords : development, computer-based learning media, pastry
MAKNA JUADAH PADA ACARA MANJALANG MINTUO DI NAGARI LUBUK PANDAN KABUPATEN PADANG PARIAMAN Gustin, Nifrika Yuni; Baidar, Baidar; Elida, Elida
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The purpose of this research was to describe the preparation, the kind of food, how to prepare, Juadah and a tool to organize the meaning contained food Juadah l brought from the commencement of the event Manjalang Mintuo in Nagari Lubuk Pandan Padang Pariaman. This type of research is qualitative research, the research area is Nagari Lubuk Pandan. The informants were Niniak Mamak, Bundo Kanduang, members of the PKK and elder parents. data collection techniques are observation, interviews, and data analysis dokumentasi.Teknik data reduction, data display, drawing conclusions and verification. The results showed that (1) The preparation phase of Juadah was to prepare the ingredients and equipment, (2) Type of food for Juadah that was Wajik, Jala Bio, Luo, Kanji, Kipang Ampiang, Kareh-Kareh (3) The tools used to compose Juadah that dulang atau papan, lapiak balambak, tali rapia dan colored paper (4) food prepared from food heavy and light at the bottom of the wajik, the Jala Bio, Aluo, the Jala Bio, starch, Kipang Ampiang and most of which are Kareh-Kareh (5) The meaning of Juadah has the meaning the bride to streng then the relationship between anak daro family and marapulai family.Keywords: Food Juadah, wedding ceremonyManjalang Mintuo, Nagari Lubuk Pandan
TINJAUAN TENTANG MAKANAN ADAT YANG DIBAWA PADA ACARA BABAKO DI NAGARI PAKAN RABAA Erlina, Rini; Baidar, Baidar; Elida, Elida
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose study was (1) to describe the implementation of a series ofceremonies babako, (2) identify the types of traditional food, (3) describe theequipment used to carry food customs, (4) to know procedure of serving andstructuring, (5) expresses the meaning of traditional food that was brought to theceremony babako. This research descriptive qualitative, the object of studycustomary food babako ceremony . The technique of collecting data: observation,interview, and documentation. Data analysis tecniques: data reduction, datapresentation and conclusion of verification. The results showed that babakoceremony consists namely preparation before the event and the circuitimplementation babako. Food bronght totaling eleven types, and tool to bringtraditional food at a ceremony babako is a dulang, baki, toples, cambuang, kainrendo, dan kain pambungkui.The procedure of serving and structuring food that isbrought dulang and baki in the main house of induak bako then it taken to the nextthe anak daro taken to the marapulai home with a procession. Traditional food atceremony babako has the meaning of moral messages and life with anak darofamily and marapulai.Keyword: Traditional food, Ivent Babako
HUBUNGAN DISIPLIN DALAM PEMBELAJARAN PRAKTIK DENGAN HASIL BELAJAR SISWA PADA MATA PELAJARAN MENGOLAH MAKANAN INDONESIA 1 DI SMK NEGERI 3 KOTA SOLOK Rahmawati, Nela; Baidar, Baidar; Yulastri, Asmar
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The objective this research is to determine the relationship of the diciplinein the practical with the result of studen learning in subjects IndonesianFoodProcessing 1 at SMK N 3 Solok which covers aspects of diciline inpreparation of pratical, implemation pratical and result of the pratical. Thisresearch is correlation. The population in this study were all students of class XIculinary art SMK Negeri 3 Solok. The data analysis technique used is thecorrelation with product moment correlation formula. Based on the result of thedata analysis of the obtained result of research, learning diciline in praticaliscategories as good aspect and the result of the student learning are complete. Therelationship between the variable in the learning dicipline practies (X) with thelearning result tht Indonesian food processing 1 (Y) has a significant relationshipwith thitung > ttabel (3,721 > 2,048)Keyword: relationship of discipline in practical learning with the result study
MAKANAN ADAT PADA ACARA MANANTI MARAPULAI DI KELURAHAN CAMPAGO GUGUAK BULEK KECAMATAN MANDIANGIN KOTO SELAYAN KOTA BUKITTINGGI Jannah, Annisa Miftahul; Baidar, Baidar; Elida, Elida
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study was to describe the implementation of a series ofevents mananti marapulai, identify the types of tradisional food, describe theequipment used for served and present food customs, expresses the meaning ofthe food served at the event mananti marapulai. In the study used a qualitativestudy with a descriptive approach, the object of study is the food served at theevent mananti marapulai in Kelurahan Campago Guguak Bulek. The techniqueof collected data through observasion, interviews and documentation. Dataanalysis techniques: data reduction, data presentation and conclusion orverification.The results showed that mananti marapulai consists of two stege,thepreparation befor the event and the circuit implementation. Tradisional foodsserved at eight types. Equipment used for served and present is pinggan, piriangmakan, piriang samba, cambuang basuah, galeh and talam. Tradisional food theevent mananti marapulai has the meaning of the family life and life at both sidesof the family
PENGARUH PENGGUNAAN JENIS IKAN YANG BERBEDA TERHADAP KUALITAS PEMPEK Nofitasari, Neli; Baidar, Baidar; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was designed for analyzing the effect of using different types of fish on the quality of Pempek in terms of froms, colors, flavors, textures, and taste. This research was classified into true experimental study which applied complete random sampling method. This research was conducted in three repetitions by involving 5 experts. The instrument of the research was a questionnaire of Likert scale. The data gathered through questionnaire were analyzed by using organoleptic test. To test the hypothesis, ANAVA was used, and if there was a difference occurred among the samples, Duncan test was needed. The result of the research revealed that the use of different fish affected the quality of Pempek in term of colors; golden yellow and white grayish, and in terms of texture which was chewy. Meanwhile the use of different types of fish did not influence the quality of pempek in terms of forms; cleanly, cylindrical, in the length of ± 10 cm and diameter of 3 cm, in terms of flavors; garlic, fish, not fishy, in terms of texture which was soft, and in the terms of taste which was tasteful and fishy.Keyword: Fish, Pempek, and Quality.
Co-Authors Adelina, Julia Amanah, Sary Amelia, Dessi Asmar Yulastri Azda, Yessilvia Cici Andriani Dahnia, Whustoh elida elida Erlina, Rini Fitra, Yelniza Gustin, Nifrika Yuni Gustina Gustina HANI, IKHVAR Istiqomah, Tia Jannah, Annisa Miftahul Krista Maria S Liswarty, Liswarty Lucy Fridayati Mardhatillah, Mardhatillah mega nita ariefiani Nenda, Welly Afrita Nofitasari, Neli Noverina, Delvince Putri Maharani Rahmawati, Nela riwayati riwayati Sarah Sarah, Sarah Silfeni Silfeni Sofnitati Sofnitati Supriani, Nike Vicky, Vicky Wahyuni, Helva Widaswara, Juwitalia Wirnelis Syarif Wiwik Gusnita Yulia Maya Sari Yuliana Yuliana