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STANDARISASI RESEP SALA LAUAK DI KANAGARIAN ULAKAN KABUPATEN PADANG PARIAMAN Wahyuni, Helva; Baidar, Baidar; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The background of this study because of the lack of standardization of recipes sala lauak. This study aims to find a standard recipe sala lauak, and quality lauak sala. This research is a descriptive qualitative study using the method mix (Mixed Method). This research was conducted in Kanagarian Ulakan and Tata boga Workshop FT UNP. There are two sources of data: qualitative data sources for society and source of quantitative data that is obtained from the 15 panelists. Qualitative data collection techniques are observation guides, interview guides and camera for documentation and quantitative data collection techniques are organoleptic test questionnaire format. Qualitative data analysis techniques using three grooves activity: data reduction, data presentation, draw conclusions and quantitative data analysis techniques using the formula (M x = Î£ x / N). Based on the test results organopleptik sala lauak standard recipe that has been converted with 4 repetitions found the quality of the sala lauak is the shape (round with a diameter of 3 cm), color (golden yellow), aroma (aromadaun turmeric and aroma of salted fish), skin texture ( hard), the contents texture (soft), volume (hollow), and taste (savory and tasted anchovies).Â Â Â Â Â Â Â Keywords: Standardization Recipes Sala LauakThe background of this study because of the lack of standardization of recipes sala lauak. This study aims to find a standard recipe sala lauak, and quality lauak sala. This research is a descriptive qualitative study using the method mix (Mixed Method). This research was conducted in Kanagarian Ulakan and Tata boga Workshop FT UNP. There are two sources of data: qualitative data sources for society and source of quantitative data that is obtained from the 15 panelists. Qualitative data collection techniques are observation guides, interview guides and camera for documentation and quantitative data collection techniques are organoleptic test questionnaire format. Qualitative data analysis techniques using three grooves activity: data reduction, data presentation, draw conclusions and quantitative data analysis techniques using the formula (M x = Î£ x / N). Based on the test results organopleptik sala lauak standard recipe that has been converted with 4 repetitions found the quality of the sala lauak is the shape (round with a diameter of 3 cm), color (golden yellow), aroma (aromadaun turmeric and aroma of salted fish), skin texture ( hard), the contents texture (soft), volume (hollow), and taste (savory and tasted anchovies).Â Â Â Â Â Â Â Keywords: Standardization Recipes Sala Lauak

PENGEMBANGAN MULTIMEDIA INTERAKTIF PADA MATA PELAJARAN FUSSION FOOD DI SMK NEGERI 2 BUKITTINGGI Mardhatillah, Mardhatillah; Baidar, Baidar; Yulastri, Asmar
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 study was to determine the validity and practicalities of multimedia. This type of research or development Research and Development using three stages of four stages of the development model of the 4-D Models. Subjects of this study consisted of 5 people validator, and to test the practicalities conducted by two teachers and 30 students of class XII SMK Negeri 2 Bukittinggi. Data collection techniques in this study using a questionnaire and analyzed by descriptive analysis using a percentage formula that includes analysis of the validity and practicalities. The results showed that for design validation obtained a value of 0.86 and a validation of the material / content obtained a value of 0.82 with a valid category. As for the practicalities of test values obtained with an average score of 91.56% in a very practical categories of teachers and of students obtained an average score of 86.03% with a very practical category. Based on the above it can be concluded that interactive multimedia is valid and very practical for use as a media on subjects Fussion Food.Keywords: Development, Interactive Multimedia, Fussion Food

PENYELENGGARAAN MAKANAN BAGI PENDERITA HIPERTENSI DI RUMAH SAKIT UMUM DAERAH PARIAMAN Sari, Yulia Maya; Baidar, Baidar; Yuliana, Yuliana
E-Journal Home Economic and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : E-Journal Home Economic and Tourism

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This study purposetodescribethe implementation offoodin RSUDPariaman.This is a descriptivestudyinvolvinginformantsnutritionist, cook,fooddistributors, and hypertension patients. The results showedthat theimplementation offoodin RSUD Pariamanincludethreestages, that is: 1) planningconsists ofplanningthe menuwith a10dayscycle. Groceryplanning starting fromgrocerypurchasesby pointingthe customerinthe wholesale market.Foodstoragesystem withFIFO, 2)food processing, whichstartsfrom theweighingis donebynutritionist that isrice, side dishes, vegetables, fruitandsalttolow-saltdiettherapypatients.Washingandprocessingtothe presentationfood madeâ€‹â€‹bycook. The equipment consistsof apreparation tooltypes(prep table, bowl, cutting board, knife, mixer, blender, strainerandmold), processing(stove, frying pan, pot, ladle, woodenspoon), andpresentation(stainlessteel plateandhamperstainlessteel, 3) the presentationanddistribution offoodin hospitalsPariamanusingcentralizedanddecentralizedmanner. Kata Kunci: penyelenggaraan makanan, hipertensi, terapi diet

Kualitas dan Daya Terima Kue Mangkok Padat Gizi sebagai Makanan Anak Balita Azda, Yessilvia; Baidar, Baidar; Yuliana, Yuliana
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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This study aimed to analyze the quality (shape, color, aroma, texture, flavor) and determine acceptability cupcakes spinach added nutrient dense red, purple sweet potato and milk. Type of research is the development by using 6 expert panelists who are experts in Tata catering lecturer, nutritional science and food science to test the validity produc. The object of research is nutrient dense cupcake. The procedure in this study is to determine the standard recipe and then tested. Further development of nutrient dense cupcake recipe with the addition of red spinach, purple sweet potato and milk. Cupcakes were developed then tested its validity by a panel of experts to cupcakes nutrient dense declared invalid. Further test acceptance dense cupcake nutrition to children under five with indicators such as many are eaten, expression of interst in food,Â the length of time spent 1 cupcake nutrilitionally dense fruit cake. Validity test results Kue mangkok developed nutrient dense declared invalid. As many 65% of children under five spend a portion of cupcake given nutrient dense, and 60% of children under five show the expression of interest or eager to consume nutrient-dense cupcake, 75% of children under five spend portions of nutrient dense cupcake granted for less than 10 minutes. Key word: Quality, capacity acceptance, kue mangkok nutrient dense, toddlers

Kualitas dan Daya Terima Nagasari Padat Gizi sebagai Makanan Anak Balita Amanah, Sary; 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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This research aimed to analyze the quality and to know capacity ofacceptance nutrient dense nagasari as a food toddlers. The research was thedevelopment of research. The object of research was a nutrient dense nagasari asa toddlers. The procedure to begins with a quality test using organoleptic test.Test of Organoleptic conducted by involving six professional panelists people isexperts in area of culinary, nutrition and food, and then do the test of capacityacceptance to 24 toddlers in kindergarten Dharmawanita UNP. Result of qualitytest nagasari which developed is said valid by professional panelists people on thefourth trial because the results of assessment professional panelists people ineach indicator have very good that is, 5.00. Furthermore, the result of capacityacceptance test showed that nagasari which developed is received by toddlers.Key word: Qualitty, capacity acceptance, nagasari, nutrient denseÂ¹

STANDARISASI RESEP KUE INTI DI BIRUGO KECAMATAN AUR BIRUGO TIGO BALEH KOTA BUKITTINGGI Amelia, Dessi; Baidar, Baidar; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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This study the background due to the absence of standardization Kue Intirecipe. This looks in the results of observations material preparation techniquesand how to making, resulting in kue inti form of his round is less than perfect, softand oily texture, flavor less sweet and there is sticky when fried. the purpose ofthis research to found standard recipe, and the quality of the kue inti. The researchis a qualitative, with direct interviews with mothers who can be make the kue inti.Data collection techniques are interviews, observation, and documentation.Analysis using three flows of activities: reduction, presentation, and drawconclusions. This study conducted at one of the houses Birugo Bukittinggi inApril to May 2014. Based on the test results organopleptik a standard kue intirecipe that has been converted to four repetitions is found the quality in view ofthe round shape with a diameter of four cm, golden yellow color, savory of skinflavor, the sweet flavor of the contents, aromatic, and chewy textured.

MAKANAN ADAT MANJAPUIK MARAPULAI PADA ACARA PERKAWINAN DI NAGARI MUNGKA KECAMATAN MUNGKA KABUPATEN LIMA PULUH KOTA Dahnia, Whustoh; Baidar, Baidar; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The purpose of this study are to (1) describe the implementation of traditional events of Manjapuik Marapulai,(2) to identify custom food types, (3) to describe the equipment used to bring food, (4) to express the meaning in the food brought Manjapuik Marapulai ceremony. This is qualitative research, research location in Nagari Mungka, with interviewee Bundo Kanduang, Niniak Mamak, and community. Data collection techniques are observation, interview and documentation. Data analysis techniques are data reducation, data persentation and conclusion or verification. The results showed that, Manjapuik Marapulai event was held on baralek day at the time agreed by both families. Traditional food consists of 1 bowl of white rice, 2 chunks of meat curry, 2 chopped coconut curry, 2 fried fish,3 pieces of meat rendang, 1 duck eggs, 2 galamai, 2 wajik, 2 plate of rice lomak, 2 plate of rice rendang, 1 plate of ompiang ajik, 1 luwo dish,4 paniaram, 1sponge cake, 1 agar- agar and 4 banana combs. The equipment used for carrying food are the tuna and its base, katidiang, carano and lid, the flat plate, and the bowl. The meaning of the food is to bond the two families and the married life of daro and marapulai. Keywords: Traditional Food, Manjapuik Marapulai, Nagari Mungka

PELAKSANAAN UPACARA MAANTA BUBUA DI KANAGARIAN CUPAK KECAMATAN GUNUNG TALANG KABUPATEN SOLOK Noverina, Delvince; Baidar, Baidar; Syarif, Wirnelis
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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The background of this study is about nowadays the people in Nagari Cupak that involved in cooking the cultural foods only the oldest people above 60 years old, while the people about 40 years old and the teenagers only involved in serving the food. The objectives of this research are to (1) describe the arrangement of the Maanta Bubua ceremony, (2) describe the kind of cultural food of, (3) describe tools that used to bring the cultural food, (4) the meaning of the cultural food. The method used in this study is qualitative method. The arrangement of ceremony in Nagari Cupak has two steps which are preparation before the ceremony and the cultural ceremony of Maanta Bubua. The traditional food and cakes on Maanta Bubua ceremony in Kanagarian Cupak is Nasi, Randang, Apik Ayam, Ayam Goreng, Ikan Goreng, Lemang, Pinyaram, Galamai Kacuik, Nasi Kuning, Kue hias. Special tools that used to bring the cultural food on Maanta Bubua ceremony in Kanagarian Cupak is cambuang, large plate, oval plate, dinner plate, tray or platter. The meaning of cultural food that brought on Maanta Bubua ceremony symbol of hope and desire that you want to accomplish in the future married life.Keyword: Maanta Bubua the procession of ceremony

PENYELENGGARAAN MAKANAN BAGI PENDERITA HIPERTENSI DI RUMAH SAKIT UMUM DAERAH PARIAMAN Sari, Yulia Maya; Baidar, Baidar; Yuliana, Yuliana
Journal of Home Economics and Tourism Vol 3, No 2 (2013): Periode Juni 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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This study purposetodescribethe implementation offoodin RSUDPariaman.This is a descriptivestudyinvolvinginformantsnutritionist, cook,fooddistributors, and hypertension patients. The results showedthat theimplementation offoodin RSUD Pariamanincludethreestages, that is: 1) planningconsists ofplanningthe menuwith a10dayscycle. Groceryplanning starting fromgrocerypurchasesby pointingthe customerinthe wholesale market.Foodstoragesystem withFIFO, 2)food processing, whichstartsfrom theweighingis donebynutritionist that isrice, side dishes, vegetables, fruitandsalttolow-saltdiettherapypatients.Washingandprocessingtothe presentationfood madeâ€‹â€‹bycook. The equipment consistsof apreparation tooltypes(prep table, bowl, cutting board, knife, mixer, blender, strainerandmold), processing(stove, frying pan, pot, ladle, woodenspoon), andpresentation(stainlessteel plateandhamperstainlessteel, 3) the presentationanddistribution offoodin hospitalsPariamanusingcentralizedanddecentralizedmanner. Kata Kunci: penyelenggaraan makanan, hipertensi, terapi diet

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