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All Journal Jurnal Pendidikan Vokasi E-Journal Home Economic and Tourism INVOTEC Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Manajemen Pendidikan Al Ishlah Jurnal Pendidikan Economac: Jurnal Ilmiah Ilmu Ekonomi JURNAL PENDIDIKAN TAMBUSAI Journal of Moral and Civic Education JETL (Journal Of Education, Teaching and Learning) Ensiklopedia of Journal EARLY CHILDHOOD : JURNAL PENDIDIKAN Ensiklopedia Social Review Ensiklopedia Education Review JRTI (Jurnal Riset Tindakan Indonesia) Jurnal Pendidikan dan Keluarga Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan dan Kewirausahaan Budimas : Jurnal Pengabdian Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Journal of Education Research International Journal of Humanities Education and Social Sciences SENTRI: Jurnal Riset Ilmiah YASIN: Jurnal Pendidikan dan Sosial Budaya Ensiklopedia Research and Community Service Review Langgam International Journal of Social Science Education, Art and Culture Jurnal Aplikasi IPTEK Indonesia Jurnal Intelek Dan Cendikiawan Nusantara Jurnal Intelek Insan Cendikia Sosial : Jurnal Ilmiah Pendidikan IPS Jurnal Pendidikan Ilmu Sosial Abdi Humaniora: Jurnal Pengabdian Masyarakat Bidang Humaniora Jurnal Pendidikan dan Sosial Humaniora Teknobuga : Jurnal Teknologi Busana dan Boga
elida elida
Universitas Negeri Padang
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The Effect of Using Different Types of Ginger on the Quality of Dadak Beef Randang Adlim, Rino Fitra; Elida, Elida; Fridayati, Lucy; Zulfikar, Dikki
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.12910

Abstract

This research aims to analyze the effect of using different types of ginger on the quality of meat rendang, based on the differences in the types of ginger and the chemical composition contained in red ginger, emprit ginger and elephant ginger. And people tend to use ground ginger so that the type and quality of ginger that has been finely ground is not known. The aim of this research is to examine differences in the quality of randang meat in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment with the aim of revealing the influence and differences between three different variables. The research design used was a completely randomized design (CRD). Data was obtained from 3 expert panelists, using an organoleptic test format, then the data was analyzed using a variance analysis test. If the ANOVA results show that Fcount is greater than Ftable, then the Duncan test is carried out. The results of the study revealed that there was no significant effect on the use of different types of ginger on the quality of the meat rendang, including the quality of the shape, color, aroma, texture and taste of the randang. From this statement, it can be concluded that H0 is accepted, namely the type of ginger does not affect the quality of the dadak randang because Fcount < Ftable.
The Correlation Between The Student’s Learning Outcomes In “F&B Service” And Student’s Interest In Joining LKS Restaurant Service At SMK Negeri 6 Padang Azis, Rizky Pratama; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.344

Abstract

This study started from the researcher's observations of students of SMK Negeri 6 Padang whose learning outcomes were in the subject of F&B Service but low interest in participating in the Restaurant Service LKS, this led to a decline in learning achievement of SMK Negeri 6 Padang. in LKS activities. This study aims to: 1) Describe student learning outcomes in the subject of cuisine; 2) Describe students' interest in participating in LKS Restaurant Service; 3) Analyzing the relationship between student learning outcomes of F&B Service with student interest in participating in the Restaurant Service LKS at SMK Negeri 6 Padang. This type of research is descriptive correlational research with a quantitative approach. The sample of this research was 101 students of class XII culinary at SMK Negeri 6 Padang. The sampling technique used is a saturated sample. Research data collection was carried out using a questionnaire designed based on a Likert scale that had been tested for validity and reliability. Furthermore, the data obtained were analyzed by data description tests, correlation tests, and hypotheses. The results of the description of the results of learning cooking cuisine are in the medium interval class with a total of 52 respondents (51.48%), while the interest in participating in the Restaurant Service LKS is in the medium category with a total of 46 (45.54%). Furthermore, the normality analysis test of the data obtained was normally distributed with a value of 0.176> 0.05, while the linearity analysis of the data obtained was linearly distributed with a value of 0.343> 0.05. The correlation test shows that 0.471 is categorized as moderate according to the interpretation value of r. It is known that the significance value is 0.002 <0.05, which means that there is a significant positive relationship between the Learning Outcomes variable and interest in participating in the LKS. While the value of R Square is 30% where the rest (100% -30% = 70%) is influenced by other variables outside this regression equation or variables that are not examined. The results of the t-test indicate that the known T-count is 1.760, thus Tcount > Ttable (1,760 >1,660) statistically H0 is rejected and Ha is accepted, meaning that the first hypothesis in this study is accepted.
Analysis Using Of Different Liquids of the Bakpao Quality Rizqullah, Adib Rifqi; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.343

Abstract

The use of various liquids in the making of buns inspired this study, which attempts to investigate the changes in bun quality caused by the use of various liquids. The addition of water to the dough prior to fermentation can have an impact on the fermentation process. The usage of young coconut water is one of the liquids that can alter the fermentation process. This study is a pure experiment with three repeats of a completely randomized design approach (CRD). The data was acquired directly from 5 expert panelists who answered a questionnaire (organoleptic test format) on the quality of the meatballs with the use of different liquids, then collated into tabular form and evaluated with the T (t) test to see the difference between the two treatments. If the data analysis reveals a t arithmetic t table, Ha is acceptable; if the data analysis reveals a t arithmetic t table, Ho is approved. Based on the findings of the data analysis of the buns using various liquids, it was determined that there was no significant difference in the quality of the buns between the X₁ and X₂ treatments, indicating that Ho was accepted. Overall, the greatest results from the two factors were discovered in buns with water use (X1) using the average tabulation of the data. Water (X₁) buns are preferred for further investigation because their shape, color, aroma, and texture are superior to that of young coconut water (X₂).
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.
Optimization Activities Elderly Health Care Center in Coastal Village of Ulak Karang Selatan, Padang City Yaslina, Yaslina; Yaswinda, Yaswinda; Yulsyofriend, Yulsyofriend; Elida, Elida
Jurnal Aplikasi IPTEK Indonesia Vol 6, No 2 (2022)
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/4.26306

Abstract

The success of Indonesia's health development is inseparable from the active participation of the community. One of the community-based health efforts that has been developed is the the elderly health care center . The level of cadres' ability in managing the health care for the elderly greatly influences the effectiveness of the health care, it is necessary to hold cadre training to improve the capabilities of the elderly Posyandu cadres. The results of interviews with the Community Service Team stated that the elderly health care are already running but are felt to be less than optimal, due to the small number of health care cadres and the limited knowledge of cadres. Service methods used for cadre training are lectures, role play, demonstrations as well as mentoring as well as monitoring and evaluation. The material provided was 6 material with activities carried out on June 2019 - September 2019 for 5 days in  RW 01 of Ulak Karang Selatan Village. After the training activities were carried out there was an increase in the average knowledge that is with an average of 86.3 and an increase in cadre skills with an average of 85.1 after the cadre training activities were carried out.
Android-based learning media development with iSpring Suite application in pastry course Ananda, Febri; Elida, Elida; Kasmita, Kasmita; Irfan, Dedy
Jurnal Pendidikan Vokasi Vol. 13 No. 3 (2023): November
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v13i3.66941

Abstract

The utilization of Information and Communication Technology (ICT) is one of the things needed in the education era for effective learning. This study aims to produce Android application-based media using iSpring Suite in feasible pastry courses based on the values and tests of validity, practicality, and effectiveness. The development research used the 4D model (Define, Design, Develop, and Disseminate). The limited trial of Android application media was conducted on 30 Department of Family Welfare Science, Concentration of Catering students at Universitas Negeri Padang who were taking pastry courses. Data collection instruments used validation sheets, evaluation questions, and student response questionnaires. The data obtained were analyzed descriptively and quantitatively. The results showed that the validation value of the material expert was 0.758 with the valid category, and the validation of the media expert was 0.833 with the valid category. The practicality value gets a score of 3.06 with a practical category. The effectiveness value is obtained from the evaluation results of the control class and the experimental class. Hypothesis testing was carried out using the t-test with the Independent Samples Test method. The t-test results show the t-count value (12.0228) > t-table (2.0167), so Ho is accepted. This means there is a difference in the value of the control and experimental classes. The effect size calculation obtained a value of 3.13, so based on the applicable criteria, this effect size value is included in the very high category. Based on these results, the application-based learning media using iSpring Suite is declared feasible based on validity, practicality, and effectiveness as a learning media.
Conservation of Andun Dance In The Community South Bengkulu Haryani, Hafiidha Gusti; Elida, Elida
LANGGAM: International Journal of Social Science Education, Art and Culture Vol 3 No 4 (2024): LANGGAM: International Journal of Social Science Education, Art and Culture (Dece
Publisher : Master Program of Social Science Education of Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/langgam.v3i4.47

Abstract

The Andun dance is a traditional art form, cultural heritage, and religious practice of the people of South Bengkulu. It is an integral part of their social fabric, embodying Islam and preserving their unique customs. Despite its modernization, the Andun dance remains an essential component of marriage ceremonies, which are traditionally held over seven days and seven nights. While some may perceive these lengthy processes as excessive and time-consuming, they are deeply ingrained in the community’s traditions. Despite its significance, the Andun dance has faced challenges in maintaining its relevance and popularity among younger generations. This research aims to address this issue by exploring the preservation efforts being made by the government, community, and artists. The government organizes festivals, performances, and educational programs to promote the Andun dance, while schools incorporate it into their extracurricular activities. Community members actively participate in deliberations to ensure that the dance is accessible to the middle and lower socioeconomic classes. Artists provide coaching and training to their students, fostering the development of the Andun dance.
Quality Of Mochi With Red Dragon Fruit Peel Juice Substitution Khairiyah, Zahratul; Andriani, Cici; Elida, Elida; Yasih, Fitri
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.v6i1.26766

Abstract

Mochi is a Japanese specialty made from glutinous rice flour that is easily modified into attractive food with various colors. Mochi is a popular food among the public, but many use synthetic dyes. Dragon fruit peel can be used as a natural coloring ingredient in mochi by substituting red dragon fruit peel juice to increase its functional value. This study aims to analyze the effect of 30%, 50% and 70% red dragon fruit peel juice substitution on the quality of color, aroma, texture and taste of mochi. This type of research is a pure experiment with the Complete Randomized Design (CRD) method, with three repetitions. Data were analyzed using Analysis of Variance (ANOVA), if Fcount> Ftable then continued the Duncan test. The results of this study indicate that there is a significant effect on the substitution of dragon fruit peel juice as much as 30%, 50% and 70% on the quality of color (pink rose) and aroma quality (not smelling typical of red dragon fruit peel). While the quality of taste and texture did not show a significant effect. The best results of color quality are found in X2 (3.67) with pink rose color category, aroma quality is found in X0 (5.00) with the category of not smelling typical dragon fruit skin, moist texture quality is found in X2 and X3 (3.89) with moist category, chewy texture quality is found in X0 (4.11) with chewy category, soft texture quality is found in X2 and X3 (3.89) with soft category and in taste quality is found in X0 (5.00) with the category of not tasting typical dragon fruit skin. The results showed that there was a significant effect of red dragon fruit peel juice on color quality (pink rose) and taste quality (no taste of dragon fruit peel). 
Quality of Using Watermelon Extract Substitution for Sweet Bread Putri, Novari Hasukma; Anggraini, Ezi; Elida, Elida; Yasih, Fitri
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.v6i1.26759

Abstract

Bread is a food product that is quite popular in Indonesia. Bread is a source of energy that is beneficial to the body when consumed. The main ingredients in making bread consist of wheat flour, water, baker's yeast, and salt. In addition, there are also additional ingredients such as milk, butter, eggs, sugar, delicious ingredients in the form of chocolate and others depending on the type of bread. This study aims to analyze the influence of watermelon extract substitution of 25%, 50%, 75% on the quality of color, aroma, texture, taste, and shape in the sweet bread produced. The type of research used in this study is a pure experiment (True Experiment) with the research design used is a complete random design (RAL) with 3 repetitions. The type of data used was primary data obtained directly from 3 limited panelists by filling out an organoleptic test format. For hypothesis testing, this study uses an analytical test (ANAVA), if it is different, it will be tested with the Ducan Multi Rangers Test (DMRT). Based on the results of the organoleptic test and followed by the statistical test or variant analysis test (ANAVA) showed that there was a significant influence on the quality of the golden brown outer color, the inner color of orange, the quality of the fragrant aroma of watermelon, the quality of smooth texture, the quality of soft texture, the quality of sweetness and taste of watermelon, and the quality of the volumetric shape Ho was accepted by f calculus, < f table. And the results of the organoleptic test were best obtained in treatment 4 (75%).
Penguatan Brand Awareness Garasi 3D Kartasura Sukoharjo Nur Muftiyanto, R. Taufiq; Istiyanto, Budi; Elida, Elida
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol 5, No 1 (2023): BUDIMAS : VOL. 5, NO.1, 2023
Publisher : LPPM ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/budimas.v5i1.16192

Abstract

Dalam upaya meningkatkan kualitas dan daya tahan UMKM di wilayah Kabupaten Sukoharjo, team pengabdian kepada Masyarakat mengadakan kegiatan di UMKM Garace 3D Kartasura Kabupaten Sukoharjo. Salah satu alasan pemilihan mitra/objek pengabdian adalah keberadaan 3D Garace relative masih baru di lini bisnis Pengaplikasian Desain Detail. Tujuan dari kegiatan ini adalah membantu UMKM Garasi 3D untuk memperkuat strategi pemasaran terutama membangun branding melalui penguatan brand awareness. Kegiatan pengabdian dilakukan dalam bentuk diskusi terkait strategi branding dan pendampingan dalam membangun dan memperkuat brand awareness. Kata Kunci: Strategi Pemasaran, Brand Awareness, Strategi Branding
Co-Authors AD, Orin Adawiyah, Nadiatul Ade Hari Fitri Adela, Adela Adelina, Julia Adhini W, Dwi Mustika Adlim, Rino Fitra Afdal Luthfi Agnesia, Ovilly Agusti Efi Agustina Agustina Alda, Fahmia Aliah, Muhafizatul Amanda, Adittya Anak Agung Istri Sri Wiadnyani Ananda, Febri Andini, Nurul Anggraini, Ezi Aninda, Femira Nasyirah Anni Faridah Antoni, Jefri Aprianti, Viki Ariusni Ariusni Asmar Yulastri Auliya, Yuni Ayu Puji Lestari Azis, Rizky Pratama Azwar, Hendri A’yuni, Qurrata Bahrudi, Bahrudi baidar baidar Baravanni, Adella Putri Barokah, Ermy Rizky Barus, Anisa Devita Boru Christiawan Hendratmoko Budi Istiyanto Ida Ayu Kade Rachmawati Kusasih Cici Andriani Citra Permata Sari Dahniar Dahniar Darmayanti, Regina Dedy Irfan Desla, Afifah Tiara Dewi, Ayu Prastika Dikki Zulfikar Dollah, Elda Febri Dony Novaliendry Dwi, Elfrimo Dzikrillah, Athiffa Efendi, Hansi Efian, Muhammad Ilham Efli, Haura Tsamarah Elfi Tasrif Emi Vovo Sembiring Erlina, Rini Ernawati Ernawati Ernawati Ernawati Ertanto, Boby Ezi Anggraini Fauziah, Qori Ferdi, Rohmat Aidil Ferdian, Feri Fitri, Ernarisa Fridayanti, Lucy Fuji Astuti Ganefri . Gea, Selvi Yana Gusnita, Wiwik Gustin, Nifrika Yuni Gustina, Lia Haryani, Hafiidha Gusti Haryanti Haryanti Hasdi Aimon Hatista, Radhesa Hazzarah, Fanessha Heldi , Heldi Hidayat, Febri Hijriyantomi Suyuthie Humairah, Uttri Ilyasa Afriantoro Indah Permata Sari Indrayeni, Wiwik Indrayuda Indrayuda Ira Meirina Chair Jannah, Annisa Miftahul Jefriyanti, Ranti Juliana Siregar Juliana Siregar Julita Julita Kasmita Kasmita Khairani, Mifta Zhafira Khairiyah, Zahratul Krista Maria S Kumala Dewi, Fitrika Kurnia, Rahmi Lasri, Widia Lorenzo, Naufal Lucy Fridayati Maharani, Annisa Mailisa, Ratu Maisa, Dela Sukma Maiyandra, Vera Mardi Mardi Mardiah, Anisah Marhayani, Marhayani Maryetta, Mila Maysya, Rameza Nabilah mega nita ariefiani Mesya, Titania Dwi Muhammad Rizki Muskhir, Mukhlidi Mustika, Dina Mustika, Sari Nabilah, Nurli nahar, Khailatul Nenda, Welly Afrita Nindya Syafitri Nor Aishah, Buang Novi Adi Morjayanti Novita Sari Novitasari, Anggi Novitasari, Herlina Nur Muftiyanto, R. Taufiq Nuraini Nuraini Nurul Fajri Oktariani, Elza Oktavia, Yolanda Pepriyanti, Fanny Pratama, Muhammad Reihan Pratiwi Pratiwi Puan Nabilla Pujayatini, Sri Purba, Lilis Pratiwi PUTRA, MARDA YOGI Putri, Dian Mutiara Putri, Eneke Suwandi Putri, Melia Putri, Novari Hasukma Rahadian Zainul Rahma Arifna Rahma, Azizah Septia Rahmalia, Shindy Nurul Rahmatul Hadi Rahmi Holinesti Ratih Riau Khasanah Refi, Febriana Retnaningtyas Susanti Rijas, Livia Putrima Rizqullah, Adib Rifqi ROHATI, RIDA Roni Yuliardi Rusi Cahdian Rusman, Ferlyan Ningsih Sahara Putri, Cut Mutia Sahputra, Edo Saif, Charisma Putrenesia Saputri, Marisa Ayu Saqinah, Natasya Sarah Sarah, Sarah Sarah, Devi Sari, Yolanda Intan Septiandi, Audilla Setiani, Rini Setyaningsih, Feni Shahida, Siti Nur Siregar, Juliana Siti Fatma Siti Helmyati Siti Marhamah, Siti Siti Rahayu Sofnitati Sofnitati Sudirman Sudirman Sukardi, Sukardi Sunaringwardani, Shinta Safitri Suriani, Mimi Susanti, Ratnaningtyas Syafiqoh, Iffat Syaqhila, Putri Syukra, Elfa Tarigan, Winda Bali Ulina Tresia, Nesya ULWAN, NASEH Ulya, Wafiqah Ul\wan, Naseh Veneliza, Adila Vinari, Chelyani Vitria Maidesti Wahyuni, Novri Widyawati, Ilhami Pebi Wirnelis Syarif Wiwik Gusnita Wulandari, Celshea Tiara Wulandari, Laila Fauziah Wulandari, Yuka Yahya Yahya Yasih, Fitri Yaslina, Yaslina Yaswinda Yaswinda Yaswinda Yaswinda Yelfi, Reno Yelva Nofriyanti Yenni Rahmah Yetti, Silvia Yolanda Intan Sari Yolanda, Ratifah Yorian, Jeni Silvi Youmil Abrian Yulia Mandasari Yuliana Yuliana Yuliana Yuliana Yulianti Putri, Meri Yuliarma yuliarma Yulsyofriend Yulsyofriend Yulsyofriend, Yulsyofriend Yundi, Silvinia Yunia Wardi Zahara, Ayu Zul Azhar Zumairo, Siti