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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 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 Jurnal Pendidikan Tata Boga dan Teknologi Juvenil: Jurnal Ilmiah Kelautan dan Perikanan International Journal of Humanities Education and Social Sciences SENTRI: Jurnal Riset Ilmiah Ensiklopedia Research and Community Service Review Langgam International Journal of Social Science Education, Art and Culture Jurnal Aplikasi IPTEK Indonesia Jurnal Pendidikan Ilmu Sosial Abdi Humaniora: Jurnal Pengabdian Masyarakat Bidang Humaniora
elida elida
Universitas Negeri Padang
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Bahasa Indonesia Bahasa Indonesia Efli, Haura Tsamarah; Elida, Elida; Gusnita, Wiwik; Indrayeni, Wiwik
JURNAL PENDIDIKAN DAN KEWIRAUSAHAAN Vol 12 No 2 (2024)
Publisher : STKIP PGRI SITUBONDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47668/pkwu.v12i2.1466

Abstract

This research is motivated by the high number of unemployed people, especially vocational school graduates, one alternative to overcome this condition is entrepreneurship. This research aims to describe student self-efficacy, describe entrepreneurial readiness and analyze the relationship between student self-efficacy and student entrepreneurial readiness. This type of research is quantitative with a correlational approach. The population of this study was 97 students in class XII Culinary at SMK Negeri 2 Bukittinggi in the 2024/2025 academic year. The sampling technique used is saturated sampling. Data collection was carried out by distributing questionnaires directly using a Likert scale which has been tested for validity and reliability. Data were analyzed using descriptive and correlation analysis. The results of the research show the overall self-efficacy of class. The results of the research show that there is a positive and significant relationship between Self-Efficacy and Entrepreneurship Readiness of class XII Culinary students at SMK Negeri 2 Bukittinggi.
SUBSTITUSI EKSTRAK DAUN CINCAU PADA ES KRIM SUSU KEDELAI: PENINGKATAN KUALITAS DAN POTENSINYA DALAM INDUSTRI PANGAN Efian, Muhammad Ilham; Mustika, Sari; Elida, Elida; Anggraini, Ezi
Ensiklopedia of Journal Vol 7, No 2 (2025): Vol. 7 No. 2 Edisi 2 Januari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v7i2.2830

Abstract

Abstract: The demand for healthy and natural food products continues to increase in line with consumer awareness of healthier and more environmentally friendly diets. One of the innovations in the food industry is the use of soy milk as an alternative to cow's milk and the addition of natural ingredients such as grasshopper leaf extract. This study aims to examine the effect of grasshopper leaf extract substitution on the organoleptic quality of soy milk-based ice cream. We carried out substitution by varying the concentration of grasshopper leaf extract to 0%, 25%, 50%, and 75%. The parameters analyzed included color, aroma, texture, sweetness, and typical taste of grasshopper leaves through an organoleptic test involving 50 panelists. The results showed that the substitution of grasshopper leaf extract had a significant influence on the quality of the color, aroma, texture, and distinctive taste of grasshopper leaves, with a concentration of 75% producing the best quality. On color parameters, the concentration of 75% extract increased the intensity of the green color (average value 5.60). Meanwhile, texture and aroma also showed a significant increase with values of 5.25 and 5.21, respectively. Although not significant, the sweetness slightly increases at higher concentrations. The content of compounds in grasshopper leaves, such as chlorophyll, flavonoids, and tannins, contributes greatly to the organoleptic characteristics of ice cream. These results show that grasshopper leaf extract has the potential as a natural ingredient to improve the quality and functional value of soy milk-based ice cream products, as well as support the trend of healthy and environmentally friendly food innovation.Keywords: Cincau Leaves, Soy Milk Ice Cream, Organoleptics, Food Innovation, Functional Products.
LATAR BELAKANG PENDIDIKAN SEBAGAI PREDIKTOR MOTIVASI: ANALISIS MAHASISWA DEPARTEMEN ILMU KESEJAHTERAAN KELUARGA Mesya, Titania Dwi; Elida, Elida; Gusnita, Wiwik; Andriani, Cici
Ensiklopedia Sosial Review Vol 7, No 1 (2025): Volume 7 No 1 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/esr.v7i1.2541

Abstract

Abstract: Differences in educational backgrounds affect students' motivation to choose higher education study programs. This study aims to analyze the differences in student motivation between senior high school (SMA) and vocational high school (SMK) when choosing a study program. This study aims to describe and analyze the differences in motivation of students with high school and vocational education backgrounds in choosing a study program at the Department of Family Welfare Sciences. This comparative descriptive quantitative research involved 68 students, consisting of 34 students from high school backgrounds and 34 from vocational schools. Data collection was carried out through a Likert scale questionnaire with 53 questions. Data analysis used the Mann-Whitney U Test, a non-parametric statistical test, to test the difference in motivation significance. The study results show that the motivation of students from both educational backgrounds is in the medium category. However, there is a significant difference in motivation for choosing a study program. High school students tend to be more motivated by academic factors and knowledge development, while vocational school students are more concerned about practical skills and career opportunities. Statistical analysis produced a significance value of 0.031 (p < 0.05), confirming a significant motivation difference between high school and vocational school students. This study provides important insights into how educational background affects motivation for choosing study programs, which can be a consideration for curriculum development and student admission strategies in higher education.Keywords: Student Motivation, High School, Vocational School, Study Program Selection.
Kesinambungan Budaya Etnis Jawa dan Dinamika Kehidupan Sosial di Minangkabau Yetti, Silvia; Efi, Agusti; Elida, Elida; Yuliana, Yuliana
Jurnal Pendidikan Tambusai Vol. 9 No. 1 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Penelitian ini bertujuan untuk mendeskripsikan kesinambungan budaya etnis Jawa serta dinamika kehidupan sosialnya di tengah masyarakat Minangkabau. Pendekatan yang digunakan adalah kualitatif dengan tipe deskriptif. Data yang digunakan terdiri atas data primer dan sekunder, yang diperoleh melalui observasi partisipatif, wawancara mendalam, dan studi dokumen. Unit analisis dalam penelitian ini adalah kelompok. Data dianalisis menggunakan teknik analisis dua tahap yang dikembangkan oleh Spradley. Hasil penelitian menunjukkan bahwa akulturasi budaya antara etnis Jawa dan Minangkabau terjadi dalam berbagai arena interaksi sosial yang dapat diibaratkan sebagai melting pot. Salah satu bentuk akulturasi yang menonjol terlihat dalam bidang kesenian, di mana kedua etnis saling mengadopsi dan mempelajari unsur budaya satu sama lain tanpa mempertimbangkan asal-usul etnisnya. Proses ini berlangsung secara harmonis tanpa menimbulkan konflik, mencerminkan adanya penerimaan dan adaptasi budaya yang positif di antara komunitas yang bersangkutan.
Analisis Sosio-Kultural Masyarakat Bali di Sumatera Barat Fauziah, Qori; Efi, Agusti; Elida, Elida
Jurnal Pendidikan Tambusai Vol. 9 No. 1 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Di tengah dominasi masyarakat Minangkabau yang dikenal dengan sistem matrilinealnya dan ketaatan pada ajaran Islam, komunitas Bali yang mayoritas beragama Hindu telah membangun kehidupan yang harmonis sejak masa kolonial Belanda. Penelitian ini bertujuan untuk mengeksplorasi secara mendalam dinamika sosial budaya masyarakat Bali di Sumatera Barat. Penelitian ini menggunakan pendekatan kualitatif dengan metode deskriptif-analitis untuk memahami fenomena sosial budaya masyarakat Bali di Sumatera Barat. Masyarakat Bali di Sumatera Barat adalah contoh harmonisasi budaya yang menunjukkan bagaimana identitas budaya dapat dipertahankan tanpa mengorbankan hubungan baik dengan komunitas lokal. Melalui pendekatan toleransi, penyesuaian, dan pelestarian tradisi, mereka mampu hidup berdampingan dengan masyarakat Minangkabau.
Pelestarian Budaya dan Adaptasi Sosial Suku Talang Mamak dalam Menghadapi Modernisasi di Kabupaten Indragiri Hulu. Lorenzo, Naufal; Efi, Agusti; Elida, Elida
Jurnal Pendidikan Tambusai Vol. 9 No. 1 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Suku Talang Mamak, yang mendiami wilayah Kabupaten Indragiri Hulu, Riau, merupakan salah satu komunitas adat tertua di Indonesia. Penelitian ini bertujuan untuk mengkaji kehidupan sosial, adat istiadat, dan adaptasi budaya Suku Talang Mamak dalam menghadapi modernisasi. Dengan menggunakan pendekatan kualitatif, data diperoleh melalui wawancara, pengamatan langsung, serta tinjauan literatur. Hasil penelitian menunjukkan bahwa meskipun modernisasi membawa tantangan, Suku Talang Mamak tetap teguh mempertahankan tradisi budaya mereka. Penelitian ini menyarankan perlunya kolaborasi antara pemerintah, masyarakat adat, dan pihak terkait lainnya untuk melestarikan budaya lokal sambil mendukung adaptasi sosial yang harmonis.
POTENSI SIRUP BUAH NAGA: ANALISIS KOMPARATIF KUALITAS SENSORI DAGING DAN KULIT BUAH Rahma, Azizah Septia; Elida, Elida; Holinesti, Rahmi; Mustika, Sari
Ensiklopedia Research and Community Service Review Vol 4, No 2 (2025): Vol. 4 No. 2 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/err.v4i2.2954

Abstract

Abstract: Dragon fruit (Hylocereus spp.) has great potential in food processing, but the use of fruit peels is still limited. This study aims to analyze the difference in the sensory quality of syrup made from the juice of the flesh and skin of red dragon fruit through a hedonic test approach. The research method used pure experiments with a completely random design involving 30 consumer panelists from the Family Welfare Education Study Program at Padang State University. Data collection was carried out through sensory tests using a 7-point hedonic scale to assess four parameters: color, aroma, texture, and taste. The results showed a significant difference only in the color parameter, with dragon fruit juice obtaining an average score of 6.01 compared to dragon fruit peel with 5.59 (t-count 3.172, p < 0.05). The aroma, texture, and taste parameters did not show significant differences, with very close average scores. Statistical analysis revealed that both types of syrup had relatively equivalent sensory qualities, with individual panelist variations ranging from 0.927-1.368. This research makes an important contribution to the exploration of the use of dragon fruit peels as an alternative raw material for food products, as well as encouraging innovations in sustainable agricultural waste processing.Keywords: Dragon Fruit, Syrup, Hedonic Test, Sensory Quality, Agricultural Waste.
JUADAH DI KANAGARIAN BALAH AIE KECAMATAN VII KOTO SUNGAI SARIAK KABUPATEN PADANG PARIAMAN A’yuni, Qurrata; Elida, Elida; Fridayati, Lucy; Siregar, Juliana
Ensiklopedia Research and Community Service Review Vol 4, No 2 (2025): Vol. 4 No. 2 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/err.v4i2.2955

Abstract

Abstract: This study aims to describe the process of making Juadah in Kanagarian Balah Aie, VII Koto Sungai Sariak District, Padang Pariaman Regency, and to examine the challenges in preserving this tradition. Juadah is a ceremonial offering in the manjalang mintuo procession, which holds symbolic value in Minangkabau culture. This research employs a qualitative approach with a descriptive method. Data were collected through observation, interviews, and documentation of two traditional Juadah production businesses.The findings reveal that the Juadah production process still adheres to traditional techniques, requiring approximately 24 hours and involving 4–8 workers. The main challenges faced are the availability of raw materials and price fluctuations, which impact production. Therefore, efforts in education and the involvement of younger generations are essential to preserving the tradition of Juadah making as part of Minangkabau cultural heritage.Keywords: Juadah, Manjalang Mintuo, Tradition Minangkabau, Kanagarian Balah Aie.
Tingkat Motivasi Belajar Siswa Kuliner pada Pembelajaran Makanan Kontinental di SMK N 9 Padang Novitasari, Anggi; Yulastri, Asmar; Elida, Elida; Andriani, Cici
Jurnal Pendidikan Tambusai Vol. 9 No. 1 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Penelitian ini dilatar belakangi oleh kurangnya motivasi siswa pada saat pemebalajaran dilihat dari prilaku siswa dikelas beberapa siswa terlibat dalam percakapan pada saat guru sedang menerangkan pembelajaran, tujuan dari penelitian ini adalah untuk mendeskripsikan motivasi belajar siswa kuliner pada pembelajaran makanan kontinental di Sekolah Menengah Kejuruan Negeri 9 Padang. Jenis penelitian ini adalah kuantitatif dengan pendekatan deskriptif. Populasai dalam penelitian ini adalah siswa kelas XI di Sekolah Menegah Kejuruan Negeri 9 Padang yang berjumlah 235 siswa. Sampel berjumlah 70 siswa. Pengambilan sampel menggunakan teknik proposional random sampling. Teknik pengumpulan data menggunakan cara penyebaran angket yang disebarkan disekolah pada bulan Agustus 2024 yang telah di uji validitas dan reliabilitasnya. Teknik analisis data dilakukan dengan analisis deskriptif. Pengolaha data dilakukan dengan bantuan microsoft excel dan program perangkan lunak SPSS. Terlebih dahulu menentukan distribusi frekuensi, menentukan Tingkat presentase dan teknik klasifikasi. Hasil penelitian ini meujukan bahwa motivasi belajar siswa berada pada kategori sedang.
Maarak Bungo Lamang at Maulid Nabi (the Prophet Muhammad's Birthday) Ceremony in Nagari Luak Kapau, South Solok Regency (Study: Form, Procession and Meaning) Hidayat, Febri; Elida, Elida
LANGGAM: International Journal of Social Science Education, Art and Culture Vol 1 No 2 (2022): LANGGAM: International Journal of Social Science Education, Art and Culture (June
Publisher : Master Program of Social Science Education of Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.514 KB) | DOI: 10.24036/langgam.v1i02.9

Abstract

This study explained Maarak Bungo Lamang in Nagari (district) Luak Kapau, South Solok Regency. Maarak Bungo Lamang is one of Nagari Luak Kapau traditions to welcome the birthday of Prophet Muhammad SAW or Maulid Nabi among the people of Nagari Luak Kapau, which still exists today with a study of form, procession, and meaning. This study described the problem of form Bungo Lamang, the procession Maarak Bungo Lamang, the meaning of Maarak Bungo Lamang in the Prophet's Birthday ceremony in Nagari Luak Kapau. This research was conducted with a qualitative approach, with a descriptive method. The data were collected using observation techniques, literature study, interviews, and documentation. The research instrument was the researcher himself as the key instrument. The research location was in Nagari Luak Kapau, South Solok Regency. The informants of this research were the leader of the district (wali Nagari), heads of jorong, artists, religious teachers, traditional leaders, and local communities. The data analysis technique used was the data analysis model of Miles and Humberman in Sugiyono. The results of this study indicated that Maarak Bungo Lamang is a traditional ceremony that has existed for a long time. Starting from Bungo Lamang, which used to be just a cooked lamang decorated with newsprint, has been made to vary with the times. Bungo Lamang consists of cooked lamang decorated with oil paper, cardboard, wood talampuang, shell, etc. The Maarak Bungo Lamang procession is carried out after the prayer midday until before the Asr prayer by surrounding Luak Kapau Nagari from the Nagari border to the field. The community still maintains the meaning of Maarak Bungo Lamang in Luak Kapau Nagari as a form of gratitude for the birth of the Prophet Muhammad or what is commonly called the Maulid Nabi.
Co-Authors AD, Orin Adawiyah, Nadiatul Adela, Adela Adelina, Julia Adhini W, Dwi Mustika Adlim, Rino Fitra Agusti Efi Alda, Fahmia Aliah, Muhafizatul Anak Agung Istri Sri Wiadnyani Ananda, Febri Andini, Nurul Anggraini, Ezi Aninda, Femira Nasyirah Anni Faridah Asmar Yulastri Auliya, Yuni Ayu Puji Lestari Azis, Rizky Pratama A’yuni, Qurrata Bahrudi, Bahrudi baidar baidar Baravanni, Adella Putri 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 Erlina, Rini Ernawati Ernawati Ertanto, Boby Fauziah, Qori Fridayanti, Lucy 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 Indah Permata Sari Indrayeni, Wiwik Ira Meirina Chair Jannah, Annisa Miftahul Jefriyanti, Ranti Julita Julita Kasmita Kasmita Khairiyah, Zahratul Krista Maria S Kumala Dewi, Fitrika Kurnia, Rahmi Lasri, Widia Lorenzo, Naufal Lucy Fridayati Luthfi, Afdal Maharani, Annisa Maisa, Dela Sukma Maiyandra, Vera 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 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 Pujayatini, Sri Purba, Lilis Pratiwi PUTRA, MARDA YOGI Putri, Eneke Suwandi Putri, Melia Putri, Novari Hasukma Rahma, Azizah Septia Rahmalia, Shindy Nurul Rahmatul Hadi Rahmi Holinesti Rizqullah, Adib Rifqi ROHATI, RIDA Roni Yuliardi Rusi Cahdian Rusman, Ferlyan Ningsih Sahara Putri, Cut Mutia Sahputra, Edo Saputri, Marisa Ayu 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 Sunaringwardani, Shinta Safitri Susanti, Ratnaningtyas Syaqhila, Putri Syukra, Elfa Tarigan, Winda Bali Ulina Tresia, Nesya ULWAN, NASEH Ulya, Wafiqah Ul\wan, Naseh 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 Yetti, Silvia Yolanda Intan Sari Yolanda, Ratifah Yorian, Jeni Silvi Youmil Abrian Yulia Mandasari Yuliana Yuliana Yulianti Putri, Meri Yulsyofriend Yulsyofriend Yulsyofriend, Yulsyofriend Yundi, Silvinia Yunia Wardi Zahara, Ayu Zul Azhar Zumairo, Siti