Article Per Year (5 Year)
p-Index From 2020 - 2025
10.018
P-Index
This Author published in this journals
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
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Physics Public Health Social Sciences Other

Published : 136 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 136 Documents
Search

 10   11   12   13   14 
Pelatihan Kewirausahaan Wanita Nelayan dalam Pengolahan Ikan Di Kelurahan Ulak Karang Yaswinda Yaswinda; Elida Elida; Yelva Nofriyanti; Yolanda Intan Sari
ABDI HUMANIORA: Jurnal Pengabdian Masyarakat Bidang Humaniora Vol 2, No 1 (2020)
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdihumaniora.v2i1.109505

Abstract

This community service is motivated by the lack of optimal utilization and understanding of the community in managing marine products in the coastal area. One of the marine products that has high protein is fish, but its processing has not been developed much. This community service activity was carried out in Ulak Karang Selatan, Padang city. The subjects in this study were fisherwomen of Ulak Karang Selatan. This service was carried out in May-July 2020. The methods carried out were lectures, direct practice and mentoring. The results show that there is community enthusiasm for the training. Most of the participants were able to make their own fish dishes. Although the shape of the product is not optimal, it is very good in terms of taste.
THE IMPACT OF ENTREPRENEURIAL EDUCATION, VOCATIONAL SKILLS AND ENTREPRENEURIAL MOTIVATION TOWARD ENTREPRENEURIAL INTEREST Yulianti Putri, Meri; faridah, anni; Yuliana, Yuliana; elida, elida; Yulastri, Asmar; Nor Aishah, Buang; Kumala Dewi, Fitrika
Jurnal Pendidikan Ilmu Sosial Vol. 35 No. 1 (2025): JURNAL PENDIDIKAN ILMU SOSIAL
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jpis.v35i1.10214

Abstract

This research explores the impact of entrepreneurial learning, vocational skills and motivation in entrepreneurship on entrepreneurial interest of tourism, hospitality and engineering students at Universitas Negeri Padang. Using a quantitative research methodology, data was collected using a structured survey involving 43 students. The findings indicate that entrepreneurial interest is significantly and positively influenced by entrepreneurship education, vocational competence, and entrepreneurial motivation. Statistical analysis showed a high level of explanatory power, with a significance level of p = 0.000 and an adjusted R² value of 0.704, indicating a strong model fit. These results shows that education and skills training are crucial for increasing students entrepreneurial interest. This study underscores the need for higher education institutions, particularly in Indonesia, to strengthen entrepreneurship curricula, enhance vocational training, and foster motivational factors to better prepare students for entrepreneurial careers. By identifying the key drivers of entrepreneurial interest, this research contributes to the design of more effective educational strategies and policy interventions aimed at promoting youth entrepreneurship across different academic fields.
Uji Organoleptik Dodol Dengan Menggunakan Ekstrak Buah Naga putri, melia; Elida, Elida; Zulfikar, Dikki; Andriani, Cici
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 2 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i2.17039

Abstract

Penelitian ini dilatar belakangi untuk memanfaatkan buah naga agar mendapatkan warna alami dari bahan lokal yaitu buah naga merah dan buah naga super merah dalam rangka menginovasi dan memberikan variasi dari produk dodol. Selain itu, penggunaan buah naga diharapkan mampu mengurangi kerugian dan meningkatkan jumlah produksi karena buah naga memiliki kandungan air yang tinggi sehingga tidak dapat disimpan dalam waktu yang lama. Metode dalam pembuatan dodol ini yaitu metode blending, yaitu daging buah dihaluskan terlebih dahulu kemudian dimasak dengan bahan lainnya sampai mengental selama 1 jam. Tujuan penelitian ini adalah untuk menganalisis perbedaan kualitas organoleptik dodol menggunakan ekstrak buah naga merah dan buah naga super merah. Jenis penelitian ini adalah eksperimen murni menggunakan metode rancangan acak lengkap dengan 2 perlakuan dan 3 kali pengulangan. Teknik pengumpulan data dilakukan dengan memberikan angket kepada 3 orang panelis ahli, yaitu dosen Tata Boga Univesitas Negeri Padang. Kemudian data hasil penelitian dianalisis menggunakan Independen Sample T Test pada program SPSS versi 23. Hasil penelitian menujukkan bahwa tidak terdapat perbedaan kualitas antara dodol ekstrak buah naga merah dan buah naga super merah yang terdiri dari bentuk, warna, aroma, tekstur dan rasa
Uji Organoleptik Permen Jelly Menggunakan Daging dan Kulit Buah Naga andini, nurul; Elida, Elida; Faridah, Anni; Siregar, Juliana
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 2 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i2.17038

Abstract

Penelitian ini dilatarbelakangi untuk memanfaatkan dan menambah inovasi serta untuk mendapatkan warna alami pada permen jelly dengan menggunakan buah lokal. Penelitian ini bertujuan untuk mengetahui perbedaan kualitas permen jelly menggunakan daging buah naga dan kulit buah naga meliputi kualitas bentuk, warna, aroma, tekstur dan rasa. Metode yang digunakan dalam penelitian ini adalah metode eksperimen murni (true experimental) dan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 perlakuan dan 3 kali pengulangan. Data penelitian diperoleh dari uji organoleptik oleh 3 panelis ahli pada bulan Agustus 2023 di Workshop Tata Boga Universitas Negeri Padang. Data dianalisis menggunakan uji T, jika t hitung t tabel, maka dapat dinyatakan bahwa data penelitian terdapat suatu perbedaan. Hasil penelitian secara statistik menunjukan bahwa adanya perbedaan kualitas permen jelly menggunakan daging buah naga dan kulit buah naga pada kualitas warna, sedangkan pada kualitas bentuk, aroma, tekstur dan rasa tidak terdapat perbedaan. Namun, pada uji organoleptik permen jelly tidak ada perbedaan pada kualitas aroma dan rasa karena melewati beberapa proses pengolahan
Pengaruh Fasilitas dan Harga terhadap Minat Berkunjung Wisata (Sebuah Systematic Literature Review) Lasri, Widia; Ernawati, Ernawati; Wardi, Yunia; Susanti, Ratnaningtyas; Elida, Elida
Jurnal Pendidikan Tambusai Vol. 9 No. 2 (2025): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh fasilitas dan harga terhadap minat berkunjung wisatawan dengan menggunakan pendekatan Systematic Literature Review (SLR). Pariwisata merupakan sektor strategis dalam pembangunan ekonomi dan sosial, di mana kualitas fasilitas dan keterjangkauan harga menjadi faktor kunci dalam menarik wisatawan. Dengan merujuk pada studi-studi sebelumnya yang diterbitkan antara tahun 2013 hingga 2023, penelitian ini mengidentifikasi bahwa fasilitas yang memadai, bersih, dan nyaman serta harga yang sesuai dengan ekspektasi wisatawan berkontribusi signifikan terhadap minat dan keputusan berkunjung, termasuk kunjungan ulang. Analisis tematik terhadap literatur yang relevan menunjukkan bahwa kedua variabel ini tidak hanya mempengaruhi minat awal berkunjung tetapi juga berdampak pada kepuasan dan loyalitas wisatawan. Hasil temuan mendukung pentingnya strategi pengelolaan fasilitas dan penetapan harga yang kompetitif untuk meningkatkan citra destinasi. Penelitian ini merekomendasikan pengembangan model dengan variabel mediasi seperti kepuasan dan citra destinasi serta penggunaan pendekatan kuantitatif lanjutan seperti Structural Equation Modeling (SEM) untuk analisis yang lebih mendalam dan menyeluruh.
Development Of Interactive Learning Multimedia Based On Canva In Vocational Subject Of Culinary Wahyuni, Novri; Elida, Elida; Kasmita, Kasmita; Novaliendry, Dony
JETL (Journal of Education, Teaching and Learning) Vol 10, No 2 (2025): Special Issue
Publisher : STKIP Singkawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26737/jetl.v10i2.7584

Abstract

Students with mild intellectual disabilities often face challenges in understanding abstract concepts and require specialized learning tools that support visual and interactive engagement. This study aimed to develop and evaluate the validity, practicality, and effectiveness of a Canva-based Interactive Learning Multimedia (ILM) designed specifically for vocational culinary education at SLB Negeri 1 Padang. Employing the Research and Development (R&D) method, this study involved expert validation, user practicality testing, and effectiveness analysis using quantitative techniques. Content and media validation were conducted by six experts using the Aiken’s V formula, practicality was assessed by one teacher and five students through questionnaires, and effectiveness was tested using normality, homogeneity, T-test, and effect size calculations with SPSS 27. The findings revealed that the ILM was highly valid, with average Aiken’s V scores of 0.97 (material experts) and 0.92 (media experts). Practicality scores from both students (3.87) and teachers (3.85) classified the media as very practical. Statistical analysis showed that the data were normally distributed and homogeneous. The T-test results demonstrated a significant difference in learning outcomes (t = 4.382 > t-table = 2.306; p < 0.05), indicating the effectiveness of the media. Furthermore, the effect size (Cohen's d = 2.8) suggested a very large effect on student performance. In conclusion, the Canva-based Interactive Learning Multimedia is a valid, practical, and highly effective tool to enhance vocational learning outcomes for students with mild intellectual disabilities. This innovation is recommended for broader implementation and further development in inclusive education settings.
Analysis of the Relationship Between Interest in Continuing to College Based on Academic Achievement of Culinary Vocational High School Students Adela, Adela; Siregar, Juliana; Elida, Elida; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26872

Abstract

The low participation of vocational high school graduates in higher education (10% nationally) is a challenge. This study examines the correlation between academic achievement and interest in continuing education among students at SMKN 1 Batusangkar. This quantitative correlational study involved 33 12th-grade students in the Culinary Services Expertise Program. Data were collected via a Google Form questionnaire (Likert scale 1-5, Cronbach's α = 0.85) and report card grades from the odd semester of 2023/2024. Analysis used Pearson Product-Moment correlation with SPSS. The results show a robust correlation between academic achievement and interest in continuing education (r = 0.99, p < 0.001). Students with high grades tend to be interested in college. Academic achievement can predict interest in continuing education with 99.6% accuracy. The findings encourage vocational high schools to prioritize improving academic achievement to boost interest in college, for example, through the implementation of mentoring programs.
Sensory Quality Analysis Of Putu Ayu Cake With The Addition Of Red Dragon Fruit Extract Kurnia, Rahmi; Fridayati, Lucy; Elida, Elida; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26888

Abstract

Synthetic dyes that are often used in making putu ayu cakes can be harmful to health because they contain sulfuric acid or citric acid chemicals, so safer natural dye alternatives are needed. Red dragon fruit contains anthocyanins, antioxidants, and essential nutrients that can be used as natural dyes while providing added value in terms of product health and aesthetics. This study aims to analyze the sensory quality of putu ayu cakes with the addition of red dragon fruit extract of 20%, 30%, and 40%. The type of research used was a pure experiment with a Completely Randomized Design (CRD) and three times. The research sample consisted of three treatments and one control, assessed by five semi-trained panelists, namely lecturers from the IKK Department of Culinary Arts, UNP. Data were obtained through organoleptic tests including color, aroma, and taste using an instrument in the form of an assessment sheet. Data analysis techniques were carried out quantitatively inferentially. The results showed that the addition of 40% red dragon fruit extract had the most significant effect on color, aroma and taste (dragon fruit), but did not have a significant effect on the sweetness of putu ayu cakes. 
Factor Analysis of Teaching Readiness Among PKK Students Specializing in Culinary Arts Widyawati, Ilhami Pebi; Siregar, Juliana; Elida, Elida; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26889

Abstract

Teaching readiness among vocational education students is a critical issue in higher education, particularly for those in the Culinary Arts concentration of the Family Welfare Education (PKK) program. One of the key factors influencing students’ readiness to become professional teachers is Field Teaching Experience (PLK), which serves to bridge theoretical learning and classroom practice. This study aimed to analyze the effect of PLK on the teaching readiness of PKK Culinary Arts students. Using a quantitative descriptive approach and simple linear regression analysis, data were collected from 50 students selected by random sampling from a population of 100 at Universitas Negeri Padang. A four-point Likert-scale questionnaire was used, with validity tested through Pearson Product Moment and reliability confirmed using Cronbach’s Alpha (α = 0.871). The findings showed that PLK had a significant positive effect on teaching readiness, with a regression coefficient of 1.057, t-value of 5.131, and significance level of 0.000 (p < 0.05). The coefficient of determination (R²) was 0.354, indicating that PLK accounts for 35.4% of the variance in teaching readiness. These results reinforce the importance of structured teaching experiences in preparing vocational education students to become effective educators and suggest the need for continuous improvement in the implementation of PLK programs.
Developing an Applied English Teaching Module for Culinary Vocational Students in the Merdeka Curriculum Sudirman, Sudirman; Muskhir, Mukhlidi; Elida, Elida; Yuliana, Yuliana; Luthfi, Afdal
AL-ISHLAH: Jurnal Pendidikan Vol 17, No 3 (2025): In Progress September 2025
Publisher : STAI Hubbulwathan Duri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35445/alishlah.v17i3.7236

Abstract

Vocational education in Indonesia, particularly in the Culinary Expertise Program at SMK Negeri 1 Luak District, struggles to deliver English instruction that aligns with industry demands. Given English's role as a global language in the culinary sector, there is an urgent need for a contextualized, industry-relevant English curriculum. This study employed a Research and Development (RD) approach using the ADDIE model (Analysis, Design, Development, Implementation, Evaluation). Four expert validators, one English teacher, and 50 tenth-grade culinary students participated. Instruments included questionnaires, interviews, validation sheets, observation tools, and pre- and post-tests. Expert validation results indicated high content validity, with Aiken’s V values ranging from 0.83 to 0.95. The practicality test demonstrated that the module was highly usable in classroom settings. Moreover, students’ English proficiency in culinary contexts improved significantly, as reflected by N-Gain scores in the medium to high range. These findings suggest that the developed module effectively supports contextual English learning relevant to vocational culinary needs. Its high validity and practicality support its potential integration into the Merdeka Curriculum. The applied English module tailored to the culinary industry’s needs offers a practical and effective solution to enhance students' English skills, equipping SMK graduates with competencies essential for global workforce readiness.
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