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Universitas Negeri Padang
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Analisis Kualitas Informasi Ulasan Pelanggan Grand Rocky Hotel Bukittinggi Pada Google Review Terhadap Kepercayaan Pelanggan Agnesia, Ovilly; 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 | DOI: 10.31004/jptam.v9i2.30849

Abstract

Ulasan daring pelanggan menjadi referensi penting dalam pengambilan keputusan konsumen, terutama dalam industri perhotelan. Namun, keberadaan ulasan palsu menimbulkan risiko terhadap kredibilitas informasi dan tingkat kepercayaan pelanggan. Penelitian ini bertujuan untuk menganalisis pengaruh kualitas informasi dalam ulasan pelanggan Grand Rocky Hotel Bukittinggi di Google Review terhadap kepercayaan pelanggan. Metode penelitian yang digunakan adalah kuantitatif asosiatif dengan sampel sebanyak 100 responden yang dipilih menggunakan teknik sampling insidental. Instrumen penelitian disusun berdasarkan indikator Mahat (2020) untuk kualitas informasi dan Weitzl (2017) untuk kepercayaan pelanggan, serta diuji validitas dan reliabilitasnya. Teknik analisis data meliputi analisis deskriptif, korelasi Pearson Product Moment, uji-t, dan regresi linear sederhana. Hasil penelitian menunjukkan bahwa kualitas informasi ulasan tergolong baik dan tingkat kepercayaan pelanggan tinggi. Ditemukan hubungan yang signifikan antara kedua variabel, dengan kontribusi sebesar 58,51%. Setiap peningkatan satu poin kualitas informasi diprediksi meningkatkan kepercayaan sebesar 14,43%. Penelitian ini memperkuat pentingnya pengelolaan kualitas ulasan daring dalam membangun kepercayaan dan loyalitas pelanggan.
Kualitas Donat Dengan Subtitusi Tepung Jagung Antoni, Jefri; Elida, Elida; Gusnita, Wiwik; Siregar, Juliana
Jurnal Pendidikan Tambusai Vol. 9 No. 2 (2025): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Penelitian ini dilatar belakangi dengan adanya peraturan pemerintah tentang upaya untuk dapat mengurangi jumlah penggunaan tepung terigu yaitu dengan menggunakan bahan pangan lokal seperti serealia, salah satunya adalah jagung. Penelitian ini bertujuan untuk menganalisis pengaruh subtitusi tepung jagung sebesar 20%, 30% dan 40% pada kualitas donat meliputi bentuk, warna,aroma, rasa dan tekstur. metode penelitian ini mengunakan jenis penelitian eksperimen, dilakukan di workshop Tata Boga dengan panelis terlatih sebanyak 8 orang. Hasil uji organoleptic menunjukan bahwa pada katagori bentuk menunjukan terdapat pengaruh yang signifikan dapa bagian volume (nilai Fhitung 29.83), pada aroma terdapat nilai yang signifikan dibagian aroma tepung jagung (nilai Fhitung 8.92), pada rasa pengaruh yang signifikan yaitu pada rasa tepung jagung (nilai Fhitung 15.17), dan pada tekstur terdapat 2 kelompok terdapat nilai signifikan yaitu pada tekstur lembut dibagian dalam dan tekstur berpori-pori (nilai Fhitung 14.82 dan 6.40) Dimana dengan menggunakan taraf sebesar 0.05%. untuk selebihnya pada setiap katagori tidak terdapat nilai yang signifikan berbeda dari nilai tarafnya. Temuan ini menunjukan bahwa penelitian ini tidak banyaknya perbedaan yang signifikan setiap perlakuan, menawarkan potensi untuk diverifikasi produk kopi dengan karakteristik yang baik.
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

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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
Pemberdayaan Kelompok Wanita Tani Melalui Pelatihan Pengolahan Kelapa Menjadi Nata de Coco dan Sabun Mandi Cair Berbasis VCO di Nagari Sikabu Zainul, Rahadian; Ariusni, Ariusni; Elida, Elida; Veneliza, Adila; Rijas, Livia Putrima
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 25, No 3 (2025): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.06630

Abstract

Kelapa merupakan salah satu komoditas perkebunan penting di Indonesia dengan potensi besar untuk dikembangkan menjadi produk bernilai tambah. Namun, pemanfaatan kelapa oleh masyarakat di Nagari Sikabu, Kecamatan Lubuk Alung, masih terbatas pada konsumsi langsung dan belum banyak diolah menjadi produk yang memiliki daya saing pasar. Kegiatan pengabdian masyarakat ini bertujuan memberdayakan Kelompok Wanita Tani (KWT) Sikabu melalui pelatihan pengolahan kelapa menjadi dua produk unggulan, yaitu nata de coco dan sabun mandi cair berbasis Virgin Coconut Oil (VCO), sekaligus memberikan pemahaman mengenai strategi pemasaran inovatif. Metode pelaksanaan menggunakan pendekatan partisipatif yang meliputi ceramah, demonstrasi, praktik terbimbing, pendampingan, diskusi interaktif, dan evaluasi. Hasil kegiatan menunjukkan bahwa peserta mampu menghasilkan nata de coco dengan tekstur kenyal dan warna putih bersih, serta sabun mandi cair berbasis VCO dengan karakteristik homogen, aroma menarik, dan kemasan sederhana yang layak dipasarkan. Selain peningkatan keterampilan teknis, kegiatan ini juga berdampak pada tumbuhnya motivasi, rasa percaya diri, dan kerja sama antaranggota kelompok. Peserta memahami pentingnya strategi pemasaran tradisional maupun digital dalam memperluas jangkauan pasar. Dengan demikian, program ini berhasil menunjukkan bahwa pemanfaatan potensi lokal berbasis kelapa dapat menjadi sarana pemberdayaan perempuan desa dalam mengembangkan usaha kecil menengah yang berdaya saing, berkelanjutan, serta berkontribusi pada peningkatan ekonomi keluarga.
Study Interest of Senior and Vocational High School Graduates in the Family Welfare Education Program Ilyasa Afriantoro; Elida Elida; Wiwik Gusnita; Juliana Siregar
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.35099

Abstract

This study aims to identify the differences in learning interest between students who graduated from general senior high schools (SMA) and vocational high schools (SMK) in compulsory foundational courses within the Family Welfare Education Study Program. It also aims to describe the level of learning interest within each group. This research employs a descriptive-comparative approach. The population consists of active students in the Family Welfare Education Study Program who graduated from SMA, SMK specializing in Culinary Arts (Boga), and SMK specializing in Fashion (Busana), with a total sample of 80 respondents. Data were collected using a Likert-scale questionnaire and analyzed using descriptive hypothesis testing and a t-test, which was preceded by non-parametric statistical testing to determine whether there was a significant difference in scores between groups within the same sample. The results showed that SMA graduates had an average learning interest score of 147.65 (categorized as moderate), SMK Boga graduates had an average of 145.20 (categorized as low to moderate), and SMK Busana graduates had an average of 146.95 (categorized as moderate). The ttest results showed a t-value = 0.831 < t-table = 1.66 and a Sig. (2-tailed) = 0.409 > 0.05, indicating that there is no significant difference in learning interest between SMA and SMK graduates in the compulsory foundational courses of the study program. These findings suggest that educational background does not significantly influence students' interest in learning during lectures. This research provides important insights into how prior educational background affects student interest in core courses and may serve as a valuable reference for curriculum developers in higher education institutions.
Developing an Applied English Teaching Module for Culinary Vocational Students in the Merdeka Curriculum Sudirman Sudirman; Mukhlidi Muskhir; Elida Elida; Yuliana Yuliana; Afdal Luthfi
AL-ISHLAH: Jurnal Pendidikan Vol 17, No 3 (2025): 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.
Assessing the Implementation of a Culinary Skills Program in Vocational High School: A CIPP Model Evaluation Ade Hari Fitri; Ernawati Ernawati; Elida Elida; Muhammad Giatman
AL-ISHLAH: Jurnal Pendidikan Vol 17, No 3 (2025): SEPTEMBER 2025
Publisher : STAI Hubbulwathan Duri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35445/alishlah.v17i3.7600

Abstract

The Culinary Expertise Program at SMKN 1 Luak, established in 2015, aims to equip students with professional skills for employment or entrepreneurship. However, tracer studies from 2021 to 2023 indicate that a significant number of alumni are unemployed or work outside their field, raising concerns about program effectiveness. This study employed the CIPP (Context, Input, Process, Product) evaluation model using a mixed-methods approach. Quantitative data were collected from 87 alumni through questionnaires, while qualitative insights were obtained from six purposively selected school stakeholders via semi-structured interviews. Data were analyzed using descriptive statistics and thematic analysis. The overall program scored 76.60%, indicating moderate appropriateness. The context dimension, including alignment with school vision and graduate needs, was rated as appropriate. The input component revealed moderate curriculum relevance and inadequate infrastructure, particularly a lack of standard practice facilities. The process evaluation showed that theory-based instruction was implemented effectively, but practical learning activities were constrained by limited resources. The product aspect received positive ratings, with most students meeting skill competency standards and obtaining certification, although graduate employment outcomes remain suboptimal. While the program meets several of its educational objectives, gaps remain in curriculum-industry alignment, infrastructure adequacy, and student motivation. Strengthening partnerships with industry, revising the curriculum to match labor market demands, and investing in hands-on learning facilities are essential to improve graduate employability and program impact.
Evaluating the Effectiveness of Teaching Factory in Culinary Education Using Tyler’s Goal-Oriented Model: A Case Study from an Indonesian Vocational School Emi Vovo Sembiring; Sukardi Sukardi; Elida Elida; Muhammad Giatman
AL-ISHLAH: Jurnal Pendidikan Vol 17, No 4 (2025): DECEMBER 2025
Publisher : STAI Hubbulwathan Duri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35445/alishlah.v17i4.8415

Abstract

The Teaching Factory (TEFA) is an educational model designed to bridge the gap between vocational training and industry demands by integrating real-world production experiences into the learning process. While TEFA aims to develop both technical and soft skills, its effectiveness remains underexplored, particularly in rural contexts. This study employed a descriptive qualitative approach using Tyler’s Goal-Oriented Evaluation Model to assess the implementation of TEFA in the Culinary Program at SMK Negeri 1 Lubuk Sikaping, Indonesia. Data were collected through in-depth interviews, participatory observations, and document analysis. Informants included school leaders, teachers, students, and industry partners. Data triangulation and thematic analysis were used to ensure validity. Findings revealed that while TEFA was fully integrated into daily instructional activities and contributed to students’ technical competence and work readiness, the program fell short in several key areas. These include: (1) vague and non-measurable objectives, (2) lack of alignment between activities and goals, (3) absence of standardized soft skills assessment tools, (4) informal and inconsistent evaluation practices, (5) limited data documentation, and (6) insufficient industry collaboration in performance evaluation. Despite its strengths in fostering industry-like experiences, TEFA’s effectiveness is constrained by gaps in planning, assessment, and feedback systems. Strengthening evaluation protocols, developing rubrics for soft skills, and integrating digital tools for performance tracking are essential to align TEFA with its intended outcomes.
Pelatihan Pembuatan Virgin Coconut Oil (VCO) dan Sabun Berbasis VCO Pada Kelompok Wanita Tani (KWT) di Kenagarian Sikabu Kabupaten Padang Pariaman Zainul, Rahadian; Novaliendry, Dony; Ariusni, Ariusni; Elida, Elida; Fitri, Ernarisa; Syafiqoh, Iffat; Mardi, Mardi; Amanda, Adittya
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 25, No 3 (2025): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.06590

Abstract

Minyak kelapa murni (Virgin Coconut Oil/VCO) merupakan produk bernilai ekonomi tinggi dengan potensi pasar lokal maupun nasional. Kegiatan pengabdian masyarakat ini dilaksanakan di Kenagarian Sikabu, Kecamatan Lubuk Alung, Kabupaten Padang Pariaman, untuk meningkatkan nilai jual kelapa melalui pelatihan pembuatan VCO dan sabun berbasis VCO bagi Kelompok Wanita Tani (KWT). Rendahnya pengetahuan dan keterampilan anggota KWT menjadi latar belakang kegiatan ini. Melalui pendekatan partisipatif, kegiatan dibagi menjadi tiga tahap: sosialisasi, demonstrasi, dan evaluasi. Sosialisasi dilakukan melalui penyuluhan mengenai manfaat dan proses pembuatan VCO dan sabun berbasis VCO. Tahap demonstrasi mempraktikkan pembuatan VCO tanpa pemanasan dan sabun berbasis VCO. Evaluasi menunjukkan peningkatan signifikan pemahaman peserta. Hasil kegiatan mencakup produk VCO dan sabun berbasis VCO yang ramah lingkungan, serta tumbuhnya semangat kewirausahaan perempuan dalam mengembangkan produk unggulan daerah.
Tradisi Manjapuik Batu dan Manampuang sebagai Bagian dari Budaya Lokal Masyarakat Nagari Gadut Puan Nabilla; Elida Elida; Yuliarma Yuliarma
SOSIAL : Jurnal Ilmiah Pendidikan IPS Vol 4 No 1 (2026): SOSIAL: Jurnal Ilmiah Pendidikan IPS
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/sosial.v4i1.1582

Abstract

This study examines the local culture of Nagari Gadut as preserved through the traditions of Manjapuik Batu and Manampuang. The main issue addressed in this research is the limited written documentation and academic studies on these traditions, which are predominantly transmitted orally and are vulnerable to changes in meaning over time. The purpose of this study is to describe the implementation, cultural meanings, and social functions of Manjapuik Batu and Manampuang within the community of Nagari Gadut. This research employs a qualitative approach, with data collected through literature review, direct observation, and in-depth interviews with traditional leaders and local community members. The data were analyzed using descriptive qualitative analysis to interpret the values and meanings of the traditions from the perspective of the supporting community. The findings indicate that the Manjapuik Batu tradition functions as a customary practice related to death rituals, emphasizing values of mutual cooperation, togetherness, and adherence to adat norms. Meanwhile, the Manampuang tradition reflects social solidarity, discipline, and principles of equality through the equal distribution of sacrificial meat to all participants. The study concludes that both traditions serve not only as local cultural heritage but also as value systems that shape the social character of the Nagari Gadut community and therefore need to be documented as part of cultural preservation efforts.
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 Amelia Desri Junelti Anak Agung Istri Sri Wiadnyani Andini, Nurul Anggraini, Ezi Aninda, Femira Nasyirah Anni Farida Anni Faridah 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 Barus, Anisa Devita Boru Bunga Indah Zaletri 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 Dian Mutiara Putri Dikki Zulfikar Dony Novaliendry Dwi, Elfrimo Dzikrillah, Athiffa Efendi, Hansi Efian, Muhammad Ilham Efli, Haura Tsamarah Elda Febri Dollah Emi Vovo Sembiring Emil Annisa Erlina, Rini Ernawati Ernawati Ernawati Ernawati Ertanto, Boby Ezi Anggraini Ezi Anggraini Fauziah, Qori Febri Ananda Ferdi, Rohmat Aidil Feri Ferdian Fitri, Ernarisa Fridayanti, Lucy Frisca Sasri Dwitama Fuji Astuti Ganefri . Gea, Selvi Yana Gusnita, Wiwik Gustin, Nifrika Yuni Gustina, Lia Handayani, Sylvia Gusti Haryani, Hafiidha Gusti Haryanti Haryanti Hasdi Aimon Hatista, Radhesa Hazzarah, Fanessha Heldi , Heldi Hidayat, Febri Hijriyantomi Suyuthie Humairah, Uttri Iftita Rahmi Efendi Ilhami Pebi Widyawati 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 Kasmita Kasmita Khairani, Mifta Zhafira Khairiyah, Zahratul Krista Maria S Kumala Dewi, Fitrika 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 Mimi Suriani Muhammad Rizki Mukhaiyar, Riki Muskhir, Mukhlidi Mustika, Dina Mustika, Sari Nabilah, Nurli nahar, Khailatul Nenda, Welly Afrita Nindya Syafitri Nismar Amini Nofia Ulan Sari Nofriyanti, Yelva Nor Aishah, Buang Novi Adi Morjayanti Novita Sari Novitasari, Anggi Novitasari, Herlina Novri Wahyuni Nur Muftiyanto, R. Taufiq Nuraini Nuraini Nurul Fajri Oktariani, Elza Oktavia, Yolanda Ovilly Agnesia Pepriyanti, Fanny Pratama, Muhammad Reihan Pratiwi Pratiwi Puan Nabilla Pujayatini, Sri Purba, Lilis Pratiwi PUTRA, MARDA YOGI Putri, Eneke Suwandi Putri, Melia Putri, Novari Hasukma Rahadian Zainul Rahma Arifna Rahma, Azizah Septia Rahmalia, Shindy Nurul Rahmatul Hadi Rahmi Holinesti Rahmi Kurnia Rahmiati Rahmiati Ratih Riau Khasanah Refi, Febriana Rendyka Eliadi 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 Salsabilla Wilda Alifia 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 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 Waskito Wirnelis Syarif Wiwik Gusnita Wulandari, Celshea Tiara Wulandari, Laila Fauziah Wulandari, Yuka Yahya Yahya Yasih, Fitri Yaslina, Yaslina Yasri Yasri Yaswinda Yaswinda Yaswinda Yaswinda Yelfi, Reno 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 Yuliarma, Yuliarma Yulsyofriend Yulsyofriend Yulsyofriend, Yulsyofriend Yundi, Silvinia Yunia Wardi Zahara, Ayu Zul Azhar Zumairo, Siti