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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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FAKTOR-FAKTOR PENGHAMBAT DALAM PENYELESAIAN SKRIPSI MAHASISWA DI JURUSAN KESEJAHTERAAN KELUARGA Julita, Julita; Elida, Elida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The research was conducted with the aim to describe the restricted factorsin the completion of an undergraduate thesis in the Department of that includesinternal and external factors. Types of research are qualitative and descriptive mixmethods (Mixed Method). This research was conducted in the Department ofhome economic in April. Sources of quantitative data obtained fromundergraduate students of culinary school in 2009-2011 who are taking thecourses thesis as many as 42 people, sources of qualitative data obtained from theDepartment of home economic undergraduate students in culinary school in 2009-2011 who are taking the undergraduate thesis. Quantitative data collectiontechniques with questionnaire, qualitative data with observation, interview anddocumentation. The result showed that, in general the barriers of college studentsin the completion of a thesis in terms of internal factors (motivation) is alreadyquite well with percentage score of 45,23%. But the barriers of college students inthe completion of a thesis review of external factors (look for material or title ofthe thesis, literature search and the problem when consulting the advisorundergraduate thesis) still constrained.Keyword : Restricting Factors in the completion, of an undergraduate thesis
HUBUNGAN MINAT MASUK PERGURUAN TINGGI DENGAN PRESTASI BELAJAR MAHASISWA DI JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Fatma, Siti; Elida, Elida; Chair, Ira Meirina
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to analyze the relationship between interest in going to college with the achievement of students in the department of Home Economic Faculty of Engineering State University of Padang. This study is a descriptive correlational study. The population numbered 844 people (S1 and D3) Food and Fashion, D4 Beauty, D4 Hospitality. Informant selection techniques in the study using purposive random sampling technique for 211 people. Data collection techniques with a structured questionnaire based on Likert scale that has been tested for validity and reliability. Based on the survey results revealed the percentage of incoming college student Interests overall categorized as low (29%), achievement of students in subjects categorized department of Home Economic overall quite satisfactory (52.1%). The results showed that there is a Positive and significant relationship between interest in going to college with the achievement of students in the department of Home Economic Faculty of Engineering State University of Padang. It means that the higher the interest the achievement of students is also good.   Keywords: Interest and Achievement.
ASUPAN MAKANAN ANAK BALITA GIZI KURANG DI JORONG MANGGOPOH DALAM NAGARI ULAKAN TAPAKIS KABUPATEN PADANG PARIAMAN Suryati, Novi; Elida, Elida; Fridayati, Lucy
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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Abstract

This research is conducted because the phenomenon of children who get less nutrientcalled malnutrition at Manggopoh Dalam Nagari Ulakan Tapakis Padang Pariaman Regency.The purpose of this research is to describe how the providing food of malnutrition children. Itis a kind of descriptive qualitative research which the source of the data is gotten frommothers who has the children in undernutrition. The sampling technique usedin this resesrchis snowball sampling. The data isi collected by doing observations, interviews anddocumentations. The result of the research shows that (1) there is no variation menu given tothe children and there is unbalanced food supply with the nutrition need (2) the frequent ofeating are breakfast about 8.am to 10.30 am, Lunch is about 1pm-3pm ang not all theinformantget dinner for the children (3) food supply consist of 100-200 gr of carbohydrate,50-100 gr protein, 50-100 gr vitamins and 200cc of mineralKeyword: Providing Food of Malnourished Children
HUBUNGAN LINGKUNGAN SEKOLAH DENGAN MOTIVASI BELAJAR PADA MATA PELAJARAN DASAR KOMPETENSI KEJURUAN JASA BOGA Lestari, Ayu Puji; Elida, Elida; Syarif, Wirnelis
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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Abstract

This study aims to determine the relationship of the school environment with learning motivation in basic subjects of vocational competency skills program Hospitality SMK Padang 9. This type of research is a correlational study. The population in this study were students of class X Catering competency skills, the sample in this study amounted to 62 people with a random sampling technique. The data analysis technique used is the correlation product moment correlation formula. The results showed that the school environment SMK Padang including 9 in the category Good Enough Learning and motivation of students in basic subjects of vocational competency skills program vocational 9 SMK Padang included in the category of Good Enough. The relationship between school environment variables (X) with the motivation to learn basic vocational competencies (Y), has a significant and positive relationship with a correlation of 0.436, the significance of the correlation coefficient test results tarithmetic > ttable (3.756 and 2.001> 1.9949.   Kata kunci: lingkungan sekolah, motivasi belajar, dasar kompetensi kejuruan
2 STUDI PENGOLAHAN MAKANAN DI KANTIN FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Bahrudi, Bahrudi; Elida, Elida; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study is to describe the process of preparation, processing and presentation processes of foodstuffs in the canteen of Faculty of Engineering University of Padang. The type of this research is using descriptive qualitative approach. The technique of data retrieval is done by interview or observation guidelines in the form of questions and documentation. The data source or informant in this research is the owner of the canteen and the employees of cafetaria in Faculty of Engineering, The University of Padang. The data analyses are used data reduction, data display / data presentation, and verification. The results showed that (1) the preparation tool in the cafeteria of Faculty of Engineering is not complete yet. The process of preparation the materials are quite good, just in the process of cutting the side dishes are not done in the canteen of the Faculty of Engineering. In the process of preparing vegetables carried out after the cutting process, so it can reduce the nutritional value. (2) The processing procedure of the vegetables seems the employee of the cafeteria make it over cook. Beside that, the additional of MSG does not use the measuring instrument. 3. The Presentation techniques are done by organized the food by using Pyrex, and laid it out on the counter.Keywords: Food Processing, Diner, Faculty of Engineering.
PENGARUH SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS KULIT PIE Mustika, Dina; Elida, Elida; Syarif, Wirnelis
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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Abstract

The background of this study is to reduce the dependence of imported materials (wheat), improve the utilization of local foodstuffs and improve the utilization of taro. This study aims to analyze the influence of substitution of taro flour by 25%, 50% and 75% to the quality of pie skin which includes shape, color, texture, aroma and taste. Types of pure experimental research with complete randomized design methods. The dependent variable of skin quality of pie by using primary data sourced from 5 expert panelists by proposing the organoleptic test format. Analyze data with ANAVA, if Fcount> Ftable then proceed with Duncan test. The result of this research is that there is no significant effect of substitution of flour taro on the quality of pie skin (form, crispy texture and taste) because Fhitung <Ftabel, and there is significant influence from substitution of taro flour to pie skin quality (color, aroma, and taro flavor) because Fcount> Ftable. The best result based on organoleptic test is found in X3 with taro flour substitution of 75%.Keywords: Influence, Substitution, Taro Flour and Leather Pie.
PENGARUH PENGGUNAAN ALAT PEMANGGANG TERHADAP KUALITAS ROTI TAWAR Yundi, Silvinia; Elida, Elida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

In this study aims to analyze the effect the effect of using the grill on the quality of bread which include external quality (volume, shape, color) and internal quality (texture, aroma and flavor). This type of research is pure experimentation (true experiment) with a completely randomized design methods, the research object is white bread. This study includes two variables X1 (gas oven), X2 (electric oven). The primary types of data are sourced from the five expert panelists and answer format organoleptic test. Data were analyzed using independent sample t test. The results showed that there is significant influence of the two different tools to the quality of bread, because Thitung> Ttabel. Volume 2.690> 2.306), (Form neat 6.396> 2.306), (4,333 square shape> 2.300), (skin color 3.244> 2.306), (tesktur softness 2.921> 2.306), (Texture elasticity 3.500> 2.306), (Smoothness pores pore 2.309> 2.306), (Texture uniformity of the pore 2,449> 2,306), (Aroma yeast 2.667> 2.306), (scent 3.182> 2.306) and (Rasa 4.427> 2.306)Keywords: Baking Tools, Quality, White Bread
PELAKSANAAN UNIT PRODUKSI PADA PROGRAM STUDI KEAHLIAN JASA BOGA DI SMK NEGERI 9 PADANG Maria S, Krista; Baidar, Baidar; Elida, Elida
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is motivated by student complaints regarding the implementation of the production unit at the Skills Program at SMK Padang 9, which in practice did not involve students, so that the production unit functions as a forum to train students to be neglected. The purpose of this study was (1) to describe the types of activities in production unit Catering SMK Padang 9, (2) to describe the production unit processing equipment Catering at SMK Padang 9 and (3) to describe the benefits of the production unit at SMK Negeri 9 field. This research is a qualitative descriptive study. The data of this research is the implementation of the production unit at the Hospitality Skills Program at SMK Padang 9. Data was collected using interviews, observations, and questionnaires. In the informants, namely: guidance counselor production unit (2 people), students involved in the production unit (8). On the implementation of the type of activities production unit also works with outside parties such as cooperation with the agency in terms of catering orders. 2) Processing equipment production unit is complete, most of the equipment used in the production units are not neatly arranged. 3) Benefits of the production unit as a place of learning for students, helping funding for maintenance, additional facilities. .   Keywords: Production Units, Catering Services, SMK Padang 9
MAKANAN ADAT PADA UPACARA TURUN MANDI DI NAGARI PAKAN RABAA TIMIUR KECAMATAN KOTO PARIK GADANG DIATEH KABUPATEN SOLOK SELATAN Marhayani, Marhayani; Elida, Elida; Sofnitati, Sofnitati
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 is motivated lack of  knowledge of young mothers and teens on traditional food at the ceremony down shower. The purpose research to describe the stages of the ceremony down bath, traditional food which brought the child home bako, traditional food served to guests, tools used to carry food and served customs and the meaning of indigenous foods. This type of research is a qualitative. method, Other research object is customary food down bathing ceremony, data collection techniques: observation, interviews and documentation.Data analysis techniquesis: data reduction, data display, conclusions and verification. Portrait of researt result that stages the ceremony down the shower consists of: duduak baropok, mamanggia, pai kadapua, and ceremonies baralek down shower. Traditional food at the ceremony down the bath consists of traditional food that is brought by the child home bakopisangnya and traditional food that is served to guest at the ceremony down shower.  Food customarymeaning as moralmessagesthat are usefulfor thechild, and the child's family.    1 Prodi PendidikanKesejahteraanKeluargaUntukWisudaPeriodeMaret 2015 2 DosenKesejahteraanKeluarga FT UNP   Keywords: Food Customs, Ceremonies Down Shower  
MAKANAN ADAT PADA UPACARA BATAGAK KUDO-KUDO DI KECAMATAN VII KOTO SUNGAI SARIAK KABUPATEN PADANG PARIAMAN Sarah, Devi; Elida, Elida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to describe the circuit implementation, custom food, equipment type, manner of presentation and manner of eating, and the meaning contained in traditional foods. This type of research is descriptive qualitative research locations in the District VII Koto Sariak Sungai Padang Pariaman district. Data collection techniques: observation, interviews and documentation. Data analysis techniques: data reduction, data presentation, and verification conclusion. The results showed (1) Networks ceremony Batagak Kudo Kudo consisting of mangakok days to hang the symbols on houses famine. (2) The type of food that was served at the traditional ceremony Kudo Kudo Batagak indigenous food and staple food. (3) Equipment used for serving food consists of rice cambuang, samba plates, dinner plates, trays, the hood of food, dalamak. (4) How to serve food that is put on the food that has been diporsikan seperah eat. ie ordinances eat makan bajamba. (5) The meaning of the traditional food that contained a moral message to the owner of the house.Keywords: food customs, ceremonies, Batagak-kudo kudo
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