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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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PENGEMBANGAN MEDIA PEMBELAJARAN BERBASIS KOMPUTER PADA MATA KULIAH PASTRY DI JURUSAN ILMU KESEJAHTERAAN KELUARGA FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG Adelina, Julia; Baidar, Baidar; Elida, Elida
Journal of Home Economics and Tourism Vol 11, No 1 (2016): Priode Maret 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The aims of this study was to develop a computer-based learning media is valid and practical course on pastry in the ca of IKK FPP UNP. This study uses Research And Development (R & D) is the method used to produce a specific product and test the feasibility of the product. Products produced in the form of computer-based learning media in the Department of IKK FPP UNP. Data collection techniques in this study conducted using questionnaires given to lecturers caterers and questionnaire responses of students to the media developed and analyzed using analysis deskripstif which includes analysis of the validity, and analysis of the practicalities. The results of this study indicate that the validity of computer-based learning media on valid category (0.89). While the practicalities of the test, the lecturer / practitioner gives very practical category (92.7%) and students leave with a very practical category (88.7%). Based on these findings it can be concluded that computer-based learning media is valid and practical to be used as a medium of learning in the subject of Pastry.keywords : development, computer-based learning media, pastry
HUBUNGAN CARA BELAJAR DENGAN PRESTASI BELAJAR MAHASISWA PRODI PKK KONSENTRASI TATA BOGA JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNP ROHATI, RIDA; Elida, Elida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to determine the relationship between learning and the learning achievement of students Prodi PKK concentration Catering Family Welfare Department, Faculty of, State University of Padang. This type of research is correlational. The selection of informants in this study using proportional random sampling technique with a sample of 91 people with research subjects Catering students from the incoming 2008 s/d 2011. Data collection techniques using a Likert scale questionnaire models. The results showed that there is a significant positive relationship between learning and the learning achievement of students Prodi PKK concentration Catering Family Welfare Department, Faculty of Engineering UNP. And suggestions for student learning so that more families than ever due to enhanced learning achievement is one indicator that shows the success in the learning process.   Keywords: relationships, learning, learning achievement
PERBEDAAN KUALITAS ROTI TAWAR DENGAN SUHU 30 °C DAN 50°C DALAM PELARUT RAGI KORAL Mardiah, Anisah; 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

This research is based on the absence of warm water temperature standard in coral yeast dissolution. The aim of this research is to analyze the difference of quality of fresh bread with temperature 30 ° C and 50 ° C in coral yeast solvent which include external quality (volume, shape, color) and internal quality (texture, flavor and taste). Types of pure experimental research (true experiment) with complete random design method and object of research that is fresh bread. Primary data types from 5 expert panelists by responding to organoleptic test format. Data were analyzed using different test (Ttest) to see the real difference between two treatments with a significant level of 0.50. The results of this study indicate that there is a significant influence on the quality of fresh bread include external quality (volume, neat shape, rectangular shape 8cm x10cm, skin color) and internal quality (texture of softness, elastic texture, pore smoothness texture, Pores, yeast scent, fragrant aroma, flavor) from both temperatures of 30 ° C (X1) and 50 ° C (X2), since Fcount> Ftable means ha accepted. The best results based on organoleptic test are X1 with temperature 30 ° C.Keywords: Bread Quality Differences, Temperature 30 ° C, and 50 ° C, Coral Corrg.
PENGARUH SUBSTITUSI TEPUNG UMBI BUNGA DAHLIA TERHADAP KUALITAS BROWNIES BAKAR Oktavia, Yolanda; 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 research aims to analyze the impact of substitution of the dahlia as many as15%, 30% and 45% on the quality of brownies fuel (volume, shape, color, aroma,texture and taste. This type of research experiments pure (true experiment) withthree times repeated. This type of data which is the primary source of the fivepeople who are panelists of experts with the organoleptic. Data were analyzedwith ANOVA, if F count > F table then continued with Duncan test. The resultsshowed that three was no significant effect of substitution of flour dahlia flowerbulb of the quality of brownies fuel (volume, shapes, colors, the smell ofchocolate, texture, sweet flavor and taste chocolate) because of F count < F table,means that Ho is accepted and there is a significant effect of substitution of flourdahlia flower bulb the brownies fuel quality (aroma of flour dahlia flower bulband flour dahlia flower bulb flavor) because of F count > F table, means Horejected. The best results based on test organoleptic is contained in X3 with floursubstitution dahlia flower bulb as much as 15%.Keywords: Effect, Flour Substitutes Dahlia Flower Bulb and Brownies Bakar
KONSENTRASI BELAJAR SISWA YANG SARAPAN PAGI DENGAN YANG TIDAK SARAPAN PAGI PADA MATA PELAJARAN F&B SERVICE Sari, Citra Permata; Elida, Elida; Kasmita, Kasmita
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

The purpose of this research is to analyze whether there are differences of the concentration of learning between the students who get breakfast and who miss breakfast, especially in the subjects F&B Service class X Jasa Boga SMK 9 Padang. This type of research is ex-postfacto with causal comparative form. The population in this study is 64 people from class X competency skills of Jasa Boga that have taken subjects F&B Service. The result of the research shows that, 61.5% of students who get breakfast have a high concentration level learning, 53.8% of students who miss breakfast lower concentration of learning and there are significant differences between the concentration of students who get breakfast with students who miss breakfast. The results showed that thitung 30 623 > ttable 2.8817 at  Sig 0:05. It means that there is a difference between the concentration of students who do not get breakfast with the student who get breakfast. The concentration of students who get breakfast are higher than students who miss it.   Kata kunci: konsentrasi belajar, sarapan pagi, f&b service
PENGARUH PENGGUNAAN LEMAK NABATI TERHADAP KUALITAS CHIFFON CAKE Nabilah, Nurli; Syarif, Wirnelis; Elida, Elida
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

This study aims to see the effect of vegetable fats use of palm oil, corn oil, soybean oil and coconut oil to the quality of chiffon cake. The type of this research is experiment with complete randomized design method. The X variables are palm oil, corn oil, soybean oil and coconut oil, and Y variables are external quality (volume, shape and color), and internal quality (aroma, texture and taste) of chiffon cake. Source of data obtained directly from 15 panelists by filling the format of organoleptic test. Data analysis was done by Varian Analysis (ANAVA), if Fcount> Ftable then continued with Duncan test. The results showed that there was a real effect on the quality (shape and sweetness) while for the quality of volume, color, aroma, texture and taste of vegetable fat no significant effect.Keywords: Vegetable Fat, Quality Chiffon Cake
MINAT MEMBACA MAHASISWA PROGRAM STUDI PENDIDIKAN KESEJAHTERAAN KELUARGA DALAM PENULISAN SKRIPSI DI FAKULTAS PARIWISATA DAN PERHOTELAN Nuraini, Nuraini; Syarif, Wirnelis; Elida, Elida
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The background of this research is not maximal thesis writing is measured from the time of completion of thesis students of the Faculty of Education of Family Welfare in Tourism and Hospitality, it is suspected because of the low reading interest of students of Education Studies Program of Family Welfare in the thesis. The purpose of this study was to describe the reading interests of students of Education Studies Program of Family Welfare in a thesis at the Faculty of Tourism and Hospitality. This type of research is descriptive quantitative. The study was conducted in the Department of Family Welfare. The population is students 150 person with a sample of 60 people were taken by random sampling technique. The data source is the students who have taken courses thesis.collecting using questionnaires (questionnaire) designed by Likert. scale data analysis was performed using SPSS version windows 19:00. The results of this study portray that (1) your reading interests of students of Education Studies Program of Family Welfare in a thesis at the Faculty of Tourism and Hospitality as a whole of 60 samples were included in both categories, (2) 2 (3%) of respondents expressed very well, ( 3) 44 (74%) respondents said that either, (4) 14 (23%) of respondents stated enough. Kata kunci: Interest, Family Welfare Education Students, Thesis
Makanan Adat pada Acara Manjapuik Marapulai di Desa Bayur Kecamatan Tanjung Raya Maninjau Yorian, Jeni Silvi; Elida, Elida; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purposes of the research are to describe : the series of events, varieties of traditional food, the tools used to serve the traditional food in Manjapuik Marapulai in bayur village of tanjung raya maninjau. regency and to analyze the representative meaning of each traditional food served in Manjapuik Marapulai in bayur village of tanjung raya maninjau Regency. It is a qualitative research. The data are collected through snowball sampling technique. The informants are Bundo Kaduang, Ninik Mamak, and some middle-aged female inhabitants in the area. The datas are taken through observation, Interview and documentation. The data analyses are data reduction, data presentation and data conclusion. The resultof the study are as follows. 1) the series of events in Manjapuik Marapulai :a) preparation - cooking the traditional food, the arrangement of jamba gadang, the food arrangement for Manjapuik Marapulai b) the events of Manjapuik Marapulai; Baarak to Marapulai's house, jamba gadang presenting, pepatah petitih, makan basamo, baarak, basandiang. 2) Traditional food in Manjapuik Marapulai : rice, kalio daging, galami , cake, gulai cubadak kicuah, pangek. 3) The tools to serve the food in Manjapuik Marapulai: talam and dulang, carano and its cloth cover, ceper plate, aleh talam, samba plate, cambung. 4) The representive meaning behind the traditional food in Manjapuik Marapulai in Bayur Village of Tanjung Raya Maninjau Regency. The food arrangements in Manjapuik Marapulai reflects the bride's family reputation since the marapulai family will evaluate its jamba gadang content unwittingly. it is an imprortant part of manjapuik marapulai ritual as a requisition of the whole process in Manjapuik Marapulai.Keywords: Manjapuik Marapulai, Traditional food
KREATIVITAS MAHASISWA PADA HASIL PRODUK MATA KULIAH GASTRONOMI DI PRODI PEMDIDIKAN KESEJAHTERAAN KELUARGA JURUSAN KESEJAHTERAAN KELUARGA Mandasari, Yulia; 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 purpose of research is describe the creativity of students in terms offood product design and product results subjects gastronomic in program of studyPendidikan Kesejahteraan Keluarga majors of kesejahteraan keluarga This studyis a descriptive kualitatif study. Object this study is creativity of students in termsof food product design and product results subjects gastronomic. Soource of datais college student which follows the subjects of gastronomy and the lecture. Datacollection techniques with observation, interview and documentation. analysistechniques with reduction data, display of data and conclusion. The resultsshowed that (1) lack of creativity of college student designing food products Thislooks the lack of innovation and improvisation in the food product designsimplicity, harmony, rhythm, indivisibility and balance (2) creativity collegestudent of product results on gastronomic subjects is the result of food productsmade some of implementation, the processing of products and the presentation ofthe results of the product. This looks the lack of innovation and improvisationresults of food products on the shape, color, texture and garnish .Keywords: Creativity, College Student Design and Product Results
PENGARUH SUBSTITUSI TEPUNG SUKUN TERHADAP KUALITAS ROTI MANIS Novitasari, Herlina; 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 was the lack of utilization materials local food namely sukun flour. The purpose of this research was to analyzed substitution effect of sukun flour peel as much as 20%, 30% and 40% to the quality of volume, skin color, shape, aroma, texture and taste of sweet breads. This type of research was purely experimental with a completely randomized design method. The data used were primary data sourced from 5 expert panelists namely culinary lecturers by proposed the organoleptic test format. Analyzed of data using ANAVA, if Fcount> Ftable then continued with Duncan test. The result of the research showed that there was a significant influence of sukun flour substitution on sweet bread quality as much as 20% produced the best quality,covering volume exspands, aroma sukun, fine texture.Keywords: Sukun, sweet bread, Quality of sweet bread
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