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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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PENINGKATAN MOTIVASI BELAJAR MELALUI METODE PEMBERIAN TUGAS TERSTRUKTUR PADA MATA PELAJARAN MENGOLAH MAKANAN INDONESIA Maidesti, Vitria; 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 research aims to increase students’ motivation by using a structured task giving the subjects Indonesian Food processing in SMK N 3 Solok City. It is characterized by frequent permission during school hours, sleepy, dreamy, noisy during lessons, toggle seat while studying, and lack of student initiative in learning. This type of research is a classroom action research. Subject were students of SMK N 3 Solok City Program Study Membership Arrange Boga class XI 2012-2013 school year with  amount of student 20 people. Techniques of data collection using questionnaires and observation sheets. The results showed that the method could improve the provision of structured task motivation that ultimately improve student learning outcomes. For that, use a variety of method need to be applied to the teacher in the learning process. One of which is a method of providing structured task.   Keywords: motivation to learn, structured task, Indonesian food processing
MAKNA JUADAH PADA ACARA MANJALANG MINTUO DI NAGARI LUBUK PANDAN KABUPATEN PADANG PARIAMAN Gustin, Nifrika Yuni; Baidar, Baidar; 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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The purpose of this research was to describe the preparation, the kind of food, how to prepare, Juadah and a tool to organize the meaning contained food Juadah l brought from the commencement of the event Manjalang Mintuo in Nagari Lubuk Pandan Padang Pariaman. This type of research is qualitative research, the research area is Nagari Lubuk Pandan. The informants were Niniak Mamak, Bundo Kanduang, members of the PKK and elder parents. data collection techniques are observation, interviews, and data analysis dokumentasi.Teknik data reduction, data display, drawing conclusions and verification. The results showed that (1) The preparation phase of Juadah was to prepare the ingredients and equipment, (2) Type of food for Juadah that was Wajik, Jala Bio, Luo, Kanji, Kipang Ampiang, Kareh-Kareh (3) The tools used to compose Juadah that dulang atau papan, lapiak balambak, tali rapia dan colored paper (4) food prepared from food heavy and light at the bottom of the wajik, the Jala Bio, Aluo, the Jala Bio, starch, Kipang Ampiang and most of which are Kareh-Kareh (5) The meaning of Juadah has the meaning the bride to streng then the relationship between anak daro family and marapulai family.Keywords: Food Juadah, wedding ceremonyManjalang Mintuo, Nagari Lubuk Pandan
TINJAUAN TENTANG MAKANAN ADAT YANG DIBAWA PADA ACARA BABAKO DI NAGARI PAKAN RABAA Erlina, Rini; Baidar, Baidar; Elida, Elida
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 study was (1) to describe the implementation of a series ofceremonies babako, (2) identify the types of traditional food, (3) describe theequipment used to carry food customs, (4) to know procedure of serving andstructuring, (5) expresses the meaning of traditional food that was brought to theceremony babako. This research descriptive qualitative, the object of studycustomary food babako ceremony . The technique of collecting data: observation,interview, and documentation. Data analysis tecniques: data reduction, datapresentation and conclusion of verification. The results showed that babakoceremony consists namely preparation before the event and the circuitimplementation babako. Food bronght totaling eleven types, and tool to bringtraditional food at a ceremony babako is a dulang, baki, toples, cambuang, kainrendo, dan kain pambungkui.The procedure of serving and structuring food that isbrought dulang and baki in the main house of induak bako then it taken to the nextthe anak daro taken to the marapulai home with a procession. Traditional food atceremony babako has the meaning of moral messages and life with anak darofamily and marapulai.Keyword: Traditional food, Ivent Babako
PERBEDAAN KUALITAS CROISSANT DENGAN PENGGUNAAN METODA MELIPAT ADONAN YANG BERBEDA Sahputra, Edo; Elida, Elida; Fridayati, Lucy
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 research background by the fourth method of folding the dough used in the manufacturing process Croissant, but used only one method. The purpose of this study was to analyze and compare the quality of Croissant which includes volume, shape, layer, layer neatness, color, aroma, texture, and flavor by using two different methods of folding the dough is a method of France and the Dutch. This type of research is pure experimentation (true experiment) using randomized complete design with the object of research is Croissant. The data were analyzed using a different test (T test) to see a noticeable difference between the two treatments with significance level of 1%. Different test results showed that there is no real difference in quality between the two treatments (X1 and X2) for Fhitung volume (-2.587), shape (-0.784), forms a layer (-1.414), neatness layer (-1.414), Color (-1.706), Aroma (-1.633), texture (-0.535), and taste (-0.894) <F table (3.36). Based on the test results Croissant level, the sample X2 (Dutch Method) got the highest score on each indicator of quality.Keywords: Folding Dough Method, Quality Croissant
PENGARUH SUBSTITUSI TEPUNG UBI JALAR TERHADAP KUALITAS SUS KERING Oktariani, Elza; Elida, Elida; Holinesti, Rahmi
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 was based on the lack of utilization of local raw materials such as orange sweet potato flour in the processing of dry sus. Sweet potato orange was used to reduce dependence on flour. The purpose of this study was to analyze the effect of substitution of orange sweet potato flour as much as 20%, 40% and 60% on external quality (volume, shape and color), and internal quality (smell, texture and taste). The type of this research was pure experiments (true experiment) with randomized data design method used was primary data sourced from 5 expert panelists by proposing the organoleptic test format. Analyze data using ANAVA, if Fcount> Ftable then proceed with Duncan test. The results showed that there were significant effects on external quality (volume, shape and color) and internal (aroma, crisp texture and taste, except hollow texture).Keywords: Orange Sweet Potato Flour, Dry Sus, Quality
Persepsi Guru Pamong Tentang Kemampuan Mahasiswa S1 Tata Boga dalam Kegiatan Program Pengalaman Lapangan Kependidikan di SMK Pariwisata Sumbar Dewi, Ayu Prastika; Elida, Elida; Gusnita, Wiwik
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

The purpose of research is to describle the teacher tutor perception about the personal and social abilities S1 culinary student in program work field education experience in vocational school in West Sumatera Tourism. The method of this research is using ex post facto with the total population are 43 people. The research implemented in 9 vocational school in West Sumatera for a month. The results of this research found that generally the perception of teacher tutor about the ability S1 culinary student in category as sufficiently with percentage 62,79%. Further, indicator the ability of personality in category sufficiently with percentage 60,46%. Then, to Indicator social ability in category sufficiently with percentage 55,81%.Keyword : Perception Teacher Tutor, Ability College Student PPLK
MAKANAN ADAT PADA ACARA MANANTI MARAPULAI DI KELURAHAN CAMPAGO GUGUAK BULEK KECAMATAN MANDIANGIN KOTO SELAYAN KOTA BUKITTINGGI Jannah, Annisa Miftahul; Baidar, Baidar; Elida, Elida
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 this study was to describe the implementation of a series ofevents mananti marapulai, identify the types of tradisional food, describe theequipment used for served and present food customs, expresses the meaning ofthe food served at the event mananti marapulai. In the study used a qualitativestudy with a descriptive approach, the object of study is the food served at theevent mananti marapulai in Kelurahan Campago Guguak Bulek. The techniqueof collected data through observasion, interviews and documentation. Dataanalysis techniques: data reduction, data presentation and conclusion orverification.The results showed that mananti marapulai consists of two stege,thepreparation befor the event and the circuit implementation. Tradisional foodsserved at eight types. Equipment used for served and present is pinggan, piriangmakan, piriang samba, cambuang basuah, galeh and talam. Tradisional food theevent mananti marapulai has the meaning of the family life and life at both sidesof the family
PENGARUH TEKNIK MENGADUK ADONAN TERHADAP KUALITAS ROTI TAWAR AD, Orin; Elida, Elida; Faridah, Anni
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 analyze the influence of dough mixing techniques on thequality of fresh bread which includes external quality and internal quality. Thistype of research is a true experiment conducted in August 2016 and located in theCulinary workshop. Types of data are primary data sourced from 5 expertpanelists by answering the organoleptic test format. Data were analyzed by usingindependent sample t test. The results showed that there were significant effects ofboth techniques, on the external quality of bread (volume, neat shape, rectangularshape 8 cmx 10 cm, and color), t count> t table. It means Ha accepted and on theinternal quality of fresh bread (texture, aroma, and taste) t arithmetic> t table.The best results based on the organoleptic test are found in X2 manual stirringtechnique because t count> t table (2.357, 2.546, 2.530, 3.286, 3, 536, 2. 887,3.647, 3.780, 4.333, 2.846, 2.357, 2.667> 2.30 ).Keywords: Mixing Technique, Quality, Fresh Bread
PENGARUH SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS BROWNIES BAKAR Dahniar, Dahniar; 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 analyze the effect of substitution of flour tofu as much as 25%, 35% and 50% of the fuel quality brownies which includes volume, shape, color, aroma, texture and taste. Pure experimental research type (true experiment) that was conducted in December 2016 and located in the workshop Catering. This type of data is primary data sourced from the five expert panelists and answer format organoleptic test. Data were analyzed with ANOVA statistical analysis, if F count> F table then continued with Duncan test. The results of the study there was no significant effect of substitution of flour pulp out of the quality of brownies fuel (volume, shape, aroma, texture and taste of flour tofu) because of F <F table, means that Ho is accepted and there is a significant effect of substitution of flour tofu to quality brownies fuel (color, sweetness and taste of chocolate) for F count> F table, means Ho rejectedThe best results based on test organoleptip is contained in X1 with flour substitution tofu as much as 25%.Keywords: Effect, Flour Substitutes Tofu Dregs and Brownies Bakar
HUBUNGAN KEPEMIMPINAN MANAJER DENGAN KINERJA KARYAWAN PADA HOUSEKEEPING DEPARTEMENT DI DAIMA HOTEL PADANG ULWAN, NASEH; Elida, Elida; Chair, Ira Meirina
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

The purpose of research is to analyze the relationship between leadership of manager with staff housekeeping performance in Daima Hotel Padang. This study is a descriptive correlational study. The population numbered 30 people of staff housekeeping department, Informant selection techniques in the study using sampling  jenuh technique for 30 people of staff housekeeping department,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 leadership of manager overall categorized very good (60%), staff housekeeping performance in Daima Hotel Padang overall as good (57%).The results showed that there is a Positive and significant relationship between leadership of manager with staff housekeeping performance in Daima Hotel Padang, It means that the higher the leadership housekeeping manager the performance staff of housekeeping departement also good Keywords: Leadership and Performance
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