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elida elida
Universitas Negeri Padang
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Types and meaning of food in the Balimau Paga ceremony in Nagari Sungai Liku nahar, Khailatul; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.12923

Abstract

Penelitian ini di latar belakangi karena belum adanya buku sumber tertulis tentang upacara balimau paga hal ini dikhawatirkan jika tidak ada buku sumber tertulis sebagai pedoman, maka upacara balimau paga ini akan hilang dengan bertambahnya budaya, adat yang akan masuk dan kurangnya pengalaman generasi muda tentang tradisi adat upacara balimau paga. Penelitian ini dilakukan dengan tujuan mendeskripsikan jenis makanan, peralatan yang digunakan untuk membawa dan menghidangkan serta mengungkapkan makna yang terkandung dalam makanan adat yang dihidangkan pada upacara balimau paga. Jenis penelitian ini adalah kualitatif, lokasi penelitian dilaksanakan di Nagari Sungai Liku Kecamatan Ranah Pesisir Kabupaten Pesisir Selatan pada bulan Oktober 2023. Sumber data penelitian diperoleh dari informan yaitu datuak, pemuka adat atau kerapatan adat (KAN), bundo kanduang, dan masyarakat. Teknik pengambilan data melalui observasi, wawancara dan dokumentasi. Analisis data yang digunakan adalah reduksi data, penyajian data dan kesimpulan. Hasil penelitian ini menunjukkan bahwa jenis makanan pada upacara balimau paga di Nagari Sungai Liku adalah jenis makanan yang berupa makanan pokok dan lauk pauk terdiri dari nasi putih, gulai ayam, gulai cubadak, gulai mani ikan, ikan goreng balado serta juadah yang disajikan terdiri dari onde-onde, galamai, pinyaram, dan lapek bugih dan juadah tambahan seperti kue bolu dan agar-agar berserta air putih sebagai minuman. Alat yang digunakan untuk membawa makanan yaitu dulang, tudung saji, dalamak, piring samba dan alat untuk menghidangkan makanan yang dibawa oleh bundo kanduang langsung diangkat dengan dulang beserta isinya sedangkan alat untuk menghidang yaitu talam, piring samba, cambuang nasi, piring kecil. Makanan yang dibuat pada upacara balimau paga memiliki makna yang mengandung pesan-pesan berguna bagi seluruh masyarakat.
Analyisis Of The Effect Of Using Spice Boiled Water On The Quality Of Donuts Syaqhila, Putri; Yelfi, Reno; Elida, Elida; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.12468

Abstract

This research is motivated by innovation in the use of spices in liquid form which are used as liquid ingredients in making donuts. The aim of this research is to analyze the effect of using 10gr 3gr 3gr, 13gr 6gr 6gr, 15gr 9gr 9gr,15gr 10gr 10gr spices (cinnamon, anise, cloves) on the quality of donuts in terms of aroma and taste. This type of research is an experiment with a completely randomized design (CRD) method and one repetition. The data source in this research was obtained from 3 expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions about the quality of the donuts. Data were analyzed using ANOVA, if Fcount ≥ Ftable then continued with the Duncan test. The results of the research showed that there was a significant effect of using boiled spice water between 10gr cinnamon, 3gr anise, 3gr cloves (X1), 13gr cinnamon, 6gr anise, 6gr cloves (X2), 15gr cinnamon, 9gr anise, 9gr cloves (X3), 15gr cinnamon, 10gr anise, 10g cloves (X4) on the quality of the donuts, namely the quality of the aroma typical spices and typical spice taste. The best quality test results for spiced donuts were in treatment X4 with the use of spices of 15g cinnamon, 10g anise and 10g cloves..
The Relationship Of Industrial Work Practices And Learning Motivation To Job Preparation Wulandari, Yuka; Andriani, Cici; Elida, Elida; Zulfikar, Dikki
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.12961

Abstract

This research aims to describe the relationship between industrial work practices and learning motivation on students' readiness to enter the world of work in class XII Bukittinggi. In this research, measurements will be taken to determine the relationship between industrial work practices and learning motivation on students' readiness to enter the world of work. This research is a type of correlation research using a quantitative approach. The population was students of class Based on the results of hypothesis testing, it can be seen that industrial work practices and learning motivation have a very good relationship with readiness to enter the world of work for XII Culinary students at SMKN 2 Bukittinggi. This can be seen based on the correlation figures, namely Rcount > Rtable 0.825 > 0.288. It can be seen that the relationship between the variables of industrial work practices and learning motivation and work readiness has a perfect relationship because it is between 0.810-1.000. Based on the f test, it can be seen that the Sig. for variable SMKN 02 Bukittinggi.
The Quality Of Baked Brownies Produce From The Subtitution Of Milit Flour Hazzarah, Fanessha; Elida, Elida; Gusnita, Wiwik; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16886

Abstract

This study aims to analyze the effect of  25%, 50%, and 75% substitution of jewawut flour on the quality of the, aroma, texture and taste of the baked brownies produced. This type of research is an experiment using a completely randomized design method. The type of data used is primary data obtained from 3 expert panelists by filling out the organoleptic test format. Analysis of the data used is ANOVA, if there is a significant effect, continue with Duncan's test. The results showed there was no effect on the quality of the aroma, texture (congested), texture (dry) and taste of the baked brownies produced. The results of the best steamed brownies in the X3 treatment were in the sweetness category, tasted chocolate, and dark brown in color. It is suggested to the next researcher to process steamed brownies using a substitution of 75% of the amount of wheat flour used.
Students Learning Style On Products Pastry And Bakery Learning Baravanni, Adella Putri; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.6316

Abstract

The research background from observations through the results of initial observations and interviews conducted at SMK N 6 with product pastry and bakery teacher it is known that there are still many who neglect assignments and do not understand theory well so that the value of the theory they get is very low and does not reach the KKM. The reaserach purpose is describe of students learning style on product pastry and bakery learning. This type of research is descriptive research with a quantitative approach. The population of this study were all culinary students of class XII at SMKN 6 Padang who had completed learning pastry and bakery products in class XI, totaling 94 people. The sampling technique uses a saturated sampling technique so that all populations become samples. Data collection techniques were carried out using a questionnaire with a guttman scale that has been tested for validity and reliability. Furthermore, the data were analyzed through descriptive analysis with the method of categorizing the assessment based on the average score and the percentage of the assessment. The results of the study concluded that the Learning Styles of Students in Pastry and Bakery Product Learning at SMKN 6 Padang found that the average visual learning style was 39.70% of students belonging to the low category, then the auditory learning style was 34.95% of students belonging to the low category, and the learning style kinesthetic learning is 25.35% of students belonging to the low category. This means that there are no students who 100% have only one learning style, but various. So it can be concluded that the most dominant learning style possessed by class XII students of culinary competence in learning pastry and bakery products at SMK N 6 Padang is a visual learning style.  
Inventory Of Randang Recipes In Sijunjung District As An Asset That Must Be Preserved Pratiwi, Pratiwi; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.549

Abstract

This research is backgrounded because there is no data collection on randang in Sijunjung Regency as an asset that must be preserved which includes: various randang and randang recipes (ingredients, seasonings, processing equipment and processing processes). This type of research is qualitative, the location of the study was carried out in three sub-districts in Sijunjung Regency including: Kupitan District (plain area), Sumpur Kudus District (hilly area) and Lubuk Tarok District (lowland area) in December - January 2023. The source of research data was obtained from informants, namely Bundo Kanduang, a person who is an expert in making randang and a person who produces randang for commercialization. Data collection techniques through observation, interviews and documentation. The data analysis used is data reduction, data presentation and conclusions. The results of this study show that there are 9 kinds of randang, namely randang meat, randang ayam, randang pucuk ubi, randang paku / fern, randang bilalang, randang cubadak, randang jariang, randang baluik, and randang bungo jua. The ingredients are beef, chicken, yam tops, nails/ferns, bilalang meat, cubadak, jariang, baluik, bungo jua, potatoes and coconut milk. The spices are red pepper, cayenne pepper, onion, garlic, ginger, laos, lemongrass, turmeric leaves, orange leaves, and the spices used are coriander, cardamom, pekak, nutmeg, pepper, cloves and cinnamon. Equipment in the processing of randang are stale sanduak, furnaces and stale cauldrons. The randang processing process is carried out traditionally using firewood by means of diangai-sangai until dry blackish in color so that it can last a long time.                                                      
Quality Of Bakpao With The Use Of Different Steaming Equipment Maharani, Annisa; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.15339

Abstract

This research aims to analyze the effect of using different steaming base ingredients on the quality of the buns. This research is an experiment using 3 basic steaming materials (aluminium, stainless steel, bamboo) with 3 repetitions. The data analysis technique used is Analysis of Variance (ANAVA) to analyze sensory test data. The results of the sensory tests obtained quality including shape (neat) average values of X₁ (3.22), X₂ (3.22), X₃ (3.89). Shape (1/2 circle) average values of X₁ (3.39), X₂ (3.11), X₃ (3.11). Volume (expand) average values X₁ (3.22), X₂ (3.33), X₃ (3.22). Aroma (yeast-scented) mean values X₁ (3.22), X₂ (3.22), X₃ (3.89). Texture (slippery) average values X₁ (3.22), X₂ (3.11), X₃ (3.56). Texture (soft) average values X₁ (3.67), X₂ (3.89), X₃ (3.78). Texture (fine porous) average values X₁ (3.44), X₂ (3.33), X₃ (3.33). Taste (moderately sweet) average values X₁ (3.11), X₂ (3.11), X₃ (3.11). Based on the results of the sensory test, it was found that Fcount was greater than Ftable for the quality of the aroma of the buns, so it was continued with the Duncan test. X₁ and X₂ are not significantly different, X₁ and X₃ are significantly different. It was concluded that the results of the quality test of the buns using different steaming base materials were in the treatment (X₃) using bamboo-based steamers. 
Analysis Of Improvement Student Knowledge Using Video Tutorial Media Through The YouTube Application On Class XI Culinary Pastry Material At SMKN 9 Padang Barus, Anisa Devita Boru; Andriani, Cici; Elida, Elida; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16870

Abstract

The development of science and technology has affected various aspects of life, including education. One aspect that has developed is learning media, with video tutorial media being an effective and interesting tool, especially in the culinary field. Video tutorials allow students to learn material visually and can be accessed at any time, facilitating independent learning. This study aims to determine the effect of using video tutorial media through YouTube in improving student knowledge on pastry material in class XI Culinary SMKN 9 Padang. The research method used was an experiment with a pretest-posttest control group design. The research sample consisted of 64 students, with 32 students in the experimental class XI Culinary 4 and 32 students in the control class XI Culinary 2. Data collection techniques include tests and documentation, while data analysis uses normality, homogeneity, and hypothesis tests with independent sample t-test. The posttest t-test results show that the knowledge value of experimental and control class students has a tcount value of 3,227> ttable 1,99897 or sig. (2-tailed) 0,021 < 0,05. Thus, Ho is rejected and Ha is accepted, which means there is a significant difference in the value of student knowledge between classes that use video tutorials via YouTube and classes that use conventional learning media. 
Analysis Of Differences In The Quality Of Beef Rendang Using Roasted Coconut (Ambu-Ambu) And Not Using Roasted Coconut (Ambu-Ambu) Maryetta, Mila; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.304

Abstract

This research is motivated by the differences in randang in each region, ranging from the materials to be used, as well as the processing techniques used in making the rendang. Based on some published literature related to rendang research, there are differences in the additional ingredients for meat rendang, where there are areas that use roasted coconut (ambu-ambu), and some do not use roasted coconut (ambu-ambu) in the processing of meat rendang. The one that uses roasted (ambu-ambu) as an additional ingredient is found in Nagari Ujung Gading, Lembah Melintang District, West Pasaman Regency. The purpose of this study was to analyze the differences in the quality of meat rendang using roasted coconut (ambu-ambu) and not using roasted coconut (ambu-ambu), including, shape, color, aroma, texture and taste of meat rendang.The type of research conducted is quantitative research with experimental methods and completely randomized design (CRD). Data were obtained from 5 expert panelists, using the organoleptic test format, then the data were analyzed by t-test.The results of this study indicate that the highest value is found in meat rendang using roasted coconut (ambu-ambu) where the quality of the shape of the meat (2.8), the color of the meat (3.4), the color of the spices (3.4), the aroma of the randang ( 3,07), meat texture (3,47), seasoning texture (2,8), randang meat taste (3,47,) and randang seasoning flavor (3,27). Based on the hypothesis test that has been obtained, it shows that there is no significant difference in the quality of the meat shape, meat color, seasoning color, randang aroma, meat texture, seasoning texture, and randang meat taste which indicates Ho is accepted and Ha is rejected but there are significant differences in the quality of the taste of the meat rendang seasoning using roasted coconut (ambu-ambu) which indicates Ha is accepted and Ho is rejected.
The Effect Of Using Different Rejected Watermelon On The Quality Of Bavarois Pudding Haryanti, Haryanti; Anggraini, Ezi; Elida, Elida; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16856

Abstract

Bavarois pudding is a popular product with a sweet flavor and soft texture. This study aims to determine how the use of sengkaling rejected watermelon, oval rejected watermelon, and striped red rejected watermelon can affect the organoleptic characteristics of bavarois pudding. This type of research is pure experiment, the object of this research is pudding bavarois. The variables of this study include independent variables with 4 factors, namely no watermelon (X0), sengkaling rejected watermelon (X1), oval rejected watermelon (X2), and striped red rejected watermelon (X3). The dependent variable is the quality of bavarois pudding. The type of data is primary data sourced from 3 panelists who answered the organoleptic test format. This research design is a completely randomized design (CRD) with three repetitions. The data obtained were analyzed using analysis of variance (ANOVA), if Fcount > Ftable then continued with the Duncan test. The results showed that the use of rejected watermelon had a significant effect on the characteristics of shape, color, aroma, texture and taste. Striped red rejected watermelon had a significant effect on the characteristics of shape (neat according to the mold), color (pink), and taste of pudding bavarois (sweet watermelon). Oval ripe watermelon gave more prominent results in terms of texture (soft) and aroma (fragrant watermelon).  
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