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All Journal Jurnal Gizi dan Pangan JTEV (Jurnal Teknik Elektro dan Vokasional Jurnal Ilmu Sosial dan Humaniora Al Ishlah Jurnal Pendidikan JURNAL PENDIDIKAN TAMBUSAI Jurnal Teknologi Informasi dan Pendidikan JPGI (Jurnal Penelitian Guru Indonesia) Jurnal Pendidikan dan Keluarga Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pendidikan dan Kebudayaan PAKAR Pendidikan Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi International Journal of Tourism, Haritage and Sport Recreation An-Nuha : Jurnal Pendidikan Islam International Journal of Applied Counseling and Social Sciences Human Resource Management Studies JELAJAH: Journal of Tourism and Hospitality Jurnal Multidisiplin West Science Innovative: Journal Of Social Science Research Jurnal Psikologi dan Konseling West Science Jurnal Gizi dan Kesehatan Mutiara: Multidiciplinary Scientifict Journal JRTI (Jurnal Riset Tindakan Indonesia)
Yuliana Yuliana
Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Neuroscience Nursing Physics Public Health Social Sciences Other

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PROFIL UMKM KULINER NAGARI MANINJAU SEBAGAI LANGKAH AWAL PEMETAAN POTENSI WIRAUSAHA BERBASIS SUMBER DAYA LOKAL Yuliana Yuliana; Yocy Helena Irsyanda; Mahesa Akbar; Friska Dwi Amalia; Tiara Silvy Ramadani; Abel Juntiya Cahaya Rahayu; Keysa Anelim Ananta; Azizah Salsabila; Finna Marshanda
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 6 (2025): Vol. 6 No. 6 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i6.54266

Abstract

Penelitian pengabdian ini bertujuan untuk melakukan pembanguanan awal terhadap pelaku Usaha Mikro, Kecil, dan Menengah (UMKM) di sektor kuliner di Nagari Maninjau, Kabupaten Agam, Sumatera Barat. Aktivitas ini dilaksanakan dalam konteks Kuliah Kerja Nyata (KKN) Tematik Bidang Studi Universitas Negeri Padang Periode Jun - Juli tahun 2025 dengan tema “Mengoptimalkan Potensi Produk Kuliner Unggulan Nagari Maninjau”. Metode yang diterapkan meliputi observasi, wawancara terstruktur, serta dokumentasi lapangan yang mencakup lebih dari 80 UMKM yang ada di lima jorong. Hasil penelitian mengindikasikan bahwa UMKM kuliner telah memanfaatkan sumber daya lokal, seperti ikan rinuak, pensi, dan produk pertanian sebagai bahan baku utama. Namun, masih banyak usaha yang belum memiliki izin, kemasan yang baik, atau strategi pemasaran digital yang efektif. Pemetaan ini menjadi landasan penting untuk langkah-langkah berikutnya dalam memperkuat kewirausahaan lokal yang berdasarkan potensi daerah.
The Role Of Body image In Determining The Nutrional Status Of Adolecent Girls In Padang Panjang Riva Muharramah; Kasmita Kasmita; Yuliana Yuliana; Lucy Fridayati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26927

Abstract

Appearance and body shape often become a primary concern, especially for adolescent girls during puberty. However, a distorted body image can affect a person's nutritional status. Even adolescent girls with a tendency toward being underweight are at risk of suffering from certain diseases that impact the occurrence of stunting. The purpose of this study is to determine the extent of the influence of body image on the nutritional status of adolescent girls in Padang Panjang City. This study is quantitative with a survey method involving a sample of 285 adolescent girls from high schools (SMA) and vocational high schools (SMK) in Padang Panjang City. The sampling technique used was proportional random sampling. The instruments employed were the Body Shape Questionnaire (BSQ-34), consisting of 34 questions with a 6-point Likert scale, and nutritional status was measured using the Body Mass Index (BMI). Data analysis techniques included descriptive analysis, normality test, homogeneity test, linearity test, and simple linear regression. The results showed that 62.8% of respondents had a positive body image, while 37.2% had a negative body image. The average nutritional status in Padang Panjang City was normal at 62.8%. The hypothesis test results showed an R² value of 0.244 (24.4%), meaning that the more positive a person's body image, the better their nutritional status. Nutritional status in Padang Panjang City is influenced by body image by 24.4%, while 75.6% is affected by other factors not examined in this study. 
The Influence of Breakfast Habits on the Learning Concentration of Culinary Class Students at SMK Negeri 2 Pariaman Suci Rahmadhani; Kasmita Kasmita; Yuliana Yuliana; Lucy Fridayati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26929

Abstract

The lack of student learning concentration that interferes with learning at SMK Negeri 2 Pariaman is a problem that needs to be overcome. Based on observations, students who do not eat breakfast tend to arrive late, often sleepy, and some even faint due to poor health conditions. Breakfast is the best source of energy for concentration because it contributes 25% of daily energy needs. This study aims to determine the breakfast habits of culinary students, the level of study concentration, and analyze the influence of breakfast habits on students' learning concentration. The research uses a quantitative method with an ex post facto approach. The research population is all students Culinary SMK Negeri 2 Pariaman totaling 126 students using the total population technique. Data were collected through a Likert scale questionnaire and analyzed using descriptive statistics, normality tests, linearity tests, and Pearson Product Moment correlations. The breakfast habits of students with an average of 64.05 are in the medium category, while learning concentration with an average of 70.60 is in the high category. There was a significant positive relationship between breakfast habits and study concentration (r = 0.437; p < 0.05). Breakfast habits contributed 19.1% to student learning concentration. There is a positive and significant influence between breakfast habits on the learning concentration of culinary students at SMK Negeri 2 Pariaman. The better the breakfast habits, the higher the student's level of study concentration.
Quality Analysis Of Cow Milk Kefir With Addition Of Purple Sweet Potato Puree Miftah Al Fattaah; Anni Faridah; Yuliana Yuliana; Sari Mustika
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26948

Abstract

Kefir is a fermented milk product characterized by a tangy, slightly alcoholic, and carbonated profile, produced through the symbiotic activity of lactic acid bacteria and yeasts. It naturally contains probiotics that exert beneficial effects on health. The anthocyanins present in purple sweet potato (Ipomoea batatas L.) exhibit prebiotic potential. This study aimed to evaluate the organoleptic quality of kefir supplemented with purple sweet-potato purée. A single-factor completely randomized design was employed, comprising four treatments (0 %, 15 %, 20 %, and 25 %) with three replications. Thirty trained panelists from the Family Welfare Education Study Program, Universitas Negeri Padang, assessed color, aroma, texture, flavor, and overall acceptance. Data were analyzed by one-way ANOVA followed by Duncan’s multiple-range test (α = 0.05). Results revealed that purée concentration significantly (p < 0.05) influenced purple color intensity, whereas aroma, texture, and flavor remained unaffected. The 25 % (X3) treatment yielded the best overall sensory profile. Consequently, supplementation of cow’s-milk kefir with 25 % purple sweet-potato purée can be recommended to produce an attractively colored, probiotic beverage with high consumer acceptability.
Sensory Analysis Of Yoghurt With The Addition Of Genjer Leaf Extract Putri Farisa Zahara; Anni Faridah; Yuliana Yuliana; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26859

Abstract

Genjer is a common weed found in agricultural land, especially in areas with sufficient water availability. One way to reduce the presence of genjer is to process it into functional food products, such as genjer leaf extract yogurt, which offers a unique and healthy beverage innovation. The purpose of this study was to analyze the effect of adding genjer leaf extract on the quality of color, aroma, texture, taste and level of preference of yogurt. This type of research is a pure experiment with a Completely Randomized Design (CRD) method involving 4 treatments (0%, 5%, 10%, 15%) and 3 repetitions, with 30 panelists from the Family Welfare Education Study Program Students, Padang State University. Data were analyzed using ANOVA and continued with Duncan's Test if Fcount>Ftable. The results of the study stated that the addition of genjer leaf extract as much as 0%, 5%, 10%, 15% to yogurt had a significant effect on the quality of color (green) and taste (sour). Meanwhile, the quality of aroma (distinctive fragrance of genjer) and texture (slightly thick) did not have a significant effect. The best overall results in this study were shown by adding 10% genjer leaf extract (X2).
Co-Authors Abel Juntiya Cahaya Rahayu ade iferamuna Ade Irferamuna Adek Kurnia Fiza Afdal Luthfi afifah nur hasanah Ali Khomsan Alia Gishyanti Ambiyar, Ambiyar Anni Faridah Asmar Yulastri Aulia Canda Nurfita Aulia Rahmat Azizah Salsabila Beni Khairul Azmi Budayawan, Khairi Candra Surya Deby Cinthia Deddy Muchtadi EKA Otaviani Melianti Elfi Tasrif elida elida Ersa Rahma Wardani Fadhilah Fadhilah Fadhillah Adinda Ghasani Fadia kalma Lailani Fatimah Azzahra Feri Ferdian Finna Marshanda Fitri Wulandari Friska Dwi Amalia Ganefri . Habib Arifin Hadi Riyadi Hadiastuti, Hadiastuti Hambali Hambali Hansi Effendi Hijriyantomi Suyuthie Ifnala Rahayu Ifnalia Rahayu Ika Parma Dewi Ilviano Rama Indah Muliati Indri Meilani Kamila Raufa Kasmita Kasmita Keysa Anelim Ananta Kurnia Illahi Manvi Liana Atika Lucy Fridayati Lusiana Defrianita Magellanic Thoni Pratama Mahesa Akbar Marlina Marlina Maya Wulan Sari Meisintrisuci Limbong Meri Yulianti Putri Miftah Al Fattaah Miftahul Jannah Monica Tania Muhammad Adri Muhammad Fadhil Yanda Muhammad Fadly Muhammad Nauvall Muskhir, Mukhlidi Nabilla Almira Lamis Nadiva Maretha Putri Neviyarni Neviyarni Nizwardi Jalinus Nofrizal Nofrizal Nova Nelsya Ariani Putri Dwi Haryafitri Putri Farisa Zahara Putri Wulandari Rahdatul Aisy Zanitra Rahmi Holinesti Rahmiati Rahmiati Randi Hidayat Ranty Mulina Safitri Retnaningtyas Susanti Rina Yenrina Rini Sarianti Riva Muharramah Rivo Agustira Rivo Hermanto Rosalina, Linda Safrinanda Harahap Sari Mustika Soemiarti Patmonodewo Suci Rahmadhani Sudirman Sudirman Syifaul Azri Syukri . Syukri Thalita Maharani Tiara Silvy Ramadani Wan Jelita Waskito Widi Alifa Izzara Widi Aliffa Izzara Wiki Lofandri Wira Triana Wirhamni Wirhamni Wiwik Gusnita Yocy Helena Irsyanda Yudistira, Sukma Zulfa Erianti