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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknik Industri E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Ilmu Sosial dan Humaniora Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Teknologi Pangan Jurnal Teknologi Pertanian Jurnal Ilmu Pangan dan Hasil Pertanian The Journal of Educational Development VOLT : Jurnal Ilmiah Pendidikan Teknik Elektro JURNAL PENDIDIKAN TAMBUSAI Mimbar Ilmu International Journal of Educational Dynamics (IJEDS) Food Science and Technology Journal (Foodscitech) Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Andalas Indonesian Journal of Halal Research Jurnal Pendidikan dan Keluarga Pelita Eksakta Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Manajemen Pendidikan dan Ilmu Sosial (JMPIS) Jurnal Sains Boga Mechanical Engineering for Society and Industry Cakrawala: Jurnal Pendidikan Journal of Community Service SENTRI: Jurnal Riset Ilmiah Ensiklopedia Research and Community Service Review Jurnal Aplikasi IPTEK Indonesia Jurnal Research Ilmu Pertanian Jurnal Pendidikan Ilmu Sosial Jurnal Sains dan Teknologi Pangan

Anni Faridah

Universitas Negeri Padang

Author-ID : 263988

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Transportation Other

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Standardization Of The Recipe For Rendang Daging In Nagari Lingkuang Aua Kecamatan Pasaman Kabupaten Pasaman Barat Shinta Widya Ikrar; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The quality of beef rendang found in Nagari Lingkuang Aua,Pasaman District,West Pasaman Regency is still diverse,this is because there is no standard recipe for beef rendang in this area,this can be seen in terms of shape,color,aroma,texture and taste.The aim of the research was to obtain standard recipes for beef rendang in this area,so that the standard recipe is useful for preservation to be uniform and preferred.This type of research is a mix of methods combined qualitative and quantitative research.The source of qualitative data obtained 11 informants who are experts in making beef rendang. Sources of quantitative data obtained 10 people who are experts knowing about beef rendang and 5 limited panelists,UNP Catering lecturers.Qualitative data analysis techniques are data reduction,data presentation and conclusions. Quantitative data analysis techniques use the formula (Mx = N ∑/ N).Organoleptic tests on the standard recipe for meat rendang produce a fairly square shape quality,the color of the flesh is dark brown enough,the color of the rendang bran quite blackish brown, fragrant aroma,the texture of the rendang meat is quite soft,the texture of the rendang bran is quite dry,oily,the taste of rendang meat permeates,and the taste of the rendang beef bran is tasty.Keywords: Standardization,Meat Rendang,Lingkuang Aua

Standardization Of The Recipe For Randang Belut In Nagari Koto Tangah Simalanggang Payakumbuh City Siska Indah Putri; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The quality of the eel rendang found is still varied, this is due to the absence of a standard eel rendang recipe.The purpose of this study was to obtain the most delicious and preferred eel rendang recipe.The community is expected to be able to process eel rendang by getting the same results and taste.This type of research is a mixed method,which is a combination of qualitative and quantitative research.Qualitative data sources were obtained from 10 informants who were experts in making eel randang. Sources of quantitative data were obtained from 10 panelists who were experts on randang eel from the local community and 5 limited panelists from UNP Food and Beverage lecturers.Qualitative data collection techniques are observation,interviews, documentation andquantitative data collection techniques are organoleptic test questionnaire format.The qualitative data analysis technique uses three lines,namely:data reduction,data presentation,drawing conclusions and quantitative data analysis techniques using the formula(Mx =∑X/N).The organoleptic test of the standard recipe for randang eel is the form of randang eel(5 cm long enough),the color of the eel(blackish brown), the aroma(fragrant),the texture of the eel randang(dry enough oily),the texture of the eel randang(quite tough),the taste randang eel(seep),and taste(savory).

Using Belimbing Wuluh (Averhoa blimbi L.) As A Functional Food Processing Product Ranggi Rahimul Insan; Anni Faridah; Asmar Yulastri; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 1 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The rapid development of science, technology, and lifestyle patterns at this time makes the desire of consumers for processed food products not only limited as a source of nutrition but also must be able to provide benefits for health. It coined the term called functional food. Functional foods are foods that contain active components and are used for the prevention or cure of diseases to achieve optimal health. Starfruit Wuluh contains active components / pharmaceutic compounds that are buffer, antibacterial and antioxidant in the roots, stems, leaves, and fruits that are very useful for health. Functional foods made from raw materials of Belimbing Wuluh based on several studies have produced several products both in the form of food and beverages such as; dried sweets, jams, syrups, jelly drinks, candy, dates, and lime. The purpose of this paper is to find out what processed food products can be used as food or drinks from Belimbing Wuluh without reducing the typical flavor of Starfruit. It also provides information that this fruit is not only used as a food spice but also functions as a more commercial food product with high selling value.

Uji Organoleptik Dodol Jagung Ayu Citra Ananda; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Corn was an agricultural product whose production continues to increase in indonesia, including in west sumatra. Corn was varied into food products. The corn content was quite high compared to other food ingredients. The used of corn in dodol processing will added to the selling value and nutrition of dodol. This studied discusses analyzing the used of 300 gr, 350 gr, and 400 gr corn on the quality of shape, color, aroma, texture and taste of dodol. This typed of researched was pure researched using a one-factor complete researched method. The typed of data used was primary data obtained directly from 6 panelists obtained with the organoleptic test format. The results showed that nothing affected the quality, color, aroma, texture, and taste. The best researched results on training the used of corn as much as 400 gr.

Analysis Of The Quality Of Tilapia Meatballs Produced From The Addition Of Seaweed As A Thickener Rahma Fatiha Asri; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Eucheuma cottonii type seaweed is a rubber material because it has the ability to form a gel, so it can be used as an alternative to thickening agents in the manufacture of fish balls because it is easier to obtain and more efficient. This study aimed to analyze the quality of tilapia meatballs with the addition of 0%, 30%, 40% and 50% of seaweed for organoleptic tests on shape, color, aroma, texture and taste. This type of research is a quantitative study with a pure experimental method using a completely randomized design (CRD) method with three repetitions. This research was conducted in August-September 2021 at the IKK, FPP, UNP Catering Workshop. The type of data is primary data which is sourced from 4 limited panelists who are lecturers of Family Welfare Science concentration UNP Catering by filling out the organoleptic test format on the sample. Data were analyzed using Analysis of Variance (ANOVA), if Fcount > Ftable then continued with Duncan's test. The results showed that there was a significant effect on the quality of the texture (spongy). The highest overall achievement score is the round shape with a diameter of 2cm, which is 3.17 (0% and 30%), the uniformity shape is 3.17 (40% and 50%), the white color is 3.25 (30%), and has a distinctive aroma. tilapia is 3.25 (30%), chewy texture is 3.67 (50%), savory taste is 3.33 (0% and 30%).

The Impact Of Gedi Leaf Extract On Rice Flour Layer Cake Quality Chadijah Mardhia Fadhilla; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study will look at the impact of utilizing gedi leaf extract in amounts of 0 ml, 8 ml, 14 ml, and 20 ml on the quality of rice flour layer cakes in organoleptic tests such as shape, color, scent, texture, and taste. This is a quantitative study that uses a completely randomized design approach (CRD) with three repetitions and employs a true experimental method. In August 2021, this study was carried out in the Workshop IKK Culinary Art, FPP, UNP. Primary data was collected from 5 limited panelists who are lecturers in UNP Culinary Art’s Family Welfare Science focus by completing out the organoleptic test format for the sample. If Fcount > Ftable, the data were examined using Analysis of Variance (ANOVA), and if Fcount > Ftable, Duncan's test was used. The results revealed that gedi leaf extract had an impact on color (moss green), aroma (gedi leaf smell), and taste. The rectangular shape measuring 6 cm x 4.5 cm x 1.5 cm gets the highest overall achievement score of 3.33 (0 ml and 8 ml), the uniformity of the layers gets 3.67 (20 ml), the color is moss green gets 3.27 (20 ml), white gets 2.67 (20 ml), the fragrant aroma of gedi leaves gets 3.00 (20 ml), the fragrant aroma of coconut milk gets 3.13 (0 ml), and the chewy texture gets 3.60. (8 ml, 14 ml and 20 ml), 3.27 (0 ml) was the soft texture, 3.33 (0 ml) was the sweetness of sugar, and 3.07 was the savory taste of coconut milk (0 ml). The usage of gedi leaf extract in various doses resulted in the effects of color quality (moss green), aroma (fragrance of gedi leaves), and taste. The color will be more concentrated the more gedi leaf extract is applied.

The Influence Of Ratio Chocolate With Dadih To The Quality Of Sensory Praline Dadih Aimuni, Nurul; Faridah, Anni
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.v4i2.497

Lack of public knowledge of west Sumatra's typical functional food, namely "dadiah". Dadiah is a buffalo milk product that is fermented naturally in bamboo containers at room temperature for 24 - 48 hours. Dadiah has a sour taste and fishy aroma that is not liked by some people or the public, the use of chocolate can reduce the sour taste and fishy aroma in dadiah, one of which is by being made into praline dadiah. This study aims to analyze the ratio of chocolate to dadiah to the quality of praline dadiah as much as (4:5); (5:5) and (6:5) to the qualities of shape, color, aroma, texture, taste and liking. This type of research is a pure experiment that uses a complete randomized design method and three repetitions carried out by giving questionnaires to limited panelists. The instruments used are organoleptic tests through level tests, hedonic tests, and hypothesis testing using ANOVA statistics, and if they differ significantly followed by the Duncan Test. The results showed that the average values were almost the same in every test except for the quality of texture and likeability. This is also evidenced by the results of ANOVA, where the texture and preferences of the praline are influenced by the large ratio of chocolate. The best results are found in the ratio (5:5) in each praline dadiah manufacturing treatment

The Effect of Soaking Time on The Quality of Candied Papaya Khairani, Ulva; Faridah, Anni; Holinesti, Rahmi; Insan, Ranggi Rahimul
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.v5i3.16891

One processing technology that can be developed to extend the shelf life of papaya fruit is processing papaya into sweets. Candied fruit is a type of snack made from fruit that is processed using granulated sugar and has a sweet and sour taste so it has a distinctive taste. This research aims to analyze the effect of soaking time of 3 hours, 6 hours and 9 hours on the quality of shape, color, aroma, texture and taste. This type of research is a true experiment (pure experiment) using a completely randomized design (CRD) method with 5 panelists. The data in this research uses primary data. The data was then analyzed using analysis of variance (ANOVA), if F calculated > F table then continued with the Duncan test. The results of this research are that there is no significant influence of the length of soaking on the quality of shape (neat flower shape), color (reddish yellow), aroma (typical of papaya), texture (brittle), and there is a significant influence of the length of soaking on the quality of the sweet taste. in candied papaya because F count > F table. The highest overall achievement scores were shape (neat flower shape) 4.07 (3 hours), color (reddish yellow) 4.53 (3 and 9 hours), aroma (typical papaya) 4.60 (9 hours), texture (brittle ) 4.53 (9 hours) and taste (sweet) 4.47 (9 hours). The best quality results for sweets were in the X3 treatment (9 hours).

Sensory Analysis Of Breading Flour From Coconut Pulp With Different Drying Techniques Syahputri, Nia Febi; Faridah, Anni; Syarif, Wirnelis; Mustika, Sari
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.v4i2.8552

Coconut pulp is waste obtained from the by-products of coconut meat processing whose utilization is still limited. Coconut pulp contains 86.85% carbohydrates, 7.84% fat, 2.15% protein and 63.66% crude fiber. The nutritional content of coconut pulp has the potential to be processed into food products. The study aimed to analyze the use of different drying techniques with the addition of turmeric to the sensory and hedonic qualities of coconut pulp breading flour and its application to risoles. This study was a pure experiment with the Complete Randomized Design (CRD) method. Data were obtained from 5 limited panelists through organoleptic testing. Data were analyzed with ANAVA which showed the highest value trend and data that had significant differences continued with the Duncan test. The results of the best overall coconut pulp breading flour research were in the X3 treatment (dehydrator) covering aspects of aroma 3.27, taste 3.73 and hedonic 3.27, while the results of the best risoles research on average were found in treatment X3 (dehydrator) including color indicators 3.73, taste 3.80 and hedonics 3.33.

The Effect Of Corn On Pastry Quality Safina, Dinara; Faridah, Anni; Andriani, Cici; Anggraini, Ezi
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.v5i2.12930

High imports of wheat and increasing consumption of wheat as the main raw material for the Bakery, Pastry,Pasta and Noodle industries. Pastry is a type of product without yeast that has a dry and layered texture. To in-crease nutritional value, add variety to pastry and reduce the use of wheat flour, corn can be used as a substitute.Corn production in West Sumatra increases every year and the price is relatively cheap because it is underutilized by the community. This research aims to analyze the effect of 0%, 20%, 30% and 40% corn on pastry quality. Thistype of pure experimental research uses a completely randomized design (CRD) method and three repetitions. The data collection technique was carried out by giving a questionnaire to three limited panelists who were lecturers in the Pastry and Bakery course, Family Welfare Science, Culinary Management concentration, UNP, with primary data types. Data were analyzed using ANOVA, if Fcount > Ftable then continued with the Duncan Test. The results of the research showed that the average value was almost the same for each treatment, except for the color, flakyand sweet taste quality tests for corn. This is proven by the ANOVA results, where the color quality, flaky texture and sweet taste of the corn are different. The best pastry quality value is when corn is used as much as 30%.

Co-Authors Abdul Razak AD, Orin Adawiyah, R. Ade Irferamuna Adriani, Cici Adrina, Yetti AFRENGTY, TRI AYU Afridiani, Widya Afrilla, Sindy Agusti Efi Agustianingsih, Vira Aimuni, Nurul Aji Sutrisno AJI SUTRISNO Al Fattaah, Miftah Alersa1,, Firna Agus Ambiyar, Ambiyar Ananda, Annisa Tria Andini, Nurul Anggraini, Ezi Anggraini, Rinella Ardilla, Tri Arnita, Julia Arnita Arnita, Julia Arnita Aslim, Fauzyah Asmar Yulastri Astra Prima Budiarti Ayu Citra Ananda Bambang Susilo BAMBANG SUSILO Binoj, Joseph Selvi Chadijah Mardhia Fadhilla Cici Andriani Cici Yoma Roza Daimon Syukri Delima, Sisilha Dinda, Viola Karina Dwi, Elfrimo Eka putri, Angelly Risma ELASTRI, APRINI Elida elida elida Elida Elida Elida Erik Kurniawan, Erik Ernawati . Ezi Anggraini Ezi Anggraini Ezi Angraini Fadhilla, F. Faiza, Urizinta Jarianti fatmawati fatmawati fatmawahttp://jpk.ppj.unp.ac.id/index.ti Fauzi, Rifdahul Fiannisa, Resti Firdaus Firdaus Fitri, Annisa Eka Fitri, Ilsa Gusnita, Wiwik Gusri, Serina Halipah, Siti Harahap, Nurhasanah Hasdi Aimon Heru Suryanto Holinesi, Rahmi Idris Indrayeni, Wiwik Insan, Ranggi Rahimul Jamhari Jamhari Jefriyanti, Ranti Kasmita Kasmita Kasmita Khairani, Ulva Komarudin Komarudin Kumala Dewi, Fitrika Kurnia, Nina Kurnia, Tessa Laela Jatmiko, Fadhilah Rizki Liswarti Yusuf Lucy Fridayati Lutfia Yasmin Mailisa, Ratu Marlis, Merisa Martines, Silvia Maswati Maswati Maulani, Dira Mega Wahyuni Melly, Melly Melpita, Monica Rivany Mentari, Berhias Merta, Cindy Rahayu Minda Azhar Mohd Salehuddin Mohd Zahari Mohd Zahari, Mohd Salehuddin Mustika, AnniSari Mustika, Sari Ningsih, Tuti Ayu Nor Aishah, Buang Nora Oktavia, Nora Nurâ€™asila, Nurâ€™asila Nusantara, Fajar Oktavia, Putri Darma Oktaviani, Rima OVIYANTI, LINA Pramita, Resti Pramudia, Heru Prasetyo, Ikhsan Pratama, Muhammad Reihan Pratama, Sandi Fransisco Pratiwi, Novia Utami Pulungan, Dzaky Hilmy Purba, Lilis Pratiwi Putri, Mia Anggelina Putri, Rahmi Dwi Putri, Rani Kurnia Putri, Suki Ayu Putri, Zikra Askia Rahimah Rahimah Rahma Fatiha Asri Rahma Izah, Nurul Rahman, Afdalil Rahmi Holinesti Ramadhan Amra, Gilang Ramadhani, Sri Retno Ranggi Rahimul Insan Reno Yelfi Ria Safitri Safitri Risandi, Lara Riski Gusri Utami Rosel, Ruhul Rosel, Ruhul Fitri Rosel Ruaida Ruaida Ruaida, Ruaidar Ruhul Rosel Safina, Dinara Safitri, Elsa Nur Sagurung, Mariance Dartiani SANDRA, NOVITA Santi, Titen Darlis Sari Mustika Sari Mustika Sari, Havivah Mayang Sari, Wulan Puspita Sefina, Nadia Sepryadi, Tri Septi, Sisi Dwiana SEPTIKA, LIANDA Shinta Widya Ikrar SIMON BAMBANG WIDJANARKO Siregar, Juliana Siska Indah Putri Siska Komala Sari Siska, Indah Amelia sri puji astuti Suprihartini, Dwiyani Susanti, Sri Nugroho syaedah, Nur Syahkira, Syahkira Syahputri, Nia Febi Syahrastani, Syahrastani Syajida, Jihan Syamwil, Syamwil Syarief, Wirnelis Tika Nur Ainy Tresia, Nesya Turrahmi, Vadhila Ulhaq, Ulfieda Anwar Valofi, Nagra Aulia Vitaloka, Yola Widya Afridiani Wirnelis Syarief Wirnelis Syarif Wiwik Gusnita Wulandari, Yesi Dwi YANTI, RAHMI Yanuhar, Uun Yasmiin, Mita Nafisah Yasmin, Lutfia Yasril Yunus Yetti, Silvia Yovita Sandra Yuliana Yuliana Yuliana Yuliana Yulianti Putri, Meri Yulianto, Deri Yuni Ahda Yunianti, Badriyah Maulidya Yunica, Febria Zahara SY, Nurul Muna Zahara, Putri Farisa Zaimel, Yossy zinti, zinti gunari Zuhri, Rezmia Zulni, Pelsi Zakia

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