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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
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Journal : Jurnal Pendidikan Tata Boga dan Teknologi

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Comparative Study Of The Quality Of Dried Choux Tilapia Meat Susanti, Sri Nugroho; Faridah, Anni
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.v4i1.518

Abstract

Dried choux is a choux paste dough, small in size, brownish yellow in color, crunchy textured with a savory taste.Utilization of tilapia in dried milk can add new innovations in the field of pastry.This study aimed to analyze differences in the sensory quality of dried tilapia meat and cheese. This type of research is experimental, using a completely randomized design (CRD) with two treatments and three repetitions. The products made were subjected to a sensory test by 5 limited panelists (5 lecturers) by filling out a questionnaire. The data obtained were then processed using the independent sample t-test program SPSS 25.0 to determine the differences between treatments. The results showed that the average value of the sensory test results of dry milk using cheese and tilapia meat was uniformly 3.67 and 3.60; star shape diameter 1 cm 3.27 and 3.13; colors 3.87 and 3.67; fragrance 1.07 and 2.13; hollow texture 3.87 and 3.60; and crunchy textures 3.60 and 3.53; and savory taste 3.60 and 3.53; typical taste of tilapia 1.00 and 2.00. the fragrance and taste of dried choux tilapia meat with cheese had been significant difference. 
The Effect Of Substitute Of Kangkung Extract On The Quality Of Wet Noodles Oktaviani, Rima; Faridah, Anni
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (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.v3i3.482

Abstract

The background of this research is that the water spinach extract used in food processing is not optimal, while the water spinach extract can be an alternative for additional ingredients in the manufacture of wet noodles. This study aims to analyze the effect of substitution of the addition of kale extract with treatments of 0%, 15%, 30%, 45%. On the quality of shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. It was repeated three times with 5 semi-trained panelists, which was held at the Workshop on Catering at the Department of IKK, FPP, UNP. The dependent variable (Y) is the quality of wet noodles. The instrument used was an organoleptic test through a level test, using ANOVA statistics and if it was significantly different, it was continued with Duncan's test. The results showed that there was a significant effect on the quality of color, aroma and taste. While the neat shape and slightly chewy texture have no significant difference. It can be concluded that the best percentage is found without the addition of kale extract on the quality of wet noodles.
Analysis Of Traditional Lopek Cik Ku Cake In Nagari Air Bangis Maulani, Dira; Faridah, Anni; Gusnita, Wiwik; Andriani, Cici
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.v5i1.12469

Abstract

This research was carried out as an effort to maintain the existence of the traditional Lopek Cik Ku cake among the current generation which will become literature (written books) and documentation in the future. The research was carried out in September-October 2023 in Nagari Air Bangis, West Pasaman Regency. The aim of this research is to identify the equipment, composition of ingredients, describe the technique, process of making Lopek Cik Ku, and the meaning of the traditional Lopek Cik Ku cake at special events or traditional events. The type of research used is qualitative research with a descriptive approach. Data information in this research was obtained from 8 informants including KUBE Warisan Umak, community women who are experts and have made Lopek Cik Ku in Nagari Air Bangis. The data collection techniques used were observation, interviews and documentation. Data analysis is carried out by reducing, presenting, concluding and verifying the data. The results of this research are that the ingredients for Lopek Cik Ku are white sticky rice, old grated coconut, brown sugar, water, salt and young leaves of klutuk banana. The tools used are, stove, frying pan, tray, steamer, strainer. The processing techniques are boiling, roasting and steaming. The method for processing Lopek Cik Ku is: The first step is to dry the banana leaves in the sun until they wilt, so that when wrapping they don't break, then roast the grated coconut and sticky rice separately until dry and brownish, grind the sticky rice, boil the brown sugar in water until dissolved and thick, then add it. roasted coconut and stir well, add the smooth sticky rice while stirring well, remove from heat and let cool, then wrap in banana leaves, then dry in the sun until dry to last longer.
The Quality of Dry Noodle With Substitution of Suji Leaves Extract (Kualitas Mie Kering dengan Substitusi Ekstrak Daun Suji) Safitri, Elsa Nur; Mustika, Sari; Faridah, Anni; Holinesti, Rahmi
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.v4i2.4294

Abstract

Suji leaves have many health benefits, namely as a high source of antioxidants because the contain chlorophyll, flavonoids and saponins in them. However, the use of suji leaves itself is still not optimal even though the amount is very abundant and tends to be easy to cultivate. The use of suji leaf extract is expected to use as well as a natural coloring agent with green pigments in functional food products, so that it can replace the use of synthetic dyes which can be harmful to health when used excessively and for a long time. This study aims to analyze the effect of suji leaves extract substitution of 0% (X0), 60% (X1), 80% (X2), and 100% (X3) on the dry noodles quality in terms of shape, color, aroma, texture and taste. The type of research used was a pure experiment using a completely randomized design (CRD). The data used is data obtained directly from 3 limited panelists by filling out the organoleptic test form on the quality of suji leaves extract dry noodles. The data that has been obtained is then tabulated in tabular form and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount > Ftable then proceed with Duncan's test. The results showed that there was a significant substitution effect of suji leave extract between 60%, 80% and 100% on the quality of color (green) and aroma (suji leaf) in dry noodles. Meanwhile, there was no significant effect on the quality of shape (square shaped and uniform width of 1.5 mm), texture (dry), texture (springy), texture (not easily broken) and taste (savory) in dry noodles. The best quality test results for dried noodles with suji leaf extract were in treatment X3 with 100% using of suji leaf extract.  
Sensory Characteristics Of Tamarillo (Solanum betaceum) Jam With Pectin Addition As Gelling Agent Rahma Izah, Nurul; Holinesi, Rahmi; Faridah, Anni; Mustika, Sari
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.v5i3.16877

Abstract

The objective of this study is to examine the impact of adding pectin at levels of 0% (X0), 0.5% (X1), 1% (X2), and 1.5% (X3) on the color, taste, texture (soft and spreadable), and aroma of the tamarillo jam that is made. This kind of study uses a fully randomized design approach (RAL) with four treatments and three replications. It is a pure experiment. Three small panelists participated in organoleptic tests as part of this study to assess the pectin-added tamarindo jam's quality based on the method of preparation. Variant analysis (ANAVA) was used to statistically examine the collected data. The Duncan test should be performed if Fcal exceeds Ftable. The finest quality jam was produced by adding 0.5% (X1) pectin, as evidenced by the jam's crimson color (3.89), less fragrant tamarillo aroma (2.66), soft and spreadable texture (4.00), and sweet acidity taste (3.78).
Quality Analysis Of Kue Ku With The Use Of Different Natural Dyes Sari, Havivah Mayang; Faridah, Anni; Syarif, Wirnelis; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (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.v4i2.8553

Abstract

Kue Ku is a cake made from glutinous rice flour, coconut milk, sugar and salt with green bean filling in the shape of a turtle. Kue Ku which we often encounter in the market, is red in color which is attractive and even striking. In general, kue ku use synthetic dyes, but some traders use them with rhodamine B dyes. This study aims to analyze the quality of ku cakes using different natural dyes. The type of research used was a pure experiment, using a completely randomized design (CRD), with 3 repetitions. Data were analyzed using Analysis of Variance (ANAVA), if Fcount > Ftable then Duncan's Test was continued. The results showed that there was a significant influence on hedonic (liking). While shape, aroma, texture, taste did not show a significant effect. The overall best score is a neat and uniform shape of 4.33 (X1 and X3); fragrant aroma 4.00 (X1); chewy texture 4.00 (X1 and X3); sweetness 3.93 (X2 and X3); savory taste (X1, X2, and X3); and hedonic (liking) likes 3.80 (X3). The best result of this study was treatment (X3) using natural dyes from pumpkin. 
Effect Of Rejected Watermelon Substitution On The Quality Of Choux Paste Ananda, Annisa Tria; Anggraini, Ezi; Faridah, Anni; 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.v5i3.16860

Abstract

This research is motivated by the low utilization of watermelon rejected. Discarded watermelon is a watermelon with a small size or commonly called sub grade fruit with criteria outside the grade including size, shape, color, appearance of imperfect or damaged fruit. Watermelon contains substances that are useful for the body and has a high water content. One of the utilization of watermelon rejected can be used in the innovation of eclairs (Choux Paste). This study aims to analyze the effect of 25%, 50% and 75% watermelon substitution on the quality of color, shape, texture, aroma and taste of the choux paste produced. The type of research used in this research is pure experiment (True Experiment) with the research design used is a complete randomized design (RAL) with 3 repetitions. The type of data used is primary data obtained directly from 3 limited panelists by filling out the organoleptic test format. For hypothesis testing, this study uses analysis of variance (ANOVA) test, if different will be tested with Duncan Multi Ranges Test (DMRT) test. Based on the results of the organoleptic test and continued with the analysis of variance (ANOVA) test, it shows that there is a significant effect on the quality of brown orange color, hollow texture quality, watermelon fragrant aroma quality and watermelon sweet taste quality. There is no significant difference in the shape quality of eclairs with watermelon substitution. From this statement it can be concluded that the indicators of color, texture, aroma and taste Ho is accepted because f count < f table. While on the quality of the shape Ho is rejected because f count > f table. The best research results on the substitution of watermelon rejected on the quality of eclairs are in treatment 2, namely the use of 50% watermelon rejected.
The Effect Of Adding Red Dragon Fruit Skin On The Quality Of Dadiah Gelato Yunianti, Badriyah Maulidya; Faridah, Anni; Holinesti, Rahmi; Andriani, Cici
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.v5i2.12932

Abstract

Indonesia is geographically located on the equator, which is a country with a tropical climate. Ice cream is a snack that is suitable to eat when the weather is hot. One type of ice cream is gelato. Gelato is a type of frozen dairy food dessert which is a processed product made from cow's milk and is included in the low-fat ice cream category. The main ingredients for gelato include cow's milk, whipped cream, egg yolks and sugar. Gelato has lower fat content (4-8%) and total solids (32-42%) than regular ice cream, but usually has higher sugar content (16-21%) to provide a smooth, scoopable texture. Ways are needed to develop gelato, such as adding curd and natural coloring from fruit. Dadiah has weaknesses in terms of its sour taste and fishy aroma which people don't like, therefore there needs to be innovation or efforts that can be made to attract people's interest in consuming dadiah, such as by adding dragon fruit skin. 30-35% of dragon fruit is the skin of the fruit, but it is often just thrown away as trash and considered waste without being used for anything more useful. Dragon fruit skin contains quite high levels of antioxidant compounds which are able to fight oxidation in the body. Red dragon fruit skin contains vitamin B1, vitamin B2, vitamin B3 and vitamin C, protein, fat, carbohydrates, crude fiber, thiamine, niacin, pyridoxine, cobalamin, glucose, phenol, betacyanin, polyphenols, carotene, phosphorus, iron and flavonoids. This research aims to analyze the effect of adding 15%, 25% and 35% of red dragon fruit skin on the quality of the color, aroma, texture, taste and preferences of the dadiah gelato produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of gelato with the effect of adding red dragon fruit skin. The data obtained is then tabulated in table form and Analysis of Variance (ANOVA) is carried out, if Fh>Ft then followed by the Duncan Test. The results of the research showed that there was a significant effect of adding red dragon fruit skin of 15%, 25% and 35% on color quality (pink fanta). The best result from the gelato quality test with the addition of red dragon fruit skin was 35%.
Effect of Packaging type on the Quality of Tomato Dodol During Storage Eka putri, Angelly Risma; Faridah, Anni; Holinesti, Rahmi; Insan, Ranggi Rahimul
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (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.v4i2.8554

Abstract

This study discusses the effect of the type of packaging on the quality of Tomato Dodol during storage. The purpose of this study was to determine the effect of packaging on the quality of tomato lunkhead during storage using different types of packaging, namely plastic, corn husks, and wax paper. This type of research is pure experimental research using a completely randomized design (CRD) method and three repetitions. the data was analyzed using ANOVA, if Fcount > Ftable then the test will be continuedDuncan. The results of the study showed that the average was almost the same for each treatment and there was no significant effect on the use of the type of packaging, both in terms of shape, texture and color quality. There was no significant difference in the quality of the aroma on the first and fifth days for the three types of packaging, but on the eighth day the corn husk husks (X2) had an effect on the quality of the aroma, with an average value of 1 category without tomato flavor. and packaging with the best aroma was produced by plastic (X1) with an average of 3.13 in the tomato flavored category. then on the taste quality, the packaging did not affect the tomato dodol on the first and fifth days while on the eighth day the type of packaging that had an effect was corn husks with an average value of 0. on the eighth day of storage the tomato dodol packaged corn husks could no longer be consumed. From the overall average the best type of packaging that can maintain the quality of tomato lunkhead during storage is plastic packaging (X1)
Analysis Of The Traditional Lamang Broadcastang Cake In Sariak Alahan Tigo Yunica, Febria; Faridah, Anni; Gusnita, Wiwik; Indrayeni, Wiwik
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.v5i1.12471

Abstract

This research is motivated by traditional cakes which are rarely found because most people tend to like ready-to-eat food. In the economic world, selling traditional cakes is less popular with the public, this has resulted in the lack of existence of traditional cakes. Like Lamang Siarang, it is rarely known by the wider community because this traditional cake itself is only made on certain occasions and the manufacturing process is complicated and takes quite a long time. The aim of this research is to describe the tools, materials, method of making, meaning and quality in making lamang broadcastang. The type of research used in this research is descriptive qualitative. Using observation, interview and documentation techniques. The instrument of this research is the researcher himself as a data collection tool. The number of informants taken was 15 informants. From older mothers, mothers who are experts in making lamang and mothers who usually make lamang on special days and know the meaning of lamang broadcasting. Data was obtained directly from informants by coming to Nagari Sariak Alahan Tigo, Solok Regency. Data description through data validity with a process of testing validity, reliability and objectivity. The data is analyzed using data reduction, display and verification conclusions. The results of this research are the ingredients for lamang broadcastang, broadcast rice, brown sugar, talang (bamboo), coconut, salt, vanilla and coconut water. The preparation tools used are everyday equipment, while the processing tools used are stoves and frying pans, the tools for taking gutters are saws and machetes. The processing technique used to make lamang broadcastang is grilling. Lamang broadcastang has meaning at certain events including, at a wedding event, the sumandan asks for lamang broadcastang at the house of the Daro child, this is meaningful as a ritual symbol to honor the ancestors of the ancestors in sariak alahan tigo. At the event commemorating the 100th anniversary of the death of Lamang Broadcasting, it is made to use as a stick for people who have died. And on the occasion of welcoming the holy month of Ramadan and holidays (Eid al-Fitr and Eid al-Adha), making lamang means covering insulting words from other people who cannot afford to make lamang from an economic perspective. The quality of Lamang broadcast is that it is long, round and resembles a container made of bamboo (talang), black to purple in color, has a sweet taste, with a dense and slightly hard texture and has a distinctive aroma of bamboo (talang).
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 Nur’asila, Nur’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