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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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Analysis Of The Quality Of Ice Cream With Substitution Of Katuk Leaf Extract Afrilla, Sindy; 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.v4i2.8339

Abstract

Ice cream is a food that is loved by all people. Ice cream is a food product that contains milk fat and protein. In making ice cream, we still use synthetic dyes, even though there are many natural dyes around us, which have many benefits. So the purpose of this research is to substitute katuk leaf extract in making ice cream. The type of research used was a pure experiment (true experiment), using a Completely Randomized Design (CRD) with 3 repetitions. The data collection technique was carried out by giving questionnaires to limited panelists who were lecturers in Family Welfare with a concentration in Culinary Planning, Padang State University. Data were analyzed using Analysis of Variance (ANAVA), if Fcount > Ftable then proceed with Duncan's Test. The results showed that there was a significant effect on color quality with a value of 3.83 (X3). Overall the best quality analysis results were found in treatment X2, namely the addition of 25% katuk leaf extract
Overview Of The Tradisional The Babako Event In Marriage Nagari Jawi-Jawi Guguk, Solok Regency Septi, Sisi Dwiana; 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.v4i1.532

Abstract

Babako  is a traditional Minangkabau ceremony in the form of a visit by bako to banana children. Lack of knowledge of the younger generation about the traditional Babogo, this study aims to describe the series of traditional Babogo events, types of traditional food, tools used to make traditional food and the meaning of traditional food served in the Babako traditional event in Nagari Jawi-Jawi Guguk, Solok Regency. The type of research used is qualitative research. The results of the study: 1) A series of events in Nagari Jawi-Jawi Guguk Solok Regency, including: manjapuik the bride (anak daro/marapulai), maagiah mempelai makan, manuka baju for the bride, bararak, panyarahan baban, eat basamo, go home. 2) Types of traditional food, namely: Laluak, agar-agar, rice, randang cubadak, kalio kantang dagiang, gulai cubadak, asam padeh, fried chicken, and crackers. 3) The equipment used consists of preparation tools, processing equipment, and serving tools. 4) The meaning of the traditional food served at the Babako event is as follows: silama (strengthening the relationship), agar-agar (maintaining a gentle and polite attitude), rice (purity), randang cubadak (patience and togetherness), kalio kantang dagiang (complementary to each other). ), gulai cubadak (simplicity), asam padeh (compact in running the household), fried chicken (healthy waafiat in carrying out life), crackers (customary and religious guidelines).  
Fast Food Consumption Behavior of Culinary Science Students at Padang State University Melpita, Monica Rivany; Faridah, Anni; Yuliana, Yuliana; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26747

Abstract

Fast food consumption among students is quite high, although they have knowledge about choosing good food, not all students apply it in their food consumption. This study aims to describe the level of knowledge, attitudes and actions of IKK Culinary Arts students at Padang State University in consuming fast food. This type of research is quantitative descriptive research. The population of this study were active students of IKK Culinary Arts UNP class of 2019-2023 who had taken nutrition courses totaling 481 people. The sampling technique used the Proportionate Stratified Random Sampling technique totaling 218 people. The data collection technique was carried out by distributing questionnaires (questionnaires) via google form which had been tested for validity and reliability. Furthermore, the data was analyzed through descriptive analysis with the assessment categorization method based on the frequency of the assessment percentage and the analysis requirements test using SPSS version 25.00. The results showed that the level of student knowledge about fast food was in the good category with a percentage of 59%, the attitude towards consuming fast food was in the moderate category with a percentage of 44%, and the actions of students in consuming fast food were in the moderate category with a percentage of 40%. From these results it can be interpreted that fast food consumption in IKK Tata Gaga UNP students is still within safe limits.
Effect of Watermelon Albedo Substitution on the Quality of Watermelon Syrup Faiza, Urizinta Jarianti; Anggraini, Ezi; Faridah, Anni; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26856

Abstract

Watermelon, a fruit from the Cucurbitaceae family, is known for its sweet and juicy pulp, rich in nutrients like vitamin C, vitamin A, and lycopene. A study aims to assess the impact of using watermelon albedo, the white part of the rind often discarded, in making watermelon syrup, using a specified recipe. The research analyzes various aspects like sugar content, pH, viscosity, and sensory properties such as taste, aroma, texture, and color. The study is an experimental one following the Complete Randomized Design (CRD) method, with primary data collected from 20 panelists evaluating the watermelon syrup quality with albedo substitution, applying 4 treatments and 3 repetitions. This aims to explore the potential of utilizing watermelon albedo, usually considered waste, for its fiber and nutrient content in food applications.The data obtained then tabulated in the form of tables and performed Analysis of Variance (ANOVA), if Fh>Ft then continued with the Duncan Test. In this study, watermelon albedo was used as a substitute material in the manufacture of watermelon syrup with a variation in the percentage of substitution of 0%, 15%, 30%, and 45% which significantly affected the quality of thick texture 4.60 (450gr albedo), homogeneous texture quality 5.03 (150gr albedo), and taste 3.50 (550 gr albedo). The results of the quality of watermelon syrup with the influence of the best watermelon albedo substitution are in the second treatment (X1) with the addition of albedo as much as 150gr both from the color, aroma, texture and taste sensory tests.
Sensory Analysis Of Yoghurt With The Addition Of Genjer Leaf Extract Zahara, Putri Farisa; Faridah, Anni; Yuliana, Yuliana; Holinesti, Rahmi
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).
The Effect Of Using Different Liquids On The Organoleptic Quality Of Donuts Mailisa, Ratu; Faridah, Anni; Elida, Elida; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.27000

Abstract

Donuts are a processed product made from Cakra wheat flour, produced by frying after the dough has been fermented. The liquids used in the donut-making process, such as mineral water, coconut water, and sugarcane juice, play a crucial role in determining the quality of the donuts.This study aimed to determine the effect of different liquid additions on donut quality, including the parameters of volume, color, aroma, texture, and taste. The liquids used were mineral water (X0), coconut water (X1), and sugarcane juice (X2). The experiment was conducted using a completely randomized design (CRD) with three treatments and three replications. Sensory evaluation was performed by 30 panelists using a hedonic scale, and the data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test when significant differences were found. The results showed that the type of liquid used significantly affected several sensory quality parameters of donuts. The volume parameter had mean values of X0 = 5.37, X1 = 5.56, and X2 = 4.68, with Fcount 3.34 > Ftable 3.16, indicating a significant difference. The color parameter had mean values of X0 = 5.48, X1 = 5.91, and X2 = 5.72, but Fcount 2.87 < Ftable 3.16, indicating no significant difference. For aroma, the mean values were X0 = 3.97, X1 = 4.81, and X2 = 5.86, with Fcount 3.97 > Ftable 3.16, showing a significant difference among treatments. The texture parameter recorded X0 = 5.53, X1 = 6.17, and X2 = 4.58, with Fcount 3.73 > Ftable 3.16, also indicating a significant difference. Meanwhile, the taste parameter had mean values of X0 = 5.30, X1 = 5.27, and X2 = 5.49, with Fcount 2.90 < Ftable 3.16, meaning no significant difference was found. Overall, coconut water (X1) produced the best volume and texture quality, while sugarcane juice (X2) resulted in the most preferred aroma and taste by panelists. The use of two types of natural liquids, namaly old coconut water and sugar cane water in making donuts, greatly affects the quality of the donuts.
Organoleptic Analysis Of Three Types Of Watermelon On The Quality Of Jam Pulungan, Dzaky Hilmy; Anggraini, Ezi; Faridah, Anni; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26992

Abstract

Jam is a popular fruit-based product due to its sweet flavor, distinctive aroma, and smooth texture, while watermelon has great potential as a jam ingredient because of its abundant availability in Indonesia and its high water, sugar, and lycopene content. This study aimed to determine the effect of three types of watermelon Inul watermelon (X1), seedless red watermelon (X2), and striped red watermelon (X3) on the quality of watermelon jam based on sensory and hedonic evaluations. Thirty panelists participated in three replications to assess four main parameters: color, aroma, texture, and taste. The sensory test results showed that jam made from seedless red watermelon (X2) had the best quality with color score 5.74, aroma 6.14, texture 5.69, and taste 6.22. Meanwhile, the hedonic test results revealed that the same sample (X2) was most preferred by panelists, with color score 5.89, aroma 5.53, texture 5.90, and taste 5.60. Analysis of variance indicated significant differences in color, texture, and taste, but no significant difference in aroma. Therefore, it can be concluded that watermelon type influences both the quality and acceptability of watermelon jam, with seedless red watermelon (X2) producing the best jam characterized by a bright red color, fresh aroma, soft texture, and balanced natural sweetness.
Quality Analysis Of Cow Milk Kefir With Addition Of Purple Sweet Potato Puree Al Fattaah, Miftah; Faridah, Anni; Yuliana, Yuliana; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.
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