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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 The Indonesian Journal of Computer Science Jurnal Pendidikan Ilmu Sosial Jurnal Sains dan Teknologi Pangan
Anni Faridah
Universitas Negeri Padang
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ANALISIS KUALITAS SALA TERASI Lucy Fridayati; Rahmi Holinesti; Anni Faridah; Wirnelis Syarif
Jurnal Teknologi Pertanian Andalas Vol 21, No 1 (2017)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (217.399 KB) | DOI: 10.25077/jtpa.21.1.22-27.2017

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan terasi terhadap kualitas sala lauak yang dihasilkan. Penelitian ini merupakan eksperimen dengan metode rancangan acak lengkap (RAL), yang terdiri dari 3 perlakuan dan 3 ulangan. Hasil uji organoleptik pada kualitas sala terasi bentuk (bulat) bentuk (bulat) skor tertinggi terdapat pada perlakuan 40gr (X2) dengan kategori berbentuk bulat, kualitas bentuk (seragam) skor tertinggi terdapat pada perlakuan 0gr (X0) dengan kategori seragam, kualitas warna kulit  (kuning kecoklatan) skor tertinggi terdapat pada perlakuan 60gr (X4) dengan kategori kuning kecoklatan, kualitas warna isi (kuning kecoklatan) skor tertinggi terdapat pada perlakuan 60gr (X4) dengan kategori mendekati kuning kecoklatan,  kualitas aroma (terasi) skor tertinggi terdapat pada perlakuan 60gr (X4) dengan kategori mendekati sangat beraroma terasi, kualitas tekstur kulit (renyah) skor tertinggi terdapat pada perlakuan 60gr (X4) dengan kategori mendekati renyah, kualitas tekstur isi (berongga) skor tertinggi terdapat pada perlakuan 0gr (X0) dan 40 gr (X2) dengan kategori mendekati berongga, kualitas tekstur rasa (gurih) skor tertinggi terdapat pada perlakuan 50gr (X3)dengan kategorigurih, kualitas tekstur rasa (terasi) skor tertinggi terdapat pada perlakuan 60gr (X4) dengan kategori mendekati sangat beraroma terasi.Sala terasi memiliki kadar karbohidrat 32,16%; kadar protein 2,50%; kadar lemak 16,26%; kadar air 45,94%; dan kadar abu 2,54%.
ANALISIS KUALITAS SALA TERI Rahmi Holinesti; Anni Faridah; Wirnelis Syarif; Lucy Fridayati
Jurnal Teknologi Pertanian Andalas Vol 21, No 1 (2017)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (220.628 KB) | DOI: 10.25077/jtpa.21.1.33-39.2017

Abstract

Peningkatan kualitas dari sala lauak yang bisa dilakukan adalah dengan cara memvariasikan rasa, salah satunya menggunakan teri. Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan teri sebanyak 0gr, 20gr, 40gr, 60gr dan80gr terhadap kualitas bentuk, warna, aroma, tekstur dan rasa pada salateri yang dihasilkan. Penelitian ini termasuk ke dalam jenis eksperimen murni (trueeksperimen) dengan metode Rancangan Acak Lengkap.Penelitian ini dilakukan di workshop Tata Boga, Jurusan IKK, FPP, UNP. Variabel dalam penelitian terbagi dua yaitu, variabel X (penggunaan teri) dan variabel Y (kualitas sala teri). Data yang digunakan adalah data primer yang didapat langsung dari 30 orang panelis dengan cara mengisi angket. Data yang sudah diperoleh kemudian ditabulasikan dalam bentuk tabel dan dilakukan AnalisaVarian (ANAVA), jika berbeda nyata dilanjutkan dengan Uji Duncan. Hasil penelitian menunjukkan bahwa terdapat perbedaan pengaruh terhadap penggunaan teri dengan kualitas warna kulit, warna isi, aroma teri, dan rasa gurih. Sedangkan untuk kualitas bentuk bulat, bentuk seragam, aroma harum,tekstur kulit dan tekstur isi tidak terdapat perbedaan pengaruh yang signifikan karena Fh<Ft. Hasil analisis data diperoleh skor pencapain tertinggi secara keseluruhan yaitu kualitas bentuk (bulat) 3,19 (X3),  kualitas bentuk (seragam) 2,98 (X3), kualitas warna kulit (kuning keemasan) 3,08 (X1), kualitas warna isi (kuning) 3,17 (X1), kualitas aroma (teri) 3,44 (X4), kualitas aroma (harum) 3,07 (X4), kualitas rasa (gurih) 3,22 (X4) kualitas tekstur  kulit (renyah) 2,98 (X3) dan kualitas tekstur isi (berongga) 2,78 (X3). Sala teri memiliki kadar karbohidrat 36,37%; kadar protein 3,11%; kadar lemak 14,05%; kadar air 45,19%; dan kadar abu 1,70%. 
Meningkatkan Hasil Belajar Mahasiswa Melalui E-Modul Berbasis Android Anni Faridah; Widya Afridiani
Mimbar Ilmu Vol. 26 No. 3 (2021): Desember
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/mi.v26i3.39008

Abstract

Mahasiswa dalam pembelajaran daring kurang termotivasi untuk belajar mandiri dikarenakan proses pembelajaran yang monoton. Hal berimbas kepada mahasiswa mengalami kesulitan dalam memahami materi Food Control dikarenakan keterbatasan sumber belajar yang tersedia. Tujuan dari penelitian ini adalah untuk mengembangkan E-modiul berbasis Android pada mata kuliah Food Control yang valid, praktis dan efektif. Jenis penelitian ini yaitu pengembangan. Metode penelitian yang digunakan adalah Research and Development (R&D) dengan prosedur pengembangan 4-D (Define, Design, Develop, Desseminate). Subjek penelitiannya adalah mahasiswa yang berjumlah 29 orang Metode yang digunakan untuk mengumpulkan data yaitu wawancara, observasi, kuesioner, dan tes. Instrument yang digunakan untuk mengumpulkan data yaitu kuesioner dan lembar tes. Teknik yang digunakan untuk menganalisis data yaitu statistic deskriptif kualitatif dan kuantitatif. Hasil yang diperoleh dari penelitian pengembangan ini adalah e-modul berbasis Android sudah efektif dilihat berdasarkan hasil belajar mahasiswa. Berdasarkan perbedaan hasil pre test dan post test dengan ketuntasan klasikal sebesar 96,55 %. Dapat disimpulkan bahwa e-modul layak diterapkan dalam proses pembelajaran dan efektif meningkatkan hasil belajar mahasiswa. Berdasarkan temuan penelitian ini disimpulkan bahwa e-modul berbasis Android dinyatakan efektif untuk dimanfaatkan sebagai sumber belajar pendukung pembelajaran daring pada mata kuliah Food Control. Implikasi penelitian ini yaitu E-modul dapat diterapkan oleh dosen untuk mengatasi mahasiswa yang kesulitan dalam belajar.
Validitas Pengembangan Mobile Learning Berbasis Moodle di Sekolah Menengah Kejuruan Pariwisata Aisyiyah Pada Mata Pelajaran Pengetahuan Bahan Makanan Titen Darlis Santi; Anni Faridah
Cakrawala: Jurnal Pendidikan Vol 15 No 1 (2021)
Publisher : Universitas Pancasakti Tegal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (414.506 KB) | DOI: 10.24905/cakrawala.v15i1.263

Abstract

The use of learning media in Aisyiyah Tourism Vocational School is still dominant in using printed books and less using mobile-based learning media, so it is felt to be less effective in learning and makes students passive. So the development of Moodle-based Mobile Learning media is necessary for the learning process. The purpose of this research is the development of Moodle-based Mobile Learning in Aisyiyah Tourism Vocational School in the subject of valid Food Ingredients Knowledge. The development method is R&D for education, with the Four-D development model. Data retrieval was carried out by giving instruments to validators of media experts and material experts, data analysis using Aikens V, the research location was Aisyiyah Tourism Vocational School, West Sumatra, class X-cooking class students. The results of research on Moodle-based Mobile Learning learning media as interactive media from product validity tests based on media validation an average of 0.92 is declared "Valid" and material validation is declared "Valid" an average of 0.87, so Moodle-based Mobile Learning learning media is very feasible to be applied in the learning process at the Aisyiyah Tourism Vocational School.
Standarisasi Resep Tanak Dadiah Di Kenagarian Pakan Sinayan Kecematan Banuhampu Kabupaten Agam Rani Kurnia Putri; Anni Faridah; Wiwik Gusnita
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (538.201 KB)

Abstract

This study aims to find a standard recipe tanak dadiah, and the quality of the tanak dadiah. This research is a qualitative and quantitative research using mixed methods (Mixed Method). This research was conducted in Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam from the date of Januari 17, 2016 until August1, 2016. The data source is two fold: a source of qualitative data obtained from the expert community, the source of quantitative data obtained from five expert panelists made tanak dadiah in Nagari Pakan Sinayan. Quantitative data techniq is a questionnaire format organoleptic, Qualitative data analysis techniq using three grooves of activitie are reduction data, display data and verification. Analisis data quantitatif with formula (Mx = Ʃ x / N). Based on the quantitative results of organoleptic standardization recipe tanak dadiah which has been converted followed by organoleptic tests found the quality of the tanak dadiah include: shape (neat round), color (yellow), aroma (egg) and aroma (onion and garlic), texture (soft), taste (dadiah, egg, and tasteful).Keyword : Standard Recipe Tanak Dadiah, Quality
PENGGUNAAN BAHAN TAMBAHAN PANGAN OLEH PARA PEDAGANG JAJANAN DI SEKOLAH DASAR KECAMATAN PADANG UTARA Siska Komala Sari; Anni Faridah; Rahmi Holinesti
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (398.183 KB)

Abstract

The purpose of research was to describe the use of food additives by the vendors of street food in North Padang District Elementary School. This type of research is quantitative descriptive. The study population was street food vendors in the neighborhood elementary school in the district of Padang Utara totaling 53 traders, sampling using total sampling technique. Collecting data using a questionnaire and analyzed using a percentage formula. Data collecting by questioner and analysys by percentace. The results of the study as follows: 1) Type of Food Additives dyes used synthetic red, yellow, green and brown. Synthetic sweeteners are used, sakarine. MSG flavor and aroma boosters, preservatives are rarely used. Natural food additives used natural dyes, dye green from pandan leaves and leaf suji, the yellow color of turmeric. Natural sweetener from cane sugar, brown sugar, honey, natural preservatives garlic, sugar, salt, flavor and aroma of garlic, pepper, and lime leaves. (2) The dose BTP used by traders snacks, BTP synthetic dyes above the maximum limit of 500 mg/kg, a sweetener within the limits of a maximum of 300 mg/kg, a flavor enhancer MSG above the maximum limit of 300 mg/kg, adders aroma vanilie above the maximum limit of 0.9/kg and (3) Knowledge of Food Additives are used by traders snacks including unfavorable categoryKata kunci: Food Additives, Food Snacks, snacks Traders
SIKAP KERJA MAHASISWA DALAM PELAKSANAAN PRAKTEK GASTRONOMI DI JURUSAN ILMU KESEJAHTERAAN KELUARGA PERIODE JULI-DESEMBER 2016 Rahimah Rahimah; Asmar Yulastri; Anni Faridah
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (488.199 KB)

Abstract

This study aimed to describe the attitude of student work in the lecture Gastronomi practice in the Department of Family Welfare period from July to December 2016 in terms of discipline, responsibility, self-confident, and caring. This type of research is descriptive quantitative research. The study population is students who follow courses in Gastronomi Family Welfare Science July-December period of 2016 amounted to 78 people. The sampling technique Proportional Random Sampling technique and the entire population is used as a sample. Data was collected using a questionnaire (questionnaire), using a Likert scale which has proven validity and reliability. Furthermore, the data were analyzed with descriptive analysis malalui categorize assessment method based on mean scores and the percentage of votes. The research the work attitude of students in the lecture gastronomi practice in the Department of Family Welfare period from July to December 2016 include a low category as much as 60.25%.Keywords: Student Work Attitude, Practice, Gastronomi, Ilmu KesejahteraanKeluarga
Characteristics and Identification of Critical Points of Halal Food at Restaurants in Padang Anni Faridah; Rahmi Holinesti; Wirnelis Syarief; Mohd Salehuddin Mohd Zahari
Indonesian Journal of Halal Research Vol 4, No 1 (2022): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i1.11203

Abstract

Padang is one of the cities in Indonesia with a majority of the Moslem population. It is a crucial thing to be considered by Moslems. This study aims to determine the critical point of halal food found at restaurants in the city of Padang as the novelty of this study. In this study, qualitative methods are used with a population of all restaurants in the city of Padang. The research sources data were informants or restaurant managers by using purposive sampling techniques. The data research was observations and interviews with informants and documentation. Data processing in this study used NVivo 11 software and it is descriptively equipped with data reduction, data presentation, and conclusion making. The result of this research show there are two dominant cooking techniques used in food processing; 65 dishes for frying and 37 dishes for boiling with coconut milk. The food processing using the burned technique, boiled with water, and sautéed are little. There are three types of beverages served; mineral water, sachet drinks (tea, coffee, cappuccino), and fruit processed (fruit juices) as the beverages menu. Identification results show the critical point of halal food in restaurants are divided into four; 1) high water content (beef, chicken, offal, Tempe, and tofu), 2) low water content (salt, sugar, flavoring, sachets, flour, rice flour, paneer flour, and crackers), 3) liquid raw materials (mineral water, cooking oil, soy sauce, and vinegar), and 4) processing equipment (brush polish). Food ingredients and processing equipment that have a critical halal point are meat, crackers, bulk oil, mineral water, and brushes. While other Food Materials, unique packaged ones, already have a halal label on the packaging. This research can contribute in providing information to Moslems about the importance of halal food from all aspects as good as facilitate the restaurant to get halal certification.
The Effectiveness of Developing Digital Comic Media in Online Learning at SMK Nusatama Padang Maswati Maswati; Anni Faridah
International Journal of Educational Dynamics Vol 5 No 1 (2022): International Journal of Educational Dynamics (IJEDs)
Publisher : Postgraduate School, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/ijeds.v5i1.350

Abstract

This study aims to improve student learning outcomes on the subject of food safety through the development of digital comic media at SMK Nusatama Padang. This research is development research with a 4-D model. The data in this study are the results of qualitative research given by experts/teachers and students through a given questionnaire. Then the daily test value and practice value. The results showed that: The use of digital comic learning media can improve student learning outcomes by looking at differences in learning outcomes from the pretest and posttest. Posttest learning outcomes are higher than the pretest. Therefore, comic media is recommended for use by teachers in learning food safety.
Produksi Hasil Inovasi Pengembangan Produk Jagung untuk Meningkatkan Pendapatan Masyarakat Nagari Kinali, Pasaman Barat Yasri Yasri; Anni Faridah; Wirnelis Syarif; Astra Prima Budiarti
Jurnal Aplikasi IPTEK Indonesia Vol 4, No 3 (2020)
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (251.779 KB) | DOI: 10.24036/4.34383

Abstract

The problem faced by communities in Nagari Kinali, Pasaman Barat is the low level of education so that it is difficult to get the decent income. The purpose of this activity is to increase community's income, create jobs and increase the price of corn at the farm level by developing products and innovation for the corn commodity. The method stages in this activity include training and coaching to improve product quality. For this reason, interviews were conducted so that those selected were people who had high motivation to be trained to make products. Housewives in the BUMNag Ganto Kinali region are trained and nurtured until they succeed in making quality products.
Co-Authors Abdul Razak AD, Orin 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 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 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, 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 R. Adawiyah Rahimah Rahimah Rahma Fatiha Asri Rahma Izah, Nurul Rahman, Afdalil Rahmi Holinesti Ramadhani, Sri Retno Ranggi Rahimul Insan Reno Yelfi Ria Safitri Safitri Risandi, Lara Riski Gusri Utami Rosel, Ruhul Fitri Rosel Ruaida Ruaida Ruaida, Ruaidar Ruhul Rosel 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 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