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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 Journal of Moral and Civic Education International Journal of Educational Dynamics (IJEDS) Food Science and Technology Journal (Foodscitech) Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Al-Ta'lim 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 Cakrawala: Jurnal Pendidikan Journal of Community Service SENTRI: Jurnal Riset Ilmiah Ensiklopedia Research and Community Service Review Jurnal Aplikasi IPTEK Indonesia Jurnal Penelitian Ilmu Pendidikan Indonesia Jurnal Research Ilmu Pertanian The Indonesian Journal of Computer Science Jurnal Pendidikan Ilmu Sosial Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga
Anni Faridah
Universitas Negeri Padang
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The Influence Of Corn Flour Substitution On The Quality Of Dry Noodles Agustianingsih, Vira; Holinesti, Rahmi; Faridah, Anni; Mustika, Sari
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.v5i1.12788

Abstract

The use of corn flour contains various essential components such as a source of plant-based vitamin A, also known as beta-carotene content, essential fatty acids, protein, carbohydrates, and high dietary fiber. However, the utilization of local corn flour is not maximized in the food industry, as it is mainly focused on supplying animal feed, even though corn is one of Indonesia's staple commodities in supporting the national food security program. The use of corn flour can replace synthetic coloring agents with a natural yellow color obtained from the use of local corn flour derived from the beta-carotene pigment contained in corn. This research aims to analyze the influence of substituting corn flour by 0% (X0), 20% (X1), and 40% (X2) on the quality of dry noodles in terms of color, aroma, texture, and taste. The research design used was a pure experiment with a Completely Randomized Design (CRD) method. The data used were obtained directly from three limited panelists using the organoleptic evaluation format for the quality of dry noodles with corn flour substitution. The collected data were then tabulated in table format, and an Analysis of Variance (ANOVA) was conducted. If the analysis of variance shows Fcount > Ftable, then Duncan's test was carried out. The results of the research indicate a significant influence of corn flour substitution at 0% (X0), 20% (X1), and 40% (X2) on the quality of color (pale yellow), and texture (chewy). The best result was observed at the 20% substitution level (X1) with a 20% substitution of corn flour from the total amount of wheat flour used.
The Effect Of Adding Celery Leaves On The Quality Of Snow White Cookies Pratama, Muhammad Reihan; Faridah, Anni; Elida, Elida; Andriani, Cici
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.v5i3.16689

Abstract

Snow princess cookies are one of the pastries that are very popular with Indonesian people, however, the variety of snow princess cookies is currently still lacking. Currently, the use of celery is still limited as a processed vegetable, so there is a need for innovation in processed celery. It is hoped that the addition of celery leaves can provide innovation in Snow White cookies because it provides a natural green color and also increases the fiber content and nutritional value of Snow White cookies. The aim of the research was to analyze the effect of adding celery leaves on the quality of Snow White cookies in terms of shape, color, aroma, texture and taste, this was motivated by the lack of variety in Snow White cookies. The use of celery is still not widely known by the public, the use of celery is only limited to processed vegetables. This type of research is pure experiment (true experiment). The research design used was a completely randomized design (CRD). Data was obtained from 3 limited panelists, using an organoleptic test format, then the data was analyzed using the analysis of variance test (ANOVA). If Fcount is greater than Ftable, then Duncan's test can be carried out. The research results show a significant influence on color quality. Meanwhile, the shape, aroma, texture and taste did not have a significant influence on the use of celery leaves on the quality of Snow White cookies. This is known from the conclusion which shows that the best overall score is neatly 3.78 (X0). The uniform shape was 3.78 in treatments (X1), (X2), (X3). Color 3.78 (X3) with green spots, aroma 4.00 (X0) fragrant category, texture 3.44 (X0) and (X3) not easily broken, texture 3.89 (X0) fragile, taste 4.00 (X0) sweet category. 
Quality Macaroni Schotel with the Substitution of spririt hen Yasmiin, Mita Nafisah; Holinesi, Rahmi; 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.v5i3.16880

Abstract

Penelitian ini bertujuan untuk menganalisis kualitas makanan macaroni schotel dengan subsitusi daging ayam petelur afkir. Jenis penelitian ini adalah eksperimen murni dengan 2 perlakuan dan 3 kali pengulangan menggunakan uji organoleptik dengan metode Independent Sample T-test. Data yang diperoleh dari panelis 3 panelis terbatas yang merupakan dosen tata boga, setelah itu dilakukan analisis statistik, jika t hitung > t tabel dinyatakan tidak terdapat pengaruh yang signifikan, sedangkan jika t hitung < t tabel dinyatakan terdapat pengaruh yang signifikan dari subsitusi daging ayam petelur afkir. Hasil penelitian menunjukkan bahwatidak terdapat pengaruh yang siginifikan dari kualitas bentuk yang seragam, warna cukup kuning keemasan, aroma harum, tekstur lembut dan rasa gurih. 
The Effect Of Adding Cmc (Carboxymethyl Cellulose) To The Quality Of Purpel Sweet Potato Jam Risandi, Lara; Holinesti, Rahmi; Faridah, Anni; 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.v4i2.8878

Abstract

Purple sweet potato (Ipomoea batatas L. Poir) is a vine that contains lots of anthocyanins and fiber, very beneficial for human health. Jam is a food product with a gel consistency so that the formation of gel in jam is highly desirable. The obstacle in making purple sweet potato jam is that the gel formation is not strong enough. So it is necessary to add food ingredients to form a gel, namely Carboxymethyl Cellulose (CMC). The addition of CMC aims to determine the effect of adding CMC on the quality of purple sweet potato jam with the effect of adding CMC of 0.5%, 1%, 1.5% and 2% on the quality of purple sweet potato jam from organoleptic tests. This research was conducted in January - February 2023 at tata boga workshop, Department of Family Welfare, Faculty of Hospitality Tourism, Universitas Negeri Padang. This type of research was a pure experiment using a completely randomized design (CRD) consisting of 5 treatments and 3 repetitions. To analyze the quality of the purple sweet potato jam, it was carried out through an organoleptic test involving 3 expert panelists. The data obtained is then tabulated and followed by statistical analysis (ANOVA), if Fcount ≥ Ftable then it will be continued with Duncan's test. The results showed that the addition of CMC had an effect on texture being soft and easy to spread, while the other indicators had no effect in terms of color, aroma and taste. The best research results of Carboxymethyl Cellulose (CMC) were found in treatment X4. The overall highest achievement score was color 3.67 (2%), aroma 3.89 (0%), soft texture 4.00 (2%), texture easily smeared 4.00 (2%), sweet taste 3.89 (2%) and purple sweet potato flavor 3.67 (2%). the addition of CMC had a significant effect between 0.5%, 1%, 1.5% and 2% on the quality of purple sweet potato jam, namely the quality of the soft texture and the texture easily smeared with purple sweet potato jam. The best quality test results for purple sweet potato jam with the addition of CMC were in treatment X2 with the addition of 2% CMC. 
The Relationship Between Knowledge of Food Additives and The Attitudes of UNP Culinary Studenst in Concuming Foods That Contain Flavorings, Colorins, and Presertatives Turrahmi, Vadhila; Faridah, Anni
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.v4i2.10995

Abstract

This research is motivated by technological advances that produce food using food additives to improve quality. The problem arises because there are people who use food additives beyond the limit. The purpose of this research is to describe: 1) the level of  knowledge of food additives, 2) attitudes of students in consuming foods, 3) analyze the relationship betweet konwledge of food additives with students’ attitudes in consuming foods. This type of research uses quantitative methods, correlation approaches. The population in this study were culinary students from class of 2019 and 2020. The research sample is 77 people selected by propotional random sampling. Data was collected by distributing questionnaires via google form. Research results show: 1) the level of students’ knowledge about food additives is in the medium category with a percentage 48%, 2) the level of attitudes towards consuming food is in the medium category with a percentage of 32%, 3) there is a positive and significant relationship between knowledge off food additives and the attitude of consuming food with a correlation value of rxy 0,366 and Tcount (3.404) > Ttable (1.991). This means that the higher the knowledge, the higher the attitude of students in consuming food and vice versa. 
Organoleptic Test Of Yellow Pumpkin Puree Substitution On The Quality Of Puuf Pastry Rahman, Afdalil; Faridah, Anni; Anggraini, Ezi; 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.v5i2.12939

Abstract

Puff pastry is a delicious and savory food that is often made in hotels, has a soft texture that doesn't break easily when served, is layered, slightly dry and light brown in color, and has a distinctive aroma of fat, but the ingredients used are wheat flour. which is a material that is still imported with annual consumption reaching 6.2 tonnes in Adelia (2022), while in Indonesia the government recommends using local materials. To reduce the use of wheat flour, local food sources can be utilized, namely by using pumpkin which is processed into puree to be used as a partial replacement for the use of wheat flour (Nabilla et al 2021). This research aims to analyze the substitution of pumpkin puree for the quality of puff pastry as much as 20%, 30% and 40% for the quality of the shape, color, aroma, texture and taste of the puff pastry 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 puff pastry with the substitution of pumpkin puree. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh>Ft then continued with the Duncan Test. The results of the study showed that there was a significant effect of using pumpkin puree of 20%, 30% and 40% on the quality of the texture (dry) and texture (crisp). The best result from the puff pastry quality test using pumpkin puree was 30%.
The Purple Sweet Potato Mochi Quality Putri, Rahmi Dwi; 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.v4i1.551

Abstract

Mochi adalah kue yang terbuat dari tepung beras ketan, bertekstur kenyal berbentuk bulat dan dilumuri tepung maizena yang telah disangrai.  Mochi termasuk kue yang digemari oleh masyarkat namun masih banyak menggunakan pewarna sintesis yang mencolok padahal banyak bahan pangan yang bisa dijadikan pewarna alami.  Penelitian ini bertujuan untuk menganalisis pengaruh substitusi ubi jalar ungu terhadap kualitas mochi. Jenis penelitian yang digunakan adalah eksperimen murni (true eksperimen), menggunakan Rancangan Acak Lengkap (RAL) dengan 3 kali pengulangan. Teknik pengumpulan data dilakukan dengan memberikan angket kepada panelis terbatas yang merupakan dosen Ilmu Kesejahteraan Keluarga konsentrasi Tata Boga Universitas Negeri Padang. Data dianalisis menggunkan Analisis Varian (ANAVA), jika Fhitung> Ftabel maka dilanjutkan dengan Uji Duncan.  Hasil penelitian menunjukkan bahwa adanya  pengaruh yang signifikan terhadap kualitas  warna. Sedangkan bentuk (rapi dan seragam) aroma, tekstur dan rasa tidak menunjukan pengaruh yang signifikan. skor terbaik secara keseluruhan yaitu bentuk rapi  3.73 (X1), bentuk seragam 3.67 (X1), warna 3.60 (X2) ungu, aroma 3.87 (X1) harum, tekstur 3.73 (X1) kenyal, dan rasa 3.73 (X1) manis. Hasil terbaik dalam penelitian ini adalah perlakuan (X1) dengan substitusi ubi jalar ungu sebanyak 40%
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).  
Mackerel Tuna Fortification for Improving Wet Noodle Quality Holinesti, Rahmi; Faridah, Anni; Gusnita, Wiwik; Insan, Ranggi Rahimul; Mustika, Sari; Utami, Riski Gusri; Gusri, Serina
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.49327

Abstract

Wet noodles are raw noodles that, before being marketed, undergo a boiling process in boiling water, with a water content of around 35%, and after boiling, the water content increases to 52%. In general, wet noodles are only made from the essential ingredients of wheat flour and eggs, with a protein content of 11.852%. This figure is low for one serving of food per human day. Therefore, it is necessary to think about alternative materials that can be used to increase the protein content of wet noodles. One of them is mackerel tuna. This study aims to describe the quality of wet noodles by adding mackerel tuna meat (10%) in terms of color, aroma, texture, and taste. The type of this research was an experiment conducted in October 2022 at the Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data collection was carried out through organoleptic tests, which involved three expert panelists. The organoleptic test showed that the quality of wet noodles with the addition of mackerel tuna meat was light yellow, had a fragrant aroma, was chewy in texture, and had a savory mackerel tuna meat taste.
Co-Authors Abda Abda Abdul Razak AD, Orin Adawiyah, R. Ade Irferamuna Adriani, Cici Adrina, Yetti AFRENGTY, TRI AYU Afridiani, Widya Afrilla, Sindy Agnesia, Ovilly Agusti Efi Agustianingsih, Vira Aimuni, Nurul Aji Sutrisno AJI SUTRISNO Al Ikhlas, Al Ikhlas 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 Azwar, Hendri Bambang Susilo BAMBANG SUSILO Chadijah Mardhia Fadhilla Cici Andriani Cici Yoma Roza Delima, Sisilha Dewi, Muharika Dinda, Viola Karina Dwi, Elfrimo Dzaky Hilmy Pulungan 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 Ferdian, Feri Fiannisa, Resti Firdaus Firdaus Fitri, Annisa Eka Fitri, Ilsa Gusnita, Wiwik Gusri, Serina Halipah, Siti Hamzah, Prima Kurniati Harahap, Nurhasanah Hasdi Aimon Holinesi, Rahmi Idris Indrayeni, Wiwik Insan, Ranggi Rahimul Jamhari Jamhari Jefriyanti, Ranti Kasmita Kasmita Kasmita Khairani, Ulva Kumala Dewi, Fitrika Kurnia, Nina Kurnia, Tessa Laela Jatmiko, Fadhilah Rizki Liswarti Yusuf Lucy Fridayati Lutfia Yasmin Mardiah, Fahmi Marlis, Merisa Martines, Silvia Maswati Maswati Maulani, Dira Mega Wahyuni Melly, Melly Melpita, Monica Rivany Mentari, Berhias Merta, Cindy Rahayu Miftah Al Fattaah Minda Azhar Mohd Salehuddin Mohd Zahari Mohd Zahari, Mohd Salehuddin Mustika, AnniSari Mustika, Sari Nabilla Bunga Syakhira Ningsih, Tuti Ayu Nor Aishah, Buang Nora Oktavia, Nora Nur’asila, Nur’asila Oktavia, Putri Darma Oktaviani, Rima OVIYANTI, LINA Pramita, Resti Pramudia, Heru Pratama, Muhammad Reihan Pratama, Sandi Fransisco Pratiwi, Novia Utami 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 Ratu Mailisa Reno Yelfi Retnaningtyas Susanti Ria Safitri Safitri Risandi, Lara Riski Gusri Utami Rosalina, Linda Rosel, Ruhul Rosel, Ruhul Fitri Rosel Ruaida Ruaida Ruaida, Ruaidar Ruhul Rosel Safina, Dinara Safitri, Amanda Ramadhani 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 Valofi, Nagra Aulia Vitaloka, Yola Widya Afridiani Wirnelis Syarief Wirnelis Syarif Wiwik Gusnita Wulandari, Yesi Dwi YANTI, RAHMI 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