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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 Teknobuga : Jurnal Teknologi Busana dan Boga
Anni Faridah
Universitas Negeri Padang
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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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.
Dampak Wisata Kuliner di Siak Sri Indrapura pada Pariwisata Berkelanjutan terhadap Keberlanjutan Ekonomi : Analisis Literatur Adawiyah, R.; Faridah, Anni; Kasmita, Kasmita; Yuliana, Yuliana
Jurnal Pendidikan Tambusai Vol. 8 No. 2 (2024)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Artikel ini menganalisis dampak wisata kuliner di Siak Sri Indrapura terhadap pariwisata berkelanjutan, dengan fokus pada kontribusinya terhadap keberlanjutan ekonomi. Melalui analisis literatur yang mendalam, artikel ini mengidentifikasi sejumlah dampak positif yang dihasilkan oleh fenomena wisata kuliner di destinasi ini. Hasil penelitian menunjukkan bahwa popularitas kuliner lokal tidak hanya meningkatkan pendapatan ekonomi di tingkat lokal, tetapi juga menciptakan peluang bisnis baru dan memberdayakan masyarakat setempat. Namun, bersamaan dengan manfaat ekonomi yang signifikan, analisis literatur juga membahas tantangan, seperti risiko overcommercialization dan ketidakseimbangan antara pertumbuhan ekonomi dan pelestarian budaya. Kesimpulannya, artikel ini menyajikan gambaran komprehensif mengenai potensi positif dan risiko yang terkait dengan wisata kuliner di Siak Sri Indrapura, memberikan landasan bagi perencanaan kebijakan yang berkelanjutan dan seimbang.
Kualitas Es Krim Dengan Penambahan Puree Terung Belanda Delima, Sisilha; Holinesti, Rahmi; Faridah, Anni; Anggraini, Ezi
Jurnal Pendidikan Tambusai Vol. 8 No. 2 (2024)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Es krim merupakan produk yang berasal dari olahan susu, dan mempunyai tekstur semi padat dan dikonsumsi dalam keadaan beku. Es krim memiliki rasa lezat dan warna yang menarik. Terung belanda, memiliki potensi besar untuk diolah menjadi es krim. Kandungan antioksidan seperti beta karoten dan antosianin menambah nilai kesehatan buah ini, menjadikannya alternatif pewarna alami yang aman. Penambahan puree terung belanda diharapkan dapat dimanfaatkan sebagai pewarna alami, serta memberikan variasi rasa. Penelitian ini diharapkan dapat memberikan produk es krim sehat dengan manfaat dari terung belanda sebagai pewarna alami dan produk pangan berbasis sumber daya lokal. Penelitian ini bertujuan untuk menganalisis kualitas es krim dengan menambahkan puree terung belanda sebanyak 0% (X0), 15% (X1), 30% (X2) dan 45% (X3) terhadap kualitas warna, aroma, tekstur dan rasa es krim. Penelitian ini dilakukan pada bulan Februari 2024 di Workshop Tata Boga, Departemen Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang. Jenis penelitian ini adalah eksperimen murni dengan metode rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 3 kali pengulangan, untuk menganalisis kualitas es krim dengan penambahan puree terung belanda dilakukan uji organoleptik yang melibatkan 3 orang panelis terbatas yaitu dosen Tata Boga, Ilmu Kesejahteraan Keluarga. Data yang diperoleh kemudian ditabulasi dan dilanjutkan dengan ANAVA, jika F hitung > F tabel maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa penggunaan puree terung belanda berpengaruh signifikan terhadap kualitas warna, aroma dan rasa. Sedangkan pada indikator tekstur tidak berpengaruh signifikan. Skor pencapaian tertinggi secara keseluruhan yaitu pada perlakuan 45% (X3), warna merah muda 4,00, aroma harum 3,67, tekstur lembut 3,78, tekstur lumer 3,89 dan rasa manis keasaman 3,78. Hasil kualitas es krim penambahan puree terung belanda terbaik yaitu pada perlakuan keempat (X3) dengan penambahan puree terung belanda sebanyak 45%.
Kualitas Es Krim dengan Penambahan Puree Mangga Kweni Ramadhan Amra, Gilang; Holinesti, Rahmi; Faridah, Anni; Mustika, AnniSari
Jurnal Pendidikan Tambusai Vol. 8 No. 2 (2024)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Es krim adalah produk beku yang dibuat dari susu atau produk susu, atau campurannya, di mana sebagian lemak susu digantikan dengan lemak nabati, dengan atau tanpa tambahan bahan pangan lainnya. Salah satu bahan pangan yang bisa digunakan adalah mangga kweni, yang memiliki aroma khas dan kandungan vitamin A, C, betakaroten, serta mineral seperti fosfor.
HILIRISASI PRODUK BERBASIS TOMAT PADA PETANI DAN HOME INDUSTRI DI NAGARI ALAHAN PANJANG KECAMATAN LEMBAH GUMANTI Faridah, Anni; Syamwil, Syamwil; Aimon, Hasdi; Rosel, Ruhul
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2024): Volume 5 No. 2 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i2.26708

Abstract

Tanaman tomat mayoritas ditanam di Nagari Alahan Panjang, Kecamatan Lembah Gumanti, Kabupaten Solok. Masalah utama produksi tomat pada musim panen adalah rendahnya harga tomat sehingga banyak tomat dibiarkan membusuk pada batangnya dan tidak memiliki nilai ekonomis. Kegiatan hilirisasi produk berbahan dasar tomat bertujuan meningkatkan usaha masyarakat, sehingga meningkatkan pendapatan dan kesejahteraan petani tomat di Alahan Panjang. Untuk mencapai tujuan tersebut, (1) Pelatihan promosi dan pemasaran produk berbasis tomat secara online dan offline. (6) melakukan pendampingan pada UMKM Mandiri Sejahtera dan petani tomat. (7) melakukan pelatihan management usaha. (8) Membentuk sentra produk berbasis tomat sebagai sarana untuk mengumpulkan produk berbasis tomat, distribusi dan pemasaran ke wilayah lain). Konseling, diskusi kelompok fokus, pelatihan, dan evaluasi adalah beberapa metode yang digunakan. Kegiatan pengabdian tahun 2 berupa pengembangan dan inovasi hilirisasi produk berbasis tomat berdaya saing ini akan dapat memotivasi petani tomat memproduksi produk hilirisasi tomat bernilai tambah dan mampu meningkatkan pangsa pasar produk tomat yang semakin luas. Telah dilaksanakan pelatihan promosi dan pemasaran produk, pelatihan pembuatan buku kas, dan manajemen usaha. Kemampuan tersebut memicu keinginan peserta pelatihan untuk mengembangkan usahanya, sehingga meningkatkan pendapatan dan kesejahteraan masyarakat Alahan Panjang.
PERBEDAAN KUALITAS RENDANG DAGING DENGAN PENGGUNAAN BUMBU BASAH DAN BUMBU KERING Mentari, Berhias; Faridah, Anni; Holinesti, Rahmi; Azhar, Minda
Jurnal Pendidikan Teknologi Kejuruan Vol 3 No 3 (2020): Regular Issue
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptk.v3i3.13423

Abstract

Beef rendang is a popular traditional food from West Sumatra which is commonly cooked by using fresh seasoning such as herbs and spices yet not all types of those ingredients are effortlessly available to be found. This issue hinders the local community to cook beef rendang with the original taste of West Sumatra. As a matter of fact, producing dried seasoning to cook rendang could be a possible solution to solve this issue. This study aimed to compare the sensory analysis of beef rendang by using fresh and dried seasoning. This sort of research was a pure experiment with a completely randomized design and 3 repetitions. The ingredients being used are beef, coconut milk, chilies, ginger, galingale, lemongrass, shallots, garlic, lime leaves, bay leaves, turmeric leaves and salt, cooking oil, nutmeg and coriander purchased at traditional markets. The seasoning was sautéed and the coconut milk was poured into the pan, then the beef was added onto the coconut milk with the seasoning until it is half cooked in which the name is Kalio (Like curry, but not become rendang yet), then it was heated up and dried up for hours until the coconut milk dried and turned black which is called rendang. In addition, the data collection technique was carried out by giving a questionnaire to the panelists. The data analysis used was the t-test independent sample t-test using SPSS 15.0 software. The results obtained from the research showed that the average values of the sensory evaluation of the two rendang were almost similar. The average values of beef rendang sensory evaluation using fresh and dried seasoning, respectively, were colour 3.26 and 3.53; aroma 4.0 and 4.13; the texture has the same value, namely 3,4; taste namely 4,6 and 4,46 and the hedonic test 4,33 and 4,20. These results were likely identical as what the statistical test attained (t-test) that there are no significant differences between beef rendang using dried seasoning and fresh seasoning for each sensory testing.
The Impact of Taste and Service Quality on Adolescents’ Purchase Decisions: A Study of Mie Gacoan in Padang City Nabilla Bunga Syakhira; Ranggi Rahimul Insan; Anni Faridah; Wiwik Gusnita
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.34232

Abstract

This study examines the impact of taste and service quality on adolescents’ purchase decisions at Mie Gacoan in Padang City. The rising popularity of this restaurant among young consumers highlights the importance of understanding the key determinants of their purchasing behavior. Employing a quantitative associative approach with a cross-sectional survey design, data were collected from 100 respondents, determined using the Lemeshow formula under the assumption of an infinite population. Statistical analysis revealed that taste has a positive and significant effect on purchase decisions (t = 11.971; p < 0.05), while service quality also demonstrates a positive and significant influence (t = 6.033; p < 0.05). Furthermore, simultaneous testing confirmed that both variables collectively exert a positive and significant impact on purchase decisions (F = 220.563; p < 0.05). The findings underscore the critical role of maintaining consistent taste quality and enhancing service standards to strengthen adolescents’ purchasing behavior. Practical implications suggest that Mie Gacoan should prioritize flavor consistency, implement systematic staff training, and improve service efficiency to foster customer satisfaction and repeat patronage. These measures are expected to cultivate long-term loyalty among adolescent consumers. Future studies are encouraged to expand the research model by incorporating variables such as price, promotion, and brand image, thereby offering a more comprehensive understanding of fast-food purchase decisions among adolescents.
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.
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 Mustika, AnniSari Mustika, Sari Nabilla Bunga Syakhira 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 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