Article Per Year (5 Year)
p-Index From 2021 - 2026
11.667
P-Index
This Author published in this journals
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 Jurnal Berkala Kesehatan VOLT : Jurnal Ilmiah Pendidikan Teknik Elektro Pendas : Jurnah Ilmiah Pendidikan Dasar 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 Eksakta : Berkala Ilmiah Bidang MIPA Al-Ta'lim Jurnal Teknologi Pertanian Andalas Indonesian Journal of Halal Research Jurnal Pendidikan dan Keluarga Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Ilmiah Profesi Pendidikan Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Manajemen Pendidikan dan Ilmu Sosial (JMPIS) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Cakrawala: Jurnal Pendidikan Journal of Applied Agricultural Science and Technology Journal of Community Service SENTRI: Jurnal Riset Ilmiah Ensiklopedia Research and Community Service Review Jurnal Aplikasi IPTEK Indonesia Jurnal Penelitian Ilmu Pendidikan Indonesia Bharasumba Jurnal Multidispliner Jurnal Research Ilmu Pertanian Siber Journal of Advanced Multidisciplinary The Indonesian Journal of Computer Science Jurnal Pendidikan Ilmu Sosial Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga Academia Open
Anni Faridah
Universitas Negeri Padang
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy 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 Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Transportation Other

Published : 178 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 178 Documents
Search

 14   15   16   17   18 
Comparative Analysis of the Quality of Pandan Glutinous Rice Talam Cake and Talam Cake With Dragon Fruit Peel Extract (Hylocereus Polyrhizus) Fitri Wulandari; Anni Faridah; Kasmita; Cici Andriani
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): (SJAM) Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.1010

Abstract

Indonesia's traditional wet cake industry, such as glutinous rice cakes, layer cakes, and putu cakes, still use many synthetic dyes that are risky to health. Natural dyes are a safer alternative, because many are obtained from plants or food waste, such as pandan leaves, sugi leaves, and dragon fruit peels. The skin of the red dragon fruit (Hylocereus polyrhizus) has the potential to be an alternative to natural dyes because it contains high betacyanin which is antioxidant while providing an attractive purplish red color. This study aims to analyze the comparison of the sensory quality of pandan sticky rice talam cake (control) with glutinous rice talam cake with 50 ml of red dragon fruit peel extract. The research method used was a quantitative experiment with a comparative test approach (Independent Samples t-test), involving a rating test and a hedonic test conducted by 30 panelists, and analyzed by comparing the values of |tcalcul| against the table at a significance level of 5% (ttable = 2.00172). The results showed that the addition of dragon fruit peel extract had a significant effect on the quality of color (count 42.115 > table 2.00172) and aroma (count 8.494 > table 2.00172) organolepically, as well as on the level of color, texture, and taste preference (counts 5.220; 2.383; and 2.208 > table 2.00172), but did not have a significant effect on the organoleptic quality of shape, texture, and taste or the level of shape preference. The overall best treatment was sticky rice talam cake with dragon fruit peel extract (X1), although the panelists preferred the aroma of pandan sticky rice cake without extract (X0). This study proves that red dragon fruit peel extract can be used as a natural dye while improving the sensory quality of glutinous rice talam cake. Further research is recommended to examine the shelf life, antioxidant content, and nutritional value of the product.
Pengaruh Pengetahuan Zero Waste Food Terhadap Implementasi dalam Kegiatan Praktik Kuliner Oleh Mahasiswa S1 PKK Tata Boga Amanda Ramadhani Safitri; Anni Faridah; Kasmita Kasmita; Wiwik Gusnita
SENTRI: Jurnal Riset Ilmiah Vol. 4 No. 12 (2025): SENTRI : Jurnal Riset Ilmiah, Desember 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v4i12.5200

Abstract

Food waste remains a critical challenge in achieving sustainable food systems, particularly in vocational culinary education where practical activities frequently generate food residues. Although the concept of zero waste food has been widely promoted, empirical evidence examining how students’ knowledge influences its implementation in higher education culinary practice is still limited, especially within Indonesian vocational teacher education programs. This study aims to analyze the influence of zero waste food knowledge on its implementation in culinary practice activities among undergraduate students of the S1 PKK Tata Boga program at Universitas Negeri Padang. Using a quantitative ex post facto design, the study involved 76 students selected through proportional random sampling. Data were collected using validated questionnaires measuring zero waste food knowledge and implementation, and analyzed using descriptive statistics, assumption tests, and simple linear regression. The results show that both students’ knowledge and implementation of zero waste food are generally at a moderate level. Regression analysis indicates a positive and statistically significant influence of knowledge on implementation (t = 3.383, p = 0.001), with a coefficient of determination of 13.4%. This finding suggests that knowledge contributes meaningfully to sustainable culinary practices, although it is not the sole determinant, as other factors such as attitudes, habits, learning experiences, and institutional support also play a role. The novelty of this study lies in providing empirical evidence on the extent to which zero waste food knowledge is translated into practice within a vocational teacher education context. The findings offer practical implications for curriculum development and learning strategies that integrate sustainability-oriented knowledge with hands-on culinary practice to reduce food waste.
Tradisi Petang Belimau Masyarakat Melayu Di Desa Talikumain, Kecamatan Tambusai, Kabupaten Rokan Hulu Fahmi Mardiah; Anni Faridah
Jurnal Penelitian Ilmu Pendidikan Indonesia Vol. 5 No. 1 (2026)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jpion.v5i1.1097

Abstract

Penelitian ini dilakukan Di Desa Talikumain , Kecamatan Tambusai, Kabupaten Rokan hulu, Riau. Tujuan dari penelitian ini adalah untuk Mengetahui prosesi petang belimau menurut adat masyarakat melayu Desa Talikumain. Penelitian ini berjudul“Tradisi Petang Belimau DI Desa Talikumain Kecamatan Tambusai”. Topik fokus penelitian ini adalah Bagaimana prosesi petang belimau menurut adat  Melayau Desa Talikumain Kecamatan Tambusai.  Informan penelitian adalah semua warga yang tinggal di Desa Talikumain. Sedangkan cara pengambilan sampelnya yaitu dengan Purposive Sampling. Dimana penarikan sampel ini dilakukan karena Peneliti memilih seluruh populasi yaitu semua masyarakat Muara Lembu. Sampel diambil sebanyak 3 orang dari keseluruhan masyarakat yang ada di lokasi penelitian, Penulis menggunakan metode deskriptif kualitatif dan data dianalisis secara kualitatif. Instrumen data adalah observasi, wawancara, dan dokumentasi. Hasil penelitian menunjukkan Keistimewaan Petang Belimau merupakan acara adat yang mengandung nilai sakral yang khas. Masyarakat yang mengikuti acara ini bisa menyaksikan masyarakat dan ikut serta melaksanakan petang belimau dirumah keluarga masing -masing. Petang belimau dijadikan hari terakhir sebelum masuknya bukan suci Ramadan.
Analisis Pengaruh Subtitusi Ekstrak Kulit Buah Naga Merah (Hylocereus Polyrhizus) Sebagai Pewarna Alami Terhadap Kualitas Pinukuik Fadhilah Adinda Ghassani; Anni Faridah; Lucy Fridayati; Rahmi Holinesti
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): (SJAM) Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.1053

Abstract

Pinukuik merupakan salah satu makanan tradisional khas Minangkabau yang berbahan dasar tepung beras, tape, air dan kelapa parut, dengan cita rasa manis serta tekstur yang berpori serta lembut yang digemari masyarakat. Namun, inovasi warna dalam pengolahan pinukuik masih terbatas, sehingga perli dilakukan inovasi agar pinukuik mempunyai warna yang lebih menarik dengan memanfaatkan bahan alami yang bernilai tambah seperti kulit buah naga merah yang kaya akan pigmen alami dan senyawa betasianin. Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi ekstrak kulit buah naga merah terhadap kualitas organoleptik pinukuik serta menentukan tingkat subtitusi yang paling optimal dan dapat diterima oleh panelis. Metode yang digunakan adalah penelitian eksperimen dengan variasi perlakuan subtitusi ekstrak kulit buah naga merah sebesar 0%, 30%, 45%, 60%, serta pengujian kualitas berdasarkan aspek bentuk, warna, aroma, tekstur, rasa dan daya terima melalui uji organoleptik oleh 30 panelis tidak terlatih. Data dianalisis dengan menggunakan uji ANAVA untuk mengetahui pengaruh terhadap perlakuan produk. Apabila hasil analisis menunjukkan bahwa nilai Fhitung > Ftabel, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengetahui perbedaan pada tiap perlakuan. Hasil penelitian menunjukkan bahwa subtitusi ekstrak kulit buah naga memberikan pengaruh terhadap kualitas warna dan tingkat kesukaan terhadap warna serta aroma, namun tidak berpengaruh signifikan terhadap kualitas bentuk, aroma, tekstur, dan rasa. Perlakuan terbaik secara keseluruhan adalah X2 (45%). Penelitian ini membuktikan bahwa ekstrak kulit buah naga merah dapat dapat dimanfaatkan sebagai pewarna alami pada pinukuik untuk mengingkatkan kualitas serta nilai gizi dan nilai tambah produk.
Microbiological Stability of Traditional Rendang Boleces Prepared from Spent Hen Meat Under Ambient Storage Conditions Rahmi Holinesti; Anni Faridah; Mimi Harni; Noveria Sjafrina; Ranggi Rahimul Insan; Sari Mustika
Journal of Applied Agricultural Science and Technology Vol. 10 No. 3 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i3.560

Abstract

Spent hen meat has potential as an alternative raw material for traditional ready-to-eat meat products; however, its microbiological quality during storage requires evaluation. This study assessed the microbiological quality of rendang boleces (a meatball-like product) prepared from spent hen meat using Total Plate Count (TPC) analysis and Salmonella spp. detection. Samples were stored under ambient conditions (25–28°C) for 0, 2, 4, and 6 days. TPC values increased during storage, from 2.67 log CFU/g on day 0 to 4.63 log CFU/g on day 6. Samples stored for up to two days remained within the maximum permissible limit established by the Indonesian National Standard (SNI). In contrast, higher microbial counts were observed on days 4 and 6, indicating progressive microbial growth during extended storage. Salmonella spp. was not detected in any sample throughout the observation period. These findings indicate that rendang boleces maintained acceptable microbiological quality for up to two days under ambient storage conditions. The study also highlights the importance of appropriate storage and hygienic handling practices to maintain the quality of ready-to-eat meat products derived from spent hen meat while supporting the sustainable utilization of poultry resources in line with SDG 12 (Responsible Consumption and Production).
FORTIFIKASI TEPUNG TULANG IKAN NILA PADA FLAKY CRACKERS nindya hendri; Rahmi Holinesti; Anni Faridah; Risma Rahmatunisa
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i1.45801

Abstract

This study aimed to evaluate the effect of tilapia bone flour addition on the sensory quality of flaky crackers as a calcium-enriched functional food. An experimental approach using a Completely Randomized Design (CRD) was applied with four treatments: 0%, 5%, 10%, and 15% bone flour substitution, each in triplicate. Sensory evaluation was conducted by 30 untrained panelists using a hedonic scale to assess shape, color, aroma, texture, and taste. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test at a 5% significance level.The results indicated that bone flour addition had no significant effect on shape (fish-shaped, neatness, and uniformity), color, porous texture, and taste (p>0.05), but significantly affected aroma and crispness (p<0.05). Descriptively, the 10% treatment produced the most optimal shape and porous texture, while the 15% treatment resulted in the highest scores for color, crispness, and taste. However, increasing substitution levels tended to reduce aroma quality due to the presence of volatile compounds. In conclusion, tilapia bone flour can be incorporated up to 15% without significantly compromising sensory acceptability and may enhance the nutritional value, particularly calcium content. These findings highlight its potential as a sustainable fortification ingredient in value-added food products derived from fishery by-products.
Uji Validitas dan Reliabilitas Instrumen Kualitas Layanan serta Pengaruhnya terhadap Kepuasan Konsumen UMKM Kuliner Abdul Luthfi; Elida; Anni Faridah; Kasmita
Jurnal Multidisipliner Bharasumba Vol 5 No 03 (2026): BHARASUMBA: Jurnal Multidisipliner
Publisher : Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62668/bharasumba.v5i03.2767

Abstract

Tight competition in the culinary MSME sector requires managers to optimize service quality to increase customer satisfaction. This study aims to test the validity of the questionnaire instrument through validity and reliability tests, and analyze the effect of service quality on customer satisfaction of Roti Koh Ahong in Padang City. A descriptive-associative quantitative method was applied by collecting primary data from 30 consumers through an accidental sampling technique. Data analysis using SPSS version 25 included Pearson validity test, Cronbach's Alpha reliability test, and simple linear regression. The test results showed that all instrument items were valid (r count> 0.361; p < 0.05) and highly reliable (Cronbach's Alpha = 0.960). Regression analysis confirmed that service quality had a positive and significant effect on customer satisfaction (F = 241.536; p = 0.000) with a contribution of 89.6% (R2 = 0.896). In conclusion, the developed questionnaire proved valid and reliable, making it worthy of being adopted for further research in the field of culinary service management.
KUALITAS SENSORI GELATO YANG MENGGUNAKAN EMULSIFIER KUNING TELUR BEBEK Rezkia Lailatul Rahmah; Holinesti; Anni Faridah; Wiwik Gusnita
Pasundan Food Technology Journal (PFTJ) Vol 13 No 2 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i2.65894

Abstract

Abstract Gelato is a traditional Italian frozen dessert characterized by a denser and softer texture than conventional ice cream. In its production, emulsifiers play an important role in stabilizing emulsions, improving texture, and influencing the sensory characteristics of the product. The use of natural ingredients as emulsifiers is an alternative approach in food product development, including the utilization of duck egg yolk, which contains emulsifying components. This study aimed to analyze the effect of duck egg yolk as an emulsifier on the sensory quality of gelato, including color, aroma, soft texture, melt-in-mouth texture, and taste. The study employed an experimental method using a Completely Randomized Design (CRD) consisting of two treatments with three replications. Sensory quality was evaluated through an organoleptic test involving 30 untrained panelists, while the data were analyzed using an Independent Sample t-test. The results showed that gelato formulated with duck egg yolk as an emulsifier obtained higher mean scores than gelato using chicken egg yolk for all parameters, namely color (6.11), aroma (6.00), soft texture (6.03), melt-in-mouth texture (6.12), and taste (6.08). The t-test results indicated significant differences in color, soft texture, melt-in-mouth texture, and taste, while no significant difference was found in aroma. Based on these findings, duck egg yolk has potential as a natural emulsifier in gelato production and can produce favorable sensory characteristics.
Co-Authors Abda Abda Abdul Luthfi AD, Orin Adawiyah, R. Ade Irferamuna Ade Raimuna 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 Ali Anis Amanda Ramadhani Safitri Ambiyar, Ambiyar Ananda, Annisa Tria Andini, Nurul Anggraini, Ezi Anggraini, Rinella Ardilla, Tri Arnita, Julia Arnita Arnita, Julia Arnita Aryesi Putri, Nadila Aslim, Fauzyah Asmar Yulastri Astra Prima Budiarti Aulia Wiga Anasthy Ayu Citra Ananda Azwar, Hendri Bambang Susilo BAMBANG SUSILO Chadijah Mardhia Fadhilla Cici Andriani Cici Yoma Roza Delima, Sisilha Dely Azraeni Lubis Dewi, Muharika Dinda, Viola Karina Dwi, Elfrimo Efrina Efrina Eka putri, Angelly Risma ELASTRI, APRINI Elida Elida elida elida Elida Elida Elida Erik Kurniawan, Erik Ernawati . Ezi Anggraini Ezi Anggraini Ezi Angraini Fadhilah Adinda Ghassani Fadhilla, F. Fahmi Mardiah Faiza, Urizinta Jarianti fatmawati fatmawati fatmawahttp://jpk.ppj.unp.ac.id/index.ti Fauzi, Rifdahul Feri Ferdian Fiannisa, Resti Firdaus Firdaus Fitri Wulandari Fitri, Annisa Eka Fitri, Ilsa Fitriyasih Fitriyasih Gusnita, Wiwik Gusri, Serina Halipah, Siti Hamzah, Prima Kurniati Harahap, Nurhasanah Hasdi Aimon Holinesi, Rahmi Holinesti Idris Indah Muthia Ayuni Indrayeni, Wiwik Isra Mutia Jamhari Jamhari Jefriyanti, Ranti Juliana Siregar Kasmita Kasmita Kasmita Kasmita Kasmita Khairani, Ulva 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 Miftah Al Fattaah Mimi Harni Minda Azhar Mohd Salehuddin Mohd Zahari Mohd Zahari, Mohd Salehuddin Munadia Insani Mustika, AnniSari Mustika, Sari Nabilla Bunga Syakhira nindya hendri Ningsih, Tuti Ayu Nor Aishah, Buang Nora Oktavia, Nora Noveria Sjafrina Nur’asila, Nur’asila Oktavia, Putri Darma Oktaviani, Rima OVIYANTI, LINA Pramita, Resti Pramudia, Heru Pratama, Muhammad Reihan Pratiwi, Novia Utami Pulungan, Dzaky Hilmy Purba, Lilis Pratiwi Purnawan Pontana Putra Putri Farisa Zahara 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 Ramadhanti Ramadhanti Ranggi Rahimul Insan Reno Yelfi Retnaningtyas Susanti Rezkia Lailatul Rahmah Ria Safitri Safitri Risandi, Lara Riski Gusri Utami Riski Gusri Utami Risma Rahmatunisa Risma Rahmatunisa Risma Rahmatunisa Rosalina, Linda Rosel, Ruhul Rosel, Ruhul Fitri Rosel Ruaida Ruaida Ruaida, Ruaidar Ruhul Rosel Safina, Dinara Safitri, Elsa Nur SANDRA, NOVITA Santi, Titen Darlis Sari Mustika Sari Mustika Sari Mustika Sari, Havivah Mayang Sari, Wulan Puspita 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 Syajida, Jihan Syamwil, Syamwil Syarief, Wirnelis Tika Nur Ainy Tresia, Nesya Turrahmi, Vadhila Vitaloka, Yola Weni Nelmira Widya Afridiani Wirnelis Syarief Wirnelis Syarif Wiwik Gusnita Wiwik Indrayeni Wulandari, Yesi Dwi YANTI, RAHMI Yasmiin, Mita Nafisah Yasril Yunus Yetti, Silvia Yovita Sandra Yuliana Yuliana Yuliana Yuliana Yulianti Putri, Meri Yulianto, Deri Yunianti, Badriyah Maulidya Yunica, Febria Zahara SY, Nurul Muna Zaimel, Yossy zinti, zinti gunari Zuhri, Rezmia Zulfa Erianti Zulni, Pelsi Zakia