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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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PENGARUH SUBTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS BAKSO AYAM AFKIR Oktavia, Nora; Faridah, Anni; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The research was distributed by the utilization of the Brown seaweed in food processing have not been there. This research aims to analyze the influence of Brown seaweed extract substitutions as much as 5 ml, 15 ml 10ml, and to the quality of the chicken Meatball afkir in terms of shape, colour, aroma, texture and taste. This type of research is purely experiment (true experimental) using random cluster design method. The type of the data being used is the primary data sourced from 30 panelists by filling the organoleptic format towards the sample. The data already acquired and then tabulated in the form of tables and done the analysis Variant (ANAVA). If different real continued with further test Duncan. Results of the study showed there was significant influence between the 5 ml, 15 ml 10ml, and substitution of Brown seaweed extract against chicken meatballs afkir namely quality on the quality of color and texture. Quality round shape with a diameter of 2 cm, the shape of a uniform, distinctive scent of chicken meatballs, fibrous texture is smooth and savory flavor has no effect on the quality of the chicken Meatball afkir. The results of the quality of the chicken Meatball afkir best is 15 ml.Keywords: brown seaweed, chicken Meatball afkir, The Quality Of Organoleptik
Pengaruh Umur Simpan Terhadap Kualitas Panggelong Dari Sipirok Kabupaten Tapanuli Selatan Sumatera Utara Dengan Kemasan Yang Berbeda Harahap, Nurhasanah; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This researchwas aimed to analyze the shelf life of panggelongtoward the quality of the different packaging (sikkut leaves, banana leaves, plastic, boxes, mica, styrofoam). This type of research was a true experiment by using complete randomized designmethod. Then, the data was tabulated and did Variant Analysis (ANOVA), if the result was different, then carried the Duncan test. The best result from the panggelongpackaging was in day- 0, because there was no physical damage.Theshelf life of panggelong on the sikkut leaves and banana leaves packaging were 2 days. It took 3 days by using plastic, it took 5 days by using boxes, mica, and styrofoam. It could be concluded that panggelong could not be taken as a souvenir for a long distance.Keywords: Packaging, Panggelong, Shelf Life
PENGARUH SUBSTITUSI BONGGOL PISANG TERHADAP KUALITAS KERUPUK IKAN TENGGIRI Martines, Silvia; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is motivated by the utilization of banana cobs that have not varied and the price of mackerel fish is expensive. This study aims to analyze the effect of substitution of banana stumps by 0%, 25%, 50% and 75% on the quality of mackerel fish tuna in terms of uniform and tidy shapes, color, aroma, taste and texture. The type of this study was pure experiment using a complete randomized design method of three repetitions. Types of data used are primary data sourced from 30 panelists who provide answers from questionnaires (organoleptic test format). The data that have been obtained is tabulated and analyzed by variant (ANAVA). If different proceed with Duncan test. The results showed that there was significant effect on the quality of mackerel fish crackers on the quality of brownish white color, savory taste, fragrant aroma but no effect on the quality of form uniformity, neat shape, and crunchy texture. It can be concluded that the best percentage is in the substitution of 25% of banana cobs.Keywords :Banana Stalks, Mackerel Fish Crackers,Quality.
PENGARUH SUBSTITUSI EKSTRAK KULIT BUAH NAGA MERAH TERHADAP KUALITAS ES KRIM ELASTRI, APRINI; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is constituted by utilization of peel red dragon fruit at this time is stillnot optimal in food processing. Peel of red dragon fruit is containing betalain pigments aresoluble in water, and can be used natural dyes. The research purpose to analyze effect fromsubstitute extracting peel of red dragon fruit as much 13.5%, 32% and 50.5% of the icecream quality (color, aroma, texture, and flavor). The research type is experiment, methodeof this research using a completely randomized design with one factor that substitutingpeel red dragon fruit extract as much three times repetition. Data in use are primer dataobtained get from 30 panelists which give the answers from questionnaire (formatorganoleptic test). The data has been tabulated in tables and analysis variance (ANAVA).If diferent continued with Duncan test. The results of research showing there aresignificant between 0%, 13.5%, 32% and 50.5% to ice cream quality from peel extract ofred dragon fruit in color quality pink fanta Fh (442.17)> Ft (2.72), the quality of the milkaroma Fh (14:01)> Ft (2.72), texture quality is tender and creamy Fh (22:43)> Ft (2.72),but its not take effect of flavour quality is sweet Fh (2.62)> Ft (2.72). The highest resultsbe like panelists in substitute extracting peel of red dragon fruit as much 50.5% (X3). Canbe concluded that substitute peel extract of red dragon fruit as much 50.5% is the bestpercentage in use to colour quality and texture of ice cream.Keywords: peel Extract Red Dragon Fruit, Ice Cream, Quality
PENGARUH SUHU KARAMEL TERHADAP KUALITAS KUE SARANG SEMUT Laela Jatmiko, Fadhilah Rizki; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Caramel Cake often experience a failure of processed, so it necessary to analyzed the possible causes of failure, one of which the temperature of the caramel. This type of research is experiment. This research was conducted on July 2016 in Workshop Culinary Art State University of Padang. The independent variable was caramel temperature and dependent variable was the quality of the Sarang Semut Cake. The type of data was primary data sourced from 30 panelists which organoleptic test format and sample. Methods used completely randomized design by three replications. Analysis of Varian was used to analyze the data, if Fcount> Ftable then continued by Duncan test. The results showed that the use of the caramel temperature had effect on color and aroma. While the quality of the volume, shape, texture and taste had no real effect. The results of data analyzed establishes the highest score each of quality; volume of 3.12(+55oC), the neatness of form 3.10(+25oC), uniformity in the form of 3.09(+25oC and +55oC), color of 3.14(+10oC), aroma 3.28(+55oC), soft texture 3,18(+55oC), a chewy 3.13(+25oC), the porous hollow large 3.16(+55oC), and the sense of 3.09(+55oC). The best result of Caramel Cake was +55oC.Keywords: Effect, Caramel Temperature, Caramel Cake and Quality
PENGARUH SUBSTITUSI JANTUNG PISANG TERHADAP KUALITAS ABON DAGING SAPI Fiannisa, Resti; Faridah, Anni; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was distributed by the utilization of banana heart is still not varied and prices of beef abon is expensive. This research aims to analyze the influence of substitution banana heart as much as 0%; 25%; 50% and 75% of the quality beef abon in terms of color, smell, taste and texture. This type of research is pure experiment using the method of complete random design with three repetition. The type of the data used is the primary data sourced from 30 panelists who gave the answer to the question form (format organoleptic). The data already obtained later is tabulated in the form of tables and the analysis Variant (ANAVA). If different test followed by Duncan. Results of the research showed there was significant influence of the quality beef abon that is brown color quality, taste banana heart quality and fibrous fiber quality but has no effect on the good smell quality, savory taste quality and crisp texture quality. It can be concluded that the best percentage is found on substitution banana heart as much as 75%.Keywords : Banana Heart, Beef Abon, Quality.
PENGARUH PENGGUNAAN JENIS GULA TERHADAP KUALITAS KUE SARANG SEMUT Jannah, Raudhatul; Faridah, Anni; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was motivated by the only type of sugar that had been used in making sarang semut cake. The absence of the use of different types of sugar that affect the quality of the sarang semut cake. The use of sugar mommonly applied is granulated sugar. The purpose of this reserch to analyze the effect of using of the kind of sugar for quality of sarang semut cake that incude the volume, shape, color, smell, texture and taste. This tpye of research pure experiment with complete random plan method. The variabel of research include free variabel that is XO (sugar), X1(aren sugar), X2 (palm sugar), and X3 (lump sugar). Primary data that sourced from 30 semi trained panelists by proposed organoleptic test format. Data analyst with ANAVA, if the result show the real difference then continued by Duncan test. The result of reseacrh is there are a real difference by using the kind different types of sugar at color quality, smooth texture, uniforming of shape, chewy texture, and the taste that have not real difference. The best kind of sugar of making sarang semut cake are the using of palm sugar for coor indicator, hollow texture and taste.Keywords: Effects, The type of sugar, Quality, Sarang Semut Cake
KONTRIBUSI CARA BELAJAR TERHADAP HASIL BELAJAR PENGOLAHAN DAN PENYAJIAN MAKANAN KONTINENTAL SISWA PROGRAM KEAHLIAN JASA BOGA SMKN 2 BUKITTINGGI Zaimel, Yossy; Yulastri, Asmar; Faridah, Anni
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to analyze the contribution of learning to the learning outcomes Continental Food Processing and Presentation of student membership food service program SMKN 2 Bukittinggi. This type of research is quantitative descriptive by using the correlation method. The subjects of this research were students of class XI SMKN 2 Bukittinggi, amounted to 70 people. Collecting data through direct observation and measurement using a questionnaire with Likert Scale. Hypothesis testing using correlation coefficient analysis. Based on the results of research shows that learning PPMK of food service student SMKN 2 Bukittinggi in both categories with a percentage of 70% and the learning outcomes in categories with a percentage 54.3%, with a correlation coefficient of 0.27. the hypothesis proposed (Ha) recieved, which reads some positive contribution and significant between learning styles to student learning outcomes Continental Food Processing and Presentation of SMKN 2 Bukittinggi.Kata Kunci: Learning, Learning Outcomes, Continental Food Processing and Presentation
ANALISI KUALITAS SALA KEJU Yulianto, Deri; Faridah, Anni; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this research was to analyse the effect of the use of chesse for 0 gr, 40 gr, 55 gr, 70 gr, and 85 gr for the shape quality color, smell, texture and taste of Sala Keju produced. This research is pure experiment whit compelete random design method. Variabel X (the use of chesse) and variabel Y (quality of Sala Keju) the data that researcher use is primary data which obtained directly from 30 trained. Data analyse with ANAVA, if different will be continiou with Duncan test. The result of this reseach showed there was a different in the effect of the use of cheese with color, smell quality, savory test and cheese flavour. Whereas for the quality of round shape, similar shape and there is no different effect for the texture wich the best result of Sala Keju was use cheese in 40 gr (X1).Keywords: Sala, cheese, Quality
PENGARUH SUBSTITUSI TEPUNG BERAS MERAH TERHADAP KUALITAS KUE SUS YANTI, RAHMI; Ruaida, Ruaida; Faridah, Anni
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The use of red rice flour in food processing is an attempt to diversify the food, one of them is in the processing of eclairs . One of the hallmarksof red rice flour that contains aleuroneproducing anthocyanin containing nutrients and fiber that are important for the body. So with the use of red rice flour in eclairs processed to improve the quality of the eclairs. This study aimed to analyze the effect of different composition of red rice flour as much as 0%, 15%, 30%, and 45% of the quality of the volume, shape, color, texture, aroma, flavor and hedonic eclairs. Test and hedonic quality levels at better quality volume is at 15% substitution. Level of test quality and the color, aroma, and taste better at 45% substitution and hedonic test the quality of the color, aroma, and taste better at 15% substitution. Test quality levels better texture at 15% substitution and hedonic test better texture at 30% substitution. Keywords : Red Rice Flour, Quality Sus, substitution, Organoleptikc
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