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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
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ANALISIS KUALITAS ES KRIM KOLANG-KALING Siska, Indah Amelia; 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

This research aims to analyze the influence of the quality of the use of kolang-Kaling as much as 10%, 15%, 20% and 25% on quality ice cream in terms of color, aroma, taste and texture. This type of research is purely experiment (true experimental) using the method of complete random design of one factor, namely the use of kolang-kaling as much as three times the repetition. The type of the data being used is the primary data sourced from 30 panelists who gave the answer to the question form (format organoleptic). The data already acquired and then ditabulasikan in the form of tables and done the analysis Variant (ANAVA). If different test followed by Duncan. Results of the research showed there were significant effects on quality of ice cream kolang-kaling cream color quality in, quality aroma kolang-kaling, quality milk aroma, soft texture quality and quality of the sweet taste but has no effect on the quality of the texture mengkirstal. It can be concluded that the percentage of the best there is on the use of kolang-kaling as much as 25% of the quality of the colour, the aroma of texture and flavor.Keywords :Kolang-Kaling, Ice Cream, Quality.
Pengaruh Ekstrak Rosella Terhadap Kualitas Es Krim Susu Kedelai Putri, Mia Anggelina; Faridah, Anni; Fridayati, Lucy
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research has purpose to analyze the effect on the quality of roselleextract (color, texture, aroma, and flavor) soy milk ice cream. Rosella extract isused as much as 4%, 5%, 6% and 7% of the amount of soy milk. The research is acompletely randomized design experiment with three replications. The respondentis S1 and D3 of the Culinary department students about 30 students. Theindependent variable (X) which is 4% (X1), 5% (X2), 6% (X3), 7% (X4). While thedependent variable (Y) is the quality of soy milk ice cream. The data obtained andtabulated in tables and tested ANOVA, significantly different if followed byDuncan's test. Results of this research is the effect of roselle extract as much as4% (X1) gives less influence purple color, texture is rather smooth, somewhatberamoa soy milk, sweet taste, and less sour. While on treatment of 5% (X2) forquality some what purple color, texture is rather smooth, slightly scented soymilk, sweet, and slightly sour. In treatment 6% (X3) for the quality of the colorpurple, somewhat delicate texture, less flavorful soy milk, the taste is rather sweet,and sour. And at 7% (X4) for the quality of the color very purple, somewhatdelicate texture, less flavorful soy milk, the taste is rather sweet, and very sour.Effect of roselle extract 6% (X3) gives the best quality on soy milk ice cream.Kata Kunci : Pengaruh, Ekstrak Rosella, Es Krim Susu Kedelai
PENGARUH SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS KULIT PIE Vitaloka, Yola; 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

This research was based on the utilization of dregs of waste tofu in the processing of food is still small. Flour dregs know to have high protein nutritional value. This study aims to analyze the effect of soybean meal substitution of 20%, 40%, and 60% on the quality of shapes, color, aroma, texture and taste of pie skin. The best quality results on X2 (40%), best quality of color on X1 (20%), best scent quality at X2 (40%), best quality texture on X2 (40%) and best taste quality on X1 (20%). This study was a pure experiment with a complete randomized design method of three repetitions. The instrument used is a questionnaire which is then analyzed by organoleptic test. The data that have been obtained is tabulated and analyzed by variant (ANAVA). If different proceed with Duncan test. Based on the result of research indicate that overall the best value is found in the substitution of dregs of tofu waste as much as 40% (X2).Keywords: Flour dregs tofu, Leather pie, Quality
KUALITAS MI BASAH DENGAN SUBSTITUSI JAGUNG Irferamuna, Ade; Faridah, Anni; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Increased production of corn per year from 2011-2013. One way to optimize the useof corn can be done by substituting the flour in food processing. This study aimed to analyzethe quality of wet noodles with corn substitution as much as 0, 30, 40, and 50% that includesthe color, aroma, flavor, and texture. This type of research is pure experimentation (trueexperimentation) with a completely randomized design method of three repetitions. Resultsof hypothesis testing showed there are significant levels in each treatment. Quality producedgenerated in this study are quite yellow color, quite flavorful corn aroma, flavor was tastyenough and tasted enough maize, the texture is chewy and rather not easily broken. Based onhedonic test, panelists preferred the substitution of 30%. The best quality of wet noodles withcorn substitution is the noodle substitution of 30%.Keywords: corn, wet noodles, quality of wet noodle
PENGARUH SUBSTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS NUGGET AYAM RAS PETELUR AFKIR Nur’asila, Nur’asila; 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

iPENGARUH SUBSTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS NUGGET AYAM RAS PETELUR AFKIRNur’asila1, Anni Faridah2, Rahmi Holinesti2Program Studi Pendidikan Kesejahteraan KeluargaFPP Universitas Negeri PadangEmail: nurasila911@gmail.comAbstrakPenelitian ini dilatar belakangi oleh pemanfaatan rumput laut coklat. Rumput laut coklat saat ini masih menjadi sampah disepanjang pinggir pantai Nirwana. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi ekstrak rumput laut coklat sebanyak 5ml, 10ml,dan 15ml, terhadap kualitas nugget ayam ras dari segi bentuk, warna, aroma, tekstur dan rasa. Jenis penelitian ini adalah eksperimen murni (true eksperimen) dengan metode acak rangkap. Jenis data yaitu data primer yang bersumber dari 30 orang panelis dengan mengisi format uji organoleptik terhadap sampel. Data dianalisis dengan Analisis Varian jika Fhitung > Ftabel dilanjutkan uji Duncan. Hasil penelitian menunjukkan bahwa jumlah penggunaan ekstrak rumput laut coklat berpengaruh terhadap kualitas warna dalam kream kecoklatan dan warna luar kuning keemasan, aroma rumput laut coklat, dan tekstur kenyal. Skor pencapain tertinggi secara keseluruhan yaitu bentuk stik 3,74 (15 ml), bentuk (rapi) 3,53 (10 ml), bentuk (seragam) 3,62 (5 ml), warna dalam(kream kecoklatan) 3,71 (15 ml), warna luar(kuning keemasan) 3,59 (15 ml), aroma (harum) 3,82 (5 ml), tekstur (kenyal) 3,83 (15 ml), dan rasa (gurih) 3,88 (10 ml). Hasil kualitas nugget ekstrak rumput laut coklat terbaik adalah 15 ml.Kata Kunci : Ekstrak rumput laut coklat, Nugget ayam ras petelur afkir, Kualitas.AbstractThis research is based on the utilization of sargassum sp. Sargassum sp is still a waste a long the edge of Nirwana beach. This study aims to analyze the effect of substitution of sargassum sp extract as much as 5 ml, 10 ml, and 15 ml, to the quality of jelly candy in terms of shape, color, smell, texture and taste. This research type is true experiment with double random method. Types of data are primary data sourced from 30 panelists by filling the organoleptic test format to the sample. The data were analyzed by Variant Analysis if Fcount > Ftable and was continued by Duncan test. The results show that the amount of sargassum sp extract use affects the quality of the clear brown color, the smell of sargassum sp, and chewy texture. Overall, the highest scores are shape (rectangle) 3.74 (15ml), shape (tidy) 3,53 (10 ml), shape (match) 3.62 (5 ml), color (browned cream ) 3.71 (15 ml), color (yellow golden ) 3.59 (15 ml), smell 3,82 (5 ml), Texture (chewy) 3.83 (15 ml), and flavor (tasteful) 3.88 (10 ml). The best quality result of sargassum sp extract is 40%.Keywords: Sargassum sp, nugget chiken ras afkir, Quality.
PENGARUH PENAMBAHAN KECOMBRANG TERHADAP KUALITAS BAKSO IKAN LELE SELAMA PENYIMPANAN Zulni, Pelsi Zakia; 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

The background of this study because of the lack of utilization of kecombrang asn a natural preservative for the manufacture of catfish meatball, in fact kecombrang it contains compounds an antimicrobial and antioxidants. This study aimed to analyze the effect of kecombrang as much as 0%, 2%, 3%, 4% and 5% of the quality of shape, color, aroma, texture and taste the catfish meatballs for storage. This study belongs to the kind of pure experiment with completely randomized design method. The date used are primary data. that has been obtained is then tabulated in the tables and analysis of variance (ANAVA), if different from the real continued by Duncan. The result show that there is a difference of influence for storage on the quality of the shape, color, aroma, texture and the catfish meatballs with the addition of kecombrang. Based on the organoleptik is known to the quality of the best is the addition of kecombrang 2%, while for as long as the storage of the best is the addition of kecombrang 5%.Keywords: Kecombrang, preservatives, catfish meatball, quality, storage.
PENGARUH PENAMBAHAN EKSTRAK JAHE TERHADAP KUALITAS ES KRIM DADIAH Astuti, Sri Puji; 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 was motivated by the utilization of gingger extract which cansubstract of acid and a less favorable flavour at dadiah does not liked by somepeoples. The aims of this research was to analyzed the influence of added of thegingger extract as much as 3%, 6%, and 9% from the milk in used to the qualityof color, aroma, taste and texture. This type of research was a true experimentconducted in April-may 2017 and located in the culinary workshop HomeEconomic, Faculty of Tourism and Hospitality, State University of Padang.Instrument used was organoleptic test with level test, hedonic test and examinehypotheses used statistics ANAVA and if there was different, continued withDuncan Test. The result of research showed that there was a real influence inadded of gingger extract as much as 3%, 6%, and 9% to the quality of aroma andtaste from dadiah ice cream, while for the quality of the color, texture andhedonic test there was not a real difference influence. The best results based onthe organoleptic test are found in 3%.Keywords: Extract Gingger, Ice Cream, Quality
2 MINAT SISWA SMP MEMILIH JURUSAN JASA BOGA PADA SMK DI KOTA MADYA PADANG Prasetyo, Ikhsan; 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 study aimed to describe (1) the interests of junior high school students choosing majors based Hospitality at SMK intrinsic factor (2) interest in junior high school students choose majors Hospitality at SMK by extrinsic factors. This research uses descriptive method. The study population was selurus class X students majoring in Hospitality at SMK Padang municipality totaling 325 students. The sample was simple random sampling (simple random sample) is class X majoring in Hospitality at SMK Padang Municipality of as many as 150 students. Data collection techniques in this study using a questionnaire. Data were analyzed using propensity test and percentage calculations. The results showed that the trend analysis of junior high school students to choose a major in Hospitality at SMK Padang municipality of internal factors are the willingness factor 44% in the high category. Factors feeling happy 40% in medium category. 70.66667% motivational factors included in the medium category. While external factors that support families with percentage 45.33333% included in the medium category. 53.33333% of the school environment factors included in the medium category. Community environmental factors 56% in medium category. Factors mass media 53.33333% medium category.Kata kunci: Interest, Student, Department of Hospitality, SMK.
PENGARUH PENAMBAHAN BUAH MENGKUDU TERHADAP KUALITAS ES KRIM Alersa1,, Firna Agus; 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

This event will be based on research by the utilization of the noni fruit is still a bit and less liked by the people. This research aims to analyze the effect of the addition of the noni fruit to the quality of the ice cream covering, color, aroma, texture, and flavor. This type of research is a pure experiment with a random design complete method uses three repetitions with 30 panelists were implemented in June 2017 on the workshop Tata Boga. The free variable (X) is the addition of noni fruit as much as 0% (x 0), 10% (X 1), 20% (X 2), 30% (X 3), variable (Y) is the external quality of noni fruit. The instruments used are the now then analyzed with organoleptic. The data already acquired and then tabulated in the form of tables and do the analysis Variant (ANAVA). If different test followed by Duncan. The results showed that there was a real influence on quality of colour, the aroma of creamy milk, noni fruit aroma, sweetness, and the flavors were not typical fruit of mengkudu.Keywords: Noni Fruit, Ice Cream, Quality.
ANALISIS KUALITAS SALA TERI Fitri, Annisa Eka; 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 research was aimed to analyze the effect of used 0 g, 20 g, 40 g, 60 g and 80 g anchovies toward the quality of shape, color, aroma, texture and taste of the anchovies fish ball. This research was an experiment research which used completely randomized design method. This research was conducted on August in a workshop Culinary Art Department of IKK, FPP, UNP. The independent variable was anchovies and the dependent variable was the quality of anchovies fish ball. The type of data was primary data sourced from 30 panelists who fill the organoleptic format to sample. Analysis of Varian was used to analyze the data if Fcount> Ftable then continued by Duncan test. The results showed that the amount of used teri affected the quality of color, anchovies aroma, and flavor. While in shape, it had no significant effect toward the fragrant aroma and texture of anchovies. The highest score is the shapes (round) 3,19 (60 gr), form (one kind) 2.98 (60 gr), outside color (golden yellow) 3,08 (20 gr), inside color (yellow) 3,17 (20 gr), aroma (anchovies) 3.44 (80 gr), aroma (fragrant) 3.07 (80 gr), outside texture (crunchy) 2.98 (60 gr), inside texture (hollow) 2.78 (60 gr), and the quality of taste (savory) 3.22 (80 gr). The best results of anchovies fish ball quality was 60 grams.Key word : Fish Ball, Anvhovies, Quality, Analysis
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 Mohd Zahari, Mohd Salehuddin 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 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 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